Big hats, big hair . . . add big flavor to the long list of all things classically Texan! Cooking columnist Sybil Pratt calls Texas Eats "Robb Walsh’s unabashedly admiring ode to . . . a fabulous hodgepodge of gastronomic hybrids" that make up good TX food.
A perfect example of this cookbook's brilliant use of ingredients is this Texan spin on the signature Italian pasta sauce sugo all'amatriciana.
Meanwhile, cook the sausages in a skillet over medium heat on the stove top or in a 350°F oven until they are cooked through. Add the cooked sausages to the sauce and continue to simmer, stirring occasionally, for 15 minutes, until the sausage or meatballs are well done. Stir gently so you do not break up the sausages or meatballs.
Just before serving, in a saucepan over low heat, add the Parmesan mixture to as much sugo as you intend to use right away. Stir continuously so the cheese doesn’t stick to the bottom of the pot. Season with salt.
Use the sugo to make spaghetti and meatballs, lasagna, hot baked meatball or sausage sandwiches, or your favorite Italian-American creations.
More than 30 different ethnic groups contribute to the flavors of Texas food, forming what cooking columnist Sybil Pratt calls "a fabulous hodgepodge of gastronomic hybrids." Recipes for this cobbled-together cuisine are collected in Robb Walsh's Texas Eats.
I cannot get over how good this cookbook's dessert recipes look!
In a bowl, whisk the eggs until blended, then stir in the molasses, butter, and all of the spices. Set aside.
In a saucepan, scald the milk over medium-high heat (small bubbles appear along the edge of the pan). Add the cornmeal and salt, stir well, and immediately decrease the heat to low. Cook, stirring constantly, for 10 minutes, until the mixture thickens. Remove the pan from the heat. Gradually add the egg mixture to the hot cornmeal mixture while stirring constantly, then continue to whisk until smooth. Stir in the raisins.
If using the slow cooker, pour the batter into the prepared cooker, cover, and cook on the high setting for 3 hours or on the low setting for 6 hours or more, until the pudding has set. If using the oven, pour the batter into the prepared baking dish, place in the oven, and bake for 45 minutes, until the pudding has set.
Serve the pudding warm with whipped cream or ice cream.
"Deep in the heart of Texas there’s a marvelous melting pot of multi-ethnic food," writes cooking columnist Sybil Pratt, and the place to find every delicious TX flavor is in Robb Walsh's Texas Eats.
This cookbook goes way beyond the Tex-Mex you're used to, just like these brownies go way beyond traditional expectations. They have a kick of ancho chile powder!
Combine the chocolate and butter in the top ?pan of a double boiler, place over (not touching) barely simmering water in the bottom pan, and heat, stirring occasionally, until the chocolate and butter ?have melted and the mixture is smooth. Remove from the heat.
In a large bowl, whisk together the eggs and sugar until thickened and smooth. Add the flour, ancho powder, chocolate chips, and nuts and stir until thoroughly combined.
Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, until a knife inserted into the center comes out clean. Let cool in the pan on a wire rack. Cut into 12 squares. Serve with the ice cream.