Two Sides and a Dessert

Howard and I tried some more recipes from Home Cooking with Jean-Georges: My Favorite Simple Recipes, which we're happy to see is a cookbook finalist under the recently announced IACP Awards in Chefs and Restaurants.

In the photo above is the buttered asparagus with lemon and Parmesan. So simple and tasty!

Buttered Asparagus with Lemon and Parmesan
Recipe from Home Cooking with Jean-Georges: My Favorite Simple Recipes
(Serves 4)

Kosher salt
16 spears of asparagus, trimmed and peeled
1/2 tablespoon of unsalted butter
Parmigiano-Reggiano cheese
1 lemon
Freshly ground black pepper

1. Bring a large pot of water to a boil and add a pinch of salt.
2. Add the asparagus and cook until bright green, about 3-4 minutes.
3. Drain will and transfer to a serving plate.
4. Rub butter all over the asparagus until melted.
5. Using a Microplane, grate cheese to cover the asparagus.
6. Using the same grater, zest a quarter of the lemon over the cheese.
7. Grind black pepper over the zest and serve immediately.

Honestly, butter and asparagus would taste great together, but the layer of cheese and lemon zest helped clear this dish a lot faster.

Herbed Baby Potatoes
Recipe from Home Cooking with Jean-Georges: My Favorite Simple Recipes
(Serves 4)

1 pound of baby potatoes (about 16)
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 large garlic clove
Kosher salt

1. Put the potatoes in a medium saucepan and add water to cover.
2. Add the thyme, rosemary, and garlic. Bring the water to a boil.
3. Add a generous pinch of salt and cook until a knife easily slices the potatoes. About 15 minutes.
4. Drain the water and discard the herbs and garlic.
5. Cut the potatoes in half to serve.

The aromas of the herbs were really infused into the potatoes, these make another great side. And your kitchen will smell great too!

For dessert, we'll have to give you full disclosure. We partnered with Liberté to try their line of Greek yogurts. So we picked up a vanilla flavoured one to make panna cotta - for the first time! Luckily, we found a recipe online from a fellow Torontonian blogger!

Yogurt Panna Cotta
Recipe from Cooking Closet
(Serves 4-6)

1 envelope of unflavoured gelatin (2 1/4 teaspoons)
3 tablespoons of water
1 cup of heavy cream
1/3 cup of sugar
1 vanilla bean
1 (500 gram) container of Greek yogurt

1. In a bowl, let the gelatin and water sit for about 5 minutes.
2. Split open the vanilla bean and scrape the seeds out. 
3. In a saucepan over medium-high heat, let the heavy cream, sugar, vanilla seeds, and the split vanilla bean simmer.
4. When the sugar has melted, remove it from the heat and take out the vanilla bean. Mix in the gelatin.
5. Whisk in the Greek yogurt until smooth and then pour it into glass cups or ramekins.
6. Let it chill in the refrigerator for at least 3 hours before serving.

Home Cooking

My hands smell like garlic.

My brother has been bugging me to cook dinner for the family while I'm on holiday. The reasoning is that I'm not a cook. If I'm home alone and it's meal time, I'd most likely grab some instant noodles and poach an egg in it. That's the extent of my cooking. So my brother insisted that I learn and what better way to learn than to actually make a meal for my family? They would be understanding if I screwed up! Ha, probably not. I would most likely be ridiculed.

So to avoid any kind of mistakes, I took out a cookbook that would work best for me and for the food my family usually eats. Normally, I would try one of the dessert recipes when reviewing a cookbook, but let's veer towards something new and different this time.

Home Cooking with Jean-Georges: My Favorite Simple Recipes 
By Jean-Georges Vongerichten, with Genevieve Ko
Photographs by John Kernick
Hardcover, 256 pages
Published by Clarkson Potter
ISBN 97803077179

Have you heard of Jean-Georges before? The famous chef responsible for  starred restaurants in the United States, the United Kingdom, Shanghai, and Hong Kong. To tell you the truth, I learned about Jean-Georges through Johnny Iuzzini, who is the Executive Pastry Chef for Jean-Georges' restaurant in New York City.

Not to worry though, the cookbook begins with Jean-Georges telling you about his past, his travels, and his training. Trained in French cooking, trips to Bangkok and Chinatown changed his life, he began adding Asian influences in his dishes. The summary initiates into an introduction as Jean-Georges explains the  idea for this book. It's not the fine dining recipes from his restaurants that you'll be getting, but the simple, unfussy, and comforting food you eat with family. This is why I picked up this cookbook to cook for my family.

There are ten main chapters in this cookbook: cocktails and appetizers, salads, lunch, fish and seafood, poultry, meat, side dishes, desserts, brunch, and basics. In the back, a pantry listing and an index. Some of the pages I have tagged include a Parmesan-Crusted Chicken, a few sides: Buttered Asparagus with Lemon and Parmesan, Fresh Corn Pudding Cake and Herbed New Baby Potatoes. For dessert, a Tarte Tatin and Chocolate Cake. For a weekend brunch, French Toast with Roasted Apples, Stone Fruit Bruschetta, and Buttermilk Pancakes.

There are full page, coloured photos that will having you thinking, I want to eat that. There wasn't a photo for the recipe I tried (how brave of me), but I could almost smell the flavours when reading the ingredients that I had to try it.

Bulgogi-Marinated Grilled Flank Steak

Adapted from Home Cooking with Jean-Georges: My Favorite Simple Recipes
(Serves 2-4)

Grated zest of 1/2 lemon
1 garlic clove
1 scallion, white and green parts
2 tablespoons of soy sauce
1 teaspoon of packed brown sugar
1/2 teaspoon of sriracha
1/2 teaspoon of sesame oil
1 red chili
1 whole (1-pound) flank steak
Kosher salt and freshly ground black pepper

1. In a bowl or shallow dish that is large enough to hold the steak, grate your lemon zest. Jean-Georges actually has orange zest written down, but I didn't have any.
2. Peel your garlic and then mince it, add it to the bowl (I accidentally used more than 1 clove...).
3. Mince the scallion and add it to the bowl.
4. Add in the soy sauce, brown sugar, sriracha, and sesame oil.
5. Carefully slice the red chili and add it to the bowl. You can add more than one if you want it spicier. Jean-George actually lists 1/4 teaspoon of crushed red chili flakes.
6. Use a fork to poke holes all over the steak. Add the steak to the marinade and massage the marinade into the meat. Cover the dish and refrigerate for 12 hours. I didn't have 12 hours, so I cut the steak into small cubes and left it to marinade for 3 hours.
7. Before cooking, let your steak stand in room temperature for 10 minute.
8. Meanwhile, heat your grill (I used a pan) to high. Carefully grease the grill/pan with oil.
9. Rub the steak in the marinade again and season with salt and pepper. Place it on the grill/pan.
10. Cook until the bottom releases easily from the grill/pan, about 1-2 minutes. Then flip and cook. Flipping every 20 seconds to desired doneness. It was about 5 minutes for medium-rare for me. Transfer to plate and let it rest for 5 minutes. Serve!

So how was it? The meat was soft and tender. Jean-Georges's home interpretation of bulgogi is different from the Korean flavours, but it was still tasty. My Dad ate two as a test - so he claims - before dinner was served. There were no leftovers, and I mean no leftovers. When the beef was all gone, Howard scooped up all the sauce and mixed it into his rice.

Disclaimer: Thank you to Lindsey Reeder from Random House of Canada for sending us a review copy of Home Cooking with Jean-Georges. No incentives were used to produce a positive review of this book.

If you're wondering, I didn't only serve the steak for dinner. I even made a steamed fish! This is a Thai dish from Chef Andy Ricker, of Portland's award-winning Pok Pok.

Steamed Fish with Lime and Chile

Adapted from "Simply Thai" by Hugh Garvey. Bon Appetit, January 2012, page 99.

(Serves 2-4)

4 large garlic cloves, crushed

2 tablespoons of chopped cilantro stems, plus cilantro leaves for garnish

1 red chili, chopped

2 tablespoons of fresh lime juice

2 tablespoons of Thai fish sauce 

1 tablespoon of sugar

1 whole head-on green bass (1 1/2-2 lb.), cleaned, scored to the bone on both sides in 1" intervals

2 tablespoons of chicken broth

1. Lightly crush garlic, cilantro stems, and chili until a coarse paste forms.
2. Add the lime juice, fish sauce, and sugar. Mix with a spoon until combine. Set the sauce aside.
3. Place the fish on a plate that will fit inside the steamer. Add water to the steamer, about 1" deep and bring to a boil.
4. Transfer the fish plate to the steamer and pour the chicken broth over the fish. Cover and steam fish until for about 10-12 minutes. Pour the sauce over the fish, cover and cook for another 2 minutes.
5. Using 2 large spatulas, transfer the fish to a serving platter. Spoon the juices on the plate in the steamer over the fish. Garnish with cilantro leaves.

By now, you can see why my hands smell like garlic today. I peeled, chopped, and minced a lot of garlic. The cilantro and lime aromas seem to have washed off, but they were pretty strong last night.

I'd say the dinner was a success! There were no leftover beef or fish. The sauces and flavours were well received. My dad praised the taste of the fish. My brother said the overall meal was good.

I felt a warm glow of satisfaction at the end of the meal. It felt really nice to have everyone appreciate the work I put into making these dishes. Of course, I still had help from my mother. I don't think I would have been able to pick the right piece of steak or fish from the grocery store. So really, thank you mom. We should do this again.

Our Favourite Cookbooks of the Year

Since our previous compilation of books, I acquired a lot more in the past 12 months. Just so you can picture how much, the Ikea bookshelf I wished for last Christmas is now full!

Once again, I would like to share with you the favourites of the year. It will look like a large number of dessert books, but a few cookbooks have sneaked onto the list. Hopefully this post will help you with your gift-giving this holiday season!

The Art of Living According to Joe Beef: A Cookbook of Sorts

By David McMillan, Frédéric Morin, and Meredith Erickson

Foreword by David Chang

Photographs by Jennifer May

Hardcover, 288 pages

Published by Ten Speed Press

ISBN 9781607740148

Unique, funny, candid, and filled with amazing photographs. Nine chapters that range from building a restaurant in the middle of nowhere, to trains, to building your own smoker and garden. There's a real emphasis on the "cookbook of sorts," this isn't your typical recipe book. Read this from front to back.

Jacketed hardcover, a double gate fold for their smorgasbord, a ribbon bookmark, this just screams special gift. Watch this video for more information. I love when David explains the best seat in the house. You just want to be there - cozy, safe from the snow, and enjoying a great meal.

I might not be able to recreate most of these dishes, but I might be able to tackle some of the dessert recipes. There's a stunning looking Marjolaine cake, financiers, and éclairs.

Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful
By Barbara Fairchild

Photographs by Con Poulos

Hardcover, 704 pages

Published by Andrews McMeel Publishing

ISBN 9780740793523

Who doesn't love large encyclopedia styled cookbooks? Plus, it's Bon Appétit, you know that the book will be filled with gorgeous photography and instructive illustrations. There's even a whisk rating - from one to four - that encompasses beginners to experts. Looking for something? Check the extensive index at the back.

Here's a promo video that takes you through each chapter's subject and some sample recipes. It'll give you a general idea, but I wish it told us how one undertakes such a large project! How long did it take to test all of these recipes?

I think it was only offered last year, but when I bought the book, it also came with a year's subscription of Bon Appétit. Now, I'm hooked!

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
By Joanne Chang, with Christie Matheson

Photographs by Keller + Keller

Hardcover, 320 pages

Published by Chronicle Books

ISBN 9780811869447

I don't know what it is, but I find this cookbook so charming. People say that baked goods bring out nostalgic memories and even though this book is beautifully designed and really is modern, I find it to reminiscent a time when simple treats are comforting and delicious. There are no elaborate decorations - the food presented here represent the ideal neighbourhood bakery and cafe.

Some of you may know, Joanne beat out Bobby Flay during the sticky bun throwdown! Look how gooey they are on the cover, top left!

Check out this video about how Joanne got her start in baking and cookbookery.

Home Cooking with Jean-Georges: My Favorite Simple Recipes

By Jean-Georges Vongerichten, with Genevieve Ko

Photographs by John Kernick

Hardcover, 256 pages

Published by Clarkson Potter

ISBN 9780307717955

You know the way to my heart if you decide to put brunch on the cover. It looks rustic, home-made, and absolutely delicious. What are they? Stone Fruit Bruschetta - a mixture of apricots, Italian plums, peaches, and nectarines on top of sourdough bread.

I love a good brunch section in any cookbook. This one also covers cocktails, appetizers, salads, lunch, fish and seafood, poultry, meat, side dishes, desserts, and basics. A hundred recipes and a hundred coloured photos - not all the photos are food, there are some family shots in here. Yet, everything looks intimate like he's sharing a family secret. The food is not overly plated and the recipes aren't too intimidating. Give this one a try!

Illustrated Step-By-Step Baking

By Caroline Bretherton

Photographs by Howard Shooter and Michael Hart

Hardcover, 544 pages

Published by Dorling Kindersley Publishing

ISBN 9780756686796

The table of contents is filled with photos of every recipe. This alone takes 15 pages of the book. But it becomes handy when you need to quickly browse and find what you want to make.

While the book boasts 1,500 photographs, not every recipe is illustrated. Some get fifteen or more step-by-step photos, while others show you the finished product. It's like flipping through a food blog. I would also love to read The Illustrated Step-By-Step Cook one day. Let me know if you have the companion book!

Miette: Recipes from San Francisco's Most Charming Pastry Shop
By Meg Ray, with Leslie Jonath
Photographs by Frankie Frankeny

Hardcover, 224 pages

Published by Chronicle Books

ISBN 9780811875042

Love! Sigh! Swoon! You can't possibly be anything else but happy when you look at this cover. Look how perfectly cute the Tomboy Cake is.

Then you open and browse through the book and you're just smitten with all the adorable pastries. Everything looks simple, but if you read Meg's notes and instructions, there's a lot of work and good advice behind the recipes. Make sure you follow them, the end result is quite worth it.

Check out the double chocolate cupcakes I made for National Chocolate Cupcake Day!

Momofuku Milk Bar

By Christina Tosi

Foreword by David Chang

Photographs by Gabriele Stabile

Hardcover, 256 pages

Published by Crown Publishing Group

ISBN 9780307720498

Do I even need to convince you that you're going to want the recipes for corn cookie, compost cookie, pretzel ice cream pie, chocolate chip layer cake, liquid cheesecake, red velvet ice cream, cinnamon bun pie, crack pie or cornflake-chocolate-chip-marshmallow cookies?

Enough said.

The Primrose Bakery Book
By Martha Swift and Lisa Thomas

Photographs by Yuki Sugiura

Hardcover, 240 pages

Published by Square Peg

ISBN 9780224086882

When I first saw this cover, I thought that the font was trying to be all punk with me. But it isn't, the bakery is actually very charming (I know, I've used this word a lot in this post) and homey.

Known for their cupcakes, they've already published a book on the subject (hmm must check that out too). There are cupcakes in this book too, but ones with different flavours, such as violet, lime meringue, lemon meringue, raspberry coconut, cranberry and orange, Christmas pudding, banoffee pie, green tea, maple and pecan, plum, and rhubarb to name a few.

If you or your friend like The Hummingbird Bakery Cookbook, this will be a great addition.

Sucré: The Recipes

By Philippe Andrieu

Photography by Sophie Tramier

Translated by Kerrin Rousset

Hardcover, 392 pages

Published by Éditions Du Chêne

ISBN 9782812304439

This is the gift cookbook. Nested in delicate lilac tissue paper and Ladurée's trademark pastel green box, this was like unwrapping the jewelry I never got. Frankly, I would choose a beautiful cookbook over earrings any day.

These are the coveted recipes by pastry chef Philippe Andrieu that have been translated to English by Kerrin Rousset. The photos are dainty and capture the essence of Ladurée so well. Even the book's design is filled with ornate borders and images. Funnily enough, this is probably the only book on the list that doesn't fit the typical coffee table specs. Not to sound cheesy, but good things come in small packages....

Happy reading and cooking!