At Home with Magnolia: Classic American Recipes from the Founder of Magnolia Bakery
176
At Home with Magnolia: Classic American Recipes from the Founder of Magnolia Bakery
176eBook
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Overview
A Greenwich Village landmark, Allysa Torey’s Magnolia Bakery is the place to get all-American sweet treats. But you can’t live on cupcakes alone—so when Allysa’s at her country house in upstate New York, she turns to locally grown, seasonal ingredients to put together family-friendly meals packed with flavor and old-fashioned comfort food appeal.
Now, in this full-color cookbook, she shares more than ninety of her favorite everyday recipes—and invites you to experience the delights of country living. Here are new twists on traditional American favorites such as Chicken and Vegetable Stew with Cream Cheese Herb Crust, Sweet Potato Casserole with Almond-Streusel Topping, and Yellow Split Pea Soup with Smoked Ham Hock. There’s an enticing variety of starters, from Crab and Crayfish Cakes with Roasted Red Pepper Sauce to Yellow Beet, Walnut, and Gorgonzola Salad. For dinner, there are quick and flavorful weeknight recipes such as Lemon-Tarragon Chicken and Grilled Salmon with Corn and Cherry Tomato Salad—and more elaborate dishes for entertaining, like Mustard Herb Pork Loin Roast with Cornbread Apple-Pecan Dressing and Cider Gravy.
And since no Magnolia cookbook would be complete without desserts, Allysa serves up two dozen of her favorites—in a cookbook that’s “a tasty blend of nostalgia and innovation” (Publishers Weekly).
Product Details
| ISBN-13: | 9780544177451 |
|---|---|
| Publisher: | Houghton Mifflin Harcourt |
| Publication date: | 06/01/2018 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 176 |
| Sales rank: | 256,489 |
| File size: | 19 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
Starters
appetizers and salads
Corn Fritters with Chile-Lime Mayonnaise Chile-Lime Mayonnaise Eggplant with Red and Yellow Cherry Tomato Sauce Red and Yellow Cherry Tomato Sauce Field Greens with Golden Apples, Goat Cheese, and Pecans Risotto and Mozzarella Balls Yellow Beet, Walnut, and Gorgonzola Salad Pumpkin Ravioli with Corn, Hazelnuts, and Asiago Crab and Crayfish Cakes with Roasted Red Pepper Sauce Roasted Red Pepper Sauce Crostini with Goat Cheese, Beefsteak Tomatoes, and Red onion Polenta Cakes with Mascarpone and Roasted Peppers
corn fritters with chile-lime mayonnaise
makes 6 servings (1 dozen fritters)
When I entertain I like to make something a little different that my friends wouldn't necessarily make for themselves at home. Corn fritters are a great appetizer to serve in the late summer when fresh corn is at its best, but frozen corn works just fine in this recipe as well.
¾ cup all-purpose flour
In a medium-size bowl, combine the flour, cornmeal, Romano cheese, baking powder, salt, and chili powder.
In a small bowl, beat the buttermilk with the whole egg and egg yolk and add to the dry ingredients, mixing until well combined. Stir in the 1 ½ cups corn and scallions.
Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Working in batches, spoon the batter (about 3 tablespoons for each fritter-an ice cream scoop works great for making these) into the skillet to make 3-inch fritters. Cook until golden, 3 to 4 minutes on each side, adding additional oil and butter as needed for each batch. Serve warm with the Chile-Lime Mayonnaise, garnishing with the additional 1 ½ cups corn kernels and lime wedges.
Note:To blanch fresh or frozen corn, bring a medium-size saucepan of cold water to a boil. Add the corn and cook until crisp-tender, 2 to 3 minutes. Remove from the heat, drain, and rinse under cold water.
chile-lime mayonnaise
makes about 1 ½ cups
This recipe comes from my friend Dave Cole, who owns Dave's Big Eddy Diner, our favorite restaurant near my home in Upstate New York. It can be served with the Crab and Crayfish Cakes as well as the Corn Fritters.
1 ½ cups mayonnaise
Place all the ingredients in a small bowl and stir together until well blended.
eggplant with red and yellow cherry tomato sauce
makes 6 to 8 servings
This is my light and summery version of eggplant parmagiana. You can really taste the eggplant and the tomatoes since the sauce is cooked for a very short time and the eggplant goes in the oven for only a few minutes to just barely melt the cheeses.
eggplant
Preheat the oven to 350ºF.
To make the eggplant: Place the eggplant slices on a wire cooling rack placed on a baking sheet, and generously salt on both sides. Let stand for 20 minutes, then pat dry thoroughly with paper towels. Place the breadcrumbs in a shallow bowl. Beat the eggs in a second shallow bowl. Working with one slice at a time, dip the eggplant in the egg and then dredge in the breadcrumbs until heavily and evenly coated. Transfer the eggplant to a baking sheet lined with waxed paper, arranging the slices in one layer only.
Heat ½ cup of the oil in a large skillet over medium-high heat. Add half of the eggplant, frying until crispy and golden brown, 5 to 7 minutes on each side. Transfer to a second baking sheet lined with paper towels. Add ¼ to ½ cup more oil to fry the second half of the eggplant (the oil should be about ¼ inch high in the skillet). (If the oil starts to burn, pour it out, wipe out the pan, and start with fresh oil.)
Transfer the second batch of eggplant to drain on the paper towels. Let cool for 1 to 2 minutes, then remove the paper towels. Put the baking sheet with the eggplant in the oven to keep warm.
Meanwhile, make the Red and Yellow Cherry Tomato Sauce.
Remove the eggplant from the oven and on each eggplant slice, layer 1 heaping tablespoon of the sauce, then 1 teaspoon of the ricotta, and 1 slice of the mozzarella. Lightly sprinkle the Romano cheese over the top.
Put the eggplant back in the oven for 3 to 4 minutes, until the cheese just begins to melt. Serve immediately.
red and yellow cherry tomato sauce
makes 3 ½ cups, enough for 1 pound of pasta
Cherry tomatoes are the first to ripen every summer in the garden, and you wind up picking a big basket every couple of days, it seems. I started making this sauce a few years back to use them all up.
1 cup olive oil
Heat the oil and butter in a shallow Dutch oven over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the tomatoes, salt, and pepper, raise the heat to high, and stir occasionally until just tender, about 3 minutes. Remove from the heat and stir in the basil.
field greens with golden apples, goat cheese, and pecans
makes 6 servings
I've been making this salad for a long time. The raspberry vinaigrette is light and fruity with just a bit of cream, and it complements all of the ingredients in the salad very nicely. The recipe makes twice as much dressing as you need, but the rest can be stored in the refrigerator for up to a week and used at another time.
vinaigrette
To make the vinaigrette: Place all of the ingredients in a blender or food processor and process until well blended.
To make the salad: Combine the greens with the apples, pecans, and goat cheese in a large bowl. Add about ½ cup of the dressing and toss to coat.
Note: To toast the pecans, place on a baking sheet in a 350ºF oven for 15 minutes, or until lightly browned and fragrant.
risotto and mozzarella balls
makes 6 to 8 servings (about 2 dozen)
I absolutely love risotto balls. I've never found anyone who doesn't love them. Sometimes I serve them over warm green beans tossed with a little olive oil and garlic and basil, but usually we just stand around the stove and eat them pretty much right out of the pan.
2 ½ cups cold Risotto
Place the risotto, ½ cup of the breadcrumbs, Romano cheese, and eggs in a large bowl and blend with your hands until well combined. Using your hands, form the rice mixture into balls about 1½ inches in diameter. Poke a hole into the center of each ball, fill with a cube of the mozzarella, and close the hole over again with the rice mixture to enclose the cheese completely. Place the remaining ½ cup of breadcrumbs in a shallow bowl. Working with one ball at a time, roll the balls in the breadcrumbs until heavily and evenly coated. Transfer the rice balls to a baking sheet lined with waxed paper, arranging the balls in one layer only.
Heat ½ cup of the oil in a large skillet over medium-high heat. Add half of the rice balls, frying until crispy and golden brown all over, about 5 minutes. Transfer to a second baking sheet lined with paper towels, and tent with foil to keep warm. Add ¼ to ½ cup more oil to fry the second half of the rice balls (the oil should be about ¼ inch high in the skillet). Transfer the second batch of rice balls to drain on the paper towels, for 1 to 2 minutes. Serve hot.
yellow beet, walnut, and gorgonzola salad
makes 6 servings
The sherry shallot vinaigrette for this salad is very easy to make but is very flavorful. Sometimes I make it with tarragon vinegar instead of sherry vinegar, and sometimes I like to put corn in the salad as well-it's great with the beets and the blue cheese.
beets
Preheat the oven to 400ºF.
To roast the beets: Cut the beets in half and place in a foil-lined baking pan. Toss with the 3 tablespoons of olive oil and season with the coarse salt. Seal the baking pan with a second piece of foil and roast until the beets are tender when pierced with a fork, about 1 hour. Let cool slightly, then remove the skins, and cut into slices about ¼ inch thick. Set aside.
To make the vinaigrette: In a small bowl, whisk together the vinegar, shallots, and mustard. Slowly whisk in the ¾ cup oil until well blended.
To make the salad: Combine the greens with the beets, walnuts, and Gorgonzola in a large bowl. Add the dressing and toss to coat. Serve immediately.
Note: To toast the walnuts, place on a baking sheet in a 350ºF oven for 10 minutes, or until lightly browned and fragrant.
pumpkin ravioli with corn, hazelnuts, and asiago
makes 6 to 8 servings
This is a very traditional Italian pasta dish, which I've changed up a bit and added a couple of things. It's wonderful as a starter for an autumn dinner when you're serving something simple like roast chicken for your main course. I also make this quite often for lunch, since it's so easy to put together ... and so delicious.
1 pound fresh or frozen pumpkin ravioli (or butternut squash ravioli)
Put a large pot of water on to boil over high heat. Cook the ravioli according to the package directions; the time will vary depending upon whether you're using fresh or frozen ravioli. Drain the ravioli and set aside.
Melt the butter in a large skillet over medium-high heat. Add the shallots, reduce the heat to medium, and cook, stirring occasionally, until the shallots are tender, about 5 minutes. Add the corn, hazelnuts, and salt, and cook for 2 minutes. Add the sage and cook for 1 minute more. Add the ravioli to the skillet, tossing gently to evenly coat.
Divide the pasta among the plates and top with the Asiago cheese. Serve immediately.
Note: To blanch fresh or frozen corn, bring a medium-size saucepan of cold water to a boil. Add the corn and cook until crisp-tender, 2 to 3 minutes. Remove from heat, drain, and rinse under cold water.
Note: To toast the hazelnuts, place on a baking sheet in a 350ºF oven for 10 minutes, or until lightly browned and fragrant.
crab and crayfish cakes with roasted red pepper sauce
makes about 1 dozen 2-inch cakes
Crabcakes are great to serve at a party since you can prepare them hours before the guests arrive. They also make a really nice light supper with some corn on the cob and perhaps a green bean salad on the side. These are wonderful too with the Chile-Lime Mayonnaise.
¼ cup mayonnaise
In a large bowl, combine the mayonnaise, scallions, eggs, mustard, Worcestershire sauce, Tabasco sauce, and salt. Fold in the crab meat, crayfish, and ½ cup of the breadcrumbs. Form into 2inch cakes, about ¾-inch thick. Heavily coat the cakes with the remaining 1½ cups breadcrumbs and transfer to a baking sheet lined with waxed paper. Chill, covered, for at least 2 hours, or overnight.
Heat 2 tablespoons of the oil with 1 tablespoon of the butter in a large skillet over medium-high heat. Add half of the crabcakes and cook until crispy and golden, about 5 minutes on each side. Add the remaining oil and butter to the skillet and cook the remaining crabcakes. Serve warm with the Roasted Red Pepper Sauce and lemon wedges.
roasted red pepper sauce
makes about 1 cup
1 cup drained, jarred roasted red peppers
Place all the ingredients except the mayonnaise into the bowl of a food processor fitted with a steel blade and process until smooth. Transfer to a small bowl or plastic storage container. Add the mayonnaise and stir until well blended.
crostini with goat cheese, beefsteak tomatoes, and red onion
makes 6 to 8 servings
I started making these crostini years ago when I was cooking at a supper club that my family owned. They were always extremely popular, and they still are a big hit when I make them for dinner guests. You certainly don't have to use beefsteaks, but really ripe, juicy, and flavorful tomatoes are a must.
tomato and red onion topping
To make the tomato and red onion topping: Place all of the ingredients in a small bowl and mix together until well blended. Let stand at room temperature for about 1 hour.
Preheat the oven to 400ºF.
To make the crostini: Arrange the baguette slices on a baking sheet lined with aluminum foil. In a small bowl, combine the olive oil with the garlic. Brush the top side of each baguette slice generously with the oil and garlic mixture. Bake until crisp but just lightly golden, about 12 minutes.
Remove from the oven and transfer the baguette slices to a large platter. Spread about a teaspoon of the goat cheese onto each slice and then top with about a tablespoon of the tomato-onion topping (depending on the size of your baguette, you may not use all of the topping). Serve immediately while warm.
polenta cakes with mascarpone and roasted peppers
makes 8 to 10 servings (about 2 dozen polenta cakes)
These make a really nice passed hors d'oeuvre since they're just the right size to pick up and eat while holding a cocktail. The polenta can be made a day in advance and then the cakes can be put together quickly ... even with guests crowding around the kitchen.
polenta
To make the polenta: In a shallow Dutch oven, combine the chicken stock, milk, and water. Cover and bring to a boil over high heat. Stir in the corn and salt. Gradually whisk in the polenta. Reduce the heat to mediumlow and simmer, stirring often, until the polenta is very thick, about 30 minutes. Remove from the heat and stir in the butter.
Spread the soft polenta evenly into a buttered baking sheet-it should be about 1/3 inch in thickness and probably will not cover the entire sheet. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
(Continues…)
Excerpted from "At Home with Magnolia"
by .
Copyright © 2006 Allysa Torey.
Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Acknowledgments.Introduction.
Starters: Appetizers and Salads.
Soups.
Lunch.
Weeknight Dinners: Meals for Every Day.
Weekend Dinners: Meals for Entertaining.
Sides and Casseroles.
Vegetables.
Desserts.
Index.