- Cook the Book: 'The Homesick Texan': HamburgerHelper, Bria Silbert, Intentional Tart, BeagleBagel, and Bakaichi.
- Bake the Book: 'Jeni's Splendid Ice Cream at Home': ks328, reposado, jojomarco, Clip_Ash, and hmlicata.
- Cook the Book: 'Home Made': maludimus, batcaves, VICTOR-K, Davediego, and rilabby.
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'Home Made' on Serious Eats
Van Boven's take on Duck Ham is a quick salt cure, an almost effortless process that required barely any effort at all, especially when considering just how impressive homemade duck ham sounds. It's basically a matter of procuring a nicely fatty duck breast, scoring the layer of fat, sprinkling it it orange zest, and submerging the duck in a mountain of kosher salt.
Hearing about hangover cures from foreign lands never gets old, which is one of the reasons I decided to tackle this Hangover Curing Pork Belly from Home Made by Yvette van Boven. The other reason? Pork belly never gets old—for me at least. Van Boven describes how she serves this pork belly in her restaurant, sliced and presented on crusty bread with a side of potato salad and sinus-clearing horseradish-lemon sauce. Sounds like the kind of carby, fatty, spicy plate that can cure what ails you, right?
Yvette van Boven, author of Home Made, likes to use her labne for these cocktail hour ready Seasoned Labne Balls in Olive Oil by rolling them in an aromatic blend of herbs and chiles and letting them soak in good olive oil. Herby on the outside and mildly tangy within, these little yogurt balls make for genius snacks either on their on or spread onto toasted triangles of pita.
Just because the title of Yvette van Boven's cookbook is Home Made, it doesn't necessarily mean that everything has to be made from scratch. Her lovely Long Leek Pie uses store-bought puff pastry because, really, in some cases store-bought is just fine. This pie comes from the "On the Side" chapter, which is full of simple sides to accompany her DIY mains.
Keeping with the DIY theme of Home Made these Black Olive Mini Blinis with Pink Mascarpone, Salmon, and Preserved Beet embrace two of van Boven's made from scratch techniques: preserving and working with yeasted doughs. Here thin slices of parboiled beets are quick preserved in honey and raspberry vinegar and the yeasted dough is for fantastically nutty little buckwheat blinis.
Yvette van Boven, the Dutch jane-of-all-trades behind Home Made is a recipe writer, illustrator, and restaurateur who wants to push our limits in the kitchen. She's a DIY-er in the kitchen who's culinary sensibilities are purely homemade at heart. The American version of her new cookbook is hot off the presses and full of exciting DIY projects ranging from cheese-making to preserving, bread baking, infusing your own liqueurs, and even baking up biscuits for your favorite four legged friends. Enter to win a copy here.
Photograph from Litlnemo on Flickr Butter is one of those things, like yogurt or peanut butter, that most of us would never think of making at home—until you try it and see how mindblowingly easy it is. As a kid, I was fascinated the first time I saw cream transformed into butter. And from that moment on, whenever we had a spare bit of whipping cream, I’d pop it into a Tupperware and shake it until butter grains formed on the lid. Over at Cooking Up A Story, Heather Jones takes a slightly more methodical approach to making her own butter: beating cream in her Cuisinart, carefully rinsing the solids, and churning the clean butter with a potato masher. The...