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Quote by Hannah Mccouch

“I've been studying every aspect of every dish on sauté for the past two months. How the orzo-filled roasted onions accompany the red snapper in a tart broth dotted with hot chili and cilantro oil. How the pheasant, seared skin-side down and flipped, then finished off in the oven, is served with pumpkin risotto, cranberry coulis, and a side of garlic greens. How the grouper, sautéed in olive oil, then butter, and finished in the oven, lies on a mountain of mashed potatoes surrounded by baby turnips and roasted bits of corn, lightly drizzled with a balsamic reduction.”

Quote by Hannah Mccouch

Book:Girl Cook: A Novel
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Girl Cook: A Novel

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Hannah Mccouch

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“Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.”

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Book:The Girls' Guide to Love and Supper Clubs
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“Jonathan had been celebrated at his original Jams restaurant for the deboned, grilled half chicken he served with fries. "But it was a different beast," he says, in comparison to the pollo al forno at Barbuto, which is now one of the city's most iconic dishes. "I wanted to not waste anything," he says of the choice to roast the bird on the bone at Barbuto. Placing two halves of a chicken in a skillet, he dresses them with olive oil, sea salt, and fresh cracked pepper. He then roasts it in the wood-burning oven, basting it along the way to make succulent, brown, and crispy skin. Beneath, the meat becomes tender and juicy. After letting the pieces rest for a few minutes, he tops them with salsa verde, a mixture of smashed garlic, capers, cured anchovies, olive oil, salt, pepper, and a mash of herbs- such as parsley, tarragon, and oregano- and serves it so simply and yet it's so spectacular. "It became one of my greatest hits," Jonathan acknowledges. "And when people love something, you don't deny them.”

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Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“I list what I had for breakfast. I whisper the ingredients for my signature coconut cake. I take a deep breath, the scents of a thousand shifts at the restaurant tucked into the fabric of the front seat. I start listing them too: mango and cilantro and epazote, tomatillos and roasted pepitas and tortillas. The truth is, I can't sleep without those smells tangled in my hair.”

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Book:Somewhere Between Bitter and Sweet
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“Steaming meat slides in our direction, Lucas leading it onto a plate before glancing up at the ticket. He reaches for his belt, covering the meat in some orange sauce and then using his gloved hands to load it with toppings from the trays in front of us. There's cilantro, onions, lime wedges, corn salsa, avocados, and chili peppers. Ten different kinds of salsa, all marked with different colored tape that read either PUSSIES, NIÑOS, BADASS MOFOS, or LOCO. I assume they're heat indexes, and Lucas tells me to fill some plastic cups with a few milds, I reach for the salsa marked PUSSIES. "Whoa, careful." Lucas points to a bottle out of sight. I pull it to the front and it reads GABACHOS. "Pen..." Lucas taps the salsa I reached for first. "Took offense to the labels. Now Pussies is the hottest salsa we have.”

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“She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.”

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“GYOZA IN ORANGE-BASIL BROTH FOR THE FILLING: 1 pound flor de calabaza 2 pounds shrimp, peeled and deveined 1/2 pound portobello mushrooms, chopped 1/2 pound shiitake mushrooms, chopped 2 red onions, chopped 6 cloves garlic 2 tablespoons ginger 2 tablespoons sesame oil FOR THE BROTH: 12 cups veggie stock 4 tablespoons ginger 1/2 cup packed basil leaves 2 tablespoons sesame oil 2 tablespoons sriracha hot sauce 2 tablespoons rice wine vinegar”

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Book:North of Happy
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