Sandra's Kitchen Studio

More Good News: I'm writing another book!

It's official!

The ink is barely dry but I can confirm that I have just signed my third book deal!

Stay tuned for details...

In the meantime, off to write I go! More to come later.

Cooking from the Pantry: Bulghur and Chickpea Salad

Photograph Copyright Sandra A. Gutierrez, 2012. All Rights Reserved.

I like to think that my kitchen is among the most organized you'll ever see. On any given day, every cup, spoon, and plate will be in its designated place. I have a cupboard for spices, another one just for salt, and yet another for my oils and assorted kinds of vinegar.

Oh yes, my kitchen is an oasis of neatness. That is, until I start working on a cookbook project. Then, everything seems to lose its place! It hasn't failed yet. 

Every project is different. The ingredients I found myself reaching for the most for book one were not necessarily the ones I used in book two. Invariably, some ingredients ended up getting shuffled to the back of the pantry. Months and months of testing and re-testing recipes also mean that sometimes bulk items, such as flour and grains, may not get completely used up.

So when friends ask me what I do the days immediately following the delivery of my books and how I relax and unwind after completing a manuscript, they don't believe me when I say that I begin by organizing my pantry. Yet, that's exactly what I do.

You see, there is a certain level of anxiety that envelops me the moment I deliver a manuscript. It's a funny feeling--part relief because the work is completed and part angst because I have to let go of it and it's out of my control. I'm told it's not uncommon to feel this way. Other authors have told me it's akin to giving birth, except that you don't get to hold your baby for another few months. Normal or not, one thing is for sure: it's unnerving. Whenever I feel like this, I clean.

I get a sense of calmness from organizing spices by color, arranging cans by ingredients, and stacking boxes neatly back into place. I mourn my cans of expired tomatoes that went unused because I abandoned my inspired bouts of Italian cooking and I marvel at the huge inventory of ingredients that I must use now before they follow suit. This time around, I've got to smile at the huge number of dulce de leche bottles that made it to my pantry--some given to me by dear friends who thought I could use another one, and others bought on a whim. Thank goodness, it's summer and I'll use those to make ice cream and sticky-gooey cakes to take to picnics with family and friends (the same ones who gifted me a bottle may even get their own cake as a thank you gift from me).

As you can see, my pantry is organized once more and that means I must be ready for another project. Once more, my kitchen is pristine and quiet as I cook for play and pleasure. This time around, I was pleasantly surprised to find a half-used bag of bulghur and a can of chickpeas that were nearing their expiration date. Here is the salad I made with them.

Photo Copyright 2012 Sandra A. Gutierrez; All Rights Reserved

Pantry Bulghur and Chickpea Salad

2 cups bulghur wheat

3 cups boiling water

1 1/2 cups seeded and chopped tomato

1 1/4 cup chopped English cucumber

1 cup finely chopped parsley

1 cup finely chopped cilantro

1/2 cup finely sliced green onions (light and dark parts)

1 (15.5 ounce) can chickpeas or garbanzo beans, drained

2/3 cups lemon juice, or to taste

1 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1/4 cup extra virgin olive oil

Place the bulghur in a large bowl and stir in the boiling water; cover, and let it sit at room temperature for 30 minutes. Drain the bulgur in a sieve to remove excess liquid and place it in a large bowl; chill in the refrigerator for 20-30 minutes. Remove from the refrigerator and fluff it up with a fork. Stir in the cucumber, tomato, parlsey, cilantro, green onions, and chickpeas. In a small bowl, whisk together the lemon juice, salt, pepper, and oil. Pour the dressing onto the bulghur and stir well; chill for at least 30 minutes (or up to 24 hours) before serving.

Makes 6-8 servings

©Copyright Sandra A. Gutierrez, 2012; All Rights
Reserved. This recipe as a whole or its parts may not be used, photocopied,
copied, distributed, taught or disseminated by any means, without express
written consent of the author.

Writing News and Baking for Comfort: Chipotle-Chile Bread

I'm back! It has been a while since I last posted and I apologize for abandoning you but as you probably know, I've been quite busy lately. My book tour for The New Southern Latino Table is now easing up a bit for the summer and I'll be posting a bit more frequently.

However, this is not the only reason I've been absent. I am so happy to report that during this year of touring and traveling to meet so many wonderful people, I have had another project under my sleeve. During this time, I have also been dedicated to writing my second cookbook, which I'm happy to report will be released next year in 2013.

I delivered my manuscript to my publisher this week and I've got to tell you that writing the second book was as exciting as writing the first one. I've enjoyed each and every minute of recipe development, testing, re-testing, and writing. I will announce details on the book's title and release date as I know them. For now, I leave you with good news and with a wonderful recipe for the easiest and most delicious cheese bread.

Many of you have asked me what kinds of recipes I like to whip together on a whim. Since today, after months of writing, it's all about comfort food and recipes that are easy and that I can make just for the joy of it, I'll share this quick bread that I love to make for my family.

Stay tuned for more great news to follow next week--another big announcement. For now, go mix this easy bread together and share in the comfort of lazy summer baking, one loaf at a time.

 

Chipotle-Cheese Bread

3 cups all purpose flour

1 tablespoon, plus 1 teaspoon baking powder

1/2 teaspoon sea salt

2 cups shredded Monterrey-Jack cheese

2 cups milk

2 tablespoons melted butter

2 teaspoons finely minced canned chipotle chile in adobo sauce

1 teaspoon adobo sauce

Preheat the oven to 400 degrees F. Spray a 9x5x3 inch loaf pan with cooking spray. In a large bowl, whisk together the flour, baking powder, salt, and cheese. In a separate bowl, stir together the milk, butter, chipotle, and adobo sauce. Stir the wet ingredients into the dry ingredients, mixing them just until combined. Pour dough into the prepared pan, level top off with a spatula, and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes; invert onto a cooling rack and cool for 10 minutes before slicing. Note: After baking this bread, you can wrap it with plastic and aluminum foil and freeze it; bring it to room temperature. I love to slice it and toast it slightly in my toaster oven. It's delicious alongside salads, or chili.

Makes 1 loaf

Copyright. Sandra A. Gutierrez, 2012; All Rights Reserved. No part of this post, photos, or recipes may be copied, distributed, or disseminated without the express written permission of the author. Be nice, you may link to my blog but always give me full credit and a link back.