My First Cookbook
Here’s a review of my very first cookbook. Daddy and I referred to it often when I was a little girl. It’s Betty Crocker’s Outdoor Cook Book. Ca. 1961. The title and copyright page of mine are missing because we referred to it so …
Recent Posts
McCall’s Cook Book
My very first cookbook as a young bride-to-be was McCall’s Cook Book. Prior to my marriage in 1969, I was given two showers by family friends. These two gatherings helped feather my first nest. I was fortunate in receiving a variety of things with …
Asian Beef and Noodle Soup
Asian Beef and Noodle Soup
This recipe for Asian Noodle Soup can have all the components prepared ahead of time.
Once mealtime comes around, just cook the noodles and assemble. Heat the broth and pour over the bowl of noodles. Serve with a simple salad of cucumbers and tomatoes with a light vinaigrette. Or, sprinkle with Himalayan Pink Mineral Salt.
Find more soup recipes at link below:
Asian Beef and Noodle Soup
Servings: 6 servings
Equipment
- Roasting pan
- 5-quart soup kettle
- Colander
Ingredients
- 1 Tbsp. rice vinegar
- ¼ cup fresh green chile pepper of choice minced
- 5 lbs. beef soup bones
- 1 lb. boneless beef chuck roast quartered
- 1 whole onion
- 1 3-inch piece fresh ginger root sliced
- 1 tsp. fennel seed
- 3 whole star anise pods
- 1 2-inch stick cinnamon
- 1 whole black cardamom pod crushed
- 2 Tbsp. sea salt
- ¼ cup fish sauce
- 2 lbs. flat rice noodles
- 1 bunch green onions sliced
- 1 handful fresh cilantro leaves chopped
Instructions
- Combine vinegar and chilies; set aside.
- Place soup bones in a large roasting pan and roast for 25 minutes at 400° F. Transfer to a large soup kettle and cover with water. Bring to a boil, lower heat to medium-high and cook, uncovered, for 30 minutes. Skim off any foam that collects while cooking; discard.
- Add beef chuck, onion, spices and salt. Add more water to cover, if necessary, and bring to a boil once again. Reduce heat to medium and simmer, covered, for 1½ hours.
- Remove pieces of beef to a plate. Allow to cool and thinly slice; place in the refrigerator.
- Continue boiling broth with bones, uncovered, at medium heat for another 1½ hours. Remove from heat and strain through a fine-mesh colander or cheesecloth. Discard solids.
- Stir in fish sauce and ¾ of the green onions, keeping broth over low heat.
- Prepare noodles according to package directions. Once soft, drain and place in room temperature water until read to serve.
- To serve, place a pile of noodles into each individual bowl. Top with slices of beef, green onions and cilantro. Ladle hot broth over all and season with the vinegar and chile sauce. Salt to taste and add a grind of white pepper.
Notes
All stages of this recipe can be made ahead of time and refrigerated until ready to serve.
Reheat broth to a boil and pour over noodles and beef; garnish with green onions and cilantro. A dash or two of your favorite hot sauce, or Sriracha can replace the vinegar and chile sauce.
Road Food Please!
About five or so years ago, I drove to Bowie, Texas to visit the Bowie Trade Days. This market is held the weekend preceding the second Monday of every month. It is the usual flea market/trade day that traces its history back to simpler …
King of Clubs
There have been books upon books written about sandwiches. I even watched a show on PBS about nothing but sandwiches across the nation. It proved that the sky is the limit when it comes to creating a hand-held meal. My childhood was filled with lots …
Where is Texoma?
Texoma is a long area bordering the Red River.
This body of water is the boundary between the states of Texas and Oklahoma. It stretches East and West for many miles. This vast area is broken up into regions. Each region in Texoma is served by anchor cities and towns. These towns provide goods and services. The communication and power grids keep the citizens informed and entertained. Also, this grid keeps inhabitants supplied with all that makes life happen.
Great distances separate towns and settlements.
But, they are connected by good stretches of state and federal highways. Also, U.S. Interstates criss-cross through the region. The famous Route 66 takes travelers east and west. It is populated by enough diversity to keep it interesting. This diversity keeps the area culturally rich. Universities bring in students from all over the world. The arts are alive and active. Several world renown artists are residents. A dining experience in any direction makes Texoma a delicious place.
The goal of Texoma Spice is to showcase this region.
Come along with me as I visit towns, places, events and people. Together, we will seek out great road food. Also, we will try out good places to dine. You will be able to see for yourself how life can be up here. Happy Trails everybody!
For travel info, click the links below.
A Gathering of Bluebonnets
April in Texas means the roadsides and meadows turn blue as the state flower of Texas is in full bloom. Patches of bluebonnets, like this painting, can be seen at lawn’s edge. Or even stealing its moment in an unkept flower bed. This watercolor …
Artist’s Statement
My name is Candace Anne Wilkinson-Roney. I’ve lived the artist’s existance all of my life. At the age of six, my tempera work titled “King of the Jungle” was part of a city wide scholastic exhibition at the Ft. Worth Museum of Art in …
Cookbook Collecting
I once knew a girl who scoured garage sales and thrift shops for old cookbooks to cut up and turn into works of art.
You know-printed paper collages pasted to the odd object to produce a sculpture creation; lamps, book covers, Styrofoam heads, vases and such. Her creations were interesting, but nowhere great. None of them were worth the slaughter and butchery of cookbooks published prior to 1970. This, in fact, is my field of attention as a serious cookbook collector. What my friend did to old cookbooks and how it affected me can be compared to cultures that hold animals to a higher standard than food on a plate.
So, join me as I rescue old cookbooks from those who do not appreciate them.
Your parents and grandparents probably have a few pre-1970 cookbooks. They may even have some they inherited from your great-grandmother. Pay attention at used book stores, flea markets, antique shops, thrift stores and at garage sales. There are some wonderful vintage cookbook stores that have websites. And don’t forget about good ole Amazon.com and similar shopping sites. Just about every vintage cookbook I have gone looking for has been found on the Amazon site.
There are several sites that have been around for a while and are a great source for tracking down a desired title.
Take a look at: AbeBooks/Etsy/Thriftbooks/Biblio/Ebay/Pinterest. Check them out.
Keep in mind, whenever confronted by shelves and stacks of cookbooks, scan the group for the old ones.
They’ll be the ones missing their dust jackets. Nor do they count on splashy photography to sell themselves. And, don’t forget about those little cook booklets that manufacturers and extension services published. You can also get caught up in the spiral-bound community recipe collection books. They are usually published by churches, junior leagues, homecoming and other community events. Here are just a few Blogs that might help and entertain you as the pursuit of some special cookbook keeps you searching.
Suggestions for Trying a New Spice
When trying something new in the kitchen, most times it is a wise move to follow a tested recipe first; one that calls for that particular spice you are interested in trying. Want to see what it tastes like? Sprinkle on cooked rice, potatoes …