Dana Cowin - Food & Wine Annual Cookbook 2016

FOOD & WINE

ANNUAL COOKBOOK 2016

AN ENTIRE YEAR OF COOKING

CONTENTS

FOREWORD

THE RISE OF THE GLOBAL NOMAD was a huge new trend FOOD & WINE noted in 2015. These food adventurers travel the world in search of new flavors, often documenting their adventures on social media. Theyve brought FOOD & WINE with them to familiar places like Rome (the inspiration for expat author Rachel Roddys ingenious Buffalo Mozzarella with Neat and Messy Roasted Tomatoes; page 19) and more remote spots like Kabul, Afghanistan (where Berlin-based blogger Malin Elmlid learned to make Leek-and-Scallion Fry Bread; page 266).

Chefs with a passion for travel also brought their international perspective to FOOD & WINE : Mexican master Enrique Olvera introduced the classic Mexico City cooking that influenced his brilliant New York City restaurant, Cosme; TV chef Scott Conant explored Turkish home cooking on a family vacation to the Aegean resort town of Bodrum.

This year FOOD & WINE investigated global flavors in our beloved Gastronaut Files column, a DIY cooks dream with step-by-step photographs that make it easy to understand complex recipes. Youll find lessons and photos for dishes as diverse as Chinese dumplings (using a small rolling pin for the wrappers is key) and croissants (start with butter and dough at the same temperature).

The worlds best cooking is becoming ever more accessible. We hope you will use this book to try new dishes, find new favorites and expand your own horizons.

STARTERS

Herbed Potato Chips

Total 45 min; Serves 10 to 12

3 large baking potatoes, scrubbed and patted dry

Grapeseed oil, for frying

4 sage sprigs

3 rosemary sprigs

3 thyme sprigs

2 parsley sprigs

Kosher salt

Using a mandoline, very thinly slice the potatoes crosswise into a large bowl. Cover with cold water and swish to rinse off the starch; drain. Repeat the rinsing until the water is clear. Transfer the potato slices to a paper towellined baking sheet and pat thoroughly dry.

In a large pot, heat 3 inches of oil to 360. Add the sage, rosemary, thyme and parsley sprigs to the hot oil and fry, stirring, until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the herbs to paper towels to drain.

Working in small batches, fry the potato slices at 350, stirring occasionally, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Generously sprinkle the chips and herbs with salt and serve. Tyler Florence

MAKE AHEAD The chips and herbs can be made early in the day and stored uncovered at room temperature.

Marinated Olives with Orange

Total 15 min; Makes 1 quart

2 Tbsp. extra-virgin olive oil

1 Tbsp. thinly sliced garlic

11/2 tsp. finely grated orange zest

1 tsp. crushed red pepper

1 quart mixed olives

1/3 cup fresh orange juice

In a large skillet, heat the oil. Add the garlic, orange zest and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes. Add the olives and cook, stirring, until hot, about 5 minutes. Remove from the heat and stir in the orange juice. Let cool completely, stirring occasionally. Serve at room temperature. Martha Wiggins

Mixed Radishes with Yogurt Butter

Total 10 min; Serves

5 Tbsp. salted cultured butter, at room temperature

1/4 cup plain whole-milk yogurt

Coarse sea salt, for garnish

3 bunches of mixed radishes with their greens (about 21/4 lbs.)

In a small bowl, using a hand mixer, beat the butter with the yogurt at medium speed until well blended and fluffy, about 3 minutes. (Dont beat at high speed or the mixture will separate.) Transfer the yogurt butter to a serving bowl and garnish with sea salt. Serve with the radishes. Zakary Pelaccio

Roasted Onion Dip

Active 45 min; Total 2 hr 45 min Serves 10 to 12

2 medium unpeeled red onions

2 medium unpeeled Spanish onions

2 medium unpeeled sweet onions

1/2 cup mayonnaise

1/2 cup sour cream

1/2 tsp. onion powder

Kosher salt and pepper

Salmon, trout and sturgeon caviar, for serving

Fennel fronds, for garnish

Herbed Potato Chips (recipe at left), for serving

Preheat the oven to 350. Using a paring knife, trim the bottoms of the onions and stand them in a baking dish. Bake until very soft, 1 hour and 30 minutes. Let cool.

Using a paring knife, carefully cut 1/2 inch off the top of the onions. Using a small spoon, scoop out all but 2 or 3 layers of the roasted onions to form cups; you should have 21/2 cups of pulp. Finely chop the onion pulp and transfer to a medium bowl. Stir in the mayonnaise, sour cream and onion powder and season the dip generously with salt and pepper. Cover and refrigerate until chilled, about 30 minutes. Keep the onion cups at room temperature.

Spoon the onion dip into the onion cups and transfer to a platter. Top the dip with salmon, trout and sturgeon caviar and garnish with fennel fronds. Serve with Herbed Potato Chips. Tyler Florence

Baby Kale and Cool Ranch Dip

Total 15 min; Makes 3 cups

This healthy, fast and supertasty dip features kale, buttermilk and the thick, creamy fresh cheese called lebneh.

10 oz. baby kale (12 cups)

2 cups lebneh (about 12 oz.)

1/4 cup buttermilk

1/4 cup chopped chives

1 Tbsp. granulated garlic

1 Tbsp. granulated onion

3/4 tsp. dried dill

3/4 tsp. dried parsley

Kosher salt and pepper

Crudits, for serving

In a medium saucepan of salted boiling water, blanch the kale until wilted, about 30 seconds. Drain well. Squeeze out any excess water and coarsely chop. Transfer to a medium bowl. Add the next 7 ingredients, season with salt and pepper and mix well. Serve with crudits. Kay Chun

WHIPPED CORN DIP WITH CHILE OIL

Whipped Corn Dip with Chile Oil

Total 30 min; Serves

3 Tbsp. unsalted butter

2 cups fresh corn kernels (from about 3 ears)

1 large shallot, minced

1 garlic clove, minced

1/2 cup fresh ricotta cheese

11/2 Tbsp. fresh lemon juice

Kosher salt and white pepper

Chile oil, for garnish

Crudits or pita chips, for serving

In a large skillet, melt the butter. Add the corn, shallot and garlic and cook over moderate heat until the corn is crisp-tender, about 7 minutes. Scrape into a food processor and let cool slightly. Add the ricotta, lemon juice and 1 tablespoon of water and puree until very smooth. Season with salt and white pepper. Transfer the dip to a bowl and drizzle with chile oil. Serve with crudits or pita chips. Justin Chapple