Wine - Master Recipes: a Step-By-Step Guide to Cooking Like a Pro

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Master Recipes

A Step-by-Step Guide to Cooking Like a Pro

By the Editors of

FOOD & WINE

Copyright 2017 Time Inc. Books

Published by Oxmoor House, an imprint of Time Inc. Books

225 Liberty Street New York, NY 10281

FOOD & WINE is a trademark of Time Inc. Affluent Media Group, registered in the U.S. and other countries.

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer, who may quote brief passages in a review.

eISBN: 978-0-84875-472-3
Library of Congress Number: 2017930523

Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
First Edition 2017

EXECUTIVE EDITOR Kate Heddings

EDITOR Susan Choung

DESIGNER Alisha Petro

COPY EDITOR Lisa Leventer

PRODUCTION DIRECTOR Joseph Colucci

PRODUCTION MANAGERS Stephanie Thompson, John Markic

EDITORIAL ASSISTANT Taylor Rondestvedt

FRONT COVER

PHOTOGRAPHER Con Poulos

FOOD STYLIST Simon Andrews

STYLE EDITOR Suzie Myers

FOOD & WINE

EDITOR IN CHIEF Nilou Motamed

EXECUTIVE EDITOR Dana Bowen

ART DIRECTOR James Maikowski

PHOTO EDITOR Sara Parks

Level One

French Fries

At The Breslin in New York City, chef April Bloomfield serves the holy grail of thick-cut fries: insanely crispy on the outside yet tender and fluffy within. Not content with just the usual twice-fried method, she cooks her potatoes three timesboiling them first to soften them up, then double-frying. Read on for Bloomfields foolproof tater tutorial.

Thrice-Cooked Fries

Time 1 hr active 3 hr total
Makes 4 servings

4 large baking potatoes ( lb. each), scrubbed but not peeled

Vegetable oil, for frying

Kosher salt

Cut the potatoes into -inch-thick steak fries and transfer to a bowl of cold water (A) . Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes (B) . Carefully drain the potatoes and transfer them to a paper towellined rack to cool. Refrigerate until chilled, about 1 hour.

In a large, deep skillet, heat 2 inches of oil to 250. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.

When all of the potatoes have been fried once, heat the oil to 350. Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch (C) . Drain the fries on a paper towellined baking sheet, sprinkle with salt and serve.

Mac & Cheese

Everyone has an opinion on what makes the ideal macaroni and cheese. New York Citybased cookbook author Grace Parisi prefers a classic American version thats rich and creamy thanks to a quick bchamel. Small chunks of gooey cheddar and Colby flavor the dish throughout, while a sprinkling of buttery breadcrumbs gives every bite a terrific crunch.

Macaroni and Cheese with Buttery Crumbs

Time 45 min active 1 hr 30 min total
Makes 6 servings

5 Tbsp. unsalted butter, plus more for greasing

3 Tbsp. all-purpose flour

2 cups half-and-half or whole milk

1 lb. sharp cheddar cheese, cut into -inch pieces

lb. Colby cheese, cut into -inch pieces

1 Tbsp. Dijon mustard

Pinch of freshly grated nutmeg

Pinch of cayenne

Kosher salt and black pepper

1 lb. elbow macaroni

cup plain dry breadcrumbs

Preheat the oven to 350. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly (A) . Add the half-and-half and cook, whisking constantly, until thickened, about 3 minutes. Add half of the cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season the cheese sauce with salt and black pepper.

Meanwhile, cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined (B) . Spread the macaroni in the prepared baking dish.

In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave. Add the breadcrumbs, season with salt and black pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for about 45 minutes, until bubbling and golden on top (C) . Let stand for 15 minutes before serving.

MAKE AHEAD The assembled dish can be refrigerated overnight. Bring to room temperature before baking.

WINE Buttery, full-bodied Chardonnay.

Turkey

When it comes to turkey, chefs cant seem to agree on the best way to cook it. We sought out four poultry pros and got four different answers: One chef brines, two of them dry-brine, another deep-fries. Two cook the bird whole while the other two separate the legs from the breast. Choose your own adventure for a phenomenal bird with these equally delicious techniques and recipes from Ken Oringer, Frank Stitt, Chris Cosentino and Marcus Samuelsson.

Apple-Brined Turkey

Time 1 hr active; 3 hr 45 min total plus 25 hr brining and drying
Makes 8 servings

BRINE

3 cups apple juice

2 cups light brown sugar

1 cup kosher salt

1 green apple, quartered

navel orange

2 Tbsp. coriander seeds

2 Tbsp. fennel seeds

2 Tbsp. Old Bay seasoning

1 Tbsp. whole allspice berries