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[PDF] DOWNLOAD READ The Art of Living According to Joe Beef: A Cookbook of
Sorts ZIP

[PDF] DOWNLOAD READ The Art of Living According to Joe Beef: A Cookbook of Sorts ZIP
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READ The Art of
Living According to
Joe Beef: A
Cookbook of Sorts ZIP
Description
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