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 Food for Thought
"I didn't drive eleven hours across the state of Texas to watch my cholesterol "
Robb Walsh
I need to apologize to y'all in advance for not being at the Market tomorrow. I had some very minor foot surgery last Monday. I was, as usual, far to optomistic about recovery time. Although I'm getting around a bit, taking a week off seems to be the "grown-up" thing to do. But if you need any of our products sooner than next Saturday we're still delivering in Houston & of course shipping nationwide. So instead of market prep, what am I doing? Reading cookbooks, of course!
My sister Patti lives in Salem, MA & is an estate/yard sale junkie. She often finds amazing things and more often than not I'm the beneficiary. A while back I got an unexpected package from Patti. She had sent about a dozen old small cookbooks and owner's manuals for things like a Hamilton Beach stand mixer from 1950, an O'Keefe & Meritt range manual & cookbook (Don't you want one of these):
and my favorite so far, is from 1954, "Start to Finish", a spiral-bound album-style little book that author Ann Batchelder subtitled "Ideas old and new for cook and hostess who are on the hunt for something different from start to finish". She had an amazing carreer as Food Editor of the Ladies Home Journal for more than 20 years, and her recipes & especially her comments are so "retro" yet so fresh that I might try some! Here are some of my favorites:
"Let me tell you about a collup.That's right, "Collup" is the word. Listen as one would to the mockingbird. Chicken Liver Collups: Cut the livers into pieces, wash them and take off the membranes. Have the deep-fat kettle going strong. Dip each piece of liver in salt, then in sugar, then in flour. Yes, that's right, sugar. And fry. Serve with hot buttered toast points."
"Want to jump up and try something I'll bet most folks haven't heard about? Go to it this way: Toast and butter English muffins. (Of course you split them.) on each half put a grilled hamburger. Now on go poached eggs and hot hollandaise sauce. Don't wait on these. Serve hot off the griddle. Oh, yes, we call them Hamburgers Benedict. And nice eating too."
So what do you think. These two recipes were the height of sophistication almost 60 years ago. I wonder how our food prep is going to look in 2072? Either way, I think I'm going to try the Collups! And maybe Hamburgers Benedict Sliders for the Super Bowl!
Want a great marinade for beef or poultry? Try this one:
1/4 Cup Soy Sauce
1/4 Cup Olive Oil
1/4 Cup Sherry Vinegar
3 T Grateful Bread Harissa
6 Cloves Garlic, Chopped
Stir well to combine Harissa with other ingredients.
Marinate beef for up to 8 hours refrigerated. Marinate Chicken for 1 1/2 - 2 hours refrigerated.
Remember that with a $35.00 order we deliver in Houston, & we also ship nationwide
Here's a link to much more information about the Urban Harvest Eastside Market. Come by and have a taste:
Urban Harvest Farmer's Markets
- Classic Texas Red Chili made with Local Longhorn Beef
- Harissa, the wonderful North African condiment made in artisanal small batches
- Lemon Curd
- Gianduia - the "Anti-Nutella"
- Chicken-Roasted Poblano Sausage - hints of ricotta salata, parmegiano regiano - a real treat. We have it in patty form as well
- Maple Cured, Maple Smoked Bacon
- Pate de Campagne - a no-holds-barred french classic complete with pistachios
- Andouille Sausage
- Longhorn Beef Sticks - So satisfyingly delicious yet almost guilt-free. Only 35 calories/ounce, less than 4% fat & so delicious!
- Artisan Aged Worcestershire Sauce, aged for 3 months to develop a rich, mellow flavor great for meats or in a Bloody Mary!
- Whole-Grain Chardonnay Mustard
- Tart Cherry Mustard
- Artisan Hoisin Sauce
- Artisan Sriracha Sauce
- Artisan Pancetta
- Artisan Guanciale Making a Carbonara? Use the real thing in your recipe - we use Harrison Farms meats for our Guanciale
- Alder-Smoked Natural Sea Salt Perfect as a finishing salt on fish, meats or veggies
- Artisan Vodka-Based Vanilla Extract We use Dripping Springs Vodka & age in oak wine barrels for a year!
- Artisan Rum-Based Vanilla Extract We use Railean Texas Rum, distilled in San Leon, & age it for a year in oak!
- Pure Vanilla Paste Almost every commercial Vanilla Paste is a mixture of fine-ground vanilla beans & corn syrup. Not ours. Just fine ground vanilla beans & our extract&! Very limited quantities - come early if you want some.
If you can't make it to the Market you can order our products on-line or by phone. We ship all over the country and we also offer free delivery within 10 miles of downtown Houston for orders of $35.00 or more.
Click Here to Shop On-Line
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