Yangi retseptlar

Aleks Guarnaschelli yozgi qulay ovqat menyusini baham ko'radi


Oshpazning yangi oshpaz kitobidan to'g'ri yozgi taomlar

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Aleks Guarnaschelli (bu erda Oziq-ovqat tarmog'ining yulduzi Ted Allen bilan birga tasvirlangan) o'tgan bahorda o'zining birinchi oshxona kitobini-"Old-School Comfort Food: Pishirishni o'rgandim" kitobini chiqardi.

Oshpaz Aleks Guarnascheli yozgi sevimli taomlari bilan baham ko'rdi E!, uning yangi nashr etilgan (va birinchi) oshpaz kitobidagi idishlar bilan Old-maktab qulay ovqat: Men pishirishni o'rgandim. Ovqatlar-pastırma, qisqichbaqalar va bodringli salat, va Quickie Strawberry Tartlets bilan pishirilgan qisqichbaqalar-engil, mavsumiy ingredientlardan tayyorlangan va tez tayyorlanadi.

"Menga mavsumiy taomlar yoqadi va fasllar hurmat qilinadi, lekin menimcha, bu engil bo'lishi kerak", dedi u E! yozgi qulay ovqat.

Guarnaschelli, oziq -ovqat tarmog'ining temir oshpazi, uning karerasi uni elita restoranlari oshxonasiga olib keldi Doniyor va Yigit Savoy, ovqatlanishni yaxshi ko'radigan oilada o'sgan (bilasizki, uning onasi Mariya Guarnaschelli oshxona kitobi muharriri edi) va yangi oshpaz kitobida u oddiy ingredientlar va texnikaga qaytadi.

"Hamma amerikaliklar qulay ovqatlanishni yaxshi ko'radilar", dedi u E !. "Ammo keyin sizning madaniyatingiz tufayli yoki kim sizni tarbiyalaganda pishirgan bo'lsa, o'zingizniki bo'lgan barcha nozik taomlar bor."

Uning so'zlariga ko'ra, bu unga eng qulay ovqatni yoqtiradigan narsa bo'lib, u o'zining retseptlariga o'z retseptlarini kiritib, o'z his -tuyg'ularini singdirgan, masalan, Bekon bilan pishirilgan qisqichbaqalar, u E ga aytdi! onasi yasagan. "Bir tomondan, bu universal tuyg'u", dedi u qulaylik haqida. "Ammo boshqa tomondan, bu juda ixtisoslashgan va shaxsiy bo'ladi."


Aleks Guarnaschelli yozgi yangi ichimliklar uchun mazali retsept bilan bo'lishadi

Sovutgich yoki kokteyl va mdash sifatida tarvuzli ichimliklar va mdash - yozgi taom. Va bir necha kun o'tgach, Dwayne Jonson o'zining oddiy Tarvuz va#8216Manarita retseptini oshkor qilganidan so'ng, Aleks Guarnaschelli ham o'z versiyasi bilan bo'lishishga qaror qildi. Mavsumning rasmiy ichimliklari sifatida hurmatli oshpaz bizga tetiklantiruvchi ichimlikni qabul qilish formulasini berdi.

27 -iyun, shanba kuni Oziq -ovqat tarmog'i yulduz ichimlikni qanday tayyorlashni ko'rsatadigan video bilan bo'lishdi Oshxona qaerda u izdoshlarini sozlashga taklif qilib, ularni yakuniy mahsulotning mazali ko'rinadigan surati bilan masxara qildi.

“Bu tarvuzli ichimlik juda tetiklantiruvchi. Bu ichimlik bilan ham, ichimliksiz ham tayyorlanishi mumkin, shuning uchun butun oila birgalikda dam olishi mumkin. Ertalab soat 11 da EST da Food Network Discovery -da bu va boshqa mazali yoz retseptlarini #oshxonada ko'ring, va #8221 Guarnaschlli Facebook -dagi xabarga sarlavha qo'ydi.

Ingredientlar uchun oddiy sirop tayyorlash uchun sizga 2 stakan tarvuz bo'lagi (qobig'i va urug'i yo'q), 1 osh qoshiq asal, 1 untsiya yangi ohak sharbati va 3/4 stakan shakar kerak bo'ladi. Bu sovutgichni kokteylga aylantirish uchun uni 4 untsiya neytral aroq bilan aralashtiring. Spirtli ichimliklar uchun sizga 2 untsiya ohak sharbati, 12-14 ta yalpiz barglari (yirtilgan) va kokteylni to'ldirish uchun bir oz soda kerak bo'ladi.

Retsept uchta oddiy bosqichda tayyorlanishi mumkin. Birinchidan, siz tarvuzdan muz kublarini yasashingiz kerak va tarvuz, asal va ohak sharbatini blenderda tayyor bo'lgunga qadar pyure qilishingiz kerak. Aralashmani to'rtburchaklar muzli laganda ichiga to'kib tashlang va qattiq bo'lguncha 3-4 soat muzlatib qo'ying.

Keyin, oddiy sirop tayyorlash uchun, shakarni kichik idishda suv bilan teng miqdorda aralashtiring. Aralashmani qaynatishga keltiring va keyin olovni o'chiring. Aralashmani shakar eriguncha aralashtiring va sovushini kuting.

Nihoyat, kokteyllar uchun aroq, ohak sharbati, yalpiz barglari va 2 untsiya oddiy siropni muz bilan to'ldirilgan idishga birlashtiring. Aralashmani soda soda bilan to'ldiring. Xizmat qilish uchun, har bir yuqori stakanga 3 ta tarvuzli muz kubini qo'ying va kokteylni to'kib tashlang.

Biz buni yozda tatib ko'rish uchun tarvuz retseptlari ro'yxatiga qo'shamiz.

Nyu-Yorkdagi oshpaz va televidenie yozgi nonushta sifatida muzlatgichini SheKnows bilan bo'lishdi, u erda eng sevimli retseptlarini, oshxonadagi kerakli narsalarni va sevimli sendvichlari va mdashlarini aytib berdi. mazali barbekyu taom.

Ko'proq mavsumiy ichimliklar g'oyalari uchun bu yozda sinab ko'riladigan ko'proq tetiklantiruvchi mexnat retseptlarini ko'rish uchun shu erni bosing.


Aleks Guarnaschelli muzlatgichining o'ziga xos ko'rinishi

Balki siz uning oziq -ovqat tarmog'ida qandaydir qattiq muhabbatni kuzatgansiz Tug'ralgan, u Bobbi Fleyni tushirishga yordam berarkan, uni xursand qildi Bobbi Fleyni mag'lub eting yoki Nyu -Yorkdagi Butter restoranida ajoyib taom eydi. Qanday bo'lmasin, Aleks Guarnaschelli ismini eshitganingizda, bir narsa xayolingizga keladi: ajoyib taom.

Guarnaschelli-Nyu-Yorkda joylashgan oshpaz va televizion shaxs, shoularda rol o'ynaydi Temir oshpaz Amerika, Barcha yulduzli oilaviy oshpaz, Guy ’s oziq -ovqat o'yinlari, Men yeygan eng yaxshi narsa, supermarketlar ulanishi va boshqalar. U, shuningdek, 12 yoshli qizi Avaning onasi, shuningdek, oziq-ovqat va ichimliklar muzeyining oshxona kengashi raisi bo'lib ishlaydi. Biz bu oshpaz daho bilan suhbatlashish baxtiga muyassar bo'ldik va u nafaqat biz bilan sevimli Ina Garten retseptini baham ko'rdi, balki muzlatgichini ham ko'rib chiqishga ruxsat berdi.

SheKnows: Sovutgichingiz va muzlatgichingiz haqida bir oz gapirib bering.

Aleks Guarnascheli: Mening muzlatgichim hozir Jammedga o'ralgan va men bu haqda yolg'on gapirmayman. Muzlatgichimda doim pastırma bor. Bizda bir hafta bo'lishi mumkin, biz ketma -ket besh kun pastırma pishiramiz va siz bunga tayyor bo'lishingiz kerak. Bizda har doim cho'chqa go'shtidan tayyorlangan kolbasalar, bitta muzlatilgan pizza, muzlatilgan no'xat va mdash kabi muzlatilgan sabzavotlar bor, ular faqat salatga aylantiriladi yoki sho'rvaga aylanadi. Va, albatta, muzqaymoq. Mening muzlatgichimda muzqaymoqning butun bo'limi bor. Va shokolad va mdash men barcha shokoladimni muzlatib qo'yaman.

SK: Sizning shkaflaringiz yoki oshxonalaringizda biz topadigan eng g'alati ingredient nima?

AG: Tuzlangan baliqlarning har xil turlari. Bu katta auditoriyaga ega bo'lmaydi. Aytaylik, odamlar mening tuzlangan baliqimni olish uchun oshxonaga yugurmaydilar. Men ularni krakerlarga qo'yaman yoki mayda non va bodring bo'laklari bilan kichik sendvichlar tayyorlayman, chunki ular chindan ham xushbo'y, lekin sizga aytamanki, men bu erda yolg'izman!

SK: Qiz skaut kukilarining qaysi ta'mi sizga yoqadi?

AG: Men Samoalarni yaxshi ko'raman. Men yong'oq va karamel kombinatsiyasini yaxshi ko'raman. Bu & rsquos asosan cookie -fayllarga o'ralgan konfet.

SK: Oddiy nonushta sizga qanday o'xshaydi?

AG: Bizda tez -tez qatiq yoki smetana bo'ladi, lekin men yaqinda smetan izida yonib ketdim va chindan ham Hood tvorogini Blueberry va mdash bilan qazib oldim, bu juda mevali va menga qatiqni eslatadi, lekin u shunchalik shirin emas, ko'proq tuzilishga ega va ko'kalar - Mening har doimgi mevalarim. Shunday qilib, bu ko'k pishloq - bu menga yoqadigan pechkaga bormaslikning eng tezkor usuli.

SK: Sizning eng esda qolarli taomingiz qaysi?

AG: Men ko'p yillar Frantsiyada yashadim. Men Parijdagi juda chiroyli restoranda ishlaganman va vaqti -vaqti bilan Frantsiyaning turli joylarida ovqat yeyish uchun iqtisodiy sayohatlar uyushtirgan bo'lardim. Men umumiy stollar va taburetlari bo'lgan kichkina bistroga bordim. Restoranda telefon yo'q edi, hech qanday rezervasyon yo'q edi va har kuni qandaydir yo'l bilan gillalarga yig'ilib ketardi. Er tushlik va kechki ovqatni tayyorladi, xotini esa buyurtmalarni qabul qilib, ovqat berdi. O'sha kuni tushlik uchun Alen Duksa ham bor edi. Men o'tirdim va erning uy qurilishi noodle bilan to'la qozonni ko'tarib, uni yashil yashil pesto bilan tashlaganini tomosha qildim. Makaron shunchalik qizib ketdiki, kichkina xonani aylanib o'tadigan rayhon bilan to'ldirilgan kichik havo to'lqinlari bor edi. Xotin oldimga bu makarondan plastinka qo'ydi va men bitta tishladim. Ko'zlarimga yosh keldi, chunki ta'mi juda mazali edi. Bu oshpaz bo'lishni xohlagan taomlar plastinkalaridan biri edi. Bu, shubhasiz, men hayotimda eng yaxshi ovqatlardan biri edi.

SK: Sizda oziq -ovqat haqida bahsli fikrlar bormi?

AG: Birinchi raqamli bahsli fikr: chizburger - bu har kim tayyorlagan yoki yeyishi mumkin bo'lgan eng yaxshi sendvich. Ikkinchi raqamli munozarali fikr: hotdog-bu ikkinchi eng yaxshi sendvich, shuningdek, hotdog-sendvich! Uchinchidan, tvorog nafaqat 1970 yilgi ratsionli nonushta taomidir, balki uni juda mazali qiladi. Italiya-Amerika klassikasida lazanya va pishirilgan ziti kabi ajoyib oqsil va to'qimalarni taklif qiladi, u hech qanday xamirturushga muhtoj bo'lmasdan ajoyib nonni tayyorlay oladi, tuxum bilan odatdagidek nonushta taomlari repertuarida ajoyib tarzda pishiriladi. Bu sizga ovqatlanishni, ajoyib oziq -ovqat kimyosini qo'shadi va sizga kerak bo'lgan narsaga qarab mazali yoki shirin ta'm beradi!

SK: Siz kim bilan ishlashni yoki boshqa birov bilan uchrashishni yomon ko'rasiz?

AG: Men risotto bilan shug'ullana olaman. Men uni juda ko'p restoranlarda pishirganman! Midiya men uchun yana bir toshli yo'l. Haqiqatan ham ularning pishirish hidi chiday olmaydi.


Aleks Guarnascheli

Bir nechta amerikalik oshpazlar, ayol oshpazlar, chet eldagi Mishel yulduzli restoranlari bilan maqtana oladilar. Oshpaz Aleksandra Guarnaschelli, oshpazlik safariga chiqib, uni Frantsiyaning eng yaxshi restoranlarida ishlaganini ko'rishi mumkin. Bugungi kunda Guarnaschelli Amerikadagi eng yaxshi oshpazlardan biri sifatida tan olingan, oshxonada qilgan ishi bilan, muallif sifatida, ijtimoiy tarmoqdagi shaxs sifatida va mashhur televizion shaxs sifatida tan olingan.

Hurmatli oshxona kitobi muharriri Mariya Guarnaschelli qizi, bolaligida Guarnaschelli oziq -ovqat bo'yicha global ta'lim oldi, chunki u o'sha paytda onasi ishlagan kitobning oshxonasida o'sgan. Ammo yosh Guarnaschellining taqdiri emas, faqat tomoshabin bo'lish, onasi uni ishtirokchi bo'lishga undagan.

Parijdagi mashhur Gay Savoy va La Butte Chaillotda, Daniel Boulud bilan Manxettenning mashhur Danielida, Los -Anjelesda mashhur Patinada ishlagan Guarnaschelli tezda qaysi shaharda topilgan bo'lsa, o'sha erga ko'tarildi. o'z restoranlari: Nyu -Yorkdagi Butter, The Darby, noyob kechki ovqat klubi va Mayamidagi Driftwood xonasi.

Oziq -ovqat tarmog'ining yulduzi Guarnaschelli Supermarket Stakeout -ning boshlovchisi bo'lib, ilgari "The Cooking Loft" va "Alex's Day Off" dasturlarida boshlovchilik qilgan. U, shuningdek, Chopped (hakamlarning har biriga eng yaxshi teledasturlar uchun Jeyms Beard jamg'armasi mukofotiga sazovor bo'lgan), Beat Bobby Flay, d Iron Chef America (va uning ko'plab spin-offlari) kabi bir qancha taym-seriallarning takroriy va mehmon hakami bo'lgan. ). U hozir oziq-ovqat tarmog'ining "Fix Me a Plate" raqamli seriyasining uchinchi mavsumini boshlamoqda, unda Nyu-Yorklik kishi tomoshabinlarni shaharning eng yaxshi nonushta qilinadigan joylari bo'ylab sayohatga olib chiqadi.

Guarnaschelli o'zining televizion chiqishlaridan tashqari, Broadwaydagi Caroline's-da bir ayolli "Busting My Chops" komediya shousining premyerasini o'tkazdi. U, shuningdek, ijtimoiy tarmoqlarning mashhur tayanchidir va u Twitter -ning oziq -ovqat va madaniyat madaniyati haqidagi suhbatlariga muntazam ravishda qo'shilib boradigan etakchi oshpazlar guruhining "Oziq -ovqat kengashi" rahbari etib saylangan. Bir nechta oshpazlik kitoblari muallifi, Guarnaschellining so'nggi asari, Men bilan pishiring (Klarkson Potter, 2020 yil oktyabr), uning oilasi bilan munosabatlari uni oshpaz va uy oshpaziga aylantirganini o'rganadi.

Ehtirosli va dinamik ma'ruzachi, Guarnaschelli, shuningdek, emcee vazifasini bajaradi va tomoshabinlarni quvontirish uchun oshpazlik namoyishlari o'tkazadi. Izohlarda u oshpazlik ta'limi va sarguzashtlari, o'z sayohatlari va onalik tajribasi va dunyoga mashhur oshxonalar bilan bog'liq hayotdan saboqlar beradi.

U ajoyib edi! Olomon uni juda yaxshi ko'rar edi va u demo bilan juda shug'ullanardi.

Oshpaz Aleks Guarnascheli bilan virtual oshpaz va suhbat

Garchi oshpaz Aleks Guarnaschelli Mishel yulduzlariga sazovor bo'lgan bo'lsa -da, uning oshpazlik kitoblari uy oshpaziga yoqdi. Ushbu unutilmas interaktiv tadbirda mehmonlar Aleksandr bilan uy oshxonalaridan ovqat pishirishadi va suhbatlashishadi - bu mashhur taomlar va muxlislarning sevimli taomlari bilan yaqindan tanishish.

Oziq -ovqat bo'yicha umrbod, global ta'lim

Hurmatli oshxona kitobi muharriri Mariya Guarnaschelli qizi, bolaligida Aleks Guarnaschelli oziq -ovqat bo'yicha global ta'lim oldi, chunki u o'sha paytda onasi ishlagan kitobning oshxonasida o'sgan. Bir yil davomida onasi Julie Sahnining "Klassik hind oshpazligi" qo'lyozmasi ustida ishlashiga bag'ishlangan bir yil mobaynida, Linne Rossetto Kasperning "Ajoyib stol" dasturxonida ishlagan kechki ovqat stolida hind oshxonasi rol o'ynadi. Ammo yosh Guarnaschellining taqdiri emas, faqat tomoshabin bo'lish, onasi uni ishtirokchi bo'lishga undagan.

"Onam har doim meni" Barbi erimdan "ovqat xonasi stoli ostidan kartoshkani tozalash, non yoğurish yoki mayda-chuydalar yig'ish uchun ko'tardi,-deydi hazillashib davom etayotgan Guarnaschelli,-etti yoshli bolakay yana nimani xohlashi mumkin edi. hayot? "

Bu samimiy, kulgili va ilhomlantiruvchi so'zlarda, Guarnaschelli bolalikdan oshpazlik maktabi, dunyoga mashhur restoranlarga, onalikka va o'z biznesini yuritishgacha bo'lgan shaxsiy oshpazlik safaridan saboqlar bilan bo'lishadi. U tomoshabinlarga o'z mahoratiga va o'z ehtiroslari bilan shug'ullanishga bag'ishlanadi.

Kam amerikalik oshpazlar, ayol oshpazlar, chet eldagi Mishel yulduzli restoranlari bilan maqtana oladilar. Oshpaz Aleksandra Guarnaschelli Frantsiyada oshpazlik safarini boshlaganidan so'ng, o'zining faxriy oshpazi Gay Savoyning uchta yulduzli oshxonasida ishlaganini ko'rdi. Bugungi kunda Guarnaschelli Amerikadagi eng yaxshi oshpazlardan biri sifatida tan olingan, oshxonada qilgan ishi, yozuvchi va mashhur televidenie sifatida tan olingan.

Hurmatli oshxona kitobi muharriri Mariya Guarnaschelli qizi, bolaligida Guarnaschelli oziq -ovqat bo'yicha global ta'lim oldi, chunki u o'sha paytda onasi ishlagan kitobning oshxonasida o'sgan. Bir yil davomida onasi Julie Sahnining "Klassik hind oshpazligi" qo'lyozmasi ustida ishlashiga bag'ishlangan bir yil mobaynida, Linne Rossetto Kasperning "Ajoyib stol" dasturxonida ishlagan kechki ovqat stolida hind oshxonasi rol o'ynadi. Ammo yosh Guarnaschellining taqdiri emas, faqat tomoshabin bo'lish, onasi uni ishtirokchi bo'lishga undagan.

"Onam har doim meni" Barbi erimdan "ovqat xonasi stoli ostidan kartoshkani tozalash, non yoğurish yoki mayda-chuydalar yig'ish uchun ko'tardi,-deydi hazillashib davom etayotgan Guarnaschelli,-etti yoshli bolakay yana nimani xohlashi mumkin edi. hayot? "

Dunyo taomlariga erta ta'sir qilish uning tanglayini kengaytirdi va kelajagini belgilab berdi. 1991 yilda Guarnaschelli Barnard kollejini tamomlagandan so'ng, u o'zining oshpazlik qiziqishlarini o'rganishga qaror qildi va taniqli amerikalik oshpaz va restavrator Larri Forgione qo'li ostida ishlay boshladi.

Uning tug'ma iste'dodini va keng tajribaga muhtojligini sezgan Forgione Guarnaschelliga sayohat qilishga va o'z mahoratini kengaytirishga undadi. Uning maslahatidan so'ng, u Frantsiyaga Burgundiydagi La Varen oshpazlik maktabida o'qish uchun ko'chib o'tdi. Oshpazlik san'ati bo'yicha katta diplomini olganidan so'ng, u Frantsiya bo'ylab sayohat qilib, Parijga ko'chib o'tdi va Mishel uch yulduzli Gay Savoy restoranida to'rt kunlik sahnani boshladi. To'rt kun to'rt yilga aylandi, Guarnaschelli tezda Savoyning boshqa korxonasi La Butte Chaillotda oshpaz lavozimiga ko'tarildi. Garchi frantsuz oshxonasini boshqaradigan amerikalik yosh ayol bo'lish juda qiyin bo'lsa -da, uning ostida o'nta erkak oshpaz xizmat qilar edi.

Etti yil Frantsiyada muvaffaqiyatli bo'lganidan so'ng, Guarnaschelli shtatlarga qaytib, Manxettenning taniqli Daniel restoranida taniqli Daniel Bouludga qo'shildi va u erda tezda oshpaz oshpaz bo'ldi. Keyinchalik, oshpazlik bilimlarini yanada kengaytirishga intilib, Guarnaschelli ikki yil davomida Los -Anjelesga ko'chib o'tdi va Joachim Splichal Patina Group -ga qo'shildi, G'arbiy Gollivuddagi mashhur Patina restoranida ishladi, Nyu -Yorkka ko'chib o'tishdan oldin, Splichalning Nyu -York shahridagi birinchi korxonasini ochdi.

2003 yilda Guarnaschelli "Butter" restoranining bosh oshpaziga aylandi, bu unga qanotlarini yoyish va o'z tanlovi va nuqtai nazaridan kelib chiqqan holda menyu ishlab chiqish imkoniyatini berdi. Guarnaschelli Amerika taomlari menyusini yaratdi, ularning ta'mi porlashiga imkon beradigan idishlarda mahalliy ingredientlarga e'tibor qaratildi. 2011 yilda, Butter muvaffaqiyatidan so'ng, u o'ziga xos kechki ovqat klubini ochdi. Restoran ishidan tashqari, Guarnaschelli bir necha yil davomida yangi boshlanayotgan professional oshpazlarga Nyu-York oshpazlik ta'limi institutida oshpaz-o'qituvchi sifatida ko'rsatma berib, ICE maslahat kengashining a'zosi bo'ldi. 2015 yil kuzida Guarnaschelli Florida shtatining Mayami shahridagi Nautilus South Beachda Driftwood xonasini ochdi. Oshxonadan sahnaga ketayotganda, 2015 yilda Guarnaschelli Caroline's Broadway-da bir ayolli "Busting My Chops" nomli jonli komediya ko'rgazmasining premyerasini o'tkazdi va 2016 yil avgust oyida East Hamptonda CAROLINES @ THE BEACHda paydo bo'ldi. Ijtimoiy tarmoqlarda mashhur tayanch. Ommaviy axborot vositalari, Guarnaschelli yaqinda Twitter -ning oziq -ovqat va oziq -ovqat madaniyati haqidagi barcha suhbatlariga qo'shiladigan etakchi oshpazlar guruhining "Oziq -ovqat kengashi" rahbari etib tayinlandi.

Guarnaschelli-"Chopped" (har bir hakamga Jeyms Beard jamg'armasining eng yaxshi teledasturlari mukofoti), "Beat Bobby Flay", "Cooks" va "Miners", "Bakers" va "Fakers" kabi bir qancha oziq-ovqat tarmog'idagi taym-taymlarning takrorlanuvchi va mehmon hakami. Aleks oziq -ovqat tarmog'ining "Iron Chef Gauntlet" yangi seriyasida hakam sifatida, shuningdek "Keyingi temir oshpaz" ning 4 -mavsumida qatnashgan "Food Network Iron Iron Chef America" ​​da ham raqib, ham hakam sifatida paydo bo'ldi. 2012 yilda u to'qqizta raqib oshpazni mag'lub etib, "Keyingi temir oshpaz: qutqarish" g'olibligini qo'lga kiritdi va oshxona stadionining temir oshpazlari qatoriga qo'shildi. Guarnaschelli 2016 yil sentyabr oyida Food Network's Guy's Superstar Grocery Games o'yinining so'nggi mavsumida g'olib bo'lgan va Food Network All-Star Academy akademiyasining ikkinchi mavsumida murabbiy bo'lgan. Aleks 2009 yil oktyabr oyida boshlangan "The Cooking Loft" va "Alex's Day Off" o'z shoularini o'tkazdi. So'nggi paytlarda u NBC telekanalida Set Meyers, NBC telekanalining TODAY, Doktor Oz Show, ABC telekanalining tonggi tongi Amerika va ABC telekanali efirida ishtirok etdi. ! Kelli bilan. Aleks Wall Street Journal, The New York Times, Food & amp Wine, Food Networking jurnali va har kuni Rachael Rey kabi nashrlarda nashr etilgan. 2018 yilda Oziq-ovqat tarmog'i Aleksning raqamli "Fix Me a Plate" raqamli seriyasini chiqardi, unda Nyu-Yorklik mahalliy tomoshabinlar shaharning eng yaxshi ovqatlanish joylari bo'ylab sayohatga chiqadi. Ikkinchi mavsum 2018 yilning kuzida chiqarilgan va 3 -mavsumda yashil rangda yoritilgan.

Aleks o'zining birinchi oshpaz kitobini chiqardi. Old-maktab qulay ovqat: Men pishirishni o'rgandim, 2013 yil bahorida. 2017 yilning kuzida Aleksning ikkinchi oshpaz kitobi, Uy oshpazi: yoddan bilish uchun retseptlar "Publisher's Weekly" kabi nashrlarning maqtoviga sazovor bo'ldi, unda "... Guarnaschelli o'zgaruvchan oshxona manzarasidagi o'zgarishlarni yaxshi hikoya qiladi."


Oqlarni unutmang

Guarnaschelli, shuningdek, tuxum oqini ziravorlar bilan tozalashni yaxshi ko'rishini aytadi. “Shundan keyin ozgina piyoz, bir oz chimdik tuzli oqlar ustida, va u qo'shib qo'ydi. “hunda siz yumshoq, ko'pirtirilgan qaymoqli plomba qo'shing va ustiga yana piyoz va pastırma soling. Shayton tuxumida oq rang ko'pincha e'tibordan chetda qoladi. Biz sarig'ini shunchalik ko'p qo'ydikki, hech kim o'ylamaydi, ‘, ehtimol, men oq rangga ozgina ziravor solsam kerak. ’ Demak, bu mening boshqa katta maslahatim. ”


Qanday qilib retseptlar odamlarni, avlodlarni birlashtirishi mumkin

Aleks Guarnaschelli dunyoga mashhur oshpazlar kitobi muharririning qizi bo'lib ulg'aygan, uy sharoitida yaxshi tayyorlangan taomning ahamiyatini bilar edi. Uning onasi Mariya Guarnaschelli, u tahrir qilgan kitoblardagi har bir retseptni pishirishni talab qilgan. Bu shuni anglatadiki, bir yil hind oshxonasi va yana bir yil pirojnoe.

Ovqat kitoblari cheksiz o'lchovlar va ko'rsatmalar bilan qo'rqinchli bo'lishi mumkin bo'lsa -da, eng yaxshi retseptlar ingredientlardan tashqarida.

Nyu -Yorker nashrining yaqinda & quot; Retseptlarni o'qishning rohatlari & quot; nomli maqolasida Bi Uilson shunday yozadi: & quot; Yaxshi hikoya singari, yaxshi retsept ham bizni hayajonli transga solishi mumkin. & Quot;

Chorshanba kuni Daily Circuit -da, Amerika ommaviy axborot vositalarining "Ajoyib jadval" dasturining boshlovchisi Lin Rossetto Kasperning aytishicha, Kevin Uest va "Mavsumni qutqarish" kitobi kitob kitobi muallifining o'quvchilarni boshqa dunyoga ko'chirish qobiliyatini ko'rsatadi.

& quot; Uning retseptlarini o'qiganingizda, u toza, yaxshi yoritilgan joyda yashayotganini va uning hayoti Zen sifatiga ega ekanligini bilasiz va siz u erdasiz & quot; dedi u. & quot; Siz buni osonlikcha qila olasiz, siz uni tatib ko'rasiz, his qila olasiz va bu juda ham oddiy. Bu meditatsiyani yaxshi ko'radi. & Quot

Oshpaz sifatida Guarnaschelli sizning boshingizdagi "kichkina oshpaz oroli" deb atagan narsani qadrlaydi, bu erda sizda tasodifiy 15 dan 30 gacha retseptlar mavjud va ular bir -biriga ulanmaydi va mantiqiy emas, lekin ular sizning kompyuteringizdagi anakartga o'xshaydi. & quot

Uning sevimli oshpaz-orol retseptlaridan ba'zilari-bu tez pishiriladigan nonlar, jumladan pishloqli pechene.

& quotBu retsepti men professional oshxonada qilgan birinchi narsalardan biri edi, lekin men uni tayyorlashdan oldin har kuni natijani pechdan qizdirib iste'mol qilardim & quot; Guarnaschelli The Food Network uchun yozgan & quot; Larri Forgione 's amerikalik joyda ishlayotganda, pechene kechki ovqatdan bir necha daqiqa oldin oshxonaning orqa qismidagi konveksiya pechidan chiqib ketardi.

Ba'zilar uchun retseptning hikoyasi oxirgi mahsulotdan ko'ra muhimroqdir. Fuqarolik urushi paytida va undan oldin Kentukkida bir qo'ng'iroq qiluvchining oilasi abolitsioner bo'lib ishlagan.

"Mening buyuk bobom omborlar qurar edi, va omborlarda er osti temir yo'lida qullar uchun yashirin o'tish joylari va yashirin joylar bo'lardi", dedi u. & quotOdamlarga g'amxo'rlik qilishning bir qismi ularning ovqatlanishi haqida g'amxo'rlik qilishdir. Bizga o'tgan retsept bu joylarda yig'ilgan va saqlangan retsept edi, shuning uchun kim kirgan bo'lsa, idishlarni ochib, to'yimli taomga ega bo'lishi mumkin edi.

Idishlarda odatda konservalangan makkajo'xori, loviya, kartoshka va qandaydir go'sht konservalari bor edi. Qo'ng'iroq qilayotgan qizning aytishicha, u o'zining skaut qizlari bilan sayohatlari paytida uni menyusiga kiritgan, shuning uchun u oziq -ovqat odamlarni qanday bog'lashi haqida hikoya qilishi mumkin.

O'QISH UCHUN BOShQA KITOB KITOBLARI:

& quot; Sitwell ovqat kitoblaridan biz oladigan zavq manbalaridan birini olib tashladi, bu biz tasavvur qilgan har bir retseptni aslida ko'rinadigan qilib qo'yamiz degan xayoldir, - deb yozdi Bi Uilson. & quotAgar ovqat tayyorlash uchun emas, balki o'zlari uchun retseptlarni o'qishni so'rash, ular bizning tasavvurimizni qanday rag'batlantirayotganini aniqroq tushunishga imkon beradi. & quot

Kitob Ikkinchi jahon urushi paytida Chexoslovakiyaning Terezin kontslagerida och qolgan ayollarning sevimli taomlarini saqlab qolish uchun yozgan retseptlar to'plami.

Lynn Rossetto Kasperning aytishicha, bu kabi ishlar qamoq lagerlarida amalga oshirilgan. & quot; Bu orzular edi, bu ular yo'qotgan hayot edi, lekin ular hech qachon yo'qotmaydi. Agar siz haqiqatan ham retsepti nimaga olib kelishi mumkinligini ko'rishni istasangiz va men nafaqat sentimentallik haqida gapirayapman, balki retsepti odamlar uchun hayot chizig'i degan fikrni aytaman.


17 -mavsum

17 -mavsum - 25 -yanvar, 2020 -yil

Jeff Mauro va Escovitch uslubidagi Mahi Mahi sendvichi bilan Mango Aioli va Keti Li va qovurilgan qisqichbaqalar bilan yozning eng yaxshi dengiz mahsulotlarini tanovul qiling. Sunny Anderson sarimsoq maydanoz kartoshkasi bilan beshta ingredientli midiya pishiradi, mezbonlar "Shark Cake" dan o'tishadi va Geoffrey Zakarian qovoq va reyhan bilan qisqichbaqali spagetti tayyorlaydi. Nihoyat, akula biologi doktor Kreyg O 'Konnell Shark haftaligida Jefri & quot; Shark-a-Rita & quot; kokteyli va Jeff 's Tackle Box gazakli displeyi bilan Shark haftaligida to'daga qo'shiladi.

17 -mavsum - 18 -yanvar, 2020 -yil

Yozgi ziyofat mavsumi qizib bormoqda va oshxona oson ko'ngilochar retseptlar va g'oyalar bilan tayyor. Keti Li Turkiyaga ananasli marmeladdan tayyorlangan sitrusli panjara bilan tayyorlangan ko'kragi bilan yozgi makiyaj beradi va Jeff Mauro eng yaxshi shirin kartoshkali kartoshka salatini qo'shadi. Keyin, partiyaning tayyorgarligi uchta strategiya yordamida osonlashtiriladi va Jefri Zakariy O'rta er dengizi gulkaramli kartoshkasining bir-biriga qo'shilgan plastinkasini qamchilaydi. Nihoyat, Food Network 's Molly Yeh bayramga o'zining yong'oq sariyog 'keki bilan qo'shiladi va partiya muzlatilgan tropik taom bilan yakunlanadi-ananasdagi partiya!

17 -mavsum - 11 -yanvar, 2020 -yil

Yoz qizg'in davom etmoqda va oshxonada bir hafta va osonlikcha nonushta tayyorlanmoqda, ular orasida Geoffrey Zakarian va qisqichbaqalar va makkajo'xori bilan orecchiette, shuningdek, Katie Li va Grill Tovuq va Kale yunon salatasi bor. Sunny Anderson Tovuqli Cheesesteaks va Donal Skehanni achchiq Steak Noodle Bowl qilish uchun tushirish uchun Supermarket tuzatishini baham ko'radi. Jefri haftalikni yozgi sabzavotlar bilan qilich baliq kabobini tayyorlash bilan yakunlaydi va Jeff Mauro pishiriqsiz yong'oq yog'li pirog pishiriq tayyorlaydi.

17 -mavsum - 30 -noyabr, 2019 -yil

To'rtinchi iyul-Sunny Anderson va Steff Supreme-dan Jeff Mauro-ning pishloqli va achchiq Reuben uslubidagi bratlarigacha bo'lgan xushbo'y otashinlar. Keti Li o'z taomini restoran taomiga qo'yadi, uning panjara qilingan olovli piyozi va temir oshpaz Maykl Simon Blackberry Barbekyu tovuqini qovurish uchun to'xtaydi. Keyin Jeff, Geoffrey Zakarian va Plop-a-Pop Punch va Katie's Strawberry Shortcake Bar-dan bayram markazini o'z ichiga olgan "Piece Cake" yozgi partiyasi vaqti keldi. Nihoyat, tarvuzli panjara orqali meva salatiga qanday xizmat qilishni bilib oling.

17 -mavsum - 23 -noyabr, 2019 -yil

Oshxona sizning barcha barbekyu yoqtirgan narsangiz ustuni ko'tariladi! Birinchidan, Jeff Mauro asalli sirlangan cho'chqa go'shti qorni kuygan joylari bilan ishdan chiqadi. Keyin Keti Li shaftoli Bourbon pishirilgan loviya bilan yonma-yon harakat qiladi va Sunny Anderson Apple-Jalapeno kiyinish bilan bir necha oson olma slawga xizmat qiladi. Pitmaster Moe & quotBig Moe & quot; Cason o'zining issiqligini Memfis uslubidagi barbekyu tovuq sonlari bilan olib keladi, keyin Vermontda pishirilgan Gesine Prado Blackberry Cornbread kekini tayyorlash uchun to'xtaydi. Hamma narsa qoplanganidan so'ng, barbekyu kechasi har qanday hovlini barbekyu qo'shimchasiga aylantiradigan g'oyalarni ishlatadigan vaqt.

17 -mavsum - 16 -noyabr, 2019 -yil

Oshxona dadamni "Otalar kuni" ning eng sevimli taomlari bilan to'la menyu bilan nishonlamoqda, Sunny Anderson va Grill Brewed Awakening Rib Roast qovurilgan 1-2-3 ta horseradish sousi va Jeff Mauro qovurilgan Meksika ko'chasi makkajo'xori salatidan. Chef Mett Abdoo Grillli Barbekyu Buffalo qanotlarini yasash uchun to'xtaydi va Keti Li kolbasa va qalampir burgerlari bilan klassikani pishiradi. Jeffri Zakarian Boiss Bourbon Mississippi loyli pirogi bilan hamma narsani shirin qiladi, keyin mezbonlar dadam istagan sovg'alar uchun qiziqarli va o'ralgan qadoqlash g'oyalari bilan bo'lishadilar.

17 -mavsum - 9 -noyabr, 2019 -yil

Yozgi soslar - Katie Li 's shirin va achchiq panjara tovuq va bodringli salat, Geoffri Zakarian va asalli sosli qovurilgan taroqlardan boshlab menyuning yulduzi. Sunny Anderson va Jeff Mauro panjara qilingan tovuqni qovurish uchun ikkita yangi sosni bo'lishadilar: limon qalampir sosu va gilos qalampir asal xantal. Sunny, shuningdek, "Har qanday o't" sousli T-Bone biftekini tayyorlaydi va Kanzas-Siti pitmasterlari Jeyson va Megan Day barbekyu asosida kartoshkali salat tayyorlaydilar. Shirinlik uchun, bu "Sundae" sosini Katie va#39s qovurilgan shaftoli sousi va "Jeffrey" shirin shokoladli sousi bilan birma-bir.

17 -mavsum - 2 -noyabr, 2019 -yil

Oshxona yozgi issiqlikni pechka kerak bo'lmagan idishlar bilan uradi. Jefri Zakaryan butun tovuqni qizil bliss kartoshka, yozgi qovoq va sarimsoq sarimsoq yog'i bilan pishirganda, panjara oldida hayajonlanadi. Oq uyning sobiq oshpazi Sem Kass tez va oson konservalangan salat tayyorlaydi va Keti Li hamma narsani sumkaga tashlab, uni "Bloody Mary Shrimp Ceviche Rice Bowl" ga aylantiradi. Jeff Mauro Sekin pishirgichli Karnitasni yig'adi, keyin Jefri oddiy Kubano sendvichining qoldiqlaridan foydalanadi. Shirinlik uchun, Sunny Anderson do'kondan sotib olingan shirinliklarni yig'ib, Nunya ' biznes shokolad, gilos va qamchi triflini tayyorlaydi.

17 -mavsum - 19 -oktabr, 2019 -yil

Oshxona gril mavsumini qizil, oq va barbekyu bilan boshlaydi! Keti Li Beastie Burger-ning tez-tez yoqadigan taomini uradi va Sunny Anderson grilda tovuq va makkajo'xori makaronidan tayyorlangan salat bilan klassikani o'zgartiradi. Jeffri Zakarian Aioli bilan mazali panjara qisqichbaqalar kosasini tayyorlaydi va oshpaz Rojer Mooking tovuq qanotli shish bilan to'xtaydi. Jeff Mauro va uning maxsus oshpazi, Food Network 's Jeyson Smit, hamma tetiklantiruvchi tarvuzli slushy barda sovishdan oldin, vatanparvarlik bilan qizil, oq va ko'k muzqaymoqli sendvich keki tayyorlaydilar.

17 -mavsum - 5 -oktabr, 2019 -yil

Jeff Mauroning panjara qilingan ismaloq va artishokli tovuq va Sunny Anderson va Migas Verde bilan toza havo va toza lazzatlanish vaqti keldi. Geoffrey Zakarian Grill Qushqo'nmas retsepti bilan bo'lishadi, unda faqat beshta ingredient ishlatiladi. Keti Li mukammal go'shtli panjara pizza uchun hackga ega va Jeff Qovun va ismaloq bilan yozgi salat uchun & quotspin & quot qo'yadi. Nihoyat, mezbonlar S 'mores Pudding -ni yaratadilar.

17 -mavsum - 28 -sentabr, 2019 -yil

Oshxonada onalar bayrami - Geoffrey Zakarian va Salmon En Papillote Tapenade bilan boshlanadigan tushlik tayyorlanmoqda. TV boshlovchisi va oshpazlik kitobi muallifi Debbi Matenopulos orzodan salat tayyorlash uchun to'xtaydi va uy egalari onalarga davo qilish uchun o'z qo'llari bilan tayyorlanadigan atıştırmalık sovg'alar ulashadilar. Dafne Oz bayramga qo'shiladi va ismaloq, zaytun va tovuqli kolbasa bilan Frittatani qamchilaydi, Jeff Mauro esa qulupnay sirli limonli ko'knori urug'i bundt keki bilan bitimni shirin qiladi. Uy egalari "Onalar kuni" bayramining asosiy gullari va shokoladli ramkali ipak gulli sovg'a va atirgulli suvli trefellardan oshib ketishadi.

17 -mavsum - 21 -sentabr, 2019 -yil

Oshxona Eatin bog'iga aylanadi va Jeff Mauro Peru Spatchcock tovuqiga qaymoqli silantro sosli, Sunny Anderson va achchiq ismaloqli Panzanella bilan qo'shiladi. Jeffri Zakarian hamma narsani Grat Ratatouille Flatbread bilan aralashtirib yuboradi va Keti Li oshxona kitobi muallifi Keti Freston bilan qo'ziqorin, yong'oq, qushqo'nmas va olma bilan makaron tayyorlaydi. Jefri Strawberry Rhubarb toka bilan shirinlik qo'shadi va Jeff rezavor siropi bilan Berry reyhanli salat tayyorlash uchun yangi o'tlardan foydalanadi. Nihoyat, mezbonlar bu mavsumda o'z-o'zidan sug'oriladigan o'simlik bilan bog'ni boshlaydilar.

17 -mavsum - 14 -sentabr, 2019 -yil

Oshxona, Sunny Anderson va Sizzlin, Chicken Fajitas va Katie Li's Easy Chorizo ​​va Kartoshka Enchiladas bilan beshta ingredientli sosli taomlar bilan to'ldirilgan bayramga tayyorlanmoqda. Jeff Mauro Guakamole ustasi ekanligini ikkita yangi g'oyasi bilan isbotlaydi - achchiq qisqichbaqalar va qulupnay Mango Salsa. Geoffrey Zakarian makes a heartwarming bowl of Tortilla Soup, and Chef Jordan Andino stops by to make a Crunchy Taco Wrap. Katie Lee wraps things up with a giant Mexican-Inspired Hot Fudge Sundae.


About ALEX

Alex Guarnaschelli is a world renowned chef, who began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she was rapidly promoted to sous chef. After great success in France, she returned stateside joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was given the opportunity to expand her repertoire and become the executive chef at Butter, where she has since created her own eclectic American and green-market inspired menu. Guarnaschelli is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earing the coveted title of Iron Chef. She has also been featured as a guest co-host on Beat Bobby Flay. Guarnaschelli is also the author of the cookbooks Old-School Comfort Food: The Way I Learned to Cook (2013) and The Home Cook: Recipes to Know by Heart (2017).


Meet a Mom: Chef Alex Guarnaschelli!

You may know Chef Alex Guarnaschelli from her frequent Food Network television appearances, including as a regular judge on Chopped and as an Temir oshpaz chempion. She is also the chef/owner of two critically acclaimed NYC-based restaurants, Butter and The Darby, and has written two cookbooks, Cook with Me: 150 Recipes for the Home Cook va Old-School Comfort Food. We’re fans of her comforting, family-friendly recipes, but what we love most about her is her close relationship with her 12-year-old daughter Ava, shared on their Instagram feeds. (Follow Alex here and Ava here.) We spoke to Alex about cooking with her daughter, what she’s been making during quarantine, raising Ava as a single, working mom and her upcoming wedding. Plus, she shares her must-try recipe for Blueberry Cottage Cheese Churro-Flavored Doughnuts (see below).

We love watching Ava’s love for cooking and trying new foods—how did you raise such an adventurous eater?
I honestly don’t think you can make a kid into an adventurous eater. It comes naturally for each child at a different pace and in a different way. With Ava, I am always cooking up seasonal ingredients and she displays a natural curiosity about food. Some “adventurous” ingredients she loved right off the bat: snails in garlic-parsley sauce, duck hearts, oysters. And others, broccoli, brussels sprouts, took more time and exposure to become part of the repertoire. When I was her age, I remember eating nothing but cheeseburgers. I don’t think my mom would have ever guessed I would become a chef…

So there is hope after all for our picky eaters! Do you have any tips/advice for cooking with kids?
Try something that’s easy and makes kids seamlessly part of the cooking process. Soups are great for that reason. Tomato sauce…. I recently made Blueberry Cottage Cheese Churro-Flavored Doughnuts using Hood Cottage Cheese and it’s a simple recipe that you can make with your kids. Give them tasks like rolling the dough, filling the doughnuts with cottage cheese or covering them with the spiced sugar. This is how my mother got me into cooking and how Ava and I bond now. These doughnuts also have more protein than the average doughnut which is always a plus!

Ajoyib ovoz! What have you been cooking during quarantine?
Cottage cheese is one of my secret weapons in the kitchen and I use it in a variety of dishes from breakfast to savory snacks and desserts. From enjoying its creamy goodness on its own, to being an unexpected, protein-packed ingredient to a recipe – it’s definitely a staple that I always have in my fridge.

What’s your guilty pleasure food?
I have so many. High on the list is barbecue potato chips. They are crunchy, potato-ey and spiced. They hit all the high notes at the same time. Sometimes I even put them in my baked egg dishes…

Ava has talked about how she loves to cook (obviously – her Instagram is amazing!) but that she wants to go into fashion. Can you share a bit about how you’ve encouraged her to follow her own dreams?
Ava is at an age where her career choices change every couple of weeks. She really seems to love any line of work that requires creativity with your hands. Whether its sewing clothes for the runway, cooking food for dinner or drawing buildings from various neighborhoods in NYC, Ava is an arts and crafty type. I just leave her room to meander and wander and wonder. I want her to love whatever work she pursues.

You have been a busy working mom (as well as a single mom) for many years. What helped you get through any hard times?
I learned how to be a home cook in the last few years. It took some adjusting to not make a gallon of salad dressing as if I were at the restaurant? I slowed down. I thought more about the steps I take to begin and finish a dish. I wrote a book, coming out this October called “Cook with Me” that chronicles a lot of this work. I also built a connection between cooking and eating. It’s struggle for a chef to find both rewarding. The cooking really got me through some hard times. I love watching Ava some to look at what was bubbling on the stove. Very rewarding. We’ve done a lot of bonding through cooking. It made our home warm. Dinner hopefully makes it a place where Ava always feels safe…

Buni sev. And a big congrats on your recent engagement! What will be on the menu for the reception?
Two chefs have decided to get married and you think we know what to serve at our own wedding? Xaha. That will likely be the topic most hotly debated before arriving at a choice. Ava has a big vote in this too…We want it to be like a big party so it will likely be 50 types of hors d’oeuvres passed around all evening. We will need to finish with some cheeseburgers at a diner…

Blueberry Cottage Cheese Churro-Flavored Doughnuts
I love the spiced sugar on the outside of these and the luscious texture of the blueberry cottage cheese inside the doughnuts themselves. These do not require yeast and they don’t take much time to make! They also have more protein than the average doughnut due to the cottage cheese and the flavor is so tasty. You can also make them in advance, cut into the doughnuts, refrigerate for up to 6 hours and just fry when you want to eat them. Note: These do not hang around well once fried. Fry and eat!

Ingredients for the Dough:
2 cups Hood Cottage Cheese with Blueberry
1 katta tuxum, ozgina kaltaklangan
1 stakan sut
2 osh qoshiq tuzsiz sariyog ', eritilgan
2 choy qoshiq vanil ekstrakti
4 1/2 cups all purpose flour plus extra for rolling
1 stakan shakar
2 choy qoshiq pishirish kukuni
2 choy qoshiq kosher tuzi
1 quart Canola oil, for frying

Ingredients for the Topping:
½ stakan shakar
1 osh qoshiq qovoqli pirog ziravorlari

Yo'l bering: 14-16 doughnuts

Yo'nalishlar:
Pechni 350F ga oldindan qizdiring.

Xamirni tayyorlang: In a large bowl, mix the cottage cheese with the egg, milk, butter and vanilla. In a medium bowl, mix the flour, sugar, baking powder and salt. Sprinkle the dry ingredients over the cottage cheese mixture. Birlashtirish uchun aralashtiring. Haddan tashqari aralashtirmang. Let rest at room temperature for 10 minutes.

Pishirish: Turn the dough onto a flat, floured surface and roll to about ¾ inch thick. Using a floured round cookie cutter or a drinking glass 2 ½ inches in diameter, cut the doughnut rounds and arrange in a single layer on a floured baking sheet. You should yield 14-16 rounds. Note: You can gently re-roll scraps to maximize dough. Let the dough rest for 10 minutes.

Get ready: Pour the oil into a heavy-bottomed pot. Heat the oil to 350F over medium heat. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon.

Fry: Use a slotted spoon to gently drop half of the doughnuts into the oil. Cook on the first side, 4 minutes, until golden brown. Turn them gently on the second side with the slotted spoon and cook another 3-4 minutes. Do not rush this. They may look cooked on the outside but need that full time to cook inside. Remove from the oil and lay them out on the kitchen towel to cool. Bring the oil back up to 350F and repeat with the remaining half of the doughnuts.

Fill the doughnuts: Fill a plastic sandwich bag with the remaining cottage cheese. Cut a hole in one corner of the bag. Use a paring knife to hollow a small hole in the side of each doughnut. Put the end of the plastic bag and inject about 2 teaspoons cottage cheese into each doughnut.

Roll: In a medium bowl, combine the sugar, pumpkin pie spice. Roll the doughnuts in the sugar.


Use Honey to Preserve Your Summer Herbs

To enjoy favorite herbs like basil as the weather gets colder, learn how to make herb-infused honey.

A friend of mine, Bruce, innocently planted some mint in his garden. What’s the big deal? Well, let’s just say that mint is the playboy of the herb world. It grows like wildfire and takes over. So Bruce has found himself in a pickle—instead of having a few mint leaves to make a cup of fresh minty tea, he ended up having enough to make tea for the whole neighborhood for breakfast, lunch and dinner!

He also has purple Shiso or Japanese mint. Now that Bruce is sharing his wealth of herbs, I’ve been looking for ways to use them. I love to pickle vegetables and make fruit jams this time of year so the dreary months of winter are brightened by a reminder of how good the spring and summer are. But how can you preserve herbs to be enjoyed in the same way? Particularly basil. Basil just tastes like summer to me.

The answer is honey. You know you have some. Dig deep in those kitchen cabinets of yours. Next to the oatmeal, behind the oregano you bought three years ago on vacation, there it is: honey. You may not know how long you’ve had it. You don’t really know if it’s bad or good. Looks okay. But how many cups of tea can you drink to wade through that huge jar you bought? The key is to make herb-infused honey, which will retain those summer flavors. Plus, it’s one of the most versatile ingredients in your pantry.

To make the infused honey, I simmer honey in a heavy-bottomed skillet until it bubbles, froths and turns a slightly darker shade from it’s original color. Be careful, while this is a simple thing to do, it is also extremely hot! Stir gently with a spoon to part the bubbles and monitor the color. You want it amber but not super dark. If you let it simmer too long, the honey tends to get bitter.

Next, I took some of the mint (and some basil) from Bruce’s garden and drop the picked leaves directly into the frothing honey. I shut off the heat and allow the herbs to settle into the honey. You don’t want to cook the herbs. Then, I poured it into a jar and allowed it to cool and settle in the fridge for a few days. Natija? Mazali!

I drizzled that honey over ricotta cheese with some tomatoes. I also poured it onto vanilla cake with fresh blueberries. I also love it on dark rye toast or over a whole roasted duck. It’s like the perfect handbag for that little black dress. You can experiment with different kinds of herbs, and different combinations of your favorite herbs as well.

Use a neutral type of honey for the above recipe ideas. When I get the chance, I buy the “single variety” (usually yielded from only one type of flower) honeys from a local producer. Darker honeys, like Chestnut and Fir varieties, have a stronger flavor and can over power the herbs. I use those on top of pancakes or to add sweetness to braised carrots or roasted squash. Lighter-colored varieties, like Acacia and Clover, are mellower, and are great for the above ideas. They add their honey “note” but don’t obscure the other flavors.