epulae food & lifestyle magazine vol. 01
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ÂTRANSCRIPT
EPULAE
ItalianIssue
MEATLESS MONDAYS
BAKING BASICS
SALAD SERIES
THE
LET’S GO VEGGIE EVERY MONDAY!
FIND OUT THE STEPS FOR YOUR FIRST TIME BAKING
SECRETS TO A GREAT SALAD FOR THE WHOLE FAMILY
Food & Lifetyle Magazine Volume 01
Comfort food can create a sense of nostalgia for many, and as the fall leaves and temperatures drop, a yearning for that hearty comfort seems to heighten. In my eyes, that craving is never more apparent than during football season. Saturday and Sunday mean gameday—and although most fans are looking forward to their collegiate or NFL teams facing off on the gridiron, others are finding that the real action is out at the tailgate. Competition can exist as much in a the food spreads as it does on the field.
Whether customers are lighting the grill outside their alma mater’s stadium or hosting a gameday crowd from the comfort of their couch, crowd-pleasing foods are at the top of their list. We’ve stacked this issue with fan favorites like preseasoned hearty soup and chowder blends, ideal for crisp fall and winter games. Check out page 10 for Super Bowl selections sure to quiet even the of rowdiest of super fans.
Also in this issue, our Italian Issue is proving to be the ultimate source for good tasty pasta that customers will love to keep on hand throughout the Christmas season. Looking to help out those shoppers with a sweet tooth? Turn to our For Godness Cake section for a round up of chocolate delights. Customers are drawn to the sense of comfort that comes along with cooler weather, so don’t miss an opportunity to stock your shelves with ingredients, flavors and foods reminiscent of those feelings.
EDITOR’S NOTE
Happy reading,Whitney Ng
Associate Editor
E
CONTENTS
EDITOR’S NOTE
MEATLESS MONDAYS
03 PAN-ROASTED CAULIFLOWERLet’s celebrating Meatless Mondays with
balanced, delicious meal plans!
05 CARAMELIIZED ONION PUDDINGOnions and kale need some time to mellow
out, and on a Monday night, so do you.
SALAD DAYS
06 SECRETS TO A GREAT SALADWhen lunch time rolls around, the favorite
thing to do is to make a big salad.
07 GLASS NOODLE SALADThe only logical end to a scorching summer
day is a reward of cold noodles.
REGIONAL ITALIAN FOOD
15
The Italians have mastered the art of comfort food, such as pasta. Here are some favorites to carry you through winter. Let’s Eat like an Italian, with the seasons! And find out the truth behind the authenticity of some of our Italian “classics.”. The Italians have mastered the art of comfort food, such as pasta. How does your nonna make them? Check it out!
TIPS AND TRICKS
09 5 THINGS YOU NEED TO LEARN IN YOUR OWN KITCHENThe five things everyone should know
before working in their own kitchen.
12 A LESSON IN LAMB CHOPSHere are the tips and tricks you’ll need to
be a part of your summer grill rotation.
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06
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WHERE THE GOOD FOODS ARE
46 OTTO RESTORIANTEOtto Ristorante dresses itself a quaint gown
to bring you a unique dining experience.
48 BASILICO ITALIAN RESTAURANTThe only logical end to a scorching summer
day is a reward of cold noodles.
BAKING BASICS
41 HOW TO MAKE HONEY CHALLAHIt is important to note that tasty additions
also play other very important roles.
42 BUILDING FLAVOURS WITH FLOURSStart using whole grain and nut flours in
your baked goods for the better.
ESSENTIAL TOOLS
31 BATALI’S TOOLS FOR COOKING PASTAAsking the experts about the essential tools
to make our foods attainable in the kitchen.
33 BUILDING FLAVOURS WITH FLOURSStart using whole grain and nut flours in
your baked goods for the better.
MENU IDEAS
27 DESSERT TO GET EVERYONE INVOLVEDGet the whole crew involved, and you’ll all
reap the benefits.
THE PERFECT CUP
36 TIPS ON BREWING BETTER COFFEEFive ways to make your cup of coffee even
better, no matter how you brew it.
38 THE PERFECT POT OF TEAA&M learn how to brew a good and perfect
pot of tea.
THE ART OF CRAFTS
23 ORIGAMI ICE CREAM CORN SLEEVEKeep it festive and mess-free with these
origami ice cream cone sleeves.
25 DIY BATIK LINENSGive your tablecloths and napkins a
makeover, just in time for summer.
FOR GODNESS CAKE
51 CRANBERRY GINGERFor Goodness Cake is here for you, the
recipes that prove why cake should be its
own food group.
53 BRETON BUTTER CAKEGoes gluten-free on a favorite old
shortbread, with no regrets.
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PUBLISHER
PHONE
MANAGING DIRECTOR
Elroy Brown
(021) 50554920
Whitney Ng
OPERATIONS DIRECTOR
EDITOR IN CHIEF
DISTRIBUSI
IT MANAGER
PUBLISHED BY
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ADDRESS
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Whitney Ng
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Whitney Ng
Tammy Tan
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Whitney Ng
Nobita Nobi
Oxford StreetLondon, United Kingdom
MEATLESS MONDAYS
PAN-ROASTEDCAULIFLOWERLet’s celebrating Meatless Mondays with balanced, delicious meal plans. Let’s join us to cook this tasty cauliflower whether you’re vegetarian all the time or just here and there.
NO MEAT A DAY
1. Roasted Cauliflower is ready to serve!
2. Serve 1 head of califlower or more.
3.Cut the florets off the stems and and then chop them into tiny florets.
4. Roaster Cauliflower is done!
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03 EPULAE NOVEMBER 2014
MEATLESS MONDAYS
Ingredients:
1 head of cauliflower
1/2 cup pine nuts
1/4 cup olive oil, divided
2 teaspoons fresh rosemary, chopped
1/2 teaspoon sumac (optional and don’t use if
using currants)
1/2 cup fresh breadcrumbs
1 handful parsley, chopped
1 teaspoon kosher salt, plus a few pinches
Freshly ground black pepper
1/4 cup golden sultana raisins (dried cranber-
ries or regular raisins), chopped (or currants not
chopped)
Freshly grated pecorino (optional)
How you do it:
1. Cut the florets off the stems and and then chop them into tiny florets.
You can also chop up the stems into tiny pieces if you want. You should have
about 6 cups of chopped cauliflower.
2. In a large sauté pan, toast the pine nuts over medium low heat. Once
toasted and fragrant, remove them from the pan and set aside.
3. In the same pan heat 2 tablespoons of olive oil over medium-high heat,
then add the cauliflower, 1 teaspoon of salt, rosemary, and sumac. Sauté until
cauliflower is tender and starts to brown a bit, stirring as necessary. You can
also add a bit of olive oil if the pan starts to get too dry or the cauliflower is
starting to stick. You can also add a bit of olive oil if the pan starts to get too
dry or the cauliflower is starting to stick.
4. While cauliflower is cooking, heat the remaining 2 tablespoons of olive
oil in a small pan over medium-low heat. Once oil is shimmering, toss in the
breadcrumbs and stir, toasting the breadcrumbs. Season with a pinch of
kosher salt and a few turns of freshly ground black pepper. Remove from the
heat and toss in half of the chopped parsley.
5. When cauliflower is done, remove from the heat and season to taste with
freshly ground black pepper and a pinch or so of salt if necessary. Toss in the
toasted pine nuts, the chopped raisins, and the remaining parsley.
6. When ready to serve, sprinkle the top with the toasted breadcrumbs and
some pecorino.
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04NOVEMBER 2014 EPULAE
SALAD SERIES
Our salads typically consist of a hodgepodge of
vegetables that we’ve cobbled together from the
crisper drawers of our own fridges. If we have a
leftover wedge of cheese, cooked grains, or wilting herbs, we’ll
bring those in, too. But when we start feeling kale salad fatigue,
or we struggle to find the inspiration needed to turn our odds
and ends into something exciting, we always turn to strong.
A good dressing can single-handedly save your salad. And while
we love a simple vinaigrette, our favorites are flavor-packed
and hearty enough to turn a salad into a full-on meal. Turn
your less-than-perfect herbs into a quick knife pesto (which is
what we’ve come to call the herby dressing in this recipe); it’s
great tossed with roasted vegetables. If you happen to have
some romesco sauce lying around (maybe after your latest
burger craving), it’s great spooned over roasted vegetables and
cooked beans. And if all else fails, you can never go wrong with
a dressing bulked up with tahini. Brightened with lemon juice or
hit with soy sauce, it’s great tossed with leafy greens or pretty
much anything.
GREAT SALAD
1. Roasted vegetables and cooked beans
2. You can never go wrong with a dressing bulked up with tahini.
THE SECRET TO AGREAT SALADLiven up leftover odds and ends with a flavor-packed dressing and say hello to a lunch salad you’ll get excited about.
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06 EPULAE NOVEMBER 2014
TIPS AND TRICKS
5 THINGSYOU NEED TO LEARNIN YOUR OWNKITCHENThe five things everyone should know before working in their own kitchen.
For the past six months, I’ve spent my Saturdays
working in a restaurant kitchen. I’m a “trail” or, if
you’re fancy and French, a “stage,” which makes me
basically a part-time apprentice. I learned many things
while working in the kitchen, like how to make garlic
confit, and the trick to perfect hash browns, but there
were 5 lessons that really stuck with me. I pass them
along to you, with the hope that they might inspire you to
give up your day job (or at least your Saturday mornings)
to try your hand at kitchen life. I’m a “trail” or, if you’re
fancy and French, a “stage,” which makes me basically
a part-time apprentice. It’s a very nice kitchen, staffed
by chefs and servers who are good at what they do and
are also overwhelmingly cool people. Armed with my
beginner’s set of knives and the knowledge that I knew
nearly nothing, I came into the kitchen ready to absorb
everything I saw and chop until my arm fell off -- which it
very nearly did.
I learned many things while working in the kitchen -- like
how to make garlic confit, and the trick to perfect hash
browns, but there were 5 lessons that really stuck with
me. I pass them along to you, with the hope that they
might inspire you to give up your day job (or at least your
Saturday mornings) to try your hand at kitchen life.
KITCHEN
The five things everyone should know before working in their own kitchen.
09 EPULAE NOVEMBER 2014
TIPS AND TRICKS
Work neatly, work efficiently.
On my first official day in the kitchen, I was tasked with making
the breakfast family meal to feed all of the front of house
and back of house staff. I had two hours to make a meal for
forty-ish people. Ten minutes before breakfast was scheduled
to be served, my eggs were nowhere near cooked, two chefs
were helping me warm the tortillas for breakfast tacos, and my
station had a tower of dishes piled haphazardly on top of my
chicken-smeared cutting board.
Be open and learn.
If you’re going to work in a kitchen, be sure to bring a notebook.
Don’t worry, it won’t mark you out as the new kid on the block,
most chefs carry them around. Then when you learn a cool new
trick, like how to avoid cutting yourself on a mandoline (wear
two pairs of gloves), or when someone shows you the most
excellent, mouth-tingling recipe for bacon jam, you can write
it down. In the rush of a kitchen, there’s no way you’re going to
just remember.
Take pride in your tools
The chefs I met at the restaurant were funny, irreverent, and
tough. Those things I expected. What surprised me was how
genuinely they cared about all aspects of their job, from how
their mushrooms were prepped to the quality and maintenance
of their tools. For example, chefs could go on about their knives
for hours.
Go the extra mile.
Working in a kitchen is sort of like being a shark: Stillness is
the enemy. You must always be moving, working, stirring three
things on the stove while remembering to take the bacon out of
the smoker. You don’t stand around idly, unless you want to get
called out by the sous chef. Also, standing around doing nothing
is boring; nobody becomes a chef for the money, they do it for
the thrill, the creativity, and the energy.
No excuses.
This lesson was perhaps the hardest one I had to learn. One day
I was tasked with prepping the mise en place for a morel sauce,
which required that I slice shallots into a paste, then pat out
all the excess moisture. I had to do enough of this to fill a quart
container. It took me roughly four hours. When I was nearing
the end, one of the head chefs came up behind me and said
something like “Jeez, are you still working on that?” I, totally
flustered, my bandaged hands revealing multiple inexpert
run-ins with the microplane, started babbling something about
having to go upstairs to get the shallots, and the microplane
being dull, and having to help someone chop snow peas. In your
own kitchen, there’s no time or use for excuses. If you don’t
finish your task, say sorry and work faster, or ask for help. Pride
has its place, but what really matters is getting the job done,
and getting it done well.
KITCHEN
1. Work neatly and try to work efficiently.
2. Take pride in your tools.
3. Go extra mile.
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10NOVEMBER 2014 EPULAE
PASTAA staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta.
RegionalItalian Food
The Italians have mastered the art of comfort food, such as pasta. Here are some favorites to carry you through winter. Let’s Eat like an Italian, with the seasons!
Al Forno’s Penne with Tomato, Cream, and Five Cheeses
AL FORNO’S PENNE
1. Al Forno’s Penne is ready to serve for the whole family!
2. Preparing all the ingredi-ents for you start cooking
3. Fresh basil leaves, coarsely chopped
4. In a mixing bowl, com-bine all ingredients except the pasta and butter. Stir well to combine.
5. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes.
MAIN FEATURE
17 EPULAE NOVEMBER 2014
1
2 cups heavy cream
1 cup chopped canned tomatoes in heavy
puree cream
1/2 cup freshly grated pecorino Romano
cheese, (1 1/2 ounces)
1/2 cup coarsely shredded (1 1/2 ounces)
Fontina cheese
1/4 cup crumbled Gorgonzola cheese, (1 1/2
ounces) and cheese
2 cups heavy cream
2 tablespoons ricotta cheese
1/4 pound thinly sliced mozzarella cheese
3/4 teaspoons kosher salt, plus more for
pasta water
1/4 cup crumbled Gorgonzola cheese
6 fresh basil leaves, coarsely chopped
1 cup chopped canned tomatoes in a very
heavy puree
1 pound penne rigate or conchiglie rigate
4 tablespoons (1/2 stick) unsalted butter,
sliced thinly
1. Heat oven to 500 degrees F.
2. Bring a large pot of salted water to a boil.
3. In a mixing bowl, combine all ingredients
except the pasta and butter. Stir well to be
well combined.
4. Drop the pasta into the boiling water and
parboil for 4 minutes. Drain in a colander and
add to the ingredients in the mixing bowl,
tossing to combine.
5. In a mixing bowl, combine all ingredients
except the pasta and butter. Stir well to be
well combined.
6. Bring a large pot of salted water to a boil.
7. In a mixing bowl, combine all ingredients
except the pasta and butter.
8. Divide the pasta mixture among six to
eight shallow ceramic gratin dishes (1 1/2 to 2
cups in capacity) or place in a shallow (1-inch)
layer in larger baking dishes. Dot with the
butter, and bake until bubbly and brown on
top, 7 to 10 minutes.
MAIN FEATURE
18NOVEMBER 2014 EPULAE
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Ingredients:
How you do it:
Bucatini all’Amatriciana
BUCATINI
1. Your Bucatini pasta is ready to serve!
2. 1 handful bucatini pasta, or substitute perciatelli
3. Chopped, canned toma-toes (in summer by all means substitute fresh)
4. Grate the pecorino cheese over each. If using the garnish sprinkle it over the top.
5. Ready to serve for the whole family!
MAIN FEATURE
19 EPULAE NOVEMBER 2014
1
MAIN FEATURE
1 handful bucatini pasta, or substitute perciatelli
Olive oil, about 2 tablespoons or enough to coat the bottom
of your pan
1 large shallot or the equivalent amount of chopped onion
1 dried hot pepper, coarsely chopped and seeds separated.
Alternatively, ½ teaspoon red pepper flakes (separate the
seeds with the point of a knife).
4 ounces guanciale, chopped (or substitute pancetta or
bacon)
1 large shallot or the equivalent amount of chopped onion
14 ounces chopped, canned tomatoes (in summer by all
means substitute fresh)
1 large shallot or the equivalent amount of chopped onion
Freshly grated pecorino cheese
4 ounces guanciale, chopped (or substitute pancetta or
bacon)
Salt and pepper
A chiffonade of two basil leaves or alternatively a small
handful of finely chopped parsley for garnish; very optional
1. Heat the olive oil until it’s shimmering but not smoking.
Saute the the shallot, the guanciale and the pepper flakes
until the onion is only lightly colored.
2. Turn down the heat to low and add the tomatoes. Simmer
this while the pasta is cooking. Add salt and pepper.
3. When the pasta is cooked drain it saving a few tablespoons
of pasta water (if needed). Add the drained pasta directly to
the sauce and stir to combine. Make sure the sauce is “tight”
but if it’s too tight flick in a little bit of the pasta water.
4. To plate: using tongs portion out the pasta on warm plates.
Grate the pecorino cheese over each. If using the garnish
sprinkle it over the top.
5. Notes to cook: it’s worth your trouble to source real
guanciale even if it is domestic. You can substitute pancetta
but we are talking nose to tail here, so we want you using
face parts. Bucatini is a long, relatively thick strand of round
pasta with a pinhole running through it. Latini is a good brand
as is Rustichella D’abbruzzo. But perciatelli works just fine.
Focus on the guanciale.
6. Note to cook: You can up the amount of red pepper if you
like but we’re not going all’ arrabbiata here.
20NOVEMBER 2014 EPULAE
Ingredients:
How you do it:
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Abbacchio al Forno (Roast Lamb with Potatoes)
1 pound fresh whole milk ricotta cheese
1 large egg
1 tablespoon olive oil
1/4 cup finely grated parmesan cheese
freshly grated nutmeg to taste
2 cups flour, sifted, plus extra for rolling dough
1. Add egg to ricotta cheese and oil and mix thoroughly.
2. Add grated parmesan cheese to mixture and sprinkle with
nutmeg to taste.
3. Dump onto generously floured surface and work with hands
to bring together into a smooth ball.
4. Cut off slices of dough like cutting a loaf of bread and roll into
ropes thumb size thick.
5. Line one rope parallel to another and cut 2 at a time into
1-inch pieces. Roll each piece off the back of a fork to make
imprints that will help hold the sauce.
6. Transfer gnocchi pieces to a lightly floured or non-stick
baking sheet so they don’t stick together and put in the freezer
while making the rest of batch.
7. Scoop some sauce on top of each layer of gnocchi as they are
placed in the bowl and serve.
ABBACHIO AL FORNO
1. Abbachio al Forno is ready to be serve!
2. pound fresh whole milk ricotta cheese
MAIN FEATURE
21 EPULAE NOVEMBER 2014
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Ingredients: How you do it:
Eggplant Baked Pasta (Riggidanella)
2 medium-sized eggplants
Salt
1 garlic clove, chopped finely
1 bottle (750 milliliters, or about 25 ounces) tomato purée
(tomato passata)
1 small piece of dried chile, chopped finely (or 1 teaspoon dried
chile flakes)
A handful of basil leaves
1 pound (500 grams) rigatoni, maccheroni, mezze maniche, or
other similar short pasta
2 cups (500 milliliters) milk, warmed
3 1/2 tablespoons butter
1/3 cup all-purpose flour
Olive oil for frying
1. Prepare the eggplants by cutting off their tops and slicing
them lengthwise (about 1/3 inch or 1 centimeter thick).
Sprinkle salt on them and let them drain on paper towels. Leave
for 2 hours.
2. Add the tomato purée, chile, and basil leaves, and cook for
about 5 minutes. Season with a pinch of salt.
3. Cook the pasta by boiling it in a large pot of salted water until
al dente.
4. Make a béchamel sauce by melting the butter in a saucepan
over medium-low heat. Add the flour and cook for about a
minute, stirring frequently.
5. Lightly grease a large casserole dish (or individual ramekins)
with olive oil and layer the bottom and sides with the eggplant
slices.
6. Bake in the oven at 350º F (180º C) for 20 minutes or until
browned on top.
RIGIDANELLA
1. Make a béchamel sauce by melting the butter in a saucepan over medium-low heat. Add the flour and cook for about a minute, stirring frequently.
MAIN FEATURE
22NOVEMBER 2014 EPULAE
Ingredients: How you do it:
1
ICE CREAM CONE
This is a great project to involve kids in, you could even have them create their own origami patterns on squares of white paper.
ORIGAMI ICE CREAM
CONE SLEEVES
Is there anything more summery and nostalgic
than an ice cream party? You take one classic,
indulgent summer treat, place it center stage,
and create a whole event around it. There’s very
little and very easy to mak and create them, but
the results go a long way. The sleeves keep the
whole operation tidy, preventing the cones from
getting sticky and soggy, and they make each ice
cream cone unique. It is very easy to do this craft,
just follow the instructions down below.
All it takes is a pack of origami paper, some
scissors, and tape. This is a great project to
involve kids in, you could even have them create
their own origami patterns on squares.
Supplies:
- Pack of origami paper, 6 x 6-inch
- Scissors & Scotch tapes
- Package of sugar cones
Instructions:
Measure four inches from the corner of one of
your sheets of origami. Using a compass or a small
round plate, so that you wind up with a quarter
of a circle drawn around the corner of the paper.
Wrap each quarter-circle around the point of
an ice cream cone, forming a cone of paper, and
secure with about half an inch of tape. Scoop
yourself some ice cream, and enjoy.
ORIGAMI SLEEEVES
1. All the supplies you need to prepare!
2. Pack of origami paper, 6 x 6-inch
3. Wrap each quarter-circle around the point of an ice cream cone, forming a cone of paper
4. Origami ice cream corn sleeves are done!
THE ART OF CRAFTS
Planning an ice cream party this summer? Keep it festive and mess-free with these origami ice cream cone sleeves. Transform a pack of origami paper into a bright and summery set of ice cream cone.
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24NOVEMBER 2014 EPULAE
MENU IDEAS
DESSERTS TO GETEVERYONE INVOLVEDScientifically speaking, things taste better when you make them yourself. You have probably already experienced this phenomenon, even the most ill-executed loaf of bread, when pulled from your oven, will taste fantastic.
1. Grilled Chocolate Sandwiches
GRILLED CHOCOSANDWICHES
1. Three slices of grilled choco sandwiches are ready to serve!
2. cook the slices butter side down over medium heat, just until pale gold on one side.
3. Sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.
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27 EPULAE NOVEMBER 2014
MENU IDEAS
2. Magic Shell
4 slices sweet or sourdough French bread white sandwich
bread
About 2 ounces semisweet chocolate
2 ounces bittersweet chocolate
1 ounce broken chocolate
1/3 cup chocolate chips
Coarse sea salt (optional)
1 tablespoon sugar mixed with 1/8 teaspoon ground
bittersweet cinnamon (optional)
1. Butter one side of each slice of bread generously. In a skillet
big enough to hold them, cook the slices butter side down over
medium heat, just until pale gold on one side.
2. Cover two of the slices with chocolate. Flip a naked slice on
top, butter side up. Cook, turning the sandwiches as necessary,
until the chocolate is softened and the sandwiches are
browned on both sides.
3. Serve immediately, sprinkled with a pinch of sea salt or a
dusting of cinnamon sugar, if you like.
MAGIC SHELL
1. The melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidified
2. 2 bars (160 grams) good quality chocolate
3. Your magoc shell is ready to serve!
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Ingredients: How you do it:
28NOVEMBER 2014 EPULAE
2 bars (160 grams) good quality chocolate
100 grams coconut oil
Ice cream, for serving
1. Chop your chocolate and add it to a microwave-safe
container with coconut oil. Melt in 30-second intervals.
2. Pour over ice cream (or smoothies!), and watch it harden.
Then crack it open. Magic!
3. Because of the melting point of the coconut oil, the magic
shell will stay liquid in a hot kitchen and solidify after sitting in a
cold kitchen or the fridge.
3. Eton Mess with Rhubarb-Gin Jam and Lemon-Basil Meringue
ETON MESS
1. Eton Mess with Rhubarb-Gin Jam and Lemon-Basil Meringue.
2. Basil-Lemon Meringue with basil leaves and heaping cup egg whites.
3. Your Eton Mess with Rhubarb Gin Jam and Lemon-Basil Meringue is ready!
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MENU IDEAS
Ingredients: How you do it:
29 EPULAE NOVEMBER 2014
1/2 cup fresh basil leaves
Zest of 1/2 a small lemon
1/2 cup sugar
1/4 heaping cup egg whites (about 2 large eggs)
Juice of 1/2 a small lemon (1 tablespoon)
1 1/4 pounds of cherries with stems
8 ounces dark chocolate, coarsely chopped, or white or milk
chocolate, finely chopped
Rinse the cherries, line a tray with parchment or wax paper,
Put the chocolate in a small, dry, stainless steel bowl, and
then pick up a cherry by the stem and dip it as far into the
chocolate as you like.
1. Basil-Lemon Meringue: Heat the oven to 225 F.
2. Wash the basil and dry it well, and then move the leaves to
the bowl of a food processor.
3. Empty the eggs whites and the lemon juice into a metal.
4. Pulse the food processor for about 20 to 30 seconds, until
the basil and the lemon zest have incorporated into the sugar.
5. Move the baking sheet to the oven for 1 hour, and then turn
off the heat.
4. Chocolate Dipped Cherries
CHOCO CHERRIES
Your Chocolate Dipped Cherries are ready to serve!
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MENU IDEAS
Ingredients: How you do it:
Ingredients: How you do it:
30NOVEMBER 2014 EPULAE
ESSENTIAL TOOLS
MARIOBATALI’S6 Essential Tools for Cooking Pasta
As home cooks, we rely on our instincts, our knowledge, and our curiosities, but we also have to rely on our tools. Which is why we’re asking the experts about the essential tools we need to make our favorite foods attainable in our own kitchens.
Italian cooking expert and restaurant
mogul Mario Batali, whose latest book
is America Farm to Table: Simple,
Delicious Recipes Celebrating Local
Farmers, shares the six tools he turns
to for making a perfect bowl of pasta.
When you taste perfectly cooked and
dressed pasta, you instantly understand
why Italy is such a great place to eat.
Italian cooking and eating is well-
conceived and well-executed, but it
doesn’t have to be confined to Italy. With
the proper tools, the pastas of Bologna
are not hard to replicate in kitchen.
Italians like their pasta al dente, that
is, toothsome, and just barely sauced.
The secret to great pasta is the balance
between the pasta and the condiment.
Try holding back on the sauce, and let the
deliciousness of the noodle sing.
Here are the six tools you need to make
pasta the Italian way:
31 EPULAE NOVEMBER 2014
ESSENTIAL TOOLS
The most common mistake I see home
cooks make is not using enough water or
using a pot that’s too small. Don’t crowd
the pasta -- give it room to move and
dance as it cooks! For a pound of pasta, I
boil about 6 quarts of water.
For most recipes, it’s important to finish
the pasta cooking process in a sauté pan.
It binds the pasta to the condiment. I use
a 12- to 14-inch sauté pan for a pound of
pasta.
The pasta cooking water should be well-
salted, it should taste like the sea. Adding
salt to the water adds flavor to the pasta.
I use two teaspoons of salt per quart
of water. While the pasta is cooking it
absorbs the salt, which adds flavor to the
end dish.
Always add a ladle-full (about 3 ounces)
of pasta cooking water straight to the
sauté pan. The starchy pasta water will
help the noodle adhere to the sauce, will
loosen a thick sauce, and will create a
Many home cooks use a colander to
drain pasta. That’s perfectly fine, but I
prefer tongs and a spider. They’re quick
and efficient and versatile use them to
take the pasta straight from the pot to
the sauté pan, to toss the pasta in the
sauté pan, and then, of course, to plate.
There are very few dishes in the Italian
kitchen that don’t benefit from a light
drizzle of extra-virgin olive oil at the end,
pasta is no exception. After you take the
perfectly sauced pasta off the heat.
LARGE PASTA POT
SAUTE PAN
SALT
LADLE
TONGS AND A SPIDER
OLIVE OIL
32EPULAE NOVEMBER 2014
5 TIPSFOR BREWINGBETTERCOFFEEFive ways to make your cup of coffee even better, no matter how you brew it. Making good coffee at home is a revelation. Brewing great coffee at home is no magic feat.
THE PERFECT CUP
Making good coffee at home
is a revelation. Don’t get us
wrong, it’s certainly a treat to
have someone make a coffee for you.
But making coffee at home, especially
on a chilly morning, when you can make
a perfect cup in house slippers, drink it
on your couch while reading the paper
or checking your Instagram feed before
you’ve had to say a word to anyone or
even put on a coat, seems like a miracle.
Brewing great coffee at home is no magic
feat. And it certainly doesn’t require
six month’s rent for a home espresso
machine, either. It just takes a few key
elements to make a game-changing cup
of coffee in your very own kitchen.
Here are a few tricks of the trade that
will help.
Five ways to make your cup of coffee even better, no matter how you brew it, and to make your morning (and afternoon) routines a little bit brighter.
COFFEE
36 EPULAE NOVEMBER 2014
THE PERFECT CUP
For starters, think fresh.
Coffee usually tastes best within two
weeks of its roast date. If you have the
option to buy in bulk, you should only
buy as much as you and your household
can drink within a fortnight.
A good grind is hard to find.
Freshly ground coffee is unparalleled.
Burr grinders are better than blade
grinders -- they give you a more even
grind which allows, in turn, for a better,
more even extraction when it’s time
to brew. There are a number of less
expensive hand grinders on the market
that save you money in lieu of a little
muscle. (At Stumptown, we love the
Porlex and Hario models.) In a pinch,
blade grinders work best if you give them
a little cocktail shaker shimmy when
grinding. But burr is best.
Think about storage solutions.
Coffee, like olive oil, can degrade when
exposed to sunlight. So to keep it fresh,
it’s best to keep whole bean coffee in
a well-sealed, dark glass or ceramic jar
away from heat and moisture and grind
it right before you brew. Otherwise,
seal it up in its protective bag. Whatever
you do, don’t grind and freeze it. The
fluctuating temperature and added
moisture affects the oils and cell
structure of the coffee and it ends up
tasting like your freezer smells, a.k.a no
bueno.
Heat things up.
Preheating all of your brewing
equipment with hot water helps to
keep the brewing temperature stable.
The same is true for your mug, with the
added hand-warming benefit, which
makes the whole experience even better
than it already is. If you use a paper
filter brew method, you’ll want to run
hot water over the filter to rinse out the
paper taste. Also, you’ll want your water
temperature when brewing to be about
30 seconds off the boil or around 200° F.
Worth its weight.
And lastly, though tablespoons will
certainly do, a scale is integral to
1. Coffee maker
2. Storage. It’s best to keep whole bean coffee in a well-sealed, dark glass or ceramic jar away from heat and moisture and grind it right before you brew.
COFFEE
making sure you are measuring out the
right dose. Different types of coffee
have different sizes and densities, so
one tablespoon of a French roast, for
example, will vary greatly in weight from
one tablespoon of an Ethiopian heirloom
coffee. But weighing your coffee is
a foolproof way of getting your dose
right. Any digital kitchen scale is worth
its weight. (If you don’t have one, one
tablespoon equals roughly 7 grams.)
1
2
37EPULAE NOVEMBER 2014
BAKING BASICS
It is important to note that these tasty additions also play other very important roles, and just like in all baking such as careful scaling (a.k.a. measuring) is the key to success.
HOW TO MAKEHONEY CHALLAH
HONEY CHALLAH
1. It is important to note that these tasty additions also play other very important roles, learn how to make your own Honey Challah!
1
41NOVEMBER 2014 EPULAE
Another way that enriched doughs differ from their lean
counterparts is their mixing method. Many enriched
breads -- like the challah recipe I’m sharing today -- call
for the “improved mixing method,” which I will explain below.
While the structure of these breads is the same as that of most
basic breads, there are some important differences. Here’s
what you need to know.
1. Pay attention to detail.
The more ingredients there are in a bread recipe, the greater
the chance that things will go awry. Take care when scaling
your ingredients and note their proper temperatures. Fats,
for example, should be mixed into dough at room temperature
(unless otherwise specified) to encourage even incorporation.
Garnishes, like herbs, cheese, nuts, fruit, or chocolate should
be added thoughtfully and in reasonable quantities. It’s also
important to consider shape before adding a garnish (adding
nuts to a challah dough, for example, could potentially make it
more difficult to braid).
2. Improve your method.
The “improved method” refers to an intense period of mixing.
Generally speaking, the mixing begins at low speed, to combine
the ingredients and encourage the chains of gluten to begin
forming. After about 3 to 5 minutes, the speed of the mixer
is raised to medium and mixing continues until the dough has
reached full gluten development.
At this stage, the dough can be pulled and stretched to create a
“window”, a piece of dough so thin that it becomes transparent.
This level of elasticity can only be reached through intensive
mixing at a high speed, for a long time. The result of this mixing
method is a bread with a very tight crumb structure and a soft,
slightly chewy crust (think brioche, Parker House rolls, or of
course challah).
3. Be prepared for the rise.
Enriched breads benefit from a lengthy fermentation time.
This builds flavor and creates a fuller structure as the yeast
increases the size of the dough. It’s best to plan to let the dough
rise for at least 1 hour in a very warm place for the first round
of fermentation. Once the bread is shaped, the proper amount
of total fermentation can be easily determined by pressing
your finger gently into the dough: If it pops back immediately,
it needs more time. If it holds its place for a moment and then
slowly begins to return to its original position, it is properly
proofed and ready for the oven.
HONEY CHALLAH
2. The more ingredients there are in a bread recipe, the greater the chance that things will go awry.
3. The “improved method” refers to an intense period of mixing.
2
3
BAKING BASICS
42 EPULAE NOVEMBER 2014
Continue to fold the dough over and press to seal until it has
formed a log shape. With very light pressure on the center of
the dough, roll it between your hands and the work surface,
elongating the log. Roll until the dough is about 14 inches long.
Repeat with the two remaining pieces of dough.
5. Don’t be afraid to braid.
Place the three logs of dough parallel to each other on the work
surface and pinch them together on one side. Braid the bread
just as you would strands of hair: Move the right hand piece
to the middle, then the left hand piece to the middle -- and
so on and so forth until all of the dough is braided. Pinch the
ends together to seal them, and tuck them under the finished
braided loaf. If the ends are too bulky, you can always trim
some of the dough and discard it. The most important thing is
to make sure that both ends are properly sealed, or the dough
could come a bit unraveled during proofing and baking.
6. Always wash up.
Enriched breads are often brushed with egg, milk, or cream
before baking. Egg wash helps the crust brown better and
more easily; it seals in moisture and creates a gorgeous sheen
on the finished product. It’s important to remember to apply
washes with care to ensure that they are evenly applied -- this
is especially important with odd shapes (say, a challah braid),
which can brown unevenly if the egg wash is not applied
thoughtfully.
7. Lower the temp.
Most breads bake at a high temperature (400 to 500° F), but
enriched doughs can’t handle that type of heat. Instead, they
need to bake more slowly and at lower temperatures (between
300 and 400° F). This, in turn, means a longer baking time,
which allows the bread to brown more slowly. Please note that,
unlike most lean doughs, enriched doughs don’t usually benefit
from the addition of steam in the oven.
8. Don’t overbake!
The intense mixing of these doughs can make them more prone
to becoming dry as a result of overbaking. Enriched doughs are
fully baked when they reach an internal temperature of about
185° F. Many enrichments allow the crumb to stay moist, but a
proper baking time is still very important.
HONEY CHALLAH
4. Place the three logs of dough parallel to each other on the work surface and pinch them together on one side. Braid the bread just as you would strands of hair.
5. The intense mixing of these doughs can make them more prone to becoming dry as a result of overbaking.
4
5
BAKING BASICS
43NOVEMBER 2014 EPULAE
OTTORistorante
WHERE THE GOOD FOODS ARE
Otto Ristorante dresses itself a quaint gown to bring you a unique dining experience. With his talent and varied experience, the chef of Otto Ristorante, Michele Pavanello
With the decoration of blending
unique materials such as black glass,
polished metal and oak wood in the
current framework of a preserved traffic police
building, Otto Ristorante dresses itself a quaint
gown to bring you a unique dining experience.
With his talent and varied experience, the chef
of Otto Ristorante, Michele Pavanello, a widely
acclaimed Italian specialty chef who has won
many awards and fans brings to Otto Ristorante
a fresh perspective and exciting new dishes such
as crispy suckling pig dish, Hokkaido scallop
carpaccio and five new desserts.
Otto Ristorante offers three private rooms,
Negroni comfortably caters to 6-8 guests with
long square tables while Bellini comfortably
caters to 8 – 10 guests with a round table and
Martini comfortably sits 20-2 8 guests and it is
a best choice for corporate and company. They
offer 3 types of cigars, including Light, Medium,
and Full Bodied Cigars.
They also serving a good service and helpful and
knowledgeable staffs.
If you want to go there, you simply go to the
nearest MRT station: Tanjong Pagar MRT (EW15)
or by buses: 80 and 145 (Walking 3 mins).
Signature Food
Crispy Suckling Pig
The Tagliatelle
Spaghetti
The Creme Brulee
Signature Drink
Peppermint Tea
Price/Pax
S$40-200
Note
Reservation should be
done before going to
this restaurant
Address
Otto Ristorante
28 Maxwell Road, #01-02
Red Dot Traffic Building
Singapore 069120
Tel: +65 6227 6819
Opening Hours
Mon – Fri, 12:00 – 14:30
Sat - Sun, 18.00 - 23.00
Reservation
6227 6819
SPAGHETTI THE CREME BRULEE
Otto Ristorante is famous for its spaghetti! Don’t forget to order to their most famous beef spaghetti here!
Dessert of custard topped with caramelized sugar! Also the signature of Otto Ristorante foods signature. This dessert will definitely makes you want to eat more!
46 EPULAE NOVEMBER 2014
Ristorante
WHERE THE GOOD FOODS ARE
THE TAGLIATELLE
A traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine is also one of our signature foods at Otto Ristorante.
47EPULAE NOVEMBER 2014
FOR GODNESS CAKE
CRANBERRY GINGERTO STEAL THE SHOWWould you like a piece of cake right now? For Goodness Cake is here for you. Here’s the recipes that prove why cake should be its own food group.
If there’s anything you need to know about me, it’s that I love
Dorie Greenspan (see this Genius Recipe and this gush) and
that I can’t leave well enough alone (see putting cocoa nibs
on cookies and cream bars). Maybe there are a handful of other
significant parts of my personality, but those tidbits sustain a
conversation with me for a couple hours (at least) and inform
the story behind this cake.
I had Dorie’s Cranberry Upside-Downer marked in my copy
of Baking from My Home to Yours, but it wasn’t until recently
-- when I started thinking about how cranberries might
contribute to the Thanksgiving table as something other than
gelatinous sauce or shriveled salad accessories, that I got
around to making it. And, when I baked it in a lonely kitchen
on a Sunday afternoon, it was just what I needed. It was one of
those days when brunch was supposed to carry me through to
dinner but I ended up scavenging mid-afternoon. When it came
out of the oven at 4 PM, I scooped a small piece, timid at first,
and followed it greedily with another and another.
This was a cake to keep to myself, tart and humble and not
something that would make a scene. But no matter how good
it was in its own right, I was afraid it would be overshadowed
at the dessert pageant that is post-turkey Thanksgiving dinner.
I had to zhuzh it. I wanted it to sparkle with crystallized ginger
and stand taller than the pies. I wanted it to look like nothing
else in the Thanksgiving line-up. And, most importantly, I didn’t
want it to be unsliced on the dessert table.
51 EPULAE NOVEMBER 2014
1
FOR GODNESS CAKE
Thus explains the double layer upside-down cake. It says, “Hi
there! Look at me!” in a way that’s totally acceptable, and
expected, on Thanksgiving.
Dorie herself had the idea for the filling: a mixture of cooked
cranberries, crystallized ginger, and raspberry preserves that
acts as a helpful sidekick to the topping, bringing out its zest
and sharpness without being distracting. The cake is denser
than a typical layer cake (it’ll take both finesse and confidence
to slice it) and its flavor is like that of a spice cake even though it
relies only on ground cinnamon. It’s the combination of brown
sugar, candied ginger, and toasty hazelnuts that makes it taste
like a cousin of pumpkin pie and gingerbread all the same.
The process of lifting the upside-down cake and placing it
atop the bottom layer is, admittedly, daunting. But you can
do it. I highly recommend letting the upside-down layer chill
thoroughly in the refrigerator before you attempt to lift it from
its resting place; this will help the cranberries hold together
during the construction process.
If some of the cranberries stick to the pan when you invert it,
use that as an excuse to cover the cake wiith dollops of ginger
whipped cream. And don’t throw anyway any leftover filling,
it’s great in yogurt or on toast.
It’s the combination of brown sugar, candied ginger, and toasty
hazelnuts that makes it taste like a cousin of pumpkin pie and
gingerbread all the same.
The process of lifting the upside-down cake and placing it atop
the bottom layer is, admittedly, daunting.
Double Layer Cranberry Ginger Upside-Down Cake
1 cup cranberries
2 tablespoons finely diced fresh ginger
3/4 cup sugar
1/2 cup raspberry preserves
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons plus 2 sticks butter
6 tablespoons sugar
2 cups cranberries, fresh or frozen
1/4 cup chopped hazelnuts
2 to 3 tablespoons chopped candied ginger
3/4 cup light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
2/3 cup whole milk
1/2 cup heavy whipping cream, chilled
1 1/2 teaspoons confectioners’ sugar
3 or 4 big pinches ginger
52EPULAE NOVEMBER 2014
CRANBERRY GINGER
1. Your cranberry ginger cake is ready to serve!
2. The process of lifting the upside-down cake and placing it atop the bottom layer is, admittedly, daunting.
2