For us, the holidays are about friends, family and food. So for this year's agency holiday card, we asked our offices in Seattle, San Francisco, Chicago, St. Louis and New York City to share five regional recipes that capture a part of those cities’ culinary cultures. From the PBJS family to yours, happy holidays (and bon appetit!).
3. OscarTschirky,
knowntomany
as“Oscarofthe
Waldorf,”served
astheWaldorf’s
maîtred'hôtel
andresident
muse.In1896,
Tschirky
publishedThe
CookBook,in
whicha
walnut-free
versionofthenow-classicWaldorfSaladappeared.Thedish,
whicherrsonthesweetersideofthesaladspectrumwithits
baseofapples,grapes,andcelery,isstilloneofthehotel’s
mostpopularmenuitems.
WaldorfSalad
OriginalrecipebyOscarTschirky
AdaptedbyTheWaldorfAstoriaNewYorkHotel
Prep time: 25 minutes
Serves 8
INGREDIENTS
For candied walnuts:
2 cups raw walnut halves
1 egg white
1 tablespoon spice mixture
(such as a combination of
paprika, cayenne, ground fennel
seed, and ground coriander)
1 cup sugar
For dressing:
1/2 cup plain yogurt
1/2 cup crème fraîche
3 teaspoons freshly
squeezed lemon juice
Freshly ground white
pepper to taste
1/4 cup walnut oil
1 1/2 tablespoons minced
black winter truffles (optional)
For salad:
1/2 cup celery root (celeriac), peeled
2 large granny smith apples, unpeeled
2 large gala apples, unpeeled
1 dozen red grapes, halved lengthwise
1/2 cup microgreens or celery leaves
DIRECTIONS
1. Make candied walnuts: Preheat
oven to 350ºF. In a large bowl,
combine walnuts and egg white;
add spice mixture and sugar and
mix until evenly coated. Spread
walnuts into an even layer on a
nonstick sheet lined with parchment
paper; roast in the oven until
browned, about 20 minutes.
2. Prepare dressing: In a medium
bowl, combine crème fraîche with
yogurt; whisk in lemon juice, white
pepper, and truffles, if desired.
Add in walnut oil, whisking briskly
to emulsify. Set aside.
3. Make salad: Using a mandoline
on the fine comb setting or a
sharp knife, julienne the celery root
and apples into matchstick-size
strips, being careful to avoid the
seeds in the core; transfer to a
mixing bowl. Gently fold the
dressing into the apple mixture
until well combined.
4. Assemble salad: Divide the salad
between chilled serving plates,
using a 4" by 2" ring mold to plate
the salads. Remove ring mold and
garnish on top with microgreens or
celery leaves. Scatter plates with
alternating grape halves and candied
walnut halves.
INGREDIENTS
For candied walnuts:For candied walnuts:
2 cups raw walnut halves2 cups raw walnut halves
1 egg white
1 tablespoon spice mixture
(such as a combination of
paprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennelpaprika, cayenne, ground fennel
seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)seed, and ground coriander)
1 cup sugar
For dressing:
1/2 cup plain yogurt
1/2 cup crème fraîche
3 teaspoons freshly
squeezed lemon juicesqueezed lemon juice
Freshly ground white
pepper to taste
1/4 cup walnut oil
1 1/2 tablespoons minced
black winter truffles (optional)
1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled1/2 cup celery root (celeriac), peeled
2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled2 large granny smith apples, unpeeled
2 large gala apples, unpeeled2 large gala apples, unpeeled
1 dozen red grapes, halved lengthwise1 dozen red grapes, halved lengthwise
1/2 cup microgreens or celery leaves1/2 cup microgreens or celery leaves
oven to 350ºF. In a large bowl,
combine walnuts and egg white;
add spice mixture and sugar and
mix until evenly coated. Spread
walnuts into an even layer on a
nonstick sheet lined with parchmentnonstick sheet lined with parchment
paper; roast in the oven until
browned, about 20 minutes.
2. Prepare dressing: In a medium
bowl, combine crème fraîche with
yogurt; whisk in lemon juice, whiteyogurt; whisk in lemon juice, white
pepper, and truffles, if desired.
Add in walnut oil, whisking briskly
to emulsify. Set aside.
3. Make salad: Using a mandoline
on the fine comb setting or aon the fine comb setting or a
sharp knife, julienne the celery rootsharp knife, julienne the celery root
and apples into matchstick-size
strips, being careful to avoid the
seeds in the core; transfer to a
mixing bowl. Gently fold the
dressing into the apple mixture
until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.until well combined.
4. Assemble salad: Divide the salad
between chilled serving plates,
using a 4" by 2" ring mold to plate
the salads. Remove ring mold and
garnish on top with microgreens or
celery leaves. Scatter plates with
alternating grape halves and candied
walnut halves.
3
4. Phở(pronounced“fuh”)
isatraditionalVietnamesesoupofbeefandrice
noodles,simmeredinasweet,spicybrothandtopped
withfreshveggies,herbs,andplentyofhoisinsauce.
Datingtotheearly1900s,phởwasoriginallyserved
innorthernVietnambystreetvendorswhocarried
mobilekitchensonlongpolesslungovertheir
shoulders.Seattle’srobustVietnamesecommunity,
oneofthelargestinthenation,hasmadethewarm,
comfortingsouponeofthecity’ssignaturedishes—
infact,Seattlehasmorethan45restaurantswith
“Phở”inthename.
FauxPhở BytheBonAppétitTestKitchen
Prep time: 30 minutes
Serves 2–4
INGREDIENTS
1 teaspoon vegetable oil
1/2 small onion
4 garlic cloves, crushed
1 3x1” piece peeled ginger
2 1/2 cups low-salt beef broth
1 whole star anise
1 3”–4” cinnamon stick
2 cups mixed mushrooms (such as
oyster or stemmed shiitake),
thinly sliced or torn
1 scallion, thinly sliced
Kosher salt
2 packages instant ramen
(preferably not fried;
noodles only)
1 1/4–1/2-pound piece beef eye
round, sliced crosswise 1/8” thick
For garnish: Bean sprouts, basil
leaves, mint leaves and sliced
serrano chiles
DIRECTIONS
1. Make broth: Heat oil in
a medium pot over
medium heat. Add
onion, cut side
down, garlic, and
ginger. Cook,
stirring occasionally,
until garlic is golden, 3–4 minutes.
Add 1 1/2 cups water, broth, star
anise, and cinnamon; bring to a boil.
Reduce heat; simmer until flavors
meld, 7–8 minutes. Add mushrooms;
simmer 2 minutes. Add scallion.
Season with salt.
2. Prepare ramen: Meanwhile,
boil ramen until tender but still
firm to bite. Drain; divide among
bowls.
3. Add beef to broth: Add beef
slices to soup; simmer until just
cooked through, about 20 seconds.
Using tongs, transfer beef to
bowls.
4. Garnish and serve: Discard ginger,
garlic, star anise, and cinnamon;
ladle broth into bowls. Garnish with
bean sprouts, basil, mint
and sliced chiles.
1 teaspoon vegetable oil
1/2 small onion
4 garlic cloves, crushed
1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger1 3x1” piece peeled ginger
2 1/2 cups low-salt beef broth2 1/2 cups low-salt beef broth
1 whole star anise
–4” cinnamon stick
2 cups mixed mushrooms (such as2 cups mixed mushrooms (such as2 cups mixed mushrooms (such as2 cups mixed mushrooms (such as
oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),oyster or stemmed shiitake),
thinly sliced or tornthinly sliced or tornthinly sliced or tornthinly sliced or torn
1 scallion, thinly sliced1 scallion, thinly sliced1 scallion, thinly sliced1 scallion, thinly sliced
Kosher salt
2 packages instant ramen2 packages instant ramen2 packages instant ramen2 packages instant ramen
(preferably not fried;(preferably not fried;
noodles only)
1 1/4–1/2-pound piece beef eye
round, sliced crosswise 1/8” thick
For garnish: Bean sprouts, basil
leaves, mint leaves and slicedleaves, mint leaves and sliced
serrano chilesserrano chiles
onion, cut side
down, garlic, and
ginger. Cook,
stirring occasionally,
until garlic is golden, 3
Add 1 1/2 cups water, broth, star
anise, and cinnamon; bring to a boil.
Reduce heat; simmer until flavorsReduce heat; simmer until flavors
meld, 7meld, 7meld, 7–8 minutes. Add mushrooms;
simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.simmer 2 minutes. Add scallion.
Season with salt.Season with salt.Season with salt.
2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,2. Prepare ramen: Meanwhile,
boil ramen until tender but stillboil ramen until tender but stillboil ramen until tender but still
firm to bite. Drain; divide among
bowls.
3. Add beef to broth: Add beef
slices to soup; simmer until just
cooked through, about 20 seconds.
Using tongs, transfer beef to
bowls.
4. Garnish and serve: Discard ginger,
garlic, star anise, and cinnamon;
ladle broth into bowls. Garnish withladle broth into bowls. Garnish with
bean sprouts, basil, mintbean sprouts, basil, mint
and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.and sliced chiles.
5
5. PizzeriaUno,originallyfounded
asThePizzeriabyfriendsRic
RiccardoandIkeSewellin1943,is
creditedwithinventingthedeep
dishpizza— asauce-toppedpie
packedwithItaliansausage,served
thickasacheesecakeandtwiceas
heavy.Afarcryfromthethincrusts
servedbyChicago’slarge
Neapolitancommunity,thedeep
dishpizzafastbecameaWindyCity
icon,adishthat’swhollyItalian
American,andwhollyChicago.
Chicago-Style DeepDishPizza RecipebyEmerilLagasse
Prep time: 60 to 90minutes
Cook time: 30 minutes
Yields two 12” pies
INGREDIENTS FOR DOUGH:
1 1/2 cups warm water
(about 110ºF)
1 (1/4-ounce) package
active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2
teaspoons to grease bowl
1 teaspoon salt
>>>
Place the dough in the bowl and turn to oil
all sides. Cover the bowl with plastic wrap
and set in a warm, draft-free place until
nearly doubled in size, 1 to 1 1/2 hours.
Divide into 2 equal portions and
use as directed.
2. Make sauce: While the dough is rising,
make the tomato sauce. In a medium
saucepan, heat the oil over medium-high
heat. Add the garlic and cook, stirring, for
30 seconds. Add the herbs, seeds, salt, and
black and red peppers, and cook, stirring, for
30 seconds. Add the tomatoes, wine and
sugar, and bring to a boil. Lower the heat
and simmer, stirring occasionally, until
thickened, 20 to 30 minutes. Remove from
the heat and let cool completely
before using.
3. Prepare pans: Preheat the oven to 475ºF.
Oil 2 seasoned 12”- round deep-dish pizza
pans with the extra-virgin olive oil. Press 1
piece of dough into each pan, pressing to
the edge and stretching about 1 1/2 inches
up the sides. Let rest for 5 minutes.
4. Assemble pies: Layer the mozzarella
cheese all over the bottom of the pies. Top
each with half of the pepperoni, mushrooms,
bell pepper rings, onions, black olives and
sausage. Ladle the sauce evenly over each
pizza and top with Parmesan.
5. Bake and serve: Bake until the top is
golden, the cheese is bubbly, and the crust
is golden brown, about 30 minutes. Remove
from the oven, slice and serve hot.
INGREDIENTS FOR FILLING:
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes,
coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
8 ounces mushrooms, wiped clean and
thinly sliced
1 green bell pepper, cored and cut
into thin rings
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage
1 cup grated Parmesan
DIRECTIONS
1. Prepare dough: In a large bowl, combine the
water, yeast, and sugar and stir to combine. Let
sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour, the semolina, 1/2
cup of the oil, and the salt, mixing by hand
until it is all incorporated and the mixture is
smooth. Continue adding the flour, 1/4 cup at a
time, working the dough after each addition,
until all the flour is incorporated but the dough
is still slightly sticky.
Turn the dough out onto a lightly floured
surface and knead until smooth but still slightly
tacky, 3 to 5 minutes. Oil a large mixing bowl
with the remaining 2 teaspoons oil.
1 teaspoon chopped fresh oregano1 teaspoon chopped fresh oregano
2. Make sauce: While the dough is rising,
make the tomato sauce. In a medium
saucepan, heat the oil over medium-high
heat. Add the garlic and cook, stirring, for
30 seconds. Add the herbs, seeds, salt, and30 seconds. Add the herbs, seeds, salt, and
black and red peppers, and cook, stirring, for
1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes1/4 teaspoon red pepper flakes1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes,1 (28-ounce) can plum tomatoes,
1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced1 pound mozzarella cheese, sliced1 pound mozzarella cheese, sliced
1 cup thinly sliced black olives1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage1 pound crumbled hot Italian sausage
7
6. TheoriginsofSt.Louis’
signaturedessert,theGooeyButterCake,arehazy.
SomesayaDepression-erabakerflubbedhiscake
recipe,switchingtheproportionsofbutterand
flour.Otherssayhemixedhissmears—insteadof
usingadeepbutterinhisGermancoffeecake,he
usedgooeybutter,usuallyreservedfordrizzling
overstollen.Whateveritsprovenance,GooeyButter
Cakeisasticky-sweetSt.Louisstaple,onethatany
STLnativewillextoltotheendsoftheearth.
St.Louis GooeyButterCake RecipebyMollyKilleen
DIRECTIONS
1. Bloom yeast: In a small bowl, mix
milk with 2 tablespoons warm water.
Add yeast and whisk gently until it
dissolves. Mixture should foam slightly.
2. Make dough: Using an electric mixer
with paddle attachment, cream butter,
>>>
Prep time: 2 1/2 to 3 hours
Cook time: 35 to 45 minutes
Yields 1 9x13” cake
INGREDIENTS
For cake:
3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter,
at room temperature
3 tablespoons sugar
1 teaspoon kosher salt
1 large egg
1 3/4 cups all-purpose flour
For topping:
3 tablespoons plus 1 teaspoon light
corn syrup
2 1/2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted
butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 large egg
1 cup plus 3 tablespoons
all-purpose flour
Confectioners’ sugar, for sprinkling
sugar and salt. Scrape down sides of
bowl and beat in the egg. Alternately
add flour and the milk mixture, scraping
down sides of bowl between each
addition. Beat dough on medium speed
until it forms a smooth mass and pulls
away from sides of bowl, 7 to 10
minutes.
3. Let dough rise: Press dough
into an ungreased 9x13” baking
dish at least 2” deep. Cover dish with
plastic wrap or clean tea towel, put in a
warm place, and allow to rise until
doubled, 2 1/2 to 3 hours.
4. Prepare topping: Heat oven to 350ºF.
To prepare topping, in a small bowl, mix
corn syrup with 2 tablespoons water
and the vanilla. Using an electric mixer
with paddle attachment, cream butter,
sugar and salt until light and fluffy, 5
to 7 minutes. Scrape down sides of
bowl and beat in the egg. Alternately
add flour and corn syrup mixture,
scraping down sides of bowl between
each addition.
5. Bake and serve: Spoon topping in
large dollops over risen cake and use a
spatula to gently spread it in an even
layer. Bake for 35 to 45 minutes; cake
will rise and fall in waves and have a
golden brown top, but will still be liquid
in center when done. Allow to cool in
pan before sprinkling with confectioners’
sugar for serving.
3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature3 tablespoons milk at room temperature
1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast1 3/4 teaspoons active dry yeast
6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter,6 tablespoons unsalted butter,
1 teaspoon kosher salt1 teaspoon kosher salt
1 3/4 cups all-purpose flour1 3/4 cups all-purpose flour1 3/4 cups all-purpose flour
3 tablespoons plus 1 teaspoon light
teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) unsalted
butter, at room temperature
1/2 teaspoon kosher salt
1 cup plus 3 tablespoons1 cup plus 3 tablespoons
Confectioners’ sugar, for sprinklingConfectioners’ sugar, for sprinkling
away from sides of bowl, 7 to 10away from sides of bowl, 7 to 10away from sides of bowl, 7 to 10away from sides of bowl, 7 to 10
minutes.minutes.minutes.minutes.minutes.
3. Let dough rise: Press dough3. Let dough rise: Press dough
into an ungreased 9x13” bakinginto an ungreased 9x13” baking
dish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish withdish at least 2” deep. Cover dish with
plastic wrap or clean tea towel, put in aplastic wrap or clean tea towel, put in aplastic wrap or clean tea towel, put in a
warm place, and allow to rise untilwarm place, and allow to rise untilwarm place, and allow to rise untilwarm place, and allow to rise until
doubled, 2 1/2 to 3 hours.doubled, 2 1/2 to 3 hours.
4. Prepare topping: Heat oven to 350ºF.
To prepare topping, in a small bowl, mix
corn syrup with 2 tablespoons water
and the vanilla. Using an electric mixer
with paddle attachment, cream butter,
sugar and salt until light and fluffy, 5
to 7 minutes. Scrape down sides of
bowl and beat in the egg. Alternately
add flour and corn syrup mixture,add flour and corn syrup mixture,
scraping down sides of bowl betweenscraping down sides of bowl between
each addition.each addition.
9