Los 365 Menus del Año: Octubre
Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]
On the first Monday of each month in 2015, La Cocina Histórica will feature recipes from Josefina Velázquez de León’s month-by-month cookbook series: Los 365 Menus del Año.
While including lists of seasonal produce is commonplace, I was somewhat surprised to see that the October cookbook also specifically indicates the seasonality of seafood, noting “En este mes abundan los pescados, mariscos y crustáceos, es el tiempo que se pueden tomar con confianza.”
The subsequent menus show a definite emphasis on fish and seafood dishes, from clams to crab, to red snapper.
Menu No. 4 calls for Arroz con Almejas (rice with clams), Carne en Salsa de Chorizo (meat with chorizo salsa), Ensalada de Habas (broad bean salad), Mousse de Naranjas (orange mousse).
Menu No. 13 consists of Sopa de Jaiba (crab soup), Pichones a la Americana (American-style squab), Papas en Salsa Blanca (potatoes in white sauce), and Postre Rapida (quick dessert – pecans and sweetened condensed milk).
And Menu No. 14 suggests Sopa de Coliflor y Papa (cauliflower and potato soup), Pescado Almendrado al Horno (baked almond fish), Platanos Rellenos (stuffed plantains), and Postre de Manzana y Coco (apple and coconut dessert).
