168 Chapters
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Medium 9781574411935

2. Breads, Savory Tarts, and Pastas

Jean Andrews University of North Texas Press PDF

Introduction to Breads, Savory Tarts, and Pastas

Choosing the Right Flour

Flour is the finely powdered particles of any substance; in this case it is finely ground particles of cereal grains used for making breads. The word “flour” comes from the

“flower” or the best part of the grain left after milling. Here we refer specifically to flour made from wheat (Triticum) although there are many others.Wheat flours may look alike, but there are important differences that make some better than others for certain cooking jobs. Should you use unbleached all-purpose flour, cake flour, or bread flour for pie crusts, crisp cookies, or crusty light breads? A few facts will clarify the difference between flours.

Cereal grains are the seed-like fruits from the grass family of plants. Several were among the first cultivated crops. It is generally believed that domestication of cereal grains was a prerequisite to civilization. Today about a dozen of the thirty-five cultivated grains are significant, of which barley, wheat, rye, oats, rice, corn, and sorghum are probably the most important. First barley, then wheat, both popular in biblical times, were domesticated in the

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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 9781574411935

4. Vegetables, Casseroles, and Soufflés

Jean Andrews University of North Texas Press PDF

Vegetable Dishes

GUJARATI

CREAMED CORN

This unusual corn and coconut dish comes from exotic Gujarat, a state in India adjacent to Pakistan on the Indian Ocean— famous for its textiles and one of my favorite areas in India.

GREEN-CORN TAMALES

These mouth-watering tamales are made with fresh white field corn, not sweet corn, and wrapped in the fresh, green, undried shucks.You have to eat them to believe how good they are.

Makes About 28 three-inch tamales

Makes 4 Servings

3 cups fresh or frozen corn kernels (1 lb)

2 cups milk

Salt and freshly ground black pepper to taste

2 tablespoon canola or vegetable oil

½ teaspoon cumin seeds

2 serrano or jalapeño peppers, seeded and minced

½ inch piece of fresh ginger, peeled and grated

½ teaspoon ground turmeric

1 teaspoon Aleppo pepper

1 tablespoon butter

4 tablespoons fresh or dried coconut, grated

6 cilantro sprigs, chopped

5

½

¾

¾

6

¾

Put corn and milk in a saucepan; cook over medium heat until milk is reduced to three-quarter original amount, stir frequently—30 to 40 min. Add salt to taste. Heat oil in a medium skillet over medium heat; toast cumin seeds. Add serranos, ginger, turmeric, Aleppo pepper, and corn mixture; mix well. Add butter, coconut and cilantro; mix well; cook just until well heated.Adjust seasoning.

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Medium 9781574416282

Stories and Recipes from the South Texas Plains

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

Stories and

Recipes from the South Texas

Plains*

South of San Antonio, between the coast and the Rio Grande, are some 21 million acres of subtropical dryland vegetation, consisting of small trees, shrubs, cactus, weeds, and grasses. The area is noteworthy for extensive brushlands and is known as the Brush Country, or the Spanish equivalents of chaparral or monte. Principal plants are mesquite, small live oak, post oak, prickly pear (Opuntia) cactus, catclaw, blackbrush, whitebrush, guajillo, huisache, cenizo, and others that often grow very densely.

The original vegetation was mainly perennial warm-season bunchgrasses in savannahs of post oak, live oak, and mesquite.

Other brush species form dense thickets on the ridges and along streams. Long-continued grazing has contributed to the dense cover of brush. Most of the desirable grasses have only persisted under the protection of brush and cacti.

There are distinct differences in the original plant communities on various soils. Dominant grasses on the sandy loam soils are seacoast bluestem, bristlegrass, paspalum, windmillgrass, silver

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Medium 9781574411935

6. Desserts! Desserts! Desserts!

Jean Andrews University of North Texas Press PDF

Desserts! Desserts! Desserts!

Just Desserts

Desserts and chocolate with chili peppers? That is nothing new. It all began with the Pre-Columbian Olmec Indians of Mesoamerica who left records of their use of chili peppers and cacao as early as 1,000 B.C. They and their neighboring Mayans drank a stimulating, unsweetened, frothy drink made of the roasted and ground cacao beans combined with chili peppers, and often with native spices such as annato, allspice, and vanilla, three of the many comestible New World plants that were unknown to the

Old World before the Columbian Exchange that began in 1492.

Mesoamerica is the constricted area of the Americas that separates the larger masses of North and South

America. It includes southern Mexico with the Valley of

Mexico and the Yucatan Peninsula, Guatemala, British

Honduras (now Belize), El Salvador, and the northern part of Honduras. Further south in Ecuador, Peru, and Bolivia was the Andean Area where the great Inca Empire reigned in its final glory. The indigenous people of those areas of diverse geography were agriculturists who domesticated and cultivated many plants including chili peppers of different species in both areas. On the other hand, the only domesticated animals were the turkey and the dog, both used for meat. There were no wild animal species in the

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Medium 9782067181977

UMBRIA

Michelin Michelin ePub

UMBRIA

Umbria is a marvellously verdant region of mountains, hills, woods, lakes and rivers. Umbrian wines were renowned as early as the Middle Ages, and continue to be today. There is a great variety of native varieties, including Grechetto, Verdello, Drupeggio, Procanico, Verdicchio and Malvasia Bianca, among the white grapes, and Sagrantino, Sangiovese and Ciliegiolo for the blacks. Of these the Sagrantino has garnered the most attention from experts and wine lovers as it produces remarkable wines that age well. To complement the native vines, several varieties have been imported, such as Tocai, Traminer, Chardonnay, Riesling, Cabernet Sauvignon and Merlot.

Vines growing within sight of Orvieto

Gianni Fantauzzi/SHUTTERSTOCK

The terroir

Although Umbria can boast many interesting wines, the most representative are Torgiano Rosso, Sagrantino and Orvieto. The first, which falls within the appellations Torgiano Rosso DOC and Torgiano Rosso Riserva DOCG, is made from Sangiovese and Lanaiolo grapes grown on the hills of Torgiano municipality in the province of Perugia. It is a full-bodied wine with intense fragrances of ripe fruit, jam and spices.

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Medium 9782067181977

TUSCANY

Michelin Michelin ePub

TUSCANY

The link between Tuscany and viticulture is very ancient and this region has always been extremely protective of its winemaking legacy: as early as 1716 Cosimo de’ Medici heralded the concept of designated areas when he defined some of the highest-quality wine-producing zones. The region makes many wines that are famous around the world, such as the renowned Brunello di Montalcino, Chianti and the noble “Super Tuscans” produced in the area of Bolgheri from the international varieties Cabernet Franc, Cabernet Sauvignon and Merlot.

The play of light and shade in the vineyards and “crete” of Siena

Newphotoservice/SHUTTERSTOCK

The terroir

Vines grow happily in all provinces in Tuscany and there are many appellations throughout the region. The most representative variety is unquestionably Sangiovese, a splendid vine whose grapes produce extraordinary wines. But there are other types too: the most common black grape varieties are Canaiolo Nero, Ciliegiolo and Aleatico, and among the whites, are Trebbiano Toscano, Vernaccia di San Gimignano, Malvasia Bianca, Ansonica and Vermentino. But over recent decades Tuscany has won itself fame above all for the wines it produces from international varieties, which here have found an ideal environment to grow. In consequence, the region has demonstrated that it can produce great wines from both its native species and Bordeaux vines.

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Medium 9781574412185

Do-Ahead Party Planning

Kris Rudolph University of North Texas Press PDF
Medium 9781574411362

Rio Grande Valley

Mary Faulk Koock University of North Texas Press ePub

RIO GRANDE VALLEY

The Rio Grande Valley, which is simply called “the Valley” by Texans, is one of the most extraordinary regions in the state, or I might say in the United States. It is sprawled along the banks of the Rio Grande River through four of the southernmost counties in the state, starting up near Roma and along through pleasant, small towns in tranquil and semitropical settings, one right next to the other on down to Brownsville. Tourists flock there at a rate second only to Florida’s and California’s, enjoying the year-round beauty of its emerald green citrus orchards, vegetable fields, and the nearly always blue skies. It is a botanical paradox.

Its fertile soil produces a variety of forty-seven vegetables and enormous groves of citrus trees. Laboratory tests on Texas oranges and grapefruit show them to have the highest sugar and juice content of any grown in the world. Lemons also exceed in volume of juice. Fred Birkhead of McAllens CC said that if the Valley hybrid onions and carrots get any sweeter the United States won’t need any other country’s sugar.

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Medium 9781574415889

Booze and Your Bar Guide

Kim Stanford and Bill Backhaus University of North Texas Press ePub

BOOZE AND YOUR BAR GUIDE

A WELL-STOCKED GLUTEN-FREE BAR

“No chord of music has yet been found to even equal that sweet sound which to my mind all else surpasses . . . the clink of ice in crystal glasses.”

—Trader Vic Bergeron

What? Beer contains gluten? Yes. So do ale, lager, vodka—oh, yeah, many brands contain gluten. Here you have it . . . we tell you what brands we like that are gluten-free. For starters, potato vodkas, and unflavored rums and tequila are naturally gluten-free. Distilled whiskey, good brandies, and Cognac are also gluten-free. It is the added flavorings you need to watch out for. The list for gluten-free liquor continues to grow. We’re going to tell you some of our favorites.

Typically red and white wines are safe; just stay away from the malted wine coolers. The smartest doctor we know says that you can have one to two drinks, provided you don’t have another condition that makes consumption of alcohol unhealthy. Don’t be pretentious about wines. Drink what you like. You can enjoy a good $10 or $20 bottle.

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Medium 9781574411362

The Hill Country

Mary Faulk Koock University of North Texas Press ePub

THE HILL COUNTRY

It is always refreshing to visit any part of the beautiful hill country; around Fredericksburg, Kerrville, Comfort, Stonewall or Mason. It is an area which is unique in many respects, due to our German forefathers who migrated from autocratic Germany to find a new home without oppression in Texas. My husband’s grandfather, Wilhelm Koock, was one of these German settlers. He established his home near Mason, at Koocksville. The old German-style stone house and store bearing his name are still there as strong as the day they were built.

We go to Koocksville every year to a family reunion, and it is a thrilling experience for us and our children. We have a great feast on the long shady porch of the quaint old house where Aunt Lola now lives. Dinner usually consists of:

Marvin Wagner’s Barbecued Beef and Lamb
Marguerite’s Cole Slaw and * German Potato Cakes
The Geistweidts always bring * Bread and Butter Pickles and
Sauerkraut in crocks and Peach Preserves put up by Anna Marie
and Aunt Lena. And also Aunt Lena’s delicate * Homemade Noodles.
We are usually greeted with the smell of Aunt Lola’s big loaves of bread
just out of the oven. She also has a good supply of freshly made
Schmierkase and Wild Plum Jam and butter, the only
freshly churned butter I know of anymore.
* Carlita makes a wonderful Potato Salad in a bowl so large
her husband, Marvin, has to carry it in.
Koockie and Vera furnish vine-ripened tomatoes, cucumbers and
onions sliced thin in sour cream and other fresh vegetables
all grown in their own garden.
The girls of the younger generation, Joyce, Gaelyn and Gretchen,
have an array of prizewinning cakes like I’ve never seen nor eaten before.

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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

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 9781574414929

Breads

Patty Vineyard MacDonald University of North Texas Press ePub

Yeast Breads and Quick Breads

Did you know that white bread was made only for royalty in Roman times? (Now royalty is looking for some good whole-wheat or rye bread.)

.   .   .

Your bread recipe reads: “knead until smooth and satiny.” How long is that? You’ve never made bread before! Most doughs require from 8 to 10 minutes of kneading before you recognize a smooth and satiny surface. After 10 minutes, grasp the dough in one hand, squeezing it slightly with your fingers. If fully developed, the opposite side of the dough ball should feel smoothly taut; you will see bubbly blisters under the surface.

Yeast bread likes a warm draft-free and moist place for rising. If you don’t have a cozy, private nook for “proofing” (raising) dough, make a “mini sauna” in your oven. Turn your oven to 400° for one minute only and then turn it off. It should have reached a temperature between 80° and 100°—just what the dough likes. Situate your dough in the warm oven so it has plenty of room to rise. Place a pan of hot water on the oven floor before closing the door. Or place dough in bowl beside your stove, turn one burner on to low. Be sure to cover the bread with a towel or napkin if proofing outside the oven. [Before putting yeast bread dough aside to rise, roll the ball of dough inside a heavily greased bowl to coat all sides and prevent it from drying out while it rises.—Editor]

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Medium 9781574416282

Stories and Recipes from the Cross Timbers and Prairies

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

Stories and

Recipes from the Cross

Timbers and

Prairies*

Approximately 15 million acres of alternating woodlands and prairies, often called the Western Cross Timbers, constitute this region.

Sharp changes in the vegetational cover are associated with different soils and topography, but the grass composition is rather uniform.

The prairie grasses are big bluestem, little bluestem, indiangrass, switchgrass, Canada wildrye, sideoats grama, hairy grama, tall grama, tall dropseed, Texas wintergrass, blue grama, and buffalograss.

On Cross Timbers soils, the vegetation is composed of big bluestem, little bluestem, hooded windmillgrass, sand lovegrass, indiangrass, switchgrass, and many species of legumes. The woody vegetation includes shinnery, blackjack, post and live oaks.

The entire area has been invaded heavily by woody brush plants of oaks, mesquite, juniper, and other unpalatable plants that furnish little forage for livestock.

*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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