Cookbook

BONE MARROW Cook Bone Marrow

Mon, 19 Nov 2012 20:37:47 -0500

BONE MARROW

Cook Bone Marrow

Grilled Cabbage & White Bean Soup This soup is rustic,...

Mon, 30 Jan 2012 16:53:00 -0500

Grilled Cabbage & White Bean Soup

This soup is rustic, hearty, and delicious- the perfect dish for a cold winter today, and a great use of seasonal vegetables.

Ingredients:

½ Head Savoy Cabbage

1 Lemon, zested

2 Onions

Olive oil

Salt & pepper

1 Pt White beans

1 Small piece parmesan rind

1 Carrot

2 Stalks Celery

Instructions:

Soak beans overnight, then drain. Rub cabbage with olive oil, salt and pepper, grill until charred. Remove from grill & rough chop. Dice one onion, saute until translucent. Add cabbage and lemon zest to pan and cook until soft. Heat a little olive oil in a stock pot and add the carrot, celery, and second onion, all quartered, and sauté briefly. Add beans and parmesan rind, salt and pepper. Cover with water and simmer until soft.

Remove cheese rind, dice finely, and add back to pot. Remove onion, carrot, and celery. To serve, add beans, cabbage, and bean broth to a pot and cook until hot. Top with grated parmesan, fresh, raw chopped cabbage, and chopped parsley.

DONUTS Ingredients 500 g Strong Bread Flour 65 g...

Thu, 26 Jan 2012 14:03:05 -0500

DONUTS

Ingredients

500 g Strong Bread Flour

65 g Sugar

10 g Salt

15 g Yeast (Fresh)

8 g Yeast(Dry)

4 Large Eggs

Zest of one Lemon

155 ml Water

125 g Butter (cold)

Jam or whipped cream to fill the donuts

Instructions

Using the kneading attachment on a mixer, combine the first seven ingredients. If using dry yeast, sponge with the water first for 5 mins. The ingredients will form a thick batter. Dice the butter and add this into the bowl. Let the mixer run on medium speed for at least 15mins. As the gluten develops, the donut dough will begin to get elastic. You should be able to stretch the dough at least a foot before it breaks. If not, continue kneading it. Put in a floured container at least double the size of the dough. Leave the dough over night in the fridge where it should rise slowly. The following day, bring the dough out of the fridge, divide into 25 pieces and roll into balls. Place on a floured tray with space to grow, then leave in a warm place to rise until doubled in size. Your fingertip should leave an impression on the donut when ready to fry. Fry donuts in veg oil at 350F for a few minutes on each side. They should be golden and cooked all the way through. Drain, cool slightly. Make a hole with a skewer and pipe in either the jam or the cream. Fill them fully, until some filling comes out of the hole. Finally, roll in sugar and eat.

Notes

This yields 25 donuts. Try eating them without licking your lips; it is impossible!

CHOCOLATE POT DE CREME Ingredients: 2/3 cup milk 1/2 cup...

Wed, 04 Jan 2012 21:43:00 -0500

CHOCOLATE POT DE CREME

Ingredients:

2/3 cup milk

1/2 cup whipping cream

1 tbsp Grand Marnier

1 tsp vanilla extract

1 tsp grated orange zest

4 oz chocolate, chopped

4 large egg yolks

3 tbsp sugar

Instructions:

Combine milk, whipping cream, Grand Marnier, vanilla, and orange zest in a saucepan, bring to a lazy boil. Turn down the heat and melt in chocolate, stirring frequently, then remove from heat.

In a mixing bowl, whisk together egg yolks and sugar until pale. Gently whisk into chocolate.

Strain the mixture and divide into ramekins. Place ramekins in a roasting pan with about 1/2” water. Bake for 40 minutes at 350, cool until set.

Granola Granola is an easy and nutritious dish to make from...

Tue, 03 Jan 2012 16:59:00 -0500

Granola

Granola is an easy and nutritious dish to make from scratch. Most commercially available granolas contain high amounts of sugar (or even worse, corn syrup), salt, and preservatives. Making homemade granola cuts out all of these unhealthy elements and allows you to tailor the dish to your tastes. You can add whatever kinds of nuts, fruits, and seeds that you choose to create a dish that is healthy, hearty, and unique. Add some yogurt and fresh fruit and you have a perfectly balanced and delicious breakfast or snack.

Ingredients

4 cups oats

¾ cups sunflower seeds

1 cup walnuts

1½ cups shredded coconut

1½ cups dried fruit

1 tbsp orange zest

¾ cups honey

¼ cup coconut oil

Instructions

Start by melting the coconut oil and honey in a small pot. In a large bowl combine all the dried ingredients. Mix in the honey and coconut oil and toss until all dry ingredients are coated. Add zest. Lay out onto a baking and bake on a medium heat until golden brown. Add the dried fruit at the end once you have baked the dry ingredients.

* To make granola bars follow the same method except to bake, pack the mixture into a smaller tray to form one giant granola bar that can be cut down after it is baked and cold.

Notes

Set a timer for 6 minute intervals to take the tray out and move the ingredients around so that it does not burn around the edge.

HEIRLOOM BEAN SALAD Yoghurt Ingredients: 1 cup sheep’s milk...

Mon, 05 Dec 2011 10:14:18 -0500

HEIRLOOM BEAN SALAD

Yoghurt

Ingredients:

1 cup sheep’s milk yoghurt

2 tsp roasted ground cumin

1 tbsp sherry vinegar

salt & pepper to taste

Yoghurt

Instructions:

Mix all ingredients in a mixing bowl until fully incorporated.

Bean Salad

Ingredients:

2 lbs mixed heirloom beans

1/4 lb Fushimi peppers

1 tbsp Olive oil

salt & pepper

Bean Salad

Instructions:

In a large pot of boiling salted water (should taste like the ocean), blanch beans until al dente. You want to leave them undercooked to give them that crisp freshness. Drain beans from boiling water and place in a pot of ice water. This technique is called “shocking” and will stop the cooking process. Remove beans from ice bath and place on a towel to dry.

In a bowl, season Fushimi peppers with olive oil, salt & pepper. Place seasoned peppers on a medium-hot grill and roast them until softened and caramel-colored. Place beans and peppers in a bowl, toss with dressing and serve.

SCOTCH EGGS SCOTCH EGG INGREDIENTS: 1 pound fresh ground...

Fri, 02 Dec 2011 18:16:00 -0500

SCOTCH EGGS

SCOTCH EGG

INGREDIENTS:

1 pound fresh ground pork sausage

1/2 medium yellow onion

1 tsp ground cloves

1 tsp ground nutmeg

1 tsp fresh chopped sage

whole eggs, plus 2 beaten eggs for breading

flour

bread crumbs

canola oil

SCOTCH EGG

INSTRUCTIONS:

Finely mince yellow onion and cook in a sauté pan until translucent and soft but with no dark color. Add spices and chopped sage, cook for about a minute then let them cool. In a bowl, mix the cooked onions with the sausage and season with salt and pepper. You can cook a small amont to taste the seasoning.

Bring a small pot of water up to a boil, adding 1 tablespoon of white vinegar for every quart of water. Place eggs gently into the water using a spoon to guide them and being careful not to crack the shells. Boil for 6 minutes and 45 seconds. Remove and place them a bath of ice water to stop them from cooking any further then peel to remove the shell.

On a clean flat work surface lay out a sheet of plastic wrap about a foot long. Take a racquetball-sized ball of sausage and place it in the center of the plastic. Path it down until it forms a small disc about ¼ inch in thickness. Place the soft boil egg in the center of the disk using the plastic. Pull up the sides of the pork until the egg is covered, molding it pork with your hands to form a neat ball. Remove from the plastic wrap and fill any holes with more sausage.

Season each egg with a pinch of salt and pepper. Roll in flour, tapping off any lumps so it is just lightly dusted, then dip in beaten egg - this will form a glue. Next roll in bread crumbs.

Heat canola oil to 350 and fry until golden.

FIG & BLUE CHEESE SANDWICH BLUE CHEESE...

Fri, 02 Dec 2011 18:07:19 -0500

FIG & BLUE CHEESE SANDWICH

BLUE CHEESE SPREAD

INGREDIENTS:

8 oz mascarpone

8 oz blue cheese (we use Ewes Blue)

1 tbsp toasted pine nuts

1 tbsp toasted sunflower seeds

½ head fennel, very finely diced

salt & pepper

BLUE CHEESE SPREAD

INSTRUCTIONS:

Crumble blue cheese into a bowl and mix in all other ingredients, season with salt & pepper to taste

SANDWICH

INGREDIENTS:

4 oz Sliced proscuitto

5 figs

2 tbsp balsamic vinegar

French baguette

blue cheese spread

SANDWICH

INSTRUCTIONS:

Slice figs thick & place in hot saute pan. Cook for 45 seconds or until you smell caramelizing sugar. Remove from heat and toss with balsamic. On baguette, spread a thick layer of blue cheese spread. Layer on prosciutto, then warm figs. Place in a warm oven until the cheese mixture softens and starts to ooze out the side.

MARKET VEGETABLE PLATE Utilizing your local farmer’s market,...

Fri, 02 Dec 2011 16:48:04 -0500

MARKET VEGETABLE PLATE

Utilizing your local farmer’s market, purchase a variety of seasonal and local produce. As we are in the early fall at the time of this writing, cauliflowers, root vegetables, squash, & hearty greens are in abundance. Prepare them using a few different cooking method, such as blanching, sautéing, and roasting, to give the dish more complexity. A bowl of blanched vegetables is a bowl of blanched vegetables, but a bowl of veggies all cooked differently is so much more. Each vegetable takes on its own identity and will take its place center stage when called. To make a meal, we provide a few supporting sides to bring it all together:

Organic Brown

Rice Ingredients:

2 cups organic brown rice

2 cups vegetable stock

½ medium onion

1 bay leaf

1 sprig fresh thyme

1 sprig fresh tarragon

1 sprig fresh parsley

1 sprig fresh dill

Brown Rice

Instructions:

Finely mince onion, making sure that the pieces are no bigger than a grain of rice. In a heavy bottom 4-quart pot, sweat onions with a little olive oil until soft and translucent, over medium heat. Add rice and season with salt and pepper. Add vegetable stock, bay leaf, and thyme and bring to a lazy boil. Once boiling, turn heat to lowest setting and cover. Cook for until rice is tender, about 20 minutes. Remove from heat. Chop dill, tarragon, and parsley. Remove bay leaf and thyme sprig (they should have floated to the top during the cooking process). Fluff rice with a fork and mix in chopped fresh herbs. Season with salt and pepper to taste.

Sesame Dressing Ingredients:

100 ml lime juice

100 ml lemon juice

100 ml soy sauce

400 ml sesame oil

600 ml blended oil (75% canola/25% olive oil)

1 tbsp dijon mustard

salt & pepper

Sesame Dressing

Instructions:

In a medium bowl, combine citrus juices, soy, and mustard. Whisk in a steady stream of blended oil and sesame oil until incorporated. Season with salt and pepper. Because this is a vinagrette it may separate - just give it a stir before serving.

FULL ENGLISH BREAKFAST The full breakfast is an English...

Fri, 02 Dec 2011 16:45:00 -0500

FULL ENGLISH BREAKFAST

The full breakfast is an English classic. Hearty and filling, this protein-rich meal is sure to keep you full for a large portion of your day. Myer’s of Keswick, a British food shop in the West Village, provides amazing chipolata sausages that go perfectly with this traditional dish. While some people may have perfected the art of making from-scratch baked beans, it is a difficult task to master. And who wants to spend hours making baked beans in the morning? Instead, you can try a can of Heinz baked beans, which are as tasty and close to homemade as it gets.

Ingredients:

2 large tomatoes

1 tbsp olive oil

8 strips bacon

8 links Meyers of Keswick chipolata sausage

8 eggs, any style

4 slices sourdough toast

2 cups baked beans

salt and peppr

INSTRUCTIONS:

Quarter tomatoes and toss with olive oil, salt and pepper. Lay on a sheet tray and bake for 30 minutes at 350 degrees.

Pan-fry bacon bacon until crispy. Cook sausages in a 400 degree oven about 15 minutes or until cooked throuh. Heat beans, toast bread, and cook eggs in desired style.

To compose the dish: place 1 slice of toast on each plate, top with 1/2 cup baked beans and 2 eggs. Add 2 strips of bacon, 2 sausage links, and 2 pieces of roasted tomato. Season with salt and pepper.

CELERY ROOT POT PIE This dish is hearty comfort food, perfect...

Fri, 02 Dec 2011 16:13:00 -0500

CELERY ROOT POT PIE

This dish is hearty comfort food, perfect for winter, entirely vegetarian, and great for sharing. Also, black garlic is a great talking point at any dinner party!

POT PIE

INGREDIENTS:

3 medium celery roots

1 red onion, diced

1 head black garlic, peeled and chopped

the white center of 1 stalk of celery, chopped

1 cup brioche croutons

1 apple, peeled and chopped

3 cloves allspice

1 bay leaf

1 teaspoon fresh lemon juice

1⁄4 cup parsley and chives, chopped

1⁄4 cup cream

1⁄2 gallon milk

2 tbsp butter

1⁄4 cup grated Gruyere cheese

1 egg

salt & pepper

POT PIE

INSTRUCTIONS:

Peel and dice celery root, reserving scraps but not peelings in a pot. Roast diced root with butter and herbs til soft. To scraps, add apple, allspice, and bay leaf, and cover with milk. Simmer till the celery root scraps are soft. Remove bay leaf and allspice and place in blender. Add cream, butter, and a little cooking liquid and blend until smooth and at a soup-like consistency.

Sautée onion until soft. In a large bowl combine roasted celery root, onions, raw celery hearts, black garlic and croutons. Mix with enough celery root puree to create desired consistency, then season with parsley and chives, and salt and pepper to taste.

Place mixture in an oven-proof casserole or baking dish and top with grated cheese. Cut a ring slightly bigger than your dish from the puff pastry sheet. Press on to top of baking dish, forming a cap around the sides, and brush with egg wash. Bake in oven for 10-12 minutes at 350 °, until puff pastry has risen and is golden brown.

SCALLION BISCUITS BISCUIT Ingredients: 6 cups flour 12 tsp...

Fri, 02 Dec 2011 16:07:35 -0500

SCALLION BISCUITS

BISCUIT

Ingredients:

6 cups flour

12 tsp baking powder

3/4 tsp baking soda

3 tsp salt

6 tbsp butter

6 tbsp shortening

3 cup buttermilk, chilled

1/2 cup scallions

BISCUIT
INSTRUCTIONS:

Preheat oven to 450°F

Combine flour, baking powder, baking soda & salt, mix well. Using your fingertips, rub butter & shortening into dry ingredients until mixture looks like coarse crumbs (the faster the better so as not to melt the butter and shortening). Make a well in the center and pour in chilled buttermilk. Stir just until the dough comes together and is very sticky. Turn dough onto floured surface, dust with flour and gently fold dough over onto itself 5-6 times. Press into a 1-inch thick round. Cut with a biscuit cutter and place on an ungreased baking sheet so that they just touch. Re-form scrap dough and continue cutting, working it as little as possible. Bake until tall & lightly golden on top, about 15-20 minutes.

BANANA BREAD BREAD INGREDIENTS: 1/3 cup shortening 2/3 cup...

Fri, 02 Dec 2011 16:03:00 -0500

BANANA BREAD

BREAD

INGREDIENTS:

1/3 cup shortening

2/3 cup sugar

¾ teaspoon grated lemon rind (opt)

1 beaten egg

1 ¾ cup flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 cup banana pulp (at least 3 bananas

OPTIONAL

INGREDIENTS:

1/2 cup nuts or raisins

1 cup chopped soft dried prunes, apricots, or dates

1 cup chocolate chips

READ
INSTRUCTIONS:

Blend shortening, sugar, and lemon rind until creamy. Beat in egg. In a separate bowl, sift flour, baking powder and baking soda together. Little by little, add sifted ingredients alternately with banana pulp, beating the batter smooth with each addition. Fold in optional ingredients Place in a-bottom-only greased bread pan. Bake at 350° for 1 hour.

CRANBERRY UPSIDE-DOWN CAKE CAKE INGREDIENTS: 1 cup...

Wed, 30 Nov 2011 21:04:01 -0500

CRANBERRY UPSIDE-DOWN CAKE

CAKE

INGREDIENTS:

1 cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp salt

1-3/4 tsp butter, room temperature

1-1/4 cup sugar

1/4 cup chopped pecans

zest of 1 orange

2 cup cranberries

2 eggs, room temperature

1 tsp vanilla extract

1/3 cup whole milk

1/3 cup red currant jelly

CAKE

INSTRUCTIONS:

Preheat oven to 350 degrees.

Sift flour, baking powder, cinnamon, salt, and orange zest in a medium bowl. Melt 6 tbsp butter over medium-high heat. Add 8 tbsp sugar to dissolve, cooking until it reaches a bubbly boil. Pour into the bottom of an 8x2-inch round cake pan. Scatter cranberries and pecans over the “caramel” and press down gently.

In a mixer with a paddle attachment, cream 8 tbsp butter until soft. Add 1/2 cup sugar and beat until creamy, about 3 minutes. Add eggs one at a time, then vanilla. Add in half of flour mixture and beat on low until just incorporated. Add milk, then remaining flour mixture.

Spoon batter over cranberries and smooth with a spatula. Bake 40-45 minutes. Warm jelly until smooth to glaze warm cake.

Orange Juice Juice Ingredients: 250g carrot (2 large) 150g...

Wed, 23 Nov 2011 01:10:18 -0500

Orange Juice

Juice

Ingredients:

250g carrot (2 large)

150g butternut squash (1/2 of medium size)

150g orange (1 large)

50g apple (1/2 of med apple)

40g ginger (50g whole)

¼ of a lemon

JUICE

INSTRUCTIONS:

Combine all ingredient into a juicer, flip the switch, sit back, and let it happen. (we recommend Omega juicers)

AVOCADO LIME SMOOTHIE SMOOTHIE INGREDIENTS: 1 avocado 1 cup of...

Fri, 18 Nov 2011 13:32:00 -0500

AVOCADO LIME SMOOTHIE

SMOOTHIE

INGREDIENTS:

1 avocado

1 cup of cashews

1 cup of water

1 lime, juiced

1/2 tsp ginger

1 tbs honey

small handful of spinach

SMOOTHIE

INSTRUCTIONS:

Blend cashews and water to make cashew milk. Add remaining ingredients and blend to desired consistency.

BEETROOT AND SWISS CHARD CRUMBLE Béchamel Ingredients: 300g...

Sun, 13 Nov 2011 14:38:00 -0500

BEETROOT AND SWISS CHARD CRUMBLE

Béchamel

Ingredients:

300g (1¼ cup or 2½ sticks) Butter

300g (2-3/4) Flour

1,800ml (1/2 gallon) Milk

900g (2 lbs) Clothbound Cheddar, grated

135g (1/2cup) English Mustard

Worcestershire Sauce
Tabasco

Béchamel

Instructions:

Melt the butter in a small saucepan over low heat, then stir in the flour to make a roux. Cook for a couple of minutes, stirring all the while, until the roux smells cooked but remains white. Whisk in the milk in intervals until you have a very thick, very smooth sauce. Add the cheddar and stir until melted. Season well. Add a healthy splash of mustard, a good splash of Worcestershire and a sweet splash of Tabasco (salt too if necessary).

Crumble

Ingredients:

600g (2 ½ cups) Flour

195g (1 cup) Oats

420g (3 sticks) Butter, Chilled and Diced

165g (3/4 cup) Toasted Hazelnuts, Chopped

180g (3/4 cup) Grated Cheddar

30g (2 Tbsp)Grated Parmesan

Grated Nutmeg

Crumble

Instructions:

Mix the flour, oats & hazelnuts together. Add the butter and cheeses and work through with your fingers until it becomes a mixture of large and small pieces. Season sensibly with grated nutmeg, salt and pepper.

Filling

Ingredients:

8lbs Beetroot with Greens

1Tbsp Thyme Leaves, Chopped & a Handful of Sprigs

8 Cloves of Garlic

1 tsp Black Peppercorns

2 Bunches of Swiss Chard

Filling

Instructions:

Trim the greens from the beets and wash thoroughly. Add the beets, thyme, garlic and pepper to a large pot of cold salted water. Bring to a boil and simmer until the beets are tender. Drain and let cool. Blanch the beet greens and Swiss chard in salted water. Roughly chop the greens and chard stalks. Peel and slice the beets crosswise into ¼ in thick slices. Spread a layer of béchamel on the bottom of a buttered baking dish. Top with a layer of beets, followed by a layer of greens and stalks. Season with salt, pepper and thyme. Spread another generous layer of béchamel and repeat process to fill dish. Cover the entire surface with crumble topping. Bake in a 350ºF oven until browned

KALE CAESAR SALAD DRESSING INGREDIENTS: 125g anchovies 5 egg...

Mon, 31 Oct 2011 20:52:49 -0400

KALE CAESAR SALAD

DRESSING

INGREDIENTS:

125g anchovies

5 egg yolks

1 tbsp dijon

125g parmesan, finely grated

1 tsp dried oregano

zest and juice of 2 lemons

1 cup water

2-3 cups blended oil (75% canola, 25% olive oil)

DRESSING

INSTRUCTIONS:

In a blender or food processor, pulse together until smooth: anchovies, egg yolks, mustard, parmesan, oregano, lemon juice and zest, and water. Running blender on a low setting, slowly add olive oil in a steady stream just off-center of the center “whirlpool”, pouring until dressing reaches desired consistency.

SALAD

INGREDIENTS:

kale, romaine, or other hearty leafy greens

1 lemon

1 peeled hard boiled egg

2 tbsp chopped cooked bacon

garlic croutons

fresh parmesan

SALAD

INSTRUCTIONS:

A Caesar is very versatile, you can use the classic romaine lettuce or a heartier green such as kale, and add toppings like bacon, onions, egg, or grilled fish or meat. In a bowl, macerate the kale until it is soft, breaking down the fibers with a little lemon juice. Toss with bacon and croutons and dressing. Place in serving bowl, grate parmesan and hard boiled egg over the top, serve and enjoy!