March 25, 2016
Yields two cakes; serves 24 Butter for greasing pan 2 packages active dry yeast 1 cup plus 1 tablespoon sugar ¾ cup warm water (110 to 115 ºF) 8 to 9 cups unbleached all-purpose flour 1½ cups milk 1 cup unsalted butter ¾ cup golden raisins ¼ cup rum 6 large eggs 2 large egg yolks 2 teaspoons vanilla extract 1 teaspoon salt 1 teaspoon ground cardamom 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2 large egg whites 1 tablespoon water Topping 4 tablespoons unsalted butter, at room temperature 1/3 cup packed light brown sugar 1 teaspoon ground cinnamon ½ cup slivered almonds ½ cup unbleached all-purpose flour Glaze 2 large egg whites 1½ cups sifted confectioners' sugar ½ teaspoon fresh lemon juice 1. Lightly butter two 10-inch tube pans.
February 26, 2016
Makes 2-4 servings 1/2 pound sunchokes 1/2 teaspoon freshly squeezed lemon juice Kosher salt 1 large leek 1 tablespoon unsalted butter 2 ounces bacon, finely diced 1 tablespoon chopped fresh flat-leaf parsley leaves 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon Dijon mustard 1 large egg, beaten 1 tablespoon extra-virgin olive oil 4 poached eggs 1. Peel the sunchokes and cut them into...
February 26, 2016
Makes 6 servings 1/2 cup unsalted butter 1 large rutabaga, peeled and cut into 3/8 inch dice (7 cups) 1/3 cup thyme leaves 1 cup finely grated parmesan 2 cloves garlic, crushed Scant 5 tablespoons capers, coarsely chopped 3 small yellow bell peppers 3 small red bell peppers 2 teaspoons olive oil 6-ounce chevre log, broken into 3/8 inch pieces 1/3 cup flat-leaf parsley leaves, coarsely chopped ...
February 12, 2016
Makes 6 servings 6 halibut fillets, skinless and boneless (1 pound, 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round red radishes) Coarse sea salt and black pepper Wild arugula and parsley vichyssoise: 31/2 ounces parsley stems and leaves 51/4 ounces wild arugula 1 tablespoon olive oil 3 tablespoon unsalted butter 2 medium shallots, coarsely chopped (31/2 ounces)
January 15, 2016 |
As darkness crept over East Falls on a recent night, Meagan Benz and Shannon Roche arrived at their subleased commissary kitchen and unfolded a sprawling order list: oversize corn muffins, rich brownies, chewy peanut butter cookies, zucchini bread, chip-wiches, and "banana split" cupcakes, made of banana cake topped with frosting, chocolate drizzle, sprinkles, and a maraschino cherry. All of this was conjured without a trace of butter, eggs, or cream. Benz and Roche's wares, produced under the name Crust Vegan Bakery and sold at eateries like Joe Coffee and HipCityVeg, are entirely plant-based.
January 13, 2016 |
The long: Pre-kids, parents vow they'll never subject their young (or themselves) to made-for-kids' music. Only Bowie, Beethoven, and Beyoncé for their brood. When reality intervenes, World Café Live's decade-running, Saturday morning mini-concerts offer a chill compromise. The short: "If You're Happy and You Know It," just better. The demo: Ages 2 through 5. Siblings welcome. Babies free. How long: About an hour. The setup: Sunny, street-level bar with small stage and dance area, tables, chairs and banquettes.
January 8, 2016
8-10 servings For the crust: 1 stick unsalted butter 2 tablespoons sugar 2 egg yolks, lightly beaten 13/4 cups flour, sifted with 1 teaspoon baking powder and 1/2 teaspoon salt 3 tablespoons light cream 16-18 Italian prune plums, pitted and quartered For the tart topping: Mix together 3/4 cup sugar 11/2 tablespoons flour 1/2 teaspoon cinnamon 3 tablespoons butter 1....
December 31, 2015 |
Serves 6. 2 tablespoons sunflower oil 8 rashers smoked streaky bacon, snipped into pieces 1 onion, finely chopped 3 garlic cloves, peeled and bashed 1 ounce dark muscovado sugar 2 tablespoons molasses 31/2 fluid ounces cider vinegar 2 teaspoons mustard powder 18 ounces tomato puree 1 shot espresso 14-ounce can navy beans, rinsed and drained 14-ounce can pinto beans, rinsed and drained 6 slices white...
November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings 3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes 1. Melt half of the butter in a large skillet over medium heat.
October 30, 2015 |
A better butter Just as Italians debate the subtleties of their finest olive oils, the French obsess over butters. One of my longtime favorites, Echiré, has been the butter gold standard at Bibou, and the equally wonderful Pamplie (with sea salt) lathers the baguettes at sister restaurant Le Chéri. But a new contender has arrived at Di Bruno Bros. in a big wicker basket from one of France's rock-star cheese mongers, Rodolphe Le Meunier. This "beurre de baratte" - churned in the old-school way as opposed to modern centrifuge methods - isn't le bonmarché at $12.99 a pound.