via Eater – Todd and Ellen Gray’s cookbook will be out in time for Passover. The book, The New Jewish Table, is being published by St. Martin’s Press and will show up in stores next March.
The cookbook reflects both Todd Gray’s seasonal American cooking from his restaurants like Equinox, and Eastern European Jewish recipes. There’s also an autobiographical bent to the book, as the husband and wife team talk about their life story, how food entered the picture and how they’ve brought their families’ traditions together.
Some of the recipes showing up in the cookbook: Yukon Gold and sweet potato latkes, Ellen’s falafel with pickled vegetables and minted lemon yogurt and matzo-stuffed Cornish game hens. Equinox’s popular truffled mac and cheese recipe is also included.
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via Chef Todd Gray and The New Jewish Table - Warm out of the oven, these make an elegant start to a summer brunch—actually, they’re very good any time of year! Makes about 4 dozen 2 3/4-inch puffs.
- 1 cup water
- 1 cup whole milk
- 1 cup unsalted butter (2 sticks), cut into pieces
- 1 tablespoon salt
- 1 3/4 cup all-purpose flour
- 8 to 10 large eggs
- 1 1/2 cups Gruyere cheese
MIX THE BATTER
Preheat the oven to 400°F. In a medium saucepan, bring the water, milk, butter, and salt to simmering over medium heat; stir to completely melt the butter. Raise the heat to medium-high and bring the mixture to boiling; then add the flour all at once, stirring with a wooden spoon until the mixture is smooth, a film forms on bottom of pan, and the dough pulls away from sides of pan. Transfer the dough to the bowl of an electric mixer fitted with a paddle. Mix on low for 2 to 3 minutes to release moisture. Then beat in 8 eggs one at a time—the mixture should be shiny, golden, and slightly sticky; if it looks dry, add another egg, and then another if it still looks dry. When the mixture is smooth, beat in the cheese.
BAKE THE PUFFS
Line a baking sheet with parchment paper (the paper will adhere better if you lightly spray the pan with nonstick cooking spray before laying the paper on it). Spoon the dough into a pastry bag fitted with round tip about 1/3-inch in diameter (if you don’t have a pastry bag, use a sturdy plastic food storage bag with one corner cut off). Pipe the dough onto the prepared baking sheet in a spiral motion, forming rounds about 1 1/2 inches in diameter spaced 3 inches apart. Place in the oven and bake for 5 minutes; then lower the heat to 350°F and bake until the puffs have risen and turned a deep golden brown—15 to 20 minutes more.
Download the recipe card here >
via St Martin’s Press – From acclaimed DC chef Todd Gray and Ellen Kassoff Gray comes “a delightful blending of recipes, tips, and tales.” Over 125 Recipes, blending food, fresh flavor and family stories including: Yukon Gold & Sweet Potato Latkes, Ellen’s Falafel with Pickled Vegetables & Minted Lemon Yogurt, Roasted Heirloom Beets with Capers & Pistachios, Matzo-Stuffed Cornish Game Hens, Fig & Port Wine Blintzes, Chocolate Hazelnut Rugelach, and many more! Available now for pre-order: Visit us.macmillan.com/TheNewJewishTable
via Comet Photo – “Todd and Ellen’s restaurants include Equinox, Todd Gray’s Watershed and Todd Gray’s Muse at the Corcoran—and, they are avid home cooks. Written with author David Hagedorn, in their upcoming book, the Grays share some of their favorite recipes, which marry traditions of their respective families: Jewish and mid-Atlantic American.” – see cover photo >