Summary

Stephan Pyles is the undisputed master of contemporary Texas cuisine, with world-renowned restaurants in Dallas and Las Vegas, the best-selling booksThe New Texas CuisineandNew Tastes from Texas, and a hit show for public television. He has been praised by everyone from Paul Prudhomme and Craig Claiborne toGourmetandEsquire, and is widely recognized as one of the most creative chefs in the United States. Now, inSouthwestern Vegetarian, Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeno-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, every chapter features Stephan's special brand of innovation. Stephan also excels in reinterpretations of traditional dishes, whether it's the simplicity of a homemade Pico de Gallo or the perfect Wild Mushroom Risotto, or even a country-style soup such as Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans. From a breakfast of Huevos Rancheros with Ancho-Roast Garlic Potatoes to a dessert of Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel, these dishes will make every meal, in every season, an unforgettable experience. The nearly 200 recipes are at once brilliantly inventive yet still accessible to the home cook. And although all can be prepared for a strict vegetarian, Stephan's approach is that vegetarian food is a cuisine, not a lifestyle -- and so he doesn't stifle the urge to toss in the occasional ingredient such as shrimp or chorizo sausage (optional, of course). With stunning photographs and a design that perfectly evoke the food,Southwestern Vegetarianis a sophisticated change of pace that opens a whole new approach to two increasingly popular cuisines.

Author Biography

STEPHAN PYLES, a fifth-generation Texan, is the winner of the 1991 James Beard Foundation's inaugural award as Best Chef in America, Southwest. In addition to his Dallas restaurants -- Star Canyon, AquaKnox, and Fishbowl -- Stephan has also opened Taqueria Cañonita and a second Star Canyon in Las Vegas. He is the star of the PBS series New Tastes from Texas and is the author of the series' two companion cookbooks of the same name (Clarkson Potter, 1998 and 1999), as well as the author of The New Texas Cuisine and coauthor of Tamales. He is also a founding board member of Share Our Strength, the international hunger-relief organization, which awarded him the Humanitarian of the Year Award in 1998. Born in Big Spring, Texas, Stephan now lives in Dallas. JOHN HARRISSON has coauthored mor

Introduction

(10)

From the Lone Star Pantry

(20)

Jellies, Jams, and Preserves

(6)

Pickles and Pestos

(5)

Mustards, Aiolis, and Ketchups

(3)

Infused Oils and Vinegars

(5)

Salsas, Relishes, Sauces, and Vinaigrettes

(20)

Salsas, Relishes, and Chutneys

(10)

Sauces and Vinaigrettes

(9)

Slaws and Salads

(12)

Soups, Stews, and Chowders

(12)

Potatoes, Corn, and Beans

(12)

Pancakes, Fritters, and Hashes

(12)

Gratins, Casseroles, and Stuffed Vegetables

(12)

Grains and Pasta

110

(12)

Empanadas, Quesadillas, and Enchiladas

122

(12)

Tortas, Sandwiches, and Pizzas

134

(12)

One-Dish Main Courses

146

(16)

Breakfast and Brunch

162

(12)

Breads

174

(12)

Desserts

186

(16)

Basic Recipes

202

(14)

Glossary

216

(6)

Index

222

Supplemental Materials

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The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

Red Chile-Citrus Zest Pesto
This is a decidedly Southwestern pesto! Try whisking about 2 tablespoons into a cup or so of plain vinaigrette for a flavorful and spicy salad dressing. I also like to brush it on fish or chicken before it goes on the grill.

6 dried ancho chiles
2 tablespoons grated lime zest
2 tablespoons grated lemon zest
3 tablespoons grated orange zest
2 tablespoons chopped fresh cilantro leaves
3 garlic cloves, peeled and chopped
1/4 cup toasted pumpkin seeds
1 tablespoon sugar
1/4 cup grated queso fresco or crumbled feta cheese
1/2 cup corn oil
Salt to taste

Preheat the oven to 450°F.
Place the anchos on a cookie sheet and toast in the oven for
3 or 4 minutes, or until fragrant. Transfer the anchos to a mixing bowl, cover with warm water, and weight down with a plate or pan so the anchos remain submerged. Let soak for 10 to 15 minutes, or until just pliable. Drain the anchos; stem and seed them under running water. Transfer to a food processor and add the citrus zests, cilantro, garlic, pumpkin seeds, sugar, and cheese. Process until smooth, then drizzle in the oil with the motor running. Season with salt to taste. Keeps, refrigerated, for up to 1 week or frozen for up to 2 months.
Makes 1 cup

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Posole with Southern Greens, Chayote, Dried Cherries, and Pecans

Posole is a thick, hearty stew typically containing corn and pork that originated in Jalisco, Mexico. Since I wanted to make this recipe vegetarian anyway, I decided to take it in an entirely new direction. The dried cherries may seem a little odd at first, but they lend a pleasant sweet-tartness to the dish while the pecans take it a bit deeper into the South. In the United States, we call the dried posole "hominy."

1/2 cup dry posole, soaked overnight
6 cups Vegetable Stock
2 tablespoons olive oil
1/2 cup diced onion
2 garlic cloves, peeled and minced
1 pound greens (such as mustard greens, collards, and/or Swiss chard), washed and roughly chopped
2 chayotes, cut in half, pitted, and julienned
1/2 cup dried cherries
1/2 cup toasted chopped pecans
1/4 cup cider vinegar
3 tablespoons unsalted butter
Salt to taste

Drain the posole and place in a saucepan. Cover with the stock and bring to a boil. Reduce the heat to a simmer and cook for 1 hour, or until the posole is tender. Drain and reserve the posole and cooking liquid separately.

In a stockpot, heat the olive oil until lightly smoking. Add the onion and sauté for 1 minute over high heat. Add the garlic and cook for 1 minute longer. Add the greens, chayotes, and 1 cup of the posole cooking liquid. Cover the pan, reduce the heat to a simmer, and cook for 20 minutes, or until the greens are tender. Remove the lid and add the dried cherries, pecans, vinegar, and reserved posole. Cook over low heat, uncovered, for 10 minutes. Stir in the butter and season with salt. Serve immediately.
Serves 4 to 6
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Grilled Vegetable Couscous
This is a variation on the classic "couscous au sept légumes" that I experienced frequently on my travels in Morocco. Grilling the vegetables gives a smoky dimension to the dish, which contrasts with the traditional steaming process that tends to make the vegetables bland in flavor. Couscous is not only the name of the dish but also the main ingredient, which is actually granular semolina. In North Africa, couscous is nothing if not versatile: it is cooked in milk and served as a porridge, and mixed with fruit and sweetened for a dessert.

For the Vegetables
1 small zucchini, cut lengthwise into 1/2-inch-thick "planks"
1 small yellow squash, cut lengthwise into 1/2-inch-thick "planks"
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 red onion, cut into 1/2-inch rounds
1 portobello mushroom, stem removed
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon sliced fresh chives
2 tablespoons balsamic vinegar
6 tablespoons olive oil

For the Couscous
2 cups couscous
4 cups Vegetable Stock
Salt to taste
2 teaspoons unsalted butter
2 tomatoes, blanched, peeled, seeded, and diced
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh cilantro leaves
2 limes, zested and juiced
6 tablespoons toasted pine nuts
1/4 cup crumbled queso fresco or feta cheese

Prepare the grill.
In a large mixing bowl, place the zucchini, squash, bell peppers, onion, and portobello and sprinkle with salt and pepper. In another mixing bowl, combine the oregano, parsley, chives, vinegar, and olive oil. Whisk to combine, pour over the vegetables, and toss to coat well. Place the vegetables on the grill or under a broiler and cook until tender, turning every couple of minutes, 5 to 8 minutes. Remove the cooked vegetables from the grill, let cool, and reserve. When cool, chop the vegetables.

Meanwhile, place the couscous in a 2-quart mixing bowl. Place the stock in a saucepan, season with salt, and bring to a boil. Pour over the couscous, stir in the butter, and cover with plastic wrap. Let the couscous stand for 10 minutes.

When the couscous is ready, fluff it with a fork, making sure there are no lumps. Add the tomatoes, basil, cilantro, lime juice and zest, pine nuts, and cheese and season with salt. Mound the couscous on a platter. Pour the chopped vegetables on top and serve.
Serves 6 to 8

Excerpted from Southwestern Vegetarian by Stephan Pyles, John Harrison
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.