House & Home http://houseandhome.com/rss/feeds/food en Momofuku's Compost Cookies Recipe http://houseandhome.com/food/recipes/momofukus-compost-cookies-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/cookies-compost-OnlineTV258.jpg" alt="Momofuku&#039;s Compost Cookies Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p><strong>Graham Crust</strong><br />1-1/2 cups graham cracker crumbs<br />1/4 cup dry milk powder<br />2 tbsp granulated sugar<br />3/4 tsp kosher salt</p> <p><strong>Cookies</strong><br />1/4 cup heavy cream<br />1/2 stick unsalted butter (4 tbsp), melted<br />1-1/3 cups bread flour (you may use AP flour instead if you don't have it on hand)<br />1/2 tsp baking powder<br />1/4 tsp baking soda<br />1 tsp kosher salt<br />2 sticks unsalted butter, softened (1/2 cup each)<br />1 cup granulated sugar<br />2/3 cup tightly packed dark brown sugar<br />1 tbsp corn syrup<br />1 egg<br />1/2 tsp vanilla extract<br />3/4 cup mini chocolate chips<br />1 cup peanut butter chips<br />1/2 cup of graham crust (see above)<br />1/3 cup old-fashioned rolled oats<br />2-1/2 tsp ground coffee<br />2 cups plain potato chips<br />1 cup mini pretzels</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Graham Crust</strong></p> <p><strong>Step 1:</strong> Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.</p> <p><strong>Step 2:</strong> Whisk the cream and melted butter together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn't, it's not moist enough, so add another 1 tbsp or so of melted butter. Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.</p> <p><strong>Cookies</strong></p> <p><strong>Step 1:</strong> Line baking sheets with parchment paper or silicone baking mats. Place baking sheets in the refrigerator to cool.</p> <p><strong>Step 2:</strong> In a large bowl, whisk flour, baking powder, baking soda and salt together. Set aside.</p> <p><strong>Step 3:</strong> In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl.</p> <p><strong>Step 4:</strong> Add in the egg and vanilla extract and beat for 7-8 minutes.</p> <p><strong>Step 5:</strong> Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.</p> <p><strong>Step 6:</strong> Still on low speed, add the chocolate chips, peanut butter chips, graham crust, oats and ground coffee, and mix for 30 seconds. Then add the potato chips and pretzels until just incorporated.</p> <p><strong>Step 7:</strong> Using a medium sized cookie scoop, portion out dough onto your prepared and cooled baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.</p> <p><strong>Step 8:</strong> Heat oven to 375°F. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 17 minutes. They should be faintly brown on the edges but still yellow in the centre. Give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 1 week or up to 1 month in a freezer.</p> <p>Watch Lynda Reeves demonstrate this recipe on <a href="http://houseandhome.com/tv/segment/lynda-reeves-favourite-holiday-cookies">Online TV</a>.</p> </div> <p><a href="http://houseandhome.com/food/recipes/momofukus-compost-cookies-recipe" target="_blank">read more</a></p> Food & Entertaining Food Chocolate Christina Tosi Compost Cookies Cookies cookies Dessert Holiday Cookies Holiday Recipes Lynda Reeves Momofuku Momofuku Milk Bar Snack Christmas Winter Christina Tosi Tue, 18 Nov 2014 13:52:48 +0000 gmcauley 2810866-1416427726 at http://houseandhome.com Recipes From Top Cookbooks http://houseandhome.com/food/food-entertaining/recipes-2014s-top-cookbooks <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/articles/12/620x524-TOP-foodnews-menus.jpg" alt="Recipes From Top Cookbooks - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <p><a href="http://houseandhome.com/food/food-entertaining/recipes-2014s-top-cookbooks" target="_blank">read more</a></p> Food & Entertaining Food Cookbooks Food News recipes House & Home Wed, 12 Nov 2014 04:00:00 +0000 gmcauley 2810296-1416500735 at http://houseandhome.com Chocolate Sesame Seed Cake Recipe http://houseandhome.com/food/recipes/chocolate-sesame-seed-cake-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/dessert-cake-SugarRush-ClarksonPotter-JohnnyIuzziniandMichaelSpainSmith.jpg" alt="Chocolate Sesame Seed Cake Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 10 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>3/4 cup (1-1/2 sticks) cold unsalted butter, diced, plus more for the pan<br />1/3 cup dark cocoa powder, plus more for the pan<br />3/4 cup sugar<br />2 large eggs, at room temperature<br />1 cup all-purpose flour<br />3/4 cup cake flour<br />1 tbsp baking powder<br />3/4 tsp baking soda<br />3/4 tsp kosher salt<br />Grated zest of 1 ruby grapefruit<br />1/2 tsp lemon extract<br />1/2 tsp vanilla extract<br />1/4 cup fresh ruby grapefruit juice<br />1/4 cup buttermilk, at room temperature<br />1/4 cup sesame seeds, toasted*</p> <p>* Toasting nuts and seeds in the oven is key in coaxing the most possible flavour from them. I prefer to toast them until very dark brown, intensifying the flavour, but I always watch them closely. There is a fine line between well toasted and burned. To toast nuts and seeds, spread them out in an even layer on a baking sheet and roast in a 350°F oven, shaking the pan several times to turn the nuts, for 12-15 minutes, until deep golden brown, depending on the size and fat content. Cool completely before using.</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Preheat the oven to 375°F. Grease a 9" round cake pan and dust lightly with cocoa powder, tapping out the excess.</p> <p><strong>Step 2:</strong> Put the 3/4 cup butter and the sugar into a standing mixer bowl and toss together to coat the butter. Attach the paddle and bowl to the mixer and beat the butter and sugar on low speed until a light paste forms, about 5 minutes. Add the eggs, one at a time, mixing well and scraping down the bowl with a rubber spatula between additions.</p> <p><strong>Step 3:</strong> Meanwhile, sift together the all-purpose flour, cake flour, 1/3 cup cocoa powder, baking powder, and baking soda into a bowl; sprinkle the salt evenly over the top.</p> <p><strong>Step 4:</strong> Stir the zest and extracts into the grapefruit juice.</p> <p><strong>Step 5:</strong> On low speed, add the dry ingredients to the butter in 3 additions, beginning and ending with the dry and alternating with the buttermilk and grapefruit juice. Stop the mixer several times and scrape down the bowl. Mix until just combined; add the sesame seeds and mix briefly to distribute them.</p> <p><strong>Step 6:</strong> Transfer the batter to the prepared pan, smooth the top with a spatula, and tap the pan several times on the counter to settle the batter and release any air bubbles. Bake in the centre of the oven for about 40 minutes, until the sides begin to pull away from the pan, the top is firm to the touch, and a cake tester inserted into the centre comes out clean.</p> <p><strong>Step 7:</strong> Cool the cake in the pan for 10 minutes before inverting onto a rack to cool completely.</p> <p>Makes one 9" cake</p> <p>Reprinted with permission from Johnny Iuzzini &amp; Wes Martin's <a href="http://penguinrandomhouse.ca/books/220202/sugar-rush#9780770433703"><em>Sugar Rush</em></a> (2014 Clarkson Potter).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-sugar-rush"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/SugarRush.jpg" alt="" title="" class="image image-_original " width="225" height="284" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/chocolate-sesame-seed-cake-recipe" target="_blank">read more</a></p> Food & Entertaining Food Chocolate Cake cake Chocolate Cake cookbook Dessert Dessert Jean-Georges New York City recipe Restaurant Sugar Rush Johnny Iuzzini &amp; Wes Martin Sat, 01 Nov 2014 22:00:00 +0000 gmcauley 2810196-1414879264 at http://houseandhome.com Recipes From Sugar Rush http://houseandhome.com/food/menus/recipes-sugar-rush <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/menus/12/topimage-SugarRush-620x524.jpg" alt="Recipes From Sugar Rush - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-chp-deck-long"> <p>Two desserts from the chef behind <a href="http://www.jean-georgesrestaurant.com/jean-georges/">Jean-Georges</a>.</p> </div> <div class="field field-type-nodereference field-field-chp-recipes"> <div class="field-items clearfix"> <div class="field-item odd"> <div class="item-list clearfix"><ul><li class="first"><a href="/food/recipes/caramelized-fruit-recipe">Caramelized Fruit Recipe</a></li> <li class="last"><a href="/food/recipes/chocolate-sesame-seed-cake-recipe">Chocolate Sesame Seed Cake Recipe</a></li> </ul></div> </div> </div> </div> <p><a href="http://houseandhome.com/food/menus/recipes-sugar-rush" target="_blank">read more</a></p> Food & Entertaining Food News Cookbooks Food cookbook Dessert Dessert Desserts Jean-Georges New York City recipes Restaurant Sugar Rush House & Home Sat, 01 Nov 2014 22:00:00 +0000 gmcauley 2810121-1416258222 at http://houseandhome.com Caramelized Fruit Recipe http://houseandhome.com/food/recipes/caramelized-fruit-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/dessert-bananas-SugarRush-ClarksonPotter-JohnnyIuzziniandMichaelSpainSmith.jpg" alt="Caramelized Fruit Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 4 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>1/4 cup sugar<br />1/4 tsp kosher salt<br />1 tbsp unsalted butter</p> <p>Choose any of the following:*<br />2 firm bananas, sliced 1/4" thick<br />1 mango, peeled and sliced<br />1/4 fresh pineapple, peeled, cored and cut into chunks<br />1 crisp apple, such as Granny Smith, peeled, cored and sliced<br />1 firm pear, peeled, cored and sliced<br />1 ripe quince, peeled, cored, and sliced</p> <p>* The firmer the fruit, such as apples or pears, the thinner the slices should be. Softer fruits like bananas or mangos should be cut at least 1/4" thick, as they break down more easily. You don't want the fruit to break down but rather soften slightly in the caramel.</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Put the sugar and salt in a dry skillet over medium-high heat; do not stir. Cook for about 3 minutes, until the sugar is melted, begins to brown, and the sugar gives off white smoke. Once the sugar is liquefied, occasionally roll and tilt the pan to evenly cook the sugar to a deep, dark honey colour. Add the butter and swirl to mix.</p> <p><strong>Step 2:</strong> Remove the pan from the heat, add the fruit, and, using a fork, toss to coat evenly in the caramel. The fruit can be used immediately or can be poured out onto a parchment-lined sheet pan to cool. Use a fork to separate the pieces into 1 thin layer.</p> <p>Reprinted with permission from Johnny Iuzzini &amp; Wes Martin's <a href="http://penguinrandomhouse.ca/books/220202/sugar-rush#9780770433703"><em>Sugar Rush</em></a> (2014 Clarkson Potter).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-sugar-rush"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/SugarRush.jpg" alt="" title="" class="image image-_original " width="225" height="284" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/caramelized-fruit-recipe" target="_blank">read more</a></p> Food & Entertaining Food Caramel Caramel Caramelized Fruit cookbook Dessert Dessert dessert Jean-Georges New York City recipe Restaurant Sugar Rush Johnny Iuzzini &amp; Wes Martin Sat, 01 Nov 2014 22:00:00 +0000 gmcauley 2810116-1414879235 at http://houseandhome.com Whole Grilled Fish With Toasted Fennel Oil Recipe http://houseandhome.com/food/recipes/whole-grilled-fish-toasted-fennel-oil-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/seafood-Prune-RandomHouse-EricWolfinger.jpg" alt="Whole Grilled Fish With Toasted Fennel Oil Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>Branzino, 1-1/2 lb. each, scaled and gutted<br />Fennel fronds<br />Lemon slices<br />Toasted Fennel Oil (see below)<br />Blended oil<br />Kosher salt and freshly ground black pepper</p> <p><strong>Toasted Fennel Oil</strong><br />1/2 cup fennel seeds<br />1/2 cup black peppercorns<br />8 cups blended oil<br />8 cups extra-virgin olive oil</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Rinse fish well under cold running water, and run your fingernail up in the cavity to break the bloody vein that runs along the spine. Rinse well. Drain fish well after you have rinsed them.</p> <p><strong>Step 2:</strong> Neatly dress each cavity with a few sprigs of fennel frond and a few very thinly sliced 1/2 moons of lemon. Brush both sides with blended oil and season well with salt and pepper from high up to rain down evenly.</p> <p><strong>Step 3:</strong> Grill on hot section of grill 4 minutes per side, cross-hatching at 2-minute intervals. Do not lift the fish before you have set a good initial mark on it or you will tear the skin.</p> <p><strong>Step 4:</strong> Set on large oval and spoon fennel seed oil (see below) generously over fish, stirring up the seeds from the bottom of the quart. Stick your finger up into the cavity to be sure you have cooked the fish long enough. It should be hot enough in there to make you quickly draw back your finger. Finish with lemon cheek and Maldon sea salt.</p> <p><strong>Toasted Fennel Oil</strong></p> <p><strong>Step 1:</strong> Cover the bottom of a large cast-iron skillet with fennel seeds and peppercorns.</p> <p><strong>Step 2:</strong> Over medium heat, shake and swirl the pan and warm the seeds through until fragrant and just barely starting to smoke.</p> <p><strong>Step 3:</strong> Immediately remove from heat and add 2 cups of the blended oil and 2 cups of olive oil, then evenly distribute the seeds and their oil among 5 clean quart containers.</p> <p><strong>Step 4:</strong> Top off each quart with equal parts blended and olive oil. Keeps in the refrigerator for a week.</p> <p>Reprinted with permission from Gabrielle Hamilton's <a href="http://penguinrandomhouse.ca/books/222522/prune#9780812994100"><em>Prune</em></a> (2014 Random House).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-prune"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/Prune.jpg" alt="" title="" class="image image-_original " width="225" height="291" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/whole-grilled-fish-toasted-fennel-oil-recipe" target="_blank">read more</a></p> Food & Entertaining Food Fish cookbook Dinner Dinner & Main Course Fennel Fish fish Gabrielle Hamilton New York City Prune recipe Restaurant Seafood Barbecue party Summer Gabrielle Hamilton Sat, 01 Nov 2014 22:00:00 +0000 gmcauley 2810106-1414879231 at http://houseandhome.com Recipes From Prune http://houseandhome.com/food/menus/recipes-prune <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/menus/12/topimage-Prune-620x524.jpg" alt="Recipes From Prune - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-chp-deck-long"> <p>Two dishes from a New York City chef.</p> </div> <div class="field field-type-nodereference field-field-chp-recipes"> <div class="field-items clearfix"> <div class="field-item odd"> <div class="item-list clearfix"><ul><li class="first"><a href="/food/recipes/mixed-coloured-carrots-recipe">Mixed Coloured Carrots Recipe</a></li> <li class="last"><a href="/food/recipes/whole-grilled-fish-toasted-fennel-oil-recipe">Whole Grilled Fish With Toasted Fennel Oil Recipe</a></li> </ul></div> </div> </div> </div> <p><a href="http://houseandhome.com/food/menus/recipes-prune" target="_blank">read more</a></p> Food & Entertaining Food News Cookbooks Food cookbook Dinner Dinner & Main Course Gabrielle Hamilton New York City Prune recipes Restaurant House & Home Sat, 01 Nov 2014 22:00:00 +0000 gmcauley 2810096-1416258163 at http://houseandhome.com Mixed Coloured Carrots Recipe http://houseandhome.com/food/recipes/mixed-coloured-carrots-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/vegetables-Prune-RandomHouse-EricWolfinger.jpg" alt="Mixed Coloured Carrots Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 4 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p><strong>Carrots</strong><br />2 lb. beautiful mixed colour carrots<br />Preserved Lemon Butter (see below)<br />Honeycomb<br />Maldon sea salt</p> <p><strong>Preserved Lemon Butter</strong><br />2 lb. butter, softened<br />8 Salt Preserved Lemons (see below)<br />1/2 cup rough chopped shallots<br />5 garlic cloves, coarsely chopped<br />1 cup fresh lemon juice<br />1 cup chopped basil</p> <p><strong>Salt Preserved Lemons</strong><br />48 lemons<br />3 lb. box kosher salt<br />Fresh lemon juice, at least a quart</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Carrots</strong></p> <p><strong>Step 1:</strong> Peel the carrots with Y-peeler. Long, fluid strokes — don't chisel away at them!</p> <p><strong>Step 2:</strong> Par-cook briefly in salted boiling water; drain gently through a perforated hotel pan, taking care that they don't get nicked and dented.</p> <p><strong>Step 3:</strong> We have nothing here but carrots and butter, so let's show we know how to work in a kitchen and take care of our ingredients.</p> <p><strong>Step 4:</strong> During service, keep a dinner napkin draped in your hot water bath and lift the carrots out at each order by using your napkin as a kind of gurney or stork's bundle. Turn them out into a shallow pan and roll them in a generous spoonful of preserved lemon butter (see below). Tip and slide the carrots right onto the plate without using a utensil. Arrange with your fingers into an organized casual pyramid.</p> <p><strong>Step 5:</strong> Cut a drippy, oozing tablet of honeycomb and set on top at the pass.</p> <p><strong>Step 6:</strong> A small pinch of Maldon to finish — be careful with the salt-sugar balance, keeping in mind the carrots themselves are sweet.</p> <p><strong>Preserved Lemon Butter</strong></p> <p><strong>Step 1:</strong> In a processor, grind shallots and garlic. Add lemon juice, then transfer mixture to a stand mixer.</p> <p><strong>Step 2:</strong> Remove collapsed flesh of preserved lemons (see below) and throw away. Only use the skin. Make sure to remove pith.</p> <p><strong>Step 3:</strong> Finely mince preserved lemon skin.</p> <p><strong>Step 4:</strong> Combine butter, garlic-shallot paste, minced preserved lemon and basil and mix using the paddle attachment until fully combined.</p> <p><strong>Salt Preserved Lemons</strong></p> <p><strong>Step 1:</strong> Cut the lemons almost all the way through into quarters, keeping them attached at the stem end.</p> <p><strong>Step 2:</strong> In the bottom of a 12-quart container, pour an even 1/2" bed of salt. Set the lemons into the salt, cut sides up and open, packing tight side by side. When you have nestled in one layer (1/4 of the lemons, give or take), pour salt heavily into all the open cavities of the lemons of the first layer.</p> <p><strong>Step 3:</strong> Set in another layer of lemons, in soldier rows, on top of the others. Again, cavities up and open. Really blanket them in salt after each layer. Pack all the lemons in the same way, then pour lemon juice over them at the end.</p> <p><strong>Step 4:</strong> Cover and store in the refrigerator, agitating occasionally for the first few weeks to moisten the lemons with the accumulating brine. The lemons need to eventually become submerged in this brine; if it doesn't cover them after one month, get in there with your hands and give them a little help. Add more fresh lemon juice if necessary.</p> <p>Reprinted with permission from Gabrielle Hamilton's <a href="http://penguinrandomhouse.ca/books/222522/prune#9780812994100"><em>Prune</em></a> (2014 Random House).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-prune"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/Prune.jpg" alt="" title="" class="image image-_original " width="225" height="291" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/mixed-coloured-carrots-recipe" target="_blank">read more</a></p> Food & Entertaining Food Carrot carrots cookbook Dinner Dinner & Main Course Gabrielle Hamilton New York City Prune recipe Restaurant Vegetables Fall Winter Gabrielle Hamilton Sat, 01 Nov 2014 22:00:00 +0000 gmcauley 2810091-1414879225 at http://houseandhome.com Recipes From Tartine http://houseandhome.com/food/menus/recipes-tartine <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/menus/12/topimage-Tartine-620x524_0.jpg" alt="Recipes From Tartine - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-chp-deck-long"> <p>Two sweet desserts from the San Francisco cafe.</p> </div> <div class="field field-type-nodereference field-field-chp-recipes"> <div class="field-items clearfix"> <div class="field-item odd"> <div class="item-list clearfix"><ul><li class="first"><a href="/food/recipes/tartines-peanut-butter-cookies-recipe">Tartine&#039;s Peanut Butter Cookies Recipe</a></li> <li class="last"><a href="/food/recipes/cherry-galettes-recipe">Cherry Galettes Recipe</a></li> </ul></div> </div> </div> </div> <p><a href="http://houseandhome.com/food/menus/recipes-tartine" target="_blank">read more</a></p> Food & Entertaining Food Chad Robertson cookbook Dessert Dessert Desserts pastry recipes Tartine Tartine Bakery House & Home Sun, 26 Oct 2014 22:00:54 +0000 gmcauley 2810261-1414428851 at http://houseandhome.com Cherry Galettes Recipe http://houseandhome.com/food/recipes/cherry-galettes-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/dessert-tarts-Tartine-ChronicleBooks.jpg" alt="Cherry Galettes Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 12 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p><strong>Dough</strong><br />2 cups unsalted butter, very cold<br />1 cup kefir cultured cream or crème fraîche<br />1-1/2 tsp fine sea salt<br />4-3⁄4 cups whole-grain Kamut flour</p> <p><strong>Filling</strong><br />6 cups sweet cherries, pitted<br />Juice of 1 lemon<br />1/4 cup granulated sugar</p> <p><strong>Egg Wash</strong><br />1 egg yolk<br />2 tbsp heavy cream<br />Turbinado or Demerara sugar</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> To make the dough, cut the butter into 1" cubes and chill in the freezer for 10 minutes. Combine the kefir cream and salt in a small bowl and freeze for 10 minutes.</p> <p><strong>Step 2:</strong> Spread the flour out onto your work surface into a rectangle about 1/3" deep. Scatter the chilled butter cubes over the flour. Toss a little of the flour over the butter so that your rolling pin won't stick, and then begin rolling the butter into the flour. When the butter starts flattening into long, thin pieces, use a bench scraper to scoop up the sides of the rectangle so that it is again the size you started with. Repeat the rolling and scraping three or four times; the dough will be a shaggy pile with visible ribbons of butter throughout.</p> <p><strong>Step 3:</strong> Make a well in the centre of the dry ingredients and pour all of the chilled kefir cream into the well. Using the bench scraper, scoop the sides of the dough onto the centre, cutting the cultured cream into the dough. Keep scraping and cutting until the dough is a shaggy mass, then shape the dough into a rectangle about 10" by 14". Lightly dust the top with flour. Roll out the rectangle until it is half again as large, then scrape the top, bottom, and sides together to the original size and re-roll. Repeat three or four times until you have a smooth, cohesive dough. You should have a neat rectangle measuring about 10" by 14". Transfer the dough to a large baking sheet, cover with plastic wrap, and refrigerate for about 1 hour.</p> <p><strong>Step 4:</strong> In a large bowl, combine the cherries and lemon juice. Set aside.</p> <p><strong>Step 5:</strong> Divide the dough into two equal portions if making large galettes or twelve equal portions if making small galettes. To roll a circle from what is roughly a square, start with the dough positioned as a diamond in front of you, with the ends of the rolling pin parallel to two points of the square. Roll from the centre toward each end, only flattening the centre, not the two points that are nearest to and farthest from you (at top and bottom); leave those two points thick. Now turn the dough so that the flattened-out corners are at the top and bottom. Again, roll from the centre toward the points nearest to and farthest from you, again stopping short of both the top and bottom. Now you should have a square that has little humps between the pointy corners. Roll out the thicker areas and you will begin to see a circle form.</p> <p><strong>Step 6:</strong> Keep rolling until the dough is a little more than 1/8" thick for large galettes (each circle should be about 14" in diameter) and a little thinner for individual galettes (each circle should be 6" to 7" in diameter). Fold the large circles into quarters, transfer each one to a baking sheet, and unfold. Transfer the small circles to baking sheets without folding. Refrigerate the circles until firm, about 10 minutes.</p> <p><strong>Step 7:</strong> Fill the centre of each dough circle with some of the cherries, leaving a 2" border uncovered on the large galettes and a 1" border uncovered on the small galettes. Fold in the sides of the circles to partially cover the fruit, being sure not to leave any valleys where the fruit juice can leak out.</p> <p><strong>Step 8:</strong> Add 2 tablespoons of the granulated sugar over the fruit for each large tart and 1 teaspoon of sugar for each small tart. Refrigerate until firm, about 10 minutes. While the galettes are chilling, preheat the oven to 375°F.</p> <p><strong>Step 9:</strong> For the egg wash, in a small bowl, whisk together the egg yolk and heavy cream. Brush the egg wash over the pastry edges, then top the pastry with the Turbinado sugar.</p> <p><strong>Step 10:</strong> You can bake the galettes immediately or, dividing them evenly, refrigerate, unwrapped, for up to 2 hours. (Or you can skip the egg wash and sugar, wrap the galettes airtight, and freeze them for up to 2 weeks. When ready to bake, remove from the freezer, brush with the egg wash and dust with Turbinado sugar, and bake straightaway. Add 10 minutes to the baking time.)</p> <p><strong>Step 11:</strong> Bake the galettes until the crust has visibly puffed and baked to a dark brown and the juice from the fruit is bubbling, 45 to 60 minutes for large galettes and 40 to 50 minutes for small galettes. Rotate and switch the baking sheets between the racks halfway through baking. If the pastry is browning too quickly, reduce the oven temperature to 350°F or place aluminum foil over the tops of the galettes. Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature. Galettes will keep at room temperature for up to 2 days.</p> <p>Makes two 12" or twelve 4" galettes</p> <p>Reprinted with permission from Chad Robertson's <em><a href="http://services.raincoast.com/scripts/b2b.wsc/featured?hh_isbn=9781452114309&amp;ht_orig_from=raincoast">Tartine Book No. 3</a></em> (2013 Chronicle Books).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-tartine"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/Tartine.jpg" alt="" title="" class="image image-_original " width="225" height="246" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/cherry-galettes-recipe" target="_blank">read more</a></p> Food & Entertaining Food cherry Brunch Chad Robertson cookbook Dessert Dessert Galettes pastry Pies & Tarts recipe Tartine Tartine Bakery Tarts Chad Robertson Sun, 26 Oct 2014 22:00:00 +0000 gmcauley 2810271-1414428926 at http://houseandhome.com Tartine's Peanut Butter Cookies Recipe http://houseandhome.com/food/recipes/tartines-peanut-butter-cookies-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/dessert-cookies-Tartine-ChronicleBooks.jpg" alt="Tartine&#039;s Peanut Butter Cookies Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>1 cup peanuts*<br />1-1/3 cups oat flour<br />1/2 tsp baking powder<br />1 tsp salt<br />1/4 cup unsalted butter, at room temperature<br />1/2 cup sugar<br />1/2 cup good-quality smooth natural peanut butter<br />1 tsp vanilla extract</p> <p>* Sesame variation: Replace the peanuts with 2/3 cup sesame seeds, the oat flour with 1 cup wholegrain Kamut flour, the peanut butter with 1/2 cup tahini. Reduce the salt by half and proceed as directed.</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Preheat the oven to 350°F. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5-7 minutes. Remove from the oven and let cool completely.</p> <p><strong>Step 2:</strong> In the bowl of a food processor, pulse the peanuts and flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.</p> <p><strong>Step 3:</strong> In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until well combined and beginning to gain volume, about 2 minutes.</p> <p><strong>Step 4:</strong> Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.</p> <p><strong>Step 5:</strong> With the mixer speed on low, add the flour-nut mixture and mix until just combined.</p> <p><strong>Step 6:</strong> Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1" apart. Bake for 15-18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.</p> <p><strong>Step 7:</strong> Remove the baking sheets from the oven and let the cookies cool completely. Repeat with the remaining dough. The cookies will keep for up to 3 days in an airtight container.</p> <p>Makes about 60 small cookies</p> <p>Reprinted with permission from Chad Robertson's <a href="http://services.raincoast.com/scripts/b2b.wsc/featured?hh_isbn=9781452114309&amp;ht_orig_from=raincoast"><em>Tartine Book No. 3</em></a> (2013 Chronicle Books).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-tartine"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/Tartine.jpg" alt="" title="" class="image image-_original " width="225" height="246" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/tartines-peanut-butter-cookies-recipe" target="_blank">read more</a></p> Food & Entertaining Food Nut Chad Robertson cookbook Cookies cookies Dessert Dessert Holiday Recipes Peanut Butter Cookies recipe Snack Tartine Tartine Bakery Chad Robertson Sun, 26 Oct 2014 22:00:00 +0000 gmcauley 2810256-1414428896 at http://houseandhome.com Eric Vellend's Negroni Recipe http://houseandhome.com/food/recipes/eric-vellends-negroni-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/topimage-450x380-EV-Oct23.jpg" alt="Eric Vellend&#039;s Negroni Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 1 serving </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>1 oz. Beefeater London dry gin<br />1 oz. Campari<br />1 oz. Martini Rosso sweet vermouth<br />Ice cubes<br />1 large ice cube<br />1 orange twist</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Chill a double rocks or old-fashioned glass.</p> <p><strong>Step 2:</strong> Pour gin, Campari and vermouth into a mixing glass or cocktail shaker. Add enough ice to come above the liquid. Stir until the mixing glass or shaker feels ice cold, 30 to 45 seconds.</p> <p><strong>Step 3:</strong> Place large cube in chilled glass. Strain drink into glass. Pinch orange twist to release oils and drop in glass.</p> <p>Read Eric Vellend's tips for the mastering the negroni in his <a href="http://houseandhome.com/blogs/house-home-daily/mastering-negroni">blog post</a>.</p> </div> <p><a href="http://houseandhome.com/food/recipes/eric-vellends-negroni-recipe" target="_blank">read more</a></p> Food & Entertaining Food cocktail drink Drinks Drinks Eric Vellend Holiday Recipes holidays Italian Negroni recipe Cocktail party Eric Vellend Thu, 23 Oct 2014 21:02:55 +0000 gmcauley 2810246-1414098230 at http://houseandhome.com Mastering The Negroni http://houseandhome.com/blogs/house-home-daily/mastering-negroni <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/blogs/12/topimage-450x380-EV-Oct23.jpg" alt="Mastering The Negroni Blog - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-chp-deck-long"> <p>Eric Vellend's tips for the perfect cocktail.</p> </div> <p><a href="http://houseandhome.com/blogs/house-home-daily/mastering-negroni" target="_blank">read more</a></p> House & Home Daily In Good Taste Food & Entertaining Food blog cocktail Eric Vellend In Good Taste Negroni Eric Vellend Thu, 23 Oct 2014 13:00:00 +0000 evellend 2810216-1414097919 at http://houseandhome.com Buvette's Tarte Tatin Recipe http://houseandhome.com/food/recipes/buvettes-tarte-tatin-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/dessert-tart-Buvette-GrandCentralPublishing-GentlandHyers.jpg" alt="Buvette&#039;s Tarte Tatin Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 6 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>1/2 cup sugar<br />9 apples peeled, halved and cored<br />1 sheet prepared puff pastry (usually 7 to 9 oz.)<br />Crème fraîche, for serving<br />Caramel glaze (optional)</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Preheat the oven to 425°F. Line a baking sheet with aluminum foil.</p> <p><strong>Step 2:</strong> Pour the sugar into a heavy, ovenproof 8" skillet and place over medium heat. Give the pan one quick shake so that the sugar is in an even layer. Let the heat and the sugar do the work. It needs no stirring or swirling until the sugar caramelizes, about 8 minutes. Do not walk away while the caramel is forming because it can burn very quickly! When the caramel is dark amber in colour, immediately turn off the burner and remove the skillet from the heat. If you do not have a heavy, 8" skillet, you can make the caramel in a small pot and then pour it in an even layer into an 8" or 10" cake pan and go from there.</p> <p><strong>Step 3:</strong> Once the caramel has cooled down a bit (it doesn't have to be room temperature, but you don't want it to be boiling hot), arrange the apples in the skillet by placing each one on its side and snugly tucking each consecutive one as closely together as possible to form tight, concentric circles. Really pack in the apples and pile any extras on top. It will seem like too many, but they will shrink as they cook and release a lot of liquid. Cover the apples tightly with aluminum foil, being sure to seal the edges. This will hold in the steam, which will help the apples to cook evenly and thoroughly.</p> <p><strong>Step 4:</strong> Place the skillet on the foil-covered baking sheet (to catch any juice that might come out) and bake in the oven until the apples are wonderfully soft and collapsed, about 1 hour. Remove the skillet from the oven and discard the foil.</p> <p><strong>Step 5:</strong> Rearrange the apples, if necessary, as some may have shrunk. (See Caramel Glaze directions below.) Set the pan over high heat and cook until the juices are completely reduced and sticky and, when you shake the pan, all of the apples start to move as a single layer, just 3 or 4 minutes. Be careful not to burn the apples and the caramel.</p> <p><strong>Step 6:</strong> Once the juices have reduced, remove the skillet from the heat and carefully place the puff pastry over the apples, trimming it so it fits the skillet. Place the skillet back on the baking sheet, return it to the oven, and bake until the puff pastry is really nicely browned, 35 to 45 minutes.</p> <p><strong>Step 7:</strong> Remove the tart from the oven and let it rest for 10 minutes.</p> <p><strong>Step 8:</strong> Place a large plate over the puff pastry and very carefully invert the tart, being very cautious not to burn yourself (caramel is hot, dangerous stuff). Let the skillet sit, upside down, over the plate for a minute or two so that gravity begins to do its job, and the apples release from the bottom of the pan. Without shaking the pan, slowly lift it up and away as the tart remains on the plate. If a few of the apples stick to the pan, simply help them out with a spoon — no big deal and no one will know!</p> <p><strong>Step 9:</strong> Cut the tarte Tatin into slices and serve hot, or at room temperature, with plenty of crème fraîche and caramel glaze (see below), if you like.</p> <p><strong>Caramel Glaze</strong></p> <p><strong>Step 1:</strong> If you don't mind an extra step and a small pot to wash, you can easily make a shiny, thick glaze to cover the tarte Tatin. When you take the apples out of the oven after they've cooked, instead of reducing the liquid on the stovetop, carefully pour the liquid off into a small saucepan, being sure not to disrupt your apple arrangement. The easiest way to do this is to cover the pan with a pot lid and tip the pan into the saucepan so that the lid catches any apples that threaten to escape.</p> <p><strong>Step 2:</strong> Cover the drained apples with the pastry and tuck it into the oven as instructed.</p> <p><strong>Step 3:</strong> Meanwhile, boil the strained liquid until it is dark golden brown and quite thick and set it aside. Once you've inverted your tarte Tatin, use a spoon to evenly cover the apples with the glaze.</p> <p>Reprinted with permission from Jody Williams' <a href="http://www.hachettebookgroup.com/titles/jody-williams/buvette/9781455525522/"><em>Buvette</em></a> (2014 Grand Central Publishing).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-buvette"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/Buvette.jpg" alt="" title="" class="image image-_original " width="225" height="269" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/buvettes-tarte-tatin-recipe" target="_blank">read more</a></p> Food & Entertaining Food Apple Apples Buvette cookbook Dessert Dessert dessert French French Jody Williams New York City Pies & Tarts recipe Restaurant Tarte Tatin Fall Jody Williams Sun, 19 Oct 2014 22:00:00 +0000 gmcauley 2809716-1413756025 at http://houseandhome.com Recipes From Buvette http://houseandhome.com/food/menus/recipes-buvette <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/menus/12/topimage-Buvette-620x524.jpg" alt="Recipes From Buvette - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-chp-deck-long"> <p>Two dishes from the NYC restaurant and cookbook.</p> </div> <div class="field field-type-nodereference field-field-chp-recipes"> <div class="field-items clearfix"> <div class="field-item odd"> <div class="item-list clearfix"><ul><li class="first"><a href="/food/recipes/chicken-roti-recipe">Chicken Rôti Recipe</a></li> <li class="last"><a href="/food/recipes/buvettes-tarte-tatin-recipe">Buvette&#039;s Tarte Tatin Recipe</a></li> </ul></div> </div> </div> </div> <p><a href="http://houseandhome.com/food/menus/recipes-buvette" target="_blank">read more</a></p> Food & Entertaining Food Buvette cookbook French French Jody Williams New York City recipes Restaurant Fall House & Home Sun, 19 Oct 2014 22:00:00 +0000 gmcauley 2809696-1413756021 at http://houseandhome.com Chicken Rôti Recipe http://houseandhome.com/food/recipes/chicken-roti-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/chicken-tart-Buvette-GrandCentralPublishing-GentlandHyers.jpg" alt="Chicken Roti Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 4 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>1 tbsp fennel seeds<br />1 tbsp herbes de Provençe<br />1 tbsp coarse salt<br />One 3- to 4-lb. chicken, patted dry with paper towels</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Using a mortar and pestle, or in a coffee grinder, coarsely grind the fennel seeds, herbes de Provençe and salt. Evenly season the chicken with the mixture, inside and out, really massaging it into all of the crevices. Let the chicken sit for at least an hour at room temperature, or in a sealed plastic bag in the refrigerator for up to 3 days.</p> <p><strong>Step 2:</strong> When you are ready to cook the chicken, preheat the oven to 425°F, place the chicken in a skillet or a roasting dish — anything, really — and set it in the oven. Roast until the thigh registers 165°F on a meat thermometer, about 1 hour and 15 minutes.</p> <p><strong>Step 3:</strong> Let it rest for at least 10 minutes before carving and eating it. No need to truss, baste, anything. Just season and cook. End of story.</p> <p>Reprinted with permission from Jody Williams' <a href="http://www.hachettebookgroup.com/titles/jody-williams/buvette/9781455525522/"><em>Buvette</em></a> (2014 Grand Central Publishing).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-buvette"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/Buvette.jpg" alt="" title="" class="image image-_original " width="225" height="269" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/chicken-roti-recipe" target="_blank">read more</a></p> Food & Entertaining Food Buvette Chicken Chicken cookbook Dinner Dinner & Main Course French French Jody Williams New York City recipe Restaurant Fall Winter Jody Williams Sun, 19 Oct 2014 22:00:00 +0000 gmcauley 2809691-1413917243 at http://houseandhome.com Interview: Chef Mario Batali http://houseandhome.com/design/interview-chef-mario-batali <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/articles/11067061/mario-batali-at-eataly-620x524.jpg" alt="Interview: Chef Mario Batali - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <p><a href="http://houseandhome.com/design/interview-chef-mario-batali" target="_blank">read more</a></p> Design Food & Entertaining Interviews Food chef Interview Iron Chef Mario Batali Thanksgiving Thanksgiving dinner Reiko Milley Wed, 08 Oct 2014 19:08:59 +0000 Reiko Milley 2809536-1413245505 at http://houseandhome.com Mini Chowder Crab Cakes Recipe http://houseandhome.com/food/recipes/mini-chowder-crab-cakes-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/seafood-crabcakes-OnlineTV252.jpg" alt="Mini Chowder Crab Cakes Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>4 slices bacon, diced<br />1 cup fresh or frozen corn<br />1/2 cup finely diced onion<br />1/2 cup finely diced red bell pepper<br />1/3 cup finely diced celery<br />1 tsp chopped fresh thyme<br />2-1/2 cups peeled and diced potato<br />3/4 lb. lump or shredded crab meat<br />Salt and pepper<br />3 eggs<br />2 tbsp olive oil<br />1 cup dry bread crumbs</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> In a sauté pan over medium heat, cook the bacon until crisp. Remove and reserve the bacon, and drain off all but 2 tbsp of the fat. Add the corn, onion, red bell pepper, celery and thyme to the pan, cooking until the onions are translucent.</p> <p><strong>Step 2:</strong> While the vegetables cook, boil the potatoes in salted water until tender. Drain, and let potatoes cool for 10 minutes before mashing them rough. Add the cooked vegetables to the cooled potatoes. Stir in the crab meat and the reserved bacon. Season to taste.</p> <p><strong>Step 3:</strong> Break one egg into a small dish. Whisk with a fork, and stir into the potato mixture. Shape this mixture into little balls — an ice cream scoop makes this easier, and press to flatten.</p> <p><strong>Step 4:</strong> To cook, heat the olive oil in a sauté pan over medium-high heat. Whisk the remaining 2 eggs in a bowl, and place bread crumbs in a second bowl. Dip each chowder cake in the egg to coat completely, then dip into the bread crumbs. Place the cakes in the sauté pan and cook about 4 minutes on each side, turning carefully.</p> <p><strong>Step 5:</strong> The chowder cakes should be served warm with a little lemon or other creamy sauce. The cakes can be precooked, chilled and reheated for 12 minutes in a 325°F oven.</p> <p>Makes about 3 dozen appetizer-sized cakes</p> </div> <p><a href="http://houseandhome.com/food/recipes/mini-chowder-crab-cakes-recipe" target="_blank">read more</a></p> Food & Entertaining Food Crab Potato Anna Olson appetizers Appetizers & Hors d'Oeuvres Crab Crab Cakes entertaining Holiday Recipes recipe Seafood Fall Winter Anna Olson Mon, 06 Oct 2014 15:22:46 +0000 gmcauley 2809451-1412611416 at http://houseandhome.com Roasted Pumpkin Soup With Harissa & Cilantro Recipe http://houseandhome.com/food/recipes/roasted-pumpkin-soup-harissa-cilantro-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/AskAChef-Oct2014-TheCanteen-DougTownsend.jpg" alt="Roasted Pumpkin Soup With Harissa &amp; Cilantro Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 8 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p>2 sugar pumpkins (2 to 3 lb. each)<br />1 tbsp unsalted butter<br />1 onion, diced<br />2 cloves garlic, minced<br />4 McIntosh apples, peeled, cored, diced<br />2 tsp harissa paste<br />8 cups chicken stock<br />Salt and pepper, to taste<br />2 cups whipping cream (35%)<br />1/2 cup chopped cilantro<br />Juice and finely grated zest of 2 limes</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Preheat oven to 400°F.</p> <p><strong>Step 2:</strong> Place whole pumpkins on roasting pan. Bake until soft, 1 hour. When cool enough to handle, remove skins and seeds, and discard, reserving flesh.</p> <p><strong>Step 3:</strong> Heat butter in large pot over medium heat. Add onion, garlic and apples. Cook, stirring, until translucent, 5 to 7 minutes. Add pumpkin flesh, harissa and stock. Season with salt and pepper. Bring to boil over high heat. Reduce to simmer. Cook, stirring, 30 minutes.</p> <p><strong>Step 4:</strong> Working in batches, purée soup in blender until smooth. Transfer to clean pot over low heat. Stir in cream, cilantro, lime juice and zest. Taste and adjust seasonings. Serve.</p> <p>Try more <a href="http://houseandhome.com/food/guide/restaurant-recipes">restaurant recipes</a>.</p> </div> <p><a href="http://houseandhome.com/food/recipes/roasted-pumpkin-soup-harissa-cilantro-recipe" target="_blank">read more</a></p> Food & Entertaining Ask A Chef Food Pumpkin Dartmouth Dinner Lunch Pumpkin recipe Renee Lavallee Restaurant Salad & Soup Course soup Soups & Stews The Canteen Fall Winter Renée Lavallée Thu, 02 Oct 2014 20:56:57 +0000 gmcauley 2809366-1414592630 at http://houseandhome.com Tagliatelle Bolognese Recipe http://houseandhome.com/food/recipes/tagliatelle-bolognese-recipe <div class="field field-type-filefield field-field-chp-image"> <img src="http://houseandhome.com/sites/houseandhome.com/files/imagecache/node/top-images/recipe/12/flour-water-pasta-tagliatelle-bolognese.jpg" alt="Tagliatelle Bolognese Recipe - House &amp; Home" title="" class="imagecache imagecache-node imagecache-default imagecache-node_default" width="450" height="380" /></div> <div class="field field-type-number-float field-field-recipe-yield"> <div class="field-label-inline-first"> Yield:&nbsp;</div> 4 servings </div> <div class="field field-type-text field-field-recipe-ingredients"> <div class="field-label">Ingredients:&nbsp;</div> <p><strong>Tagliatelle</strong> (Standard Egg Dough)<br />2 well-packed cups of unsifted flour<br />1-1/4 tsp (2 big pinches) of kosher salt<br />18-20 egg yolks (about 1-1/4 cup)<br />1-1/2 tsp extra-virgin olive oil</p> <p><strong>Bolognese Ragu</strong><br />2 tbsp extra-virgin olive oil<br />1 medium onion, finely chopped<br />1 celery stalk, finely chopped<br />1 carrot, finely chopped<br />12 oz. ground beef<br />5-1/2 oz. ground pork<br />3-1/2 oz. pancetta, chopped<br />3 cups chicken stock<br />2 tbsp tomato paste<br />1 cup milk <br />Kosher salt<br />Freshly ground black pepper</p> <p><strong>To Finish</strong><br />1/2 cup unsalted butter<br />Kosher salt<br />Freshly grated Parmigiano-Reggiano cheese, for finishing</p> <p><strong>Equipment</strong><br />Pasta machine<br />Rolling pin<br />Baking sheets</p> <p><strong>Store-Bought Option</strong><br />Dried tagliatelle</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Tagliatelle </strong>(Standard Egg Dough)</p> <p><strong>Mixing</strong></p> <p><strong>Step 1: </strong>To start, place flour on a dry, clean work surface, forming a mound about 8-10" in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4-5" wide, with at least a 1/2" of flour on the bottom of the well.</p> <p><strong>Step 2:</strong> Slowly and carefully add the wet ingredients (eggs and olive oil) into the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom of the work surface.</p> <p><strong>Step 3:</strong> Then, still stirring, begin to slowly incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.</p> <p><strong>Step 4:</strong> When the slurry starts to move as a solid mass, remove as much as possible from the fork. With a bench scraper (or spatula), slide under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface.</p> <p><strong>Step 5:</strong> At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour. When it starts to resemble a crumbly pie dough, spritz it from time to time with water from a spray bottle, which helps to "glue" any loose flour to the dry dough ball.</p> <p><strong>Step 6:</strong> When the dough forms a stiff, solid mass, scrape away any debris (dried clumps of flour) from the work surface that, if incorporated in the dough, will create dry spots in the final product.</p> <p><strong>Kneading</strong></p> <p><strong>Step 7:</strong> Kneading is an essential step in the dough-making process: it realigns the protein structure of the dough so that it develops properly during the resting stage that follows.</p> <p><strong>Step 8:</strong> Kneading is simple: Drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45°. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. This is how Italian grandmas get their fat wrists.</p> <p><strong>Step 9:</strong> Pasta is easy to under-knead but virtually impossible to over-knead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be over-kneaded, it can spend too much time on the work table- and as a direct result, start to dehydrate and in turn, be more difficult to form into its final shape. For best results, I think a 10-15 minute range is a solid guideline. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap.</p> <p><strong>Resting</strong></p> <p><strong>Step 10:</strong> At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping.</p> <p><strong>Step 11:</strong> If you plan to use the dough immediately, let it rest for at least 30 minutes, wrapped in plastic, at room temperature prior to rolling it out (the next step). If resting for more than 6 hours, put the dough in the refrigerator. It's best to use fresh dough within 24 hours. Under proper refrigeration, the dough will hold for 2 days, but I try to avoid letting it rest that long, simply because the eggs yolks will oxidize and discolour the dough. It won't affect the flavor or the texture, but the dough will develop a slightly off colour and a grayish-greenish hue.</p> <p><strong>Step 12:</strong> Resting is the point in the process when the elasticity of pasta dough forms, thanks to the formation of gluten strands as the wheat fully absorbs the liquid in the dough. My rule of thumb is that dough should rest for at least 30 minutes in plastic wrap at room temperature. After 30 minutes, either roll it out immediately or put it in the fridge.</p> <p><strong>Rolling Out the Dough</strong></p> <p><strong>Step 13:</strong> Rolling is the last phase of the mixing process. Rolling out pasta by machine-whether it's a hand-crank model or an electric one-should be a delicate, almost Zen-like art. You can only roll out dough that has rested for at least 30 minutes at room temperature. If it has rested for longer in the fridge, give the dough enough time to come back to room temperature. The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll.</p> <p><strong>Step 14:</strong> The process for rolling sheets of pasta dough is the same whether you have a hand-cranked machine or an electric one, like we have in the restaurant.</p> <p><strong>Step 15:</strong> To start, slice off a section of the ball of dough, immediately re-wrapping the unused portion in plastic wrap. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine. You do not want to stress the dough or the machine.</p> <p><strong>Step 16:</strong> It's crucial to remember that whenever the pasta dough is not in plastic wrap or under a damp towel, you're in a race against time. The minute you expose the pasta to air, it starts to dehydrate. This creates a dry outer skin that you do not want to incorporate into the finished dough; the goal is to create a dough of uniform consistency.</p> <p><strong>Step 17:</strong> Our dough is purposely very dry. We do not add any raw flour in the rolling process. Adding extra flour sticks to the dough and when cooked, that splotch turns into a gooey mass, a slick barrier to sauce. We want a perfect mass of dough and use very little, if any, raw flour on the outside. Added flour dulls the seasoning and flavours of both the dough and the finished dish.</p> <p><strong>Step 18:</strong> Begin rolling the dough through the machine, starting with the widest setting. Guide it quickly through the slot once. Then decrease the thickness setting by one, and repeat. Decrease the thickness setting by one more, and roll the dough through quickly one more time, Once the dough has gone through three times, once on each of the first three settings, it should have doubled in length.</p> <p><strong>Step 19:</strong> Lay the dough on a flat surface. The dough's hydration level at this point is so low that you'll probably see some streaks; that's normal, which is the reason for the next crucial step: laminating the dough.</p> <p><strong>Step 20:</strong> Using a rolling pin as a makeshift ruler, measure the width of your pasta machine's slot, minus the thickness of two fingers. This measurement represents the ideal width of the pasta sheet, with about a finger's length on each side, so there's plenty of room in the machine. Take that rolling pin measurement to<br />the end of the pasta sheet and make a gentle indentation in the dough representing the measurement's length. Make that mark the crease and fold the pasta over. Repeat for the rest of the pasta sheet, keeping that same initial measurement. For best results, you want a minimum of four layers. Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine. Put the dough back in the machine, but with a 90 degree turn of the sheet. In other words, what <em>was</em> the "bottom" edge of the pasta is now going through the machine first.</p> <p><strong>Step 21:</strong> This time around, it's important to roll out the dough two to three times on each setting, at a steady, smooth pace. We've created this gluten network — a web of elasticity — so if you roll it too fast, it will snap back to its earlier thickness, thereby lengthening the time you're going through each number.</p> <p><strong>Step 22:</strong> The more slowly you crank the pasta dough, the more compression time the dough has; it's important to stay consistent in the speed in order to keep a consistent thickness. You should be able to see and feel the resistance as the dough passes through the rollers. On the first time at each level, the dough will compress. It's time to move onto the next level when the dough slips through without any trouble. The first few thickness settings (the biggest widths) usually require three passes; once you're into thinner territory, there's less pasta dough compressing, so it goes more quickly and two passes get the job done.</p> <p><strong>Step 23:</strong> When handling the sheet of dough — especially as it gets longer — always keep it taut and flat. Never grab or flop or twist the pasta. The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out. The hands don't grab or stretch the dough; instead, they act as paddles, guiding the sheet of dough through into the machine. Handling the dough with your fingers pointed straight out alleviates any pressure to the dough, which stretches and warps it.</p> <p><strong>Step 24:</strong> Use the right hand to feed the machine and use the left hand to crank. Once the pasta dough is halfway through, switch hands, pulling out with the left hand. If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, more wieldy batch.</p> <p><strong>Step 25:</strong> Dust 2 baking sheets with semolina flour and set aside.</p> <p><strong>Step 26:</strong> Using a pasta machine, roll out the dough to 1/16" thick (see above). With a knife, cut the dough into 12" strips. Make two stacks of strips, four strips per stack, thoroughly dusting between the layers with semolina flour. Allow the dough to dry for 30-45 minutes, or until the dough has a slightly dry, leathery texture but is still pliable.</p> <p><strong>Step 27:</strong> Fold each stack like a letter, forming three even layers. Cut the folded dough into 1/4" strips, shake off the excess semolina, and form into small nests on the prepared baking sheets. Set aside.</p> <p><strong>Bolognese Ragu</strong></p> <p><strong>Step 1:</strong> For the Bolognese ragu, heat the oil in a large, heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté until soft, 8-10 minutes.</p> <p><strong>Step 2:</strong> Add the beef, pork, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes.</p> <p><strong>Step 3:</strong> Add 2-1/2 cups of the stock and the tomato paste; stir to blend. Reduce the heat to very low and gently simmer, stirring occasionally, about 2 hours. Season with salt and pepper.</p> <p><strong>Step 4:</strong> Bring the milk to a simmer in a small saucepan; gradually add to the sauce. Cover the sauce with a lid slightly ajar and simmer over low heat, stirring occasionally, until the milk is absorbed, about 1 hour, adding more stock by 1/4 cupfuls to thin if needed.</p> <p><strong>Step 5:</strong> To finish, bring a large pot of water to a boil.</p> <p><strong>Step 6:</strong> Transfer the ragu to a 12" sauté pan and bring to a simmer.<strong> </strong>Add the butter and begin swirling to combine.</p> <p><strong>Step 7:</strong> At the same time, drop the pasta in the boiling water. Once the pasta is cooked 80 percent through, until almost al dente, about 2-3 minutes, add it to the pan. Reserve the pasta water. Continue to simmer, stirring constantly, until you achieve a sauce-like consistency, about 3 minutes. Season with salt. Remove from the heat.</p> <p><strong>Step 8:</strong> To serve, divide the pasta and sauce between four plates. Finish with Parmigiano-Reggiano.</p> <p>Reprinted with permission from Thomas McNaughton &amp; Paolo Lucchesi's <a href="http://penguinrandomhouse.ca/books/222672/flour-and-water#9781607744702"><em>Flour + Water: Pasta</em></a> (2014 Ten Speed Press).</p> <p><span class="inline inline-middle"><a href="http://houseandhome.com/food/menus/recipes-flour-water-pasta"><img src="http://houseandhome.com/sites/houseandhome.com/files/images/flour-water-pasta-COVER-225x.jpg" alt="" title="" class="image image-_original " width="225" height="265" /></a></span></p> <div class="image-clear"></div> </div> <p><a href="http://houseandhome.com/food/recipes/tagliatelle-bolognese-recipe" target="_blank">read more</a></p> Food & Entertaining Food Beef Pork Wheat Bolognese cookbook Dinner Dinner & Main Course fall Flour Water Italian Pasta pasta Ragu recipe Restaurant San Francisco Tagliatelle Thomas McNaughton Fall Winter Thomas McNaughton &amp; Paolo Lucchesi Wed, 01 Oct 2014 17:42:15 +0000 gmcauley 2809176-1412188469 at http://houseandhome.com