The Comfort Food Mash-Up Cookbook: 80 Delicious Recipes for Reimagining Your Favorite Dishes - Hardcover

Whalen, Dan

Hardcover

ISBN 10: 1454923253 ISBN 13: 9781454923251

Publisher: Union Square & Co., 2018

Synopsis

Crush all your guilty pleasures right with these crazy good combos, such as Cheeseburger Onion Rings and Lasagna Tacos.

This exciting cookbook features 80 recipes that merge two classic recipes into a unique mouthwatering dish. Each recipe breaks down the ingredients of the two sources and then shows you how to merge them together with delicious results. Kick off your day with Breakfast Ramen or a Crispy Rice Sticky Bun. Snack on Breadstick Calzones, Corn Dog Jalapeño Poppers, or Reuben Tots. Devour Buffalo Chicken Pad Thai or Chili Risotto. Then treat yourself to a Blueberry Pie Milkshake or White Russian Cheesecake. The intro reveals the surprising history of mash-ups and gives you the blueprint, which explains the deceptively simple philosophy behind the concept and provides everything you need to create your own amazing creations. Comfort food never tasted so good!

About this title

About the Author:

Dan Whalen is the creator of The Food in My Beard blog, which has garnered more than 13 million views. Bon Appétit, Fine Cooking, Huffington Post, MSNBC, Saveur, and numerous other publications have featured him, and he appeared on Guy’s Grocery Games on the Food Network. He lives in Boston.

Excerpt. © Reprinted by permission. All rights reserved.:

The Comfort Food Mash-Up Cookbook
by Dan Whalen, Photography by Brian Samuels
Text © 2018 Dan Whalen. Photographs © 2018 Brian Samuels. Illustrations © 2018 Aaron Taylor-Waldman. All rights reserved.

MAC & CHEESE DEVILED EGGS

MAKES 16 deviled eggs

PREP TIME 45 minutes

COOK TIME 15 minutes

TOTAL TIME 75 minutes

When I first thought about this one, I couldn’t believe no one had done it before. It’s sort of a no-brainer not only because the flavors work so well together but also because both dishes are so hot right now. Make this fun showstopper for the next party you attend or throw.

LEFTOVERS: This recipe makes a bit more pasta than you need, but the ratio works with the number of egg yolks, so the amount makes sense.Plus, the pasta is tasty on its own as leftovers.

8 jumbo eggs
8 ounces macaroni
⅔ cup milk
3 tablespoons butter
12 ounces cheddar cheese, shredded
4 slices bacon
2 teaspoons mustard
¼ cup chopped chives, plus extra for garnish
1 teaspoon paprika, plus extra for garnish

1. Hardboil the eggs and cool in an ice-water bath.

2. While the eggs are boiling, boil the pasta in salted water until the texture is al dente. Reserve ½ cup pasta water and strain.

3. Add the pasta back to the pot and add the milk, butter, and a splash of the pasta water. Bring to a simmer.

4. Stir in the cheese a few ounces at a time. Remove from heat and stir until the cheese fully melts and a thick sauce forms on the pasta. If it looks too thick, add another splash of pasta water, but remember that the sauce will thicken as it cools.

5. Cook the bacon until crisp. Cut into bite-size pieces.

6. Peel the eggs and cut in halves. Remove the yolks and crumble them into the pasta.

7. Stir the mustard, chives, and paprika into the pasta. If it looks too dry, heat it lightly again.

8. Spoon the pasta into the egg cavities, mounding it up so it looks heaping.

9. Top with a small piece of bacon and garnish with more chives and paprika to taste.

KIELBASA SUMMER ROLLS

MAKES 15 rolls

PREP TIME 4 hours 30 minutes

COOK TIME 10 minutes

TOTAL TIME 4 hours 30 minutes

You might look at this dish and wonder what the mash-up is, thinking, He put kielbasa in a spring roll—big deal. But it’s a little more complex than that. One of my favorite appetizers is grilled or sauteed kielbasa dipped in a little mustard. I took that idea and integrated the flavors into a Vietnamese summer roll. This mash-up also represents another mash-up, the marriage of my close friends John, who is Polish, and Fiona, who is Vietnamese. I originally created this dish for their wedding shower.

DOUBLE BAG IT: You can find rice paper at most grocery stores these days. Some brands are thin, and others are thick, so, depending on what you get, they might need more time in the water bath or to be double wrapped.

QUICK-PICKLED CARROTS

1 cup rice vinegar
5 large carrots, peeled and julienned
1 clove garlic
1 pinch sugar
salt and pepper

SAUCE

¼ cup mustard
2 tablespoons fish sauce
2 tablespoons Sriracha
1 tablespoon honey
1 tablespoon soy sauce

ROLLS

1 pound kielbasa, sliced into rounds
15 summer roll rice paper wrappers (more if doubling or if some break)
30 basil leaves
1 head iceberg lettuce, shredded

1. In a glass measuring cup, microwave the vinegar on high for 2 minutes. Place the julienned carrots in a Mason jar or other sealable container along with the garlic and sugar. Season with salt and pepper to taste. Pour the hot vinegar over the carrots and add water if needed to fill the container and submerge the veggies. Set aside for at least 4 hours but preferably overnight.

2. Mix the sauce ingredients and allow to chill in the fridge while you make the rolls.

3. Strain and dry the carrots.

4. Sauté the kielbasa on medium-high heat for about 5 minutes per side to brown it lightly.

5. Into a shallow container bigger than the rice paper, such as a baking dish or frying pan, pour about 1 quart of water.

6. Dip a sheet of rice paper into the water for about 3 seconds. It might feel like it needs more time, but it will continue to soften.

7. Place the rice paper onto a clean, dry surface and place 2 basil leaves on it. Top with lettuce, carrots, and 2 rounds of kielbasa.

8. Roll it tightly by folding the paper over the filling, folding the sides in, and continuing to roll it up, as you would with a burrito.

9. Cut each roll in half and serve with the dipping sauce.

About this edition

• Publisher: Union Square & Co.
• Publication date: 2018
• ISBN 10: 1454923253
• ISBN 13: 9781454923251
• Binding: Hardcover
• Number of pages: 208