BÄCO | RECIPE

130 recipes that redefine the way we think about flavour. Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too. More than 130 vivid photographs convey the beauty and excitement of Chef Centeno’s extraordinary cooking. Josef Centeno is the chef and owner of Bâco Mercat, Bar Amá, Orsa & Winston, Ledlow, and P.Y.T. In Bäco, he draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, a lifelong obsession with cookbooks, and his insatiable curiosity. Centeno’s cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables.

The following recipe is from Bäco by Josef Centeno and Betty Hallock, photographs by Dylan James Ho


 

 

Photographs by Dylan James Ho
Photographs by Dylan James Ho
Sautéed peaches and shishito peppers
with goat cheese, cashews, and saffron honey

Peaches and shishito peppers seem an unlikely combination. But the ripe, oral fruit and the mildly peppery Japanese chile both peak in summer and are oddly great together—a little sweet with a little spice. They also make for an interesting textural contrast: one yielding and juicy and the other slightly crunchy. It’s easy to get a lot of good charred browning on shishito peppers because they’re especially thin-skinned compared with other pepper varieties. The edges of the peaches get nicely caramelised. Creamy, tangy goat cheese goes with the sweetness of the peaches and the smokiness and heat of the shishito peppers. They’re mixed with crunchy cashews, and the dish is finished with lemon juice and musky- oral saffron honey.

SERVES 4

  • 1/4 cup [35 g] whole cashews
  • 2 Tbsp butter
  • 5 ripe peaches, pitted and cut into wedges
  • 1 cup [70 g] shishito peppers
  • Salt
  • Juice of 1/2 lemon
  • 1/3 cup [5 g] fresh parsley leaves
  • 1/3 cup [4 g] fresh chervil
  • 1/3 cup [4 g] fresh tarragon leaves
  • 3 Tbsp crumbled fresh goat cheese
  • 1/2 Tbsp saffron honey (recipe follows)

Heat the oven to 350°F [180°C]. Spread the nuts in a single layer on a small baking dish and place on a middle rack in the oven. Roast, stirring the nuts once for even cooking, until toasty and fragrant, 12 to 15 minutes. Remove from the oven. When cool enough to handle, coarsely chop and set aside.

Heat the butter in a frying pan over medium-high heat. When the butter melts and begins to foam, add the peaches and shishito peppers and sear, turning once with a spatula, until the edges are well browned, 3 to 4 minutes.

Pour off the butter from the pan and transfer the peaches and shishito peppers to a bowl. Toss with a pinch of salt and half of the lemon juice. Transfer half of the peaches and shishito peppers to a platter and sprinkle with half of each of the parsley, chervil, tarragon, cashews, and goat cheese.

Top with the remaining peaches and shishito peppers and sprinkle the remaining parsley, chervil, tarragon, cashews, and goat cheese on top. Drizzle with the remaining lemon juice and saffron honey. Serve immediately.

Photographs by Dylan James Ho
Photographs by Dylan James Ho

Fennel honey

Infusing a savory element into honey makes it that much more versatile. In dishes where honey might otherwise be just a little too cloying, it is instead
a little more nuanced. Use fennel seeds, fresh thyme or rosemary, saffron threads, long pepper, cubeb pepper, Sichuan pepper, lemon zest, mint, ginger, or dried chiles—these all add another layer of flavor to oral honeys. I use saffron, fennel, or cubeb pepper honey mixed into yogurt or drizzled on fried dishes such as ricotta fritters or crispy battered boquerones (marinated anchovy fillets).

MAKES 1⁄2 CUP [150 G]

1/2 cup [150 g] honey 2 tsp water
1/2 tsp fennel seeds

Put the honey, water, and fennel seeds in a small saucepan and bring to a simmer over medium-high heat. Simmer for 30 seconds, then immediately remove from the heat. Strain into a small lidded jar and discard the seeds. Store at room temperature for several weeks.

VARIATION

Cubeb honey, saffron honey, and fennel pollen honey: Substitute 1/2 tsp cubeb pepper or 1/2 tsp saffron threads (mixed with 2 tsp water). Or substitute a pinch of fennel pollen; stir in the pollen during the last few seconds of heating (do not strain).


Bäco by Josef Centeno and Betty Hallock, photographs by Dylan James Ho is out now  – find out more here.

Budapest Bowl | Recipe from Bowls!: Recipes and Inspirations for Healthful One-Dish Meals by Molly Watson

Budapest Bowl
© 2017 by Nicole Franzen

Budapest Bowl

Mushroom barley pilaf + paprika-braised chicken + dilled white beans + sweet pepper slaw + sour cream + dill

ORDER OF OPERATIONS

  1. Cook the chicken
  2. Make the pilaf
  3. Make the slaw
  4. Heat the beans
  5. Assemble the bowls
Paprika-braised chicken
  • 1 lb [455 g] boneless, skinless chicken thighs
  • 2 Tbsp canola or vegetable oil
  • 2 Tbsp butter
  • 1 onion, thinly sliced
  • 2 Tbsp mild Hungarian paprika
  • 1 tsp hot paprika, or 1⁄2 tsp cayenne pepper
  • 1 cup [240 ml] chicken, vegetable, or mushroom broth
Mushroom barley pilaf
  • 8 oz [230 g] button or cremini mushrooms
  • 2 Tbsp butter
  • 1 small onion, finely chopped
  • 1⁄2 tsp fine sea salt
  • 1 cup [180 g] pearled barley, rinsed
  • 3 cups [720 ml] chicken, vegetable, or mushroom broth
Sweet pepper slaw
  • 3 bell peppers (a mix of red, orange and yellow is nice)
  • 3 Tbsp canola or olive oil
  • 1 Tbsp white wine vinegar
  • 1⁄2 tsp salt
  • 1⁄2 tsp freshly ground black pepper dilled white beans
  • One 141⁄2-oz [415-g] can white beans, rinsed and drained, or 13⁄4 cups [420 g] drained homecooked white beans
  • 1⁄2 cup [20 g] chopped fresh dill
  • Freshly ground black pepper
  • 1⁄2 cup [120 ml] sour cream
  • Chopped fresh dill for garnish

FOR THE CHICKEN: Preheat the oven to 375°F [190°C]. Pat the chicken dry. In a large frying pan or sauté pan with a tight-fitting lid, warm the oil over medium-high heat. Add the chicken and cook, undisturbed, until it starts to brown on the underside, 3 to 4 minutes. Turn the pieces over and brown on the second side, 3 to 4 minutes longer. Transfer the chicken to a plate. Add the butter to the same pan and melt over medium-high heat. Add the onion and cook, stirring, until soft, about

3 minutes. Add the mild and hot paprika and cook, stirring, to coat the onion. Pour in the broth and bring to a boil.

Return the chicken to the pan, cover, and transfer to the oven. Bake the chicken until it is very tender, about 30 minutes. Remove from the oven, uncover, and use a wooden spoon to separate the chicken into shreds (that’s how tender it should be). Place the pan on the stove top over medium heat and cook, uncovered, until the sauce is reduced by one-third, about 20 minutes.


FOR THE PILAF: Begin the pilaf while the chicken is in the oven. Trim off the stem ends from the mushrooms, then cut off the stems. Finely chop the stems and thinly slice the caps. In a large saucepan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring frequently, until the onion is soft, about 3 minutes. Increase the heat to high, add the mushroom stems and caps, and cook, stirring frequently, until the mushrooms release their liquid, about 5 minutes.

Add the barley and stir to mix everything well. Pour in the broth and stir again to mix. Bring to a boil, then lower the heat to maintain a steady simmer, cover partially, and cook, stirring every few minutes, until the liquid is absorbed and the barley is tender, about 30 minutes. If the liquid is absorbed before the barley is tender, add up to 1 cup [240 ml] water, 1⁄4 cup [60 ml] at a time.


FOR THE SLAW: Seed and thinly slice the peppers. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Add the peppers and toss to combine.


FOR THE BEANS: In a medium saucepan over medium heat, warm the beans until hot (or put them in a microwave-safe bowl and heat them in the microwave). Add the dill, season with pepper, and toss to mix well. 


TO ASSEMBLE: Divide the pilaf among four bowls. Arrange the chicken, beans, and slaw in three separate and equal sections on top of the pilaf. Dollop the sour cream on the chicken and sprinkle everything with the dill.


NOTE: Want to gild the comfort lily? Try this with Mashed Potatoes instead of barley pilaf.


This recipe is from Bowls!: Recipes and Inspirations for Healthful One-Dish Meals by Molly Watson, published by Chronicle Books (£13.99)

Bowls

Festive Favourites from Erin Gleeson

Festive Favourites

Embrace the festive feeling, whether you are celebrating Christmas, Hanukkah, Pancha Ganapati or even Festivus with some delicious wintery treats from master foodie Erin Gleeson: author of The Forest Feast, The Forest Feast Gatherings and The Forest Feast For Kids.

Sweet Potato Latkes

Sweet Potato Latkes
Image © Erin Gleeson

Holiday Cider Mule

Holiday Cider Mule
Image © Erin Gleeson
Festive Cabin
Image © Erin Gleeson
DIY Citrus Menorah
Image © Erin Gleeson

Happy (Early) Hanukkah Erin!

What are you favourite festive traditions? Let us know on Twitter #FestiveFavourites.

The British Table | Venison and Beef Pie

Grab that apron and make yourself a true British classic – Venison and Beef Pie.

Venison & Beef Pie
© 2016 Hirsheimer & Hamilton

Venison and Beef Pie

Serves 4

The best wild-shot venison comes from Scotland, so it’s not surprising that Scottish-born chefs, like Jeremy Lee of Quo Vadis in London, like to use the meat in their savory pies, as in this recipe. American cooks don’t have access to domestically shot wild venison unless they hunt it themselves. The alternatives are meat from Asian deer species raised and slaughtered by Broken Arrow Ranch, a huge game preserve in Texas, or that imported from New Zealand and sometimes Scotland, usually frozen but occasionally fresh in season.

  • 3 tablespoons sunflower or vegetable oil
  • 1¾ pounds (800 g) venison, cut into large pieces
  • ⅔ pound (300 g) beef brisket, cut into large chunks
  • 2 red onions, sliced
  • 1 large carrot, halved lengthwise and cut into 10 to 12 pieces
  • 1 (4-ounce / 120-g) piece thick-cut bacon, cut into ½-inch (1.25-cm) cubes
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1 tablespoon red currant jelly
  • 2½ cups (600 ml) good-quality red wine
  • 12 ounces (340 g) puff pastry, store-bought (thawed, if frozen) or homemade
  • 1 large egg, beaten

Heat half the oil in a Dutch oven or large skillet with a cover over medium-high heat. Working in batches, brown the venison and the brisket, turning the pieces frequently with tongs until they are well browned on all sides, 6 to 8 minutes. Set the meat aside as it is done.

Add the rest of the oil to the pot, reduce the heat to medium, and add the onions and carrot. Cook for 5 minutes, until they begin to soften. Add the bacon and garlic and cook for 2 to 3 minutes more. Season generously with salt and pepper, then add the bay leaf and stir in the red currant jelly and the wine.

Bring the liquid to a boil over high heat, then reduce the  heat to low, return the meat to the pot, cover, and simmer for about 45 minutes, or until the meat is tender. Set aside to cool.

Preheat the oven to 400ºF (200ºC).

Spoon the meat into four individual baking dishes or one large one.

If using individual dishes, divide the puff pastry into four equal parts and roll out each part to form a round just large enough to fit over the top of a baking dish. If using one large baking dish, roll out the puff pastry to form a round just large enough to fit over its top. Gently lay to pastry over the top of each baking dish. Decorate the pastry with any trimmings, if you like. Make a small hole in the middle of the pastry to allow steam to escape, then brush the beaten egg over the top.

Bake the pies or pie for 20 minutes, then reduce the oven temperature to 350ºF (175ºC) and bake for 30 minutes more, or until the pastry has risen and turned golden brown.

This recipe was extracted from The British Table by Colman Andrews, published by Abrams | Out now.

The British Table

 

The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources both historical and modern, the book includes more than 125 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like chicken pie, mackerel with sorrel sauce and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of the depth and breadth of Britain’s culinary heritage. The book blends these tradition-based reinventions, by some of the finest chefs in England, Scotland and Wales, with forgotten dishes of the past worthy of rediscovery.

The Good Fork Cookbook | Manchego Cheese Fritters with tomato jam

Snack food extraordinaire: Manchego Cheese Fritters with tomato jam

Try your hand at making this delicious recipe from The Good Fork Cookbook.

Manchego Cheese Fritters with tomato jam
Photographs copyright © 2016, Burcu Avsar and Zach Desart

Makes 45 fritters; serves 12 to 15

Like the bread puddings on pages 107 and 170, this is one of many ways I like to use up leftover bread. You might think they would be heavy, but in fact they are lighter than most fritters. The bread disappears into these fluffy orbs that are deeply flavored with two intense salty cheeses. They are fantastic, but in all honesty what really makes this dish is the tomato jam, which your friends will want to eat with a spoon. It is great on anything—such as biscuits or served with bread and cheese.

For the fritters
  • 1 cup (240 ml) heavy cream
  • 3 large eggs, beaten
  • 1/2 cup (120 ml) milk
  • 8 cups (280 g) 1-inch (2.5-cm) cubes ciabatta or French bread
  • 1 1/2 cups (165 g) grated Manchego cheese
  • 1/2 cup (55 g) grated Parmigiano-Reggiano cheese
  • 1/4 cup (13 g) chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon fresh thyme leaves, or 1/8 teaspoon dried thyme
  • 2 cups (160 g) panko
  • Canola or safflower oil, for frying
  • Freshly ground black pepper
  • Chopped mint leaves, for garnish
For the tomato jam
  • 2 tablespoons extra-virgin olive oil
  • 1 can (28 ounces/794 g) whole canned plum tomatoes, drained
  • 1/4 cup (55 g) tightly packed light brown sugar
  • 3 tablespoons red wine vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper

Make the batter the day before you plan to serve the fritters. In a large mixing bowl, whisk together the cream, eggs, and milk. Add the bread cubes, both cheeses, and the herbs and stir to mix thoroughly. Cover and refrigerate overnight.

Make the tomato jam: In a skillet over medium heat, warm the olive oil. Add the tomatoes and cook, stirring occasionally, until they fall apart and are slightly caramelized, about 12 minutes. Add the brown sugar, vinegar, tomato paste, and thyme. Continue to cook, stirring frequently, until the mixture is glossy and jam-like, about 5 minutes. Season with salt and pepper. Set aside, or cover and refrigerate for up to 2 weeks.

Make the fritters: Shape the dough into 1½-inch (4-cm) balls, roll them in the panko, and set them on a plate or baking sheet. Heat 2 inches (5 cm) of frying oil in a deep, heavy-bottomed pot to 365°F (185°C) or until a breadcrumb sizzles when you drop it in. Place a wire rack on another baking sheet. Fry the fritters in batches, monitoring the temperature of the oil and making sure not to crowd the pan. Cook each batch until it is dark golden brown and crispy, 2 to 3 minutes, then remove with a slotted spoon to the wire rack.

Sprinkle pepper and chopped mint over the fritters and serve them while they are still hot, accompanied by warmed or room temperature tomato jam.

 

Text copyright © 2016, Sohui Kim and Ben Schneider | Photographs copyright © 2016, Burcu Avsar and Zach Desart

dots

This recipe is taken from The Good Fork Cookbook by Sohui Kim| Abrams Books | Available Now.

 

The Good Fork Cookbook

For more than 10 years, The Good Fork has been one of Brooklyn’s favourite restaurants. It’s a neighbourhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the kitchen at the restaurant.

The Good Fork Cookbook is packed with Sohui’s recipes for flavourful globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; Miso Butterscotch Ice Cream; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favourite mum-and-pop shop.

The Short Stack Cookbook | Country Soufflé

Country Soufflé from The Short Stack Cookbook
Photograph © 2016 Noah Fecks

 

So you have eggs in your fridge, but you don’t want an omelette? How about trying your hand at making a souffle?

Country Soufflé

MAKES 4 T O 6 SERVINGS

 

French cookbooks and years of whipping egg whites would suggest that there’s nothing “country” about the soufflé. But in the mind of Libbie Summers (Vol. 12: Brown Sugar), this dish has all the flavors of the country breakfasts she grew up on: pork from her grandmother’s farm, eggs, butter and a dash of mustard. The only difference is the treatment of the eggs, which, when separated, whipped and reunited, become an extraordinarily light and visually arresting dish.

Our hope is that by serving soufflés for breakfast, the technique for making them will lose some of its haughtiness, and soufflés can be embraced with relaxation. At least, that’s what we’ll be telling ourselves as we pace back and forth in front of the oven waiting for ours to rise (old habits die hard).

 

3 tablespoons unsalted butter, divided

1/2 cup plus 3 tablespoons (65 g) finely grated Parmesan cheese, divided

1/4 pound (55 g) pancetta, diced (about 3/4 cup/170 g)

1/2 cup (40 g) all-purpose flour

12/3 cups (405 ml) whole milk

1 tablespoon whole-grain mustard

Flaky sea salt and freshly ground black pepper

4 large eggs, separated

1/4 teaspoon cream of tartar


 

Place a rack in the centre of the oven and preheat the oven to 375ºF (190°C). Coat the inside of a 1½-quart (1.4-L) soufflé dish with 1 tablespoon of the butter and dust with 3 tablespoons of the Parmesan cheese.

Set aside.

Arrange the pancetta in a large cold skillet and set over medium heat. Cook, stirring often, until browned and crispy, 5 minutes. Using a slotted spoon, transfer the cooked pancetta to a paper towel–lined plate to drain. Return the skillet (with the rendered pancetta fat) to the stove and reduce the heat to medium-low.

Add the remaining 2 tablespoons of butter to the pan and stir into the pancetta fat. Whisk in the flour and cook until the roux is bubbling and lightly browned, about 2 minutes. Whisking constantly, add the milk in a steady stream. Bring the mixture to a boil and cook for 2 minutes longer, whisking constantly.

Remove the pan from the heat and whisk in the mustard and the remaining ½ cup of Parmesan; season with 1 teaspoon of salt and ½ teaspoon of pepper. Whisk in the egg yolks one at a time, then whisk in the pancetta. Transfer to a large mixing bowl and set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and a pinch of salt. Beat at medium speed until foamy. Turn off the mixer and add the cream of tartar. Increase the mixer speed to high and continue to beat the egg whites until stiff peaks form and the whites are smooth and shiny, 1 to 2 minutes.

Whisk about 1 cup (240 ml) of the egg whites into the yolk mixture, then gently fold in the remaining whites and stir until thoroughly combined. Pour into the prepared soufflé dish (the mixture will fill the dish) and bake until golden brown and puffed, about 40 minutes. Remove from the oven and serve immediately.


 

Recipe extracted fromThe Short Stack Cookbook by Nick Fauchald and Kaitlyn Goalen • Abrams Books • Out Now

The ethos behind Short Stack Editions is simple: Pair beloved ingredients with advice from trusted culinary experts to create inspired recipes home cooks can’t wait to use. For their first large-format cookbook, Short Stack calls on their acclaimed contributor list—IACP and James Beard award-winning cookbook authors, chefs, food writers and more—to create brand-new recipes destined to become favourites. Organised by ingredient, The Short Stack Cookbook presents kitchen staples as you have never seen them before and offers new ways to cook with everyday items. The collection retains the original Short Stack booklets’ handmade aesthetic and beloved style, offering a colourful, covetable, must-have gift for design-minded home cooks.

The short stack cookbook

Recipe for the Weekend | Roasted Autumn Vegetable Soup

Autumn is upon us and though that means packing away your summer wardrobe, it also means cosy jumpers and warm hearty food. Take this Roasted Autumn-Vegetable Soup from Soup Swap: Comforting Recipes to Make and Share by Kathy Gunst for example. It is like a hug in a bowl. Give it a go yourself and say welcome back to squash, parsnips and your slippers.

Soup Swap | Roasted Vegetable Soup
© 2016 by Chronicle Books LLC.

 

ROASTED FALL-VEGETABLE SOUP

MAKES 10 TO 12 TASTING PORTIONS OR 6 TO 8 FULL SERVINGS

Vegetarian

When you roast winter root vegetables along with shallots, leeks, and garlic, they caramelize and become sweet. Although this soup takes about an hour from start to finish, the resulting flavor is startlingly complex. It’s important to cut the vegetables about the same size to ensure even cooking.

3 medium leeks

3 medium parsnips, peeled and cut crosswise into 1/2-in [12-mm] pieces

3 medium carrots, peeled and cut crosswise into 1/2-in [12-mm] pieces

One 2-lb [910-g] butternut squash or any type of winter squash, peeled and cut into 1/2-in [12-mm] cubes

2 large or 3 medium celery stalks, cut crosswise into 1/2-in [12-mm] pieces

1 medium celery root, peeled and cut into 1/2-in [12-mm] cubes

2 shallots, quartered

8 garlic cloves, thinly sliced

1 1/2 Tbsp chopped fresh thyme leaves, or 2 tsp dried

3 Tbsp olive oil

Sea salt

Freshly ground black pepper

5 cups [1.2 L] Vegetable Stock or canned low-sodium broth

3/4 cup [180 ml] dry white wine

Parsley Pesto for serving

Double-Cheese Croutes for serving

  1. Position a rack in the middle of the oven and preheat to 400°F [200°C].
  1. Trim off the dark green sections from the leeks and save for making vegetable stock. Halve the pale green and white sections lengthwise. Rinse under cold running water, pat dry, and cut crosswise into ½-in [12-mm] pieces.
  1. In one large or two medium very shallow roasting pan(s) or rimmed baking sheet(s), combine the leeks, parsnips, carrots, squash, celery, celery root, shallots, garlic, and thyme. Drizzle with the olive oil, season with salt and pepper, and toss to evenly coat the vegetables. You don’t want to have vegetables on top of one another; you want them in a single layer.
  1. Roast the vegetables for 20 minutes. Turn the oven temperature to 450°F [230°C] and roast for another 10 minutes, or until the vegetables are a nice golden brown, almost crispy on the edges, and almost soft when you gently test them with a fork or small, sharp knife. You don’t want them soft and mushy; they will continue cooking in the soup.
  1. Meanwhile, in a large stockpot over high heat, bring the vegetable stock to a boil. Turn the heat to medium-low and gently simmer.
  2. Remove the vegetables from the oven, add the wine, and de-glaze the pan, using a spatula to loosen any bits clinging to the bottom. Pour everything from the baking sheet into the stock. Turn the heat to low and simmer, partially covered, for 20 to 30 minutes. Taste and adjust the seasoning, adding more salt and pepper if needed.
  1. Ladle the soup into mugs or bowls and serve piping hot, topped with the pesto and croutes.

TO GO: Pack the pesto and croutes separately.

Soup Swap Cover

Soup Swap: Comforting Recipes to Make and Share by Kathy Gunst

There’s no better way to cultivate community, foster friendship, or simply nourish family than over heartwarming bowls of homemade soup. And here, soup lovers will find 60 terrific recipes, featuring such classics as creamy Tomato Soup with Grilled-Cheese Croutons plus international favourites like Thai Red Curry-Chicken Noodle Soup. Each recipe has suggested sides to make it a meal and tips for easy transporting, which makes them just right to bring to a soup swap where everyone can sample the offerings and then take home a variety of leftovers to enjoy all week. Whether taken to the party or savoured at home, this trusted collection of soups, stews and chowders is sure to satisfy all year long.

Recipe for the Weekend |Rice Noodle Bar

Host a Forest Feast gathering.

Are you hosting a dinner party? Got a few friends coming over for a party? Need something quick and easy to cook, why don’t you let your guests create their own rice noodle bowl! Just a few fresh ingredients all needing very little prep, and you are good to go.

Rice Noodle Bar ingredients Rice Noodle Bar ingredients

Rice Noodle Bar

I use maifun rice sticks & follow package cooking instructions. They are easy to prepare & usually just require a 10-min soak in boiling hot water. This type of rice noodle does well when cooled & doesn’t stick together, but it’s a good idea to toss with oil after draining to keep noodles separated.

  • Marinated tofu
  • Eggplant
  • Avocado, slice before serving & sprinkle with lemon or lime juice to avoid browning
  • Cubed cucumber, no need to peel
  • Chickpeas, I use canned, drain them & toss with olive oil, salt & pepper
  • Edamame, buy them shelled
  • Fresh herbs, basil, mint, coriander
  • Purple cabbage
  • Bean sprouts
  • Scallions
  • Hot sauce, peanuts and lime
  • Crispy polenta, cube a precooked tube of polenta & fry in olive oil
  • Corn
  • Peanut sauce, store bought or make your own:
    • 3 Tbsp peanut butter
    • 1 Tbsp sesame oil
    • 3 Tbsp olive oil
    • 1 Tbsp soy sauce

All ingredients can be prepared ahead (except for the herbs & avocado) & served at room temp. The polenta is best fried up to an hour before serving. You don’t need to serve all of these toppings—feel free to add some of your own! Sauce is key & be sure to serve olive oil, sesame oil, soy sauce & rice vinegar on the side as dressings.

Rice Noodle bar Rice Noodle Bar Bowl

This recipe is from Erin Gleeson’s new cookbook: The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family, on sale Tuesday 27th September. Order yours now.

The Forest Feast Collection

 

Images and Text and Photographs © Copyright 2016 Erin Gleeson/Forest Feast, LLC

 

 

Recipe for the Weekend |Heirloom Bloody Marys

 The Bloody Mary, but not as you know it.

We’ve got three Bloody Mary recipes that have had the Butter & Scotch treatment, find your new favourite twist.

Heirloom Bloody Marys
© Molly Landreth and Jenny Riffle

HEIRLOOM BLOODY MARYS

We thought it would be a fun challenge to take the best of summer’s heirloom tomato crop and turn them into fresh, bright, bold riffs on the classic Bloody Mary cocktail. Inspired by the tomatoes’ natural colours (green, red, and yellow), we use different spirits, herbs, and complementary ingredients to enhance them. The result is almost like a boozy gazpacho, full of texture and vibrant fresh vegetables. It’s a pretty great way to feel healthy while consuming alcohol!

Bloody Mary Gets Fresh

Serves 1

1 to 2 ripe red heirloom tomatoes, stemmed and chopped

1 red bell pepper, seeded and chopped

1 ounce fresh lemon juice

1 teaspoon freshly grated horseradish

1 teaspoon olive brine

½ teaspoon Worcestershire sauce

½ teaspoon chipotle puree (blend the contents of a can of chipotles in adobo)

¼ teaspoon Tabasco sauce

¼ teaspoon celery salt

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt, plus more for the glass

2 ounces (60 ml) vodka (we like Reyka)

Ice cubes

Celery stalk, lemon wedge, and pickled veggies, for garnish

This is a play on the most classic of Bloody Mary recipes, with a good dose of freshly grated horseradish, rie red tomato, smoky chipotle, and celery salt. Enjoy it while the season lasts!

Combine the tomatoes and bell pepper in a blender along with the lemon juice, horseradish, olive brine, Worcestershire, chipotle puree, Tabasco, celery salt, black pepper, and salt. Puree until smooth.

Rim a pint glass with salt. Measure the vodka into the glass, fill it with ice, then pour in the tomato mixture. Stir well to incorporate and garnish with the celery stalk, lemon wedge, and a skewer of pickled veggies.

 

Yellow Snapper

Serves 1

1 large ripe yellow tomato, stemmed and chopped

6 to 8 ground cherries, husked and chopped

1 yellow bell pepper, seeded and chopped

1 ounce fresh lemon juice

½ teaspoon habanero hot sauce (our favorite is from local Brooklyn producer Queen Majesty)

1 teaspoon kosher salt, plus more for the glass

1½ ounces gin (we like the super-boozy Perry’s Tot navy-strength gin from New York Distilling Company)

½ ounce Islay malt Scotch (Laphroaig 10 Year is a good choice)

Ice cubes

Pickled onion, ground cherry, and lemon wedge, for garnish

The botanical components of gin pair perfectly with fresh yellow tomatoes and tart ground cherries (aka cape gooseberries) in this bright summer cocktail, which is given a touch of smoke from some Islay malt Scotch.

In a blender, combine the tomato, ground cherries, bell pepper, lemon juice, hot sauce, and salt and puree until smooth.

Rim a pint glass with salt. Measure the gin and Scotch into the glass, fill it with ice, then pour in the tomato mixture. Stir well to incorporate, and garnish with the pickled onion, ground cherry, and lemon wedge.

 

Maria Verde

Serves 1

1 large green tomato, stemmed and chopped

1 or 2 tomatillos, husked and chopped

1 jalapeño pepper, seeded and chopped

1 ounce fresh lime juice

½ teaspoon Tabasco sauce

1 teaspoon kosher salt, plus more for the glass

1 ounce silver tequila (we like Espolón Blanco)

1 ounce Vida mezcal

Ice cubes

Pickled jalapeño, green tomato, pickled onion, and lime wedge, for garnish

Green tomatoes and tomatillos show up at the farmers’ market in late summer, and they complement each other perfectly. The jalapeño adds some fresh heat to the mixture, while the smoky mezcal lends depth and complexity. Salud!

In a blender, combine the tomato, tomatillos, jalapeño, lime juice, Tabasco, and salt and puree until smooth.

Rim a pint glass with salt. Measure the tequila and mezcal into the glass, fill it with ice, then pour in the tomato mixture. Stir well to incorporate and garnish with the pickled jalapeño, wedges of green tomato and pickled onion, and a lime wedge.

Let us know which one you like best @AbramsChronicle: #Bloody Mary Gets Fresh, #YellowSnapper, #MariaVerde.

Butter & Scotch: Recipes from Brooklyn’s Favorite Bar and Bakery by Allison Kave and Keavy Landreth is out now. Grab your copy today.

Butter and Scotch

Small Victories | Happy Wife, Happy Life Chocolate Cake

Happy Wife, Happy Life Chocolate Cake
© 2016 by Gentl + Hyers

Happy Wife, Happy Life Chocolate Cake

MAKES ONE TWO-LAYER 8-IN [20-CM] CAKE

This is Grace’s favourite cake and I bake it often for that reason. A mash-up of recipes inspired by my favourite food blogs, it’s incredibly easy to make and is decadent without being too heavy or too sweet. The frosting, a total small victory because of its simplicity and ingenuity, was inspired by a post that I bookmarked years ago from Deb Perelman’s Smitten Kitchen. To make it, you simply whisk together room temperature sour cream with melted chocolate and a little maple syrup. How smart is that? The cake itself, a riff on one from Jenny Rosenstrach’s Dinner: A Love Story, is a classic “dump cake,” (the worst name ever, I know), which means you put everything in one bowl and stir it together. Small victory: No huge mess, no creaming butter and sugar, no fuss whatsoever. I use raspberry jam in between the layers, but you could swap it for any flavour jam you like (or make an extra batch of frosting and use that). A great sum of simple parts, this is my kind of baking. This cake is great right away after you assemble it, but is truly at its best served cold out of the refrigerator.

CAKE

  • 1¼ cups [150 g] all-purpose flour
  • 1 cup [200 g] sugar
  • ¾ cup [75 g] Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 8 Tbsp [110 g] unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 cup [240 ml] strong black coffee, at room temperature
  • 1 cup [240 ml] buttermilk or plain yogurt
  • 1 tsp vanilla extract

FROSTING

  • ¾ cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
  • ¾ cup [180 ml] sour cream, at room temperature
  • 1 Tbsp maple syrup
  • ½ cup [160 g] raspberry jam (seeded or seedless, whatever your preference)
  • Raspberries for serving (optional)

To make the cake:

Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of two 8-in [20-cm] cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper. Set the pans aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (my friend Larry suggests using a cup measure to be accurate).

Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment.

To make the frosting:

Meanwhile, bring a small pot of water to a boil and then lower the heat to a simmer. Put the chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl—if it does, simply pour some out). Stir until the chocolate is melted. (Alternatively, you can melt the chocolate in a microwave in 15-second increments, stirring between increments.) Remove from the heat and whisk in the sour cream and maple syrup. The frosting should be smooth and quite silky. Refrigerate the frosting until the cakes have cooled. It will thicken as it cools (a good thing).

Once the cakes are cool, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up—this way you get a nice flat top. (If the jam makes the layers slip and slide a bit, use a couple of skewers to hold the layers together while you frost the sides and then remove the skewers to frost the top). Using a small offset spatula or a dinner knife, spread the frosting all over the sides and top of the cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.

Let the cake sit for about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside if you’d like.

Note: If you only own a single cake pan, fear not! Simply pour the batter into the pan and bake it until a toothpick tests clean (it will take 10 to 15 minutes longer in the oven than the two separate layers). Once the cake cools completely, use a serrated knife to cut it into two layers. Voilà.

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SPIN-OFFS

FOR CUPCAKES, distribute the cake batter in a standard 12-well muffin tin lined with paper liners and bake until firm to the touch, about 20 minutes. Top with raspberry jam and/or the frosting.

FOR VANILLA CAKE, leave out the cocoa powder and coffee.

FOR THE QUICKEST VANILLA FROSTING, whip ½ cup [120 ml] heavy cream until stiff peaks form and fold in ½ cup [120 ml] room-temperature sour cream. Sweeten with powdered sugar and add a splash of vanilla extract.

Happy Wife, Happy Life Chocolate Cake recipe is taken from Julia Turshen’s new cookbook; Small Victories. Did you give this recipe a go? Snap a picture and share it with us @AbramsChronicle.

Small Victories by Julia Turshen

“I can’t wait to cook my way through this amazing new book, Ina Garten writes in the foreword to this cookbook of more than 400 recipes and variations from Julia Turshen,writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow’s It’s All Good, Mario Batali’s Spain…A Culinary Road Trip and Dana Cowin’sMastering My Mistakes in the Kitchen.

The process of truly great home cooking is demystified via more than a hundred lessons called out as “small victories” in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls “simple, achievable recipes” emphasises bold-flavoured, honest food for breakfast, lunch, dinner and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration, and a gingham spine elevates this entertaining and essential kitchen resource into a covetable gift for both beginners and accomplished home cooks.

 

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Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia Turshen, photographs by Gentl + Hyers, foreword by Ina Garten | Chronicle Books | Hardcover | £21.99