The Winter Table

% october 2017 % Come in from the cold and celebrate with family and friends!

Lisa Lemke’s cookbook presents the comforting delights of hearty wintertime meals.

T

here’s nothing better than coming home on a wintry evening to the welcoming aroma of a bubbling stew or comforting soup. Lisa Lemke, author of The Summer Table, now changes seasons and brings her prodigious gifts to more than 75 recipes that showcase wintertime ingredients. Her soul-satisfying dishes range from a savory rye risotto with oyster mushrooms browned in butter to mouthwatering roasts and casseroles to blazingly hot chili, and even good old mac ’n’ cheese. To-die-for desserts include an apple toffee, an almond crumble, a fragrant pear pie, and sublime tiramisu. These sensational recipes will assure that everyone you love is warm, happy, and well fed.

LISA LEMKE, a freelance food consultant, recipe developer, food stylist, and television chef, lives in a small town on the west coast of Sweden. She writes about food in various media, including magazines, books, radio, television, and advertising. She is the author of The Summer Table (Sterling Epicure), and the host of My Kitchen on TV4. Together with Tommy Myllymäkki, one of Sweden’s biggest chefs, she gives viewers recipes and culinary inspiration twice a day, Monday through Saturday, on the popular morning show Nyhetsmorgon. Lemke lives in the countryside, in an old vicarage, on the west coast of Sweden with her husband Marcus Nordgren, also a chef, and their two small children.

% the the%

WINTER TABLE

LILISA SA LE LEMMKE KE

For publicity inquiries, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com.

Marketing & Publicity • National print and online publicity campaign • Digital focus on culinary blogs and websites • Inclusion in cookbook and holiday roundups • Trade advertising

October 2017 Culinary / Entertaining $24.95 ($27.95 Canada) Hardcover 8" × 10"; 272 pages (all in color) ISBN 9781454922544

DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

••FFIIR E S R E SI D E

• S • T S S A E T F S FFO R A I E D F E S D O R FA S N D E I F AMMIILLYY AANNDD FFRR I E N TheWinterTable_BladWrap.indd 1

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Con t e n t s INTRODUCTION . . . . . . . . . .

Tools & Cooking Tips .

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One pot Winter Wonders . . . . . . . . . . . . . . . . . . . . . . x Quick and Easy Skillet Meals . . . . . . . . . . . . . . . . . xx Hearty Winter Casseroles . . . . . . . . . . . . . . . . . . . . xx Cold-Weather Soups . . . . . . . . . . . . . . . . . . . . . . . . . . xx Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxx Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxx Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . xxx Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xxx

I n Th e Po t   25

PORTER STEW WITH FENNEL AND CHOCOLATE 4 Servings 1 Hour 20 minutes

An old gym teacher from elementary school once shared one of his favorite recipes, a beef stew called “Scotch Collops,” in which the beef is “scalloped” or thinly sliced. This recipe is a vegetarian riff on that stew. Bay leaf and allspice—the seasonings most strongly associated with it—work beautifully in this recipe.

2 small yellow onions

1. Peel and chop the onion and garlic. Peel and cut

2 cloves of garlic

the carrots and parsnips into smaller pieces. Trim the meat and cut it in about ½ in 1½ cm cubes.

Grind the fennel seeds.

2. Heat a pot or pan with oil and brown the meat.

Stir in the onion, garlic and fennel seed and sauté until the onion is soft. Add the root vegetables, porter, and stock. Pour in more broth if the liquid does not cover the meat and vegetables. Season with salt and pepper, and bring to a boil.

3. Skim off the surface, cover, and continue to cook over medium heat for about 1 hour or until the meat is really tender. Chop the chocolate and stir it together with orange juice and season with salt and plenty of black pepper. Thicken the stew, if desired, with corn starch and, if you like, serve together with boiled potatoes.w

12 ounces (about 3 medium) carrot

12 ounces parsnip

11/3 pounds chuck steak

2½ tablespoons whole fennel seeds

oil for frying 1½-1¾ cups porter (dark beer) 1½-1¾ cups dark beef broth salt and freshly ground black pepper

3 ounces 75g dark chocolate (64-74%)

pressed juice from 1 orange Optional: corn starch for thickening

Se rv e w ith

boiled or mashed potatoes

2 4 Th e W in t e r Ta b l e

PULLED PORK WITH BBQ SAUCE 4 Servings 41/4 Hours

This is really my type of stew. You toss delicious things all at once into a hearty pot, pour in the beer, and cover. Worry about other things for a few hours and then lift the lid on the ultimate tastiest chili. This is damn near wizardry for real! If you want an even heartier stew, you can add cooked beans of your choice at the end.

2 teaspoons freshly ground coriander seeds

1. Preheat the oven to 350 175 degrees F. Mix

1 tablespoon strong paprika

1 tablespoon ground cumin

1 tablespoon raw sugar

1 tablespoon salt

the spices. Make deep cuts in the pork, massage the spices around the meat and sufficiently into the cuts. Peel and chop the onion. Peel and crush the garlic and chop the chili, if you choose to add it. Add the onion, garlic and chili into a large ovenproof casserole with lid. Place the meat on top. Mix the beer and BBQ sauce and pour it over the meat.

2. Put on the lid and place in the center of the oven. Let cook for about 4 hours or until the meat is so tender that it is easy to pull apart with a fork. Feel free to baste the meat a few times while cooking.

3. Remove the meat from the pan and mix what’s left in the pot to a smooth sauce. (Pour out a little of the mixed sauce and set aside for serving.) Pull the meat into thin pieces and put it back in the pot with the remaining mixed sauce. MIx and season with lime juice, salt and pepper. Serve the meat on soft bread along with the rest of the sauce, coleslaw and coriander.

3½ pounds pork loin with legs

2 large yellow onions

3 cloves garlic

Optional: ½ red or green chili, seeded

12 ounces light lager (beer) ¾ cup smoky BBQ sauce, preferably flavored with chipotle (Smoked and dried jalapeno)

pressed juice of 1 lime black pepper

Se rv e w ith

hamburger buns or French rolls coleslaw fresh coriander

Avoid using a BBQ sauce with honey. The raw sugar and the honey fight for attention in a rather tiresome way and it becomes simply too much of a good thing.

NOTE

3 0 Th e W in t e r Ta b l e

MOUSSAKA 4 Servings 1 Hour

Moussaka holds a place in my kitchen a bit like a forgotten vacation from the past. But sometimes the memories swirl up and I get an insane craving for this rich gratin. Here I make my moussaka terribly easy by making everything in the same pan. No hassle, but lots of flavor!

And to be honest, I prefer zucchini over eggplant here. Don’t miss the grated lemon rind at the end which really puts the cherry on top of a lovely vacation memory.

1 large yellow onion

1. Preheat the oven to 350 175 degrees F. Peel and

2 cloves garlic

1 red chili, such as Fresno, seeded

finely chop the onion and garlic. Also finely chop the chili.

2. Heat the olive oil in a wide, ovenproof pot. An ovenproof frying pan with a little higher edge also works well. Brown the meat, then add onion, garlic and chili and let it fry until the onion is soft.

Add chopped tomatoes, mint and crumble the bay leaves. Rinse the can with cold water (about 2 tablespoon 3 ml) and add this too. Season with salt and pepper, and bring to a boil.

3. Allow to cook together over medium heat uncovered for 25-30 minutes. Stir occasionally during the time and finally season with salt and pepper.

4. Stir the olives into the meat sauce. Cut the zucchini in 1/4- in half-centimeter-thick slices and press them gently into the meat sauce. Tear the mozzarella into small pieces and sprinkle them and lemon peel on top.

5. Bake in middle of oven for about 25 minutes or until the zucchini is soft and the mozzarella is a nice color. Let stand about 15 minutes before serving

olive oil

1 pound ground lamb or beef

1 can of crushed tomatoes (About 14 ounces)

1 tablespoon dried mint

2 bay leaves

about 1¼ cup 3 dl water salt and black pepper

4 ounces (about ¼ cup) pitted black

kalamata olives

1 large zucchini

8 ounces fresh mozzarella

grated zest of 1 large lemon (preferably organic)

I n Th e Po t 37

FRYING A THIN OMELETTE Serve 2

Here’s how to cook a thinner omelet that is perfect for folding and doubling with a good filling in between. This kind of omelet I gladly make for breakfast or a super quick lunch. My omelet formula is as follows:

1 tablespoon milk or other liquid and a little salt per egg. Multiply based on your needs.

1. Quickly whisk together the eggs, milk (or water) and the salt. Don’t overwork the egg mixture too much, but rather let it be a little streaky. Heat a frying pan with canola oil or butter over medium heat. Turn the pan so that the whole bottom is covered by the fat. Pour in the batter and stir with a fork. Preferably shake the pan a few times and gently loosen the edges when you see that the omelet begins to solidify.

2. When the bottom surface has solidified but still is a bit creamy, the omelet is done. It usually takes 5-8 minutes on medium heat (depending on whether you fry a small or large omelet). Ensure you don’t fry the omelet on too high heat. Rather, let the omelet take a little longer to become creamy and delicate, without getting too much color.

3 8 Th e W in t e r Ta b l e

3. Loosen the omelet along the edges with a narrow spatula and gently shake the pan so that the omelet comes loose. If the omelet won’t come loose, gently swirling a spatula underneath the omelet so that it releases. Lift the pan and tilt it from you when you are sure that the omelet has loosened. When the omelet slides over edge, meets it with a large spatula or a plate and gently fold the half sliding over the edge on top of the other half in the pan.

4. Add any of the fillings listed below and serve the double omelet directly.

G ood i n an om el et :

* Butter fried mushrooms with parsley * Grated, well-aged cheese * Oven-baked tomatoes and mozzarella * A thicker meat sauce with lots of herbs * Roasted bell pepper with spicy salami

% october 2017 % Come in from the cold and celebrate with family and friends!

Lisa Lemke’s cookbook presents the comforting delights of hearty wintertime meals.

T

here’s nothing better than coming home on a wintry evening to the welcoming aroma of a bubbling stew or comforting soup. Lisa Lemke, author of The Summer Table, now changes seasons and brings her prodigious gifts to more than 75 recipes that showcase wintertime ingredients. Her soul-satisfying dishes range from a savory rye risotto with oyster mushrooms browned in butter to mouthwatering roasts and casseroles to blazingly hot chili, and even good old mac ’n’ cheese. To-die-for desserts include an apple toffee, an almond crumble, a fragrant pear pie, and sublime tiramisu. These sensational recipes will assure that everyone you love is warm, happy, and well fed.

LISA LEMKE, a freelance food consultant, recipe developer, food stylist, and television chef, lives in a small town on the west coast of Sweden. She writes about food in various media, including magazines, books, radio, television, and advertising. She is the author of The Summer Table (Sterling Epicure), and the host of My Kitchen on TV4. Together with Tommy Myllymäkki, one of Sweden’s biggest chefs, she gives viewers recipes and culinary inspiration twice a day, Monday through Saturday, on the popular morning show Nyhetsmorgon. Lemke lives in the countryside, in an old vicarage, on the west coast of Sweden with her husband Marcus Nordgren, also a chef, and their two small children.

% the the%

WINTER TABLE

LILISA SA LE LEMMKE KE

For publicity inquiries, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com.

Marketing & Publicity • National print and online publicity campaign • Digital focus on culinary blogs and websites • Inclusion in cookbook and holiday roundups • Trade advertising

October 2017 Culinary / Entertaining $24.95 ($27.95 Canada) Hardcover 8" × 10"; 272 pages (all in color) ISBN 9781454922544

DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

••FFIIR E S R E SI D E

• S • T S S A E T F S FFO R A I E D F E S D O R FA S N D E I F AMMIILLYY AANNDD FFRR I E N TheWinterTable_BladWrap.indd 1

5/16/17 4:05 PM