Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.
Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.
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Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.
Product Details
| ISBN-13: | 9780486782591 |
|---|---|
| Publisher: | Dover Publications |
| Publication date: | 12/08/2013 |
| Series: | African American |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 416 |
| File size: | 1 MB |
About the Author
Read an Excerpt
A Date with a Dish
Classic African-American Recipes
By Freda DeKnight
Dover Publications, Inc.
Copyright © 2014 Dover Publications, Inc.All rights reserved.
ISBN: 978-0-486-78259-1
CHAPTER 1
A Guide for the Housewife
Here is the Little Brown Chef's guide for the housewife. If you read it thoroughly, you are bound to know all the answers of how to prepare and cook most any of the dishes you eat. Do you know your oven? Watch your baking, broiling and deep-fat temperatures and tests. Know your measurements and can sizes and how to buy. Attach a great deal of importance to all these facts for your own benefit and efficiency. Remember, cooking is not a problem. It's just knowing how and mastering the little tricks of the profession with "thought."
A GLOSSARY OF COOKING TERMS
Bake— To cook in an oven by dry heat.
Barbecue—(a) To roast meats, fowl or other foods over or before an open flame or glowing coals. Ofttimes done on a revolving spit or frame when meat is in large pieces.
Baste—To moisten roasted, baked or broiled meat or other food while in the process of cooking with drippings or additional liquids or sauces.
Beat—To mix vigorously with over and over strokes.
Blanch—To plunge into and quickly out of boiling water.
Blend—To mix two or more ingredients until well combined.
Boil—To cook in liquid, usually water, in which bubbles continuously rise to the surface and break.
Braise—To brown meat in a hot heavy pot or skillet in a small amount of fat. Then simmering slowly in a tightly covered pan to which a small amount of liquid is added.
Broil—To cook food that is exposed directly to the heat.
(a) Pan-Broiling—Cooking food in a heavy, hot pan or griddle with just enough fat to prevent burning. If excess fat accumulates, it should be poured off at once or food will fry.
Brown (or Sauté)—To cook in a small amount of fat under a low fire until brown.
Brush—To spread lightly over food with a pastry brush, soft cloth or even paper.
Chop—To cut into small pieces with a chopper or sharp knife.
Cream—To stir and mix butter or other fat with sugar until it is of a light creamy consistency. Usually applied in cake and dessert-making.
Cut In—To blend together shortening and flour with two knives, knife and fork, or pastry blender until fat and dry ingredients are blended so that the fat remains in tiny particles.
Dice—To cut in small cubes.
Dissolve—To change a solid ingredient to a liquid by combining with a liquid.
Dredge—To cover lightly but completely with flour or meal.
Fold In—To mix with as few strokes as possible, using a large fork or spoon.
Fry—To cook in fat.
(a) Pan Fry—To cook in small amount of fat.
(b) Deep-Fat Fry—To cook in enough fat to cover food completely.
Garnish—To ornament a completed food dish with some other food which is colorful and bright.
Glacé To coat with a thin sugar syrup or honey.
Grated—To rub firmly on a grater so that food is reduced to small pieces.
Grind—To reduce food to particles of various sizes by using a food chopper with different sizes of chopping blades.
Knead—To work in with the fingers until smooth and elastic. Usually applied to making of bread and roll dough.
Marinate—To soak food before cooking in wine, vinegar, lemon juice, et cetera.
Mince—To chop very fine.
Mold—To place food in a pan or mold, allowing it to become firm so that food assumes the desired shape.
Parboil—To boil a raw food until just partially cooked.
Pare, Peel—To cut off outside skin or surface. Applied to potatoes, vegetables, fruits, et cetera.
Poach—To cook slowly in enough hot liquid to cover.
Roast—To cook slowly by dry heat, usually in oven.
Sauté—To cook in a small amount of fat over a low fire being careful not to burn, stirring frequently.
Scald Milk—To heat liquid to a temperature just below the boiling point.
Shred—To cut in very thin strips or slices.
Simmer—To cook slowly at a steady temperature without boiling.
Skewer—To pierce or fasten meat or poultry together with metal or wooden skewers.
Steam—To cook with the heat from boiling water, such as cooking in the top of a double- boiler or placing a vessel covered tightly into a large pot of boiling water.
OVEN TEMPERATURES
Very slow oven 250° F. to 300° F.
Slow oven 300° F. to 350° F.
Moderate oven 350° F. to 400° F.
Hot oven 400° F. to 450° F.
Very hot oven 450° F. to 550° F.
DEEP-FAT FRYING TEMPERATURES
Temperature
by
Thermometer Bread Test
360° F.
When an inch cube of bread becomes golden brown in 60 seconds.
375° F.
When an inch cube of bread becomes golden brown in 40 seconds.
395° F.
When an inch cube of bread becomes golden brown in 20 to 25 seconds.
MEASUREMENTS
A dash or pinch = less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
4 tablespoons = ¼ cup
5 tablespoons plus 1 teaspoon = 1/3 cup
8 tablespoons = ½cup
16 tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
4 cups flour = 1 pound
2 cups rice = 1 pound
1 square chocolate = 1 ounce
1 package raisins = 3 cups
1 pound cranberries = 4 cups
1 envelope unflavored gelatin = 1 tablespoon
1 ounce granulated sugar = 2 tablespoons
2 cups granulated sugar = 1 pound
2¼ cups firmly packed brown sugar = 1 pound
3 1/3 cups sifted confectioners' sugar = 1 pound
BUYING GUIDE FOR CANNED GOODS
StandardAverageAverage
Size CansNet WeightCupfuls
8 ounces8 1
Picnic (No. 1 Eastern) 11 ounces 1 1/3
No. 1tall 16 ounces 2
No. 2 20 ounces 2½
No. 2½ 28 ounces 3½
No. 3 33 ounces 4
No. 10 6 pounds, 10 ounces 13
SPICES AND HERBS
Negroes and Latin races are famous for spicy foods. la certain parts of the country, where many of the herbs are grown in one's own garden or back yard, it is so easy to use them. Don't be afraid to season foods; that's what spices are for. Some Negroes have never had the pleasure of reading spice hints, but they most certainly have the knack for adding the right spice at the right time to the right food.
Plain foods are made tasty by adding seasoning. If you follow the recipes and use the amounts given, you will find that spices play a most important role in completing a successful meal Keep simple spices on your pantry shelf; they are not expensive, yet are so essential.
Nowadays, there is a spice to pep up every dish you prepare, and convenient little booklets on their usage can be bought for a song.
If your family does not like the after taste of garlic, a few dashes of garlic salt may be used as a substitute.
"The flavor is simply wonderful. What, may I ask have you used for a seasoning?" This is a question so often asked. When I tell them, they know why their dish doesn't taste like mine.
Spices and seasonings and the use of "herbs" are almost personal issues. Many folk can't differentiate between tastes. But a well-seasoned dish never goes untouched! It has a fascinating flair for inveigling folk to taste it. Sometimes the old method of a bit of ______, a pinch of this or that _______, is best for the individual taste. When in doubt, however, use the amounts given, as they strike a happy medium. You can vary measurements and be safe, and you won't ruin a good dish or a good meal.
Buy a complete set of spices! Keep your shelf well stocked. If you like concocting mysterious and unusual dishes, the use of spices and herbs certainly helps.
BASIC SPICES AND HERBS
Allspice
Chili Peppers
Bawl
Chili Powder
Bay Leaf
Chives
Capers
Chutney
Camxmy
Cinnamon
Cayenne Pepper Cinnamon Sticks
Celery Salt
Cloves
Celery Seed
Cumin Seed
Curry Powder Oregano
Dill
Paprika
Garlic
Pepper (black, white, red)
Garlic Salt
Poppy Seed
Ginger
Poultry Seasoning
Hickory Salt Rosemary
Mace
Sage
Marjoram
Salt
Mint
Savory
Mustard (dry, prepared) Season-all
Nutmeg
Season Salt
Onion Salt
Thyme
GLOSSARY OF SPICES
Allspice—A dried berry of the pimiento tree of the West Indies. Used as a condiment. The name derives from the flavor which resembles a combination of cloves, cinnamon and nutmeg.
Caraway—A biennial herb with an aromatic fruit usually known as caraway seeds. Used in breads, cookies, cakes, candies, salads and cheese. Marketed whole or ground.
Cinnamon—True cinnamon is the inner bark of Cinnamon zeylanicum which grows only in Ceylon. It has a very mild flavor. Cassia cinnamon grown also in the Far East is generally used and has a more full-bodied flavor. The dried bark is sold in sticks or ground.
Cloves—The flower buds of a tree which is grown in the Netherlands East Indies, Zanzibar and Madagascar. Sold whole or ground.
Ginger—The root of an herbaceous perennial grown in semi-tropical countries.
Black Ginger—Unscraped rootstock.
White Ginger—Scraped and peeled rootstock. Often candied.
Mace—The network around the nutmeg kernel. It is a vivid red when fresh and dries to a light orange. It is sold whole as blades or ground and is used to flavor sauces, gravies, cakes and pies. The aroma is similar to nutmeg but it has a different flavor.
Mincemeat Spice—A mixture of spices such as cloves, allspice, cinnamon, etc. Used to flavor mincemeat, cakes, cookies and sauces.
Nutmeg—The kernel of a fruit of the Myristica tree grown in the Netherlands East Indies and British West Indies. The whole fruit resembles an apricot in shape and size. It has four parts: the outer husk, the mace, the inner shell and the seed or nutmeg. Sold whole or ground.
Oregano—Known as a Mexican sage and grown principally in Mexico. Used in making chili powder and for chili con carne and very spicy dishes. Also good for pork and beef dishes as well as egg omelets.
GLOSSARY OF HERBS
Basil—An annual plant cultivated in Western Europe. Leaves are dried, ground and powdered. Used to flavor soups, sauces, sausages and stews. The flavor combines well with tomatoes.
Bay Leaf—The aromatic leaf of the sweet-bay or laurel tree. Dried whole and used to flavor soups, meats and pickles.
Capers—The flower buds of Capparis spinosa grown in Mediterranean countries. Used as a condiment and for pickles.
Celery Salt—Mixture of ground celery seed and fine white salt. Used in meats, salads and many other dishes.
Celery Seed—Seed of a small plant similar in appearance and taste to celery. Used whole or ground to flavor soups, stews, cheese, pickles and some salads. Southern France, India and the United States are producers.
Chili—A hot pepper. Used as a base for chili sauce and other spicy dishes.
Chives—Similar to green onions though smaller and milder.
Cumin Seed—Dried fruit of Cuminum cyminum. Has a slightly bitter flavor. Used for flavoring meats, sausages, pickles and as an ingredient of curry powder.
Curry Powder—A yellow condiment from India containing various spices.
Dill—An annual herb grown for its aromatic seed. Used in pickles and sauces. Grown mostly in India.
Garlic—A strongly flavored plant of the lily family, doves of which are used to flavor meats, salads, etc.
Garlic Salt—Mixture of garlic and fine white salt used in meats, salads, etc.
Marjoram—A fragrant annual of the mint family. Leaves are dried and used whole or powdered to flavor soups, salads, stuffings, meats and sausages. The best grade comes from France, although it is also grown in Northern Africa and Chile.
Mint—A fragrant plant, the leaves of which are used (either fresh or dried) to flavor certain soups, vegetables, fruits and beverages.
Mustard—A plant, the seeds of which are used either whole or ground. Also combined with spices and vinegar to make a moist product known as prepared mustard. Used in pickles, meats, salads, etc.
Paprika—A sweet red pepper which is dried and ground after seeds and stem are removed. Its mild flavor is good with shellfish, fish and salad dressings. The best brands are made of Spanish and Hungarian paprikas.
Rosemary—An evergreen plant, the leaves and flowers of which are used to flavor and garnish fish, stews and sauces.
Sage—A perennial mint, the leaves of which are dried and used in stuffings and meats.
Scallion—Small onion.
Thyme—An herb, the powdered leaves of which are used to season meat, poultry and clams.
EBONY'S CURRY POWDER
No. 1 Curry Powder (medium hot)
1 pound ground turmeric 1½ ounces ground cayenne pepper
¾ pound ground coriander seed 1½ ounce ground cardamon seed
3 ounces ground ginger 2 teaspoons ground cloves
2 ounces ground black pepper
½ ounce ground caraway seed
Mix all ingredients thoroughly. Store in a tightly covered glass jar.
No. 2 Curry Powder (hot)
2 pounds ground turmeric 1 pound ground caraway seed
4 pounds ground coriander seed 1 pound ground fenugreek
1½ pounds finely ground red chilies 1 pound ground black pepper
Mix all ingredients thoroughly. Store in a tightly covered glass jar.
LIVEN UP YOUR COOKING WITH SPICES
Can you imagine an apple pie without cinnamon or nutmeg, a baked ham without cloves or a pizza without oregano? Without spices our food would be pretty dull and uninteresting.
Here are some herb and spice additions to show you how spices and herbs are used to add interest and variety to your seasoning shelf and imagination to your cooking.
MEATS
Beef roasts, loaves and patties: Basil, garlic powder or salt, mace, marjoram, nutmeg, parsley, savory, thyme, ginger, dry mustard, celery salt or rosemary.
Beef pot roasts: All the above plus bay leaf, mixed pickling spices and sage.
Beef soups and stews: All the above plus bay leaf, whole black peppers, cinnamon stick, whole cloves, whole mace.
Lamb chops or patties broiled: Cumin, garlic, oregano, garlic salt, onion powder or salt.
Lamb roasts: Marjoram, onion powder or salt, mixed pickling spices, poultry seasoning, rosemary, savory and thyme.
Lamb stews and soups: Whole coriander seed, basil, bay leaf, garlic salt or powder, mixed pickling spices, onion salt or powder, rosemary, savory, curry powder or thyme.
Fresh pork chops or roasts: Cayenne pepper, chili powder, curry powder, garlic powder or salt, marjoram, paprika, onion powder or salt, thyme, caraway seed, rosemary, poultry seasoning, savory or oregano.
Smoked pork roasted: Whole cloves, dry mustard.
Smoked pork boiled: Bay leaf, dill seed, whole cloves, mixed pickling spices and whole mace.
Veal roast and pot roasts: Basil, celery seed, ginger, marjoram, oregano, thyme and garlic powder.
Veal stews: Bay leaf, cayenne pepper, celery seed, chili powder, curry powder, ginger, marjoram, nutmeg, paprika, rosemary and thyme.
POULTRY
Chicken and turkey, broiled or roasted: Cayenne pepper, curry powder, garlic powder or salt, onion powder or salt, paprika, marjoram, saffron, rosemary, thyme and savory.
Duck, roasted: Curry powder or ginger.
Goose, roasted: Caraway seed, juniper berries, marjoram, poultry seasoning or sage.
Pheasant: Same seasonings as chicken.
FISH AND SEAFOODS
Fish, baked or broiled: Basil, celery seed, chives, curry powder, marjoram, dry mustard, onion flakes, rosemary, savory, saffron, tarragon or thyme.
Lobster, boiled: Bay leaf, chili powder, curry powder, garlic powder or salt, onion powder or salt, oregano, thyme or tarragon.
Shrimp, boiled: Same seasonings as for lobster.
EGGS
Omelet, scrambled or shirred: Basil, chives, curry powder, marjoram, thyme, rosemary, savory, paprika, onion salt or dry mustard.
Deviled eggs: Cayenne pepper, celery seed, chives, ground cumin seed, curry powder, dry mustard, paprika or savory.
VEGETABLES
Asparagus: Basil, dry mustard, nutmeg, savory, sesame seed, tarragon or thyme.
Beets: Allspice, basil, caraway seed, celery seed, dill seed, mustard seed, onion powder, nutmeg or thyme.
Broccoli: Basil, caraway seed, curry powder, dill seed or nutmeg.
Brussels Sprouts: Basil, curry powder, dill seed or mustard.
Cabbage: Basil, caraway seed, celery seed, cumin seed, dry mustard or tarragon.
Carrots: Basil, bay leaf, parsley, rosemary, savory, fennel, ginger, mace, marjoram, mint, nutmeg or thyme.
Cauliflower: Rosemary, savory, tarragon, thyme or basil.
Cucumber: Dill seed, basil, tarragon, thyme or chives.
Mushrooms: Rosemary or thyme.
Onions: Caraway seed, dill seed, marjoram, dry mustard, rosemary, sage or thyme.
Green Peas: Basil, chives, ginger, marjoram, dry mustard, nutmeg, rosemary, celery seed or paprika.
Potatoes: Basil, caraway seed, celery seed, chives, curry powder, dill seed, dry mustard, poppy seed or thyme.
Sweet Potatoes: Cinnamon, ginger or nutmeg.
Spinach: Allspice, mace, marjoram, nutmeg, oregano, rosemary or thyme.
Green Beans: Basil, curry powder, dill seed, garlic, dry mustard, nutmeg, oregano, sesame seed.
Squash: Allspice, cinnamon, cloves, curry powder or nutmeg.
Tomatoes: Basil, caraway seed, celery salt, chives, cloves, curry powder, dill seed, garlic powder, oregano, tarragon, thyme or sesame seed.
Turnips: Allspice, basil, celery seed, dill seed, nutmeg, onion or chives.
FRUITS
Apples: Cardamon seed, cinnamon, cloves, coriander seed, mace, nutmeg or allspice.
Apricots: Cinnamon, cloves, allspice or ginger.
Blueberries: Cinnamon, nutmeg, cloves or allspice.
Cherries: Allspice, cinnamon, cloves, ginger or nutmeg.
Cranberries: Allspice, cinnamon, cloves or ginger.
Lemon or Lime: Cloves, nutmeg, mace or ginger.
Peaches: Cinnamon, cloves or ginger.
Pears: Cinnamon, cloves, allspice or ginger.
Pineapple: Ginger, cinnamon, mace or nutmeg.
Plums: Cinnamon and cloves.
Rhubarb: Allspice, cinnamon, cloves, ginger, mace or nutmeg.
BREADS AND CAKES
Breads, coffee, cakes, muffins: caraway seed, cardamon seed, cinnamon, fennel seed, nutmeg, poppy seed, saffron or sesame seed.
Cakes: Anise seed, caraway seed, cinnamon, coriander seed, cloves, ginger, nutmeg, mace, saffron or allspice.
(Continues...)
Excerpted from A Date with a Dish by Freda DeKnight. Copyright © 2014 Dover Publications, Inc.. Excerpted by permission of Dover Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Preface,There's Magic in a Cookbook by Gertrude Blair,
1. A Guide for the Housewife,
2. Appetizers,
3. Cheese,
4. Soups,
5. Relishes,
6. Sauces for Meats, Fish and Vegetables,
7. Beverages,
8. Meats,
9. Fowl,
10. Stuffings,
11. Fish,
12. All-In-One Dishes,
13. Eggs,
14. Vegetables on Parade,
15. Macaroni, Spaghetti and Noodles,
16. Salads,
17. Breads,
18. Sandwiches,
19. Waffles, Fritters and Pancakes,
20. Pies,
21. Cakes, Cookies and Candies,
22. Desserts,
23. Creole Dishes,
24. Menus,
Index,