Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (34 page)
YIELD: MAKES 6 SERVINGS
½ cup (1 stick) unsalted butter
1 cup (packed) light brown sugar
2 tablespoons corn syrup
1 (8- to 9-inch) round loaf country-style bread
5 large eggs
1½ cups half-and-half
1 teaspoon pure vanilla extract
1 teaspoon orange-flavored liqueur, such as Grand Marnier
¼ teaspoon salt
1.
In a small heavy saucepan, melt the butter with the brown sugar and corn syrup over moderate heat, stirring, until smooth. Pour into a 13 by 9-inch baking dish. Cut 6 (1-inch-thick) slices from the center portion of the bread, reserving the ends for another use, and trim the crusts. Arrange the bread slices in one layer in the baking dish, squeezing them slightly to fit.
In a small heavy saucepan, melt the butter with the brown sugar and corn syrup over moderate heat, stirring, until smooth. Pour into a 13 by 9-inch baking dish. Cut 6 (1-inch-thick) slices from the center portion of the bread, reserving the ends for another use, and trim the crusts. Arrange the bread slices in one layer in the baking dish, squeezing them slightly to fit.
2.
In a bowl, whisk together the eggs, half-and-half, vanilla, liqueur, and salt until combined well and pour evenly over bread. Chill the bread mixture, covered, at least 8 hours and up to 1 day.
In a bowl, whisk together the eggs, half-and-half, vanilla, liqueur, and salt until combined well and pour evenly over bread. Chill the bread mixture, covered, at least 8 hours and up to 1 day.
3.
Preheat the oven to 350°F and bring the bread mixture to room temperature.
Preheat the oven to 350°F and bring the bread mixture to room temperature.
4.
Bake the bread mixture, uncovered, in the middle of the oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.
Bake the bread mixture, uncovered, in the middle of the oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot French toast immediately.
“Sometimes, I substitute the country bread for a French baguette so that there is more texture. I also like to sprinkle the top with fresh raspberries.”
Kittysf, Oslo, Norway
buttermilk pancakes
with maple syrup apples
with maple syrup apples
This crêpelike pancake recipe might make you want to eat breakfast for dinner. The yellow cornmeal gives the cake a hearty flavor and a crisp crust, leading one reviewer to compare it to a hybrid Swedish-buttermilk pancake. Yogurt and scant mixing keep these cakes fluffy and airy. Make extra compote to use on oatmeal or ice cream.
YIELD: MAKES 4 SERVINGS
FOR MAPLE SYRUP APPLES
2 tablespoons (¼ stick) unsalted butter
3 large Golden Delicious apples, peeled, cored, and cut into ½-inch slices (about 1½ pounds)
1 tablespoon plus ½ cup pure maple syrup
½ teaspoon ground cinnamon
FOR PANCAKES
1 cup all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1½ tablespoons unsalted butter, melted
Unsalted butter, for griddle
Maple syrup, for serving
MAKE MAPLE SYRUP APPLES
Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining ½ cup maple syrup and cinnamon.
MAKE PANCAKES
1.
Combine the flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl; whisk to blend. Whisk the buttermilk, yogurt, and egg in a medium bowl to blend; add to the dry ingredients and stir until just blended but still lumpy. Gently mix in the melted butter.
Combine the flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl; whisk to blend. Whisk the buttermilk, yogurt, and egg in a medium bowl to blend; add to the dry ingredients and stir until just blended but still lumpy. Gently mix in the melted butter.
2.
Heat a griddle or large nonstick skillet over medium heat. Spread a thin coating of butter over the griddle and let melt. Working in batches, drop the batter by ⅓ cupfuls onto the griddle, spacing apart. Cook the pancakes until brown on the bottom and bubbles form on top, about 3 minutes. Turn the pancakes over and cook until the bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with the remaining batter, adding more butter to griddle as needed.
Heat a griddle or large nonstick skillet over medium heat. Spread a thin coating of butter over the griddle and let melt. Working in batches, drop the batter by ⅓ cupfuls onto the griddle, spacing apart. Cook the pancakes until brown on the bottom and bubbles form on top, about 3 minutes. Turn the pancakes over and cook until the bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with the remaining batter, adding more butter to griddle as needed.
3.
Spoon the apples over the pancakes. Serve, passing additional maple syrup.
Spoon the apples over the pancakes. Serve, passing additional maple syrup.
“This recipe has replaced all other Saturday morning pancake recipes. We’re always in a rush to get to soccer, so we skip the apples and throw chocolate chips and bananas in the batter instead. The kids swear the chocolate chips help them play better.”
A cook, New York, New York
bourbon chicken liver pâté
Bourbon puts a distinctively American spin on this classic French hors d’oeuvre. The booze also helps balance the rich and unctuous chicken livers, which are sautéed in a heady mix of onion, garlic, and herbs. While it needs to be chilled only for two hours before you can dig in, wait a day or two and you’ll give the flavors a chance to really develop. For holiday celebrations, serve this pâté in a terrine. Alternatively, divide it among ramekins to create unique and indulgent hostess gifts.
YIELD: MAKES 8 TO 10 SERVINGS
¾ cup (1½ sticks) unsalted butter
1 cup finely chopped onion
1 large garlic clove, minced
1 teaspoon minced fresh thyme, or ¼ teaspoon dried
1 teaspoon minced fresh marjoram, or ¼ teaspoon dried
1 teaspoon minced fresh sage, or ¼ teaspoon dried
¾ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground allspice
1 pound chicken livers, trimmed
2 tablespoons bourbon
Fresh thyme, marjoram, or sage sprig, for garnish
Crackers or toasted baguette slices, for serving
Special equipment: 2½-cup crock or terrine or several small ramekins
1.
Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook the onion and garlic, stirring, until softened, about 5 minutes. Add the herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked on the outside but still pink when cut open, about 8 minutes.
Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook the onion and garlic, stirring, until softened, about 5 minutes. Add the herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked on the outside but still pink when cut open, about 8 minutes.
2.
Stir in the bourbon and remove from the heat. Purée the mixture in a food processor until smooth, then transfer the pâté to a 2½-cup crock and smooth the top.
Stir in the bourbon and remove from the heat. Purée the mixture in a food processor until smooth, then transfer the pâté to a 2½-cup crock and smooth the top.
3.
Melt the remaining 4 tablespoons butter in a very small heavy saucepan over low heat, then remove the pan from the heat and let the butter stand 3 minutes. If using an herb garnish, put a sprig on top of the pâté. Skim the froth from the butter, then spoon enough clarified butter over the pâté to cover its surface, leaving the milky solids in bottom of pan.
Melt the remaining 4 tablespoons butter in a very small heavy saucepan over low heat, then remove the pan from the heat and let the butter stand 3 minutes. If using an herb garnish, put a sprig on top of the pâté. Skim the froth from the butter, then spoon enough clarified butter over the pâté to cover its surface, leaving the milky solids in bottom of pan.
4.
Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
Chill the pâté until the butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
“Tweaked according to what I had at hand … used a nice rum instead of bourbon, skipped marjoram as I didn’t have any, added some browned sage on top.”
A cook, Dover, New Hampshire
do ahead:
The
PÂTÉ
can be chilled up to 2 weeks. Once butter seal has been broken, pâté keeps for up to 1 week chilled, its surface covered with plastic wrap.
crab hush puppies
with curried honey-mustard sauce
with curried honey-mustard sauce
If you believe that frying makes everything taste better, get the oil ready, because after popping one of these hush puppies into your mouth, you’ll quickly need countless more. Creole mustard, a Louisiana specialty, may not be readily available at your local market, but you can substitute whole-grain Dijon mustard. Having a deep-fry thermometer will make the frying process easier, as oil that’s not hot enough will lead to greasy and soggy fritters. And to keep the oil temperature from dropping too much, cook the hush puppies in small batches as directed.
YIELD: MAKES ABOUT 30
¼ cup Creole mustard
¼ cup honey
1¾ teaspoons curry powder
1 cup just-add-water cornbread mix
¼ cup bottled clam juice
12 ounces fresh lump crab meat, diced
1 cup finely chopped green onions
Vegetable oil, for frying
Special equipment: Deep-fry thermometer
1.
Stir the mustard, honey, and 1¼ teaspoons curry powder in a small bowl for dipping sauce.
Stir the mustard, honey, and 1¼ teaspoons curry powder in a small bowl for dipping sauce.
2.
Stir the cornbread mix, clam juice, and remaining ½ teaspoon curry powder in a medium bowl. Mix in the crab and ¾ cup of the onions.
Stir the cornbread mix, clam juice, and remaining ½ teaspoon curry powder in a medium bowl. Mix in the crab and ¾ cup of the onions.
3.
Pour enough oil into a medium saucepan to reach a depth of 1½ inches. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 320°F to 330°F. Working in batches, drop the batter into the oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1½ minutes. Transfer to paper towels to drain.
Pour enough oil into a medium saucepan to reach a depth of 1½ inches. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 320°F to 330°F. Working in batches, drop the batter into the oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1½ minutes. Transfer to paper towels to drain.
4.
Sprinkle the hush puppies with the remaining onions. Serve with dipping sauce.
Sprinkle the hush puppies with the remaining onions. Serve with dipping sauce.
“I made these for a party, and they were much appreciated. I found that I could form the hush puppies ahead of time, chill them on a baking sheet, and then just fry them before serving. So simple.”
Ihateblueberries
potato
samosa phyllo triangles
samosa phyllo triangles
Potato samosas are one of the most popular Indian dishes, and one of the easiest to make. Traditionally, they’re a little larger than the ones this recipe yields, but regardless of size, the mix of warming spices, potatoes, and peas makes for a delicious appetizer or snack. And because these are baked instead of fried, they’re healthier. An easier alternative to using phyllo dough is to use wonton wrappers, but they will change the exterior texture from buttery and flaky to crispy and crunchy.
YIELD: MAKES 2 DOZEN SAMOSAS
1½ pounds Yukon Gold or other yellow boiling potatoes
1¾ teaspoons salt
1 large onion, chopped
1 teaspoon garam masala (Indian spice blend)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ cup vegetable oil
½ cup frozen peas, thawed
12 (17 by 12-inch) phyllo sheets, thawed if frozen
¾ stick unsalted butter, melted and cooled
Indian chutney, for serving
1.
Peel the potatoes and cut into ½-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
Peel the potatoes and cut into ½-inch cubes. Put in a medium saucepan with 1 teaspoon salt and enough water to cover by 1 inch. Simmer until tender, about 15 minutes, then drain in a colander.
2.
Cook the onion, spices, and remaining ¾ teaspoon salt in the oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add the potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
Cook the onion, spices, and remaining ¾ teaspoon salt in the oil in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown, 8 to 10 minutes. Add the potatoes and peas and cook, stirring, 3 minutes, then remove from heat and cool slightly.
3.
Preheat the oven to 375°F, with racks in upper and lower thirds.
Preheat the oven to 375°F, with racks in upper and lower thirds.
4.
Cover the stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping the remaining phyllo covered and working quickly, place 1 sheet on a work surface. Gently brush with some melted butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on a baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling.
Cover the stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping the remaining phyllo covered and working quickly, place 1 sheet on a work surface. Gently brush with some melted butter, then lay a second sheet on top and brush with butter. Cut crosswise into 4 strips. Put 2 tablespoons filling near one corner of 1 strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on a baking sheet. Make 3 more triangles in same manner. Repeat with remaining phyllo and filling.
5.
Generously brush both sides of each samosa with butter and bake, turning the samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
Generously brush both sides of each samosa with butter and bake, turning the samosas over halfway through and switching position of sheets, until golden and crisp all over, about 25 minutes total. Cool slightly. Serve warm or at room temperature.
“Love this take on the traditional samosas, and the phyllo dough was a nice twist. I would probably add a little garlic next time and serve with apricot chutney.”
ElsbethUK, Glastonbury, England
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