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Rupley Family Cookbook RUPLEY FAMILY COOKBOOK Edited by John and Ila Rupley Tucson, AZ [email protected] [email protected] Printed 19 July 2008 Copyright © 2008 John Rupley and Ila Rupley Permission to copy without fee all or part of this material is granted provided that the copies are nei- ther made nor distributed for direct commercial ad- vantage, that the above title and copyright notice ap- pear, and that notice is given that copying is by per- mission of John Rupley and Ila Rupley. THIS PAGE IS INTENTIONALLY BLANK 0 INTRODUCTION(Recipes) Rupley Family Cookbook (6/30/08) INTRODUCTION(Recipes) INTRODUCTION INTRODUCTION − introduction: abbreviations, software, and copyright ABBREVIATIONS FOR COOKBOOK SOURCES ACTUEL Cuisine Actuelle, by Victor Geilisse, Taylor, Dallas, 1992. BOCUSE Paul Bocuse’s Regional French Cooking, by Paul Bocuse, Flammarion, Paris-New York, 1997. CANYON Canyon Ranch Cooking : Bringing the Spa Home, by Jeanne Jones, William Morrow Cookbooks, Harper Collins, New York, 1998. CIA The New Professional Chef: The Culinary Institute of America, edited by Mary Deirdre Donovan, 6th edition, Wiley, New York, 1996. CORDQUICK Le Cordon Bleu Quick Classics, by Jeni Wright and Le Cordon Bleu Chefs, Cassell, London, 1998. DAVID Fr ench Pro vincial Cooking, by Elizabeth David, Penguin, New York, 1999 (1st Ed. 1960). DELIN The Delineator Cookbook, Revised by Delineator Home Institute, under direction of Mildred Maddocks Bentley, Butterick, London, 1928. DIAT Gourmet´s Basic French Cookbook: Techniques of French Cuisine, by Louis Diat, Gourmet, New York, 1961. ESCOF The Escoffier Cook Book, translation of Le Guide Culinaire, by Auguste Escoffier, Crown, New York, 1989. ESCOFREPR Le Répertoire de La Cuisine, by Louis Saulnier, translated by E. Brunet, Leon Jaeggi, London, 1961. FF The Fanny Farmer Cookbook, by Marion Cunningham, 13th edition, Knopf, New York, 1990. GISSLEN Professional Cooking, by Wayne Gisslen, 3rd edition, Wiley, New York, 1995. GOURM1 The Gourmet Cookbook, Volume I, compiled, edited, and published by Gourmet, New York, 1950. 19 Jul 2008 1 INTRODUCTION(Recipes) Rupley Family Cookbook (6/30/08) INTRODUCTION(Recipes) GRILL Great American Grilling, compiled and edited by Sunset Books and Weber- Stephen Products, published by Sunset Publishing, Menlo Park, 1996. HAZAN Essentials of Classic Italian Cooking, by Marcella Hazan, Knopf, New York, 1996. IER Recipe cards of Ila Eloise Rupley. JAN Janos. Recipes and tales from a Southwest restaurant, by Janos Wilder, Ten Speed Press, Berkeley, Calif., 1989. JB The James Beard Cookbook, by James Beard, Dell, New York, 1974. JBAM James Beard’s American Cookery, by James Beard, Little Brown, Boston, 1972. JBNEW The New James Beard, by James Beard, Knopf, New York, 1981. JC Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck, Knopf, New York, 1966. JC2 Mastering the Art of French Cooking, Volume Two, by Julia Child and Simone Beck, Knopf, New York, 1970. JOY44 Joy of Cooking, by Irma S. Rombauer, Bobbs-Merrill, New York, 1944?. JOY64 Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, reprint of 1964 Bobbs-Merrill edition, Plume, New York, 1973. JULJAC Julia and Jacques cooking at home, by Julia Child and Jacques Pépin with David Nussbaum, Knopf, New York, 1999. JZR Recipe cards of Juliette Zanker Rupley. KAMMAN The New Making of a Cook: The Art, Techniques, and Science of Good Cooking, by Madeleine Kamman, Morrow, New York, 1997. LAROU Larousse Gastronomique, by Prosper Montagné, English translation from the French by Nina Froud, Patience Gray, Maud Murdoch, and Barbara Macrae Taylor, edited by Charlotte Turgeon and Nina Froud, 7th printing, Crown, New York, 1966. MFKF The Art of Eating, by M. F. K. Fisher, Macmillan, New York, 1990. NYT The New York Times Cookbook, edited by Craig Claiborne, Harper and Row, New York, 1961. 19 Jul 2008 2 INTRODUCTION(Recipes) Rupley Family Cookbook (6/30/08) INTRODUCTION(Recipes) OLIVER La Cuisine, by Raymond Oliver, Tudor, New York, 1969. PEPIN Jacques Pépin’s Complete Techniques, by Jacques Pépin, Black Dog & Lev- enthal, New York, 2001. PF Pierre Franey’s Cooking in America, by Pierre Franey and Fichard Flaste, Knopf, New York, 1992. PF60M The New York Times More 60-Minute Gourmet, by Pierre Franey, Fawcett Columbine, New York, 1981. SOKCAN The Cook’s Canon : 101 Classic Recipes Everyone Should Know, by Ray- mond Sokolov, Morrow, New York, 2003. STEVENS All About Braising: The Art of Uncomplicated Cooking, by Molly Stevens, Norton, New York, 2004. SUNSETCHN Sunset Chinese Cookbook, by Editors of Sunset Books and Sunset Magazine, Lane Publishing, Menlo Park, Calif., 1979. OTHER ABBREVIATIONS KA? Kitchen Aid Mixer, with ´?´ denoting the mixing head: W for stainless steel whip, B for flat beater, or H for dough hook. @? ´?´ gives a device setting, for a stove-top element, a mixer speed, etc. (Likely to be only of local family interest.) SOFTWARE SOURCES AND COPYRIGHTS The software used to print these recipes was modified from alt.gourmand USENET soft- ware, written by Brian Reid, DEC Western Research Laboratory, [email protected]. The alt.gourmand USENET software is copyright © 1985,1986,1987 USENET Com- munity Trust. Typesetting is done with the UNIX troff(1) formatter and with the man(5) macros and special recipe macros part of the alt.gourmand USENET software. 19 Jul 2008 3 APPLE-BAKED(D) Rupley Family Cookbook (5/22/08) APPLE-BAKED(D) BAKED APPLES APPLE-BAKED − baked apples, pommes bon femme Recipe from DIAT, page 541. INGREDIENTS (one serving) baking pan or dish 1 baking apple 1-2 Tbsp sugar, optionally with cinnamon 1 tsp butter OPTIONAL 1-2 Tbsp brown sugar, as substitute for white sugar 1 Tbsp chopped raisins, added with sugar into core 1 Tbsp applejack, Calvados, or Cognac, dribbled into core after sugar added and before topping with butter 1 tsp sugar, sprinkled over top of apple after core filled, as glaze PROCEDURE (1) Preheat oven to 375F. (2) Core apple, leaving 1/2 in. of intact flesh at the bottom, so that the core can be stuffed. (3) Add the sugar, butter, and optionally other ingredients into the core and onto the top of the apple. (4) Place the prepared apple in the pan. Add water on the pan bottom, to pre- vent scorching. (5) Bake at 375F until apple soft and the outside is golden brown. About 1-1/2 hour. (6) Serve hot or cold, with pan juices, or with a reduction of pan juice, water and fruit preserve, or with cream, or otherwise garnished. NOTES ? Rating Difficulty: ? Time: ? 19 Jul 2008 4 APPLE-BRN-BETTY(D) Rupley Family Cookbook (5/25/08) APPLE-BRN-BETTY(D) APPLE BROWN BETTY APPLE-BRN-BETTY − apple brown betty, hot dessert made by layering bread crumbs, butter, apples, and spices Classic hot dessert, somewhere between an apple crisp and a pudding. Recipe from JZR. INGREDIENTS (4 to 6 servings) 2qt baking dish, with cover skillet 1/4 cup melted butter 2 cups coarse bread crumbs 2 cups sliced apples 1 lemon, zest and juice 1/2 cup sugar cinnamon 1/2 cup fruit juice, or water-molasses mixture PROCEDURE (1) Preheat oven at 275F (slow oven, 200-300F). Butter baking dish. Mix bread crumbs with melted butter in skillet and brown. Mix lemon zest and juice with the sliced apples. (2) Arrange layers of buttered crumbs and sliced apples in baking dish. Sprin- kle each layer with sugar and a little cinnamon. Finish with layer of but- tered crumbs. Aim for at least three layers. Pour fruit juice or water- molasses mixture over the top. (3) Bake covered in slow oven for 30 minutes. Remove cover and bake 45 minutes longer. (4) Serve hot, with heavy cream or with lemon sauce. Rating Difficulty: ? Time: ? APPLE BROWN BETTY - apple brown betty, in another guise Recipe from JBAM, page 723. INGREDIENTS (6 servings) 2qt baking dish 3 cups coarse breadcrumbs 1/2 cup butter, cut into small pieces 3 large apples, peeled, cored, and sliced thinly 19 Jul 2008 5 APPLE-BRN-BETTY(D) Rupley Family Cookbook (5/25/08) APPLE-BRN-BETTY(D) 1-1/4 cups sugar 1/2 tsp cinnamon 1/2 tsp nutmeg PROCEDURE (1) Preheat oven at 375F. Butter baking dish. Combine sugar and spices. Divide crumbs into 3 parts, butter into 4 parts, apples into 2 parts, and the sugar and spices into 3 parts. (2) Arrange layers in baking dish, in order: crumbs, butter, apples, sugar- spices, butter, crumbs, butter, apples, sugar-spices, crumbs, butter, spices. (3) Bake 30 minutes at 375F, or until apples are done and crumb topping well- browned. (4) Serve hot, with heavy cream or lemon sauce. 19 Jul 2008 6 APPLE-CRISP(D) Rupley Family Cookbook (5/23/08) APPLE-CRISP(D) APPLE CRISP APPLE-CRISP − apple crisp, baked apple slices in thickened spiced juices with a crispy crust made with nuts, sugar, butter, and flour Recipe from JZR. INGREDIENTS (6 servings) baking dish, 9x13 in, or about 1-1/2 qt bowl, large enough to hold apple slices bowl, to mix dry ingredients for apple filling bowl, to mix topping baking sheet, to serve as protection against boil-over in the oven 6 apples, about 3 lb, peeled, cored, and sliced into 1/8ths 1 lemon, juiced 1/2 cup sugar 1 tsp cornstarch 1/4 tsp cinnamon 1/4 tsp nutmeg, freshly scraped 1 cup flour, all purpose, unsifted 1/2 cup brown sugar pinch salt 6 Tbsp unsalted butter 1/4 cup sliced almonds or pecans PROCEDURE (1) Preheat oven to 425F. Butter baking dish. (2) Peel, core, and slice apples. Toss with lemon juice. (3) Mix together dry ingredients for filling (cornstarch, sugar, cinnamon, nut- meg), then add to and toss with apples and lemon juice.
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