By June Ramli
Introducing an extraordinary cookbook that will revolutionize your culinary adventures.
Nick DiGiovanni empowers you with the essential tools to unleash your kitchen prowess, all while crafting utterly exquisite dishes.
Say goodbye to complicated and time-consuming recipes – this foundational cookbook proves that greatness lies in simplicity.
Discover the art of fearless cooking as you master staple recipes like fresh pasta dough and homemade butter.
Prepare to tantalize your taste buds with a delectable array of Nick’s personal favorites, including the divine Custard Yogurt Toast, the sublime Grilled Peach Burrata Salad, the irresistible Smoked Bacon Carbonara, and, of course, his pièce de résistance: the Master Chef Chocolate Crack Pie.
To entice your appetite and help you make an informed decision, we present three gratis recipes from this extraordinary book.
Prepare to embark on a culinary journey like no other!
BROWNED BUTTER + CHOCOLATE CHIP COOKIES
8 large cookies
8 to 11 minutes
1 cup (170g) cold Browned Butter
Cut into cubes
1 cup (213g) Brown Sugar
½ cup (100g) granulated sugar
1 tsp Aged Vanilla Extract
2 large eggs
1 egg yolk
1½ cups (180g) cake flour
1½ cups (180g) all-purpose flour
1 tsp cornstarch
¾ tsp baking soda
¾ tsp kosher salt
8oz (227g) solid milk chocolate,
Broken into chunks
½ cup (85g) semisweet
2 cups (226g) chopped walnuts
Preheat the oven to 415°F (210°C). Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the browned butter, brown sugar, granulated sugar, and vanilla extract until well combined, about four minutes.
Add the eggs and egg yolk one at a time, beating after each addition until fully incorporated.
Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix until just combined.
Stir in the chocolate chunks, chocolate chips, and walnuts by hand. The dough will be a bit more crumbly than typical cookie dough, but if you feel it won’t hold together, add 1 to 2 tablespoons of water.
Divide the mixture into 8 large mounds and place them on the prepared baking sheet. Make the mounds tall and large, just how you want them to look when they finish. (They don’t spread much while baking.)
Bake for 8 to 11 minutes or until golden brown. Remove the sheet from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes. Enjoy the cookies while still warm and gooey.
TIP Especially when it comes to cookies, trust your instincts over your timer. We all have our own preferences when it comes to crispiness, gooeyness, and more.
This is mine, but I suggest you test to find yours—just don’t open the oven too many times in doing so!
GREEN GODDESS CUCUMBERS
Green goddess dressing tastes great on everything, but it pairs particularly well with cucumbers for a crunchy, creamy, and refreshing salad.
Five to six Persian cucumbers
Kosher salt and freshly ground
Black pepper, to taste
1 lemon, to grate for zest
Extra-virgin olive oil, to finish
1/3 cup (16g) chopped fresh chives
1 tbsp toasted sesame seeds
FOR THE DRESSING
1 tbsp freshly squeezed lemon juice
¾ cup (168g) mayonnaise
¼ cup (57g) sour cream
¼ cup (6g) chopped fresh parsley
1 tbsp tarragon leaves
1 small garlic clove
Slice the cucumbers as you prefer. I like to accordion slice them.
In a large bowl, toss the cucumbers with salt and pepper to taste. Allow the cucumbers to sit to draw out their flavors.
To make the dressing, in a blender, combine the lemon juice, mayonnaise, sour cream, parsley, tarragon, and garlic. Blend on high until smooth.
When ready to serve, drain the cucumbers in a fine mesh strainer to remove any excess water. Transfer to a serving dish and drizzle the dressing over the cucumbers. Before serving, grate some lemon zest over the top, drizzle on a bit of olive oil, and sprinkle with the chives and sesame seeds.
TIP Persian cucumbers are the small ones that often come in packs of five or six. They’re far more flavorful than conventional cucumbers. This recipe makes about 11/3 cups (330g) of dressing―save any leftover dressing for dipping veggies!
VIRAL PASTA CHIPS
If you like pasta, you’ll love these. It’s such an easy snack to prepare, and you can pair it with your favorite sauce for dipping! Try marinara, alfredo, pesto, or vodka sauce.
16 to 24 minutes
2 cups (150g) dry farfalle pasta
2 tbsp extra-virgin olive oil
2/3 cup (67g) freshly grated
Kosher salt and freshly ground
Black pepper, to taste
Dipping sauce of choice (optional), to serve
Bring a large pot of generously salted water to a boil over high heat. Add the farfalle and cook for 8 to 12 minutes or until al dente. While the pasta cooks, preheat the air fryer to 400°F (200°C).
Drain the water and transfer the pasta to a medium bowl.
Add the olive oil, Parmesan, salt, and a few generous grinds of pepper.
Stir to combine.
Add the mixture to the air fryer basket and bake for 12 to 15 minutes, occasionally shaking the basket to ensure the pieces of pasta don’t stick to one another, and that they achieve an even browning.
Remove the pasta chips from the basket and allow to cool slightly.
Serve with your favorite dipping sauce, if desired.
TIP If you don’t use farfalle, choose another pasta shape that will hold a dipping sauce well. Rigatoni is a fun pick.
June Ramli is the editor of DailyStraits.com. To stay in touch with June, look her up on Twitter @junesairaramli