Monday, December 21, 2015

ICYMI: December Baking

(This was posted last year, but we think its worth revisiting!)

December Baking

 

I grew up in a family of German heritage and cookies were always a big part of our Christmas celebration. My father’s sister Irma always showed up with big tins of fancy homemade cookies for everyone—all kinds; my favorites were the iced cutout cookies and the anise caps—and my mother’s family made cinnamon waffles using a special waffle iron passed down through the family. When I got out on my own I kept up the cookie baking tradition, trying out new recipes as I went along, but still making my aunt’s anise caps and my grandmother’s cinnamon waffles—which I now make on an electric pizzelle maker since a cousin has the family waffle iron.

About 20 or so years ago I saw that my church in White Plains was having bake sales on Sundays in December to raise money for Heifer International, which struck me as such a worthwhile project that I started taking a lot of my vacation time in December and added pies, coffee cake, cranberry-orange bread, Christmas stollen and rolls to the baking list. I get teased a lot about the “cookie calendar” I have to work out in late November so I can keep what I’m doing when straight. I’m still doing that, and I try to make plenty to give away to friends as well. My colleagues at the library don’t see much of me in December, but they do seem to enjoy my occasional visits with baked goods in tow.

I have a small collection of cookie cookbooks at home, but there are some good ones here at the library as well:

The Cookie Party Cookbook by Robin L. Olson
Cookies For Christmas by Jennifer Darling
Cookie Craft Christmas by Valerie Peterson and Janice Fryer
Biscuiteers Book of Iced Cookies by Harriet Hastings and Sarah Moore
The French Cookie Book by Bruce Healy and Paul Bugat

          

Contributor: Beth Mills, Senior Librarian @ NRPL and one of our favorite December bakers! 

Tuesday, October 20, 2015

Impromptu Visit!

Impromptu Visit!

Hollywood screenwriter Gary Crutcher visited the New Rochelle Public Library on Saturday, October 17th, and was very happy to find his 1968 thriller The Name of the Game is Kill in our DVD section!



Wednesday, October 14, 2015

Simple and Sweet Pumpkin Treat

Simple and Sweet Pumpkin Treat

Here's a simple and sweet pumpkin treat submitted to us by our part-time clerk Maria Hernandez!

Ingredients 

Pumpkin (2.5 lbs)
2 cups of sugar

Directions

Wash the outside of the pumpkin (just to be safe!)
Remove and rinse the pumpkin seeds and set them aside.
Cut the pumpkin into chunks of about 2 inches (5 cm) and place them in a pot.
Add the pumpkin seeds and let it cook for 30 minutes or until tender.
The pumpkin is going to release its water so drain it, add the sugar and let it caramelize.
Once it cools, enjoy it with milk!







Sunday, September 27, 2015

My name is Mr. Bloom and I'm from New Rochelle

My name is Mr. Bloom and I'm from New Rochelle


The late great song parodist Allan Sherman mentions New Rochelle in "Shine On, Harvey Bloom," his very funny take on the popular Tin Pan Alley song "Shine On, Harvest Moon."  And speaking of harvest moons, the one tonight (Sunday, September 27th) will also be the first super moon lunar eclipse in 32 years!

Tuesday, September 22, 2015

The American Dreamer

The American Dreamer


Congratulations to our very own media librarian Chris Poggiali, who wrote the 16-page booklet essay for the DVD/Blu-ray of the Dennis Hopper documentary The American Dreamer, available today from Etiquette Pictures!




The library currently has The American Dreamer on order and it will be available to our patrons next week!

Monday, September 7, 2015

The Ladies Man

The Ladies Man

Jerry Lewis appeared onstage at the RKO Proctor's theater here in New Rochelle on July 12th, 1961 for the opening of The Ladies Man, his second feature film as a director.  It was announced this week that Lewis has donated an extensive archive of his films, TV shows and other recordings to the Library of Congress, where the material will be available to researchers, historians and critics.


Find The Ladies Man in our collection, click here

Contributor: Chris Poggiali, Librarian @ NRPL.

Monday, August 10, 2015

What Have We Been Cooking Up at NRPL?

What Have We Been Cooking Up at NRPL?

In the last session of “Science and Cooking Experiments,” on August 10th, instructor Jeremy Miransky provided a cool, sweet ending to a wonderful summer workshop series!


Chocolate Ice Cream in a Baggie

Ingredients and Materials:

2 quart-size freezer bags
1 gallon-size freezer bag
Crushed ice
Rock salt or kosher salt
Duct tape

1 pint (2 cups) half-and-half
3 tablespoons instant chocolate pudding
1/3 cup sugar
1 ½ teaspoons vanilla

Instructions:
  1. Mix the half-and-half, the sugar, chocolate pudding and the vanilla together in a bowl.
  2. Pour the mixture carefully into the quart size baggie and seal the bag after carefully squeezing out as much air as you can.
  3. Put the bag into another quart size baggie, again squeezing out all the air and sealing it carefully.
  4. Put the quart bags into the gallon bag.
  5. Fill the gallon bag with ice and salt, alternating the ice and salt layers.
  6. Make sure that the quart bag is completely surrounded with  the salt and ice layers.
  7. Seal the gallon bag and put a towel around it.
  8. Rock and shake the towel-wrapped bag  for 10 minutes.  Keep the bag moving but be careful not to drop the bag or let it open.
  9. After 10 minutes, open the large bag and carefully take out the smaller bag. 
  10. If the ice cream isn't yet frozen, add more salt and ice to the large bag, seal and roll for another 10 minutes.
  11. Quickly rinse off the smaller bag so that salt doesn’t get into your ice cream.
  12. Put the ice cream into small bowls and enjoy.
Your hands can get very cold while doing this, so wear gloves or put a towel around the bags.

We used half and half, but you can also use whole milk, light cream or heavy cream, depending on how rich you want the ice-cream to be.

Experiment with other flavors. Add crushed frozen fruit, chocolate chips, instant decaffeinated coffee, etc.


For the last six weeks Chef D’Amour, (Giovanni Green of Break Bread Not Hearts,) has created one fabulous dish after another, with the help of the teen and tween participants of “Cook Like an Iron-Rich Chef” workshops attendees participants. Each one has been created with fresh, healthy ingredients—often a mix of savory and sweet and always incredibly tasty. His grand finale was no exception!

Savory and Sweet: Summer Kale and Berry Zeppole

Ingredients:

2½ cups of flour
2 teaspoons baking powder

1 bunch of kale
1 small onion
1 bulb garlic
8 ounces shredded mozzarella
½ cup water
Thyme
Black Pepper

½ cup cane sugar
½ cup of grapeseed oil or 1 stick of butter
½ pound of mixed berries or other fruits
½ cup of raisins
½ cup water
Cinnamon

8 tablespoons of flaxseed with 1 cup of water
1 teaspoon of sea salt

Grapeseed or coconut oil for frying
Love

Yield: Serves 6-8 people

Directions:
  1. Begin by giving thanks for the harvest of the food you are about to prepare.
  2. Wash the berries and remove any stems depending on the types of fruits you are using. Cut fruit into small pieces. Most nutrients are found in the edible skins of fruits so be sure to use organic fruit if possible to avoid the risk of pesticides.
  3. Wash the kale and rip into small pieces by hand.  Finely dice onions/garlic.
  4. Sauté the onions, garlic, kale, and thyme with a pinch of salt and pepper until the kale is tender and set aside. 
  5. After the kale mixture is cool enough to handle mix with 1¼ cup of flour, 1 teaspoon of baking powder, 4 tablespoons  of flaxseed, ½ cup of water, and mozzarella then form into small balls by hand or with a scooper.
  6. In a saucepan add the oil, sugar, fruit, water, salt, and cinnamon and allow to come to a boil.  Once boiling remove from the heat.
  7. Add in 1¼ cup flour, 1 teaspoon of baking powder, 4 tablespoons of flaxseed, and 1 cup of water and stir to incorporate into fruit-sugar mixture. 
  8. In a double boiler or small frying pan placed over a saucepan with boiling water, add the chocolate chips and ¼ cup grapeseed oil and stir continuously over low heat until the chocolate chips are completely melted.  Set aside.  If the mixture is too thick whisk in more oil one tablespoon at a time.
  9. Add grapeseed oil to a large skillet to the depth of 2 inches and bring to medium-high heat.  Using a cookie/ice cream scooper, spoons, or your hands drop the kale zeppole dough into the oil and fry first followed by the fruit zeppole mixture.  Fry for approximately 4 minutes or until the zeppoles are golden brown.
  10. Sprinkle the kale zeppoles with more cheese and drizzle melted chocolate over the fruit zeppoles and enjoy with love.

This dish is versatile and can be created to be savory, sweet or both depending on the additions of onions and other vegetables, herbs, spices, cheeses, maple syrup, jams, jellies, and anything the imagination will incorporate. With the fruits it is a delicious and light dessert. With the savory ingredients it can be a wonderful appetizer or side dish. These can also be baked instead of fried for an even healthier treat.

Be sure to use dark chocolate and organic berries and fruit, as it is higher in antioxidants and nutrients that support our brain and heart health along with other bodily functions and systems.

The kale is high in Vitamins A, C, K, iron, and a long list of nutrients to support your body. Adding the garlic and onions to the dish will boost your immune system and keep you healthy. The kale, garlic, and a variety of summer fruits are extremely fresh this time of year from a farmers market so try to eat local.

- Chef D’Amour

Thursday, August 6, 2015

Librarian, Writer, Poet...

Librarian, Writer, Poet...

You may know Susan Moorhead, one of our Children's Librarians. Did you know that she is also a writer and a poet? Susan's stories, poems and essays have appeared in a variety of print and online publications and anthologies. Most recently, Susan's short story, Eva's Ocean, was published in the annual 2015 The Westchester Review


You can read some of Susan's works online. Click here to read The Exit, a wonderful short story which was nominated for a Pushcart Prize. Loose Ends is a lighter, funnier story which you can read here

Monday, July 27, 2015

Life is Peachy Chicken Stir-Fry and Grilled Pineapple

Life is Peachy Chicken Stir-Fry and Grilled Pineapple


Ingredients

3 pounds Chicken Thighs/Breasts (bone-in preferably) or 3 pounds cooked chickpeas
3 pounds of Peaches
1 bunch of Kale
1 large Onion
1 Pineapple
¼ pound of fresh Ginger Root
1 bag of Dark Chocolate Chips
Toasted Sesame Oil
Sea salt, pepper, coriander, cinnamon
Lemon Juice
Love

Yield: Serves 6-8 people

Directions

1. Begin by giving thanks for the life of the chicken and all the ingredients you are about to prepare.
2. If using bone-in chicken thighs or breasts cut them into small pieces roughly the size of 1-inch. Mix the chicken with 1 cup of lemon juice, a large pinch of sea salt, pepper, and the coriander. You can do this step a day or two ahead of time to allow the chicken to absorb maximum flavor from the seasoned marinade. The reason for using the bone-in chicken is because the dish will have more flavor.
3. Slice the onion and mince the ginger and place aside in a bowl.  Slice each peach into 6 segments. Wash the kale well and shake free of any excess water.  Using your hands tear the kale from the stem into bite sized pieces.  Peel the pineapple and slice into 4 pieces.
4. In a large wok or sauté pan add 2 tablespoons of toasted sesame oil along with the sliced onions and ginger. Stir this mixture constantly over medium heat until the aroma of the ginger increases. This will take approximately 3-4 minutes.
5. At this point you can add 1/3 of the peaches and the chicken and increase the heat to medium-high. Cook stirring constantly allowing the chicken to brown and cook through and for peaches to become syrup like in consistency.
6. With the sliced pineapple you can light the grill or use a grill pan or sauté pan.  Brush the pineapple with the toasted sesame oil and cinnamon and place onto grill pan over high heat. Cook for about 3 minutes on each side to allow the pineapple to develop a slight char. You can also place the pineapples under the broiler in your oven for it to brown.
7. Once the chicken is cooked toss in the remaining peaches and kale and place immediately onto a serving dish.
8. Cut the pineapple into smaller pieces after being cooked and in a large bowl toss the pineapple with the dark chocolate chips. You can also sauté the grilled pineapple with the chocolate to allow it to melt.
9. Enjoy with love!

Life is peachy and thanks to Mother Nature and the season of summer we can enjoy the bounty provided during these warmer months.  Peaches come into season in the Northeast during the month of July.  This recipe combines the fuzzy and sweet peach into a stir-fry with kale, chicken, and ginger to create a dish with an Asian flair. If you would like to omit the chicken you can prepare the dish with chickpeas. Did you know that in ancient Chinese culture peaches signified the Tree of Life?

Pineapples provide a light delicious replacement for dessert requiring only some melted dark chocolate to enjoy. Pineapples are high in enzymes that aid our digestion as well. The enzyme bromelain is found mainly in the core of the pineapple.

The dish provides a high amount of fiber, protein, and a vast spectrum of vitamins, minerals, and antioxidants to support our overall health. Vitamins A, B, C, K, iron, potassium, magnesium are present along with many more.

Go ahead and plan a family trip to a local orchard and begin picking.


- Chef D’Amour



Wednesday, July 22, 2015

E.L. Doctorow 1931-2015

E.L. Doctorow 1931-2015


Everyone here at the New Rochelle Public Library is deeply saddened by the death of E.L. Doctorow.

A frequent and gracious patron while working on his historical novels, Mr. Doctorow was also an ardent supporter of the library.

We would like to share with you some images, including Mr. Doctorow's Walk of Fame sign that graces Library Green, and this quote from the great author:

“The three most important documents a free society gives are a birth certificate, a passport, and a library card.”

We offer our sincere condolences to his wife, Helen, and three children, Jenny, Caroline and Richard.




Tuesday, July 21, 2015

Very Berry Days at NRPL

Very Berry Days at NRPL 

We’ve had some Very Berry fun taking place at the New Rochelle Public Library and at the BID Farmers Market the past few weeks. With inspiration from some wonderful children’s books, blended with the talent of our super instructors, and topped by the enthusiasm of children, kids and parents participating in these wonderful summer activities, we’ve enjoyed some great recipes! 

Strawberry Baskets (above) were the featured BID Family Market Day Craft on July 11th. Craft instructor Dayna Reist led this easy project, with great outcomes.  Click here for a template. 

A big group of kids and their parents tried their hand at Dipping and Decorating Strawberries at the library’s "Adventures in Cooking and Science Workshop" for kids on July 13th. Instructor Ms. Jeremy Miransky led the group in the fine art of dipping, sprinklings and tasting. Yum! Find out how here


Blueberries for Sal led to a terrific recipe for Blueberry Jam, concocted and demonstrated by Chef D’Amour Giovanni Green (from Break Bread Not Hearts) for the BID Family Market Day Recipe on July 18th. It’s a definite "keeper," and can be used on all kinds of dishes, as we learned… 


…at the "Cook Like an Iron-Rich Chef" Workshop for Teens on July 20th, Chef D’Amour Giovanni Green made the most delicious Veggie Burgers and Fries – with Blueberry Jam as the condiment. Delicious!! Click here for the recipe and for other Blueberry Jam uses! 



Tuesday, July 7, 2015

Summer Recipes to Share

Summer Recipes to Share

11 ways to keep kids' minds active over the summer, an article that appeared in the July 6th issue of The Journal News, started the list with:

#1: "Check out your local library: It's a wonderful place to inspire a love of reading, whether it's required or recreational reading. Many libraries offer summer programs…"

The #7 suggestion was: "Cook with your kids. Not only can they practice their reading skills by reading cookbooks and recipes, but they can work on their math skills as well".

Put the two recommendations together and what do you get? Cooking Workshops at the New Rochelle Public Library! Over the next few weeks we’ll be sharing some of the recipes concocted at our workshops for elementary school children, for teens, and at some of the BID Family Market Days. Enjoy them at home as much as patrons have enjoyed them here in the library and at the Market on Library Green.

An easy recipe for playdough was introduced by Jeremy Miransky, at the first session of Experiments in Cooking and Science (for kids 6 – 12 years, Mondays at 10 am, through August 10th).


Playdough (for play – not eating!)

Ingredients:

1/3 cup water
3  tablespoons oil
1 cup flour
1/3 cup salt
10 drops food coloring

Instructions:

1. Mix water, oil and food coloring in a bowl.
2. Mix flour and salt in another bowl.
3. Add the flour and salt mixture to the oil and water mixture.
4. Mix with a spatula until the mixture forms a dough.
5. If the dough is too wet, add a little flour, bit by bit until the consistency of the dough is the way you like it.  If the dough is too dry, add a couple of drops of water until the consistency is right.
6. Store in a covered container or freezer bag.

For the Teens Workshop, Cook like an Iron-rich Chef, (Mondays at 4 pm, through August 10th), Chef Giovanni Green and the chefs-in-training cooked-up this fabulous dish:

Snow in July Fried Rice

Ingredients:

2 cups Basmati Rice (uncooked)
1 lb. Snow Peas *
2-3 Bell Peppers (mixed color peppers) *
3 Summer Squash (Zucchini) *
1 lb. Golden Raisins
2-3 tablespoons Ginger Root 
Toasted Sesame Oil (Coconut Oil or Grapeseed Oil works too!)
1 lb. Arugula *
2-3 Cucumbers *
Figs or Fig Jam *
1 15 fl. oz. can Coconut Milk
Smoked Paprika, Sea Salt, Pepper
Vinegar (Apple Cider or Rice)
Love

Instructions:

1. Begin by placing the uncooked basmati rice, toasted sesame oil, sea salt, pepper, and smoked paprika into a pot over medium heat stirring constantly to coat rice with oil and spices.  After stirring for about 5 minutes add 3 ½ cups of boiling water and allow to boil for 3-4 minutes. Then reduce the heat to a low simmer. The rice will cook for about 20 minutes. Remove from heat and allow to cool.
2. Snap off ends of snow peas, slice bell peppers and zucchini into whatever shapes and sizes you like.
3. Peel ginger with a spoon and then place into a food processor or mince by hand.
4. Wash the arugula and leave in a strainer to drain if it hasn't been washed already. In a blender combine the figs/fig jam, coconut milk, vinegar, with a pinch of sea salt, pepper, and smoked paprika. If using the fig jam you can whisk/stir the ingredients together by hand. Leave dressing aside, we will use it for the fried rice and the salad.
5. Toss together the golden raisins, cucumbers, and arugula and drizzle with the coconut fig dressing.
6. In a wok or a large frying pan add the toasted sesame oil and ginger over medium heat stirring constantly until you can smell the aroma of the ginger. You can also add minced garlic to the mixture if you like as well.
7. Add in the bell peppers and summer squash with a pinch of sea salt and pepper. After 3 minutes add in the cooked basmati rice and cook for about 5 minutes. Add in the snow peas and pour some rice vinegar into the pan and give the pot one final toss and stir.
8. As the rice is being served, drizzle each individual plate with the golden raisins and coconut fig dressing.
9. Enjoy with love!


Chef Green adds:

This dish is complete with a variety of fresh, seasonal, and local ingredients that are dense in nutrients. There is an abundance of iron, calcium, potassium, vitamins A, B-complex, K, protein, fiber, and more. Snow in July Fried Rice provides a healthy and delicious alternative to consuming fried rice purchased from an establishment which may be high in sugar, fats, and artificial/processed ingredients which only leaves us feeling lethargic and our bodies still craving the nutrients we need.
Next time you have leftover rice you can combine it with the ingredients I have listed or with any you may have on hand at home. Ingredients marked with * can be purchased right now from a local farmers market. Thus you know your food was picked most likely that morning or the day before, it will be at peak nutritional value, and will help reduce pollution since the food is coming from nearby.

Thursday, June 25, 2015

NRHS: Class of 1951

NRHS: Class of 1951

One of the very best things about working in a library is that you have so many opportunities for interesting conversations with really great people. Wonderful stories are not only in books – they are with our patrons, our New Rochelle residents of today and yesterday. Add the fact that I also have the honor and privilege of being City Historian, and I could easily spend hours gathering information and tales from the people I encounter each day. If only there was an extra day in each week….  

Last week I did make the time to accept an invitation to hear stories from a group of terrific guys who grew up together in New Rochelle. This group of 12 - 15 or so get together at a local diner at least once a month. Not unusual? Well, these fellows come from all parts of the U.S. to enjoy some time together. And, at this particular lunch, all but two were members of NRHS Class of 1951! 

Pictured here, left to right standing: Richard (Boo) Wilkens,  Donald Gross, William (Bill) Billups III (’51 Class President),  Frank Adonetti, Donald Pinals, Arthur (Artie) Librett, William (Fuzzy) Farr, Murray Mendelsohn (Isaac E. Young High School Class of ‘41), David Garvin (NRHS Class of ’52). Kneeling in front: George (Bud) Ahrens and Armen Proudian.
Boo drove up from Westbury and Bud from Philadelphia. Fuzzy drove down from Mohegan Lake and Frank from Hopewell Junction. The rest still live locally – several are still in their hometown of New Rochelle. P.S. Last month Jesse Arnelle joined came from California to join the group!

Bud Ahrens brought along some memorabilia, which he kindly donated to the Local History Collection of the New Rochelle Public Library.


Some of the materials Bud donated. 

A special shout out to thank Artie Librett, who coordinates the monthly gathering. You can find Artie each Friday morning at NRPL, where he volunteers his time helping to process local history materials.

Do you have a group of NRHS classmates who still meet on a regular basis? We’d love to hear about it. 

Contributor: Barbara Davis, Community Relations Coordinator @ NRPL.



Friday, June 5, 2015

Summer Reading

Summer Reading 

Now that that those lazy, hazy summer days are upon us, here’s hoping you are finding plenty of time to read. If you have not yet discovered Lucinda Riley, her new book would be a great place to start. Published May 5, The Seven Sisters is the first in a linked series of 7 novels focused on the mysteries surrounding six girls adopted by an enigmatic billionaire. Upon his death each girl is given a clue to her origins; the first sister, Maia, follows hers to Rio, finding links to the building of the iconic Christ the Redeemer statue. Riley does the dual timeline story—one of my favorite plot devices—beautifully, and I can hardly wait for the second novel, promised for November 2015.


A number of long-time favorite authors had summer books published in May and June: be on the lookout for Nancy Thayer’s The Guest Cottage, Mary Kay Andrews’ Beach Town, Mary Alice Monroe’s The Summer’s End, Dorothea Benton Frank’s All The Single Ladies, and Shelley Noble’s Whisper Beach. Also published in June is Elin Hilderbrand’s The Rumor, which finds Grace spending too much time with her hunky landscape architect, while friend Madeleine has rented a room in town as a hideaway, hoping to overcome writer’s block. Teens Allegra, Hope and Brick are in the throes of young love. Rumors abound. Gather up your towels and sunscreen and head to the beach with this one. Friendships and marriages will be tested before the rumors can be put to rest. 

Readers wondering if Judy Blume was working on any new adult titles should enjoy In the Unlikely Event, published June 2, which is a wonderful coming-of-age story set in the 1950’s in a community traumatized by a series of devastating plane crashes. Teenager Miri grabbed my attention right off and held it all the way through; secondary characters are memorable as well.

A title to look out for in July is Amy Reichert’s The Coincidence of Coconut Cake, a charmer a la 'You’ve Got Mail' with a restaurant owner and critic at odds with one another. It’s also a love letter to Milwaukee’s foods and festivals and may make you want to plan a trip. Also due out in July is Circling the Sun by Paula McLain, author of The Paris Wife. With a fascinating subject in aviatrix Beryl Markham, a compelling sense of place and the dramatic Karen Blixen/Denys Finch-Hatton/Beryl love triangle to pull in Out of Africa fans—it’s hard to see how this one can miss.

Science fiction fans who loved Ernest Cline’s Ready Player One will be thrilled to get their hands on Armada, publishing July 14. Another delightful—and thought-provoking—romp through classic science fiction themes, Armada is tremendous fun.




Mystery readers can look forward to Andrew Mayne’s second Jessica Blackwood  mystery, Name of the Devil, due out July 7, where we learn a little bit more about magician-turned FBI agent Jessica, her unusual family, and how other FBI agents are dealing with the suddenly high-profile rookie. Jessica has another spooky and intriguing case to deal with when a rural church mysteriously explodes and the small congregation goes missing. Also publishing in July are Kathy Reichs’ Speaking in Bones and Elizabeth Gunn’s Noontime Follies, the next title in her excellent Jake Hines series. But the real bonanza arrives in August, which must be “Mystery Month” this year. Look for Linda Fairstein’s Devil’s Bridge, Sue Grafton’s X, Margaret Maron’s Long Upon The Land, Sara Paretsky’s Brush Back, Martin Walker’s The Patriarch, andlast but not leastLouise Penny’s Nature of the Beast. Penny set the bar high with her last two books but she has no trouble clearing it with this one. All our old friends are back in Three Pines where a young boy with the compulsion to tell tall tales tells one true story with disastrous results. But which story was the truth and why is it so threatening?


Contributor: Beth Mills, Senior Librarian @ NRPL

Monday, May 18, 2015

Back to Basics

Back to Basics


Ever wonder why people eventually go back to the basics in life? Your favorite artists are doing just that. Legendary Rockers like Rod Stewart and Bob Dylan have put out CDs that feature a line up of great Jazz and Pop Standards. Other artists that have done this include Gloria Estefan, Glenn Frey, Jeff Lynne and Paul McCartney. 

Discover why singers go back to these songs again and again by browsing our great collection!



Contributor: Annick Rodriguez, Librarian @ NRPL.

Wednesday, May 6, 2015

Recipes From The Time Of Twain

Recipes From The Time Of Twain


In association with New Rochelle's 2015 The Big Read of The Adventures of Tom Sawyer.

The following is from Twain’s travelogue, A Tramp Abroad, the author gives a lengthy list of everything he would like to eat at the first meal upon his return to America after cruising abroad, where the food (apparently) did not suit him.  

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one — a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive — as follows: 
Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. ‘Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Light and Fluffy Buttermilk Biscuits
(Freezer Biscuits)


Makes about 3 dozen biscuits
1      tablespoon yeast
2      tablespoon sugar
¼     cup warm water
5      cups flour
3      tablespoons sugar
1      tablespoon baking powder
1
      teaspoon baking soda
1      cup butter
2      cups buttermilk

Combine yeast, 2 tablespoons sugar, and warm water in a small bowl. Set aside for about 10 minutes or until bubbly.
Preheat oven to 425°. Lightly grease baking sheets, or use nonstick baking pans.
In a large bowl, combine flour, 3 tablespoons sugar, baking powder, and soda. Cut in butter till crumbly. Stir in yeast mixture and buttermilk just until
ingredients hold together.
Roll or pat dough to 1 inch thick on a lightly floured surface. Cut out with a circle cookie cutter or the top of a glass. Bake the biscuits for about 15 minutes.
To freeze raw biscuits: After cutting biscuits into circles, place ½ inch apart on cookie sheets and freeze. After frozen place in heavy duty freezer bags. Store for up to 2 months.
To bake frozen biscuits: Thaw completely on lightly greased cookie sheets, then bake at 425° for about 20—30 minutes.


Snap-Crackle Gingersnaps
From The Christmas Cookies Books,
by Lou Seibert Pappas

Makes about 4 dozen
¾    cup unsalted butter, at room temperature
½    cup granulated sugar
½    cup firmly packed light brown sugar
1     egg
¼    cup dark molasses
2     cups all-purpose flour
1½  teaspoons baking soda
½    teaspoon salt
2     teaspoons ground ginger
1     teaspoon ground cinnamon
Raw sugar for coating

In a large bowl, using an electric mixer or a spoon, cream together the butter and sugars until light and fluffy. Add egg and molasses and mix until smooth.
In another bowl, whisk together the flour, baking soda, salt, ginger, and cinnamon. Add the flour mixture to the butter mixture and mix until smooth. Cover and chill for 30 minutes, or until firm.
Preheat oven to 325°. Lightly grease baking sheets, or use nonstick baking pans.
Pour some raw sugar into a small bowl. Roll the dough into 1 inch balls between your palms, and roll in the raw sugar to coat lightly.
Place on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10 minutes, or until just lightly brown on the hedges and still barely soft in the center.
Transfer to racks and cool completely, or serve slightly warm.
Store the cookies in an airtight container for up to 2 weeks.


The Big Read is a program of the National Endowment for the Arts, designed to revitalize the role of reading in American culture by exposing citizens to great works of literature and encouraging them to read for pleasure and enrichment. The Big Read is managed by Arts Midwest. New Rochelle is one of 77 communities nationwide participating in The Big Read from September 2014 - June 2015.