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Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House [A Cookbook]
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About Cooking My Way Back Home: Recipes From San
Product Description A collection of 100 of Mitchell Rosenthal's personal recipes for Southern-inspired comfort food with a California influence. In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse. Amazon.com Review Featured Recipe: Angels on Horseback This dish has roots in Britain, where oysters are typically wrapped in bacon, broiled, and served on toast. But in the States, it is seen as a sort of upscale version of the familiar pastry-wrapped frank known as pigs in a blanket, except, well, the pig is the blanket. These angels are the most popular appetizer on the menu at Anchor & Hope. Unlike the Brits, we deep-fry the bacon-wrapped oyster, which not only cooks the bacon quickly but also makes it exceptionally crispy. The pronounced mustard flavor in the rémoulade works beautifully with the smokiness of the bacon. This rémoulade recipe is a good one to have in your arsenal. It’s perfect for shrimp cocktail or as a dipping sauce for deep-fried seafood. Rémoulade 2 large egg yolks, room temperature 1/3 cup canola oil 1/2 cup chopped celery 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh tarragon Juice of 1/2 lemon 2 tablespoons ketchup 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1 tablespoon malt vinegar 1 tablespoon minced garlic 1 teaspoon sweet smoked paprika 1/2 teaspoon celery salt 1 tablespoon capers, rinsed 4 gherkins, chopped Salt and freshly ground pepper Canola oil, for deep-frying 24 oysters, shucked 12 thin slices bacon, halved crosswise Instructions To make the rémoulade, place the egg yolks in a food processor and process for 1 minute. With the machine running, add the oil in a slow, steady stream, processing until emulsified. Then, with the machine still running, gradually add the celery, parsley, tarragon, lemon juice, ketchup, Worcestershire sauce, both mustards, vinegar, garlic, paprika, celery salt, capers, and gherkins and process until well incorporated and smooth. Taste and season with salt and pepper. Pour the oil to a depth of about 3 inches into a deep fryer or deep, heavy-bottomed pot and heat to 375°F. While the oil is heating, wrap a half bacon slice around each oyster and secure with a toothpick. When the oil is ready, working in batches to avoid crowding, add the wrapped oysters to the hot oil and fry for 2 to 3 minutes, or until the oysters are golden and the bacon is crispy. Using a slotted spoon, carefully transfer the oysters to paper towels, then keep them warm while you fry the remainder. Arrange the oysters on a platter, drizzle with the rémoulade, and serve right away. Review Finalist, IACP Awards 2012, Food Photography & Styling Category (Paige Green)New York Times Notable Cookbook of 2011 "It is the accessible techniques and simple bold flavors that Rosenthal demonstrates throughout his book that make it so winning." —The City Cook, Fall 2011 "In writing the book, Rosenthal makes those emotional connections that bind families together through communal dining. Yes, you can go home again." —San Antonio Express News, 12/2/11 "Mr. Rosenthal understands simple pleasures (prime rib, barbecued sh
