Timing note: The shrimp need to chill in the pickling mixture for three to six hours before serving. Recipe from chef Garbrielle Hamilton’s Prune cookbook. You know, delicious food that you want to actually eat again and again. That’s just not my thing. In this interview with Epicurious, Hamilton opens up about her life in food, including what her parents taught her about cooking and hospitality, her idea of the perfect restaurant, and how being a chef is excellent training for having children. And I would participate in them and sometimes I couldn't afford to participate in them or I didn't have the right currency. Place dough smooth side down into bowls (this will become top of baked loaf), dust top of dough with more flour, and cover with edges of dish towel, tucking loosely so no air reaches bread but there’s plenty of space for rising. Homemade kaisers? Gabrielle Hamilton is short on stories, big on tips. Epi: There's a great story in the book about your sister Melissa [part of the Canal House team] making omelettes with André Soltner, and it's clear that you admire Soltner and his contemporaries Jacques Pépin and Alain Sailhac. And [my] book's organized by those words. But we tried—we pushed it a little bit, I think. As the dish bakes, the butter and sugar turn into caramel. I had to really learn a lot and do the best work I've ever done. Copyright © 2020 Saveur. About WATCH RECIPES MUSIC. Can you explain this? Food stylist: Maggie Ruggiero. You sort of arrive thankful for whatever arrives at the table. Gently slide dough onto pan and use your fingers to spread into corners, making an even layer. Whom else do you admire in the culinary world? Once strained, this liquid can be kept in your fridge for other uses — it’s a brilliant byproduct. For more ways to live your best life plus all things Oprah, sign up for our newsletter! Repeat with remaining bowl.

The skin forms a carbonized black bark — the kind that would usually signal ruin — while the flesh inside steams and softens until it collapses to silken and rather smoky perfection. CHEFS. In a pot, boil 2 inches of water for blanching tomatoes. And that's my dad—he's very free-spirited and generous. START OUT RIGHT: A sourdough “starter” is fermented dough—the source of that signature bite. There was an error processing your submission. Add eggs, one at a time, mixing well between each addition. I’ve trekked many extra crosstown blocks to visit grocery stores in neighborhoods farther afield to see what they stock that I might be attracted to. 2 sticks (1 cup) unsalted butter or coconut oil, room temperature, plus more for greasing 2½ cups spelt, brown rice, or all-purpose flour, plus more for dusting, 1/3 cup coconut sugar or dark brown sugar4 large eggs, room temperature, lightly beaten, 4 very ripe bananas, mashed (2 cups), plus 2 ripe bananas, 3 Tbsp. I think I talk about changing the diaper of a noncompliant kid, because kids don't always just lie there waiting for you to change their diaper—sometimes they fuss and they kick and they don't want it. Tarte Tatin, the classic French dessert, is made by putting butter and sugar in a shallow baking dish, then topping the mixture with apples and a pastry crust.

What made it so perfect, and how does Prune compare? Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. In this version, pears stand in for apples and the crust and topping are made separately, then assembled before serving.

honey, and sprinkle ½ Tbsp. Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini. Sprinkle yeast, then sugar, over water and let stand until yeast starts to foam, a few minutes. And then from my dad I learned just incredible generosity, and that the lighting matters and if people smell smoke it's a good thing and all the sort of mise-en-scène and how to take care of people and how to tell a good story and make sure the wine is flowing. And at the same time, having been away from home for a long time, I started to crave things from home. I could talk to Adam Perry Lang for hours about meat. Epi: And why did you name your restaurant Prune? Instead, Hamilton has written Prune like a manual for a line cook in her own restaurant kitchen. Repeat with remaining loaf. There’s something chromosomally satisfying about the scent of yeasted dough while it rises in the warmth of the sun on the windowsill. We don't need to talk about me or my food that much, and I like that in the writing, too. As the dough pulls away from the bowl it’s resting in, warm and nestled under a towel doing its tiny-bubbled fermenting, a spiderweb of threads appears, like when gum gets stuck to the hot sidewalk and you lift your shoe. I now shop in my grocery store in opposite zigzags than I did the week before, starting at the exit aisles and making my way back to the entrance ones, walking corridors I normally avoid to see if there’s something on those shelves that speaks to me in a new way. filtered water (chlorine can kill the precious bacteria) to the starter; stir and let it sit at room temperature, uncovered, for about 5 hours, or in an airtight container in the fridge. Set the gas flame to high and scorch it.

raw sesame seeds (optional), divided, 4 to 8 ounces dark chocolate, roughly chopped (optional), 1 Tbsp.

You could stop after Phase 1 and enjoy well-seasoned smoky eggplant the way I have for decades. Become a better cook instantly with this weekly report of our ten most helpful tips, tricks, and kitchen secrets.

Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves, Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream, Yams with Crispy Skins and Brown-Butter Vinaigrette, Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita, Chocolate-Pistachio Torte with Warm Chocolate Ganache, Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary. Why did you call your book Blood, Bones & Butter? In a pinch—and there have been a few—they know how to fix a bowl of tortellini or a plate of over-easy eggs. So, for me, that was what I wanted to do at Prune. https://cooking.nytimes.com/ourcooks/gabrielle-hamilton/my-recipes But this was massive. Why is being a chef such good practice for having a family? In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Heami Lee for The New York Times. Transfer to a lightly oiled bowl about twice the size of the dough, smoothest side up, and rest for 30 minutes. As the weeks fold endlessly into each another, one thing is undeniable: Boys accustomed to such privacy and autonomy do not suddenly need a helicoptering mother. (If dough has been resting in fridge, let it sit in a warm place until it doubles in size and is puffy and soft throughout, 20 minutes to an hour.) How did each of your parents influence your cooking and your approach to running a restaurant? (about 480 grams) filtered water, 2½ tsp. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes. Peel the onion, then slice into even ¼-inch or thinner rounds. Quickly pour boiling water into baking sheet on bottom of oven (taking care not to splash bread) and close door to trap steam.

From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. Lately I’ve been worn out by my own home cooking. Cover, and let steam while you heat the oven to 375 degrees. I used my mandolin on the thickest setting, which got everything just under 1/4” thick. Once a month, Eater reviews cookbooks on a four star scale (here's more on how the books are reviewed). Center a Kaiser stamp (what bakeries use to imprint the classic swirl design) over each ball and squash firmly, leaving a deep impression, but not cutting all the way through. Set covered bowl in a warm place and allow dough to rise for 1 hour; it will inflate and puff evenly. Store, cooled, in an airtight container for up to 2 days on the counter, or 3 weeks in the freezer. T welve years ago, when Gabrielle Hamilton opened Prune, a 30-seat bistro in New York's East Village, she'd never run her own business, and despite 20 years in the catering industry, she'd never worked as a restaurant chef. Oprah Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Gabrielle Hamilton's Salt-Crusted Beef Tenderloin Recipe Gabrielle Hamilton's Braised Chicken Legs with Shallots and Vinegar Gabrielle Hamilton's Celery, Fennel, and … I’ve also been re-employing restaurant techniques that aren’t entirely convenient in the home kitchen, but somehow it hasn’t been wearying; it’s been animating. Using a V-slicer to cut the fennel helps the easy side dish come together even more quickly. Turning the dough out onto the greased work surface is when you get a glimpse of the wonder, of how it will look once baked.

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