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CHAPTER 5

10 13 19 29 37 47 55 63 71 79 85 91 99 107 115 123 209 219 227 239 249 257 181 1 91 201 131 139 149 159 169

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YIELD Ingredients list head Ingredients list Recipe Body CHAPTER 221

SeRveS 4 Mushroom Duxelles 3 tablespoons butter 4 cups diced (1/8 inch) cremini mushrooms 1/2 cup diced (1/ 8 inch) shallot 2 sprigs thyme 2 tablespoons sherry Salt Melt the butter in a medium saut pan over medium-high heat. Add half of the mushr ooms and cook, stirring frequently, until the mushrooms are golden brown, 10 to 12 minutes. Add the rest of the mushrooms and continue cooking until golden brow n, another 10 to 12 minutes. Add the shallot and cook until softened, 2 to 3 min utes. Add the thyme and sherry and cook, stirring frequently, about 5 minutes. S eason with salt to taste. Sauted Spinach 2 teaspoons butter 1 teaspoon diced (1/8 inch) shallot 4 cups spinach, stems rem oved Salt In a medium saut pan, melt the butter over medium heat. Add the shallot and sweat until softened, 2 to 3 minutes. Add the spinach and saut until wilted. Season wi th salt to taste. To Finish 8 slices deli ham 1/2 cup crumbled Tonjes Farm Dairy Rambler cheese (a raw cows m ilk cheese similar to aged cheddar) 8 eggs Preheat the oven to 375F. Line 8 of the wells of a muffin pan with the slices of ham, treating them like muffin liners. Divide the sauted spinach among the 8 well s and top with the mushroom duxelles. Distribute the cheese evenly, and then cra ck an egg into each well. Bake in the oven until the whites are set but the yolk s are still runny, 11 to 13 minutes. Rest for a few minutes before gently removi ng the baked eggs from the muffin pan with a small offset spatula. 220 eggs

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SeRveS 4 Cucumber Yogurt 11/2 cups plain Greek-style yogurt 2 cucumbers Salt 2 teaspoons lemon juice 1 ta blespoon olive oil 1/2 clove garlic 11/2 tablespoons chopped dill Line a colander with a quadruple layer of cheesecloth and pour the yogurt into t he cheesecloth. Suspend over a large bowl and refrigerate for 48 hours, allowing the moisture to drain from the yogurt. Peel and grate the cucumbers on a box gr ater. Season with 1 teaspoon of salt and hang in a quadruple layer of cheeseclot h to drain excess moisture, about 1 hour. Measure 1 cup of the drained yogurt an d reserve the rest for another use. Combine the cup of yogurt and the drained cu cumbers in a medium bowl. Stir in the lemon juice and olive oil. Grate the garli c on a Microplane grater into the mixture and fold in the chopped dill. Mix well and season with salt to taste. Roasted Lamb Rack 1 tablespoon canola oil 1 lamb rack (about 21/4 pounds), frenched and tied Salt 2 tablespoons butter 5 sprigs thyme 1 clove garlic, crushed but kept whole Preheat the oven to 300F. Heat a large cast-iron skillet over high heat. Season t he lamb rack generously with salt. Place the rack in the skillet fat side down a nd sear over high heat until browned, 21/2 to 3 minutes. Turn and sear the botto m for 1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 21/2 to 3 minutes. Transfer the l amb rack fat side up to a wire rack set in a rimmed baking sheet and roast in th e oven for 10 minutes. Turn the lamb rack over, baste with butter, and return to the oven for another 10 minutes. Remove the lamb rack from the oven, turn it ba ck over, and baste once more. Roast in the oven for another 10 to 15 minutes, un til the internal temperature reaches 130 to 135F. Let the lamb rack rest for 10 to 15 minutes before slicing. Serve with the cucumber yogurt and heirloom tomatoes . lamb 277

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M a k e s o n e 1 0 By 7 - I n c h c r u M B l e , to s e r v e 8 Almond Crumble 1 cup almond flour 1/2 cup cold butter, diced (1/4 inch) 1/2 cup plus 2 tablespo ons bread flour 1/3 cup granulated sugar 2 tablespoons light brown sugar 1 teasp oon salt Blend all of the ingredients together in a stand mixer fitted with the paddle at tachment until the mixture becomes crumbly. Refrigerate until ready to use. Cherry Filling 4 cups pitted sour cherries 1/2 cup sugar 3 tablespoons flour 2 teaspoons lemon juice 2 teaspoons vanilla extract 1/2 teaspoon salt Zest of 1/2 lemon 3 tablespo ons butter Preheat the oven to 325F. In a large bowl, mix together all of the ingredients ex cept the butter using a rubber spatula. Transfer the cherry mixture to a 10 by 7 -inch baking dish. Dot the top of the mixture with the butter. Cover with the al mond crumble and bake until golden brown and bubbly, 45 minutes to 1 hour. Whipped Ricotta 1/2 pound ricotta 1/2 teaspoon lemon juice 1/2 teaspoon vanilla extract 1/4 teas poon salt In the bowl of a stand mixer fitted with the whisk attachment, whip the ricotta with the lemon juice, vanilla, and salt until light and smooth. Serve alongside the warm crumble. cherries 135

copyright 2013 by made nice, llc photographs copyright 2013 by Francesco tonelli illustrations copyright 2013 by michael mabry all rights reserved. published in the united states by ten speed press, an imprint of the crown publishing group, a division of random house, inc., new york. www.crownpublishing.com www.tenspee d.com ten speed press and the ten speed press colophon are registered trademarks of random house, inc. is a registered trademark of the nys dept. of economic de velopment, used with permission. plan a new york state getaway! visit iloveny.co m library of congress cataloging-in-publication data humm, daniel. i love new yo rk : ingredients and recipes / daniel humm and will guidara.First edition. pages cm includes index. 1. cooking, american. 2. cookingnew york (state)new york. 3. lo cal foodsnew york (state)new york. i. guidara, will. ii. title. tx715.h89445 2013 641.59747dc23 2012026491 isBn 978-1-60774-440-5 eisBn 978-1-60774-441-2 printed i n china design by michael mabry production by sarah pulver 10 9 8 7 6 5 4 3 2 1 First edition

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