"cook"

Congratulations to the fantastical Ben Pollinger and his marvelous new book SCHOOL OF FISH! Oh, and i took all the photos too :)

Noah Fecks for the Fall issue of Cosmo For Latinas!

With the incomparable Esteban Ordonez!!!!!

#lifeisawesome

masterchefonfox:

The Dumpling’s The Thing…
Submitted to MasterChef by thewayweate

Dumplings, may the one food loved the world over. While many cultures stake a claim to the origin of the dumpling (writing can be found over 1500 years old in both Roman-era Italy and Han Dynasty China heralding the joy of dumpling) the culinarians of today could care less. Personally, i’d much rather pursue the next dumpling than debate it’s origins. With a multitude of glutenous deliciousness to choose from, including dumplings from Korea, China, Georgia and a multitude of other nations, diners would be hard pressed to find a cuisine in the world that doesn’t serve a signature dumpling.

If these wonderful treasures wrapped in small parcels are new to you, perhaps one of the finest and most delicious examples available are the wonderful dumplings that are offered in Eastern European and Russian culture. While the recipes provided below by no means attempt to convey authenticity, they are quite celebratory of the spirit, flavor and history of a captivating part of the world, and their enchanting cuisine.


Bleu Cheese Pierogi, Pelmeni in Dressing & Free Form Varenyky

Prepare an all-purpose dumpling dough.

1/2 Cup Whole Milk
1/2 Cup Water
1 Large Egg
1 Tablespoon Vegetable Oil
Pinch of Salt
3 Cups All-Purpose Flour

In a large non-reactive bowl, whisk the egg, water, milk, Oil and salt together.
Add the Flour, 1/2 cup at a time, incorporating with a wooden paddle.

Once the dough has formed and is no longer sticking to the sides of the bowl, remove the dough and place on a floured work surface. Knead the dough for 5 full minutes, adding flour as necessary. Do not add more than 1/2 cup of flour or the dough will become too tough.

Roll the dough into a large ball and flour liberally, Place in a clean, non-reactive bowl, and cover with a towel. Let the dough rest at room temperature for 1/2 - 1 Hour.

To make all three dumplings, divide dough into thirds.

Bleu Cheese Piergoi

3 Medium sized potatoes
1/4 Cup Crumbled Bleu Cheese
1/2 Large Yellow Onion
1 Teaspoon Yellow Mustard
2 Tablespoons Unsalted Butter
1/8 Teaspoon Table Salt
1/8 Teaspoon Fresh Ground Black Pepper
2-4 Cups Vegetable Oil
1/2 Cup Sour Cream

Peel and chop potatoes into 4-6 pieces each. Place the potatoes in a saucepan and cover with 1 inch of cold water. Set pan over medium high heat to boil. Once boiling reduce to medium low and simmer potatoes for 15 minutes. When tender drain potatoes in a colander and allow them to completely drain out. Meanwhile, Chop 1/2 onion very fine and add it to a saute pan with the butter set over medium heat, turning  the onions frequently. Caramelize onions slowly for about 15 minutes until deep golden brown, but don’t allow them to burn. Reduce flame to low if necessary. Remove from flame and allow to cool for 5 minutes.

Add cooled onion and butter mixture and potatoes to a metal bowl and mash them. Add salt, pepper and mustard and combine well. Add Bleu Cheese and fold in with a spatula. Set mixture aside.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the potato mixture on a disc. fold the disc over into a half-moon shape and pinch well. Crimp edges using a fork. Repeat for all the remaining disc, placing the pierogi on a floured plate.

In a deep frying pan, add about 1 inch of Vegetable oil. Heat over medium heat to 350 Degrees. Fry the pierogi in batches and let them drain over absorbent paper. Serve the Pierogi warm with a side dish of sour cream.

Pelmeni in Dressing

1 Large Yellow Onion
3 Garlic Cloves, Peeled
1 Pound Ground Beef
2 Dill Pickles
1 Teaspoon Yellow Mustard
1 Teaspoon Soy Sauce
1/2 Teaspoon Table Salt
1/2 Teaspoon Fresh Ground Black Pepper
1/2 Cup Sour Cream
1 Tablespoon White Vinegar
1 Tablespoon Fresh Dill, Finely Minced

Peel and coarsely chop onion and add to the work bowl of a food processor, Coarsely chop the pickles and add them with the garlic to the work bowl. pulverize the onion with the garlic and pickles until very finely chopped. add the mixture to a bowl. Add Mustard, Soy Sauce, Salt, and pepper to bowl and combine well.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the Beef mixture on a disc. fold the disc over into a half-moon shape and pinch well. Fold the two points of the moon over each other and press, making a purse shape. Repeat for all the remaining disc, placing the Pelmeni on a floured plate.

Heat 2 quarts of salted water over a very high flame, and bring to a boil. Reduce water to simmering and add the pelmeni. Pelmeni will need about 6-8 Minutes to cook and is generally “done” when floating. Remove a single pelmeni from the water and check inside that the meat is cooked.

Remove remaining pelmeni with a slotted spoon and allow them to drain well in a colander.
Meanwhile prepare the dressing in a large, non-reactive bowl by adding the sour cream, vinegar and dill. Combine well. Add the drained pelmeni and coat them well, but carefully in the sauce, using a rubber spatula. Serve the Pelmeni in the sauce, about 4-5 for each person, and add more dill as garnish if desired.

Free Form Varenyky

1 Large Yellow Onion (divided in half)
2 Garlic Cloves, Peeled
1/2 Pound Ground Beef
1 Dill Pickles
1/4 Teaspoon Yellow Mustard
1/4 Teaspoon Table Salt
1/4 Teaspoon Fresh Ground Black Pepper
1/2 Cup Medium Grain Rice
6 Medium Sized White Mushrooms
1/2 Large Yellow Onion
2 Tablespoons Unsalted Butter
6-8 Large Iceberg Lettuce Leaves, Minced Fine
1 1/2 Cups Water
1 Tablespoon Soy Sauce


Peel and coarsely chop 1/2 of the onion and add to the work bowl of a food processor, Coarsely chop the pickle and add it with the garlic to the work bowl. pulverize the onion with the garlic and pickles until very finely chopped. add the mixture to a bowl. Add Mustard, Salt, and pepper to bowl and combine well. Set mixture aside.

Chop the mushroom very finely and set aside. Chop 1/2 onion very fine and add it to a saute pan with the butter set over medium heat, turning  the onions frequently. Caramelize onions slowly for about 10 minutes until medium golden brown, but don’t allow them to burn. Reduce flame to low if necessary. To this mixture add the mushrooms and allow them to cook down, about another 10 minutes. Add minced lettuce leaves to mixture and allow to wilt. Add balsamic vinegar and soy sauce and stir all the ingredients well.

Add the rice to the mixture and coat the grains well. Turning frequently for about 2 minutes. Add the water to the mixture, 1/2 cup at a time, allowing the water to absorb between each addition. Turn frequently. After all water has been incorporated. Set aside to cool for five minutes then add the onion mixture to the rice mixture.

Using 1/3 of the All-Purpose Dough, knead dough slightly over heavily floured surface. Roll dough into a rope and cut off 1 inch sections using a heavy knife. Roll each section into a disc using a straight or french rolling pin. Stack the discs on top of each other, adding flour in between each layer.

Using 1 disc at a time, place 1 heaping teaspoon of the Beef/Onion mixture on a disc.
Using your fingers first bring up two points of the disc together over the mixture, then the opposite two points, creating four points of the disc to meet over the mixture inside. Pinch together and twist to create a purse shape with a sealed top. Repeat for all the remaining disc, placing the Varenyky on a floured plate.

Heat 2 quarts of salted water over a very high flame, and bring to a boil. Reduce water to simmering and add the Varenyky. Varenyky will need about 6-8 Minutes to cook and is generally “done” when floating. Remove a single Varenyky from the water and check inside that the meat is cooked.

Remove remaining Varenyky with a slotted spoon and allow them to drain well in a colander.
Serve the Varenyky cooled to warm, about 4-5 for each person, and add more dill as garnish if desired.

I’m extra super-duper pleased to see my work with LUCKYRICE & Danielle Chang featured on Le Book’s LA CREATIVE!

Because today needed to get better?
Very stoked to see my work for BARILLA featured in LE BOOK!

Consider me EXTREMELY excited, jubilant and overjoyed for Greg Seider and his amazing new book Alchemy In a Glass

oh, and i took the photos too :)

XO

MUCHO thanks to Roberto SerriniPGB + Gothamist for including Noah Fecks (that’s me!) + my #falafelnutter in their roundup of KILLER SANDWICHES!

http://gothamist.com/2014/01/06/videos_watch_nyc_chefs_create_their.php

I’m loving this piece in DEPARTURES about where chefs like to dine out! Naturally one of my favorites is also PRIMA, which was a delicious treasure to photograph and visit…!

A million thanks to all the wonderful people who took the time to write such kind words about my very first book… Which makes a terrific last minute gift by the way! hehehe XO

Publishers Weekly

Insatiable Critic

Underground Eats

Edible Manhattan

The Village Voice

The Atlantic

Saveur

The Good Cook

First We Feast

United Tribune San Diego

The Advocate

Four Pounds Flour

To learn more about to the book and to find online and local retailers for the print and e-reader editions, Please visit Touchstone Books

To purchase for iPad and iPod , please visit iTunes

Introducing THE FALAFELNUTTER, a kooky creation by yours truly… Try it yourself? It’s pretty easy to make! 

Spent a fantastic thanksgiving with family, friends and the 1938 Turkey Recipe from THE WAY WE ATE

Just like Britney Spears in a Ferrari, I’m a little bit “country…”

Stunned, Floored and completely humbled to have our first book featured on The Rachael Ray Show with JACQUES PÉPIN!

Today is the first day of the rest of my life! Special Thanks: @touchstonebooks @mhowry @allgoodnews @mrkamp @trehopkins @wagz2it + @thewayweate #happytears (at Anderson Hopkins)

Many thanks to the gang at Publishers Weekly for the terrific review of our first and forthcoming book :)