A Beautiful Mess: Weekday Weekend | RECIPE

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This is a funny and relatable narrative vegetarian cookbook for home cooks of all skill levels from the extremely popular blog A Beautiful Mess (over 1.5 million readers). Eighty yummy-healthy recipes for accessible meals from a trusted source are organised into “weekday”–five days without refined flours, sugars, alcohol, and dairy—and “weekend”–indulgent, flavoured foods. The book is divided into four parts—breakfast, meals, snacks and sweets, and drinks–and each part contains both a weekday and weekend chapter. More than 75 bright, naturally lit photos show plated food and some Beautiful Mess style (outfits, kitchen décor, tools) and ambiance (ingredients, interiors, surfaces, textures). Intended for an audience that’s not feeding a family every night, these recipes serve two.

The following recipes are from A Beautiful Mess: Weekday Weekend by Emma Chapman and Elsie Larson.


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Toasts (weekday and weekend) 

Welcome to the world of toasts. If you haven’t yet discovered the joys of a hot, crispy, nutty slab of bread spread with a meal-worthy second layer, you’re in for a treat that will serve you (literally) for many a perfect breakfast—and an endless possibility for toppings lends them equally well to snacks or light lunches. A logical progression of the classic toast and butter and jam, you can make them whatever you want, according to time of day, time of year, and what might be in season, all in minutes.

Below are half a dozen recipes for the toast of the toasts, featuring homemade spreads and an updated classic composition or two. The first four are for weekdays and three more indulgent recipes are for the weekend. The homemade spreads make enough to cover a few rounds of toasting; the composed toasts can be multiplied for as many eager diners as you have lining up at your table. Use good-quality whole-grain toast for all (we like Ezekiel brand), or make your own, like our Whole-Wheat English Muffins. The weekend Caprese toast indulges in a traditional white Italian loaf to match the ingredients.

  • Cashew Cream and Berry Toast 

Sweet and creamy on hot toast, this spread makes the perfect weekday replacement for French toast. Add a few more berries and an extra drizzle of honey, if you like.

Combine 1 cup [140g] raw cashews, soaked in water to cover for 1 hour and drained; ¼ cup [30g] fresh or thawed frozen raspberries (if frozen thaw thoroughly first); 2 Tbsp safflower oil; and 1 Tbsp raw honey in a blender and blend to a completely smooth purée. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

  • Fried Egg and Avocado Toast 

This breakfast combo has become a new classic. So good and perfectly satisfying, it only takes about 10 minutes to make. For an even more no-fuss version, skip the egg and top with sprouts or toasted sun flower seeds.

Spread ½ tsp store-bought (no sugar added) or homemade mayonnaise thinly on warm toast. Scoop 1/2 ripe avocado on top and mash to cover the toast evenly. Sprinkle with pink Himalayan salt or sea salt. Top with 1 large egg, fried (or scrambled) however you like. Get it while it’s hot!

  • Red Pepper Hummus Toast

This healthy and satisfying spicy hummus is a bull’s-eye for a midweek craving. Spread on toast and drizzle with a little olive oil. It also makes a great snack paired with carrot sticks, celery, cucumber slices, or baked corn tortilla chips.

Combine 1 can [15 oz/430 g] chickpeas, rinsed and drained well; 1/2 cup [120 g] chopped roasted red pepper, homemade or drained jarred; 1/4 cup [55 g] tahini; 1/4 cup [60 ml] fresh lemon juice; 2 Tbsp water; 1/2 tsp salt; 1/2 tsp cayenne pepper; and 1/2 tsp red pepper flakes in a blender or food processor and process to a completely smooth purée. Store in an airtight container in the refrigerator for up to a week.

  • Cinnamon-Almond Butter Toast

Making your own nut butters is way easier than you might think. This lightly spiced almond butter is amazing on warm toast. Top with a few fresh berries and it goes over the top!

Spread 2 cups [280 g] unsalted raw almonds on a baking sheet and bake in a 300°F [150°C] oven, until fragrant, about 15 minutes, stirring once or twice. Let cool, then combine in a high-powered blender with 3 Tbsp safflower oil. Process until the almonds are finely ground. Add 1 Tbsp raw honey, 1/2 tsp ground cinnamon, and 1/4 tsp salt and process until smooth. Store in an airtight container in the refrigerator for up to 3 days.

  • Creamy Caprese Toast

This toast is one of my favourite weekend treats. I don’t want to get dramatic, but I believe it might be the mother ship of all toasts . . . I think it will float your boat, too.

Spread 1 Tbsp cream cheese on a thick slice of toasted Italian loaf. Top with a slice of fresh mozzarella cheese, a slice of ripe tomato, a few torn basil leaves, a drizzle of olive oil, and a few drops of balsamic vinegar.

  • Goat Cheese, Fruit and Honey Crostini

I love how balanced and delicious this toast combo is—the sharp tang of goat cheese with honey and fresh fruit. Use whatever fruit is in season.

Spread a generous amount of goat cheese on each crostini. Top with your favourite seasonal fruits and a drizzle of honey.

  • Pink Cream Cheese Toast

This garlicky, savoury weekend spread is delicious, but the hot pink colour takes it to another plane of delight. Add slices of avocado or cucumber, if you like. You’re going to want to Instagram your breakfast—you may even want to paint its portrait!

In a food processor or blender, combine 8 oz [230 g] cream cheese, 1/2 cup [75 g] drained canned sliced beets, 2 tsp coarsely chopped garlic, and 1/2 tsp salt. Process to a completely smooth purée. Store in an airtight container in the refrigerator for up to 3 days.


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A Beautiful Mess: Weekday Weekend is out from 07 November 2017. Find out more here.

F*CK THAT’S DELICIOUS | RECIPE

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Part cookbook, part memoir, part travelogue, and wholly original, F*ck, That’s Delicious is rapper Action Bronson’s comprehensive guide to the food, chefs, food makers, regions, neighborhoods, and restaurants that every food obsessive should know. Organised as a full-colour illustrated guide with 100 entries, the book captures all the foods that get to him: When his mama makes him a good ol’ bagel and cheese with scrambled eggs. The tacos in LA. Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario Batali and Michael White. The best Chinese red-pork char siu buns in the world, found in London. And more, lots more. F*ck, That’s Delicious also includes 40 recipes inspired by Action’s childhood, family, tours, and travels—like the Arslani Family Baklava and Bronson’s Original Lamb Burger—and adapted from name-brand chefs and street cooks he’s met on his show. Richly visual, the book is layered with illustrations and photographs of Action’s childhood, food excursions, tours, lyric notebooks, and more.

The following recipe is from F*ck That’s Delicious by Action Bronson, with Rachel Wharton, photographs by Gabriele Stabile


Photographs by Gabriele Stabile
Photographs by Gabriele Stabile

Flatbreads with Ricotta and Pickled Jalapeño Honey

Olive oil before, during and after.

MAKES 4 FLATBREAD PIZZAS

This started as a Neapolitan-style pie I made for myself at my birthday party at Otto, but it is also banging as a flat-bread pizza on leftover Balkan bread like the ones on the previous page. I like to use La Morena pickled jalapeños as they have a good kick to them. Pair it with a ginger ale.

  • 1 12 ounce (340g) bear of clove honey
  • 3 pickled jalapeños, diced
  • Calabrian chile oil, optional
  • 4 Balkan flatbreads or thick pitas
  • Extra virgin olive oil
  • 8 ounces (245g) good-quality ricotta cheese
  • 1 cup (135g) hazelnuts

1. Preheat your broiler and set out a sheet pan.

2. In a small mixing bowl, stir together the clover honey and the pickled jalapeños. If you want, swirl in a little Calabrian chile oil for color too. Set aside.

3. Drizzle a little olive oil over the top of the breads, then spread each with of the ricotta cheese and sprinkle on of the hazelnuts. Place them on a baking sheet and drizzle them with olive oil again.

4. Coat the bottom of a small skillet with olive oil, then heat it over medium-high. Add one of the flatbread pizzas and cook just until the bottom has toasted. Remove it to the sheet pan and repeat with the remaining 3 pies.

5. Toast the pies under the broiler until the edges of the bread and the top of the hazelnuts are well toasted. Drizzle on some of the pickled chile-honey (you’ll have some left over, but it keeps forever), then some more olive oil and eat right away.


F*ck That’s Delicious by Action Bronson, with Rachel Wharton, photographs by Gabriele Stabile is out now – find out more here. 

You could win a copy of F*ck That’s Delicious, a meal for two at Pitt Cue Co in London and a free bottle of Pitt Cue wine over at Munchies UK. Find out more here!

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.

Five Ways to Cook Asparagus | Skinny Asparagus with Tomatoes and Hot Pepper

Today there seems to be less time to shop and cook, and yet the time eating together seems more important than ever. Five Ways to Make Asparagus is about making dinner in real time and under real conditions. Peter Miller argues that no matter how busy your day has been that you can still cook and eat well. The only difficulty is to recognise the possibilities.

Using the number five as a reference, Five Ways to Cook Asparagus (and Other Recipes) is built around a hypothetical five day workweek, offering a plan to make the best use of your time, materials and interest in good, healthy food. To help simplify the process of deciding what to cook and how, there are five exceptional ways to cook asparagus that best represent and celebrate the asparagus. The recipes range from the extremely basic, allowing the ingredient to truly shine, to more nuanced preparations. If you try them, you will know more about asparagus, and it will become a more versatile character in your plans for cooking – and so forth, with broccoli and cauliflower, with quinoa and lentils.

Peter has carefully selected a group of specific foods, focusing on vegetables, grains and legumes. As some of the most versatile and healthy foods, they form an easily adaptable arsenal that can be quickly converted into simple, delicious meals. While his recipes are vegetable centric, he also offers select preparations for incorporating fish and meat.

This week why not try out his recipe for Skinny Asparagus with Tomatoes and Hot Pepper:

Five Ways to Cook Asparagus
© 2017 Hirsheimer & Hamilton

Skinny Asparagus with Tomatoes and Hot Pepper

SERVES 4

At the very start of the spring season, you can get fresh, skinny asparagus, and you can cook it with a particular, sprightly abandon. Once the asparagus matures, you can still make the dish, but it will not have the same flourish as in the early first days. The same, of course, is true of spring garlic, or the first wild mushrooms, or the early beans and peas.

1 pound (455 g) skinny asparagus, trimmed, soaked, and drained (see below)

2 tablespoons extra-virgin olive oil

3 tablespoons cold, unsalted butter

1 shallot or 2 spring onions, finely chopped

1 small dried red chile

1 garlic clove, thinly sliced

Sea salt and fresh ground black pepper

6 to 8 cherry tomatoes

¼ cup (60 ml) chicken stock, at a simmer

¼ cup (10 g) chopped fresh cilantro or basil leaves

First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. With a swivel peeler, shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, set the peeled asparagus in a shallow dish filled with cold water. Soak it for 5 minutes, then drain. (This seems to rehydrate the asparagus and help it cook more quickly.)

Heat a big pot of water to a boil and toss the asparagus in. When the water comes back to a boil, quickly pull out and drain the asparagus.

Heat a wide sauté pan over medium-high heat for a minute. Add the olive oil, half the butter, and the shallot. After a minute, crush the dried red pepper into the pan and add the garlic. Toss and stir so the parts mix, then throw in the asparagus. Cook for no more than 3 minutes. The sauté cycle is a flash of exuberance for the first of the asparagus. You must shake the pan vigorously to get the asparagus to touch all the other elements. Add a good pinch of salt and black pepper. Throw in the tomatoes and stock and shake the pan even more, above the heat, to get the parts in contact. The stock will loosen and deglaze the pan’s contents, and the tomatoes will create even more disorder as they split and leak.

Add the last of the butter, swirl for a second, then lay the asparagus in a jumble on a warmed platter. Sprinkle with the cilantro and give one last grind of black pepper.


 

Five Ways to Cook

Five Ways to Cook Asparagus (and Other Recipes): The Art and Practice of Making Dinner by Peter Miller (Abrams, out April 11, £18.99)

Offering more than 75 recipes, adjustable menus, tips for giving new life to leftovers and detailed information on sourcing ingredients, with Five Ways to Make Asparagus you can cook a dinner with only one or two fresh ingredients and you can be confident that that will be more than enough.

 

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 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 | Pure Nostalgia Vanilla Ice Cream on Soft Chocolate Cookie Bars

Want to know the latest trend in sweet treats? The ice-cream sandwich!

Try out this classic recipe this weekend; Vanilla on soft chocolate cookie.

I Scream Sandwich
© Sara Remington

Pure Nostalgia Vanilla Ice Cream on Soft Chocolate Cookie Bars

This is the quintessential sandwich: vanilla ice cream encased in a cookie that invites licking sticky chocolate crumbs from your fingers. This is the one that takes me back to Maplewood Pool in New Rochelle, New York, where I generated plenty of heat climbing the steep hill to the pool on summer afternoons, cooled down as I swam laps, and refuelled with an ice cream sandwich from the vending machine before heading home for supper. The cookie is adapted, with appreciation, from a recipe by Abigail Johnson Dodge on Fine Cooking’s website.

Vanilla Ice Cream

2 cups (480 ml) whole milk

⅓ cup (67 g) granulated sugar

2 tablespoons inverted sugar syrup (page 27), golden syrup, or light agave nectar

2 tablespoons tapioca starch

¼ teaspoon kosher salt

1 cup (240 ml) heavy cream

½ teaspoon pure vanilla extract

Whisk ½ cup (120 ml) of the milk with the sugar, syrup, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1½ cups (360 ml) milk and the cream. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil.

Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Stir in the vanilla, then cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.

Freeze the mixture in an ice cream maker according to the manufacturer’s directions. Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, about 4 hours.

Soft Chocolate Cookie Bars

Neutral vegetable oil, for the parchment

1¼ cups (165 g) all-purpose flour

½ cup (50 g) unsweetened Dutch-processed cocoa powder

½ teaspoon baking soda

½ teaspoon kosher salt

6 tablespoons (85 g) unsalted butter, softened

½ cup (100 g) granulated sugar

¼ cup packed (50 g) light brown sugar

1 teaspoon pure vanilla extract

⅔ cup (160 ml) whole milk

Preheat the oven to 350ºF (175ºC) with a rack in the center of the oven. Line a baking sheet (preferably rimless) with parchment paper and lightly oil the parchment.

Sift the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

Beat the butter with the granulated and brown sugar on medium-high speed using a stand mixer and the paddle attachment until light and creamy, about 3 minutes. Add the vanilla on low speed. On low speed, add half of the flour mixture, then all of the milk, then the remaining flour, scraping the bowl between additions. (Alternatively, use a handheld mixer.)

Dollop the batter all over the parchment paper, then spread it as smoothly and evenly as possible with an offset spatula to make an 18-by-12-inch (46-by-30½-cm) rectangle.

Bake just until the bar loses its shine, about 10 minutes, rotating the pan front to back halfway through baking. Remove from the oven and, while still warm, use a ruler as a guide to cut the cookie crosswise to make two 12-by-9-inch (30½-by-23-cm) cookie slabs. Use a fork to prick the surface of the slabs in neat rows, like the top of a traditional ice cream sandwich. Slide the parchment with the cookie bars onto a rack to cool completely.

SANDWICH!

Form sandwiches on a baking sheet lined with plastic wrap (rather than in a pan) using the method below. Once firmly frozen, cut the sandwiches into 4 strips in each direction to make 16 bars.

SANDWICH! METHOD

Using Brownie or Cookie Slabs to Form Bars

  1. Bake brownies, cookies, bars, or slabs, using two 8- or 9-inch (20- or 23-cm) square pans, or one 13-by-9-inch (33-by-23-cm) pan, or as directed in the recipe. (Be sure to line the pan(s) with parchment paper extending up two sides as a sling for easy removal.)
  2. Use the sling to remove the cooled slab(s) from the pan(s), cutting around the edges of the pan with a knife to loosen, if needed. For a 13-by-9-inch (33-by-23-cm) pan, cut the large slab in half to form two 9-by-6½ inch (23-by-16½-cm) rectangles. Wrap the slabs in plastic and freeze until the ice cream is ready.
  3. Form the sandwich block in the pan used to bake the brownie or bar, or on a baking sheet. (If you used a 13-by-9-inch / 33-by-23-cm pan, you will be filling only half the pan.) Line the pan or sheet with plastic wrap, extending it well beyond the edges on all four sides.
  4. Place one slab top-side down in the pan and spread softened ice cream over it in an even layer. Top with the second slab, top-side up, pressing firmly to evenly distribute the ice cream. Wrap tightly in the plastic wrap and freeze until very firm, at least 6 hours or overnight, for easiest cutting.
  5. When the ice cream is very firm, take the pan from the freezer, remove and unwrap the block, and place it on a flat cutting surface. Use a sharp, heavy knife to cut the block following recipe instructions, dipping the knife in hot water and wiping it dry between cuts.
Take it easy

Fill store-bought chocolate cookies or thin brownies with vanilla, chocolate, coffee, strawberry or mint chip ice cream.

Dress it up

Roll the sides of the sandwiches in mini chocolate chips, toasted nuts or toasted coconut.

I Scream Sandwich!

I Scream Sandwich by Jennie Schacht, published by Stewart, Tabori & Chang

 

Recipe for the Weekend: Smoked trout salad from Home Made Summer.

It’s JUNE! Can you believe it? Enjoy this summery treat from Yvette Van Boven’s delicious Home Made Summer.

Smoked Trout Salad

Smoked trout (or mackerel) salad

SERVES 2 OR 3 AS A LUNCH DISH, OR 4 AS A STARTER

for the dressing

3 tbsp buttermilk

2 tbsp mayonnaise

½ tbsp finely grated fresh horseradish, or 1 tbsp prepared horseradish

2 to 3 tbsp minced fresh chives

2 tbsp extra-virgin olive oil

salt and freshly ground black pepper

for the salad

3½ oz (100 g) arugula

2 heads little gem lettuce, or 2 small heads romaine, very finely chopped

1 Granny Smith apple

juice of ½ lemon

2 smoked trout fillets, or 1 smoked mackerel fillet

toast for serving

Make the dressing: In a small bowl, whisk the buttermilk, mayonnaise, horseradish, and chives thoroughly, then trickle in the oil, whisking constantly. Season with salt and pepper.

Make the salad: Toss the arugula with the lettuce. Julienne the apple (leave the skin on), and sprinkle it with the lemon juice. Pull the fish from the bones and toss the fish and the apple with the lettuce mixture. Spoon the dressing on top, toss, and serve the immediately in nice coupes, with toast.

Home Made Summer

Copyright © 2012 Yvette Van Boven

Recipe for the Weekend – Capricci with Slow Roasted Cherry Tomatoes and Cream

Get those summer vibes flowing with this glorious Capricci with Slow Roasted Cherry Tomatoes recipe from Domenica Marchetti’s Glorious Vegetables of Italy. 

Organised by course, this beautifully photographed cookbook is an ode to the vegetable with an Italian twist.

For lovers of all things Italian and capitalising on the growing trend of making vegetables the main part of a meal and part of an increasingly plant-based diet, cooks of all levels will find 119 recipes plus ideas to put vegetables first.

Glorious Vegetables of Italy_Capricci with Slow Roasted Cherry Tomatoes

CAPRICCI WITH SLOW-ROASTED CHERRY TOMATOES AND CREAM

makes 4 servings

In summer, when cherry tomatoes abound at the farmers’ market, I almost always have a batch that I have roasted and stored in a container in the fridge. They can be used as a top­ping for bruschetta, a side dish to grilled chops, or as a sauce for pasta, as I’ve done here. The cream adds a touch of luxury—and who doesn’t deserve a little of that now and then? Capricci is one of the many whimsical pasta shapes now on the market. It isn’t always easy to find, and I’ve seen a couple of different variations. They are either tight coils or tight ruffles, and in either case are excellent at trapping sauce. If you are unable to find them, substitute another short, coiled pasta shape, such as fusilli or gemelli.

  • 1 ½ lb/680 g cherry tomatoes, halved
  • 2 tbsp extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 shallot, minded
  • 2 or 3 fresh thyme sprigs
  • ¾ cup/180 ml heavy cream
  • 1 tbsp coarsely chopped fresh basil
  • 1 lb/455 g dried capricci
  • 1 cup/115 g freshly grated Parmigiano-Reggiano cheese

Heat the oven to 275°F/135°C/gas 2.

Arrange the cherry tomatoes cut-side up on a large rimmed baking sheet. Driz­zle the oil over them and sprinkle with ½ tsp salt and a grinding of pepper. Roast the tomatoes for 1 ½ hours, until they are somewhat puckered and shriveled but still juicy.

Bring a large pot of water to a boil over high heat and salt generously.

Heat the butter in a large, deep sauté pan set over medium-low heat. When the butter is melted and has just begun to foam, stir in the shallot. Cook, stirring frequently, until softened but not browned, about 7 minutes. Scrape in the toma­toes and any juices that have collected on the baking sheet. Add the thyme sprigs and pour in the cream. Heat gently to a simmer over low to medium-low heat. Right before dressing the pasta, turn off the heat and stir in the basil.

Add the pasta to the boiling water and cook according to the manufacturer’s instructions until al dente. Drain the pasta in a colander, reserving about 1 cup/240 ml of the pasta water. Return the pasta to the pot and spoon two-thirds of the sauce over it. Add ½ cup/60 g of the Parmigiano. Toss gently to com­bine. Add 1 tbsp of the reserved pasta water, if necessary, to loosen the sauce, and toss again.

Spoon the dressed pasta into a warmed serving bowl or individual bowls. Sprinkle the remaining Parmigiano on top and serve immediately, with the remaining sauce passed at the table.

9781452108865

 

Text copyright © 2013 Domenica Marchetti
Photographs copyright © 2013 Sang An

Recipe for the Weekend – Linguine with Kale & Walnut Pesto

I know what you are thinking; first tofu and now kale? Are you serious?

Kale may be painfully hip (and there is nothing worse than a hip vegetable) and we know that 99% of the times you have tried Kale it has been the worst. But we promise, this Linguine with Kale & Walnut Pesto is not only good for you it is delicious!

Let Tucker Shaw change your mind about kale, one recipe at at time!

Linguine with Kale and Walnut Pesto

Linguine with Kale & Walnut Pesto

Here’s the thing about kale: It really tastes like nuts. Make this work in your favour with this nutty kale pesto, great on pasta (as it’s served here) or on a sandwich. It’s also good dolloped over new potatoes that have been boiled and tossed with mascarpone cheese.

This makes about a cup and change of pesto, enough for a pound of pasta. Leftovers keep in the fridge for about a week.

Serves 4.

INGREDIENTS

Salt

2 handfuls walnuts, almonds, or pine nuts, plus more for serving

2 bunches curly kale (about 24 leaves), stems and thick ribs removed, leaves rinsed

1 clove garlic, smashed

¼ cup (25 g) grated Parmesan cheese, plus more for serving

½ cup (120 ml) olive oil

Juice of 1 lemon

Salt and black pepper

1 pound (455 g) cooked linguine

1 In a large saucepan, bring about 3 inches (7.5 cm) of water to a boil. Toss in a generous pinch of salt and stir to dissolve.

2 Meanwhile, heat a small skillet over medium heat. Toss in the walnuts, almonds, or pine nuts and toast for about 4 minutes, stirring the whole time. When they start to smell good, turn them out immediately onto a cutting board. Don’t wait because they’ll burn and taste awful. Let them cool down and then chop coarsely.

3 Drop the kale into the boiling water and cover the pot for 3 minutes. Drain and rinse with cool water. Squeeze out as much liquid as you can. Toss the squeezed leaves into a food processor.

4 Add the garlic, Parmesan, and nuts to the processor. Turn it on, and while it’s chewing up the goods, slowly stream in the oil until it all emulsifies. Spoon the pesto into a bowl, spritz with lemon juice, and give it a quick stir. Taste it and add a little salt or pepper, or another spritz of lemon. Toss with the pasta and serve with a few extra nuts and some extra grated Parmesan.

I Hate Kale

It is so simple, so delicious, and so healthy…what have you got to loose?

Let us know what else you hate by tweeting at us with the #IhateKale.

I Hate Tofu and I Hate Kale are out NOW! Order your copies through our website.

Text copyright © 2015 Tucker Shaw
Illustrations copyright © 2015 Joel Holland