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 anticipate Ten velocity to introduce fascinating 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 deliver you a haute tackle considered one of America's most standard cuisines-that of the Texas ranch. yet don't be considering ribs, beans, and biscuits . . . . until, after all, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled chook, and West Texas Biscuit Pudding with Southern convenience en Glace. you spot, on the Reata eating place in West Texas, scorching new chef Grady Spears is cooking cowboy delicacies with an emphasis at the food. choked with clean, robust flavors, attention-grabbing ranch memorabilia (these Texans take their background seriously!), attractive full-color nutrients images, and really wonderful, completely actual nutrients, this is often American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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Additional resources for A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

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000 Pour the tomatoes and their juices into a food processor and process until finely chopped but not liquefied. Transfer to a heavy nonreactive saucepan, stir in the tomato purée, and place over low heat. Bring to a simmer and cook, stirring often, until the sauce is slightly thickened, 15 to 20 minutes. Season to taste with salt and pepper and stir in the butter, if using. Use immediately, or let cool, cover, and refrigerate for up to 4 days. makes 2 to 2 1 ⁄ 2 cups Fiori di zucchini fritti For the filling 1⁄ 2 Fried Zucchini Blossoms 6 tablespoons grated pecorino cheese pound small zucchini 2 eggs, lightly beaten Salt pound scamorza or fresh mozzarella cheese, finely diced 1⁄ 2 1 cup (about 1 ⁄ 2 pound) skim-milk or whole-milk ricotta cheese 18 to 24 zucchini blossoms cont’d 1⁄4 cup chopped fresh basil, flat-leaf parsley, or marjoram, or a mixture Freshly ground black pepper 000 To make the filling, grate the zucchini on the large holes of a box grater-shredder or with the large grater blade of a food processor.

To make the dough, in a large bowl or the large bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add 1 ⁄ 2 cup of the flour and stir to combine. This is the sponge. Cover the bowl with a kitchen towel and let the sponge rest at room temperature until bubbly, about 30 minutes. Gather the dough into a ball, transfer it to an oiled bowl, turn the ball to coat the surface with oil, cover the bowl with plastic wrap, and let the dough rise in a warm place until doubled in bulk, about 1 hour.

Uova e formaggi serves 8 cont’d 31 Eggs and Cheese Frittata di asparagi Extra-virgin olive oil as needed Salt 11 ⁄ 2 pounds thin asparagus spears, tough ends removed and cut into 11 ⁄ 2-inch pieces Eggs and Cheese 8 eggs Antipasti 32 Asparagus Frittata 1⁄4 cup whole milk, half-and-half, or heavy cream Pinch of freshly grated nutmeg or ground cinnamon 1 tablespoon all-purpose flour (optional) Freshly ground black pepper 6 to 8 tablespoons grated Parmesan cheese Slices of frittata are superb additions to nearly any antipasto table.

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