House & Home http://houseandhome.com/rss/feeds/food en Deliverance Cocktail Recipe http://houseandhome.com/food/recipes/deliverance-cocktail-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/drinks-OnlineTV262-2_1.jpg" alt="Deliverance Cocktail 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. cedar-infused bourbon<br />1 oz. Calvados<br />1/4 oz. Fernet Branca<br />1/2 oz. maple syrup<br />Apple slice for garnish</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Build cedar bourbon, calvados, Fernet Branca and maple syrup in glass.</p> <p><strong>Step 2:</strong> Add ice. Stir.</p> <p><strong>Step 3:</strong> Garnish with an apple slice.</p> <p>Watch bartender Simon Ho demonstrate this recipe on <a href="http://houseandhome.com/tv/segment/what-mix-holiday">Online TV</a>.</p> </div> <p><a href="http://houseandhome.com/food/recipes/deliverance-cocktail-recipe" target="_blank">read more</a></p> Food & Entertaining Food cocktail Deliverance Drake Hotel drink Drinks Drinks Holiday Cocktails Holiday Recipes recipe Simon Ho Cocktail party Drake Hotel Wed, 17 Dec 2014 19:30:38 +0000 gmcauley 2811796-1418844823 at http://houseandhome.com Brown Butter Maple Old Fashioned Cocktail Recipe http://houseandhome.com/food/recipes/brown-butter-maple-old-fashioned-cocktail-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/drinks-OnlineTV262-2_0.jpg" alt="Brown Butter Maple Old Fashioned Cocktail 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>2 oz. brown butter bourbon<br />1/4 oz. maple syrup<br />4 drops Xocolatl Mole bitters<br />4 drops cigar tincture<br />Ice<br />Orange zest for garnish</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Stir brown butter bourbon, maple syrup, Mole bitters and cigar tincture over ice.</p> <p><strong>Step 2:</strong> Strain into a chilled and polished double old fashioned glass over a 2" cube.</p> <p><strong>Step 3:</strong> Garnish with orange zest.</p> <p>Watch bartender Simon Ho demonstrate this recipe on <a href="http://houseandhome.com/tv/segment/what-mix-holiday">Online TV</a>.</p> </div> <p><a href="http://houseandhome.com/food/recipes/brown-butter-maple-old-fashioned-cocktail-recipe" target="_blank">read more</a></p> Food & Entertaining Food cocktail Drake Hotel drink Drinks Drinks Holiday Cocktails Holiday Recipes maple recipe Simon Ho Cocktail party Drake Hotel Wed, 17 Dec 2014 19:03:38 +0000 gmcauley 2811791-1418844722 at http://houseandhome.com Salted Caramel Flip Cocktail Recipe http://houseandhome.com/food/recipes/salted-caramel-flip-cocktail-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/drinks-OnlineTV262-1.jpg" alt="Salted Caramel Flip Cocktail 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. Stroh rum<br />1 oz. Calvados<br />1 oz. salted caramel sauce<br />2 pinches powdered cumin<br />1 whole egg<br />Grated nutmeg for garnish</p> </div> <div class="field field-type-text field-field-recipe-instructions"> <div class="field-label">Instructions:&nbsp;</div> <p><strong>Step 1:</strong> Dry shake whole egg.</p> <p><strong>Step 2:</strong> Full shake rum, Calvados, salted caramel sauce, cumin and whole egg.</p> <p><strong>Step 3:</strong> Garnish with grated nutmeg.</p> <p>Watch bartender Simon Ho demonstrate this recipe on <a href="http://houseandhome.com/tv/segment/what-mix-holiday">Online TV</a>.</p> </div> <p><a href="http://houseandhome.com/food/recipes/salted-caramel-flip-cocktail-recipe" target="_blank">read more</a></p> Food & Entertaining Food cocktail Drake Hotel drink Drinks Drinks Holiday Cocktails Holiday Recipes recipe Salted Caramel Flip Simon Ho Cocktail party Drake Hotel Wed, 17 Dec 2014 18:54:28 +0000 gmcauley 2811786-1418844694 at http://houseandhome.com Warm Apple & Hazelnut Crêpes Recipe http://houseandhome.com/food/recipes/warm-apple-hazelnut-cr-pes-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-crepes-OnlineTV259.jpg" alt="Warm Apple &amp; Hazelnut Crêpes 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><strong>Crêpes</strong> (makes 12)<br />1/2 cup + 2 tbsp all-purpose flour<br />1 tbsp sugar<br />2 large eggs<br />6 tbsp water<br />1/2 cup + 2 tbsp 2% milk<br />1/2 cup unsalted butter, melted</p> <p><strong>Topping</strong><br />2 tbsp unsalted butter<br />1/4 cup hazelnuts, roughly chopped<br />Dash fine salt<br />2 tbsp dark brown sugar, packed<br />2 tbsp pure maple syrup<br />3 tbsp hazelnut liqueur<br />Dash cinnamon<br />4 sweet apples, such as Honey Crisp or Royal Gala, peeled and sliced<br />Vanilla ice cream, 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> For the crêpes, blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain the batter before resting.</p> <p><strong>Step 2:</strong> To make the crêpes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (repeat only as needed while you cook crêpes). Pour 1/4 cup of the batter into the centre of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return the pan to heat and cook the crêpes for 3 minutes, until edges turn light brown. Gently loosen edges of crêpe with a spatula and flip crêpe over in pan (they are fragile). If this presents a challenge, simply turn burner down to medium low heat and cook crêpe longer on one side, until crêpe is completely dry looking (crêpe will cook without flipping). Loosen edges of crêpe and slide onto a plate to cool. Repeat this with the remaining batter. (After crêpes have cooled, be sure to wrap well until ready to sauté. Do not store in fridge — if not using right away, freeze and thaw when ready to fill.)</p> <p><strong>Step 3:</strong> For serving, fold crêpes into quarters and set aside. Melt butter in a large sauté pan over medium-high heat and add the hazelnuts and salt. Stir until the hazelnuts are lightly toasted. Stir in the brown sugar and maple syrup and cook, stirring often until the sauce is bubbling. Add the folded crêpes (2 per person) and coat with sugar mixture. Turn off heat and remove the pan from burner. Pour in hazelnut liqueur (be cautious — even with the heat off, there is a small risk of flames). Return the pan to heat and stir in cinnamon. Remove the crêpes from the pan and place onto serving plates or platter. Return the pan to medium-high heat and stir in the apples. Simmer, stirring often until the apples are tender, about 4 minutes. Spoon the apples over the crêpes and serve with vanilla ice cream if you wish.</p> <p>Watch chef Anna Olson demonstrate this recipe on <a href="http://houseandhome.com/tv/segment/crowd-pleasing-holiday-dessert-recipe">Online TV</a>.</p> </div> <p><a href="http://houseandhome.com/food/recipes/warm-apple-hazelnut-cr-pes-recipe" target="_blank">read more</a></p> Food & Entertaining Food Apple Anna Olson Apples Canadian Recipes crepes Dessert Dessert dessert French French Fruit Holiday Recipes holidays recipe Christmas Fall Winter Anna Olson Mon, 24 Nov 2014 18:59:03 +0000 gmcauley 2811116-1417028768 at http://houseandhome.com 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