EBOOK
500 Treasured Country Recipes From Martha Storey and Friends
Mouthwatering, Time-Honored, Tried-And-True, Handed-Down, Soul-Satisfying Dishes
Martha Storey(0)
About
Bring farmhouse favorites to your kitchen with this heirloom cookbook, featuring more than 500 recipes for mouthwatering country classics. Martha Storey presents easy-to-follow recipes for comforting family favorites like apple pie, roast chicken, blueberry pancakes, strawberry shortcake, sourdough bread, and hand-churned ice cream. Storey also provides simple instructions for the old-fashioned arts of making your own cheese, yogurt, pickles, and cordials. You're sure to hear calls for seconds when serving these time-tested crowd-pleasers. Martha Storey lent her party-planning advice to Keeping Entertaining Simple. She has mastered the art of relaxed hostessing, whether giving small dinner parties for close friends or large corporate picnics, and she shares her secrets and inspiring ideas with readers. Country-living publisher for more than 17 years, Martha also draws on her country roots to bring you the time-honored classics of the American country kitchen in her book, Treasured Country Recipes from Martha Storey and Friends. Martha founded Storey Communications, Inc. with her husband John in 1983. She has three children and eight grandchildren. She lives in western Massachusetts and farm in Westport, New York. PART ONE - WELL-STOCKED COUNTRY KITCHEN
Chapter 1
Kitchen Know-How
My mother was a good cook but an even better teacher. She was so patient with me as I experimented in her country kitchen, learning the basics of cooking: baking bread, frying chicken, mashing potatoes, and making meat loaf. I also had an inspiring teacher for high-school home economics, a course that one doesn't easily find these days. Cooking came naturally to me, but learning some of the science behind what makes food taste good was illuminating. I hope that this chapter will become dog-eared, a sign that it has become a trusted reference in your kitchen - almost like having your mom at your elbow.
Measurements & Metrics
Many early recipe collections relied on the cook's experience to judge quantities in the kitchen. Such terms as
"a pinch," "a wineglass," "a goodly handful," "until just right," and "a lump the size of a walnut" were as specific as it got. For some recipes you can "eyeball" amounts - do you know anyone who measures how many cups of tomato or lettuce go into the salad bowl? But in many recipes, measuring accurately is essential to ensure consistent quality and reliable results.
To Measure Accurately and Easily
Dry ingredients. Use a metal or plastic measuring cup that fills to the top. Dip the cup into the dry ingredient (but not if you're measuring flour) or fill the cup by using a spoon. You should not dip the cup into flour, because you could pack it down and get too much flour, which could affect the success of a recipe. Spoon the flour lightly into the cup instead. Do not pack unless the recipe specifies that you should. Set the cup on a level surface and smooth off the excess with a knife so that the top is level. For measuring out less than
1 cup, use the size of cup appropriate to the amount specified or fill to the correct mark in a larger cup and shake slightly to level.
Liquid ingredients. Use a glass measuring cup with a pouring spout and clearly marked lines indicating cup increments. Check measurements at eye level; ideally, you should set the cup on a flat surface and bend down so that your eye is level with the mark.
Solid ingredients. To measure solid ingredients in a liquid measuring cup, fill the cup with an amount of water equal to the amount of the solid ingredient your recipe calls for. Then add the dry ingredient until the water measures twice the amount. For example, to measure 1/2 cup shortening, pour in 1/2 cup water, then add shortening until the water reaches the 1-cup mark.
Using an Oven
The following chart tells you what recipes mean when they specify a "slow,""moderate," or "hot" oven.
very slow oven250-275*F
slow oven300-325*F
moderate oven350-37
Chapter 1
Kitchen Know-How
My mother was a good cook but an even better teacher. She was so patient with me as I experimented in her country kitchen, learning the basics of cooking: baking bread, frying chicken, mashing potatoes, and making meat loaf. I also had an inspiring teacher for high-school home economics, a course that one doesn't easily find these days. Cooking came naturally to me, but learning some of the science behind what makes food taste good was illuminating. I hope that this chapter will become dog-eared, a sign that it has become a trusted reference in your kitchen - almost like having your mom at your elbow.
Measurements & Metrics
Many early recipe collections relied on the cook's experience to judge quantities in the kitchen. Such terms as
"a pinch," "a wineglass," "a goodly handful," "until just right," and "a lump the size of a walnut" were as specific as it got. For some recipes you can "eyeball" amounts - do you know anyone who measures how many cups of tomato or lettuce go into the salad bowl? But in many recipes, measuring accurately is essential to ensure consistent quality and reliable results.
To Measure Accurately and Easily
Dry ingredients. Use a metal or plastic measuring cup that fills to the top. Dip the cup into the dry ingredient (but not if you're measuring flour) or fill the cup by using a spoon. You should not dip the cup into flour, because you could pack it down and get too much flour, which could affect the success of a recipe. Spoon the flour lightly into the cup instead. Do not pack unless the recipe specifies that you should. Set the cup on a level surface and smooth off the excess with a knife so that the top is level. For measuring out less than
1 cup, use the size of cup appropriate to the amount specified or fill to the correct mark in a larger cup and shake slightly to level.
Liquid ingredients. Use a glass measuring cup with a pouring spout and clearly marked lines indicating cup increments. Check measurements at eye level; ideally, you should set the cup on a flat surface and bend down so that your eye is level with the mark.
Solid ingredients. To measure solid ingredients in a liquid measuring cup, fill the cup with an amount of water equal to the amount of the solid ingredient your recipe calls for. Then add the dry ingredient until the water measures twice the amount. For example, to measure 1/2 cup shortening, pour in 1/2 cup water, then add shortening until the water reaches the 1-cup mark.
Using an Oven
The following chart tells you what recipes mean when they specify a "slow,""moderate," or "hot" oven.
very slow oven250-275*F
slow oven300-325*F
moderate oven350-37