cooking wiTH Frogs (noT litErallY) Family Recipes from the kitchens of Bullfrog & Baum
Our recipes were created with love, but just like family, they are not without their imperfections.
Contributors: Benjamin Kemper Khuong Phan Katharine Woodward Carrie Whitt Jessica Rosen Corianda Dimes Nicole Albano Lauren Sikora
Shelby Goldman Maggie Condon Adri Ramdeane Kay Lindsay Marcus Braham Anna Wilhelmsen Katherine Bryant Flaherty Denise Psyhogios Miguelina Polanco
Jessie Fink Jennifer Baum Susan Hosmer Jessica Ostrau Shannon Mulcahy Tina Clabbers Taylor Foxman Brooke Filosa
Copyright © 2013 Bullfrog & Baum Photography by Katherine Bryant Flaherty, Adri Ramdeane and Megan Pearce All rights reserved. No portion of this book may be reproduced—mechanically, electronically, or by any othe means, including photocopying—without written permission of Bullfrog & Baum. Created by Bullfrog & Baum 56 West 22nd Street, New York, NY 10010 bullfrogandbaum.com
contents to start
on the side
Muhammara 11
Classic Yorkshire Pudding 37
Mama Phan's Egg Rolls 13
Zha Jiang Mian 39
Baked Clams 14
Coconut Rice and Pigeon Peas 41
Pepper Jelly 15 Stuffed Mushroom Caps 17
Sweet Potato Puffs 43
Crab Toasts 19
Baum Ratatouille 45
the main event
something sweet
Beef Chili 23
Hosmer Sticky Buns 49
Finocchiaro Family Sunday Sauce 24
Carrot Cake 51
Jamaican Stew Chicken 25
Baklava Franjie 53
Nana's (Morning After) Casserole 27
Ava's Banana Bread 55
The Lindsay Roast with Apple Cider 29 West Indian Curried Chicken 30 Grandma's Brisket 31 Linguine with Pistachios & Mascarpone Cheese 33
Struffoli 50
My Mother's Mandel Bread 57
Food. glorious food. Here at Bullfrog & Baum we spend more time thinking about food than pretty much anything else. It’s our job, after all, to know what’s going on, to know how things taste, and to know how to tell a story. How we spend our free time, however, is our business but what we’ve found over the years is that even when we don’t have to, we’re thinking about food. Or eating. Or drinking. And apparently we have families that do the same, and have for generations. This year, in celebration of everything food and drink related, we gathered a selection of recipes that mean something to each of us— dishes handed down from our grandparents or desserts created with our children…each with their own story, their own meaning. We are very happy to share these recipes with you during this holiday season in the hopes that you may actually try one or two… and like it! From our kitchens to yours, a very happy holidays and joyous new year! We’ll see you in 2014. —Jennifer
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to StarT
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Muhammara
by Benjamin Kemper | Makes approx. 3 cups When I’m cooking for a crowd, I usually go for shock value. To me, “I’ve never tasted anything like this” trumps old-fashioned deliciousness. Happily, this brick-red Syrian dip, dotted with pistachio bits and drizzled with floral olive oil, elicits both reactions. I’ll be honest; muhammara is a labor of love that requires thick skin (literally if, like me, you’re impatient and peel the blistered peppers before they’ve cooled). But the uncommon mixture of ingredients really sings here, especially after a day or two of marrying in the fridge. Have leftovers? Slather this heavily on a lamb burger adorned with a hunk of feta for a serious umami experience.
2½ pounds red bell peppers 1-2 small hot chilies such as Fresno or Hot Hungarian, or substitute Turkish red pepper paste to taste 1½ cups (6 ounces) walnuts, toasted and coarsely chopped ½ cup wheat crackers, crumbled, or ⅓ cup dry bread crumbs
1 tablespoon lemon juice 2 tablespoons pomegranate molasses ½ teaspoon cumin ¾ teaspoon salt ½ teaspoon sugar 2 tablespoons extra virgin olive oil, plus extra for garnish 2 teaspoons chopped pistachios
1. Roast the bell peppers and chilies on a gas burner, grill, or under a broiler until blackened and blistered all over, about 12 minutes. Place in a bowl immediately and cover to steam, about 10 minutes.
2. When cool enough to touch, rub off the pepper skins. Remove seeds, stems, and membranes, and spread the peppers, smooth-side up, on a paper towel to remove moisture , about ten minutes.
3. In a food processor or blender, grind walnuts, crackers or crumbs, lemon, pomegranate molasses, cumin, salt, and sugar until smooth. Add peppers to purée. With machine running, add olive oil in a steady stream.
4. Garnish with chopped pistachios and reserved olive oil, and serve with pita wedges or over kebabs.
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Mama Phan's Egg Rolls (cha gio) by Khuong Phan | Makes 50 pieces
My hero learned to make cha gio when she was a little girl. Growing up, I’d find her sitting on the kitchen floor submerging her hands repeatedly into a bowl of filling until it was perfectly mixed. She’d move to the dining room table and fill and roll every single one until there were no more, all while beautifully singing in her native Vietnamese. To my sisters and I, she was making one of our favorite dishes, but for Mom, she was connecting us to our faraway family and our heritage.
4 ounces Chinese vermicelli cellophane noodles 1 pound ground pork 1 pound ground turkey or chicken ½ pound fresh shrimp, ground or finely minced 2 large carrots, fine julienned or grated and squeezed as dry as possible 2 sweet onions, fine julienned or fine chopped
1 tablespoon sugar Salt and pepper to taste 1 package spring roll pastry (we use the thin 50-count TYJ Spring Home brand) 1 egg, beaten Vegetable oil for frying
1. Place noodles in a bowl of hot water until they become soft and clear, about 5-7 minutes. Drain well. Cut noodles into 1 inch long pieces.
2. For filling, combine noodles, pork, turkey, shrimp, carrots, onions and sugar in a large bowl. Season
liberally with salt and pepper and mix well. (The filling can be made in advance and refrigerated, but be sure to being it to room temperature before using.)
3. Working with one pastry sheet at a time, begin to fill and roll. Orient pastry sheet so it’s a diamond not a
square; the bottom corner should be pointing at you. Use a damp, clean cloth to cover the other sheets to prevent drying.
4. Place 2 tablespoons of filling toward the bottom quarter of the sheet. Roll closest corner to you tightly
over the filling. Dab or brush egg on top corner of sheet. Fold in side corners and continue tightly rolling until the roll is closed. Repeat with remaining sheets and filling.
5. Fill pan with 2 inches of vegetable oil and heat over medium heat until 350 degrees. Fry egg rolls in batches until golden brown, turning as needed, about 7 - 10 minutes.
6. Drain on a plate lined with paper towels. Serve warm.
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BAKED CLAMS
by Katharine Woodward | Makes 12 clams For as long as I can remember, my family has been celebrating Christmas Eve with the traditional Italian Feast of the Seven Fishes (sometimes less, usually more). There are so many family recipes that we make for this special occasion, but every year I sit down with my grandmother and, before our Christmas Eve dinner, we stuff the clams. It’s not a complete meal without them, and although we tend to keep them sacred to this holiday, they are really easy to make all year round. When I make them, I hear my grandmother in the back of my head saying, “now just a whisper of Parmesan, a touch of parsley, no eggs, and don’t skimp on the butter."
3 tablespoons grated Parmesan cheese ¼ cup chopped parsley (plus extra for garnish) 12 medium sized clam shells 1 tablespoon unsalted butter
3 cans chopped clams in clam juice 2 cloves garlic, chopped ¾ cup Italian breadcrumbs 1 lemon, cut in half 3 tablespoons extra virgin olive oil
1. Preheat oven to 400 degrees. 2. Drain the cans of clams over a mesh strainer on top of a medium sized bowl so you’re able to save the clam juice. Reserve ¼ cup of the juice.
3. Rinse the clams under water for about 10 seconds then squeeze and let drain. 4. Add clams to a bowl then add clam juice, garlic, breadcrumbs, juice from half of the lemon, extra-virgin olive oil, parmesan cheese, and parsley. Mix well. The clam stuffing should look moist and be easily scooped.
5. Using a spatula, stuff the clam shells with 2-3 full tablespoons of the clam mixture. 6. Place the shells in a 9 x 13 cooking pan and top each one with a thin slice of butter. 7. Cook for 20 minutes at 400 degrees , then raise the temperature to 450 degrees and cook for 10 additional minutes.
8. Once clams develop a golden brown crisp on top, remove from oven and squeeze the other half of the lemon over them.
9. Plate the clams and garnish with a touch of parsley.
14 • To Start
pepper jelly
by Carrie Whitt | Makes 7-8 small glasses of jelly This particular dish has been special to me for as long as I can remember. I recall as a child visiting my grandmother every Sunday night and the spread was always the same: barbecue, cocktail sausages, Ranch dip served with Ruffles potato chips, and a block of cream cheese served with pepper jelly. The pepper jelly tradition continued with my mother and now with me. My mother even made over 200 jars of pepper jelly as gifts for guests at my wedding.
½ cup bell pepper, seeded and blended ½ cup hot pepper such as jalapeno or serrano, seeded and blended 6 cups sugar
1½ cups apple cider vinegar 1 6-ounce bottle pectin, recommended Certa Green food coloring
1. Combine blended peppers, sugar and apple cider vinegar in a saucepan and bring to a boil. 2. Remove from heat and let stand for five minutes. Add pectin and drops of food coloring as desired, then immediately pour into jars.
3. Use on top of cream cheese or goat cheese as an hors d’oeuvre or alongside any meat.
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STUFFED MUSHROOM CAPS by Jessica Rosen | Serves 4-6
My mother is the true definition of a hostess. I can’t recall a holiday, a birthday, a Thursday night, when there weren’t people—and food—around. In fact, unlike their friends, who downsized after their kids left the nest, my parents upgraded to a bigger house with a bigger kitchen to hold even more parties, with even more people, and even more food. The menu changes considerably with each holiday and random feast, but my mother’s Stuffed Mushroom Caps always remain. They are requested by regulars who never miss one of her famous Labor Day parties, and by the newcomers who have heard tales of the stuffed wonderfulness.
16 large mushrooms 2 tablespoons olive oil plus 2 teaspoons 2 teaspoons fresh parsley, chopped 2 anchovies, finely chopped
1 medium onion, finely chopped ½ teaspoon black pepper 1 egg, lightly beaten 4 tablespoons seasoned breadcrumbs
1. Preheat oven to 325 degrees. 2. Separate mushroom caps from stems. Set stems aside. 3. Heat 2 tablespoons olive oil in a sauté pan. Add parsley, anchovies, onions and sauté over medium heat until the onions are golden brown.
4. Chop mushroom stems and add to the pan along with the black pepper. Remove from the heat and let cool.
5. Add egg and breadcrumbs to the mixture and mix well. 6. Stuff the mushroom caps with the mixture and arrange them in a shallow baking dish, leaving space between the caps. Sprinkle lightly with olive oil.
7. Bake uncovered for 30 minutes. Note: the mushrooms should be soft – if they aren’t, bake them longer checking every 2 minutes or so.
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CRAB TOAST
by Corianda Dimes | Makes 6-7 appetizer servings My grandmother bakes three pies before breakfast. This, and whoopie pies swaddled in plastic bags, tucked into pockets, is the lore of Margaret Dimes. I have a spiral-bound book of her recipes, illustrated by my father, embellished with familial anecdotes. One day, I’d love to master Grandma’s blueberry pie. Instead, here are her English muffins with the butter and the cheese in a jar. I’ve learned a valuable lesson in culinary humility—I can labor over canapés from a food magazine, glossy and aspirational, or I can grab Grandma’s recipe, melt some bubbly jar-cheese on toast and rejoin the party.
1 stick butter, at room temperature 1 5-ounce jar Kraft Old English Cheese spread, room temperature 1½ teaspoons mayonnaise
½ teaspoon garlic salt ½ teaspoon seasoned salt (for example, Lawry’s) 1 7-ounce can lump crabmeat 6 English muffins
1. In a large bowl, thoroughly combine the butter, cheese spread, mayonnaise, garlic salt and seasoned salt. Using a fork, mix in the crab meat.
2. Spread a hearty tablespoon of the mixture onto each English muffin, making sure to distribute it evenly. 3. Place the English muffins on a tray and place in a freezer for 10 minutes to harden. 4. Remove the English muffins and cut each muffin into six wedges. At this point you can cook the toasts immediately, or put the wedges into freezer bags and freeze them for later.
5. When ready to prepare, place wedges on an un-greased baking sheet. Broil until bubbly and slightly brown, about 8 minutes. Keep a watchful eye—they burn quickly!
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the Main EVenT
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BEEF CHILI
by Nicole Albano | Serves 4 I grew up in a household with a single mom. While my mom loved to cook, she didn’t have much time so this chili recipe was one of her go-to’s. I remember making her cook it for me without the onions because I hated them growing up. Now that I’m older, I make it for myself all the time (with onions) and am immediately transported back to her kitchen table. The balance of the chili, cheddar and cornbread is so perfect—it hits the spot every time! I suggest pairing it with a Hefeweizen or a Pumpkin Ale.
1 pound ground beef (ground turkey can be used as a healthier substitute) 2 tablespoons butter 1 small onion, chopped 1 teaspoon salt 3 tablespoons chili powder 1 green bell pepper, chopped 1 8-ounce can tomato sauce 1 16-ounce can of red kidney beans
2 tablespoons red wine vinegar Dash garlic powder 2 cups cooked white or brown rice 1 cup shredded cheddar cheese Cornbread, crumbled (about one medium sized piece per serving) Sour cream (Greek yogurt can be used as a healthier substitute), to taste
1. In a large sauté pan over medium-high heat, melt butter and cook onions until translucent, about 4-5 minutes. Add the ground beef and stir, cooking until it loses its pink color.
2. Add salt, chili powder, tomato saice, kidney beans, red wine vinegar, and garlic powder to the pan and mix well. Cover and simmer, stirring occasionally, for about 30 minutes.
3. Serve chili over ½ cup rice and top with crumbled cornbread, ¼ cup shredded cheddar and sour cream (if desired).
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Finocchiaro Family Sunday Sauce by Lauren Sikora | Serves 4 with plenty of leftovers for freezing
Like many of my fellow Bullfrogs, food is at the heart of my family. My fondest memories growing up revolve around cooking with my parents and sister, filling that fundamental need to provide something that is beautiful, delicious and nourishing to the ones we love. Sunday sauce making, for me, is this at its core. This recipe is one that has passed through generations on my father’s side, with him now entrusting it to me. Over the years, each cook has added their own twists and tweaks but the heart put into it remains the same.
4 tablespoons extra virgin olive oil 1 pound pork sausage, mix of Italian hot and sweet (leave in casings) 1 medium onion, chopped 3 cloves garlic, minced 2 28-ounce cans tomato purée 1 28-ounce can of crushed tomato 4 ounces tomato paste
1 cup dry red wine (such as a Cabernet Sauvignon or Chianti) 1 cup grated Parmesan cheese 1 tablespoon dried basil, (if using fresh, approximately four leaves) 1 tablespoon oregano 28 ounces water Salt and pepper to taste
1. Heat olive oil in a large, high-walled pot over medium high heat. 2. Add sausage and brown on all sides; you want to achieve a golden crust. 3. Add onions and cooked until translucent, then add garlic and cook for another three minutes. 4. Add crushed tomatoes and wine and bring to a slow boil. 5. Add tomato purée and tomato paste. Bring to a simmer and let cook for five minutes, then add oregano, basil (if using dried) and salt and pepper to taste. Note: be conservative with the salt as the sauce will continue to simmer and reduce, concentrating the flavors.
6. Add Parmesan cheese and water and return to a simmer. Add basil (if using fresh). Tip: Keep an empty
tomato can and fill with water to get the perfect measurement and extract remaining purée/crushed tomato.
7. Allow sauce to simmer on low heat for approximately two hours (the longer the better), stirring occassionaly. Season with salt and pepper to taste.
8. Serve over fresh pasta, or use in lasagna, eggplant parmesan and meatball subs. 24 • The Main Event
Jamaican Stew Chicken by Marcus Braham | Serves 3
Growing up in Brooklyn with a West Indian family means your pantry is always replete with lots of fiery spices. I love spice, but I can't always take the heat. That is why some of my favorite Jamaican dishes have been savory curries and stews, with one of my favorite wintertime dishes growing up being the Braham-clan Jamaican Stew Chicken. It was a perennial favorite when family was over because it was easy to make, tasted great, and would feed the whole clan. This hearty recipe is especially comforting in the colder months over white rice or keep it really irie and serve it with rice 'n peas.
2 pounds boneless, skinless chicken breasts, cubed 1 medium onion, finely chopped 2 tablespoons oil 4 garlic cloves, finely chopped 1 teaspoon curry powder 1 teaspoon dried oregano leaves ⅛ teaspoon crushed red pepper
¾cup chicken stock (use your favorite brand) 2 medium tomatoes, diced 1 can chickpeas, rinsed and drained 2 tablespoons Kitchen Bouquet browning sauce 2 tablespoons capers Salt to taste
1. Heat 2 tablespoons of oil in a pot over a medium heat. Add the onion and sauté until softened, about 5-7 minutes. Add the garlic and sauté for another minute. Add the chicken sauté on medium-high heat until no longer pink.
2. Add the curry powder, oregano, and red crushed pepper and stir well. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer covered for 10-12 minutes.
3. Add the diced tomatoes and chickpeas. Then add browning sauce. Cover the pot and cook over
medium-to-low heat until chicken is cooked through, approximately 30 minutes. Add the capers in the last 5-10 minutes of cooking. Season with salt to taste.
4. Best served over white rice.
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nana’s (morning after) casserole by Maggie Condon | Serves 4 Nana’s casserole has been around since my highchair days. As my two older brothers and I grew into adulthood and Nana passed, our mother adopted the recipe. Every holiday it’s a betting game about whether or not mom will have it ready for us upon our arrival home. More often than not, there it is, right alongside a chilled bottle of Kendall Jackson Chardonnay (don’t get me started). The “morning after” nickname came about as we all became of legal drinking age and realized our epic morning after holiday headaches were always cured with excessive amounts of leftover casserole.
8 slices day-old bread 2 cups cooked chicken, diced into small cubes ½ cup chopped white onion ½ cup chopped celery ½ cup chopped green pepper ½ cup mayonnaise
1 teaspoon kosher salt Dash of pepper 2 eggs, lightly beaten 1½ cups milk 1 can cream of mushroom soup ½ cup shredded cheddar cheese
1. Cut six of the eight slices of day old bread into one inch cubes and set aside. Place haff of cubes in bottom of 8 x 8 x 2 buttered baking dish.
2. Combine chopped chicken, vegetables, mayonnaise and seasonings, then spoon over cubes. Sprinkle remaining bread cubes over chicken mixture.
3. Combine eggs and milk and pour over chicken mixture. 4. Cover and chill for 1 hour or overnight. 5. Spoon cream of mushroom soup over the top of entire baking dish. Butter the remaining two slices of bread and cut into ½ inch cubes, and then sprinkle on top of the baking dish.
6. Bake at 325 degrees for 50 minutes or until set. Sprinkle cheese over top in the last few minutes and bake until melted. Allow to cool before serving.
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28 • The Main Event
the lindsay roast with apple cider by Kay Lindsay | Serves 8-10
My boys, Luke (age 3) and Jimmy (age 2), are not your average meat-andpotato types; they are M&G—meat and gravy folk. Based on several test cases, including samplings of Sauterbraten and smothered pork chops, their timetested, go-to favorite is roast beef with apple cider and sage gravy. And while these folks already have an educated palate (they prefer prime beef from our local butcher, who thankfully delivers), gravy provides the ideal vehicle to add in those vegetables that they otherwise scoff at.
3 pounds trussed prime beef roast, dried of excess moisture 1 medium Spanish onion, coarsely chopped 3 carrots, peeled and chopped on a diagonal 2 cloves garlic, smashed
1 cup apple cider 1 fresh sage leaf 1 teaspoon garlic powder Kosher salt & pepper 1 teaspoon all-purpose flour
1. Bring the beef to room temperature (approximately 30 minutes) prior to preparing. 2. Preheat oven to 350 degrees. Using a 2-quart (11 x 7) Pyrex pan, create a bed of onions, carrots, garlic
and sage. Place beef on top of vegetables and season it with garlic powder, salt and pepper, rubbing the mixture into the meat. Pour cider into the base of the pan.
3. Bake for 1 hour. When done, let meat rest for 15 minutes. 4. Prepare gravy: pour pan drippings and roasted vegetables into a sautĂŠ pan. Bring the mixture to a
simmer and whisk in flour, stirring constantly. Continue to stir until flour is fully incorporated. Season with salt and pepper.
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West indian curried chicken by Adri Ramdeane | Serves 4
There are many things I miss about Trinidad, but one thing that I yearn for most when homesickness sets in is my mom’s curried chicken. When it comes to Trinidadian cuisine, this dish is high on the list of favorites, and growing up, it was a staple in my house. My mom cooked it at least once a week and every time I visited after leaving home. I’m not sure what it is about her recipe that makes it so delicious, so perfect, but I think my take comes pretty close. And more importantly, it reminds me of home.
4 pounds chicken pieces, rinsed, skin and fat removed Salt Freshly ground black pepper 1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 1 medium yellow onion, halved 4 cloves garlic
¼ cup chopped cilantro ½ cup chopped chives 1 sprig thyme 1 scotch bonnet or habanero pepper (optional) 4 tablespoons vegetable oil 2 tablespoons West Indian curry powder 2 cups water
1. In a large bowl, season chicken with salt, pepper, mustard and Worcestershire sauce. 2. In a food processor, pulse half the onion, garlic, cilantro, chives, thyme, and pepper until finely chopped. 3. Add seasoning mixture to the chicken and mix well, ensuring the chicken pieces are well coated with the seasoning. Allow chicken to marinate in the refrigerator for at least two hours, or overnight.
4. Remove chicken from refrigerator and allow it to come to room temperature. In a small bowl, combine curry powder and 1 cup of water and mix well to make a slurry.
5. Heat oil in a heavy bottomed pot or dutch oven over medium-high heat. Add curry slurry and cook for a
few minutes, stirring constantly. The slurry will deepen in color and become very fragrant. Slice the other half of the onion and add to the pot. Allow the onions to cook until softened and the slurry becomes a thick paste. Add the chicken and stir to coat the chicken pieces with the curry paste. Cook uncovered for a couple minutes or until the chicken and curry mixture becomes dry.
6. Add 1 cup of water to the pot and cook for 20 – 25 minutes on medium heat, stirring occasionally. Cook until the chicken is done and the sauce is thick. Add more water if the sauce dries out too quickly.
7. Serve over white rice. 30 • The Main Event
Grandma’s Brisket by Shelby Goldman | Serves 4
My Grandma Evie never wrote any of her recipes down, which is why it has taken years for my aunts and I to get her brisket recipe just right. I’m a sucker for tradition and always wanted my aunts to use my Grandma Evie’s brisket recipe for the holidays, but they insisted that it never came out the way she made it. So, I decided it was time for me to perfect the recipe once and for all! I’ve modified the it a bit by replacing ketchup with crushed tomatoes and Kelly’s Round Potatoes with fresh ones, but the end result is exactly as I remember.
2 pounds brisket, trimmed 2 pounds potatoes, small, round 1 packet Lipton’s Onion Soup Mix 1 28-ounce can of chopped or pureed tomatoes
1 tablespoon Worcestershire sauce 1 tablespoon Gravy Masters, 2 oz. small bottle Water
1. Preheat oven to 350 degrees. Line a 10” or 12” pan (at least 3 inches deep) with tin foil. 2. Rinse brisket and set aside. Mix together chopped tomatoes, Worcestershire sauce and Gravy Masters in a bowl, then add in Lipton’s Onion Soup Mix; mix well.
3. Pour half of tomato mixture into the pan to cover the bottom. Place brisket in center of pan then cover with remaining tomato mixture.
4. Pour water in at the corner of pan until liquid rises half way up brisket (about 12-18 ounces). Cover pan tightly with tin foil.
5. Place in oven and begin prepping potatoes—wash and cut in quarters, leaving skin on. 6. Thirty minutes into cooking, add potatoes, making sure they are submegered in the liquid (add more water if needed). Recover and cook for another two-two and a half hours or until fork tender.
7. Total cooking time depends on your oven and size and thickness of your brisket; check frequently for tenderness. Remove from oven and let rest for 20 minutes before slicing.
8. Plate slices and potatoes on serving tray and pour sauce over the top to keep moist. Pour remaining sauce into a gravy bowl and serve.
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Linguine with Pistachios & Mascarpone Cheese by Anna Wilhelmsen | Serves 6-8
When I was very young growing up in Greenville, NC, my parents took cooking classes together with a woman named Betty Grossnickle who taught out of a private studio and smoked cigarettes the entire time. Although she had no professional training, she was a great cook—in fact she claimed she was serving the best gourmet meals in all of Greenville! My parents say these classes are some of their best memories, and provided them with recipes that we always still make together. This dish in particular is one I now make in my own home.
1 cup shelled pistachios, finely chopped (plus more for garnish) ½ stick butter ½ cup cream (you can substitute fat free half and half)
½ cup mascarpone cheese ½ cup low-sodium chicken stock 1 pound linguine Red pepper flakes to taste
1. Melt butter in large skillet. Add pistachios, cream, mascarpone and chicken stock. Stir until blended and cheese is melted.
2. Cook pasta and toss with sauce. Add a bit of pasta water (¼-½ cup) to help thicken the sauce. 3. Add red pepper flakes to taste. Garnish with chopped pistachios.
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on the SiDE
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Classic Yorkshire Pudding by Katherine Bryant Flaherty | Makes 6-8 Yorkshires
The miners in the north of England were hearty lads, but their wallets were as empty as their stomachs. The meager wages earned covered only tiny portions of meat, not enough to satisfy these hulking stone-chuckers. So what’s a hungry miner to do? Why, fill up on pudding, of course. Enter, the Yorkshire Pudding. This savory pancake, doused in meat drippings, literally filled the void for affordable food for England’s impoverished. The pudding is similar to a popover, fluffy encased in crunchy, and is still served today across Great Britain at Sunday dinner. Serve a taste of England at your table today. *BYOM (bring your own miner).
2/3 cup all-purpose flour 1 egg Pinch of salt
1 cup milk ½ cup vegetable oil
Preheat oven to 375 degrees To make batter:
1. Mix flour, egg and salt. Whisk milk in slowly until batter is smooth. 2. Refrigerate for at least 30 minutes. To make puddings:
1. Spoon cooking oil into the muffin pans, just enough to coat the bottom and heat oil until hot. 2. Fill the muffin pans half full of batter, pouring into hot oil. 3. Bake for 30 minutes until pudding is crisp and has risen.
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Zha Jiang Mian by Denise Psyhogios | Serves 4
When I was young, my family and I ate a lot of Chinese food. Whether it was my dad, grandmother, or nanny on dinner duty, I knew we’d be having at least one Chinese dish. My favorite? Dad’s Zha Jiang Mian. This dish was one of those 30-minute meals even Rachael Ray would be excited about. Easy to prepare, zha jiang mian was our answer to a hot weeknight meal and a cold midday lunch. While I think these noodles are perfect the way they are, I sometimes add Szechuan chili oil for heat!
4 thin slices of ginger 4 tablespoons hoisin sauce ¼ cup chicken stock 1 pound shrimp, shelled and de-veined, cut into bite sized pieces 1 package Chinese wheat noodles 1 medium-to-large Chinese cucumber, julienned
1 pound ground pork 6 tablespoon soy sauce 5 tablespoons sherry wine ¼ teaspoons black pepper Pinch of sugar 4 tablespoons vegetable oil 4 scallions, chopped
1. In a bowl, marinate the ground pork in 3 tablespoons of soy sauce, 2 tablespoons sherry wine, black pepper, and sugar. Give it a little mix so everything is combined. Marinate for at least ½ hour, or up to 2 hours.
2. Heat wok over medium-high heat until very hot. Add vegetable oil, half of the scallions, 2 ginger slices and cook until fragrant, tossing/stirring constantly so nothing sticks to the wok.
3. Add marinated pork mixture and let brown slightly. Add 2 tablespoons hoisin sauce and mix well. Add in chicken stock. When the pork is cooked through, remove from wok and set aside.
4. Clean wok and re-heat over medium-high heat until very hot. Add vegetable oil, remaining scallions and ginger. Cook until fragrant, tossing/stirring constantly so nothing sticks to the wok..
5. Add shrimp. Once shrimp starts to turn pink, add in 3 tablespoons soy sauce, 3 tablespoons sherry wine, and 2 tbsp hoisin sauce. Stir-fry together until shrimp is cooked through. Remove shrimp topping from wok and set aside.
6. Bring a pot of water to a boil and add the entire package of Chinese wheat noodles. Cook according to package directions. Strain cooked noodles and rinse under cold water.
7. To serve, top noodles with ground pork, shrimp, and cucumber. Drizzle with Szechuan hot chili oil (optional). The dish can be eaten hot or cold.
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Coconut Rice and Pigeon Peas by Miguelina Polanco | Serves 6-7
In the Spanish speaking islands of the Caribbean, nothing says Christmas Eve or Nochebuena more than delicious dish. This is a staple on every Puerto Rican or Dominican dinner table, especially on December 24th. It is my favorite dish as well.
Pinch of oregano 1 teaspoon salt 3 cups boiled green pigeon peas 4 cups water 2 cups coconut milk 4 cups rice
2 tablespoons vegetable oil ¼ cup chopped celery ½ teaspoon crushed garlic 1 teaspoon chopped cilantro 12 pitted olives, halved ½ teaspoon thyme ¼ cup chopped green peppers
1. Heat 1 tablespoon of oil in a large iron pot. Add the celery, garlic, cilantro, olives, thyme, peppers, oregano, and salt. Add the peas while stirring.
2. Once sizzling, add the water and coconut milk. Bring to a boil and reduce to a simmer. 3. Add the rice and stir so the rice does not stick to the bottom. 4. Cover with a tight-fitting lid and let it simmer over very low heat for about 15 minutes, until all the liquid has evaporated. Uncover and stir in the remaining 1 tablespoon of oil.
5. Move the rice from the bottom to the top of the pan so it cooks evenly. 6. Cover with the lid again and wait another 5 minutes. At this point, the rice should feel firm but tender to the bite. Serve hot.
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42 • Cooking from the Lilypad
sweet potato puffs by Jessie Fink | Makes 24-30 puffs
These puffs, little morsels that put a tangy and slightly-crunchy twist on the traditional Thanksgiving yam, have been a Fink-family favorite since my childhood. Easy enough to make on Wednesday night, trays and trays of them piled into our hatchback on Thanksgiving morning and endured the three-hour drive to New Jersey where aunts, uncles and cousins eagerly awaited their arrival. Sure, I love them with turkey, juxtaposed with the sweet cranberries and salty gravy, but a Sweet Potato Puff's true glory lies in the post-Thanksgiving breakfast, accompanied by leftover, griddled cornbread. Enjoy as an accompaniment to turkey or roast chicken, with cornbread, or on their own as a snack!
4 large sweet potatoes 6-8 ounces butter (unsalted), plus more for baking pan 1 cup brown sugar, plus more for dusting
Âź cup sugar 6 Granny Smith apples Total, cornflakes or other cereal, to taste
1. Preheat oven to 350 degrees. 2. Bring a large pot of water to a rolling boil. Peel and cube potatoes then add to boiling water and cook until soft. Drain and mash in a large bowl.
3. 4. 5. 6. 7. 8.
Mix in butter, brown sugar and sugar. Set mixture aside. Peel and core apples then slice into discs, about 1 cm thick (about 4 or 5 slices per apple). Place apple slices on the bottom of a buttered baking pan. Top each slice with a heaping tablespoon of sweet potato mixture. Cover each with crushed flakes and brown sugar. Bake for 30 minutes or until flakes are crispy and potatoes hot.
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44 • Cooking from the Lilypad
Baum Ratatouille by Jennifer Baum | Serves 10
I’ve always been a huge fan of this Provençale staple, smittened by the mix of tomatoes, eggplant and onions. When Ratatouille, the movie, became a favorite in my household, I looked at this as an opportunity to introduce one of my favorite dishes into our family’s regular rotation of menu items. Ratatouille is really best in the summer when each ingredient comes from a local garden. There’s always a big pot simmering on our stove, even on the hottest days because there is nothing better than a meal composed of a bowl of Ratatouille and crusty peasant bread. Even the kid likes it. So, while summer only lasts so long, I decided to continue making this amazing dish all year round, relying on the best canned tomatoes one can buy and fresh vegetables grown somewhere other than here.
¼ cup olive oil 1 medium eggplant, about 1 lb, peeled and cubed 1 or 2 medium zucchini (green and/or yellow), cut into small pieces 2 medium sized onions, sliced 2 large red peppers, cut into small squares
3 or 4 cloves of garlic, chopped 2 28-ounce cans of the BEST peeled Italian tomatoes you can afford, rough choped and juice reserved 2 or 3 sprigs of fresh thyme 1 bay leaf Some basil, optional
1. Heat half of the olive oil in a large heavy skillet or Dutch oven over high heat and sauté the eggplant and zucchini, about 10 – 15 minutes. Remove the vegetables from the pan and set aside.
2. Reduce the heat to medium and cook the onions in remaining olive oil until they are slightly softened and translucent.
3. Add the red peppers and garlic and cook until tender (without burning the garlic), about 10 minutes. Season with salt and pepper. Add the tomatoes, thyme, and bay leaf.
4. Reduce the heat and cover the pan. Cook for 5 minutes. Add back the eggplant and zucchini and continue to cook until everything is tender, blended and delicious.
5. At this point, you may want to add some of the reserved tomato juice, depending on how you thick you prefer your Ratatouille.
6. Serve in bowls atop cous cous or quinoa accompanied by a loaf of crusty bread. Garnish with some fresh grated parmesan cheese and freeze the leftovers for a future date!
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46 • Cooking from the Lilypad
SomEtHing SweET
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48 • Cooking from the Lilypad
Hosmer Sticky Buns by Susan Hosmer | Makes 24 buns
The family I married into is deeply rooted in tradition, almost in a form of hazing. From the order we walk downstairs on Christmas morning to the foods we eat on different occasions, there is no diverting from the protocol that has been dictated for over 50 years. When I married Wylie, I was handed two books, the Hosmer genealogy and the family cookbook, with expectations that I would be well versed in both. I have not quite memorized the names of all the Hosmers since the revolution nor am I that interested in carrying on the tradition of haggis, creamed eggs and creamed onions but the sticky buns Aunt Peg serves every Christmas morning are the absolute best.
1 medium sized potato, peeled and chopped 4 tablespoons of Crisco 1 teaspoon salt ¼ cup white sugar plus 4 tablespoons 1 egg, beaten packet of instant yeast
3 cups unbleached flour plus a little extra for rolling 1 1/4 sticks of butter 4 teaspoons of ground cinnamon ½ cup brown sugar 2 cups walnuts
1. In a small pan, boil chopped potatoes in water until soft. Strain potatoes reserving ½ cup of the water. In a bowl, mash potatoes and add reserved water.
2. Dissolve yeast according to package directions. Set aside. 3. In Kitchen Aid, beat Crisco, salt and ¼ cup sugar. Add potato, yeast and egg to Crisco Mixture. Stir to combine. Add 3 cups of flour and mix until it becomes a dough.
4. Knead dough until it looks smooth, about 7 minutes. Put it in a bowl and cover. Let it rise until it doubles in size, about an hour.
5. Melt one stick of butter and pour half of it into a 10 inch round cake pan. Add ¼ cup brown sugar, ½ teaspoons of cinnamon and 1 cup of walnuts. Repeat with the other cake pan using the rest of the melted butter.
6. Punch down the dough and split it into two equal sized pieces. Roll out into a rectangle, about ¼ inch
thick. Add 2 tablespoons of the white sugar and 1 ½ teaspoons of cinnamon. Roll the dough into cylinder. Cut into 12 equal parts and put the pieces in the round cake pan. Repeat with the other piece of dough. Let it rise until doubled, about an hour.
7. Cook at 375 degrees for 25 to 30 minutes. Cooking with Frogs (not literally) • 49
struffoli
by Jess Ostrau | Serves 10 As the result of a mixed-marriage (my father’s grandparents hail from Russia and Austria, and my mother’s family is 100% Italian-American), I have been fortunate to reap the benefits of celebrating Hanukkah and Christmas each year. Yes, I am “one of those.” However, when I dream of the winter holidays, there is one treat I yearn for—my grandmother’s Struffoli. These traditional Italian honey balls are sweet and crunchy, and though they are made to cap off our Feast of the Seven Fishes, Gramma always makes enough to last us through Christmas day, and then some.
12 extra large eggs ¾ cup sugar 1½ box Presto cake flour ½ teaspoon gin
2 cups Wesson vegetable oil 2 cups honey 1 cups multi-colored nonpareils
1. In a large bowl, beat eggs and sugar until creamy. Sift flour in a separate bowl and add gin. Mix flour
mixture into the eggs and sugar until combined. Using the palms of your hand, make 4-5 balls from the dough. Wrap each in wax paper and refrigerate overnight.
2. Remove balls from the fridge. On a floured surface, knead each ball until the texture is dry and nearly flaky, like a pie crust. Roll out to about ½ - 1 inch thickness. Cut long, 1-inch wide strips, then cut the strips into ¼-inch pieces on the diagonal.
3. Heat oil in a deep frying pan until the temperature reaches 350 degrees. Drop a few pieces of dough in
at a time and fry until golden brown. Using a wooden or slotted spoon, remove the dough from the pan and drain on brown paper bags until cool. Repeat with the remaining cut pieces of the dough.
4. While the struffoli is cooling, heat the honey on the stovetop in a deep pan. When it is hot, drop the
pieces in the honey, and stir to coat with a wooden or slotted spoon. Take out the struffoli and pile on a glass plate, in a pyramid stack. Sprinkle with nonpareils and serve.
50 • Something Sweet
carrot cake
by Shannon Mulcahy | Serves 8 After years in culinary school and working in professional kitchens, my mother still won’t let me in the kitchen during the holidays. If I’m lucky, she may let me whip cream or chop a vegetable or two but the majority of my cooking is brought to friends’ houses. This recipe is adapted from an old Betty Crocker cookbook that my grandma gave to my mother in the early 70s that I often bake for special occasions.
¼ cup shredded coconut ¼ cup golden raisins 1 green apple, shredded ½ cup chopped pineapple 3 eggs ½ cup vegetable oil
½ cup granulated sugar 1¼ cups peeled and grated carrot 1 teaspoon cinnamon 1¾ cups all-purpose flour ½ teaspoon salt 1 teaspoons baking soda
1. 2. 3. 4. 5. 6.
Preheat oven to 350 degrees. Spray a square 9 x 9 pan with cooking spray and sprinkle granulated sugar to coat pan. Sift dry ingredients. Combine fruit and carrots. Mix together dry ingredients, fruits and carrots. Whisk together eggs and oil. Combine dry mixture with eggs and oil mixture. Once mixture is combined pour into prepared pan and bake until top is golden brown and cake springs back when touched, about 20 -25 minutes.
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52 • Cooking from the Lilypad
BAKLAVA FRANJIE by Tina Clabbers | Serves 12
This recipe is adapted from a treasured copy of “Cookin' Good With Sitto,” an old-school Syrian cookbook passed down to me from my own Sitto ("grandmother" in Arabic). Baklava Franjie is essentially the Syrian version of a grain “pudding,” similar to cornmeal mush or polenta. Since it’s made with farina (Cream of Wheat), it is permissible to eat for breakfast too, right? A perfect comfort food and surprisingly simple to make, it's best served warm, sprinkled with tons of cinnamon and sugar.
½ cup salted butter, 1 stick 2 quarts whole milk 1⅓ cups farina (could also use "smeed" or semolina)
2 tablespoons sugar Cinnamon and sugar for sprinkling, to taste
1. Slice butter into thin pieces and place evenly in a 9x13 baking dish. 2. In a medium-sized saucepan, heat milk over medium heat. Slowly add sugar and farina, stirring constantly until thick, about 10 minutes.
3. Pour mixture into pan over the sliced butter and let cool. Refrigerate until very cold, and then cut into diamonds.
4. Bake at 350 degrees for 45 minutes or until lightly brown. Serve warm, sprinkled with cinnamon and sugar.
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54 • Cooking from the Lilypad
Ava’s Banana Bread by Taylor Foxman | Serves 12
While I’ve never been much of a sweets fan, I’ve always held a soft spot in my heart for my mother’s banana bread. The smell of the bananas wafting throughout my house melted any frustrations I had right away. It’s an easy recipe that’s sure to please.
½ cup softened butter or margarine 1½ cups sugar 1 cup mashed bananas 1 egg, plus 1 egg yolk, slightly beaten ¾ cup sour milk (recipe below)
2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon vanilla extract
1. Preheat oven to 375 degrees. 2. Using a Kitchen Aid, beat butter until creamy. Add sugar, eggs and mashed bananas to butter and mix until combined.
3. Sift flour, baking soda and salt. Alternate adding the dry ingredients and the sour milk to the butter mixture. Stir just until combined. Mix in vanilla extract.
4. Pour batter into 2 loaf pans or a 9 x 13 x 2 pan and bake for 25-30 minutes. Check with toothpick for doneness.
Sour milk: ¾ cup whole milk 1 tablespoon lemon juice Add lemon juice to milk and let stand for 15 minutes.
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56 • Cooking from the Lilypad
My Mother’s Mandel Bread by Brooke Filosa | Serves 10-12
My mother, Fern Lazarus Vecchio, taught Spanish in Long Island’s Lawrence School District for 33 years and happened upon this recipe somewhere along the way from one of her colleagues in a school-wide published cookbook. Fern is a great baker and her mandel bread became an instant hit, with friends and family requesting she make it for holidays, get-togethers and everything in between. She’s made it so many times that I bet she could do it with her eyes closed, and it would come out just as delicious.
2¾ cups flour 2 teaspoons baking powder 1 cup sugar 1 cup butter 1 tablespoon vanilla extract
1. 2. 3. 4. 5.
6 ounce bag chocolate chips 4 eggs Dash of salt ½ cup walnuts
Preheat oven to 350 degree. Grease and flour a cookie sheet. Cream butter and sugar in food processor. Add 1 egg at a time and then add the salt and vanilla extract. Add the dry ingredients to the butter and sugar mixture. Shape mixture into a log on cookie sheet. Bake at 350° for approximately 30 minutes. Cut slices (like biscotti shape) and sprinkle cinnamon and sugar on top. Slide back into oven and bake for approximately 10 minutes.
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“No one who cooks, cooks alone. Even at their most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” —Laurie Colwin