Ahem [taps on microphone]… In the summer of 2014, I made an announcement that I did not learn my lesson from the first time and was going to write another cookbook. My editor and agent assured me that the second book would be faster, implying that they didn’t think I was up for the challenge. Although this 2015 release affected the planned release for 2016 (which was rain-checked), it is now almost the 5th birthday of the first Smitten Kitchen Cookbook, and an incredible event has happened: I have finally completed this second book that I promised you and submitted it to the printers.
The cookbook Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites is set to launch on October 24th, and I am eagerly anticipating the opportunity to share it with you. My greatest desire is that it lives up to your expectations and more.
Why opt for triumph and simplicity? Reflecting on the past 5 years, I’ve had many chances to ponder the implications of cooking with limited time. We even have a term for it in my household: “Hangry O’Clock,” and trust me, it’s a noisy affair. However, when I realized that I didn’t want to conform to the typical expectation of this category—20-minute meals, recipes with only 7 ingredients or less, and a possible title of “Didn’t we just feed you yesterday?”—I found myself at a standstill.
I didn’t desire a cookbook that aimed to hurry you out of the kitchen as soon as you started to relax.
I didn’t want to assume that cooking is a chore, when it serves as a necessary release for so many of us.
I didn’t want to squander anybody’s time, but I was also aware that a recipe that takes an additional 10 minutes isn’t necessarily a deal-breaker if it significantly improves the final dish.
Furthermore, I intended to highlight the fact that the more we cooked and gathered around the dining table, the more enjoyable the experience became.
Here is the revised text:
Here’s what we have: a collection of recipes that bring joy to our lives. This doesn’t imply that the book lacks practical recipes for those on-the-go, it merely suggests that the main focus is on creating food that we are genuinely thrilled to indulge in, rather than placing that lower in priority.
We prepare a Caesar Salad that is unmistakably fake, without apology, on a weekly basis throughout the year. We store the dressing in the fridge, and it appears to last indefinitely, so we create a large container of it. The crumb cake is a formidable foe for me as I cannot be near it, even after over ten years of tasting desserts and baked goods as I develop recipes. The breakfast-style sticky toffee pudding and potato skins, as well as the colossal picnic sandwich, can make you want to picnic alone. Our succotash embodies wanderlust, and we have tacos from unexpected locations like the Jersey Shore. We have an entire section devoted to soups and stews, and I pray none of them are predictable. We have a considerable portion committed to vegetarian mains, surpassing last time, but we also suggest creating a steak salad for larger gatherings. We have the ultimate, easy, one-bowl birthday cake recipes in over 24 different flavors and shapes – after reading this, I’m grateful for the concluding cocktail or mocktail. We have so many recipes in our book that we’ve been jotting down ideas in the margins for years. It aches not being able to share all of them right away.
The book can now be preordered at most book retailers, as of today. U.S. customers may preorder the book at various retailers such as Amazon, Barnes & Noble, Books-a-Million, iBooks, Hudson Booksellers, IndieBound, and other retail stores.
Canadian version: Chapters | Amazon Canada | Kobo Canada
UK version, 2018: Amazon UK | Waterstones
As a token of appreciation, I acknowledge that waiting for a book you have ordered for five months can be quite a long time. Therefore, I would like to offer a gesture of goodwill. Unfortunately, this offer only applies to those residing in the US. If you have pre-ordered Smitten Kitchen Every Day, kindly email me (at [email protected]) with your address and confirmation number within the next two weeks (ending May 30th, 2017) and I will send you a special recipe, which we couldn’t include in the book, in the mail. The recipe is adorned with sprinkles and even more delightful surprises.
And now for the mandatory legal disclaimer:
Planning to give this book as a gift? We’ve got you covered with downloadable and printable gift certificates that you can customize. You can choose from two different designs featuring outtakes from the front and back covers. (And yes, one of them includes a delicious-looking cake!)
I would like to discuss the featured dish on the cover, which I have named Cacio e Pepe Potatoes Anna. There are several reasons why it’s a favorite of ours. The cacio e pepe reference originates from my fondness for the pasta dish which we tried during our visit to Rome a few years ago. This dish exemplifies the art of cooking with unassuming ingredients that combine to yield something that is more than the sum of its parts. Its flavor depends mainly on the sharp, salty pecorino cheese and the invigorating heat of the black pepper, without requiring any other additional flavorings. I took this flavor profile and applied it to a modified version of the classic French Potatoes Anna dish, which can be considered a low-budget version of the original. Potatoes Anna is created by slicing potatoes thinly and cooking them in clarified butter until they develop a golden, crispy exterior. This dish is often prepared by home cooks and not just exclusive to restaurant kitchens, and may also pay tribute to someone significant in their lives (such as Anna, a demanding individual).
This edition is less involved but still delivers the same amazing taste that resembles a crown made of potatoes and has a slight similarity to a potato chip casserole, with the edges being crispy and bronze and the center baked to perfection, enriched with a salty cheese and a spicy hint of pepper. It makes for a delicious and sophisticated dinner when combined with a salad lightly seasoned with dressing. As a side dish, it takes center stage. Put an egg on it, and it eclipses any other meal.
Cacio e Pepe Potatoes Anna
Serves: 4 hearty or 8 petite
Source: Adapted from Smitten Kitchen Every Day
Printable Recipe
Ingredients:
Potatoes
1/2 cup (65 grams) finely grated aged Pecorino Romano
1 tablespoon (10 grams) potato starch or cornstarch
1/2 teaspoon fine sea or table salt, or to taste
1/2 teaspoon finely ground black pepper, or a larger amount coarsely ground
3 tablespoons (45 grams) unsalted butter, melted, or olive oil
2 pounds (roughly 1 kg) Yukon Gold potatoes, peeled, sliced into 1/8-inch-thick rounds, ideally with a mandoline slicer
Arugula Salad
Ingredients:
– 8 cups (5 2/3 ounces or 160 grams) loosely packed arugula
– 1 tablespoon (15 ml) olive oil
– 2 teaspoons (10 ml) white wine vinegar
Instructions:
1. Rinse and dry the arugula leaves thoroughly.
2. In a small bowl, whisk together olive oil and white wine vinegar to make the dressing.
3. Drizzle the dressing over the arugula and toss to coat evenly.
4. Serve immediately.
Potato Galette
Ingredients:
– Cheese
– Potato starch or cornstarch
– Salt
– Pepper
Instructions:
1. Preheat your oven to 375°F.
2. In a small dish, combine cheese, potato starch or cornstarch, salt, and pepper.
3. Taste a pinch of the mixture to ensure it has a strong salty-peppery flavor.
4. Arrange potatoes in a single layer on a baking sheet.
5. Sprinkle the cheese mixture over the potatoes.
6. Bake until potatoes are tender and cheese is melted and crispy.
7. Serve immediately.
In a 9-inch cast-iron or ovenproof skillet, pour 1 tablespoon of butter or oil and coat the bottom and sides evenly. Place the sliced potatoes in a single overlapping layer at the bottom of the pan to cover it about a quarter of the way (depending on potato size). Next, drizzle 1 teaspoon of butter or oil over the potatoes and sprinkle with 2 tablespoons of the cheese-pepper mixture. Repeat this process three to four times until all the potatoes are used. At the end, just a tablespoon of the cheese-pepper mixture should remain, so set it aside. Finally, pour any remaining melted butter over the top.
Baking instructions: Grease a piece of aluminum foil with non-stick spray and tightly cover the skillet with it. Place it in the preheated oven for 35 minutes until the potatoes are almost cooked. Use oven mitts to press down on the foil firmly to slightly compress the potatoes. Remove the foil and bake for an additional 25 to 30 minutes until they are lightly brown all over. Press down again with the foil, remove it and briefly broil the potatoes for an even golden-brown finish.
For finishing and serving: As the galette is baking, mix the arugula, olive oil, and vinegar to make a lightly-dressed salad.
After the galette is cooked, let it sit in the skillet for a few minutes to loosen. Use a knife to release the edges. Tilt the skillet over the sink to drain any leftover butter or oil. Turn the galette onto a cutting board or plate, and slice into wedges. Cover it with the dressed greens and sprinkle with the cheese-pepper blend you set aside earlier.
Make-Ahead Instructions: You can prepare this galette up to 3 days ahead of time. When ready to serve, reheat it at 350 degrees Fahrenheit for 15 minutes while covered with foil.
* To take advantage of this bonus offer, simply email your name, mailing address, and preorder confirmation number of the Smitten Kitchen Every Day cookbook by Deb Perelman to [email protected]. This offer is valid while supplies last and only available to individuals who are 18 years of age or older at the time of entry. Participants must not be part of any groups, clubs, or organizations. Only one request is allowed per IP address, and incomplete forms shall not be eligible. Any attempt to enter multiple times using the same email address will lead to automatic disqualification. This offer is only available for US mailing addresses and please allow 5 weeks for the postcard to arrive by mail. This promotion is valid between May 15, 2017, and May 30, 2017.
