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Recipes from Michael's Genuine Food by Michael Schwartz

Recipes from Michael's Genuine Food by Michael Schwartz

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Published by The Recipe Club
Recipes included in this excerpt:
Classic Deviled Eggs
Slow-Roasted Boneless Short Ribs
Thyme-Smoked Four-Inch Porterhouse Steak
Banana Toffee Panini

JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael’s Genuine strikes a very different note. Reviving the city’s dining scene from an overabundance of “Floribbean” cuisine, the restaurant quickly won national praise for its superlative yet unpretentious fare, with Frank Bruni of the New York Times naming it one of the country’s top ten best new restaurants. In his first cookbook, Michael Schwartz shares his approachable, sought-after recipes with home cooks everywhere.

Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home.

With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

To read more about Michael Schwartz or Michael's Genuine Food please visit Crown Publishing Group at www.crownpublishing.com.
Recipes included in this excerpt:
Classic Deviled Eggs
Slow-Roasted Boneless Short Ribs
Thyme-Smoked Four-Inch Porterhouse Steak
Banana Toffee Panini

JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael’s Genuine strikes a very different note. Reviving the city’s dining scene from an overabundance of “Floribbean” cuisine, the restaurant quickly won national praise for its superlative yet unpretentious fare, with Frank Bruni of the New York Times naming it one of the country’s top ten best new restaurants. In his first cookbook, Michael Schwartz shares his approachable, sought-after recipes with home cooks everywhere.

Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home.

With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

To read more about Michael Schwartz or Michael's Genuine Food please visit Crown Publishing Group at www.crownpublishing.com.

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categoriesTypes, Recipes/Menus
Publish date: Feb 15, 2011
Added to Scribd: Mar 07, 2011
Copyright:Traditional Copyright: All rights reserved

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11/12/2013

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Copyright © 2010 by Michael Schwartz and JoAnn CianciulliPhotographs copyright © 2010 by Ben Fink All rights reserved.Published in the United States by Clarkson Potter/Publishers, an imprint ofthe Crown Publishing Group, a division of Random House, Inc., New York.www.crownpublishing.comwww.clarksonpotter.comCLARKSON POTTER is a trademark and POTTER with colophon is aregistered trademark of Random House, Inc.Library of Congress Cataloging-in-Publication DataSchwartz, Michael, 1964–Michael’s genuine food / Michael Schwartz. — 1st ed.p. cm.Includes index.1. Cookery, American. 2. Cookery, International.3. Michael’s Genuine Food & Drink (Restaurant) I. Title.TX715.S1457135 201061.5973—dc22 2010008560ISBN 978-0-307-59137-1Printed in ChinaDesign by Stephanie Huntwork Jacket design by Stephanie Huntwork Jacket photographs by Ben Fink 10 9 8 7 6 5 4 3 2 1First Edition
 
31
 
snacks
CLASSIC DEVILED EGGS
MAKES 24 PIECES
 
Deviled eggs are a classic that doesn’t need to bereinvented with all sorts of fancy ingredients. When it comes to makinghard-boiled eggs, the biggest problem is easily overcooking them, whichproduces a nasty green ring around the yolk and a rubbery texture. Theexplanation for boiling eggs may seem like overkill, but trust me, you willhave total success for the rest of your life.
1 dozen large eggs¼ cup Best Mayonnaise (page 246) orquality store-bought mayo1 tablespoon Dijon mustardJuice of ½ lemon2 dashes Habañero Hot Sauce (page 244)or store-bought hot sauce, or more totaste1 teaspoon sweet smoked paprika½ teaspoon kosher salt¼ teaspoon freshly ground black pepper¼ bunch fresh chives, minced
INGREDIENT NOTE
eggs
Buy local eggs! More than ever, farmers’ markets are selling fresh eggs from heritagechickens. Well-treated chickens that spend a lot of time on pasture, getting exerciseand fresh air, and eating green vegetables (which makes the yolk a deep orange color)produce tasty eggs year round. They often come in a rainbow of shell colors that denotethe breed of chicken. The yolks of all should be bright orange and the white have bodyand sit up on itself. Pastured eggs may cost more than conventional eggs, but theydeliver a lot more pleasure, are better for the environment, and leave you with a cleanerconscience (you would not want to eat most mass-market eggs if you saw how they areproduced).
P
ut the eggs in a large wide pot, cover with 1 inch of cool water, and set overmedium-high heat. Starting with cold water and gently bringing the eggs to aboil will help keep them from cracking. Once the water boils, turn off theheat, cover the pot, and let the eggs sit in the hot water for 15 minutes.
(recipe continues)

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