Posts Tagged → From Warehouse to Your House (cookbook)

Frittata

Here’s another great morning dish that can be prepped the night before and cooked in the morning, or even cooked the night before and served at room temperature A frittata is basically a crustless quiche with endless variations; you can choose any combination of vegetables, cheese, and herbs that appeals to you. If you’re watching your carbs, you can leave out the bread.

Continue reading →

Cranberry Coffee Cake

From the first time I made this seasonal rendition of a classic coffee cake, I have been eating far too much of it. It’s especially hard to resist when it’s war, when it’s cooling… and when it’s cold. There’s something about the addition of fresh cranberries that makes it special, but you can substitute blueberries or even leave them out entirely (and cut 10 minutes off the cooking time).

Continue reading →

Swedish Pancakes

I like to have my friends test prospective recipes, particularly on their unsuspecting children; kids often seem more open-minded when the recipe isn’t part of their own family’s repertoire. Twelve-year-old Charlie Steinberg isn’t exactly known for his eating prowess, but I had a good feeling about these pancakes. I told him I really wanted him to be honest and that he needn’t worry about my feelings if he didn’t like them. He was adamant. “I swear,” he proclaimed. “I love them. They’re even better than Grandma’s and hers are the best in Vermont.”

Serves 4 to 6.

6 large eggs, at room temperature, separated
2 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups milk
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1½ cups all-purpose flour
1 tablespoon unsalted butter, for cooking
Confectioners’ sugar, for garnish

1. Place the egg yolks, sugar, and vanilla extract in a large bowl and mix well. Add the milk, melted butter, and salt and mix well. Add the flour and stir well until it forms a smooth batter.

2. In a separate bowl, beat the egg whites until they form stiff peaks. Gently add the whites to the flour mixture.

3. Place a large cast-iron skillet or flat griddle over medium heat and when it is hot, add the butter. Place a drop of water on the pan and when it sizzles, pour tablespoons of the batter on the skillet and cook until lightly browned on both sides, about 3 to 5 minutes total. Keep pancakes warm in a 200-degree oven until all pancakes are finished.

4. Sprinkle with lots of confectioners’ sugar and serve.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Biscuits

These craggy biscuits are equally at home on the dinner table (particularly with stews) or at breakfast (served with Flavored Butters). Either way, if you eat them as soon as they come out of the oven (which is when they’re at their finest), be prepared to eat too many. And don’t be tempted to shape these: they’re best when handled as little as possible.

Continue reading →

Rice Pudding

Old-fashioned, creamy, and luscious, this is perfect following a spicy meal, particularly Jamaican Jerk Chicken or Spicy Mustard Flank Steaks. I’m a purist and prefer this pudding as is. If you are looking for a little variety, however, you can add ¼ to ½ cup chopped lightly toasted pecans, walnuts, or pistachios or thinly sliced almonds, and/or ½ cup raisins, currants, dried cranberries, or cherries, or diced apricots or prunes at the same time you add the vanilla.

Continue reading →

Fruit Crisp

If this were the only dessert I could ever have again, I would be completely satisfied. In fact, I would be thrilled. My favorite combination is strawberry-rhubarb, but I try not to make it too often because I am not exaggerating when I say I am incapable of stopping myself from eating it. I like to serve it warm: I take a normal-size piece and then a tiny sliver and then another tiny sliver, and later, when I have cleaned up after dinner, I eat another piece cold. And then the next day, I eat some more. I am never sick of it.

Continue reading →

Burnt Caramel Sauce

A few years ago, my brother Tom was bemoaning spending so much money at Starbucks to simply add caramel sauce to his coffee. I told him it was simple and that if he got me the ingredients, I would show him how. He went out and purchased heavy cream and when he returned home, I started cooking. But I got distracted and when I smelled the burnt sugar, I decided that since it was merely a demo, it didn’t really matter and continued with the recipe. When I was finished, I wondered if the sauce would taste any good. It was amazing. That was my summer of burnt caramel: I made it constantly and drizzled it on coffee ice cream every night (it wasn’t bad on vanilla either.) It’s delicious on Baked Apples too, and a drizzle over Rice Pudding turns an everyday dessert into something very special.

Continue reading →

Mexican Wedding Cookies

The first time I tried these cookies, I used walnuts but thought they’d be even better with almonds or pecans. However, while both versions were first-rate, neither compared with the walnuts, which remain my favorite. These are great cookies to make when you have a few minutes to spare: the dough can be made up to 2 weeks ahead and refrigerated. Additionally, once baked, the cookies keep fresh for at least 3 days.

Continue reading →

Paige’s Banana Bread

There is not one unusual or special ingredient in this banana bread – which was created by Paige Retus, Olives’ former pastry chef ¬ – but it is, hands down, the absolute best. In fact, Todd English and I were so inspired when we tasted this bread that we decided to write The Olives Dessert Table with Paige. We figured if she could work this kind of magic with banana bread, she could do anything. And she can.

Continue reading →

Lemonade With and Without Rum

There’s nothing more refreshing on a hot day than fresh homemade lemonade. For a more adult version, add some white rum. Of course, lemonade is delicious straight up, but try it mixed half and half with either unsweetened iced tea or cranberry juice, for something delightfully different.

Yield 12 cups.

1 cup sugar
2 cups boiling water
6 cups cold water
3 cups fresh lemon juice (about 12 lemons)
4 lemons, thinly sliced, for garnish
Mint sprigs, for garnish (optional)

1. Place the sugar and boiling water in a heatproof pitcher and stir until the sugar has dissolved. Set aside and cool to room temperature; then cover and refrigerate overnight.

2. Add the cold water and lemon juice and serve immediately, garnished with sliced lemons and mint sprigs, if desired.

WITH THE RUM
For each 4-ounce glass of lemonade, add:
2½ tablespoons Myer’s Original Dark Rum
½ tablespoon Rose’s Lime Juice

1. Rub the rim of each glass with a cut lemon half, and then turn it upside down onto a plate of sugar, coating the rim with the sugar. Fill the glass with ice cubes, and add the lemonade, rum, and lime juice.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Mojito

Best described as sparkling mint limeade with rum, this classic Cuban cocktail is open to interpretation. My version has more lime and mint than the standard fare. It’s a flavor combination I particularly love and I have an endless supply of mint growing by the side of my house.

Continue reading →

Chili-Rubbed Shrimp

The first time I made this, I used jumbo shrimp and made six for myself. And then I made two more, and then two more. The next day, my friend David Zebny came over and I prepared more for lunch. The same thing happened: we just kept eating and eating. Suffice it to say, these are really addictive. This rub is also great on scallops and tuna: If you are using scallops cook about 1 minute per side. For tuna steaks, cook for 2 minutes on the top and bottom and then 1 minute on each side.

Continue reading →

Irene Diller’s Brisket with Dried Fruit

Irene Diller is my friend Susan Benett’s mother. About 10 years ago, I had a New Year’s Day party and Susan offered to bring her mother’s brisket. I wasn’t a fan of brisket but accepted her offer. Susan’s version of her mother’s recipe included some Vietnamese chili garlic paste, which is not remotely traditional. Even though I was sure I wouldn’t like it, I tasted the brisket – and ate and ate and ate. I absolutely loved it. So even if this doesn’t sound like something you’d like, try it: you’ll like it.

Continue reading →

Beef Bourguignon

The bourguignon in Boeuf Bourguignon refers to Burgandy, the region of France where the dish originated. The original dish calls for tiny white onions but I have taken the liberty of substituting larger ones in order to reduce the amount of work: I don’t think you lose any texture or flavor as a result.

Continue reading →

Meat Loaf

This is comfort food at its best. Serve it with mashed potatoes (smooth or lumpy – it’s up to you) and a green salad. You can also shape the meat into patties and make burgers if your family prefers. Leftover meat loaf makes wonderful sandwiches; crumbled, it can be added to beef chili.

Continue reading →

Steak Tartare Burgers

This burger contains all the ingredients found in the traditional recipe for steak tartare – with all the flavor and none of the health risks of the classic dish of raw chopped meat. Serve them with Roasted Potatoes and/or a great big salad. Ketchup is okay, but I prefer a squeeze of lemon or lime juice over the burgers.

Continue reading →

Traditional Meat Sauce

This is a very classic meat sauce for pasta, which I especially like and use mostly for lasagna. Don’t be tempted to shorten the cooking time – the long, slow simmer makes a difference. You can substitute ground turkey or almost any kind of sausage, removed from the casing. If you use spicy sausage, reduce the herbs and spices by half. I’ve always made big batches of this sauce, but until I discovered this huge 102-ounce can, resented the time I had to spend with the can opener. This is now a thing of the past.

Continue reading →

Spicy Turkey Burgers with Chipotle Chiles

I don’t know what I did before I discovered Chipotles in Adobo Sauce. Chipotles are smoked jalapeño peppers, and adobo is the herby, spicy, slightly vinegary tomato sauce they are packed in. They lend a wonderful warm and subtle-smoky heat to many dishes. Since I am always afraid of running out, I make sure to keep three or four cans of Chipotle in Adobo Sauce in my pantry. Once you open a can, transfer the chipotles and the sauce to a small glass jar and refrigerate for up to three months.

Continue reading →

Turkey Burgers with Indian Spices

A slightly exotic burger that’s delicious served with thickened yogurt instead of ketchup. Roasted potatoes are the perfect accompaniment.

Serves 4.

1¼ to 1½ pounds ground turkey (1 package)
4 garlic cloves, minced
2 tablespoons minced fresh gingerroot
Juice of 1 lime
1½ teaspoons ground cumin
1½ teaspoons black pepper
1½ teaspoons ground cinnamon
1½ teaspoons kosher salt
1 lime, quartered

1. Place the turkey, garlic, ginger, lime juice, cumin, pepper, and cinnamon in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.

2. Sprinkle the patties with salt.

3. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Todd’s Turkey Burgers

When Todd English and I wrote The Olives Table, we included a recipe called Spicy Low Fat Chicken Patty, essentially a burger made out of well -hopped chicken plus spices. Using ground turkey, which wasn’t so ubiquitous then, makes for far less fuss.

Serves 4.

1¼ to 1½ pounds ground turkey (1 package)
⅓ red onion, finely chopped
½ cup chopped fresh cilantro leaves
3 garlic cloves, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon Dijon mustard
1 to 1½ teaspoons Vietnamese chili garlic sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 limes, quartered

1. Place the turkey, onion, cilantro, garlic, ginger, mustard, and chili sauce in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.Sprinkle with salt and pepper. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Turkey Burgers with Feta Cheese

My favorite cheeseburger has the cheese stuffed inside rather than melted on top. The first time I made a cheese-stuffed burger was in elementary school, when I had my first cookbook: I can’t remember the name but it was written by Snoopy, the beagle made famous by Charles Schultz in the Peanuts cartoon. Snoopy’s suggestion was to stuff the burger with cheddar cheese and chopped tomatoes. I remember eating lots of burgers that first year. This one has Greek-inspired flavors; I don’t think Snoopy would disapprove.

Continue reading →

Lemon Sweet Potatoes

Honestly, I dreamed of these: sweet, tart, and oh-so-lemony, these are soooo good I could eat the whole thing myself.

Serves 8 to 10.

8 sweet potatoes, peeled, if desired, and cut in thick rounds
½ cup unsalted butter
1 cup sugar
1 cup water
1 teaspoon kosher salt
Grated zest and juice of 2 lemons

1. Preheat the oven to 400 degrees.

2. Place the sweet potatoes in a 9 x 13-inch baking pan. Place the butter, sugar, water, salt, and lemon zest and juice in a small saucepan and bring to a boil over high heat. Pour the sugar syrup over the sweet potatoes, cover with aluminum foil, and bake for 30 minutes.

3. Remove the foil and pour all the liquid into a bowl. Pour the liquid back over the sweet potatoes, return the pan to oven, and cook uncovered until the sweet potatoes are caramelized and bubbly, about 30 additional minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Mashed Sweet Potatoes with Crunchy Pecan Topping

Sweet potatoes are one of my most beloved vegetables, and it practically makes me delirious that they are so good for you too. Rich in fiber and beta-carotene, sweet potatoes are high in both calcium and potassium.

The sweet potatoes can be prepared up to two days ahead, but don’t add the topping and bake them until prior to serving.

Serves 8 to 12.

8 sweet potatoes, cut in large dice
1⅓ cups pecans, finely chopped
1 cup light brown sugar, spread out on a plate and left overnight to dry
½ cup unsalted butter, at room temperature
¼ cup maple syrup
2 teaspoons kosher salt
½ to 1 teaspoon black pepper

1. Place the sweet potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender and all but 1 inch of the water has evaporated, about 20 minutes.

2. While the sweet potatoes are cooking, place the pecans and brown sugar in a small bowl and mix until well combined. Set aside.

3. Preheat the oven to 350 degrees.Transfer the sweet potatoes and remaining water to a food processor fitted with a steel blade, and process until smooth. Add the butter, maple syrup, salt, and pepper, and mix until combined. Transfer to a 9 x 12-inch baking pan, and top with the pecan and brown sugar mixture. Place in the oven and bake until golden brown, about 30 minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Nancy’s Raw Cranberry Relish

Here’s a fresh alternative to traditional cranberry sauce. Make this one with a big bag of cranberries and use the other half to make either the recipe on the bag or Sydny’s Cranberry Chutney.

Yield: about 3½ to 4 cups.

4½ cups cranberries
2 oranges, peeled and diced
2 red apples, diced
½ cup sugar

1. Place everything in the bowl of a food processor fitted with a steel blade, and pulse until finely chopped.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Sydny’s Cranberry Chutney

This chutney is great for Thanksgiving but it’s also good on a Turkey Burger, as an accompaniment to Roasted Chicken, as a spread for turkey or chicken sandwiches, or even mixed into cream cheese for a dip.

Yield: about 2 cups.

1 12-ounce bag cranberries (3 cups)
¼ cup orange juice
1 to 2 jalapeño or chipotle chiles, minced
½ cup light brown sugar
½ teaspoon kosher salt
Grated zest of 1 lime
Grated zest of 1 orange
¾ cup lightly toasted pecans or walnuts, coarsely chopped

1. Place the cranberries, orange juice, chiles, and brown sugar in a small saucepan and cook over medium-high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside and cool.

2. Stir in the salt, lime and orange zests, and nuts. Serve immediately, or cover and refrigerate for up to 2 weeks.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Cornbread Stuffing

Stuffing for your Thanksgiving Turkey.

Yield: about 10 cups.

2 leeks
2 teaspoons olive or unsalted butter
4 celery stalks, diced
3 Granny Smith apples, peeled, if desired, and diced
7 to 8 cups crumbled day-old corn bread, store-bought, or homemade
1 cup chopped walnuts, pecans, or hazlenuts
3 tablespoons chopped fresh Italian flat-leaf parsley leaves
3 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
1 teaspoon kosher salt
¼ cup dry vermouth
2 large eggs
½ to 1 cup chicken stock

1. Trim the roots off the leeks and remove all but 2 inches of the green part. Dice the remaining portion and wash in several changes of hot water, being sure to get rid of any sand; drain well in a colander.

2. Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch pan.

3. Place a large skillet over low heat and when it is hot, add the oil. Add the leeks, celery, and apples, and cook until tender, about 15 to 20 minutes.

4. Add all the remaining ingredients and toss to mix. Place the stuffing in the prepared pan and transfer it to the oven. Cook until golden brown, about 35 minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Pan Gravy for Thanksgiving Turkey

This is the best gravy in the entire world. It is on the thin side, so if you absolutely must have thick gravy, add a little more flour, but know that it will muddy the great flavor. Start the gravy when the bird goes in the oven.

1 tablespoon olive or canola oil
Turkey giblets, neck, and tail piece
1 Spanish onion, unpeeled, chopped
9 cups turkey or chicken stock, or 6 cups canned low-sodium chicken broth plus 3 cups water
2 thyme sprigs
8 parsley stems
⅓ cup unsalted butter
¼ cup plus 2 tablespoons all-purpose flour
1½ cups dry white wine
Kosher salt and black pepper

1. Place a large heavy-bottomed skillet over medium-high heat and when it is hot, add the oil. Add the turkey giblets, neck, and tail, and cook until golden brown, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Lower the heat to low, cover, and cook until the turkey parts and the onion release their juices, about 20 minutes. Raise the heat to high, add the stock and herbs, and bring to a boil. Lower the heat to low and simmer, uncovered, skimming any scum that may rise to the surface until the broth is rich and flavorful, about 30 minutes.

2. Pour the broth through a strainer into a bowl. Discard all the solids except the heart and gizzard. You should have about 7-8 cups liquid. When it is cool enough to handle, remove the gristle from the gizzard; then dice the heart and gizzard.

3. Transfer the broth to a medium-size saucepan and bring just to a boil over medium heat. Place the butter in a large heavy-bottomed saucepan over medium-low heat and when it is melted, very slowly whisk in the flour to make a roux. Cook slowly, stirring constantly, until it is nut brown and fragrant, about 10 minutes. Vigorously whisk all but 1 cup of the hot broth into the roux. Raise the heat to medium-high and bring to a boil. Then lower the heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes. Set aside until the turkey is done.

4. While the turkey is resting, spoon out and discard as much fat as possible from the roasting pan, leaving behind the caramelized herbs and vegetables. Place the roasting pan over two burners at medium-high heat (if the drippings are not dark brown, cook, and stirring constantly, until they caramelize.

5. Return the gravy to simmer over medium heat. Add the wine to the roasting pan and scrape up the browned bits clinging to the bottom; boil until reduced by half, about 5 minutes. Add the remaining 1 cup broth to the roasting pan, and then strain this mixture into the gravy, pressing the solids in the strainer to extract as much liquid as possible. Stir in the diced giblets and return to simmer. Add salt and pepper to taste. Use immediately, or cover and refrigerate for up to 2 days, or freeze up to 2 months.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Jamaican Jerk Chicken

There was a time when I made this chicken at least twice a week – and I always make enough so that I would have cold leftovers for a few days. (I guess that means I ate it every day!) There is something both seductive and addictive about this heady, aromatic, and spicy combination of flavors.

Continue reading →