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Thursday, December 1, 2011

Read this Great cookbooks for the holidays: The Beekman 1802 Heritage Cookbook

Posted by Kat Robinson on Thu, Dec 1, 2011 at 11:08 AM

My dear friend April recently gifted me with the Beekman 1802 Heirloom Cookbook... which is fascinating not just because it's the Fabulous Beekman Boys' project but by how it's put together.

It's not just another collection of recipes. There are all sorts of ways to keep your own family recipes in the book, too — places to write them down and pockets to keep those old recipe cards in. The book is decadently ravished in Paulette Tavormina's photography. Like P. Allen Smith's Seasonal Recipes from the Garden, this cookbook is organized by season first, then by food category. It's meant to be handed down, and I think that's a fabulous idea.

Lots of old fashioned recipes in it too, including one for Quick Braised Collard Greens. The recipe, on the jump.

Paulette Tavormina

Quick Braised Collards
with Pot Liquor
Serves 4

Long, slow cooking is what’s usually associated with collard greens, but these cook in a mere fifteen minutes and are tender and sweet. The secret? A five-minute blanching of the greens in boiling water gives them a huge head start on softening up.

2 bunches collard greens (about ¾ pound each)
1 tablespoon olive oil
3 garlic cloves, smashed and peeled
½ teaspoon salt
¾ cup Chicken Stock (page 17) or reduced-sodium canned broth
1 tablespoon cider vinegar
¼ teaspoon hot pepper flakes

With a paring knife, cut the ribs out of each collard green. Stack and roll the greens up like a cigar. Then cut them crosswise into ribbons. In a large pot of boiling salted water, cook the greens for 5 minutes. Drain.

In a large skillet, heat the oil over medium-low heat. Add the garlic and cook until starting to turn golden, about 4 minutes.

Add the blanched collards to the pan, sprinkle with the salt, and add the stock. Cook, stirring occasionally, until the collards are very tender, about 10 minutes. Stir in the vinegar, sprinkle with the hot pepper flakes, and serve the collards with their pan juices.

VARIATIONS
Add 1/2 pound diced smoked sausage when you sauté the collards.
If you want the smoked flavor without the heat, add some sweet smoked paprika to the collards as they’re sautéed.
Omit the hot pepper flakes and pass hot sauce at the table so diners can season the collards themselves.

Recipes and images reprinted with permission from The Beekman 1802 Heirloom Cookbook © 2011 by Brent Ridge and Josh Kilmer-Purcell, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by © Paulette Tavormina

Tags: Beekman Boys, cookbooks

        
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