Custom Books from A to Z

Wednesday, July 7, 2010

One of my most favorite holidays is the 4th of July. Being a historian by education, I was a student of the birth and development of the USA. The 4th will always be special to me because of the principles our nation was founded on and for the vision of the founders. It is also special for the memories of growing up in KY—two of my favorite Uncles and their families returned home to visit over the 4th of July each year. It was always a time for catching up with my cousins and celebrating the holiday as a family. As our family and friends gathered to celebrate the Independence Holiday, memories were made while “cranking” the ice cream freezer and eating the cool, refreshing taste of good ole homemade ice cream. On a hot summer day, nothing beats finishing a meal with some homemade ice cream.

In 1963, the original Favorite Recipes Press got its start by publishing a series of cookbooks titled the Favorite Recipes of Home Economics Teachers. The original series, recently reproduced for QVC, consisted of Casseroles, Meats, Salads, Vegetables and Desserts. Each book contained over 2,000 recipes and each was submitted by certified Home Economics teachers from across the USA. What better reference to find a true “made in the USA” recipe than these books. They were a great hit on QVC when promoted early this year and thousands of copies of each were sold.

While there are a ton of choices to pick from, I chose Ruth Stovall’s Homemade Peach Ice Cream from the Desserts title. Ruth was the head of the Alabama Home Economics Association and a long time friend of FRP. Ruth passed away last year but her contributions to society through the teaching and training of Alabama youth for years will always be remembered.

While Ruth featured peaches, she was quick to point out that strawberries or bananas could easily be substituted. This recipe doesn’t call for raw eggs and that is one of the reasons, along with its yummy taste, that I like it so well.

Homemade Peach Ice Cream

1 quart milk + 1 cup (or more depending on the amount of fruit to be used)

1 can sweetened condensed milk

1 small can evaporated milk

1 pt. whipping cream

1 c. sugar

3 smashed peaches (fresh) or strawberries mixed with ¾ c. sugar and juice of 1 lemon

Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches (or other fruit) mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve.

Note: Keeps well in deep freeze without getting icy. Whether you hand crank, electric crank or use one of the new inside kitchen ice cream freezers, this dessert will be a hit and the tip on freezing later without becoming icy will be irrelevant.

What's your favorite homemade ice cream recipe?

A Sure Sign of Summer

Nothing says “SUMMER” to the Kempf family like a trip to the Farmers Market. While I have never considered becoming a vegetarian, during the summer months when fresh fruits and veggies are in full supply I could easily get by with no meat.

For most of our time in Brentwood, TN (17 years) we were spoiled with Johnny Howell's Farmers Market being very convenient. The Howells own their own farm in Bellevue, TN and operated 3 locations—one near Hillsborough High School in Green Hills, one at the Nashville Farmers Market and the 3rd on Franklin Road in Brentwood. The manager of the Brentwood spot liked me not only because I was a regular customer, but also because she and I shared a love of UK athletics. A typical trip consisted of getting her advice on the freshest and best produce plus talking a few minutes about the Kentucky Wildcats.

Our convenient shopping site went away in 2008 as a problem developed over the lease between the landowner and the market owner. Since they didn’t reopen in 2008, I began to search for another convenient location. While our Nashville Farmers Market is fabulous, it is a bit of a drive from where we live. I did find a small produce store--Maxwells Produce--a bit farther than the Brentwood location, but not as far as the Nashville Farmers Market and have been going there for our cucumbers, peaches, corn, green beans, melons, new potatoes, green peppers, and any other fruit or vegetable you can think of for the past two years.

Last year, I inquired if they would be getting any Ripley tomatoes and the owner said he had a trip planned the next day to meet a supplier for a shipment. He put me a few bags aside and I am glad he did—you can’t beat Ripley tomatoes—they say the soil in Ripley, TN is THE BEST for growing tomatoes and that’s why they are so good. maxwell's is on Nolensville Road approximately 1/2 mile south of Harding Place and Nolensville Road intersection.

Robin and I love pickled cucumbers and keep a container at all times during the summer months. Some people like to add onions but I prefer just the cucumbers. Always use small, bumpy cucumbers.

I stopped on the way home last night from work and picked up our first batch of cucumbers along with some tomatoes and corn--yes, my trips to the Farmers Market are a sure sign that summer has arrived.

Peel and slice the cucumbers to the thickness you like—I like mine thin.

Place in a container that can be sealed and cover with Heinz salad vinegar and water—1:2 mixture (or to your taste---the more vinegar the stronger the flavor)—we aren’t too precise with this step and they are always great--add a splash of Luccini Pinot Grigio vinegar for some extra flavor.

Salt and Pepper

Seal the container and let stand for a few days before eating.

Add additional cucumber slices as the inventory goes down and replenish the liquid as necessary. One original container can last a long time through this system.

Tip for the Lemon Icebox Pie

Received a note via Facebook from my long time and very good friend, Lee Anne Bussman about the Lemon Icebox Pie. Lee Anne is a very successful executive in Atlanta. She and I started 1st grade together and later graduated together from Mayfield High School in 19_ _. She would be mad at me if I mentioned the year of our graduation so let's leave that for now.

Lee Anne is a great cook and LOVES local, regional cookbooks. She loves the recipe I posted earlier today from Entertaining with Friends and shares this tip for the recipe:

"I wanted to tell you that i love that pie.....just wanted to mention that adding about 1/4 cup of whipping cream to the filling makes it creamier and more delicious."

Thanks Lee Anne--with these temps staying so high I might have to make a couple of these pies this weekend.

A Cool Dessert for These Hot Days

In 2006 the Friends of Monroe Carell Jr. Children's Hospital at Vanderbilt published "Entertaining with Friends". This great collection of recipes, cooking tips and facts about the hospital and its mission is a fabulous collection fueled by love and commitment of good volunteers with a committed spirit.

With temperatures in middle TN regulary hitting the mid to upper 90's I was ready for a "cool" dish to cool off with. I ran across this wonderful recipe from "Entertaining with Friends" which is guaranteed to "hit the spot" on a hot day. Enjoy!

Lemon Icebox Pie

CRUST:

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1/4 cup packed light brown sugar

1/4 cup finely chopped pecans

FILLING:

1 (14 ounce) can sweetened condensed milk

2 egg yolks

2 tablespoons sugar

Juice of 3 large lemons

MERINGUE TOPPING:

3 egg whites

1/8 teaspoon cream of tartar

6 tablespoons sugar

For the crust: preheat the oven to 350- degrees. Combine the graham cracker crumbs, butter, brown sugar and pecans in a bowl and mix well. Press onto the bottom and up the side of a 9-inch pie plate; set aside.

For the filling: Combine the sweetened condensed milk, egg yolks and sugar in a bowl and mix well. Stir in the lemon juice. Pour into the crust.

For the topping: Beat the egg whites with the cream of tartar inm a mixing bowl until soft peaks form. Add the sugar gradually, beating until stiff peaks form. Spread over the top of the pie.

Bake for 15 to 25 minutes or until the meringue is browned. Cool on a wire rack. Refrigerate until chilled.

Serves 6-8 slices

Proceeds from the sale of their 20,000 copies went to support the mission of the Vanderbilt Children's Hospital--like all good volunteer organizations you can feel the love as you review the hand picked and tested recipes. Enjoy!

The Wright Stuff

Occasionally in life one meets an individual made up of “all the right stuff”. In the case of Patty Wright Gomez, the phrase is particularly apropos. The FRP Marketing Department had hired an individual named Avril Marshall from Memphis to assist us in the Nashville office. Avril became engaged to a longtime friend from Memphis who was living in Naples, FL. Her fiancé, Marshall Duncan, and his mom were friends with Patty Gomez and when Marshall mentioned Avril’s new job, Patty wanted to speak with us.

For several years Patty and her sister had talked of writing a cookbook and Patty actually did write a small cookbook on 3 x 5 recipe cards but her recipe collection was far larger than the original put together in 1951.

"My love for cooking only grew as my own family did; and my passion for reading cookbooks, collecting recipes, and sharing food with friends and family morphed into this book: All The Wright Stuff-From Everyday to Gourmet."

Patty had little knowledge of the publishing industry and all of the work necessary to get a book published. However, she did have some great friends and family like Rebecca Burnett-Grubb and Brenda Miller to support her along the way. Patty’s step-granddaughter, Heather Dockweiller, got in on the act as well.

I flew down to meet with Patty and quickly realized that her collection of recipes was far greater than most.

"My love for cooking developed when I was so young and small, I stood on a stool and learned to make cornbread, under my grandmother's watchful eye. From that time forward, I was in the kitchen as much as I was allowed."

Her collection included everything from everyday recipes to gourmet dishes. We began to work on a format and came to the conclusion that the thickness of the book would require a very sturdy binding—we used a semi-concealed wire-o binding which allowed the binder board on the back cover to reinforce this book.

As the deadline drew to a close for Patty’s final manuscript to come in to FRP, Patty and her husband Jack, along with Rebecca Burnett Grubb, flew into Nashville to meet with our team and finalize the design. During that meeting, Steve Newman, FRP Art Director, took a photograph back to his office and designed a quick wrap cover which featured Patty and a great pop-over roll recipe. Jack loved it and the book quickly moved forward to completion as a 448-page finished book.

Since 1982 when I started up the current FRP business model I have never “marked” so many recipes to try from one title—this is a "simple food" lovers dream. Patty tells me that the book has been a local hit in Naples where she and Jack spend their winters as well as in The Highlands, NC where they spend their summers.

Patty is a prime example of how an individual with spirit, entrepreneurship, and commitment can not only develop a great cookbook but also market and sell it—she printed 7,500 copies and I predict will need a re-order sometime early in 2011. Patty Gomez is clearly made of “The Wright Stuff”.

A Life by the Sea

One of the more interesting cookbook projects I have had the pleasure of working on is A Life by the Sea. This book was written by one of the nicest guys you’ll ever meet, Dean Maxx. Dean is the Executive Chef at the Harbor Beach Marriott Resort in Ft. Lauderdale; when I talk about cookbooks with great stories alongside a recipe, none can compare to A Life by the Sea.

This hardback, full color cookbook is filled with interesting stories about Dean’s childhood and actual “life by the sea”. The coffee table volume is illustrated with a great mix of food photos taken by Quentin Bacon along with natural seaside shots. The front narrative, written by Dean, is warm as well as educational.

Here’s what Dean had to say when I asked him why he wrote the book.

“On the course of a chef’s life, we run through many inspirations, events, and passionate moments that define our careers. I always enjoyed my youth and think that it was the perfect layout for designing a creative chef. I grew up on a farm where nature and creation were right at your fingertips, and later moved to south Florida where the sea was my best friend. My first book is a visual journey through a life touched by the ocean. I grew up with stories of crabbing with my brother, fishing with my dad, clamming with my friends and enjoying family gatherings with huge spreads of home made goods. When seafood and vegetables are embedded in your brain like this with memories of great times of childhood, it’s hard not to carry that through everyday of your life.

I started working on my book in the summer of 2004 when I was sitting on the beach and thinking that I really need to buckle down and write about my joy of seafood and my passion for the sea. So there it started on the beaches of south Florida as I enjoyed a cold beer in an old wooden beach chair as the waves crashed on my feet. I wanted to answer all the questions that had been asked to me by my customers for the past 15 years. Why did you choose that combination? What goes good with Salmon? How do you cook soft shell crabs? And the list went on. "A Life by the Sea" is a unique seafood cookbook that balances the technique of a perfect cooking guide, the insight of a passionate chef, and the visual experience of a photographer’s coffee-table masterpiece. I wanted to simplify the mystery of seafood cooking, and give the reader the tools to make smart decisions in their home kitchen and free them from following a recipe so strictly. The food, the scenery and the thoughts were designed to take each reader to their best memories of the ocean. It took almost 2 years to get it together, but it as well worth the wait.

Each chapter has a seafood glossary that is illustrated and is followed by mouth-watering recipes and seafood cooking techniques and tips. One feature that is particularly notable is Dean’s willingness to share basic sauces with us towards the end of the book. If you are a seafood lover, this book should be a part of your collection.

The book is available through several sources—many coastal Marriott properties carry the book in their shops, or you can order through www.thecookbookmarketplace.com or on www.amazon.com