Pizza Camp | Recipe

Pizza Camp

The ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”

Joe Beddia’s pizza is old school – it’s all about the dough, the sauce and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.


The following recipe is extracted from Pizza Camp by Joe Beddia

© 2017 Randy Harris
© 2017 Randy Harris
Asparagus, Spring Cream, Onion, Lemon Pizza

Makes one 14- to 16-inch (35.5- to 40.5-cm) pizza

The first asparagus of the season is always a treat. Make sure you wash it, as it can be a little sandy. You also need to make sure that you get rid of the woodsy, inedible bottoms. The freshest cut stuff that you find at the farmers’ market is always best. I slice the spears into little coins. The thinner the better.

  • 1 ball dough: use your favourite dough or pick some up from a local pizzeria
  • ⅔ cup (165 ml) Spring Cream (See note 1)
  • 3 ounces (85 g) fresh mozzarella, pinched into small chunks
  • 2 cups (220 g) shredded low-moisture mozzarella
  • About 2 cups (270 g) chopped fresh asparagus
  • Fine sea salt
  • 3 tablespoons grated hard cheese
  • Extra-virgin olive oil
  • 1 lemon wedge
  • 2 tablespoons chopped fresh chives

Preheat the oven and pizza stone to 500°F (260°C) or, if possible, 550°F (287°C). To make the pizza, first follow the instructions on prepping and rolling out the dough included in the Make & Bake section (see below).

Cover the dough with the spring cream, then add the mozzarellas. Now I like to add a very liberal amount of asparagus. Season with salt. Bake as described in Make & Bake (see below).

Finish with the grated hard cheese, a drizzle of olive oil, a spritz of fresh lemon juice from the wedge, and the chives.

Note 1: Spring Cream

Makes about 4 cups (960 ml)

This pizza marks the end of winter, when the only in-season ingredients have been mushrooms and potatoes for a few boring months. Winter in Philly is the longest season: It’s cold, there’s no parking, and everyone is angrier than usual. So when spring arrives and you emerge, like Punxsutawney Phil, from drinking in dark bars and see your fat, bloated shadow, this pizza—highlighted by a few fresh herbs plus lemon juice and zest for acid—will make you feel better about the world again.

  • 1 handful of basil (10 to 20 leaves)
  • ½ cup (25 g) chopped fresh fennel fronds
  • ½ cup (25 g) chopped fresh chives
  • Zest and juice of 1 lemon
  • 1 large clove garlic, pressed or minced
  • Fat pinch of red pepper flakes
  • 4 cups (960 ml) heavy cream
  • Fine sea salt and freshly ground black pepper to taste

Combine all the ingredients in a food processor. Blend until slightly emulsified. It will keep in the refrigerator for about 5 days.

Make & Bake

Use your favourite dough or pick some up from a local pizzeria.

Our goal is to replicate the brick oven we use at Pizzeria Beddia, which absorbs and radiates heat, for baking in your home. I recommend using a good baking stone. A thick stone will hold heat better and longer. If you don’t already have a stone (or a baking steel), you can always go to a home supply store and buy a bunch of terra-cotta tiles. They come in all different sizes, so just get enough tiles to cover the rack of your oven. They’re perfectly square so they fit together really well with no gaps—just find ones that fit your oven. Those work—trust me, I’ve tried everything.
Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking.
Now that the oven is good, we can focus on the dough. If you’re taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn’t, let it sit at room temperature, covered with a slightly damp towel, until it does.
Next you can set up your “pizza station.” Take the sauce out of the fridge. Then get your utensils ready: sauce ladle, dough scraper, and pizza cutter. You’ll also need a medium to large bowl with a couple cups of flour in it. This will act as a dunk tank for your dough and for flouring your workspace. You’ll also want a cup with a few ounces of semolina flour for dusting your pizza peel. Please do not use cornmeal. I find its texture distracting and don’t think it belongs on a pizza.
Rolling out the dough
Lightly flour your counter and your hands. There is a lot of moisture in the dough, so you want to keep your counter and hands well-floured at all times—otherwise the dough will get sticky and impossible to handle. Lift the dough from its surface or container. If it doesn’t seem to want to move, you’ll have to use a dough scraper. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop.
Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it’s about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust.
The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work.
Once you’ve stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it’s coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie.
Baking the pizza
Now it’s time to put the almost-pizza in the oven. With a firm and steady hand, take the peel and insert it into the oven at a slight downward angle, touching the tip of the peel to the back edge of the stone. This may not come easy on your first try, and it will take some practice to gain confidence. Give the peel a short jerk forward so that the dough begins to slide off the peel. Once you have the front end of the dough safely on the stone, gently pull the peel out and close the oven.
The hard part is over. It’s time to let the oven do the work. Time your bake. It’s best when your oven has a window and a light for watching the bake. I like to watch.
Let it go for 4 minutes. The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.)
I cook all my pizzas until they’re well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don’t burn it. Look for the cheese to colour and the crust to turn deep brown. It may blacken in spots, and that’s okay.
When the pizza is finished baking, slide your peel underneath it in a quick motion so that the pizza is sitting directly on top of the peel. Take it out of the oven and place it on a cutting board. There it is: a glorious pizza.
NOTE: Do not use your peel as a cutting surface. I made that mistake early on and ruined the peel. A cutting board or an aluminium pizza tray is best.

Pizza Camp by Joe Beddia is out now – order your copy today.

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.

 

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

Recipe For the Weekend | Mac & Cheese Grilled Cheese.

Is there anything better than melted cheese and bread?

Yes.

A Mac ‘n’ Cheese Grilled Cheese. We know. Mind Blowing!
Mac N Cheese Grilled Cheese
Photographs copyright © 2016 by Antonis Achilleos.

 

This sandwich has blown many a ten-year-old’s mind. “Mac ’n’ cheese . . . in a grilled cheese!?!” It sounds a little crazy, but it’s a lot delicious. Because the rich mac filling is chilled in a thin layer on a baking sheet, the recipe isn’t easily scaled down to one or two servings; but you don’t need to use all the mac at once. Well-wrapped, it will keep for up to 3 days in the refrigerator or up to 1 month in the freezer, so portion it individually and blow minds at your own pace.

MAC ’N’ CHEESE
8 oz [230 g] elbow, spiral, or other short pasta
of your choice
⅓ cup [40 g] all-purpose flour
¾ tsp dry mustard powder
½ tsp garlic powder
½ tsp kosher salt
½ tsp freshly ground black pepper
⅛ tsp cayenne pepper
6 Tbsp [85 g] salted butter, at room temperature
1½ cups [360 ml] whole milk
1 cup [240 ml] heavy cream
1 lb [455 g] cheese (any combination of Monterey
Jack, Cheddar, Colby, fontina, or Gouda), shredded
4 Tbsp [55 g] salted butter, at room temperature
1 tsp garlic powder
16 slices square sourdough, whole-wheat, or other
sandwich loaf bread
8 slices mild, medium, or sharp Cheddar cheese
8 slices Monterey Jack or Colby Jack cheese
1) To make the mac ’n’ cheese: Bring a medium saucepan of generously salted water (so it tastes like seawater) to a boil over high heat. Add the pasta and stir immediately. Boil the pasta, stirring occasionally, just until al dente, 8 to 10 minutes or according to the package directions (the pasta should be tender but still chewy, not mushy). Drain the pasta in a colander and set aside.

2) While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper and set aside.

3) Put the empty pasta pan (no need to wash it) over low heat and add the butter. When the butter is melted, whisk in the flour mixture. Cook, whisking often, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute. Watch carefully so it does not burn.

4) Slowly whisk the milk and cream into the butter-flour mixture, combining well. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove from the heat. Add the cheese gradually while stirring constantly in one direction with a wooden spoon or silicone spatula. Stir until the cheese has melted into the sauce, then stir in the cooked pasta.

5) Line a 9-by-13-in [23-by-33‑cm] rimmed baking sheet with parchment paper (or aluminum foil, in a pinch). Coat the parchment paper with nonstick cooking spray, then pour the warm mac ’n’ cheese into the prepared baking sheet and spread evenly with a spatula. Coat another piece of parchment paper with cooking spray and place, oiled-side down, directly on the surface of the mac ’n’ cheese. Refrigerate until cool and firm, about 1 hour.

6) Heat a large cast-iron or nonstick skillet over medium-low heat.

7) In a small bowl, stir together the 4 Tbsp [55 g] butter and garlic powder until well blended. Set aside.

8) Remove the mac ’n’ cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut into eight equal pieces.

9) Spread ¾ tsp of the garlic butter on one side of each bread slice. Place half of the slices, butteredside down, on a clean cutting board. Top each with one slice of Cheddar, then one piece of the mac ’n’ cheese. (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac ’n’ cheese and then flipping it over onto a sandwich.) Place one slice of Jack on top of each. Finish with the remaining bread slices, buttered-side up.

10) Using a wide spatula, place as many sandwiches in the pan as will fit without crowding, cover, and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted, and the mac ’n’ cheese is heated through, about 4 minutes longer.

11) Cut the sandwiches in half, if desired, and serve. Repeat to cook the remaining sandwiches.

Grilled Cheese Kitchen

Text copyright © 2016 by Heidi Gibson and Nate Pollak.

Not Your Average Pancake Day.

Do something different this Pancake Day, go bigger than lemon & sugar.

Try your hand at a Dutch Baby Pancake!

Hand Made Baking - Dutch Baby Pancake
Copyright © 2014 by Kamran Siddiqi

 

SERVES 2 TO 4, DEPENDING ON THEIR HUNGER LEVEL

The very first time I heard about a Dutch baby pancake was on trash television. I’m not one to watch much television, but when I was a high school student, any excuse to procrasti­nate on studying was welcome. In the midst of the scripted hullaballoo on screen one evening, the characters enjoyed a Dutch baby pancake—a sweet, popover-like . . . well, pan­cake. It is simple and comes together quickly in a bowl (or in a blender, if you don’t mind noise in the morning). The batter isn’t sweet, so if you prefer a sweet pancake, add as much sugar as you’d like to the ingredients; I think 3 Tbsp should be sufficient to please any sweet tooth. It’s fantastic served as a normal pancake, with a dotting of butter and a thick lacing of amber maple syrup. Or try it with butter and jam, or eat it like a crêpe, with wedges of lemon and a dusting of confection­ers’ sugar.

3 large eggs, at room temperature

1/4 tsp fine-grain sea salt

1/2 cup/120 ml milk, at room temperature

1 1/2 tsp pure vanilla extract

1/2 cup/60 g all-purpose flour

Heaping 1 Tbsp granulated sugar

2 Tbsp unsalted butter

Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Put a large cast-iron skillet in the oven.

In a large bowl, whisk together the eggs and salt until they’re light in color. Whisk in the milk and vanilla. Vigorously whisk in the flour and sugar until all lumps are gone, about 20 seconds.

Carefully remove the cast-iron skillet from the oven. (Remember to put an oven mitt on before handling the hot pan—I’ve forgotten to do so, and it’s very painful!) Add the butter to the pan. Allow the butter to melt, and cajole it around and up the sides of the pan with a pastry brush (I prefer to use a heat-resistant silicone pastry brush to do this).

Pour the batter into the hot pan and return the pan to the oven.

Bake for 20 to 25 minutes, until the center is set and the edges are puffed and a lovely light golden brown.

Using a silicone spatula, remove the Dutch Baby from the pan and transfer it to a wire rack for 3 minutes. Immediately slice it up and dole it out.

Notes

For a quicker method, get out a blender to mix the batter; however, as I’ve mentioned in other recipes, I always find an excuse to avoid the clamor of powerful kitchen machinery early in the morning. If you do get lumps in your batter with the mixing method explained in this recipe, simply run everything through a sieve—lumps begone!

You don’t need a cast-iron skillet to make this recipe. You can simply use a 9-in/23-cm cake pan or a skillet with an ovenproof handle. If you’re using a cake pan, put it on a rimmed baking sheet to make transporting it in and out of the oven easy.

This recipe is from Hand Made Baking by Kamran Siddiqi.

Find him on Instagram Twitter!

Hand Made Baking

 

Copyright © 2014 by Kamran Siddiqi

Recipe for the Weekend |Mussels in Celery-Gueuze Cream

The weekend is HERE! Celebrate with a beer and these delicious beer based mussels from Andrea Slonecker & Christian DeBenedetti’s Beer Bites (THE perfect book for beer lovers everywhere!). 

Mussels in Celery-Gueuze Cream
© 2015 John Lee

Mussels In Celery-Gueuze Cream

Gueuze

First of all, gueuze, a copper-hued blend of young and aged lambic, the famous spontaneously fermented Belgian ale, is pronounced somewhere along the lines of “gherz” and “gooze” (go ahead, give it a try). Lemon-tart, musty, and minerally, with carbonation derived from the same process as Champagne, it’s one of the world’s most remarkable beer styles, and is astonishingly good with certain foods.

Once the most popular style in Brussels, gueuze is the product of ultra-traditional breweries that very nearly disappeared completely in the 1960s. The war, and a century of rationalization and closures—and shifting popular tastes—had made gueuze seem an oddity instead of the vibrant, incredible beverage it really is. Desperate, area brewers started adding artificial sweeteners in a misguided plea for popular taste, which made the beers, well, disgustingly ordinary.

Fortunately, there was one very, very important holdout. Jean Pierre Van Roy, of Brasserie Cantillon, founded in the Anderlecht neighbor­hood of Brussels in 1900, persisted in making uncompromising lambics according to the old, unsweetened ways, turning his little family brewery into a Brus sels tourist attraction (Le Musée Bruxellois de la Gueuze) and expanding his family, which still runs the brewery together, led by his affable son Jean.

And what to eat with a great gueuze like Can­tillon’s? A bowl of steaming mussels is one of the most appetizing, satisfying dishes imaginable, smelling of the sea and aromatic herbs and vegetables, and the joy of the crusty bread you must have at the ready for dipping. It’s also the national dish of Belgium, available . . . everywhere. The acidity of the beer really pops in the broth, and the faint bitterness—very faint—works in tandem with the mineral notes of the mussels and the fragrance of celery and thyme. The beer’s tight, light carbonation has a mouth-cleansing aspect, and overall the effect is, like Cantillon, magical.

Serves 4 to 6

4 Tbsp/55 G Unsalted Butter

4 Celery Stalks, Thinly Sliced On The Diagonal

2 Large Shallots, Thinly Sliced

4 Garlic Cloves, Thinly Sliced

4 Fresh Thyme Sprigs

½ Tsp Freshly Ground White Pepper

1 Cup/240 Ml Gueuze Beer

½ Cup/120 Ml Heavy Cream

Fine Sea Salt

2 Lb/910 G Prince Edward Island Mussels, Scrubbed Well And Debearded

3 Tbsp Coarsely Chopped Fresh Parsley

Artisan French Bread For Serving

  1. Melt the butter over medium-low heat in a large Dutch oven. When the foam subsides, add the celery, shallots, garlic, thyme, and pepper and cook, stirring occasionally, until the vegetables are soft but not brown, about 5 minutes.
  2. Add the beer, cream, and a big pinch of salt. Raise the heat to high to bring the mixture to a boil. Add the mussels to the pot and toss to coat them in the broth. Cover the pot tightly and steam until the mussels open, about 3 minutes. Remove the lid and stir in the parsley. (Discard any mussels that fail to open.)
  3. Taste the broth and adjust the seasoning. Serve the mussels directly from the pot at the table, ladling a good amount of broth into each bowl. Pass plenty of bread for dipping.

Our recommended brews:

Oude Gueuze CANTILLON / Golden Blend DRIE FONTEINEN / À l’Ancienne GUEUZERIE TILQUIN / Oude Gueuze DE CAM / Gueuze GIRARDIN / Coolship Resurgam ALLAGASH

Beer Bites

Beer Bites by Christian DeBenedetti and Andrea Slonecker.

Recipe for the Weekend |Roast Chicken with Fennel and Orange

From a leading voice of the new generation of young Jewish cooks who are reworking the food of their forebears, this take on the cuisine of the diaspora pays homage to tradition while reflecting the values of the modern-day food movement. Author Leah Koenig shares 175 recipes showcasing handmade, seasonal, vegetable-forward dishes. Including, this subtle and sweet method for delicious roast chicken;

Roast Chicken with Fennel and Orange

Roast Chicken with Fennel and Orange
© 2015 by Sang An.

With just a few simple additions, regular roast chicken becomes extraordinary. This version slips sweet fennel and slices of bright orange—both popular ingredients among Mediterranean Jewish communities—under chicken thighs and legs to soften and soak up the juices while the bird roasts. The result is a super-flavorful meal in a pan: tender vegetables, caramelized citrus fruit, and a gorgeously browned bird scented with thyme.

SERVES 4 TO 6

2 TBSP EXTRA-VIRGIN OLIVE OIL, PLUS 1/4 CUP/60 ML

2 NAVEL ORANGES; 1 ZESTED AND JUICED, 1 CUT INTO 1/4-IN/6-MM SLICES

1 TBSP DRIED THYME

3 MEDIUM FENNEL BULBS, HALVED, CORED, AND CUT INTO

8 WEDGES EACH

2 SMALL YELLOW ONIONS, QUARTERED THROUGH THE ROOT

KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

4 LB/1.8 KG SKIN-ON CHICKEN LEGS AND THIGHS, TRIMMED OF

EXCESS FAT

  1. Preheat the oven to 425°F/220°C. In a medium bowl, whisk together the

2 Tbsp of the olive oil, orange zest and juice, and thyme.

  1. Arrange the fennel and onions evenly on the bottom of a roasting pan or on a large rimmed baking sheet, and top with a layer of orange slices. Drizzle with the remaining 1/4 cup/60 ml oil and season with salt and pepper.
  2. Sprinkle the chicken pieces with salt and pepper, then dip them into the oil–orange mixture, turning to coat. Arrange the chicken pieces, skin-side up, on top of the fennel and orange and roast for 30 minutes. Spoon the pan drippings over the chicken, then continue roasting until the skin is browned and an instant-read thermometer inserted into the thickest part of one of the thighs reaches 165°F/75°C, 25 to 30 minutes more. Transfer the chicken to a platter with the roasted fennel, onions, and orange, and drizzle with the pan juices. Serve hot.

Modern Jewish Cooking

Modern Jewish Cooking

Recipes & Customs for Todays Kitchen

Leah Koenig, photographs by Sang An

 

 

 

 

Recipe for the Weekend | Lemony Strawberry-Rhubarb Cobbler

Try your hand at this tantalizing Lemony Strawberry-Rhubarb Cobbler from Nicole Franzen’s new book Sweet & Tart. 

Sweet & Tart
© 2015 by Nicole Franzen

Start to finish: 1 hour

Hands-on time: 30 minutes

My mother-in-law, Mary Snyder, makes the most memorable rhubarb pie I’ve ever eaten. Since I can’t compete with her most excellent pie, I have set my sights on making rhubarb cobbler. It’s a little easier and less time consuming to prepare, and if you’ve never tasted Mary’s rhubarb pie, you might think this cobbler is the best rhubarb dessert in the world.

12 oz [340 g] rhubarb, stalks halved lengthwise and diced

3 cups [360 g] strawberries, sliced

1 cup [200 g] granulated sugar, plus 3 Tbsp 1⁄2 cup [100 g] firmly packed light brown sugar

4 Tbsp cornstarch

1⁄2 tsp kosher salt

Zest of 2 lemons, plus 1 Tbsp fresh lemon juice

2 cups [240 g] unbleached all‑purpose flour

1 Tbsp baking powder

1⁄2 cup [110 g] cold unsalted butter, cubed

3⁄4 cup [180 ml] buttermilk

1 large egg

2 Tbsp turbinado or granulated sugar (optional)

Whipped cream or vanilla ice cream for serving

Preheat the oven to 400°F [200°C]. Grease a 2-qt [2-L] baking pan.

Combine the rhubarb, strawberries, 1 cup [200 g] granulated sugar, brown sugar, cornstarch, 1⁄4 tsp of the salt, half of the lemon zest, and the lemon juice in a large bowl and toss together. Set aside.

Combine the flour, baking powder, butter, 3 Tbsp granulated sugar, remaining 1⁄4 tsp salt, and remaining zest in a medium bowl. Rub the mixture together with your thumb and forefinger in a snapping motion until the butter is blended together and no large lumps remain. Beat the buttermilk and egg with a fork in a small bowl. Pour it evenly over the flour mixture and mix with the fork until the dough just comes together. It should resemble loose biscuit dough.

Heap the fruit into the prepared baking pan. Scatter the dough evenly over the top, breaking it up with your fingers to make equal-size chunks. Sprinkle with the turbinado sugar (if using; it adds a bit of crunch).

Bake for about 35 minutes, or until the top is browned and the filling is bubbly. Let cool slightly and serve warm with whipped cream. The cobbler can be baked in the morning on the day it will be served and kept at room temperature for up to 8 hours, or covered, in the refrigerator for up to 2 days. If you’d like to serve it warm, reheat in a 350°F [180°C] oven for about 10 minutes.

SERVES 8

Sweet & Tart

Sweet and Tart by Carla Snyder, published by Chronicle Books (£12.99)

Recipe for the Weekend | EGGPLANT PARMESAN SUMMER SUPPER

Try your hand at a classic this weekend.

Feast
© Yunhee Kim

 

EGGPLANT PARMESAN SUMMER SUPPER

At first instinct, eggplant Parmesan is a winter meal, hearty and filling. But assuredly, if you’ve ever grown your own eggplant or bought them from the hands of the farmer who has, you will want to show them off at their peak. In-season summer eggplant almost entirely lacks the bitterness that older, off-season eggplants can have. Put them front and centre in one of the most satisfying of all meals.

When you fry eggplant on the stove top, each piece soaks up a tremendous amount of oil. Eggplant roasted in the oven while the sauce simmers is lighter and faster, and there’s less mess to clean up when guests arrive. Serve your feast outside under a tree, with a big pile of angel hair pasta, sparkling Lambrusco, and green salad—an instant portal to Italian villa life.

Like most dishes with red sauce, eggplant Parm gets better the second night, and more so on the third. If you’re lucky enough to have any leftovers, pile them on rosemary focaccia rolls for a decadent, if messy, sandwich.

SERVES 6

  • 3 balls fresh mozzarella cheese
  • 2 large eggplants (about 3 lb/1.4 kg), cut into ½-in/12-mm slices (see Cook’s Note)
  • Extra-virgin olive oil for brushing
  • Sea salt and freshly ground black pepper

MARINARA SAUCE

  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves, smashed or minced
  • Generous pinch of red pepper flakes
  • Two 28-oz/800-g cans San Marzano or plum tomatoes in juice
  • Sea salt
  • 1 sprig fresh basil (optional)
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 tbsp unsalted butter, plus more as needed
  • ¾ cup/90 g freshly grated Parmigiano-Reggiano cheese
  • 1 lb/455 g capellini or angel hair pasta

1. Thinly slice the mozzarella and lay on a paper towel–lined baking sheet to drain while you prepare the rest of the ingredients. Preheat the oven to 375°/190°C/gas 5.

2. Lightly brush both sides of the eggplant slices with olive oil, season with salt and black pepper, and spread out on two baking sheets. Roast until soft and golden brown, about 35 minutes, flipping with tongs halfway through cooking.

To make the Marinara Sauce:
3. Heat the olive oil in a large pot over medium heat. Add the garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomatoes and their juices, passing them through clean hands on the way to the pot to crush and swish them. Add ½ tsp salt (use a light hand if your tomatoes are pre-salted), basil (if using), and bay leaf and reduce the heat to medium-low. Gently simmer until the sauce thickens, about 30 minutes, crushing the tomatoes further with a wooden spoon to help them break down. Taste and add another ¼ salt and pepper if needed and stir to combine. Remove and discard the basil and bay leaf.

4. Purée the whole thing together with an immersion blender until smooth. Stir in the butter to soften the acidity of the tomatoes. Taste and add more butter as needed. You should have about 5 cups/1.2 L of sauce.

5. When the eggplant is finished roasting, raise the oven temperature to 400°F/200°C/gas 6.

6. Spoon about 1¼ cups/300 ml of the tomato sauce into a 9-by-13-in/23-by-33-cm baking dish and spread it to cover the bottom. Layer in about half the eggplant and sprinkle with one-third of the Parmigiano-Reggiano, eyeballing the ingredients to create even layers—exact amounts aren’t so important. Top with half of the mozzarella slices. Spoon over a generous 1 cup/240 ml or so of sauce, followed by a second layer of eggplant, another third of the Parmigiano-Reggiano, and the remaining mozzarella. Sprinkle on the remaining third of the Parmigiano-Reggiano cheese. Bake until golden and bubbly, about 35 minutes.

7. Remove from the oven and let cool about 15 minutes. Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta to the boiling water and cook until al dente, about 2 minutes. Warm the remaining marinara sauce over low heat. Drain the pasta and toss with the marinara sauce.

8. Serve the eggplant Parmesan warm with the angel hair pasta.

COOK’S NOTE:

How an eggplant tastes to you is entirely dependent on if you’re eating it in season, how many days it’s been off the plant, and whether or not bitter is a pleasing flavour to you. I neither peel nor salt my eggplant, particularly when it’s very fresh. But when in doubt, peel and generously salt the slices and set them aside in a colander or on paper towels to drain, about 15 minutes. Rinse and pat dry before roasting.

 

Feast

Feast by Sarah Copeland, published by Chronicle Books

IMAGE: © Yunhee Kim

 

#FiveYearsOfBooks | Top Five Food & Drink Books

ACB_5yearlogo_long

I Love Macarons
I Love Macarons Hisako Ogita Chronicle Books

An oldie but a goodie! We still LOVE macarons and this I Love Macarons by Hisako Ogita is a superb way to launch our Top 5 Food & Drink List!

I Love Macarons is a step-by-step guide to making macarons, with accompanying photographs. Hisako Ogita offers up recipes for making superb macarons at home.

Eat Pretty
Eat Pretty
Nutrition for Beauty, Inside and Out
Jolene Hart
Chronicle Books

Eat Pretty, the foodie revolution has, without a doubt, earned its place on our Top 5 Food & Drink list.

Beauty nutrition is the fastest rising beauty trend around the world. Eat Pretty simplifies the latest science and presents a user-friendly program for gorgeous looks, at any age. Nutrition buzzwords like antioxidants, biotin and omega-3s are explained alongside more than 100 everyday foods, each paired with their specific beauty-boosting benefits: celery for skin hydration, red peppers for sun defence, nutmeg for beauty sleep and kale for bright eyes, to name a few. Charts, lists and immediately actionable bullet points, plus 20 recipes, make for a delicious and infinitely useful package.

Home Made Summer
Home Made Summer
Yvette van Boven, photographs by Oof Verschurem
Abrams

Our favourite Dutch Foodie Yvette Van Boven’s Home Made Summer is an office favourite. It’s seasonal recipes and amazing photography have captured our hearts. Home Made Summer adds a touch of sunshine to our Top 5 Food & Drink titles.

Inspired by her childhood in Ireland and her frequent sojourns in France, Yvette van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients such as freshly picked apples and berries, as well as delicate summer lettuces and fresh herbs, Yvette presents recipes for Breakfast, Brunch & Lunch, Snacks, Beverages, Appetizers and Dessert. The book includes savoury baked goods perfect for a weekend morning with friends, light salads to enjoy on a warm summer evening and hearty dinners that celebrate great flavour.

The Forest Feast
Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods, The
Erin Gleeson, illustrated by Erin Gleeson
Abrams

From her cabin in the forest, Erin Gleeson created one of our favourite cookbooks of all time. Adorned with wonderful watercolours and filled with mouth watering recipes. We aren’t sure whats NOT to love about The Forest Feast.

Talented artist and professional food photographer Erin Gleeson began her blog, The Forest Feast, in 2011 to document the beauty and simplicity of vegetarian food. Her recipes contain very few ingredients (less than 5 in many cases) and are notable for their simplicity and creative flavours.

Tartine Bread
Tartine Bread
Chad Robertson
Chronicle Books

Bread baking at its finest. Tartine Bread is a superstar in our Food & Drink list, with good reason; Chad Robertson is one of the most celebrated bread makers in the United States!

Tartine Bread is a master formula for basic bread with many variations forming the backbone of the book, which also includes yeasted breads and recipes for sweet and savoury foods made with days-old bread.

This delicious cookbook is a must have for bread bakers everywhere.

What is your idea of Foodie Heaven? Send us your favourite cookbooks. #FiveYearsOfBooks