Downtime: Deliciousness at Home - Hardcover

Redzepi, Nadine Levy

Hardcover

ISBN 10: 1785037269 ISBN 13: 9781785037269

Publisher: Ebury Press, 2017

Synopsis

''This is great family cooking: inviting, achievable and simply delicious.'' Nigel Slater
''This book is full of ideas, enthusiasm, flavour - and heart.’ Nigella Lawson
''A wonderful collection of everyday home-cooked meals.'' Jamie Oliver

Bring love and deliciousness into your kitchen.

Inspired by her own childhood and life-long love of food, Nadine Levy Redzepi has created a personal and inviting notebook of recipes that bring her family together around the kitchen table. Nadine talks you step-by-step through each recipe with warmth, encouragement and detailed instructions.

Nadine ensures that home cooking always feels relaxed and enjoyable and your kitchen becomes the heart of your home, no matter your skill or confidence level.

Downtime is the wonderful, simple food that Nadine and the Redzepi family share.

About this title

About the Author

Nadine Levy Redzepi is an enthusiastic home cook, a mother of three, and has spent most of her adult life working with her husband, René Redzepi, at the restaurant Noma in Copenhagen.

Excerpt. © Reprinted by permission. All rights reserved.

CHEESE RAVIOLI WITH BROWN-BUTTER EGG YOLKS, PARMESAN, AND SAGE
 
Serves 4
 
For a pantry meal, this has a lot of plate appeal. You can trace its roots back to a dish that was served at Noma featuring an egg yolk cured in beef juice. I found I could approximate the creamy, unctuous quality in a way that was more practical for a home kitchen by bathing the yolk in brown butter. I got the idea of pairing the yolk with ravioli one night when we had unexpected dinner guests and not a lot in the fridge. Fortunately, the combination turned out to be fantastic, and if you have good-quality cheese ravioli in the freezer (get the oversized ones if possible), this comes together quickly in a rather impressive way. It’s quite rich, so I serve it as an entrée rather than a starter, with just a simple salad.
 
Large egg yolks | 4
Salted butter | ¾ cup (1 ½ sticks; 165 grams)
Coarse sea salt
Large cheese ravioli | 16
Fresh sage sprigs | 2 or 3
Extra-virgin olive oil | For serving
Parmigiano-Reggiano cheese | 1 (6-ounce/170-g) chunk
 
1. Separate the eggs, dropping each yolk into its own small bowl. Cut the butter into tablespoons and place in a medium saucepan. Melt the butter over medium heat until foamy. Continue cooking, whisking constantly, until the butter smells nutty and the milk solids at the bottom turn light brown, 2 to 3 minutes. Immediately remove the brown butter from the heat. Carefully divide the butter among the 4 bowls, pouring it down the sides of the bowl, to cover the yolks entirely. Set aside for about 20 minutes.
Do not pour the butter directly onto the fragile yolks or they may break.
 
2. Bring a large pot of water to boil. Add a tablespoon or so of salt. Add the ravioli and cook according to the package directions until they float to the top of the water and are tender. Cut the sage leaves into thin shreds.
 
3. Drain the ravioli well and arrange 4 on each plate. Gently slip an egg yolk onto the center of each portion and drizzle the brown butter over all. Sprinkle with the basil and sage. Grate as much Parmigiano as you like on top. Serve immediately, offering olive oil at the table for drizzling.

CONGRATULATIONS: YOU CAN MAKE BROWN BUTTER
Brown butter will keep, tightly covered in the fridge, for about a week, so if you are making some for this sauce, it’s easy to make a double batch and store half in a glass jar. The brown sediment will settle to the bottom of the jar, so before you use it, let it come to room temperature, stir to recombine, then:
· Make the roasted celery root on page 201.
· Smear it on a piece of bread.
· Drizzle it onto soup as a garnish.
· Serve it with fried or baked fish.
· Toss it with hot boiled potatoes and chopped dill or other herbs.
 
You can also cut the chilled brown butter into small cubes and use it to flavor vanilla ice cream, which is spectacular. Add it just before the ice cream is fully frozen, letting the paddle incorporate the bits into the custard.

Edition details

• Publisher: Ebury Press
• Publication date: 2017
• Language: English
• ISBN 10: 1785037269
• ISBN 13: 9781785037269
• Binding: Hardcover
• Number of pages: 304