Latest news with #cookbook
The Independent
a day ago
- Health
- The Independent
This steak salad is a trattoria staple and the perfect summer lunch
Straccetti di manzo, which translates roughly from the Italian to 'little rags of beef,' is a trattoria staple. The cooking is minimal and quick, making this ideal for a weeknight dinner, but the beef must be thinly sliced. In this recipe from our cookbook ' Milk Street Backroads Italy,' we freeze the meat for about 20 minutes to firm it a bit, which allows a knife to glide through the grain. After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes. We prefer tri-tip steak for this recipe, as it has great flavor and a tender texture. Don't dress the arugula and tomatoes too far in advance or they will wilt and turn soggy. Wait until after the beef is sliced before tossing the veggies with the oil, lemon juice and salt. Also, don't stir the beef during the first three minutes of cooking. Allowing it to cook undisturbed will give the meat a chance to develop flavorful browning. Balsamic vinegar, reduced as it deglazes the pan, acts as tangy-sweet dressing when combined with vegetables. Shaved Parmesan, along with black pepper and a final drizzle of olive oil, are perfect finishing touches. Straccetti di Manzo Start to finish: 45 minutes (25 minutes active) Servings: 4 to 6 Ingredients: 1½ pounds beef tri-tip steak Kosher salt and ground black pepper 5-ounce container baby arugula 1 pint cherry or grape tomatoes, halved 2 tablespoons extra-virgin olive oil, divided, plus more to serve 1 tablespoon lemon juice 2 medium garlic cloves, smashed and peeled ½ teaspoon red pepper flakes ¼ cup balsamic vinegar Parmesan cheese, for shaving Directions: Place the steak on a plate and freeze, uncovered, until partially frozen, about 20 minutes. Using a sharp knife, slice the beef against the grain on the diagonal no thicker than ¼ inch. Sprinkle with salt and black pepper; toss to coat. On a deep, wide platter, toss the arugula and tomatoes with 1 tablespoon of the oil, the lemon juice and ¼ teaspoon salt. In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add the beef in an even layer; cook without stirring until only a little pinkness remains and some liquid has been released, about 3 minutes. Stir, redistribute in an even layer and cook until no longer pink, about 1 minute. Using tongs, place the steak on the vegetables, leaving the garlic in the pan. Add the balsamic to the pan and bring to a simmer over medium-high; cook, scraping up any browned bits, until slightly reduced, about 1 minute. Discard the garlic; pour the balsamic over the steak. Shave Parmesan over the top, then finish with additional oil and black pepper.
Associated Press
a day ago
- Health
- Associated Press
This steak salad is a trattoria staple and the perfect summer lunch
Straccetti di manzo, which translates roughly from the Italian to 'little rags of beef,' is a trattoria staple. The cooking is minimal and quick, making this ideal for a weeknight dinner, but the beef must be thinly sliced. In this recipe from our cookbook ' Milk Street Backroads Italy,' we freeze the meat for about 20 minutes to firm it a bit, which allows a knife to glide through the grain. After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes. We prefer tri-tip steak for this recipe, as it has great flavor and a tender texture. Don't dress the arugula and tomatoes too far in advance or they will wilt and turn soggy. Wait until after the beef is sliced before tossing the veggies with the oil, lemon juice and salt. Also, don't stir the beef during the first three minutes of cooking. Allowing it to cook undisturbed will give the meat a chance to develop flavorful browning. Balsamic vinegar, reduced as it deglazes the pan, acts as tangy-sweet dressing when combined with vegetables. Shaved Parmesan, along with black pepper and a final drizzle of olive oil, are perfect finishing touches. Straccetti di Manzo Start to finish: 45 minutes (25 minutes active) Servings: 4 to 6 Ingredients: 1½ pounds beef tri-tip steak Kosher salt and ground black pepper 5-ounce container baby arugula 1 pint cherry or grape tomatoes, halved 2 tablespoons extra-virgin olive oil, divided, plus more to serve 1 tablespoon lemon juice 2 medium garlic cloves, smashed and peeled ½ teaspoon red pepper flakes ¼ cup balsamic vinegar Parmesan cheese, for shaving Directions: Place the steak on a plate and freeze, uncovered, until partially frozen, about 20 minutes. Using a sharp knife, slice the beef against the grain on the diagonal no thicker than ¼ inch. Sprinkle with salt and black pepper; toss to coat. On a deep, wide platter, toss the arugula and tomatoes with 1 tablespoon of the oil, the lemon juice and ¼ teaspoon salt. In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add the beef in an even layer; cook without stirring until only a little pinkness remains and some liquid has been released, about 3 minutes. Stir, redistribute in an even layer and cook until no longer pink, about 1 minute. Using tongs, place the steak on the vegetables, leaving the garlic in the pan. Add the balsamic to the pan and bring to a simmer over medium-high; cook, scraping up any browned bits, until slightly reduced, about 1 minute. Discard the garlic; pour the balsamic over the steak. Shave Parmesan over the top, then finish with additional oil and black pepper. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
BreakingNews.ie
3 days ago
- Entertainment
- BreakingNews.ie
Mehak Kansal's chicken or paneer makhani recipe
'This is the recipe that put Bindas on the map. It is our best-selling and most sought-after curry: butter chicken,' says food writer and cookery book author, Mehak Kansal. 'A truly decadent, creamy, herby, slightly spicy, slightly sweet curry made with cream and tomatoes. I am sure there will be a permanent fold or bookmark kept on this page. You can use chicken or paneer for this recipe.' Ingredients: (Serves 4-6) 700g boneless, skinless chicken thighs, cut into bite-sized pieces, or 600g paneer, cut into cubes Handful of coriander, chopped, to serve (optional) Advertisement For the marinade: 2tbsp Greek-style yoghurt 2tbsp ghee, melted 1tbsp garlic purée 1tbsp ginger purée 1tsp tomato paste (concentrated purée) 1½tsp ground cumin 1tsp ground turmeric 1tsp garam masala 1tbsp chilli powder 1tsp salt For the makhani sauce: 3–4tbsp ghee 1 onion, finely chopped 2 green bird's-eye chillies, finely chopped 2tbsp garlic purée 2tbsp ginger purée 1½tsp ground cumin 1tsp ground coriander 1½tsp ground turmeric 1tsp chilli powder 1tsp ground green cardamom 1½tsp garam masala 1–2tsp salt, according to taste 200g canned plum tomatoes, puréed 1½tsp caster sugar 300ml double (heavy) cream, plus extra to serve 3tsp kasoori methi (dried fenugreek leaves) Mehak Kansal's chicken or paneer makhani (Sam Folan 2025/PA) Method: 1. Combine all the marinade ingredients in a large bowl. Add the chicken or paneer to the marinade and stir to coat. Leave to marinate in the refrigerator for at least two hours, preferably overnight. 2. Preheat the oven to 175°C (330°F/gas mark 3–5). Line a baking tray with foil. 3. Transfer the marinated chicken or paneer to the prepared tray and roast for 25–30 minutes until tender – do not overcook. 4. Meanwhile, prepare the makhani sauce. Heat the ghee in a large, heavy-based saucepan over a medium–high heat. Add the onion, chillies, and garlic and ginger purées, and cook for five to seven minutes, stirring occasionally, until the onion is brown and caramelised. Advertisement 5. Add the ground spices and salt, along with the puréed tomatoes, and reduce the heat to medium–low. Cover and cook for 10 minutes, then stir in the sugar and reduce the heat to low. Allow the sauce to gently bubble for two minutes, then take the pan off the heat. 6. Use a hand blender to purée the sauce until nice and smooth, then return it to a medium heat. Cover and cook for five minutes, stirring every minute or so. Once the ghee starts rising to the surface, add in the cream, then crush the kasoori methi in your hands and sprinkle those in too. 7. Once the chicken or paneer is ready, add it to the sauce, along with six to seven tablespoons of the juices from the tray. Cook over a low heat for two minutes to combine, then transfer to a serving dish. Swirl in another tablespoon of cream, sprinkle over the coriander and enjoy. (Sam Folan 2025/PA) Bindas: Comfort Food with an Indian Soul by Mehak Kansal is published in hardback by Murdoch Books. Photography by Sam Folan. Available now.
National Post
4 days ago
- Entertainment
- National Post
Cook This: 3 recipes for sharing from Family Style, including crispy devilled tea eggs
Our cookbook of the week is Family Style by fashion designer Peter Som. Article content Fashion and food may seem a world apart, but for designer and cookbook author Peter Som, they're connected. A great-looking sweater might catch your eye as you scroll, but appearance isn't everything. There's also how it fits and feels. Likewise, we eat with our eyes first, yet a dish has to have substance, following up its looks with flavour and texture. Though the fundamentals and technicalities differ, Som's creative approach to both is similar. Article content 'Whenever I design clothes, I like my clothes to be what they call 'front of closet.' That's a garmento term, but it's those pieces you want to wear every day. That favourite sweater,' says Som, who has dressed many notable figures, including Michelle Obama and Beyoncé. Article content Article content Som extended his elegant way with the everyday to the 100 recipes in his cookbook debut, Family Style (Harvest, 2025). 'I want these to be dishes you'll make over and over. That'll be great when you get home on a Tuesday at seven and you're tired, or perfect for Saturday company.' Article content Writing the book was a period of rediscovery for Som. He dedicated Family Style to his mom, Helen, and maternal grandma, Mary, the family matriarch who died 20 years ago. His aunts, uncles, cousins, sister and mom shared stories, which helped him learn more about Mary through her food as he translated their memories into recipe form. Article content Helen and Mary instilled a love of food in Som from a young age. Growing up in the San Francisco Bay Area, his grandmother's mostly Cantonese cooking and American baking and his mom's love of French food and the local, seasonal cuisine born out of Chez Panisse in Berkeley, Calif., shaped him. Article content 'I could never get McDonald's, which, as a kid, is really annoying, but now, I fully appreciate the dedication she put into everything that was put on the plate,' he says of Helen's cooking. 'As a working architect, she didn't have tons of time. But when my sister and I would get our braces tightened, she would make spinach soufflé because it was easy to eat, and we got our vegetables. Food has always been very central to my life, and it's been exciting to delve into it even more.' Article content Article content Som sees his career in food as an 'expanding focus,' not a departure from fashion. 'I still have a few toes in fashion in a few projects. But back when I did my runway collections, I was full-on. I had all toes, all hands and my full body — I was all-in fashion, and cooking was always in the background. I think it was the thing that kept my feet on the ground in a very heady, sometimes crazy industry.' Article content Retreating to his kitchen, whether to cook for himself or his friends, was a way for Som to centre himself. When he closed his runway collection business in 2015, cooking became even more integral. Som's professional foray into food started organically as he tapped into something that he had long loved to do.
Daily Mail
27-05-2025
- Entertainment
- Daily Mail
Fitness influencer Alice Liveing shares snap from hospital bed as she reveals she was rushed to A&E after a routine GP check up in candid health update
Fitness influencer Alice Liveing has revealed that she was rushed to A&E after a routine GP check-up. The blogger, 32, who rose to fame with her Alice-with-the-abs persona, took to Instagram Story on Monday to share the health update with fans. Alice revealed she had been taking to Accident and Emergency after a mystery ailment arose during a routine appointment. Sharing a snap from her hospital bed with a cannula in her arm, Alice wrote: 'What a weird old day. Routine GP appointment turned a quick trip to A&E. The NHS is amazing and I'm always in awe of everyone who keeps it running.' Alice added with another selfie: 'Not the dramatic day I was expecting, but also makes you 10x more grateful for everything.' From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new Showbiz newsletter to stay in the loop. Sharing that she had since been discharged, Alice posted a photo of lunch of anchovies, dill and caper on toast with the caption: 'Home and grateful for health.' Getting candid about her health last year with The Sunday Times, she reflected on her previous 'Alice-with-the-abs' persona, which saw her front her Instagram content with a muscular yet tiny frame. But Alice revealed that her weight dropped so low, her periods stopped. Despite becoming a hugely successful cookbook author and receiving publishing deals that celebrity chefs would envy, Alice has revealed that her dedication to so-called 'clean eating; left her sleeping badly, with thinning hair and 'terrible' skin. She has revealed she was 25 years old and had just met her now-husband Paddy when she visited a fertility specialist to find out why her periods had stopped; but she was shocked by the doctor's assessment. 'She told me, "You're not eating enough and doing too much exercise, your body is in a state of stress and if you carry on you won't be able to have children." Those words changed my life,' Alice said. Following the news she might struggle to conceive, Alice began following a programme to gain 10kg which saw her exercising less and eating more. However, as she slowly put on weight, the influencer has revealed she struggled to always stick to the programme and fell back into 'bad behaviours' from time to time. As she changed her life, so too did her career, and Alice dropped 'Clean Eating' from her Instagram title in 2017. Getting candid about her health last year with The Sunday Times, she reflected on her previous 'Alice-with-the-abs' persona, which saw her front her Instagram content with a muscular yet tiny frame (Seen in 2023) Now Alice's page is full off encouraging images of a woman of a healthy weight encouraging others to improve their strength and fuel their bodies accordingly. She has just penned her newest book, Give Me Strength (which is also the name of her fitness app) but has revealed the process of writing it was 'painful'. Alice said: 'I bear a lot of responsibility for perpetuating a potentially damaging narrative.' She added she didn't realise what she was doing was 'wrong' but added she can now 'own her mistakes'. Looking back on her life as Clean Eating Alice, the influencer revealed she was often exhausted and in private, avoided social events that involved food or made excuses about having already eaten when she did attend dinners. Despite this, Alice would pretend differently online and sometimes posted snaps of enjoying pizza with her friends on Instagram (even though she had ordered a salad for dinner). 'That's the bit I feel guiltiest about — I was lying, being disingenuous,' she said, adding that her previous Instagram life was 'smoke and mirrors'. The influencer tracks her issues with food back to being a student at theatre school. After a year of boozing and eating junk food, as many students do, Alice claims one of her tutors told her she should be 'conscious of her body' if she ever wanted to pursue showbusiness seriously. The words clearly stung as Alice took a personal training course, began dieting, and dropped from a size 12 to a size 8 within months. She opened her Instagram account alongside her body transformation and it rapidly gained several thousands of followers. At 22, and, in her words, with 'no qualifications to write a book', she was offered 'life changing money' to author books on clean eating and weight loss. Now, as Alice embarks upon a new mission encouraging people to be healthy rather than to 'eat clean' she has suggested that some people within the 'fitspo' community are struggling with the same food issues she once had to deal with. However for Alice herself, she finds 'joy' in both life and food.
