THE
cookbook all-new recipes inspired by Food Whore: A Novel of Dining and Deceit by Jessica Tom
A LETTER FROM THE AUTHOR (& COOK) Food Whore is my first book and I put everything into it. Every heartbreak and wince-worthy moment, anyone who made an impression for better or worse. And I put in what I love most: food! Lots of it, in all types of settings: fancy restaurants and downtown bodegas, tiny apartment kitchens and glamorous penthouses. Here are five bites and sips that represent pivotal moments in Food Whore. Surprise, surprise, they’re some momen of my all-time favorite recipes, too. Some dishes don’t need to be fictionalized. Happy eating, cooking & reading!
xo,
Guess how many times pomegranates appear in Food Whore? Just once—on the cover. So why such a spotlight? Summon your middle school Latin class for a moment. Hades lured Persephone into the underworld with the juicy fruit (ie: she made a deal with the devil over food). Sounds familiar... RECIPE: Preheat oven to 350 degrees Fahrenheit. Bring 1 cup of pomegranate juice to a simmer and reduce on low for 10 minutes. Turn off heat and let cool. In an electric mixer, cr In an electric mixer, cream 2 sticks of room-temperature butter and ½ cup of granulated sugar until fluffy, about 3 minutes. In a separate bowl, combine 2 cups of flour and 1/8 teaspoon of kosher salt. Slowly add to the mixer on low until just incorporated. Remove dough and roll into a ball on a well-floured surface. Press onto a 9” x 13” baking sheet, then chill for 15 minutes. Poke holes into the dough with a fork, then bake for 15-20 minutes until very lightly browned. then For the filling, whisk 6 extra-large room temperature eggs, 3 cups of granulated sugar, 2 tablespoons of lemon zest, ¾ cup of freshly squeezed lemon juice, ¼ cup of the reduced pomegranate juice, and 1 cup of flour. Pour over the crust, then bake for 35-40 minutes, until the filling is set. Let cool to room temperature. Cut into squares (or triangles if that’s your fancy). In a food processor, powder 1/3 cup of dehydrated strawberries. Sprinkle on top with powdered sugar.
Even if you’re not particularly food-obsessed, you probably have one. A bite, a dish, a sip that changes your life somehow. Tia’s dish is a plate of cookies. Dacquoise drops connect her with her family, give her national recognition, and finally put her face-to-face with Michael Saltz. RECIPE: Bring 4 egg whites to room temperature. Preheat oven to 350 degrees Fahrenheit. In an electric mixer, whisk egg whites on high until foamy, about 1 minute. Add 1 teaspoon of cream of tartar and mix until fluffy, about another minute. Mix 2/3 cup of powdered sugar with 2/3 cup of granulated sugar. Add to egg mixture one tablespoon at a time while on medium-high speed. Continue to whisk until shiny and stiff (a peak stands up straight and doesn’t fall over). Gently mix 2 ¼ cups of chopped nuts (a mixture of pecans, hazelnuts and cashews) and 1 cup of almond flour. Cover two baking sheets with parchment paper. Spoon meringues onto tray with two merin tablespoons, leaving about an inch between drops. Turn off oven and leave inside for at least 2 hours and up to overnight. Makes 40 cookies.
DACQUOISE DROPS
This is a classic Manhattan, with a little twist: jalapeños and ancho chilis infused in the bourbon. Manhattan (the city and the cocktail) will always sting. We know that. Here, it burns. Like Michael Saltz, this is an urbane drink that packs more of a punch than you might expect. Sip carefully. RECIPE: Using a vegetable peeler, peel the skin off half an orange. Place inside a mason jar with 2 dried ancho chilies and 1 red jalapeño (ie: a green jalapeño that has ripened and turned hotter). Pour 8 oz of bourbon and let steep at room temperature for at least 1 hour. After 24 hours, pick out the peppers. In a cocktail shaker, add ice and 2 oz bourbon and 1 oz sweet vermouth. Shake, strain, and pour into a short glass. Spritz the oil of one orange peel strip into the liquid and add to glass, along with a maraschino cherry. with a ma Repeat three more times until the bourbon is done. BONUS TIP: Like knowing how to hail a cab, walk in high heels, and locate the best sample sales, making a Manhattan is a must-have skill. Put your own spin on it and you’ll always have a go-to that’s sophisticated yet surprising.
MICHAEL SALTZ MANHATTAN
There's a pivotal scene where Tia's feeling confused about her double life. She walks into a gourmet bodega, makes a modest Salade Niçoise using just the buffet ingredients, and feels a lot better. This is my homage to that scene and the power of simple cooking, emphasis on the “gourmet” in “gourmet bodega”. RECIPE: Dressing: Using a mortar and pestle, grind 3 cloves of garlic with 1 tablespoon of salt until pasty. Add to a bowl along with 1/3 cup of olive oil, 1 minced shallot, the juice of 2 lemons, 1 tablespoon of Dijon mustard, and black pepper to taste. Whisk and set aside. Boiled Componen Boiled Components: Add water to a large saucepan and heavily salt. Bring to a boil. Add purple potatoes and 4 eggs. After 7-10 minutes (depending on how you like your eggs), remove the eggs and cool them off in a bowl of ice water. Add trimmed haricots verts and cook for 2 minutes. Remove and add to another bowl of ice water. Check potatoes with a fork— the cooking time depends on the size. Remove when a fork easily slips in, with no “crunch” sound. Before you assemble, cut the eggs in halves or quarters. Cut the potatoes into bite-sized pieces. Other Components: Classic: Tomatoes, radishes, cucumber, olives (oil-cured black or niçoise), herbs (scallions, basil, chervil), anchovies Wildcard: Beets, fiddlehead ferns, microgreens, pickled cipollini onions
SALADE NIÇOISE
Assembly: Arrange arugula on a large plate. Add your other ingredients. Top with high-quality olive oil-packed tuna. Drizzle with dressing and serve.
“The cioppino’s scent filled my nose, a rich tomato infused with fish and shellfish, salt and seaweed. I imagined what it would be like to have this as my last meal, an ocean of bloodred soup, vast and complete and deep.” Despite its long ingredient list, cioppino is a simple and satisfying one-pot dish. Yet in Food Whore, the cioppino has an extra surprise that turns the whole story around. Here, a parmesan rind adds some richness and funk, an alluring depth that will puzzle and please your guests. RECIPE: In a large heavy pot, sauté 4 chopped shallots and 3 chopped garlic cloves in olive oil until fragrant, about 2 minutes. Chop and add 1 fennel bulb, 3 leeks, 1 celery stalk, and 1 cubanelle pepper until wilted and translucent, about 15 minutes on medium heat. Add one 28 oz can of plum tomatoes, one 8 oz can of tomato paste, 1 cup clam juice, ½ cup red wine, ½ cup white wine, 1 ½ cups chicken broth, 1 cup of water, ½ teaspoon of red pepper flakes, 2 bay leaves and 2-4 oz parmesan rind. Simmer on low for 30 minutes then remove parmesan rind. Clean 1 lb of mussels and 1 lb of clams. Turn stove to medium-high. Add mussels and clams to simmering pot. After 3 minutes, add ½ lb shrimp and ½ lb cod (or any firm white fish). After 1 minute, add ½ lb squid. Cook until mussels and clams are open, about 4 additional minutes or less. Discard any unopened clams and mussels. Season with salt and pepper to taste. Top with chopped basil and scallions. Serve with a crusty baguette or sourdough bread. with a c
CIOPPINO
food whore (noun): a person who will do anything for food
Food Whore: A Novel of Dining and Deceit in stores everywhere October 27 www.jessicatom.com @jessica_tom