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(EBOOK> The Art of Living According to Joe Beef: A Cookbook of Sorts Free Download

(EBOOK> The Art of

Living According to

Joe Beef: A

Cookbook of Sorts

Free Download

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Amazon.com Featured Recipe: Hot Oysters on the Radio Serves 4 Ingredients 12 big, meaty

oysters Coarse salt for partially filling pan 4 slices bacon, finely diced ¼ cup (120 g) peeled and

finely diced small potatoes 1 clove garlic, finely chopped 2 egg yolks 1/3 cup (80 ml) whipping

cream (35 percent butterfat) 1 tablespoon chopped fresh chives ¼ cup (30 g) finely grated aged

Cheddar cheese Salt and pepper ¼ cup (30 g) dried bread crumbs ¼ cup (55 g) unsalted

butter, cut into 12 equal pieces Instructions 1. Shuck the oysters, pouring the liquor into a cup

and keeping the oysters on their bottom shells. Set the oysters and liquor aside. A good trick for

cooking the oysters is to fill a big cast-iron frying pan about half full with coarse salt, put it in the

oven, and preheat the oven to 450°F (230°C), then heat the pan for an extra 15 minutes. This

will help to accelerate the cooking process. 2. Place the potatoes and salted water to cover in a

small pot over medium-high heat. Boil for 2 to 3 minutes, or until slightly softened. Drain the

potatoes, let cool, and pat dry. Meanwhile, in another frying pan, crisp the bacon over mediumhigh

heat until light brown. Add the potatoes to the pan and cook, stirring occasionally, for about 4

minutes, or until tender. Add the garlic and cook for another minute. Remove from the heat. 3. In a

bowl, rapidly whisk together the egg yolks, the cream, and whatever oyster liquor you were able to

gather. Add the chives, Cheddar, a pinch each of salt and pepper, and the bacon-potato mixture

and whisk to mix. Divide evenly among the oysters, spooning it on top. Dust the tops with the

bread crumbs, then finish with a piece of butter. 4. Pull the cast-iron pan out of the oven and

carefully nest the oysters in the hot salt. Return the pan to the oven and cook for 4 to 7 minutes, or

until the tops start to turn golden. Serve immediately. Read more Finalist, IACP Awards 2012,

Chefs & Restaurants CategoryWinner of Food52â€s Piglet Tournament of Cookbooks,

2012“As I leafed through the pages I came to be charmed by their story and the

unconventional way the book is laid out. There is a sense of history to the book and their deep

love of Montreal is evident throughout. There is richness in detail and usually a lovely idiosyncratic

story for each recipe that makes the book as much of an engaging read as a straightforward

cookbook.― —Judge Alice Waters, Food52â€s Piglet Tournament of Cookbooks,

2012“One of the best cookbooks of the year. . . the stories by Frédéric Morin and David

McMillan are worth the price.―—Edward Ash-Milby, Buyer at Barnes & Noble “This

bizarre and spectacular book isn't like the other on my list—but then again, it's not much like any

other book I know of, cooking-related or otherwise. . . a kind of artist's statement for an

idiosyncratic and unlikely restaurant.― —Mother Jones, Favorite Cookbooks of 2011,


12/3/11“Proof of Morin's and McM

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