Simply Marwah | Cooking With Friends

Page 1

F riend s FOOD IS AN EXPRESSION OF LOVE

COOKING WITH

ERIC + MARWAH

SIMPLYMARWAH.COM


Osso Buco


Osso Buco INGREDIENTS 1 onion, diced 2 sticks of celery, diced 2 garlic cloves, finely chopped 2 carrots, diced 2 bay leaves 1/2 bottle of white wine Salt and Pepper to taste 1/2 cup fresh parsley 1 large can of San Marzano crushed tomatoes 4 tablespoons all purpose flour Olive oil 6 veal shanks DIRECTIONS Dredge the veal in flour and season with salt and pepper. In a large sauce pan heat up olive oil and pan fry until golden. Dice the onion, celery, garlic and carrots. In a separate medium sauce pan, pan fry the onion, carrots and celery in olive oil. Add the white wine. Add crushed tomatoes and parsley and stir. Pour this mixture over the veal. Add bay leaves. Cover with hot water, put the lid on the pan and cook for about 3 on overcoming creative blocks hours in a moderate oven. a n d the t a kdish. i n g tSeason h a t f i rfurther s t s t e ifp you wish. Reduce Remove meat from o y ountil u r wthick. riter dreams the sauce on hightheat

FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


Classic Risotto Milanese

IN THE KITCHEN WITH MARWAH & ERIC FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


Classic Milanese Risotto INGREDIENTS 5 cups chicken stock 2 tablespoons olive oil 1 small onion, finely chopped 1 1/2 cups arborio rice Pinch of saffron 1/2 cup freshly grated Parmigiano Reggiano cheese 1 tablespoon unsalted butter 2 tablespoons chopped Italian flat leaf parsley DIRECTIONS In a sauce pan, bring the chicken stock to a simmer and keep warm. In a separate large sauce pan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat until soft. Add the rice and cook for one minute, Crumble the saffron into 1/2 cup of the chicken stock and add to the rice until absorbed. Add 1/2 cup of chicken stock and cook until almost absorbed. Repeat with the remainder of the chicken stock, Rice is finished when it is al dente. Season with salt and pepper. Stir in the cheese, butter and parsley and serve warm.

FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


Parsley Salad

IN THE KITCHEN WITH MARWAH & ERIC FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


Parsley Salad Courtesy of Eric Weidner

INGREDIENTS 4 bunches of Italian flat leaf parsley, leaves removed from stems 1/2 pound pancetta, diced 2 lemons, juiced 1 cup shredded Pecorino Romano DIRECTIONS Wash, drain and dry the parsley leaves. Set aside. Dice pancetta, or you can substitute bacon, and render slowly in 1/2 cup of olive oil until crispy. In a large bowl, toss parsley leaves with the juice of lemons. Sprinkle Pecorino Romano cheese on top. Spoon hot pancetta and oil over the salad. Top with fresh ground pepper.

on overcoming creative blocks and taking that first step to your writer dreams

FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


Flourless Chocolate Cake with Mocha Whipped Cream

IN THE KITCHEN WITH MARWAH & ERIC FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


Flourless Chocolate Cake Courtesy of Sally's Baking Addiction INGREDIENTS 1/2 cup unsalted butter 6 ounces high quality semi-sweet chocolate, finely chopped 2/3 cup granulated sugar 2 teaspoons espresso powder 1.5 teaspoons pure vanilla extract 4 large eggs, at room temperature 1/3 cup unsweetened natural or dutch-process cocoa powder 1/8 teaspoon salt 1/2 teaspoon baking powder Preheat oven to 350°F. Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. The cake WILL stick unless it’s lined and generously greased. Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder. Pour and spread batter into prepared cake pan. Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake. Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs. It’s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don’t be alarmed if the cake rises extra tall around some of the edges and slightly cracks– this is normal (it’s the eggs expanding) and will flatten out as it cools. Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. You can stick it in the refrigerator for 1-2 hours. Once the cake is cool, top with your choice of toppings. My suggestions are listed above this recipe. I love it with mocha whipped cream.

FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


Mocha Whipped Cream INGREDIENTS Ingredients 1 teaspoon espresso powder 1 teaspoon warm water 1 cup cold heavy whipping cream 3 Tablespoons confectioners’ sugar 1 Tablespoon unsweetened natural or dutch-process cocoa powder Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Serve cake with whipped cream or pipe it on top. Decorate with raspberries and a dusting of confectioners’ sugar, if desired. Cover and store leftover cake in the refrigerator for up to 5 days.

FOR MORE SIMPLE GOODNESS VISIT SIMPLYMARWAH.COM


r o f s k n a th g n i w o l fol FOR MORE SIMPLY MARWAH GOODNESS, TIPS + TRICKS, COOKING WITH FRIENDS + EXCLUSIVE MEMBERS-ONLY OFFERS VISIT SIMPLYMARWAH.COM @simplymarwah


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.