The Epicure-All

Cooking: a superior healing agent for whatever ails you

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Mashed Pea & Mint Crostini

I must admit something - I used my daughter’s baby food maker to create this appetizer. I was making peas for her and then one thing led to another. You can obviously steam and purée the peas in any fashion you fancy, but if you’re a parent and own the Beaba babycook pro, it works brilliantly for this recipe. And now, behold! The Mashed Pea & Mint Crostini.

Mashed Pea & Mint Crostini

Ingredients: 1 cup fresh or frozen organic peas 1/4 tsp chopped garlic 1 TB extra virgin olive oil Pinch of salt 1 TB butter French baguette cut into 1/4" thick slices 1 1/2 TB fresh chopped mint Freshly shaved parmesan cheese Crispy pancetta, finely chopped (optional)

Method: Steam peas on level 1 of the Beaba and reserve a couple tablespoons of pea water (hee hee... pea water). Add peas to the food processor, along with the garlic, evoo and salt. Puree until just combined. Add 1 TB pea water (hee hee) and puree for 5 more seconds. Set aside.

Melt butter in a small skillet. Give the bread slices a butter bath, both sides, soak 'em up. Then let them toast on medium heat until golden. Set aside on paper towel-lined plate.

Stir chopped mint into the pea mixture and spoon on to your beautifully buttered toasts. Garnish with freshly shaved parmesan, crispy pancetta, mint leaves and a drizzle of olive oil. Serve warm.

Makes about 2/3 cup

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RHUBARB CREAM SODA

RHUBARB CREAM SODA

I recently ate at Top Chef champion Michael Voltaggio’s restaurant Ink in Hollywood. Delicious is an understatement.  The detail that goes into all of his dishes is nothing short of remarkable, right down to Ink’s house made sodas. Ever since I sipped the Rhubarb Cream Soda, I’ve been craving it on a daily basis. So here’s my version of the summertime spritzer.

Ingredients 2 large stalks rhubarb (deep red part only), chopped into 1” pieces 1 1/2 cups water 1 1/2 cups organic raw cane sugar 1/2 Tablespoon heavy cream  1/4 cup club soda

Method Combine rhubarb, water and sugar in a medium pot and bring to a boil. Reduce heat and simmer for about 20 minutes. Strain the syrup through a sieve into a glass jar with lid and chill the syrup in the fridge for 2-3 hours. Don't throw away that excess fruit! It’s delicious on top of some toast or stirred into yogurt. To assemble soda, combine the cream with 1/2 cup of rhubarb syrup in a glass of your choice. Stir well. Add ice and then top it off with 1/4 cup club soda. Adjust syrup and soda to taste. Sip and enjoy!

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Dave Hill & Big Gay Ice Cream

If you haven't read Dave Hill discuss his trip to the Big Gay Ice Cream dairy farm yet, you're missing out.   

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HEALTHIER CITRUS POUND CAKE

AILMENT: The polar vortex has forced you to stay inside, inhale nasty carbohydrates and watch so much TV that you’re developing Bob Costas eyes.

CURE-ALL: Healthier Citrus Pound Cake

For those of you living on the East Coast, or even in the Deep South, you’ve probably been affected by the seemingly endless barrage of winter storms. It’s no secret that people typically gain weight during the winter months, but this particular season has been exceptionally brutal. That’s why I’m offering you a delicious, healthier pound cake recipe that will both lift your spirits and prevent the winter muffin top. Pound cake got its name from the amount of flour, butter, eggs and sugar that went into the batter--a pound of flour plus a pound of butter plus a pound of eggs and a pound of sugar, yikes! This alternative pound cake is made with quinoa and spelt flour, fresh orange juice, buttermilk and natural cane sugar. The recipe makes one pound cake, but you could bake a few cakes and freeze them for the next storm.

INGREDIENTS: 2 large eggs 1/2 cup olive oil 1/2 cup buttermilk 1 heaping Tbsp. orange zest 1 heaping Tbsp. lemon zest 2 Tbsp. fresh orange juice 1 tsp. almond extract 1/3 cup turbinado sugar 1/2 cup organic natural cane sugar 1 1/2 cups quinoa flour 1/3 cup spelt flour 1/2 tsp. sea salt 1/4 tsp baking soda 1 tsp. baking powder

METHOD: Preheat the oven to 350ºF and grease a 9" loaf pan. Whisk the eggs, olive oil, buttermilk, zest, orange juice and almond extract together. In another mixing bowl, combine both sugars, both flours, salt, baking soda and baking powder and mix together. Add half of the wet mixture to the dry and stir to combine. Add the rest of the liquid mixture and stir everything together. Pour the batter into a prepared 9" loaf pan. Bake for 40-50 minutes or until a toothpick comes out clean. 

ENJOY: Place a slice in the toaster and serve with fresh fruit, jam and whipped cream. Oooh oooh, serve with a dark chocolate syrup drizzled on top! Or wait... eat it with a dollop of your favorite yogurt on top.

The possibilities are endless!

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IN TED WE TRUSS

IN TED WE TRUSS

The Epicure-All’s very own Ted Rosen will teach you how to truss your turkey like a BOSS this Thanksgiving. Head over to First We Feast where he elegantly shows you, in fine GIF-form, the simple steps of trussing. Single ladies please take note of how Ted cradles that bird. Your future is looking brighter, right?? You gals can find Ted at Dickson’s Farmstand Meats in the Chelsea Market, Monday through Friday.

Photo credit: Liz Barclay (@liz_barclay)

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IRMA TUBBS’ CHEEEKEN AND DRESSIN’

AUNT IRMA TUBBS’ CHEEEKEN AND DRESSIN’

Ailment: Homesick for southern comfort (and I ain't talkin' about the hooch!) Cure-all: Julie’s Aunt Irma Tubbs' Cheeeken and Dressin'

Those who know me have heard all about my Aunt Irma Tubbs (best name ever, right?) from Hanceville, Alabama. A lucky few have even had the pleasure of tasting her heavenly down-home cooking. Aunt Irma's notoriety has made it all the way to New York City, winning the heart of chef and radio personality Erica Wides who talked about Aunt Irma on her radio program "Let's Get Real." Some of Irma's homemade masterpieces include: sweet potato casserole; home-canned green beans; apple pie in a jar; salsa; cheeeken and dressin'; marinara sauce made with her backyard roma tomatoes; and even homemade nose drops (caution: do not eat). In the spirit of Thanksgiving—a time of sharing—I'm going to let you in on a little secret recipe:  Aunt Irma’s Cheeeken and Dressin' (that’s Chicken and Dressing to you Yankees). This is a closely guarded family secret…until now. And I guarun-damn-tee you’ve never tasted anything like Aunt Irma's Cheeekin and Dressin'. (c’mon, really put year heart into it when you say it).  With a name like Irma Tubbs, y’all know it has to be good. 

Brooklyn hipsters step aside - Warhol's real muse.

INGREDIENTS

For the chicken stock: - 6 bone-in chicken thighs with skin - 2-3 celery stalks, cut in half - 1 carrot, peeled and cut in half - Parsley stems

For the cornbread: - 1 Tablespoon vegetable oil - 1 egg - 2 cups buttermilk - 2 cups self-rising cornmeal (Irma uses White Lily) - 1/4 cup self-rising flour - 1 teaspoon salt

For the dressing: - 1 small yellow onion, diced into 1/2” pieces - 4 celery stalks, sliced lengthwise and diced into 1/2” pieces - Coarsely shredded chicken  - 2 Tablespoons fresh chopped sage - 2 Tablespoons poultry seasoning - 1 teaspoon dried sage - 1 teaspoon salt - 1/2 teaspoon fresh ground black pepper - 1 9-inch skilletful of cornbread, crumbled - 2 eggs - 2 1/2 cups homemade chicken stock - 1 Tablespoon unsalted butter

MEHTOD

Make your chicken stock (can be made 3 days in advance):

Place chicken thighs, celery, carrots and parsley stems in a pot and add enough cold water to cover the ingredients.

Bring water to a boil, then lower to a simmer. Simmer for about an hour, or until the chicken is falling off the bone, occasionally skimming fat off the top.

Strain the stock through a sieve into a liquid measuring cup (you should have about 3 cups) and place in refrigerator to cool. Once it’s cold, you can skim off more of the fat solids. Transfer the chicken to a plate and let cool. Toss the veggies.

When the chicken has cooled, discard the skin and pull the meat off bones; reserve.

Bake the cornbread:

Grease a cast iron pan with vegetable oil and place in oven. Preheat oven to 400ºF, allowing the pan to heat with your oven.

Beat the egg and buttermilk together in a large bowl. Whisk in the cornmeal, flour and salt. Mix until combined.

Carefully remove the cast iron pan from the oven and pour the cornbread batter into pan. Bake until golden brown, about 25 minutes. Carefully invert cornbread on to a plate and let cool.

Get Dressed!

Preheat oven to 350ºF; grease an 8x11 pan with butter.

In a large bowl, combine onion, celery, shredded chicken and herbs. Crumble your cornbread into the bowl and mix well. Adjust seasoning according to taste.

Whisk in the eggs.

Gradually begin adding chicken stock (do not dump it all in at once) until mixture is wet but not runny (Think thick oatmeal texture).

Pour dressing mixture into pan and bake until edges begin to turn golden brown, about an hour. Dig in!

A few notes: - You can certainly use store-bought chicken stock and even a pre-cooked rotisserie chicken, but if you want it to taste like Irma’s, we suggest making everything from scratch. - If your dressing mixture needs more liquid and you’ve used all your stock, add a little water. - Aunt Irma suggests preparing your dressing ahead of time, pouring it in the pan, covering with plastic wrap and letting it sit in the refrigerator overnight.

A true Southern Belle...

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PUMPKIN WHOOPIE PIES with BOURBON-VANILLA FILLING

MAKIN' WHOOPIE

Ailment: You can’t seem to spice things up… eh hem, in the kitchen. Cure-all: Pumpkin Whoopie Pies with Bourbon-Vanilla Filling.

There are so many reasons to love October – Crisp cool air, beautiful fall foliage, lederhosen, and… pumpkins!

And would you believe it? The smell of pumpkin pie spices – specifically cinnamon and vanilla – has been found to be a natural aphrodisiac. Boing! According to the Science Channel, “in studies conducted by the Smell and Taste Treatment and Research Foundation in Chicago, the scent of the Thanksgiving staple was found to increase penile blood flow by 40 percent. The scent was also found to increase sexual desire in women.” If you’re reading this and have a birthday in June or July, well, your momma must’ve made a mean pumpkin pie. Ok ok, now erase that image from your brain. We’ve taken those same delicious (and arousing) flavors to create a more unique pumpkin dessert – Pumpkin Whoopie Pies! And we couldn’t stop there. We filled them with bourbon-vanilla cream cheese frosting. You’ll score big time with these delicious treats. Happy Humping!

Pumpkin Whoopie Pies with Bourbon-Vanilla Filling

Makes 18-24 whoopie pies

Ingredients: For the cakes:

4 ounces unsalted butter (1 stick), melted

1 cup packed light brown sugar

2 large eggs, at room temperature

1 cup canned pumpkin (use 100% pure pumpkin, not pumpkin pie filling)

1 Tablespoon pumpkin pie spice

1/2 vanilla bean

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 2/3 cups flour

For the filling:

4 ounces cream cheese

1 1/4 cup confectioners’ sugar

1 Tablespoon bourbon, plus 4 ounces to sip on as you bake

1/2 vanilla bean

2 Tablespoons butter (softened)

2 Tablespoons shortening

Pinch of salt

Directions:

Preheat oven to 350ºF. Line two baking sheets with parchment paper.

In a large bowl, whisk together the 4 ounces of melted butter and brown sugar until smooth. Whisk in the eggs until smooth. Using a pairing knife, cut a vanilla bean in half and split half of the bean open, scrape out the inside and add to batter (save the other half bean for the filling). Whisk in the pumpkin puree, pumpkin pie spice, baking powder, baking soda and salt. Lastly, using a rubber spatula or wooden spoon, fold in the flour.

Using an *ice cream scoop or tablespoon (ice cream scoop = bigger whoopies), drop 12 mounds of batter, spaced evenly, onto each baking sheet. Dip a spoon in water and using the backside of the spoon, smooth the top of the batter mound and form each into a round shape, as closely as you can. Bake until springy to the touch, 15-20 minutes. Transfer to a wire rack and cool completely.

While your cakes bake, whip up the cream cheese filling. Using an electric mixer, cream the softened butter and shortening with the cream cheese. Scrape out the inside of the other half of your vanilla bean and whisk into the mixture. Add the confectioners’ sugar, bourbon and a pinch of salt; mix on low speed until blended, then crank it up to medium-high speed until fluffy, about 2 minutes. Spoon into a pastry bag, fitted with a large tip, and place in the fridge until your cakes are completely cooled and ready to be frosted.

When the cakes have cooled, squeeze frosting on the flat side of each cake. If you don’t have a pastry bag, use a Ziploc bag! No Ziploc bag? Smear it on with a knife! Ain’t no thang. Top each with another cake and gently press together until the filling almost oozes out. Eat immediately or store in an airtight container in the fridge. They should keep for about 3 days.

*We used an ice cream scoop and discovered that it made fairly large whoopie pies (two people could share one). If you want smaller whoopie pies and more of them, use a tablespoon.

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APPLE PIE Y'ALL!

Ailment: Summer is over and the government is STILL shut down. Cure-all: Classic Apple Pie

Your days lounging by the pool, sipping margaritas and basking in the sun have come to an end. Apparently, so has our government. But, have no fear! The Epicure-All’s holy trinity – crisp, cool autumn weather, football (Roll Tide!) and a classic apple pie – will surely save your soul. We can't think of a better combination than sweet apples, warm spices and gooey sauce encassed in a buttery, flaky crust. Ok, enough drooling. Head to the nearest apple orchard or local farmers market and get to pickin'. Need help finding a farmers market? Check out some of our favorites from all around the country. Happy Fall! 

APPLE PIE Makes one double-crust 9” pie For the crust

2 1/2 cups AP flour

1 teaspoon salt

1 teaspoon sugar

2 sticks unsalted butter, chilled or frozen

1/4 cup vegetable shorting, chilled or frozen

1/3 cup plus 1 Tablespoon ice water

Dice butter into 1/2 inch cubes and place in a stainless steel bowl in the refrigerator, or freezer if it’s too soft.  You want very cold butter. Cold butter = flaky crust.  Do the same with the shortening - Cut or break it into 1/2 inch pieces and place in the fridge.

Combine flour, salt, and sugar and mix well. Add the butter cubes to your flour. Using a pastry cutter or your hands, break up the chunks of butter until the cubes are the size of large peas. Next, scatter the shortening over your mixture and break up any large pieces. Drizzle in the tablespoon of ice water and mix until just combined. The dough should come together when pressed. If necessary, add an additional tablespoon of ice water and repeat until dough comes together.

Turn dough out onto a floured surface. Press dough together (don't knead). Don’t handle it too much or else you’ll warm the butter and the dough will look shiny. Divide the dough in half, form each half into a flat disk and wrap with plastic. Refrigerate for at least 30 minutes.

Once dough has cooled, turn out onto a floured surface. Use a heavy rolling pin to whack the dough into a wide, flat circle. If the dough appears to be cracking at the edges, stop and wait for it to warm up. Roll out dough in a circular shape until it's about 13 inches in diameter. Gently fold into quarters, place in a 9-inch pie dish and unfold the dough, pressing it into the pan with your fingertips. Be careful not to stretch the dough. Roll out the top crust in the same manner and refrigerate both crusts while preparing the filling.

For the pie

6-8 medium size Fuji or Gala apples, peeled, cored and sliced into 1/2" slices

1 Tablespoon lemon juice

1 cup sugar plus 2 teaspoons

3 Tablespoons cornstarch

1 teaspoon cinnamon plus 1/4 teaspoon

1/8 teaspoon nutmeg

1 Tablespoon butter, cut into small pieces

1 egg white plus 1 teaspoon water

Preheat oven to 425 degrees. Toss apple slices with lemon juice. In a small bowl, combine 1 cup of the sugar, cornstarch, 1 teaspoon cinnamon and nutmeg. Add the sugar mixture to your apples. In a small bowl, whisk the egg white with 1 teaspoon water.

Brush bottom pie crust with egg wash. Pile the apples in the pan, heaping them in the middle of the pan to form a mound. Dot apples with butter. Gently cover with the top crust dough and press (don't stretch) against the apples and bottom crust. Trim any excess dough hanging over the dish. Using either end of a fork, press along the edge of the crust to crimp and seal it. Don't freak out if it's not perfectly sealed. You'll need some ventilation. Cut a few slits in the top crust or one in the center like we did. Want to add some fun embellishments on top? Martha Stewart is the master at this (and everything else).

In a small bowl, combine remaining sugar (2 teaspoons) and cinnamon (1/4 teaspoon). Brush the top of your pie with egg wash and sprinkle with cinnamon and sugar mixture. Place pie dish on a baking sheet (to catch any oozing apple pie filling) and bake in the center rack of oven for 30 minutes. After 30 minutes, reduce oven temp to 400ºF and bake an additional 10-20 minutes, or until the juices are bubbling out the top (Mmmm...). Let cool completely before serving.

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PEACH & BACON PIZZA

Ailment: The Sunday blues have you craving pizza, but you want to enjoy it shove it in your face, alone, in the comfort of your own home where pants are optional.

Cure-all: Peach and Bacon Pizza… with dough that doesn’t take 3 days to rest! Our friend Jeff over at Fudehouse.com shared this delicious pizza dough recipe with us (thanks Jeff!) and we topped it with some of our favorite ingredients. Sweet peaches meet savory bacon, spicy sriracha and tangy balsamic vinegar for a pie that’ll make you forget Monday lurks ahead. Looking for something more traditional? This dough recipe works just as well for a classic Pizza Margherita. 

PEACH & BACON PIZZA Makes one 12” Pizza

Ingredients:

For the dough: 1 1/2 cups all-purpose flour 1/2 cup water 1 teaspoon instant yeast 1 Tablespoon honey 1/2 Tablespoon salt Olive oil

For the toppings: 1/3 lb bacon, cut into 1/4” pieces 2-3 ripe, peeled peaches 1/4 cup basil (about 7 leaves) 1/4 cup shaved Parmesan cheese (wait until the end and shave directly onto the hot pizza) Balsamic vinegar Sriracha (we love Huy Fong)

Method:

Make your dough: Combine flour, yeast, water, honey and salt in a bowl and mix. Start with a bowl scraper or spatula and then get in there with your hands. It may seem like you’ve used too much flour but after a few minutes of kneading, most of it should be incorporated. If necessary, add a tablespoon or two of water. Work your ball of dough for a few additional minutes to build the gluten. After 5-7 minutes of kneading, place your dough in a large bowl generously greased with olive oil. Cover the bowl with a moist towel and let the dough rest for at least 1 hour. The longer you let it rest, the easier it’ll be to roll out. Still confused? Check out Jeff’s video. (Note that his recipe is double this one)

Preheat your oven to 475ºF. If using a pizza stone, place it in the oven BEFORE turning it on. Pizza stones need to heat up gradually, with your oven, or else they’ll crack and break.

While your dough is resting and your oven is preheating, cook off your bacon, but not too crispy – It will cook more on the pizza. Set bacon aside to drain on a paper towel-lined plate.

Using a paring knife (or the boil and shock method), peel and pit your peaches. Cut them into chunks about the same size as your bacon and set aside.

Once your dough has doubled in size, remove it from the bowl and place on a semolina or AP flour-dusted surface. Using your fingertips, press dough into a 10 inch circle or about 1/4 inch thick. Using your hands, gently stretch and shape your dough until it's thinner, about a 12 inch circle. Transfer to a semolina or AP flour-dusted pizza peel. Be generous with the flour or else your dough will stick. 

Assemble your pizza. Start with a swirl of sriracha beginning in the center and ending at the crust. Use more or less depending on how hot your taste buds like it. Evenly spread the peaches and bacon on top, leaving about half an inch from the edge. Make sure your pizza slides around easily on the peel. If it doesn’t, you’ll need to sneak some flour underneath.

Bake the pizza 8-10 minutes, rotating it halfway through, until the crust is golden brown. Remove from the oven and immediately garnish with balsamic, basil and a generous amount of shaved Parmesan. Serve pizza warm!

Voilà!

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BUTTERMILK BISCUITS

IT’S NATIONAL BISCUIT MONTH!!!

HAPPY NATIONAL BISCUIT MONTH! We aren’t sure who decides when it’s national pizza week, national soup month or even national corn chip day (this is real), but we aren’t questioning or complaining – Who doesn’t want an excuse to pop into the nearest gas station, completely sober, and load up on Fritos® Flamin' Hots?!

So, the information highway is telling us that September marks national biscuit month. Woohoo! Let the celebrating begin! Below you’ll find a recipe for basic buttermilk biscuits. And by basic, we mean fairly simple to tackle. These are by no means plain and boring, but rather round, flaky delights that will satisfy your soul. This recipe can be adapted to make any specialty biscuit your heart desires. Add sharp cheddar or Gruyère for cheesy biscuits, toss in jalapeños for a bolder biscuit, or mix in some crispy cooked bacon and maple syrup if you are – like us – a big fan of salty meets sweet.

Ingredients: 4 cups all-purpose flour, plus more for dusting 1 Tablespoon plus 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons salt 1 teaspoon sugar 2 sticks (1 cup) unsalted butter, very cold, cut into small pieces 1 3/4 cups buttermilk, plus more for brushing

Method:

Preheat oven to 375ºF. In a large bowl, whisk together your dry ingredients (flour, baking powder, baking soda, salt and sugar). Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.

Pour in the buttermilk and using a rubber spatula or wooden spoon, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just barely comes together and is slightly sticky. In fact, it’s totally fine if a little bit of the flour isn't incorporated. So, basically what we’re trying to say is DO NOT OVER MIX!

Place the dough on a lightly floured work surface. Flour your fingers and then gently pat the dough into a round about 1 inch thick. Again, be careful not to overwork the dough. Use a floured 2 1/4 inch round biscuit cutter to cut out the biscuits as close together as possible.

Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of the biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden, about 18 to 20 minutes. Transfer biscuits to a wire rack to cool.

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FRIED CHICKEN – TWO WAYS!

FRIED CHICKEN TWO WAYS, AND THE L.A. FRIED CHICKEN FESTIVAL!!

The Los Angeles Fried Chicken Festival is taking place this Sunday, September 15 in the downtown L.A. Arts District, and you can bet your bottom I’ll be attending. Ted will be with me in spirit. Eleven of L.A.’s best chefs will be showcasing one of the world’s most beloved dishes – fried chicken – and preparing multiple styles of it. God, I can’t wait. My mouth is already watering.

In honor of the festival and also my roots (sweet home Alabama), we wanted to share two of our favorite fried chicken recipes with you. While these recipes are fairly easy to tackle, keep in mind that frying chicken isn't a guessing game. Do yourself a favor, make life in the kitchen a little easier and invest in both a deep fry thermometer AND a meat thermometer. The secret to delicious fried chicken is maintaining the correct oil temperature. If the oil isn’t hot enough, your chicken will absorb the oil and turn out greasy. If the oil is too hot, the flour breading will burn before your chicken is thoroughly cooked on the inside. If your chicken does come out a little undercooked, don't freak out.  Simply remove the chicken from oil and finish cooking it on a rack + sheet pan in a 350ºF oven until internal temp of chicken is 165ºF.

SOUTHERN FRIED CHICKEN 

Ingredients:

2 cups buttermilk

2 Tbsp salt

3 tsp cayenne pepper

1 (2 ½ - 3 pound) whole chicken, cut into pieces (wings, thighs, drumsticks, breasts). Or, buy the pieces already cut. Just make sure they aren’t too big.

3 cups all-purpose flour

4 cups vegetable oil

Prep/Marinade: Combine buttermilk, half of the salt (1 tablespoon), 1 teaspoon of cayenne and the chicken pieces in large plastic, sealable bags or in a deep baking dish (covered with saran wrap) so that the chicken is fully submersed in marinade. You can split this into two containers if needed. Refrigerate anywhere from 4 – 24 hours.

Method:

In a large shallow bowl, whisk the flour with remaining salt and the remaining 2 teaspoons cayenne.

Pour vegetable oil in a large, heavy-bottomed cast iron skillet or pot. Heat the oil until a deep fry thermometer reaches 350ºF.

Shake some of the buttermilk marinade off chicken and dredge pieces – one at a time – in flour mixture. Shake off excess flour and carefully lower a few chicken pieces at a time into the oil (don’t overcrowd the pot!). Cook for about 10 minutes, then turn chicken with tongs. Cook chicken for another 8-10 minutes or until golden brown, the juices run clear and the internal temperature is 165ºF.

Transfer to a rack to drain and season with salt while still hot.

Return oil temperature to 350ºF degrees. Repeat with remaining chicken pieces.

INDONESIAN FRIED CHICKEN 

(Adapted from The New York Times Cookbook by Craig Claiborne)

Ingredients:

1 (2 ½ - 3 pound) whole chicken, cut into pieces (wings, thighs, drumsticks, breasts)

2 tsp. salt

2 tsp. light soy sauce

1 tsp. sugar (we used organic cane sugar)

2 tsp. lemon juice

1 Tbsp. ground cumin

1 Tbsp. turmeric

Vegetable oil for deep frying

Method:

Place the chicken in a mixing bowl and add the salt, soy sauce, sugar, lemon juice, cumin and turmeric. Massage well so that the pieces are thoroughly coated. Cover with plastic wrap and refrigerate for 2 – 4 hours.

Pour vegetable oil in a large, heavy-bottomed cast iron skillet or pot so that the oil is 3 to 4 inches deep. Heat the oil until a deep fry thermometer reaches 350ºF.

Add the chicken pieces (one to two at a time, don’t overcrowd the pot!) and cook until golden brown, about 10 minutes. Drain on paper towels and serve warm.

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¡Salsa Verde!

¡Salsa Verde!

      Ailment: You’re serving tacos and eggs and pizza and tortilla chips and pasta and corn and burgers and hot dogs and steaks and grilled chicken, and YOU ONLY HAVE TIME TO MAKE ONE CONDIMENT BEFORE EVERYONE COMES OVER!!

Cure-all:  Fear not! There is no topping more versatile than salsa verde. This remarkably easy sauce is great as a dip, sandwich condiment or marinade. Use this recipe as a starting point and customize it by adding different types of peppers and vegetables. We especially love this salsa doused on fish tacos. Mmmmm... 

Ingredients:

10 medium (think Clementine-sized) tomatillos

1 poblano pepper

2 jalapeno peppers

3 cloves of garlic

1 small yellow onion

Juice of one lime (about 2 Tbsp.)

Small handful of cilantro, about 1/2 cup (or parsley if you don’t dig cilantro)

Salt and pepper, to taste

Method:

Preheat your oven to 450°F.

Meanwhile, place the tomatillos into a bowl of cold water and let them soak for at least 10 minutes to remove their waxy coating. Once they’ve soaked, remove the husks and place on a foil-lined baking sheet along with the poblano, jalapeños and half the onion. Place everything in the oven and let roast until bubbly and charred, about 20 minutes. The tomatillos should go from lime green to an olive color. 

While still warm (but not scorching), split the jalapeños and poblano down the middle and remove the stems and some of the seeds. The more seeds you leave in, the spicier your salsa will be. Some people suggest removing the charred skin but we like the flavor it lends and since everything is getting puréed, texture is no issue.

Lastly, put all ingredients (peppers, tomatillos, onion, garlic and cilantro) into a food processor or blender. Pulse until smooth. Season with salt, pepper and lime juice to taste. Makes 1 Pint(ish).

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Kale Fried Rice

HANGOVER FOOD WITHOUT THE GUILT 

Ailment: BBQ & Bourbon Hangover Cure-All: Kale Fried Rice

This dish is the perfect vegetarian hangover meal regardless of what time you roll out of bed. It’s just the right amount of greasiness to cure your hangover, while also feeding your body some vitamins. (Recipe adapted from Herbivoracious)

Ingredients:

1 Tbsp. olive oil

2 cloves garlic, thinly sliced

1 1/2 cups cooked and refrigerated rice (we used basmati)

6 kale leaves, thinly sliced

1/2 tsp. salt

1 tsp. soy sauce

1 egg

1 green onion, thinly sliced

Freshly ground black pepper

Method:

Heat a cast iron skillet over medium-high heat. Add the oil and garlic and cook until fragrant, about 30 seconds.

Add the rice and break up any clumps. Allow rice to cook, stirring only occasionally, for about 5 minutes until there are some nice browned bits. Add the kale, salt and soy sauce and cook for another 5 minutes until the kale is tender.

Transfer the rice to a bowl.

Turn skillet to low heat and place egg in skillet. Cook to desired doneness. Slide the egg on top of your rice, garnish with sliced green onion, season with salt and pepper. 

Ringo the Frenchie approves...

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Cucumber-Infused Vodka

Cumber Party!

Remember those cucumber ice cubes we made?? Well, we’ve got a delicious cucumber-infused hooch recipe to go with 'em.

You’ll need:

1 large English cucumber

2 1/2 cups of good quality vodka (we love Chopin or Ketel One)

A large mason jar or other sealable container

Method:

Peel the cucumber and slice it in half, lengthwise. With a small spoon, scoop out the seeds (be careful not to scoop out the cucumber meat – this is what flavors your vodka) and chop the cucumber halves into 1/2” pieces. Place the cucumber pieces and 2-3 slices of the peel (this gives it a pretty green hue) in a sealable container large enough to hold it all. A mason jar works perfectly.

Add the vodka and seal. Store vodka in a cool, dark place for 3 days or up to a week, agitating daily.

Strain with a sieve or cheesecloth and store your infused vodka in the freezer.

Pour into glass, add a cucumber ice cube. Drink. Repeat as necessary.

Note: Save those drunk cukes! Infused fruit and veggies are way better than shots.

[epicureall-blog]

Roasted Bone Marrow

Boing Marrow!

Despite its intimidating nature, bone marrow is incredibly easy to make at home. All you need is a hot oven, flaky sea salt and some fresh parsley.  The hardest part about this will likely be finding fresh bones from a butcher you trust. For those of you in New York, go see Ted at Dickson’s Farmstand Meats! We also love the ladies at Lindy & Grundy in Los Angeles.  Bones are one of the first things on a steer to go bad, so you’ll want to buy the freshest ones possible.  A good butcher should also be able to cut them to your specifications.  We prefer to have them split, lengthwise, for easy access to the marrow. Hey, get your mind out of the gutter!

You’ll need:

Four 6” split marrow bones

2 Tbsp. flaky sea salt

2 Tbsp. fresh chopped parsley

One baguette, cut into half inch slices on the bias

Method:

Preheat your oven to 475°F. 

Place each bone, marrow-side up, on a baking sheet.  If they don’t sit level, make a small nest out of aluminum foil to keep them in place. 

Roast the bones for 15-20 minutes, or until the marrow is soft and spreadable.

During the last 5 minutes of roasting, toast your baguette slices.  Not only is this about flavor, but also texture. The marrow is better than butter, so you’ll want crispy toasts. Top the bones with sea salt and parsley and serve with the bread.

[epicureall-blog]

Ice Ice Baby

Cucumber-Lime Ice Cubes

Ailment: It’s hot as hell and you’ve just sweated through another shirt.

Cure-all: Cucumbers are mostly water.  Coincidentally, so are ice cubes.  These cucumber and lime flavored cubes pack a cooling punch.  Add seltzer (or tequila) and you’ve got a refreshing drink sure to help you get through the dog days of summer.

Makes about 12 cubes depending on your ice tray

What you’ll need:

1 Ice cube tray (I use this one)

2 English cucumbers

The juice from two limes

A Blender, food processor or juicer

*Optional: a fine mesh strainer

Method:

Chop the cucumbers into manageable pieces for whichever blender/processor/juicer you’re using.  I leave the peels on as they add a nice green hue.  Blend on high until very smooth.  If you don’t like little pieces of cucumber in your drink, pass the mixture through a strainer - otherwise, be prepared for some texture as the cubes melt.  Add limejuice to taste.  Portion everything into your ice cube tray and let freeze overnight.  Once everything is frozen, add your favorite seltzer, juice or hooch and enjoy!

Pro tip: make a Bloody Mary with these and thank us later.

[epicureall-blog]

Hepp's Salt

Sodium Chlor-I'd put this sh*t on anything!

Picked up a bottle of this gourmet black truffle sea salt (from Hepp's Salt Co.) at the farmer's market yesterday and cannot get enough. Hepp, we're in love!