Daisy Cooks: Latin Flavors That Will Rock Your World
Format: PDF / Kindle (mobi) / ePub
Daisy Martinez is America's most exciting and beloved new television cook. Here, at last, is her first cookbook, with all the recipes from her acclaimed show--and most can be made in under thirty minutes!
In Daisy Martinez's kitchen, salsa music is always playing. Laughter fills the air, along with delicious aromas of the amazing meal to come. Friends, neighbors, and family members are ever-present, sneaking tastes from every pot. And in the center of it all, Daisy is laughing, singing, tasting, and appreciating everything that her kitchen--and life!--has to offer.
Does this sound like your kitchen? If not, don't despair. In this book and on her acclaimed national public television series, Daisy Cooks!, Daisy teaches you how to bring excitement back to the table with Latin-inspired food that your friends and family will love!
Some of these recipes will remind you of meals you've enjoyed in restaurants. Some are great variations on dishes you already cook. Some are totally new. All of them will rock your world. Daisy's flavorful, satisfying interpretation of the best dishes from Puerto Rico, Mexico, Spain, Cuba, the Dominican Republic, and Central and South America all taste like the results of a day in the kitchen--but in reality, most take only thirty minutes to prepare. Here, you'll find the techniques that Daisy learned at the French Culinary Institute, along with her mother's and grandmother's time-tested tricks! This winning combination results in dishes that range from elegant Chicken Braised with Figs to soul-satisfying Cuban Black Bean Soup to to-die-for homemade Dulce de Leche.
And then, of course, there are Daisy's "Top Ten Hits"--the recipes that, once you try them, are guaranteed to change the way you cook forever. In this first chapter, Daisy shows how simple flavor boosters, in addition to a few easy techniques, can make every meal mouthwateringly special. In Daisy's words, "If you can season, cook, and dress pork chops and serve them alongside fragrant yellow rice in less than thirty minutes, I can't imagine why you'd eat anything from a cardboard carton!"
With ingredients that are found in almost every supermarket, equipment that every kitchen contains, and a little bit of adventurousness on your part, the recipes in this book will transform your mealtimes for good. So jump right in--it's time to get Daisy-fied!
bright green color. SHRIMP AND AVOCADO SALAD WITH COCKTAIL SAUCE ENSALADA DE CAMARONES Y AGUACATE CON SALSA DE CÓCTEL This is one of my favorite early autumn salads when the tomatoes and avocados are perfect and the shrimp are sweet. The tartness of the cocktail sauce and the bite from the horseradish frame the buttery avocado like a masterpiece. It is always a hit at parties. MAKES 6 SERVINGS 1. Heat 2 quarts of water in a large saucepan or pot. Cut a 6-inch square of cheesecloth. Place the
paella, 106 béchamel sauce, 167 beef: Abuela’s stuffed cabbage, 241 braised oxtail, 235 broth, 233 Creole-style steak, 226 grilled skirt steak with garlic-parsley sauce, 227 home-style stuffed peppers, 240 meatballs, 242 “old clothes,” 230, 231 Peruvian minestrone (variation), 71 picadillo (variation), 60 Puerto Rican pot roast, 232–33 and root vegetable stew, 84 steak with onions, 20, 21 stewed, 234 stuffed flank steak, Colombian style, 229 tenderloin, roast, with blue cheese
cream, 236, 237 twice-cooked (“fried cow”), 228 and vegetable soup, “Spanish Maria’s,” 79 Venezuelan lasagna, 245 beer: batter, 223 thick duck stew, 82 beet, romaine, and blue cheese salad, 36 beverages: almond soft drink, 273 breakfast coffee, 277 hot chocolate, 274 lemonade, 272 Puerto Rican black coffee, 277 Puerto Rican egg nog, 273 spiced milk, 275 white sangria, 272 black-eyed peas, seared scallops with, 186, 187 bread: crispy open-faced sand wiches, 54–57 Cuban
Storing rice is never an issue in our house; we go through it so fast that it is not a problem. If you are keeping it, make sure it is in a cool place in a tightly covered container. If you look at these recipes, you’ll see different seasonings but always the same techniques. Here they are in brief: • Cook the rice in oil over fairly high heat, with or without seasonings, until the rice turns chalky. • Pour in enough water or liquid to cover the rice by the width of two fingers—about 1 inch. I
most likely to stick and burn.) Add the thyme and bay leaf. Bring to a boil, whisking constantly. Adjust the heat so the sauce is simmering and cook, whisking occasionally, until thickened and smooth, about 15 minutes. Stir in the salt and nutmeg. 4 tablespoons butter � cup all-purpose flour 2 cups hot milk 3 sprigs of fresh thyme 1 bay leaf Fine sea or kosher salt to taste Small pinch of nutmeg CHICKEN AND CRISPY TORTILLA CASSEROLE WITH TOMATILLO SAUCE CHILAQUILES Chilaquiles, a