Tag Archive for: Hatherleigh Press

RECIPE: Upside-Down Apple Pie, from author Courtney Wade

Author Courtney Wade loves the Catskills, and set out to find some of the best recipes she could from this tasty destination for New York State food enthusiasts. In her new book, The Catskills Farm to Table Cookbook, she captured in breathtaking photography not only great recipes, but also features local specialty farms, farmers markets, and top restaurants. She brings it all to the reader to enjoy from their home kitchen.

Courtney shares with us her Catskills-apple inspired recipe for Upside-Down Apple Pie, from The Catskills Farm to Table Cookbook.

Upside-Down Apple Pie

Serves 12

Ingredients

For the Glaze:

¼ cup brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
¼ cup pecan halves

For the Crust Pastry:

2 cups flour
1 teaspoon salt
2/3 cup lard
4–6 tablespoons ice water

For the Filling:

⅓ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
4 cups sliced, peeled apples

Directions

In a 9-inch pie pan, combine brown sugar, butter, and corn syrup, and mix well. Spread mixture evenly in bottom of pan and arrange pecans over mixture.

To create pastry, combine flour and salt in a large bowl. Cut lard into flour with a pastry blender or fork, until mixture resembles coarse crumbs. Sprinkle water over flour mixture, 1 tablespoon at a time, while tossing lightly with a fork until dough is moist enough to form into a ball. Divide in half. Shape each dough into a ball and flatten into a ½-inch thickness, rounding the edges. Place bottom pastry over mixture in pan, gently pressing to fit pan.

Preheat oven to 425°F. In a small bowl, combine sugar, flour, and cinnamon; mix well. Arrange half of apple slices in pastry-lined pan; sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with remaining pastry. Fold edge of top pastry under bottom pastry and press together to seal edges. Cut several slits in top of pastry.

Bake at 425°F for 8 minutes. Reduce oven temperature to 325°F and bake an additional 25 to 35 minutes, or until crust is golden brown. Loosen edge of pie and carefully invert onto serving plate. Serve warm with vanilla ice cream or whipped cream.

About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

RECIPE: Farro with White Beans & Kale, from author Courtney Wade

The Catskills is in the process of becoming one of New York State’s premier destinations for local food enthusiasts. From specialty farms to farmers markets and top restaurants, this unique foodshed is featured in an exciting new book from author Courtney Wade, The Catskills Farm to Table Cookbook.

The Catskills Farm to Table Cookbook highlights the region, offering glimpses of delicious recipes and breathtaking photography which will take you on a journey of upstate New York and bring these flavors to your very own kitchen.

Courtney shares with us her Catskills-influenced recipe for Farro with White Beans & Kale, from The Catskills Farm to Table Cookbook.

Farro with White Beans & Kale

Serves 4

Ingredients

1 cup dry farro
3 cups chicken or vegetable stock (store-bought or see note below*)
1 (15-ounce) can white beans, rinsed
1 bay leaf
½ cup Gruyere cheese, shredded
3 tablespoons grated Parmesan cheese
4 teaspoons olive oil
8 ounces baby Bella mushrooms, sliced
¼ cup shallots, thinly sliced
3 cloves garlic, minced
4 cups chopped kale
½ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh parsley

Directions

In a medium saucepan, bring farro, stock*, and bay leaf to a boil over medium-high heat. Reduce heat to medium-low and let simmer until grains are tender but still chewy, about 30 minutes.

Stir beans into hot grains. Add cheeses and stir until melted. Cover and keep warm. Meanwhile, in a medium skillet, heat 2 teaspoons olive oil over medium-high heat. Add mushrooms and cook until browned on both sides, about 6 to 8 minutes. Transfer to a bowl.

Add the remaining olive oil to skillet and cook shallots and garlic, stirring, about 30 seconds. Add the kale and cook, stirring frequently, until wilted, about 3 minutes. Season with salt and pepper. Stir the kale, mushrooms, and parsley into the farro and serve.

*Note: Store-bought chicken or vegetable stock will work just fine, but definitely taste as you use for saltiness. If you would like to create your own stock, check out my recipe below (which will create more than you need for the recipe above).

 

Chicken Stock

Makes 4 quarts

Ingredients

Carcass of 1 roasted chicken
1 onion, chopped
4 celery stalks, chopped
3 carrots, chopped
1 cup asparagus ends
1 tablespoon peppercorns
3 sprigs thyme
8 sprigs parsley
3 sage leaves
2 bay leaves
6 quarts cold water

Directions

Combine the carcass with all the ingredients in a large stockpot. Cover the chicken with water; note that more may be needed to fully cover it. Bring to a boil, cover, then reduce heat and allow to simmer. Cook stock for 12 to 14 hours, adding more water if needed, to keep chicken submerged. Remove the foam that forms at the top of the stock. Strain the stock, discarding the solids, then pour into jars that can be stored, refrigerated, or kept in the freezer for up to 6 months.

About Courtney Wade

Courtney Wade is a chef, photographer, influencer and graphic designer who lives on a farm in upstate New York. Her unique perspective and dazzling photography bring this must-have collection of recipes and stories to life.

THE CATSKILLS FARM TO TABLE COOKBOOK
Written by Courtney Wade
978-1-57826-842-9, $20.00 paperback
978-1-57826-843-6, $12.99 ebook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

Work from Home Recipes: Pork Tinga Tacos & Korean BBQ Beef Tacos by Sara Haas

Working from home doesn’t mean your food needs to be boring. Spice it up with these two great taco recipes from Sara Haas’ cookbook, Taco! Taco! Taco!

Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike.

Pork Tinga Slow Cooker Tacos

Servings: 6 to 8 (Makes About 4 Cups Cooked Pork)

Ingredients

For the pork:

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 1 large tomato, chopped
  • 1 (7-ounce) can tomatillo salsa (or about 1 cup tomatillo salsa)
  • 2 cloves garlic, minced
  • 1 chipotle chile canned in adobo
  • 1 tablespoon adobo sauce (from canned chipotle chiles)
  • ¼ cup low-sodium chicken broth or water
  • 1 (2- to 2½-pound) boneless pork loin roast

For the tacos:

12 (6-inch) corn tortillas, warmed
Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado

Directions

To make the sauce, start by setting a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes. Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree). Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours. After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker). Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.

 

Korean BBQ Beef Tacos

Servings: 4

Ingredients

For the marinade:

  • 2 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • ¼ cup low-sodium soy sauce
  • 2 green onions, light and green parts only, thinly sliced
  • ¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
  • ½ cup pear juice or pineapple juice
  • 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain

For the tacos:

  • 8 (6-inch) flour tortillas, warmed
  • Toppings: shredded lettuce or cabbage, shredded carrots, kimchi
  • Special equipment: 10 to 12 wooden skewers, soaked in water for 30 minutes

Directions

To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.

Notes: This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.

 

About the Author: Sara Haas

Sara Haas, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.

TACO! TACO! TACO!
Written by Sara Haas
Foreword by Bryan Roof
978-1-57826-752-1, $20.00 paperback
978-1-57826-753-8, $12.99 eBook

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com

 

Italian Desert Roses Cookies Recipe

 

If you’re looking for a special occasion dessert, try this recipe by author and expert Paola Lovisetti Scamihorn for Rose Del Deserto (Desert Roses) cookies. It includes healthy options based on Paola’s improved version of the classic Mediterranean diet in her cookbook, which she calls The Mamma Mia! Diet.

ROSE DEL DESERTO (DESERT ROSES)

Preparation time: 20 minutes
Baking time: 10 minutes
Yield: about 35-40 cookies

INGREDIENTS

  • 130 g (⅔ cup) granulated sugar
  • 120 g (4.3 oz ) unsalted butter (at room temperature)
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 240 g (1 3/4 cups) all-purpose flour
  • 5 g (1 teaspoon) baking powder
  • Pinch of salt
  • 180 g (1 cup) chocolate chips
  • 200 g (7 oz) approx., cornflakes (like Special K) or similar
    Powdered sugar

DIRECTIONS
Preheat the oven to 180°C (350 °F). Cream the butter and sugar in a medium-sized bowl with an electric mixer. Add the eggs and the vanilla extract. Then mix the flour and the baking powder together in a small bowl. Add the flour mixture to the creamed butter and stir in the chocolate chips. Roll teaspoon-sized balls of dough in a bowl of cornflakes. Place the cookies, well-spaced (about 3-4 cm), on a greased cookie sheet and bake for about 10-12 minutes. Remove from pan and cool on a rack. Sprinkle with powdered sugar on top, just before serving.

Note: This recipe makes about 35-40 cookies. If the dough is too sticky, add one or two spoons of flour. You can substitute chocolate chips with other ingredients such as raisins, for an even healthier snack. Store in a airtight container. You can also store the baked cookies in the freezer; before serving, let them thaw at room temperature and then sprinkle with powdered sugar and serve.

ABOUT THE COOKBOOK AUTHORS

Paola Lovisetti Scamihorn is an Italian pharmacist, researcher and food writer. Cooking, eating healthy food and staying active have always been her life-long passions. She has a cooking blog Passion and Cooking, and contributes to several international magazines. She has previously published in Italy Love is Eating, focusing on Italian culinary culture.

Paola Palestini is a biochemistry professor at the Medical School of the University Milano-Bicocca, Italy. Recently, Paola has been actively involved in the promotion of the principles of a healthy diet through conferences and in collaboration with several magazines. She is the author of seventy-six scientific articles published in international journals.

THE MAMMA MIA! DIET
Written by Paola Lovisetti Scamihorn and Paola Palestini

Published by Hatherleigh Press.

Two Great Recipes from the Grilled Cheese & Beer Cookbook

Grilled Cheese is near the top of the all time list of North America COMFORT FOODS. It is easy to make, quick, versatile, tasty, and inexpensive. A 7 year old could make one, as well as a money challenged college student, or a cutting edge gastropub chef.

The Grilled Cheese & Beer Cookbook arrives just in time for the renaissance of appreciation for the grilled cheese. The book has a passion for all things grilled cheese and beer, with easy-to-follow instructions that make it perfect for any skill level. It contains over 50 one-of-a-kind grilled cheese sandwich recipes, perfectly paired with craft beers designed to draw out the full flavor of each ingredient.

Some of the recipes in the cookbook include Bacon Me Crazy, Muenster Mash, Dragon Ball Cheese, Revenge of the Swiss, and Not Your Dad’s Fried Bologna.

Here are two two cheesy recipes straight from the cookbook.

Recipe #1: Johnny Apple Cheese

Ingredients:
2 slices whole grain bread
4 slices Adirondack cheddar cheese
1 granny smith apple
3 strips of bacon

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Place the cheddar on the bread so that all of the bread is covered. Thinly slice the granny smith apple and place it on one slice of bread so the cheese and bread are completely covered. Add bacon strips to the other slice of bread and cheese. Once the cheese is melted, put the sandwich together and tada! You are all set.

Beer Pairing: This one has a lot to work with for something so simple. A good European-style lager will do well to complement the sharpness of the cheddar and the smoky flavor from the bacon. Heineken and Grolsch would both do fine, but for those looking to accentuate the apple, why not try it with a cider? Although not beer, anyone trying this on a warm sunny day shouldn’t shy away from a nice Angry Orchard or Naked Flock to hit the notes a beer wouldn’t.

 

 

Recipe #2: Ménage à Cinq

Ingredients:
3 slices of sourdough bread
2 slices of cheddar cheese
1 slice mozzarella cheese
1 slice of Muenster cheese
1 slice pepper jack cheese
1 slice provolone cheese
1/4 avocado

Directions: Grease one side of each slice of bread and place in a pan on medium heat, greased side down. Cover all three slices with cheese (in no particular order). Once the cheese is melted, put avocado on two slices. Slap it together and enjoy!

Beer Pairing: This is our ode to one of our favorite show, The League. Except, instead of it being Andre’s swanky wine bar, it’s a delicious sandwich paired with a light refreshing lager—one with some punch behind it. Otter Creek’s Citra Mantra is a pretty good bet if you can find it. If not, the guys on the show always prefer Stella Artois or Bud Light. Old post office boxes are a pretty sweet idea for a bar, though. Right?

ABOUT THE AUTHORS

Kevin VanBlarcum is a brewer at Keegan Ales in Kingston, NY. After graduating from the University at Albany, he began pursuing a career in the brewing industry. Born and raised in the Catskill Mountains, Kevin currently resides in Pine Hill, New York. James Edward “Eddie” Davis has honed his skills as a chef from Brooklyn, NY to the Catskills. Eddie fell in love with the culinary arts and began to hone his skills at a local favorite, The Caboose.

 

GRILLED CHEESE & BEER
Written by Kevin VanBlarcum & James Edward Davis
978-1-57826-653-1, $16.95 paperback
978-1-57826-654-8, $12.99 eBook

Find it on Amazon here.

Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com