The Epicurious Cookbook (2 page)

Authors: Tanya Steel

BOOK: The Epicurious Cookbook

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We believe that cooking is one of the greatest ways to show love for others—and for oneself—and this book is our way of giving you one big hug.

Tanya Steel and the Editors of Epicurious

poached eggs and parmesan cheese over toasted brioche
with pistou

These are no ordinary poached eggs. Rich, tender toasted brioche—or challah, if you can’t find it—adds subtle crunch while shaved Parmesan lends just the right hint of saltiness. But the real star is the pistou. France’s version of pesto, this basil-and-garlic–infused oil brings an herbal vibrance to the beloved egg, cheese, and bread combo. You might want to make extra pistou; pour leftovers over pasta for an effortless dinner.

YIELD: MAKES 2 SERVINGS

⅓ cup (packed) fresh basil leaves

½ small garlic clove

6 tablespoons extra-virgin olive oil

4 large eggs

2 (½-inch-thick) slices brioche or egg bread, toasted and kept warm

Parmesan cheese shavings, for serving

1.
Puree the basil, garlic, and oil in a mini processor until very smooth. Season the pistou to taste with salt and pepper.

2.
Add enough water to a medium skillet to measure 1¼ inches deep. Sprinkle salt generously into the water. Bring the water to a simmer over medium heat. Crack the eggs 1 at a time and gently slip into the water. Cook until the egg whites are just set and egg yolks are still runny, about 3 minutes.

3.
Place the hot toasts on individual plates. Top each with some Parmesan. Using a slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle the eggs with salt and pepper. Drizzle with some of the pistou and serve.

“I served this to my boyfriend and his friend with a spring mix salad on the side as a dinner. They both raved! Very beautiful and gourmet-seeming recipe, but so simple, healthy, easy, and fresh.”

OHILLARYO,
Ft. Lauderdale, Florida

soft scrambled eggs
with ricotta and chives

There’s no such thing as a bad scrambled egg, but this concoction, made creamy with fresh ricotta, comes close to the
perfect
scrambled egg. The eggs are partially cooked and cheese is added off the heat to impart a soft texture. Chives and fleur de sel give this breakfast a rustic feel. Substitute four egg whites for the two eggs and serve it with whole-wheat lavash to lighten up the dish, or dress it up with slices of smoked salmon, avocado, or bacon.

YIELD: MAKES 2 SERVINGS

4 large eggs

1 tablespoon chopped fresh chives

¼ teaspoon fleur de sel or kosher salt, plus more for sprinkling

1 tablespoon unsalted butter

½ cup fresh ricotta cheese

4 (⅓- to ½-inch-thick) slices whole-grain bread, or 8 whole-grain baguette slices, lightly toasted and buttered

Whole chives, for garnish

1.
Whisk the eggs, chopped chives, and ¼ teaspoon fleur de sel in a medium bowl until well blended. Melt the butter in a heavy medium nonstick skillet over medium heat. When the foam subsides, add the eggs and stir with a heatproof silicone spatula until the eggs are almost cooked but still runny in parts, tilting the skillet and stirring with the spatula to allow any uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add the ricotta and stir just until incorporated but clumps of cheese are still visible.

2.
Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon the scrambled eggs atop the toasts. Sprinkle with more fleur de sel and freshly ground pepper. Garnish with whole chives, if desired.

“Be forewarned: The ricotta quickly brings the warm eggs to room temperature, so make sure you take out the ricotta from the refrigerator in advance. Also, homemade or locally made ricotta makes all the difference in the final dish.”

A cook, Winnetka, Illinois

buttermilk biscuits
with green onions, black pepper, and sea salt

These sweet–savory biscuits put a fresh spin on the classic buttermilk variety. Self-rising flour saves precious prep time. In fact, from start to finish, the whole recipe can be completed in about 30 minutes. To enjoy these fresh out of the oven, measure and combine the dry ingredients in advance, then bake the biscuits at the last minute.

YIELD: MAKES ABOUT 14 BISCUITS

¾ cup chilled buttermilk

½ cup finely chopped green onions

2 cups self-rising flour

½ cup yellow cornmeal

3 tablespoons sugar

½ teaspoon coarsely ground black pepper, plus additional for sprinkling

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes, plus 1 tablespoon melted butter

1.
Position a rack in the center of the oven and preheat to 425°F. Line a baking sheet with parchment paper. Combine the buttermilk and green onions in a medium bowl. Whisk the flour, cornmeal, sugar, and ½ teaspoon pepper in a large bowl to blend. Add ½ cup chilled butter cubes and rub in with fingertips until mixture resembles coarse meal. Add the buttermilk mixture and stir until moist clumps form.

2.
Gather the dough together. Turn the dough out onto a floured surface and knead gently just to combine, about 3 or 4 turns. Roll out to a ¾-inch thickness. Using a floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll the scraps and cut out additional rounds. Place rounds 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with melted butter. Sprinkle each lightly with coarse sea salt and additional ground pepper.

3.
Bake the biscuits until golden and a tester inserted into the center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.

“The green onions are awesome with the buttermilk. I made my own self-rising flour by adding 1½ teaspoons baking powder (and ½ teaspoon salt) for every 1 cup all-purpose flour. Worked very well.”

Harshie11, Madison, Wisconsin

orange
poppyseed cake

Thank goodness Epicurious member
Mary Jean Goodman
from Woodbridge, Connecticut, has been testing and retesting different iterations for this breakfast cake since she tried it as a little girl. The recipe has seen many incarnations and is now perfection, yielding a sweet, crumbly slice that is perfect for brunch or a special occasion. Try substituting different citrus fruits to flavor the cake to your preference.

YIELD: MAKES 12 SERVINGS

FOR THE CAKE

3 cups all-purpose flour

¼ cup poppy seeds

1½ teaspoons baking powder

½ teaspoon salt

2¼ cups granulated sugar

1¼ cups (2½ sticks) unsalted butter, at room temperature

3 large eggs

1½ teaspoons pure vanilla extract

½ teaspoon almond extract

1 teaspoon finely grated orange zest

1¼ cups whole milk

FOR THE GLAZE

1 cup confectioners’ sugar, sifted

¼ cup orange juice

¼ teaspoon pure vanilla extract

Special equipment: 10-cup Bundt pan

MAKE CAKE

1.
Position a rack in the middle of the oven and preheat to 350°F. Generously butter a 10-cup Bundt pan, then lightly coat the inside with flour, shaking out any excess.

2.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter and beat on high until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and almond extracts and the orange zest and beat for 30 seconds. With the mixer on low, add half the flour mixture, followed by the milk and then the remaining flour, beating just until combined after each addition.

3.
Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, about 1 hour and 15 minutes. Transfer the pan to a rack to cool for 20 minutes, then turn the cake out onto the rack.

MAKE GLAZE

In a small bowl, whisk together the confectioners’ sugar, orange juice, and vanilla until smooth. Brush the glaze all over the surface of the warm cake and serve.

This recipe comes from a family friend, Sarah Friedman. She taught me to make some traditional Jewish food, which came in handy when I converted to the Jewish faith.

Don’t be thrown off by the consistency of the batter, and be sure to glaze the cake while it is warm so it absorbs the glaze.

—Mary Jean Goodman

Ultimate Sticky Buns

ultimate sticky buns

With their irresistible cinnamon-sugar flavor and easy preparation, these classic sticky buns are definitely the “ultimate” of their kind. The night before, prep the recipe to midway through step 3; once the buns are in the pan, pop them in the refrigerator to rise overnight. In the morning, let the buns rise at room temperature for an hour or so—just until they’re doubled in size—then bake them and get ready to wow your friends and family. One note: The sweet sugar glaze that makes these buns sticky can also stick to the pan; grease the pans generously, and you won’t have any trouble.

YIELD: MAKES 24 BUNS

FOR DOUGH

1 cup warm water (105°–115°F)

4 teaspoons active dry yeast

⅔ cup granulated sugar

½ cup (1 stick) unsalted butter, at room temperature

½ cup dry nonfat milk powder

1¼ teaspoons salt

2 large eggs

4¼ cups all-purpose flour, or more as needed

FOR GLAZE AND FILLING

1¼ cups (packed) light brown sugar