#renee erickson

[abramsbooks]

RECIPE: Toasty Cheese and Chile Jam Sandwiches (from Getaway by Renee Erickson)

You don’t have to do much to delight your guests—olives and chips go a long way—but if you want to step up from room-temperature snacks, ooey-gooey cheese toasties (grilled cheese to us Americans) is a great start. They are so simple and so generous. For a crowd, just lay them on a cutting board and cut into strips for everyone to dig in. In this version, chile jam adds sweet tanginess and heat. I also learned a tip from my co-writer Sara’s daughter, Adele, who at twelve is a prolific griller of cheese: Mayonnaise on the outside of the sandwich makes it easier to get a perfect crust.

Makes 2 sandwiches

¼ cup (60 ml) mayonnaise

¼ cup (55 g) softened unsalted butter

4 thick slices good sourdough bread

1/3 pound (150 g) sharp Cheddar cheese, coarsely grated

4 tablespoons (60 ml) Fresno chile jam or other hot pepper jelly

In a small bowl, combine the mayonnaise and butter. Heat a heavy iron skillet over high heat for 1 minute. Take two slices of bread and spread one side of each with the mayonnaise mixture. Place the slices, mayo side down, into the skillet and reduce the heat to medium. Distribute the cheese evenly between the two bread slices. Making sure to align the bread slices, cover one side of the remaining two slices with the chile jam. Lay jam side down on the cheese. Spread the top of the slices with the remaining mayonnaise mixture. Cook until the bottoms of the sandwiches are nicely toasted, about 4 minutes, and then carefully flip. Cover the pan, reduce the heat to low, and continue to cook until the bread is toasted and the cheese is melted, about 4 to 6 minutes. Cut into halves or slender pieces for sharing and serve right away.

From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

Selected as the #1 Cookbook of 2021 (So Far) by Amazon Editors

Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, Getaway offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson's appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.

For more information, click here.

[jacquelinep21]

[abramsbooks]

RECIPE: Dill dip with potato chips (from Getaway by Renee Erickson)

Dips are the best, and not just because I like any occasion to serve potato chips. Dips are just so easy to eat, and you can focus on one big flavor: Here, it’s a garden’s worth of dill. You can mix the body of the dip a day in advance, but make sure the dill is freshly chopped and swirled in at the last minute. You need it to be boldly fragrant. If you want to make the dish a little fancier, go nuts and spoon some salmon caviar on top.

Serves 6 to 8

1 cup (240 ml) European-style whole-milk yogurt, such as Straus

1 cup (240 ml) sour cream

1 small garlic clove, grated

2 tablespoons olive oil, plus more to garnish

1 tablespoon lemon juice

Salt and freshly ground black pepper

½ cup (25 g) fresh dill fronds, minced, plus a few whole fronds or flowers, to garnish

Potato chips (see below to make your own, or pick a favorite brand), to serve

In a medium bowl, combine the yogurt, sour cream, garlic, olive oil, lemon juice, and salt and pepper. Just before serving, fold in the dill. Place in a serving dish and garnish with olive oil and more dill or dill flowers. This dip will taste best the day it is made.

RECIPE: Salt and pepper potato chips

We considered calling this book “All About Chips” or “Renee Loves Chips.” I eat them everywhere I travel, from Nashville to Normandy. Every now and then it’s fun to make them at home. They are surprisingly simple to make—as long as you don’t crowd that pan!—and frying them is a great little bit of theater for a gathering. Fresh fried food makes everyone absurdly excited, and for good reason. As much as I love a good bag of chips, a slightly warm chip is just dreamy. In this recipe, we add vinegar to the soaking water for salt ’n’ vinegar flavor and to prevent the potato slices from browning. Serve with a favorite dip or just with a glass of sparkling wine!

Serves 8 to 10

1 cup (240 ml) distilled vinegar

6 russet potatoes, skin on

About 8 cups (1.9 L) neutral oil, such as canola or grapeseed oil, for frying

Salt and freshly ground black pepper

In a large bowl, whisk together 8 cups (1.9 L) water and the vinegar.

Using a mandolin, slice the potatoes as thinly as possible, placing the slices in the vinegar water as you work. After a while, the screw can loosen on the mandolin, so make sure to keep adjusting the blade to keep the slices translucent. Discard the ends of the potatoes (or save them for another use).

Drain the potatoes. Place a layer of paper towels on a baking sheet and lay a single layer of potato slices across it. Place another paper towel layer on top and repeat for about half the potato slices. Use a second baking sheet to layer the second half of the slices with paper towels.

When ready to cook, have ready a spider or a slotted spoon and a wire cooling rack set atop a baking sheet. In a heavy 4-quart (4.5-liter) saucepan or Dutch oven, heat 2 to 3 inches (5 to 7.5 cm) oil to 350°F (175°C). Carefully drop in a generous handful of potato slices, stirring to separate them. Fry, stirring occasionally, until the potatoes are light golden brown, about 5 minutes. Remember, this is a long percolating process, not a sudden one. Remove the chips to the prepared rack and season with salt and pepper right away.

Make sure the oil temperature comes back to 350°F (175°C), adjusting heat if necessary, before repeating with the next batch. Continue until all the potatoes are fried. These taste best the day they are cooked.

From the Pacific Northwest’s most influential chef comes Getaway, a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson's appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.

For more information, click here.

[abramsbooks]

RECIPE: White Port with Lime (from Getaway by Renee Erickson)

You can find delicious, honey-toned aged white ports to sip and contemplate, but you probably don’t want to make an apéro with them. Look instead for unaged—and cheaper— white port that mixes well with tonic or, like here, dry vermouth. You can adjust the ratio to find just the right sweetness level for yourself.

Makes 2 cocktails

3 ounces (90 ml) dry vermouth

3 ounces (90 ml) white port

1⁄2 ounce (15 ml) lime juice

2 slices lime, to garnish

In a cocktail shaker filled with ice, stir together the vermouth, port, and lime juice. Strain into two highball glasses that are two-thirds full of ice. Garnish with the lime slices.

From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

Selected as the #1 Cookbook of 2021 (So Far) by Amazon Editors

Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson's appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.

For more information, click here. 

[abramsbooks]

RECIPE: Melon and Mint Mojitos (from Getaway by Renee Erickson)

Out at the cabin, my mom had Tupperware for everything, including cantaloupe. She would keep a giant container filled with chilly sliced cantaloupe, all ready to go. We would pop the lid and get a big burst of melon aroma, and this cocktail works that summery smell into a clean, bright drink. One perfect melon supplies enough fragrance for a pitcher—not plastic, these days—of cooling drinks.

Makes 6 cocktails

1 medium, very ripe aromatic Charentais or cantaloupe melon, room temperature, peeled and cut into chunks (about 1 quart/1 L)

¼ cup (60 ml) Simple Syrup (more if your melon is not quite sweet enough)

Pinch of salt

½ cup (25 g) picked mint leaves, plus sprigs, to garnish

½ cup (115 ml) lime juice

12 ounces (340 ml) good-quality white rum, like Rhum JM

Soda water

Lime wedges, to garnish

In a blender, combine the melon, simple syrup, and salt. Buzz until smooth, then chill in the fridge until very cold, roughly an hour.

Chill six cocktail glasses in the freezer. In a large glass pitcher, muddle the mint and lime juice. Pour in the rum, add some ice, and stir until very cold. Strain the rum and lime mixture into the glasses. Into each pour ½ cup (120 ml) melon puree. Top each glass with ice and a splash of soda. Give each drink a quick stir with a mint sprig. Garnish with the mint and a lime wedge.

From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

Selected as the #1 Cookbook of 2021 (So Far) by Amazon Editors

Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson's appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.

For more information, click here.

[therealcoolfooddude]

(via Green Chermoula Chicken with Yogurt and Radishes) Bright bold and full of flavor this Green Chermoula Chicken is perfect for summer gatherings. A fragrant Moroccan-inspired marinade of cilantro and sweet paprika gives juicy chicken thighs a warm herby kick. Serve with tangy yogurt and crisp radishes for a fresh and satisfying meal. Easy to double and great for picnics this dish works beautifully in a wood-fired or indoor oven.

[allwaysfull]

Getaway: Food & Drink to Transport You | Renee Erickson

w Sara Dickerman

[ellenmillion]

Have you been following #EMGSketchFest 94? There’s been some gorgeous work added to the gallery, spanning topics as diverse as fluffy dragons, ice princesses, and abstract concepts. There’s even a dragon made of pipe cleaners!

Let’s jump into some featured illustrations.