FROM THE COOKBOOK SHELF
Knowing about my interest in community cookbooks, a friend recently sent me two cookbooks that she found among her mother's belongings. One was mimeographed by the Esther Circle of the McKendree Church. Is there a McKendree in Ohio? I don't know. I have no idea what the mimeographed cookbook cost but probably not more than $5.00, maybe less. Not so with today's books. Most Junior League cookbooks are priced from $25.00 to $30.00. Recipes now are more sophisticated with ingredients not even household words in 1954. Kudos to Chief and Rays for expanding their inventory to include what customers are likely to need to make 2007 recipes! I cannot tell you how often shoppers ask me what a certain ingredient is and if the store has it.
In my opinion, the Food Network has played a role in expanding people's knowledge of foods. It's hard to fi nd someone who hasn't watched Emeril, Paula, Rachel, Giada and the rest. Whether looking for entertainment or something new to serve to their families, the Food Network attracts a lot of viewers whether they cook or not. Rachel Ray's "EVOO" (extra virgin olive oil) is now included in the latest Webster's dictionary. Will Emeril's "BAM" be next? Many of the Food Network stars write cookbooks, own restaurants and have their own cookware lines.
To demonstrate how recipes have changed, this week's Memo includes Spiced Carrots, circa 1954 and Cold Carrot Bisque from the Culinary Institute of America's latest cookbook, Vegetables - Recipes and Techniques from the World's Premier Culinary College by The Culinary Institute of America (Lebhar- Friedman Books, April 2007; $40.00/hardcover). In this book, The Culinary Institute of America helps home cooks navigate through nearly limitless produce offerings found in today's markets. Complete with extensive lists, charts and tables, the book also identifi es preferred cooking methods for each vegetable and introduces a variety of cooking techniques, such as steaming, frying, roasting, grilling and stewing.
SPICED CARROTS
Boil until tender, but not soft desired amount of carrots (details such as how many carrots and whether they're left whole or cut up not given). Add a little salt to water when boiling. Drain and while hot pour boiling syrup over them.
To make syrup, combine 1 cup vinegar, 2 cups sugar and a few mixed pickle spices. Boil until sugar is dissolved. Syrup may seem too thick but the juice in carrots will thin this to the right consistency.
Source: McKendree Cookbook by Esther Circle, 1954.
COLD CARROT BISQUE
- 2 teaspoons butter
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1/3 cup minced onion
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3 tablespoons minced shallots
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2 teaspoons minced ginger root, or to taste
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1 clove garlic, minced
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5 1/2 cups thinly sliced carrots
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- 5 cups vegetable broth
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2 tablespoons white wine
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1/2 teaspoon cardamom
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2 cups orange juice
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1/2 cup heavy cream, cold
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1 1/2 to 2 cups carrot juice
Salt and pepper as needed Melt butter in a soup pot. Add the onions, shallots, ginger and garlic. Saute, stirring frequently, until onions are softened and translucent, about 5 minutes. Add carrots, broth, wine, cardamom and orange juice, Bring to a simmer and cook until carrots are tender, about 30 minutes. Puree the soup in a food processor or blender until smooth. Cover and chill thoroughly. Just before serving, stir in cream. Thin soup with carrot juice to a barely thick consistency. Adjust seasonings to taste with salt and pepper and serve in chilled bowls, garnished as desired.
Source: Recipe from Vegetables by The Culinary Institute of America (Lebhar-Friedman Books; April 2007; $40.00/hardcover). Buy at Barnes and Noble, Borders or order from Amazon. com.
A COOKIE RECIPE FROM THE PAST
I've always liked Marbled Chocolate Bars. In addition to satisfying yours truly, a chocoholic, they're made in a jelly roll pan and that saves time! This recipe fi rst appeared on the May 9, 1968 Mary's Memo.
MARBLED CHCOLATE BARS
- 1 cup butter (2 sticks)
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2 cups packed light brown sugar
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2 eggs
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2 teaspoons vanilla
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2 cups plus 2 tablespoons unsifted all-purpose flour
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1 teaspoon soda
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1 teaspoon salt
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3 cups quick-cooking oatmeal
Filling:
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2 cups milk chocolate chips
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1 can fat-free Eagle Brand Sweetened Condensed Milk (not evaporated)
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2 tablespoons butter
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1/4 teaspoon salt
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1 cup chopped walnuts or pecans
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2 teaspoons pure vanilla extract
Cream butter and sugar together until light and fl uffy. Blend in fl our, soda, salt and oatmeal. Set aside. Make fi lling by heating together chocolate chips, sweetened condensed milk, butter and salt. When chocolate is melted, add nuts and vanilla. Spread 2/3rds of the oatmeal mixture in the bottom of a 10x15x1-inch jelly roll pan. Cover with chocolate fi lling. Dot fi lling with remaining oatmeal mixture. Bake in preheated 3500F oven for 25 to 30 minutes. When cool, cut into 5 or 6 dozen bars. |
