Palomas are everything: sweet, sour, simple, and beautiful. Whether you’re looking for a way to unwind after work, or a simple sipper to enjoy while you’re cooking, this three(ish) ingredient cocktail is the way to go.
This recipe comes from chef Amanda Freitag, who loves palomas for their no-fuss charm. When making this at home, try chef Amanda’s trick for a low-effort, high-impact garnish. Cut a paper-thin slice of grapefruit and tuck it against the inside of the glass. Even though this is easy to make, it’s so beautiful that it will wow your cocktail companion.
Amanda Freitag’s Favorite Paloma Recipe
Makes 2 cocktails
4 oz Tequila
1 Cup grapefruit juice (bonus points for fresh-squeezed)
1 17 oz bottle of sparkling water or grapefruit soda
1 slice lime for garnish
1 thin slice grapefruit, for garnish
Pinch of salt (optional)
1. To make, pour the Tequila, grapefruit juice, and sparkling water in a pitcher. Add a pinch of salt if you desire, there’s plenty of room to riff. Stir to combine.
2. Thinly slice a round of grapefruit and line your serving glass with it. Pour the cocktail over ice, perch a slice of lime on the edge of the glass, and enjoy.
Want more Amanda Freitag? Learn more about her favorite ingredients here
Can you feel that chill in the air? Have you found yourself eyeing your sweater collection longingly? Can you smell that wisp of pumpkin spice drifting by? These are all telltale signs that fall is just around the corner. Luckily, the Blue Apron Test Kitchen chefs are here to get you excited about fall cooking. These are their predictions for fall food trends in 2020.
Get Ready for a Lasagna Reboot
When the cold weather sets in I always crave simple, rustic dishes that remind me of childhood. To me, nothing says comfort like lasagna. Even though this baked pasta is a true classic, this year I’m excited for creative and kooky spins on my favorite fall dish.
— Jessica Halper
Revisit Retro Cocktails
Bars are still closed, but the appetite for cocktails is strong. This fall, I expect to see everyone shaking up retro cocktails like White Russians, Negronis, 7&7s, stiff Martinis. Not only are these tried-and-true favorites, they’re also easy to make at home. Many have three ingredients or even fewer.
— Claire King
Go DIY with Canning and Pickling
With stay-at-home orders in place, there was a huge uptick in CSA subscriptions last spring. As we head into fall, the only struggle will be figuring out how to use up all that beautiful produce before it goes bad. That makes pickling, fermenting, & canning the perfect fall projects.
Preserving produce now is a great way to save on prep time later on, and––if pickling––to add super dynamic, fermented flavor to home-cooked dishes.
— Emily Ziemski
Treat Your Best Friend to Homemade Dog Treats
Along with CSAs, dog adoptions saw a big increase last spring. Now that everyone has gotten to know their new pet, fall will be the perfect time to dive into treats. Luckily, fall flavors are a perfect base for homemade dog treats; pups love pumpkin, sweet potato and apple.
— Sarah Comerford
Soup for You!
As the weather cools and parents have to juggle homeschooling with their own work, soup is going to be the lunch of choice. People will be looking for fast, filling and healthy soups that they can make in big batches and reheat in just a matter of seconds. Everyone will fall in love with the variety of flavors and cuisines they can explore without ever sacrificing the convenience of an easy to reheat lunch.
— John Adler
Cozy Up with Pantry Comfort Food
This fall comfort is “in” more than ever. If you went overboard stocking your cabinet with non-perishables last spring, fall is the perfect time to use up all those canned beans. My prediction is that these trusty ingredients will appear on fall menus as one-pot dinners, slow-cooker meals, soups, stews, dips, and more.
— Ashley Giddens
It’s Time High Time for Pie
Sourdough is so March/April, and we’ve already had our summer fun. When fall hits and the apples come around, we’ll turn on our ovens and pie season will be upon us. I’m excited for flaky crusts, hand pies, and even savory chicken pot pies. We’re all in need of some comfort, and that means pies will reign supreme this fall. — Tim Kemp
Life’s too short to eat dull food. When Amanda Freitag is cooking, seasoning is key. These are some of the ingredients she makes sure to always keep on hand, and her favorite ways to use them. Here’s Amanda:
Za’atar: This spice blend made up of oregano, thyme, sumac and sesame seeds has risen in popularity in the US in recent years. I was lucky enough to be introduced to these flavors decades ago from a chef mentor. I am obsessed with the flavor profile and the versatility of za’atar. It is so fragrant and bright, and the sumac adds a tangy citrus quality. It’s used widely in Middle Eastern cuisine, I got to experience the many applications of it when I was in Israel and Jordan. Za’atar can be baked into flatbreads, sprinkled on labneh, or used as a seasoning for poultry, meats and vegetables. At this time of year, try sprinkling some on your summer tomato salad for an extra boost of flavor.
Cinnamon: Everyone knows and loves cinnamon for its warm, aromatic flavor in baked goods, but I love using it in savory foods as well. Cinnamon originated in Sri Lanka, and there are many different varieties. Cinnamon is essential in spice blends that flavor dishes in the Middle East, India, Mexico and Africa. It plays well with other spices, especially cumin, coriander and chili. Get adventurous and add cinnamon to your next lamb or beef stew, then create your own signature spice blend!
Cumin: Cumin is a seed that can be used whole or ground. I think everyone should stock cumin in their cabinets; it’s earthy, warm and adds depth and fullness to any dish. Cumin is found in spice blends throughout the world; adobos, sofrito, curry powder, baharat and more. You may recognize it from Mexican-influenced dishes as the flavoring in taco seasoning. The seeds can be used whole for soups, curries, chili, pickles and braises. Lamb and cumin are a fantastic, bold flavor combination along with eggplant and lentils.
Tellicherry Peppercorns: These are the best of the crop when it comes to black pepper, and I highly recommend treating yourself! Get these peppercorns and a pepper mill in your pantry as soon as possible! Their pungent, fruity, robust flavor will absolutely change your cooking. You can smell the difference after the first crack of the pepper mill. Your simple seasoning of salt and pepper will become one of the most exciting things in your kitchen if you try Tellicherry peppercorns.
Cardamom: This spice is one of my all time favorites! I can honestly say I use it everyday. Its flavor is citrusy, with notes of pine and anise. You can find whole cardamom pods in green and black varieties. It originates from India, but it’s used globally in sweet and savory applications, and in many beverages. My dad always made sugar cookies with a bit of cardamom in them, and it adds a wonderful hint of flavor. I personally add cardamom pods to my coffee beans before brewing a pot; not only is it a delicious flavor, it’s great for digestion as well!
Chickpeas/Garbanzo beans: It is almost impossible to describe how much I love this ingredient! There’s nothing more versatile than the chickpea. Hummus, falafel, chana masala, panelle and more; these are all culinary delights made from the humble chickpea. Even the cooking liquid from the chickpea can be extracted and used as a vegan delight; it is called “aquafaba” and can be whipped like meringue. Truly amazing.
Anchovies: A very polarizing ingredient! The ones I am talking about are the salt-cured, oil-packed anchovies in a can or jar. These are the defining ingredient in a classic Caesar salad, and are also hidden in many delicious dishes. Anchovy haters might be shocked to know just how much they actually love them! Their salty, briny flavor adds depth to pasta puttanesca, braised meats like lamb and beef, and many other sauces. Delicious!
New York chef and vibrant television personality Amanda Freitag has created a menu of crowd-pleasing recipes exclusively for Blue Apron to bring to home cooks across the country. Beginning the week of August 31 through the week of October 5, Blue Apron customers can enjoy meals influenced by the chef’s love of classic Italian fare, American diner staples, and globally-inspired flavors.
Known for her elevated comfort-food classics, Freitag shares her favorite ingredients alongside helpful techniques that home cooks can carry with them long after the meal is complete. Together, they result in restaurant-quality dishes that the whole family can enjoy.
“Growing up, my family understood the value of a good meal, but we were busy. We ate a lot of frozen pizzas and other things that were easy to prepare. I still love those simple, classic American flavors, but I prepare them a little differently now. When you cook at home with Blue Apron, you can easily create the nostalgic meals you loved growing up, but with fresh ingredients delivered straight to your door. You can now feel good about serving these classic meals to your family.”
French Onion Soup Burger with Creamy Mustard Potato Salad
Hot Honey Crispy Chicken with Dirty Rice and Garlicky Green Beans
Crispy Skin Salmon with Salsa Verde and Farro Salad
Seared Shrimp and Mascarpone Risotto with Crispy Prosciutto and Sicilian-Style Cauliflower
Calabrian Chile Butter Steaks with Roasted Pepper Panzanella
Thai Shrimp and Peanut Noodles with Cabbage and Sweet Peppers
“With people stuck at home and the uncertainty surrounding back-to-school plans, finding time to cook a wholesome family meal becomes even more of a question mark for parents. This partnership invites Blue Apron customers to learn new skills in the kitchen, while bringing their families the feel-good comfort foods they’re craving,” said Vice President of Culinary at Blue Apron, John Adler.” At a time when routine is more important than ever, we’re excited that our Blue Apron chefs will be able to explore these amazing flavors inspired by Chef Freitag’s journey.”
To learn more about how Freitag and the Blue Apron culinary team were inspired to create each recipe, and tips and tricks for cooking with the family, follow Blue Apron (@blueapron) and Chef Amanda Freitag (@ChefAmandaF) on Instagram.
About Blue Apron: Blue Apron’s mission is to make incredible home cooking accessible to everyone. Launched in 2012, Blue Apron is reimagining the way that food is produced, distributed, and consumed, and as a result, building a better food system that benefits consumers, food producers, and the planet. Blue Apron has developed an integrated ecosystem that enables the company to work in a direct, coordinated manner with farmers and artisans to deliver high-quality products to customers nationwide at compelling values.
About Amanda Freitag Born and raised in New Jersey, chef, television personality, and author Amanda Freitag has become a culinary maven. Following her graduation from the Culinary Institute of America, Amanda worked in a diverse mix of restaurants in New York City, including Jean-George Vongerichten’s Vong, Verbena, Il Buco, Cesca, and The Harrison, running the culinary gamut of Mediterranean, Italian and Classic American. She sharpened her skills through world travel, including working under Chef Alain Passard in Paris, and continued expanding her culinary expertise into a variety of international cuisines. Outside of the restaurant business, Amanda has become a household name for her work both on and off the television screen. Her mission to make cooking more approachable inspired her cookbook “The Chef Next Door,” as well as other ongoing projects. Most recently, she launched a digital series called “Easy AF,” where she shows audiences that delicious food can be fun, easy, and quick to make right in your home kitchen.
Chef Tim Hollingsworth’s love for the grill extends far beyond burgers. This grilled peach cobbler recipe was inspired by one of the Chef’s favorite childhood desserts. Here, he gives it a grown-up twist with some complexity from bourbon-spiked batter and smoke from the grill.
This recipe was designed to work with a Traeger pellet grill. If you don’t have one, just follow the instructions for baking in the oven. For extra credit, serve with vanilla ice cream.
Smoky Peach Cobbler
For the macerated peaches
2 Tbsps brown sugar
1 tsp cinnamon
1 tsp maple syrup
1 Tbsp lemon juice
For the batter
3 Tbsps butter
1 ½ tsp baking powder
1 C sugar
1 C milk
1 C flour
1 tsp vanilla
2 Tbsps bourbon
1 tsp cinnamon
1 Tbsp sugar
1 Tbsp brown sugar
1. Blanch the peaches by submerging them in boiling water for 2-3 minutes. Work in batches of 3-4 peaches. Allow to cool.
2. After peaches have cooled, peel and slice into wedges.
3. In a large bowl, combine the sliced peaches, brown sugar, cinnamon, maple syrup and lemon juice. Macerate for 30 minutes.
4. While the peaches are sitting, place a 10.5” x 7” baking pan in the oven or grill and preheat to 350°F.
5. Melt the 3 Tbsps butter in the baking dish while the oven preheats. Swirl the butter around to coat the pan, and then pour it out into a large bowl. Add the remaining batter ingredients, and mix to form a thin consistency.
6. Add the batter to the bottom of the baking dish. If necessary, use spatula to spread it into an even layer. Top with the macerated peaches.
7. Whisk to combine the cinnamon, sugar, and brown sugar in a small bowl. Dust this over the top of the peaches.
8. Smoke in a pellet grill or bake in the oven for 45 minutes.
Want more recipes from Tim Hollingsworth? Order a box from Blue Apron x Tim Hollingsworth today.
No two chefs have had the same journey. Instead, each career is shaped by that chef’s unique background: their cultural heritage, the schools they attended (or didn’t!), and the restaurants they worked in along the way.
For Chef Tim Hollingsworth, culinary school was not the answer. His approach to cooking was formed by a combination of powerful mentors, California cuisine, and his southern heritage. Today, he is the chef and owner of Otium in LA, and a proud father of three.
Chef Hollingsworth’s culinary journey began in California, where he was raised. Although he was surrounded by seasonal California cuisine, at home, their family meals were reflective of his mother’s Texan roots. Hollingsworth landed his first restaurant job at the age of 18. He started out working as a dishwasher at a small mom and pop restaurant outside of Sacramento. There, he fell in love with cooking, and soon knew he wanted to pursue it as a career. Hollingsworth considered culinary school, even going as far as to tour the Culinary Institute of America in Hyde Park. However, by that time he knew that his learning style was better suited to the fast and frenetic pace of the kitchen, than to the formal regimen of school. When he got the call to work at The French Laundry, the choice was clear.
At first, the French Laundry was an intimidating environment. Walking in to the one of the most storied kitchens in America as a young, relatively unproven chef would make anyone question their skillset. It wasn’t long before Hollingsworth rose to the challenge. Over the course of 12 years working with Thomas Keller, Tim Hollingsworth climbed the ranks. He eventually became part of the team to open Per Se in New York, and earned the title of Chef de Cuisine at The French Laundry. While at The French Laundry, Hollingsworth received the 2010 James Beard Foundation’s Rising Chef of the Year Award, the 2010 San Francisco Chronicle Rising Star Chef award, and represented the United States at the Bocuse d’Or, often known as the culinary Olympics.
In 2012, Chef Hollingsworth opened Otium in Los Angeles, and began to weave all of the elements of his story together. In the food there you’ll find traces of the high-end technique of the French Laundry, his personal connection to Southern cuisine, and global influences picked up from cooking and traveling abroad. Of course, a chef’s job doesn’t stop with the menu. At Otium, Hollingsworth is also dedicated to carrying on the legacy of mentorship. Young chefs are encouraged to contribute menu ideas and to take on new challenges. This mentality is also something that Chef Hollingsworth brings home, where he frequently cooks for his wife and children. Everyone has a chance to contribute. Everyone comes together to cook, learn, and taste.
Since 2012, Chef Hollingsworth has continued to push himself to cook in new environments. In 2018, he competed in Netflix’s The Final Table, and ultimately won the inaugural season. This desire to take on new challenges led him to partner with Blue Apron. By designing a series of meals for home chefs, Tim Hollingsworth is inviting you into your own kitchen to cook with him. He hopes you’ll find some new exciting flavors alongside a handful of comforting classic ones, and that these meals will give you an opportunity to join his story and share food with those you love.
NEW YORK, May 29, 2020 — Award-winning chef and restaurateur, Tim Hollingsworth, has created a menu of recipes inspired by his famous cooking style exclusively for Blue Apron to bring seasonal, summertime staples to home cooks across the country. Beginning the week of June 29 through the week of July 20, Blue Apron customers can channel their inner gourmet chef with new, elevated takes on family favorites curated specially by Hollingsworth in partnership with Blue Apron’s culinary team.
Known for using high quality and sustainable ingredients, Hollingsworth combines the flavors and memories of the backyard cookouts of his Texas childhood with California cuisine and his wife Coco’s Lebanese culinary traditions, into restaurant-quality dishes that can be made at home.
“Growing up in Texas, dinner was a family affair, with everyone coming together to make a meal.
I’ve passed on the tradition to my kids and invite families everywhere to get together in the kitchen and get creative,” said Hollingsworth. “ With Blue Apron, fresh, pre-portioned ingredients are delivered straight to your door, making it easy for families small and large to explore new flavors and types of cuisine.”
The five new Blue Apron x Tim Hollingsworth recipes include:
Chicken with Walnut Mahammara, Couscous & Labneh
Grilled BBQ NY Strip Steaks with Baked Beans and Grilled Zucchini
Salmon with Tamarind Sauce, Aromatic Rice and Crispy Onions
Salsa Chicken Tacos with Snap Pea Elote
Shrimp with Ginger-Tomato Cream and Rice Cakes
“This collaboration invites Blue Apron members to host their own family cookouts that savor the classic summer flavors from Tim Hollingsworth’s kitchen,” said John Adler, Vice President of Culinary at Blue Apron. “Whether you want to spend time outside by the grill, or keep it indoors on the stovetop, this culinary experience will give our members the chance to bring out their inner chef and connect over a delicious dinner.”
To learn more about how Hollingsworth and the Blue Apron culinary team were inspired to create, and tips and tricks for cooking with the family, tune into Blue Apron’s Instagram (@blueapron) for more content throughout June.
About Blue Apron:
Blue Apron’s mission is to make incredible home cooking accessible to everyone. Launched in 2012, Blue Apron is reimagining the way that food is produced, distributed, and consumed, and as a result, building a better food system that benefits consumers, food producers, and the planet. Blue Apron has developed an integrated ecosystem that enables the company to work in a direct, coordinated manner with farmers and artisans to deliver high-quality products to customers nationwide at compelling values.
ABOUT TIMOTHY HOLLINGSWORTH
Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015, he opened Otium, an ambitious all-day restaurant next to The Broad. A longtime LA favorite, Otium’s sophisticated, yet accessible menu features eclectic, vibrant, and seasonal flavors. In 2018, he brought C.J. Boyd’s to The Fields LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. At Free Play, Hollingsworth’s latest restaurant and bar, you can watch and play your favorite games. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Tim Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. He is also the winner of Netflix’s The Final Table, a global culinary competition series that debuted in November 2018. He lives in Mt. Washington with his wife and three kids and you can watch them all cooking together on his YouTube Channel, Hollingsworth House.
Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Dan Kluger, the chef and owner of Loring Place, for sharing this fresh summery salad from his upcoming cookbook Chasing Flavor.
While working for Jean-Georges at ABC Kitchen, chef Dan Kluger grew to love combining raw and cooked versions of the same ingredient in a dish. This method results in a beautiful contrast of textures and flavors. Here, this idea is applied to snap peas—half are quickly blanched, and the rest are charred in a skillet. Both halves are tossed in a cheesy vinaigrette that evokes a more sophisticated version of the peppery bottled salad dressings you may have loved growing up.
Chef Kluger’s dressing is made creamy by pureeing Manchego cheese in a blender until it completely breaks down and emulsifies. This will take longer than you think, so keep blending until the dressing is completely smooth.
Charred Sugar Snap Pea Salad with Manchego Vinaigrette
1. Bring a medium saucepan of salted water to a boil and prepare an ice bath.
2. Blanch 2 cups of the snap peas in the boiling water until bright green and crisp-tender, 30 to 45 seconds, then transfer to the ice bath. When cool, transfer the peas to paper towels to drain.
3. Heat a skillet (preferably cast-iron) over high heat.
4. In a mixing bowl, toss the remaining 2 cups of snap peas with the oil and salt. When the skillet is very hot, add the salted and oiled peas and char them on one side without moving them around, 30 to 45 seconds. Work in batches so that you do not crowd the pan.
5. Turn the peas over and char the other side, then transfer to a plate and let cool to room temperature before assembling the salad.
Blanched and charred snap peas
4 globe radishes, cut into small wedges
¼ cup finely chopped mixed herbs (such as parsley, tarragon, and chives)
Flaky sea salt
2 cups baby lettuce (such as arugula or romaine)
½ cup coarsely grated Manchego cheese
½ red finger chili, thinly sliced
Freshly ground black pepper
1. In a mixing bowl, combine the blanched and charred snap peas with the radishes, half of the herbs, and a big pinch of flaky salt; toss to combine.
2. Divide the lettuce among four plates and top with the snap pea mixture.
3. Drizzle with the dressing (about 2 Tbsps per plate). Garnish with the cheese, sliced chili, and remaining herbs. Grind some pepper over each salad and serve.
Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Jonathan Benno for sharing Leonelli Taberna’s incomparable Eggplant Parmesan recipe.
For Chef Jonathan Benno, the kitchen is a second home. He’s spent over three decades working in some of New York’s most prestigious restaurants, including Gramercy Tavern and Per Se. In 2018 he opened Leonelli Taberna, Leonelli Focacceria, and Benno, and got to work establishing his own prestige kitchen, defined by the classic flavors of Rome.
Like all New York restaurants, Leonelli Taberna is closed in response to the Covid-19 pandemic. However, that doesn’t mean that Benno has stopped feeding and caring for his community. Benno and the team at Leonelli have partnered with meals4heros to deliver hundreds of meals to healthcare workers at local NYC hospitals.
With this eggplant parmesan recipe, home cooks can also enjoy a rustic, delicious Leonelli meal while staying safe at home.
Leonelli Taberna’s Eggplant Parmesan
For the eggplant
2 Medium Italian eggplants
1 Ball fresh mozzarella cut into 1/4″ slices, or pre-grated
1/2 Bunch Italian flat leaf parsley, rinsed and chopped coarsely
1 Small piece Parmigiano-Reggiano, or pre-grated
All-purpose flour for dusting the eggplant slices
Extra virgin olive oil
Tomato Sauce (recipe to follow)
Kosher salt and fresh ground black pepper
For the tomato sauce
1 28 oz. Can San Marzano tomatoes, passed through the food mill or food processor
1/2 Red onion, minced
2 Garlic cloves, minced
2 Tablespoons extra virgin olive oil
1 Basil sprig
1 Bay leaf
1 Tablespoon red wine vinegar
Kosher salt and fresh ground black pepper to taste
For the eggplant
1. Rinse the eggplant under cold running water. Slice the eggplant lengthwise into 1/4″ thick slices.
2. Lightly season the slices on both sides with kosher salt and lay in a single layer on the rack for 30 minutes to draw out some of the moisture.
3. Place a 12” sauté pan over medium-low heat and warm enough olive oil to cover the bottom. Use paper towels to pat the moisture off of the eggplant slices. Dredge each slice in all-purpose flour to evenly coat, shaking off the excess. In a few separate batches, gently sauté the slices in a single layer. When they are a light golden brown on each side, remove the eggplant slices from the pan and lay them out to cool on the rack in a single layer. Reserve until assembly.
For the tomato sauce
1. Preheat 2 tablespoons of olive oil in a 4 qt. sauce pot over medium-low heat. Add the onion and garlic, season with a pinch of kosher salt and fresh ground black pepper. Cook until the onions are slightly translucent, stirring occasionally. Increase the heat to medium and add the remaining ingredients. Bring the sauce to a gentle simmer and reduce the heat to low. Let the tomato sauce cook for 1 hour, stirring occasionally, then remove and season to taste. If you like, add another pinch of salt or pepper and a drop of red wine vinegar. Reserve the sauce until assembly.
1. Spread a thin layer of tomato sauce in the bottom of an 8″x 8″ baking dish.
2. Lay down one even layer of eggplant followed by another thin layer of tomato sauce and enough Parmigiano-Reggiano and chopped parsley to evenly cover the tomato sauce.
3. Add another layer of eggplant, tomato sauce, the mozzarella, Parmigiano-Reggiano and chopped parsley. Follow suit with 2 more layers. The top layer should be tomato sauce, Parmigiano-Reggiano, and chopped parsley evenly distributed from edge to edge and corner to corner.
1. Bake in a 350°F degree oven for 30 minutes. The top should take on a light golden color. When the dish is finished baking, remove it from the oven and let it stand at room temperature for at least 10 minutes before attempting to portion and serve. The longer it sits, the more stable it will be when portioned. Tip: the leftovers make an excellent sandwich.
Hungry for more? Check out some of our other chef partnerships, like from restaurants like Gage & Tollner and Bell’s.
Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate an additional $5 to Feeding America, up to $50,000. Thanks to Caroline Schiff and the team at Gage & Tollner for sharing their savory sourdough pancake recipe.
Do you ever crave old-world elegance? You’re not alone. That’s exactly what the team at Gage & Tollner was hoping to revive when they set about re-opening this century-old Brooklyn establishment.
The original Gage & Tollner was a cornerstone of dining in Brooklyn. It served meat and seafood to celebrities and locals for over a hundred years. It officially closed in 2004, and the building saw a series of short term tenants before lying dormant. Finally, a team of established New York City restaurant veterans stepped in to breathe life into this historic space.
Gage & Tollner’s triumphant reopening was set for Spring 2020. When the team realized that the COVID-19 pandemic would force them to delay, it wasn’t long before their thoughts turned to their sourdough starter, Edna Lewis. If they left her alone, she’d perish. Pastry Chef Caroline Schiff took it upon herself to keep the starter alive, and she’s been creating quite a few projects in the meantime.
This is Caroline’s recipe for a savory pancake made with sourdough discard. She encourages you to get creative here. You can swap the scallions for a quarter cup of chopped kimchi, grated carrots, or herbs. A handful of cheddar cheese with some sliced jalapeños is also delicious. As long as it’s about a quarter to a third cup of stuff, you’re good to go.
Sourdough Pancake by Caroline Schiff
Makes one 8” pancake
3 Tbs neutral oil like canola or grapeseed, butter and ghee will also yield delicious results
1 cup active but unfed sourdough discard *this works best with same day discard at room temp, but older stuff is ok too! Just let it come to room temp and give it a stir
Pinch of kosher salt
2 tsp white sesame seeds
1/4 cup sliced scallions
1. Heat the oil in an 8″ nonstick or cast-iron skillet over medium-high heat.
2. Season the discard with a good pinch of salt and add it to the hot pan. Swirl the pan to spread the oil out in an even layer.
3. Top with the sesame seeds and scallions in an even layer.
4. When the edges start to set, and you see bubbles forming (about 3 minutes), carefully flip the pancake using a large spatula or tongs. You can peek at the bottom as it cooks; if it seems like it’s getting a little too dark, just reduce the heat a bit.
5. Gently flip and fry on the other side until crisp, another 2 to 3 minutes or so.
6. When the pancake is golden and crispy on both sides, remove from the pan, slice into wedges and enjoy hot, maybe dipped in some soy sauce or sriracha depending on your fillings.
Blue Apron is teaming up with chefs across the country to support Feeding America®. To participate, head over to our social media channels. Share our Facebook post or tag a friend on Instagram, and Blue Apron will donate $5 to Feeding America, up to $50,000. Thanks to Daisy and Gregory Ryan for sharing the hearty and comforting Bell’s egg salad sandwich recipe.
The story of Bell’s Restaurant is a homecoming. Chef and Owner Daisy Ryan grew up in the Santa Ynez Valley in California. As an adult, she spent several years in New York. She first attended culinary school at the Culinary Institute of America in Hyde park, and then cooked in a handful of New York’s best restaurants: Per se, Chef’s Table Brooklyn Fare, Gramercy Tavern. When it came time to open a restaurant of her own, Daisy and her husband Gregory Ryan relocated to Los Alamos, and together they opened Bell’s.
Bell’s is both elegant and welcoming. The Ryan’s menu features French classics and comfort food. It’s the type of place where drinking a glass of organic wine alongside a bag of Utz potato chips makes perfect sense.
Even though the restaurant has temporarily closed in response to the COVID-19 epidemic, the Ryans are still hard at work feeding people and supporting their community. They quickly realized that one of the standouts on their lunch menu, an egg salad sandwich with savory tomato jam, would be easy to deconstruct and repackage as an at home “egg salad survival kit.”
Those in Los Alamos can order a kit with loaf of buttery bread, a quart of egg salad, and homemade pickles. It’s enough food to keep you assembling egg salad sandwiches all week. For those not in California, here’s your chance: recreate this rich and savory egg salad sandwich with tomato jam at home using the recipe below.
Recipe: Bell’s Egg Salad Sandwich
For the egg salad
15 large eggs
¼ cup mayonnaise
3 tablespoons extra virgin olive oil
2 tablespoons chives
2 tablespoons fine sea salt
1 tablespoon fresh cracked pepper
For the tomato jam
16 Oz canned whole tomatoes
2 cups medium yellow onions, chopped
2 tablespoons butter
¼ cup olive oil
3 tablespoons fine sea salt
1 tablespoon fresh cracked pepper
2 tablespoons sugar
Make the egg salad
1. Fill a large pot halfway with water. The pot should be large enough to fit all the eggs in one layer on the bottom, with water deep enough to cover the eggs by an inch.
2. Add a tablespoon of salt to the water and bring to a boil on the stovetop over high heat.
3. Meanwhile fill a large bowl with ice water.
4. Once the water is boiling, add all of the eggs. Lower them with a strainer, spider, or spoon, so they don’t hit the bottom of the pot and crack open.
5. Boil eggs for 8 minutes and then plunge them into the ice water to stop the cooking.
6. Allow to cool completely and then peel and quarter.
Make the tomato jam 1. Preheat the oven to 375 °F.
2. In a large heavy bottomed pot melt the butter and olive oil.
3. Add onions and cook over medium heat until they become translucent.
4. Add salt, sugar and pepper and stir.
5. Add tomatoes, including juice, and cook over high heat until liquid has reduced by half.
6. Put the pot in the oven uncovered. Stir every 20 minutes, the surface should start to blacken a little bit, and the consistency should be similar to tomato paste. This will take approximately 3 hours.
7. After the mixture has reached the consistency of tomato paste, approximately three hours, transfer to a food processor and process until smooth.
Assemble the Sandwich
1. Preheat the oven to 400°F. Heat a cookie sheet or sheet tray in the oven.
2. Butter two sides of the bread, and spread the tomato jam on the inside of one piece.
3. Toast the bread butter side down for about 7 minutes, or until the bread appears to be turning golden.
4. Spread your desired amount of egg salad on one slice of bread, add a pinch more salt, top with the other slice and serve.
“This is the most under-appreciated tool in a kitchen. A lot of people don’t realize just how valuable they are. I mean, I don’t bake any cakes, so I don’t use them for baking. I use them for checking the internal temperature on fish, for instance; rather than sticking it with a meat thermometer and really beating up the fish, you can just slip the cake tester in and then touch it to your lip. I’ll use it also if I’m roasting something like beets. To know if the beets are cooked all the way through, you just slip the cake tester in. It’s a great tool to have.”
“I can’t go without a Microplane. I use it for everything. I finish a lot of dishes with citrus zest — not just lemon but lime, grapefruit. If I’m making a vinaigrette and want to have a really nice citrusy flavor, I’ll grate a ton of citrus. I also use it for garlic, it makes a really nice paste that melts into a vinaigrette without being too intense. It’s fantastic for finishing with a little nutmeg, to grate hard cheeses, there’s myriad uses. I use the long skinny one, but I have a bunch. I even have the round rasp. When I was a young cook, the Microplanes had just come out and they were really expensive, I couldn’t afford one. So my dad, when he saw me lusting after one, said, ‘That’s just a wood rasp! You can go to the hardware store and buy a Stanley.’ So that’s what I used for years. But the actual Microplane brand makes really good ones.”
I recently discovered these. Hestan makes gorgeous, gorgeous titanium and stainless steel saute pans. What’s amazing about them is after you use them and they get all gunky, when you clean them they still have a perfect mirror finish. Really easy to clean. But the best thing is they work as well as a non-stick pan. You can cook eggs in them with just a little bit of oil and the eggs won’t stick, but you’re not cooking on a Teflon surface — it’s a safer surface to cook with. Their dutch oven is fantastic, I use it for braises and making soups. I hate to say it but all of my other pots and pans are kind of collecting dust. I just use the Hestans.”
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“I am a big, big supporter of olive oil from Spain. I think Spain produces the best olive oil in the world. There’s a number of great producers in Spain but my favorite right now is a producer from southern Spain called Castillo de Canena. Their organic arbequina olive oil is extraordinary. They’re doing some really nice flavored olive oils now, they do a harissa olive oil that’s really good and a smoked olive oil that’s a perfect way to finish a dish. It brings such incredible flavor to the table.”