168 Chapters
  Title Author Publisher Format Buy Remix
Medium 9781574410761

Cheese and Eggs

Patty Vineyard MacDonald University of North Texas Press PDF

236

The Best From Helen Corbitt’s Kitchens

SWISS CHEESE SOUFFLÉ

For 8 to 10

[If you plan to serve this with Oriental Chicken [page 134], use American (Cheddar) cheese rather than Swiss and add ¼ teaspoon of White

Wine Worcestershire sauce.]

½ cup butter

6 tablespoons flour

2 cups milk

2 cups grated Swiss cheese

8 eggs, separated [at room temperature]

1½ teaspoons dry mustard or 1 tablespoon prepared Dijon mustard

⅛ teaspoon cayenne pepper

1 teaspoon salt

Parmesan cheese (may be omitted)

[Preheat oven to 350°.] Melt the butter, add the flour and cook slowly until mixture foams. Do not brown. [Gradually] add the milk, [stirring constantly], and bring to a boil; use low heat to ensure the flour and milk being thoroughly cooked. The sauce should be smooth and thick. Remove from heat. Add the [Swiss] cheese and stir until blended. Cool slightly. Beat the egg yolks and add to the mixture.

Add the mustard, cayenne and salt. Let mixture cool until you can place your hand on the bottom of the container without feeling any heat. Beat the egg whites until stiff but not dry. (Tip the bowl and if the whites do not slide out, they are ready.) Stir gently about one third of the egg whites into the mixture, then fold in remaining egg whites until well distributed. Pour into a 2 ½- or 3-quart buttered soufflé dish sprinkled lightly with Parmesan cheese or into two 1½quart ones. Bake for 30 minutes if you are going to eat at once, or place in a pan of hot water and bake 1 hour, and it will hold awhile.

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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 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 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 9781574414868

Tabla de conversión métrica

Kris Rudolph University of North Texas Press ePub

CONVERSIÓN MÉTRICA

MEDIDAS DE VOLUMEN (en seco - harina)

1/4 de taza= 35 g

1/3 de taza = 47 g

1/2 taza = 70 g

3/4 de taza = 105 g

1 taza = 140 g

MEDIDAS DE VOLUMEN (en seco - azúcar)

1/4 de taza= 48 g

1/3 de taza = 63 g

1/2 taza = 95 g

3/4 de taza = 143 g

1 taza = 190 g

MEDIDAS DE VOLUMEN (líquidos)

4 onzas (1/2 taza) = 120 ml

8 onzas (1 taza) = 240 ml

16 onzas (2 tazas) = 480 ml

32 onzas = 960 ml = .96 litros

PESOS (masa)

1 onza = 30 g

3 onzas = 90 g

4 onzas = 120 g

8 onzas = 240 g

10 onzas = 285 g

12 onzas = 340 g

16 onzas = 1 libra = 454 g

DIMENSIONES

1/4 de pulgada = 6 mm

1/2 pulgada = 1.25 cm

3/4 de pulgada = 2 cm

1 pulgada = 2.5 cm

TEMPERATURAS/HORNO

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Medium 9781574410761

Entrée Sauces

Patty Vineyard MacDonald University of North Texas Press PDF

222

The Best From Helen Corbitt’s Kitchens

Reader’s Request

A sauce to make a fish dish a delectable entrée any day, and especially for company.

IMPERIAL SAUCE

2½ cups

2 tablespoons finely chopped onion

¼ cup finely diced mushrooms

1 tablespoon butter

1 cup Thick Cream Sauce [opposite page]

1 cup mayonnaise

1 teaspoon lemon juice

2 tablespoons finely chopped sweet mustard pickles

1 tablespoon finely chopped pimento

¼ teaspoon Worcestershire sauce

[Preheat oven to 300º.] Sauté onion and mushrooms in butter; add cream sauce, mayonnaise, lemon juice, pickles, pimento, and

Worcestershire. Completely cover any boned fish like red snapper, sea trout, fillet of sole, and similar fish, and bake for 40 minutes. Part of the sauce cooks into the fish and part stays on top. I use it also combined with shrimp, lobster, and crabmeat, and baked in individual casseroles for a luncheon dish and find it popular as a hot hors d’oeuvre served with pastry scoops: pie crust molded on a tablespoon, placed close enough to touch on a baking sheet and baked at

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Medium 9781574414929

Potatoes, Grains and Pasta

Patty Vineyard MacDonald University of North Texas Press ePub

And Then Potatoes, Grains, and Pasta

There is nothing that smells better than potatoes baking. Idaho potatoes are the popularized ones, but California and Maine produce a fine type for baking or any other style of cooking. For me, Idaho takes the lead for baking because of its shape—long, flat, quicker cooking than the round kind. Just scrubbed and placed in a 350° oven and baked until done, about 1 hour, but timed to come out when you are ready to sit down; or rubbed in vegetable oil and salt; or wrapped in brown paper or aluminum foil to keep them from cooling off. Just bake them, and the whole family will succumb—even the curvaceous ones. Serve with sweet butter or sour cream, chopped chives, grated cheese, crisped salt pork—or all of them.

POTATOES ON THE HALF SHELL

For 6

6 Idaho potatoes

1/4 cup milk or cream

1 egg

4 tablespoons butter

Salt and pepper

1 tablespoon chopped green onions [optional]

[Preheat oven to 350°.] Bake the potatoes, cut in half lengthwise and scoop out the potato. Mash, while hot, with the milk, beaten egg, and butter and beat until fluffy. Season with salt and pepper, and onion if you wish. Spread the shell with [additional] butter and pile lightly and high into it. Sprinkle with a smidgen of nutmeg or paprika or grated Parmesan cheese.* Bake until brown on top.

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Medium 9781574416282

Stories and Recipes from the Trans-Pecos Mountains and Basins

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

Stories and

Recipes from the Trans-Pecos

Mountains and

Basins*

With as little as eight inches of annual rainfall, long hot summers, and usually cloudless skies to encourage evaporation, this 18-million-acre area produces only drought-resistant vegetation without irrigation.

Grass is usually short and sparse.

The principal vegetation consists of lechuguilla, ocotillo, yucca, cenizo, prickly pear, and other arid land plants. In the more arid areas gyp and chino grama, and tobosagrass prevail. There is some mesquite. The vegetation includes creosote-tarbush, desert shrub, grama grassland, yucca and juniper savannahs, pine oak forest, and saline flats.

The mountains are 3,000 to 8,749 feet in elevation and support piñon pine, juniper, and some ponderosa pine and other forest vegetation on a few of the higher slopes. The grass on the higher mountain slopes includes many southwestern and Rocky Mountain

*Stephan L. Hatch, Texas Almanac, 2014–2015, Elizabeth Cruce Alvarez, editor (Austin: Texas State Historical Association), 117. Used with permission of Texas State Historical Association.

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Medium 9782067181977

VENETO

Michelin Michelin ePub

VENETO

Viticulture in Veneto is closely linked to the region’s history: the wine “de Venegia” was known since the Middle Ages not only in the Italian peninsula, but also beyond its borders, thanks to the far-reaching trade practised by the Serenissima Republic of Venice. It is not surprising, therefore, that wine is an integral part of the culture and daily life of the Veneto. As the goal of local vintners is to make wines of the highest quality, it is not surprising that Venetan production is remarkable not only for its volume (the region is one of the largest producers in Italy) but also for its excellence. The number of designated areas that Veneto boasts also puts the region in the high end of the table, attesting the importance viticulture has in the life of the population and in the regional economy.

Vineyards in the Verona countryside

Fauxware/SHUTTERSTOCK

The terroir

Archaeological finds in the Lessini mountains confirm the close bond the Veneto has with the vine. It is perhaps due to this millenary tradition that the region has such a diverse and rich range of varieties of both white and black grapes.

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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

Fish and Seafood

Patty Vineyard MacDonald University of North Texas Press PDF

Fish and Seafood

199

Fish and Seafood

I like fish. But when I suggest fish to housewives as a way to add variety to their menus, I usually am met with “I hate fish!” The Dutch theologian, Erasmus, said of fish on Fridays, “My heart is Catholic; my stomach is Lutheran.”

Delectable fish dishes can be served from the . . . kitchen—if the desire is great enough. But fish should be treated with respect; never overcooked, and always eaten when ready. It is not a “keep hot in the oven” dish.

And they say it is good food for thinking! Anyhow, catch (or buy) it and cook it; don’t keep it. Quick-frozen fish has the original flavor but as soon as it comes into the kitchen, cook it.

In buying fish, allow from ½ to ¾ pound per serving with the bone in—or ¼ pound boned. Wash it well inside and out and wipe dry.

When buying a whole fish in the market, be sure the fish looks you in the eye with a healthy stare. You cannot tell about one that has been skinned and boned, so smell it and cook as soon as possible after you buy or catch, or freeze it. Don’t overcook.

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Medium 9781574410761

YEAST BREADS

Patty Vineyard MacDonald University of North Texas Press PDF

72

The Best From Helen Corbitt’s Kitchens

allow it to come to room temperature—about 1 to 3 hours—before shaping. Then let the shaped dough rise again before baking at the required time and temperature.

When baking bread, if you like a hard crust, set a pan of warm water in the bottom of the oven while baking, and brush the crust when partially baked with ½ cup of water mixed with 1 teaspoon of salt. For a soft crust, brush with melted butter before and after baking.

[A loaf of yeast bread is done when it slides easily from the pan and gives off a hollow sound when you thump the bottom. For information about flour, see Preface, page xiii.—Editor]

Yeast BREADS

Reader’s Request

WHITE BREAD

2 1-pound loaves or 1 2-pound loaf

5½ to 6 cups flour [divided use]

2 packages dry yeast

1 cup milk

1 cup water

2 tablespoons sugar

2 tablespoons oil

2 teaspoons salt

Oil

Stir together 2 cups flour and yeast. Heat milk, water, sugar, 2 tablespoons oil and salt over low heat until warm (120° to 130°). Add liquid ingredients to flour-yeast mixture and beat until smooth, about

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Medium 9781574412185

Working with Chiles

Kris Rudolph University of North Texas Press PDF

WORKING

WITH

POBLANOS • ROASTING

CHILES

AND CLEANING:

Roast the poblano chile directly over a gas flame until blackened on all sides (if you do not have a gas stove, lay the chile on a tray under a hot broiler). Transfer to a plastic bag and let sweat for 10–15 minutes. Peel off all the charred skin, dipping your fingers in water if needed. In Mexico, it’s common to see chiles peeled under running water; this does make it easier. However, you will lose some of the flavor. Be careful not to tear the chile when peeling.

FOR

CHILES RELLENOS:

Make a long slit down one side of the chile and remove all the seeds and veins with your fingers. (This is where the heat of the chile is concentrated, so be sure to clean it thoroughly.)

Leave the stem attached.

*You can always stuff your chiles, or at least roast and clean them, a day in advance.

FOR

POBLANO STRIPS (RAJAS):

Remove the core of the chile with a knife and make a slit down one side, opening it flat.

Remove all the remaining seeds and veins. Cut into thin strips.

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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 9781574410761

Vegetables and Cooked Fruits

Patty Vineyard MacDonald University of North Texas Press PDF

Vegetables and

Cooked Fruits

One could spend a lifetime expounding on the vegetable kingdom.

Personally, I like to cook vegetables just underdone; the “dressing up” that follows finishes the cooking. I find vegetables take on a blissful state if they are made “interesting.” These recipes are my most popular and flavorsome attention-getters, especially with the male half of the hungry horde.

Just a foreword: In selecting your fresh vegetables you should look for, first, clean vegetables, free from decay or bruised spots. Generally speaking, depend on your eyes rather than your fingers in judging vegetables.

After you get them home, wash well, pare or shell, as the case may be, but never soak in water as vitamins and minerals will be lost.

Somewhere back in the days of the early Romans, recipe books advised cooks to add a dash of soda to green vegetables to keep them green, and unfortunately some people still think it necessary. It detracts from the flavor, changes the texture, and goodness knows what happens to the vitamins. Generally speaking, again, vegetables cooked in a small amount of water uncovered, turn out better, both in looks and taste—so don’t make vegetable cooking complicated.

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