168 Chapters
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Medium 9781574411362

Fort Worth

Mary Faulk Koock University of North Texas Press ePub

FORT WORTH

Fort Worth is considered the most typically Texan of all Texas cities. It is a city blended with cattle, oil, business and industry and the greatest of assets—a progressive and friendly citizenship. To the flutter of a flag and the notes of a bugle, Fort Worth was founded by Major Ripley A. Arnold on June 6, 1849. Before that eventful day, this region had had a history, much of it unrecorded. It was a lush and lovely land, with clear streams and blue skies. Game abounded and this was a favorite hunting ground of the Indians, therefore becoming the site of many bloody wars. General William J. Worth, commander of the United States military forces with headquarters in San Antonio, had instructed Arnold to establish a military post for the protection of settlers against the Indians. So Arnold named the post Camp Worth (later to be called Fort Worth) in honor of this gallant commander. Born in New York State in 1794, Worth entered the Army as a private and rose to the rank of major general. He fought in the War of 1812 and played a leading part in the Florida-Indian War, bringing about peace with the Seminoles. In the War with Mexico, Worth displayed great gallantry in the taking of Monterey and aided in the storming of Chapultepec and the capture of Mexico City. He was buried in New York City, and a monument stands at the corner of Fifth Avenue and Broadway. The greatest monument to the brave soldier, however, is the great city which bears his name. Great herds of long-horns were driven from Texas to the railheads in Kansas. Fort Worth was on the main route, sometimes called the Chisholm Trail. The lowing herds camped near the town, and cowboys galloped in firing their pistols into the air and even rode their horses into the saloons—Fort Worth is still referred to as Cowtown. “Wild and woolly” characterized much of Fort Worth’s life in the 1880’s. Most celebrated of six-gun exponents was long-haired James Courtright, who could shoot equally well with either hand and was a master of the “border shift,” wherein a pistol was drawn, fired, tossed in the air, caught in the other hand and fired again.

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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 9781574412185

Do-Ahead Party Planning

Kris Rudolph University of North Texas Press PDF
Medium 9781574411362

All Outdoors

Mary Faulk Koock University of North Texas Press ePub

ALL OUTDOORS

The Bill Kuykendall ranch is indeed one of the prettiest spots in Hays County. Alice and Bill Kuykendall live in the long rambling ranch house which rises naturally out of the green land!

Bill also rises high and naturally out of the land—he would perish I’m sure if he ever tried to live away from it and the Great Out of Doors. His innate knowledge of nature is extensive and diversified. I would say that he is an authority on birds and bees, certainly, but also grass, wildflowers, cattle, horses, polo, hunting—as the rare trophies in his game room prove—fishing, wild game, gardening and camping, and quite expert in outdoor cooking. He is one outdoorsman who could live well with only a rifle, lasso or fishing rod. Some of the food Bill cooks outdoors may seem a little dramatic to some of us—like the calf’s head he cooks underground; or barbecuing mountain oysters; or frying fish down by Onion Creek—but to Bill it’s an everyday-occurrence sort of thing and he does it with a minimum amount of effort and much to the delight of his company, whether they be ranch hands or CITY SLICKERS!

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Medium 9781574412185

Recetas

Kris Rudolph University of North Texas Press PDF
Medium 9781574411935

7. Relishes, Chutneys, Preserves, and Condiments

Jean Andrews University of North Texas Press PDF

Relishes, Chutneys, Preserves, and Condiments

Introduction to Preserving

We can thank the Arabs for preserves, marmalades, jellies, jams, and those sweet condiments that grace our tables and rot our teeth. The Arabs took over the Greco-Roman practice of conserving fruits in honey, and extended or improved the process when they acquired sugar. Sugar had come to Arabia via Persia. The Persians had obtained it from India where the technology of making “raw” sugar originated around 500 B.C., following the introduction of sugarcane (Saccharum officinarum), probably from New

Guinea. As early as 325 B.C. the Greek geographer Strabo reported that sugarcane was present in India.The Persians carried sugar westward in the sixth century A.D. The Arabs got it from them and introduced it to Syria, North Africa, and Spain. However, at that time the Far East was the only known area of the Old World where the climatic conditions permitted the cultivation of sugar. Consequently, only a small amount made its way to Europe via the Middle East and Venice before 1500.Throughout that period, honey was the primary sweetener, while the costly imported sugar was reserved for medicinal purposes. The

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Medium 9781574414929

Pies and Pastries

Patty Vineyard MacDonald University of North Texas Press ePub

Pies and Pastries

Next time you make a cream pie, any kind, put a layer of whipped cream on top, then the meringue and you have three textures to savor. Or you may substitute ice cream for the whipped cream.

BLACK BOTTOM PIE

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

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 cups milk

1/2 cup sugar

1 tablespoon cornstarch

1/4 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

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Medium 9781574410761

PORK

Patty Vineyard MacDonald University of North Texas Press PDF

184

The Best From Helen Corbitt’s Kitchens

PORK

The “little pig who goes to market” saw America first some 400 years ago with the Spanish explorer, De Soto. Since then there has been more controversy over how to cook it; when, or IF you should eat it, than time allows to tell. By all means eat it.

PORK LOIN [HERBED]

For 10 or 12

5 pound boneless pork loin

2 cups dry white wine

Fresh thyme, rosemary and tarragon

2 tablespoons salt

2 tablespoons Dijon mustard

4 tablespoons brown sugar

Garlic clove, crushed

Celery stalk, sliced

Onion

Carrot

Marinate a boned pork loin in wine mixed with fresh herbs overnight in the refrigerator. I like a bit of thyme, rosemary and tarragon.

Remove the herbs, save marinade. [Preheat oven to 450º.] Rub pork on either side with salt, mustard, brown sugar. Place in roasting pan with garlic, and celery, onion, carrot. Bake covered for 30 minutes.

Remove cover, baste with marinade, reduce heat to 350°. Roast uncovered, basting frequently, about 2 hours [or until meat thermometer shows 160° internal temperature]. Remove meat and pour off excess fat. Add:

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Medium 9781574416282

Stories and Recipes from The Piney Woods

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

Stories and

Recipes from

The Piney

Woods*

Most of this area of some 16 million acres, ranges from about 50 to 780 feet above sea level and receives 40 to 56 inches of rain yearly. Many rivers, creeks, and bayous drain the region. Nearly all of Texas’ commercial timber comes from this area. There are three native species of pine, the principal timber: longleaf, shortleaf, and loblolly. Hardwoods include oaks, elm, hickory, magnolia, sweet and black gum, tupelo, and others.

The area is interspersed with native and improved grasslands.

Cattle are the primary grazing animals. Deer and quail are abundant in properly managed habitats. Primary forage plants, under proper grazing management, include species of bluestems, rossettegrass, panicums, paspaiums, blackseed needlegrass, Canada and Virginia wildryes, purpletop, broadleaf and spike woodoats, switchcane, lovegrasses, indiangrass, and numerous legume ­species.

Highly disturbed areas have understory and overstory of undesirable woody plants that suppress growth of pine and desirable grasses. . . .Grasslands have been invaded by threeawns, annual grasses, weeds, broomsedge bluestem, red lovegrass, and shrubby woody species.

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Medium 9781574411362

Brownsville

Mary Faulk Koock University of North Texas Press ePub

BROWNSVILLE

I really wish I could set my lines on Brownsville to music like a spirited tango. Brownsville is lush and lavish with brilliant blooming plants such as bougainvillaeas, exotic hibiscus, poincianas, palm and papaya trees. In the spring the air is fragrant with the blossoms on the citrus trees.

Bienvenidos amigos is not only the friendly greeting in border lingo for saying “Welcome friends”; it is the real atmosphere which is prevalent among the populace. I am certain this is one of the reasons Brownsville is becoming such a popular resort for visitors from all over the country, a few of the others being: the very desirable year-round climate, the outstanding fishing opportunities, along with hunting at its best for the famous white wing dove, wild turkey, quail and lots of deer which are plentiful in this region. It is the consensus of those who live or visit in Brownsville that the food there is also quite superior and has its own distinctive flavor.

It was a delightful experience being the guest of Leefe and Peyton Sweeney who have always lived in Brownsville, and Peyton is quick to declare he just would not live anywhere else. I wouldn’t either with a home like theirs. It is a lovely contemporary white brick on the grassy sloping banks of one of the pretty little lakes which are interspread through the residential sections of the city. The house is beautifully designed for entertaining, which is one of the Sweeneys’ chief occupations.

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Medium 9782067181977

THE MARCHES

Michelin Michelin 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 9781574410761

Desserts

Patty Vineyard MacDonald University of North Texas Press PDF

294

The Best From Helen Corbitt’s Kitchens

Reader’s Request

What is easier or more gracious than serving Pots de Crème for dessert in the living room with coffee after dinner. The crème pots are available all over the country in china shops—so invest! Good too for holding vitamin pills, cocktail picks or whatever.

POTS DE CRÈME

For 8 except someone always wants two

3 cups half-and-half

9 egg yolks

¾ cup white sugar

¼ teaspoon salt

1½ teaspoons vanilla

Light brown sugar

[Preheat oven to 325°.] Heat the half-and-half. Beat egg yolks with sugar and salt. Beat in the hot half-and-half gradually with a French whip. Add vanilla. Strain and pour into pots de crème cups. Cover the pots and put in a pan of hot water 1-inch deep. Bake for 30 minutes or until a knife when inserted comes out clean. Remove pots and chill. Place a teaspoon of brown sugar on top of each dessert and run under the broiler to melt; cover and serve.

Use the same recipe but change the flavoring: omit the brown sugar

(brulée). Add 6 ounces semi-sweet chocolate to the hot milk for Pots de Crème au Chocolat.

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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 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 9781574415889

Vegetables and Savory Accompaniments

Kim Stanford and Bill Backhaus University of North Texas Press ePub

VEGETABLES AND SAVORY ACCOMPANIMENTS

Welcome to our world of fresh, nutritious vegetables. Fresh vegetables are an important part of the healthy gluten-free lifestyle. We’ve learned that there are so many wonderful ways to prepare vegetable dishes. Our Roasted Potatoes with Caramelized Shallots, Blue Cheese and Asparagus tossed with Lemon Vinaigrette is among our favorites, as is Creamed Sweet Corn with Bacon and Jalapeño. And Kim’s Balsamic Herb-Roasted Vegetables? So good and so easy.

We’ve combined many of our vegetables with fruits, cheese, rice, meat, and spices to add variety and excitement. The Roasted Tomato and Goat Cheese Risotto Cakes are phenomenal, and we think Hatch (New Mexico) green chiles add a robust Southwestern flavor to dishes like our Hoochy-Coo Hatch Green Chile Polenta. Another favorite is Havarti, Gouda, and Cheddar Cheese Grits, and we just can’t get enough of the Gruyère-Jalapeño Scalloped Potatoes with Caramelized Onions.

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