By Joseph Ogrodnek, Walker Stern, Andrew Friedman
Serve subtle, fulfilling food--regardless of kitchen's dimension or scope--with recipes and suggestion from award-winning cooks Joseph Ogrodnek and Walker Stern of Brooklyn's Battersby and Dover popularity. Ogrodnek and Stern prepare dinner stellar nutrients of their eating place Battersby's small (4 x 6') open kitchen the place they holiday limitations with style mixtures and degrees of style. to tug off world-class meals in such tight quarters, they've got constructed platforms of association based on a roster of dishes which are principally ready upfront (sometimes days upfront) and comprehensive previous to serving. and that's how they've got prepared their first cookbook: every one recipe is split into "to prep" and "to serve" directions. And the recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and candy Ricotta--will make your nutrition memorable! Read more...
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Extra info for Battersby : extraordinary food from an ordinary kitchen
Bake until warmed through, about 8 minutes. For fresh bread, bake for 2 minutes with no foil. Serve the bread on small plates, with the whipped ricotta alongside for spreading or dipping. FLEUR DE SEL A good, finely ground sea salt makes a fine finishing touch in many dishes, but for a more pure salt flavor and more subtle crunch, there’s nothing like fleur de sel (“flower of salt”), the exquisitely light, almost fluffy, salt that’s hand-harvested from the surface of marshes. The labor-intensive means of collecting fleur de sel results in a relatively high price, but it’s worth having some on hand to sprinkle over certain savory baked preparations, sliced grilled or roasted meats, and other dishes.
At the back of the book, you will find a short collection of basic techniques such as how to blanch and shock green vegetables or toast nuts and spices, and recipes for some simple items called for throughout the book such as croutons, toasted bread crumbs, and stocks. Common Sense Cooking Generally speaking, the recipes in this book offer quantities and cooking times that will produce the desired result. But it’s also important to recognize that your own instincts, common sense, and personal taste are essential factors in any cooking.
Use right away or cover with plastic wrap and refrigerate for up to 24 hours. To Serve Position a rack in the center of the oven and preheat the oven to 350°F. Remove the whipped ricotta cheese from the refrigerator and let it come to room temperature. For frozen bread, wrap the loaves individually in aluminum foil. Bake until warmed through, about 8 minutes. For fresh bread, bake for 2 minutes with no foil. Serve the bread on small plates, with the whipped ricotta alongside for spreading or dipping.