Winter 2014 FRONTBURNER Holiday Issue
FRONTBURNER winter 2014
Greetings, IACP Members!
holiday issue
For those of us in the Northern Hemisphere, a new season has arrived. No need to check the temperature -- one look at your calendar and you’ll know that winter is here. Between all the holidays, school breaks, parties, and end-of-year accounting, days and nights get more booked up than ever. All the more reason to step away from the hustle, take a few quiet moments for yourself, and flip through the pages of this quarter’s Frontburner. Get inspired by member-submitted recipes, learn about recent IACP events, keep up to date with fellow members’ professional pursuits. And even meet a new member from Montreal. Once we get past all the holiday hubbub, the real fun begins: Conference 2015! Our first conference to be held in Washington DC (March 27 - 30) will be fun, focused, and fabulous, so stay informed by following IACP on social media and at our website. Twitter: @iacpculinary, Facebook: facebook.com/iacpculinary, and Instagram: iacppix Cheers, Martha Holmberg Director of Communication martha@iacp.com IACP
Table of Contents Member News & Notes 4 New Member Profile 5 Apple Butternut Soup 6 Ploughman’s Cheese Platter 8 Tinga de Pollo 10 Twin City Event Recap 11 Garlic Stuffed Mushrooms 12 Burani Bonjon 14 Salmon and Quinoa Cakes 16 Korean Short Ribs 18 Tandoori Chicken 20 One Pan Chicken 22 Festive Potato Gratin 24 Pumpkin Spice Beer Bread 26 Roasted Buttercup Squash 28 Coco-Choco-Chia Bars 29 Bourbon Caramel Cupcakes 32 Pumpkin Pie with Bitters
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About Frontburner Frontburner is the quarterly publication of the Internartional Association of Culinary Professionals. IACP assumes no responsibility for statments and opinions expressed by contributors to Frontburner.. Views advance in the artcles are those of the contributors and do not neccesarily represent the official position of IACP. Want to contribute to Frontburner? Contact communications@iacp.com Frontburner Editor
Chocolate Refrigerator Cookies 36
Martha Holmberg martha@iacp.com
Orange Creamsicle Floats 38
Frontburner Designer
Three Sweet Sauces 39
Margaret Crable margaret@iacp.com
Member News & Notes How do you put together a decadent cheese plate for your next dinner party? Which vegetables should you grill and how? The Clever Cookstr answers these questions and many more in a new weekly podcast from Quick and Dirty Tips! Each week, Kara Rota, Cookstr’s Director of Editorial & Partnerships, interviews guests such as Liz Thorpe, Jim Botsacos, Rocco DiSpirito, and many others to learn the hottest trends and tips from the world of food and cooking. Download the episodes free here.
Emeritus member Barbara Lauterbach shared a few recent photos from Italy.
Mark Kelly, PR and Advertising Manager for Lodge Manufacturing, shares the news that the company has completed the first phase of a major expansion and updating of their foundry, in South Pittsburgh, Tennessee. The new “melt center” features two 10-ton melters, with more equipment coming on line throughout the rest of 2014.
Terry Pranses of Pranses Research Services has been busy with new and long-term clients. Those include Crispy Green, a growing line of allnatural fruit snacks, and Down To Earth Markets, which operates 17 farmers markets around the New York City Metro. He also recently presented a case history on olive oil marketing to The Marketing Network. Terry is enjoying his new role as an IACP Connect Program Mentor and urges other members to share their knowledge.
The expansion has altered this small community’s skyline, adding two new 100-foot towers, and will expand Lodge’s production capacity by about 50%, making Lodge Manufacturing Company the world’s most technologically advanced cast iron cookware foundry, according to the company.
Market day in Camucia, Province of Arezzo, Italy
Ingredients for funghi sauce, prepared in Cortona (Tuscany), Province of Arezzo, Italy. Rose Levy Beranbaum, long time IACP member, has just published her 10th cookbook, The Baking Bible, through Houghton Mifflin Harcourt.
Shopping for cookbooks during the holidays? Check out our special Amazon store.
New Member Profile: Aimee Wimbush-Borque Meet Aimee, an urban homesteader, former chef, and new IACP member, who hails from Montreal. She chronicles her kitchen adventures on her blog Simple Bites, and also writes a monthly column for Jamieoliver.com. Her upcoming cookbook Brown Eggs and Jam Jars hits shelves in 2015. Tell us about your culinary background. I became interested in cooking at a young age when my mother taught me the functional beauty that is home cooking with family at the centre. We grew and raised a good portion of our food on a small homestead in Northern Canada, and this rural upbringing ignited in me a lifelong love of cooking from scratch. A formal education in culinary arts further propelled my love of cooking and fuelled an interest in classic techniques, while my years’ experience (10) in the fine dining restaurant scene instilled in me a deep appreciation for quality ingredients. I have to credit my nine years as a mother and food blogger, though, as being instrumental in keeping my creativity honed and my knowledge of whole foods in tune. What brought you to IACP? What are you looking forward to taking part in as an IACP member? This community inspires me. I’m looking forward to learning from the collective wealth of knowledge and connecting with friends, old and new. What culinary projects are you working on currently? I’m working on my second cookbook with Penguin Random House, gearing up to promote the first book, freelancing for Jamie Oliver, and ever writing on my blog, Simple Bites. Ingredients that we’ll always find in your kitchen. Brown eggs from my hens, jars of homemade jam, an array of vinegars, good quality spices, dark chocolate. Share with us something delicious you’ve cooked recently. I used a surplus of pie pumpkin from my local farm stand to cook up a spicy vegetarian curry. Paired with cinnamon rice, pomegranate and pepitas, it’s weekday lunch that has been keeping me going for days now! Follow her online: Instagram | Twitter | Facebook | Google+ | Ello | Pinterest
Apple Butternut Soup with Roasted Kale and Pumpkin Seeds Photo by: Cathy Walthers Photo by: Allison Shaw The combination of kale and butternut is a good one, especially enhanced with apples and a hint of bourbon. I had planned to add some cream, but happily, none was needed. The finishing touch is crispy kale roasted with pumpkin seeds and fresh cranberries, which all gives a crunchy, tart contrast to the smooth, pureed soup. Serves 6 2 tablespoons butter 1 onion, diced 5 cups diced butternut squash (large dice), (from 1 medium butternut squash) 2 carrots, peeled and cut into rounds (about 1 1/2 cups) 1 whole leek, sliced (a little over 2 cups) 2 cloves garlic, minced 1 teaspoon finely minced ginger 1/3 cup bourbon whiskey 5 cups water 2 tart apples, peeled, cored and cut in half or in quarters 1 – 2 teaspoons kosher salt 1/2 bunch kale, stalks removed, chopped into bite-sized pieces (about 3 cups) 1 tablespoon olive oil 1/2 cup pumpkin seeds 1/4 cup fresh cranberries Melt the butter in a soup pot and sauté the onions for about 5 minutes. Add the squash, carrots and leek on medium to medium-high heat for about 10 minutes, stirring often to cook all sides of the squash. Add the garlic and ginger and sauté about 30 additional seconds until fragrant. Turn up the heat a bit and add the bourbon, and let the alcohol cook off, about 1 minute. Add the water, apples and 1 teaspoon salt, bring to a boil, and then lower the heat to a simmer, and cook covered, for about 20 minutes or until the squash and carrots are easily pierced with a fork. Let cool
About Cathy Walthers Catherine Walthers’ latest book, Kale Glorious Kale hit the shelves this fall, featuring kale in 90 different recipes including Baked Eggs over Kale, Kale Granola, Sausage and Mushrooms, and more. She is also the author of Greens, Glorious Greens; Raising the Salad Bar and Soups + Sides. She runs the West Tisbury Kitchen Lab on Martha’s Vineyard where she lives and works as a private chef and food writer.
for 5 or so minutes before blending. Process the soup, in batches, in a blender until smooth and creamy, or use an immersion blender to puree. (Take care when blending a hot soup by filling the container only 2/3 full, placing a kitchen towel over the blender top, and blending from low to high.) If the soup is too thick, add some water to thin it a bit. Taste for seasoning and add more salt by the pinches, until really flavorful. Add a few grinds of fresh black pepper. Preheat the oven to 350 째F while soup is cooking, and roast the kale. Tear the pieces of kale onto the baking sheet. Add 1 tablespoon of oil and knead into the kale. Sprinkle with salt and bake for 15 - 20 minutes, or until crispy, but not browned, stirring a few times. When the kale is done, or on another baking sheet, place the pumpkin seeds, seasoned with a pinch or two of salt, and cranberries, and roast until pumpkin seeds are roasted and cranberries are softened somewhat, 6 - 7 minutes. Ladle in bowls, and top with the garnish of about 2 tablespoons of the oven-roasted kale (breaking apart if needed), some of the pumpkin seeds, and 3 or 4 roasted cranberries. Place any remaining toppings in bowls at the table for people to replenish or munch on.
Ploughman’s Cheese Platter with Fig Chutney Photo & Recipe from the Kerrygold Cookbook
Serves 4 to 6 1 lb Kerrygold mature or aged Cheddar 2 tbsp olive oil 2 red onions, thinly sliced 1 small cooking apple, peeled, cored and chopped 1 cup dried figs, chopped 2 tbsp balsamic vinegar 1/2 cup red grape juice 2 tbsp dark brown sugar 1 tsp chopped fresh thyme salt and freshly ground black pepper French baguette and green salad, to serve
To make the chutney, heat the olive oil in a large pan and add the red onions, then cook for 10 minutes until softened, stirring occasionally. Stir in the apple, figs, balsamic vinegar, grape juice, sugar and thyme until well combined. Cook for about 10 minutes until slightly reduced and thickened, stirring occa-sionally. Season to taste. Blend in a food processor for 1-2 minutes until smooth, then leave to cool completely. Store in an airtight container and use as required. At least a half an hour before you are ready to serve, remove the cheese from the fridge and its packaging. Cut into four even-sized wedges and arrange on plates or small wooden boards with small bowls of the fig chutÂŹney, chunks of French baguette and small mounds of green salad to serve.
About Kerrygold The Irish Dairy Board was established in 1961 to band together a handful of small dairy farms throughout Ireland and harness their collective expertise. That fateful year resulted in the creation of the Kerrygold brand, a premium line of all-natural, grassfed cheeses and butters crafted all across Ireland but sold under one brand name. Now, more than 50 years later, they still adhere to the same small farm approach and still rely on independent dairy farmers to supply the finest all-natural milk in the world. Follow them: Facebook Instagram Pinterest Twitter
Tinga de Pollo Recipe by: Patricia Merrill
Makes about 2 servings 1 chicken breast 1 cup of broth 1/2 onion, diced 2 chopped garlic cloves 1/2 teaspoon salt 2 tablespoons cooking oil 50 grams (1 small link) of chorizo, crumbled 1 cup chopped tomatoes 2 tablespoons vinegar 1/2 teaspoon oregano 1/2 teaspoon thyme 1 bay leaf 1 chile chipotle 1/2 teaspoon sugar (optional) 1 small onion, finely sliced for garnish Boil the chicken breast, cut in chunks, and shred. Set aside. In a frying pan, heat oil, fry crumbled chorizo, discarding extra fat, add chopped onion and garlic and cook 5 minutes. Add shredded chicken, tomato, vinegar, oregano, thyme, bay leaf and the chile chipotle. Cook about 15 minutes, stirring occasionally, and add one cup broth to keep mixture moist. Add salt and sugar if desired. Garnish with onion slices and cover. Use as a filling for sopes or tacos, or serve adorned with avocado slices.
About Patricia Merrill Patricia Merrill Marquez is the owner and teacher at Mexican Cooking Vacation in San Miguel de Allende, Mexico. She is also part of the IACP Connect program, available to mentor IACP members in the tradtitions and techniques of authentic Mexican cuisine. Find her in the IACP Connect database here.
IACP in the Twin Cities We recently hosted a regional event in the Twin Cities , organized by IACP members Selena Darrow and Amber Hanson. Our two day event brought IACP members and local culinary professionals together for classes on branding, trend spotting, food photography and more. Want to organize an IACP get-together in your own area? Check out our 4 step guide to organizing an event. Photos clockwise from left: IACP Presdent Raghavan Iyer during his lunch demo; speaker Bernice Neumann presents on brands and bloggers; event attendees sharing thoughts during a sensory tasting demo; a wine and chocolate tasting wrapped up the event.
Garlic Stuffed Mushrooms with Cheese Photo & recipe from the Kerrygold Cookbook
2 garlic heads, separated into cloves and peeled 1 cup cream 1 cup panko or toasted plain breadcrumbs 1/2 cup Kerrygold Dubliner cheese, grated 1/2 tsp fresh thyme leaves 4 tbsp Kerrygold butter 24 large button mushrooms, stems removed salt and freshly ground black pepper Arugula, for serving
Preheat the oven to 400°F. Place the garlic and cream in a small heavybased pan over very low heat and simmer gently for about 45 minutes until the garlic is completely tender and the cream has reduced and thick¬ened, stirring occasionally to make sure the bottom of the pan doesn’t burn. Remove the garlic and cream mixture from the heat and mash to a rough purée with a fork. Sea¬son to taste and leave to cool. Stir in the panko or breadcrumbs and fold in the cheese and thyme. Melt the butter in a small pan and use to brush all over the mushrooms, except the gills, as the filling will cover that. Arrange the mushrooms on a non-stick baking sheet, top-side down and fill the centers with spoonfuls of the garlic cream and cheese mixture. Bake for 15-20 minutes until the mushrooms are cooked through and the topping is golden brown. To serve, transfer to warmed plates and arrange a little arugula to the side of each one.
About Kerrygold The Irish Dairy Board was established in 1961 to band together a handful of small dairy farms throughout Ireland and harness their collective expertise. That fateful year resulted in the creation of the Kerrygold brand, a premium line of all-natural, grassfed cheeses and butters crafted all across Ireland but sold under one brand name. Now, more than 50 years later, they still adhere to the same small farm approach and still rely on independent dairy farmers to supply the finest all-natural milk in the world. Follow them: Facebook Instagram Pinterest
Burani Bonjon (Eggplant with Yogurt Sauce) Recipe by: Nawida Saidhosin and the League of Kitchens In this classic Afghan vegetarian dish, eggplants are shallow-fried to a creamy tenderness and stewed in a coriander broth with tomatoes and chile peppers, then topped with a cool yogurt sauce and sprinkled with dried mint. Nawida likes to leave the stems on the eggplants and to peel away the outer layer. Makes 4 to 6 servings
Tomato Sauce: 2 heaping teaspoons tomato paste 3 cloves garlic, pressed 1 teaspoon freshly ground coriander 1 teaspoon fine salt 1 teaspoon freshly ground black pepper 1/2 cup water
Yogurt Sauce: 1/2 cup whole milk yogurt (not Greek)
About Nawida Saidhosin Nawida was born in Kabul, Afghanistan, and grew up watching her mother and grandmother cook for the family. She moved to the U.S. from Russia in 2010 with her son, now eight years old. She teaches Afghan cooking classes in her home for the League of Kitchens. .
About League of Kitchens
Fried Eggplant:
League of Kitchens is an immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes.
1 3/4 pounds Japanese or Italian eggplants (3 to 5 eggplants)
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1 3/4 cups corn oil
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1 to 2 cloves garlic, pressed 1/8 teaspoon fine salt 1 1/2 tablespoons water, plus more as needed
2 large plum tomatoes, sliced into 1/3-inch rounds 2 large jalape単o chiles, halved, quartered, seeded or partially seeded if desired Dried mint, for garnish
For the tomato sauce: Mix the tomato paste, garlic, coriander, salt, black pepper, and water in a small bowl. For the yogurt sauce: Mix the yogurt, garlic, salt, and water (adding more if necessary) to make a pourable but not runny consistency. For the fried eggplant: Peel the eggplants, including the hard green part around the stem. Cut into 1/4-inch-thick planks. Pour a little of the oil into a high-sided medium skillet. Pour the rest of the oil into another medium skillet and turn to medium-high heat. (If you are using a larger skillet, add enough oil to come about 2/3 inch up the sides.) When the oil is hot, after about 5 minutes (the eggplant will sizzle when dipped), add 4 or 5 planks (the oil should nearly cover them). Fry in about 4 batches, flipping them and adjusting the heat as needed to keep the oil bubbling, until soft and brown on both sides, for 4 to 6 minutes. Lay 4 tomato slices in the high-sided skillet and then, as the eggplant is fried, put a layer on top of the tomatoes. Put another layer of the tomato slices and half of the pepper slices over top. Add a few tablespoons of the tomato sauce, and continue layering the eggplant as it cooks with the rest of the tomatoes and peppers. Ladle out 3 tablespoons of the frying oil over the vegetables, and then pour the rest of the tomato sauce over top. Put the skillet over high heat, cover, and bring to a boil, about 5 minutes. Turn the heat to low and cook until all the vegetables are soft, about 15 more minutes. Spread some of the yogurt sauce on a serving platter. Spoon the eggplant, tomatoes, and peppers over top. Spoon more yogurt sauce on top. Sprinkle with dried mint and serve.
Wild Alaskan Salmon and Quinoa Cakes Recipe and photo by: Alaska Seafood
Makes about 3 dozen mini-size salmon cakes
1 can (14.75 oz.) Alaska Canned Salmon 4 cups cooked quinoa 8 eggs, beaten lightly 1 cup Panko bread crumbs 2 cups small diced bell peppers, mix of colors 1 cup small diced red onion 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 cups prepared cream sauce (either reduced heavy cream seasoned with salt and pepper, or a thin béchamel) 1 tablespoon chopped fresh dill 2 tablespoons gated lemon zest 3/4 cup canola or olive oil 12 fresh dill sprigs
Put the salmon, quinoa, eggs, panko, bell peppers, onion, salt and pepper into a large bowl and mix gently but thoroughly. Shape into small patties. Combine cream sauce, dill, and lemon zest in a small saucepan and heat gently; taste and adjust seasoning, adding some lemon juice if you like. Heat a thin layer of the oil in a large skillet and sauté the quinoa patties until golden brown, about 3 minutes on each side. To serve, arrange 3 patties on a plate and drizzle with some of the dill sauce. Garnish with a dill sprig.
About Alaska Seafood Alaska Seafood works to bring the bounty of Alaska’s natural, reneweable, seafood resource to the world. Follow them: Facebook Instagram Twitter Pinterest Youtube
Galbi (Korean Short Ribs) Recipe by: Sunny Kim and the League of Kitchens The Asian pear not only gives a subtle sweetness to the marinade, but aids in tenderizing the meat as well. Try throwing these ribs on the grill during warmer months to achieve that addictive smoky flavor only fire can create. For serving, Sunny adds a mix of dried black beans, chickpeas, and barley to steam with the rice. Makes 4 to 6 servings 10 large cloves garlic 1 small onion (3 1/2 ounces), cut into chunks 1/4 Asian pear (6 ounces), peeled, cut into chunks 1/2 cup water 3 tablespoons soju, sake, or white wine 1/3 cup soy sauce 2 1/2 tablespoons honey 2 tablespoons toasted sesame oil 1/2 teaspoon ground black pepper 2 1/2 pounds Korean-style short ribs (beef chuck flanken, cut 1/4-inch thick across the bones) Cooked short grain rice, for serving
PurÊe the garlic, onion, pear, and water for 2 minutes. Pour in a large bowl. Rinse out the blender with the soju and add to the bowl. Stir in the soy sauce, honey, sesame oil, and pepper. (Makes 2 2/3 cups.) Submerge the short ribs in about 2 cups of the marinade (reserve the remaining for another use), and marinate in the refrigerator for at least 2 hours and up to 6 hours. Adjust the oven rack to the second from the top and heat the broiler to high heat. Line a broiler pan with foil. Lay as many of the ribs that will fit on the foil; it’s ok if they touch each other. Broil on high for 10 minutes, flip, and then broil another 5 minutes. The ribs should be well done, brown all over, and crispy in places. Repeat with the remaining ribs. Serve with rice.
About Sunny Kim Sunny learned to cook from watching her mother and sisters cook for the employees of the family textile factories who boarded with them. She moved to the U.S. with her husband and two sons in 1983. She and her husband grow over twenty different vegetables in the garden next to our house, and make many different kinds of kimchi, depending on the season.
About League of Kitchens League of Kitchens is an immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes.
Tandoori Chicken with Spiced Pilaf and Cucumber Raita Recipe and photo by: Mahatma Rice Deliciously marinated chicken tenders pan-grilled and served with cinnamon- and clove-spiced rice (maybe add peas?), served with a cool tomato and cucumber riata. Makes 4 servings For the chicken: ; 1 cup plain yogurt 2 teaspoons curry powder 1/2 teaspoon crushed red pepper flakes 1 tablespoon fresh garlic, chopped 1 tablespoon fresh ginger, grated 1 teaspoon salt 1/2 cup dry white wine 1 tablespoon lemon juice 1 pound chicken tenders
For the rice: 1 tablespoon vegetable oil 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 bay leaves 1 small onion, thinly sliced 2 cups chicken broth 1 cup Mahatma速 or Carolina速 Basmati Rice 1 cup frozen peas, thawed (optional)
For the Cucumber Riata: 1 cup plain yogurt 1/2 cup cucumber, peeled, seeded, diced small
About Mahatma Rice Mahatma is the number one selling rice brand in the US. Their imported rices from Thailand, Pakistan, and India, as well as US grown white and brown rices, provide the perfect foundation for any dish. Follow them: Facebook Pinterest Twitter
1/2 cup tomato, diced small 2 tablespoons fresh cilantro leaves, chopped 2 tablespoons fresh mint, chopped Salt and ground black pepper For the chicken: In a large zip top bag combine yogurt, curry powder, pepper flakes, garlic, ginger, 1 teaspoon salt, white wine and lemon juice. Add chicken and refrigerate 20 minutes. For the Spiced Pilaf *: Meanwhile, heat 1 tablespoon oil in a medium pot over high heat. Add ground cinnamon, ground cloves and bay leaves. SautĂŠ 1 minute. Add onion, reduce heat to medium, and sautĂŠ until golden, about 8 minutes. Add chicken broth and bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 20 minutes, or until all water is absorbed. If desired, stir in peas. Remove bay leaves before serving. While rice is cooking, heat grill or grill pan and brush with oil. Remove chicken from marinade and shake off any excess. Grill chicken until cooked through, about 2-3 minutes per side. Keep warm. For the Cucumber Raita: In a medium bowl combine yogurt, cucumber, tomato, cilantro and mint. Season with salt and pepper to taste. Serve chicken over rice (be sure to remove bay leaves) and top with sauce. *To prepare the Spiced Pilaf with a more authentic rice texture and seasoning mixture, try this tip: Rinse rice until water is fairly clear. Place rinsed rice in a bowl and cover with water. Soak rice at least 15 minutes (maximum 2 hours). Drain rice and cook according to package or recipe directions above. Instead of using ground cinnamon and ground cloves, substitute 1 stick of cinnamon and 8 whole cloves for the ground ingredients. Be sure to remove the cinnamon stick and whole cloves before serving.
One Pan Chicken with Leeks and Mushrooms Recipe by: Jessica Bard Photo by: Jessica Bard
It’s nice to have a favorite one-pan dish when you don’t have a lot of time to prepare dinner. This chicken with leeks and mushrooms is my favorite! It can be made in less than an hour - including time to cook a pot of rice, quinoa, or cous cous. Feel free to use a different type of mushroom or even replace the leeks with thickly sliced shallots. Without much extra effort, the finishing touches, a honey-butter glaze with a sprinkle of fried sage leaves and flaky sea salt, make this an elegant dish as well. Serves 4 1 slice thick-cut bacon 1 medium leek 6 oz. package cremini mushrooms 2 tablespoons extra-virgin olive oil 12 fresh sage leaves 4 chicken thighs, bone-in, skin-on 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup low-salt chicken broth 1/2 tablespoon butter 1 tablespoon honey 1/2 teaspoon fleur de sel (flaked sea salt) Preheat the oven to 425 degrees F. Prepare your ingredients: Cut the bacon strip crosswise into 1/4-inch wide pieces. Cut the leek crosswise into 1/4-inch wide coins, using all of the white and the tender green part. (Discard the tough leaves). Gently rinse and drain the leek pieces, keeping them intact as best you can. Rinse the mushrooms and slice in half any that are larger than 1-inch in diameter. Heat the oil in a 10-inch oven-proof skillet (cast-iron or stainless steel work well) over medium-high heat until oil shimmers. Add the sage leaves and fry, flipping each leaf once, until just crisped but not browned, about 30 seconds total. Transfer leaves to a towel-lined plate and set aside.
About Jessica Bard Jessica is a food stylist, recipe developer, writer, and cooking teacher. She graduated from The Culinary Institute of America. She worked at the CIA in the cookbook department for five years, helping to produce over 15 culinary titles. She lives with her husband and daughter in New York’s Hudson Valley. Find her online here or via email at jessicabard@gmail.com.
Season the chicken thighs all over with the salt and pepper. Place skin-side down, in the hot skillet and fry until the skin is crisped and lightly browned, about 5 minutes total. Flip thighs over and fry the other side for 1 minute. Remove the chicken thighs to a plate, skin-side up and set aside. Pour out most of the fat, leaving just a light coating in the pan. Return the skillet to medium-low heat and add the bacon. Cook the bacon, stirring occasionally until crisped, about 3 minutes. Add the leeks and mushrooms and stir for 1 minute. Increase heat to medium-high and continue to cook, stirring occasionally, until vegetables take on a little color, about 2 minutes. Stir in the chicken broth. Place the chicken thighs, skin-side up, on the vegetables, nestling them down into the mixture. Put the pan in the oven, uncovered, and bake for 30 minutes. (The chicken should read 160 degrees F on an instant-read thermometer.) Remove the pan from the oven (be sure to use an oven mitt) and let rest while you make the glaze. In a small microwave-safe bowl, microwave the butter and honey just until melted; mix together. Drizzle or brush the glaze over each chicken piece. Garnish with the fried sage leaves and a light sprinkle of fleur de salt if desired. Serve hot with cooked rice or quinoa.
Festive Potato Gratin Recipe created for Jarlsberg by Gwen Pratesi Photo Credit: Roger Pratesi Whether it’s turkey or lamb, ham, beef or even fish, gratin is a tasty side dish that works with practically any menu and festive meal. Potato gratin is perhaps the most common, and topping it with a generous grating of cheese adds incredible flavor while also giving the dish a gorgeous golden crust. Country Potato Gratin—created by Gwen Pratesi, culinary and travel writer of Bunkycooks.com—gets its rich creamy flavor using a combination of chicken broth, milk, heavy cream and Jarlsberg cheese. Gwen recommends Benton’s Smoky Mountain Country Ham, infusing this outstanding potato gratin with subtle smoky flavor. Serves 6 6 ounces good country ham, 1/4-inch chopped 2 large russet potatoes (1 3/4 - 2 pounds), sliced 1/8-inch thick 1 cup low-sodium chicken broth (do not use regular chicken broth) 1 cup whole milk 1 bay leaf 2 cups shredded Jarlsberg cheese, divided 1/2 small onion, thinly sliced 1/2 cup heavy cream
Special equipment: 2-quart casserole
About Jarlsberg For over 50 years the Jarlsberg brand has been exported to the United States and is famous around the world for its distinctively sweet, nutty and buttery taste, and large round holes. Its worldwide popularity is a testament to the quality of ingredients consistently used, in addition to the dedication, skill and pride invested to produce the unique flavor and premium quality that makes Jarlsberg special Follow them:
Preheat oven to 375F degrees. Butter a 2-quart casserole and set aside. Heat a medium size skillet over medium-high heat. Place ham in the pan and brown until some of the pieces are slightly crispy and the fatty pieces begin to brown. Set the pan aside, leaving the meat in the rendered fat. Place sliced potatoes, chicken broth, whole milk, and bay leaf in a medium saucepan. Bring the liquids to a boil and simmer for 3 - 5 minutes until the potatoes start to become tender, occasionally basting the potatoes with the liquids so they do not dry out. Do not overcook or else they will become mushy. Drain most of the liquid from the saucepan, reserving some to keep the potatoes moist.
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Layer half of the potatoes to cover bottom of casserole dish. Sprinkle potatoes with about 2/3 of the cooked country ham pieces, thin sliced onion, and 1 cup of cheese. Layer remainder of the potatoes evenly over the top, sprinkling the rest of the country ham over the potatoes, and finish with remaining cheese. Pour heavy cream over the top of whole casserole and press mixture down so that it flattens slightly and moistens ingredients. Bake at 375 degrees for 45 to 50 minutes until mixture is bubbling and the top is nicely browned. Let sit about 10 to 15 minutes before serving.
Pumpkin Spice Beer Bread Recipe: Carrie Havranek for Good. Food. Stories. Photo: Casey Barber Makes 1 loaf 2 1/2 cups (10 5/8 oz.) all-purpose flour 1/2 cup (2 oz.) white whole wheat flour 1 tablespoon baking powder 1 tablespoon granulated sugar 3/4 teaspoon salt
About Carrie Havranek
1 12-oz. bottle Weyerbacher Imperial Pumpkin Ale, or pumpkin ale of your choice
Carrie is a food and travel writer in Easton, Pennsylvania. She’s a baker who relishes adding beer to baked goods and goes out of her way for a good farmers’ market. Find her work in Edible Philly, Frommer’s, and at CarrieHavranek.com.
1/2 cup wet, fresh spent grain, or 1/2 cup rolled oats hydrated with 1/4 cup boiling water
About Casey Barber
1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon freshly grated nutmeg 4 tablespoons (2 oz.) melted unsalted butter + 1 tablespoon (1/2 oz.) melted unsalted butter, divided 1 tablespoon pumpkin puree
Preheat the oven to 375˚F. Grease and flour a standard 9×5-inch loaf pan, or spritz with nonstick baking spray. Whisk or sift both flours, baking powder, sugar, salt, cloves, cinnamon, cardamom, and nutmeg together in a large mixing bowl. Whisk the 4 tablespoons melted butter and pumpkin puree together in a small mixing bowl. Add the butter, beer, and spent grain to the flour. Gently stir together with a silicone spatula just until all the flour has been absorbed. The batter won’t be easily pourable, but thicker and a bit scraggly. Scrape the batter into the prepared loaf pan. Brush the batter with the remaining 1 tablespoon butter. Bake for 45-55 minutes, until the top of the loaf is matte and craggy, similar to brown soda bread, and turning golden brown in spots. Cool for 10-15 minutes on a wire rack and then remove from the pan to cool completely before slicing.
Casey Barber is a writer, recipe developer, and photographer whose work has appeared in Gourmet Live, Better Homes & Gardens, and elsewhere. She writes the beer column “Tapped In” for The Kitchn, and is the editor of Good. Food. Stories, a digital magazine.
Roasted Buttercup Squash with Rosemary Recipe by: Cathy Branciaroli Photo by: Cathy Branciaroli 1 medium Buttercup squash, peeled and cut into to 1 inch pieces 1/3 cup olive oil 1 Tbs crushed garlic 1 Tsp salt 1/4 Tsp crushed black pepper 1 Tbs chopped rosemary Preheat oven to 400 degrees. Marinate squash in a zippered bag with olive oil and herbs. Place on a foil-lined baking tray and bake for 40 minutes. Serve warm.
About Cathy Branciaroli In her award-winning blog Delaware Girl Eats, she writes about her Italian culinary heritage, the rich food traditions of the MidAtlantic region and seasonal dishes prepared with produce from her prolific kitchen garden. She has been published in Meredith magazines and her recipes have appeared on Food 52 and Whole Foods. Originally from Northeast Ohio, Cathy has been living in Delaware long enough to be mistaken for a native. Follow her: Facebook Twitter Pinterest
Coco-Choco-Chia Bars Recipe and photo by: Judy Barnes Baker
Chocolate, coconut, walnuts, whey protein, chia, and pasture butter are known to possess remarkably healthful properties. These moist, chewy bars could qualify as super-food candy; it’s not an oxymoron. 1 cup (2 ounces) large-flake, unsweetened, toasted coconut, see directions below 1/2 cup (1 ounce) large-flake, unsweetened, plain coconut 4 tablespoons water, divided 1/2 cup (about 2.4 ounces, dry weight) sugar-free dried cranberries High intensity sugar substitute* equal to 1/4 cup sugar (or to taste if cranberries are already sweetened), such as stevia or sucralose. 2 raw eggs whites or equivalent amount of powdered, reconstituted egg white, or whites from pasteurized eggs 6 tablespoons (1 1/4 ounces or 34.5 grams) whole or ground chia seed 1 cup chopped walnuts 1 cup sugar free chocolate chips, chopped dark chocolate bar, or purchased chocolate chips, such as Nevada Manna 1/2 cup plain whey protein powder (2 net grams of carbohydrate or less per serving) 1/4 cup Sweet Perfection, Just Like Sugar, powdered xylitol, or powdered erythritol (add 4 teaspoons extra if using erythritol) A few grains of salt 4 tablespoons (1/4 cup) butter 4 tablespoons (1/4 cup) coconut oil Line an 8- x 8-inch square pan with waxed paper, parchment, or foil, leaving overhang of two sides to facilitate removal. Grease the paper or foil with butter or coconut oil or use cooking spray. Sprinkle 1/2 cup of toasted coconut in bottom of prepared pan. Mix 1/2 cup plain coconut with 2 tablespoons water. Stir and let stand for a few minutes until moist. Roughly chop dried cranberries. Place in a small bowl with 2 tablespoons water and high intensity sweetener. Cover and microwave for one minute. Stir and let stand until liquid is absorbed. RECIPE CONTINUES ON PG.30
About Judy Barnes Baker Judy is an artist, writer, and an enthusiastic home cook who lives in Snohomish, WA, with her husband Dean. She is the author of Carb Wars; Sugar is the New Fat and Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance. She is also one of a team of authors featured in the Low-Carbing Among Friends series. Judy’s working title for her first book was, “You’ll Never Know What You Are Missing”, which sums up her goal—to make eating for health synonymous with eating for pleasure. Follow her: Facebook Twitter
RECIPE CONT. FROM PG.29 Mix the moistened coconut and cranberries, the chia seeds, nuts, chocolate pieces, protein powder, second sugar substitute, salt, and cinnamon together in a large bow. Add egg white or reconstituted egg-white powder and stir until blended. Melt butter and coconut oil together, let cool until slightly warm so it won’t melt the chocolate, and stir into mixture in bowl, reserving about 3 tablespoons Spread coconut, cranberry, chocolate, and walnut mixture over toasted coconut in pan and press firmly in place. Sprinkle remaining toasted coconut on top. Drizzle with reserved butter and oil mixture. Cover with a second sheet of paper or foil and press down firmly so coconut adheres to candy. Chill for about 30 minutes or until firm; turn out of the pan and cut into 20 squares. Store in refrigerator but let warm up for a few minutes before serving. Makes 20 serving of 1 square. Per serving: Net carbohydrate: 2.2g; Protein: 4.8g; Fiber: 7.3g; Fat: 16.6g; Calories: 192 Total weight: 1 pound 8 1/2 ounces or 700 grams Weight per serving: 2 1/4 ounces or 35 grams Preparation time; 20 minutes active and total Notes: *I’ve specified two kinds of sweetener for this recipe. The first one is high intensity, such as liquid stevia, monk fruit, or sucralose. The second sweetener should have some bulk, such as an oligofructose blend (Sweet Perfection® or Just Like Sugar® for example) or a stevia blend with inulin, oligofructose, or erythritol. Other sweeteners with bulk, such as powdered xylitol or erythritol will also work. *This recipe is not cooked. You may use the whites from pasteurized eggs or reconstituted egg-white powder to avoid the slight risk of salmonella. See p. 187 for egg safely tips. To toast coconut: Spread coconut on a baking sheet and bake in an oven set to 325 degrees F for about 10 minutes or until lightly browned, stirring occasionally. Alternately, stir coconut in a dry skillet over medium heat for a few minutes until just slightly colored.
Bourbon Caramel Cupcakes Recipe and Photo by: Allyson Kramer Bourbon is one of my absolute favorite flavors because it pairs so perfectly with my other favorite flavors, vanilla and brown sugar. These bad boys tout all three flavors and make one heck of a fancy addition to a dessert tray. Not so keen on bourbon? You can replace it with apple cider or nondairy milk. 1 1/4 cups superfine brown rice flour 3/4 cup sorghum flour 3/4 cup potato starch 1/4 cup sweet white rice flour 1 1/2 teaspoons xanthan gum 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3/4 cup olive oil 1 cup brown sugar 1/3 cup sugar 2 tablespoons molasses 2 teaspoons vanilla extract 1 tablespoon ground chia seed mixed with 1/4 cup water 1/2 cup bourbon 1 cup ice cold water YIELD: 12 CUPCAKES Preheat oven to 350°F. Line twelve muffin tins with paper liners. In a medium bowl, whisk together the brown rice flour, sorghum flour, potato starch, sweet white rice flour, xanthan gum, baking powder, baking soda, and salt. In a separate, larger bowl, combine the olive oil, sugars, molasses, 1 teaspoon of the vanilla extract, and chia mixture. Add a little bit of the flour mixture, the bourbon, and a little bit of the cold water plus the remaining teaspoon of vanilla extract and mix until smooth. Repeat with the flour mixture and the water until all of each has been incorporated completely. Mix the batter on high speed for 1 minute using an electric mixer, or about fifty strokes by hand.
About Allyson Kramer Allyson is a cookbook author, recipe developer, and food photographer who specializes in gluten-free, dairy-free, and egg-free cuisine. Her work has been featured in numerous publications, including The Huffington Post, Vegetarian Times, and VegNews Magazine, and she is the Vegan Food Expert on the About. com network. This recipe comes from her new book Sweet Eats for All. Follow her: Facebook Instagram Pinterest Twitter
Drop 1/3 cup of batter into each prepared cupcake tin and bake for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Let cool completely before frosting with Caramel Frosting. Store covered up to 2 days. Caramel Frosting This rich and velvety frosting is reminiscent of sweet and salty caramel candies, without the need to slave over the stove. Even though this frosting goes stunningly with the recommended Bourbon Caramel Cupcakes, this also tastes fantastic on chocolate cake. For an over-the-top treat, try it slathered on top of my Ultimate Fudgy Brownies and sprinkled with toasted pecans. 2 cups confectioner’s sugar 1/2 teaspoon vanilla extract
1 tablespoon molasses
 1/4 cup nondairy milk 1/8 teaspoon salt 1 tablespoon nondairy margarine YIELD: COVERS 12 CUPCAKES Combine all ingredients, in the order given, into a small electric mixing bowl and mix on high speed until smooth and tacky. Spread generously onto the tops of cooled cupcakes or layer cake. Store in airtight container in refrigerator up to 2 weeks.
Pumpkin Pie with Bitters Recipe and photo by: Rita Held Give your pumpkin pie a dee-lish flavor twist with Angostura orange bitters. It’s the perfect pumpkin partner because the flavor complements and enhances the pie ingredients. This is now my go-to pumpkin pie — a bit less sugar, a splash of vanilla, and orange bitters. Yumm. Prep time: 10 minutes
Bake time: 50-60 minutes
Makes 8 servings 2/3 cup sugar* 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Dash each ground nutmeg and cloves* 2 large eggs 1 can (15 oz.) pure pumpkin puree 2 teaspoons Angostura orange bitters* 1/4 teaspoon vanilla extract* 1 can (12 fl. oz.) evaporated milk 1 unbaked 9” deep-dish pie shell (4-cup volume) Preheat oven to 425°F. In a small bowl, mix sugar with salt and spices. Beat eggs in a large bowl. Whisk in sugar mixture, pumpkin, orange bitters and vanilla. Gradually stir in evaporated milk. Pour into pie crust and bake 15 minutes. Reduce temperature to 350°F. Bake 40-50 minutes or until a knife inserted near center comes out clean. Cool pie on wire rack for 2 hours. Serve immediately or refrigerate. Kitchen Note: Ingredients with asterisks are my personal variations to the Libby’s canned pumpkin label recipe. Use the label recipe as is, or your own favorite recipe. The real game changer is Angostura orange bitters.
About Rita Held Rita currently develops recipes for food and appliance companies, and writes for their social media channels. Clients include Holland House Wine Vinegars, Nakano Rice Vinegars, and Angostura aromatic bitters for which she is their Culinary Ambassador. Rita co-blogs with Rosemary Mark at Get Cooking Simply. She is currently a member of the TKP section of IACP, the San Francisco Professional Food Society, and Consumer Business Professionals of SF.
Chocolate Refrigerator Cookies Recipe and photo by: Carol Fenster Refrigerator cookies come together in two basic steps: First, make the dough, and chill or freeze it. Next, bake as needed when you want. By planning ahead, you can have cookies in about 15 minutes. If you don’t have sorghum flour, use brown rice, millet, bean, or amaranth flour. Makes 48 cookies Preparation time: 10 minutes Chilling time: 2 hours Baking time: 10 to 12 minutes
21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao) 5 tablespoons (about 1/3 cup) butter or buttery spread 3 large eggs 1 cup sugar 1/2 teaspoon pure vanilla extract 1/2 cup sorghum flour 1/4 teaspoon baking soda 1/4 teaspoon xanthan gum 1/4 teaspoon salt 1 cup finely chopped walnuts In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours. When thoroughly chilled and solid, shape the dough into 2 logs, each 1 ½ inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days.
About Carol Fenster Carol Fenster is the author of 10 gluten-free cookbooks for those with celiac disease or non-celiac gluten sensitivity, including 100 Best Gluten-Free Recipes, from which this recipe is excerpted. She is the former associate food editor at Living Without magazine, and her articles, recipes, quotes, photos, and reviews of her books appear in USA Today, Saturday Evening Post, Reader’s Digest, New York Times, Washington Post, among many others. Follow her: Facebook Pinterest Twitter
Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3three days or freeze for up to 1 month. When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375⠰F. Line a 13x18-inch baking sheet (not nonstick) with parchment paper. Cut twelve ½ inch-thick slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet. Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store. STORAGE: Refrigerate leftovers, tightly covered, for up to 3three days or freeze for up to 1one month.
Orange Creamsicle Floats with Sparkling Wine Recipe and photo by: Jill Silverman Hough
This is an absolutely amazing dessert—a grown-up take on a root beer float that’ll also remind you of a chil hood ice cream popsicle. All in all, simultane-ously sophisticated and fun. Other times of year, substitute other fruits in season. (I did it with poached apricots for the August/September ’12 issue of Fine Cooking) Serves 6 2 large navel oranges, peeled and separated into sections 1/3 cup sugar 1 vanilla bean, split and scraped About 1 1/2 pints vanilla ice cream 1 bottle (750mL) sweet sparkling wine (for example, Asti Spumante) In the bowl of a food processor, combine the oranges, sugar, and vanilla seeds (save the pod for another use if you like) and process to puree, scraping down the bowl as necessary. Transfer to a container and refrigerate until well chilled. (You can make the orange mixture up to 3 days in advance, storing it covered in the refrigerator.) Place two small scoops of the ice cream in each of 6 tall, highball style glass-es. Top each with 2 tablespoons of the orange mixture. Repeat another layer of ice cream and orange mixture. Add about 1/2 cup of the sparkling wine to each glass. Serve imme-diately, with straws and spoons.
About Jill SIlverman Hough Jill is a cookbook author, food and wine writer, recipe developer, and culinary instructor whose forte is making food and cooking simple yet special. Her cookbooks include 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love. Jill’s writing and recipes also regularly appear in magazines including Bon Appétit, Cooking Light, Fine Cooking, Napa Sonoma, and Clean Eating,. Follow her: Facebook Pinterest Twitter
Three Sweet Sauces Recipe and photo by: IACP Staff Salted Caramel Sauce Makes about 3/4 cup 1/2 cup granulated sugar 2 teaspoons light corn syrup About 2 tablespoons water 1/4 cup plus 2 tablespoons heavy cream or crème fraîche 1 tablespoon unsalted butter 1/8 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Put the sugar, light corn syrup, and water in a small, heavy-duty saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is moistened and beginning to dissolve. Let the mixture boil without stirring (but with an occasional swirl of the pan), until it is a deep amber, very fragrant, and you see just the tiniest wisps of smoke, 9 to 12 minutes. Be very careful-the caramel is extremely hot at this stage. Remove the saucepan from the heat and carefully pour in a small amount of the heavy cream; it will bubble up furiously. Whisk in the remaining heavy cream a little at a time to avoid bubbling over, then whisk in the butter, vanilla, and salt until the caramel sauce is very smooth. Transfer the sauce to a serving bowl and let it cool at room temperature; it will thicken as it cools. Serve warm or at room temperature. Cinnamon Custard Sauce Makes about 1 cup 1 cup half-and-half (or 1/2 cup whole milk and 1/2 cup heavy cream) 2 large egg yolks, separated 1/4 cup packed dark or light brown sugar 1/2 teaspoon ground cinnamon Kosher salt Heat the half-and-half in a small saucepan over medium heat until it’s just beginning to steam. Don’t let it boil! Meanwhile, in a medium bowl, whisk together the egg yolks, brown sugar, cinnamon, and a tiny pinch of salt until well blended, but stopping short of foamy.
About IACP IACP is a worldwide forum for the development and exchange of knowledge, and inspiration within the professional food and beverage community. IACP’s greatest resource is its multi-faceted membership, which includes chefs, writers, photographers, stylists, marketers, nutritionists, and academia, hailing from hospitality, tourism, publishing, and many other disciplines. From well-known personalities, such as founding members Julia Child, Jacques Pépin, and Anne Willan, to those changing the culinary landscape in new media and other emerging technologies, IACP has been, and remains, home to all culinary professionals. JOIN US TODAY Follow us: Facebook Twitter
RECIPE CONT. FROM PG.38 When the half-and-half is hot, slowly pour about half of it into the bowl with the yolks, whisking constantly and quickly. Return the pan to the heat and whisk the yolk-cream mixture back into the pan. Switch from the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 160°F/75°C on a candy thermometer. You can strain the custard through a fine sieve if you’re worried that you’ve gotten some bits of egg shell in there, but otherwise, transfer the custard to a serving bowl and chill in the refrigerator until cold, 2 hours. Hot Chocolate Sauce Makes about 3/4 cup 1/2 cup water 2 teaspoons light corn syrup 2 tablespoons unsweetened natural or Dutch cocoa powder 4 ounces best-quality dark chocolate (60%), chopped 2 tablespoons unsalted butter Kosher salt Bring the water and corn syrup to a simmer in a small heavy-duty saucepan over medium-low heat. Whisk in the cocoa powder, then the chopped chocolate, a few pieces at a time, until well blended and smooth; this may take few minutes. Remove the sauce from the heat and whisk in the butter and a pinch of salt until the sauce is glossy. (If making the sauce ahead, you can very gently reheat it to loosen it up, adding a few teaspoons of very hot water to thin it out, if necessary. The sauce will keep in the refrigerator in an airtight container for up to 2 weeks, and in the freezer for up to 2 months.)