A Beautiful Mess: Weekday Weekend | RECIPE

9781452154718_3D

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.


weekday_toasts_v1_hero 2

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.


weekend_toasts_v1_hero 2

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

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.

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

Recipe for the Weekend | Mac and Smoked Gouda

Picture this, it is Monday night and you really want Mac and Cheese for dinner, but who has time to make Mac and Cheese on a Monday? All that washing-up? No thank you. Now, what if I told you, you could make Mac and Smoked Gouda with Swiss Chard and Horseradish Crumbs in one pan. Yup, one pan. That can mean only one thing, Carla Snyder is back with a brand new cookbook: One Pan, Two Plates: Vegetarian Suppers, the cookbook to solve your mid-week meals (and mess).

Now, go forth and fill that mac and cheese hole!

One-Pan-Two-Plates-Veg_Mac-and-Smoked-Gouda
Photographs copyright © 2016 by Jody Horton.

Mac and Smoked Gouda with Swiss Chard and Horseradish Crumbs

START TO FINISH 40 minutes

HANDS-ON TIME 20 minutes

Serves 2

Oh, mac and cheese, how many ways do we love thee? In this rendition, we foster mac’s smoky side with smoked Gouda and pique his spicy side with horseradish-laced crunchy saltines. To make things even better, you don’t have to boil the pasta. It cooks right in the sauce. Genius.

4 Tbsp [55 g] unsalted butter, plus 1 Tbsp melted

1 onion, minced

1 bunch Swiss chard, tough stems discarded, coarsely chopped

Kosher salt and freshly ground black pepper

2 Tbsp all-purpose flour

1 cup [240 ml] milk

1/2 cup [120 ml] half-and-half

1 tsp Dijon mustard

1 1/2 cups [120 g] shredded smoked Gouda

1 1/2 cups [360 ml] vegetable broth

6 oz [170 g] elbow macaroni

10 saltines, crushed

2 tsp prepared horseradish

dots

  1. Preheat the oven to 400°F [200°C].
  1. Heat a 12-in [30.5-cm] oven-safe skillet over medium-high heat, and melt the 4 Tbsp [55 g] butter. When the butter sizzles, add the onion and sauté until it softens, about 2 minutes. Add the Swiss chard, 1/2 tsp salt, and a few grinds of pepper and sauté until the chard leaves wilt, about 3 minutes.
  1. Add the flour to the pan and cook, stirring, about 1 minute. Add the milk, half-and-half, and mustard and cook, stirring and scraping up any flour that may be stuck to the bottom of the pan, until the sauce thickens, about 3 minutes. Add the Gouda and cook, stirring, until the cheese melts, about 1 minute. Add the vegetable broth and macaroni, pressing down to make sure the pasta is submerged in the liquid. Cover the pan with aluminum foil or an oven-safe lid, transfer to the oven, and bake until the pasta is tender, about 20 minutes.
  1. Meanwhile, in a small bowl, stir together the saltines, horseradish, and 1 Tbsp melted butter.
  1. Remove the pasta from the oven, remove the foil, and sprinkle the saltine mixture over the top. Carefully move the oven rack to the second highest position and preheat the broiler. Broil until the topping is browned, about 2 minutes.
  1. Scoop the pasta into heated bowls. Serve hot. (Or, if you want it to stay really hot, just place the pan on the table and eat with two forks like my husband and I do.)

It’s that easy: It would be so simple to sub out just about any cheese in your fridge for the smoked Gouda. The important thing is that it’s good cheese (no low-fat versions need apply). Try using white Cheddar, Gruyère, Jarlsberg, or go ahead and toss some Parmesan in the mix for good measure.

Extra hungry?

It’s not likely you’ll need any more food with this meal, but if you’re looking for something to serve on the side, add some crispy, cold dill pickle spears. The sour flavor is a great contrast with the richness of this dish. In the glass: An off-dry Riesling from Jacob’s Creek works perfectly with the rich and smoky cheese.

One Pan, Two Plates: Vegetarian Suppers

 

 

Recipe from One Pan, Two Plates: Vegetarian Suppers

Text copyright © 2016 by Carla Snyder.
Photographs copyright © 2016 by Jody Horton.

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.

Recipe For the Weekend | Halloween Treats!

Whether you love or hate Halloween, these spooky brownies from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations are definitely more TREAT than TRICK!

To be baked in or out of costume and enjoyed by EVERYONE!

Halloween Brownies
© 2014 Brian Kennedy

Milk Chocolate Malted Brownies with Chocolate Ganache

Yield: 36 to 48 mini brownies

Apologies are in order. We gilded the lily. It was inevitable. We took a sublime brownie—a brownie that is impeccable and delicious in its own right—cut it into bite-size squares, and drenched it in chocolate. For those of you keeping score at home, the base of this brownie is actually a variation of our classic brownie layered with milk chocolate and malt powder (it contrasts beautifully with the dark chocolate shell). Then, we committed the ultimate sacrilege. We went a little cutesy in décor.

We blame Halloween. A Baked chocolate-glazed brownie is pure heaven, but a Baked chocolate-glazed brownie with a hand-piped pumpkin on top is heaven on a roller coaster.

Baked Note

There is no wrong way to decorate these brownies. While we provide instructions for replicating our favorite Halloween icons, we know that decorating time is a luxury we don’t always have. Don’t worry—these brownies are just as tasty, and just as attractive, topped with a few tablespoons of chocolate, orange, or white sprinkles or nonpareils as soon as you finish pouring the ganache. (The sprinkles and nonpareils will stick to the chocolate better while it is still “wet.”)

Ingredients:

For the Brownies

1¼ cups (160 g) all-purpose

flour

½ cup (70 g) malted milk

powder

1 tablespoon unsweetened

cocoa powder

½ teaspoon kosher salt

6 ounces (170 g) milk

chocolate (40 to 60% cacao), coarsely chopped

4 ounces (115 g) dark chocolate (60 to 72% cacao), coarsely chopped

6 ounces (1½ sticks/170 g) unsalted butter, cut into

1-inch (2.5-cm) cubes, plus more for the pan

1 cup (200 g) granulated sugar

½ cup (110 g) firmly packed light brown sugar

5 large eggs, at room temperature

2 teaspoons pure vanilla extract

For the Chocolate Ganache

6 ounces (170 g) dark chocolate (60 to 72% cacao), coarsely chopped

½ cup (120 ml) heavy cream

For the Royal Icing

3 to 4 cups (340 to 450 g)

confectioners’ sugar, sifted

2 large egg whites

1 teaspoon fresh lemon juice

Blue, yellow, red, and black

food dyes or gels (optional)

Make the Brownies

1 Preheat the oven to 350°F (175°C) and position a rack in the center. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch (23-by-33-cm) pan. Line the bottom with a sheet of parchment paper so that it overhangs about 1 inch (2.5 cm) on the long sides of the pan, and butter the parchment.

2 In a medium bowl, whisk together the flour, malted milk powder, cocoa, and salt.

3 Place both chocolates and the butter in a large heatproof bowl and set it over a saucepan of simmering water (double-boiler method, see page 19), stirring occasionally, until the chocolate and butter are completely melted, smooth, and combined. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature.

4 Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5 Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6 Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few

moist crumbs sticking to it, about 30 minutes. Remove from the oven, place the pan on a cooling rack, and let the brownies cool completely.

Make the Chocolate Ganache

1 Place the chopped chocolate in a medium heatproof bowl. Place the cream in a saucepan over medium heat and heat just until bubbles form around the edge of the pan. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth. Pour the warm chocolate ganache over the cooled brownies in the pan and use an offset spatula to spread it into an even layer. Allow the ganache to sit for about 10 minutes, then refrigerate for another 15 minutes to set completely.

2 Using a small paring knife, release the brownies from the sides of the pan and pull straight up on the parchment to remove them from the pan, then place the brownies onto a cutting board and remove the parchment. Place the brownies in the freezer for 30 minutes (this will make them easier to cut). Run a chef’s knife under hot water, wipe dry, and cut the brownies into 36 to 48 bite-size pieces (or smaller—these brownies are rich).

Make the Royal Icing

1 In a medium bowl, whisk together 3 cups (340 g) confectioners’ sugar, the egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a thick glaze.

If it is too thin, add more powdered sugar, a few tablespoons at a time, until it is thick enough to hold its shape when piped. Divide the icing into four bowls. Royal icing will begin to harden when exposed to air. If you are not using a particular color, make sure to cover the bowl tightly with plastic wrap or place the icing in a pastry bag and cover the tip.

2 Leave one bowl white for skulls and ghosts. In another bowl, create a black icing (about 8 drops of black gel or 2 drops each of blue, yellow, and red dye) for outlines and eyes. In the other two bowls, we recommend mixing orange for pumpkins and green for embellishments (green eyes are spooky). Put each color in its own pastry bag fitted with the smallest tip. (Pastry bags provide more control, but, if needed, you can fill four zip-tight plastic bags and cut a small corner from the bottom of each.) In essence, you want to pipe and fill all of your base layers first, then go back and add your final embellishments. (It is more difficult to decorate each brownie from start to finish.)

3 For skulls and ghosts: Pipe on the shapes of skulls or ghosts in white and allow them to harden for a few minutes (see photo 1). Then fill them in completely (see photo 2). Gently pipe final embellishments (eyes, mouths, etc.) directly on top of the white icing with any other color you like (see photos 3 and 4).

4 For pumpkins: Pipe on the shape of the pumpkins (not the stem) in orange and allow to harden for a few minutes (see photo 1), then fill them in completely. Gently pipe on the stem in green.

5 Allow the icing to harden completely before serving.

how to store

The brownies will keep, tightly covered with plastic wrap, at room temperature for up to 4 days.

Baked Occasions

Recipe for the Weekend|Tomato Confit

Add a touch of Californian sunshine to your autumn with this delicious new cookbook from Chronicle Books; Gjelina.

Gjelina is Los Angeles’s most talked-about restaurant for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. The Gjelina cookbook features 125 of the restaurants rustic and utterly delicious dishes that have had fans clamoring for a table since it burst onto the scene. Do you love Ottolenghi’s Plenty? Then this is the cookbook for you!

Try out the sumptuous recipe for Tomato Confit!

TomatoConfit_May09_0338
© 2015 by Michael Graydon and Nikole Herriott.

 

Tomato Confit

MAKES 2 CUPS [520 G] / These preserved tomatoes are amazingly versatile. We cook with them all year-round.

When fresh tomatoes are out of season, canned San Marzano tomatoes can be prepared in the same way, adding depth of flavor and complexity to an ingredient that can otherwise taste ordinary. Be sure to use the tomato oil on anything that tastes better with a little olive oil and tomato, which is just about everything.

3 lb [1.4 kg] tomatoes, such as Roma or Early Girl

Kosher salt

10 garlic cloves, smashed

10 fresh thyme sprigs

1 Tbsp dried oregano

Pinch of crushed red pepper flakes

2 cups [480 ml] extra-virgin olive oil, plus more as needed

Preheat the oven to 250°F [120°C]. Bring a large pot of water to boil over high heat. Prepare an ice-water bath by filling a large bowl with ice water.

Use a paring knife to score a small X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds, and immediately transfer them to the ice-water bath. Work in batches, if necessary, until all the tomatoes have been blanched.

Tomato Confit from Gjelina
© 2015 by Michael Graydon and Nikole Herriott.

When the tomatoes are cool, remove them from the water. With a sharp paring knife, peel the skin from the tomatoes; it should slip off easily. Cut the tomatoes into halves or quarters, depending on size, and gently pull the seeds out with your fingers. The tomatoes do not need to be perfectly seedless, but do your best to clean them so just the tomato flesh remains.

Place the tomatoes in a shallow baking dish or roasting pan and season with salt. Scatter the garlic, thyme, oregano, and red pepper flakes over the tomatoes. Pour the olive oil over all. Bake until the tomatoes are shriveled and browned around the edges, 3 to 4 hours. Turn them and move them around occasionally while baking so that the tomatoes closest to the edge of the pan don’t burn. Remove from the oven and let cool to room temperature.

Store in an airtight container in the refrigerator for up to 1 month, completely covered with olive oil to prevent air from reaching them.

Gjelina is out next week, pre-order your copy NOW!

Gjelina

Gjelina: California Cooking from Venice Beach

Travis Lett, photographs by Michael Graydon and Nikole Herriott

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 | Hey There, Dumpling!

Now everyone can make dumplings!

 

SZECHUAN WONTONS IN CHILE OIL

MAKES ABOUT 45 DUMPLINGS

These slippery little suckers are lip smacking! This is one of those dishes that you crave at Szechuan restaurants, and now you can make it at home. Wear a bib or take your shirt off for these. I can never manage to keep the garlicky and numbingly spicy sauce from dripping onto my clothes while I’m shoveling these into my mouth.

FOR THE CHUNKY CHILE OIL:

1 tablespoon Szechuan peppercorns, toasted

1 teaspoon fennel seeds, toasted

¾ cup (180 ml) peanut oil

¼ cup (60 ml) coconut oil

¼ cup (10 g) finely chopped dried Chinese red chiles

2 garlic cloves, peeled and smashed

Kosher salt

FOR THE DUMPLINGS:

1 pound (455 g) fatty (80/20) ground pork

1 large egg, beaten

1 tablespoon Shaoxing wine

1 teaspoon sesame oil

½ teaspoon kosher salt

¼ teaspoon grated fresh ginger

¼ cup (60 ml) Chicken Consommé or canned lowersodium chicken broth

1 (1-pound/455-g) package round dumpling wrappers

  1. Make the chile oil: Coarsely grind the peppercorns and fennel using a mortar and pestle or spice grinder. Heat the peanut and coconut oils in a small saucepan over medium heat until hot but not smoking. Add the chiles, garlic, and peppercorn mixture. As soon as the chiles turn a darker shade of red, remove the pan from the heat. Let the oil cool completely, then season with salt to taste. The oil can be refrigerated in an airtight container for up to 2 weeks. Bring to room temperature before using.
  1. Make the dumplings: In a large bowl, combine the pork, egg, wine, sesame oil, salt, and ginger. Use your hands to work all the ingredients together until well-mixed. It’s best to use your hands because you can get everything incorporated into the meat without making the pieces of meat too small. Add the consommé and fold it in with your hands until just incorporated.
  2. If you have time, cover and refrigerate the filling until nice and cold, up to 2 days. The filling will be easier to spoon into your wrappers when it’s chilled.
  3. When you’re ready to cook, follow the wrapping instructions, using the tortellini fold. Boil the dumplings in salted water until the skins wrinkle and the filling cooks through, about 6 minutes. Drain and immediately transfer to a large bowl and add the chile oil. Gently toss until the dumplings are well-coated. Divide among serving dishes and pour the chile oil from the bowl on top.

Fold explanation

Tip 1: If you’re serving these to guests with different levels of heat tolerance, pass the chile oil at the table instead. That way, everyone can get the dose they want.

Tip 2: The chile oil is also amazing on top of noodles, eggs, or anything else that you want to kick up a notch. Just be ready to sweat!

Hey There, Dumpling(3)