Friday, 18 November 2011

Home Cooking with Jean-Georges

My Favorite Simple Recipes 
by Jean-Georges Vongerichten 
Hardcover, 256 pages 

What does Jean-Georges Vongerichten, one of the world's best chefs, cherish most? Time with his family and friends.

Weekends are spent in his quiet country home surrounded by those he loves most, where, surprise surprise, he cooks! Not restauranty-styled haute cuisine, but simpler yet elegant fare that you can make at home.

In Home Cooking with Jean-Georges, what is lauded as his most personal book yet, he shares 100 of his favourite weekend dishes accompanied by 100 beautiful full-page colour photographs that will delight and inspire.

Chapters include:
* Welcome * Cocktails and Appetizers * Salads * Lunch * Fish and Seafood * Poultry * Meat * Side Dishes * Desserts * Brunch * Basics *

This is an absolutely gorgeous book, perfect for this gift-giving season, that will inspire your own friends and family weekends.
Pork Chops with Cherry Mustard

SERVES 4

Cherries and mustard may sound like an unusual pairing, but they taste great together. Sweet, tart, and hot, this sauce goes well with chicken and veal as well as pork.

2 tablespoons Colman’s dry mustard
1 teaspoon kosher salt
1 pound Bing cherries, stemmed and pitted (3 cups packed)
1/2 cup red wine vinegar
1/4 cup ruby port
2 tablespoons sugar
2 tablespoons cumin seeds, finely ground
3 tablespoons sherry vinegar
1/4 cup honey
4 (9-ounce) bone-in pork chops, preferably Berkshire (each 1 1/4 inches thick)

In a medium bowl, stir together the mustard and 1 tablespoon water until smooth. Let stand for 15 minutes. Stir in the salt until well combined.

Meanwhile, in a medium saucepan, boil the cherries, red wine vinegar, port, and sugar over high heat, stirring occasionally, until syrupy, about 10 minutes. Transfer to a blender and puree until smooth.

Return the mixture to the saucepan and bring to a boil over high heat. Boil, stirring occasionally, until the consistency of ketchup, about 5 minutes. Stir the cherry mixture into the mustard mixture, a little at a time, until completely incorporated. This mustard will keep in the refrigerator for up to 3 days.

Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.

In a small bowl, stir together the cumin, sherry vinegar, and honey. Reserve 1 tablespoon in another bowl and use the rest to brush all over the pork. Let the pork stand for 5 minutes while the grill heats.

Grill the pork, turning every 45 seconds to cook evenly, until the center is still a little pink, about 8 minutes. Remove from the grill, brush with the reserved honey mixture, and let rest for 10 minutes.
Serve with the cherry mustard.

C’est Bon Whenever I’m adding a very hot mixture to a room temperature one, as with the cherry and mustard here, I add just a tiny bit at first and gradually add more and more. It’s important to temper it; otherwise, you’ll end up with globs of mustard paste in your sauce.

Excerpted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten and Genevieve Ko. Photographs Copyright © 2011 by John Kernick. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Turkey and Bacon Sandwich with Arugula Mayonnaise

MAKES 4

I like to make my sandwiches more French than American, which is to say, I use less meat. Here, there’s just enough turkey proportional to the other ingredients. Be sure to use high-quality roasted turkey here to best enjoy the bright, fresh mayonnaise. Of course, the best turkey option will come from your Thanksgiving leftovers.

1 large egg yolk
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 cup grapeseed or other neutral oil
2 1/2  teaspoons fresh lemon juice
2 ounces arugula, sliced
(1 1/2 cups), plus 2 ounces whole arugula leaves
(1 3/4 cups)
3/4 cup fresh basil leaves, sliced
1/3 cup finely chopped fresh chives
4 large ciabatta rolls, split
1 pound sliced roasted turkey
8 slices good bacon, cooked until crisp
12 slices tomato (from about 3 tomatoes)
24 slices jarred pickled jalapeño

Whisk together the yolk, mustard, and ¼ teaspoon salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in 2 teaspoons of the lemon juice until well blended.

Stir in the sliced arugula, basil, chives, and remaining 1/2 teaspoon lemon juice. Season to taste with salt and pepper.

Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato, and jalapeño. Cover with the roll tops, slice each sandwich in half, and serve immediately.

Excerpted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten and Genevieve Ko. Photographs Copyright © 2011 by John Kernick. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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