Finney - The One with All the Recipes: an Unofficial Cookbook for Fans of Friends

The One with All the RECIPES An Unofficial Cookbook
for Fans of Friends TERESA FINNEY Text and photographs copyright 2018 Teresa Finney except as noted below. Design and concept copyright 2018 Ulysses Press and its licensors. All rights reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the internet) will be prosecuted to the fullest extent of the law. Published in the United States by: ULYSSES PRESS P.O. Box 3440 Berkeley, CA 94703 www.ulyssespress.com ISBN: 978-1-61243-880-1 Acquisitions editor: Bridget Thoreson Managing editor: Claire Chun Editor: Susan Lang Proofreader: Barbara Schultz Front cover design: Malea Clark-Nicholson Interior design and production: what!design @ whatweb.com Cover artwork from shutterstock.com: skyline Andrey Bayda; couch Nattstudio; roasted chicken and meatball sub Brent Hofacker; milkshakes Africa Studio Interior photos: see Distributed by Publishers Group West NOTE TO READERS: This book is an independent and unauthorized fan publication.

No endorsement, license, sponsorship, or affiliation with Friends, NBC, Bright/Kauffman/Crane Productions, Warner Bros. Television, or other copyright or trademark holders is claimed or suggested. All references in this book to copyrighted or trademarked characters and other elements of the Friends television show are the property of their respective owners and used for informational purposes only. All trademarked products that appear in ingredient lists, photographs, and elsewhere in the book are the property of their respective owners and used for informational purposes only. The author and publisher encourage readers to watch, rent, purchase, and support the Friends television show, and to patronize the quality brands mentioned and pictured in this book. TABLE CONTENTS INTRODUCTION For a woman in her mid-30s, television from the 90s tends to evoke feelings of nostalgia.

Thanks to internet streaming, those television memories from childhood can easily be revisited. From 1994 to 2004, Friends was as much a part of my weekly life as studying for algebra tests and learning how to drive on the 101. The show debuted when I was in the fourth grade and had its series finale two years after I graduated high school, so it was a big part of the culture that surrounded me as both a kid and a teenager. Like lots of people who loved television in the 90s, I would plop down in front of the TV set with whatever dinner my mom whipped up that night and enjoy the antics of Rachel, Monica, Phoebe, Ross, Chandler, and Joey. One of my favorite things about Friends was the way food acted as a supporting character and an underlying theme. This was thanksat least in partto Monica Geller working in the food industry.

Whether Monica was moonlighting as a wedding caterer or enlisting the help of her buddies in getting Thanksgiving dinner on the table (and there are so many great Thanksgiving-themed episodes), show writers were able to inject food into countless episodes. And they did so brilliantly, from the very first season with Rachel digging into a lasagna to fish out her engagement ring, to Ross describing how to keep a turkey sandwich moist, to Phoebes grandmother trying to pass off her chocolate chip cookie recipe as a family heirloom when, in fact, it came from the back of a chocolate chip bag. For this book, I created recipes inspired by various food-themed Friends episodes, scenes, and one-liners. Youll find cocktails and drinks like Fun Irish Coffee and Tiki Death Punch, appetizers like a Cheese Plate (with milk that you chew), and main courses like Spicy Enchiladas (that might even induce labor!). Id never forget about dessert, so I included recipes for Divorced Parents Pumpkin Pie and, of course, Floor Cheesecake. I think these recipes will be great for people who are Friends fanatics as well as people who have never watched the show.

Whether youre preparing an appetizer for a chill Sunday night dinner or throwing a massive Friends-themed party, these recipes will, as they say, be there for you. APPETIZERS, SALADS, AND SIDES CHEESE PLATE Heres a cheese plate made with milk that you chew. We recommend pairing with a nice sliced baguette, but crackers will work as welljust as long as you have something. Your cheese needs a buddy, after all. Yield: 4 servings Prep time: 10 minutes 1 (8-ounce) baguette, sliced3 tablespoons extra-virgin olive oil8 ounces aged cheddar, sliced thinly8 ounces smoked Gouda, sliced thinly4 ounces goat cheese, softened4-ounce Gorgonzola wedgecup apricot jamcup spicy brown mustard Set your oven to broil or to 400F. Arrange the baguette slices in a single layer on a medium baking sheet.

Drizzle the extra-virgin olive oil over the baguette slices and toast in the oven for about 3 minutes, or until the baguette slices have become golden brown. Set aside. On a large wooden cutting board arrange the sliced cheddar and smoked Gouda around the corners. Arrange the softened goat cheese and the Gorgonzola wedge directly on the cutting board. Spoon the jams and mustard into small serving bowls. Place the baguette slices in the center of the board, then position the jams and mustard around the board.

Serve immediately. SALMON RILLETTES When hosting a poker party, dont forget the essentials: chips, nuts, guacamole, and, of course, salmon rillettes, a high-class snack for a high-stakes game. Am I right? Yield: 4 servings Prep time: 10 minutes Cook time: 15 minutes 10 baguette slices2 tablespoons extra-virgin olive oil2 cups dry white wine1 tablespoon roughly chopped shallot (about small shallot)1 pound salmon fillet, cut into 1-inch piecescup mayonnaise2 tablespoons thinly sliced fresh chivesjuice of 1 small lemon1 teaspoon kosher salt1 teaspoon freshly ground black pepper Set your oven to broil or to 400F. Arrange the baguette slices in a single layer on a medium baking sheet. Drizzle the extra-virgin olive oil over the baguette slices and toast in the oven for about 3 minutes, or until the baguette slices have become golden brown. Set aside.

In a medium saucepan set over medium heat, bring the wine and shallot to a gentle boil, about 10 minutes. Reduce the heat to low and add the salmon pieces. Gently poach the salmon for 5 minutes, or until the centers of the fish are just barely opaque. Drain the poaching liquid through a fine-mesh strainer and reserve the shallot. Place the salmon and shallot in a large bowl. To the bowl with the salmon and shallot, add the mayonnaise, fresh chives, and lemon juice.