This go-to guide features 60 delectable recipes inspired by everyday food products we tend to buy. From homemade granola and jams to condiments and kimchi, this cookbook is full of easy recipes, helpful tips, and clever ideas for making these favorite items at home. Armed with this collection of do-it-yourself recipes—easy to personalize and customize with the seasons—stock your kitchen with flavor and make delicious gifts for friends and family. You’ll start to rethink what goes into your grocery cart when you realize the endless possibilities, and health benefits, of making these favorite foods from scratch.
Whether whipping up your favorite sandwich condiments, fermenting your own sauerkraut, or making beef jerky from scratch, so many kitchen staples, from sauces to snacks, are simply better and more nutritious homemade. This collection of do-it-yourself recipes will inspire you to stock your kitchen with made-from- scratch favorites without the added preservatives, sugar, and unpronounceable ingredients found in similar store-bought products. Organized by savory and sweet items, the recipes span classic to innovative and provide solutions for everyday items, inspiration for new creations, and ways to satisfy salty and sugary cravings. You’ll also find expert advice on storing foods, easy and seasonal variations on recipes, and how- to’s for DIY food gifts, trendy sodas and cocktails, and entirely homemade snack platters. These modern DIYs, like homemade chocolate-hazelnut spread, nut milks and butters, infused syrups, and vodka-brined olives, will provide just the arsenal you need to create an endlessly inspiring and tasty kitchen.
This go-to guide features 60 delectable recipes inspired by everyday food products we tend to buy. From homemade granola and jams to condiments and kimchi, this cookbook is full of easy recipes, helpful tips, and clever ideas for making these favorite items at home. Armed with this collection of do-it-yourself recipes—easy to personalize and customize with the seasons—stock your kitchen with flavor and make delicious gifts for friends and family. You’ll start to rethink what goes into your grocery cart when you realize the endless possibilities, and health benefits, of making these favorite foods from scratch.
Whether whipping up your favorite sandwich condiments, fermenting your own sauerkraut, or making beef jerky from scratch, so many kitchen staples, from sauces to snacks, are simply better and more nutritious homemade. This collection of do-it-yourself recipes will inspire you to stock your kitchen with made-from- scratch favorites without the added preservatives, sugar, and unpronounceable ingredients found in similar store-bought products. Organized by savory and sweet items, the recipes span classic to innovative and provide solutions for everyday items, inspiration for new creations, and ways to satisfy salty and sugary cravings. You’ll also find expert advice on storing foods, easy and seasonal variations on recipes, and how- to’s for DIY food gifts, trendy sodas and cocktails, and entirely homemade snack platters. These modern DIYs, like homemade chocolate-hazelnut spread, nut milks and butters, infused syrups, and vodka-brined olives, will provide just the arsenal you need to create an endlessly inspiring and tasty kitchen.
This go-to guide features 60 delectable recipes inspired by everyday food products we tend to buy. From homemade granola and jams to condiments and kimchi, this cookbook is full of easy recipes, helpful tips, and clever ideas for making these favorite items at home. Armed with this collection of do-it-yourself recipes—easy to personalize and customize with the seasons—stock your kitchen with flavor and make delicious gifts for friends and family. You’ll start to rethink what goes into your grocery cart when you realize the endless possibilities, and health benefits, of making these favorite foods from scratch.
Whether whipping up your favorite sandwich condiments, fermenting your own sauerkraut, or making beef jerky from scratch, so many kitchen staples, from sauces to snacks, are simply better and more nutritious homemade. This collection of do-it-yourself recipes will inspire you to stock your kitchen with made-from- scratch favorites without the added preservatives, sugar, and unpronounceable ingredients found in similar store-bought products. Organized by savory and sweet items, the recipes span classic to innovative and provide solutions for everyday items, inspiration for new creations, and ways to satisfy salty and sugary cravings. You’ll also find expert advice on storing foods, easy and seasonal variations on recipes, and how- to’s for DIY food gifts, trendy sodas and cocktails, and entirely homemade snack platters. These modern DIYs, like homemade chocolate-hazelnut spread, nut milks and butters, infused syrups, and vodka-brined olives, will provide just the arsenal you need to create an endlessly inspiring and tasty kitchen.
ISBN 1-61628-731-4 9 781616 287313 ISBN 13: 978-1-61628-731-3 ISBN 10: 1-61628-731-4 $24.95 US/ $28.95 CAN www.weldonowen.com TK 848143 SKU #848143 848143 Better from Scratch from delicious D.I.Y. FOODS YOU CAN MAKE AT HOME IVY MANNING I V Y
M A N N I N G B E T T E R
f r o m
S C R A T C H From granola and beef jerky to graham crackers and kimchi, this inspired volume features more than 60 easy-to-follow recipes for making many of your favorite foods from scratch. Youll find familiar kitchen staples, exciting new concoctions, and dozens of ideas for satisfying everyday cravings, both sweet and savory. Armed with this go-to guide, youll be ready both to stock your pantry with homemade flavors and to turn out unique gifts for friends and family. Whether you opt to ferment your own sauerkraut, cure your own bacon, or box your own pancake mix, Better from Scratch contains all you need to know to make these kitchen staples as well as special treats that taste better and are better for you than their store-bought counterparts. This collection of more than 60 do-it-yourself recipesa mix of sweet and savory favorites, many of them accompanied with full-color photographswill inspire you to stock your pantry with made-from-scratch foods free of the preservatives, artificial flavors and colors, and excessive salt and sugar common in supermarket brands. Youll also find handy kitchen tips, seasonal recipe variations, festive gift ideas, healthful homemade snacks, and trendy infused syrups and cocktail mixes. Once you make your own crackers and potato chips, energy bars and granola, nut milks and nut butters, pickles and salsas, ketchups and mustards, caramels and marshmallows, and more, you will think twice about what to put into your grocery cart every time you shop. CONTENTS PICKLES & PRESERVES SNACKS & SAVORY BITES SWEETS & SPREADS SAUCES & CONDIMENTS DRINKS & MIXERS 9 ABOUT THIS BOOK 152 DRY MIXES & VARIATIONS 156 INDEX 31 PICKLES & PRESERVES Have ready 2 sterilized jars and their lids. In a large nonreactive saucepan, bring 3 qt (3 l) water to a boil. Meanwhile, scrub each lemon thoroughly under cold running water to remove any dirt or wax. Add the lemons to the water, return to a boil, and cook until softened, 34 minutes. Remove with a slotted spoon and set aside to cool. Cut each lemon lengthwise into quarters, leaving them attached at the stem end. Gently spread apart the quarters and sprinkle 1 tablespoon salt into the center. Place 1 tablespoon salt in each jar and pack the lemons into the jars. Pour in enough lemon juice to cover the lemons, leaving 1 2 inch (12 mm) of headspace. Seal the jars tightly. Store the lemons in a cool, dark place for 3 weeks, turning the jars occasionally to distribute the lemon juice and salt evenly, before using. Then transfer the jars to the refrigerator to keep for up to 6 months. Lemons, 10 firm, slightly underripe, preferably Meyer Kosher salt, 12 tablespoons (4 oz/125 g) Fresh lemon juice, 3 cups (24 fl oz/750 ml), or as needed MAKES 2 ONE-QUART (1 L) JARS A STAPLE IN THE PANTRIES OF THE MIDDLE EAST AND NORTH AFRICA, PRESERVED LEMONS ARE A LEMON LOVERS DREAM. ROAST THEM WITH CHICKEN, CHOP THEM UP AND ADD TO DIPS AND VINAIGRETTES, OR TOSS IN WARM PASTA DISHES. THIS SAME TECHNIQUE CAN BE USED TO MAKE PRESERVED LIMES. PRESERVED LEMONS 21 PICKLES & PRESERVES YOU CAN PICKLE PRETTY MUCH ANY VEGETABLE, SO CUSTOMIZE YOUR SELECTION BASED ON WHATS IN SEASON AND PERSONAL PREFERENCE. DONT OVERLOOK LESS FREQUENTLY PICKLED ITEMS ITEMS LIKE WATERMELON RADISHES AND FENNEL. SERVE ON A CHEESE PLATE, WITH COCKTAILS, OR AS A GARNISH FOR PANINI. Trim the radishes, carrots, haricots verts, wax beans, and okra. Cut the celery into 4-inch (10-cm) lengths and cut the radishes in half. Place the vegetables in a large heatproof bowl. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds, star anise, and peppercorns over high heat and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the vegetables, making sure they are submerged. Let cool, tossing the vegetables frequently. Cover and refrigerate for at least 24 hours before serving. The vegetables will keep for up to 3 weeks. Mix of vegetables, such as French Breakfast radishes, baby carrots, haricots verts, wax beans, and/or okra, about 1 4 lb (125 g) each Celery, 4 stalks White wine vinegar, 2 cups (16 fl oz/500 ml) Sugar, 1 2 cup (4 oz/125 g) Sea salt, 2 teaspoons Yellow mustard seeds, 2 teaspoons Star anise pod, 1, broken into pieces Peppercorns, 6 MAKES ABOUT 1 1 4 POUNDS (625 G) PICKLED VEGETABLES 43 masala roasted crispy chickpeas 44 cheesy crackers 46 kale chips 47 thai lime leaf soy nuts 51 sour cream & onion potato chips 52 ricotta cheese 55 marinated labne 56 seeded crackers 57 beef jerky 60 salt-cured bacon 63 tea-smoked trout 64 aquavit & dill-cured lox
& SAVORY BITES SNACKS SNACKS & SAVORY BITES Preheat oven to 325F (165C). Line a large microwave-safe plate and 2 rimmed baking sheets with parchment paper. In a small bowl, combine the buttermilk powder, garlic powder, dill, salt, onion powder, and sugar and mix well. Set aside. Using a mandoline, slice the potato crosswise into very thin slices (about 1 16 inch/2 mm thick). You should be able to see your fingers through a slice. Pat the potato slices dry with paper towels and arrange as many as will fit in a single layer on the prepared plate. Microwave on 90 percent power until the slices begin to curl around the edges and are dry to the touch, about 4 minutes. Transfer the slices, moist (bottom) side up, to a prepared baking sheet. Repeat with the remaining potato slices, replacing the parchment paper if it becomes moist. Place the baking sheets on the top rack and the lowest rack in the oven and bake until the potato slices are golden brown and dry and crisp (no longer pliable) to the touch, 10 minutes, rotating the baking sheets once from the top to bottom and back to front. Some of the slices may need to cook for a few extra minutes. As the chips are done, immediately transfer them to a large bowl and mist them with the oil. When all of the chips have been misted, sprinkle them with the buttermilk mixture and toss to coat evenly. Transfer the chips to a serving bowl and serve. Store any leftover chips in an airtight container at room temperature for up to 1 week. Buttermilk powder, 1 teaspoon Garlic powder, 1 2 teaspoon Dried dill, 1 2 teaspoon Sea salt, 1 2 teaspoon Onion powder, 1 4 teaspoon Sugar, 1 2 teaspoon Russet potato, 1 Olive oil, in a mister or food-grade spray bottle MAKES 6 CUPS (7 OZ/200 G); SERVES 46 THE PROCESS HERE IS SIMPLE: DEHYDRATE THIN POTATO SLICES IN A MICROWAVE AND THEN FINISH THEM IN THE OVEN, WHERE THEY BECOME DELIGHTFULLY CRISP. LOOK FOR BUTTERMILK POWDER IN THE BAKING AISLE OF MOST GROCERY STORES. SOUR CREAM & ONION POTATO CHIPS 52 SNACKS & SAVORY BITES THIS RECIPE YIELDS FLUFFY, RICH CLOUDS OF RICOTTA THAT TASTE SO GOOD YOU WILL WANT TO EAT THEM WITH A SPOON LIKE ICE CREAM. FOR A MORE REFINED SERVING IDEA, SCOOP THE RICOTTA ONTO A PLATE, TOP WITH OLIVE OIL AND CRACKED RED PEPPERCORNS, AND SERVE WITH CRUSTY BREAD. Pour the milk and cream into a large, heavy nonreactive pot, place over medium-high heat, and heat to just below boiling. Stir with a spatula to keep the liquid from scorching. Just before the milk boils, the surface will start to foam and release steam. Check the temperature and pull the pot off the heat just shy of 185F (85C). Add the vinegar and stir for 30 seconds. The curds will form almost immediately. Add the salt and stir for another 30 seconds. Cover the pot with a dish towel and let the curds stand at room temperature for 2 hours. Line a colander with a large piece of cheesecloth, with the ends overhanging the sides. Place the colander over a bowl to catch the draining liquid. Using a slotted spoon, gently transfer the curds from the pot to the colander. Let the ricotta drain for about 30 minutes. Gather the cheesecloth by its corners and twist together to force out the liquid. When the liquid turns from clear to milky and the cheese starts to push through the cheesecloth, it has drained enough. Remove the ricotta from the cheesecloth and store it in an airtight container in the refrigerator. Its best when it is freshly made, but it can be stored for up to 1 week. Whole milk, 4 qt (4 l) Heavy cream, 2 cups (16 fl oz/500 ml) Distilled white vinegar, 1 4 cup (2 fl oz/60 ml) plus 2 tablespoons Kosher salt, 1 teaspoon MAKES ABOUT 4 CUPS (2 LB/1 KG) RICOTTA CHEESE 69 SWEETS & SPREADS Whole almonds, 2 cups (11 oz/345 g) Light brown sugar, 1 4 cup (2 oz/60 g) packed Coconut oil, 1 tablespoon Sea salt, 1 4 teaspoon Vanilla bean, 1 MAKES 1 HEAPING CUP (10 OZ/300 G) THIS EXTRA-RICH, VANILLA-SCENTED ALMOND BUTTER IS DIVINE SPREAD ON APPLE SLICES, TOASTED BRIOCHE, OR HOMEMADE GRAHAM CRACKERS (PAGE 84). THE RECIPE CAN BE EASILY DOUBLED, SO WHY NOT MAKE A BIG BATCH AND GIVE SOME AS GIFTS IN HOMEY LITTLE JARS TIED WITH A RIBBON? Preheat the oven to 350F (180C). Spread the nuts on a rimmed baking sheet and bake, stirring once, until lightly toasted, about 10 minutes. Let the nuts cool to room temperature. Transfer the nuts to a food processor. Add the sugar, oil, and salt and pulse just until the nuts are coarsely ground, about 20 short pulses. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds out of the pod halves into the nut mixture. Process the mixture continuously until its creamy and smooth, 45 minutes. Store the nut butter in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 2 months, then bring to room temperature before serving. AMARETTO ALMOND BUTTER 93 SWEETS & SPREADS Preheat the oven to 250F (120C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Put the safflower oil and 3 popcorn kernels in a large soup pot, cover, and heat over medium- high heat until the kernels pop. Add the remaining kernels, cover, and cook, shaking the pan occasionally, until the popping has subsided, 1 1 22 minutes. Pour the popcorn into a large bowl. Add the peanuts and set aside. Wipe out the pot and add the brown sugar, butter, corn syrup, and molasses. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until the mixture registers 245F (118C) on a candy thermometer. Remove the pot from the heat, then immediately add the vanilla extract, salt, and baking soda and stir to combine. Quickly add the popcorn and peanuts and stir with a wooden spoon until evenly coated with the caramel. Pour the mixture onto the prepared baking sheet and bake for 40 minutes, stirring once or twice. Allow the mixture to cool before breaking it into pieces. Store in an airtight container at room temperature for up to 4 days. Safflower oil, 2 tablespoons Popcorn kernels, 1 2 cup (3 oz/90 g) Salted roasted peanuts, 1 cup (5 oz/155 g) Dark brown sugar, 1 2 cup (3 1 2 oz/105 g) firmly packed Unsalted butter, 5 tablespoons (2 1 2 oz/75 g), at room temperature Light corn syrup, 1 3 cup (3 1 2 oz/105 g) Light molasses, 2 tablespoons Vanilla extract, 1 2 teaspoon Salt, 1 4 teaspoon Baking soda, 1 2 teaspoon MAKES 13 CUPS (26 OZ/700 G) THE SWEET TREAT KNOWN AS CRACKER JACK DEBUTED AT THE CHICAGO WORLDS FAIR IN 1893 AND HAS BEEN A HIT EVER SINCE. HERE, THERES NO PRIZE INSIDE, BUT THE FRESH POPCORN, MOLASSES-LACED CARAMEL, AND ROASTED PEANUTS PROVIDE PLENTY OF FLAVOR TO MAKE UP FOR IT. PEANUT CARAMEL CORN SAUCES & CONDIMENTS THIS EASY, SAVORY JAM IS A FANTASTIC WAY TO ENJOY THE DEEP AND ALMOST SMOKY FLAVOR OF TOMATOES THROUGHOUT THE YEAR. ITS DELICIOUS SPREAD ON TOAST, AS AN ACCOMPANIMENT TO CHEESE, OR EVEN ATOP SCRAMBLED EGGS. IT ALSO MAKES A GREAT GIFT OVER THE HOLIDAYS. In a saucepan over medium heat, combine the tomatoes, oil, garlic, and onion and cook, stirring, until the onion begins to brown, about 5 minutes. Stir in the sugar, vinegar, and thyme. Add 1 cup (8 fl oz/ 250 ml) water and 1 2 teaspoon each salt and pepper, bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Uncover, raise the heat to medium-high, and cook until thick, about 5 minutes. Let cool completely before serving. Tomato jam can be stored in the refrigerator in an airtight container for up to 2 weeks. Drained oil-packed sun-dried tomatoes, 2 cups (10 oz/315 g), coarsely chopped Extra-virgin olive oil, 1 tablespoon Garlic, 2 cloves, minced Red onion, 1 2, thinly sliced Sugar, 1 tablespoon Red wine vinegar, 1 4 cup (2 fl oz/60 ml) Dried thyme, 1 2 teaspoon Sea salt and freshly ground pepper MAKES ABOUT 1 CUP (10 OZ/315 G) SUN-DRIED TOMATO JAM IVY MANNING is an author, recipe developer, and cooking instructor. She is a regular contributor to Cooking Light, Fine Cooking, and the Oregonian. When not in the kitchen, shes in her vegetable garden visiting the slugs. Manning lives in Portland, Oregon, with her husband and their retired racing greyhound, Mini. ALICE GAO is a New Yorkbased lifestyle and food photographer who loves city life, coffee, all things French, and traveling. She enjoys sharing her travels and new work at her blog, lingeredupon.blogspot.com. BETTER FROM SCRATCH Conceived and produced by Weldon Owen, Inc. In collaboration with Williams-Sonoma, Inc. 3250 Van Ness Avenue, San Francisco, CA 94109 A WELDON OWEN PRODUCTION Copyright 2014 Weldon Owen, Inc. and Williams-Sonoma, Inc. All rights reserved, including the right of reproduction in whole or in part in any form. Printed and bound in China by 1010 Printing, Ltd. First printed in 2014 10 9 8 7 6 5 4 3 2 1 Library of Congress Control Number: 2014931494 ISBN 13: 978-1-61628-731-3 ISBN 10: 1-61628-731-4 Weldon Owen is a division of 415 Jackson Street, Suite 200, San Francisco, CA 94111 www.weldonowen.com ACKNOWLEDGEMENTS Weldon Owen wishes to thank the following people for their generous support in producing this book: Rachel Boller, Casey Catelli, Marisa Kwek, Eve Lynch, Elizabeth Parsons, and Sharon Silva WELDON OWEN, INC CEO and President Terry Newell VP, Sales and Marketing Amy Kaneko VP, Publisher Roger Shaw Associate Publisher Amy Marr Assistant Editor Emma Rudolph Creative Director Kelly Booth Art Director Ashley Lima Designer Rachel Lopez Metzger Production Director Chris Hemesath Associate Production Director Michelle Duggan Photographer Alice Gao Food Stylist Lilian Kang Prop Stylist Christine Wolheim Additional photography by: Petrina Tinslay: page 33; Ray Katchatorian: pages 48 and 112. Front cover photograph by: Ashley Lima