At Home with Magnolia: Classic American Recipes from the by Allysa Torey

By Allysa Torey

Allysa Torey’s Magnolia Bakery in ny urban is the position to get all-American candy treats, like their recognized pastel frosted cupcakes. yet at her nation domestic in upstate long island, Allysa chefs much more than cakes. Now, during this full-color cookbook, she stocks greater than ninety of her favourite recipes for daily meals—and invitations you to event the delights of nation dwelling, Allysa Torey–style.

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Extra info for At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery

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Add the spring onions, garlic and chilli and stir-fry until fragrant. 5. Add the browned pork belly and water, followed by the seasoning. Bring to a boil, then simmer over low heat for 2 hours. 6. Arrange the bamboo shoot on a serving plate. Top with the pork belly and drizzle with sauce. Garnish with coriander and serve. indd 45 17/4/14 2:57 PM BRAISED PORK HOCK Serves 5 Pork hock is a favourite with the Taiwanese, with the added benefit of the collagen being good for the skin. It is also widely believed that pork hock stewed with peanuts will help lactating mothers increase their milk supply.

Slice and serve. 300 g (11 oz) sweet potato flour 1 litre (32 fl oz / 4 cups) cooking oil Seasoning 4 Tbsp red vinasse (red wine lees) 1 Tbsp light soy sauce 1 Tbsp rice wine 1 tsp sugar Note: This method of cooking the pork, by heating up the oil, then turning off the heat and cooking over low heat will ensure that the meat is cooked from the inside out. indd 50 17/4/14 2:57 PM FRIED PORK CHOPS Serves 4 This is a simple and quick recipe for the all-time favourite dish of pork chops. I usually marinade a large quantity of pork chops and store them in freezer bags in the freezer, then defrost and cook the marinated pork chops whenever I need to fix a meal quickly.

Remove and plunge into cold water to cool. Drain and squeeze out any excess water. Season the spring onion and carrot with a pinch of salt. Leave for 20 minutes, then squeeze out any excess water. 4. Prepare the filling. Measure out 200 g (7 oz) fish paste and place in a large bowl with the minced pork, garlic, onion, spring greens, spring onion and carrot. Add the seasoning and mix well. Divide the filling into 12 equal portions. 5. Wipe a sheet of dried tofu skin with a clean damp cloth, then spoon a portion of filling onto it.

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