Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (13 page)
YIELD: MAKES 24 TEA SANDWICHES
3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1½ pounds), halved
1 cup mayonnaise
⅓ cup minced shallots
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
½ cup finely chopped smoked almonds (about 2 ounces)
1.
In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.
In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.
2.
In a large bowl, stir together the chicken, ½ cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.
In a large bowl, stir together the chicken, ½ cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.
3.
Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.
4.
Put the almonds on a small plate and spread the edges of the rounds with the remaining ½ cup mayonnaise to coat well. Roll the edges in the almonds.
Put the almonds on a small plate and spread the edges of the rounds with the remaining ½ cup mayonnaise to coat well. Roll the edges in the almonds.
“This is my favorite chicken salad recipe! I have made it with regular and smoked almonds (whatever I can find). I mix the almonds in the chicken salad to save time in preparation.”
A cook, Asheville, North Carolina
do ahead:
The
SANDWICHES
may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
muffaletta salad and sandwiches
When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member
Mike19711
uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.
Mike19711
uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.
YIELD: MAKES 4 TO 6 SERVINGS
FOR OLIVE SALAD
1 cup kalamata olives, pitted and chopped
1 cup green olives, pitted and chopped
¼ cup finely diced roasted red bell pepper
1 tablespoon minced red onion
2 garlic cloves, minced
2 tablespoons minced fresh flat-leaf parsley leaves
¼ cup extra-virgin olive oil
2 teaspoons red-wine vinegar
FOR SANDWICHES
1 (9 by 11-inch) piece focaccia
Extra-virgin olive oil
6 ounces capicolla
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced mortadella
4 ounces thinly sliced pepperoni
4 ounces sliced mozzarella
4 ounces thinly sliced provolone
1.
In a medium bowl, toss together the olives, roasted peppers, onion, garlic, parsley, oil, and vinegar. Cover and refrigerate at least 1 hour and up to 2 days.
In a medium bowl, toss together the olives, roasted peppers, onion, garlic, parsley, oil, and vinegar. Cover and refrigerate at least 1 hour and up to 2 days.
2.
Split the focaccia horizontally and brush both cut sides with oil. Layer the capicolla, salami, mortadella, pepperoni, mozzarella, and provolone to completely cover the bottom half of the bread.
Split the focaccia horizontally and brush both cut sides with oil. Layer the capicolla, salami, mortadella, pepperoni, mozzarella, and provolone to completely cover the bottom half of the bread.
3.
Spread the olive salad in an even layer on top and cover with the other piece of bread, leaving a small border along the edge. Press the sandwich together, carefully slice into portions, and serve.
Spread the olive salad in an even layer on top and cover with the other piece of bread, leaving a small border along the edge. Press the sandwich together, carefully slice into portions, and serve.
pão de queijo
These crisp yet chewy cheese puffs are traditional staples in Brazil. Epicurious member
InewportTX,
from Pflugerville, Texas, recommends cooking the balls in mini-muffin cups, as the dough will be fairly runny. Find tapioca flour (also known as manioc starch and tapioca starch) at specialty markets like Whole Foods.
InewportTX,
from Pflugerville, Texas, recommends cooking the balls in mini-muffin cups, as the dough will be fairly runny. Find tapioca flour (also known as manioc starch and tapioca starch) at specialty markets like Whole Foods.
YIELD: MAKES 2 DOZEN PUFFS
1 cup low-fat milk
½ cup (1 stick) unsalted butter
1 teaspoon salt
2 cups tapioca flour
2 large eggs, lightly beaten
1½ cups freshly grated Parmesan cheese
Special equipment: 2 mini-muffin pans with 12 (1-ounce) cups
1.
Position a rack in the lower third of the oven and preheat the oven to 400°F. Lightly butter 2 mini-muffin pans.
Position a rack in the lower third of the oven and preheat the oven to 400°F. Lightly butter 2 mini-muffin pans.
2.
In a small saucepan over moderate heat, combine the milk, butter, and salt. Warm the mixture just until boiling, then remove from the heat and gradually whisk in 1 cup of the tapioca flour. Transfer to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, gradually add another ½ cup tapioca flour, followed by the eggs, and then the remaining ½ cup of tapioca flour and beat until well blended. With the mixer still on low, add the cheese and beat to combine. The dough will be sticky.
In a small saucepan over moderate heat, combine the milk, butter, and salt. Warm the mixture just until boiling, then remove from the heat and gradually whisk in 1 cup of the tapioca flour. Transfer to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, gradually add another ½ cup tapioca flour, followed by the eggs, and then the remaining ½ cup of tapioca flour and beat until well blended. With the mixer still on low, add the cheese and beat to combine. The dough will be sticky.
3.
Spoon 1½-inch scoops of dough into the prepared mini muffin cups and bake until puffed and golden brown, about 25 minutes. Serve warm.
Spoon 1½-inch scoops of dough into the prepared mini muffin cups and bake until puffed and golden brown, about 25 minutes. Serve warm.
Irish Soda Bread with Raisins and Caraway
irish soda bread
with raisins and caraway
with raisins and caraway
This recipe comes from the mother of a September 11 victim; it was a favorite of her son, a chef for Cantor Fitzgerald, and will no doubt be a favorite of yours. When originally submitting it to
Bon Appétit,
Patrice Bedrosian encouraged readers “to enjoy this delicious and comforting Irish bread, to smile, and to remember the love between a mother and son.”
Bon Appétit,
Patrice Bedrosian encouraged readers “to enjoy this delicious and comforting Irish bread, to smile, and to remember the love between a mother and son.”
YIELD: MAKES 8 TO 10 SERVINGS
5 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1½ teaspoons salt
1 teaspoon baking soda
½ cup (1 stick) unsalted butter, cut into cubes, at room temperature
2½ cups raisins
3 tablespoons caraway seeds
2½ cups buttermilk
1 large egg
1.
Preheat the oven to 350°F. Generously butter a heavy ovenproof 10- to 12-inch skillet with high sides. Whisk the flour, sugar, baking powder, salt, and baking soda in a large bowl to blend. Add the butter; using fingertips, rub in until coarse crumbs form. Stir in the raisins and caraway seeds. Whisk the buttermilk and egg in a medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
Preheat the oven to 350°F. Generously butter a heavy ovenproof 10- to 12-inch skillet with high sides. Whisk the flour, sugar, baking powder, salt, and baking soda in a large bowl to blend. Add the butter; using fingertips, rub in until coarse crumbs form. Stir in the raisins and caraway seeds. Whisk the buttermilk and egg in a medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
2.
Transfer the dough to the prepared skillet; smooth the top, mounding slightly in center. Using a small sharp knife dipped into flour, cut a 1-inch-deep
X
in the top center of dough. Bake until the bread is cooked through and a tester inserted into the center comes out clean, about 1 hour 15 minutes. Cool the bread in the skillet 10 minutes. Turn out onto a rack and cool completely.
Transfer the dough to the prepared skillet; smooth the top, mounding slightly in center. Using a small sharp knife dipped into flour, cut a 1-inch-deep
X
in the top center of dough. Bake until the bread is cooked through and a tester inserted into the center comes out clean, about 1 hour 15 minutes. Cool the bread in the skillet 10 minutes. Turn out onto a rack and cool completely.
“This rivaled my mother’s breads, and she made several types. Irish soda breads are generally easier to make anyway, but this one couldn’t be simpler to put together. In case your breads dry too quickly a day later, place the bread in a plastic bag and zap it in a microwave oven for a few seconds. It will revive quite nicely. This version also toasts well.”
Aleugene, USA
do ahead:
The
BREAD
can be made 1 day ahead. Wrap tightly in foil; store at room temperature.
chocolate
macaroon bars
macaroon bars
The moist and toothsome coconut macaroon becomes a delicious (and infinitely more portable) bar cookie when built upon a dense shortbread base. The result is a surefire bake-sale winner, a kid-pleasing picnic finale, and an inviting edible gift for holidays or birthdays.
YIELD: MAKES 24 BARS
FOR SHORTBREAD BASE
¾ cup (1½ sticks) unsalted butter
2 cups all-purpose flour
½ cup (packed) light brown sugar
½ teaspoon salt
FOR TOPPING
4 large egg whites
1 cup granulated sugar
1 teaspoon pure vanilla extract
½ cup all-purpose flour
1 (7-ounce) bag sweetened flaked coconut (about 2⅔ cups)
1½ cups semisweet chocolate chips
MAKE SHORTBREAD BASE
1.
Preheat the oven to 350°F. Place the rack in the middle of the oven.
Preheat the oven to 350°F. Place the rack in the middle of the oven.
2.
Cut the butter into ½-inch pieces. In a food processor, process the butter, flour, sugar, and salt until mixture begins to form small lumps. Sprinkle the mixture into a 13 by 9-inch baking pan, and with a metal spatula, press evenly onto bottom. Bake the shortbread until golden, about 20 minutes.
Cut the butter into ½-inch pieces. In a food processor, process the butter, flour, sugar, and salt until mixture begins to form small lumps. Sprinkle the mixture into a 13 by 9-inch baking pan, and with a metal spatula, press evenly onto bottom. Bake the shortbread until golden, about 20 minutes.
MAKE TOPPING
1.
In a bowl, whisk together the whites, sugar, and vanilla until combined well and stir in the flour and coconut.
In a bowl, whisk together the whites, sugar, and vanilla until combined well and stir in the flour and coconut.
2.
Sprinkle the chocolate chips evenly over the hot shortbread. Let chips melt and spread evenly over shortbread base. Drop small spoonfuls of coconut mixture onto the chocolate and spread evenly with a fork. Bake until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars.
Sprinkle the chocolate chips evenly over the hot shortbread. Let chips melt and spread evenly over shortbread base. Drop small spoonfuls of coconut mixture onto the chocolate and spread evenly with a fork. Bake until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars.
“Delicious! I thought it might be fun to add ⅓ cup white chocolate chips and ⅓ cup chopped pecans to the coconut mixture. My guests loved them!”
A cook, Wenham, Massachusetts
do ahead:
The
BAR COOKIES
keep, covered, 5 days at room temperature.
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