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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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Poultry and Stuffings

Patty Vineyard MacDonald University of North Texas Press PDF

128

The Best From Helen Corbitt’s Kitchens

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

1

1

1

1

1

1

4½- to 5-pound fowl, whole or cut up quart hot water piece celery slice of onion sprig of parsley whole carrot 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 ½ to 2½ 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.

Fricassee Sauce for chicken is so easy; why do so many people try to make it difficult?

FRICASSEE SAUCE

For 4

3 tablespoons butter

4 tablespoons flour

2 cups chicken stock

½ cup cream (you may omit and use ½ cup more of the chicken stock)

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3. Meat, Fowl, and Seafood

Jean Andrews University of North Texas Press PDF

Meats

Four Old Time Texas Favorites

FRITO PIE

The incomparable, favorite chip, Frito, was originated about 1932 by Elmer Doolin in San Antonio,Texas, in a little old house on

South Flores Street. His wife, Daisy, made the first Frito pie when she dumped her bowl of chili directly into a bag of Fritos.

Her handy innovation caught on with kids of all ages and is still going strong—but has graduated to a bowl. You can use chili made from one of the recipes in this book or just open and heat a can of Wolf Brand ® Chili without beans. Wolf Brand ® Chili is also a native of Texas but now owned by Quaker Oats. If not in your store, order from Wolf Brand Products, P.O. Box 617,

Corsicana,TX, 75151.

Makes—depends on amount of chili on hand.

Fritos

Chili con carne

Onions, chopped

Longhorn cheddar cheese, shredded

Salsa picante

In each individual bowl spread about ¾ cup Fritos and sprinkle onion equally on top. Put equal amounts of hot chili on top of the Fritos and top with cheese. Pass the salsa at the table.

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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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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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