232 Chapters
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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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 9781574411362

In and Around Austin I

Mary Faulk Koock University of North Texas Press ePub

IN AND AROUND AUSTIN I

My own, beautiful, lovely Austin! I had intended to confine my collection to right here in the heart of Texas, which well I could do, as I am sure there is no place where hospitality is projected more “in toto,” where the population is made up of dearer, finer people who certainly know and prepare fine food.

Austin and the surrounding communities could well compose a fascinating library on the subject of food. There are literally thousands of fabulous cooks and, as I have said before, they have indeed been most kind and helpful to me. But for the most part, I am saving Austin for my next book.

People who were born here but moved away, people who were stationed here during the war, people who have visited here at one time or another, all want to come back to live in the Friendly City. The others of us, Austinites who were born, reared, educated and always lived here, who have spent many a summer swimming in Barton Springs, boating and waterskiing on Lake Austin, climbing to the Capitol dome with visitors, proudly watching Austin grow from a small town to a city, and who have traveled far abroad, are always glad to get home; home to our beloved Austin.

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Medium 9781608682348

Menu 17. GLENNTIL TAMALE BITES

Brian L. Patton New World Library ePub

M

E

N

U

17

I

have

a

friend.

His

name

is

Glenn.

A

few

years

back,

my

friends

and

I

went

on

a

camp-

ing

trip

to

Montana,

and

on

this

trip

some-

one

came

up

with

the

bright

idea

of

working

the

name

Glenn

into

famous

people’s

names

and

other

words.

It

just

worked

too

well:

Glen-

nifer

Aniston,

Jimmy

Glenndrix,

Glennard

Nimoy,

Harry

and

the

Glenndersons,

Glenntil

Soup,

and,

my

personal

favorite,

Glennjaglenn

Frankglenn.

Years

later,

and

we’re

still

coming

up

with

new

ones.

So

the

great

Crandall,

my

former

cam-

eraman

and

contributor

of

the

epic

belch

you

hear

at

the

end

of

each

Sexy

Vegan

episode,

developed

a

website

as

a

way

to

collect

the

terms

that

we

came

up

with.

If

you

have

a

friend

named

Glenn,

go

to

UrGlenndictionary.com

for

a

good

start

on

Glennded

terms.

You

can

even

submit

your

own.

If

you

don’t

have

a

friend

named

Glenn,

go

find

one

it’ll

be

worth

it.

Anyway,

I

really

love

tamales,

but

they

are

rather

laborious,

and

not

fit

for

a

happy

hour

situ-

ation.

As

douchey

as

I

feel

saying

it,

these

would

be

more

like

(gulp)

“deconstructed”

tamales.

Blech

.

.

.

now

I

have

to

go

wash

my

mouth

out.

L

I

B

A

T

I

O

N

R

E

C

O

M

M

E

N

D

A

T

I

O

N

A

Bloody

Vulcan

(see

recipe,

page 193)

is

per-

fect

for

this

menu,

since

you’ve

already

got

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Medium 9781574414929

Cakes and Icings

Patty Vineyard MacDonald University of North Texas Press ePub

Cakes and Icings

Place baking pans in the center of the oven to permit free circulation of air and heat evenly on all sides. When putting two or more pans in the oven at the same time, stagger them on different shelves, so that one is not directly above the other. There should be at least one inch between two pans on the same shelf; otherwise the trapped heat will cause a “hot spot.”

Reader’s Request

WHITE CHOCOLATE CAKE

2 layers

1 cup butter

2 cups sugar

4 eggs

1/4 pound white chocolate melted in 1/2 cup boiling water

2-1/2 cups cake flour

1 teaspoon soda

1 cup buttermilk

1 teaspoon vanilla

[Preheat oven to 350°.] Cream butter and sugar. Add eggs one at a time, beating well after each addition. Cool the chocolate melted in the water and add to the egg mixture. [Sift the flour and soda together. Beginning with the flour mixture] add the dry ingredients and buttermilk alternately to the chocolate mixture. Stir in the vanilla. Pour into well-buttered layer cake pans and bake 40 minutes or until done.

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