BB Cookbook

COoKiNg
WiTH
FRoGs
(NoT LItErAllY)
Family Recipes
from the kitchens of
Bullfrog & Baum
Copyright 2013 Bullfrog & Baum
Photography by Katherine Bryant Flaherty, Adri Ramdeane and Megan Pearce
All rights reserved. No portion of this book may
be reproducedmechanically, electronically, or by any othe
means, including photocopyingwithout written permission
of Bullfrog & Baum.
Created by Bullfrog & Baum
56 West 22nd Street, New York, NY 10010
bullfrogandbaum.com
Contributors:
Our recipes were created with love,
but just like family, they are not without
their imperfections.
Benjamin Kemper
Khuong Phan
Katharine Woodward
Carrie Whitt
Jessica Rosen
Corianda Dimes
Nicole Albano
Lauren Sikora
Shelby Goldman
Maggie Condon
Adri Ramdeane
Kay Lindsay
Marcus Braham
Anna Wilhelmsen
Katherine Bryant Flaherty
Denise Psyhogios
Miguelina Polanco
Jessie Fink
Jennifer Baum
Susan Hosmer
Jessica Ostrau
Shannon Mulcahy
Tina Clabbers
Taylor Foxman
Brooke Filosa
COnTeNts
to start
Muhammara 11
Mama Phan's Egg Rolls 13
Baked Clams 14
Pepper Jelly 15
Stufed Mushroom Caps 17
Crab Toasts 19
the main event
Beef Chili 23
Finocchiaro Family
Sunday Sauce 24
Jamaican Stew Chicken 25
Nana's (Morning After)
Casserole 27
The Lindsay Roast with
Apple Cider 29
West Indian Curried Chicken 30
Grandma's Brisket 31
Linguine with Pistachios &
Mascarpone Cheese 33
on the side
Classic Yorkshire Pudding 37
Zha Jiang Mian 39
Coconut Rice and
Pigeon Peas 41
Sweet Potato Pufs 43
Baum Ratatouille 45
something sweet
Hosmer Sticky Buns 49
Strufoli 50
Carrot Cake 51
Baklava Franjie 53
Ava's Banana Bread 55
My Mother's Mandel
Bread 57
FooD. GLoRiOus FooD.
Here at Bullfrog & Baum we spend more time thinking about food
than pretty much anything else. Its our job, after all, to know whats
going on, to know how things taste, and to know how to tell a story.
How we spend our free time, however, is our business but what
weve found over the years is that even when we dont have to, were
thinking about food. Or eating. Or drinking. And apparently we have
families that do the same, and have for generations.
This year, in celebration of everything food and drink related, we
gathered a selection of recipes that mean something to each of us
dishes handed down from our grandparents or desserts created with
our childreneach with their own story, their own meaning.
We are very happy to share these recipes with you during this
holiday season in the hopes that you may actually try one or two
and like it!
From our kitchens to yours, a very happy holidays and joyous
new year! Well see you in 2014.
Jennifer
8 Cooking from the Lilypad
Cooking with Frogs (not literally) 9
To
STaRT
1. Roast the bell peppers and chilies on a gas burner, grill, or under a broiler until blackened and blistered
all over, about 12 minutes. Place in a bowl immediately and cover to steam, about 10 minutes.
2. When cool enough to touch, rub of the pepper skins. Remove seeds, stems, and membranes, and spread
the peppers, smooth-side up, on a paper towel to remove moisture , about ten minutes.
3. In a food processor or blender, grind walnuts, crackers or crumbs, lemon, pomegranate molasses, cumin,
salt, and sugar until smooth. Add peppers to pure. With machine running, add olive oil in a steady
stream.
4. Garnish with chopped pistachios and reserved olive oil, and serve with pita wedges or over kebabs.
2 pounds red bell peppers
1-2 small hot chilies such as Fresno or Hot
Hungarian, or substitute Turkish red pepper paste
to taste
1 cups (6 ounces) walnuts, toasted and coarsely
chopped
cup wheat crackers, crumbled, or cup dry
bread crumbs
1 tablespoon lemon juice
2 tablespoons pomegranate molasses
teaspoon cumin
teaspoon salt
teaspoon sugar
2 tablespoons extra virgin olive oil, plus extra for
garnish
2 teaspoons chopped pistachios
by Benjamin Kemper | Makes approx. 3 cups
MUhAmMarA
When Im cooking for a crowd, I usually go for shock value. To me, Ive never
tasted anything like this trumps old-fashioned deliciousness. Happily, this
brick-red Syrian dip, dotted with pistachio bits and drizzled with oral olive oil,
elicits both reactions. Ill be honest; muhammara is a labor of love that requires
thick skin (literally if, like me, youre impatient and peel the blistered peppers
before theyve cooled). But the uncommon mixture of ingredients really sings
here, especially after a day or two of marrying in the fridge. Have leftovers?
Slather this heavily on a lamb burger adorned with a hunk of feta for a serious
umami experience.
by Khuong Phan | Makes 50 pieces
1. Place noodles in a bowl of hot water until they become soft and clear, about 5-7 minutes. Drain well. Cut
noodles into 1 inch long pieces.
2. For lling, combine noodles, pork, turkey, shrimp, carrots, onions and sugar in a large bowl. Season
liberally with salt and pepper and mix well. (The lling can be made in advance and refrigerated, but be
sure to being it to room temperature before using.)
3. Working with one pastry sheet at a time, begin to ll and roll. Orient pastry sheet so its a diamond not a
square; the bottom corner should be pointing at you. Use a damp, clean cloth to cover the other sheets to
prevent drying.
4. Place 2 tablespoons of lling toward the bottom quarter of the sheet. Roll closest corner to you tightly
over the lling. Dab or brush egg on top corner of sheet. Fold in side corners and continue tightly rolling
until the roll is closed. Repeat with remaining sheets and lling.
5. Fill pan with 2 inches of vegetable oil and heat over medium heat until 350 degrees. Fry egg rolls in
batches until golden brown, turning as needed, about 7 - 10 minutes.
6. Drain on a plate lined with paper towels. Serve warm.
4 ounces Chinese vermicelli cellophane noodles
1 pound ground pork
1 pound ground turkey or chicken
pound fresh shrimp, ground or nely minced
2 large carrots, ne julienned or grated and
squeezed as dry as possible
2 sweet onions, ne julienned or ne chopped
1 tablespoon sugar
Salt and pepper to taste
1 package spring roll pastry (we use the thin
50-count TYJ Spring Home brand)
1 egg, beaten
Vegetable oil for frying
My hero learned to make cha gio when she was a little girl. Growing up, Id nd her
sitting on the kitchen oor submerging her hands repeatedly into a bowl of lling
until it was perfectly mixed. Shed move to the dining room table and ll and roll
every single one until there were no more, all while beautifully singing in her native
Vietnamese. To my sisters and I, she was making one of our favorite dishes, but for
Mom, she was connecting us to our faraway family and our heritage.
MamA PhaN's Egg ROlLs (Cha Gio)
14 To Start
1. Preheat oven to 400 degrees.
2. Drain the cans of clams over a mesh strainer on top of a medium sized bowl so youre able to save the
clam juice. Reserve cup of the juice.
3. Rinse the clams under water for about 10 seconds then squeeze and let drain.
4. Add clams to a bowl then add clam juice, garlic, breadcrumbs, juice from half of the lemon, extra-virgin olive
oil, parmesan cheese, and parsley. Mix well. The clam stufng should look moist and be easily scooped.
5. Using a spatula, stuf the clam shells with 2-3 full tablespoons of the clam mixture.
6. Place the shells in a 9 x 13 cooking pan and top each one with a thin slice of butter.
7. Cook for 20 minutes at 400 degrees , then raise the temperature to 450 degrees and cook for 10
additional minutes.
8. Once clams develop a golden brown crisp on top, remove from oven and squeeze the other half of the
lemon over them.
9. Plate the clams and garnish with a touch of parsley.
3 cans chopped clams in clam juice
2 cloves garlic, chopped
cup Italian breadcrumbs
1 lemon, cut in half
3 tablespoons extra virgin olive oil
3 tablespoons grated Parmesan cheese
cup chopped parsley (plus extra for garnish)
12 medium sized clam shells
1 tablespoon unsalted butter
For as long as I can remember, my family has been celebrating Christmas Eve with
the traditional Italian Feast of the Seven Fishes (sometimes less, usually more).
There are so many family recipes that we make for this special occasion, but every
year I sit down with my grandmother and, before our Christmas Eve dinner, we
stuf the clams. Its not a complete meal without them, and although we tend to
keep them sacred to this holiday, they are really easy to make all year round. When
I make them, I hear my grandmother in the back of my head saying, now just a
whisper of Parmesan, a touch of parsley, no eggs, and dont skimp on the butter."
BAKED CLaMs
by Katharine Woodward | Makes 12 clams
1. Combine blended peppers, sugar and apple cider vinegar in a saucepan and bring to a boil.
2. Remove from heat and let stand for ve minutes. Add pectin and drops of food coloring as desired, then
immediately pour into jars.
3. Use on top of cream cheese or goat cheese as an hors doeuvre or alongside any meat.
cup bell pepper, seeded and blended
cup hot pepper such as jalapeno or serrano,
seeded and blended
6 cups sugar
1 cups apple cider vinegar
1 6-ounce bottle pectin, recommended Certa
Green food coloring
This particular dish has been special to me for as long as I can remember. I
recall as a child visiting my grandmother every Sunday night and the spread
was always the same: barbecue, cocktail sausages, Ranch dip served with
Rufes potato chips, and a block of cream cheese served with pepper jelly. The
pepper jelly tradition continued with my mother and now with me. My mother
even made over 200 jars of pepper jelly as gifts for guests at my wedding.
PEpPer JElLy
by Carrie Whitt | Makes 7-8 small glasses of jelly
2. Separate mushroom caps from stems. Set stems aside.
3. Heat 2 tablespoons olive oil in a saut pan. Add parsley, anchovies, onions and saut over medium heat
until the onions are golden brown.
4. Chop mushroom stems and add to the pan along with the black pepper. Remove from the heat and
let cool.
5. Add egg and breadcrumbs to the mixture and mix well.
6. Stuf the mushroom caps with the mixture and arrange them in a shallow baking dish, leaving space
between the caps. Sprinkle lightly with olive oil.
7. Bake uncovered for 30 minutes. Note: the mushrooms should be soft if they arent, bake them longer
checking every 2 minutes or so.
My mother is the true denition of a hostess. I cant recall a holiday, a birthday,
a Thursday night, when there werent peopleand foodaround. In fact, unlike
their friends, who downsized after their kids left the nest, my parents upgraded to
a bigger house with a bigger kitchen to hold even more parties, with even more
people, and even more food. The menu changes considerably with each holiday
and random feast, but my mothers Stufed Mushroom Caps always remain. They
are requested by regulars who never miss one of her famous Labor Day parties,
and by the newcomers who have heard tales of the stufed wonderfulness.
16 large mushrooms
2 tablespoons olive oil plus 2 teaspoons
2 teaspoons fresh parsley, chopped
2 anchovies, nely chopped
1 medium onion, nely chopped
teaspoon black pepper
1 egg, lightly beaten
4 tablespoons seasoned breadcrumbs
STuFFEd MUSHrOom CaPS
by Jessica Rosen | Serves 4-6
1. In a large bowl, thoroughly combine the butter, cheese spread, mayonnaise, garlic salt and seasoned salt.
Using a fork, mix in the crab meat.
2. Spread a hearty tablespoon of the mixture onto each English mufn, making sure to distribute it evenly.
3. Place the English mufns on a tray and place in a freezer for 10 minutes to harden.
4. Remove the English mufns and cut each mufn into six wedges. At this point you can cook the toasts
immediately, or put the wedges into freezer bags and freeze them for later.
5. When ready to prepare, place wedges on an un-greased baking sheet. Broil until bubbly and slightly
brown, about 8 minutes. Keep a watchful eyethey burn quickly!
My grandmother bakes three pies before breakfast. This, and whoopie pies
swaddled in plastic bags, tucked into pockets, is the lore of Margaret Dimes. I
have a spiral-bound book of her recipes, illustrated by my father, embellished
with familial anecdotes. One day, Id love to master Grandmas blueberry pie.
Instead, here are her English mufns with the butter and the cheese in a jar. Ive
learned a valuable lesson in culinary humilityI can labor over canaps from
a food magazine, glossy and aspirational, or I can grab Grandmas recipe, melt
some bubbly jar-cheese on toast and rejoin the party.
1 stick butter, at room temperature
1 5-ounce jar Kraft Old English Cheese spread,
room temperature
1 teaspoons mayonnaise
teaspoon garlic salt
teaspoon seasoned salt (for example, Lawrys)
1 7-ounce can lump crabmeat
6 English mufns
CraB TOaST
by Corianda Dimes | Makes 6-7 appetizer servings
The
MaiN
EVeNT
1. In a large saut pan over medium-high heat, melt butter and cook onions until translucent, about 4-5
minutes. Add the ground beef and stir, cooking until it loses its pink color.
2. Add salt, chili powder, tomato saice, kidney beans, red wine vinegar, and garlic powder to the pan and
mix well. Cover and simmer, stirring occasionally, for about 30 minutes.
3. Serve chili over cup rice and top with crumbled cornbread, cup shredded cheddar and sour cream
(if desired).
1 pound ground beef (ground turkey can be
used as a healthier substitute)
2 tablespoons butter
1 small onion, chopped
1 teaspoon salt
3 tablespoons chili powder
1 green bell pepper, chopped
1 8-ounce can tomato sauce
1 16-ounce can of red kidney beans
2 tablespoons red wine vinegar
Dash garlic powder
2 cups cooked white or brown rice
1 cup shredded cheddar cheese
Cornbread, crumbled (about one medium sized
piece per serving)
Sour cream (Greek yogurt can be used as a
healthier substitute), to taste
BeeF CHiLi
I grew up in a household with a single mom. While my mom loved to cook, she
didnt have much time so this chili recipe was one of her go-tos. I remember
making her cook it for me without the onions because I hated them growing
up. Now that Im older, I make it for myself all the time (with onions) and am
immediately transported back to her kitchen table. The balance of the chili,
cheddar and cornbread is so perfectit hits the spot every time! I suggest pairing
it with a Hefeweizen or a Pumpkin Ale.
by Nicole Albano | Serves 4
24 The Main Event
1. Heat olive oil in a large, high-walled pot over medium high heat.
2. Add sausage and brown on all sides; you want to achieve a golden crust.
3. Add onions and cooked until translucent, then add garlic and cook for another three minutes.
4. Add crushed tomatoes and wine and bring to a slow boil.
5. Add tomato pure and tomato paste. Bring to a simmer and let cook for ve minutes, then add oregano,
basil (if using dried) and salt and pepper to taste. Note: be conservative with the salt as the sauce will
continue to simmer and reduce, concentrating the avors.
6. Add Parmesan cheese and water and return to a simmer. Add basil (if using fresh). Tip: Keep an empty
tomato can and ll with water to get the perfect measurement and extract remaining pure/crushed tomato.
7. Allow sauce to simmer on low heat for approximately two hours (the longer the better), stirring occassionaly.
Season with salt and pepper to taste.
8. Serve over fresh pasta, or use in lasagna, eggplant parmesan and meatball subs.
4 tablespoons extra virgin olive oil
1 pound pork sausage, mix of Italian hot and sweet
(leave in casings)
1 medium onion, chopped
3 cloves garlic, minced
2 28-ounce cans tomato pure
1 28-ounce can of crushed tomato
4 ounces tomato paste
1 cup dry red wine (such as a Cabernet Sauvignon
or Chianti)
1 cup grated Parmesan cheese
1 tablespoon dried basil, (if using fresh,
approximately four leaves)
1 tablespoon oregano
28 ounces water
Salt and pepper to taste
Like many of my fellow Bullfrogs, food is at the heart of my family. My fondest
memories growing up revolve around cooking with my parents and sister, lling
that fundamental need to provide something that is beautiful, delicious and
nourishing to the ones we love. Sunday sauce making, for me, is this at its core.
This recipe is one that has passed through generations on my fathers side, with
him now entrusting it to me. Over the years, each cook has added their own
twists and tweaks but the heart put into it remains the same.
FInOcCHiAro FAmIly SUnDay SAuCe
by Lauren Sikora | Serves 4 with plenty of leftovers for freezing
1. Heat 2 tablespoons of oil in a pot over a medium heat. Add the onion and saut until softened, about 5-7
minutes. Add the garlic and saut for another minute. Add the chicken saut on medium-high heat until
no longer pink.
2. Add the curry powder, oregano, and red crushed pepper and stir well. Add the chicken broth and bring
to a boil. Reduce the heat to medium-low and simmer covered for 10-12 minutes.
3. Add the diced tomatoes and chickpeas. Then add browning sauce. Cover the pot and cook over
medium-to-low heat until chicken is cooked through, approximately 30 minutes. Add the capers in the
last 5-10 minutes of cooking. Season with salt to taste.
4. Best served over white rice.
2 pounds boneless, skinless chicken breasts, cubed
1 medium onion, nely chopped
2 tablespoons oil
4 garlic cloves, nely chopped
1 teaspoon curry powder
1 teaspoon dried oregano leaves
teaspoon crushed red pepper
cup chicken stock (use your favorite brand)
2 medium tomatoes, diced
1 can chickpeas, rinsed and drained
2 tablespoons Kitchen Bouquet browning sauce
2 tablespoons capers
Salt to taste
Growing up in Brooklyn with a West Indian family means your pantry is always
replete with lots of ery spices. I love spice, but I can't always take the heat. That is why
some of my favorite Jamaican dishes have been savory curries and stews, with one
of my favorite wintertime dishes growing up being the Braham-clan Jamaican Stew
Chicken. It was a perennial favorite when family was over because it was easy to make,
tasted great, and would feed the whole clan. This hearty recipe is especially comforting
in the colder months over white rice or keep it really irie and serve it with rice 'n peas.
JAmAiCan SteW CHiCkEn
by Marcus Braham | Serves 3
1. Cut six of the eight slices of day old bread into one inch cubes and set aside. Place haf of cubes in
bottom of 8 x 8 x 2 buttered baking dish.
2. Combine chopped chicken, vegetables, mayonnaise and seasonings, then spoon over cubes. Sprinkle
remaining bread cubes over chicken mixture.
3. Combine eggs and milk and pour over chicken mixture.
4. Cover and chill for 1 hour or overnight.
5. Spoon cream of mushroom soup over the top of entire baking dish. Butter the remaining two slices of
bread and cut into inch cubes, and then sprinkle on top of the baking dish.
6. Bake at 325 degrees for 50 minutes or until set. Sprinkle cheese over top in the last few minutes and bake
until melted. Allow to cool before serving.
8 slices day-old bread
2 cups cooked chicken, diced into small cubes
cup chopped white onion
cup chopped celery
cup chopped green pepper
cup mayonnaise
1 teaspoon kosher salt
Dash of pepper
2 eggs, lightly beaten
1 cups milk
1 can cream of mushroom soup
cup shredded cheddar cheese
Nanas casserole has been around since my highchair days. As my two older
brothers and I grew into adulthood and Nana passed, our mother adopted
the recipe. Every holiday its a betting game about whether or not mom will
have it ready for us upon our arrival home. More often than not, there it is,
right alongside a chilled bottle of Kendall Jackson Chardonnay (dont get me
started). The morning after nickname came about as we all became of legal
drinking age and realized our epic morning after holiday headaches were
always cured with excessive amounts of leftover casserole.
NanAs (MOrNiNg AFtEr) CASSeRolE
by Maggie Condon | Serves 4
28 The Main Event
1. Bring the beef to room temperature (approximately 30 minutes) prior to preparing.
2. Preheat oven to 350 degrees. Using a 2-quart (11 x 7) Pyrex pan, create a bed of onions, carrots, garlic
and sage. Place beef on top of vegetables and season it with garlic powder, salt and pepper, rubbing the
mixture into the meat. Pour cider into the base of the pan.
3. Bake for 1 hour. When done, let meat rest for 15 minutes.
4. Prepare gravy: pour pan drippings and roasted vegetables into a saut pan. Bring the mixture to a
simmer and whisk in four, stirring constantly. Continue to stir until four is fully incorporated. Season
with salt and pepper.
3 pounds trussed prime beef roast, dried of
excess moisture
1 medium Spanish onion, coarsely chopped
3 carrots, peeled and chopped on a diagonal
2 cloves garlic, smashed
1 cup apple cider
1 fresh sage leaf
1 teaspoon garlic powder
Kosher salt & pepper
1 teaspoon all-purpose our
My boys, Luke (age 3) and Jimmy (age 2), are not your average meat-and-
potato types; they are M&Gmeat and gravy folk. Based on several test cases,
including samplings of Sauterbraten and smothered pork chops, their time-
tested, go-to favorite is roast beef with apple cider and sage gravy. And while
these folks already have an educated palate (they prefer prime beef from our
local butcher, who thankfully delivers), gravy provides the ideal vehicle to add
in those vegetables that they otherwise scof at.
The LInDsAy ROaST WiTH APpLe CIdEr
by Kay Lindsay | Serves 8-10
30 The Main Event
1. In a large bowl, season chicken with salt, pepper, mustard and Worcestershire sauce.
2. In a food processor, pulse half the onion, garlic, cilantro, chives, thyme, and pepper until nely chopped.
3. Add seasoning mixture to the chicken and mix well, ensuring the chicken pieces are well coated with
the seasoning. Allow chicken to marinate in the refrigerator for at least two hours, or overnight.
4. Remove chicken from refrigerator and allow it to come to room temperature. In a small bowl, combine
curry powder and 1 cup of water and mix well to make a slurry.
5. Heat oil in a heavy bottomed pot or dutch oven over medium-high heat. Add curry slurry and cook for a
few minutes, stirring constantly. The slurry will deepen in color and become very fragrant. Slice the other
half of the onion and add to the pot. Allow the onions to cook until softened and the slurry becomes a
thick paste. Add the chicken and stir to coat the chicken pieces with the curry paste. Cook uncovered for
a couple minutes or until the chicken and curry mixture becomes dry.
6. Add 1 cup of water to the pot and cook for 20 25 minutes on medium heat, stirring occasionally. Cook
until the chicken is done and the sauce is thick. Add more water if the sauce dries out too quickly.
7. Serve over white rice.
4 pounds chicken pieces, rinsed, skin and fat removed
Salt
Freshly ground black pepper
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 medium yellow onion, halved
4 cloves garlic
cup chopped cilantro
cup chopped chives
1 sprig thyme
1 scotch bonnet or habanero pepper (optional)
4 tablespoons vegetable oil
2 tablespoons West Indian curry powder
2 cups water
There are many things I miss about Trinidad, but one thing that I yearn for
most when homesickness sets in is my moms curried chicken. When it comes
to Trinidadian cuisine, this dish is high on the list of favorites, and growing up, it
was a staple in my house. My mom cooked it at least once a week and every time
I visited after leaving home. Im not sure what it is about her recipe that makes
it so delicious, so perfect, but I think my take comes pretty close. And more
importantly, it reminds me of home.
WesT INdIan CUrRiEd CHiCkEn
by Adri Ramdeane | Serves 4
1. Preheat oven to 350 degrees. Line a 10 or 12 pan (at least 3 inches deep) with tin foil.
2. Rinse brisket and set aside. Mix together chopped tomatoes, Worcestershire sauce and Gravy Masters in
a bowl, then add in Liptons Onion Soup Mix; mix well.
3. Pour half of tomato mixture into the pan to cover the bottom. Place brisket in center of pan then cover
with remaining tomato mixture.
4. Pour water in at the corner of pan until liquid rises half way up brisket (about 12-18 ounces). Cover pan
tightly with tin foil.
5. Place in oven and begin prepping potatoeswash and cut in quarters, leaving skin on.
6. Thirty minutes into cooking, add potatoes, making sure they are submegered in the liquid (add more
water if needed). Recover and cook for another two-two and a half hours or until fork tender.
7. Total cooking time depends on your oven and size and thickness of your brisket; check frequently for
tenderness. Remove from oven and let rest for 20 minutes before slicing.
8. Plate slices and potatoes on serving tray and pour sauce over the top to keep moist. Pour remaining
sauce into a gravy bowl and serve.
2 pounds brisket, trimmed
2 pounds potatoes, small, round
1 packet Liptons Onion Soup Mix
1 28-ounce can of chopped or pureed tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon Gravy Masters, 2 oz. small bottle
Water
My Grandma Evie never wrote any of her recipes down, which is why it has
taken years for my aunts and I to get her brisket recipe just right. Im a sucker for
tradition and always wanted my aunts to use my Grandma Evies brisket recipe
for the holidays, but they insisted that it never came out the way she made it. So, I
decided it was time for me to perfect the recipe once and for all! Ive modied the
it a bit by replacing ketchup with crushed tomatoes and Kellys Round Potatoes
with fresh ones, but the end result is exactly as I remember.
GRaNDMas BRiSkEt
by Shelby Goldman | Serves 4
1. Melt butter in large skillet. Add pistachios, cream, mascarpone and chicken stock. Stir until blended and
cheese is melted.
2. Cook pasta and toss with sauce. Add a bit of pasta water (- cup) to help thicken the sauce.
3. Add red pepper akes to taste. Garnish with chopped pistachios.
1 cup shelled pistachios, nely chopped
(plus more for garnish)
stick butter
cup cream (you can substitute fat free half and half)
cup mascarpone cheese
cup low-sodium chicken stock
1 pound linguine
Red pepper akes to taste
When I was very young growing up in Greenville, NC, my parents took cooking
classes together with a woman named Betty Grossnickle who taught out of
a private studio and smoked cigarettes the entire time. Although she had no
professional training, she was a great cookin fact she claimed she was serving
the best gourmet meals in all of Greenville! My parents say these classes are
some of their best memories, and provided them with recipes that we always still
make together. This dish in particular is one I now make in my own home.
LInGuIne WiTH PISTaCHiOs &
MASCaRPoNe CHeEse
by Anna Wilhelmsen | Serves 6-8
On
The
SiDE
Preheat oven to 375 degrees
To make batter:
1. Mix our, egg and salt. Whisk milk in slowly until batter is smooth.
2. Refrigerate for at least 30 minutes.
To make puddings:
1. Spoon cooking oil into the mufn pans, just enough to coat the bottom and heat oil until hot.
2. Fill the mufn pans half full of batter, pouring into hot oil.
3. Bake for 30 minutes until pudding is crisp and has risen.
The miners in the north of England were hearty lads, but their wallets were
as empty as their stomachs. The meager wages earned covered only tiny
portions of meat, not enough to satisfy these hulking stone-chuckers. So whats
a hungry miner to do? Why, fll up on pudding, of course. Enter, the Yorkshire
Pudding. This savory pancake, doused in meat drippings, literally lled the
void for afordable food for Englands impoverished. The pudding is similar
to a popover, ufy encased in crunchy, and is still served today across Great
Britain at Sunday dinner. Serve a taste of England at your table today.
*BYOM (bring your own miner).
2/3 cup all-purpose four
1 egg
Pinch of salt
1 cup milk
cup vegetable oil
CLaSsIc YOrKsHirE PUdDiNg
by Katherine Bryant Flaherty | Makes 6-8 Yorkshires
1. In a bowl, marinate the ground pork in 3 tablespoons of soy sauce, 2 tablespoons sherry wine, black pepper,
and sugar. Give it a little mix so everything is combined. Marinate for at least hour, or up to 2 hours.
2. Heat wok over medium-high heat until very hot. Add vegetable oil, half of the scallions, 2 ginger slices
and cook until fragrant, tossing/stirring constantly so nothing sticks to the wok.
3. Add marinated pork mixture and let brown slightly. Add 2 tablespoons hoisin sauce and mix well. Add
in chicken stock. When the pork is cooked through, remove from wok and set aside.
4. Clean wok and re-heat over medium-high heat until very hot. Add vegetable oil, remaining scallions and
ginger. Cook until fragrant, tossing/stirring constantly so nothing sticks to the wok..
5. Add shrimp. Once shrimp starts to turn pink, add in 3 tablespoons soy sauce, 3 tablespoons sherry wine,
and 2 tbsp hoisin sauce. Stir-fry together until shrimp is cooked through. Remove shrimp topping from
wok and set aside.
6. Bring a pot of water to a boil and add the entire package of Chinese wheat noodles. Cook according to
package directions. Strain cooked noodles and rinse under cold water.
7. To serve, top noodles with ground pork, shrimp, and cucumber. Drizzle with Szechuan hot chili oil
(optional). The dish can be eaten hot or cold.
When I was young, my family and I ate a lot of Chinese food. Whether it was my dad,
grandmother, or nanny on dinner duty, I knew wed be having at least one Chinese
dish. My favorite? Dads Zha Jiang Mian. This dish was one of those 30-minute meals
even Rachael Ray would be excited about. Easy to prepare, zha jiang mian was our
answer to a hot weeknight meal and a cold midday lunch. While I think these noodles
are perfect the way they are, I sometimes add Szechuan chili oil for heat!
1 pound ground pork
6 tablespoon soy sauce
5 tablespoons sherry wine
teaspoons black pepper
Pinch of sugar
4 scallions, chopped
4 thin slices of ginger
4 tablespoons hoisin sauce
cup chicken stock
1 pound shrimp, shelled and de-veined, cut into bite
sized pieces
1 package Chinese wheat noodles
1 medium-to-large Chinese cucumber, julienned
Zha JIaNg MiaN
by Denise Psyhogios | Serves 4
1. Heat 1 tablespoon of oil in a large iron pot. Add the celery, garlic, cilantro, olives, thyme, peppers,
oregano, and salt. Add the peas while stirring.
2. Once sizzling, add the water and coconut milk. Bring to a boil and reduce to a simmer.
3. Add the rice and stir so the rice does not stick to the bottom.
4. Cover with a tight-ftting lid and let it simmer over very low heat for about 15 minutes, until all the liquid
has evaporated. Uncover and stir in the remaining 1 tablespoon of oil.
5. Move the rice from the bottom to the top of the pan so it cooks evenly.
6. Cover with the lid again and wait another 5 minutes. At this point, the rice should feel frm but tender to
the bite. Serve hot.
In the Spanish speaking islands of the Caribbean, nothing says Christmas Eve or
Nochebuena more than delicious dish. This is a staple on every Puerto Rican or
Dominican dinner table, especially on December 24th. It is my favorite dish as well.
cup chopped celery
teaspoon crushed garlic
1 teaspoon chopped cilantro
12 pitted olives, halved
teaspoon thyme
cup chopped green peppers
Pinch of oregano
1 teaspoon salt
3 cups boiled green pigeon peas
4 cups water
2 cups coconut milk
4 cups rice
COcOnUt RicE AnD PIgEon PeaS
by Miguelina Polanco | Serves 6-7
2. Bring a large pot of water to a rolling boil. Peel and cube potatoes then add to boiling water and cook
until soft. Drain and mash in a large bowl.
3. Mix in butter, brown sugar and sugar. Set mixture aside.
4. Peel and core apples then slice into discs, about 1 cm thick (about 4 or 5 slices per apple).
5. Place apple slices on the bottom of a buttered baking pan.
6. Top each slice with a heaping tablespoon of sweet potato mixture.
7. Cover each with crushed fakes and brown sugar.
8. Bake for 30 minutes or until fakes are crispy and potatoes hot.
These pufs, little morsels that put a tangy and slightly-crunchy twist on the
traditional Thanksgiving yam, have been a Fink-family favorite since my
childhood. Easy enough to make on Wednesday night, trays and trays of them
piled into our hatchback on Thanksgiving morning and endured the three-hour
drive to New Jersey where aunts, uncles and cousins eagerly awaited their arrival.
Sure, I love them with turkey, juxtaposed with the sweet cranberries and salty
gravy, but a Sweet Potato Puf's true glory lies in the post-Thanksgiving breakfast,
accompanied by leftover, griddled cornbread. Enjoy as an accompaniment to
turkey or roast chicken, with cornbread, or on their own as a snack!
4 large sweet potatoes
6-8 ounces butter (unsalted), plus more for
baking pan
1 cup brown sugar, plus more for dusting
cup sugar
6 Granny Smith apples
Total, cornakes or other cereal, to taste
SWeET POtATo PUfFs
by Jessie Fink | Makes 24-30 puffs
1. Heat half of the olive oil in a large heavy skillet or Dutch oven over high heat and saut the eggplant and
zucchini, about 10 15 minutes. Remove the vegetables from the pan and set aside.
2. Reduce the heat to medium and cook the onions in remaining olive oil until they are slightly softened
and translucent.
3. Add the red peppers and garlic and cook until tender (without burning the garlic), about 10 minutes.
Season with salt and pepper. Add the tomatoes, thyme, and bay leaf.
4. Reduce the heat and cover the pan. Cook for 5 minutes. Add back the eggplant and zucchini and
continue to cook until everything is tender, blended and delicious.
5. At this point, you may want to add some of the reserved tomato juice, depending on how you thick you
prefer your Ratatouille.
6. Serve in bowls atop cous cous or quinoa accompanied by a loaf of crusty bread. Garnish with some fresh
grated parmesan cheese and freeze the leftovers for a future date!
cup olive oil
1 medium eggplant, about 1 lb, peeled and cubed
1 or 2 medium zucchini (green and/or yellow), cut
into small pieces
2 medium sized onions, sliced
2 large red peppers, cut into small squares
3 or 4 cloves of garlic, chopped
2 28-ounce cans of the BEST peeled Italian tomatoes
you can aford, rough choped and juice reserved
2 or 3 sprigs of fresh thyme
1 bay leaf
Some basil, optional
BauM RAtATOUiLle
by Jennifer Baum | Serves 10
Ive always been a huge fan of this Provenale staple, smittened by the mix of
tomatoes, eggplant and onions. When Ratatouille, the movie, became a favorite in
my household, I looked at this as an opportunity to introduce one of my favorite
dishes into our familys regular rotation of menu items. Ratatouille is really best
in the summer when each ingredient comes from a local garden. Theres always a
big pot simmering on our stove, even on the hottest days because there is nothing
better than a meal composed of a bowl of Ratatouille and crusty peasant bread.
Even the kid likes it. So, while summer only lasts so long, I decided to continue
making this amazing dish all year round, relying on the best canned tomatoes one
can buy and fresh vegetables grown somewhere other than here.
SomE-
THiNg
SWeET
1. In a small pan, boil chopped potatoes in water until soft. Strain potatoes reserving cup of the water. In
a bowl, mash potatoes and add reserved water.
2. Dissolve yeast according to package directions. Set aside.
3. In Kitchen Aid, beat Crisco, salt and cup sugar. Add potato, yeast and egg to Crisco Mixture. Stir to
combine. Add 3 cups of four and mix until it becomes a dough.
4. Knead dough until it looks smooth, about 7 minutes. Put it in a bowl and cover. Let it rise until it doubles
in size, about an hour.
5. Melt one stick of butter and pour half of it into a 10 inch round cake pan. Add cup brown sugar, teaspoons
of cinnamon and 1 cup of walnuts. Repeat with the other cake pan using the rest of the melted butter.
6. Punch down the dough and split it into two equal sized pieces. Roll out into a rectangle, about inch
thick. Add 2 tablespoons of the white sugar and 1 teaspoons of cinnamon. Roll the dough into
cylinder. Cut into 12 equal parts and put the pieces in the round cake pan. Repeat with the other piece
of dough. Let it rise until doubled, about an hour.
7. Cook at 375 degrees for 25 to 30 minutes.
The family I married into is deeply rooted in tradition, almost in a form of hazing.
From the order we walk downstairs on Christmas morning to the foods we eat on
diferent occasions, there is no diverting from the protocol that has been dictated for
over 50 years. When I married Wylie, I was handed two books, the Hosmer genealogy
and the family cookbook, with expectations that I would be well versed in both. I have
not quite memorized the names of all the Hosmers since the revolution nor am I that
interested in carrying on the tradition of haggis, creamed eggs and creamed onions
but the sticky buns Aunt Peg serves every Christmas morning are the absolute best.
1 medium sized potato, peeled and chopped
4 tablespoons of Crisco
1 teaspoon salt
cup white sugar plus 4 tablespoons
1 egg, beaten
packet of instant yeast
3 cups unbleached four plus a little extra for rolling
1 1/4 sticks of butter
4 teaspoons of ground cinnamon
cup brown sugar
2 cups walnuts
HOSMer STiCky BunS
by Susan Hosmer | Makes 24 buns
50 Something Sweet
1. In a large bowl, beat eggs and sugar until creamy. Sift our in a separate bowl and add gin. Mix our
mixture into the eggs and sugar until combined. Using the palms of your hand, make 4-5 balls from the
dough. Wrap each in wax paper and refrigerate overnight.
2. Remove balls from the fridge. On a oured surface, knead each ball until the texture is dry and nearly
faky, like a pie crust. Roll out to about - 1 inch thickness. Cut long, 1-inch wide strips, then cut the
strips into -inch pieces on the diagonal.
3. Heat oil in a deep frying pan until the temperature reaches 350 degrees. Drop a few pieces of dough in
at a time and fry until golden brown. Using a wooden or slotted spoon, remove the dough from the pan
and drain on brown paper bags until cool. Repeat with the remaining cut pieces of the dough.
4. While the strufoli is cooling, heat the honey on the stovetop in a deep pan. When it is hot, drop the
pieces in the honey, and stir to coat with a wooden or slotted spoon. Take out the strufoli and pile on a
glass plate, in a pyramid stack. Sprinkle with nonpareils and serve.
12 extra large eggs
cup sugar
1 box Presto cake our
teaspoon gin
2 cups Wesson vegetable oil
2 cups honey
1 cups multi-colored nonpareils
As the result of a mixed-marriage (my fathers grandparents hail from Russia
and Austria, and my mothers family is 100% Italian-American), I have been
fortunate to reap the benefts of celebrating Hanukkah and Christmas each
year. Yes, I am one of those. However, when I dream of the winter holidays,
there is one treat I yearn formy grandmothers Strufoli. These traditional
Italian honey balls are sweet and crunchy, and though they are made to cap of
our Feast of the Seven Fishes, Gramma always makes enough to last us through
Christmas day, and then some.
STrUFFolI
by Jess Ostrau | Serves 10
2. Spray a square 9 x 9 pan with cooking spray and sprinkle granulated sugar to coat pan.
3. Sift dry ingredients. Combine fruit and carrots.
4. Mix together dry ingredients, fruits and carrots.
5. Whisk together eggs and oil. Combine dry mixture with eggs and oil mixture.
6. Once mixture is combined pour into prepared pan and bake until top is golden brown and cake springs
back when touched, about 20 -25 minutes.
After years in culinary school and working in professional kitchens, my
mother still wont let me in the kitchen during the holidays. If Im lucky, she
may let me whip cream or chop a vegetable or two but the majority of my
cooking is brought to friends houses. This recipe is adapted from an old
Betty Crocker cookbook that my grandma gave to my mother in the early 70s
that I often bake for special occasions.
cup granulated sugar
1 cups peeled and grated carrot
1 teaspoon cinnamon
1 cups all-purpose our
teaspoon salt
1 teaspoons baking soda
cup shredded coconut
cup golden raisins
1 green apple, shredded
cup chopped pineapple
3 eggs
cup vegetable oil
CArRoT CakE
by Shannon Mulcahy | Serves 8
1. Slice butter into thin pieces and place evenly in a 9x13 baking dish.
2. In a medium-sized saucepan, heat milk over medium heat. Slowly add sugar and farina, stirring
constantly until thick, about 10 minutes.
3. Pour mixture into pan over the sliced butter and let cool. Refrigerate until very cold, and then cut into
diamonds.
4. Bake at 350 degrees for 45 minutes or until lightly brown. Serve warm, sprinkled with cinnamon and
sugar.
This recipe is adapted from a treasured copy of Cookin' Good With Sitto,
an old-school Syrian cookbook passed down to me from my own Sitto
("grandmother" in Arabic). Baklava Franjie is essentially the Syrian version of
a grain pudding, similar to cornmeal mush or polenta. Since its made with
farina (Cream of Wheat), it is permissible to eat for breakfast too, right? A
perfect comfort food and surprisingly simple to make, it's best served warm,
sprinkled with tons of cinnamon and sugar.
cup salted butter, 1 stick
2 quarts whole milk
1 cups farina (could also use "smeed" or semolina)
2 tablespoons sugar
Cinnamon and sugar for sprinkling, to taste
BAKLaVa FRaNJIe
by Tina Clabbers | Serves 12
2. Using a Kitchen Aid, beat butter until creamy. Add sugar, eggs and mashed bananas to butter and mix
until combined.
3. Sift our, baking soda and salt. Alternate adding the dry ingredients and the sour milk to the butter
mixture. Stir just until combined. Mix in vanilla extract.
4. Pour batter into 2 loaf pans or a 9 x 13 x 2 pan and bake for 25-30 minutes. Check with toothpick for
doneness.
While Ive never been much of a sweets fan, Ive always held a soft spot in
my heart for my mothers banana bread. The smell of the bananas wafting
throughout my house melted any frustrations I had right away. Its an easy
recipe thats sure to please.
cup softened butter or margarine
1 cups sugar
1 cup mashed bananas
1 egg, plus 1 egg yolk, slightly beaten
cup sour milk (recipe below)
2 cups all-purpose our
1 teaspoon baking soda
teaspoon kosher salt
1 teaspoon vanilla extract
Sour milk:
cup whole milk
1 tablespoon lemon juice
Add lemon juice to milk and let stand for 15 minutes.
Avas BAnAna BReAD
by Taylor Foxman | Serves 12
1. Preheat oven to 350 degree. Grease and four a cookie sheet.
2. Cream butter and sugar in food processor. Add 1 egg at a time and then add the salt and vanilla extract.
3. Add the dry ingredients to the butter and sugar mixture.
4. Shape mixture into a log on cookie sheet. Bake at 350 for approximately 30 minutes.
5. Cut slices (like biscotti shape) and sprinkle cinnamon and sugar on top. Slide back into oven and bake
for approximately 10 minutes.
My mother, Fern Lazarus Vecchio, taught Spanish in Long Islands Lawrence
School District for 33 years and happened upon this recipe somewhere along
the way from one of her colleagues in a school-wide published cookbook. Fern
is a great baker and her mandel bread became an instant hit, with friends and
family requesting she make it for holidays, get-togethers and everything in
between. Shes made it so many times that I bet she could do it with her eyes
closed, and it would come out just as delicious.
2 cups our
2 teaspoons baking powder
1 cup sugar
1 cup butter
1 tablespoon vanilla extract
6 ounce bag chocolate chips
4 eggs
Dash of salt
cup walnuts
My MOtHeRs MAnDel BReAD
by Brooke Filosa | Serves 10-12
No one who cooks, cooks alone.
Even at their most solitary, a cook in
the kitchen is surrounded by
generations of cooks past, the advice
and menus of cooks present, the
wisdom of cookbook writers.
LAURIE COLWIN

BB Cookbook

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