recipes from old school comfort food

7/29/2019 Recipes From Old School Comfort Food

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Old-School

COMFORTFOOD

The Way I Learned to Cook

Alex Guarnaschelli


2/13
http://itunes.apple.com/us/book/isbn9780307956552http://books.google.com/ebooks?as_brr=5&q=9780307956552http://www.indiebound.org/book/9780307956552http://www.barnesandnoble.com/w/old-school-comfort-food-alex-guarnaschelli/1113822979?ean=9780307956552&isbsrc=Y&cm_mmc=Random+House-_-Old-School+Comfort+Food-RandomHouse-9780307956552-_-Old-School+Comfort+Food-RandomHouse-9780307956552-_-Old-School+Comfort+Food-RandomHouse-9780307956552&http://www.amazon.com/gp/product/0307956555?ie=UTF8&tag=randohouseinc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307956555


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Copyright 2013 by Alexandra Guarnaschelli

Photographs by Squire Fox copyright 2013

by Squire Fox

All r ights reserved.

Published in the United States by Clarkson Potter/

Publishers, an imprint of the Crown Publishing

Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER

with colophon is a registered trademark of Random

House, Inc.

FOOD NETWORK and associated logos are

trademarks of Television Food Network, G. P., and

are used under license.

Library of Congress Cataloging-in-Publication Data

has been applied for.

ISBN 978-0-307-95655-2

eISBN 978-0-307-95656-9

Printed in the United States of America

Book design by Marysarah Quinn

Cover design by Marysarah Quinn

Cover photography by Squire Fox

10 9 8 7 6 5 4 3 2 1

First Edition


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old-school introduction | 21


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38 | alex guarnaschelli

spicy cauliflower frittersI am a closet carnivore masquerading as a sometime somewhat vegetarian type.

This recipe harnesses the best of both of those. Why? Cauliflower is already meaty

in texture, and frying little pieces gives it more heft. I love it with a side of Harissa

(page 285) or with some sour cream seasoned with lemon juice. SERVES 4 TO 6

BATTER

1 cups all-purpose flour, plus more

if needed

2 teaspoons coriander seeds, lightly

crushed and toasted

2 teaspoons red pepper flakes

Kosher salt

2 teaspoons canola oil, plus 1 quart

for frying

1 (12-ounce) bottles beer, preferably

Heineken

1 large head cauliflower, stem

removed, broken into bite-size

florets

1 tablespoon smoked hot paprika

1. Make the batter: In a medium bowl,

combine the 1 cups flour, the coriander

seeds, red pepper flakes, and 1 teaspoon

salt. Whisk in the 2 teaspoons oil and

the beer. Set aside in a warm place. Like

bread dough, it will puff up slightly.

2. Cook the cauliflower: In a large,

deep, heavy-bottomed pot (or deep-

fryer), heat the 1 quart oil to 375F.

Monitor the temperature of the oil with

a thermometer. Line a baking sheet with

a kitchen towel to drain the cooked

florets.

3.Arrange the cauliflower pieces in a

single layer on a separate baking sheet.

Use a small fine-mesh strainer to dust

the smoked paprika evenly over thecauliflower.

4. Stir the batter slightly and check its

consistency by dunking a cauliflower

floret into the batter, shaking off the

excess. The batter should coat the piece

lightly but completely. If the batter is too

thick, whisk in a little water. If too thin,

whisk in a little more flour.

5. Working in small batches, coat the

cauliflower with batter, letting excess

fall off, and lower into the oil. It should

bubble slightly and the cauliflower

should gradually rise to the top. Fry,

turning once, until lightly browned, 2 to

3 minutes, and then transfer them to a

kitchen towel to drain any excess oil. If

the batter doesnt form a thin, crisp shell,

dont be afraid to drop the cauliflower

back in the oil and fry for an additional

minute. Season with salt while the

cauliflower is still hot. Serve immediately.


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8/13

20 4 | alex guarnaschelli

mashed potatoeschantilly

My mother made this every year in the same cranberry-colored baking dish. In

fact, when I see anything cranberry-colored in a cookware store, I start to think of

eating a huge bowl of these mashed potatoes. A luxe version of mashed potatoes,

these have whipped cream folded in (hence the Chantilly part of the name) as well

as Parmesan cheese. Alas, this is a recipe that shouldnt be made in advance. The

potatoes become like a souffl. Sublime. SERVES 8

4 to 5 pounds Idaho potatoes (about

10 medium), peeled and cut into

1-inch chunks

Kosher salt and white pepper

cup whole milk

8 tablespoons (1 stick) unsalted

butter, cut into slices, plus

1 tablespoon for greasing the

baking dish

2 tablespoons plain dried bread

crumbs

1 cup heavy cream

cup finely grated Parmesan

1. Preheat the oven to 375F.

2. Boil the potatoes: In a large pot, add

the potatoes and cover amply with cold

water. Bring the water up to a boil and

reduce the heat so that it simmers. Add

a generous pinch of salt to the water andallow the potatoes to cook until tender

when pierced with the tip of a knife,

15 to 20 minutes. Drain the potatoes in

a colander. Return the empty pot to the

heat and add the milk. Bring the milk to a

simmer and gingerly add the potatoes back

into the pot. Season with salt and pepper

and whisk in the sliced butter. Whisk until

all of the ingredients meld together. Taste

for seasoning. Remove from the heat.

3. Use the remaining tablespoon butter

to grease the sides and bottom of a

9 13-inch baking dish with 2-inch sides.

Add the bread crumbs and roll them

around to coat the inside of the dish.

4. Bake the potatoes: Using a whisk (or

an electric mixer fitted with the whisk

attachment), whip the heavy cream until

fairly firm. Season with salt and pepper.

With a rubber spatula, gently fold the

whipped cream and about cup of the

Parmesan into the mashed potatoes. Taste

for seasoning. Transfer the potatoes to the

baking dish and top with the remaining

cup Parmesan. Bake until the top is

light brown and the potatoes are hot, 15 to

20 minutes. Serve immediately.


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old-school brunch | 265

deluxe coffee cakeThis coffeecake was, for me, a real confidence builder. It was one of the first things I

made on my own. And considering I grew up next door to a doughnut shop, making

this from scratch became a source of pride. I call this my alarm-clock cake because

the smell of it baking as a fresh pot of coffee slowly drips its way to completion is a

surefire way to get everyone out of bed. SERVES 10 TO 12

TOPPING

cup walnut halves, coarsely

chopped

cup pecan halves, coarsely chopped

cup all-purpose flour

cup granulated sugar

cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon kosher salt

5 tablespoons unsalted butter, melted

CAKE

4 tablespoons ( stick) unsalted

butter, plus more for the pan

1 cup granulated sugar

2 large eggs, at room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup sour cream

cup whole-milk yogurt

1. Make the topping: Line a baking

sheet with parchment paper. In a medium

bowl, stir together the walnuts, pecans,

flour, granulated and brown sugars,

cinnamon, and salt. Stir in the butter.

The topping should form sandy clumps.

Sprinkle the topping onto the baking

sheet to break it up into smaller clumps.

Refrigerate.

2. Preheat the oven to 350F. Use butter to

thoroughly grease the bottom and sides of

a 9-inch round baking pan.

3. Make the cake batter: In the bowl

of a stand mixer fitted with the whisk

attachment, beat the butter and sugar

together, on medium-high, scraping down

the sides from time to time, for 8 minutes.

Lower the speed and add the eggs, one

by one, taking care that the first egg is

thoroughly integrated before adding the

second.

4. Sift together the flour, baking powder,and baking soda. In a separate bowl,

whisk together the salt, sour cream, and

recipe continues


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266 | alex guarnaschelli

Liberally sprinkle the cake with all of the

topping.

5. Bake the cake: Bake until a cake

tester or small knife inserted in the center

comes out clean, 55 to 60 minutes. Allow

the cake to cool for at least 15 minutesbefore slicing and serving. Once cool, the

cake will keep, covered, for up to 3 days.

yogurt until smooth. Turn the mixer on

low and alternate adding some of the flour

mixture with some of the sour cream

mixture. When all has been mixed in, give

the sides and the bottom of the bowl a

good scrape and blend to make sure the

batter is thoroughly combined. Transfer

the batter to the greased baking pan and

tap it lightly on the sides so it falls evenly

in the pan and to remove any air bubbles.


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13/13
http://itunes.apple.com/us/book/isbn9780307956552http://books.google.com/ebooks?as_brr=5&q=9780307956552http://www.indiebound.org/book/9780307956552http://www.barnesandnoble.com/w/old-school-comfort-food-alex-guarnaschelli/1113822979?ean=9780307956552&isbsrc=Y&cm_mmc=Random+House-_-Old-School+Comfort+Food-RandomHouse-9780307956552-_-Old-School+Comfort+Food-RandomHouse-9780307956552-_-Old-School+Comfort+Food-RandomHouse-9780307956552&http://www.amazon.com/gp/product/0307956555?ie=UTF8&tag=randohouseinc-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307956555

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