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Tequila Old Fashioned Recipe via Garden & Gun

February 13th, 2019 No comments
Even in the cocktail-forward South, tequila sometimes gets an unfair rep as the shot of choice for college kids, or something to hide beneath a margarita mix. But a fine tequila, such as Jalisco, Mexico’s Patrón Añejo, is aged in white oak barrels for twelve to fifteen months, and is a smooth, nuanced sipper. The oak imparts a warmth and depth reminiscent of bourbon. Just in time for the Mexican holiday Día de Muertos (Day of the Dead), swap in aged tequila for bourbon in a twist on an Old Fashioned.

 

Find more Old Fashioned Recipes in this book

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** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library


An interesting link found among my daily reading

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

February 10th, 2019 No comments

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a seriesHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a seriesHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

Available in PDF, Text, JPG formats, and more


Risotto with Ham

Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine a small piece of onion, and put it with the ham into a frying-pan with one-half a table- spoon of butter. Fry slowly until the ham and onions are golden. Then add one-half cup of uncooked rice; when it has cooked for a few minutes, add twice its height of bouillon (or water), salt and pepper, a dash of nutmeg, and mix well and allow it to boil for twenty minutes over a good fire. Then take off the stove, add two tablespoons of butter and two tablespoons of Parmesan cheese grated; mix well and serve.


Publication date 1912
Publisher New York and London, Harper & brothers
Digitizing sponsor Sloan Foundation
Language English
 
 
Learn more about cooking history with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History, Home, In the kitchen Tags:

Historical Cooking Books: Twenty-five cent dinners for families of six (1879) by Corson, Juliet – 23 in a series

January 27th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: Twenty-five cent dinners for families of six (1879) by Corson, Juliet – 23 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

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Twentyfivecentdi00corsrich 0008Twentyfivecentdi00corsrich 0009

Available in PDF, Text, JPG formats, and more


PREFACE TO THE REVISED AND ENLARGED EDITION.

DURING the time that this little book has been a candidate for public favor, it has attained a success far beyond the expectations of its most sanguine advocates ; and in issuing this revised and enlarged edition the author returns her sincere thanks to both press and public, who have so substantially seconded her efforts for culinary reform. In this edition an additional chapter has been devoted to the preparation of fruit for dessert, withspecial reference to the needs of American housewives. Most American ladies prepare fruit for table use either by canning it, or making it into rich and expensive preserves; while both of these methods are palatable, and available for winter use, the receipts given in the closing chapter will provide a welcome variety for serving fresh fruits at the table, and will tend to increase the healthy consumption of those abundant and excellent domestic productions, while they cannot fail to decrease the deplorable prevalence of that objectionable national compound, the pie. Recent investigations concerning retail prices in different sections of the country confirm the author in the estimate of cost given in this work ; in certain localities some of the articles quoted are more expensive, while others are cheaper ; but the average is about equal.


Publication date 1879
Publisher New York, O. Judd Company
Collection cdlamericana
Digitizing sponsor MSN
Language English
 
 
Learn more about cooking history with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History, Home, In the kitchen Tags:

First Starbucks in Italy – Piazza Cordusio, Milano, Italy via Instagram

January 17th, 2019 Comments off

What do you want to see in Italy? Share in the comments!

First Starbucks in Italy - Piazza Cordusio, Milano, Italy via Instagram

First Starbucks in Italy – Piazza Cordusio, Milano, Italy

We Happened to be in Milan the day the Starbucks opened.

Didn’t go the first day as it was packed, but took some photos and video on day two.

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Learn more about Milan

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Bruschetta and Wine to start the meal via Instagram

January 15th, 2019 Comments off

What’s your favorite Italian Food? Share in the comments!

Bruschetta and Wine to start the meal via Instagram

Bruschetta and Wine to start the meal

Bio Solaire, Milano, Italia

From our September 2018 trip to see family and attend the SRN Conference. 

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Learn more about Italian Food with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Lakota Coffee, Columbia, Missouri via Instagram

January 15th, 2019 Comments off

What’s your favorite coffee drink? Share in the comments!

Lakota Coffee, Columbia, Missouri via Instagram

Lakota Coffee, Columbia, Missouri

My favorite spot to caffeinate and hang out when we are in Columbia for the Citizen Jane Film Festival. 

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Learn more about coffee with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Getting a “roast” on at Shortwave Coffee, Columbia, Missouri via Instagram

January 14th, 2019 Comments off

This 30-Minute Chickpea Curry Is Your New Emergency Dinner via Food52

January 13th, 2019 Comments off

Even at the peak of farmers market bounty, we all need simple pantry dinners from time to time. The ones to turn to when we’ve had a long day, or just want something comforting and restoring. This creamy chickpea curry is mine.

It’s inspired by a similar dish at Cassia in Santa Monica, California, where I ate last summer with a friend. It was served simply: a bowl of the curry with triangles of flatbread blistered from a clay oven. We tore off big chunks of the warm flatbread and swiped up every last bit. I’ve been dreaming about that thick, creamy curry ever since.

[…]

Read This 30-Minute Chickpea Curry Is Your New Emergency Dinner via Food52


An interesting link found among my daily reading

Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) – 21 in a series

January 13th, 2019 Comments off

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) – 21 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a seriesHistorical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a series

Historical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a seriesHistorical Cooking Books: The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking (1864) - 21 in a series

Available in PDF, Text, JPG formats, and more


PREFACE

TO THE AMERICAN EDITION.

Almost every foreigner who visits this country remarks with astonishment the ahnost universal neglect of that art upon which, more than any thing else, depends the health and comfort of a people ; and by many scientific men have most of the prevalent diseases of this country, especially the dyspepsia, been ascribea to the hurried, crude and unwholesome manner in which our food is prepared ; of latter years, more attention nas been paid to cooking; but the handmaiden of that parent art, confectionary, is still neglected and unknown, yet it is of little less importance than the graver branch referred to. Confectionary is the poetry of epicurism it throws over the heavy enjoyments of the table tht relief of a milder indulgence, and dispenses the delights of a lighter and more harmless gratification of the appetite. The dessert, properly prepared, contributes equally to health and comfort; but “got up” as confectionary too often is, it is not only distasteful to a correct palate, but is deleterious and often actually poisonous.

In introducing to the American public the modes by which the table of hospitality may be enriched andadorned, we have consulted every authority, French or English, within our reach; but the basis of our little work is to be found in Read’s Confectioner, a late London publicationi,

Having for many years been connected with the oldest, most extensive and successful confectionary establishment in the country, we have been enabled to make from our own experience many important modifications and to introduce many additional receipts, particularly m relation to the various articles of luxury which the bounty of our soil and climate render almost exclusivel) American.

The volume has thus been increased in size, and we trust improved in value.

Trusting that our efforts to advance the populai Knowledge of the art which has for many years engaged our attention, may meet with approbation, we present the result of our labours to a candid and indulgent Public.

Chestnut Street, Philadelphia.


Publication date 1864
Publisher Philadelphia : J.B. Lippincott
Digitizing sponsor MSN
Language English
 
Learn more about cooking history with these books

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

Categories: Baking, Books, Cooking, Food, History, Home, In the kitchen Tags:

First Starbucks in Italy – Piazza Cordusio, Milano, Italy via instagram

January 13th, 2019 Comments off

What do you want to see in Italy? Share in the comments!

First Starbucks in Italy - Piazza Cordusio, Milano, Italy via instagram

First Starbucks in Italy – Piazza Cordusio, Milano, Italy

We Happened to be in Milan the day the Starbucks opened. 
Didn’t go the first day as it was packed, but took some photos and video on day two.

Instagram  and Follow

Join me on Douglas E. Welch Photography on Facebook


Learn more about Milan

* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library