Cooking Off the Clock: Recipes from My Downtime

Cooking Off the Clock: Recipes from My Downtime

Elizabeth Falkner

Language: English

Pages: 224

ISBN: 1607740303

Format: PDF / Kindle (mobi) / ePub

Cooking Off the Clock: Recipes from My Downtime

Elizabeth Falkner

Language: English

Pages: 224

ISBN: 1607740303

Format: PDF / Kindle (mobi) / ePub


A wide-ranging collection of recipes for home cooks from celebrated chef, restaurant owner, and pastry pioneer Elizabeth Falkner.

Peek inside the off-hours culinary mind of one of America’s top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven’t spent the day on the line cooking for crowds. You’ll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner’s imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook.

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would all pick corn for dinner, and I just love that smell of the corn pulled off the stalks and the memory of the plowed earth all around it. Nothing compares. I like corn in many savory and sweet dishes. It is sweet and starchy and blends well with other ingredients, which likely explains its popularity. This soup is based on fresh corn, thickened with a little cornmeal. But try pureeing thinned-out cooked grits or polenta with chicken stock. This earthy topping is a recreation of the smell and

time. My neighbors probably think I have strange midnight snack attacks, but I’m just cooking a late dinner. Cast-Iron Skillet I have a few of these pans that have been passed down to me from my mother and my grandmother. I use a smaller one all the time for quick toasting of spices and nuts and recommend using a large one for making griddled pizza. Cooking a strip steak on the extra high heat in a cast-iron pan gives the meat a superior caramelized crust. An extra bonus of cooking with

task isn’t as complicated as it appears, although store-bought staples like mayonnaise, stocks, and pastas are perfectly okay to use. Do a little comparison shopping to get to know which brands you prefer so it’s easy to grab your favorites during an after-work, market fly-by if that’s how you want to go that day. And, if you have a little time to make them from scratch, great. Some of these recipes are my quick tricks, some are my favorite condiments, and all are foundation tools for great food.

well and scraping down the bowl between additions. Sift the flour, baking powder, and salt together and add to the mixer; mix on low speed until combined. Pour in the date-water mixture (make sure it is completely cooled) and mix on low speed until smooth. Pour the batter into the prepared loaf pan and bake until set, about 40 minutes. Let cool completely in the pan before turning out onto a plate. For the sauce, combine the butter, cream, dark brown sugar, and cane syrup in a medium saucepan

make stock at home after I roast a chicken, so I use the roasted chicken carcass and then I add raw vegetables, spices, and herbs to the pot (the aromatics), and water to cover. You can also decide whether you want to use other aromatics such as ginger and star anise in your chicken stock or cloves or allspice in your beef stock. It depends on what you like. If I think I am going on a ramen kick, I will want my chicken stock to have more Asian flavors, so I might add ginger and star anise and

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