The table of contents alone is a simultaneous dose of hope and inspiration. Are Leah and Victoria telling me that I am capable of duplicating the legendary Jeff Nathan’s Popcorn Chicken served at Abigael’s in Manhattan? Could I really cook up a batch of delicately beautiful popover potatoes from the one-of-a-kind Chagall in Park Slope? Could there be a batch of chocolate babka bread pudding in my family’s future that could compete with the same dessert cooked up at the legendary Prime Grill? And what do the sweet pickles from Milt’s Barbecue for the Perplexed in Chicago taste like? I confess that I am not normally a fan of sweet pickles, but how could I not try my hand at a favorite from a restaurant with such an intriguing name?
As always, Leah and Victoria share exciting cooking tips, including how to perk up sagging herbs, how to make a really fabulous caramel and how to use plastic wrap in your oven to make sure your food stays moist and juicy. (Plastic wrap? In the oven? Who knew?) Packed with fabulous recipes, spectacular photographs, menu suggestions for everything ranging from family dinners to sheva brachos and garnishing tips, it is no surprise that Secret Restaurant Recipes is such a hit.
What’s next for Leah and Victoria? Thankfully, more exciting projects.
“I think we’re going to take our time with the next books, but we definitely have ideas,” said Victoria. “I don’t think we’re ready to release topics yet, but there are exciting things to come.”
Count me in, guys. I can’t wait to see what you come up with next.
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Praline Brownies
Yield: 24-30 bars
Dairy
From Bagels ’n Greens, Brooklyn
Ingredients:
8 oz bittersweet chocolate
1 cup (2 sticks) butter
4 eggs
1⅓ cups (11 oz) sugar
1 cup (5 oz) flour
½ cup (2 oz) cocoa
½ tsp kosher salt
1 tsp nut extract (optional)
2 tsp praline extract (optional)
7 oz white chocolate, coarsely chopped
Chocolate Frosting:
10 oz milk chocolate
4 Tbsp praline paste
Garnishes:
4 oz mixed crunchy nuts
chocolate and white chocolate curls
Directions:
Preheat oven to 350ºF. Line a rimmed 9 x 13-inch baking sheet with parchment paper.
Melt chocolate with the butter.
In the bowl of an electric mixer, whip eggs and sugar at high speed for 5-6 minutes.
Carefully pour in melted chocolate mixture. Sift in flour, cocoa, and salt. Mix until mixture is smooth and shiny, about 4 minutes. Add in extracts, if using. Fold in white chocolate.
Pour batter into prepared baking sheet. Bake for 25 minutes (the edges should be hard, top cracked, and middle soft).
Prepare the frosting: Melt chocolate over a double boiler. Add praline paste and mix until combined. Gently pour over the top of the cake. Tilt the pan sideways until entire cake is fully covered. Sprinkle nuts or chocolate curls on top. Refrigerate for 15 minutes, until frosting is set. Let cool before slicing into bars.
Praline paste is made from hazelnuts/filberts and sugar, ground into a paste.
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Rockport Salad
Yield: 4 servings
Dairy
From The Milk Street Café, Boston MA
Ingredients:
6 oz mixed greens
1 pear, cut into ½-inch cubes or sliced
¾ cup red grapes, halved
½ cup dried cranberries
½ cup shelled pistachios
3 oz goat cheese, crumbled
Honey-Balsamic Dressing:
2 Tbsp balsamic vinegar
¼ cup white vinegar
¼ cup honey
½ tsp lemon juice
½ tsp coarse sea or kosher salt
⅛ tsp ground black pepper
6 Tbsp extra virgin olive oil