MATTE DARK CHALKBOARD
RECIPES cooking book 1
2
MATTE DARK CHALKBOARD
RECIPES cooking book
“No one who cooks, cooks alone. Even at her 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
design, illustrations and photography by crew55design 3
JOHN DONAHUE
main chef
LOREM IPSUM DOLOR SIT AMET, CONSECTETUER ADIPISCING ELIT, SED DIAM NONUMMY NIBH EUISMOD TINCIDUNT UT LAOREET DOLORE MAGNA ALIQUAM ERAT VOLUTPAT. UT WISI ENIM AD MINIM VENIAM, QUIS NOSTRUD EXERCI TATION ULLAMCORPETE VELIT ESSE MOLESTIE CONSEQUAT, QUI SEQUITUR MUTATIONEM SMODO TYPI, IPSUM DOLOR SIT AMET,EUISMO. LOREM IPSUM DOLOR SIT AMET, CONSECTETUER ADIPISCING ELIT, SED DIAM NONUMMY NIBH. LOREM IPSUM DIAM NONUMMY NIBH. 4
5
6
orem ips hendrerit in vulputate velit esse molestie consequ.
CONTENTS
APPETIZER
3-15
Lorem ipsum dolor sit amet 03 consectetuer adipiscing elit 09 sed diam nonummy nibh 15 euismod tincidunt ut laoreet dolore magna alilutpat 17 Ut wisi enim ad minim veniam 20 quis nostrud exerci tation ullamcorpete velit esse molestie consequat 25
MAIN COURSE 3-15 Lorem ipsum dolor sit amet 03 consectetuer adipiscing elit 09 nonummy nibh 15 euismod tincidunt ut laoreet dolore magna alilutpat 17 Ut wisi enim ad minim veniam 20 quis nostrud exerci tation ullamcorpete velit esse molestie consequat 25
DESSERT
3-15
Lorem ipsum dolor sit amet 03 consectetuer adipiscing elit 09 diam nonummy nibh 15 euismod tincidunt ut laoreet dolore magna alilutpat 17 Ut wisi enim ad minim veniam 20
COCKTAIL
3-15
Lorem ipsum dolor sit amet 03 consectetuer adipiscing elit 09 nonummy nibh 15 euismod tincidunt ut laoreet dolore magna alilutpat 17 Ut wisi enim ad minim veniam 20 quis nostrud exerci tation ullamcorpete velit esse molestie consequat 25 qui sequitur mutationem smodo typi 29 ipsum dolor sit amet 33
BONUS DIy priject
3-15
03 interview 09 7
8
“TELL ME WHAT YOU EAT, AND I WILL TELL YOU WHAT YOU ARE.” ~ ANTHELME BRILLAT SAVARIN
9
10
APPETIZER WHEN IT COMES TIME TO PLAN YOUR NEXT MENU, DON’T LET THE FIRST COURSE FALL TO THE WAYSIDE. OUR EXTENSIVE COLLECTION OF APPETIZER RECIPES WILL GIVE YOU ALL THE INSPIRATION YOU NEED TO “WOW” YOUR GUESTS FROM THEIR VERY FIRST BITE. IN A TIME CRUNCH? WE MADE SURE TO INCLUDE A FEW SUPERFAST AND MAKE-AHEAD OPTIONS FOR WHEN YOU NEED A HORS D’OEUVRE IN A FLASH.
11
CILANTRO EDAMAME HUMMUS
„Traditionally made with chickpeas, this hummus has a new twist using shelled edamame. Serve with pita chips or celery sticks.“ DIRECTIONS PLACE EDAMAME INTO A LARGE POT AND COVER WITH SALTED WATER. PLACE OVER MEDIUM-LOW HEAT, BRING TO A SIMMER, AND COOK UNTIL TENDER, ABOUT 5 MINUTES; DRAIN. PUREE GARLIC IN FOOD PROCESSOR UNTIL MINCED. ADD EDAMAME, TAHINI, WATER, CILANTRO, LEMON JUICE, OLIVE OIL, KOSHER SALT, CUMIN, AND CAYENNE PEPPER; BLEND UNTIL SMOOTH. 12
INGREDIENT 1
200G
INGRADIENT 2
300G
INGREDIENT 3
1KG
INGREDIENT 4
150G
INGREDIENT 5
100G
INGREDIENT 6
50G
INGREDIENT 7
50G
INGREDIENT 8
300G
INGREDIENT 9
1KG
INGREDIENT 10
250G
13
14
15
MAIN COURSE A MAIN COURSE IS THE FEATURED OR PRIMARY DISH IN A MEAL CONSISTING OF SEVERAL COURSES. IT USUALLY FOLLOWS THE ENTRÉE (“ENTRY”) COURSE. 16
17
18
HEALTHIER EASY MEATLOAF
“This no-fail recipe for meatloaf doesn’t take long to make and is healthier with lean ground beef, low-fat milk, whole wheat bread crumbs, some fresh parsley, and carrot.”
INGREDIENT 1
200G
INGRADIENT 2
300G
INGREDIENT 3
1KG
INGREDIENT 4
150G
INGREDIENT 5
100G
INGREDIENT 6
50G
INGREDIENT 7
50G
INGREDIENT 8
300G
INGREDIENT 9
1KG
INGREDIENT 10
250G
DIRECTIONS PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). LIGHTLY GREASE A 9X5-INCH LOAF PAN. COMBINE BEEF, EGG, ONION, MILK, BREAD CRUMBS, PARSLEY, AND CARROT IN A LARGE BOWL. SEASON WITH SALT AND BLACK PEPPER. PLACE BEEF MIXTURE IN LOAF PAN. STIR TOGETHER BROWN SUGAR, MUSTARD, AND KETCHUP IN A SMALL BOWL. POUR OVER MEATLOAF. BAKE IN PREHEATED OVEN UNTIL NO LONGER PINK IN THE CENTER, ABOUT 1 HOUR. AN INSTANT-READ THERMOMETER INSERTED INTO THE CENTER SHOULD READ 19AT LEAST 160 DEGREES F.
“I HAVE A DAUGHTER THAT EATS EVERYTHING...
20
...BUT MY BOYS DON’T LIKE VEGGIES AND LOVE THIS MEAT LOAF.” JOHN DOE, 34
21
DESSERT
IS A TYPICALLY SWEET COURSE THAT CONCLUDES A MEAL. THE COURSE USUALLY CONSISTS OF SWEET FOODS, BUT MAY INCLUDE OTHER ITEMS. 22
23
COLORFUL RAINBOW CAKE DIRECTIONS HEAT OVEN TO 180C/160C FAN/GAS 4. GREASE 2 X 20CM ROUND SANDWICH TINS AND LINE THE BASES WITH BAKING PARCHMENT. TIP ALL THE SPONGE INGREDIENTS, APART FROM THE FOOD COLOURING, INTO A MIXING BOWL, THEN BEAT WITH AN ELECTRIC WHISK UNTIL SMOOTH. WORKING QUICKLY, WEIGH THE MIXTURE INTO ANOTHER BOWL TO WORK OUT THE TOTAL WEIGHT, THEN WEIGH EXACTLY HALF THE MIXTURE BACK INTO
THE MIXING BOWL. PICK 2 OF YOUR COLOURS AND STIR A LITTLE INTO EACH MIX. KEEP GOING UNTIL YOU ARE HAPPY. 24
A stunning celebration cake of six or seven colourful layers and a buttercream icing - an impressive showstopper. INGREDIENT 1
200G
INGRADIENT 2
300G
INGREDIENT 3
1KG
INGREDIENT 4
150G
INGREDIENT 5
100G
INGREDIENT 6
50G
INGREDIENT 7
50G
INGREDIENT 8
300G
INGREDIENT 9
1KG
INGREDIENT 10
250G
25
26
27
28
COCKTAIL WHEN USED AS A WORD TO GENERALLY REFER TO MIXED DRINKS, COCKTAIL MAY MEAN ANY KIND OF ALCOHOLIC MIXED DRINK THAT CONTAINS TWO OR MORE INGREDIENTS. 29
30
MARGARITA ON THE ROCKS
“A successful and upscale Mexican cantina nearby makes the best margaritas I’ve ever tasted. They look, smell, and taste ‘purer’ than any others I’ve had. I always assumed they were using all top-shelf ingredients, until I found out their secret. . . lemon-lime soda! Now I’m able to re-create them at home.” DIRECTIONS RIM 2 MARGARITA GLASSES WITH SALT IF DESIRED, AND FILL WITH ICE. POUR THE TEQUILA, SWEETENED LIME JUICE, TRIPLE SEC, AND LEMON-LIME SODA INTO A SHAKER FILLED WITH ICE, HOLD YOUR HAND FIRMLY OVER OVER THE TOP OF THE SHAKER SO THE TOP DOESN’T POP OFF FROM THE CARBONATED SODA, AND SHAKE VIGOROUSLY. POUR INTO PREPARED MARGARITA GLASSES, AND SERVE. 31
INGREDIENT 1
200G
INGRADIENT 2
300G
INGREDIENT 3
1KG
INGREDIENT 4
150G
INGREDIENT 5
100G
INGREDIENT 6
50G
INGREDIENT 7
50G
INGREDIENT 8
300G
INGREDIENT 9
1KG
INGREDIENT 10
250G
32
“I DRINK TO MAKE OTHER PEOPLE MORE INTERESTING.”
ERNEST HEMINGWAY
33
“IN DEPARTMENT STORES, SO MUCH KITCHEN EQUIPMENT IS BOUGHT INDISCRIMINATELY BY...
34
...PEOPLE WHO JUST COME IN FOR MEN’S UNDERWEAR.” 35
~ JULIA CHILD
DIY PROJECT INDIVIDUALS ENGAGE RAW AND SEMI-RAW MATERIALS AND COMPONENT PARTS TO PRODUCE, TRANSFORM, OR RECONSTRUCT MATERIAL POSSESSIONS, INCLUDING THOSE DRAWN FROM THE NATURAL ENVIRONMENT”
Do it yourself.. FLAVORED EXTRACTS
GUYS. ARE Y’ALL AS EXCITED ABOUT DIY FOODIE HOLIDAY GIFTS AS I AM? I DON’T KNOW WHAT’S GOING ON WITH ME THIS YEAR, MULLED WINE KITS, HOMEMADE NUTELLA…SO CUTE, SO PRACTICAL, SO DELICIOUS. I WANT TO MAKE (AND EAT) ALL OF IT! 36
CUT YOUR VANILLA BEANS IN HALF, THEN SPLIT OPEN EACH HALF TO EXPOSE THE VANILLA SEEDS ON THE INSIDE OF THE POD.
1. 2.
PLACE CUT VANILLA BEANS INSIDE YOUR GLASS BOTTLE.
3.
ADD VODKA, FILLING UP TO THE NECK OF THE BOTTLE.
4.
SEAL TIGHTLY AND STORE BOTTLE IN A COOL, DRY PLACE.
37
38
39
INTERVIEW JOHN DOE HAS ONE OF THE MOST RECOGNISED FACES OF ANY CHEF ON THE PLANET. THE GLOBAL PHENOMENON WHICH IS CHEF RAMSAY OWNS RESTAURANTS IN SEVEN COUNTRIES, HAS WRITTEN NUMEROUS COOKBOOKS, IS THE STAR OF SEVERAL HIGHLY POPULAR COOKING PROGRAMMES INCLUDING THE F WORD, KITCHEN NIGHTMARES, HELLS KITCHEN, HELLS KITCHEN US, GREAT ESCAPES AND COOK ALONG LIVE. WHERE DOES HE GET HIS ENERGY OR TIME FROM? 40
41
DO YOU HAVE A GUILTY FOOD PLEASURE WHEN NO-ONE ELSE IS AROUND? JAFFA CAKES AND SWEETS. I CAN’T GET ENOUGH OF THEM!
WHO IS YOUR ROLE MODEL?
FAVOURITE BRITISH FOOD?
I’VE MET SO MANY INSPIRATIONAL PEOPLE ALONG THE WAY IT WOULD BE IMPOSSIBLE TO CHOOSE ONE. FROM TANA AND MY MUM TO SOME INCREDIBLE CHEFS - JOEL ROBUCHON AND GUY SAVOY TO NAME A FEW.
YOU CAN’T BEAT FANTASTIC FISH AND CHIPS. AT OUR PUB, THE NARROW, WE ADD VODKA TO THE BATTER MIXTURE TO MAKE THE MOST AMAZING CRISPY COATING.
WHAT MISCONCEPTIONS DO PEOPLE HAVE ABOUT BRITISH COOKING AND HOW WOULD YOU LIKE TO CHANGE THAT?
I THINK A LOT OF PEOPLE STILL THINK OF BRITISH COOKING AS BLAND AND A BIT DULL. WE HAVE SOME EXCEPTIONAL INGREDIENTS AVAILABLE TO US FROM OUR FANTASTIC BEEF AND PORK TO OUR GAME. COOKED WELL, BRITISH COOKING IS AS GOOD, IF NOT BETTER, THAN ANY OTHER.
42
ONE OUTCOME OF THE RECENT RECESSION HAS BEEN THE RETURN TO THE STOVE BY MANY. IF THERE’S ONE BRITISH DISH EVERYONE SHOULD MASTER, WHAT DO YOU THINK IT SHOULD BE?
YOUR LAST MEAL? SEA BASS IS THE KING OF FISH SO MY IDEA OF THE PERFECT LAST MEAL WOULD BE A BEAUTIFUL FILLET, PAN-FRIED WITH A LIGHT SORREL SAUCE; OR SERVED ROASTED WITH ARTICHOKES AND A CHIVE CRÈME FRAÎCHE.
EVERYONE SHOULD BE ABLE TO COOK A GOOD ROAST DINNER. SUNDAY LUNCH WITH FAMILY AND FRIENDS ISN’T JUST A MEAL BUT AN EVENT IN ITSELF.
IF YOU COULD COOK A MEAL FOR ANYONE, WHO WOULD IT BE AND WHAT WOULD YOU COOK? I WOULD LOVE TO COOK FOR OBAMA. I’D COOK SOMETHING SIMPLE AND ELEGANT, MAYBE A CRAB LINGUINE.
“GOOD BREAD IS THE MOST FUNDAMENTALLY SATISFYING OF ALL FOODS; GOOD BREAD WITH FRESH BUTTER, THE GREATEST OF FEASTS!” ~ JAMES BEARD
43
CHALKBOAD NOTES
44
45
CHALKBOARD GALERY
Interesting recipes that you love..
46
47
“TO ME, LIFE WITHOUT VEAL STOCK, PORK FAT, SAUSAGE, ORGAN MEAT, DEMI-GLACE, OR EVEN STINKY CHEESE IS A LIFE NOT WORTH LIVING.”
~ ANTHONY BOURDAIN 48
49
WWW.CHALKBOARD.COM 50