It’s cold outside and I’m thinking about cozy soups, fragrant stews and other warming foods that speak of waning sunshine and chilly nights. Especially when I was fighting with the wind while raking leaves. However, as I cruised the produce section I spotted bright yellow Ataulfo mangoes, one of the sweetest and most flavorful varieties that comes into our markets here in the States. What to do? I can’t imagine mango soup and stews call for root vegetables — parsnips and potatoes, carrots and onions. Then I remembered a wonderful dish I created when I worked with New Leaf markets. A black peppered, spicy mango chicken saute with cashews. Served over a rice pilaf, I could have the best of both worlds — a warming dish but with tropical overtones. I bought the mangoes!
Helado de chocolate mexicano
From Yucatan: Recipes from a Culinary Expedition, by Chef David Sterling
David says, “When I eat this memorable and rich ice cream, I am always reminded of what the Mayas must have experienced when they were spiritually transported by chocolate. Since there are no recipes for chocolate desserts in regional cookbooks, I based my formula for this ice cream on what we know of the Maya and, later, Aztec recipes for the chocolate beverage
Pat Sinclair has a long history as a recipe developer and food consultant, who has
worked for many high-profile corporations whose products are used by home
cooks and bakers. She was the recipe editor for two Pillsbury Classic Cookbooks
and a Land O’Lakes cookbook.