Smitten Kitchen Keepers

Informationen zum Autor DEB PERELMAN is a self-taught home cook and photographer and the creator of the award-winning blog SmittenKitchen.com. She lives in New York City with her husband and their children.    Klappentext NEW YORK TIMES BEST SELLER • A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR • The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day —a collection of essential recipes for meals you'll want to prepare again and again, from Cozy Chicken and Dumplings to Fettuccine with White Ragú, and from Chocolate Peanut Butter Cup Cookies to Strawberry Summer Stack Cake. Deb Perelman is the author of two best-selling cookbooks; one of the internet's most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort. Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files , Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.  What's a keeper?  a full-crunch cucumber salad you'll want to make over and over again for luncha tomato and corn cobbler that tastes like summer sunshinean epic deep-dish broccoli cheddar quiche that even quiche skeptics lovea slow-roasted chicken on a bed of unapologetically schmaltzy croutonsa butterscotched apple crisp that will ruin you for all othersperfect spaghetti and meatballs, better than everDeb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the years These are the fail-safe, satisfying recipes you’ll rely on for years to come—from Perelman’s forever files to yours. Leseprobe sour cream and flaky cheddar biscuits makes 9 biscuits plus 1 snack 2¼ cups (295 grams) all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons (4 grams) kosher salt A few grinds of black pepper Heaped ¼ teaspoon onion powder 12 tablespoons (170 grams, or 6 ounces) unsalted butter, diced 4 ounces (115 grams) sharp cheddar, cut into ¼-inch cubes (heaped ¾ cup) ¾ cup (180 grams) sour cream Flaky salt, to finish This is the kind of biscuit you might make once on a whim, but should you make the “mistake,” as I did, of sharing it with family, friends, or perhaps an entire pre-kindergarten classroom, do know that it will not be the last time you make them—because puddles of crispy cheddar cheese you can pick off in salty, lacy chiplike flakes make an impression on people. Initially, I’d intended to add spinach (just a handful of fresh leaves, chopped harmlessly small) for more of a breakfast-in-one-heartycube effect, yet, strangely, nobody in the four-year-old set seemed pleased with this when I offered to do so next time. Having tested it both ways many times since, I’ve realized they’re not wrong. If you, like me, love an accordion-like biscuit, with layers that spring tall, begging to be pulled apart in small, buttery squares, then the quarterthen-stack technique here (which I first learned from the wonderful Claire Saffitz) is so gloriously simple, you won’t want to make breakfast biscuits another way. With no fancy folds or turns, and not even a rolling pin required, this has not-really-a-morning-person, aka me, written all over it. Heat the oven to 400°F (205°C), and line a baking sheet with parchment paper. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper, and onion powder. Add the butter to the bowl, and use your fingers or a pastry blender to squash the pieces into flatter bits, pin...

Product details

• Authors: Deb Perelman
• Publisher: Knopf
• Languages: English
• Product format: Hardback
• Released: 15.11.2022
• EAN: 9780593318782
• ISBN: 978-0-593-31878-2
• No. of pages: 320
• Dimensions: 212 mm x 232 mm x 22 mm
• Subject: Guides > Food & drink > International cuisine