EPULAE Food & Lifetyle Magazine Volume 01
SALAD SERIES SECRETS TO A GREAT SALAD FOR THE WHOLE FAMILY
MEATLESS MONDAYS LET’S GO VEGGIE EVERY MONDAY!
BAKING BASICS FIND OUT THE STEPS FOR YOUR FIRST TIME BAKING
Italian Issue THE
EDITOR’S NOTE Comfort food can create a sense of nostalgia for many, and as the fall leaves and temperatures drop, a yearning for that hearty comfort seems to heighten. In my eyes, that craving is never more apparent than during football season. Saturday and Sunday mean gameday—and although most fans are looking forward to their collegiate or NFL teams facing off on the gridiron, others are finding that the real action is out at the tailgate. Competition can exist as much in a the food spreads as it does on the field. Whether customers are lighting the grill outside their alma mater’s stadium or hosting a gameday crowd from the comfort of their couch, crowd-pleasing foods are at the top of their list. We’ve stacked this issue with fan favorites like preseasoned hearty soup and chowder blends, ideal for crisp fall and winter games. Check out page 10 for Super Bowl selections sure to quiet even the of rowdiest of super fans. Also in this issue, our Italian Issue is proving to be the ultimate source for good tasty pasta that customers will love to keep on hand throughout the Christmas season. Looking to help out those shoppers with a sweet tooth? Turn to our For Godness Cake section for a round up of chocolate delights. Customers are drawn to the sense of comfort that comes along with cooler weather, so don’t miss an opportunity to stock your shelves with ingredients, flavors and foods reminiscent of those feelings. Happy reading, Whitney Ng
Associate Editor
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CONTENTS EDITOR’S NOTE MEATLESS MONDAYS 03 PAN-ROASTED CAULIFLOWER Let’s celebrating Meatless Mondays with balanced, delicious meal plans!
05 CARAMELIIZED ONION PUDDING Onions and kale need some time to mellow out, and on a Monday night, so do you.
SALAD DAYS 06 SECRETS TO A GREAT SALAD When lunch time rolls around, the favorite thing to do is to make a big salad.
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07 GLASS NOODLE SALAD The only logical end to a scorching summer day is a reward of cold noodles.
TIPS AND TRICKS 09 5 THINGS YOU NEED TO LEARN IN YOUR OWN KITCHEN The five things everyone should know before working in their own kitchen.
12 A LESSON IN LAMB CHOPS Here are the tips and tricks you’ll need to be a part of your summer grill rotation.
REGIONAL ITALIAN FOOD
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The Italians have mastered the art of comfort food, such as pasta. Here are some favorites to carry you through winter. Let’s Eat like an Italian, with the seasons! And find out the truth behind the authenticity of some of our Italian “classics.”. The Italians have mastered the art of comfort food, such as pasta. How does your nonna make them? Check it out!
THE ART OF CRAFTS
BAKING BASICS
23 ORIGAMI ICE CREAM CORN SLEEVE
41 HOW TO MAKE HONEY CHALLAH
Keep it festive and mess-free with these origami ice cream cone sleeves.
It is important to note that tasty additions also play other very important roles.
25 DIY BATIK LINENS
42 BUILDING FLAVOURS WITH FLOURS
Give your tablecloths and napkins a makeover, just in time for summer.
Start using whole grain and nut flours in your baked goods for the better.
OPERATIONS DIRECTOR Takumi Takahashi
MENU IDEAS
WHERE THE GOOD FOODS ARE
27 DESSERT TO GET EVERYONE INVOLVED
46 OTTO RESTORIANTE
IT MANAGER Sungbin Park
Get the whole crew involved, and you’ll all reap the benefits.
Otto Ristorante dresses itself a quaint gown to bring you a unique dining experience.
ESSENTIAL TOOLS
48 BASILICO ITALIAN RESTAURANT
PUBLISHER Elroy Brown MANAGING DIRECTOR Whitney Ng
EDITOR IN CHIEF Whitney Ng
31 BATALI’S TOOLS FOR COOKING PASTA
The only logical end to a scorching summer day is a reward of cold noodles.
REDAKSI Tammy Tan
Asking the experts about the essential tools to make our foods attainable in the kitchen.
FOR GODNESS CAKE
33 BUILDING FLAVOURS WITH FLOURS
51 CRANBERRY GINGER
GRAPHIC DESIGNER Whitney Ng
Start using whole grain and nut flours in your baked goods for the better.
For Goodness Cake is here for you, the recipes that prove why cake should be its own food group.
CIRCULATION MANAGER Nobita Nobi
53 BRETON BUTTER CAKE
ADDRESS Oxford Street London, United Kingdom
THE PERFECT CUP 36 TIPS ON BREWING BETTER COFFEE Five ways to make your cup of coffee even better, no matter how you brew it.
Goes gluten-free on a favorite old shortbread, with no regrets.
PHONE (021) 50554920
38 THE PERFECT POT OF TEA A&M learn how to brew a good and perfect pot of tea.
EMAIL whitneyng@ymail.com PUBLISHED BY Whitney Ng DISTRIBUSI Design Centre PRINTED BY M33
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MEATLESS MONDAYS
PAN-ROASTED CAULIFLOWER Let’s celebrating Meatless Mondays with balanced, delicious meal plans. Let’s join us to cook this tasty cauliflower whether you’re vegetarian all the time or just here and there.
NO MEAT A DAY 1. Roasted Cauliflower is ready to serve! 2. Serve 1 head of califlower or more. 3.Cut the florets off the stems and and then chop them into tiny florets. 4. Roaster Cauliflower is done!
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EPULAE NOVEMBER 2014
MEATLESS MONDAYS
Ingredients: 1 head of cauliflower 1/2 cup pine nuts 1/4 cup olive oil, divided 2 teaspoons fresh rosemary, chopped 1/2 teaspoon sumac (optional and don’t use if using currants) 1/2 cup fresh breadcrumbs 1 handful parsley, chopped 1 teaspoon kosher salt, plus a few pinches Freshly ground black pepper 1/4 cup golden sultana raisins (dried cranberries or regular raisins), chopped (or currants not chopped) Freshly grated pecorino (optional)
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How you do it: 1. Cut the florets off the stems and and then chop them into tiny florets. You can also chop up the stems into tiny pieces if you want. You should have about 6 cups of chopped cauliflower. 2. In a large sauté pan, toast the pine nuts over medium low heat. Once toasted and fragrant, remove them from the pan and set aside. 3. In the same pan heat 2 tablespoons of olive oil over medium-high heat, then add the cauliflower, 1 teaspoon of salt, rosemary, and sumac. Sauté until cauliflower is tender and starts to brown a bit, stirring as necessary. You can also add a bit of olive oil if the pan starts to get too dry or the cauliflower is starting to stick. You can also add a bit of olive oil if the pan starts to get too dry or the cauliflower is starting to stick. 4. While cauliflower is cooking, heat the remaining 2 tablespoons of olive oil in a small pan over medium-low heat. Once oil is shimmering, toss in the breadcrumbs and stir, toasting the breadcrumbs. Season with a pinch of kosher salt and a few turns of freshly ground black pepper. Remove from the heat and toss in half of the chopped parsley. 5. When cauliflower is done, remove from the heat and season to taste with freshly ground black pepper and a pinch or so of salt if necessary. Toss in the toasted pine nuts, the chopped raisins, and the remaining parsley. 6. When ready to serve, sprinkle the top with the toasted breadcrumbs and some pecorino.
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SALAD SERIES
THE SECRET TO A
GREAT SALAD Liven up leftover odds and ends with a flavor-packed dressing and say hello to a lunch salad you’ll get excited about.
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ur salads typically consist of a hodgepodge of vegetables that we’ve cobbled together from the crisper drawers of our own fridges. If we have a leftover wedge of cheese, cooked grains, or wilting herbs, we’ll bring those in, too. But when we start feeling kale salad fatigue, or we struggle to find the inspiration needed to turn our odds and ends into something exciting, we always turn to strong. A good dressing can single-handedly save your salad. And while we love a simple vinaigrette, our favorites are flavor-packed and hearty enough to turn a salad into a full-on meal. Turn your less-than-perfect herbs into a quick knife pesto (which is what we’ve come to call the herby dressing in this recipe); it’s great tossed with roasted vegetables. If you happen to have some romesco sauce lying around (maybe after your latest burger craving), it’s great spooned over roasted vegetables and cooked beans. And if all else fails, you can never go wrong with a dressing bulked up with tahini. Brightened with lemon juice or hit with soy sauce, it’s great tossed with leafy greens or pretty much anything.
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GREAT SALAD 1. Roasted vegetables and cooked beans 2. You can never go wrong with a dressing bulked up with tahini.
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TIPS AND TRICKS
5 THINGS YOU NEED TO LEARN
IN YOUR OWN KITCHEN The five things everyone should know before working in their own kitchen.
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or the past six months, I’ve spent my Saturdays working in a restaurant kitchen. I’m a “trail” or, if you’re fancy and French, a “stage,” which makes me basically a part-time apprentice. I learned many things while working in the kitchen, like how to make garlic confit, and the trick to perfect hash browns, but there were 5 lessons that really stuck with me. I pass them along to you, with the hope that they might inspire you to give up your day job (or at least your Saturday mornings) to try your hand at kitchen life. I’m a “trail” or, if you’re fancy and French, a “stage,” which makes me basically a part-time apprentice. It’s a very nice kitchen, staffed by chefs and servers who are good at what they do and are also overwhelmingly cool people. Armed with my beginner’s set of knives and the knowledge that I knew nearly nothing, I came into the kitchen ready to absorb everything I saw and chop until my arm fell off -- which it very nearly did. I learned many things while working in the kitchen -- like how to make garlic confit, and the trick to perfect hash browns, but there were 5 lessons that really stuck with me. I pass them along to you, with the hope that they might inspire you to give up your day job (or at least your Saturday mornings) to try your hand at kitchen life.
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KITCHEN The five things everyone should know before working in their own kitchen.
TIPS AND TRICKS
KITCHEN 1. Work neatly and try to work efficiently. 2. Take pride in your tools. 3. Go extra mile.
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Work neatly, work efficiently. On my first official day in the kitchen, I was tasked with making the breakfast family meal to feed all of the front of house and back of house staff. I had two hours to make a meal for forty-ish people. Ten minutes before breakfast was scheduled to be served, my eggs were nowhere near cooked, two chefs were helping me warm the tortillas for breakfast tacos, and my station had a tower of dishes piled haphazardly on top of my chicken-smeared cutting board. Be open and learn. If you’re going to work in a kitchen, be sure to bring a notebook. Don’t worry, it won’t mark you out as the new kid on the block, most chefs carry them around. Then when you learn a cool new trick, like how to avoid cutting yourself on a mandoline (wear two pairs of gloves), or when someone shows you the most excellent, mouth-tingling recipe for bacon jam, you can write it down. In the rush of a kitchen, there’s no way you’re going to just remember. Take pride in your tools The chefs I met at the restaurant were funny, irreverent, and tough. Those things I expected. What surprised me was how genuinely they cared about all aspects of their job, from how their mushrooms were prepped to the quality and maintenance of their tools. For example, chefs could go on about their knives for hours.
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Go the extra mile. Working in a kitchen is sort of like being a shark: Stillness is the enemy. You must always be moving, working, stirring three things on the stove while remembering to take the bacon out of the smoker. You don’t stand around idly, unless you want to get called out by the sous chef. Also, standing around doing nothing is boring; nobody becomes a chef for the money, they do it for the thrill, the creativity, and the energy. No excuses. This lesson was perhaps the hardest one I had to learn. One day I was tasked with prepping the mise en place for a morel sauce, which required that I slice shallots into a paste, then pat out all the excess moisture. I had to do enough of this to fill a quart container. It took me roughly four hours. When I was nearing the end, one of the head chefs came up behind me and said something like “Jeez, are you still working on that?” I, totally flustered, my bandaged hands revealing multiple inexpert run-ins with the microplane, started babbling something about having to go upstairs to get the shallots, and the microplane being dull, and having to help someone chop snow peas. In your own kitchen, there’s no time or use for excuses. If you don’t finish your task, say sorry and work faster, or ask for help. Pride has its place, but what really matters is getting the job done, and getting it done well.
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PASTA A staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta.
Regional
Italian Food The Italians have mastered the art of comfort food, such as pasta. Here are some favorites to carry you through winter. Let’s Eat like an Italian, with the seasons!
MA IN FEATURE
Al Forno’s Penne with Tomato, Cream, and Five Cheeses AL FORNO’S PENNE 1. Al Forno’s Penne is ready to serve for the whole family! 2. Preparing all the ingredients for you start cooking 3. Fresh basil leaves, coarsely chopped 4. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine. 5. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1inch) layer in larger baking dishes.
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MAIN FEATURE
Ingredients: 2 cups heavy cream 1 cup chopped canned tomatoes in heavy puree cream 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces) 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces) and cheese 2 cups heavy cream 2 tablespoons ricotta cheese 1/4 pound thinly sliced mozzarella cheese 3/4 teaspoons kosher salt, plus more for pasta water 1/4 cup crumbled Gorgonzola cheese 6 fresh basil leaves, coarsely chopped 1 cup chopped canned tomatoes in a very heavy puree 1 pound penne rigate or conchiglie rigate 4 tablespoons (1/2 stick) unsalted butter, sliced thinly
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How you do it: 1. Heat oven to 500 degrees F. 2. Bring a large pot of salted water to a boil. 3. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to be well combined. 4. Drop the pasta into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in the mixing bowl, tossing to combine. 5. In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to be well combined. 6. Bring a large pot of salted water to a boil. 7. In a mixing bowl, combine all ingredients except the pasta and butter. 8. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes. Dot with the butter, and bake until bubbly and brown on top, 7 to 10 minutes.
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MA IN FEATURE
Bucatini all’Amatriciana BUCATINI 1. Your Bucatini pasta is ready to serve! 2. 1 handful bucatini pasta, or substitute perciatelli 3. Chopped, canned tomatoes (in summer by all means substitute fresh) 4. Grate the pecorino cheese over each. If using the garnish sprinkle it over the top. 5. Ready to serve for the whole family!
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MAIN FEATURE
Ingredients: 1 handful bucatini pasta, or substitute perciatelli Olive oil, about 2 tablespoons or enough to coat the bottom of your pan 1 large shallot or the equivalent amount of chopped onion 1 dried hot pepper, coarsely chopped and seeds separated. Alternatively, ½ teaspoon red pepper flakes (separate the seeds with the point of a knife). 4 ounces guanciale, chopped (or substitute pancetta or bacon) 1 large shallot or the equivalent amount of chopped onion 14 ounces chopped, canned tomatoes (in summer by all means substitute fresh) 1 large shallot or the equivalent amount of chopped onion Freshly grated pecorino cheese 4 ounces guanciale, chopped (or substitute pancetta or bacon) Salt and pepper A chiffonade of two basil leaves or alternatively a small handful of finely chopped parsley for garnish; very optional
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How you do it: 1. Heat the olive oil until it’s shimmering but not smoking. Saute the the shallot, the guanciale and the pepper flakes until the onion is only lightly colored. 2. Turn down the heat to low and add the tomatoes. Simmer this while the pasta is cooking. Add salt and pepper. 3. When the pasta is cooked drain it saving a few tablespoons of pasta water (if needed). Add the drained pasta directly to the sauce and stir to combine. Make sure the sauce is “tight” but if it’s too tight flick in a little bit of the pasta water. 4. To plate: using tongs portion out the pasta on warm plates. Grate the pecorino cheese over each. If using the garnish sprinkle it over the top. 5. Notes to cook: it’s worth your trouble to source real guanciale even if it is domestic. You can substitute pancetta but we are talking nose to tail here, so we want you using face parts. Bucatini is a long, relatively thick strand of round pasta with a pinhole running through it. Latini is a good brand as is Rustichella D’abbruzzo. But perciatelli works just fine. Focus on the guanciale. 6. Note to cook: You can up the amount of red pepper if you like but we’re not going all’ arrabbiata here.
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MA IN FEATURE
Abbacchio al Forno (Roast Lamb with Potatoes) ABBACHIO AL FORNO 1. Abbachio al Forno is ready to be serve! 2. pound fresh whole milk ricotta cheese
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Ingredients:
How you do it:
1 pound fresh whole milk ricotta cheese 1 large egg 1 tablespoon olive oil 1/4 cup finely grated parmesan cheese freshly grated nutmeg to taste 2 cups flour, sifted, plus extra for rolling dough
1. Add egg to ricotta cheese and oil and mix thoroughly. 2. Add grated parmesan cheese to mixture and sprinkle with nutmeg to taste. 3. Dump onto generously floured surface and work with hands to bring together into a smooth ball. 4. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick. 5. Line one rope parallel to another and cut 2 at a time into 1-inch pieces. Roll each piece off the back of a fork to make imprints that will help hold the sauce. 6. Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together and put in the freezer while making the rest of batch. 7. Scoop some sauce on top of each layer of gnocchi as they are placed in the bowl and serve. 2
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MAIN FEATURE
Eggplant Baked Pasta (Riggidanella) RIGIDANELLA 1. Make a béchamel sauce by melting the butter in a saucepan over medium-low heat. Add the flour and cook for about a minute, stirring frequently.
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Ingredients:
How you do it:
2 medium-sized eggplants Salt 1 garlic clove, chopped finely 1 bottle (750 milliliters, or about 25 ounces) tomato purée (tomato passata) 1 small piece of dried chile, chopped finely (or 1 teaspoon dried chile flakes) A handful of basil leaves 1 pound (500 grams) rigatoni, maccheroni, mezze maniche, or other similar short pasta 2 cups (500 milliliters) milk, warmed 3 1/2 tablespoons butter 1/3 cup all-purpose flour Olive oil for frying
1. Prepare the eggplants by cutting off their tops and slicing them lengthwise (about 1/3 inch or 1 centimeter thick). Sprinkle salt on them and let them drain on paper towels. Leave for 2 hours. 2. Add the tomato purée, chile, and basil leaves, and cook for about 5 minutes. Season with a pinch of salt. 3. Cook the pasta by boiling it in a large pot of salted water until al dente. 4. Make a béchamel sauce by melting the butter in a saucepan over medium-low heat. Add the flour and cook for about a minute, stirring frequently. 5. Lightly grease a large casserole dish (or individual ramekins) with olive oil and layer the bottom and sides with the eggplant slices. 6. Bake in the oven at 350º F (180º C) for 20 minutes or until browned on top.
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ICE CREAM CONE
This is a great project to involve kids in, you could even have them create their own origami patterns on squares of white paper.
THE ART OF CRAFTS
ORIGAMI ICE CREAM
CONE SLEEVES Planning an ice cream party this summer? Keep it festive and mess-free with these origami ice cream cone sleeves. Transform a pack of origami paper into a bright and summery set of ice cream cone.
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s there anything more summery and nostalgic than an ice cream party? You take one classic, indulgent summer treat, place it center stage, and create a whole event around it. There’s very little and very easy to mak and create them, but the results go a long way. The sleeves keep the whole operation tidy, preventing the cones from getting sticky and soggy, and they make each ice cream cone unique. It is very easy to do this craft, just follow the instructions down below. All it takes is a pack of origami paper, some scissors, and tape. This is a great project to involve kids in, you could even have them create their own origami patterns on squares.
Supplies: - Pack of origami paper, 6 x 6-inch - Scissors & Scotch tapes - Package of sugar cones Instructions: Measure four inches from the corner of one of your sheets of origami. Using a compass or a small round plate, so that you wind up with a quarter of a circle drawn around the corner of the paper. Wrap each quarter-circle around the point of an ice cream cone, forming a cone of paper, and secure with about half an inch of tape. Scoop yourself some ice cream, and enjoy.
ORIGAMI SLEEEVES 1. All the supplies you need to prepare! 2. Pack of origami paper, 6 x 6-inch
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3. Wrap each quartercircle around the point of an ice cream cone, forming a cone of paper 4. Origami ice cream corn sleeves are done!
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MENU IDEAS
DESSERTS TO GET EVERYONE INVOLVED Scientifically speaking, things taste better when you make them yourself. You have probably already experienced this phenomenon, even the most ill-executed loaf of bread, when pulled from your oven, will taste fantastic.
1. Grilled Chocolate Sandwiches
GRILLED CHOCO SANDWICHES 1. Three slices of grilled choco sandwiches are ready to serve! 2. cook the slices butter side down over medium heat, just until pale gold on one side. 3. Sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.
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MENU IDEAS
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Ingredients:
How you do it:
4 slices sweet or sourdough French bread white sandwich bread About 2 ounces semisweet chocolate 2 ounces bittersweet chocolate 1 ounce broken chocolate 1/3 cup chocolate chips Coarse sea salt (optional) 1 tablespoon sugar mixed with 1/8 teaspoon ground bittersweet cinnamon (optional)
1. Butter one side of each slice of bread generously. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side. 2. Cover two of the slices with chocolate. Flip a naked slice on top, butter side up. Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides. 3. Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.
2. Magic Shell MAGIC SHELL 1. The melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidified 2. 2 bars (160 grams) good quality chocolate 3. Your magoc shell is ready to serve!
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MENU IDEAS
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Ingredients:
How you do it:
2 bars (160 grams) good quality chocolate 100 grams coconut oil Ice cream, for serving
1. Chop your chocolate and add it to a microwave-safe container with coconut oil. Melt in 30-second intervals. 2. Pour over ice cream (or smoothies!), and watch it harden. Then crack it open. Magic! 3. Because of the melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge.
3. Eton Mess with Rhubarb-Gin Jam and Lemon-Basil Meringue ETON MESS 1. Eton Mess with Rhubarb-Gin Jam and Lemon-Basil Meringue. 2. Basil-Lemon Meringue with basil leaves and heaping cup egg whites. 3. Your Eton Mess with Rhubarb Gin Jam and Lemon-Basil Meringue is ready!
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MENU IDEAS
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Ingredients:
How you do it:
1/2 cup fresh basil leaves Zest of 1/2 a small lemon 1/2 cup sugar 1/4 heaping cup egg whites (about 2 large eggs) Juice of 1/2 a small lemon (1 tablespoon)
1. Basil-Lemon Meringue: Heat the oven to 225 F. 2. Wash the basil and dry it well, and then move the leaves to the bowl of a food processor. 3. Empty the eggs whites and the lemon juice into a metal. 4. Pulse the food processor for about 20 to 30 seconds, until the basil and the lemon zest have incorporated into the sugar. 5. Move the baking sheet to the oven for 1 hour, and then turn off the heat.
4. Chocolate Dipped Cherries CHOCO CHERRIES Your Chocolate Dipped Cherries are ready to serve!
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Ingredients:
How you do it:
1 1/4 pounds of cherries with stems 8 ounces dark chocolate, coarsely chopped, or white or milk chocolate, finely chopped
Rinse the cherries, line a tray with parchment or wax paper, Put the chocolate in a small, dry, stainless steel bowl, and then pick up a cherry by the stem and dip it as far into the chocolate as you like.
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ESSENTIAL TOOLS
MARIO
BATALI’S
6 Essential Tools for Cooking Pasta
As home cooks, we rely on our instincts, our knowledge, and our curiosities, but we also have to rely on our tools. Which is why we’re asking the experts about the essential tools we need to make our favorite foods attainable in our own kitchens.
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talian cooking expert and restaurant mogul Mario Batali, whose latest book is America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers, shares the six tools he turns to for making a perfect bowl of pasta. When you taste perfectly cooked and dressed pasta, you instantly understand why Italy is such a great place to eat. Italian cooking and eating is wellconceived and well-executed, but it doesn’t have to be confined to Italy. With the proper tools, the pastas of Bologna are not hard to replicate in kitchen. Italians like their pasta al dente, that is, toothsome, and just barely sauced. The secret to great pasta is the balance between the pasta and the condiment. Try holding back on the sauce, and let the deliciousness of the noodle sing. Here are the six tools you need to make pasta the Italian way:
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ESSENTIAL TOOLS
LARGE PASTA POT
SALT
TONGS AND A SPIDER
The most common mistake I see home cooks make is not using enough water or using a pot that’s too small. Don’t crowd the pasta -- give it room to move and dance as it cooks! For a pound of pasta, I boil about 6 quarts of water.
The pasta cooking water should be wellsalted, it should taste like the sea. Adding salt to the water adds flavor to the pasta. I use two teaspoons of salt per quart of water. While the pasta is cooking it absorbs the salt, which adds flavor to the end dish.
Many home cooks use a colander to drain pasta. That’s perfectly fine, but I prefer tongs and a spider. They’re quick and efficient and versatile use them to take the pasta straight from the pot to the sauté pan, to toss the pasta in the sauté pan, and then, of course, to plate.
SAUTE PAN
LADLE
OLIVE OIL
For most recipes, it’s important to finish the pasta cooking process in a sauté pan. It binds the pasta to the condiment. I use a 12- to 14-inch sauté pan for a pound of pasta.
Always add a ladle-full (about 3 ounces) of pasta cooking water straight to the sauté pan. The starchy pasta water will help the noodle adhere to the sauce, will loosen a thick sauce, and will create a
There are very few dishes in the Italian kitchen that don’t benefit from a light drizzle of extra-virgin olive oil at the end, pasta is no exception. After you take the perfectly sauced pasta off the heat.
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THE PERFECT CUP
5 TIPS FOR BREWING
BETTER COFFEE
Five ways to make your cup of coffee even better, no matter how you brew it. Making good coffee at home is a revelation. Brewing great coffee at home is no magic feat.
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aking good coffee at home is a revelation. Don’t get us wrong, it’s certainly a treat to have someone make a coffee for you. But making coffee at home, especially on a chilly morning, when you can make a perfect cup in house slippers, drink it on your couch while reading the paper or checking your Instagram feed before you’ve had to say a word to anyone or even put on a coat, seems like a miracle. Brewing great coffee at home is no magic feat. And it certainly doesn’t require six month’s rent for a home espresso machine, either. It just takes a few key elements to make a game-changing cup of coffee in your very own kitchen. Here are a few tricks of the trade that will help.
COFFEE Five ways to make your cup of coffee even better, no matter how you brew it, and to make your morning (and afternoon) routines a little bit brighter.
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THE PERFECT CUP
COFFEE
1. Coffee maker 2. Storage. It’s best to keep whole bean coffee in a wellsealed, dark glass or ceramic jar away from heat and moisture and grind it right before you brew.
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For starters, think fresh. Coffee usually tastes best within two weeks of its roast date. If you have the option to buy in bulk, you should only buy as much as you and your household can drink within a fortnight. A good grind is hard to find. Freshly ground coffee is unparalleled. Burr grinders are better than blade grinders -- they give you a more even grind which allows, in turn, for a better, more even extraction when it’s time to brew. There are a number of less expensive hand grinders on the market that save you money in lieu of a little muscle. (At Stumptown, we love the Porlex and Hario models.) In a pinch, blade grinders work best if you give them a little cocktail shaker shimmy when grinding. But burr is best. Think about storage solutions. Coffee, like olive oil, can degrade when exposed to sunlight. So to keep it fresh, it’s best to keep whole bean coffee in a well-sealed, dark glass or ceramic jar
away from heat and moisture and grind it right before you brew. Otherwise, seal it up in its protective bag. Whatever you do, don’t grind and freeze it. The fluctuating temperature and added moisture affects the oils and cell structure of the coffee and it ends up tasting like your freezer smells, a.k.a no bueno. Heat things up. Preheating all of your brewing equipment with hot water helps to keep the brewing temperature stable. The same is true for your mug, with the added hand-warming benefit, which makes the whole experience even better than it already is. If you use a paper filter brew method, you’ll want to run hot water over the filter to rinse out the paper taste. Also, you’ll want your water temperature when brewing to be about 30 seconds off the boil or around 200° F.
making sure you are measuring out the right dose. Different types of coffee have different sizes and densities, so one tablespoon of a French roast, for example, will vary greatly in weight from one tablespoon of an Ethiopian heirloom coffee. But weighing your coffee is a foolproof way of getting your dose right. Any digital kitchen scale is worth its weight. (If you don’t have one, one tablespoon equals roughly 7 grams.)
Worth its weight. And lastly, though tablespoons will certainly do, a scale is integral to
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BAKING BASICS
HOW TO MAKE HONEY CHALLAH It is important to note that these tasty additions also play other very important roles, and just like in all baking such as careful scaling (a.k.a. measuring) is the key to success.
HONEY CHALLAH 1. It is important to note that these tasty additions also play other very important roles, learn how to make your own Honey Challah!
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BAKING BASICS
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nother way that enriched doughs differ from their lean counterparts is their mixing method. Many enriched breads -- like the challah recipe I’m sharing today -- call for the “improved mixing method,” which I will explain below. While the structure of these breads is the same as that of most basic breads, there are some important differences. Here’s what you need to know.
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HONEY CHALLAH 2. The more ingredients there are in a bread recipe, the greater the chance that things will go awry. 3. The “improved method” refers to an intense period of mixing.
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1. Pay attention to detail. The more ingredients there are in a bread recipe, the greater the chance that things will go awry. Take care when scaling your ingredients and note their proper temperatures. Fats, for example, should be mixed into dough at room temperature (unless otherwise specified) to encourage even incorporation. Garnishes, like herbs, cheese, nuts, fruit, or chocolate should be added thoughtfully and in reasonable quantities. It’s also important to consider shape before adding a garnish (adding nuts to a challah dough, for example, could potentially make it more difficult to braid). 2. Improve your method. The “improved method” refers to an intense period of mixing. Generally speaking, the mixing begins at low speed, to combine the ingredients and encourage the chains of gluten to begin forming. After about 3 to 5 minutes, the speed of the mixer is raised to medium and mixing continues until the dough has reached full gluten development. At this stage, the dough can be pulled and stretched to create a “window”, a piece of dough so thin that it becomes transparent. This level of elasticity can only be reached through intensive mixing at a high speed, for a long time. The result of this mixing method is a bread with a very tight crumb structure and a soft, slightly chewy crust (think brioche, Parker House rolls, or of course challah). 3. Be prepared for the rise. Enriched breads benefit from a lengthy fermentation time. This builds flavor and creates a fuller structure as the yeast increases the size of the dough. It’s best to plan to let the dough rise for at least 1 hour in a very warm place for the first round of fermentation. Once the bread is shaped, the proper amount of total fermentation can be easily determined by pressing your finger gently into the dough: If it pops back immediately, it needs more time. If it holds its place for a moment and then slowly begins to return to its original position, it is properly proofed and ready for the oven.
BAKING BASICS
Continue to fold the dough over and press to seal until it has formed a log shape. With very light pressure on the center of the dough, roll it between your hands and the work surface, elongating the log. Roll until the dough is about 14 inches long. Repeat with the two remaining pieces of dough.
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5. Don’t be afraid to braid. Place the three logs of dough parallel to each other on the work surface and pinch them together on one side. Braid the bread just as you would strands of hair: Move the right hand piece to the middle, then the left hand piece to the middle -- and so on and so forth until all of the dough is braided. Pinch the ends together to seal them, and tuck them under the finished braided loaf. If the ends are too bulky, you can always trim some of the dough and discard it. The most important thing is to make sure that both ends are properly sealed, or the dough could come a bit unraveled during proofing and baking. 6. Always wash up. Enriched breads are often brushed with egg, milk, or cream before baking. Egg wash helps the crust brown better and more easily; it seals in moisture and creates a gorgeous sheen on the finished product. It’s important to remember to apply washes with care to ensure that they are evenly applied -- this is especially important with odd shapes (say, a challah braid), which can brown unevenly if the egg wash is not applied thoughtfully.
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HONEY CHALLAH 4. Place the three logs of dough parallel to each other on the work surface and pinch them together on one side. Braid the bread just as you would strands of hair. 5. The intense mixing of these doughs can make them more prone to becoming dry as a result of overbaking.
7. Lower the temp. Most breads bake at a high temperature (400 to 500° F), but enriched doughs can’t handle that type of heat. Instead, they need to bake more slowly and at lower temperatures (between 300 and 400° F). This, in turn, means a longer baking time, which allows the bread to brown more slowly. Please note that, unlike most lean doughs, enriched doughs don’t usually benefit from the addition of steam in the oven. 8. Don’t overbake! The intense mixing of these doughs can make them more prone to becoming dry as a result of overbaking. Enriched doughs are fully baked when they reach an internal temperature of about 185° F. Many enrichments allow the crumb to stay moist, but a proper baking time is still very important.
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WHERE THE GOOD FOODS ARE
OTTO Ristorante Otto Ristorante dresses itself a quaint gown to bring you a unique dining experience. With his talent and varied experience, the chef of Otto Ristorante, Michele Pavanello
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ith the decoration of blending unique materials such as black glass, polished metal and oak wood in the current framework of a preserved traffic police building, Otto Ristorante dresses itself a quaint gown to bring you a unique dining experience. With his talent and varied experience, the chef of Otto Ristorante, Michele Pavanello, a widely acclaimed Italian specialty chef who has won many awards and fans brings to Otto Ristorante a fresh perspective and exciting new dishes such as crispy suckling pig dish, Hokkaido scallop carpaccio and five new desserts.
Otto Ristorante offers three private rooms, Negroni comfortably caters to 6-8 guests with long square tables while Bellini comfortably caters to 8 – 10 guests with a round table and Martini comfortably sits 20-2 8 guests and it is a best choice for corporate and company. They offer 3 types of cigars, including Light, Medium, and Full Bodied Cigars. They also serving a good service and helpful and knowledgeable staffs. If you want to go there, you simply go to the nearest MRT station: Tanjong Pagar MRT (EW15) or by buses: 80 and 145 (Walking 3 mins).
Signature Food Crispy Suckling Pig The Tagliatelle Spaghetti The Creme Brulee Signature Drink Peppermint Tea Price/Pax S$40-200 Note Reservation should be done before going to this restaurant Address Otto Ristorante 28 Maxwell Road, #01-02 Red Dot Traffic Building Singapore 069120 Tel: +65 6227 6819 Opening Hours Mon – Fri, 12:00 – 14:30 Sat - Sun, 18.00 - 23.00 Reservation 6227 6819
SPAGHETTI
THE CREME BRULEE
Otto Ristorante is famous for its spaghetti! Don’t forget to order to their most famous beef spaghetti here!
Dessert of custard topped with caramelized sugar! Also the signature of Otto Ristorante foods signature. This dessert will definitely makes you want to eat more!
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WHERE THE GOOD FOODS ARE
THE TAGLIATELLE A traditional type of pasta from EmiliaRomagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine is also one of our signature foods at Otto Ristorante.
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FOR GODNESS CAKE
CRANBERRY GINGER TO STEAL THE SHOW Would you like a piece of cake right now? For Goodness Cake is here for you. Here’s the recipes that prove why cake should be its own food group.
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f there’s anything you need to know about me, it’s that I love Dorie Greenspan (see this Genius Recipe and this gush) and that I can’t leave well enough alone (see putting cocoa nibs on cookies and cream bars). Maybe there are a handful of other significant parts of my personality, but those tidbits sustain a conversation with me for a couple hours (at least) and inform the story behind this cake. I had Dorie’s Cranberry Upside-Downer marked in my copy of Baking from My Home to Yours, but it wasn’t until recently -- when I started thinking about how cranberries might contribute to the Thanksgiving table as something other than gelatinous sauce or shriveled salad accessories, that I got around to making it. And, when I baked it in a lonely kitchen
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on a Sunday afternoon, it was just what I needed. It was one of those days when brunch was supposed to carry me through to dinner but I ended up scavenging mid-afternoon. When it came out of the oven at 4 PM, I scooped a small piece, timid at first, and followed it greedily with another and another. This was a cake to keep to myself, tart and humble and not something that would make a scene. But no matter how good it was in its own right, I was afraid it would be overshadowed at the dessert pageant that is post-turkey Thanksgiving dinner. I had to zhuzh it. I wanted it to sparkle with crystallized ginger and stand taller than the pies. I wanted it to look like nothing else in the Thanksgiving line-up. And, most importantly, I didn’t want it to be unsliced on the dessert table.
FOR GODNESS CAKE
Thus explains the double layer upside-down cake. It says, “Hi there! Look at me!” in a way that’s totally acceptable, and expected, on Thanksgiving. Dorie herself had the idea for the filling: a mixture of cooked cranberries, crystallized ginger, and raspberry preserves that acts as a helpful sidekick to the topping, bringing out its zest and sharpness without being distracting. The cake is denser than a typical layer cake (it’ll take both finesse and confidence to slice it) and its flavor is like that of a spice cake even though it relies only on ground cinnamon. It’s the combination of brown sugar, candied ginger, and toasty hazelnuts that makes it taste like a cousin of pumpkin pie and gingerbread all the same. The process of lifting the upside-down cake and placing it atop the bottom layer is, admittedly, daunting. But you can do it. I highly recommend letting the upside-down layer chill thoroughly in the refrigerator before you attempt to lift it from its resting place; this will help the cranberries hold together during the construction process. If some of the cranberries stick to the pan when you invert it, use that as an excuse to cover the cake wiith dollops of ginger whipped cream. And don’t throw anyway any leftover filling, it’s great in yogurt or on toast. It’s the combination of brown sugar, candied ginger, and toasty hazelnuts that makes it taste like a cousin of pumpkin pie and gingerbread all the same. The process of lifting the upside-down cake and placing it atop the bottom layer is, admittedly, daunting.
Double Layer Cranberry Ginger Upside-Down Cake 1 cup cranberries 2 tablespoons finely diced fresh ginger 3/4 cup sugar 1/2 cup raspberry preserves 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 6 tablespoons plus 2 sticks butter 6 tablespoons sugar 2 cups cranberries, fresh or frozen 1/4 cup chopped hazelnuts 2 to 3 tablespoons chopped candied ginger 3/4 cup light brown sugar 4 large eggs 2 teaspoons pure vanilla extract 2/3 cup whole milk 1/2 cup heavy whipping cream, chilled 1 1/2 teaspoons confectioners’ sugar 3 or 4 big pinches ginger
CRANBERRY GINGER 1. Your cranberry ginger cake is ready to serve! 2. The process of lifting the upside-down cake and placing it atop the bottom layer is, admittedly, daunting.
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