- Full Title: The Official Narnia Cookbook
- Autor: PAULINE BAYNES
- Print Length: 190 pages
- Publisher: HarperCollinsChildren’sBooks
- Publication Date: November 5, 2013
- Language: English
- ISBN-10: B00FOOH6E0
- Download File Format | Size: epub | 7,75 Mb
, I’ve altered some names, details, and events in the story.
Copyright © 2012 by Alyssa Shelasky
All rights reserved.
Published in the United States by Three Rivers Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
THREE RIVERS PRESS and the tugboat design are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data has been applied for.
Cover design by Jessie Sayward Bright
Cover photograph Fuse/Getty Images
To Mom, Dad, and Rach,
who see the world with heart and humor
and mean everything to me
I would be displeased and scared shitless if my little girl started talking about wanting to be a chef. I guess it could be worse. She could talk about wanting to go OUT with a chef.
—Anthony Bourdain, Daily Blender, March 2010
1. Raised by Drake’s
2. Life on Fire
3. Oui, Chef
4. Capitol Hell
5. Will Cook for Love
6. Feeding Friends and Neighbors
8. An Interlude in Los Angeles
9. The El Royale
11. Benito Bagel and Other Exotic Things
12. Market Fresh
13. A Harmless Weekend in Washington
Let’s be honest. I am not one of those food-obsessed people.
I like food. But I am just as happy with a Pop-Tart from Costco as a tarte tatin from Paris. I don’t plan trips around the Tomatina tomato fight or street meat in Sri Lanka. My dreams are without rack of lamb, ramen rituals, or Eric Ripert.
Until recently, I thought truffle shavings had something to do with chocolate, that escarole was escargot, and that sweetbread was, well, sweet bread. My best birthdays involve Carvel, not Bouchon. And even at the world’s best steak house, I am most excited by a clean baked potato and a dirty-minded man, not Kobe, Wagyu, or whatever.
My last meal would be a pastrami sandwich followed by an entire jar of Nutella, not a night at the French Laundry washed down with a bottle of Chateau d’Yquem. I can’t even pronounce “Chateau d’Yquem”! And speaking of which, I am absolutely fine with crappy, even corked, wine. As long as it doesn’t taste like poison and it does make me feel like Penelope Cruz.
Of course I do have some standards—I am not a barbarian or an Olive Garden goer—but I was not, as some might say, born to eat. It is not my raison d’être. Gluttony is my least favorite sin. If you were to see me perched on the floor of a bookstore in Brooklyn, I’d be rolling around in druggie memoirs and prison tales, not Julie, Julia, or Jamie Oliver.
It feels liberating to confess that I once thought “kale” was the name of a rock band, that the Ladurée luxe macaron was the same as Passover’s canned macaroon, and that a growler involved a kinky bedroom, not a nice, cold beer. Five bucks’ worth of Manchego at New York’s legendary Murray’s Cheese is not my idea of a cheap thrill, nor is an afternoon of foraging, pickling, or preserving. I’m afraid, Alton Brown, that the etymology of cheddar, chard, and chanterelles cannot keep my attention for all the El Bulli—like experiences in the world. Oh, and I’d sooner discuss unwanted hairs than the meaning of umami.
To some people, food can be better than sex. I am categorically not one of them. No food tastes as good as a great kiss, as far as I’m concerned. I’ll go even further: no food tastes as good as watching Little Miss Sunshine in my sweatpants, getting a Thai massage for ten dollars, reading a juicy book on a long train, finishing a spin class without cheating, listening to “Empire State of Mind” while walking the Brooklyn Bridge, or unhooking my bra after a hard day’s work.
Alas, I am sorry to admit that I have had many pleasures that far exceeded even the most celestial meal. It’s just that those pleasures didn’t change my life. Something else did—something sweet, savory, and salty … and oftentimes unattractive, overcooked, and underseasoned. The truth is I was accidentally anchored by the apron. It happened “organically,” as in childhood dreams and crazy love, not farm-to-table and Alice Waters. But then again, this is my story about all of that.
Raised by Drake’s
Every morning of my life, my mother has eaten a packaged Devil Dog for breakfast.
She dunks it into milky tea while skimming the New York Times, glancing at Good Morning America, and preparing for a day of real estate domination. Her “Devils” have been her mimosas, her morning stretch, her sun salutations, and her beloved first lick-of-the-lips for nearly sixty years. She brings them everywhere, from early morning meetings to trips around the world, stashed in leather briefcases, burlap bags, and woolly blazers.
keto diet information, grilling ideas, vanilla ice cream, pizza domino, pork carnitas recipe,
to get healthy with a primal diet rich in protein and animal fat but low in carbohydrates the way our
primal ancestors did.
For those who are new to the Paleo concept, this eBook will outline the logic and the compelling
reasons why we should return to primal eating. Whatever it is you are searching for – an effective way
to lose weight, practical approaches to physical conditioning, or a cure to some illnesses, this book has
a wealth of useful information to help you achieve your objectives.
Part 1 Understanding the Paleo Diet
Chapter 1: What is the Paleo Diet?
The Paleo Diet is basically a dietary concept built on the belief that by eating in the like manner our
stone-age ancestors did, and limiting our food intake to the kind of food available to them then, we
will become leaner, meaner, and healthier. It is more than just a bunch of well concocted recipes. It is
a whole lifestyle which also involves eating similar food in the most natural state possible.
The Paleolithic Era and the Human Genome
The Paleolithic era is what is commonly referred to as the stone-age era. It
marked that period in the prehistoric human history where man started learning how to craft various
tools out of stone. The word ‘Paleolithic’ is derived from two Greek words which mean “Old age of
the stone” or Stone Age for short. It was also the era when men discovered how to make fire and
started cooking the food they ate. It was an era that began about 2.6 million years BP (Before Present)
and ended just 10,000 years ago period when agriculture and animal husbandry became known to man.
It is largely believed that people during the stone-age era were basically hunter-gatherers who
survived by banding together in small groups to hunt wild animals and gather edible wild plants for
subsistence. These prehistoric men survived on minimally processed natural food for millions of
years and the human body was thought to have adapted to it perfectly. The human genome is believed
to have evolved already programmed to getting its nutrients from natural sources after consuming the
same minimally processed food for millions of years.
The advent of agriculture and animal husbandry just 10,000 years ago has brought profound changes
to the way people ate and the kind of food they had. As man’s knowledge grew, they also learned
different ways to produce and process food more efficiently. Food started to be processed in ever
increasing scale quickly replacing natural food sources with which man has been used to for millions
of years. The industrial revolution that ensued in the same era further hastened man’s preferential
shift to processed food as they became readily available and easier to acquire. Mass production of
processed food became widespread and their consumption was widespread and unprecedented. The
people’s choices of food have by now dramatically changed. They started to prefer processed
foodstuff over everything natural and the slightly processed food stuff which the human body was
used to eating for millions of years became a thing of the past.
It took some time before a group of nutrition and health experts started to recognize that the many
profound changes which happened in and around our environment and ended the stone-age era have
also created discordance between our naturally evolved ancient human genome and the contemporary
processed food of modern times. They believe that the human body has been forced to adapt to the
changes abruptly and unnecessarily – thus it has become naturally strained.
They believed that this discordance may have caused many of the illnesses of modern times as the
body have not fully adapted to contemporary food stuff. 10,000 years, to them was not enough for the
human body to adapt readily to processed food and supplements which dominates the modern urban
diet. In the first place, it took 2.6 million years for the human genome to evolve towards the
Paleolithic diet and was practically programmed to it.
So, what did the Paleolithic people really eat?
What our prehistoric ancestors actually ate is something modern man
won’t really be able to specifically determine. None of us lived during those times and therefore, it
would be hard to pinpoint exactly what they actually ate then. We cannot possibly go back in time, can
At the very least, we can merely make an educated but well-founded guess based on whatever
information we have uncovered from the past. Based on numerous research studies, the type of food
prehistoric people ate were largely limited to whatever was available in their geographic locations
during any given time. What they are can be deduced through meticulous scientific studies and
advanced laboratory analysis of the prehistoric bones and dentures of Paleolithic people. Results from
heal the world, chinese broccoli recipe, apple sauce for pork, low fat recipes, wine aerator,
e’ve had you do in the past, so Tips and Techniques (Chapter 4) and Ingredients (Chapter 2) are bigger and better than ever before.
We’ve incorporated some of our readers’ frequently asked questions that kept popping up on the website. All of the dough recipes are written with weight equivalents in addition to cup-measures for flour and other ingredients. The new electronic scales have really simplified weighing for folks who want to do it. It’s a timesaver, yields more consistent results, and there is no need to wash the measuring cups. And the dough recipes are set up so readers can customize the salt to their own palates.
Our goal in all of our Bread in Five Minutes a Day books has been to help home bakers make great daily breads and sweets but still have a life outside the kitchen. To all of you who helped us make this series happen, thank you. Together we’ve started a revolution—opening up hundreds of thousands of homes to the satisfaction and delights of homemade bread. And most important, we’ve had fun.
We want you to have fun baking, too. If you worry about the bread, it won’t taste as good. Happy Holidays, or just Tuesday!
The Secret to Making Bread in Five Minutes a Day: Refrigerating Pre-Mixed Homemade Dough
The handmade bread that was available all over the country many generations ago wasn’t a rarefied delicacy. Everyone knew what it was and took it for granted. It was not a stylish addition to affluent lifestyles; it was a simple comfort food brought here by modest immigrants. Recipes were shared by grandmothers and grandfathers from one generation to the next. In the 1950s, that tradition was replaced by packaged breads that were quick and more convenient but lacked any flavor and the shared tradition of making bread from scratch.
Great breads, handmade by artisans, were still available, but they’d become part of the serious (and seriously expensive) food phenomenon that had swept the country. The bread bakery was no longer on every corner—now it was a destination. And nobody’s grandmother would ever have paid six dollars for a loaf of bread.
So we decided to do something about it. When Artisan Bread in Five Minutes a Day came out in 2007, it was our attempt to help people re-create the great ethnic and American breads of years past, in their own homes, without investing serious time in the process. Using our straightforward, fast, and easy recipes, anyone will be able to create artisan bread and pastry at home with minimal equipment.
But who has time to make bread every day? After years of experimentation, it turns out that we do, and with a method as fast as ours, you can too. We solved the time problem and produced top-quality artisan loaves without a bread machine. We worked out the master recipes during busy years of career transition and starting families (our now-adult kids delight in the pleasures of home-baked bread). Our lightning-fast method lets us find the time to bake great bread every day. We developed this method to recapture the daily artisan-bread experience without further crunching our limited time—and it works!
Traditional breads made the old-fashioned way need a lot of attention; they must be kneaded until resilient, set to rise, punched down, and allowed to rise again. Very few busy people can go through this every day, if ever. Even if your friends are all food fanatics, when was the last time you had homemade bread at a dinner party?
So we went to work. Over the years, we figured out how to subtract the various steps that make the classic technique so time-consuming, and identified a few that couldn’t be omitted. It all came down to one fortuitous discovery:
Pre-mixed, pre-risen, high-moisture dough keeps well in the refrigerator.
This is the linchpin of all our Bread in Five Minutes a Day books. By pre-mixing high-moisture dough (without kneading) and then storing it, we’ve made daily bread baking an easy activity; the only steps you do every day are shaping and baking. Other books have considered refrigerating dough, but only for a few days. Many others have omitted the kneading step. But none has tested the capacity of wet dough to be long-lived in your refrigerator. When dough is mixed with adequate liquid (this dough is wetter than most you may have worked with), it can be stored in the refrigerator for several days (or be frozen for even longer). And kneading this kind of dough adds little to the overall product; you just don’t have to do it. In fact, overhandling many of our stored dough recipes can limit the volume and rise that you get with our method. Having said that, in this book, you will see the word “knead” come up, but we promise it’s just for a few seconds, nothing laborious. With our egg and butter doughs, it gives the gluten more strength and encouragement to be “turned” a few times before shaping, which results in a lighter and high
mojito cocktail recipe, disney birthday cakes, potato bread gluten free, cake bakery, bar of chocolate,
to the percentage of people of black African and African-Caribbean descent living in England and Wales today. These European settlers, missionaries, merchants, engineers and administrators were widely scattered, from two million French pieds-noirs in the ports and vineyards of North Africa to the tiny British protectorate of Zanzibar, with its population of just over 500 Europeans.
Only a handful of African territories, however, were ever settled in the sense of white colonists and their families making a permanent home there. It is this settlement—the notion of homemaking, and reliance on local resources and produce—which provided the first steps towards the development of a distinctive colonial cuisine in sub-Saharan Africa; and its roots lay in the British colonies in the south.
In fact, the most widespread influence on British African cookery came, paradoxically, from one of Britain’s chief competitors in international trade: the Dutch and their tropical colonies in South Asia and the East Indies—Sri Lanka, the Moluccas, Bengal, Malaysia and Indonesia. The Cape of Good Hope was set up as a provision station in the 1650s to serve Dutch ships sailing to Europe with cargoes of aromatic, tropical spices like cloves, cinnamon and nutmeg: flavourings which are still used in meat dishes, fruit preserves and milk puddings. The slaves whom the Dutch brought from the east imported their own traditional recipes and cooking techniques, and these laid the foundations for the highly-spiced, piquant Cape dishes that were such a strong influence on colonial cookery across Africa.
This is the first book to explore and record the cookery of British Africa in a single volume: it contains 180 recipes—discovered, developed and recorded by bachelors, housewives, club secretaries and big-game hunters across the continent from the lush green jungles of West Africa to the snow-dusted mountains of Uganda. Some are more elaborate than others, but all are delicious.
I was born and brought up in Africa and I have been used to eating with our cook and gardener in their own houses at the bottom of the garden. They ate what we called sadza which was an extraordinarily thick maize porridge. It was served with meat stew. The meat was very gristly—I was surprised to learn that they preferred gristly meat—but the sadza was nice when you dipped it in the gravy!
Matthew Parris, journalist and former Member of Parliament
British people in Africa
British colonial rule in Africa came officially to an end in 1980, when the Union flag was lowered in Salisbury, the capital of the rogue colony of Southern Rhodesia, and was replaced by the yellow, green, scarlet and black standard of the new republic of Zimbabwe. British influence in Africa began three hundred years earlier, with the building of trading outposts in the steamy mangrove swamps at the mouth of the Gambia River. The earliest West African trading station was Fort James, settled in Gambia in 1689, and these outposts included the later colonies of Gold Coast, Sierra Leone and The Gambia. However, although a handful of English-speaking colonists and tradesmen had settled at the Cape of Good Hope since the 1750s, arriving in increasing numbers after the Cape came under British rule in 1806, British settlement in Africa did not begin in earnest until 1820, when ships containing parties of English settlers and their families landed to support the process of consolidating British rule and settlement in the Eastern Cape.
Over the following hundred years a vast proportion of Africa was conquered, swapped, taken over, traded, occupied and ruled by the British during what has become known as ‘the scramble for Africa’. Often brutal, violent and coercive, the rules of the game were set at the 1884-5 Berlin Conference, where representatives of Turkey, the USA and the European powers met to agree the conditions under which African territorial annexations might be recognised. No representatives from Africa were invited to attend. Over the following fifteen years the remaining land in Africa, with the exception of Ethiopia and Liberia, was divided between the European powers.
At its peak in the late 1940s and early 1950s, when 80% of the population of Africa lived under European rule, British colonies, dominions, protectorates and UN-mandated territories in Africa consisted of the following countries:
South-West Africa (now Namibia)
Basutoland (now Lesotho)
Bechuanaland (now Botswana)
Southern Rhodesia (now Zimbabwe)
Northern Rhodesia (now Zambia)
Nyasaland (now Malawi)
Tanganyika (now part of Tanzania)
Zanzibar (now part of Tanzania)
British Cameroons (now divided between Cameroun and Nigeria)
Gold Coast (now Ghana)
The Gambia (now Gambia)
recipes, drink names, different types of food, i want to lose weight, walls ice cream,
¼ cup of each. You cook them together over medium heat, stirring almost constantly. You’ll want to use a thick-bottomed pot like a Dutch oven or a cast iron skillet because you need even heat. The biggest enemy of a roux (other than not paying attention to it) is a pan with a hot spot.
The darker a roux gets, the less power it has to thicken a sauce. I believe that’s from the denaturing of proteins in the flour as it cooks, but you’d have to ask Alton Brown about that.
Before you start making a roux, make sure you’ve chopped your trinity and that it’s ready to go once your roux hits the right color.
White roux is just cold fat and cold flour. I don’t use it at all. Some old-school recipes call for it, but I always cook my roux. Otherwise, when the dish is done, you can still taste the raw flour—and that’s nasty. I’m only telling you what white roux is so I can tell you this: DO. NOT. MAKE. IT.
Makes ¼ cup
This is white roux that’s been cooked for a couple minutes. Blonde roux is made with butter and becomes a base for a béchamel sauce, white gravy, cream sauce, or any cheese sauce. Use it basically anytime you’re trying to thicken dairy. When I make a roux with butter, I typically deviate slightly from the 1:1 fat-to-flour ratio because the butter loses a little weight when water cooks out of it. In general, it’s okay to have a little more fat than flour in a roux.
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
› In a Dutch oven or heavy skillet set over medium heat, heat the butter until it melts and then stops bubbling. Watch carefully; you don’t want it to brown. Once the butter’s melted, you’ll see sediment collect at the bottom of the pan. Those are the milk solids, and some people scoop them out—but you should taste them. They’re delicious. Don’t throw them away.
› Once the butter stops bubbling, dump the flour in—no need to sprinkle it like it’s precious. Stir well to combine the butter and flour. Cook the roux a minute or two, stirring often, until it darkens by one shade and starts to smell nutty.
Makes ¾ cup
Brick roux is blonde roux cooked with tomato paste. As soon as you have blonde roux, take the paste (or even tomato puree or tomatoes crushed by hand) and caramelize it with the roux.
I use brick roux mostly for couvillion (here), a rich seafood stew Maw Maw Toups always made. I also modify it for my Crawfish Bisque (here). Daddy’s gumbo (here) uses V8 instead of tomato paste for a whole other twist—but he’s nuts.
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ cup tomato paste
› In a Dutch oven or heavy skillet set over medium heat, make a blonde roux (see previous page) with the butter and flour. Once the roux is ready, add the tomato paste. Stir that in and let it caramelize until it starts sticking to the bottom. Cook it until it browns a little. I smash down the tomato paste evenly across the bottom of the pot to increase the surface area that is caramelized by the heat. This should take about 10 minutes total, and results in a brick red roux with a charred tomato flavor.
DARK OR CARAMEL-COLORED ROUX
Makes 6 tablespoons
Dark roux is the stuff of Cajun legend. It’s the difference between gumbo and “Holy shit, that’s a gumbo!” I like mine to be mahogany or rich milk chocolate in color. Throughout this book, you’ll occasionally see recipes that call for a caramel-colored roux. It’s the same process, but you quit cooking it a little earlier.
You can use plain-Jane vegetable oil to make a roux (in fact, my daddy usually does), but I prefer grapeseed oil when I’m making dark roux because it’s got a higher smoke point. That means you can cook it hotter for longer without burning the oil. You can also use peanut oil or even refined avocado oil (which has the highest smoke point of any oil I’ve found). Do not use butter: It will burn and taste bitter, and ruin your dish.
If this is your first dark roux, turn down the heat and go low and slow. Settle in and know it’s going to take about 45 minutes of constant stirring to get there. Invest in a long-handled wooden spoon if you want to save your knuckles from the constant heat exposure. (Or don’t. It’s your hand.) I recommend a spatula-style wooden spoon with a flat edge so you can really scrape the bottom. Be diligent about scraping around the edges to make sure none of the roux burns.
Chop your trinity before you start making a dark roux, so you can add it immediately when the color’s right. The difference between great dark roux and burnt garbage is only a minute. If you burn even a little bit of it, you might as well throw it all out and start over. But don’t cry about it. There’s an old saying: “If you haven’t burned a roux, you’ve never made one.” You’ll know if it’s burned by
low for 8 hours.
Fifteen minutes before the end of the cooking time, stir in the shrimp. Cook, covered, until the shrimp turns pink. Serve the gumbo over cooked rice.
Mock Turtle Soup
Originally created to imitate the expensive green turtle soup favored by the elite of Victorian England, mock turtle soup makes a satisfying Mardi Gras meal in this Cajun interpretation.
YIELDS: 6 to 8 servings
PREP TIME: 20 minutes
COOK TIME: 5 to 6 hours
1/2 cup canola oil
1/2 pound boneless chuck roast, chopped into bite-size pieces
1/2 pound pork butt, chopped into bite-size pieces
1/2 pound chicken, boneless, skinless white and dark meat, chopped into bite-size pieces
3/4 cup all-purpose flour
1 cup chopped yellow onion
1/2 cup finely chopped green onions, white and green parts
2 tablespoons chopped celery
1/2 cup finely chopped fresh parsley
10 cups beef stock, beef broth, or water
1/2 cup tomato sauce
2 hard-cooked eggs, chopped
2 tablespoons hot sauce
Heat the oil in a large skillet over medium heat. Brown all the meat together in the oil, making sure the pieces are browned on all sides. Transfer the meat to the slow cooker. In the skillet, whisk the flour into the drippings in the pan to make a roux. It will be dark — that’s okay.
Toss the yellow and green onions, celery, and parsley into the skillet and cook until the onions are translucent. Add 1 cup of the beef stock or water and stir to form a paste. Add the tomato sauce and mix thoroughly. Transfer to the slow cooker along with the meat, eggs, hot sauce, and the remaining stock or water. Season to taste with salt. Cover and cook on low for 5 to 6 hours.
YIELD: 12 to 15 servings
PREP TIME: 10 minutes
COOK TIME: 2 hours
8 ounces Gruyère cheese, shredded
8 ounces fontina cheese, shredded
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
3/4 cup Pinot Grigio wine
French bread and bite-size raw vegetables, to serve
In a bowl, mix together the cheeses, flour, and dry mustard. Pour the wine into the slow cooker and heat on low for about 15 minutes. When it is warm, stir in half the cheese mixture. When the cheese is nicely melted, stir in the rest of the cheese and cover. Let all the cheese melt, at least 1 hour, and serve right away with chunks of French bread, bite-size raw vegetables, and anything else that will taste delicious covered in hot cheese.
Serve directly from the slow cooker with fondue forks or spears.
Everyone has an opinion about what’s an aphrodisiac:
• Oysters are widely considered to be aphrodisiacs. (Since when does slimy = sensual?)
• In China, nutmeg is believed to be a powerful aphrodisiac for men.
• Figs are thrown at weddings in some southern European cultures. They are supposed to symbolize fertility.
• The scent of almonds is supposed to arouse the ladies.
Oysters, traditionally considered an aphrodisiac, aren’t so great in the slow cooker. A delicious lobster bisque, on the other hand, is. While it may not be thought of as a passion-igniter, this rich soup makes a lovely meal for a special romantic night. Something about decadence really brings out your romantic side, right?
YIELD: 10 servings
PREP TIME: 5 minutes
COOK TIME: 6 to 9 hours
3 cups chicken broth
8 ounces bottled clam juice
1 (14.5-ounce) can stewed tomatoes, including liquid
8 ounces sliced button mushrooms
1 medium yellow onion, diced
1 large leek (white part only), diced
1 teaspoon dried parsley
2 teaspoons Old Bay Seasoning, plus some for sprinkling
1 teaspoon dried dill
uncooked meat of 2 fresh lobster tails, meat removed from tails and torn into chunks
1 cup heavy cream
Place everything except the lobster meat and cream in the slow cooker and stir together. Cover and cook on low for 6 to 8 hours, then use an immersion blender to blend the mixture to a smoother consistency. If you don’t have an immersion blender, you can use a whisk, but the texture won’t be as good.
Stir in the lobster meat, cover, and cook on high for another 30 to 45 minutes, until the lobster meat is opaque. Lift out the lobster meat and set aside. Using the immersion blender or whisk, stir in the heavy cream.
Ladle the bisque into bowls and top each serving with lobster meat and a dash of Old Bay.
This dish is a tad more labor-intensive than most of our slow cooker dishes, but cooking the beef in the slow cooker makes it much more tender than any other method.
YIELD: 8 servings
PREP TIME: 30 minutes
COOK TIME: 12 hours
18 bacon slices, cut into 2-inch pieces
3 pounds boneless beef rump roast, trimmed of fat and cut in