A friend of mine recently sent me a link to this amazing book, American Fashion Cookbook, and I could not believe it! This totally chic, hardback, adorably-illustrated cookbook combines both of my loves — fashion and cooking! From Betesy Johnson‘s Cherry Sour Cream Pie to Isaac Mizrahi’s Mushroom Truffle Spaghetti, this book showcases that odd and wonderful relationship between haute couture and fine cuisine.
As an added bonus, some of the recipes are accompanied by personal statements from the designers. Diane von Furstenberg states that, “when you cook for the ones you love, you somehow become [a great cook],” and she goes on to say that every time she makes her Saturday Night Chicken, she ends up eating with her hands! I just can’t believe that! Michael Kors calls his favorite recipe “a meal version of a ten-ply cashmere turtleneck.” Although I wish this collection contained more personal stories and tidbits from the designers’ kitchens, it’s a worthwhile and inspiring read for any fashionista who fancies herself a chef!
To start, I tried out Nicole Miller’s Tortilla Soup recipe!
Nicole Miller’s Tortilla Soup
From the American Fashion Cookbook
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 2 medium jalapeño chilies, seeded and chopped
- 4 roasted tomatoes, peeled, seeded, and chopped
- 4 cups chicken broth
- 1 can white hominy, drained
- 1 1/2 cups chicken, shredded
- Corn tortillas
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup canola oil
- 1 medium avocado
- 1/2 cup shredded Monterey jack cheese
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Heat oil and add onions. Cook 2 minutes, stirring frequently. Add garlic and jalapenos, and cook for a few minutes.
- Add chopped tomatoes and chicken broth. Bring to a boil, then add hominy and simmer for 20 minutes.
- Add shredded chicken.
- Season with salt and cumin.
- Cut tortillas into thick strips 1/4- inch or less with sharp knife or scissors.
- Fry strips in oil until crisp.
- To serve, peel and pit the avocado and cut into 1 inch slices. Divide half of the tortillas strips among serving bowls. Add soup.
- Top with avocado and cheese. Garnish with remaining tortilla strips and cilantro.
- Serve with lime wedges.