By Robb Walsh, Grady Spears
Cookbook dealers and foodies across the world have come to anticipate 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 deliver you a haute tackle one in all 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 chook, 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 food with an emphasis at the food. packed with clean, powerful flavors, attention-grabbing ranch memorabilia (these Texans take their background seriously!), attractive full-color meals images, and really brilliant, completely actual meals, this is often American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
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Additional info for A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
Stir in the extract. In a large bowl, combine the ﬂour, almonds, baking powder, salt, and chocolate chips. ⁄4 cup (56 g) nondairy butter, melted 11⁄2 teaspoons active dry yeast 1 teaspoon pure almond extract 3 cups (375 g) all-purpose ﬂour Stir the wet ingredients into the dry using a rubber spatula, until combined. Cover and let stand for 1 hour at room temperature. Even though the batter won’t rise much, this allows the yeast to give these mufﬁns their wonderful texture and ﬂavor. 1 ⁄2 cup (60 g) sliced almonds 2 teaspoons (9 g) baking powder 3 ⁄4 teaspoon ﬁne sea salt 1 ⁄2 cup (88 g) vegan mini semisweet chocolate chips (optional) 1 ⁄4 cup plus 2 tablespoons plus 2 teaspoons (101 g) almond butter or marzipan (optional) Lightly coat 10 standard mufﬁn cups with cooking spray.
5 mm). (Use another ﬂexible cutting board or Silpat on top, to prevent the rolling pin from sticking, if you have an extra. ) Pour a thin layer of canola oil into a frying pan and heat over high heat. 5 cm) wide and about 6 inches (15 cm) long. ) Place the strips in the hot oil and fry for about 15 to 20 seconds, until crispy and almost blackened. Flip and repeat on the other side. Transfer to a plate lined with paper towels to absorb the excess oil. Repeat until all the strips are fried. Serve as you would any bacon strip.
Combine with the yeast mixture. In a large bowl, combine the ﬂour, salt, and baking powder. Stir the wet ingredients into the dry. Turn the dough out onto a ﬂoured surface, add extra ﬂour as needed, and knead for about 5 minutes, just until the dough is smooth and not overly sticky. Return the dough to bowl and lightly coat with oil. Cover with plastic wrap and let rise for 1 hour. Divide the dough into 8 pieces. Shape into doughnuts by creating a hole in the center with your thumb. Place on a baking sheet lined with parchment paper or a silicone baking mat.
A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Robb Walsh, Grady Spears