I love to make jam and marmalade, but I cringe at the amount of sugar in most recipes. That sugar is necessary to make the product jell. But in researching my new book "A Desert Feast," I spoke to many professional chefs and learned some secrets. One, from Rusty the cook at EXO Roast, is how to make jam with less sugar. Here's what I learned.
Those of us who live in the Sonoran Desert are odd ducks. Many of us eat and relish cactus, just like people living on this land have done for around 10,000 years. This fact is one of the many reasons Tucson was named a UNESCO City of Gastronomy. My blogmate, Tia Marta, wrote about how to gather and prepare cholla cactus buds. A small handful of buds (cleaned of thorns) supply as much calcium as a glass of milk. You can read her post here.
In the Savor the Southwest blog, we usually incorporate wild foods gathered in the Southwest or unusual ingredients. In these difficult days, we generally gravitate to the familiar. Mexican Cornbread is a common comfort food in these parts, so my blog today gives a recipe for that and also comments on how Tucson, a UNESCO City of Gastronomy, is coping with the Pandemic challenges. You can read the blog here.
Green Chile Macaroni is grown-up comfort food.
This is one of my favorite recipes from my recently re-released cookbook "The New Southwest Cookbook." Poblano chiles have a more complex flavor than regular Anaheims and make this dish especially delicious.
See the full post and get the recipe at https://wp.me/p40XAV-3UH