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The First Year Recipes - Yahoo Recipe Search
Food52This recipe was the first recipe we ever published 12 years ago, launching ANNA Magazine. My mom made these weekly when I was growing up and they are simply the best crepes I have ever eaten. Salty, sugary and buttery. Make sure to allow the batter to rest 20 minutes prior to cooking. Enjoy!Food52I’m fairly certain this sandwich would never have happened, had I not married my husband nearly 39 years ago. You see, he’s from Tampa, Florida, where they make a killer Cuban sandwich. I’d never even heard of a Cuban sandwich before he took me there for the first time. You can get them everywhere in Tampa. Mine’s a bit different. Let me explain. (This is where the “made with love” bit comes in . . . .). Years ago, when my boys and their cousins were little, my parents started hosting an annual beach week on North Carolina’s Outer Banks. My mother would prepare for beach week every year by roasting a turkey and a ham shortly before they’d drive down from Northern Virginia. A week or so in advance she’d make an enormous batch of pulled pork, which she’d freeze and bring, along with all kinds of other family favorite treats. Everyone looked forward to that pulled pork. One year, when I commented on how much work my mother had done, getting ready for the beach, she simply said, “It’s a labor of love, dear. I enjoy every minute of it.” In time I started making pulled pork, too, eventually taking a sharp turn south from the simple vinegar based pulled pork of Eastern Carolina, to incorporate the flavors of a “Cuban adobo” herb and spice blend inspired by a blend suggested by Jerry Traunfeld in one of his books on cooking with herbs. It was only a matter of time before I started making Cuban sandwiches with my Cuban adobo-rubbed pork. And “made with love” this sandwich certainly is. Whenever I make pork shoulder for my boys, we talk about my mother, and the wonderful times we had with our extended family at the beach. The Cuban sandwich brings back fond memories of our trips to Boca Grande (via Tampa) with the boys’ other grandmother and their cousins on my husband’s side. This sandwich brings together both sides of our family, reminding us all of the love we shared in our gatherings with each. ;o) P.S. Now that my boys are grown, when we get together and I have planned and prepared many of their favorite things to eat, someone invariably thanks me for that. To which I always reply, “It’s a labor of love, dear, and I enjoy every minute of it.” ;o)Food.comI have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. The author of the book, Anita Stewart, says this recipe has been perfected over the years by herself and her mother. She says this is "the ultimate recipe" for chili sauce. When late summer rolls around this year, I'll definitely be trying this one! The prep time includes the time needed to let the tomato and onion mixture stand.AllrecipesThis is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.Food52This was one of the first drinks I ever created when I was bartending at Momofuku Ssäm Bar in the late 2000s. Back then, Japanese whisky was much less coveted (and a lot more available) than it is now, and I developed the drink using Yamazaki 12-year single malt. Now, thanks to its sudden rise in popularity, that particular whisky is nearly impossible to find, and prohibitively expensive when found. Fortunately, Japanese whisky producers have been hard at work in the last decade to develop younger, blended whiskies )such as Suntory’s Toki) that are becoming widely available and priced well enough that we can use them in cocktails such as this fairly straightforward Old-Fashioned variation. When I first tasted Japanese whisky, I was struck by its woody perfume and incense notes. To bring that out in this drink, I infused simple syrup with fennel seeds. Normally, an Old-Fashioned would be made with a straightforward, unflavored sugar syrup like simple syrup or demerara syrup, but here we use the blender (aka my favorite at-home bar tool) for a rapid infusion. In another departure from the classic recipe, the Mountainside uses only orange bitters. Bitters are an important ingredient in a lot of cocktails because they can provide an impressive amount of aromatic complexity as well as a bitter “backbone” to help give the drink structure. The most common bitter for an Old-Fashioned is Angostura aromatic bitters. With its intense gentian and clove notes, it would be overpowering for this drink, so here we’re just using orange bitters. There are few different producers of orange bitters, but my favorites are Angostura’s or Bitter Truth’s. Reprinted with permission from Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails by John deBary, copyright © 2020. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.YummlyThis Gravy Recipe For One Is The Best Way To Enjoy Thanksgiving All Year Long With Unsalted Butter, Shallot, Fresh Thyme, Salt, Cracked Pepper, All Purpose Flour, Chicken BrothFood and WineEvery September, Joseph Leonard, our first restaurant, puts on Tomato Fest, a weeklong celebration of all things tomato. The food menu morphs into a tomato-licious extravaganza and people pile in from miles on end to experience the fruit-tastic magic.The Cornballer comes back every year. It’s not a difficult cocktail to build, but it definitely helps when using season-friendly sweet corn and tomatoes. Best to have a commercial juicer at your disposal if possible. And if you’re using fresh lime and quality blanco tequila, cancel your dinner plans. You’re with this drink for the long haul. —Brian BartelsReprinted with permission from The Bloody Mary, copyright 2017 by Brian Bartels. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright 2017 by Eric Medsker Slideshow: More Cocktail RecipesFood52I wanted to share this recipe for a scrumptious tart that I made this past thanksgiving. Not a traditional turkey day pie, so I think it would be grand for the Christmas table as well. Previous years I had dabbled in rum raisin custard and other interesting cream pies but my French tart pans had yet to grace the table and I wanted to create something new. In a sea of brown apple and orange pumpkin I thought how wonderful to offer something with a reddish hue. As the great poetess of tarts Tamasin Day-Lewis has said the holidays call for something, “scarlet and latticed… distinctly elevating to the spirits”. Scarlet, Yes I would make a scarlet jam tart. And this, the word scarlet, is what brought me to thoughts of Hester Prynne. It seems du rigueur these days to have some sort of wild inspiration for your dishes with all the reality cooking competitions, “that panna cotta is so Carrie Bradshaw season three” or “I see the fall of Rome in that souffle.” So I had found mine in Hester Prynne. What sort of dessert would she bring to supper, what would Prynne’s offering be? Living amongst puritans with that pesky “pleasure is sin” belief I am sure that one was expected to bring something proper and prim, prim and proper. But this I know. The cooking always reveals something about the cook. So I imagine that our dear Hester couldn’t help herself. The tart would be humble in appearance; one might fear the noose turning up with Nipples of Venus or some other overtly provocative thing but be sure there would be a hidden surprise, wild fruits or exotic spice. Subtlety lost not on Tinsdale, he would get her message, something unbridled within. So Voluptuaries this is one for the recipe box, jam made with wild ligonberries and star anise draped in a crisp linzer crust, Puritans proceed with caution sinful pleasure contained within. Adapted from the Linzertorte recipe in Martha Stewart’s Baking HandbookFood.comThis is just FABULOUS! Mainly for holidays, or special occasions. I got the recipe from my sister-in-law. She has a couple of recipes that she makes every year at holidays, and this is one of them. She gave it to me, and now, I make it for the other side of the family, and for friends. It's Great!Order The First Year Recipes nearby
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