Free PDF , by Cheryl Alters Jamison
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, by Cheryl Alters Jamison
Free PDF , by Cheryl Alters Jamison
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Product details
File Size: 11452 KB
Print Length: 210 pages
Publisher: Harvard Common Press (October 1, 2017)
Publication Date: October 1, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B075V2PHMF
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Amazon Best Sellers Rank:
#410,499 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I’ve been happy with this slow cooker book since opening and reading its first pages. And reading and working with the recipes increased my pleasure as I worked through the chapters.For instance, from the first chapter, I found Menudo along with pecan steel-cut oatmeal, grits, a French toast that’s more like a bread pudding, and an apple-laced Dutch Baby, (which we were introduced to as an oven-bake in Jamison’s Breakfast book). I’d call it all American fare, with an exaggerated, big, huge nod to Texas favorites.There are some breakfast/brunch dishes that are must-tries: A Hatch chile, egg and cheese casserole and a strata made with fresh chorizo and sweet peppers. And there is a fairly authentic recipe included for Menudo, which lends itself easily to an overnight slow cooking process. It comes close to a recipe I use from “Dishes From The Wild Horse Desert†by Melissa Guerra—just tweaked to make some steps more convenient and to concentrate more flavor into less liquid at the get go.If you are a fan of Jamisons’ cookbooks—and there have been many of them--you should already be accommodating of, and not surprised by, the fact that there are no pictures—just great recipes. If this is your first taste of Jamison recipes, I suggest you read the recipe, imagine the dish as you will, make it your own, and don’t complain or criticize about the lack of pictures. Seriously people, saying, “I need to see how the dish is supposed to lookâ€, stifles your creativity.Texans tailgate, it’s a fact and no doubt about it. And there is a whole chapter (#2), dedicated to recipes suitable to that pastime, plus many more throughout the book which work well for tailgating. What makes these recipes even easier is the fact that there are Crock Pots available with lock-down handles, especially made for traveling. The Queso recipe is pretty basic, (check out the new Ten Speed Press cookbook “Queso!†by Lisa Fain, for alternatives that can be adapted using this recipe as a guide, coming out soon.) And there is a current Texas standby: Spinach-Artichoke Dip with jalapeno. I found very helpful: A slow-cook, easy, fool-proof way to make spiced pecans. Need a stand-by wing recipe? There is one here that uses pickled jalapeños and peach jam. This chapter also includes a few favorite soups: Tortilla, Black Bean, Beef and Barley, Blue Crab and Corn. Remember that weird old favorite, Lil’ Smokies and Grape Jelly? There is something similar, yet spicier: Lil’ Smokies in crushed pineapple.Chilis and Stews chapter contains six versions of Chili. There is one for a classic bowl of red beef and chilis, no tomato, of course). And since it is a Jamison family recipe, you know it’s authentic (except it lacks that distinctive top layer of chili-tinted beef oil, which is probably a good thing!). Then there is a version with tomato, and one with beans, and one with chicken and fresh chorizo, one with venison and one with turkey and black beans, one with pork. Because stews and slow cookers go hand in hand, I feel it necessary to call out the very worthy green chili and pork, the South Texas Venison Stew, Texas Red Wine and Beef Stew, Hopkins County Chicken Stew (Sulphur Springs), and a Hill Country German Goulash (William Gebhardt immigrated to Texas and made himself famous with his Gebhardt’s Chili Powder.)Okay, so you are thinking I’m spending a lot of time listing recipes here. Yes, I am. I simply want to make a major point of saying—and giving examples of—the fact that there is a lot of Texas in these recipes. Like almost all Jamison cookbooks, a lot of effort always went into researching and planning their books for publication. Now that Cheryl Jamison is on her own (so sad to hear her partner/friend/husband Bill passed away), she has not shortchanged us on the background information. And lively tongue-in-cheek humor is much in evidence—and keeps the ball rolling. Hardly ever a dull moment in this Jamison cookbook! There are so many fun facts, bits of history and lore in this book! It all speaks to her personable style, her great writing skills and her attention to details—and of course, her vast experience.I am going to continue on with my rattling off of great recipes below, because I’m excited about so many of them, and I am truly looking forward to continue working with this book all Fall and Winter long—and maybe I’ll even be prompted to keep using my slow cookers through the hot months, too. (And I will also continue my list because the “Look Inside†feature on this product page lacks an index page and half of its contents page, and not even one recipe is included…..) But, if you have had enough of my excitement, let me just sum up for you:The ingredient lists don’t leave room for any doubt, neither do the very clear and numbered instructions. Ingredients are listed in Imperial and Metric units. And you will find details like “plump†garlic cloves, “2-bite size†chunks of Yukon or red waxy potatoes, and suggestions for brands like “Ro-Tel. Serving sizes are usually 6-8. Cooking times don’t often go beyond 8 hours and some are much shorter. Some recipes need ingredients to be browned, some don’t. (There is a nice beef pot roast where the chuck roast goes in the cooker without browning, for instance.) And if the contents of the cooker can sit and coast on Warm, she mentions it. Some recipes can be cooked either on High or Low, and she mentions that, too. Index is decent.For the most part, though, most of these recipes do not lend themselves to people who work ten hour days or who have long commutes. But those folks can always make use of these slow cook recipes on the weekends. And sometimes you can get creative and stretch cooking times by adding certain cold or frozen ingredients, or using a cooker with a timer and an automatic switch to warm when the cooking process is over. (Good common sense and thoughtfulness is needed for attempting to stretch cooking times.)It is a jam-packed cookbook, with plenty beef and pork, and a few token chicken recipes and one for goat. Plus a chapter on Gulf seafood and freshwater fish. Beans and grains are not so prevalent and are mixed with other sides and vegetables. There are some desserts, too.Got to try:--Faux Q: ‘Que in a slow cooker, both a brisket recipe and a turkey leg recipe.--Dr. Pepper Braised Brisket: This is a perfect recipe for work commuters: Slice one pound of onions and divide into rings and gather together six other simple ingredients (including spices and a can of Dr. Pepper. Add it all to the cooker in the morning along with an un-browned 4 pound brisket. Done in 10 hours on Low.--Barbacoa: If you find a recipe for Barbacoa using beef chuck, I’ll tell you flat out—it ain’t Barbacoa! The recipe in this book uses beef cheeks, as is proper. If you have been making Barbacoa with chuck, mimicking a large restaurant chain, you haven’t been making—or eating—Barbacoa! And when cheek meat is cooked low and slow, you don’t even have to tediously remove the silver skin….--Chili Gravy, in memory of the first Tex-Mex restaurant, opened in 1897, in—of all wacky and wonderful places—Marfa.--Smoky Pork Ribs: A 3-pound rack, standing up in the pot, coated with a very nice smoky dry-spice mix. It’s basically dry cooked for 8 hours on low, just drizzled with a tablespoon of vinegar and Worcestershire before closing the lid and turning on the heat. When done, they take a trip under the broiler, brushed with sauce.--Tired of dry pork loin boneless roasts? Try this one with sweet potatoes and onions, herbs, some heat and bacon.--Pork Carnitas uses an unconventional technique, but it is easy and not messy.--Regarding chicken: Chicken breasts with a chipotle cream sauce or try margarita-glazed. And, of course, the very famous King Ranch Chicken Casserole. There is also Chicken Spaghetti and Posole and chicken and Dumplings, Chicken Tinga, to name a few.--To highlight Texas’ waters, there is a Snapper and Shellfish Stew that allows for almost any substitution and a Gulf Gumbo, with a recipe for a Slow Roux made in the cooker!--The Garlic Shrimp with Vermicelli cooks (2 pounds peeled large shrimp) in an hour and a half on High.--Beans, beans, beans: Drunken, baked, red with rice, and some black-eyed peas, too.--There are a few token potato recipes, a few veggie sides. I liked the Creole cabbage.--There are a dozen desserts, but we don’t do much in the way of sweets at our house. They look good though: Peach cobbler, Grapefruit Pudding Cake, Pear Butter, Fig Preserves and Flan, to name a few.*Before its publication earlier this month, I received a temporary download of this book from the publisher, and soon realized that I would have to have it for my own library—to sit amongst my other Jamison cookbooks. So you will see the Verified Purchase tag above my review.
I bought this book because Tom Perini's short rib recipe was included, but I've tried several of the recipes and each has been outstanding! It is wonderful to have a resource for slow-cooking, easy recipes that are excellent and worthy of being served to guests. These are not your mother's "crock-pot" dishes. Great recipes to have on hand when you have friends out for fall hunting season or tailgating and want to join in the fun and not be tied to the kitchen!
Very disappointed in the recipes. Followed recipes exactly, but was very disappointed. Mediocre. There are better slow cooker books.
fun easy book to read
Not very impressed
I've never had a Jamison cookbook that has disappointed and this is no exception. Wonderful recipes well researched and delicious use of ingredients and flavorings. It's another Jamison don't miss cookbook!!!
I've got everything the Jamison's wrote. This was a pleasant find written by Cheryl. Great recipes as always.
Haven't made any recipes yet. But it looks like a great cook book.
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