Most diners don't stop to consider what the waiters and waitresses, busboys, bartenders, or the chef eat during a dinner shift ― which, in the restaurant biz, can last for hours on end. But Marissa Guggiana's new book, "Off the Menu," out from Welcome Books on Oct. 11, does just that: The author goes behind the scenes at some of the country's best restaurants and takes a look at what their employees eat at their daily staff meal. "Staff meal ... is a time for the health of a staff to develop," Guggiana writes. "Like dinner for many families, it is the only time that everyone is together in an unstructured way." Chorizo empanadas at Marlow & Sons. (Welcome Books)The menu for most staff meals is not what's on the restaurant's menu, but rather a dish that
Michael Kors Astor Handbag best utilizes the ingredients found in the kitchen. It's usually a hearty dish with a relatively quick prep time, something that will refuel the staff before a hectic night at the prep table or at the hostess stand."Along with skill, there is the building of a culture that makes the food," Guggiana writes. "The particularity of that culture is nowhere more present than at staff meal, where you can see that it isn't just the linens or the decision to serve an amuse-bouche or whether the servers wear ties, that makes the culture of a restaurant. "It
Michael Kors Store is the philosophy and the way the staff absorbs that philosophy and expresses it. And in a subtle but cumulative way, the forging of that happens at staff meal." Chef Sean RemboldMarlow & Sons,? 81 Broadway, BrooklynEmpanadas are party food. You keep making them until a platter stays populated with them
Michael Kors Macys for more than a few minutes. You can make
Michael Kors Stores other versions as well: black beans and cheese, roasted vegetables, shredded chicken adobo. Chef Rembold's recipe is lush with cheese
Michael Kors Fashion and chorizo, and a few of the half moons next to a green salad are a meal. Recipe: Chorizo Empanadas Ingredients Serves 8 large or 16 small empanadas Canola oil
Michael Kors Outlet Stores for frying ? pound chorizo or other sausage ? onion, diced ? fennel bulb, diced 1 jalape?o, seeded and diced 1 cup tomato sauce Salt and freshly ground black pepper 2 to 3 ounces fontina cheese, grated 2 tablespoons granulated sugar ? tablespoon yeast 2 tablespoons salt 2 tablespoons oil 3? cups all-purpose flour Instructions 1. Heat 1 tablespoon of canola oil in a medium skillet over medium-low heat. 2. Remove the sausage meat from its casing and sauté it until brown, breaking it apart with a spatula as you cook. Remove meat with a slotted spoon. 3. Place the onion, fennel, and jalape?o in the pan and let the mixture cook in the remaining sausage fat over low heat until soft, about 5 to 10 minutes, stirring occasionally. 4. Return the sausage to the pan and add the tomato sauce; season with salt and pepper and simmer for about 30 minutes. 5. Add the grated cheeses to the mixture and set aside. 6. In a large mixing bowl, combine 1? cups warm water, sugar, and yeast. Let the mixture sit for 10 minutes. Add the salt and oil, and then add the flour. 7. Form the dough into a ball and let it rest in a warm spot for 20 minutes. 8. Roll the dough into a cylinder and cut into 8 or 16 slices. 9. Form each slice into a ball and roll flat into 3- or 6-inch circles about 1/8 inch thick. 10. Lightly brush the edge of each circle with water. Place about 2 to 4 tablespoons of filling in the middle and fold the dough over the filling, making a half circle. 11. Press the edges with a fork to seal. (At this point, the empanadas can be stored frozen for up to a month.) 12. Heat an inch of oil in a large skillet to about 360 degrees; fry empanadas in batches until golden brown, about 2 to 3 minutes on each side. 13. Remove each batch of empanadas to paper towels; drain and serve hot.
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