30 ;e Costco Connection NOVEMBER 2016
that’s the secret. You want different types of
oranges, because the ambrosia will be more
visually beautiful and it will contain a medley
of citrus flavors. We taste, and if the mixture is
too tart, we add just a bit of crushed canned
pineapple to sweeten it. Chill, then serve with
decorated sugar cookies and cake.
CC: What is your favorite must-try recipe
from your new book?
Mark B: In a book this size it’s really hard to
choose just one. … Here are some favorites that
would be great over the holidays: Butterscotch
Rice Pudding, Gingerbread Whoopie Pies and
Oatmeal Almond-Pear Crisp.
Anthony B: I like the Korean Army Stew
(Budae Jjigae), as I see it as the dorm food of
the future and an indicator of where we are
Mario B: I love the crab breakfast iteration of
Dungeness Crab Quiche, not only because it
makes the best of leftover crab, but mostly
because crab for breakfast means it’s probably
going to be a great day.
Guy F: Chicken Rigatoni Saltimbocca Bake
or the Brick Burger or the Pan-Fried Artichokes with Meyer Lemon.
Ina G: It’s really hard to choose my favorite
must-try recipes in Cooking for Jeffrey. I’ve
made the Skillet Lemon Chicken more times
than I can count because it’s so easy and delicious. But for the holidays, I’ll definitely be
making the Rum Raisin Hermit Bars.
Danielle W: The fudge … reminds me of the
recipe my grandmother used to make. It’s so
delicious and easy to make, and doesn’t even
require a candy thermometer. It also makes a
fantastic gift, if you can manage to package
any of it up without eating it all yourself.
Anne B: I have so many favorites! Let’s just
say that after researching American Cake, I am
a huge fan of Chez Panisse Almond Torte,
John Egerton’s Pound Cake, Pink Champagne
Cake, Granny Kellet’s Jam Cake, Wellesley
Fudge Cake, Mary Ball Washington Gingerbread and Moravian Sugar Cake. C
NEW ENGLAND CLAM CHOWDER ~
8 dozen clams, preferably quahogs, scrubbed
¼ pound salt pork or best-quality bacon, diced
2 white or yellow onions, peeled and ;nely chopped
Salt and freshly ground black pepper to taste
3 Yukon Gold potatoes, peeled and diced
2 tablespoons all-purpose ;our
2 cups whole milk
1 cup heavy cream
Pilot crackers, for serving
In a large, heavy-bottom sauté pan with a lid, arrange
the clams, 1 dozen to 2 dozen at a time, into a single
layer. Add about ½ cup water, cover and bring to a
boil to steam the clams open. Check them frequently.
Using tongs, remove the opened clams to a sheet pan
to cool, and add more clams until they have all been
steamed open, discarding any that have not opened
after a reasonable amount of time—there are usu-
ally one or two duds per 2 dozen clams. Once they’re
cool enough to handle, remove them from their
shells, reserving as much of the ambient cooking
liquid (generally referred to as “liquor”) as possible,
In a heavy-bottom stockpot or Dutch oven, heat the
salt pork over medium heat until it begins to render its
fat, adding a tablespoon or two of water to keep it
from browning, and stirring occasionally. When the fat
has mostly been rendered, add the onions, stirring
well to coat them with the fat. Season the onions
lightly with salt and pepper, and cook until they are
translucent but not browned. Add the potatoes and just
enough water to cover. Cook the mixture at a simmer
until the potatoes are just tender.
Whisk together the ;our and a few tablespoons of the
milk to make a smooth slurry, then add this mixture
to the stockpot, stirring well. Add the clams and their
liquor, and simmer for about 5 minutes, until the clams
are just warmed through.
Just before serving, stir in the remaining milk and the
cream and warm through, but do not boil. Taste the
soup and season with salt and pepper as desired. Serve
with the crackers alongside. Makes 6 to 8 servings.
Recipe reprinted from Appetites, by Anthony Bourdain (Ecco, 2016).
CONTINUED FROM PAGE 29
Anthony Bourdain is back with his ;rst cookbook
in 10 years. In Appetites he boils down more than
40 years of professional cooking to a collection of
his personal favorites. They are dishes that, he
believes, everyone should know how to cook.
BOBBY FISHER PHOTOGRAPHY
Mark Bittman is the author of more than 15
cookbooks. His latest work, How to Bake
Everything, is the ultimate baker’s resource,
running the gamut of baked goods from sweet
to savory and breakfast to dinner—and everything in between.
RICH, BUTTERY CRACKERS
2 cups ;our
1 tablespoon baking powder
½ teaspoon salt, plus more for sprinkling
½ cup ( 1 stick) cold butter, cut into cubes,
plus 2 tablespoons melted butter
1 egg yolk
Heat the oven to 400 F.
Line 2 baking sheets with parchment paper (if you only