The Collard Patch [Paperback] by Mary Lou Cheatham - Softcover

Softcover

ISBN 10: 097419123X ISBN 13: 9780974191232

Inhaltsangabe

The Collard Patch (newly released story/cookbook) is all about collard greens—growing, cooking, and eating—and stories about growing up in Collard Country. If you think you don’t like collards, you haven’t tasted our collards!

That's right, our collards are truly delicious prepared in very unique and creative ways. However, just imagine delicious food that is also wonderful for your heart and healthy for your body.

Yes, many of our recipes are very healthy, indeed. They are low in fat, cholesterol, and sodium. How can you beat that: good food that's good for you? Think of collards as appetizers, main dishes, side dishes, wraps, salads, and desserts.

Yes, desserts! Open your mind . . . and your mouth! . . . AND don't forget the delightfully entertaining stories, preparation tips, growing tips, and all-around excellent information about collards. You'll find it hard to put down even after enjoying one of the mouthwatering recipes!

This book features the most popular collard greens recipe in the world with Heart Health Recipes, 288 big pages, and 214 remarkable recipes!

Über diesen Titel

Über die Autorin bzw. den Autor

Mary Cheatham has had careers as a high school English teacher and a registered nurse. Since childhood she has had a passion for writing. Using the penname, Jane Riley, she has published a novel, Solomon’s Porch, and another story cookbook, Flavored with Love, now in its third edition. She has a variety of interests that she pursues with enthusiasm, such as spending time with her dogs, appearing on television cooking shows, and writing song lyrics. She enjoys marketing, editing, and cooking. She lives in Louisiana at her home for more than thirty years, and in Wisconsin near her daughter, a dairy nutritionist, and her son-in-law, a veterinarian.

Paul Elliott is a marketing consultant, living in Dallas and Louisiana. He has a son and a daughter in college. He specializes in the psychology of the target customer and teaches his clients to think like their customers. He is dedicated to the practice of testing everything. One of his fortes is copywriting. He designs marketing programs for online and offline businesses. Clients frequently seek his advice about website designs, marketing dilemmas, and business development. He has written a valuable book, 88 Marketing Tips That Will Change Your Life!

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Chapter One Ah, Collards

When you start appreciating collard greens, aka collards and smooth-leaf kale among other things, you will find there are subtypes in the general category. Collards are not to be confused with spinach, mustard greens, turnip greens, kale, etc. While excellent greens, each in its own right, none matches collards. Collards have been referred to as "headless cabbage," and the leaves of each are very similar in appearance.

Collard leaves have all the best qualities. They can be durable when necessary, such as the covering for stuffed collard rolls like the Mediterranean tradition of grape leaves, or as tender as spinach in collard manicotti. However, the taste is the most important quality.

The delicious flavor of raw collards is a mildly pungent, slightly peppery quality that is moderated by cooking. The taste of collards is unique among the greens. Its taste quality is rich and distinctive when prepared in the traditional "mess o collards" way, yet compliments and enhances other flavors when mixed in more nontraditional ways, such as collard cake.

Collards can be considered a seasoning ingredient in their own right. Their unique flavor rounds out and mellows the flavors of other seasonings, giving food richness in color and taste. Keep a bag of chopped collards in your freezer at all times. Sauté ½ cup of frozen collards in 2-3 teaspoons of olive oil. They blend well with celery, green onion tops, garlic, and bell pepper. They cause an explosion of flavor! Ordinary dishes become exquisite gourmet experiences delightful to the most discriminating palates.

If you think you don t like the taste or texture of collards you can turn them into spinach, almost. When substituting collards for spinach, cook the collards first. Collards are firmer, whereas spinach is tender. Season the collards with your favorite spices and stir-fry them (or sauté them) five minutes at the highest heat possible. If they are tough, toss in one eighth teaspoon baking soda and use them as spinach. They will be tenderer, and their flavor mellower. Only the most discerning gourmets, aficionados, and sons-in-law will be able to tell the difference.

Details zur Ausgabe

• Erscheinungsdatum: 1823
• Sprache: Englisch
• ISBN 10: 097419123X
• ISBN 13: 9780974191232
• Einband: Taschenbuch
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar