jenncc's Profile

Joined: September 3rd, 2011

Light, Fluffy and Rich Pancakes from The New York Times

I love these! They are fluffy and thick, definitely rich, and some how a little custard-y without feeling undercooked. I used cottage cheese and Greek yogurt which I processed, along with the egg yolks,... read more >

recipe reviews (1256)
book reviews (1)
useful review votes (213)

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jenncc's Reviews

9 recipe(s) reviewed. Showing 1 to 9Sort by: Title | Date | Rating

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

By Rick Bayless
Scribner - 1996

After making a pot of Mexican Black Beans use the broth for this super rice. I added a chipotle in adobo sauce to make it a little spicy.

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This mole was delicious with the chicken as well as with eggs the next day. I only strayed from the recipe by not pressing the sauce thru a medium-mesh strainer (too lazy). But I did flip the Vita Mix to high and it came out great. I also simmered the sauce longer than the 30 minutes called for, and the flavors were wonderful - spicy (my poblanos had a kick, cinnamon, cloves), sweet (plantain, raisins) and tangy (tomatillos). Would also be nice on enchiladas.

useful (1)  

Great recipe. I roast the tomato, garlic and jalapeño together under the broiler - taking out the garlic first.

useful (1)  

This is a standard salsa fresca. I like to balance heavier meats and hearty bean dishes with this bright, fresh salsa.
I always add the optional garlic and let it all marinate for an hour in the fridge before serving.

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This is a versatile sauce - I often make this as a table salsa served with chips or tacos or as more of sauce for eggs or chicken. I usually use the dried, tan chipotle chilies and fresh tomatoes roasted under the broiler. It's delicious!

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Great salsa and worth the extra effort. I used the griddle method of roasting the tomatoes, chilies and garlic. Left overnight the flavors marry into a delicious accompaniment to tacos, rice, eggs and protein.

useful (1)  

Use this for several beef dishes including Grilled Steak (from the same book) and some rowdy enchiladas. It is good but a bit intensive, and skipping the straining is not an option (you may be stuck with a gritty texture from the dried chilies). To help avoid this I also rehydrate the cleaned chilies for twice as long as called for and use the water as a spicy broth.

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This is great with chicken, enchiladas, pork or beef. My only occasional change is that I use vegetable broth if I'll be serving it as a table salsa (I don't like the chicken/ beef flavors of the broth when the sauce is cold).

useful (1)  

I love this dish! I used 2 small jalapeño's, cilantro (no epazote), and topped with some fresh goat cheese and a squeeze of lime. So easy and so good.

useful (1)