Arizona Daily Star writes about Tastes & Treasures II

More publicity for Tastes & Treasures II, thanks to PR chair Carolyn Hartman. This time in Arizona Daily Star featuring stories, history and recipes from southern Arizona. https://tucson.com/entertainment/books/cookbook-takes-readers-on-historical-culinary-tour-of-arizona/article_cb9fdc13-bc9c-5eae-94d6-ae1dfa176d28.html

 Cookbook takes readers on historical, culinary tour of Arizona

 

“Tastes & Treasures II” features recipes for the Arizona Inn’s tiny BLTs and oven-roasted Brussels sprouts. The inn, at 2200 E. Elm St., was built in 1930.

Mamta Popat / Arizona Daily Star

If you’ve exhausted your rotation of go-to meals, you can try your hand at a recipe from one of two dozen historic Arizona restaurants and buildings that have withstood the test of time.

Chefs from across the state have shared recipes for the Historical League’s “Tastes & Treasures II,” a storytelling cookbook that highlights enterprises and buildings that are at least 50 years old.

The book, published in 2018, has been written for novice cooks and accomplished gourmets. Many of the ingredients are native to the Southwest, Mexico and South America.

Beyond learning how to whip up tiny BLTs or oven-roasted Brussels sprouts from Tucson’s Arizona Inn, “Tastes & Treasures II” also offers insights into the origins of the historic hotel, built by Arizona’s first congresswoman, Isabella Greenway.

According to the book, Greenway built the resort in 1930 to be a customer for the furniture factory she created to give World War I veterans a place to work. It was said that she carried a set of sawhorses around the property, at 2200 E. Elm St., while bedrooms were being built so she could lie on plywood to see the view through the windows.

“Tastes & Treasures II” also takes readers farther south to Tumacacori for a stop at Wisdom’s Cafe, known for its homestyle Mexican food since 1944.

Arizona Inn reorders Tastes & Treasures II

An email from Emma at the Gift Shop in Arizona Inn said, "Are we able to order another box of 10 of the Tastes & Treasures II books?  The first batch sold so well when we received them!"

Then she changed her mind, "2 boxes would be wonderful!  The Gift Shop is trying to be prepared for the busy season coming up."

We love to hear it!! Linda Corderman personally delivered the books to her.

tiny BLTs from Arizona Inn

Tastes & Treasures featured in Edible Phoenix magazine

Tastes & Treasures II is featured in the latest Edible Phoenix issue. Magazine available at select stores and markets. Book available at www.HistoricalLeague.org/SHOP.aspx

Arizona Inn on Historical League Tour

Arizona Inn has amazing history. We are so pleased to have them in Tastes & Treasures II with their story and recipes.
Manager Patrick Cray gave us an informative tour and a small B&W book filled with history of the place. Hollywood and high society came often to Arizona Inn.
Perfect place for our group photo among the flowers.

Ruth McLeod and Cathy Shumard enjoy the beautiful furniture, surroundings

Delicious lunch. Photo courtesy of Bonnie Newhoff

Drew delivers Tastes & Treasures II to Arizona Inn

Arizona Inn is featured in the new Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona. When they ordered a box of books, Drew Nullmeyer was available to deliver them to their historic Tucson location. Historical League member Cathy Nullmeyer has enlisted her wonderful son as a new volunteer!

Big Thank You to Arizona author Cobe Frobes

An Arizona history supporter, we are so glad to have Cobe Frobes sharing the history and stories in Tastes & Treasures cookbook. As the author of Streets of Forest Highlands, she appreciates a good read. She has sold over 70 cookbooks since March 15.

When asked how she does it, "It is a beautiful book and it sells itself. 
         I do explain that it is helping the Arizona Historical Society. People like that. Then I explain how you divided the state into three sections and selected historic restaurants from each section. I mention El Tovar at the Grand Canyon, Garlands in Sedona, The Camelback Inn, El Chorro's sticky buns, The Arizona Inn and the Copper Queen because I think those might be familiar to them. I tell them the history of the restaurants is included so it's a great book just to read and look at.
          Sometimes I mention that I am friends on facebook with Marshall Trimble and lately he has mentioned the cuts the government has made to the budget.
          (Many of these folks just winter down here from other places.) I like to show a couple [any] of the beautiful pictures because they are all wonderful. Sometimes I mention that a friend of mine once served a dinner party for the family of just salads with recipes that came out of this book. Then I tell them they make wonderful gifts. One friend has 3 daughters-in-law so she bought 4.
           Most of our parties are pot lucks + BYOB. They are at an age where they are not acquiring 'stuff '.  In fact they are trying to get rid of stuff...but they know a value when they see it."

Roasted Butternut Squash Soup

Holiday time and our daughter-in-law made this delicious soup. Takes time but so-o-o worth it.
Tastes & Treasures cookbook has a similar recipe on page 106 that includes Pumpkin. Thanks to Arizona Inn in Tucson for contributing this historic recipe to the Historical League.

Roasted Butternut Squash Soup

Ingredients:
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil

salt and ground black pepper to taste 

8 strips bacon, chopped 

1 large onion, chopped 

6 stalks celery, chopped

6 carrots, chopped 

1 bay leaf

2 teaspoons curry powder 

1 teaspoon dried thyme 

salt and ground black pepper to taste 

1 Granny Smith apple - peeled, cored, and cubed

4 cloves garlic, minced 

1 cup apple cider 

1 1/2 quarts chicken stock 

1/2 teaspoon ground nutmeg (optional) 

1 1/2 cups sour cream

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.
Makes 12 cups
Thanks to allrecipes.com 

Roasted Garlic Mushrooms

Mushrooms are delicious no matter how they are prepared but his recipe is very tasty. We also like the Roasted Portabella Mushrooms in Tastes & Treasures cookbook, page 108 from historic Arizona Inn in Tucson.

Roasted Garlic Mushrooms
Ingredients:

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

Directions:

Preheat the oven to 400F. 

Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Madelines

The Arizona Inn has served hundreds of visitors to Tucson since it was built by Isabella Greenway in 1930. This recipe for delicious cookies is found on page 109 of Tastes & Treasures. The cookie molds give it this distinctive shape.
A more detailed history of The Arizona Inn and AZ Congresswoman, Isabella Greenway, is documented in the book An Enterprising Woman by Kristie Miller. Miss Greenway was a long time friend of Eleanor Roosevelt corresponding with over 200 letters between them. For a good story of early Arizona, pick up this book.

Sights at Barrett Jackson car show

Delicious food was to be found at the collector car show with Pei Wei, La Hacienda from Fairmont Princess, Cold Stone Creamery, Macaroni Grill and more. However, I doubt if they made their burritos with as much preparation as Arizona Inn gives to its Tomatillo Sauce on page 104 of the cookbook.

But food was not a priority with all the memorabilia for sale and vintage cars on the auction block. The wind and rain gave everyone some excitement, especially when the vendor tent was evacuated Thursday night. But the roof held, unlike the Russo Steele auction tent which ended up on the freeway and damaged over $1 million worth of collectable cars. Tastes & Treasures was on display at one of the booths. Out of towners love the book and take it home as a great souvenir and memory of their trip.