The most exciting part of The Tortilla Book for me was an introduction to Oaxacan cuisine, which contains all the familiar elements of Mexican cooking but with the addition of candied fruits and sweet, aromatic sauces. Ms. Kennedy only credits regional influence, with Oaxaca being a melting pot of neighboring cuisines, but the flavor profile……
Ingredient: Crema Mexicana
Shiitake Velvet with Black Fungus (adapted from The Country Kitchen Soup Cookbook)
One of the more elegant recipes in The Country Kitchen Soup Cookbook is “Mushroom Velvet”, available in both my OG and later editions. It’s a simple cream of mushroom soup made with onions and beef broth and then pureed with sour cream until smooth. It’s rich and meaty on its own but also a wonderful……