Sunday Paper Recommends — Week of September 18, 2022
At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll truly make an impact.
This week, to encourage your conversations, we recommend checking out the following:
What We're Reading:
"All books should be in the library,” said First Lady Dr. Jill Biden. “All books. This is America, we don't ban books." We stand with the First Lady, which is why we’re celebrating Banned Books Week, a celebration of the freedom to read, running September 18 – 24. Banned Books Week launched in 1982 in response to a surge of book bans in schools, bookstores, and libraries. More recently, there has since been another wave of targeting books that discuss the topics of race, gender, and sexuality. Promoted by the American Library Association and Amnesty International, this week is about focusing on the need for open information, free expression, and community.
What We're Cooking:
It's National Hispanic Heritage Month! If you are a meat lover who is looking for an irresistible beef soup, this one is for you. We present you with celebrity chef Pati Jinich's Carne en su Jugo recipe. Interested in more recipes? Check out her website and purchase her latest cookbook Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets.
Recipe Yield: 4 to 6 servings
Cooking Time: 40 minutes
- 1 pound tomatillos husked and rinsed
- 1 to 2 fresh serrano chiles stemmed
- 1 cup cilantro leaves and upper part of stems
- 1 teaspoon kosher salt or to taste
- 1 pound thick bacon slices chopped
- 2 pounds sirloin steak thinly sliced and cut into small bite size pieces
- 1 cup finely chopped onion
- 2 to 3 cups chicken or beef broth
- 5 to 6 cups Frijoles de Olla or beans from the pot (cook pinto beans)
Place tomatillos and serrano chiles in a medium saucepan. Cover with water and bring to a boil over medium-high heat, then reduce heat to medium and cook for 8 to 10 minutes until completely cooked through and soft. Using a slotted spoon, transfer the tomatillos and chiles to the jar of a blender along with the cilantro and a teaspoon of salt. Puree until completely smooth and set aside.
In a large casserole or Dutch oven, fry the chopped bacon over medium heat until crisp. Transfer to a bowl with a slotted spoon and set aside. Reduce heat to medium, add the streak to bacon fat and cook until it starts to render all its juices. Once it does, add the onion and the broth. Continue cooking for about 15 minutes.
Incorporate the tomatillo puree and continue cooking for another 15 minutes, until meat is completely tender and broth has seasoned.
Serve the Carne en su Jugo in bowls along with a ladle of cooked pinto beans, and top with the crisp bacon. Place chopped white onion, cilantro, and lime wedges on the table for everyone to add as they please. You can serve with warm corn tortillas and a side of fresh guacamole.
- Finely chopped white onion
- Finely chopped cilantro
- Quartered limes
- Warn corn tortillas (optional)
- Fresh chunky guacamole (optional)
Other cookbooks by Pati Jinich
What We're Watching:
For more than a century, the New York Yacht Club dominated America's Cup, the legendary sailing competition. That is, until Australia's Royal Perth Yacht Club changed everything in 1983. The new Netflix documentary Untold: The Race of the Century on Netflix looks back on the riveting story of how the Australian crew won big. Check out the trailer below.