All of my books are connected in one way or another with food. I come from a food obsessed family. Both of my parents cooked when I was growing up. Meals were lengthy and tasty affairs often shared with a large collection of family friends. Instant pre-packaged dishes never appeared on our table. Once, when I was in graduate school, I called my parents to ask for advice because I was anxious about my work and lack of job prospects. My father suggested that I cook something complicated to take my mind off my troubles. So here are some recipes related to my books. Try them out. They may or may not relieve stress, but I guarantee they will taste good.
This authentic and sophisticated recipe for Mole comes from the food writer and blogger Timothy Dzurilla. It was originally published on suite101.com.

 

 

Mole Recipe

 

Chicken:

Chicken Ingredients:

·         1 chicken quartered

·         3 cloves of garlic peeled lightly smashed

·         2 tomatoes, small, halved

·         1 spring dried oregano

·         1 half onion

Method:

1. Cover ingredients with water. Bring to a boil and simmer for half an hour.

Mole:

Ingredients:

·         5 ancho chili halves, dried, seeded

·         2 tomatoes, sliced

·         1 half onion, sliced

·         10 tomatillos, halved

·         1 plantain, ripe, sliced

·         3 pan dulces (little sweet breads, can be substituted for 5 dried tortillas and some sugar)

·         small piece of cinnamon bark (substitute 1 tsp. dried cinnamon)

·         3 oz. chocolate

·         Pinch of dried oregano

·         3 Tbs. sesame seeds

·         Pinch of black pepper

Method:

1. Lightly fry anchos, bread, plantains

2. Place in a bowl and cover with cooking liquid from chicken. Lightly break up ingredients and let soak while preparing other items.

3. Toast sesame seeds in a frying pan for a minute. Add remaining ingredients (including chocolate) and fry to soften.

4. Put all ingredients in a blender and blend smooth adding chicken broth as needed. You will probably have to do this in a couple batches.

5. Simmer the blended mole in a large pot with remaining chicken broth for ten minutes. Add salt and sugar to taste.

6. Add chicken pieces and simmer an additional 10 minutes.

read more here

 

  
 

 

 

 

 

Pasta with Pesto Sauce

(Brave Donatella and The Jasmine Thief)

 

  • 2 cups fresh basil leaves, packed
  • ¼ cup grated Parmesan cheese
  • ½ cup olive oil
  • 3 tablespoons pine nuts or walnuts
  • 3 garlic cloves, finely minced




































          Ideally you should have several pots of basil growing in the garden at all times.  Pick and rinse before processing.  Aphids add protein, but not flavor.  Chop basil leaves in the food processor in three batches.  Add 1 tablespoon of the nuts, and one garlic clove and process some more.  Add the parmesan cheese and the olive oil and process.  Scrape down the sides of the container.  Add the rest of the nuts and garlic and process again.  You will know you are done processing when the pesto forms a thick smooth paste.  Serve immediately over warm pasta.  Keep leftovers for up to a week in the fridge.  Make sure that you add a thin coating of olive oil before closing the lid of the jar though.  This will keep the sauce from becoming discolored.  Try adding a tablespoon of your pesto to tomato sauces.  Also, marinate zucchini and other vegetables in it and then grill them.













garic  
 

Grandma Lecky’s Silver Dollar Pancakes 

(This one has not yet appeared in a book, but it’s a great family recipe and it’s the first thing I learned how to cook.)

 

  • 1 egg beaten
  • 1 cup buttermilk, ½ teaspoon soda dissolved in the buttermilk
  • 1 cup flour
  • 1 tsp baking powder
  • ½ teaspoon salt
  • 1 tablespoon melted shortening (Crisco melted in the microwave gives the pancakes a wonderful crispy texture.  1 tablespoon canola oil is easier to use and is probably more healthful, but does not give the same crispy texture.)

 

     Mix dry ingredients together.  Barely mix the batter.  Don’t attempt to beat out the lumps.  If you do, you will have tough pancakes, and who wants to eat a tough pancake?  Add a little water if the batter is too thick.  Cook on a black iron griddle or skillet on medium heat.  The griddle must be already hot before you spoon the pancakes on.  You will know it is hot enough when a drop of water will dance and sizzle.  The pancakes should be small, two or three inches across.  They cook better that way.  They are ready to flip when the bubbles in the batter begin to pop.

 

 

     
 

 

 


Home | Biography | Recipes | Author Visits | For Teachers | For Writers                                                                               home