Linda Ronstadt is legend. Her smoky ,silky voice has led to many platinum records, both hard rock and nods to the Big Band Era.Surprisinngly this icon is going into food with a new cookbook clebrating her Sonoran Desert roots. It's an inreresting look at cooking of that region.
Regular contributor Kim Severson wrote about the singer in today's New York Times Wednesday Food section. To talk to Ms. Ronstadt about her career is a treat in itself but it's another interesting facet of a life that's captivating. What is really interesting however is that Ms. Ronstadt doesn;t cook despite her heritage , equally as fascinating. One grandfather invented the electric stove while the other was a master of meat and mesquite. Yet she does like helping out and she does host legendary brunches,. When her children were little she made sure they had breakfast with linen napkins despite the fact she never cooked breakfast for them. In fact the cookbook surprised them. Ms. Ronstadt's only culinary dish is peanut butter and jelly or honey. 9although she does makeit lush by buttering the bread first and them layering on Laura Scudder's organic peanut butter. When she does cook she brings the same precision to her recipes that she brought to her music. Broccoli has to be steamed three minutes.Vinaigrette can't be made with balsamic vinegar.
Her recipes for the book are party family ,part traditional. Feels Like Home: A Song For The Sonoran Borderland (Heydey Press 2022) cowritten with New York Tiomes journalist Lawrence Downes who also met Ms . Rondstadt when he was writing about traditional Mexican music. Yet it was her friend, CC Goldwater, granddaughter of the famed Republican senator Barry Goldwater who suggested the cookbook. Ms. Goldwater imagined it as a fundraiser for Parkinson Diesease research,Ms. Ronstadt suffers from the disease.They and friends Bill and Athena Steen who have made a name teaching people to build from adobe wanted to contribute family recipes. The recipes featured in the article are El MInuto's Crisps a, cheesey , crunchy snack, Ms, Ronstadt ate regularly at the famed Tuscoon eatery El Minuto that was across the street from where her brother was chief of police. Tortillas are fried in oil followed by green chili strips. These strips are put on top of the fried tortillas and then layered with both Cheddar and Monterery Jack cheeses to be broiled until gooey and crisp.. There are her grandfather's meatballs or albondegas , braised in water as opposed to being fried in oil. They're loaded with beef and tomatoes along with garlic,mint, Mexican oregano and cilantro.
Linda Ronstadt is legendary. Now her favorite and family recipes are too. They represent her love of heritage and her beloved Sonoran desert.
Posts
