Download Cooking Off the Clock: Recipes from My Downtime by Elizabeth Falkner PDF

By Elizabeth Falkner

A wide-ranging selection of recipes for domestic chefs from celebrated chef, eating place proprietor, and pastry pioneer Elizabeth Falkner.

Peek contained in the off-hours culinary brain of 1 of America’s most sensible cooks with Cooking Off the Clock, an irreverent, eclectic, and downright scrumptious assemblage of reinvented classics and soon-to-be favorites. superstar chef and pastry pioneer Elizabeth Falkner brings her cooking suggestion to various enjoyable complete nutrients and speedy snacks, and alongside the best way provides tips on easy methods to imagine like a chef, no matter if you haven’t spent the day at the line cooking for crowds. You’ll locate recipe rules for any celebration: for a quiet evening in, the wintry weather Squash Soup with Apple Butter Toast; in your subsequent impromptu cocktail occasion, the Ham and Biscuit Sliders with sizzling Pepper Jam; for the final word late-night snack, Sausage and Fennel Pizza; and to complete it off, the truffles that Elizabeth is understood for, like Bourbon Pecan Pie Milkshake. With Falkner’s inventive method of vintage convenience foodstuff and tales approximately her procedure for growing new recipes, Cooking Off the Clock will remodel how you cook. 

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You will have about 3 cups chopped greens. In a large sauté pan, heat 1 ⁄ 4 cup olive oil over low heat. Add 4 cloves garlic, minced; 8 olive oil–packed anchovy fillets, chopped; 3 tablespoons capers, rinsed and coarsely chopped; and 1 ⁄ 2 cup pitted black olives and sauté until the anchovies are melted, about 5 minutes. Add the escarole and cook, stirring, for 5 minutes to blend the flavors. Remove from the heat and add a pinch of red pepper flakes, if desired. Let cool for several minutes, then stir in 2 eggs, lightly beaten, to bind the filling.

Some recommended Franciacorta producers are Bellavista, Contadi Castaldi, and Monte Rossa. Erbazzone Spinach Pie from Emilia-Romagna For the pastry For the filling 3 cups all-purpose flour 3 bunches (about 3 pounds) spinach, stems removed and coarsely chopped, to yield 12 cups, or a mixture of spinach and Swiss chard 11⁄ 2 teaspoons salt 6 tablespoons olive oil, or 5 tablespoons lard and 3 tablespoons olive oil 1⁄ 2 2 tablespoons olive oil 1⁄ 2 cup water 1 clove garlic, minced 1 teaspoon salt 1⁄ 2 teaspoon freshly ground black pepper 1⁄ 2 teaspoon freshly grated nutmeg, or to taste pound pancetta, finely chopped 2 yellow onions, chopped 000 To make the pastry, in a bowl, stir together the flour and salt.

Spoon the rice out onto a rimmed baking sheet, spreading it evenly so that it cools quickly. Refrigerate until cold but not hard, 1 to 2 hours. While the rice chills, choose one of the fillings. To make the arancine filling, in a sauté pan, heat the olive oil over medium heat. Add the meat, onion, carrot, and celery and sauté until golden, about 15 minutes. Add the tomato sauce and diluted tomato paste, reduce the heat to low, and cook, stirring occasionally, until thick, about 30 minutes. Remove from the heat and fold in the peas, if using.

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