168 Chapters
Medium 9781574414868

Basic Ingredients

Kris Rudolph University of North Texas Press ePub

BASIC INGREDIENTS

CHEESES

MANCHEGO

Use only Mexican Manchego cheese, not Spanish, since the texture is quite different. It can be found in most large supermarkets. If you cannot find Manchego, substitute Monterey Jack.

R ANCHERO

Ranchero cheese or Mexican fresh cheese is dry and crumbly. If you cannot find it in a Latin supermarket, substitute dry feta or Parmesan.

CREAM

The recipes in this cookbook use Mexican crema, which can be found in Latin supermarkets. A close substitute would be crème fraîche, diluted with a little milk, or sour cream.

MEXICAN LIMES

Mexican limes are Key limes and can be found in most supermarkets throughout the southern United States. If you cannot find them, you’re better off using green limes than lemons.

CHICKEN STOCK

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Medium 9782067181977

TRENTINO ALTO ADIGE

Michelin Michelin ePub

TRENTINO ALTO ADIGE

Trentino is a region of immense appeal to all lovers of nature and the mountains. Viticulture has been practised with excellent results along the course of the river Adige for centuries. International varieties such as Chardonnay, Riesling, Sauvignon, Pinot, Cabernet, Merlot, Gewürztraminer, Müller Thurgau and Sylvaner are cultivated with great success, but it is the native varieties, such as Schiava, Nosiola, Lagrein and Marzemino, that are more interesting as they are more representative of the territory and part of its culture and tradition. Sparkling wines known around the world are produced under the appellation Trento DOC. Another of the region’s enological treasures is Vino Santo, a sweet wine of great charm produced in very limited quantity. Proud and strongly rooted in its traditions and culture, Alto Adige has two faces, Italian and Mitteleuropean. Grapes are the zone’s principal crop and its magnificent landscape is spread with rows of vines. Here the wines develop intense, complex aromas as a result of the large and sudden swings in temperature, daily and seasonally. In Alto Adige sharing a bottle of wine in company is a long established and deeply appreciated pleasure, and in autumn it is wine that provides the theme for a traditional series of convivial meetings: the Törggelen – a name derived from the Latin word torculum, meaning wine press – is the custom of touring the local cellars to taste the new wine and enjoy roast chestnuts, homemade bread, charcuterie, cheeses and other local foods.

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Medium 9782067181977

THE WORLD OF WINE

Michelin Michelin ePub

Discovering Wine

THE WORLD OF WINE

Wine is a marvellous creature, born of expert alchemy in which nature and culture, terroir and savoir-faire concur. The best wines hail from designated terrain, but the vignaiolo’s – or winegrower’s – ability to understand it and achieve the best product from each vintage is the wine producer’s signature, the individual touch that gives each wine its typical quality and uniqueness. Thus begins our adventure to discover this rich and complex world: at the end of our journey we shall be able to appreciate the nectar of Bacchus, celebrated over the centuries at tables, in culture and in art.

Davide Bretti/SHUTTERSTOCK

Notions of viticulture

From plant to fruit via the terrain and its composition. In order to understand wine we must go from the ground up, as the morphological, chemical and climactic characteristics of the soil the fruit is grown in are the first elements that distinguish it. The typical characteristics of the different vine species then join these to develop the product.

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Medium 9781574416282

Stories and Recipes from the Post Oak Savannah

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

Stories and

Recipes from the Post Oak

Savannah*

The secondary forest area, also called the Post Oak Belt, covers some 7 million acres. It is immediately west of the primary forest region, with less annual rainfall and a little higher elevation. Principal trees are post oak, blackjack oak, and elm. Pecans, walnuts, and other kinds of water-demanding trees grow along streams. The southwestern extension of this belt is often poorly defined, with large areas of prairie. The upland soils are sandy and sandy loam, while the bottomlands are sandy loams and clays.

The original vegetation consisted mainly of little bluestem, big bluestem, indiangrass, switchgrass, purpletop, silver bluestem,

Texas wintergrass, woodoats, narrowleaf, post oak, and blackjack oak. The area is still largely native or improved grasslands, with small farms located throughout. Intensive grazing has contributed to dense stands of a woody understory of yaupon, greenbriar, and oak brush.

*Stephan L. Hatch, Texas Almanac, 2014–2015, Elizabeth Cruce Alvarez, editor (Austin: Texas State Historical Association), 115. Used with permission of Texas State Historical Association.

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Medium 9781574411362

Dallas

Mary Faulk Koock University of North Texas Press ePub

DALLAS

For me Dallas has always been a very special place, which I associate with very special occasions and people who were important in my life. As long as I live I will never forget my first visit to Dallas. My brother Hamilton agreed to take my sister Martha, our two cousins, Catherine, and Lucy, and me to Dallas to visit our Aunt Pearl and Uncle Jim and our beloved bachelor uncle Amos. We spent days getting ready. Mama carefully packed our Dallas clothes between sheets of tissue paper, made sure we had the right color hair ribbons and socks, and gave multiple instructions on how to be “good company.” We left Austin in Hamilton’s T Model Ford before sunrise. Seems like whenever we took a trip in those days we would always leave before daylight, which added to the mystery and excitement and I am sure caused us to wake up much earlier than was necessary. Mama had also packed us a big lunch, and Ham said we would stop at the park in Waco to picnic, but as it turned out we were a long way from Waco at lunchtime and a long way from Dallas by dark. We had seventeen blowouts and flat tires! Yes, sir, seventeen! Now while we perish the thought today, at that time this seemed only to add to the merriment and did not dampen our spirits one bit!

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