Cooking Off the Clock: Recipes from My Downtime
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.
that complements the textural contrast of almonds and olives. Tomato-Centric Cobb Salad Tomato-Centric COBB SALAD There’s nothing wrong with the classic cobb salad, but a few tweaks on the ingredients and using more tomatoes in season makes this unforgettable. An inventive California restaurateur with too many leftovers is credited with creating this iconic salad in the 1920s. My version gives a nod to the original, with many of the same ingredients, but gets updated with modern flavors
bowl. Pour the buttermilk into another shallow bowl. Dredge the sliced shallots in the cornstarch mixture and transfer them to a fine-mesh strainer, shaking off the excess cornstarch. Drop the coated shallots into the buttermilk and dredge again in the cornstarch mixture. Shake again to remove excess cornstarch. Drop the shallots into the hot oil, in batches if necessary, and fry until golden and crispy, 2 to 3 minutes. Drain on a clean kitchen towel or paper towel. Mix the crème fraîche with
does get chilly, occasionally frosty, but for snowballs and sledding we must drive 190 miles northeast to the Sierra. Cream is an ingredient here because I love how it pairs with shellfish. And I think the fennel and the lightness of this broth are what make the clams stand out. Creamy, yet light, this is a very satisfying soup. SERVES 2 1 tablespoon olive oil 2 slices bacon or salt pork, cut into ¼-inch pieces 1 onion, cut into small dice 1 rib celery, cut into small dice 1 bay leaf 1
1 pork tenderloin (1 to 1½ pounds), cut into 4 equal pieces ¼ teaspoon fennel seed, ground with a mortar and pestle Salt and freshly ground black pepper 1 large egg, lightly beaten 1 cup panko (Japanese dried bread crumbs) or other dried bread crumbs CREAMED CORN 2 tablespoons unsalted butter 1 tablespoon olive oil Kernels from 2 ears white corn (about ½ cups) 1 bulb fennel, half coarsely chopped, the other half reserved 4 green onions, chopped 1 cup Chicken Stock Salt and freshly
unsalted butter 1 cup heavy cream ½ cup plus 2 tablespoons packed dark brown sugar ¼ cup cane syrup ¼ teaspoon pure vanilla extract ¼ teaspoon kosher salt Cane syrup, fresh pecans, and Maldon salt, for serving For the cream cheese, in a large stainless steel or glass bowl, combine the cream, buttermilk, and rennet. Cover the bowl with cheesecloth or a clean kitchen towel and set aside at room temperature for 24 hours. Cover with plastic wrap and chill. This mixture can be drained to