Cooking Off the Clock: Recipes from My Downtime by Elizabeth Falkner

By Elizabeth Falkner

A wide-ranging selection of recipes for domestic chefs from celebrated chef, eating place proprietor, and pastry pioneer Elizabeth Falkner.

Peek contained in the off-hours culinary brain of 1 of America’s most sensible cooks with Cooking Off the Clock, an irreverent, eclectic, and downright scrumptious assemblage of reinvented classics and soon-to-be favorites. big name chef and pastry pioneer Elizabeth Falkner brings her cooking notion to more than a few gratifying complete nutrition and fast snacks, and alongside the way in which supplies tips about the best way to imagine like a chef, whether you haven’t spent the day at the line cooking for crowds. You’ll locate recipe principles for any get together: for a quiet evening in, the wintry weather Squash Soup with Apple Butter Toast; to your subsequent impromptu cocktail celebration, the Ham and Biscuit Sliders with sizzling Pepper Jam; for the last word late-night snack, Sausage and Fennel Pizza; and to complete it off, the truffles that Elizabeth is understood for, like Bourbon Pecan Pie Milkshake. With Falkner’s ingenious method of vintage convenience meals and tales approximately her strategy for developing new recipes, Cooking Off the Clock will remodel how you cook. 

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Wonton wrappers,3-1/2inches square, are made from a flour and egg dough and come in two thicknesses: very thin for deep-fry­ ing, and thick for steaming or for making dumplings. Tofu sheets or skins also can be used as wrappers. See photo facing page 32 for various wrappers. Seasonings Chili Sauce: Nam jim is a prepared Thai seasoning that can be used as a condi­ ment or mixed into a dish. Chili Paste with Soybean Oil Namprik pow is a sweet, mild, and smoky chili sauce that often is used as a flavor enhancer in salad dressings and soups.

2 tablespoons finely diced fresh ginger 1 tablespoon red chili sauce [sambal olek] C ombine the soy sauce and sugar in a small saucepan. Place over medium heat and cook for 7 - 1 0 minutes or until the sugar is dissolved and the mixture thickens. Remove from the heat and let cool. Stir in the onions, tomato paste, vinegar, ginger, and red chili sauce. Serve on the side with grilled and satay dishes. or Tabasco, more or less to taste Gaeng Koa Curry Paste Namprik Gaeng Koa Makes 1 cup Gaeng koa is a simple version of Thai red curry paste that has less complex flavors and less spicy ingredients than other curries.

Chop or grate it into small chunks, or heat in a microwave for 2-3 minutes to melt, to measure it before using. Store the same way as ordinary sugar. See photo, facing page 32. Soy Sauces: See Soy Products, page 13. Stir-fry Sauce: Nam mun hed is similar to oyster sauce but is made from plantbased ingredients, such as mushrooms with sweetened soy sauce, and is used mostly in vegetable stir-fry dishes. It comes in many varieties: mushroom stirfry sauce, vegetarian stir-fry sauce, and vegetarian marinade sauce.

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