271 Chapters
  Title Author Publisher Format Buy Remix
Medium 9781574414868

Cómo preparar los chiles

Kris Rudolph University of North Texas Press ePub

 

COMO PREPARAR LOS CHILES

CHILE POBLANO • ASAR Y DESVENAR:

Tueste el chile poblano sobre la flama directa si tiene estufa de gas hasta que se ennegrezca por todos lados (si su estufa no es de gas ponga los chiles en una charola bajo el asador del horno ya caliente). Póngalos en una bolsa de plástico y déjelos sudar de 10 a 15 minutos. Quíteles la cutícula o piel tostada mojando sus dedos con agua si fuera necesario. En México es común ver que se pelen los chiles bajo el chorro del agua, ciertamente esto hace más fácil la tarea, aunque también se pierde algo del sabor. Tenga cuidado de no rasgar los chiles cuando los pele.

PARA LOS CHILES RELLENOS:

Haga un corte a lo largo de un lado del chile y quítele todas las semillas y venas con sus dedos (aquí se concentra el picante del chile por lo que debe limpiarlo completamente). No le quite el tallo.

*Siempre puede rellenar los chiles, o por lo menos asarlos y desvenarlos un día antes de servirlos.

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Medium 9781574410761

Pies and Pastries

Patty Vineyard MacDonald University of North Texas Press PDF

Pies and Pastries

347

BLACK BOTTOM PIE

Prepare and bake a 9-inch Gingersnap Crust [page 359].

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 cups milk

½ cup sugar

1 tablespoon cornstarch

¼ teaspoon salt

4 eggs, separated

2 ounces (2 squares) unsweetened chocolate, melted

1 teaspoon vanilla

Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch and salt together, stir slowly into milk and cook until thick.

Add gradually to beaten egg yolks. Return to double boiler and cook

3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap Crust.

CREAM LAYER

4 egg whites [left over from above]

⅛ teaspoon cream of tartar

½ cup sugar

1 tablespoon rum

1 teaspoon sherry

¾ cup heavy cream

1 tablespoon shaved unsweetened chocolate

Let remaining half of custard cool. Beat egg whites until frothy, add cream of tartar. Continue beating to a soft peak, and gradually add sugar. Fold meringue into cooled custard; add flavorings. Pour carefully over chocolate layer. Chill in refrigerator until set. When ready to serve, whip cream, spread on top of pie, and sprinkle with chocolate

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Medium 9781574410761

Ices,Ice Cream, and Frozen Desserts

Patty Vineyard MacDonald University of North Texas Press PDF

326

The Best From Helen Corbitt’s Kitchens

These recipes I used a great deal in New York and at the University Tea

House in Austin. In testing them . . . everyone who tasted was too enthusiastic for their waistlines.

FRENCH VANILLA ICE CREAM

Makes 1 quart

½ cup sugar

4 egg yolks

2 cups scalded milk

2 cups whipping cream

¼ teaspoon salt

2 teaspoons vanilla

Mix the sugar with the egg yolks and beat until thick. Pour in the scalded milk slowly, beating with a wire whisk. Boil until slightly thickened. Cool and strain; add cream, salt and vanilla. Freeze.

Variations can be added to 1 recipe of cooled French Vanilla Ice

Cream before it is frozen:

GINGER ICE CREAM: Add ½ cup minced crystallized ginger.

PEANUT BRITTLE ICE CREAM: Omit sugar and add ½ pound of peanut brittle rolled out into crumbs.

CAROB ICE CREAM: Add ⅓ cup carob powder.

EGGNOG ICE CREAM: Heat and ignite 2 tablespoons brandy or bourbon before adding; sprinkle nutmeg over the surface.

GRAPENUT ICE CREAM: Add ¼ cup Grape-Nuts [cereal] and substitute almond extract for vanilla.

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Medium 9781609520809

6. Bard the Joint

Paula Young Lee Travelers' Tales ePub

Chapter Six

Bard the Joint

Let the meat cake.

Mary Antwinet, leader of the French revelation, from blog, shitmystudentswrite.tumblr.com, 2012

The recipe begins: Skin the coot. (Do not pick). Wash in salt and water and let stand overnight in a solution of 1/4 cup salt and water to cover. According to the editors of Yankee Magazine, who decide such things, Stewed Coot is a Maine specialty. The problem is that I have never seen a coot, let alone eaten one. I dont know if its animal, vegetable, or mineral. Ive heard that they are both crazy and bald, as in Crazy as a coot and Bald as a coot. This information is not very helpful, because I could say the same about Britney Spears.

I decide to check out Cootworld.com, because if you want to know about Coots [sic] this is the place. To my surprise, a coot is neither a relative of raccoons nor a cucumber pickle. Its an All-Terrain Vehicle (ATV) that twists 45 degrees in the middle, exactly like a Dancing Barbie. The coot is both funny looking and tough. It lives in tricky water environments such as whitewater rapids and shallow lakes with rocks. I have never seen anything quite like it in the wild, but it went extinct in 1985.

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Medium 9781608682348

Menu 8. LITTLE INDIA

Brian L. Patton New World Library ePub

75

LITTLE INDIA

Samosa Pizzas with Tamarind

Date Chutney and Mint Chutney

1½ pounds russet potatoes, peeled and quartered

3 tablespoons extra-virgin olive oil

½ teaspoon ground coriander

Juice of ½ lime

2 scallions, thinly sliced

Pinch of Indian chili powder or ground cayenne pepper

Salt and black pepper

1 teaspoon minced peeled fresh ginger

¼ teaspoon cumin seeds

¼ teaspoon fennel seeds

½ teaspoon asafetida (hing; see WTF, page 76)

2 garlic cloves, minced

½ cup frozen peas, thawed

1 tablespoon finely chopped fresh cilantro,

plus a few sprigs for garnish

Five 6-inch chapatis or whole-wheat tortillas

Tamarind Date Chutney (recipe follows)

Mint Chutney (recipe follows)

In

a

medium

pot,

cover

the

potatoes

with

cold

water

and

bring

to

a

boil.

Boil

for

5

to

7

minutes,

or

just

until

fork-tender.

Drain

and

let

cool.

When

the

potatoes

are

cool

enough

to

handle,

cut

into

bite-size

pieces,

and

transfer

to

a

bowl.

Toss

the

potatoes

with

1

tablespoon

of

the

olive

oil,

the

coriander,

lime

juice,

scallions,

chili

powder,

and

a

healthy

pinch

of

salt

and

black

pepper.

In

a

large

skillet,

heat

the

remaining

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Medium 9782067181977

PUGLIA

Michelin Michelin ePub

PUGLIA

Continuous trading relationships with different civilisations, particularly from the Middle East, ensured that this region accumulated a substrate of different customs, cultures and traditions, resulting in a set of unique characteristics. And in its viticulture, too, Puglia was different, cultivating a huge range of grape varieties, many of which were clearly from the East, such as Aleatico, Malvasia, Uva di Troia and Moscato, but prevalently cultivars representative of the region itself, like Negroamaro, Primitivo, Notar Domenico, Susumaniello, Ottavianello, Bianco d’Alessano, Pampanuto and Impigno. Today, after years in which quantity was always considered more important than quality, things are seen differently and Puglian wine is undergoing consistent improvement.

The lovely town of Locorotondo has a DOC zone named after it

REGIONE PUGLIA ASSESSORATO TURISMO E INDUSTRIA ALBERGHIERA

The terroir

In terms of the quantity of wine Puglia produces, it is one of the top regions in Italy, but in terms of image it has to cope with the fact that for a long time its wines were considered second class, and indeed much of its must and wines has not been bottled in the region but sold to strengthen the structure and colour of wines of other regions or countries. However, efforts to upgrade Puglia’s winemaking have brought some very interesting results.

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Medium 9781608682348

Menu 16. STATE FAIR FARE

Brian L. Patton New World Library ePub

M

E

N

U

16

M

an,

do

I

hate

the

fair.

Always

have.

Even

before

I

was

clued

in

on

animal

suffer-

ing

and

vegan

stuff,

I

still

avoided

the

fair

like

the

plague.

My

friends

would

always

be

like,

“Hey,

let’s

go

to

the

fair!”

And

I’d

be

like,

“Let

me

get

this

straight:

You

want

me

to

walk

around

all

day

in

some

filthy,

stinky

farmland

and

throw

some

balls

and

rings

at

stuff,

so

I

can

win

shitty,

useless

prizes

that

I

have

to

carry

around

all

day

and

will

end

up

throwing

away

when

I

get

home?

And

then

I’m

going

to

eat

so

much

sausage,

hot

dogs,

and

funnel

cake

which,

at

first,

I’ll

enjoy

until

I

have

to

take

three

separate

dumps

in

Porta-Johns,

before

we

spend

an

hour

finding

our

car

and

another

hour

getting

out

of

the

park-

ing

lot?

That’s

how

you’ll

have

me

spending

my

Saturday?

I

don’t

even

care

if

Warrant

is

opening

for

Stryper!

No,

thank

you!”

Just

because

I

hate

the

fair,

though,

doesn’t

mean

I

hate

the

food.

I

love

the

food.

And

corn

dogs

are

at

the

top

of

the

list.

P.S.

Wow!

I

just

went

and

watched

a

Stryper

video,

and

I

recommend

you

do

the

same.

You

will

not

be

disappointed.

L

I

B

A

T

I

O

N

R

E

C

O

M

M

E

N

D

A

T

I

O

N

Since

we’re

dealing

with

some

extremely,

ahem,

casual

food

here,

I’d

pair

it

with

a

Starburst

(see

recipe,

page 201)

.

.

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Medium 9782067181977

FRIULI VENEZIA GIULIA

Michelin Michelin ePub

FRIULI VENEZIA GIULIA

Situated in the extreme north-east of Italy, Friuli has a wide range of geographical attractions, including mountains, glaciers, beaches, hills, plains and the sea. Its grapes are mainly grown in the central-southern section of the region, where the clayey soil with excellent drainage is particularly suited to winegrowing. Friuli is especially known for white and sweet wines, but its reds are equally enjoyable. The DOCG appellations have been given to Ramandolo and Picolit, voluptuous and velvety dessert wines produced in modest quantities from local grapes. The region’s most representative varieties – ten in all – are Tocai Friulano, Ribolla Gialla, Verduzzo Friulano, Picolit, Vitovska and Malvasia Istriana among the whites; Refosco dal Peduncolo Rosso, Schioppettino, Pignolo, Tazzelenghe and Terrano for the reds.

Vineyards in the countryside of Friuli

Ente del Turismo Friuli Venezia Giulia

The terroir

The three DOCGs Picolit, Rosazzo and Ramandolo are in the province of Udine. This same province is also home to Friuli Colli Orientali (with the renowned subzones Cialla, Pignolo di Rosazzo, Ribolla Gialla di Rosazzo, Refosco di Faedis and Schioppettino di Prepotto), Annia, Aquileia, and Latisana, while it shares the appellation Grave with the province of Pordenone. Collio, Isonzo and part of Carso lie in the province of Gorizia, whereas the rest of Carso is in Trieste. Lison is an interregional DOCG that straddles the border between Friuli and the Veneto. What makes Friuli’s wines unique is the composition of the soil. Once the flattish area of the region was covered entirely by water. Over the centuries the detritus, sand and clay settled and telluric movements raised the land to create hills of marl, clay and sand. Today these are the zones of the Ramandolo, Colli Orientali and Collio Goriziano appellations. At the same time the alpine glaciers generated gravel, sand, pebbles and detritus that make the soil composition of the Grave and Isonzo zones so unique. Elsewhere, in the Aquileia, Latisana and Annia designated areas, water was pushed up to the surface. A unique soil composition is also found in Carso Triestino, where the land is described as being “red” owing to the extensive presence of iron-rich clayey rocks.

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Medium 9781743216781

Varadero & Matanzas Province

Lonely Planet Lonely Planet ePub

%45 / Pop 692,536

With a name translating as 'massacres,' Matanzas province conceals an appropriately tumultuous past beneath its modern-day reputation for glam all-inclusive holidays. In the 17th century pillaging pirates ravaged the region's prized north coast, while three centuries later, more invaders grappled ashore in the Bahía de Cochinos (Bay of Pigs) under the dreamy notion that they were about to liberate the nation.

The Bahía de Cochinos attracts more divers than mercenaries these days, while sunbathers rather than pirates invade the northern beaches of Varadero, the vast Caribbean resort and lucrative economic 'cash cow' that stretches 20km along the sandy Península de Hicacos.

Providing a weird juxtaposition is the scruffy city of Matanzas, the music-rich provincial capital that has gifted the world with rumba, danzón, countless grand neoclassical buildings and Santería (the province is the veritable cradle of Afro-Cuban religion). Tourists may be scant here outside of Varadero, but soulful, only-in-Cuba experiences are surprisingly abundant.

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Medium 9781608682348

Menu 20. QUESOME MUCHO

Brian L. Patton New World Library ePub

180

The Sexy Vegan’s HAPPY HOUR AT HOME

Hatch Chile Queso

4 fresh Hatch chiles or two 4-ounce cans diced green chiles

2 teaspoons extra-virgin olive oil

6 ounces Soyrizo or 1 ½ cups Tempeh Chorizo (recipe follows)

1 ½ cups whole raw cashews

1 garlic clove

½ teaspoon onion powder

1 cup vegetable stock, plus more as needed

1 teaspoon turmeric

¼ cup nutritional yeast

Salt and pepper

2 Roma tomatoes, seeded and diced

Tortilla chips

Cilantro sprig or sliced scallions, for garnish

If

using

fresh

chiles,

you

must

roast

them.

Over

a

medium

grill

or

skillet,

roast

the

fresh

chiles,

turning

occasionally,

until

blackened

on

all

sides.

Place

the

roasted

chiles

in

a

paper

bag

with

the

top

closed

or

in

a

bowl

covered

with

plastic

wrap.

Let

the

chiles

steam

for

at

least

15

minutes,

which

further

cooks

them

and

makes

the

skin

easier

to

remove.

Remove

most

of

the

charred

skin

and

seeds

from

the

chiles.

Do

not

rinse

under

water,

as

you’ll

be

rinsing

away

flavor.

Dice

the

chiles

and

set

aside,

reserving

1

tablespoon

for

the

Fresh

Tomatillo

Salad

dressing

(see

recipe,

page 185).

If

you’re

using

Soyrizo,

in

a

medium

skillet,

heat

the

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Medium 9780253357076

5 Wedding Feasts: From Culinary Scenarios to Gastro-anomie

Nir Avieli Indiana University Press ePub

5    Wedding Feasts

FROM CULINARY SCENARIOS TO GASTRO-ANOMIE

Weddings are the single most important event in Hoianese lives. Complex affairs lasting several days, they involve a huge expenditure of time, effort, and money, in a series of ceremonies that fundamentally alter the social positions of the bride and groom as well as their extended families. Food has an extremely important role and each and every ceremonial stage of a Hoianese marriage is marked by some kind of feast—indeed, guests are literally invited to “eat the wedding” (an cuoi).

Following a brief discussion of “traditional” Vietnamese weddings, this chapter is organized according to the chronological stages of a contemporary Hoianese wedding, but the ceremonies and feasts described belong to separate weddings in different social contexts. Thus, while the sequence in which wedding ceremonies develop from one stage to the next is maintained, there are intra-stage comparisons that stress the prominence of the Hoianese culinary scenario, while modifications that were made to this culinary script under particular social circumstances are singled out for discussion.

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Medium 9781574411362

Columbus

Mary Faulk Koock University of North Texas Press ePub

COLUMBUS

I stopped off in Columbus on my way home from Houston to see Rosanne Harrison for a few minutes, but ended up spending the day! A number of the girls were over having coffee and making plans for next year’s Magnolia Arts and Homes Tour Festival. It was so successful this year. People came from far and wide and just loved the band concert on the courthouse square, consumed gallons and gallons of hand-turned ice cream, and drank ten thousand gallons of cold, fresh homemade lemonade at the sidewalk café while they watched the buggies and wagons start for the tours of old Columbus homes and the Old Opera House where Houdini once appeared. In the late 1880’s, this was the only place between New Orleans and El Paso where opera was performed. The builder, R. E. Stafford, millionaire, cattleman and banker, built his own two-story home adjacent to the Opera House at an angle where he could watch the performances from his own bedroom! Liza McMahan, who, with her husband, is editor of the hundred-and-five-year-old newspaper, was acting as chairman of the Festival. The girls were also talking about the party they had been to the night before down at the Taits’ place. It was El and Alice Tait’s thirtieth wedding anniversary, and their two daughters had sent out invitations simply saying, “A Special Occasion,” with the time and the place. Special it was indeed! The guests danced on the wide front porch, which was added to the log cabin built in 1847. The music was furnished by one of those good Schulenberg bands, the Telstars. Lil Stallman started a long serpentine procession to the shed behind the house, where an enormous white-satin-tied box held a “special gift” for Alice and El. Suddenly the top of the box flew open, and amid colorful balloons, Rita Tait and her fiancé emerged to announce their engagement. Rita was wearing her mother’s wedding gown and John was wearing El’s wedding suit. Toasts were exchanged by Rita and her father, and later all the guests offered toasts to both couples. May West, who is reportedly one of the “best cooks” in Columbus, had made the traditional Wedding Cake she makes for her special friends on such occasions. May is a wonderful friend to have, as she has the largest deep freeze in town and keeps it loaded with all kinds of goodies she loves to cook.

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Medium 9781574414929

Cakes and Icings

Patty Vineyard MacDonald University of North Texas Press ePub

Cakes and Icings

Place baking pans in the center of the oven to permit free circulation of air and heat evenly on all sides. When putting two or more pans in the oven at the same time, stagger them on different shelves, so that one is not directly above the other. There should be at least one inch between two pans on the same shelf; otherwise the trapped heat will cause a “hot spot.”

Reader’s Request

WHITE CHOCOLATE CAKE

2 layers

1 cup butter

2 cups sugar

4 eggs

1/4 pound white chocolate melted in 1/2 cup boiling water

2-1/2 cups cake flour

1 teaspoon soda

1 cup buttermilk

1 teaspoon vanilla

[Preheat oven to 350°.] Cream butter and sugar. Add eggs one at a time, beating well after each addition. Cool the chocolate melted in the water and add to the egg mixture. [Sift the flour and soda together. Beginning with the flour mixture] add the dry ingredients and buttermilk alternately to the chocolate mixture. Stir in the vanilla. Pour into well-buttered layer cake pans and bake 40 minutes or until done.

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Medium 9781609520809

7. Vampires Suck

Paula Young Lee Travelers' Tales ePub

Chapter Seven

Vampires Suck

If the [zodiac] stars are animals, what food do they eat?

nephew of Adelard of Bath, 12th century

The neighbors had been losing chickens, Ruth remarks over dishes in the sink. Kept finding them with their heads gone.

and...? I prod. Shes washing. Im wiping. With one eye, I look through the kitchen window, scanning the henhouse, but its the middle of the day. Outside, nothing moves. No birds. No insects. Just flakes of snow, swirling on invisible breezes, falling in the gray light. Its utterly silent until the winds start to whip. Then the whole house sets to rumbling. These snowflakes sting if they hit you in the face. The edges are like little razor blades, but they are very pretty.

They set out traps, she continues, her arthritic hands busily scrubbing a casserole dish. Finally caught a white weasel. Hed been decapitating them. She shakes her head and scrubs some more, marveling at the peculiar thirst of animals.

Weasels want the blood. Rats attack the flanks. Foxes decimate the bird, leaving nothing behind but cracked bones and feathers. Americans want the breasts, putting the rest into fancy feasts for cats. The hunger reveals the beast.

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Medium 9781574412185

Ingredientes básicos

Kris Rudolph University of North Texas Press PDF

INGREDIENTES

BÁSICOS

QUESOS

MANCHEGO

Use únicamente queso manchego mexicano, no use el español, ya que la textura es bastante diferente. El queso se puede encontrar en la mayoría de los supermercados grandes. Si no encuentra el manchego sustitúyalo por Monterey Jack.

RANCHERO

El queso ranchero, o queso fresco mexicano es seco y se desmorona. Si no lo puede encontrar en un supermercado especializado en productos hispanos sustitúyalo por queso feta seco o parmesano.

CREMA

En todas las recetas de en este libro de cocina la crema que se utiliza es la mexicana que puede encontrar en supermercados especializados en productos hispanos. Un sustituto cercano sería la ‘creme fraîche’ diluida con un poco de leche o crema agria.

LIMÓN

El limón también llamado “Key lime” en inglés se puede comprar en la mayor parte de los supermercados del sur de los Estados Unidos. Si no los puede encontrar es mejor usar los limones verdes normales que el limón amarillo.

CALDO

DE POLLO

Este es el primer paso en la preparación de una buena sopa.

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