168 Chapters
  Title Author Publisher Format Buy Remix
Medium 9781574412185

Los Chiles

Kris Rudolph University of North Texas Press PDF

LOS CHILES

Todos los chiles usados en este libro de cocina se encuentran disponibles en la mayor parte de los Estados Unidos. Si no se encuentran en la tienda de comestibles de la localidad, búsquelos en un supermercado latino.

CHILE POBLANO– El poblano es un chile grande, verde oscuro que se usa principalmente para hacer Chiles Rellenos y rajas. El poblano puede variar de poco picante a muy picante, y no se sabe el grado de picante hasta que se come.

CHILE SERRANO– El serrano es muy común en México, especialmente en la región central. Es pequeño, angosto y verde oscuro, muy picante. Los serranos se usan en una amplia variedad de salsas y se pueden comer crudos o cocinados.

CHILE JALAPEÑO– El jalapeño fué uno de los primeros chiles que se introdujeron en el mercado de los Estados Unidos. Es más grande que el serrano, pero con un brillo, color y sabor picante muy parecidos. Los jalapeños se pueden encontrar todo el año y con frecuencia se sirven preparados con verduras en escabeche.

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Medium 9781574416282

Stories and Recipes from the Edwards Plateau

Frances B. Vick (Editor) University of North Texas Press PDF

Stories and

Recipes from the Edwards

Plateau*

These 25 million acres are rolling to mountainous, with woodlands in the eastern part and grassy prairies in the west. There is a good deal of brushy growth in the central and eastern areas. The combination of grasses, weeds and small trees is ideal for cattle, sheep, goats, deer, and wild turkey.

The limestone-based area is characterized by the large number of springfed, perennially flowing streams that originate in its interior and flow across the Balcones Escarpment, which bounds it on the south and east. The soils are shallow, ranging from sandy to clays, and are calcareous in reaction. This area is predominantly rangeland with cultivation confined to the deeper soils.

In the east-central portion is the well-marked Central or Llano

Basin, centering in Mason, Llano, and Burnet counties, with a mixture of granitic and sandy soils. The western portion of the area comprises the semi-arid Stockton Plateau. Noteworthy is the growth of cypress along the perennially flowing streams. . . . These

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Medium 9782067181977

SARDINIA

Michelin Michelin ePub

SARDINIA

Sardinia has always been open to commercial and cultural exchange: in consequence, having also been conquered by the Phoenicians, Romans, Spanish and Piedmontese, the island has been strongly marked by the passage of other peoples of the Mediterranean, even in its viticulture. The range of native varieties is enormous and includes Bovale, Cannonau, Carignano, Monica, Girò, Cagnulari, Pascale, Nuragus, Nasco, Seminano, which, with others like Vermentino, Moscato, Malvasia and Vernaccia, are used to produce the region’s most important wines. However, despite this wide assortment, the cultivars that are most representative of Sardinia are essentially two: Vermentino and Cannonau.

The wild coastline of the island of San Pietro

E. Locci/SHUTTERSTOCK

The terroir

Sardinian wines are generally of good quality, well structured, fairly alcoholic, full flavoured and complex in terms of taste and smell. The inherent interest of the production zone is heightened by its varied character. Appreciation of the native varieties has always been broad and the island’s traditional wines have never been forgotten or neglected.

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Medium 9781574411935

3. Meat, Fowl, and Seafood

Jean Andrews University of North Texas Press PDF

Meats

Four Old Time Texas Favorites

FRITO PIE

The incomparable, favorite chip, Frito, was originated about 1932 by Elmer Doolin in San Antonio,Texas, in a little old house on

South Flores Street. His wife, Daisy, made the first Frito pie when she dumped her bowl of chili directly into a bag of Fritos.

Her handy innovation caught on with kids of all ages and is still going strong—but has graduated to a bowl. You can use chili made from one of the recipes in this book or just open and heat a can of Wolf Brand ® Chili without beans. Wolf Brand ® Chili is also a native of Texas but now owned by Quaker Oats. If not in your store, order from Wolf Brand Products, P.O. Box 617,

Corsicana,TX, 75151.

Makes—depends on amount of chili on hand.

Fritos

Chili con carne

Onions, chopped

Longhorn cheddar cheese, shredded

Salsa picante

In each individual bowl spread about ¾ cup Fritos and sprinkle onion equally on top. Put equal amounts of hot chili on top of the Fritos and top with cheese. Pass the salsa at the table.

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Medium 9782067181977

VENETO

Michelin Michelin ePub

VENETO

Viticulture in Veneto is closely linked to the region’s history: the wine “de Venegia” was known since the Middle Ages not only in the Italian peninsula, but also beyond its borders, thanks to the far-reaching trade practised by the Serenissima Republic of Venice. It is not surprising, therefore, that wine is an integral part of the culture and daily life of the Veneto. As the goal of local vintners is to make wines of the highest quality, it is not surprising that Venetan production is remarkable not only for its volume (the region is one of the largest producers in Italy) but also for its excellence. The number of designated areas that Veneto boasts also puts the region in the high end of the table, attesting the importance viticulture has in the life of the population and in the regional economy.

Vineyards in the Verona countryside

Fauxware/SHUTTERSTOCK

The terroir

Archaeological finds in the Lessini mountains confirm the close bond the Veneto has with the vine. It is perhaps due to this millenary tradition that the region has such a diverse and rich range of varieties of both white and black grapes.

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Medium 9781574414929

Cheese and Eggs

Patty Vineyard MacDonald University of North Texas Press ePub

Cheese and Eggs

In the sixteenth century a Bishop of Paris was authorized by a bull from Pope Julius III to permit the use of eggs during Lent. The Parliament took offense and prevented the execution of the mandate. From this severe abstinence from eggs during Lent arose the custom of having a great number of them blessed on Easter Eve, to be distributed among friends on Easter Sunday.

SWISS CHEESE SOUFFLÉ

For 8 to 10

[If you plan to serve this with Oriental Chicken [page 134], use American (Cheddar) cheese rather than Swiss and add 1/4 teaspoon of White Wine Worcestershire sauce.]

1/2 cup butter

6 tablespoons flour

2 cups milk

2 cups grated Swiss cheese

8 eggs, separated [at room temperature]

1-1/2 teaspoons dry mustard or 1 tablespoon prepared Dijon mustard

1/8 teaspoon cayenne pepper

1 teaspoon salt

Parmesan cheese (may be omitted)

[Preheat oven to 350°.] Melt the butter, add the flour and cook slowly until mixture foams. Do not brown. [Gradually] add the milk, [stirring constantly], and bring to a boil; use low heat to ensure the flour and milk being thoroughly cooked. The sauce should be smooth and thick. Remove from heat. Add the [Swiss] cheese and stir until blended. Cool slightly. Beat the egg yolks and add to the mixture. Add the mustard, cayenne and salt. Let mixture cool until you can place your hand on the bottom of the container without feeling any heat. Beat the egg whites until stiff but not dry. (Tip the bowl and if the whites do not slide out, they are ready.) Stir gently about one third of the egg whites into the mixture, then fold in remaining egg whites until well distributed. Pour into a 2-1/2- or 3-quart buttered soufflé dish sprinkled lightly with Parmesan cheese or into two 1-1/2- quart ones. Bake for 30 minutes if you are going to eat at once, or place in a pan of hot water and bake 1 hour, and it will hold awhile.

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Medium 9782067181977

ABRUZZO AND MOLISE

Michelin Michelin ePub

ABRUZZO AND MOLISE

Regions where nature is unspoilt and at times spectacular, Abruzzo and Molise have always been rural areas given over to agriculture and stock-raising. It is no surprise then that the origin of their link with viticulture is lost in the mists of time. What captures the wine-lover’s attention, however, is their recent dedication to quality, which has resulted in the establishment of new appellations. Until 1982, Molise did not have a single DOC zone, whereas today it has four; and in Abruzzo it was not until 2003 that the region could boast a DOCG zone. Another development is that over recent years there has been a progressive diminution in the sale of loose table wine, and a substantial increase in the sale of hectolitres of VQPRD wine. The estates are for the most part small to medium-sized and family-run, with the exception of the cooperative wine associations.

Lake Barrea in Abruzzo National Park

ABRUZZO PROMOZIONE TURISMO

Abruzzo

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Medium 9781574415889

Relishes and Salsas

Kim Stanford and Bill Backhaus University of North Texas Press ePub

RELISHES AND SALSAS

Relishes and salsas add so much zing to so many dishes. We’ve included some of our favorites, ranging from Authentic Fresh Pico de Gallo, a traditional Mexican table sauce, to the incredibly exotic Feta, Roasted Tomato, and Pine Nut Mediterranean Salsa. Healthy and gluten-free, relishes and salsas spice up almost any meal. And don’t forget: The better your ingredients, the better the flavor, so use fresh, high-quality fruits and vegetables. We love to prowl the farmers’ markets in season. You will want your entrée to tango with these. Cha-cha-cha.

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Medium 9781574414868

Recipes

Kris Rudolph University of North Texas Press ePub

Soups

Roasted Garlic Soup with Spinach and Chicken

Black Bean Soup

Chicken Vegetable Consommé

Chayote and Chile Poblano Soup

Spicy Fish Soup

Lime and Cilantro Soup

Mexican Vegetable Soup

ROASTED GARLIC SOUP WITH SPINACH AND CHICKEN

Roasted Garlic Soup is Spanish in origin, with the traditional version calling for a slice of fried bread floating on top. To make this a healthier choice, I’ve eliminated the bread and replaced it with spinach and chicken. In parts of Mexico, eggs are poached in this delicious, garlicky broth, and the entire dish is served as an elaborate meal.

6   11/2-cup servings

1. Place the olive oil in a large stock pot over medium-low heat. When warm, add the garlic and sauté until soft, about 15–20 minutes.

2. Add the tomatoes and continue cooking 2–3 more minutes. Add the heated chicken broth and bring the soup to a boil over high heat. Transfer to a food processor or use an immersion blender to purée the soup.

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Medium 9781574414929

Dessert Sauces

Patty Vineyard MacDonald University of North Texas Press ePub

Dessert Sauces

I like my grandmother’s hard sauce recipe the best, and break the rule of never serving two sauces for the same dish at one time. Rum Sauce hot and Hard Sauce cold over plum pudding is a delectable experience.

Reader’s Request

LEMON HARD SAUCE

1 cup

1/2 cup butter

1 cup granulated or 1-1/2 cups confectioners’ sugar

1 teaspoon lemon juice

1/2 teaspoon grated lemon rind

Cream butter, beat in sugar and flavorings.

HARD SAUCE

1 cup

1/4 cup butter

1 cup fine granulated sugar

2 tablespoons brandy

A few grains of nutmeg

Cream butter in electric mixer until soft and fluffy. Gradually add sugar, beating continually. Add brandy and continue beating until light. Remove to a glass bowl or jar, sprinkle with nutmeg, and keep in a cool place for several hours before serving. Serve on hot puddings and pies.

SAUCE LAWRENCE

1-1/4 cups

1 cup Fudge Sauce [next page]

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Medium 9781574414929

Ice Creams, Ices and Frozen Desserts

Patty Vineyard MacDonald University of North Texas Press ePub

Ices, Ice Cream, and Frozen Desserts

Unless you live where you can obtain really good commercial ice cream, hand packed and cared for, it would be smart to invest in an electric ice-cream freezer. You can whip up your favorite flavor with very little trouble and deep-freeze the leftovers.

This was part of my childhood.

THREE FRUIT SHERBET

2 quarts

1-1/2 cups orange juice

3/4 cup lemon juice

1-1/2 cups mashed bananas (about 3)

3 cups water

2 cups skim milk

Sugar or artificial sweetener to taste

Mix all the ingredients and freeze in crank freezer or in refrigerator tray in your deep freeze. I like to take it out of the deep freeze when partially frozen and whip by hand or with an electric mixer. The sherbet can be frozen in a mold to be more decorative. Unmold on a silver tray and decorate with orange sections and green leaves.

BUTTERMILK SHERBET

2-1/3 quarts

4 cups buttermilk

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Medium 9781574412185

Metric Conversion Chart

Kris Rudolph University of North Texas Press PDF
Medium 9781574415889

Beef, Pork, and Lamb

Kim Stanford and Bill Backhaus University of North Texas Press ePub

BEEF, PORK, AND LAMB

Thank goodness meat doesn’t punish the gluten-free diet. Plain meat—preferably local, organic, and pasture-raised beef, pork, lamb, and venison—is naturally gluten-free. It’s the added sauces, broths, seasonings, rubs, and marinades that you have to watch out for.

We’re Texans, and we are not giving up meat. Period. We also don’t cotton to wimpy flavors, so you’ll find an abundance of Tex-Mex and Southwestern influences in our beef, pork, and lamb recipes. That means red chiles, green chiles, ancho chiles, jalapeños, and bold, flavorful spices. We Texans also love our barbecue, and we’ve included some great recipes for those backyard feasts, plus a few for oven-barbecue lovers. Our Lasagna with Crema Mexicana sauce is a new Tex-Mex classic, while Stuffed Orange Bell Peppers with Homemade Chorizo and Authentic Fresh Pico de Gallo is more free-form.

Yes, we know there’s a world beyond Texas, and we haven’t forgotten that. Our Sicilian-style Veal Scaloppini is superb. Beef Tenderloin with French Gourmet Brown Sauce and Oktoberfest Best Wiener Schnitzel are classic European delights. And our Caramelized Onion and Applewood-Smoked Bacon Meatloaf with Homemade Ketchup is the best you will ever put in your mouth. We hope you have some fun with these delicious, easy-to-prepare entrées.

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Medium 9781574414929

Potatoes, Grains and Pasta

Patty Vineyard MacDonald University of North Texas Press ePub

And Then Potatoes, Grains, and Pasta

There is nothing that smells better than potatoes baking. Idaho potatoes are the popularized ones, but California and Maine produce a fine type for baking or any other style of cooking. For me, Idaho takes the lead for baking because of its shape—long, flat, quicker cooking than the round kind. Just scrubbed and placed in a 350° oven and baked until done, about 1 hour, but timed to come out when you are ready to sit down; or rubbed in vegetable oil and salt; or wrapped in brown paper or aluminum foil to keep them from cooling off. Just bake them, and the whole family will succumb—even the curvaceous ones. Serve with sweet butter or sour cream, chopped chives, grated cheese, crisped salt pork—or all of them.

POTATOES ON THE HALF SHELL

For 6

6 Idaho potatoes

1/4 cup milk or cream

1 egg

4 tablespoons butter

Salt and pepper

1 tablespoon chopped green onions [optional]

[Preheat oven to 350°.] Bake the potatoes, cut in half lengthwise and scoop out the potato. Mash, while hot, with the milk, beaten egg, and butter and beat until fluffy. Season with salt and pepper, and onion if you wish. Spread the shell with [additional] butter and pile lightly and high into it. Sprinkle with a smidgen of nutmeg or paprika or grated Parmesan cheese.* Bake until brown on top.

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Medium 9781574411362

The Campaign Trail

Mary Faulk Koock University of North Texas Press ePub

THE CAMPAIGN TRAIL

Politics in Texas has always been colorful and interesting. I can well remember before precinct meetings became fashionable Mama, and Daddy, the Sheltons and the Canions were about the only ones to show up at Crawford Feed Store where the meetings were held. Bales of hay served as seats. What was lacking in numbers was made up for in noise; there was always a great deal of arguing and shouting. But even so, these were somewhat an improvement over the politicking that had gone on before. I remember Daddy telling about a certain judge who was remarkably gifted as a stump speaker and well known for his quick humor. He once was opposed by a doctor who tried to make political gain with the charge that the judge had killed two men in duels. The judge replied, “On two occasions under dire circumstances I have been forced to kill a man.” Then turning to his accuser, “But my dear Doctor, tell us, how many men have you killed in the practice of medicine?”

Texas has had some pretty barnstorming campaigns including that of W. Lee O’Daniels, a popular traveling flour salesman, who advertised his product on the radio with the accompaniment of a hillbilly band. He received so much fan mail he decided to run for governor and won the election. “Pappy Pass the Biscuits” became a popular slogan throughout the state.

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