As we speak, the Le Creuset Dutch oven is heating up for more of Cook's modified "no knead" recipe - the one that one actually has to knead, but not much. In storage are several finished loaves of black bread from Bittman's green bible, although one of them is denser than the other despite using the same ingredients contemporaneously. Waiting to rise is a Pueblo Indian sage-flavored bread made with cottage cheese, a recipe from my new ethnic food cookbook; a gift from my sister.
Why so much bread? Because 2 lbs. of yeast at Costco is the same as three packets at the Teet. So now I have a block of yeast in my fridge, of which I've used four tablespoons.
Back to the ethnic cookbook. Earlier tonight, I made the Pueblo Indian "Pojoaque cream soup" recipe, which is pinto beans, evaporated milk, garlic, and chili powder (I used ancho for some Bobby Flay big bold flavor). It goes in a blender and then on the stove to heat up.
I thought it would be spicier, but it's really tasty regardless. Pinto beans give it a mellow flavor, but a rich one.
While eventually I'll try the non-Indian recipes in this book, there is a Souix recipe for pumpkin stuffed with beef and wild rice on pg. 255. I have to make it.
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4 comments:
Yay! Glad to hear that you are enjoying the cookbook . I expect more detailed reviews in the future!
The soup was great. In case TP didn't say it enough. Hanukah gift win, Annie!
Thanks to your previous commenter for the link! I am now dying to get that cookbook. Native American food is woefully underrepresented in my extensive cookbook collection.
Thanks! Glad you liked it.
Also, apparently it is VERY difficult to get Native American recipes. The cookbook author was telling me how hard it was for him to track them down.
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