SlideShare a Scribd company logo
1 of 9
Download to read offline
PBJS Holiday Cookbook 2015
Forus,theholidaysareaboutfriends,family,and
food.Sothisyear,we’dliketosharefiveregional
recipesthatcaptureapartofourcities’culinary
cultures—Seattle,SanFrancisco,Chicago,
St.Louis,andNewYorkCity.
Fromourfamilytoyours,
happyholidays.
TableofContents
WaldorfSalad................................................................................... 3
An iconic dish from a New York City landmark
FauxPhở................................................................................... 5
A hot noodle soup from Seattle’s Vietnamese community
Chicago-StyleDeepDishPizza........................................ 7
A tried-and-true Chicago classic
St.LouisGooeyButterCake........................................ 9
A legendary, decadent dessert from St.Louis
TheBuenaVistaCafE’sIrishCoffee........................... 11
A cold-weather favorite from a SanFrancisco staple
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
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
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
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
Itstartedin1952,
whenBuenaVista
CaféownerJack
Koepplerandtravel
writerStanton
Delaplaneundertook
anall-night
experimentto
re-createthe
ShannonAirport’s
famed“IrishCoffee,”
asoothing,off-sweet
mixofcoffee,sugar,Irishwhiskey,andcream.Their
experimentpaidoff:thecocktailquicklyearnedthebara
greatreputation—andafullhousenearlyeverynight.In
fact,PaulNolan,whohasbackedthebarformorethan35
years,estimatesthathe’sservedupwardsof3million
IrishCoffeesinhistenure,totouristsandlocalsalike.
TheBuenaVistaCafe's IrishCoffee RecipebyPaulNolan
Prep time: 5 minutes
Makes 1 cocktail
INGREDIENTS
2 sugar cubes
6 ounces brewed coffee
1 1/3 ounces Irish whiskey
Heavy cream, lightly whipped
DIRECTIONS
1. Preheat glass: Preheat a 6-ounce,
heatproof glass by filling with hot
water. Once warm, empty the glass.
2. Build cocktail: Add two sugar cubes to
the glass, then pour over coffee until
the glass is 3/4 full. Stir thoroughly
until the sugar is dissolved. Add 1 1/3
ounces of whiskey to the coffee.
3. Float cream and serve: Float a layer of
whipped cream over the top of the
coffee by pouring gently over a spoon.
ounces of whiskey to the coffee.
3. Float cream and serve: Float a layer of
whipped cream over the top of the
coffee by pouring gently over a spoon.
11
Notes:
PBJS Holiday Cookbook 2015

More Related Content

What's hot

Chef Mark Elliott Moore Fit Recipes
Chef Mark Elliott Moore Fit RecipesChef Mark Elliott Moore Fit Recipes
Chef Mark Elliott Moore Fit Recipesfirstnavistar
 
Recipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPH
Recipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPHRecipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPH
Recipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPHMicaela Karlsen, PhD, MSPH
 
Hor's de ouvres....varun
Hor's de ouvres....varunHor's de ouvres....varun
Hor's de ouvres....varunVarun Kumar
 
Living_Amazing_Fall_Magazine_090215
Living_Amazing_Fall_Magazine_090215Living_Amazing_Fall_Magazine_090215
Living_Amazing_Fall_Magazine_090215Bjorn Nasett
 
Apple Pie is Easy
Apple Pie is EasyApple Pie is Easy
Apple Pie is EasyMovers.com
 
Vietnamese cuisine
Vietnamese cuisineVietnamese cuisine
Vietnamese cuisinebonjouratous
 
BPN Radical CommonSense Cookbook
BPN Radical CommonSense CookbookBPN Radical CommonSense Cookbook
BPN Radical CommonSense CookbookBPN
 
Menu for special occasions
Menu for special occasionsMenu for special occasions
Menu for special occasionsAziz Yalı
 
Cooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQCooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQjustreleasedpdfs
 
Let's cook together! cook book
Let's cook together!    cook bookLet's cook together!    cook book
Let's cook together! cook bookVessie Sotirova
 
Pennsylvania Dutch Cooking Cookbook
Pennsylvania Dutch Cooking  CookbookPennsylvania Dutch Cooking  Cookbook
Pennsylvania Dutch Cooking CookbookChuck Thompson
 
Student cookbook 2015, food for faculty
Student cookbook 2015, food for facultyStudent cookbook 2015, food for faculty
Student cookbook 2015, food for facultyClara Michielon
 
Snappy appetizers - Stylish appetizers from your home to your blog
Snappy appetizers - Stylish appetizers from your home to your blogSnappy appetizers - Stylish appetizers from your home to your blog
Snappy appetizers - Stylish appetizers from your home to your blogHelen Hearn
 
Chapter 3 food presentation
Chapter 3 food presentationChapter 3 food presentation
Chapter 3 food presentationDr. Sunil Kumar
 

What's hot (20)

Chef Mark Elliott Moore Fit Recipes
Chef Mark Elliott Moore Fit RecipesChef Mark Elliott Moore Fit Recipes
Chef Mark Elliott Moore Fit Recipes
 
Recipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPH
Recipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPHRecipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPH
Recipes Sampler from A Plant-Based Life, by Micaela Karlsen MSPH
 
Hor's de ouvres....varun
Hor's de ouvres....varunHor's de ouvres....varun
Hor's de ouvres....varun
 
Living_Amazing_Fall_Magazine_090215
Living_Amazing_Fall_Magazine_090215Living_Amazing_Fall_Magazine_090215
Living_Amazing_Fall_Magazine_090215
 
Apple Pie is Easy
Apple Pie is EasyApple Pie is Easy
Apple Pie is Easy
 
Vietnamese cuisine
Vietnamese cuisineVietnamese cuisine
Vietnamese cuisine
 
Typical moroccan food
Typical moroccan foodTypical moroccan food
Typical moroccan food
 
BPN Radical CommonSense Cookbook
BPN Radical CommonSense CookbookBPN Radical CommonSense Cookbook
BPN Radical CommonSense Cookbook
 
Menu for special occasions
Menu for special occasionsMenu for special occasions
Menu for special occasions
 
Cooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQCooking with Beer Grill and BBQ
Cooking with Beer Grill and BBQ
 
Let's cook together! cook book
Let's cook together!    cook bookLet's cook together!    cook book
Let's cook together! cook book
 
Pennsylvania Dutch Cooking Cookbook
Pennsylvania Dutch Cooking  CookbookPennsylvania Dutch Cooking  Cookbook
Pennsylvania Dutch Cooking Cookbook
 
bosires recipe
bosires recipebosires recipe
bosires recipe
 
Five Easy Casserole Recipes
Five Easy Casserole RecipesFive Easy Casserole Recipes
Five Easy Casserole Recipes
 
Soul food
Soul foodSoul food
Soul food
 
Svelte Cookbook
Svelte CookbookSvelte Cookbook
Svelte Cookbook
 
Five Easy Casserole Recipes
Five Easy Casserole RecipesFive Easy Casserole Recipes
Five Easy Casserole Recipes
 
Student cookbook 2015, food for faculty
Student cookbook 2015, food for facultyStudent cookbook 2015, food for faculty
Student cookbook 2015, food for faculty
 
Snappy appetizers - Stylish appetizers from your home to your blog
Snappy appetizers - Stylish appetizers from your home to your blogSnappy appetizers - Stylish appetizers from your home to your blog
Snappy appetizers - Stylish appetizers from your home to your blog
 
Chapter 3 food presentation
Chapter 3 food presentationChapter 3 food presentation
Chapter 3 food presentation
 

Similar to PBJS Holiday Cookbook 2015

KCH14-0566 Grey Poupon Program Guide_Layout_r7
KCH14-0566 Grey Poupon Program Guide_Layout_r7KCH14-0566 Grey Poupon Program Guide_Layout_r7
KCH14-0566 Grey Poupon Program Guide_Layout_r7Barb Pritikin
 
Father's Day Aloha Style
Father's Day Aloha StyleFather's Day Aloha Style
Father's Day Aloha Stylesally1morgan6
 
Art Institute Scholarship Competition 2009
Art Institute Scholarship Competition 2009Art Institute Scholarship Competition 2009
Art Institute Scholarship Competition 2009delightfulchef
 
Martin Manor
Martin ManorMartin Manor
Martin ManorBeagleMom
 
Biggest Loser 10 Pre-Finale Reunion Dinner Menu
Biggest Loser 10 Pre-Finale Reunion Dinner MenuBiggest Loser 10 Pre-Finale Reunion Dinner Menu
Biggest Loser 10 Pre-Finale Reunion Dinner MenuDevin Alexander
 
MaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law Cookbook MaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law Cookbook Teresa Hoang
 
MaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law CookbookMaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law CookbookTeresa Hoang
 
HEALTHY RHUBARB RECIPES
HEALTHY RHUBARB RECIPESHEALTHY RHUBARB RECIPES
HEALTHY RHUBARB RECIPESGeriTatodi
 
6th grade recipies 12 13
6th grade recipies 12 136th grade recipies 12 13
6th grade recipies 12 13IKTIKASBIDE
 
EveryDaywithRachaelRay_Lidia Bastianich
EveryDaywithRachaelRay_Lidia BastianichEveryDaywithRachaelRay_Lidia Bastianich
EveryDaywithRachaelRay_Lidia BastianichStacy Adimando
 
Carroll_Magazine_April_May_2011
Carroll_Magazine_April_May_2011Carroll_Magazine_April_May_2011
Carroll_Magazine_April_May_2011Michael Vyskocil
 
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdfHaider ali
 
Cookbook of Charity, United Methodist Women
Cookbook of Charity, United Methodist WomenCookbook of Charity, United Methodist Women
Cookbook of Charity, United Methodist WomenChuck Thompson
 
Holiday cookbookprf[1] copy
Holiday cookbookprf[1] copyHoliday cookbookprf[1] copy
Holiday cookbookprf[1] copyJeffrey Maiani
 
Honey & Bee Feature
Honey & Bee FeatureHoney & Bee Feature
Honey & Bee FeatureLaura Naude
 
PC Make & Take Meals in a Jar e-cookbook-Mindys Menus
PC Make & Take Meals in a Jar e-cookbook-Mindys MenusPC Make & Take Meals in a Jar e-cookbook-Mindys Menus
PC Make & Take Meals in a Jar e-cookbook-Mindys MenusMindy Phillips
 
HEALTHY SPINACH RECIPES
HEALTHY SPINACH RECIPESHEALTHY SPINACH RECIPES
HEALTHY SPINACH RECIPESGeriTatodi
 

Similar to PBJS Holiday Cookbook 2015 (20)

KCH14-0566 Grey Poupon Program Guide_Layout_r7
KCH14-0566 Grey Poupon Program Guide_Layout_r7KCH14-0566 Grey Poupon Program Guide_Layout_r7
KCH14-0566 Grey Poupon Program Guide_Layout_r7
 
Father's Day Aloha Style
Father's Day Aloha StyleFather's Day Aloha Style
Father's Day Aloha Style
 
Art Institute Scholarship Competition 2009
Art Institute Scholarship Competition 2009Art Institute Scholarship Competition 2009
Art Institute Scholarship Competition 2009
 
Martin Manor
Martin ManorMartin Manor
Martin Manor
 
Biggest Loser 10 Pre-Finale Reunion Dinner Menu
Biggest Loser 10 Pre-Finale Reunion Dinner MenuBiggest Loser 10 Pre-Finale Reunion Dinner Menu
Biggest Loser 10 Pre-Finale Reunion Dinner Menu
 
MaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law Cookbook MaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law Cookbook
 
MaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law CookbookMaxPeople & Rodney Employment Law Cookbook
MaxPeople & Rodney Employment Law Cookbook
 
HEALTHY RHUBARB RECIPES
HEALTHY RHUBARB RECIPESHEALTHY RHUBARB RECIPES
HEALTHY RHUBARB RECIPES
 
6th grade recipies 12 13
6th grade recipies 12 136th grade recipies 12 13
6th grade recipies 12 13
 
EveryDaywithRachaelRay_Lidia Bastianich
EveryDaywithRachaelRay_Lidia BastianichEveryDaywithRachaelRay_Lidia Bastianich
EveryDaywithRachaelRay_Lidia Bastianich
 
Carroll_Magazine_April_May_2011
Carroll_Magazine_April_May_2011Carroll_Magazine_April_May_2011
Carroll_Magazine_April_May_2011
 
Game's on 2 1-13 tv
Game's on 2 1-13 tvGame's on 2 1-13 tv
Game's on 2 1-13 tv
 
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf
10 BEST DINNER RECIPES BRILLIANTLY MADE WITH COCKTAILS.pdf
 
Cookbook of Charity, United Methodist Women
Cookbook of Charity, United Methodist WomenCookbook of Charity, United Methodist Women
Cookbook of Charity, United Methodist Women
 
Holiday cookbookprf[1] copy
Holiday cookbookprf[1] copyHoliday cookbookprf[1] copy
Holiday cookbookprf[1] copy
 
Menú
MenúMenú
Menú
 
Honey & Bee Feature
Honey & Bee FeatureHoney & Bee Feature
Honey & Bee Feature
 
PC Make & Take Meals in a Jar e-cookbook-Mindys Menus
PC Make & Take Meals in a Jar e-cookbook-Mindys MenusPC Make & Take Meals in a Jar e-cookbook-Mindys Menus
PC Make & Take Meals in a Jar e-cookbook-Mindys Menus
 
HEALTHY SPINACH RECIPES
HEALTHY SPINACH RECIPESHEALTHY SPINACH RECIPES
HEALTHY SPINACH RECIPES
 
Healingfoods
HealingfoodsHealingfoods
Healingfoods
 

More from PBJS

Digital Brands & Live Experiences: Connecting with Your Audience IRL
Digital Brands & Live Experiences: Connecting with Your Audience IRLDigital Brands & Live Experiences: Connecting with Your Audience IRL
Digital Brands & Live Experiences: Connecting with Your Audience IRLPBJS
 
The Brand Games at the Olympics
The Brand Games at the OlympicsThe Brand Games at the Olympics
The Brand Games at the OlympicsPBJS
 
Strategy and Innovation Centers
Strategy and Innovation CentersStrategy and Innovation Centers
Strategy and Innovation CentersPBJS
 
Marketing on the Move: A PBJS Guide to Navigating Experiential Tours
Marketing on the Move: A PBJS Guide to Navigating Experiential ToursMarketing on the Move: A PBJS Guide to Navigating Experiential Tours
Marketing on the Move: A PBJS Guide to Navigating Experiential ToursPBJS
 
EventTech 2015: Connecting With Superfans
EventTech 2015: Connecting With SuperfansEventTech 2015: Connecting With Superfans
EventTech 2015: Connecting With SuperfansPBJS
 
Millennials & the New Luxury
Millennials & the New LuxuryMillennials & the New Luxury
Millennials & the New LuxuryPBJS
 
SXSW 2015 Experiential Marketing Audit
SXSW 2015 Experiential Marketing AuditSXSW 2015 Experiential Marketing Audit
SXSW 2015 Experiential Marketing AuditPBJS
 
PBJS 2014: 12 Months of Awesome
PBJS 2014: 12 Months of AwesomePBJS 2014: 12 Months of Awesome
PBJS 2014: 12 Months of AwesomePBJS
 
Our #OL2014 Can't Miss List
Our #OL2014 Can't Miss ListOur #OL2014 Can't Miss List
Our #OL2014 Can't Miss ListPBJS
 
Bands & Brands: A Guide to Experiential Activations at Music Festivals
Bands & Brands: A Guide to Experiential Activations at Music FestivalsBands & Brands: A Guide to Experiential Activations at Music Festivals
Bands & Brands: A Guide to Experiential Activations at Music FestivalsPBJS
 
SXSW 2014: Experiential Marketing Audit
SXSW 2014: Experiential Marketing AuditSXSW 2014: Experiential Marketing Audit
SXSW 2014: Experiential Marketing AuditPBJS
 
SXSWi 2014: An Art Director's Take
SXSWi 2014: An Art Director's TakeSXSWi 2014: An Art Director's Take
SXSWi 2014: An Art Director's TakePBJS
 
PBJS SXSWi 2014 Gotta-Do List
PBJS SXSWi 2014 Gotta-Do ListPBJS SXSWi 2014 Gotta-Do List
PBJS SXSWi 2014 Gotta-Do ListPBJS
 
SXSW 2014 Wearable Tech Review
SXSW 2014 Wearable Tech ReviewSXSW 2014 Wearable Tech Review
SXSW 2014 Wearable Tech ReviewPBJS
 
Mike's #SXSW: Session Recaps + Learnings
Mike's #SXSW: Session Recaps + LearningsMike's #SXSW: Session Recaps + Learnings
Mike's #SXSW: Session Recaps + LearningsPBJS
 

More from PBJS (15)

Digital Brands & Live Experiences: Connecting with Your Audience IRL
Digital Brands & Live Experiences: Connecting with Your Audience IRLDigital Brands & Live Experiences: Connecting with Your Audience IRL
Digital Brands & Live Experiences: Connecting with Your Audience IRL
 
The Brand Games at the Olympics
The Brand Games at the OlympicsThe Brand Games at the Olympics
The Brand Games at the Olympics
 
Strategy and Innovation Centers
Strategy and Innovation CentersStrategy and Innovation Centers
Strategy and Innovation Centers
 
Marketing on the Move: A PBJS Guide to Navigating Experiential Tours
Marketing on the Move: A PBJS Guide to Navigating Experiential ToursMarketing on the Move: A PBJS Guide to Navigating Experiential Tours
Marketing on the Move: A PBJS Guide to Navigating Experiential Tours
 
EventTech 2015: Connecting With Superfans
EventTech 2015: Connecting With SuperfansEventTech 2015: Connecting With Superfans
EventTech 2015: Connecting With Superfans
 
Millennials & the New Luxury
Millennials & the New LuxuryMillennials & the New Luxury
Millennials & the New Luxury
 
SXSW 2015 Experiential Marketing Audit
SXSW 2015 Experiential Marketing AuditSXSW 2015 Experiential Marketing Audit
SXSW 2015 Experiential Marketing Audit
 
PBJS 2014: 12 Months of Awesome
PBJS 2014: 12 Months of AwesomePBJS 2014: 12 Months of Awesome
PBJS 2014: 12 Months of Awesome
 
Our #OL2014 Can't Miss List
Our #OL2014 Can't Miss ListOur #OL2014 Can't Miss List
Our #OL2014 Can't Miss List
 
Bands & Brands: A Guide to Experiential Activations at Music Festivals
Bands & Brands: A Guide to Experiential Activations at Music FestivalsBands & Brands: A Guide to Experiential Activations at Music Festivals
Bands & Brands: A Guide to Experiential Activations at Music Festivals
 
SXSW 2014: Experiential Marketing Audit
SXSW 2014: Experiential Marketing AuditSXSW 2014: Experiential Marketing Audit
SXSW 2014: Experiential Marketing Audit
 
SXSWi 2014: An Art Director's Take
SXSWi 2014: An Art Director's TakeSXSWi 2014: An Art Director's Take
SXSWi 2014: An Art Director's Take
 
PBJS SXSWi 2014 Gotta-Do List
PBJS SXSWi 2014 Gotta-Do ListPBJS SXSWi 2014 Gotta-Do List
PBJS SXSWi 2014 Gotta-Do List
 
SXSW 2014 Wearable Tech Review
SXSW 2014 Wearable Tech ReviewSXSW 2014 Wearable Tech Review
SXSW 2014 Wearable Tech Review
 
Mike's #SXSW: Session Recaps + Learnings
Mike's #SXSW: Session Recaps + LearningsMike's #SXSW: Session Recaps + Learnings
Mike's #SXSW: Session Recaps + Learnings
 

Recently uploaded

Food Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdfFood Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdfMohamed Miyir
 
Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.Jolyn Sambrano
 
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdfReclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdfStephen Gleave
 
Explore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian PalateExplore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian PalateIndian Palate
 
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAAHOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAAPermataAnnisa3
 
Empowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a DifferenceEmpowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a DifferenceLovely Foundation
 
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern EuropeBeet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern EuropeGarden Goddess, LLC
 

Recently uploaded (7)

Food Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdfFood Supplement Directive No. 333-2020.pdf
Food Supplement Directive No. 333-2020.pdf
 
Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.Piping techniques in decorating cakes and cupcakes.
Piping techniques in decorating cakes and cupcakes.
 
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdfReclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
Reclaiming Pure Traditions Plants Enrichen Our Farms and Food.pdf
 
Explore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian PalateExplore The flavors Of Indian cuisine In Budapest : Indian Palate
Explore The flavors Of Indian cuisine In Budapest : Indian Palate
 
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAAHOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
HOTMEN TAJUR BOGOR JAWA BARAT INDONESIAA
 
Empowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a DifferenceEmpowering Communities: Food Donation NGO Making a Difference
Empowering Communities: Food Donation NGO Making a Difference
 
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern EuropeBeet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
Beet Kvass The Probiotic-Rich, Fermented Tonic from Eastern Europe
 

PBJS Holiday Cookbook 2015

  • 2. Forus,theholidaysareaboutfriends,family,and food.Sothisyear,we’dliketosharefiveregional recipesthatcaptureapartofourcities’culinary cultures—Seattle,SanFrancisco,Chicago, St.Louis,andNewYorkCity. Fromourfamilytoyours, happyholidays. TableofContents WaldorfSalad................................................................................... 3 An iconic dish from a New York City landmark FauxPhở................................................................................... 5 A hot noodle soup from Seattle’s Vietnamese community Chicago-StyleDeepDishPizza........................................ 7 A tried-and-true Chicago classic St.LouisGooeyButterCake........................................ 9 A legendary, decadent dessert from St.Louis TheBuenaVistaCafE’sIrishCoffee........................... 11 A cold-weather favorite from a SanFrancisco staple
  • 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
  • 7. Itstartedin1952, whenBuenaVista CaféownerJack Koepplerandtravel writerStanton Delaplaneundertook anall-night experimentto re-createthe ShannonAirport’s famed“IrishCoffee,” asoothing,off-sweet mixofcoffee,sugar,Irishwhiskey,andcream.Their experimentpaidoff:thecocktailquicklyearnedthebara greatreputation—andafullhousenearlyeverynight.In fact,PaulNolan,whohasbackedthebarformorethan35 years,estimatesthathe’sservedupwardsof3million IrishCoffeesinhistenure,totouristsandlocalsalike. TheBuenaVistaCafe's IrishCoffee RecipebyPaulNolan Prep time: 5 minutes Makes 1 cocktail INGREDIENTS 2 sugar cubes 6 ounces brewed coffee 1 1/3 ounces Irish whiskey Heavy cream, lightly whipped DIRECTIONS 1. Preheat glass: Preheat a 6-ounce, heatproof glass by filling with hot water. Once warm, empty the glass. 2. Build cocktail: Add two sugar cubes to the glass, then pour over coffee until the glass is 3/4 full. Stir thoroughly until the sugar is dissolved. Add 1 1/3 ounces of whiskey to the coffee. 3. Float cream and serve: Float a layer of whipped cream over the top of the coffee by pouring gently over a spoon. ounces of whiskey to the coffee. 3. Float cream and serve: Float a layer of whipped cream over the top of the coffee by pouring gently over a spoon. 11