A Cowboy in the Kitchen: Recipes from Reata and Texas West by Robb Walsh, Grady Spears

By Robb Walsh, Grady Spears

Cookbook purchasers and foodies internationally have come to expect Ten velocity to introduce intriguing younger cooks and up-and-coming cuisines. within the culture of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we're proud to convey you a haute tackle one among America's most standard cuisines-that of the Texas ranch. yet don't be pondering ribs, beans, and biscuits . . . . until, after all, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled bird, and West Texas Biscuit Pudding with Southern convenience en Glace. you notice, on the Reata eating place in West Texas, sizzling new chef Grady Spears is cooking cowboy delicacies with an emphasis at the delicacies. full of clean, powerful flavors, interesting ranch memorabilia (these Texans take their background seriously!), attractive full-color nutrients images, and actually tremendous, totally genuine meals, this is often American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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Extra info for A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

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I love that they’re not sweet, that they’re filling, and that they’re nutty without being unctuous and oily in the way of nuts. Grape-Nuts is my cereal. And so, when I saw a recipe for Grape-Nuts in Kim Boyce’s multiple-prize-winning (and deserving) book, Good to the Grain (in which she calls them graham nuts), I had to try it. Here’s how it went: First, I mixed a simple dough of whole-wheat flour, buttermilk, and brown sugar, and spread it on a cookie sheet. Then I baked this big flat cracker in a slow oven.

Whisk until light and billowy. Add salt to taste, a generous dash of hot sauce, and a grinding of white pepper. Remove from the heat. The hollandaise will keep for 45 minutes or so if you leave the bowl over a pan of warm water, but you should serve it as soon as possible. Thin if necessary with a little warm water. Makes about 1 cup COCOA Very economical and tasty. Make it or buy it? Make it. 38 per 1-ounce packet of cocoa. 18. 1½ cups dark brown sugar 1 cup cocoa powder 2 teaspoons kosher salt 1.

Cut each of these rectangles into triangles. You’ll get between five and eight per strip of dough. 12. Working from the wide end, roll each croissant up very tightly. ) Place on the cookie sheets, about an inch apart. Cover with a clean, damp dish towel and let rise in a cool place for about 2 hours, until puffed. 13. Preheat the oven to 400 degrees F. 14. Bake the croissants for 15 minutes, or until golden. When you pick one up it should feel firm and light. 15. Eat immediately. Makes 2 pounds, 15 to 20 croissants VARIATIONS To make chocolate croissants— pains au chocolat—when you get to step 11, instead of cutting the dough into triangles, cut it into rectangles and spread a small amount of shaved dark chocolate along the length of the short end.

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