Peggy Smith, Sue Conley's Cowgirl Creamery Cooks PDF

By Peggy Smith, Sue Conley

ISBN-10: 1452111634

ISBN-13: 9781452111636

Amassing the massive accrued knowledge of 2 of the world's nice cheesemakers, Cowgirl Creamery Cooks is a kind of infrequent books that instantly asserts itself as an necessary addition to the foodstuff lover's library. That's simply because Cowgirl Creamery Cooks is many stuff. It's an engrossing learn that stocks the tale of the Cowgirls, but additionally of the increase of the natural meals circulate and growing an artisanal creamery. It's a primer on tasting, deciding to buy, storing, pairing, and appreciating all types of cheese that makes this a beautiful reward for the cheese lover. And it's a luxurious number of recipes, with seventy five appetizers, soups, salads, snacks, entrees, and muffins that exhibit cow-, goat-, and sheep-milk cheese. all through, the fantastic photos of Hirsheimer & Hamilton painting myriad cheeses, entire dishes, and the landscapes and those that created them.

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Additional info for Cowgirl Creamery Cooks

Example text

Cook for 3 to 4 minutes, or until the mushrooms are tender. Add the cream sauce to the pan with the mushrooms and blend all the ingredients into a smooth sauce. Return the scallops to the sauce and simmer for another 1 or 2 minutes. Serve hot. T H E C O OK I NG OF F R A NC E Turbot with Fresh Vegetables Gigot de Palavas From the province of Languedoc on the Mediterranean coast comes this recipe for fresh turbot. The technique used here of enriching flavor with thin slices of garlic is one that dates back hundreds of years in French cooking.

Cook for 3 minutes. Add the scallops, cover the pan, and cook on low heat for 3 minutes. The scallops should feel a little springy when you touch them and change in color from pink to almost white. Remove the scallops from the pan with a slotted spoon to a warm bowl and set aside. Remove the bay leaf from the poaching liquid and discard. M a i n Cou rs e s a nd Ve get a ble s 55 • • • 56 Increase the heat to medium, add the sliced mushrooms, and bring to a boil. Cook for 3 to 4 minutes, or until the mushrooms are tender.

Remove the browned pieces to a clean platter and continue cooking until all the chicken is brown. Ask an adult assistant to help you drain the fat from the skillet. Return the skillet to medium heat. Add the remaining 1 tablespoon butter along with the chopped shallots, apples, sugar, and apple cider vinegar. Raise the heat to medium and cook for 2 to 3 minutes, gently scraping the bottom of the pan to loosen all the brown bits. Return the chicken pieces to the skillet along with any juices that are in the bottom of the platter.

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Cowgirl Creamery Cooks by Peggy Smith, Sue Conley

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