Jack Forem, Christopher Hall:The Complete Book of Men's Health
- hardcover 2010, ISBN: 9781840000610
Stewart, Tabori and Chang. Very Good. Hardcover. 2010. 208 pages. <br>Matt Lewis and Renato Poliafito's 2008 Baked was p ublished to national critical acclaim and raved about ac… More...
Stewart, Tabori and Chang. Very Good. Hardcover. 2010. 208 pages. <br>Matt Lewis and Renato Poliafito's 2008 Baked was p ublished to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, wi th continued praise from Oprah and Martha Stewart; product availa bility in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their ori ginal Brooklyn location. <?xml:namespace prefix = o ns = urn:sche mas-microsoft-com:office:office /> Now, in Baked Explorations, t he authors give their signature Baked twists to famous desserts f rom across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mu d Pie, and more-from the overworked to the underappreciated. Read ers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between. Praise fo r Baked Explorations: They might look like another pair of fresh -faced Brooklynites (retro tie and mustache? check), but Matt Lew is and Renato Poliafito, the owners of the Baked sweet shops in B rooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decade nt and baked in Brooklyn. -The New York Times Lewis and Poliaf ito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover. -New York Daily News Editorial Reviews About the Author Matt Lewis and Renato Poliafito left their day jobs in advertising fiv e years ago to open their bakery, Baked, in Brooklyn, NY, to imme diate praise from fans across the country. The authors have been featured on Oprah, the Today show, the Food Network, and Martha S tewart. Their first book, Baked, was an IACP award nominee. Lewis and Poliafito live in New York City.<?xml:namespace prefix = o n s = urn:schemas-microsoft-com:office:office /> Excerpt. ® Reprin ted by permission. All rights reserved. Baked Explorations Clas sic American Desserts Revisited By Matt Lewis, Renato Poliafito, Tina Rupp, Natalie Kaire Abrams Books Copyright © 2010 Matt Lew is and Renato Poliafito All rights reserved. ISBN: 978-1-58479-85 0-7 Contents INTRODUCTION: GETTING BAKED, AGAIN, EVERYTHING YOU NEED TO KNOW TO GET BAKED, CHAPTER 1 BREAKFAST, CHAPTER 2 TART S AND PIES, CHAPTER 3 COOKIES AND BARS, CHAPTER 4 CAKES, CHAPT ER 5 CONFECTIONS AND PASTRY, ACKNOWLEDGMENTS, SOURCES, CONVERS ION CHARTS, INDEX, CHAPTER 1 BREAKFAST MONKEY BUBBLE BREAD PUMPKIN CHEDDAR MUFFINS FARM STAND BUTTERMILK DOUGHNUTS THREE WA YS NUTELLA SCONES CARROT COCONUT SCONES WITH CITRUS GLAZE BAKE D CHEESE GRITS MOM'S OLIVE OIL ORANGE BUNDT OATMEAL CHOCOLATE C HIP CAKE WITH CREAM CHEESE FROSTING HONEY CORN MUFFINS NEW YORK -STYLE CRUMB CAKE CORNMEAL GRIDDLE CAKES MALTED WAFFLES BAKED FRENCH TOAST DOUBLE-CHOCOLATE LOAF WITH PEANUT BUTTER CREAM CHEE SE SPREAD Breakfast, or the concept of a proper breakfast, can b e unpredictable. I like it that way. When I feel inspired, I like rummaging around the pantry and refrigerator for unexpected muff in, scone, or pancake ingredients. I might use up some fresh frui t, chop some chocolate, stir in a bit of brandy, or break apart a stale baguette. When I am feeling less ambitious, I might just r eheat leftover macaroni and cheese, or grab a bagel from the loca l deli, or both. I leave myself open to either option - I conside r myself a breakfast optimist, and I never plan in advance. It's not that I am blasé about breakfast. Actually, I am quite a brea kfast advocate; I just never structure the meal like I might a lu nch for friends or a large dinner party. I have never dressed for breakfast (a frightening idea!), and I don't enjoy the idea of s itting formally at a table in the morning. I prefer to fly solo f or my first meal of the day, and most likely I am hunched over th e morning news, be it on my laptop or the daily paper. My carefr ee roll-out-of-bed-and-grab-your-own-breakfast attitude is largel y a part of my upbringing. Mom encouraged the scour-and-devour br eakfast scenario that still is part my daily routine. On occasion we were treated to last-minute innovations like a spruced-up muf fin mix (usually loaded with butterscotch or chocolate chips) or a pancake burdened with more toppings than a tricked-out ice crea m sundae. Other times, it was a simple store-bought, and probably not very good, coffee cake. My breakfast never looked like the h earty abundance of a tweaked-and-Photoshopped Denny's picture men u. While digging for this book, I unearthed more recipes for bre akfast than any other section. People are passionate about their first meal of the day, and the nostalgia runs deep - deeper than with most recipes. I whittled the written and oral submissions do wn, keeping to the sweeter side of things, and edited them down a gain by preserving the items that felt the most homey without bei ng too kitsch. I can honestly say that I had the hardest time reg ulating myself with breakfast during the book's testing phase. On e time I lost self-control, nearly consuming half a loaf of Monke y Bubble Bread all by my lonesome. The other recipes in this chap ter are equally delicious. I still daydream about the Double-Choc olate Loaf with Peanut Butter Cream Cheese Spread. It is a reward ing and handsome breakfast loaf with a sinful flair. Mom's Olive Oil Orange Bundt is coffee-klatch heaven, and the Malted Waffles are a great excuse to use your waffle iron. If you are one of tho se rare anti-sweet breakfast people, I recommend the Baked Cheese Grits. Actually, I recommend the cheese grits no matter what. Ha ve a great breakfast. MONKEY BUBBLE BREAD I SUGGEST ONLY MAKING THIS FROM-SCRATCH BREAD IF YOU ARE HAVING A LARGE GATHERING. Oth erwise, you could end up (like me) eating more than you should. S imply put, this is addictive stuff. I liken these warm, gooey bre ad balls to the most amazing glazed doughnut hole you have ever h ad. There are several recipes floating about for monkey bread tha t use canned biscuit dough, but I ask you to kindly refrain from this expedient fix because the result won't be as tasty, and it i s more expensive. The origin of the name monkey bread or bubble b read is quite hard to pinpoint, and while many dubious answers ex ist (the bread resembles a monkey puzzle tree or monkeys love to pull things apart), none of them are definitive, and some are clo yingly cute. I hate cloyingly cute. Suffice it to say that the so urce of the name is just one of life's great mysteries, and we sh ould leave it at that. YIELD: ONE 10-INCH BUNDT Ingredients FO R THE MONKEY BUBBLE BREAD 1¼ cups whole milk 2 teaspoons instant yeast 4 cups all-purpose flour 5 tablespoons sugar 1 teaspoon sa lt 1 egg 5 tablespoons unsalted butter, melted FOR THE CINNAMON SUGAR COATING 1¼ cups firmly packed dark brown sugar 2 teaspoons cinnamon ½ cup (1 stick) unsalted butter, melted and cooled MAK E THE MONKEY BUBBLE BREAD Generously spray the inside of a 10-in ch Bundt pan with nonstick cooking spray. In a small saucepan, w arm your milk to slightly above room temperature, then remove it from the heat, add the yeast, and whisk to dissolve. (Do not warm it beyond 110 degrees F or you will kill the yeast). In the bow l of a standing mixer fitted with the paddle attachment, beat the flour, sugar, and salt until combined. In a small bowl, beat th e egg with a fork and add it to the dry ingredients. Mix on low s peed until combined. Keeping the mixer on low, slowly stream in the milk until combined. Add the melted butter and mix until the dough comes together. Replace the paddle attachment with the doug h hook attachment. Continue to mix on medium speed until the doug h becomes silky and tacky, but not sticky, 8 to 10 minutes. The d ough should mound together and easily come off the bottom of the mixing bowl. (If the dough is too wet, add some flour. If it is t oo dry, add a tiny bit of water.) Spray the bottom and sides of a large bowl with cooking spray. Place the dough in the bowl and roll it around to make sure it is completely covered in oil. Cove r the bowl with plastic wrap or a dish towel and let it rest in a warm area until the dough has doubled in size, approximately 1 h our. Line a sheet pan with parchment paper. Use your clean hand s to push down and deflate the dough. Remove it from the bowl and pat it into a rough circle approximately 8 inches diameter. Use a bench knife or serrated knife to cut dough into 1- to 1½-inch p ieces (about ½ ounce each) - alternatively, use your hands to pin ch apart the dough. Roll the pieces into balls (they don't have t o be perfectly round). Place the balls on the sheet pan (you will get about 60 pieces in all). Cover the balls lightly with plasti c wrap. MAKE THE CINNAMON SUGAR COATING In a small bowl, stir t ogether the sugar and cinnamon. Place the melted butter in a sepa rate bowl. ASSEMBLE THE BREAD Remove the plastic wrap from the dough balls and dip one ball in the melted butter. Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan. Continue this process wi th each ball, until you have several layers, arranging them as if you are building a brick wall. Wrap the Bundt pan tightly in pl astic wrap. Set it in a warm area of the house for about 1 hour, or until the dough balls have doubled in size and appear puffy. Preheat the oven to 350 degrees F. Remove the plastic and bake th e Bundt until the top layer is deep brown and the caramel coating begins to bubble around the edges, about 30 minutes. Cool the b read for 5 minutes, then turn it out directly onto a platter and serve warm. Should you have any leftovers (this is rare, I promis e you), simply reheat them in a 300-degree oven until warm to the touch. Baked Note There are a lot of monkey bread misconceptio ns, and I will do my darnedest to dispel them. First, you do not need an icing or topping for this bread - too sweet. Second, you can make the dough ahead of time. Once the dipped dough has been placed in the pan, wrap it tightly, refrigerate it, and bring it back to room temperature to proof the dough before baking. Lastly , this is one of those breads that exists to be eaten warm, strai ght from the oven. Once the caramel begins to cool, reheat the br ead in the oven before serving. * * * PUMPKIN CHEDDAR MUFFINS IF THERE WERE A PLACE ON EARTH WHERE YOU COULD EXPERIENCE A NEW E NGLAND FALL FOR TEN MONTHS OUT OF THE YEAR, I WOULD PROBABLY MOVE THERE. I would pursue leaf peeping like a sport, build a crackli ng fire nightly, and indulge in every hearty autumn recipe at my whim. Until I find this utopia, I will make do with my annual thr ee months of fall. I will churn through umpteen pumpkins (pumpkin bread, pumpkin soup, toasted pumpkin seeds) and hundreds of poun ds of Vermont cheddar (grilled cheese, cheese and crackers, fondu e), and on a few mornings, I will combine the two in this very au tumnal muffin. Like all good muffins, this one is quick to put to gether. The pumpkin base is moist but spiced with cayenne and bla ck pepper so the sharpness of the cheddar has a chance to shine. I also like to top the muffin with a little extra cheese, so you get a savory-sweet morning experience. YIELD: 12 MUFFINS Ingred ients 1 cup canned solid-pack pumpkin puree 3 tablespoons sour c ream 2 large eggs ½ cup (1 stick) unsalted butter, melted and coo led 2 cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoo n cayenne pepper 1½ teaspoons salt 1½ teaspoons freshly ground bl ack pepper ½ cup firmly packed dark brown sugar 1¼ cups (about 4 ounces) grated sharp cheddar 2 tablespoons pumpkin seeds, optiona l * * * Preheat the oven to 400 degrees F. Lightly spray each c up of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the b ottom and up the sides of each cup. In a large bowl, whisk toget her the pumpkin and sour cream. Add the eggs and butter and whisk until combined. In another large bowl, whisk together the flour , baking powder, cayenne pepper, salt, black pepper, and brown su gar. Make a well in the middle of the dry ingredients. Pour the w et ingredients into the well, and fold until just combined. Fold in three-quarters of the cheese. Divide the batter among the muf fin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake them for 20 minutes, or until golden br own. Let the muffin pan cool on a rack for 10 minutes before turn ing out the muffins. Serve them warm. Muffins taste best when ea ten fresh, but they can be made ahead of time and reheated in a 2 00-degree oven. Baked Note I am addicted to the raw-milk chedda r offered by several farms in Vermont. The flavors are more dimen sional than ordinary cheddar (though, yes, I am still a fan of th e pasteurized version); raw-milk cheeses are nutty and chocolatey and earthy - and different from farm to farm. This recipe works well with any cheddar, the sharper the better, but make sure you try a raw-milk one if the opportunity presents itself (in or out of this muffin recipe). * * * FARM STAND BUTTERMILK DOUGHNUTS T HREE WAYS IF I WERE A BETTER PERSON, I WOULD MAKE THESE MORE OFT EN. I would avoid the supermarket or mass-produced doughnut. I wo uld take a stand and refuse to eat a doughnut that was not prepar ed by hand and eaten fresh from the fryer. These delicious doughn uts are what a doughnut should be, the type you might pick up fro m the side of the road at a local farm or farm stand. And though I'm often too lazy and lethargic to fire up the fryer, they reall y aren't that difficult to make. Farm stand doughnuts are usuall y sold coated with cinnamon sugar and tucked inside a paper bag. Sometimes they are made with cider, and sometimes they are made w ith buttermilk, and they are always worth stopping for. I prefer the buttermilk variety (it produces a cakier doughnut), and I pre fer mine dipped in chocolate, but they taste great au naturel as well. Each topping makes enough for one batch of doughnuts. If y ou want to use more than one topping for your batch, reduce the a mounts by half or by two-thirds, accordingly. YIELD: ABOUT 10 LA RGE DOUGHNUTS PLUS DOUGHNUT HOLES Ingredients FOR THE DOUGHNUTS 3½ cups all-purpose flour 3/4 cup granulated sugar ½ teaspoon b aking soda 2 teaspoons baking powd, Stewart, Tabori and Chang, 2010, 3, Mitchell Beazley. Very Good. 282mm / 224mm. Hardcover. 1999. 279 pages. <br>For men of all ages and situations, this self-help manual is divided into two parts. The first part focuses on what makes up a healthy lifestyle and how to improve it. Part two con centrates on medical problems, their symptoms and causes, and adv ises on when professional help should be sought. ., Mitchell Beazley, 1999, 3<
