Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch
Disenchanted by her hectic New York City lifestyle, Disbrowe, a former  travel writer, packed her bags and moved to Texas Hill Country to become the  chef at Hart &amp; Hind Ranch. The dishes she created there combine her love  for Mediterranean food with fresh local ingredients and cooking traditions from  south-central Texas, with recipes such as Texas Tofu Scramble, and Eggs over  Polenta with Serrano-Spiked Tomato Sauce. Also included in the Ranch Breakfast  section are more traditional recipes like Blackberry Blue Corn Muffins and  Banana Bread. Other sections included are "Charming Sandwiches and a  Belt-Busting Burger," which feature Smoked Turkey Wraps with Chipotle Cream,  and a Venison Burger. In the chapter "Ring the Dinner Bell" are fun, and simple  dishes like Halibut with Salsa Verde and Cowgirl Steaks with Pink Peppercorns  and Red Onion Marmalade. Throughout, Disbrowe shares various tales from life on  the ranch (from raising baby chicks to living with a pet goat). Disbrowe's  goal, she explains in her intro, was to write a cookbook "about fresh,  satisfying food that is easy enough to prepare while living life to the  fullest." In this she has succeeded.(Mar.)Copyright &copy; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.