D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch (27 page)
Read D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch Online
Authors: Vanessa Barrington,Sara Remington
Tags: #Food
I’m grateful to Bill LeBlond and all the folks at Chronicle Books for seeing the potential of this book and letting me run wild with the idea, while helping me shape it into what you see here. Especially Sarah Billingsley, for being always on the ball, and super to work with; Peter Perez, for his marketing genius and great ideas; designer Suzanne LaGasa, for her excitement about the project, her talent, and willingness to listen to my vision; and copy editor Ann Rolke, for smoothing out the rough edges, while leaving the essence of the book intact.
Thanks to Michael Straus and Haven Bourque at Straus Communications, and Sara Ost, my editor at EcoSalon.com, for their flexibility and generosity in giving me the time and space to work on this project. Thanks to the Cribari family, Eduardo Morell, and Rachel Cole, for sharing their specialized talents, knowledge, and recipes. Thanks to Emunah Hauser, for sleuthing out the sources.
Sara Remington, not only are your photos the most gorgeous ever, but you know how to make grueling work fun and put together a crack team of superpeople! I can’t think of anyone I’d rather work with. Thanks to Kami Bremyer, prop stylist extraordinaire, for channeling my style perfectly based on a phone call and a few snapshots; to Nani Steele, for making the food look irresistible; to Stacy Ventura, for keeping us all fueled and for making it all run. Thanks to all of you for making five days of intense cooking and shooting a total blast.
Thanks to the friends who came to the shoot and helped. Thanks to the parents and kids who modeled: Suzie Wong and Mia Shao; Day Darmet, Florence Raynaud, and Chance; Nishanga Bliss and Milo; Sonya and Benjamin Philip and Beatrice; the neighbor kids, Rajvi and Anvi; and to Cameron and Henry and Susan Fleming for the kid wrangling.
There’s a lot of cooking and eating that goes into a cookbook, which sometimes means eating the same thing over and over again, or being invited to dinner only to have to do dishes, not fed until 10 p.m., and served a bunch of dishes that don’t go together by an exhausted, cranky host. Thanks to all the friends and family who continued to accept invitations to evenings that sometimes amounted to “no-host dinners”: Bailey, Marcia, Christina, Oliver, Nishanga, Mike, Celia, Paula, and my sisters, Valerie Long and Vicki Rogers. And thanks to Susan, for all the dishwashing.
Recipe testers are really the key to a cookbook that is a pleasure to use. I can’t thank you all enough for your efforts and great feedback: Parag Mody, Molly Watson, Juliet Glass, Bailey Foster, Vicki Rogers, Renee Perry, Megan Launer, and Susan Weber.
I am lucky to have the support and friendship of so many people. I hope I haven’t left anyone out.
A
Aioli, Meyer Lemon and Parsley,
43
Albrecht, Huynjoo,
191
Almonds
Almond Butter Sandwich Cookies with Spiced Pear Filling,
64
–67
Almond Milk,
221
Raw Almond Butter,
63
Amaranth
Savory Porridge,
182
Apples
Apple Galette with Persimmon-Spice Butter,
61
–62
Sourdough Buckwheat Pancakes with Caramelized Apples and Crème Fraîche,
157
–58
Artichoke Soup with Crème Fraîche,
119
–20
Asparagus
Fresh Pasta with Asparagus, Homemade Cheese, and Lemon,
115
Soba Noodles with Canned Wild Salmon and Soy-Ginger Dressing,
79
–80
B
Baby food,
26
–27
Bacon, Fresh Pasta with Cabbage, Sage, Brown Butter, and,
167
–68
Beans
Black-Eyed Peas with Stewed Okra and Tomatoes with Garlicky Cucumber Pickle Relish,
210
–11
Cannellini Bean Salad with Tomato-Garlic Vinaigrette,
86
cooking dried,
87
Pinto Bean and Sweet Potato Enchiladas with All-Purpose Red Chili Sauce,
132
–33
Potato, Green Bean, and Radish Salad with Creamy Herb Dressing,
82
–83
Potato Salad with Spicy Pickled Green Beans and Hard-Cooked Eggs,
205
–7
Spicy Pickled Green Beans,
204
Beef
Sarma: Serbian Stuffed Cabbage Rolls with Sauerkraut,
188
–89
Texas-Style Barbecued Brisket with Spicy Barbecue Sauce,
39
–41
Beer Mustard with Thyme,
33
Beets
Beet and Turnip Salad with Yogurt and Herbs,
102
Lacto-Fermented Baby Beets,
197
Wheat Berry Salad with Roasted Beets, Kale, Toasted Walnuts, and Simple Sesame Tahini Dressing,
89
–91
Beverages
Almond Milk,
221
Ginger Beer,
219
Hibiscus Tea,
225
Horchata,
222
–23
Kombucha,
214
–15
Root Beer,
218
Black-Eyed Peas with Stewed Okra and Tomatoes with Garlicky Cucumber Pickle Relish,
210
–11
Bok choy
Soba Noodles with Canned Wild Salmon and Soy-Ginger Dressing,
79
–80
Bourbon-Glazed Pork Roast, Mustard and,
36
Bread.
See also Crackers; Pizzas; Tortillas
Half-Wheat Sourdough Bread,
145
–50
Pain Perdu with Maple-Cinnamon Mascarpone,
125
Pulled Pork Canapés with Fig-Rosemary Jam,
58
sandwich guide,
154
Sourdough Cornmeal–Pumpkin Seed Bread,
156
Sourdough Starter,
141
–42
Bread and Butter Pickles,
200
Broccoli
Italian Table Pickles,
201
Buckwheat Pancakes, Sourdough, with Caramelized Apples and Crème Fraîche,
157
–58
Butters
Cultured Butter,
121
–22
Persimmon-Spice Butter,
60
Raw Almond Butter,
63
Roasted Peanut Butter,
68
C
Cabbage
Fresh Pasta with Cabbage, Bacon, Sage, and Brown Butter,
167
–68
Sarma: Serbian Stuffed Cabbage Rolls with Sauerkraut,
188
–89
Simple Wild Sauerkraut,
22
,
24
,
186
–87
Spicy Kimchi,
191
–92
Wild Salvadoran
Curtido
,
198
–99
Cake, Stone Fruit–Yogurt, with Cornmeal and Walnut Streusel,
103
–5
Canapés, Pulled Pork, with Fig-Rosemary Jam,
58
Canning,
17
Carrots
Italian Table Pickles,
201
Simple Wild Sauerkraut,
22
,
24
,
186
–87
Spicy Soft Tofu Soup with Kimchi,
194
–96
Wild Salvadoran
Curtido
,
198
–99
Cast-iron pans,
19
Cauliflower
Italian Table Pickles,
201
Cheese
Chilaquiles,
134
–35
Cornmeal, Parmesan, and Poppy Seed Crackers,
172
–73
Easy Yogurt Cheese,
99
Fresh Cheese Crêpes,
112
Fresh Pasta with Asparagus, Homemade Cheese, and Lemon,
115
Fresh Whole-Milk Soft Cheese,
106
–8
Marinated Fresh Cheese,
109
Mascarpone Cheese,
124
Pain Perdu with Maple-Cinnamon Mascarpone,
125
Savory Spinach-Cheese Pie with Olive Oil Crust,
110
–11
Zucchini and Mushroom Quesadillas,
139
–40
Chilaquiles,
134
–35
Chiles
All-Purpose Red Chili Sauce,
24
,
70
Spicy Pickled Green Beans,
204
Spicy Southeast Asian Peanut
Sauce,
69
Wild Salvadoran
Curtido
,
198
–99
Clams
Sustainable Seafood Stew with Meyer Lemon and Parsley Aioli Croutons,
44
–46
Cole, Rachel,
179
Condiments
Beer Mustard with Thyme,
33
Grainy Prepared Mustard,
32
–33
Honey Mustard,
33
Meyer Lemon and Parsley Aioli,
43
Real Ketchup,
37
–38
Red Wine Vinegar,
47
–49
Sherry-Dill Mustard,
33
Cookies
Almond Butter Sandwich Cookies with Spiced Pear Filling,
64
–67
Aunt Mil’s Jam-Filled Sugar Cookies,
53
–54
Corn
Cornmeal, Parmesan, and Poppy Seed Crackers,
172
–73
Corn Tortillas,
128
–30
Sourdough Cornmeal–Pumpkin Seed Bread,
156
Stone Fruit–Yogurt Cake with Cornmeal and Walnut Streusel,
103
–5
Crackers
Cornmeal, Parmesan, and Poppy Seed Crackers,
172
–73
Whole Wheat Sesame Crackers,
169
–71
Crème Fraîche,
116
Artichoke Soup with Crème Fraîche,
119
–20
Cultured Butter,
121
–22
Sourdough Buckwheat Pancakes with Caramelized Apples and Crème Fraîche,
157
–58
using,
25
Crêpes, Fresh Cheese,
112
Cucumbers
Bread and Butter Pickles,
200
Garlicky Cucumber Pickle Relish,
25
,
208
Curtido
, Wild Salvadoran,
198
–99
D
Dal, Simple,
203
E
Eggplant
Eggs
Chilaquiles,
134
–35
Potato Salad with Spicy Pickled Green Beans and Hard-Cooked Eggs,
205
–7
Enchiladas, Pinto Bean and Sweet Potato, with All-Purpose Red Chili Sauce,
132
–33
Equipment,
19
–20
F
Fermentation,
15
–16
Figs
Fig-Rosemary Jam,
55
–57
Pulled Pork Canapés with Fig-Rosemary Jam,
58
Fish
Soba Noodles with Canned Wild Salmon and Soy-Ginger Dressing,
79
–80
Sustainable Seafood Stew with Meyer Lemon and Parsley Aioli Croutons,
44
–46
tuna,
93
Flour Tortillas,
136
–37
G
Galette, Apple, with Persimmon-Spice Butter,
61
–62
Ginger Beer,
219
Granola Your Way,
175
–77
H
Hibiscus Tea,
225
Hominy
Savory Porridge,
182
Honey Mustard,
33
Horchata,
222
–23
I
Italian Table Pickles,
201
J
Jams
Fig-Rosemary Jam,
55
–57
Plum-Verbena Jam,
50
–52
processing,
57
K
Kale, Wheat Berry Salad with Roasted Beets, Toasted Walnuts, Simple Sesame Tahini Dressing, and,
89
–91
Ketchup, Real,
37
–38
Kimchi
Spicy Kimchi,
191
–92
Spicy Soft Tofu Soup with Kimchi,
194
–96
using,
25
Kohlrabi and Turnips, Pickled, with Cardamom,
202
Kombucha,
214
–15
L
Lentils
Simple Dal,
203
M
Maple and Mustard–Glazed Root Vegetables,
35
Mascarpone Cheese,
124
Pain Perdu with Maple-Cinnamon Mascarpone,
125
Mason jars,
20
Meyer Lemon and Parsley Aioli,
43
Morell, Eduardo,
152
–53
Mushrooms
Spicy Soft Tofu Soup with Kimchi,
194
–96
Zucchini and Mushroom Quesadillas,
139
–40
Mussels
Sustainable Seafood Stew with Meyer Lemon and Parsley Aioli Croutons,
44
–46
Mustard
Beer Mustard with Thyme,
33
Grainy Prepared Mustard,
32
–33
Honey Mustard,
33
Mustard and Bourbon-Glazed Pork Roast,
36
Sherry-Dill Mustard,
33
N
Noodles.
See
Pasta and noodles
O
Oats
Savory Porridge,
182
Okra, Stewed, Black-Eyed Peas with Tomatoes and,
210
–11
P
Pain Perdu with Maple-Cinnamon Mascarpone,
125
Pancakes, Sourdough Buckwheat, with Caramelized Apples and Crème Fraîche,
157
–58
Pasta and noodles
Fresh Pasta,
164
–66
Fresh Pasta with Asparagus, Homemade Cheese, and Lemon,
115
Fresh Pasta with Cabbage, Bacon, Sage, and Brown Butter,
167
–68
Soba Noodles with Canned Wild Salmon and Soy-Ginger Dressing,
79
–80
Peanuts
Roasted Peanut Butter,
68
Spicy Southeast Asian Peanut
Sauce,
69
Pear Filling, Spiced, Almond Butter Sandwich Cookies with,
64
–67
Persimmons
Apple Galette with Persimmon-Spice Butter,
61
–62