Modernist Cuisine at Home

Modernist Cuisine at Home (The Cooking Lab, 2012)

Modernist Cuisine at Home is the subsidiary of, what may be, the greatest cooking tome of all time, Modernist Cuisine. Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. MC digs deep into the historical, scientific, molecular and pretty much every facet of cooking. 

While Modernist Cuisine is a beautiful and inspiring book, it is not for the faint of heart. Most likely the average home cook wouldn't even know where to start with some of the recipes, not to mention not having the equipment needed to pull off the recipes. That's where Modernist Cuisine at Home comes in. Granted you do still need some speciality equipment like an Immersion Circulator and Pressure cooker to really dive deep into this book, but those items are within grasps of most consumers. 

Modernist Cuisine at Home (The Cooking Lab, 2012)

After spending a few days perusing the book and trying out some of the recipes. I have to admit, this might be one of my most favorite cookbooks to date. It's just as beautiful and inspiring as the original MC, it introduces modern techniques to traditional recipes, it's fun to cook out of, it's challenging to cook out of and honestly I feel like I'm becoming a better cook from simply reading it. Again, this isn't for the faint of heart and I would recommend that you have a decent understanding of cooking techniques. But, if you are looking for something new and exciting to spice up your cooking world, than this is it!

"Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities  and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not 'What should we make for dinner?' but rather, 'What can we make for dinner?' Modernist Cuisine at HOme will provide another quantum leap in our understanding and in our relationship with the food we like to cook" ~Thomas Keller

"Modernist Cuisine at Home is destined to change the way we cook-and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilites. It is full of insights that encourage us to try something new, and that teach us something on every single page." ~Martha Stewart

I went ahead and started on the easier side with this book. Instead of jumping in for the hardest recipes, I figured I'd test the water with the Chicken Wings and Macaroni and Cheese. 

The chicken wings were definitely some of the best I have ever had. I never really thought to brine chicken wings just cause there isn't that much meat, but it is definitely worth taking the time to brine them. Then after cooking them sous vide at 149℉, you have one heck of a juicy and tender chicken wing (Cooking chicken sous vide at 140℉ for at least 30 min. pasteurizes the meat making it completely safe and extremely moist, unlike the traditional 165℉). 

The macaroni and cheese was also very good. But, I think next time I will use cheeses other than Cheddar and Swiss because they really don't need the Sodium Citrate to emulsify them together. The cheese sauce is quite thick, velvety and delicious...it has the consistency of store bought mac n' cheese, but just a lot better flavor because of the better quality cheese. 

A big thank you to the Modernist Cuisine at Home crew for allowing me access to their book and share with all of you their Macaroni and Cheese Recipe. Enjoy!

Modernist Cuisine at Home (The Cooking Lab, 2012)

I think the recipe layout is pretty self explanatory, but it is a laid out a little different than your traditional recipe. Each part of the recipe is broken up by the red lines. You have your ingredients, the amount you need of each ingredient and then what to do with each ingredient. Just follow the procedures, add in all the ingredients in each step, then move onto the next line. In my case I substituted 3 cups of shredded sharp cheddar and 1 cup of shredded swiss for the white cheddar. I also folded in a whole roasted red pepper. 

In addition to having the opportunity to use this book, I also have been given the opportunity to use a GoPro camera to start making cooking videos! I figured since I just got the camera, I might as well kill two birds with one stone and use it for this review. I am using the GoPro Hero3 White edition, with the Chest Mount Harness. There will be many more videos in the future!

Pumpkin Creme Brulee

Thanksgiving is quickly approaching and you might be trying to come up with something to make. If you want to make something really special, that involves a blow torch (Nothing says Happy Thanksgiving like a blowtorch) then try this delicious recipe for Pumpkin Creme Brulee. The only issue is having enough ramekins...I lucked out and stole a bunch from one of Penn State's kitchen lab (I returned them!). But, if you are having a smaller gathering, then this is definitely for you. Enjoy!

Ingredients

• Pecan and Butter Cracker Crust, recipe follows
• 3 1/2 cups heavy cream, divided
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon powdered ginger
• 2 teaspoons vanilla extract
• 8 egg yolks
• 1 cup sugar
• 1/2 cup whole milk
• 2 cups canned pumpkin puree
• Hot water
• 1/4 cup turbinado sugar

Directions

Preheat the oven to 300 degrees F.

Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.

In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla extract. Bring to a boil and remove from heat.

In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.

Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.

Divide the pumpkin mixture evenly into the custard cups lined with the crust. Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.

Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.

Butter Cracker and Pecan Crust:

• 32 butter crackers (recommended: Ritz crackers)
• 1/2 cup pecans
• 5 tablespoons unsalted butter melted, plus more if needed
• 2 to 3 tablespoons dark brown sugar

In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.

**Note: I also topped each custard with a roasted pumpkin seed, you of course don't need to do this, but it is a nice garnish**

Roasted Butternut Squash Soup

Sorry for so many soup posts, I just can't help it, this is such a perfect time of year for soup! I've never had or made butternut squash soup before, so I was kind of flying blind here. But, as soon as I pulled the roasted butternut squash out of the oven, I knew it was going to be delicious. This thick and velvety soup will definitely be perfect for a nice cold winters day, Enjoy!

Ingredients:

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise, seeds removed and reserved
• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium Granny Smith apple (about 8 ounces)
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream

Directions

Heat the oven to 425°F and arrange a rack in the middle.

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.

Clean off the reserved seeds, toss them olive oil to coat. Spread them out evenly over a baking shit, sprinkle with salt. Bake until toasted. 

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the butternut squash seeds, if using.