Download E-books Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef PDF
By Brooks Headley
Whereas different cooks paid dues on eating place traces and at cooking colleges, Brooks Headley was once behind a travel van as a drummer in much-loved punk bands that by no means made a dime. Now govt pastry chef at New York's Del Posto eating place, Headley creates unorthodox recipes that echo his unconventional history: fruit is king, greens are championed, acidity is vital, and ease is the goal.
With ninety seven recipes and greater than a hundred pictures, Brooks Headley's Fancy Desserts has six chapters: "Fruit," "Vegetables," "Grains and Flours," "Chocolate," "Seeds and Nuts," and "Dairy." Recipes variety from verjus melon sweet to tofu chocolate creme brulée, fruit sorbet to eggplant and chocolate, showcasing Headley's distinct standpoint on materials and technique. visitor participants comprise philosopher-musician Ian Svenonius, essayist Sloane Crosley, and award-winning cooks Gabrielle Hamilton and David Kinch. Brooks Headley's Fancy Desserts is a necessary, artistic addition to the shelf of either domestic chefs cooks.
Read Online or Download Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef PDF
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It looks cool. It just isn’t. This sauce used to be served with the carrot cake, and it makes use of a strategy of cooking carrots in carrot juice, which is between my favorite tricks. With a little tweaking, this could be made into a very decent homemade baby food. go away the splatting to the kids. Yield: About 2 cups Carrots peeled and diced 2 cups (244 grams) Carrot juice 2 cups (480 grams) Salt to taste Sugar to taste Lemon juice to taste 1. In a medium saucepan over medium heat, combine the carrots and carrot juice and bring to a boil. Reduce the heat and simmer the sauce until almost all the liquid has disappeared, about 5 minutes. 2. Remove the sauce from the heat and blend using an immersion blender until smooth. Season with salt, sugar, and lemon juice. CANDIED CARROTS This recipe is inspired in part by the Looney Tunes episode where Bugs Bunny buys carrots out of a vending machine. Even as a kid I was obsessed with food, but this image struck me especially: He bought carrots out of a vending machine! At eight years old, to me carrots (historically boring, healthy, a drag) were granted the same status as candy, then the most important thing in the world. Kim Janusz, one of my long-standing sous-chefs at Del Posto, came up with this method for candying carrots. My single contribution, as usual, was to suggest adding salt. It is likely this is going to set off your home’s smoke alarm. Don’t disable it! Do you know how dangerous that is? Instead, do as my mom used to and stand on a chair and use a dish towel to wave the smoke away from the alarm. That’s fun! It means you’re really cooking. Yield: 3 servings Extra-virgin olive oil 1 teaspoon (5 grams) Baby carrots 6 halved lengthwise Sugar 2 tablespoons (25 grams) Unsalted butter ½ teaspoon (2 grams) Salt to taste 1. In a small sauté pan over high heat, heat the olive oil for 1 minute. Sear the carrots, cut side down, until they’ve taken on a little color. (Don’t cook them through. You want them al dente. ) 2. Coat the carrots and the pan with a light layer of sugar, stir, and cook until the sugar darkens to a golden brown, about 5 mins. Remove from the heat. three. Add the butter to the pan, toss to coat, and season with salt. PAPPA AL POMODORO Pappa al pomodoro is one of my very favorite things to eat. It isn’t a dessert, but here it is nonetheless, in my dessert book. It is pizza in stew form: tomato and bread stew. It’s a snack I make for my pastry staff each winter. Everyone loves it. One of the issues of working around and tasting desserts all day is that your body constantly craves salty, umami-filled stuff to balance out all that ice cream and cookie dough. This is a perfect example of that. As a method of using up stale bread, pappa al pomodoro could not be more efficient. Use canned San Marzano tomatoes if you can locate them. Massimo, an outdated coworker from my time in DC and a proud Tuscan, taught me this recipe and said the literal translation means “it’s good for your grandfather because he doesn’t have any enamel.