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

5 recipe(s) reviewed. Showing 1 to 5Sort by: Title | Date | Rating

The Tex-Mex Cookbook: A History in Recipes and Photos

By Robb Walsh
Broadway - 2004

This was great with a few tweaks: I toasted and rehydrated my anchos in very hot water for about 30 minutes, then chopped before adding to sauce.
After a quick taste of the sauce (which was very good) I decided to add pinches of hot paprika, chipotle chili powder and Gebhardt's.

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This is a tasty taco filling at a most basic level. This can also be used to stuff poblanos or enchiladas. It can easily be jazzed up with fire roasted tomatoes, peppers etc, but if you are looking for a basic guide to get some tacos on the table this is it.

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This is a nice change from the normal "Spanish rice" I usually make (Homesick Texan). Los Tios rice is very flavorful with a punch of spice (2 serrano chiles). I only cooked this 25 minutes and it was slightly soft (but not yet mushy), and with only 1 1/2 cups water (not broth), which was plenty.

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This by no means stands up to REAL mole, made with five times the ingredients and a bigger time commitment. However this made a fine gravy for my chicken enchiladas with a quarter of the effort. I added a few spices - cumin and chipotle most notably- and found it satisfyingly warm and spicy, with rich cocoa flavor.

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