mangoes for reflective moments
A few nice cookbook images I found:
mangoes for reflective moments
Image by Tiny Banquet Committee
A scan from the California Artists Cookbook (Abbeville Press 1982). The book was produced by Chotsie Blank and Ann Seymour for the San Francisco Museum of Modern Art.
This recipe was contributed by painter Penelope Fried.
My review of the book is here.
Mint Juleps
Image by NatalieMaynor
This is the recipe we followed in creating the mint juleps. It’s on page 21 of Chi Omega Cookbook, published by Chi Omega Alumnae of Jackson, Mississippi, 1964.
soup & bread
Image by anathea
french style country loaf &
brazilian black beans, from the moosewood cookbook:
2 cups black beans
4 cups water or stock
.
Group A:
1 cup chopped onion
3 cloves crushed garlic
1 large chopped carrot
1 stalk chopped celery
1 tsp ground coriander
1 1/2 tsp ground cumin
2 tbsp oil, approximately
Group B:
2 oranges or tangerines, peeled, sectioned, seeded
1/2 cup orange juice
1 tbsp dry sherry
1/4 tsp black pepper
1/4 tsp red pepper
1/2 tsp fresh lemon juice
1. Rinse the beans. Cover them with water and soak for several hours or overnight. Pour off the excess water and put the beans in a large saucepan with 3 1/2 cups of water or stock and salt. Bring to a boil, cover, simmer 1 1/2 hours over very low heat.
2. Saute Group A, beginning with the onions and garlic. If necessary, add a little water to the vegetables to steam them. When the vegetables are cooked to your liking, add the saute to the beans. Let the soup continue to simmer over lowest possible heat.
3. Add Group B to the soup. Stir, cover, and let simmer for 10 more minutes. At this point I usually pronounce the soup finished, but you could thin it out with water or thicken it by pureeing some and returning it to the pot.
Serve topped with sour cream or yogurt.
