December 2014 & February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 13-14
Welcome to our February COTM: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 13-14: Breakfast, Brunch, Breads and Baking
Please use this thread for review and discussion of recipes from these chapters of THE ESSENTIAL NEW YORK TIMES COOKBOOK. Give us the name of the recipe along with the page number. Photos are welcomed.
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Bill Granger's Scrambled Eggs, p. 640
LOVE these. Simple, quick (about a minute), and luxurious. I've been making these since 2002 when they appeared in the NYT (link below). Although they contain 1/2 cup of heavy cream per two eggs, they are amazingly feather-light. I've recommended them on Chowhound and others have made them substituting milk for the cream, and then were disappointed. Make them as is - every time I do for guests, it's a repeat request when they return for a visit. I use a silicon spatula for folding. They don't seem to turn out as well if the recipe is doubled so I make this in single 2-egg batches since it's so quick. I served them this weekend with maple breakfast link sausage and jalapeno-cheddar muffins.
"They've been described as the best scrambled eggs in the world..."
Rusks p. 652 (recipe from 1877)
These are called rusks, but as explained in the book, they are pillows o' bread -- not even close to the Very crisp (hard!) biscotti-like dunkers known to me as rusks.
These are straightforward delicious rolls. A little potato in the dough, 3 rises, they have a perfect soft but substantial texture. Very good flavor -- I wouldn't hesitate to make them for any tray of sliders, ham or chicken salad, breakfast with butter and marmalade. I'm sure there are more modern applications too!
This book has been losing me a little (grumble grumble), but this recipe is a keeper.
re: The Dairy Queen
If (as I think you suspect and I now believe) some of the recipes were included for historical reasons (balance or pop culture significance or whatever) I'm wary now. It seems to me that a higher than usual proportion of so-far-tried recipes have problems.
I'm finding great ones! Will continue! But wish for asterisks by the recipes that are ***included for reasons other than flavor***
Unfair for this book?
Boston Brown Bread, Pg. 656
Well, this a bit of a do but in the end quite nice and a delicious accompaniment for the Boston Baked Beans on pg., 274. Several ingredients I hadn't worked with in some time needed to be bought, namely rye flour (Bob's Mill) and whole wheat flour (King Arthur). We already a fresh box of corn meal in the pantry. The flours, baking soda, and salt are combined in a large bowl then a mixture of molasses, raisins and buttermilk are added and all is mixed together. That was the easy part.
An empty can of Italian tomatoes, 28 oz. size, had been saved, washed and was ready for the batter after the inside was buttered. A pudding mould could have been used but I didn't have one, thus the can...which is rather traditional. The can held all except about 1/2 cup of batter. But the trick was to find a pot tall enough and wide enough to accept a trivet on the bottom, the can of batter on the trivet, and a cover since this is a steamed bread. Every pot and pan in the house was tried and found wanting so in the end I used the slow cooker. Two cups of cool water is poured into the insert, the can of batter sits on the bottom of the insert, aluminum foil is stretched across the top and wrapped down the sides, then the slow cooker cover is placed on top of the foil. This steams on high for 4 1/2 hours, then cools on a cooling rack for another hour.
From the look of the uncooked batter I was skeptical. It was a very pale beige color and decidedly unappetizing. However, when the bread was released from the can, it was very dark brown and smelled wonderful. The texture was very slightly grainy but smooth in a way too. We loved it. And truthfully, very easy to make...