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Isabel's Cantina: Bold Latin Flavors from the New California Kitchen, by Isabel Cruz
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When Isabel Cruz opened her first small restaurant in San Diego, she cooked what she loved to eat: simple Latin comfort food spiced with the Pacific Rim flavors she knew from her old Los Angeles neighborhood. Her trademark blend of Puerto Rican, Cuban, Mexican, Japanese, and Thai cooking allowed her to cut some of the calories and fat so often found in Latin food without ever sacrificing taste. Soon, the nutritious, flavorful, easy-to-prepare meals Isabel had cooked every night for her family took California by storm.
In Isabel’s Cantina, she shares the deceptively simple recipes that make her five West Coast restaurants so popular, as well as many of her own personal favorites. By relying on the boldly flavored ingredients common to both Latin and Asian cuisines—like mangoes, limes, chiles, mint, ginger, coconut, and cilantro—Isabel’s healthful dishes are never bland. She gets things going with starters such as Grilled Vegetable Salad with Sofrito Vinaigrette and Shrimp Bites Wrapped in Greens. There’s Grilled Mahi-Mahi with Jalapeño-Ponzu Sauce, Green Chile Posole with Pork, and New York Strip Steak with Baked Plantain Fries. Gone are heavy refried beans and white rice, replaced by Chipotle White Beans and whole-grain Power Rice. In an invaluable chapter, Isabel reveals how to dress up any meal with healthy sauces and salsas, such as Papaya-Mango-Mint Salsa and Avocado Salsa Cruda. Desserts, drinks, and even brunch dishes round out her collection of recipes for every part of the day.
Blending fresh flavors with an eye for health, Isabel’s signature Latin food with Asian accents is not only good for you but—most important—it’s delicious.
- Sales Rank: #950930 in Books
- Brand: Cruz, Isabel
- Published on: 2007-08-28
- Released on: 2007-08-28
- Original language: English
- Number of items: 1
- Dimensions: 9.31" h x .81" w x 7.76" l, 1.98 pounds
- Binding: Hardcover
- 224 pages
From Publishers Weekly
Cruz, owner of five restaurants on the West Coast, is known for her version of Latin comfort food—simple, healthy dishes influenced by the various cultures and cuisines she was surrounded by growing up in L.A. like Cuban, Mexican, Japanese and Thai. Cruz highlights such ingredients as mangoes, limes, coconut, chile peppers, mint, ginger, and cilantro.... These are my flavor building blocks. The Starters section includes Seared Tuna Wontons with Avocado Salsa Cruda, which are a little nod to Japan but 100 percent California. Empanadas are made with turkey for a lighter meal as are Cruz's Albondigas, Latin meatballs. The Main Courses chapter includes fresh, healthful dishes like Steamed Red Snapper with Hearts of Palm and Ginger, and Green Chili Posole, a Mexican stew. The Rice, Beans and Other Sides section includes recipes for Quick Black Beans, Brown Rice with Barley, and Sweet Plantains. The Salsas, Sauces and Marinades are used in specific recipes throughout the book, but can be added onto almost any dish. Included are Chipotle Corn Salsa, Guava Sauce, and Red Bell Pepper Sofrito. The options are endless in this bright debut, and Cruz convinces that Latin food can be healthy and light and still be delicious, and that today's Latin food is a blend of the cultures that surround it. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Isabel Cruz is the owner of five restaurants along the West Coast, extending from Coffee Cup in La Jolla and Isabel’s Cantina and Seaside Cantina in San Diego, California, to Dragonfly in Ashland and Isabel in Portland, Oregon. Isabel, who grew up in Los Angeles, now lives in San Diego with her husband and two sons. This is her first book.
Excerpt. © Reprinted by permission. All rights reserved.
Halibut with Cherry Tomato-Habanero Salsa and Cucumber-Cilantro Sauce
Serves 4
Halibut is my favorite white fish: It is simple to prepare and the perfect canvas for vibrant flavors. The habaneros, used here in moderation, add just enough heat to make this interesting. The cucumber-cilantro sauce adds a fresh finish to this colorful dish.
• 1/2 pint cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 1 to 2 habanero chiles, to taste, halved, seeded, and thinly sliced
• 1/4 cup chopped fresh mint
• 4 tablespoons olive oil
• Kosher salt
• Four 6-ounce skinless halibut fillets
• Cucumber-Cilantro Sauce (recipe follows)
Preheat the oven to 350 degrees. In a medium bowl, combine the tomatoes, onion, chiles, and mint. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon salt. Toss gently to combine.
Lightly season the fillets on both sides with salt. Heat the remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Place the halibut fillets in the hot pan. Brown for about 2 minutes on each side, then transfer to the oven and bake until opaque throughout, 8 to 10 minutes.
Put the halibut fillets on plates and top with a scoop of the tomato salsa. Spoon some of the Cucumber-Cilantro Sauce around the fish. Serve the remaining sauce on the side.
Cucumber-Cilantro Sauce
Makes about 2 cups
• 1 cup chopped fresh cilantro
• 1 cup diced, peeled cucumber
• 1/2 cup lemon juice (about 4 lemons)
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
Puree the cilantro, cucumber, lemon juice, olive oil, and salt in a food processor or blender until almost smooth with just a bit of texture. Cover and refrigerate until serving, or for up to 2 days.
Most helpful customer reviews
7 of 7 people found the following review helpful.
Simple, Fresh, Fantastic Tasting Food!
By WMT
We love Isabel's food, we eat in her restaurants all the time! Now that we have her cookbook we can make her simple and tasty recipes when entertaining and cooking at home. We're also excited to have recipes that will help us stay fit and healthy! YUM!!
1 of 1 people found the following review helpful.
The fun in fusion is back!
By Kaz21
I first encountered Isabel's cooking at her Dragonfly restaurant in Ashland Oregon a couple of years ago. As director of the Center of Excellence in Nutritional Genomics it is important for me to look the part so I ordered the grilled chicken lettuce wrap thinking that it would be low-cal, healthy but tasteless. Boy was I surprised and my family and I have been regulars every since. I was delighted find that many of Isabel's great dishes are now available in "Isabel's Cantina: Bold Latin Flavors." I purchased her book recently and I wasn't disappointed. Isabel has managed to capture in this well written and beautifully illustrated book, the very best of the "fusion" cuisine. Drawing on her multicultural experiences in the LA area, Isabel blends international flavors and ingredients into dishes that are both delicious and fun, not to mention healthy. Her recipes are certainly at the forefront of current food trends that place greater emphasis on flavor and a healthier balance between protein and vegetable. Is Isabel's Cantina: Bold Latin Flavors the new cuisine for the global village? Is Ms. Cruz the new female "Bobby Flay" of the West Coast? I don't know but her style and recipes have put the excitement back into fusion cooking.
4 of 4 people found the following review helpful.
Recipe HEAVEN
By F. Elvin
I was introduced to Isabel's wonderful food in my favorite restaurant in Ashland, Oregon (Shakespeare Festival town). This is a collection of her best creations--and some very practical and easy food prep ideas. This book is a favorite gift to friends who are serious and not-so-serious cooks. And, the design and layout of the book invites you to check out every page.
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