Food & Wine (May 2015)
Food & Wine (May 2015)
From the cookbook Twelve Recipes
We're avoiding new cookbooks these days like Kimmy Schmidt is avoiding her past.
Mostly we're out of the cookbook game because we're waaaay overdue for a cookbook clean-out. Truly, we are running out of places to put them and our shelves are overflowing, with books starting to accumulate on the floor. [#CookbookProblems]
But when a friend, who is paring down her own cookbook collection, offered us a copy of Twelve Recipes, the new cookbook from Chez Panisse chef Cal Peternell, we readily took it off her hands. Twelve Recipes showed up in a number of food magazines last year, and we were eager to check it out.
It wasn't just the Chez Panisse connection that intrigued us, although we do love Chez Panisse.
It was the concept of this book that had us hooked: When his oldest son is about to go off to college, a chef pulls together the 12 basic recipes that are enough to get anyone started in the kitchen.
The book, of course, has far more than 12 recipes, but it does provide 12 basics and then many variations on those (Pasta with Tomato becomes Summer Marinara, Arrabbiata, Puttanesca, and on and on).
We read through the book this past weekend, and though there are lots of recipes we wanted to make, we decided to start with a Simple Carrot Cake with Cream Cheese Frosting.
Fine Cooking (February/March 2015)
Months and months ago, while on a trip to New York City, we dropped into Buvette for dinner.
The meal itself, enjoyed at a cramped but cozy little table, was lovely. But we were especially enamored with dessert: Buvette's decadent chocolate mousse.
It's the kind of dessert we dream about: rich and dark, piled high into a serving dish, with two spoons ready to do some serious damage. We've since made Buvette's chocolate mousse at home, although we've neglected to photograph it so we haven't yet shared it here.
That mousse came to mind while reading the latest Fine Cooking. The current issue features this pudding in its "Repertoire" column, which every month introduces a basic template recipe that's good to have in one's back pocket. This isn't the rich, dreamy mousse from Buvette, but rather a more straightforward chocolate dessert that's closer to pudding you might remember from childhood.
Well, our back pockets are never quite full enough (along with our bellies), so we jumped into our first homemade chocolate pudding attempt.
Bon Appétit (January 2015)
We think it's only fitting to end January -- month of resolutions, revolutions and reductions -- with a big ol' chocolate cake.
More than a year ago, a group of Clay's coworkers made the kind of resolution we can definitely get behind: The BAKE-O-LUTION. The idea is simple: Bake a new recipe once a month, and bring it into the office to share. So for more than a year now, once a month, folks show up at work with their baked goods: cakes (so many cakes!), pies, cookies and brownies galore. It's a glorious thing. And it's the perfect inspiration to do more baking.
But in the year that the BAKE-O-LUTION has been going on, we've never baked anything for it. It's not because we're anti-cake (far from it!). We just never got our act together to plan, shop and bake for the monthly get-together.
It was time to break that streak.
So for the first BAKE-O-LUTION of 2015, Clay showed up with this Chocolate-Rye Crumb Cake, from the latest issue of Bon Appétit.
We are so excited to start cooking in 2015! But first let's take a quick look back at 2014.
In our ongoing quest to test-drive food magazine recipes, we tried out a lot of dishes last year. Some were good; some were duds. Here are the best things we made all year long, in chronological order. First up are our favorite food magazine recipes, followed by a few other favorites from last year.
The 10 Best Food Magazine Recipes from 2014...
1. Pork and Squash Stew with Chiles
Tender bites of pork in a savory broth with a warm, comforting heat. It's the perfect dish for winter -- and, as we wrote back in February, an ideal make-ahead dish.
2. Herbed Faux-tisserie Chicken and Potatoes
We have roasted a LOT of chickens in our day. This one is absolutely one of the top three ever.
3. New Orleans–Style BBQ Shrimp
Spicy and buttery and delicious. The next-best thing to actually going to New Orleans.
4. Edamame-Miso Tuna Salad Sandwiches
This is probably the one dish we've made the most since posting about it last year. The mix of miso, hot chile oil and edamame is a great new spin on tuna salad. We've made this (especially for lunch to take to work) more times than we can count.
5. Ayam Jeruk (Grilled Chicken and Toasted Coconut Salad)
We debated whether to include this dish in our year-end roundup, because we'd made so many substitutions in the recipe. But who cares? This dish was to die for, and we're sure it's even better if you can find fresh galangal. And shaved coconut. And candelnuts. And Asian shallots. And Balinese long peppers...
6. Asian Marinated Tomatoes
These tomatoes are really more of an accompaniment or a condiment than a stand-alone dish. But they're marvelous. If we may quote our own post from last summer: "Imagine if a bowl of salsa spent a semester abroad in Thailand, and got really into meditation and mystic Buddhism and lemongrass, and then came home and hopped up on your grilled chicken." Who doesn't want that??
7. Spiced Lamb Burgers
Nothing we made last year was as drool-worthy as these lamb burgers. As we said back in July, "The lamb is flavorful and full of wonderful spice from the coriander, cumin and cinnamon. The fat from the lamb melts into the pitas, soaking them with flavor and making them crispy and amazing." If you're not salivating at that, there may be something wrong with you.
8. Vietnamese Pork Chops with Pickled Watermelon
In August, we solidly declared this the "DISH. OF. THE. SUMMER." We stand by that. This salty/savory/sour/sweet/pungent/crispy/juicy dish is everything you want in a grilled entree.
9. The Barefoot Contessa's Goat Cheese Mashed Potatoes
It's highly possible that no dish we've featured has ever elicited a greater response than these potatoes that we made for our Fakesgiving test-run of recipes. We heard from countless -- countless! -- friends and family and Bitten Word readers who made these for Thanksgiving. And just about everyone has told us these are the best mashed potatoes they've ever made.
10. Maple Syrup Pie with Crème Fraîche
This delicious pie was the crowd favorite at our Fakesgiving meal this past year. We could eat it morning, noon and night.
... Plus 5 More of Our Faves.
Posted at 09:21 AM in -- Cocktails & Beverages --, -- Desserts & Sweets --, -- Entrees -- , -- Party Food --, -- Salads -- , -- Sauces --, -- Side Dishes -- , Bon Appétit, Cook's Country, Fine Cooking, Food & Wine, Food Network Magazine, Garden & Gun, Our Own Recipes, Recipes From Other Sources, Saveur | Permalink | Comments (2)
| | |
First, we hope you'll join us in congratulating all of our bakers who made the Cover-to-Cover Holiday Cookies Project such an amazing success. More than 500 bakers signed up to make 25 cookie recipes. That, friends, is a lot of cookies.
You can explore all the cookies by clicking the photos above (or the links below), but before you do that, let's give a few Cover-to-Cover Holiday Cookies Project Awards.
All the bakers. Seriously -- we didn't give you a lot of time to complete this challenge, and hundreds of you rose to the occasion. Thank you so much for participating! We loved seeing how your cookies turned out.
Bakers who bought special equipment. This is above and beyond. A number of bakers shared that they purchased cookie presses and other equipment in order to make their assigned recipes. That is some serious dedication.
A winning cookie? We'd love to name a sure-fire hit among this crop of cookies. There's a lot to love -- and many bakers loved their cookies, but there doesn't seem to be a resounding hit with all the bakers. Can you pick a winner?
THE BAD AND THE UGLY
We made some mistakes! First, we sent the wrong Lebkuchen recipe to the bakers who were making that cookie.Then we realized late in the game that the cookie we assigned from Saveur -- Sarah Bernhardt Cookies -- was in fact the wrong cookie and not in their December issue. Instead, we should have assigned these Icelandic Chocolate Cornflake Cookies. Maybe they're the hit cookie we've all been waiting for....
The Worst Recipe: We're going with Food & Wine's Gingersnap Sandwich Cookies. The accidental omission of 3 cups of flour in the online recipe gave our bakes big batches of goo. But hey, mistakes happen (see above). And it turns out that if you make them with the flour, they're a hit.
The Runner-Up Worst Cookie: We're going with Orange-Almond Florentines with Cardamom, as bakers unanimously complained about how oily the finished product turned out.
Thanks again -- and please join us in congratulating the bakers by leaving a comment on their posts.
Explore the cookies, and find something delicious to bake this holiday season. And if none of these strikes your fancy, please share your favorite cookie recipes in the comments below.
~ Zach and ClayChewy Salted Oatmeal Cookies (Food & Wine)
Taylor Swift, Kristin Stewart and former Massachusetts Sen. Scott Brown walk into a cookie shop...
Okay, we don't know what the punchline is. But here's the point: When we prompted readers to join us in this Cover-to-Cover Holiday Cookie Project, we challenged you to be creative. To tell us about your cookie in just a couple sentences, but feel free to have fun with it. What might you eat with this cookie, we wondered? If your cookie were a celebrity, who would it be?
Boy, did you guys deliver! We have loved all your creative and pithy writeups about the cookies you made.
Today -- the fifth and final day of our weeklong Cover-to-Cover Holiday Cookie Project -- is no exception. The writeups for these five cookies include the aforementioned comparisons to Taylor, Kristin and Sen. Brown, along with cookies likened to "a Bollywood movie," "a French diva," and "a Nordic noir thriller."
We could not possibly have said it any better ourselves.
Earlier this week, one of our commentors referred to herself and her friends -- and all the other folks involved in this Cover-to-Cover cookie project -- as the "Bitten Bakers."
How great is that?! We love the idea of a whole army of Bitten Bakers out there, making cookies and reporting back.
Well the Bitten Bakers were in full force for this, Day 4 of our weeklong cookie event. Today we've got some surprising peppermints, spendy pignolis, middle-of-the-road shortbread, rage-inducing pinwheels and a rugelach that is just ... well, you'll have to read for yourself.
Onward, Bitten Bakers!
Sometimes a cookies is a cookie.
But today -- Day 3 of our Cover-to-Cover Holiday Cookie Project -- we've got a group of tasty treats without the word "cookie" in sight.
We've got sandies and tassies aplenty.
We've got sandwiches and florentines galore.
You want noel balls? We've got plenty.
But who cares? No big deal.
We want mooooooorrrreee...
Okay, sorry for that brief interlude.
Anyway, today's crop of cookies-by-another-name includes some hits, some misses, and one recipe that turned into a greasy, messy disaster for everyone who tried it. (More than one reader used the words "disaster" and "nightmare.")
Adventures in gluten-free baking...
A "CoverGirl Centerfold Cookie"...
Cookies that pair well with tequila...
The one with a crazy name...
And a cookie that looks like the Grinch...
Day 2 of Cover to Cover: Holiday Cookies has something for everyone. If you missed Day 1, start there. If not, dig in to today's recipes below.