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Medium 9781574410761

Salads and Dressings

Patty Vineyard MacDonald University of North Texas Press PDF

97

Salads and Dressings

A few things to remember:

Before unmolding, moisten both the plate and the molded salad with wet fingers. The moist surfaces make it easy to slide the mold into the center of the plate after unmolding.

To unmold salads quickly, dip the molds in hot water, then loosen sides with a silver knife. Tap it with your hand and the salad will come out easily.

Remember that everything shows in a molded salad, so when adding fruit, bear in mind that:

These Fruits Sink: Canned apricots, Royal Anne cherries, canned peaches and pears, whole strawberries, prunes and plums, fresh orange sections, grapes.

These Fruits Float: Fresh apple cubes, banana slices, grapefruit sections, fresh peach or pear slices, raspberries, strawberry halves, marshmallows, broken nutmeats.

Jello and gelatin are not the same, so watch your recipes and use whichever is called for.

Add whatever you are adding to the gelatin mix ONLY when the mixture is thoroughly chilled or even partly congealed. If you are making a pattern, allow a thin layer of gelatin to “set” before you begin.

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Medium 9781608682348

Menu 13. THE HAPPIEST MEAL: LITTLE MACS AND (REAL) SWEET POTATO FRIES

Brian L. Patton New World Library ePub

M

E

N

U

13

F

or

this

menu

I’m

using

actual

sweet

po-

tatoes

for

the

“fries”

(which

are

actually

baked).

Everyone

else

knows

“sweet

po-

tato

fries”

to

be

orange

and

sweet

.

.

.

but

those

aren’t

sweet

potatoes

they’re

yams!

(See

WTF at right.)

So

why

am

I

using

sweet

pota-

toes

instead?

The

same

reason

I

started

wear-

ing

a

bow

tie:

to

be

different

and

to

get

attention.

And

they

taste

pretty

darn

good

too

slightly

sweet

with

smoky

spices

and

a

great

creamy

texture

on

the

in-

side.

They’re

a

hell

of

a

lot

more

interesting

than

the

regular

old

french

fries

that

would

accom-

pany

the,

ahem,

larger

version

of

this

burger.

I

think

after

all

is

said

and

done,

these

“fries”

will

be

“America’s

favorite.”

I

hope

so,

for

America’s

sake.

If

you’re

so

inclined,

give

each

of

your

guests

a

little

crappy

toy

that

they

can

throw

away

as

soon

as

they

get

home.

L

I

B

A

T

I

O

N

R

E

C

O

M

M

E

N

D

A

T

I

O

N

Look

no

further

than

a

classic

Jack

and

Coke

for

this

menu

.

.

.

or

Jack

and

Diet

if

you’re

watching

your

figure.

W

T

F

is

the

difference

be-

tween

sweet

potatoes

and

yams?

There

are

so

many

botanical

dif-

ferences

that

my

head

almost

exploded

when

I

was

reading

and

trying

to

understand

them.

For

me

to

even

attempt

to

regurgitate

what

I

probably

didn’t

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Medium 9781623152024

Chapter 7: The Trouble with Gluten

Rockridge Press Rockridge Press ePub

7

We’ve discussed many of the health benefits of switching to a Paleo diet, but one of the main benefits is that the foods enjoyed in the Paleo diet don’t have gluten in them. For millions of people worldwide, eating caveman-style is a relatively simple way to avoid digestive upset and even the cancers that are caused by an allergy to gluten.

Latin for “glue,” gluten is a protein found in wheat and grains that gives ground flours elasticity and helps them to rise. It’s also the binding component that gives bread its chewy texture and keeps it from crumbling apart after baking. Gluten can be removed from flour because it is insoluble in water. Typically when you remove the gluten, you also lose all of the good properties that make breads and cakes what they are.

Without gluten, your baked goods won’t rise and they’ll have a grainy, crumbly texture. They won’t taste anything like their gluten-laden cousins, and you probably won’t want to eat more than the first bite. Because of an increasing demand for gluten-free products, food corporations have dedicated a tremendous amount of time and money into creating tasty, effective, gluten-free products. Unfortunately, most commercially prepared gluten-free recipe mixes still fall short.

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Medium 9781574414929

Poultry and Stuffings

Patty Vineyard MacDonald University of North Texas Press ePub

Poultry and Stuffings

“Pot Luck” has become associated with me any place I work. It is a means of using experimental dishes not on the menu, and an intelligent use of leftovers. One of the most popular Pot Lucks has been Broiled Chicken Smothered in Fresh Crab or Lobster Bisque—with usually a dash of sherry added before placing it in the oven.

To cook a chicken (or turkey) to use either for fricasseeing or for salads, creaming, and such, you must remember to cook at low heat. A good rule to follow for:

SIMMERING A CHICKEN

1 4-1/2- to 5-pound fowl, whole or cut up

1 quart hot water

1 piece celery

1 slice of onion

1 sprig of parsley

1 whole carrot

1 tablespoon salt

Clean the fowl and place in a kettle; add the hot water and other ingredients, bring to boiling point, cover tightly and let simmer over low heat until tender, about 1-1/2 to 2-1/2 hours, depending on the age of the fowl. Anyhow, cook it until it is tender, and all the time at low heat; turning up the gas won’t help. Let the meat of the chicken cool in the liquid. And when you remove the bird, use the stock left (you should have at least 2 cups) for Fricassee or for soup.

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Medium 9782067181977

THE MARCHES

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

THE MARCHES

The revival and enhancement in the quality of native grape varieties is the goal that the Marches is working towards and there is no shortage of results. One obvious example is that the region’s wines are no longer represented by Verdicchio alone. Since 2004 the surge in new appellations – Vernaccia di Serrapetrona DOCG, Conero DOCG, Offida DOCG, Terreni di Sanseverino DOC, Pergola DOC and San Ginesio DOC – has demonstrated the dynamic changes the local wine industry is experiencing. The discovery near Ascoli Piceno of fossilised remains of Vitis vinifera, dating from the Iron Age, are a clear indication of the long history viticulture has in the region, which, thanks to its soil composition and the mildness of the climate, offers ideal conditions for winemaking.

The gentle hills around Jesi

Claudio Giovanni Colombo/SHUTTERSTOCK

The terroir

Despite the presence of international grape varieties like Chardonnay, Pinot Bianco and Pinot Nero, it is the native cultivars that triumph in the Marches. Verdicchio has always been the standard bearer for the region, which acquires unique qualities near Matelica and in the zone of Castelli di Jesi thanks to the very special characteristics of the soil and climate. Here Verdicchio grapes create white wines with a greenish tinge (whence its name), with scents of acacia flowers, hawthorn, peach, apple and citrus fruits. Known and appreciated abroad, Verdicchio is refreshing and zesty in the mouth, with an aftertaste reminiscent of almonds.

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Medium 9781623152024

Chapter 8: Paleo Food Guide

Rockridge Press Rockridge Press ePub

8

Shopping for foods that are Paleo friendly can be a daunting task when you’re first starting out. What’s allowed and what’s not? What are all of those mystery ingredients that are listed on food labels? For the most part, stocking your refrigerator and pantry is fairly simple, but there are going to be times when you don’t want to eat just steak and broccoli, and there will be other times when you need something fast and simple. Don’t worry—you’ll get the hang of it.

There are a few different versions of the Paleo diet, but for the sake of this discussion, we’re going to take the modern middle road so that it’s easier for you to make the transition to your new, healthier lifestyle. Throughout the following pages, we’re going to discuss what foods are okay and where you can find them. We’ll also discuss some alternate ingredients for baking bread and other goodies that won’t get you kicked out of the cave!

The first bit of good news is that you’re not going to be counting calories. Instead, you’re going to try to keep your portions in line with what your ancestors most likely ate. A diet that consists of 50 to 60 percent protein, 30 to 40 percent healthy carbs, and 5 to 10 percent healthy vegetable fats such as extra-virgin olive oil, avocados, nuts, and seeds is the general goal.

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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 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 9781609520809

16. Fish Heaven

Paula Young Lee Travelers' Tales ePub

Chapter Sixteen

Fish Heaven

[Pliny] fashions the name of good mother to the Earth, because having compassion for us, she instituted poisons.

Pierre Gassendi, Concerning Happiness, 1647

The first Sunday of No Hunting after the winter snow has melted, John wants to show me where he shot the buck. Look, he points at the ground. You can still see the blood.

Except I cant. Theres just leaves and more leaves layered thickly over moss.

Look, he points again, and waves his arms around. Its all over the place.

I shake my head. Nope. The earth has drunk deeply. He is seeing a memory.

Exasperated, he kneels down and starts jabbing at an oak leaf, one of maybe a hundred oak leaves I could grab if I just stood in one spot and started raking with my hands. There, his index finger waggles. Now do you see?

Myopic, I bend over and squint. Theres some blotches that could be a stain from spit-up baby food. Well, yah, I agree peevishly. Now that youre pointing right at it, I can see the blood, I lie. But its just a drop!

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Medium 9781608682348

Menu 7. PAPADILLA, DON’T PREACH

Brian L. Patton New World Library ePub

66

The Sexy Vegan’s HAPPY HOUR AT HOME

Braised Scallion Papadillas

3 tablespoons vegan margarine, plus more for the casserole

12 scallions, trimmed

½ cup water

1 pound russet potatoes, peeled and quartered

2 jalapeo peppers

½ cup unsweetened nondairy milk

2 teaspoons nutritional yeast

Salt and pepper

2 teaspoons extra-virgin olive oil

2 burrito-size (12-inch) flour tortillas, warmed

1 large beefsteak tomato, cut into 12 thin slices

Preheat

the

oven

to

350F.

Lube

up

a

large

casserole

with

vegan

margarine,

and

spread

out

the

scallions

in

a

single

layer

in

the

cas-

serole.

If

you

need

to

use

two

casseroles,

so

be

it.

Drop

1

table-

spoon

of

the

margarine

on

top

of

the

scallions,

breaking

it

up

with

your

fingers

to

spread

it

around

a

bit.

Add

the

water,

cover

with

foil,

and

braise

in

the

oven

for

30

minutes.

Meanwhile,

in

a

medium

pot,

cover

the

potatoes

with

cold

water,

and

bring

to

a

boil.

Boil

for

8

to

10

minutes,

or

until

the

chunks

easily

fall

apart

when

you

put

a

fork

through

them.

Once

you

get

the

scallions

and

potatoes

started,

you

can

roast

the

jalapeos.

Place

them

directly

on

the

burner

of

your

gas

stove

or

under

a

broiler.

Roast

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Medium 9781574412185

Recetas

Kris Rudolph University of North Texas Press PDF
Medium 9781608682348

Menu 5. NOTHING RHYMES WITH CITRUS

Brian L. Patton New World Library ePub

51

Tofu-Citrus “Titrus” Dippers

NOTHING RHYMES WITH CITRUS

Citrus

Marinade

½ cup orange marmalade

½ cup fresh lemon juice

½ cup fresh lime juice

2 cups fresh orange juice

1 cup extra-virgin olive oil

2 jalapeo peppers, thinly sliced

4 garlic cloves, grated

2 thumb-size pieces fresh ginger, peeled and grated

Salt and pepper

Two 14-ounce packages extra-firm tofu, drained, pressed (see Efficiency Tip,

page 49), and cut into bite-size cubes

¼

cup

vegan

mayo

Toothpicks

Lemon

and/or

lime

slices,

for

garnish

(optional)

To

make

the

Citrus

Marinade,

in

a

large

bowl,

whisk

together

the

marmalade,

lemon

juice,

lime

juice,

orange

juice,

oil,

jalapeo

pep-

pers,

garlic,

and

ginger.

Season

with

a

healthy

pinch

of

salt

and

pepper.

Transfer

the

marinade

to

one

or

two

large

casseroles

or

zip-top

bags.

Add

the

tofu

cubes

and

submerge

them

in

the

marinade.

Put

the

casseroles

or

bags

in

the

fridge

to

let

the

tofu

marinate

for

at

least

1

hour.

Preheat

the

oven

to

450F.

Line

a

baking

sheet

with

parchment

paper

or

a

Silpat

baking

mat.

Remove

the

tofu

from

the

marinade,

allowing

the

excess

marinade

to

fall

back

into

the

bag.

Be

sure

to

reserve

all

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Medium 9781574410761

BEEF

Patty Vineyard MacDonald University of North Texas Press PDF

Beef

155

BEEF

Previously Unpublished

[After you’ve cut beef tournedos or filet mignons from the larger part of a beef tender, what can you do with the smaller end?] At the Zodiac

Room this dish was prepared and served in individual small sauté pans.

HELEN CORBITT’S BEEF GRENADINS

For 4

Cut 1 pound of 1-inch cubes from the small end of a beef tenderloin and flatten each with the heel of your hand.

½ cup flour

1 tablespoon paprika

1 tablespoon butter

¾ teaspoon salt

¼ cup brandy

1 cup heavy cream

Lightly dredge the meat in a mixture of flour and paprika. Melt butter in a sauté pan and quickly sear the meat. Remove the grenadins to a warm platter and sprinkle with salt. Add brandy to the skillet, allowing it to warm, and then light it to burn off the raw alcohol taste.

Scrape the browned bits from the bottom and sides of the pan as you add the cream. Continue cooking over medium heat until it reduces to a rich smooth sauce, but do not boil. Return the grenadins to the sauce to reheat for a moment and serve with boiled noodles or rice.

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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

CALABRIA

Michelin Travel & Lifestyle Michelin Travel & Lifestyle ePub

CALABRIA

A combination of almost nothing but mountains and coastline, Calabria is a region of enormous beauty that greatly repays the effort invested to explore its geography and gastronomy. Called Enotria by the ancient Greeks due to its thriving viticulture, today Calabria cultivates an abundance of varieties. The most common black grapes are Gaglioppo, Magliocco, Marsigliana, Nerello Mascalese, Prunesta, Sangiovese and Alicante, and among the whites Greco Bianco, Mantonico, Pecorello and Guardavalle. The local varieties are of course joined by international cultivars, in particular, Cabernet, Merlot, Syrah, Chardonnay and Sauvignon. Grapes are also grown high on the Sila plateau, allowing Calabria to claim the record for the highest vineyards in Europe.

A promontory under vine at Bagnara Calabra on the “Violet Coast”

B. Ienco/PROLOCO BAGNARA CALABRA

The terroir

Despite a glorious past, the image today of Calabria’s winemaking industry has deteriorated due to the excessive division of the vineyards into small plots and the production of wine in bulk. Happily the situation is changing thanks to a reappraisal of the value of local varieties and the improved quality of the grapes and production methods. New growing and cellar techniques are being introduced to replace obsolete methods.

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