By Eric Werner, Mya Henry
Named a most sensible & most pretty Cookbook of the 12 months by way of Bon Appétit, Cooking mild, Departures, effective Cooking, Food52, fortress worthy Star-Telegram, l. a. instances, San Francisco Chronicle, T: the hot York instances variety journal, Vice, Yahoo!, and more
the easiest issues ensue whilst humans pursue their desires. examine the tale of Eric Werner and Mya Henry, an intrepid younger couple who gave up their eating place jobs in manhattan urban to begin anew within the one-road city of Tulum, Mexico. right here they equipped Hartwood, the most intriguing and encouraging eating places on the planet. Mya Henry took at the position of normal supervisor, seeing to the final operations and tending to the visitors, whereas Eric Werner went to paintings magic within the kitchen.
The foodstuff served at Hartwood is “addictive,” says Noma chef René Redzepi, including, “It’s the explanation humans line up for hours each day to devour there, even supposing their holiday time is precious.”
Werner’s ardour for fabulous flavors and common components is expertly translated into recipes a person can prepare dinner at domestic. each dish has a stability of candy and highly spiced, clean and dried, oil and acid, with no depending seriously on wheat and dairy. The flavoring parts are simple—honeys, salts, clean and dried herbs, clean and dried chiles, onions, garlic—but through the use of an identical components in numerous kinds, Werner layers flavors to bring on greatest deliciousness. The recipes are superbly photographed and interspersed with inspiring, gorgeously illustrated essays approximately this environment and tale, making Hartwood an exciting event from commencing to end.
Read Online or Download Hartwood: Bright, Wild Flavors from the Edge of the Yucatán PDF
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Extra resources for Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
Spoon the sauce onto the plate. Place the ﬁllet on top and garnish with chopped fresh cilantro and the crispy curry leaves. THE CRUEL REVENGE OF GENE R A L TSAO B 35 HOME-S TYLE YELLOW S PLIT PEAS HOMEPEA No soaking of beans required for this sassy little number. \ In a saucepan, sauté a teaspoon of minced garlic in olive oil until light brown and stir in a half to one teaspoon of hot red chile powder. Add a cup of water, a half cup (110g) yellow split peas, two pinches of turmeric, and a nice pinch of Maldon salt and gently simmer, uncovered, for 20 minutes.
Cover with lid (or foil) and cook slowly in oven at 190°F (90°C) until ridiculously tender— up to 10 hours. Let cool in the fat. Transfer the legs (without the fat) to a casserole dish, large jar, or earthenware pot, seal tightly, and refrigerate. Meanwhile, strain the fat and refrigerate it separately in an airtight container or a large bowl that has been securely wrapped. Your aim is to get rid of the THE SICK HANDSHAKE B 17 meat jelly at the bottom so that you can store the duck for several months—you may not want duck conﬁt four times in the next two weeks, y’know?
Hand-chop the ﬁlet (which should be cold and not at room temperature), mix in some capers, ﬁnely chopped fresh ﬂat-leaf parsley, and a dash of Worcestershire, and mound it onto a plate. Use the back of a spoon to lightly press a small indentation in the center to create space for the quail egg you’ll crack in. Serve with the fries and a few slices of toasted Poilâne. 10 B THE PLEASURE IS ALL MINE BES T MAC ’N’ CHEES BE CHEE E Nothing fussy or weird. This is the real deal. \ Cook a cup of elbow macaroni in boiling salted water with a little oil added.
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán by Eric Werner, Mya Henry