epulae food & lifestyle magazine vol. 01

EPULAE

ItalianIssue

MEATLESS MONDAYS

BAKING BASICS

SALAD SERIES

THE

LET’S GO VEGGIE EVERY MONDAY!

FIND OUT THE STEPS FOR YOUR FIRST TIME BAKING

SECRETS TO A GREAT SALAD FOR THE WHOLE FAMILY

Food & Lifetyle Magazine Volume 01

Comfort food can create a sense of nostalgia for many, and as the fall leaves and temperatures drop, a yearning for that hearty comfort seems to heighten. In my eyes, that craving is never more apparent than during football season. Saturday and Sunday mean gameday—and although most fans are looking forward to their collegiate or NFL teams facing off on the gridiron, others are finding that the real action is out at the tailgate. Competition can exist as much in a the food spreads as it does on the field.

Whether customers are lighting the grill outside their alma mater’s stadium or hosting a gameday crowd from the comfort of their couch, crowd-pleasing foods are at the top of their list. We’ve stacked this issue with fan favorites like preseasoned hearty soup and chowder blends, ideal for crisp fall and winter games. Check out page 10 for Super Bowl selections sure to quiet even the of rowdiest of super fans.

Also in this issue, our Italian Issue is proving to be the ultimate source for good tasty pasta that customers will love to keep on hand throughout the Christmas season. Looking to help out those shoppers with a sweet tooth? Turn to our For Godness Cake section for a round up of chocolate delights. Customers are drawn to the sense of comfort that comes along with cooler weather, so don’t miss an opportunity to stock your shelves with ingredients, flavors and foods reminiscent of those feelings.

EDITOR’S NOTE

Happy reading,Whitney Ng

Associate Editor

E

CONTENTS

EDITOR’S NOTE

MEATLESS MONDAYS

03 PAN-ROASTED CAULIFLOWERLet’s celebrating Meatless Mondays with

balanced, delicious meal plans!

05 CARAMELIIZED ONION PUDDINGOnions and kale need some time to mellow

out, and on a Monday night, so do you.

SALAD DAYS

06 SECRETS TO A GREAT SALADWhen lunch time rolls around, the favorite

thing to do is to make a big salad.

07 GLASS NOODLE SALADThe only logical end to a scorching summer

day is a reward of cold noodles.

REGIONAL ITALIAN FOOD

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The Italians have mastered the art of comfort food, such as pasta. Here are some favorites to carry you through winter. Let’s Eat like an Italian, with the seasons! And find out the truth behind the authenticity of some of our Italian “classics.”. The Italians have mastered the art of comfort food, such as pasta. How does your nonna make them? Check it out!

TIPS AND TRICKS

09 5 THINGS YOU NEED TO LEARN IN YOUR OWN KITCHENThe five things everyone should know

before working in their own kitchen.

12 A LESSON IN LAMB CHOPSHere are the tips and tricks you’ll need to

be a part of your summer grill rotation.

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WHERE THE GOOD FOODS ARE

46 OTTO RESTORIANTEOtto Ristorante dresses itself a quaint gown

to bring you a unique dining experience.

48 BASILICO ITALIAN RESTAURANTThe only logical end to a scorching summer

day is a reward of cold noodles.

BAKING BASICS

41 HOW TO MAKE HONEY CHALLAHIt is important to note that tasty additions

also play other very important roles.

42 BUILDING FLAVOURS WITH FLOURSStart using whole grain and nut flours in

your baked goods for the better.

ESSENTIAL TOOLS

31 BATALI’S TOOLS FOR COOKING PASTAAsking the experts about the essential tools

to make our foods attainable in the kitchen.

33 BUILDING FLAVOURS WITH FLOURSStart using whole grain and nut flours in

your baked goods for the better.

MENU IDEAS

27 DESSERT TO GET EVERYONE INVOLVEDGet the whole crew involved, and you’ll all

reap the benefits.

THE PERFECT CUP

36 TIPS ON BREWING BETTER COFFEEFive ways to make your cup of coffee even

better, no matter how you brew it.

38 THE PERFECT POT OF TEAA&M learn how to brew a good and perfect

pot of tea.

THE ART OF CRAFTS

23 ORIGAMI ICE CREAM CORN SLEEVEKeep it festive and mess-free with these

origami ice cream cone sleeves.

25 DIY BATIK LINENSGive your tablecloths and napkins a

makeover, just in time for summer.

FOR GODNESS CAKE

51 CRANBERRY GINGERFor Goodness Cake is here for you, the

recipes that prove why cake should be its

own food group.

53 BRETON BUTTER CAKEGoes gluten-free on a favorite old

shortbread, with no regrets.

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PUBLISHER

PHONE

MANAGING DIRECTOR

Elroy Brown

(021) 50554920

Whitney Ng

OPERATIONS DIRECTOR

EMAIL

EDITOR IN CHIEF

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IT MANAGER

PUBLISHED BY

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CIRCULATION MANAGER

ADDRESS

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[email protected]

Whitney Ng

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Whitney Ng

Tammy Tan

M33

Whitney Ng

Nobita Nobi

Oxford StreetLondon, United Kingdom

MEATLESS MONDAYS

PAN-ROASTEDCAULIFLOWERLet’s celebrating Meatless Mondays with balanced, delicious meal plans. Let’s join us to cook this tasty cauliflower whether you’re vegetarian all the time or just here and there.

NO MEAT A DAY

1. Roasted Cauliflower is ready to serve!

2. Serve 1 head of califlower or more.

3.Cut the florets off the stems and and then chop them into tiny florets.

4. Roaster Cauliflower is done!

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03 EPULAE NOVEMBER 2014

MEATLESS MONDAYS

Ingredients:

1 head of cauliflower

1/2 cup pine nuts

1/4 cup olive oil, divided

2 teaspoons fresh rosemary, chopped

1/2 teaspoon sumac (optional and don’t use if

using currants)

1/2 cup fresh breadcrumbs

1 handful parsley, chopped

1 teaspoon kosher salt, plus a few pinches

Freshly ground black pepper

1/4 cup golden sultana raisins (dried cranber-

ries or regular raisins), chopped (or currants not

chopped)

Freshly grated pecorino (optional)

How you do it:

1. Cut the florets off the stems and and then chop them into tiny florets.

You can also chop up the stems into tiny pieces if you want. You should have

about 6 cups of chopped cauliflower.

2. In a large sauté pan, toast the pine nuts over medium low heat. Once

toasted and fragrant, remove them from the pan and set aside.

3. In the same pan heat 2 tablespoons of olive oil over medium-high heat,

then add the cauliflower, 1 teaspoon of salt, rosemary, and sumac. Sauté until

cauliflower is tender and starts to brown a bit, stirring as necessary. You can

also add a bit of olive oil if the pan starts to get too dry or the cauliflower is

starting to stick. You can also add a bit of olive oil if the pan starts to get too

dry or the cauliflower is starting to stick.

4. While cauliflower is cooking, heat the remaining 2 tablespoons of olive

oil in a small pan over medium-low heat. Once oil is shimmering, toss in the

breadcrumbs and stir, toasting the breadcrumbs. Season with a pinch of

kosher salt and a few turns of freshly ground black pepper. Remove from the

heat and toss in half of the chopped parsley.

5. When cauliflower is done, remove from the heat and season to taste with

freshly ground black pepper and a pinch or so of salt if necessary. Toss in the

toasted pine nuts, the chopped raisins, and the remaining parsley.

6. When ready to serve, sprinkle the top with the toasted breadcrumbs and

some pecorino.

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04NOVEMBER 2014 EPULAE

SALAD SERIES

Our salads typically consist of a hodgepodge of

vegetables that we’ve cobbled together from the

crisper drawers of our own fridges. If we have a

leftover wedge of cheese, cooked grains, or wilting herbs, we’ll

bring those in, too. But when we start feeling kale salad fatigue,

or we struggle to find the inspiration needed to turn our odds

and ends into something exciting, we always turn to strong.

A good dressing can single-handedly save your salad. And while

we love a simple vinaigrette, our favorites are flavor-packed

and hearty enough to turn a salad into a full-on meal. Turn

your less-than-perfect herbs into a quick knife pesto (which is

what we’ve come to call the herby dressing in this recipe); it’s

great tossed with roasted vegetables. If you happen to have

some romesco sauce lying around (maybe after your latest

burger craving), it’s great spooned over roasted vegetables and

cooked beans. And if all else fails, you can never go wrong with

a dressing bulked up with tahini. Brightened with lemon juice or

hit with soy sauce, it’s great tossed with leafy greens or pretty

much anything.

GREAT SALAD

1. Roasted vegetables and cooked beans

2. You can never go wrong with a dressing bulked up with tahini.

THE SECRET TO AGREAT SALADLiven up leftover odds and ends with a flavor-packed dressing and say hello to a lunch salad you’ll get excited about.

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TIPS AND TRICKS

5 THINGSYOU NEED TO LEARNIN YOUR OWNKITCHENThe five things everyone should know before working in their own kitchen.

For the past six months, I’ve spent my Saturdays

working in a restaurant kitchen. I’m a “trail” or, if

you’re fancy and French, a “stage,” which makes me

basically a part-time apprentice. I learned many things

while working in the kitchen, like how to make garlic

confit, and the trick to perfect hash browns, but there

were 5 lessons that really stuck with me. I pass them

along to you, with the hope that they might inspire you to

give up your day job (or at least your Saturday mornings)

to try your hand at kitchen life. I’m a “trail” or, if you’re

fancy and French, a “stage,” which makes me basically

a part-time apprentice. It’s a very nice kitchen, staffed

by chefs and servers who are good at what they do and

are also overwhelmingly cool people. Armed with my

beginner’s set of knives and the knowledge that I knew

nearly nothing, I came into the kitchen ready to absorb

everything I saw and chop until my arm fell off -- which it

very nearly did.

I learned many things while working in the kitchen -- like

how to make garlic confit, and the trick to perfect hash

browns, but there were 5 lessons that really stuck with

me. I pass them along to you, with the hope that they

might inspire you to give up your day job (or at least your

Saturday mornings) to try your hand at kitchen life.

KITCHEN

The five things everyone should know before working in their own kitchen.


TIPS AND TRICKS

Work neatly, work efficiently.

On my first official day in the kitchen, I was tasked with making

the breakfast family meal to feed all of the front of house

and back of house staff. I had two hours to make a meal for

forty-ish people. Ten minutes before breakfast was scheduled

to be served, my eggs were nowhere near cooked, two chefs

were helping me warm the tortillas for breakfast tacos, and my

station had a tower of dishes piled haphazardly on top of my

chicken-smeared cutting board.

Be open and learn.

If you’re going to work in a kitchen, be sure to bring a notebook.

Don’t worry, it won’t mark you out as the new kid on the block,

most chefs carry them around. Then when you learn a cool new

trick, like how to avoid cutting yourself on a mandoline (wear

two pairs of gloves), or when someone shows you the most

excellent, mouth-tingling recipe for bacon jam, you can write

it down. In the rush of a kitchen, there’s no way you’re going to

just remember.

Take pride in your tools

The chefs I met at the restaurant were funny, irreverent, and

tough. Those things I expected. What surprised me was how

genuinely they cared about all aspects of their job, from how

their mushrooms were prepped to the quality and maintenance

of their tools. For example, chefs could go on about their knives

for hours.

Go the extra mile.

Working in a kitchen is sort of like being a shark: Stillness is

the enemy. You must always be moving, working, stirring three

things on the stove while remembering to take the bacon out of

the smoker. You don’t stand around idly, unless you want to get

called out by the sous chef. Also, standing around doing nothing

is boring; nobody becomes a chef for the money, they do it for

the thrill, the creativity, and the energy.

No excuses.

This lesson was perhaps the hardest one I had to learn. One day

I was tasked with prepping the mise en place for a morel sauce,

which required that I slice shallots into a paste, then pat out

all the excess moisture. I had to do enough of this to fill a quart

container. It took me roughly four hours. When I was nearing

the end, one of the head chefs came up behind me and said

something like “Jeez, are you still working on that?” I, totally

flustered, my bandaged hands revealing multiple inexpert

run-ins with the microplane, started babbling something about

having to go upstairs to get the shallots, and the microplane

being dull, and having to help someone chop snow peas. In your

own kitchen, there’s no time or use for excuses. If you don’t

finish your task, say sorry and work faster, or ask for help. Pride

has its place, but what really matters is getting the job done,

and getting it done well.

KITCHEN

1. Work neatly and try to work efficiently.

2. Take pride in your tools.

3. Go extra mile.

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PASTAA staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta.

RegionalItalian Food

The Italians have mastered the art of comfort food, such as pasta. Here are some favorites to carry you through winter. Let’s Eat like an Italian, with the seasons!

Al Forno’s Penne with Tomato, Cream, and Five Cheeses

AL FORNO’S PENNE

1. Al Forno’s Penne is ready to serve for the whole family!

2. Preparing all the ingredi-ents for you start cooking

3. Fresh basil leaves, coarsely chopped

4. In a mixing bowl, com-bine all ingredients except the pasta and butter. Stir well to combine.

5. Divide the pasta mixture among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity) or place in a shallow (1-inch) layer in larger baking dishes.

MAIN FEATURE


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2 cups heavy cream

1 cup chopped canned tomatoes in heavy

puree cream

1/2 cup freshly grated pecorino Romano

cheese, (1 1/2 ounces)

1/2 cup coarsely shredded (1 1/2 ounces)

Fontina cheese

1/4 cup crumbled Gorgonzola cheese, (1 1/2

ounces) and cheese

2 cups heavy cream

2 tablespoons ricotta cheese

1/4 pound thinly sliced mozzarella cheese

3/4 teaspoons kosher salt, plus more for

pasta water

1/4 cup crumbled Gorgonzola cheese

6 fresh basil leaves, coarsely chopped

1 cup chopped canned tomatoes in a very

heavy puree

1 pound penne rigate or conchiglie rigate

4 tablespoons (1/2 stick) unsalted butter,

sliced thinly

1. Heat oven to 500 degrees F.

2. Bring a large pot of salted water to a boil.

3. In a mixing bowl, combine all ingredients

except the pasta and butter. Stir well to be

well combined.

4. Drop the pasta into the boiling water and

parboil for 4 minutes. Drain in a colander and

add to the ingredients in the mixing bowl,

tossing to combine.


except the pasta and butter. Stir well to be

well combined.

6. Bring a large pot of salted water to a boil.


except the pasta and butter.

8. Divide the pasta mixture among six to

eight shallow ceramic gratin dishes (1 1/2 to 2

cups in capacity) or place in a shallow (1-inch)

layer in larger baking dishes. Dot with the

butter, and bake until bubbly and brown on

top, 7 to 10 minutes.

MAIN FEATURE


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Ingredients:

How you do it:

Bucatini all’Amatriciana

BUCATINI

1. Your Bucatini pasta is ready to serve!

2. 1 handful bucatini pasta, or substitute perciatelli

3. Chopped, canned toma-toes (in summer by all means substitute fresh)

4. Grate the pecorino cheese over each. If using the garnish sprinkle it over the top.

5. Ready to serve for the whole family!

MAIN FEATURE


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MAIN FEATURE

1 handful bucatini pasta, or substitute perciatelli

Olive oil, about 2 tablespoons or enough to coat the bottom

of your pan

1 large shallot or the equivalent amount of chopped onion

1 dried hot pepper, coarsely chopped and seeds separated.

Alternatively, ½ teaspoon red pepper flakes (separate the

seeds with the point of a knife).

4 ounces guanciale, chopped (or substitute pancetta or

bacon)


14 ounces chopped, canned tomatoes (in summer by all

means substitute fresh)


Freshly grated pecorino cheese

4 ounces guanciale, chopped (or substitute pancetta or

bacon)

Salt and pepper

A chiffonade of two basil leaves or alternatively a small

handful of finely chopped parsley for garnish; very optional

1. Heat the olive oil until it’s shimmering but not smoking.

Saute the the shallot, the guanciale and the pepper flakes

until the onion is only lightly colored.

2. Turn down the heat to low and add the tomatoes. Simmer

this while the pasta is cooking. Add salt and pepper.

3. When the pasta is cooked drain it saving a few tablespoons

of pasta water (if needed). Add the drained pasta directly to

the sauce and stir to combine. Make sure the sauce is “tight”

but if it’s too tight flick in a little bit of the pasta water.

4. To plate: using tongs portion out the pasta on warm plates.

Grate the pecorino cheese over each. If using the garnish

sprinkle it over the top.

5. Notes to cook: it’s worth your trouble to source real

guanciale even if it is domestic. You can substitute pancetta

but we are talking nose to tail here, so we want you using

face parts. Bucatini is a long, relatively thick strand of round

pasta with a pinhole running through it. Latini is a good brand

as is Rustichella D’abbruzzo. But perciatelli works just fine.

Focus on the guanciale.

6. Note to cook: You can up the amount of red pepper if you

like but we’re not going all’ arrabbiata here.


Ingredients:

How you do it:

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Abbacchio al Forno (Roast Lamb with Potatoes)

1 pound fresh whole milk ricotta cheese

1 large egg

1 tablespoon olive oil

1/4 cup finely grated parmesan cheese

freshly grated nutmeg to taste

2 cups flour, sifted, plus extra for rolling dough

1. Add egg to ricotta cheese and oil and mix thoroughly.

2. Add grated parmesan cheese to mixture and sprinkle with

nutmeg to taste.

3. Dump onto generously floured surface and work with hands

to bring together into a smooth ball.

4. Cut off slices of dough like cutting a loaf of bread and roll into

ropes thumb size thick.

5. Line one rope parallel to another and cut 2 at a time into

1-inch pieces. Roll each piece off the back of a fork to make

imprints that will help hold the sauce.

6. Transfer gnocchi pieces to a lightly floured or non-stick

baking sheet so they don’t stick together and put in the freezer

while making the rest of batch.

7. Scoop some sauce on top of each layer of gnocchi as they are

placed in the bowl and serve.

ABBACHIO AL FORNO

1. Abbachio al Forno is ready to be serve!

2. pound fresh whole milk ricotta cheese

MAIN FEATURE


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Ingredients: How you do it:

Eggplant Baked Pasta (Riggidanella)

2 medium-sized eggplants

Salt

1 garlic clove, chopped finely

1 bottle (750 milliliters, or about 25 ounces) tomato purée

(tomato passata)

1 small piece of dried chile, chopped finely (or 1 teaspoon dried

chile flakes)

A handful of basil leaves

1 pound (500 grams) rigatoni, maccheroni, mezze maniche, or

other similar short pasta

2 cups (500 milliliters) milk, warmed

3 1/2 tablespoons butter

1/3 cup all-purpose flour

Olive oil for frying

1. Prepare the eggplants by cutting off their tops and slicing

them lengthwise (about 1/3 inch or 1 centimeter thick).

Sprinkle salt on them and let them drain on paper towels. Leave

for 2 hours.

2. Add the tomato purée, chile, and basil leaves, and cook for

about 5 minutes. Season with a pinch of salt.

3. Cook the pasta by boiling it in a large pot of salted water until

al dente.

4. Make a béchamel sauce by melting the butter in a saucepan

over medium-low heat. Add the flour and cook for about a

minute, stirring frequently.

5. Lightly grease a large casserole dish (or individual ramekins)

with olive oil and layer the bottom and sides with the eggplant

slices.

6. Bake in the oven at 350º F (180º C) for 20 minutes or until

browned on top.

RIGIDANELLA

1. Make a béchamel sauce by melting the butter in a saucepan over medium-low heat. Add the flour and cook for about a minute, stirring frequently.

MAIN FEATURE



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ICE CREAM CONE

This is a great project to involve kids in, you could even have them create their own origami patterns on squares of white paper.

ORIGAMI ICE CREAM

CONE SLEEVES

Is there anything more summery and nostalgic

than an ice cream party? You take one classic,

indulgent summer treat, place it center stage,

and create a whole event around it. There’s very

little and very easy to mak and create them, but

the results go a long way. The sleeves keep the

whole operation tidy, preventing the cones from

getting sticky and soggy, and they make each ice

cream cone unique. It is very easy to do this craft,

just follow the instructions down below.

All it takes is a pack of origami paper, some

scissors, and tape. This is a great project to

involve kids in, you could even have them create

their own origami patterns on squares.

Supplies:

- Pack of origami paper, 6 x 6-inch

- Scissors & Scotch tapes

- Package of sugar cones

Instructions:

Measure four inches from the corner of one of

your sheets of origami. Using a compass or a small

round plate, so that you wind up with a quarter

of a circle drawn around the corner of the paper.

Wrap each quarter-circle around the point of

an ice cream cone, forming a cone of paper, and

secure with about half an inch of tape. Scoop

yourself some ice cream, and enjoy.

ORIGAMI SLEEEVES

1. All the supplies you need to prepare!

2. Pack of origami paper, 6 x 6-inch

3. Wrap each quarter-circle around the point of an ice cream cone, forming a cone of paper

4. Origami ice cream corn sleeves are done!

THE ART OF CRAFTS

Planning an ice cream party this summer? Keep it festive and mess-free with these origami ice cream cone sleeves. Transform a pack of origami paper into a bright and summery set of ice cream cone.

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MENU IDEAS

DESSERTS TO GETEVERYONE INVOLVEDScientifically speaking, things taste better when you make them yourself. You have probably already experienced this phenomenon, even the most ill-executed loaf of bread, when pulled from your oven, will taste fantastic.

1. Grilled Chocolate Sandwiches

GRILLED CHOCOSANDWICHES

1. Three slices of grilled choco sandwiches are ready to serve!

2. cook the slices butter side down over medium heat, just until pale gold on one side.

3. Sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.

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MENU IDEAS

2. Magic Shell

4 slices sweet or sourdough French bread white sandwich

bread

About 2 ounces semisweet chocolate

2 ounces bittersweet chocolate

1 ounce broken chocolate

1/3 cup chocolate chips

Coarse sea salt (optional)

1 tablespoon sugar mixed with 1/8 teaspoon ground

bittersweet cinnamon (optional)

1. Butter one side of each slice of bread generously. In a skillet

big enough to hold them, cook the slices butter side down over

medium heat, just until pale gold on one side.

2. Cover two of the slices with chocolate. Flip a naked slice on

top, butter side up. Cook, turning the sandwiches as necessary,

until the chocolate is softened and the sandwiches are

browned on both sides.

3. Serve immediately, sprinkled with a pinch of sea salt or a

dusting of cinnamon sugar, if you like.

MAGIC SHELL

1. The melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidified

2. 2 bars (160 grams) good quality chocolate

3. Your magoc shell is ready to serve!

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2 bars (160 grams) good quality chocolate

100 grams coconut oil

Ice cream, for serving

1. Chop your chocolate and add it to a microwave-safe

container with coconut oil. Melt in 30-second intervals.

2. Pour over ice cream (or smoothies!), and watch it harden.

Then crack it open. Magic!

3. Because of the melting point of the coconut oil, the magic

shell will stay liquid in a hot kitchen and solidify after sitting in a

cold kitchen or the fridge.

3. Eton Mess with Rhubarb-Gin Jam and Lemon-Basil Meringue

ETON MESS

1. Eton Mess with Rhubarb-Gin Jam and Lemon-Basil Meringue.

2. Basil-Lemon Meringue with basil leaves and heaping cup egg whites.

3. Your Eton Mess with Rhubarb Gin Jam and Lemon-Basil Meringue is ready!

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MENU IDEAS



1/2 cup fresh basil leaves

Zest of 1/2 a small lemon

1/2 cup sugar

1/4 heaping cup egg whites (about 2 large eggs)

Juice of 1/2 a small lemon (1 tablespoon)

1 1/4 pounds of cherries with stems

8 ounces dark chocolate, coarsely chopped, or white or milk

chocolate, finely chopped

Rinse the cherries, line a tray with parchment or wax paper,

Put the chocolate in a small, dry, stainless steel bowl, and

then pick up a cherry by the stem and dip it as far into the

chocolate as you like.

1. Basil-Lemon Meringue: Heat the oven to 225 F.

2. Wash the basil and dry it well, and then move the leaves to

the bowl of a food processor.

3. Empty the eggs whites and the lemon juice into a metal.

4. Pulse the food processor for about 20 to 30 seconds, until

the basil and the lemon zest have incorporated into the sugar.

5. Move the baking sheet to the oven for 1 hour, and then turn

off the heat.

4. Chocolate Dipped Cherries

CHOCO CHERRIES

Your Chocolate Dipped Cherries are ready to serve!

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MENU IDEAS




ESSENTIAL TOOLS

MARIOBATALI’S6 Essential Tools for Cooking Pasta

As home cooks, we rely on our instincts, our knowledge, and our curiosities, but we also have to rely on our tools. Which is why we’re asking the experts about the essential tools we need to make our favorite foods attainable in our own kitchens.

Italian cooking expert and restaurant

mogul Mario Batali, whose latest book

is America Farm to Table: Simple,

Delicious Recipes Celebrating Local

Farmers, shares the six tools he turns

to for making a perfect bowl of pasta.

When you taste perfectly cooked and

dressed pasta, you instantly understand

why Italy is such a great place to eat.

Italian cooking and eating is well-

conceived and well-executed, but it

doesn’t have to be confined to Italy. With

the proper tools, the pastas of Bologna

are not hard to replicate in kitchen.

Italians like their pasta al dente, that

is, toothsome, and just barely sauced.

The secret to great pasta is the balance

between the pasta and the condiment.

Try holding back on the sauce, and let the

deliciousness of the noodle sing.

Here are the six tools you need to make

pasta the Italian way:


ESSENTIAL TOOLS

The most common mistake I see home

cooks make is not using enough water or

using a pot that’s too small. Don’t crowd

the pasta -- give it room to move and

dance as it cooks! For a pound of pasta, I

boil about 6 quarts of water.

For most recipes, it’s important to finish

the pasta cooking process in a sauté pan.

It binds the pasta to the condiment. I use

a 12- to 14-inch sauté pan for a pound of

pasta.

The pasta cooking water should be well-

salted, it should taste like the sea. Adding

salt to the water adds flavor to the pasta.

I use two teaspoons of salt per quart

of water. While the pasta is cooking it

absorbs the salt, which adds flavor to the

end dish.

Always add a ladle-full (about 3 ounces)

of pasta cooking water straight to the

sauté pan. The starchy pasta water will

help the noodle adhere to the sauce, will

loosen a thick sauce, and will create a

Many home cooks use a colander to

drain pasta. That’s perfectly fine, but I

prefer tongs and a spider. They’re quick

and efficient and versatile use them to

take the pasta straight from the pot to

the sauté pan, to toss the pasta in the

sauté pan, and then, of course, to plate.

There are very few dishes in the Italian

kitchen that don’t benefit from a light

drizzle of extra-virgin olive oil at the end,

pasta is no exception. After you take the

perfectly sauced pasta off the heat.

LARGE PASTA POT

SAUTE PAN

SALT

LADLE

TONGS AND A SPIDER

OLIVE OIL

32EPULAE NOVEMBER 2014

5 TIPSFOR BREWINGBETTERCOFFEEFive ways to make your cup of coffee even better, no matter how you brew it. Making good coffee at home is a revelation. Brewing great coffee at home is no magic feat.

THE PERFECT CUP

Making good coffee at home

is a revelation. Don’t get us

wrong, it’s certainly a treat to

have someone make a coffee for you.

But making coffee at home, especially

on a chilly morning, when you can make

a perfect cup in house slippers, drink it

on your couch while reading the paper

or checking your Instagram feed before

you’ve had to say a word to anyone or

even put on a coat, seems like a miracle.

Brewing great coffee at home is no magic

feat. And it certainly doesn’t require

six month’s rent for a home espresso

machine, either. It just takes a few key

elements to make a game-changing cup

of coffee in your very own kitchen.

Here are a few tricks of the trade that

will help.

Five ways to make your cup of coffee even better, no matter how you brew it, and to make your morning (and afternoon) routines a little bit brighter.

COFFEE


THE PERFECT CUP

For starters, think fresh.

Coffee usually tastes best within two

weeks of its roast date. If you have the

option to buy in bulk, you should only

buy as much as you and your household

can drink within a fortnight.

A good grind is hard to find.

Freshly ground coffee is unparalleled.

Burr grinders are better than blade

grinders -- they give you a more even

grind which allows, in turn, for a better,

more even extraction when it’s time

to brew. There are a number of less

expensive hand grinders on the market

that save you money in lieu of a little

muscle. (At Stumptown, we love the

Porlex and Hario models.) In a pinch,

blade grinders work best if you give them

a little cocktail shaker shimmy when

grinding. But burr is best.

Think about storage solutions.

Coffee, like olive oil, can degrade when

exposed to sunlight. So to keep it fresh,

it’s best to keep whole bean coffee in

a well-sealed, dark glass or ceramic jar

away from heat and moisture and grind

it right before you brew. Otherwise,

seal it up in its protective bag. Whatever

you do, don’t grind and freeze it. The

fluctuating temperature and added

moisture affects the oils and cell

structure of the coffee and it ends up

tasting like your freezer smells, a.k.a no

bueno.

Heat things up.

Preheating all of your brewing

equipment with hot water helps to

keep the brewing temperature stable.

The same is true for your mug, with the

added hand-warming benefit, which

makes the whole experience even better

than it already is. If you use a paper

filter brew method, you’ll want to run

hot water over the filter to rinse out the

paper taste. Also, you’ll want your water

temperature when brewing to be about

30 seconds off the boil or around 200° F.

Worth its weight.

And lastly, though tablespoons will

certainly do, a scale is integral to

1. Coffee maker

2. Storage. It’s best to keep whole bean coffee in a well-sealed, dark glass or ceramic jar away from heat and moisture and grind it right before you brew.

COFFEE

making sure you are measuring out the

right dose. Different types of coffee

have different sizes and densities, so

one tablespoon of a French roast, for

example, will vary greatly in weight from

one tablespoon of an Ethiopian heirloom

coffee. But weighing your coffee is

a foolproof way of getting your dose

right. Any digital kitchen scale is worth

its weight. (If you don’t have one, one

tablespoon equals roughly 7 grams.)

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BAKING BASICS

It is important to note that these tasty additions also play other very important roles, and just like in all baking such as careful scaling (a.k.a. measuring) is the key to success.

HOW TO MAKEHONEY CHALLAH

HONEY CHALLAH

1. It is important to note that these tasty additions also play other very important roles, learn how to make your own Honey Challah!

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Another way that enriched doughs differ from their lean

counterparts is their mixing method. Many enriched

breads -- like the challah recipe I’m sharing today -- call

for the “improved mixing method,” which I will explain below.

While the structure of these breads is the same as that of most

basic breads, there are some important differences. Here’s

what you need to know.

1. Pay attention to detail.

The more ingredients there are in a bread recipe, the greater

the chance that things will go awry. Take care when scaling

your ingredients and note their proper temperatures. Fats,

for example, should be mixed into dough at room temperature

(unless otherwise specified) to encourage even incorporation.

Garnishes, like herbs, cheese, nuts, fruit, or chocolate should

be added thoughtfully and in reasonable quantities. It’s also

important to consider shape before adding a garnish (adding

nuts to a challah dough, for example, could potentially make it

more difficult to braid).

2. Improve your method.

The “improved method” refers to an intense period of mixing.

Generally speaking, the mixing begins at low speed, to combine

the ingredients and encourage the chains of gluten to begin

forming. After about 3 to 5 minutes, the speed of the mixer

is raised to medium and mixing continues until the dough has

reached full gluten development.

At this stage, the dough can be pulled and stretched to create a

“window”, a piece of dough so thin that it becomes transparent.

This level of elasticity can only be reached through intensive

mixing at a high speed, for a long time. The result of this mixing

method is a bread with a very tight crumb structure and a soft,

slightly chewy crust (think brioche, Parker House rolls, or of

course challah).

3. Be prepared for the rise.

Enriched breads benefit from a lengthy fermentation time.

This builds flavor and creates a fuller structure as the yeast

increases the size of the dough. It’s best to plan to let the dough

rise for at least 1 hour in a very warm place for the first round

of fermentation. Once the bread is shaped, the proper amount

of total fermentation can be easily determined by pressing

your finger gently into the dough: If it pops back immediately,

it needs more time. If it holds its place for a moment and then

slowly begins to return to its original position, it is properly

proofed and ready for the oven.

HONEY CHALLAH

2. The more ingredients there are in a bread recipe, the greater the chance that things will go awry.

3. The “improved method” refers to an intense period of mixing.

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BAKING BASICS


Continue to fold the dough over and press to seal until it has

formed a log shape. With very light pressure on the center of

the dough, roll it between your hands and the work surface,

elongating the log. Roll until the dough is about 14 inches long.

Repeat with the two remaining pieces of dough.

5. Don’t be afraid to braid.

Place the three logs of dough parallel to each other on the work

surface and pinch them together on one side. Braid the bread

just as you would strands of hair: Move the right hand piece

to the middle, then the left hand piece to the middle -- and

so on and so forth until all of the dough is braided. Pinch the

ends together to seal them, and tuck them under the finished

braided loaf. If the ends are too bulky, you can always trim

some of the dough and discard it. The most important thing is

to make sure that both ends are properly sealed, or the dough

could come a bit unraveled during proofing and baking.

6. Always wash up.

Enriched breads are often brushed with egg, milk, or cream

before baking. Egg wash helps the crust brown better and

more easily; it seals in moisture and creates a gorgeous sheen

on the finished product. It’s important to remember to apply

washes with care to ensure that they are evenly applied -- this

is especially important with odd shapes (say, a challah braid),

which can brown unevenly if the egg wash is not applied

thoughtfully.

7. Lower the temp.

Most breads bake at a high temperature (400 to 500° F), but

enriched doughs can’t handle that type of heat. Instead, they

need to bake more slowly and at lower temperatures (between

300 and 400° F). This, in turn, means a longer baking time,

which allows the bread to brown more slowly. Please note that,

unlike most lean doughs, enriched doughs don’t usually benefit

from the addition of steam in the oven.

8. Don’t overbake!

The intense mixing of these doughs can make them more prone

to becoming dry as a result of overbaking. Enriched doughs are

fully baked when they reach an internal temperature of about

185° F. Many enrichments allow the crumb to stay moist, but a

proper baking time is still very important.

HONEY CHALLAH

4. Place the three logs of dough parallel to each other on the work surface and pinch them together on one side. Braid the bread just as you would strands of hair.

5. The intense mixing of these doughs can make them more prone to becoming dry as a result of overbaking.

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BAKING BASICS


OTTORistorante


Otto Ristorante dresses itself a quaint gown to bring you a unique dining experience. With his talent and varied experience, the chef of Otto Ristorante, Michele Pavanello

With the decoration of blending

unique materials such as black glass,

polished metal and oak wood in the

current framework of a preserved traffic police

building, Otto Ristorante dresses itself a quaint

gown to bring you a unique dining experience.

With his talent and varied experience, the chef

of Otto Ristorante, Michele Pavanello, a widely

acclaimed Italian specialty chef who has won

many awards and fans brings to Otto Ristorante

a fresh perspective and exciting new dishes such

as crispy suckling pig dish, Hokkaido scallop

carpaccio and five new desserts.

Otto Ristorante offers three private rooms,

Negroni comfortably caters to 6-8 guests with

long square tables while Bellini comfortably

caters to 8 – 10 guests with a round table and

Martini comfortably sits 20-2 8 guests and it is

a best choice for corporate and company. They

offer 3 types of cigars, including Light, Medium,

and Full Bodied Cigars.

They also serving a good service and helpful and

knowledgeable staffs.

If you want to go there, you simply go to the

nearest MRT station: Tanjong Pagar MRT (EW15)

or by buses: 80 and 145 (Walking 3 mins).

Signature Food

Crispy Suckling Pig

The Tagliatelle

Spaghetti

The Creme Brulee

Signature Drink

Peppermint Tea

Price/Pax

S$40-200

Note

Reservation should be

done before going to

this restaurant

Address

Otto Ristorante

28 Maxwell Road, #01-02

Red Dot Traffic Building

Singapore 069120

Tel: +65 6227 6819

Opening Hours

Mon – Fri, 12:00 – 14:30

Sat - Sun, 18.00 - 23.00

Reservation

6227 6819

SPAGHETTI THE CREME BRULEE

Otto Ristorante is famous for its spaghetti! Don’t forget to order to their most famous beef spaghetti here!

Dessert of custard topped with caramelized sugar! Also the signature of Otto Ristorante foods signature. This dessert will definitely makes you want to eat more!


Ristorante


THE TAGLIATELLE

A traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine is also one of our signature foods at Otto Ristorante.


FOR GODNESS CAKE

CRANBERRY GINGERTO STEAL THE SHOWWould you like a piece of cake right now? For Goodness Cake is here for you. Here’s the recipes that prove why cake should be its own food group.

If there’s anything you need to know about me, it’s that I love

Dorie Greenspan (see this Genius Recipe and this gush) and

that I can’t leave well enough alone (see putting cocoa nibs

on cookies and cream bars). Maybe there are a handful of other

significant parts of my personality, but those tidbits sustain a

conversation with me for a couple hours (at least) and inform

the story behind this cake.

I had Dorie’s Cranberry Upside-Downer marked in my copy

of Baking from My Home to Yours, but it wasn’t until recently

-- when I started thinking about how cranberries might

contribute to the Thanksgiving table as something other than

gelatinous sauce or shriveled salad accessories, that I got

around to making it. And, when I baked it in a lonely kitchen

on a Sunday afternoon, it was just what I needed. It was one of

those days when brunch was supposed to carry me through to

dinner but I ended up scavenging mid-afternoon. When it came

out of the oven at 4 PM, I scooped a small piece, timid at first,

and followed it greedily with another and another.

This was a cake to keep to myself, tart and humble and not

something that would make a scene. But no matter how good

it was in its own right, I was afraid it would be overshadowed

at the dessert pageant that is post-turkey Thanksgiving dinner.

I had to zhuzh it. I wanted it to sparkle with crystallized ginger

and stand taller than the pies. I wanted it to look like nothing

else in the Thanksgiving line-up. And, most importantly, I didn’t

want it to be unsliced on the dessert table.


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FOR GODNESS CAKE

Thus explains the double layer upside-down cake. It says, “Hi

there! Look at me!” in a way that’s totally acceptable, and

expected, on Thanksgiving.

Dorie herself had the idea for the filling: a mixture of cooked

cranberries, crystallized ginger, and raspberry preserves that

acts as a helpful sidekick to the topping, bringing out its zest

and sharpness without being distracting. The cake is denser

than a typical layer cake (it’ll take both finesse and confidence

to slice it) and its flavor is like that of a spice cake even though it

relies only on ground cinnamon. It’s the combination of brown

sugar, candied ginger, and toasty hazelnuts that makes it taste

like a cousin of pumpkin pie and gingerbread all the same.

The process of lifting the upside-down cake and placing it

atop the bottom layer is, admittedly, daunting. But you can

do it. I highly recommend letting the upside-down layer chill

thoroughly in the refrigerator before you attempt to lift it from

its resting place; this will help the cranberries hold together

during the construction process.

If some of the cranberries stick to the pan when you invert it,

use that as an excuse to cover the cake wiith dollops of ginger

whipped cream. And don’t throw anyway any leftover filling,

it’s great in yogurt or on toast.

It’s the combination of brown sugar, candied ginger, and toasty

hazelnuts that makes it taste like a cousin of pumpkin pie and

gingerbread all the same.

The process of lifting the upside-down cake and placing it atop

the bottom layer is, admittedly, daunting.

Double Layer Cranberry Ginger Upside-Down Cake

1 cup cranberries

2 tablespoons finely diced fresh ginger

3/4 cup sugar

1/2 cup raspberry preserves

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

6 tablespoons plus 2 sticks butter

6 tablespoons sugar

2 cups cranberries, fresh or frozen

1/4 cup chopped hazelnuts

2 to 3 tablespoons chopped candied ginger

3/4 cup light brown sugar

4 large eggs

2 teaspoons pure vanilla extract

2/3 cup whole milk

1/2 cup heavy whipping cream, chilled

1 1/2 teaspoons confectioners’ sugar

3 or 4 big pinches ginger


CRANBERRY GINGER

1. Your cranberry ginger cake is ready to serve!

2. The process of lifting the upside-down cake and placing it atop the bottom layer is, admittedly, daunting.

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