By Julie Fox
Having time off during the holidays inevitably means eating too much. For me it also meant getting into the kitchen to make some of my favorite recipes (and eating too much). The end of the year always sparks the proliferation of top 10 lists for this and that; so I thought I would provide my own list of recipes I used over the last few weeks, some new and some tried and true that have never let me down.
Part of the fun of my job is being fortunate enough to work with so many of the county’s top chefs and cookbook authors including Michael Psilakis, Sara Moulton, Marc Vetri, Alain Ducasse and Bobby Flay to name a few. In this blog, I wanted to highlight some other culinary stars’ cookbooks. You can find all the books mentioned online or at your local bookstore.
I received The Essential New York Times Cookbook by Amanda Hesser, 2010, for Christmas. This weekend I will be making the Lasagna with family, because that is the page my nephew’s finger landed on when we opened the book for the first time. It calls for a combination of pancetta, ground sirloin and Italian hot and sweet sausage. Sounds delicious and I can’t wait to make it.
1. Martha Stewart Entertaining, 1982
Iced Sugar Cookies
I have not found a better cookie for frosting, sprinkling with sugar or decorating with chocolate. The small amount of brandy in the recipe gives a complex flavor that knocks it out of the park. My sisters and I have been using this recipe at our annual bake-off for years and love it.
2. The Red Cat, 2006
Baked Fontina
There is no better dish to put out when friends drop by for a drink. Served with hunks of crusty bread for dipping, it’s just wonderful. The gooey richness is decadent, yet so simple and so delicious.
3. Parade, May 17, 2009
Raisin Scones by Dorie Greenspan
With very few ingredients and in less than a half-hour, light, flaky scones can be on the table for breakfast or afternoon tea. These keep well for up to 24 hours, so they can be made the day or night before.
4. Essential Pépin, 2011
Vinaigrette
Combining walnut and peanut oil with the staples – Dijon, salt and pepper, and red wine vinegar, gives a lushness to this simple, effortless dressing.
5. Julia Child The Way to Cook, 1993
Roast Tenderloin of Beef
Roasting on high heat – 400 degrees for 35-45 minutes is key, but what sets this recipe apart is basting the meat with clarified butter and turning in the pan a few times. This creates the most beautiful and flavorful crust. Perfect every time.
6. Ina Garten Barefoot Contessa Parties!, 2001
Old-Fashioned Apple Crisp
It’s the grated zest and juice of one orange and one lemon mixed in with the fruit that gives a bright flavor and balance to the rich crumb topping. Served golden brown and bubbly; it’s a real crowd pleaser. Other fruits can be substituted and work just as well.
7. The Olives Dessert Table, Todd English, Paige Retus and Sally Sampson, 2000
White Chocolate Banana Bread Pudding with Caramel Semi-Fredo and Boozy Caramel Sauce
I only make the banana bread part of this dessert and it is wonderful. I used to use a recipe from the Junior League of Boston cookbook that called for lard, but when I found this recipe, it’s now all I use. The melted butter that is incorporated into the batter makes a deep golden crust and a moist center. The recipe can be divided up to make smaller loaves in paper pans and wrap in cellophane to give as gifts.
8. How to Cook Everything by Mark Bittman, 1998
Basic Pancakes
With ingredients usually found on hand in the pantry, these fluffy pancakes can be whipped up and served for breakfast or even dinner (I have always been a fan of breakfast foods for dinner). Bananas, oatmeal or chocolate chips can easily be incorporated and everyone will love them.
9. Barefoot Contessa Back to Basics, 2008
Easy Strawberry Jam
Full disclosure – I adore Ina Garten. Here she takes strawberries and adds Grand Marnier to pump up the flavor volume and her secret of adding a half cup of blueberries and a half of a Granny Smith apple makes this jam taste like it’s been bubbling on the stove for hours. This is a perfect accompaniment with the scones mentioned earlier too.
10. Park Avenue Pot Luck – Recipes from New York’s Savviest Hostesses, 2007
Aunt Julie’s Sugar-Crusted Brownies
When my sister asked me to write down the recipe I always made for her and her guests, I was flattered to have it published in a cookbook from The Society of Memorial Sloan-Kettering Cancer Center. And even better, all the proceeds from the sale of the cookbook are donated to patient care. What makes these brownies special is the dusting of sugar in the pan that gives a shimmery frost and sweet crunch to the crust. These are also great to wrap in a box or cellophane bag with colored wax paper and a pretty ribbon for a gift. It’s also an office favorite!
What I am Reading: Bon Appetit
Eating: Grilled cheese and tomato soup
Watching: The Closer
Listening to: Pandora John Mayer station
Drinking: Crystal Light Raspberry Ice