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Joined: September 3rd, 2011


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March 25th, 2024

A Very Banana-y Banana Bread from Start Here: Instructions for Becoming a Better Cook: A Cookbook

This is a wonderful banana bread with bananas as the star and brown butter in the supporting role. No spice, no chocolate chips and no nuts needed. My 4 bananas came in closer to 400-410 grams and the... read more >


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jenncc's Reviews


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13 recipe(s) reviewed. Showing 1 to 13Sort by: Title | Date | Rating

Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

By Roberto Santibanez
Wiley - 2011

15th April 2015

Cooked Green Salsa : page 99

Great salsa verde for enchiladas, pork, eggs or chips. Nice and tangy with a little spice. Topped my Spinach and Mushroom Enchiladas with this and it was delicious. My new favorite.

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15th April 2015

Creamy Guacamole-Tomatillo Dip : page 118

This was a nice alternative to guacamole but it didn't pack enough punch for me - maybe extra lime and some cayenne would help. This is not the avocado salsa you sometimes find in taco joints, this is a smooth and creamy dip.

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11th February 2014

Fresh Tomatillo Salsa : page 50

This is a really bright, spicy salsa that is very easy to whip together. It does improve with a little time (an hour or so) and I did add about a tablespoon of lime juice.

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23rd October 2014

Jalisco-Style Guajillo Salsa : page 77

Good and hot! More of a taco sauce than a chip dipping salsa. I thought the addition of ginger was a great touch and would have liked it to be a little stronger. Also missed the garlic flavor. Next time I may use less arbol chiles so I can get more of those flavors.

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15th April 2015

Mexican Red Rice : page 252

Really enjoyed this. I did not strain out the tomato puree and it was still very good.

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26th June 2013 (edited: 2nd July 2013)

Mole From Puebla : page 172

Wow, this was rich, complex and delicious! It was also a bit of work. I cut a few corners - roasting the tomatillos, tomato, garlic and onion together on a baking sheet under the broiler. It was a bit tedious frying all the ingredients and I think next time I may toast the nuts, seeds and spices. I have to admit the fried raisins were a bit of a revelation! Yum!

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27th February 2017

Pork in Adobo : page 138

This was excellent and got better as it sat. I chose to cook the pork in the Basic Ancho Adobo (p. 126). I cooked the pork covered in a 350 degree oven for about 2 hours. It was very tender and delicious. I did add a tiny bit of cider vinegar and an additional 1/2 teaspoon sugar. Served this in sweet potato flour tortillas (Homesick Texan).

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2nd August 2015 (edited: 7th August 2015)

Roasted Cherry Tomato Salsa : page 63

Good, clean, simple flavors- tomato, garlic and jalapeño come together here for a tasty and versatile salsa. I will definitely peel the tomatoes next time as all those little skins do get in the way. Mine came out a little thin due to having very ripe, juicy tomatoes.

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12th July 2014 (edited: 28th December 2022)

Roasted Tomatillo Salsa with Chiles Cascabel : page 69

Love this salsa! My favorite from this book (so far). It has tart spicy flavor and is delicious on steak or chips.
Made again 5/26 was out of cascabels - subbed 1 large ancho and it was fantastic. Really simple and delicious.

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This was smoky, spicy, tangy and delicious! Halved the recipe to make just enough for a fajita dinner. After taking the toasted chilies off the skillet I put them in the blender with the water (which I heated), let them sit and soften while I finished roasting the other ingredients. I used small dark chipotle mora chilies (not the tan variety).

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12th April 2015 (edited: 20th June 2020)

Roasted Tomatillo Salsa with Jalapeño and Chipotle : page 73

Another great salsa from this book. It is smokey, tangy and slightly spicy. I used only 1 T. chipotle and ground cumin instead of seeds. Will be making this one again.

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7th August 2018 (edited: 15th May 2023)

Roasted Tomatillo Salsa with Toasted Chili Powder : page 67

Another wonderful salsa from this book. The tang of the tomatillos are really a great contrast to the smoky spice of dried chipotles that have been toasted and ground. Resist the urge to use store bought chili powder for this and toast up the freshest/most pliable dried chilies you can find and you will be rewarded with a uniquely smoky, tangy, spicy salsa! This can be made with chipotles, arbol or cascabel chilies.
I used chipotle moritas which were very spicy so I cut it to 1 teaspoon rather than 2.

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15th April 2015

Spinach and Mushroom Enchiladas : page 219

Loved this dish. I prepared the components the day before - sautéed spinach and mushrooms, corn tortillas and verde sauce - then warmed everything up and put it all together. I did not soften the tortillas in oil as mine were pliable with just a dip in the sauce. Served with beans and Mexican Red Rice (p 252).

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