/ 2011 /

FALL FAVORITES

/ 2011 /
FALL FAVORITES

A quarterly recipe ebook from

tastingtable.com

INTRODUCTION

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We all have daydreams about cooking like our favorite chefs. It usually strikes around the fourth time in a week that we wind up cooking the same dish of dry-fried beef or spaghetti with garlic and olive oil. So in an effort to bring a little inspiration to both our home kitchen and yours, we launched Tasting Tables Chefs Recipes edition in March 2010. Since then, we have introduced readers to hundreds of exclusive recipes from some of the countrys best chefs and newest restaurants. (To see all the published recipes, go to tastingtable.com/chefsrecipes). Every Chefs Recipe is designed to be cooked on even the most frenzied weeknight. Also, because recipes should always work, we carefully test each recipe, ensuring that the results are as delicious in practice as they sound in print. To celebrate the crisp days of autumn, we have compiled some of our favorite autumn-centric Chefs Recipes for this special ebook. A few of the 20 featured dishes for fall include glazed butternut squash with goat cheese and apples, roasted pork ribs with spiced yogurt, and maple-parsnip cake. Some restaurants have closed and some chefs have moved on since we launched Chefs Recipes a year and a half ago. But rest assured: These tested and approved recipes are perennial.

Happy chopping,

Scott Hocker Editor in Chief TastingTable.com

TABLE OF CONTENTS

BREAD
Garlic Cheese Bread - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 9 Bacon-Jalapeo Cornbread - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 11

CONDIMENTS
Stout Beer Mustard - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 12 Concord Grape Jam - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 13

VEGETABLES
Radicchio Salad - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 15 Kale Caesar Salad - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 16 Mustardy Potatoes and Green Beans - - - - - - - - - - - - - - - - - - - - - - - - - - - - -17 Glazed Butternut Squash with Goat Cheese, Apples - - - - - - - - - - - - - - - - - - - 19 and Toasted Pumpkin Seed Vinaigrette Brussels Sprouts with Brown Butter and Sage - - - - - - - - - - - - - - - - - - - - - - - 20 Pennette with Roasted Cauliflower - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 21

MEAT
Pork Chop alla Milanese - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 23 Pork Ribs with Oregano and Coriander Yogurt - - - - - - - - - - - - - - - - - - - - - - - - 25 Bacon, Mushroom and Potato Strata - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 26 Roast Chicken with Zatar Stuffing - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 27 Skirt Steak with Hazelnut Romesco - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 29

SEAFOOD
Mussels Manhattan - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 31 Creole Spiced Salmon - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 33

SWEETS
Olive Oil Pound Cake with Glazed Apples - - - - - - - - - - - - - - - - - - - - - - - - - - - 34 Maple-Parsnip Cake - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 35 Milk Chocolate Panna Cotta - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 37

COCKTAILS
Autumn Whiskey Sour - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 39

BREAD

Recipe adapted from G. Terrill Brazelton, Slice Pizza & Brew, Birmingham, AL
It may be ubiquitous in pizza parlors, but this garlic-cheese bread from Alabamas Slice Pizza & Brew trumps most of its counterparts. Made with the same dough the restaurant uses for its pizzas, this garlic-strewn appetizer is the brainchild of executive chef Terrill Brazelton. Brazelton, who spent two years perfecting his final dough recipe, says of his fragrant bread bubbling with cheese, It slides out the door. We would agree wholeheartedly if our mouths werent otherwise occupied consuming freshly baked pieces. Yield: Two 10-inch breads Cook Time: 30 min. plus 5 hr. rest time I NG RED I ENT S 2 cups bread flour
1/2 teaspoon instant yeast

Garlic Cheese Bread

D I REC T I O NS 1. In the bowl of a standing mixer fitted with a dough hook, mix together the flour, yeast, 1 teaspoon salt and Italian spices. In a small bowl, whisk the honey into the water and, with the mixer running, pour the water-honey mixture into the dry ingredients. Scrape down the sides and mix on medium speed for 10 minutes until the dough sticks only to the bottom of the bowl. Cover the bowl with plastic wrap and set aside in a warm place for 1 hour. Cut the dough into two balls, wrap each loosely with plastic wrap and refrigerate for 4 hours. Preheat the oven to 500; if youre using a pizza stone, place it in the oven while it is preheating. Remove the dough balls from the refrigerator and stretch them into two 10-inch-long rectangles, about inch thick. Rub each portion of dough with 1 tablespoon of olive oil and season with salt and pepper. Spread 2 teaspoons of garlic evenly over each portion of dough. Top each portion with 1 teaspoon fresh thyme and cup mozzarella. Place the breads on the preheated stone, if using; otherwise, place on a large sheet pan and bake until the breads are crispy and the cheese is browned, about 10 minutes. Remove the garlic bread from the oven, slice down the center lengthwise and cut into 2-inch squares. Serve immediately.

Kosher salt Freshly ground black pepper

1/8 teaspoon dried Italian spices 1 1/2 teaspoons honey

2. 3.

1 cup water, at room temperature 2 tablespoons extra-virgin olive oil 4 teaspoons finely chopped garlic (about 5 garlic cloves), divided 2 teaspoons chopped fresh thyme, divided 1 1/2 cups shredded mozzarella, divided

4.

BREAD

Recipe adapted from Joaquin Baca, The Brooklyn Star, Brooklyn, NY

The smell of warm, buttery cornbread is enough to make anyones mouth water. But a recent incarnation studded with pickled jalapeos and diced bacon, and still blistering hot in the skillet and emitting a vaguely piquant, porky scenthad us running to the table. Joaquin Baca, the chef and owner of Brooklyns Southerninflected Brooklyn Star, knows his cornbread. Born in south Texas, Baca bakes the Southern staple to order in seasoned cast iron, enrobing the sweet, soft interior in crisp, caramelized edges and sending spicy, baconinflicted shivers down our spines. Yield: One 9-inch cast-iron skillet Cook Time: 45 min. I NG RED I ENT S
3/ 4

Bacon-Jalapeo Cornbread

D I REC T I O NS 1 . Preheat the oven to 400. In a large skillet set over mediumhigh heat, cook the bacon until it begins to crisp. Drain the bacon and set aside to cool. 2 . In a large bowl, sift the brown sugar to remove any clumps. Stir in the cornmeal, flour, baking powder, baking soda, sugar and salt. In a separate bowl, whisk together the buttermilk, eggs, honey and 2 tablespoons of the melted butter. Whisk the wet ingredients into the dry until a smooth batter forms. 3. Place a 9-inch cast-iron skillet over a low flame until the pan is heated through. Stir in the remaining tablespoon of melted butter, the cooked bacon and the jalapeos. Carefully pour the batter straight into the pan, filling it about two-thirds full. Alternately, the cornbread can be made in a 9-by-13-inch pan or individual molds. Place the cornbread in the oven and bake until its set, the top is golden-brown and a toothpick inserted in the center comes out clean, about 18 minutes. Serve warm.

pound bacon (about 8 slices), cut into 1-inch squares 2 1/2 tablespoons light brown sugar

1 1/2 cups finely ground yellow cornmeal 2 cups all-purpose flour 2 tablespoons baking powder
3/ 4

teaspoon baking soda

2 tablespoons granulated sugar 11/2 teaspoons kosher salt 3 cups buttermilk 4 large eggs 2 tablespoons honey 3 tablespoons unsalted butter, melted and divided
1/2 cup pickled jalapeos, diced

11

CONDIMENTS

CONDIMENTS

Recipe adapted from David LeFevre, M.B. Post, Manhattan Beach, CA

Mustard is a craftier condiment than it gets credit for. When David LeFevre, the chef and owner of L.A.s M.B. Post, decided to make mustards in-house, his first taste was intensely bitter. In the following weeks, LeFevre noticed the initial bitterness being replaced by big flavor. Since then, LeFevre has honed his condiment craft, whipping up batches of stout beer, red wine and horseradish mustards on a weekly basis. Learning from his early unpleasant experience, LeFevre offers advice on mustard-tasting: Keep a glass of water on hand for the first taste. After three weeks, make a ham sandwich. Yield: 1 cups Cook Time: 15 min. prep time plus 2 to 3 weeks I N GR EDIE NTS
1/2 cup black or brown mustard seeds 1/ cup yellow mustard seeds 4

Stout Beer Mustard

Recipe adapted from Rachel Saunders, The Blue Chair Jam Cookbook
Weve long loved the bright flavors found in Rachel Saunders Blue Chair Fruit preserves. But now that the veteran San Francisco-based preserver has unveiled her secrets in her Blue Chair Jam Cookbook (Andrews McMeel), were ready to make her seasonally driven confitures at home. First up for fall: a Concord grape jam that showcases Saunders talent for creating lightly sweetened, fruit-forward preserves. Let the kiddies have their cloying store-bought jelly; this year, youll be making an intensely grapy version to call your own. D I REC T I O NS

Concord Grape Jam

D I R E CT I O N S 1. In a glass container, combine the mustard seeds with the beer. Cover and let sit at room temperature for 48 hours; make sure all the seeds are covered in liquid. Transfer the seeds and liquid to a food processor and add the mustard powder, water, granulated sugar, salt, allspice, turmeric and nutmeg. Process until the seeds become creamy, about 4 to 6 minutes. Store the mustard in the refrigerator in an airtight container for 2 to 3 weeks before using. The mustard will keep for up to 1 month. Yield: Five to six 8-ounce jars Cook Time: 35 min. I NG RED I ENT S 4 pounds stemmed Concord grapes 2 1/2 pounds granulated sugar 3 ounces fresh lemon juice Finely grated zest of an orange (about 1 tablespoon)
1/2 ounce strained fresh orange juice

1. 2.

Place a saucer with 5 metal teaspoons in your freezer for testing the jam later. Working over a small, nonreactive saucepan, gently squeeze the flesh from each grape. Put the skins in a bowl and set aside. Bring the grape pulp and juices to a simmer over medium heat, cover and cook until soft, about 4 minutes. Push the pulp through a fine-mesh strainer and discard the seeds. In a wide, nonreactive pot, combine the grape pulp with the sugar, lemon juice, orange zest, orange juice and grape skins. Bring to a boil over high heat. Continue to cook, stirring frequently, until glossy and thickened slightly, about 20 to 30 minutes. (If the jam starts sticking, lower the heat.) After 20 minutes, test the jam for doneness (see note) to avoid overcooking the fruit. When the jam is done, skim off any foam from the surface with a spoon. Transfer the jam into sterilized 8-ounce jars and process according to the manufacturers instructions. The jam will keep for 1 year.

2.

1 cup stout 1 cup dry mustard powder (such as Colemans) 1 cup water 2 tablespoons granulated sugar 2 teaspoons salt 1 teaspoon ground allspice
1/ 4 1/ 4

3.

3.

teaspoon ground turmeric teaspoon ground nutmeg

4.

(1 tablespoon)

Note: To test the jam for doneness, remove it from the heat and transfer a half-spoonful to one of the frozen spoons. Place the spoon in the freezer for 4 minutes, then remove and feel the underside of the spoon. It should be neither warm nor cold; if its still warm, return it to the freezer for another minute. Tilt the spoon vertically to see how quickly the jam runs; if it is reluctant to run and has thickened to a spreadable consistency, it is done. If it runs quickly, cook it for another minute or two, stirring, and test again as needed.

12

13

VEGETABLE

Recipe adapted from Jason Neroni, Osteria La Buca, Los Angeles, CA

Sweet, bright and crunchy, pickles are a classic sandwich accompaniment, but they get passed over where salads are concerned. No more: Jason Neroni, the chef of L.A.s Osteria La Buca, marinates thin slices of zucchini in a mixture of vinegar, sugar and spices before tossing the pickles into a salad that combines the flavors of sweet, sour and salty in a bold yet harmonious manner. Because radicchio can be bitter, Neroni first soaks the leaves in ice water to tame their bite, then tosses them with the brilliant yellow pickles and herbs to build a salad that is the envy of many a sandwich. Yield: 8 servings Cook Time: 20 min. hands-on time plus overnight and 1-hour soak I NG RED I ENT S 1 zucchini, cut into 1/16 -inch slices 1 cup white wine vinegar
1/ 4

Radicchio Salad

D I REC T I O NS 1. Place the zucchini in a heatproof, lidded container. In a medium saucepan, combine the white wine vinegar, sugar, cup salt, turmeric and mustard seeds and bring to a boil. Pour the hot mixture over the zucchini slices. Cover the container and refrigerate the pickles overnight. In a separate container, combine the red wine vinegar, garlic, rosemary and red onion; cover and refrigerate overnight. To assemble the salad, soak the radicchio in a large bowl of ice water for 1 hour. Drain, pat dry and reserve. Strain the red wine vinegar marinade through a fine-mesh strainer and set aside. Gently toss the radicchio with the mint, parsley, cup bread-and-butter pickles, cup of the red wine vinegar marinade and the olive oil, cheese and olives. Season to taste with salt and pepper and serve.

cup sugar

2. 3.

Kosher salt and freshly ground pepper 1 tablespoon turmeric

1/ 4

cup yellow mustard seeds 4.

2 cups red wine vinegar 4 garlic cloves, peeled 2 rosemary sprigs 1 medium red onion, quartered 4 heads radicchio, coarsely chopped
1/ 4 1/ 4

cup mint leaves cup flat-leaf parsley leaves

1/2 cup extra-virgin olive oil

2 cups shaved Parmigiano-Reggiano (about 8 ounces) 15 Castelvetrano olives, pitted

15

BREAD

VEGETABLE

Recipe adapted from Chad Robertson, Tartine Bread

In his cookbook Tartine Bread (Chronicle Books), Chad Robertsonthe baker behind San Franciscos legendary Tartine Bakeryshares his secrets for perfecting artisan loaves at home. But for those of us who dont want to fuss with keeping sourdough starter on hand, the books chapter devoted to dozens of uses for day-old bread is a must-read. In Robertsons Caesar salad, raw kale takes the place of traditional romaine lettuce and partners with a bold dressing that stands up to the hearty greens. The bakers touch: crispy homemade croutons tossed with olive oil, salt and herbes de Provence. Yield: 6 to 8 generous servings Cook Time: 30 min. I N G R E DIE NTS Croutons Four 1-inch slices dayold country bread, torn into 1-inch pieces Salt 2 tablespoons extra-virgin olive oil
1/2 teaspoon herbes de Provence (optional)

Kale Caesar Salad

Mustardy Potatoes and Green Beans

Recipe adapted from Brandon Jew, Bar Agricole, San Francisco, CA
With its cutting-edge menus, San Franciscos Bar Agricole has made a splash on the citys dining scene. Chef Brandon Jews statement-making dishes are built on locally foraged and farmed products that let the integrity of the ingredients shine. For fall, Jew gives potato salad an update by partnering roasted potatoes with a crmefrache-mustard dressing and haricots verts. Serve this dish tonight, or make it for Thanksgiving to give guests a reprieve from the trite potato sides of yesteryear. D I REC T I O NS

D IR E CT I O N S 1. Make the croutons: Preheat the oven to 400. In a medium bowl, toss the bread with the olive oil, a pinch of salt and the herbes de Provence, if using. Spread the bread on a baking sheet and bake, turning the croutons midway through, until golden-brown and crisp, about 10 minutes. Make the dressing: Place the garlic, anchovies and lemon zest in a mortar and pound with a pestle to make a thick paste. (Alternatively, pulse them together in a blender.) Add the egg yolk, a pinch of salt and a few drops of the lemon juice and mix thoroughly. While stirring (or with the blender motor running), add cup of the olive oil, one drop at a time, to create a smooth emulsion. Stir (or blend) in the remaining cup of olive oil in a slow stream. (The dressing will thicken.) Periodically add the remaining lemon juice. When all the oil is incorporated, season the dressing to taste with additional salt and lemon juice. Add water as needed to thin the dressing to desired consistency. Make the salad: In a large bowl, toss the kale with the croutons. Add the dressing to taste, reserving any extra for another use. Add the Parmesan, toss again and serve immediately. Yield: 4 servings Cook Time: 1 hour I NG RED I ENT S
1/2 pound Yukon Gold potatoes (about 6

1.

Preheat the oven to 400 and position a rack in the center. In a medium bowl, combine the Yukon Gold and fingerling potatoes with 1 tablespoon olive oil and the garlic, sage and thyme. Season with salt and pepper. Arrange the Yukon Gold potatoes on a large baking sheet and roast for 15 minutes. Add the fingerling potatoes to the baking sheet and roast until all the potatoes are goldenbrown and fork-tender, about 25 minutes longer. Let the potatoes rest until theyre cool to the touch. Meanwhile, make the vinaigrette: In a small bowl, combine the shallot with the vinegar and let stand for 10 minutes. Whisk in the remaining 3 tablespoons olive oil and set aside. Bring a medium saucepan filled with water to a boil and cook the haricot verts until crisp-tender, about 2 minutes. Rinse under cold water, drain and let cool to room temperature before tossing with the vinaigrette. Peel the potatoes. Quarter the Yukon Gold potatoes and halve the fingerlings. In a medium bowl, whisk the crme frache with the mustard. Add the potatoes and toss to coat. Transfer the potatoes and any excess dressing to a serving bowl. Top with the haricots verts and serve immediately.

2.

2.

3.

Kale Caesar 3 garlic cloves 6 olive-oil-packed anchovy fillets 1 tablespoon lemon zest 1 large egg yolk Salt 2 tablespoons fresh lemon juice, plus more to taste 1 1/2 cups extra-virgin olive oil 2 heads (about 1 pound) black kale, center stems removed and leaves torn into bite-size pieces
2/3 cup freshly grated Parmesan cheese

potatoes) potatoes)

1/2 pound fingerling potatoes (about 12

1/ 4

cup extra-virgin olive oil, divided 4.

3 garlic cloves, minced 2 tablespoons chopped fresh sage 2 tablespoons fresh thyme leaves Salt and freshly ground black pepper 1 tablespoon minced shallot 1 tablespoon apple cider vinegar pound haricots verts or thin green beans, trimmed
3/ 4 1/ 4

3.

cup crme frache

1 1/2 tablespoons whole-grain mustard

16

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VEGETABLE

Glazed Butternut Squash with Goat Cheese, Apples and Pumpkin Seed Vinaigrette
Recipe adapted from Shawn McClain, Sage Restaurant, Las Vegas, NV
Chef Shawn McClain made a name for himself in Chicago at Spring and Green Zebra restaurants. But he moved to Vegas to prove that a great chef can make his mark on Sin City without simultaneously being a TV star. At Sage, hes generated a buzz with spirited dishes like foie gras custard brle. Sides have spunk, too, particularly this cider-glazed butternut squash dressed up for the holidays with pumpkin seed vinaigrette. The recipe is a winner in Vegas, and it should be a surefire hit for your Thanksgiving table, too. Yield: 4 to 6 servings Cook Time: 35 min. I NG RED I ENT S 2 pounds butternut squash (about 1 large)peeled, seeded and cut into 1-inch cubes 1 cup apple cider 2 tablespoons unsalted butter, cut into 1/ -inch cubes 4 Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

D I REC T I O NS 1. Preheat the oven to 350 and position a rack in the center. In a large ovenproof skillet, combine the butternut squash with the cider and butter and cook over high heat until the cider begins to boil and the butter melts, about 3 minutes. Season with a generous pinch of salt, transfer to the oven and bake until the squash is tender, about 18 minutes. Return the skillet to the stovetop and cook the squash over medium heat, basting occasionally with the remaining liquid, until well glazed and the liquid has nearly evaporated, about 8 minutes. Season to taste with salt and pepper. Meanwhile, make the vinaigrette: In a small skillet, warm the olive oil over medium heat. Add the pumpkin seeds and toast for 1 minute. Remove the skillet from the heat and add the vinegar and shallot. Season to taste with salt and pepper. Cover to keep warm. In a medium bowl, toss the apple with the parsley, celery leaves and approximately 2 tablespoons of the vinaigrette. Transfer the squash to a serving dish and shave the goat cheese over the top. Garnish with the apple mixture and spoon the remaining vinaigrette over the squash. Serve immediately.

2.

2 tablespoons raw pumpkin seeds 3 tablespoons apple cider vinegar 1 small shallot, minced (about 2 tablespoons) 1 medium Honeycrisp applepeeled, cored and cut into matchsticks (about 1 cup) 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped celery leaves 2 ounces aged goat cheese

3.

4. 5.

19

VEGETABLE

VEGETABLE

Recipe adapted from David Carrier, Kith & Kin, Chicago, IL

Chef David Carrier of Chicagos now-closed Kith & Kin has wowed locals with a menu that fuses fine-dining technique with a global array of homey dishes like mussels in a curried IPA broth and poutine. The surprise hit, however, was the chefs caramelized brussels sprouts. In this simple, refined recipe, he gives sprouts a fighting chance with a golden sear and brown-butter sheen. The resulting crunchy-soft side dish goes a long way to prove naysayers wrong. Anyone who tries this dish cannot possibly continue to dislike brussels sprouts, says the French Laundry alum. We agree.

Brussels Sprouts with Brown Butter and Sage

Pennette with Roasted Cauliflower

Recipe adapted from Sara Jenkins, Porsena, New York, NY
Pasta is king at Sara Jenkins Manhattan restaurant, Porsena. There, the chef dishes up bowl after bowl of classic Italian pastas, from a minimalist pasta al pomodoro to maccheroncini served with a meaty rag. Given Jenkins reputation as a pork-obsessed chef, youd expect the meatier offerings to be Porsenas main attraction, but her vegetable-forward mains are equally noteworthy. Take this lush penne pasta: Jenkins partners caramelized cauliflower with briny black olives and capers to create a dish thats quick enough to make on a weeknight, yet is still capable of captivating a crowd.

Yield: 4 side-dish servings Cook Time: 30 min. I N GR E DIE NTS 1 pound brussels sprouts, trimmed and quartered, root end left intact 1 stick unsalted butter 1 large egg yolk 1 tablespoon sherry vinegar 1 teaspoon water Salt and freshly ground pepper Vegetable oil, for frying 12 fresh sage leaves

D I R E CT I O N S 1. Prepare an ice bath. In a large stockpot, bring 4 quarts of heavily salted water to a boil. Working in batches, blanch the brussels sprouts until tender, about 3 to 5 minutes per batch, then transfer to the ice bath. When all the brussels sprouts have been blanched, strain them in a colander and set aside. In a skillet, heat the butter over medium heat, swirling occasionally, until deep golden, about 5 minutes. Remove the butter from the heat and let cool slightly. In a small bowl, whisk the egg yolk with the vinegar and water. Slowly whisk in the warm brown butter and season with salt and pepper. Cover the bowl and set aside in a warm place. Heat about 1 inch of vegetable oil in a skillet over medium heat until the oil reaches 300. Fry the sage leaves until crisp, then transfer to paper towels to drain. Drain all but 1 tablespoon of the oil from the skillet and return it to the stove. Heat the oil until nearly smoking, then add the brussels sprouts cut side down. Sear the brussels sprouts over medium-high heat until golden, about 2 to 3 minutes per side. Season with salt and pepper and transfer to a serving dish. Whisk the brown-butter sauce and pour over the sprouts. Garnish with the fried sage and serve immediately.

Yield: 6 to 8 servings Cook Time: 1 hr. I NG RED I ENT S 2 medium heads cauliflower, cored and trimmed into florets (about 7 cups)
1/ 4

D I REC T I O NS 1. 2. Preheat the oven to 400. Line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the cauliflower with 2 tablespoons olive oil. Season with salt and pepper. Transfer the cauliflower to the prepared baking sheet and roast, stirring twice, until crisp-tender and golden-brown around the edges, about 35 minutes. When the cauliflower is nearly done roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Meanwhile, in a large saucepan, warm the remaining cup olive oil with the butter over medium heat until the butter melts. Add the garlic and cook, stirring, until lightly golden, about 2 minutes. Add the olives, capers and chile and cook, stirring, until just warm, about 1 minute. Add the anchovies and continue cooking, stirring, until the anchovies dissolve, about 2 minutes. Gently stir in the cauliflower and remove the saucepan from the heat. Drain the pasta and toss immediately with the cauliflower mixture. Add the breadcrumbs, cheese and parsley and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl and serve.

2.

cup plus 2 tablespoons extra-virgin olive oil, divided

3.

3.

Sea salt and freshly ground pepper 1 pound pennette or penne pasta 2 tablespoons unsalted butter 1 garlic clove, crushed
1/2 cup pitted mild black olives,

4.

4.

coarsely chopped

5.

2 tablespoons salt-packed capers, rinsed and drained 1 medium dried mild chile, seeded and thinly sliced 2 anchovy fillets 1 cup fresh breadcrumbs, toasted 1 cup finely grated Grana Padano or Parmigiano-Reggiano cheese
1/3 cup finely chopped flat-leaf parsley

5.

20

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MEAT

Recipe adapted from Jonathan Waxman, Italian, My Way

Pound, bread, fry. Although the Milanese method of cooking is simple enough, the result is magical. In his cookbook, Italian, My Way (Simon & Schuster), chef Jonathan Waxman substitutes pork for the customary veal, creating a dish thats juicier, meatierand more economical. But the real trick to this straightforward recipe is the hour-long bath the flattened chops take in a silky mixture of eggs, salt and olive oil. Waxman likens the soak to that of French toast, which produces a tender product that tastes better the longer it sits. Yield: 4 servings Cook Time: 40 min. plus 1 hr. chill time I NG RED I ENT S Four 10-ounce bone-in pork rib chops, frenched 8 tablespoons extra-virgin olive oil, divided, plus more for drizzling Sea salt Freshly ground black pepper 1 loaf fresh country bread, crust removed, cut into 1-inch cubes 1 cup all-purpose flour 3 large eggs 4 tablespoons (1/2 stick) unsalted butter 2 lemons, juiced (about 1/4 cup) 3 cups arugula 2 tablespoons freshly grated Parmesan cheese 4. 5. D I REC T I O NS 1. Place each pork chop in a separate large resealable plastic bag and, using a rolling pin, gently pound each chop until it is about 8 inches in diameter and about 3/4 inch thick. Remove each chop from the bag, coat with a drizzle of olive oil, and season with salt and pepper. In a food processor, pulse the bread cubes into fine crumbs. Pour the crumbs into a large paper bag. Pour the flour into a large bowl and season with salt and pepper. In another large bowl, beat the eggs with 1 teaspoon sea salt and 1 tablespoon olive oil. Place the pork chops in the flour, dust them well and then dip each one into the egg mixture. Transfer the chops to a rimmed baking sheet, drizzle with the remaining egg mixture, cover with plastic wrap and refrigerate for 1 hour. Transfer the chops, one at a time, to the bag with the breadcrumbs. Close the bag and shake well. Preheat a cast-iron skillet large enough to hold 2 chops in a single layer. Add 2 tablespoons olive oil and 2 tablespoons butter and warm over medium heat until the butter is golden-brown. Place two chops in the pan and cook for 4 to 5 minutes on one side. Using a spatula, gently turn each chop. Add an additional tablespoon of oil to the pan. Cook for 3 minutes longer, until medium-rare. Remove from the heat and transfer the chops to a platter. Squeeze the juice of 1 lemon into the fat in the pan, stir to deglaze and pour the juices over the chops. Wipe out the pan and repeat this process with the remaining chops. In a serving bowl, toss the arugula with the Parmesan and 1 tablespoon olive oil. Season to taste with salt. Place a small mound of arugula on top of each chop and serve.

Pork Chop alla Milanese

2. 3.

6.

23

MEAT

Recipe adapted from Mike Isabella, Graffiato, Washington, D.C.

Coriander and oregano arent the most common couplings for pork, but Mike Isabella, the chef and owner of D.C.s Graffiato, has us wondering why. He rubs ribs with coriander and oregano, then sears the meat and roasts the fragrant pork with bacon, thyme and pork stock until tender to the bone. The dish exemplifies Isabellas approach: simple, delectable plates with unusual flavor twists. Should you forget that coriander plays a starring role, Isabella serves the ribs with coriander yogurtanother affirmation of the virtues of a pig-herb merger. Yield: 4 servings Cook Time: 2 hrs. plus overnight refrigeration I NG RED I ENT S Coriander Yogurt 1 cup whole-milk Greek yogurt 1 1/2 tablespoons ground coriander 1 teaspoon fresh lemon juice (about 1/4 small lemon) 1 teaspoon extra virgin olive oil 1 teaspoon Kosher salt Ribs 1 rack baby back ribs (about 2 pounds) 5 tablespoons extra virgin olive oil, divided Kosher salt
1/ 4 1/ 4

Pork Ribs with Oregano and Coriander Y ogurt

D I REC T I O NS 1. Make the coriander yogurt: In a medium bowl, fold together the yogurt, coriander, lemon juice, olive oil and 1 teaspoon salt until combined. Cover and refrigerate until ready to use. Preheat the oven to 350. Drizzle the ribs with 1 tablespoon olive oil, then rub them all over with salt, oregano and coriander. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil is hot, add the ribs and sear until a golden-brown crust forms, about 4 minutes on each side. Set aside. Heat a large roasting pan over medium heat. Add the remaining 2 tablespoons olive oil and the onion. Cook, stirring occasionally, until the onions caramelize, about 5 minutes. Stir in the garlic and bacon and saut until the bacon begins to crisp, about 5 minutes. Add the thyme, bay leaf and reserved ribs to the pan. Carefully pour in both the chicken and pork stocks, turn the heat to high and bring the liquid to a boil. Remove the pan from the stovetop, cover with foil and place in the preheated oven until the meat is tender but still holds to the bone, about 2 hours. Remove the ribs from the oven, uncover and cool at room temperature for 1 hour, then recover the pan with foil and refrigerate overnight. Preheat the oven to 400. Remove the ribs from the refrigerator, place on a sheet tray and discard the marinade. Heat in the oven until warmed through, about 15 minutes. Drizzle with the fresh lemon juice and a sprinkling of sea salt and serve warm with the coriander yogurt.

2.

3.

cup dried oregano cup ground coriander 4.

1 medium yellow onion, thinly sliced 7 garlic cloves, sliced 6 ounces smoked slab bacon, diced (about 3/ cup) 4 4 sprigs fresh thyme 1 bay leaf 1 quart chicken stock 1 quart pork stock (you can substitute additional chicken stock) 1 lemon, juiced Flaky sea salt (such as Maldon)

5.

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MEAT

MEAT

Bacon, Mushroom and Potato Strata

Recipe adapted from Jason Barwikowski, Olympic Provisions, Portland, OR
At Olympic Provisions in Portland, Oregon, chef Jason Barwikowski (who was replaced by Alex Yoder in 2011) doesnt travel far to source his meat: The restaurants own meat-curing chef, Elias Cairo, prepares everything from chorizo to the smoky bacon that studs this savory strata. This brunch favorite packs a winning combination of bacon, mushrooms and potatoes; by late spring, Barwikowski will swap in asparagus and peas to keep his strata seasonal. Home cooks should feel free to incorporate any favorite ingredients, but dont leave out the bacon: Even if it doesnt come from your own personal salumist, the crunchy-salty bits truly transform the dish. Yield: 6 to 8 servings Cook Time: 1 hr. I N GR EDIE NTS 4 large fingerling potatoes 6 slices thick-cut bacon, coarsely chopped 1 cup thinly sliced cremini mushrooms 1 tablespoon minced garlic Salt and freshly ground pepper 5 large eggs 2 cups heavy cream 2 tablespoons grated ParmigianoReggiano cheese 1 tablespoon Dijon mustard 2 teaspoons extra-virgin olive oil 1 teaspoon chopped thyme leaves
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Roasted Chicken with Zaatar Stuffing

Recipe adapted from Eric Ripert, Avec Eric
Most famous for the impeccable seafood he serves at his New York stalwart, Le Bernardin, Eric Ripert also knows a thing or two about roasting a chicken. In his cookbook Avec Eric (Wiley), the chef draws on memories of his boyhood in France, as well as his instincts for inventive flavor combinations for a roast chicken recipe that will become your new standard. Its the addition of zaatarthe Middle Eastern spice blend anchored by the astringency of sumacthat takes this bird to another level. Its essence perfumes the meat and infuses the pan juices to create a meal thats somehow nostalgic and exotic at once. Yield: 4 servings Cook Time: 45 min. I NG RED I ENT S 1 chicken (approximately 4 pounds)
1/2 baguette, cut into 1-inch cubes (about 1 1/2 cups)

D I R E CT I O N S 1. Preheat the oven to 325. Place the potatoes in a saucepan, cover with water and bring to a boil. Cook the potatoes until just tender, about 4 minutes. Drain and cut the potatoes into 1/4 -inch-thick coins. In a large skillet (preferably cast iron), slowly cook the bacon over medium heat, until most of the fat has rendered and the meat begins to crisp, about 5 minutes. Drain all but 1 teaspoon of the fat and add the mushrooms and garlic. Cook over medium heat, stirring occasionally, until the mushrooms release their juices and the liquid reduces, about 3 minutes. Season with salt and pepper. Remove the mixture from the heat and let cool slightly. In a large bowl, whisk the eggs with the cream, ParmigianoReggiano, mustard, olive oil, thyme and piment despelette. Fold in the bread, potatoes, scallions, Taleggio and the bacon-mushroom mixture. Line the bottom of a 9-inch springform pan with parchment paper and oil the paper. Pour the strata mixture into the pan and bake until the eggs are set and the crust is golden, about 35 minutes, then broil until browned on top, about 5 minutes. Let cool slightly, then unmold the strata, slice into wedges and serve.

D I REC T I O NS 1. 2. Preheat the oven to 450. Rinse the chicken and pat it dry. Remove the wings and reserve. In a mixing bowl, combine the bread, parsley, minced garlic, zaatar and lemon zest and toss with cup olive oil to coat evenly. Season the stuffing with salt and pepper. Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons olive oil. Place the reserved chicken wings in the center of a roasting pan and set the chicken on top of the wings. Roast for 20 minutes. Reduce the oven temperature to 350 and add the garlic cloves to the pan. Continue roasting for 25 to 30 minutes, or until the juices run clear when the leg is pierced. Transfer the chicken to a platter and let it rest for at least 10 minutes before carving. Place 2 slices each of breast and leg meat on each plate and spoon some of the stuffing alongside. Spoon some of the pan drippings over the chicken and serve immediately.

2.

2 tablespoons chopped parsley 1 tablespoon minced garlic, plus 1 head of garlic, cloves separated, divided 2 teaspoons zaatar 1 teaspoon lemon zest
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3.

3.

cup plus 2 tablespoons extra-virgin olive oil, divided

Salt and freshly ground black pepper

teaspoon piment despelette or red pepper flakes

4.

4.

3 cups cubed French bread, crust removed 4 scallions, white and light green parts only, thinly sliced 2 ounces Taleggio cheese, cut into small cubes

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MEAT

Skirt Steak with Hazelnut Romesco

Recipe adapted from Drew Belline, No. 246, Decatur, GA
Theres a special place in our hearts for condiments, as evidenced by the jars of jams, spreads and pickles that crowd our refrigerator. So when chef Drew Belline of No. 246 in Decatur, Georgia, offered us a recipe for romesco, we were hooked long before we knew it was designed to accompany steak. Romesco is a robust paste of roasted red peppers that has been thickened with nuts and bread. At No. 246, an Italian-imported wood-burning oven blisters the peppers, but home cooks can easily recreate the singed skin in the oven. Make room on the condiment shelf because this sauce is here to stay. Yield: 4 servings Cook Time: 1 hr. 30 min. I NG RED I ENT S Romesco Sauce: 4 Roma tomatoes, quartered 3 medium red peppers
3/ 4

D I REC T I O NS 1. Make the romesco sauce: Preheat the oven to 300. Season the tomatoes and peppers with 2 tablespoons of the olive oil, salt and pepper and place on a baking sheet. Slice the top of the head of garlic off, leaving the root intact. Season with salt, pepper and 1/2 tablespoon of olive oil. Wrap the garlic in foil and bake, along with the tomatoes and the peppers, until the garlic is soft, the tomatoes have begun to caramelize and the peppers are tender and beginning to blister, about 1 hour. Remove from the oven, cover the peppers with foil and set aside for 10 minutes, then peel the skin and remove the seeds and veins from the peppers. In a small skillet set over medium heat, toast the almonds and hazelnuts with 1 teaspoon of the olive oil and salt. Remove the garlic cloves from their skins. In a food processor, combine the tomatoes, peppers, garlic, toasted nuts and bread. Slowly drizzle in the remaining 3/4 cup of olive oil until the mixture forms a smooth paste. Season with red wine vinegar, salt and pepper and set aside. Make the steak: Season the steak with salt and pepper. Heat a cast-iron skillet set over medium-high heat. Once the pan is hot, add the 2 tablespoons of olive oil. Carefully add the skirt steak to the pan, being careful not to splash the hot oil out of the pan. Sear the steak on one side for 1 minute. Turn the steak over and sear for 1 additional minute. Add the butter, garlic and thyme to the pan and use a pastry brush to baste the steak for 2 to 3 minutes or until the steak is medium-rare. Remove the steak from the pan, cover with foil and set aside to rest for 2 to 3 minutes. Cut the steak across the grain into 1/2-inch slices and serve immediately with the romesco sauce.

cup plus 2 1/2 tablespoons plus 1 teaspoon olive oil, divided Salt and freshly ground black pepper 1 head garlic

2. 3.

1/2 cup almonds 1/2 cup hazelnuts

1 cup cubed day-old bread, toasted in olive oil Red wine vinegar Skirt Steak: 1 pound skirt steak Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 2 cloves garlic, peeled 1 sprig fresh thyme 4.

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SEAFOOD

Recipe adapted from Larry Tressler, Holland House Bar and Refuge, Nashville, TN
A classic Manhattan is a fine drink. In a crazedand inspiredmove, Larry Tressler, the executive chef of Holland House Bar and Refuge in Nashville, Tennessee, transforms the cocktail into a meal, simmering mussels in rye whiskey, vermouth and bitters. Although most of the alcohol evaporates during cooking, boozy remnants of a Manhattan linger in every bite. The mussels are great by themselves, but better still served alongside their namesake cocktail. Yield: 2 appetizer-size servings Cook Time: 10 min. I NG RED I ENT S 1 tablespoon extra-virgin olive oil 3 cloves garlic, finely chopped
1/2 pound mussels, beards removed 1/ cup rye whiskey (such as Jim Beam) 4

Mussels Manhattan

D I REC T I O NS 1. In a medium skillet, warm the olive oil over medium-high heat. Add the garlic and mussels. Quickly and carefully add the whiskey, vermouth and bitters; be careful pouring in case the mixture flames up. Stir in the vegetable stock and butter. Season with salt and simmer until the mussels have opened, about 4 to 6 minutes. Transfer to a serving bowl. Top with the cheese and basil and serve immediately with the toasted baguette.

2.

2 tablespoons dry Italian vermouth (such as Noilly Prat) 2 dashes Angostura bitters
1/2 cup vegetable stock

3 tablespoons unsalted butter Kosher salt 1 tablespoon shaved Parmigiano-Reggiano 1 teaspoon finely chopped fresh basil 1 small baguette, sliced in half lengthwise and toasted

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SEAFOOD

Recipe adapted from James Boyce, Commerce Kitchen, Huntsville, AL

In an attempt to create a full-flavored yet stress-free weeknight meal for his family, James Boyce, the chef-owner of Alabamas Commerce Kitchen, created this dish with his toaster oven in mind. Although the recipe now calls for a conventional oven, Boyce continues to coat the salmon in a smoky, herby rub and serve it alongside buttery rice and a bright salad to contrast with the salmons concentrated flavors. Whether its made in a toaster or conventional oven, this dish is a treasure for a busy cook. Yield: 4 servings Cook Time: 30 min. I NG RED I ENT S 3 tablespoons smoked paprika 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried oregano 2 teaspoons dried thyme Kosher salt and freshly ground pepper 1 tablespoon butter 1 cup basmati rice 1 1/2 cups water Four 8-ounce salmon fillets cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons red wine vinegar 2 cups mixed salad greens 5.
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Creole Spiced Salmon

D I REC T I O NS 1. Make the Creole spice blend: Whisk together the paprika, garlic powder, celery seeds, oregano, thyme, 2 tablespoons salt and 1 tablespoon pepper and reserve. (Leftover seasoning will keep for up to 6 months.) Make the rice: Melt the butter in a medium saucepot over medium heat. Stir in the rice and cook, stirring, for 2 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, cover and simmer for 18 minutes or until the water is absorbed. While the rice is cooking, preheat the oven to 425. Lightly coat the salmon and a baking sheet with 1 tablespoon olive oil. Place the salmon, skin side down, on the oiled baking sheet and sprinkle the fish with 2 tablespoons of the Creole spice blend. Bake for 10 to 12 minutes, until the salmon is medium-rare and flakes easily. While the salmon bakes, in a medium bowl whisk the cup olive oil with the vinegar and season with salt and pepper. Add the salad greens and toss gently. Fluff the rice with a fork and divide it among 4 plates. Top each with a salmon fillet and a handful of greens. Serve immediately.

2.

3.

4.

33

SWEETS

SWEETS

Olive Oil Pound Cake with Glazed Apples

Recipe adapted from Stephanie Prida, Balsan, Chicago, IL
When Chicagos French-inspired Balsan introduced a Sunday supper series in fall 2010, pastry chef Stephanie Prida created desserts that matched the seasonal, family-style menu. Her olive-oil-rich pound cake added an on-trend finish to the comfort-food-filled meals. Prida tops her version with glazed apples and walnuts, but we found the cake to be a fitting canvas for everything from poached pears to vanilla ice cream. Whatever pairing you choose for this cake, use a mellow, fruity extra-virgin olive oil for baking and save the more peppery oils for the main course. Yield: 8 servings Cook Time: 1hr. I N G R E DIE NTS Cake 3 cups all-purpose flour 1 1/2 tablespoons baking powder
1/2 teaspoon salt

Recipe adapted from Michel Richard, Sweet Magic: Easy Recipes for Delectable Desserts
Chef Michel Richard is rightfully renowned for Citronelle, his Washington, D.C., restaurant, where the refined (and often whimsical) French food has made him one of the countrys top toques. The chef also possesses an uncanny gift for translating his culinary style onto the page. And his cookbook, Sweet Magic (Harper Collins), is dedicated to our favorite food group: dessert. Inspired by carrot cake, this reinvention will alter your impression of the chronically overlooked parsnip. In the book, Richard provides a recipe for meringue frosting, but the parsnips subtle sweetness, enhanced by maple syrup, makes the cake a standout all by itself. Yield: One 9-inch cake Cook Time: 1 hr. I NG RED I ENT S 2 cups almond meal or very finely ground almonds
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Maple-Parsnip Cake

D IR E CT I O N S 1. 2. Preheat the oven to 325 and arrange a rack in the middle. Coat a 5-by-9-inch loaf pan with nonstick cooking spray. Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined. Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden-brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf, invert it onto the rack and let cool completely. While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon) until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes. Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately.

D I REC T I O NS 1. Preheat the oven to 350 and position a rack in the center. Butter the bottom of a 9-inch round cake pan and line it with a round of parchment paper. Butter and flour the parchment paper and sides of the pan. In a large mixing bowl, whisk the almond meal with the flour, baking soda, cinnamon and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the maple syrup, butter and eggs. Beat at medium speed until well combined, about 1 minute, scraping the side of the bowl as needed. Add the reserved dry ingredients a cup at a time, mixing between each addition until just combined. When all of the dry ingredients have been incorporated, stir in the ginger and parsnips. Pour the batter into the prepared pan and scatter the pecans over the top. Bake until a toothpick inserted in the center comes out clean, about 40 to 55 minutes. Transfer to a wire rack and let the cake cool in the pan for 20 minutes before unmolding. Let cool to room temperature, slice and serve.

cup all-purpose flour

2. 3.

1 teaspoon baking soda 2 teaspoons ground cinnamon

1/ 4

4 large eggs 1 1/4 cups sugar Zest of 2 lemons (about 2 tablespoons) 1 1/2cups extra-virgin olive oil
2/3 cup whole milk 1/3 cup brandy 1/3 cup fresh orange juice (from about 1

3.

teaspoon salt

1 cup pure maple syrup 8 tablespoons (1 stick) unsalted butter, melted 2 large eggs 3 teaspoons freshly grated ginger 6 medium parsnips, peeled and grated (about 2 cups)
1/2 cup toasted pecans

medium orange)

4.

4.

Glazed Apples (recipe follows) 1 cup walnuts, toasted Glazed Apples 1 cup sugar
1/ 4

cup water

4 Honeycrisp applespeeled, cored and cut into -inch slices (about 4 cups)
1/2 cup apple cider 1/2 cup Calvados

5.

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35

SWEETS

Milk Chocolate Panna Cotta with Cocoa Nibs

Recipe adapted from David Uygur, Lucia, Dallas, TX
A fine panna cotta is an Italian restaurants best way to leave a lasting impression on its diners (just as a poor one wont earn many repeat customers). At his osteria, Lucia, Dallas chef David Uygur puts a fresh twist on the classic dessert by combining the tang of buttermilk with creamy milk chocolate. To play off the chocolates sweetness, he sprinkles the dish with bittersweet cacao nibs, and he brings out the lingering chocolate flavor with a saline hit of fleur de sel. Subtle and slightly tart, this panna cotta is the ideal coda for your next Italian feast at home. Yield: 12 servings Cook Time: 1 hr. plus 2 hrs. chilling time I NG RED I ENT S 2 cups heavy cream 1 cup granulated sugar
1/2 vanilla bean, split and scraped

D I REC T I O NS 1. In a medium saucepan, heat the cream, sugar, vanilla and a pinch of salt over medium-high heat until just below simmering. Remove the pan from the heat and set aside to steep for 30 minutes. Bloom the gelatin by soaking it in 1/2 cup cold water for 5 minutes. Add the bloomed gelatin to the cream mixture and bring to a boil. Carefully strain the hot cream mixture through a finemesh sieve placed over a blender. Slowly add the chocolate, blending on a low speed until incorporated. Place the buttermilk in a large bowl and strain the chocolate-cream mixture through into the milk, then stir until incorporated. Let the mixture come to room temperature, stirring occasionally, about 20 minutes. Divide the mixture into 12 four-ounce ramekins; cover each with plastic wrap and refrigerate for 2 hours or up to overnight. To serve, top the panna cottas with whipped cream, cacao nibs and a pinch of fleur de sel.

2.

Kosher salt 1 tablespoon plus 1 teaspoons granulated gelatin (or 6 gelatin sheets)
3/ 4

3.

pound high-quality milk chocolate

1 quart buttermilk Sweetened whipped cream, for serving Cacao nibs, for serving Fleur de sel, for serving 4.

5.

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COCKTAILS

Recipe developed and tested in the Tasting Table Test Kitchen

This spiky cocktail is a Tasting Table original, created in the Tasting Table Test Kitchen specifically for the Fall Favorites 2011 ebook. Shot though with apple brandy and apple cider, we cant think of a better way to toast the brisk days of autumn. Yield: 1 cocktail I NG RED I ENT S 1 1/2 ounces apple brandy 1 ounce rye whiskey
1/2 ounce lemon juice 1/2 ounce apple cider 1 1/2 teaspoons granulated sugar

Autumn Whiskey Sour

D I REC T I O NS 1. In a cocktail shaker combine the brandy, whiskey, lemon juice, cider, sugar and ice. Place one large ice cube into a cocktail glass. Shake and strain the cocktail over the ice cube and garnish with apple peel. Serve immediately.

Ice 1 apple peel

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