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Iowa Farms, California Tables: An eCookbook

Iowa Farms, California Tables: An eCookbook

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Iowa Farms, California Tables: An eCookbook

Lunghezza:
286 pagine
1 ora
Editore:
Pubblicato:
Jul 1, 2011
ISBN:
9781617927744
Formato:
Libro

Descrizione

Enhanced with beautiful full-color photographs and instructional videos, Iowa Farms, California Kitchens for iPad and iPhone highlights a lifetime of enduring, memorable recipes from life in 1960s Iowa where freshness and farm-to-table were assumed, to glamorous Hollywood celebrations in the 2000s where less than stellar cooking could cause you to miss out on a job or even lose your kid’s place in private school. The perfect eCookbook for anyone in the market for reliably satisfying family recipes and dinner party dishes designed to dazzle. Helpful videos include a how to make hand-made pasta series, and all recipes are served up with clear, straightforward instructions. You'll learn how to create savory farmers-market Sautéed Vegetables with Goat Cheese and Parmigiano-Reggiano, tried and true casseroles for busy families like Turkey Tetrazzini, soul satisfying soups like Potato Cheddar and a bountiful collection of luscious desserts including Snickerdoodles, Chocolate Swirl Cheesecake and Fresh Strawberry Pie.
Editore:
Pubblicato:
Jul 1, 2011
ISBN:
9781617927744
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

Iowa Farms, California Tables - Lori C. Aronsohn

IOWA FARMS,

CALIFORNIA TABLES

A Cookbook

by

Lori Coulter Aronsohn

with

Tina Andrews, Louise Coulter & Cindy Kastner

Photography and Video by Lori C. Aronsohn

Published June 2011

ISBN: 9781617927744

Lake Wapello Publishing

Dedicated To

Papa

Andrew & Joey

Makai

Wendy, Jack & Mollie

Luke & Sam

and

Elizabeth

Thanks for tasting it even when you thought it seemed burnt, mushy, dried out, smelly, too salty, green, slimy or just plain not what you had in mind.

Table of Contents

FORWARD

PREFACE

THE BEVERAGE BAR

GOOD MORNING MIMOSAS

HOT CHOCOLATE WITH AN ORANGE SHOT

ORANGE WHIPPED CREAM

PINA COLADAS

THE BREAKFAST BOOTH

BREAKFAST IN A BAKING DISH

CAKE DONUTS

AUNT ALICE’S GRANOLA

HEAVENLY COFFEE CAKES

OATMEAL BRÛLÉE A LA GREG

RECKLESS HEART RICOTTA PANCAKES

JUST A NIBBLE

A TRIO OF SPICED NUT RECIPES

Somewhat Savory Spiced Nuts

Somewhat Sweet Spiced Nuts

Somewhat Salty Rosemary Nuts

BITTER GREENS APPETIZER

BRIE EN CROUTE

DEVILED EGGS

ITALIAN WHITE BEAN AND TUNA SPREAD

KALE CHIPS

TINA & ZEKE’S MEXICAN BRUSCHETTA

WHOLLY GUACAMOLE

ZEKE’S FONDUE

JUST LOAFIN

ANGEL BISCUITS

BANANA POPPY SEED BREAD

BISHOP’S BREAD

CORN BREAD

LEMON POPPY SEED BREAD

OATMEAL CRESCENTS

PUMPKIN BREAD

QUICKIE BISCUITS

WALNUT SWIRL BREAD

ROLL IT UP JELLY ROLL FASHION-VIDEO

THE GARDEN PATCH

BRUSSELS SPROUTS WITH PECANS

CHINESE CHICKEN SALAD

CREAMED SPINACH

CRISP CUCUMBER SALAD

GREEN BEANS DRESSED IN GARLIC AND WALNUT OIL

MAPLE BUTTERED ACORN SQUASH RINGS

HOLIDAY APPLE SALAD

NUTMEG SPINACH

OVERNIGHT COLESLAW

SAUTEED VEGETABLES WITH CHEESE

SCALLOPED CORN

TWO SLICES OF BREAD SAW EACH OTHER FROM AFAR, ONLY TO HAVE OTHERS COME BETWEEN THEM

2NAHALF TUNAFISH SANDWICH

BILL’S BURGERS

CALIFORNIA SUNRISE SANDWICH

EGG SALAD SANDWICH

MEDITERRANEAN MELT

MORNING AFTER FRIED EGG SANDWICH

PORK TENDERLOIN SANDWICHES

SUSTENANCE IN A BOWL

BEEF STEW WITH WINTER VEGGIES

BEST BEEF AND BLACK BEAN CHILI EVER!

CHILI SOUP

CORN CHOWDER

POTATO LEEK SOUP

RUSSIAN CABBAGE SOUP

POTATO CHEDDAR SOUP

TORTILLA SOUP

BEST OF THE BARNYARD

BARBECUE MEATLOAF

BASICALLY DELICIOUS POT ROAST

CHICKEN TENDERS

CORN DOGS

ELEGANT PORK TENDERLOIN FILLETS

FAMILY MEAT LOAF

GARLIC CHICKEN

GARLIC RUBBED TRI-TIP

GRANDMA FRED’S FRIED CHICKEN

GRANDMA LORI’S COUNTRY FRIED GRAVY

MEATBALLS WITH DILL SAUCE

RELIABLY PERFECT ROAST CHICKEN

MARINATED BEEF FLANK STEAK

ROSEMARY GARLIC TRI-TIP ROAST

BEEF STEAK MARINADE

DRIED CHILE SAUCE

DRIED CHILE AND TOMATILLO SAUCE

SWIMMERS

FISH AND COUSCOUS EN PAPILLOTE

HALIBUT BAKED IN FRESH GREENS

HALIBUT OVER ASPARAGUS AND CRISPY POTATOES

HARRIED MOM’S ROASTED SALMON

HOT FROM THE OVEN

BEEFY BAKED PASTA

CHEESY TOFU ENCHILADAS

CHICKEN CASHEW BAKE

CHICKEN POT PIE

FOUR CHEESE MACARONI & CHEESE

LASAGNA OF LOVE

NO REGRETS MAC AND CHEESE

TUNA & SWISS CHEESE PIE

TURKEY TETRAZZINI

WARM FROM THE STOVETOP

GOURMET BOLOGNESE SAUCE

GRANDMA CATHERINE’S BOLOGNESE

HAND MADE PASTA

PASTA MAKING, VIDEOS 1, 2, 3

NEW ORLEANS GUMBO

NOT-SO-NAUGHTY PASTA CARBONARA

PASTA WITH PEAS AND PROSCIUTTO

RED JAMBALAYA

ROMANTIC PASTA WITH TRUFFLE BUTTER

THE ROOT CELLAR

BETSY’S GERMAN POTATO SALAD

GRUYERE POTATOES

ROASTED RED POTATOES

THREE BEAN SALAD

SAVE ROOM FOR DESSERT

ANGELINE’S WALDORF RED VELVET CAKE

ANITA’S PEANUT BUTTER BARS

APPLE BROWN BETTY

APPLE DUMPLINGS

BROWN SUGAR COOKIES

CHIPPER COOKIES

CHOCOLATE ICING

CHOCOLATE MARBLE SWIRL CHEESECAKE

CHOCOLATE PUDDING CAKE

CHOCOLATE TURTLE COOKIES

CINNAMON PUFFS

CONFETTI BIRTHDAY CAKE

CRÈME BRÛLÉE

DATE PINWHEEL COOKIES

EASY PEEZY SHORTBREAD

EVERYBODY LOVES CARROT CAKE

FRESH STRAWBERRY PIE

FUDGE BROWNIES

GRANDMA COOKIE’S M&M COOKIES

KEY LIME PIE

LEMON POPPY SEED CAKE

LEMON SQUARES

MAGIC COOKIE BARS

MICROWAVE CHOCOLATE FROSTING

MOTHER’S LEMON MERINGUE PIE

MUSEUM CARROT CAKE

OATMEAL COOKIES WITH BLACK WALNUTS X 2

Lori’s Oatmeal Black Walnut Cookies

Tina’s Oatmeal Cookies with Black Walnuts

PALM DESERT DATE CAKE

PIE CRUST

PECAN PIE

PINEAPPLE CAKE

A PAIR OF PUMPKIN PIE RECIPES

NO SHORTCUTS RECIPE

WITH SHORTCUTS

SNICKERDOODLES X 2

Old School Snickerdoodles

Buttery Snickerdoodles

THE CANDY COUNTER

DIVINITY

FORGOTTEN COOKIES

PEANUT BUTTER FUDGE

CRITTER CRAVINGS

BACON DOGGIE TREATS

EVERLOVIN’ DOGGIE TREATS

INGREDIENT GUIDE

SUBSTITUTIONS

MEASURE EQUIVALENTS

LIQUID VS. DRY MEASURING CUPS-A VIDEO

WHERE TO FIND

HAVE A READ, HAVE A LISTEN

ALPHABETICAL LISTING OF RECIPES

ABOUT THE AUTHOR

IOWA FARMS, CALIFORNIA TABLES

A Cookbook

Forward

On March 9, 1957, Bill and Louise Coulter decided to splurge on a delicious steak dinner prepared at home in Ames, Iowa.  The young couple had a lot to celebrate: Bill was excelling at his studies in business at the local university, he’d had his 24th birthday the week before, and they were about to welcome the arrival of their first child. No one can say whether it was the green salad with Italian dressing, the home-cut, deep-fried potatoes or the steak cooked medium-well that caused it, but something in Louise’s meal induced labor.  Less than 24 hours later, Tina Louise Coulter, was born. Within a year, the couple bought a house on Castle Street in Ottumwa, Iowa, and were again expecting.   Their second child, Lori Kay, was followed by Cynthia Diane who was followed by Karyn Lynne, all born hungry at St. Joseph’s Hospital near the Des Moines River in Ottumwa, Iowa.

Ottumwa, Iowa is a town in Wapello County with two claims to fame, the character Radar O’Reilly of M*A*S*H was said to be from Ottumwa, and actor and writer Tom Arnold was born and raised there.  As far as we can tell, these are Ottumwa’s only bona-fide claims to national fame.

If you’ve been to the Midwest then you know that farm-to-table fare, isn’t a recent concept.  This is Heartland America where farm-to-table is, and always has been the rule, the expectation, at the dinner table.  Our mother and our Aunt Betty worked at the local Morrell meat packing plant.  Our father drove a truck for Wonder Bread.  Our milk was delivered to us from the local Wapello Dairy.   It tasted delicious with our Kellogg’s Corn Flakes over which we were allowed to add a sprinkling of C&H sugar purchased from my grandfather’s corner grocery store.  And, wasn’t it perfect that after my morning bowl of cereal the big yellow school bus would carry my sisters and me off to elementary school where I would be seated next to perpetual overalls-wearer Ray Kellogg?

Growing up in Iowa in the 1960s meant sprawling out in the back of a station wagon and watching acres and acres of corn and alfalfa fields whoosh by as Papa and Mother took us to see relatives, sometimes stopping at roadside stands to sample tomatoes that actually tasted like tomatoes or peaches that were so juicy the flesh practically fell off the pit before it made it to our lips.  One of the bridges that crossed over the Des Moines River in town passed in such close proximity to the Sunbeam bakery that the delicious, yeasty smell of baking bread would fill our car and make us swoon.  Once in a while we’d go to Williams Dairy for grape ice cream.  At the time, that was a pretty rare ice cream flavor.  And speaking of grapes, we remember a Sunday drive to a farm in Nauvoo, Illinois to pick concord grapes.   The scent of those purple globes nearly bursting with flavor filled our car on the long ride home.

Some of our best times were spent at our Grandparents’ farm. Bacon, eggs and toast for breakfast as the roosters crowed and the cattle shuffled and snorted outside.  Summer meals topped off with ice cream hand-cranked by my sisters and I and our four cousins.  Excursions by tractor-pulled wagon to the big, black walnut trees where we discovered that walnuts don’t fall from the branches looking anything like what you purchase at the supermarket.  They have a squishy, green husk hiding the familiar hard shell that encases the earthy taste that is the signature difference between our oatmeal cookies and what you usually find at your bakery.

We weren’t purists by any means. We were just as likely as any other American kids in the 60s to enjoy foods that weren’t whole, fresh or organic.  We had a taste for Pepsi, Fritos, Hershey candy bars, snow-cones from the local Woolworth counter and greasy corn dogs from the Iowa State Fair.  We liked our tunafish sandwiches with Miracle Whip and we sprinkled Kraft Parmesan Cheese Product over our Italian grandmother’s Bolognese sauce, straight from the green can.  Our

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