A New Edition of "Joy of Cooking" Authors John Becker & Megan Scott - KATU

America’s most popular and trusted cookbook is getting an update! The latest edition of Joy of Cooking is out in November, but co-authors John Becker and Megan Scott stopped by to give us a sneak preview!

They shared the cookbook’s recipes for Quick Cream Biscuits or Shortcakes, Macerated Fruit, Whipped Crème Fraîche, and Shaved Fennel & White Bean Salad.

Quick Cream Biscuits or Shortcakes

Eight 3-inch shortcakes

The cream in this recipe replaces the butter in a standard biscuit dough, resulting in biscuits that are quicker and easier to make but with all the richness you expect in a biscuit.

Preheat the oven to 450F. Lightly grease a baking sheet.

Whisk together thoroughly in a large bowl:

• 2 cups (250g) all-purpose flour
• (2 to 4 tablespoons [25 to 50g] sugar, to taste)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Add all at once:

• 1 1/2 cups (345g) heavy cream

Mix just until most of the dry ingredients are moistened. Scoop up big spoonfuls of the dough, roughly form them into biscuit shapes, and place on the baking sheet.

For shortcakes, if desired, sprinkle on top of the biscuits:

• (4 teaspoons sugar)

Bake until very lightly browned, 12 to 15 minutes. Serve warm.

Macerated Fruit

4 servings

If using the optional liquor, some good combinations include brandy with cherries, bourbon with peaches, dark rum with mango, and kirsch with strawberries.

Place one of the following in a medium bowl:

• 1/2 pound strawberries, hulled and quartered or sliced
• 1/2 pound raspberries, blackberries, or pitted cherries
• 1/2 pound peaches, apricots, plums, or mango, pitted and sliced or chopped

Sprinkle over the fruit:

• 1 to 2 tablespoons sugar, to taste
• (1 to 2 tablespoons liquor, liqueur, or wine, to taste)
• (Seeds scraped from a 11/2-inch section of vanilla bean)

Allow the fruit to sit at room temperature, stirring occasionally, until it softens slightly and a light syrup collects in the bottom of the bowl, 30 to 45 minutes. Store refrigerated.

Whipped Crème Fraîche

About 2 cups

With a little more complexity than plain whipped cream, this lightly tangy version is excellent served with everything from fresh fruit desserts to pies to puddings. It also holds up better over time.

Combine in a large bowl or a stand mixer:

• 1/2 cup cold heavy cream
• 1/2 cup cold crème fraîche or mascarpone
• 2 tablespoons sugar
• 1 teaspoon vanilla or vanilla bean paste

Beat with a hand mixer or the whisk on medium speed until light and fluffy. Use immediately.

Shaved Fennel and White Bean Salad

4 servings

If you do not like fennel, you can also make this salad with celery, thinly sliced on the diagonal, or puntarelle, if you can find it. Cannellini and Great Northern beans work well here, but large corona or gigante beans are even better. This is good served with canned, oil-packed tuna or sardines, as a side for grilled tuna steaks, or topped with grilled marinated octopus.

Have ready:

• 1 1/2 to 2 cups cooked white beans, 000, or one 15-ounce can, drained and rinsed

Trim the stalks and fronds from:

• 1 medium fennel bulb (8 to 10 ounces)

Very thinly slice the bulb crosswise (almost paper thin) with a mandoline or sharp knife.

Heat in a small skillet over medium-low heat:

• 3 tablespoons extra-virgin olive oil

When the oil is warm, add:

• 2 garlic cloves, grated or minced
• (2 teaspoons chopped fresh rosemary or sage)
• 1/4 to 1/2 teaspoon red pepper flakes, to taste

Allow the garlic to sizzle for 30 seconds, then remove from the heat and leave the oil to infuse for a few minutes. Combine the beans, fennel, and infused oil in a bowl with:

• 2 tablespoons lemon juice, or to taste
• 2 tablespoons chopped parsley or fennel fronds
• Salt and black pepper to taste

Serve at room temperature or chilled. If desired, shave on top:

• (1/4 cup Parmesan or Romano [1 ounce])

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https://katu.com/amnw/am-northwest-cooking-recipes/a-new-edition-of-joy-of-cooking-authors-john-becker-megan-scott

2019-06-05 18:34:54Z
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