By Daniel Humm, Will Guidara
From the acclaimed group in the back of Manhattan's three-Michelin-starred 11 Madison Park eating place comes this deluxe cookbook showcasing the meals, elements, and culinary heritage of recent York.
After touchdown rave reports for his or her transformation of 11 Madison Park from a French brasserie right into a wonderful eating eating place, chef Daniel Humm and basic supervisor Will Guidara determined to refashion Manhattan’s final vacation spot eating place into a showcase for brand new York’s foodstuff artisans. rather than taking a look overseas for proposal, Humm and Guidara headed to their very own backyards, exploring greater than fifty farms within the better long island region and diving into the city’s wealthy culinary history as a cultural melting pot.
In I Love New York, Humm and Guidara current an in-depth examine the region’s centuries-old farming traditions besides approximately a hundred and fifty recipes that spotlight its impressive ingredients—from apples, celery root, and foie gras to nettles, beef, scallops, and venison. incorporated between those dishes designed explicitly for the domestic cook dinner are reinterpretations of recent York classics, like Oyster Pan Roast, long island Clam Chowder, and the Bloody Mary. Lushly illustrated with images of the area’s dramatic landscapes and the farmers who have a tendency the land, this specific ode introduces the concept that of recent York nearby food because it celebrates the bounty of this extraordinary country.
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Extra resources for I Love New York: Ingredients and Recipes
Walnut Frangipane brownies 2½ cups toasted walnuts ⅔ cup sugar 2 teaspoons salt ⅔ cup butter, softened 10 tablespoons flour four eggs 2 tablespoons bourbon Tart Shells Preheat the oven to 325°F. Grind the walnuts, sugar, and salt in a nutrition processor until eventually nice yet no longer pureed. upload the butter, through the flour, eggs, and bourbon. approach until eventually simply mixed. Divide frivolously among the two prebaked tart shells. Bake till the frangipane is cooked and a cake tester comes out fresh, approximately 10 mins. Cool to room temperature. Caramel Walnuts 1⅓ cups sugar ⅔ cup cream ¼ cup butter 2 teaspoons salt three½ cups toasted walnuts Sea salt warmth the sugar in a medium heavy-bottomed saucepan over excessive warmth. because the sugar starts to soften, stir vigorously with a wood spoon. once the sugar starts to bubble, cease stirring. as soon as the entire sugar crystals have melted and the caramel is darkish amber in colour, upload the cream, butter, and salt. Stir until eventually the butter has melted. get rid of from the warmth and upload the toasted walnuts. most sensible the truffles with the caramel walnuts and end with sea salt. Candied Walnuts Candied Walnuts MAKES 1 POUND three cups granulated sugar 1 pound walnut halves Canola oil 2 cups confectioners’ sugar Salt Cayenne pepper In a medium saucepan over medium warmth, mix the sugar with three cups of water. while the sugar has dissolved, upload the walnuts and decrease the warmth to medium-low. Simmer until eventually the walnuts are smooth, forty five to 50 mins. Drain the walnuts good. Pour three inches of canola oil right into a huge saucepan and convey the oil to 375°F over medium-high warmth. Whisk the confectioners’ sugar in a medium bowl with three tablespoons of water to create a slurry. In small batches, toss the walnuts within the slurry to coat and move with a slotted spoon to the oil. Fry until eventually golden brown, 2½ to three mins. eliminate the walnuts with a spider strainer and move to a baking sheet coated with parchment paper. whilst the nuts are cool adequate to deal with yet nonetheless tender, separate them from one another. Season with salt and cayenne pepper to flavor. Serve along artisanal cheeses. Made in long island: Copper, Salt, and Stoneware Coming from a few of our favourite artisans within the country, the goods within the pages that stick with are used all through this complete e-book. Copper cookware Copper Cookware Hammersmith and Brooklyn Copper Cookware Mac Kohler’s selection of old cookware is a sight to behold. A lover of all issues copper, he's attracted to copper pots’ hand made good looks, toughness, and, such a lot of all, their application in cooking. One night at his range, he says, “I appeared round and spotted that i didn't have a unmarried piece of American-made cookware. ” He possessed a wealthy inventory of French copper pots, and he was once acquainted with the output of Romania, Spain, and Portugal; he knew, for instance, that metalworkers in Romania were crafting copper cookware for seventy-five hundred years, and that their hammering strategy improves the metal’s skill to speedily warmth up and funky down.