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ISSUE 0013










table of contents

6 16 18 20 26 36 42 52

5 Simple and Delicious Foods The Art of BarBeCue Portrait of a Chef: Mindy Segal In Season: Burbot Vegetarian Comfort Food Ever yday Mexican Recipes by Rick Bayless Pass It On: The Bungalow Chef One Bowl Meals



contributors Deirdre O’Shea Production Director Brian Wright Design And Development CC Hudson Design And Development cchhuuddssoonn.com Kathryn O’Malley Editor and Writer www.dramaticpancake.com Judith Mara Editor and Writer www.mbfcreativepartnership.com Liren Baker Creator of Kitchen Confidante www.kitchenconfidante.com Shelley West Creator of Vegetarian Ventures www.vegetarianventures.com Dannielle Kyrillos Writer and Television Commentator http://www.dannielledishes.com Rick Bayless Chef and Author More Mexican Everyday www.rickbayless.com Mike Mech The Bungalow Chef bungalowchef.net Hank Shaw Blogger and Author honest-food.net Jackie Doran Prop Stylist Josephine Orba Food Stylist josephineorba.com/stylist/ Will Smith Food Stylist wsfoodstyle.com Tom Hamilton Prop Stylist tghamilton.com 4


a letter from steve

When we launched WH? magazine in April of 2013, our goal was to share our passion for photography and food through beautiful images, insider tips and collaborating with great writers and food professionals. In the past few months we’ve taken a long look at that intent. In order to move forward, we have taken a few steps backward and refocused on the basics by simplifying our design and letting the photography speak for itself. We will continue to grow our online content including more insight on how we create photo magic at our studio. We also pledge to keep our content fresh with recipes that are easy to make at home. In this issue there’s quite a collection of comfort food ideas contributed by an impressive group of chefs and bloggers. Chef Rick Bayless, who has made it his life’s mission to make Mexican cooking easy to create at home, shares with us a couple of his favorite recipes from his new book “More Mexican Everyday”. Shelly West of “Vegetarian Ventures” offers an interesting perspective that shows us that vegetarian comfort food is both possible and nurturing. This wouldn’t be a comfort issue without old-fashioned comfort food. The venerable Mike Mech, The Bungalow Chef takes us back to his childhood with recipes that have been handed down for generations in “Pass It On”. James Beard award winning blogger and honest food advocate, Hank Shaw, takes us back to basics with simple fish recipes and a story about the one that didn’t get away. So, who’s hungry for something good? Just turn the page. Stephen Hamilton PHOTOGRAPHY BY STEPHEN HAMILTON




By Dannielle Kyrillos



1 {Anne Burrell}

As a truly gifted teacher and mentor, first in the flesh during her legendary tenure at the Institute of Culinary Education and then on televisions around the world on Food Network shows such as “Worst Cooks in America,” Anne Burrell is the master of making complex culinary techniques understandable to us mere mortals without making anyone feel dumb. She trained in Italy, worked in some of its finest kitchens, and still occasionally sous-chefs for Mario Batali, but it’s no surprise that a chef with such elegant and elaborate bonafides would relish the honest straightforwardness of perfectly crispy and salty French fries and ketchup.


Like the chef herself, the treat is layered with more nuance and complexity than we might expect of it at first glance: saltysweet, crispy-soft, hot-cool contrasts that, when combined, offer what could be the most satisfyingly balanced bite.





{Ryan Hardy}


It’s kind of funny that dining at Charlie Bird, where chef and co-owner Ryan Hardy produces some of the most exciting, remarkable and scrumptious food in all of New York City, is about so much more than that food. The whole experience is at once unfussy and easy and sexy and hip. It feels effortless and comfortable in every way, but you also get to be part of a seriously glamorous scene and some hardcore people watching. So many food-related pleasures extend far beyond what’s on the plate or in the glass, and Hardy is an expert not just in creating them, but also savoring them. Much of his cooking is Italian-influenced, his gorgeous wife has Italian parents, and his Italian travels are some of his most memorable, so when it comes to reveling in simplicity, watching the world go by with an espresso at the Gran Cafe in Napoli suits Hardy splendidly.



{Danielle Kyrillos}


FLUFFY, CREAMY SCRAMBLED EGGS Eggs are one of the first—and sometimes only—things any of us learn to cook. Have you ever met anyone you’d trust with your pet for five minutes who can’t at least scramble an egg? Of course not. So you never have to worry about not finding scrambled eggs. But like so many simple delights, in the right hands, the humble dish can be elevated from lowest common denominator to the most exquisite and sublime of dining pleasures. Starting with lovingly raised, farm-fresh product is key. Whisking with great vigor ensures maximum aeration, which many chefs continue in the pan. I like a dash of milk for old time’s sake, but others consider it an abomination. Most importantly, they must not be overcooked—not a speck of brown should be allowed to appear. Done right, fluffy, creamy scrambled eggs are a masterpiece appropriate at any time of the day or night.







Since introducing the freshness and light of California cuisine to New York way back in the ‘80s, JonathanWaxman has become such a pillar of the NYC dining scene and such a force of authentic Italian cooking that it’s easy to forget he’s a native son of the West Coast. As such, of course his simplest pleasures are as quintessentially Californian and as laid back and sunny as he is at heart: a San Francisco margarita with nixtamal masa chips and guacamole. The SF-style classic uses agave syrup in place of triple sec, fresh lime juice and good 100% agave tequila; and “nixtamal masa” simply describes the fresh ground corn from which the best tortillas and chips are made. Now we too can enjoy these comforting flavors and more Mexican inspiration by way of Nashville at Waxman’s brand-new taqueria, Bajo Sexto, in the Country Music Hall of Fame.

{Jonathan Waxman}





{Johnny Iuzzini}


BITE INTO A DELICIOUS STEAK-UMM SANDWICH The simplicity of childhood, or at least our hazy remembrance of it, is most easily conjured through flavors and aromas, and so many of our truest dining pleasures take us straight back to our youth in just a mouthful. The most refined bad boy of the most sophisticated sugary arts, pastry chef Johnny Iuzzini becomes a kid again by returning to old stomping, or chomping, grounds. Growing up in the Catskills, he and his cronies used to skip school, hang out in the mountains and go cliff diving. There was a roadside custard stand they’d visit every time, and to this day he can’t pass without stopping. His order never changes: a Steak-umm sandwich on a hamburger bun with American cheese and a root beer float with vanilla ice cream. From the always youthful mouth of the James Beard award-winning chef, “So bad, but ohhh so good.”





Smoke: Special effects pro Geoff Binns-Calvey uses a device he calls a “cracker fogger” to create cold “smoke” using vapor and helium. It’s controllable, and produces very realistic-looking smoke or steam depending on the settings.

Charring: The pork kebabs are cooked, oiled and torched to crispy golden perfection. Even the wood skewers are given some charring. Then, rather than lining them up in a neat row, the kebabs are zig-zagged across the grill for a more spontaneousfeeling moment.

Heat: Light—shining upwards from below the grill—illuminates a pile of orange-hued resin charcoal, made by Geoff, to create the illusion of warmth. Each piece of charcoal is hand-painted with subtle strokes of matte black and flat white, then dusted in light grey chalk to mimic ash.



the art of


By Kathryn O’Malley

Summer barbecues should be easy and fuss-free, but capturing them on camera requires some careful calculations. For example, what do you do about heat? You need to convey it, of course, but without burning your meat over the course of the shoot. And what about smoke—how do you get those sexy, sultry whisps you’re looking for? How can you style the scene in the most authentic way possible? Here’s our photographer’s guide to becoming the ultimate grill master.



Portrait of a Chef: Mindy Segal Her restaurant’s called HotChocolate, but Mindy Segal’s first—and most enduring—love is cookies. Now, in her new book Cookie Love, the James Beard award-winning chef is paying homage to this classic sweet with a mouthwatering array of over 60 recipes and need-to-know techniques. From Oatmeal Scotchies and Banilla Nillas to Malted Milk Spritz and Peaches and Cream Thumbprints, each and every recipe is inventive, inspired and totally delicious. Grab a glass of milk, then dip into Segal’s interview led by our previously featured chef, Stephen Gerike. When you decided to open your own place, why did you decide to open a restaurant rather than a patisserie or bakery? I had never really worked in a bakery before, and didn’t have the experience. But I had always worked at restaurants—those are where I came from—so I was more comfortable with that. Although, I really wanted to open up a luncheonette. Would you ever open one in the future? No, I’m a one-restaurant woman. Why “Hot Chocolate”? I wanted the ambience of the place to be really warm and cozy, so I started thinking about things that made me feel warm and cozy, and one of those things was melted chocolate. At the time, I had also just seen the movie “Coming to America,” and I couldn't stop saying “sexual chocolate.” Laughs. So I think I was saying that while I was working one day, and the name “Hot Chocolate” sort of came about that way. You may have been one of the first people to make bacon chocolate chip cookies. What was your inspiration? I don't remember exactly, but it probably came from just playing around with fats. I really like bacon and lardons, those chunky little nuggets. We don't always have the cookies on the menu, but we do get requests for them. Tell me about your new book, Cookie Love. It’s extremely personal to me and my style. I’ve been working on cookies, and baking cookies, almost my entire career. Throughout the years, I developed some interesting techniques that I’m very proud of and wanted to share. There’s a cookie for every occasion, mood and whim.





Basque Seafood Stew 20


In Season:


One Man’s Trash, Another Man’s Treasure By Hank Shaw

Hank Shaw, the James Beard award-winning author, angler and cook has more fish tales (and recipes) to share than the average outdoorsman. Here, Shaw recounts an exclusive tale of the one that didn’t get away.



Simple Grilled Whole Fish 22


The fish on the other end of my line was heavy. Heavier than the lake trout I’d been hauling up hand over fist on this electric day of fishing God’s Lake in Manitoba. Both my friend Shel and our guide Jeff looked on intently as I reeled the fish in as best I could through 90 feet of water. Shel thought it might be a monster laker, and Jeff fingered the net, just in case. Closer, closer. There it was, a flash of...brown? Lake trout are a steely, spotted green. This fish was not green. Jeff stopped fingering the net and groaned. “Mariah,” he said, voice noticeably frustrated. Mariah? That’s a burbot. BURBOT?! I let out a whoop that was in direct, inverse proportion to the disappointment of my comrades. They looked at me like I had a third eye, and it was bulging. Get the net! Jeff didn’t move. Get the net! Reluctantly he netted the fish and flipped it aboard. And there, flopping on the deck, was the largest burbot I’d ever caught, easily close to 10 pounds. I was over the moon. Neither Jeff nor Shel said anything. They just looked at me quizzically. “What? You don’t like burbot?” Um, no, they said, almost in unison. They’re trash fish. Disgusting. Unfit to eat. Now it was my turn to be disappointed. I proudly announced that we would cook this fish for shore lunch that day. The look of horror on Jeff’s face was priceless. Shel had at least heard of people eating burbot, but Jeff, a Cree Indian who’s lived his whole life around the burbot-filled God’s Lake, had not. To him, this was like roasting rats or stir-frying head lice. He declared flatly that he would not cook it. No matter, I said cheerily, I’ll do it. Burbot, Lota lota, AKA the eelpout, Mariah, cusk or lawyer fish, is the largest freshwater codfish in the world. It is circumboreal, living in icy waters across North America, Europe and Asia. It is as delicious as it is homely. I grew up fishing Atlantic cod and its relatives off the coast of New Jersey and New England, and there two fish, the cusk and the ling, look and taste similar to the burbot. They are long, slightly eel-y fish, splotchy brown with big, flat heads, beady eyes and a gaping mouth. You get long, slender fillets from them, which are very fine-grained and slightly sweet in taste. I admit it’s no beauty queen, but the codfish everyone loves ain’t, either. But both



Simple Grilled Salmon 24


taste great. So when I first landed a burbot when I was living in Minnesota years ago, I naturally tossed it into the bucket— to the horror of my fishing companion. Inlanders love cod as much as those of us who fish for them do. But inlanders only see cod as fillets. And few recognize the freshwater burbot as just an inland cousin to the beloved cod. The burbot itself doesn’t help matters. In addition to its questionable looks, it has a disconcerting habit of wrapping itself around your arm when you try to remove the hook from its mouth. And did I mention that burbot are slimy? There’s that, too. So yeah, they’re gross. But so is a lobster or crab, if you think too closely about what they really are. Lunchtime approaching, Jeff beached our boat on the shore, and soon several other guide boats did the same. Jeff and his fellow guides set about preparing the customary fried pike or walleye, fried potatoes, onions, baked beans and corn that is the traditional shore lunch. I sat off to the side, filleting the burbot, which are softer-bodied than the bonier pike and walleye. Two lovely fillets later, I cut them into fish fingers, dusted them in the same seasoned flour as the pike, and started frying them up—all segregated, so as to somehow not taint the precious pike and walleye. Whatever. Fried golden, I started passing around burbot bites. Shel was the first to try, and pronounced them wonderful. Then some of the other anglers tried some, with similar reactions. Finally, Jeff and his fellow guides tentatively took small pieces. I could see it was killing them to admit it, but they each took seconds, and thirds­—without saying a word. We cleaned up the shoreline after lunch, and I distinctly noticed that while there were a few pieces of pike left in the pan, the burbot was gone. We motored back out for the afternoon, intent on catching pike in the shallows. I dared not ask Jeff how he liked the burbot. But he broke the silence. “OK,” he said. “Maybe we ought to make Mariah shore lunch from now on.”

A former restaurant cook and newspaper reporter, Hank Shaw is now a cookbook author who runs the James Beard Awardwinning website Hunter Angler Gardener Cook (honest-food.net). He lives near Sacramento, California. PHOTOGRAPHY BY STEPHEN HAMILTON




LET’S GET RID OF THE STEREOTYPES... By Shelley West, Vegetarian Ventures

{vegetarian comfort food}

*find the recipes on page 86 Comfort food doesn’t have to be heavy on the meat or carbs in order to be delicious; vegetarian meals can be flavorful on their own without leaving you feeling like you just ate a bowl full of grass or making you run to a health food store to grab dozens of ingredients you can’t pronounce. Often times the words “vegetarian” and “vegan” are associated with words like “bland” or “limiting.” I’m fairly certain these connections have been made because of all the substitutes our society has thrown into vegetarian cooking in the past: Tofu Reubens, Cauliflower Alfredo Sauce, Cashew Macaroni and Cheese. These recipes are delicious but they often leave you wishing you had just made the original versions; their names mislead you to expect these vegetable substitutes to taste the same as the original and that is rarely the case. Following a vegetarian diet (or even just deciding to have a vegetarian meal) can be a healthy choice, but it doesn’t have to feel limiting or like you are compromising. Vegetarians PHOTOGRAPHY BY STEPHEN HAMILTON

around the globe have found ways to create delicious, healthy and non-compromised recipes that are their own without a meat-centric counterpart recipe. The two key components to creating basic and comforting vegetarian meals are to work with the freshest vegetables possible, for optimal flavor and texture, and to not be afraid of your spice cabinet. With these key concepts in mind, home cooks and chefs from all over the world have created recipes that are chock-full of vegetables, grains, legumes and spices and are flavorful, delicious and easy to whip up any day of the week. If that is not the definition of comforting, then I do not know what is. On the following pages, I have shared five delicious and comforting vegetarian recipes that won’t leave you wondering where the meat is or saying “this is delicious but I like the meat version better.”


Cheesy Polenta with Walnut Pesto & Poached Eggs





Green Minestrone with Kale Pesto



Curried Spring Vegetable Shakshuka









Grilled Pretzel Panzanella



Mussels with Salsa Macha, Mexican Beer and Ham

Chef Rick Bayless wants to encourage you to cook more. And he wants to make it easy for you. That’s why he has written a second book, More Mexican Everyday, about simple, seasonal cooking. While Bayless is a nurturing and low-key instructor, the appeal of this book and its non-recipe recipes lies in how smartly they fit into modern day-to-day life. Today’s home cooks have a long wish list for everyday meals: simple, easy, flexible, healthy, flavorful and more variety. Many cooks are clamoring for vegetable-centric main dishes, allergen-free options, kid-friendly choices and to gain more knowledge as to how to plan meals from their local farmer’s market. At the same time they need to be convinced to try new things. Bayless is exceptional at covering the above list by taking a very un-chef like approach. Simple techniques are demonstrated in the first chapter with his own hands. The ingredients are heavily vegetable focused, health-minded and flexible. Plus he wants us to clearly understand how to bring out the best flavor of each component. There seems to be only one aspect where he talks more like a chef than a home cook, but it is for an important reason. He earnestly tries to explain how to understand cooking with the “five flavors” (sweet, sour, bitter, salty and umami). A valuable lesson indeed, but a less experienced cook may still be puzzled by the difference of “sour” and “bitter.” Bayless has evolved to be a master (not to forget he was the first Top Chef Master) at making vibrant, good-for-you meals approachable. In the beginning, he offers three main steps to becoming a better cook who is not a slave to recipes and he stays with that philosophy throughout all the chapters. Bayless selflessly refrains from promoting himself, leaving his only agenda to help you get pleasure out of cooking more...every day. 36


*find the recipes on page 74

Everyday Mexican Recipes by Rick Bayless By Judith Mara PHOTOGRAPHY BY STEPHEN HAMILTON




Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs



Spicy Garlicky Grilled Cauliflower Steaks with Browned Butter, Toas 40




Recipes by Mike Mech, The Bungalow Chef By Judith Mara

*find the recipes on page 64





Smoked Gouda Mac and Cheese Bungalow Style



What do you consider to be comfort food: lasagna, sushi, goulash, jambalaya, kimchi, turkey and dressing, mac ’n’ cheese, chicken soup, steak or potatoes? That answer depends on many factors, including where you grew up, by whom you were raised, your age, your ethnicity, your childhood religion, and your family traditions. While comfort food choices may be as complicated as people are different, they all have something in common; all provide a sentimental or nostalgic feeling. To be clear, “favorite” foods are not the same as comfort foods in that our favorites simply taste good. We also select favorites because we trust them to fill us up when we are hungry. Comfort food though holds the trump card because of its emotional connection, which in turn is comforting to our well-being. We all have gone to a restaurant to feed that “comfort” craving. It makes us feel content to order a bowl of soothing matzo ball soup at a deli or a bowl of tangy carbonara at an Italian trattoria. But somewhere in time, odds are that someone (including yourself) cooked that dish from scratch for you in his or her own kitchen. And often the benchmark of how much you like a restaurant dish is how much it “tastes just like what I remember.” There is nothing like home-cooked meals to bring back warm memories­—which may be the most comforting food of all. Some are these beloved dishes are part of a holiday tradition, PHOTOGRAPHY BY STEPHEN HAMILTON


Pork Ribs and Sauerkraut



sometimes from a happier time in your life, and others are from simple family weekday meals. More than likely a home cook prepared them with love. Or, at the very least, to provide nourishment for you. By tradition, generations of great-grandmothers, grandmothers and mothers have been charged with handing down these recipes to their daughters. But it’s interesting that one of today’s most vocal and passionate spokespeople on the subject of keeping those family comfort food recipes alive is Mike Mech, The Bungalow Chef. While most 7-year-old boys in the 1960’s were outside swinging a bat at softball practice or catching crickets in a jar, Mech was at his greatgrandmother’s side learning to make a perfect pie crust. By the time he was old enough to reach the stove, he was scrubbing cucumbers and dill in the bathtub and helping his mother with pickle canning. Mech has since spent his lifetime collecting and cooking every vintage family recipe he can find, whether it is from verbal tradition or his great-grandmother’s handwritten recipe book. His mission is to pass them on, along with other vintage cooking techniques, through his Recipe Revival blog, TV shows, videos, live demos, newsletters and any other way to live true to his motto of “preserving memories one recipe at a time.” “Every family, regardless of ethnicity, has recipes that have been passed down from generation to generation. These special recipes pass on a story just as effectively as old photographs or diaries in that they tell a rich history,” says Mech. He goes on to say, “A recipe has power—the power to give us a real piece of the past that we can taste today.” Hopefully, by now you have asked your mom, grandpa, grandma or auntie how to recreate your most treasured food memories. And even better, you have shared them with family and friends. Not only does passing down a traditional home-cooked recipe give us a power we can taste, it also has a power we can feel. Pass it on… and on… and on…





Cinnamon Sugar Doughnuts



Coconut Cake 50






BACK TO B AOne S IBowl C SMeals By: Liren Baker



If I had to start my life all over, with a kitchen that is a blank slate, the first thing I would buy is a bowl. One simple bowl. You can scramble an egg in it, you can rinse fresh market berries in it, you can slurp hot, steamy noodles from it, and you can scoop large drippy mounds of ice cream into it. A bowl can take you far, from breakfast to dinner, so it’s not a surprise that bowl recipes are enjoying a little time in the spotlight. Whether you’re running a busy household, packing healthy options for an office lunch or eating for one, there is a world of bowl recipes seeking to nourish and satisfy. The trend is teeming with delicious options and speaks to the humble bowl’s versatility. Fresh vegetables can be roasted and tossed with wholesome grains and dressed with a simple sauce, making for a nutrient rich meal. Little ones (and not so little ones) will love oodles of noodles in a bowl, whether in a rich broth or perhaps an Asian-style peanut sauce, with the crunch of fresh vegetables to round out each bite. The blender can be your friend, whirring smoothie bowls to top with ripe fruit, crunchy nuts, granola, and drizzles of honey.



Acai Berry Bowl

YIELD: 1 large bowl

For the Açaí Bowl: 1/4 cup apple juice 1/2 banana 1 packet frozen açaí (I like Sambazon Original Blend Açaí Berry), thawed for 5 seconds under hot water, then broken into chunks 1/4 cup frozen blueberries 1/4 cup frozen pineapples

For the Toppings: sliced strawberries blueberries sliced bananas coconut chia seeds granola honey granola

In a blender, add the apple juice, banana, Açaí, blueberries and pineapple, in that order. Blend on low speed until the mixture is thick and creamy. You may have to tamp it down to help it blend evenly. Transfer to a bowl and let it set in the freezer while you prepare your toppings. To serve, top with strawberries, blueberries, bananas, coconut, chia seeds, granola and a good drizzle of honey. Enjoy immediately. PHOTOGRAPHY BY STEPHEN HAMILTON


What I am trying to say is this: The possibilities are endless. Classics such as fajitas and stir fry can be reinvented to fill the bowl, and salads can be customized to satisfy any craving. Fill it with whatever freshness you can find at the markets, perhaps add chicken, thin slices of beef, shrimp or tofu, and you’ve got a meal in no time. And the beauty of the bowl, other than making everyone happy, is the minimal clean up. To take you from morning to night, I have five bowl recipes to nourish and satisfy. My favorite Acai Bowl is always a winner—whether for breakfast, a post-workout boost, or a snack to get you through the afternoon slump. Lunch comes together in a snap with leftover rotisserie chicken and soba noodles tossed with an easy peanut sauce and whatever vegetables you can find in your refrigerator. And for dessert, dip your spoon into sweet pearls of tapioca pudding, fragrant from coconut and swirls of mango sauce. All you need is a bowl. Oh, and probably a spoon.



Thai Shrimp & Coconut Quinoa Bowl YIELD: Serves 4

For The Bowl: 1 cup quinoa 1 cup light coconut milk 1 cup chicken stock 1 tablespoon canola oil 1 lb shrimp, peeled and deveined 1 tablespoon sriracha 1 teaspoon fish sauce 1 cup edamame 1 cup thinly sliced red cabbage 1 cup snow peas, blanched and drained 1/2 cup thinly sliced carrots 1/2 cup red onion, thinly sliced cilantro, for garnish basil, for garnish

For The Dressing: 1/4 cup light coconut milk 1 tablespoon lime juice 1 tablespoon fish sauce

Rinse the quinoa under running water in a sieve. Place quinoa, coconut milk and chicken stock in a small sauce pan and bring to boil. Lower heat to a simmer, cover, and cook the quinoa for about 10 minutes. Drain the quinoa and set aside. This step can be done in advance, especially if you prefer a chilled salad style bowl. Heat canola oil in a saute pan over medium heat. Add the shrimp and cook, stirring periodically. Season with sriracha and fish sauce. Cook for about 5 minutes, or until the shrimp is pink and opaque in the center. Set aside. Make the dressing by stirring together the coconut milk, lime juice and fish sauce in a small bowl. To serve, arrange the quinoa, cabbage, snow peas, carrots, red onion and shrimp in the bowls. Top with the shrimp, and drizzle with dressing. Garnish with cilantro and basil.



Summer Corn & Barley Bowl

Directions: Steam or boil corn for about 20-22 minutes. Place cooked corn into an ice bath, then cut the kernels off the cob. Place the corn kernels, barley, onion, tomatoes and avocado into a large bowl.

YIELD: Serves 4-6 Ingredients: 2 ears corn 1 cup cooked barley, chilled 1/2 cup red onion, finely diced 1 cup cherry tomatoes, halved 1 avocado, seed and skin removed, diced 1 tablespoon sherry vinegar

3 tablespoons extra virgin olive oil 1 tablespoon garlic, minced 1/2 teaspoon kosher salt freshly ground black pepper 3 tablespoons chopped basil 1/2 cup feta cheese, crumbled 58

In a small bowl, whisk together the sherry vinegar, olive oil and garlic. Drizzle over the ingredients, season with the salt and pepper to taste, and toss. Add the feta cheese and gently mix again. Store in a tightly sealed container in the refrigerator until ready to serve.


Coconut Tapioca Pudding Bowl Tapioca Ingredients:t 1/2 cup small pearl tapioca 2 13.5 oz cans coconut milk 1/2 cup water 1/2 cup granulated sugar Mango Coulis Ingredients: 1 cup sliced fresh mango, plus more for garnish 1 teaspoon granulated sugar, to taste

Directions: Bring 4 cups of water to a boil and cook the tapioca, stirring frequently, for about 15minutes or until it is cooked and translucent. Drain through a fine sieve and set aside. In a large pot over medium heat, bring the coconut milk and water to a bubbling simmer. Add sugar and sweeten to taste. Stir in the cooked tapioca, and let it cook several minutes more. Remove the pudding from the heat. As it cools, it will thicken. Make the mango coulis by blending the mango and sugar in a blender. Serve the pudding bowls with a drizzle of mango coulis and garnished with fresh slices of fresh mango.





Chicken & Soba Noodle Bowl With Spicy Peanut Sauce YIELD: Serves 4-6

Ingredients: 1/2 cup peanut butter 1 tablespoon sesame oil 2 tablespoons soy sauce 2 tablespoons lemon juice 1/4 cup hot or boiling water, plus an additional tablespoon or two, if necessary 1 garlic clove, minced 1 teaspoon sriracha or red pepper flakes or, to taste 1 teaspoon sugar, to taste 8 oz soba noodles 1 roasted or poached chicken breast, shredded 4 scallions, trimmed and chopped 1/2 English cucumber, quartered and chopped 4 radishes, thinly sliced 1/2 cup cilantro, chopped

Combine the peanut butter, sesame oil, soy sauce, lemon juice, hot water, garlic,sriracha/red pepper, and sugar in a small bowl and whisk well to combine. This can also be prepared in a blender or a food processor. If you need to adjust the consistency of the sauce so that it is thinner, add more hot water, 1 tablespoon at a time. Bring a large pot of water to a rolling boil and salt it. Cook the soba noodles, according to package instructions. When the noodles are cooked, drain the noodles. Toss the noodles in the peanut sauce, along with the vegetables and chicken (if using). Serve warm or cool. If preparing as a cold salad, refrigerate and serve cold. PHOTOGRAPHY BY STEPHEN HAMILTON


HOW WE DID IT Added light through window to add sparkle and dimension

Kept front in soft focus to bring your eye into frame



Added some greenery to bring out the green in artichikes

Propped with neutral colors and textures to let the purple of the artichokes be the main focus Added very little fill to keep a natural, through the window look



Smoked Gouda Mac and Cheese Bungalow Style

Ingredients: 16 oz. (Uncooked) elbow macaroni 1/2 cup butter 1/2 cup flour 6 cups milk 1/2 cup green onion, sliced 14 oz. smoked Gouda cheese, grated 4 oz. sharp Cheddar cheese, grated Ground black pepper (to taste) 5 oz. potato chips (plain), crushed


Preheat oven to 350 degrees. Prepare pasta in the traditional method in salted water, and to an “al dente” texture. Drain and set aside. In a heavy, medium size saucepan melt the butter over medium heat. Stir in the flour and cook until golden in color (for a roux), it will begin to have a nutty aroma. Then stir in the milk until blended, then add the grated cheese and black pepper.

Remove From heat once the cheese has melted. Using a 4 qt. casserole or baking dish that has been buttered, place cooked pasta into the dish, and top with the cheese sauce. Fold the cheese sauce into the cooked pasta. Top with the green onion, and finely crushed potato chips. Bake for 30-45 minutes. 64


Great-Grandma Rose Schade’s Pecan Crescent Cookies

Ingredients: 1 cup butter (unsalted) softened to room temperature 6 tablespoons powdered sugar 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla 1 cup (medium) diced pecans (I always dry roast nuts in a hot oven for just a few minutes to truly bring out their natural flavor. Always cool before adding to a recipe.) About 2 cups additional powder sugar placed in a bowl.


Preheat oven to 350 degrees. Combine the butter and sugar and mix well. Combine all other ingredients with the butter and sugar mixture then stir in the pecans. Depending on the temperature of your kitchen, if it is too warm (like Grandma’s used to be) you might want to chill the dough for a few minutes. Then roll the dough into lengths about the size of your thumb. PHOTOGRAPHY BY STEPHEN HAMILTON


Curve slightly into a crescent shape and place on a parchment paper lined sheet pan and space one inch apart. Bake for 8-10 minutes until light golden brown around the edges. Remove from the oven and cool slightly. Then, roll the still warm cookies in the powdered sugar. Let cool completely and store in an airtight container.

Directions: Preheat oven to 400 degrees. Taking extra butter to well grease the bread tins. Add the yeast to 1 cup of the warmed milk and add the sugar. Stir well until the yeast starts to work (foams). Place the remaining milk, melted butter and the salt in a bowl. Stir in the flour one cup at a time with a wooden spoon. After the 5th cup, add the yeast mixture. Keep on adding the rest of the flour cup-by-cup until a stiff dough forms. After the flour is incorporated, remove the dough to a well-floured board and kneed for 5 minutes. You want the dough smooth, supple and no longer tacky. You might need to add a bit more flour to handle easier. Using a large crock style bowl, butter the inside well. Place the dough in it, flip the dough a few items in the bowl to cover all sides with the butter. Then cover the bowl with a towel, and allow rising


in a warm, draft-free place until the dough has doubled its size. (Depending on the temperature of the kitchen it could take up to two hours.) Remove the dough from the bowl, and (punch down) the dough three or four times. Return to the floured board, and kneed for 5 more minutes. Divide into 4 equal portions, and shape into loafs, and place into prepared bread pans. Cover the loafs again, and let rise until doubled in size. Using a sharp knife score the center of each loaf slightly and then brush with the beaten egg whites. Bake for 45 minutes or until the bread sounds hollow when tapped and looks nicely browned. Remove bread from the pans and let cool on a rack. Using the additional butter, slather the tops of the warm bread to give a finished coat and a crispy crust.


Ingredients: 2 packages of dry active yeast 4 cups of warm milk (at 100 to 110 degrees) 4 tablespoons granulated sugar 1/2 cup unsalted butter, melted 2 tablespoons salt 10 to 12 cups of all-purpose flour (additional flour for kneading) 2 egg whites beaten with 1 tablespoon of water 6 tablespoons of butter to finish the crust



Coconut Cake Yield 3, 10-inch layers



Cake Ingredients:

Filling and Frosting Ingredients:

4 1/2 sticks unsalted butter at room temperature, cut into cubes. (And a bit extra to grease the pans.) 3 cups granulated sugar 8 extra-large eggs at room temperature 2 1/2 teaspoons natural vanilla extract 2 1/2 teaspoons natural almond extract 1 teaspoon fresh lemon juice 4 1/2 cups all-purpose flour (And a bit extra to flour the pans.) 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups milk 6 ounces sweetened shredded coconut

1 1/2 pounds cream cheese (best quality possible) at room temperature and cut into cubes 3/4 pound unsalted butter cut into tablespoon portions and at room temperature 1 teaspoon natural vanilla extract 1/4 teaspoon natural almond extract 1/8 teaspoon grated lemon rind 1 1/2 pound confectioners’ sugar 1 pound of sweetened shredded coconut for dressing the cake

Cake directions: Preheat oven to 350 degrees. Grease the 3 pans with butter, line with parchment or waxed paper. Grease them again, and dust with flour. Using an electric mixer fitted with a paddle attachment, cream the butter and the sugar until light and fluffy. Add the eggs one at a time, using a rubber spatula to scrape down the bowl during the mixing. Add the extracts, lemon juice and mix well. In a large bowl, stir together the flour, baking powder, baking soda and salt. Mix the dry ingredients and milk into the batter in 4 stages. Mix lightly, and then fold in the coconut. Deposit the batter in equal portions into the prepared pans. Bake for 40 to 50 minutes until a cake tester or toothpick comes out clean. Remove from oven, let cool, for 30 minutes. Then flip the pans over onto a baking rack to completely cool. PHOTOGRAPHY BY STEPHEN HAMILTON

To Finish The Cake: Level off the tip of cake layers by using a serrated knife. Build the cake on a cake plate or corrugated cake board by placing one layer on top of each other with an equal amount of frosting as filling in-between. Place in a refrigerator for 1/2 hour to firm up. Remove and frost the outside of the cake with the remaining frosting. Sprinkle the coconut on the top of the cake, and press into the sides. Keep the cake refrigerated until use.

Frosting Directions: In an electric mixer, using a paddle attachment, mix the cream cheese, lemon rind, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix lightly only until all ingredients are incorporated. Do not over mix. 69

Yield 5-6 servings

Pork Ribs & Sauerkraut



Spareribs Ingredients:

1 slab baby back ribs, silver skin removed. Cut into 2 to 3 rib portions. 1/2 cup olive oil Salt and pepper

Spareribs Directions:

Preheat oven to 350 degrees. Take rib portions and coat with olive oil, and sprinkle with salt and pepper. Place on baking tray with an edge. Bake for 25 to 35 minutes or until the ribs are taking color and slightly tender. Remove from oven.

Sauerkraut Ingredients:

2 16oz jars of prepared sauerkraut well drained 1/2 pound thick cut bacon, cut into 1/2-inch strips 2 tablespoons Brown sugar 8 ounces white wine 1 large Onion, diced medium 1 Granny Smith apple, cored, peeled, and diced medium 1 large Fennel bulb julienned 2 tablespoons cider vinegar 1 tablespoon dry caraway seeds 2 bay leafs

Assemble the Final Dish Ingredients:

1 pound peeled and cut carrots (into medium lengths) 8-10 new potatoes cut in half if they are large


Sauerkraut Directions:

In a large Dutch oven or roasting pan with lid, combine all ingredients in layers, starting with the sauerkraut on the bottom, then the ribs, carrots and potatoes.

Using a heavy fry pan, sauté bacon until browned. Remove and drain well. Pour off one half of the drippings.

Season with kosher salt and pepper, cover, and place in the oven for one hour.

Sauté the onion and fennel until translucent. Add white wine and reduce, picking up all the fond from the bottom of the pan. In a large bowl, mix the sautéed onion, fennel, and all other ingredients together.


Remove the cover and bake for another 30 minutes until the ribs are fork tender, and the vegetable are taking color. Additional time can be given if necessary.


Old Fashioned Cinnamon Donuts 72


Ingredients: 4 cups of all-purpose flour (additional needed for rolling) 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon 1 teaspoon salt 3 1/2 teaspoons baking powder 2 tablespoons unsalted butter at room temperature 3/4 cup granulated sugar 4 egg yolks beaten and at room temperature 1 cup whole milk 2 + quarts canola oil, depending on depth of frying pot.

Cinnamon sugar: 1 cup granulated sugar 2 tablespoons ground cinnamon

Directions: Stir together the flour, nutmeg, cinnamon, baking powder and salt in a large bowl. Mix the butter and sugar together in an electric mixer and mix until well blended. Add the egg yolks to the butter and sugar and mix (using the mixer) until light and fluffy. Then add the dry ingredients, mix gently by hand using a wooden spoon. Don’t over mix. Roll dough out a lightly floured surface, to about 1/2- inch thick. Use as little handling as possible. Let dough rest for 25 to 30 minutes. Portion by using a three inch donut cutter, or an inverted glass, and for the center a cap from a Martini Shaker works great for the center whole. (Who knew?) When cutting portions use care to press down straight and not twist. In a deep rectangular baking dish mix the sugar, and cinnamon together for top dressing of the donuts. Preheat 4-inches of oil to 375 degrees in a deep, heavy pot or a deep fryer. (Always using caution.) Place 3-5 donuts in the oil at a time, fry for 3 minutes on each side until well golden brown, remove and quickly drain on absorbent paper, and then dredge in the Cinnamon Sugar. PHOTOGRAPHY BY STEPHEN HAMILTON


Spicy, Garlicky Grilled Cauliflower (Steaks) with Browned Butter, Toasted Nuts and Tequila Raisins Coliflor Picante a la Parilla con Mantequilla Dorada, Ajo, Cacahuates Tostadas y Pasitas Borrachas

1 to 2 small (2 pound) heads cauliflower (if you’re cutting the cauliflower into steaks, you’ll need 2 heads) 2/3 cup raisins ¼ cup tequila or fruit juice 1 cup toasted peanuts or hulled, toasted pumpkin seeds 12 tablespoons (6 ounces) butter (or half butter and half olive oil) 4 garlic cloves, peeled and finely chopped 1 to 2 tablespoons Mexican hot sauce (like Tamazula, Valentina or Búfalo) ½ teaspoon ground black pepper Salt About 1/3 cup chopped cilantro or parsley Several tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan





Trim away any of the cauliflower’s stem that protrudes beyond the head, then set the cauliflower head (stem-side down) on your cutting board and cut it into “steaks”: With a large knife, trim off a half inch or so from both the right and left side of the head (this gives you two flat sides; save trimmings to sprinkle on a salad), then cut what remains into 1-inch-thick slabs. Or, cut the cauliflower into 2-inch chunks. Arrange the cauliflower on a large plate in a single layer, cover with plastic and microwave at 100% until crisptender, about 5 minutes. Uncover, season with a little salt and let cool. Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with white ash and the fire is quite hot. While the grill is heating, in a small, microwave-safe bowl combine the raisins and tequila (or juice). Cover and microwave at 100% for 30 seconds. Without uncovering, let cool to room temperature. Scoop the raisins into a food processor and pulse a few times until roughly chopped. Add the peanuts (or pumpkin seeds) and continue to pulse, 6 or 8 times, until roughly chopped. Transfer the mixture to a bowl. Melt the butter in a small (1- to 2-quart) saucepan over medium heat. Cook, swirling the pan regularly for a couple of minutes, until the butter is golden brown. Add the garlic and stir for a minute, then pour into the bowl with the raisin/nut mixture. Stir in the hot sauce, black pepper, 3 tablespoons water and, if you’re not using salted butter, a little salt. Liberally brush the cauliflower on both sides with the buttery part of the mixture (leave the solids in the bowl), sprinkle with salt and grill until warmed through and richly marked by the grill grates, about 4 to 5 minutes per side. Remove to warm dinner plates. Rewarm the buttery mixture, stir in the chopped cilantro or parsley and spoon over the cauliflower steaks. Sprinkle with the cheese and your cauliflower “steaks” are ready. PHOTOGRAPHY BY STEPHEN HAMILTON


Mussels (or Clams) with Salsa Macha, Mexican Beer and Ham Mejillones (o Almejas) con Salsa Macha, Cerveza Mexicana y Jamónt

Salsa Macha Ingredients:

1 ½ ounces (1/3 cup) nuts (use one or more of the following: almonds, peanuts, pecan pieces) 1 tablespoon sesame seeds 2 ounces dried red chiles (one or more of the following: arbol, chiltepín, pequín, serrano seco, chipotle, morita, puya, guajillo, ancho, mulato, pasilla—choose depending on the flavors and spiciness you want to go for; these are listed from smallest and spiciest to the largest and least spicy), stemmed, seeded and torn into small (roughly ¼-inch) pieces (you should have about ½ cup) 1 tablespoon vinegar (cider vinegar works well here) 1 teaspoon salt A generous 1/2 teaspoon dried herbs such as Mexican oregano, marjoram or thyme 1 ½ to 2 cups olive oil 4 garlic cloves, peeled and finely chopped

Salsa Macha Directions:

Combine the nuts and sesame seeds in a large (10-inch) skillet and set over medium heat. Cook, stirring occasionally, until the nuts are golden and fragrant, about 5 minutes. Add the chile pieces and cook, stirring, until they have just started to change color and add their aroma to the kitchen, about 1 minute more. Transfer everything to a blender or small food processor, add the vinegar, salt and herbs and pulse until finely chopped but not pulverized (the nuts and chiles should be slightly bigger than the sesame seeds). Scrape the mixture into a medium bowl.

Main Ingredients: About 1 cup (5 ounces) chopped ham (¼-inch pieces are good) 1 cup Mexican beer (a malty one like Negra Modelo works well here) 2 cups chicken broth (in a pinch, you can use water, though the delicious cooking juices won’t be quite as delicious) 4 pounds mussels or TK clams, well-scrubbed and any “beards” pulled off (when I have time, I soak them in water for a couple of hours with a few tablespoons of cornmeal to insure they spit out any sand they’re harboring) ½ cup chopped cilantro or parsley 76



In a medium (3-quart) saucepan, heat the oil over medium. Add the chopped garlic and cook until the garlic floats to the surface and starts to sizzle, a minute or two. Pour the oil over the chile mixture and stir to combine. Let the salsa cool and settle a little before proceeding with the mussels.

3 tablespoons of the solids from the salsa macha. (Store the remaining salsa macha in a closed container in the refrigerator for up to 3 months.) Cover and bring to a boil. Boil about 5 minutes, until the mussels (or clams) have all opened. Remove from the heat, scoop out the bivalves with a slotted spoon or tongs and divide them among 4 warm bowls. Set a large (5- to 6-quart) soup pot over Taste the broth and season with salt, usually medium-high heat and spoon in 2 tablespoons ½ teaspoon, plus a little more salsa macha if of the oil off the salsa macha. When hot, add you think the broth needs it. Stir in half of the ham and cook, stirring regularly, until the cilantro, then ladle the broth into each beginning to brown. Scoop out half of the bowl and sprinkle with the reserved ham and ham, draining it on paper towels. To the pot, the remaining half of the cilantro. Serve with add the beer, broth, mussels (or clams) and lots of crusty bread. PHOTOGRAPHY BY STEPHEN HAMILTON


Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs Ensalada de Aguaturma con Ajo Cremoso y Hierbas


2 pounds sunchokes (I try to choose the smoothest ones—the ones with the fewest crags and corners), scrubbed and cut into 1-inch chunks 3 tablespoons olive oil Salt 2 large poblano chiles OR TK canned chipotle chiles en adobo, seeded and finely chopped 1/3 cup mayonnaise, sour cream or Greek yogurt, or a combination of the three 1 green onion, roots and any withered shoots trimmed off, thinly sliced crosswise 1 generous tablespoon of the garlicky solids from Roasted Garlic Mojo 2 or 3 tablespoons chopped cilantro or, perhaps, fresh basil (or a slightly smaller amount of fresh mint, lemon verbena, sage or another herb you like or have on hand) Directions

Turn on the oven to 400 degrees. On a rimmed baking sheet, toss the sunchoke pieces with the olive oil and a generous sprinkling of salt. Slide them into the oven and roast, turning them with a spatula every few minutes, until they are completely tender and beginning to brown, about 45 minutes. Cool. Roasted Garlic Mojo

In a large (10-inch) dry skillet, roast 4 heads of garlic (separated into cloves but not peeled) over medium heat, turning regularly until they’re soft and blackened in spots, 10 to 15 minutes. Cool, peel, place in a food processor and pulse until roughly chopped. Turn the machine on and add 2 cups olive oil in a steady stream. Stop the machine, add ¼ cup lime juice and ½ teaspoon salt and pulse to incorporate. Store refrigerated in a sealed container.

While the sunchokes are roasting, roast the poblanos (if you’re using them) over an open flame or (when the sunchokes are done) close up under a preheated broiler, turning them until they are blackened and blistered all over, about 5 minutes for an open flame, 10 minutes for the broiler. Cover with a kitchen towel and cool until handleable. Rub off the blackened skin, pull out the stems and seedpods, then briefly rinse to get off stray seeds and bits of skin. Chop into ¼-inch pieces and scrape into a medium bowl. (If you’re using the chopped chipotle chile, scrape it into the bowl.) Add the sunchokes to the bowl, then measure in the mayonnaise (or one of its stand ins), the green onion, the mojo solids and your herb of choice. Stir everything together. Taste and season with salt (the sour cream and yogurt versions will take at least ¼ teaspoon). I think this salad tastes best when the flavors mingle for an hour or two in the refrigerator. 78




Ingredients: For the pesto:

One bunch of kale 1/4 cup pistachio, shelled 1/4 cup olive oil 2 garlic cloves Salt / Pepper

For the soup:

4 cups chopped green vegetables (I used broccoli, zucchini, celery, & peas) 6 cups vegetable stock (store bought or homemade) 1 leek, sliced (place the pieces in a bowl of water to remove all the dirt caught in the rings) 1 Tablespoon olive oil 2 garlic cloves 1/2 cup dried pasta Salt / Pepper Chives, for garnish Pumpkin seeds, for garnish Prmesan, for garnish

Preparation: For the pesto: 1. Blend all ingredients together in a food processor or high speed blender until a smooth, green paste forms. 2. Season with salt and pepper.

For the soup: 1. Heat the olive oil in a large stockpot over medium heat. 2. Add in the garlic and leeks and saute for 2 minutes or until fragrant. 3. Add in the green vegetables and saute for another 5 minutes or until they just begin to soften (don’t overcook – we don’t want them mushy!). 4. Add the vegetable stock and bring to a boil. 5. Once boiling, add the pasta and cook for as long as the pasta box says (most likely 6-9 minutes). 6. Remove from heat and season with salt and pepper. 7. Divide the soup between bowls and garnish with the pesto, chives, pumpkin seeds, and/or Parmesan. Serve warm.t 80


Green Minestrone With Kale Pistachio Pesto Serves 6



Ingredients: For the filling: 5 large eggs 1/2 cup whole milk 1 bunch ramps, cleaned and sliced (reserve 1/4 cup of the green parts for garnish) 2 cloves of black garlic 1 packets of buna-shimeji mushrooms (or any mushrooms you fancy will do) 1/2 cup frozen peas 1 Tablespoon olive oil or buttert

For the crust: 1 1/4 cup all purpose flour 1/2 teaspoon salt 7 Tablespoons butter, chilled 1 Tablespoon ice water

Directions: For the Filling: 1. Heat olive oil (or butter) in a saucepan over medium heat. 2. Add the ramps and sautĂŠ for two minutes. 3. Add in the garlic, mushrooms, frozen peas, salt, and pepper. 4. SautĂŠ for 5 or so minutes or until everything has softened. Set aside. 5. Beat together the eggs and milk. 6. Pour the vegetable mixture into prepared crust and then pour egg mixture over it all. 7. Cook for 30 minutes or until the eggs have set and there are a few brown spots on top. 8. Remove from oven and let cool slightly. 9. Season with more salt and pepper and top with ramp slices. Serve warm. 82

For the crust: 1. Combine the flour, salt, and butter in a food processor and process until the mixture resembles coarse crumbles. 2. With the machine running, slowly add in the water until the dough forms into a ball. 3. Wrap in aluminum foil and stick in the fridge to set for 30 minutes. 4. Preheat oven to 375 degrees and roll out the dough to fit your desired pan. 5. Poke holes throughout the dough and cook for 12 minutes or until it starts to brown. 6. Remove from oven and set aside. PHOTOGRAPHY BY STEPHEN HAMILTON

Loaded Vegetable Spring Quiche Makes one 13Ă—4 tart or 9 inch pie



Grilled Pretzel Panzanella


Prepare your grill in your usual fashion (charcoal or gas grill is fine). Transfer the bell pepper, onion, and cherry tomatoes to a grill basket. Use a tablespoon of olive oil to spread over the bread on both sides and coat the basket vegetables with 1/4 cup olive oil. Once your grill is ready (you want it to be hot but not so hot that everything will burn right away), add the basket to the grill and let the vegetables cook until the tomatoes are almost ready to burst and the veggies have brown spots all over them, making sure to stir the vegetables frequently to prevent burning. Remove from heat and transfer to a serving dish. Place the pieces of bread on the outer edges of the grill (once it has cooled a bit and not as hot as it was with the vegetables) and let cook for just 30 seconds or so on each side, paying careful attention to check often to prevent burning. The time for this is going to vary greatly since your grill is going to be a different temperature than mine so be mindful to watch it closely to avoid over cooking the bread. Remove from grill and set aside to cool.


Once cool enough to handle, cut into 1 inch thick pieces and add to the grilled vegetables. Add in the diced cucumber. Whisk together the mustard, vinegar, J. R. Watkins spices, salt, and pepper. Slowly add in the remaining olive oil while whisking constantly until emulsified. Drizzle over the salad and toss to coat. Enjoy! *Salad can be made up to 4 hours ahead of time. **If you don’t have a grill basket then grill your vegetables in large chunks and slice smaller once they are finished grilling. PHOTOGRAPHY BY STEPHEN HAMILTON

Ingredients: 1 loaf of pretzel bread (store bought or homemade), sliced in half lengthwise like you are cutting sandwich bread to put topping between the two pieces 1/2 cup cherry tomatoes 1 yellow bell pepper, cut into one inch chunks 1 red onion, sliced thick (or into one inch thick chunks)

1/2 cucumber, sliced into one inch thick chunks 1/4 cup red wine vinegar 1 Tablespoon grainy mustard 1 teaspoon J. R. Watkins dried basil 1 teaspoon J. R. Watkins parsley 1 teaspoon J. R. Watkins cilantro leaves 3/4 cup olive oil, divided Salt / Peppert



Cheesy Polenta with Walnut Pesto & Poached Eggs Serves 4

Ingredients: 2 cups mixed fresh herbs (basil, thyme, parsley, cilantro, dill, etc) 2 garlic cloves ½ cup Parmesan 1/3 cup walnuts ½ cup olive oil 1 cup instant polenta 4 cups water 1 teaspoon salt 8 ounces mascarpone cheese 4 large eggs, poached

Directions: Combine the fresh herbs, garlic cloves, Parmesan, and walnuts in a food processor and pulse until a thick paste has formed. While the food processor is running, slowly pour in the olive oil to emulsify the pesto. Season with salt and pepper and set aside. Bring four cups of water and 1 teaspoon salt to a boil in a medium saucepan. Add in the polenta and stir constantly until thickened, about three minutes. Remove from heat and stir in the mascarpone cheese. Divide the polenta between 4 bowls and top each bowl with pesto and a poached egg. 86




Curried Shakshuka

Serves 2




2 Tablespoons olive oil 1 large onion, diced 1 large green pepper, diced 2 garlic cloves, minced 2 teaspoons yellow curry powder 1 teaspoon turmeric 1 teaspoon sweet paprika 1 can whole tomatoes with juices, coarsely chopped 4 large eggs Cilantro, for garnish Dash of salt / pepper Whole-wheat pita for serving, optional


Preheat oven to 375 degrees. Heat olive oil in an ovensafe skillet (like a cast iron) over medium. Add the onion, pepper, and garlic and sautĂŠ until softened and fragrant (about 5-7 minutes). Next, add in the curry powder, turmeric, and sweet paprika and sautĂŠ for another 30 seconds or until the spices are fragrant. Add in the tomatoes (with the juices) and bring to a simmer. Let simmer for 10 minutes or until thickened and then remove from heat. Use a spoon to make four small indents in the tomato sauce and crack an egg into each indent. Season with salt and pepper and transfer the skillet to the oven. Bake until the egg whites have set, about 10 minutes. Remove from oven and garnish with cilantro. Serve alongside warm pita. PHOTOGRAPHY BY STEPHEN HAMILTON


Basque Seafood Stew Ingredients:

Fish Preparation:

1 pound baby octopus (Author’s note: If you can’t get fresh octopus use any combination of mussels, clams or crab.) 1 pound firm white fish, such as seabass 1/2 pound each of shrimp and bay scallops 1/4 cup olive oil 2 chopped medium onions 2 chopped celery stalks 3 chopped garlic cloves 1 chopped green pepper 1 chopped red bell pepper 1 teaspoon hot paprika or Espelette pepper 1 teaspoon sweet paprika 1 wineglass full of dry white wine 1 qt. fish stock (or chicken, or water) 5 Italian plum tomatoes, chopped and seeded 6 fresh sage leaves, chopped 1 tablespoon fresh rosemary, chopped 2 tablespoon fresh parsley, chopped 1 tablespoon fresh basil or thyme, chopped Salt and pepper to taste Lemon juice

Cut the octopi into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp. Wash the scallops. Toss the octopi, fish, shrimp and scallops with some salt and set each aside separately.

Directions: Heat the olive oil in a Dutch oven or large stew pot over medium-high hear for 1-2 minutes, then add the onion and celery. Sauté for 3-4 minutes then add the green and red bell peppers and baby octopus. Sauté the octopus, peppers and onion for 1-2 minutes. Add the garlic and mix well.Cook for 1 minute, then turn the heat up all the way and add the white wine.Mix well and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away. Add the chopped sage and rosemary, then the fish stock, Stir and bring to a boil.Turn the heat down to a simmer and let this cook for 35-40 minutes. Test for salt and add if needed. 90

Test a piece of octopus. If it is tender, proceed. If not, cook a little longer. Once the octopus is tender add the tomatoes, shrimp, fish, and scallops, then add half the parsley. Cook at a simmer for 4-5 minutes. Add the rest of the parsley and the basil or thyme. Stir to combine and then serve. Serve: Best served with some quality crusty bread and a good white wine. PHOTOGRAPHY BY STEPHEN HAMILTON





Simple Grilled Salmon Ingredients: 1/4 to 1/2 pound per person whole salmon fillet (you can also use portioned fillets) Salt Vegetable oil Lemon Directions: Salt salmon lightly and set out at room temperature for 15-20 prior to cooking.Fire up the grill – make sure the surface is clean. You can also grab the vegetable oil to prepare to prepare to wipe on the grill later. After 15-20 minutes, pat dry the salmon and use a butter knife to scrape the skin side. You want to get any moisture or scales off to better dry the skin side and to avoid the salmon sticking to the grill. Coat the salmon with oil. When the fire is good and hot, wipe down the grate with a paper towel that has been dipped in oil. Put the salmon on the grill skin-side up. This will give you a good sear on the fish – if you start skin-side down, the fish will cook too much and will fall apart when you try to flip it. The uncooked skin helps hold things together. Leave the salmon steak on the grill for a solid 4-6 minutes, depending on it’s thickness (a thin sockeye fillet may need closer to 3 minutes). You do not need to move it – you will know it’s ready when you can slide your spatula underneath the salmon. It may stick in one or two spots, but should mostly be crusted over. Gently flip the salmon onto the skin side and leave it again for 3 minutes. Watch the fish and if the flakes begin to separate, you’re done. Take the salmon off the heat, sprinkle lemon juice on it, then let it rest for 2-3 minutes. Serve with your favorite sauce or more lemon. PHOTOGRAPHY BY STEPHEN HAMILTON


Simple Grilled Whole Fish Ingredients:


2 whole fish – scaled, gutted and with gills removed Olive oil Salt Basil vinaigrette (optional)

Wash the fish well and make 3-5 slashes in the meat perpendicular to the backbone on each side of the fish.You are doing this to open the interior of the fish to the heat so it will cook evenly. Make more slashes closer to the head (where the fish is thicker) than toward the tail (which cook first). Snip off any sharp fins with kitchen shears/scissors. Leave the tail as it will crisp up and taste wonderfully nutty. Coat the fish with olive oil and salt it a little more than you think may be necessary – salty fish tastes good! Get your grill crazy hot (at least 550 degrees) and scrape the grill grates well to clean them. When you’re ready to lay the fish down, dip a paper towel in some oil and grab it with tongs. Wipe down the grill with the oily towel and immediately lay the fish down on the grill grates. Let them sizzle nicely for a minute or so. Turn the heat down to medium and cover the grill if you have a gas grill, or just leave the fish on the open grill if you are using wood/charcoal and the grill is very hot. Let the fish cook for 5-6 minutes on this side, depending on how thick it is.A general rule is that a fish will need 10 minutes per inch of thickness. To turn the fish, have your tongs in your “off” hand and a big spatula in your good hand. Gently turn the fish over – it should come off the grates cleanly. If the fish does not come off easily, don’t force it. Let the fish back down and come back at it with a spatula, using pressure to pry it off the grates. You don’t want to pull the fish away from the grates and have half the skin and meat stick to the grill. Once the fish is flipped, let it cook for another 5-6 minutes.Check if the fish is ready by making sure the meat closest to the bone in the slash that is closest to the head is fully cooked. Once the fish is ready, put it on a platter and serve with the vinaigrette. 94






Profile for Stephen Hamilton Inc

Who's Hungry? Magazine | Simple And Delicious Issue | No 13  

Blending the worlds of food and photography, the magazine features travel stories and recipes from top food writers, as well as styling tips...

Who's Hungry? Magazine | Simple And Delicious Issue | No 13  

Blending the worlds of food and photography, the magazine features travel stories and recipes from top food writers, as well as styling tips...