48 Cooking with Shereen from Scratch Because You Can! Gruyère and Thyme Popovers These popovers were inspired by my good friend Jeannette. I added thyme, Gruyère and fleur del sel butter to be fancy. They’re basically Yorkshire pudding (a traditional English dish served with meats and gravy), but I added a little pizzaz, I can’t help myself. Serve with whatever you want: soup, salad, fish, meat or chicken, there’re no rules here! If you don’t have a popover pan, you can make these in a cupcake/muffin tin, but a popover pan makes these puff even higher, making them legit. Makes 6 servings 3 large eggs 1 cup (240 ml) whole milk ½ tsp kosher salt 1 cup (125 g) all-purpose flour 3 tsp (12 g) vegetable shortening, divided 1 ⁄3 cup (26 g) freshly grated Gruyère, chilled 3 tsp (2 g) fresh thyme leaves 6 tbsp (84 g) unsalted butter, at room temperature Fleur de sel Whisk the eggs, milk and salt until combined. Sift the flour into the milk mixture and whisk until smooth, about 1 minute. The batter will be thin, donta you worry! Let it rest for 10 minutes, to relax the gluten. Adjust your oven rack to the middle position and preheat the oven to 425°F (220°C). When the oven is heated, add ½ teaspoon of shortening to the bottom of each cup of a six- cup popover pan. Place the pan in the oven until the shortening melts and is hot, 3 to 5 minutes. Be careful removing the pan. Divide the batter among the six cups, filling each halfway. Add approximately 1 tablespoon (4 g) of grated Gruyère and ½ teaspoon of thyme leaves to each cup and briefly stir with the back of a spoon to push the Gruyère and thyme into the batter. Bake until puffed and lightly golden brown, about 15 minutes. Reduce the oven temperature to 300°F (150°C), to control the browning and further cook the inside, about 5 more minutes. Do NOT open the oven door or the popovers will deflate! Serve warm with the butter in a ramekin, lightly sprinkled with fleur de sel for spreading. You know why (wink)!48 Cooking with Shereen from Scratch Because You Can! Gruyère and Thyme Popovers These popovers were inspired by my good friend Jeannette. I added thyme, Gruyère and fleur del sel butter to be fancy. They’re basically Yorkshire pudding (a traditional English dish served with meats and gravy), but I added a little pizzaz, I can’t help myself. Serve with whatever you want: soup, salad, fish, meat or chicken, there’re no rules here! If you don’t have a popover pan, you can make these in a cupcake/muffin tin, but a popover pan makes these puff even higher, making them legit. Makes 6 servings 3 large eggs 1 cup (240 ml) whole milk ½ tsp kosher salt 1 cup (125 g) all-purpose flour 3 tsp (12 g) vegetable shortening, divided 1 ⁄3 cup (26 g) freshly grated Gruyère, chilled 3 tsp (2 g) fresh thyme leaves 6 tbsp (84 g) unsalted butter, at room temperature Fleur de sel Whisk the eggs, milk and salt until combined. Sift the flour into the milk mixture and whisk until smooth, about 1 minute. The batter will be thin, donta you worry! Let it rest for 10 minutes, to relax the gluten. Adjust your oven rack to the middle position and preheat the oven to 425°F (220°C). When the oven is heated, add ½ teaspoon of shortening to the bottom of each cup of a six- cup popover pan. Place the pan in the oven until the shortening melts and is hot, 3 to 5 minutes. Be careful removing the pan. Divide the batter among the six cups, filling each halfway. Add approximately 1 tablespoon (4 g) of grated Gruyère and ½ teaspoon of thyme leaves to each cup and briefly stir with the back of a spoon to push the Gruyère and thyme into the batter. Bake until puffed and lightly golden brown, about 15 minutes. Reduce the oven temperature to 300°F (150°C), to control the browning and further cook the inside, about 5 more minutes. Do NOT open the oven door or the popovers will deflate! Serve warm with the butter in a ramekin, lightly sprinkled with fleur de sel for spreading. You know why (wink)!Rockstar Dinners 57 Jamaican Jerk Steak This is my favorite go-to steak to make. It’s easy, insanely delicious and everyone loves it! The fat from the skirt steak balances the spice perfectly in this dish. If you want to use this jerk rub on chicken, I’ve found it’s better to reduce the chiles to only one small, seeded Scotch bonnet or habanero chile, so it’s not too overpowering. Makes 4 servings 3 small Scotch bonnet peppers, stemmed and chopped (can substitute with habanero chiles) 4–5 green onions, sliced, whites and dark green separated 1 ⁄3 cup (80 ml) olive oil 1 ⁄3 cup (73 g) packed light brown sugar 2 tsp (3 g) granulated garlic powder 2 tsp (4 g) ground allspice 2 tsp (5 g) ground cinnamon ½ tsp ground cloves ½ tsp freshly grated nutmeg 2 skirt steaks (1½ lbs [681 g] total) 3 tsp (14 g) kosher salt ¾ tsp fresh finely ground black pepper Purée the peppers and the whites of the green onions with the oil in a mini food processor or mini blender, fitted with the steel blade, until smooth with a few chunks left. Pour the pepper oil into a medium bowl and add the brown shugá, garlic powder, allspice, cinnamon, cloves and nutmeg and mix well, using a fork, making a wet paste. Slather the paste over the steaks on both sides. Cover and marinate in the refrigerator, 2 to 4 hours. Remove the steaks from the refrigerator and let them come to room temperature 30 minutes before grilling. Place a grill or cast-iron grill pan over medium heat. Flick off any chiles or onion bits, leaving the rub and season both steaks with the salt and pepper on both sides. Grill the steaks, about 2 minutes on each side, with the lid up, for medium-rare doneness. Remove the steaks from the grill and let them rest, 8 minutes. Cut both steaks in half, crosswise, then slice each half lengthwise against the grain into thin slices. Arrange on a small platter and garnish with the dark green onion slices.Rockstar Dinners 57 Jamaican Jerk Steak This is my favorite go-to steak to make. It’s easy, insanely delicious and everyone loves it! The fat from the skirt steak balances the spice perfectly in this dish. If you want to use this jerk rub on chicken, I’ve found it’s better to reduce the chiles to only one small, seeded Scotch bonnet or habanero chile, so it’s not too overpowering. Makes 4 servings 3 small Scotch bonnet peppers, stemmed and chopped (can substitute with habanero chiles) 4–5 green onions, sliced, whites and dark green separated 1 ⁄3 cup (80 ml) olive oil 1 ⁄3 cup (73 g) packed light brown sugar 2 tsp (3 g) granulated garlic powder 2 tsp (4 g) ground allspice 2 tsp (5 g) ground cinnamon ½ tsp ground cloves ½ tsp freshly grated nutmeg 2 skirt steaks (1½ lbs [681 g] total) 3 tsp (14 g) kosher salt ¾ tsp fresh finely ground black pepper Purée the peppers and the whites of the green onions with the oil in a mini food processor or mini blender, fitted with the steel blade, until smooth with a few chunks left. Pour the pepper oil into a medium bowl and add the brown shugá, garlic powder, allspice, cinnamon, cloves and nutmeg and mix well, using a fork, making a wet paste. Slather the paste over the steaks on both sides. Cover and marinate in the refrigerator, 2 to 4 hours. Remove the steaks from the refrigerator and let them come to room temperature 30 minutes before grilling. Place a grill or cast-iron grill pan over medium heat. Flick off any chiles or onion bits, leaving the rub and season both steaks with the salt and pepper on both sides. Grill the steaks, about 2 minutes on each side, with the lid up, for medium-rare doneness. Remove the steaks from the grill and let them rest, 8 minutes. Cut both steaks in half, crosswise, then slice each half lengthwise against the grain into thin slices. Arrange on a small platter and garnish with the dark green onion slices.94 Cooking with Shereen from Scratch Because You Can! Roasted Cauliflower with Pignoli Pignoli means pine nuts. It’s Italian! Caramelized cauliflower rocks—roasting imparts a depth of flavor you just can’t resist. This dish is meaty, savory, slightly salty from the Parmigiano-Reggiano and bright from the lemon zest, then finished with a nutty, crunchy pop from the pignoli to complete it. It’s sure to be your new go-to side dish for any night of the week. Makes 4 to 6 servings 1 large head (2½–3 lbs [1.1–1.4 kg]) cauliflower, washed, dried well and cut into florets (see Chefie Tips) 1 ⁄3 cup (80 ml) good-quality olive oil 1½ tsp (7 g) kosher salt ½ tsp fresh finely ground black pepper 2 tbsp (15 g) pine nuts Zest of 1 lemon (see Chefie Tips) 1–2 tbsp (6–12 g) freshly grated Parmigiano-Reggiano 2 tbsp (8 g) chopped Italian parsley Preheat the oven to 425°F (220°C). Group the florets into the center of a large rimmed baking sheet, drizzle the oil over top and toss well to evenly coat. Gather the florets back into the center, season with salt and pepper (but don’t toss or the seasoning will fleck off) and spread them apart, so they cook evenly. Roast until tender and golden, 25 to 28 minutes, tossing halfway through the roasting time. Sprinkle the pine nuts over the cauliflower and return to the oven until they’re lightly toasted and warmed through, 1 to 2 minutes. Remove the cauliflower from the oven and place it on a small serving platter. Zest the limón over the top of the cauliflower and sprinkle with Parmigiano-Reggiano. Garnish with parsley and serve family style. Because you’re fancy! Chefie Tips: When prepping the florets, cut halfway through the stem, using a paring knife, then pull them apart. This keeps the flower pretty! Wrap the zested lemon tightly with plastic wrap and refrigerate, so it doesn’t dry out.94 Cooking with Shereen from Scratch Because You Can! Roasted Cauliflower with Pignoli Pignoli means pine nuts. It’s Italian! Caramelized cauliflower rocks—roasting imparts a depth of flavor you just can’t resist. This dish is meaty, savory, slightly salty from the Parmigiano-Reggiano and bright from the lemon zest, then finished with a nutty, crunchy pop from the pignoli to complete it. It’s sure to be your new go-to side dish for any night of the week. Makes 4 to 6 servings 1 large head (2½–3 lbs [1.1–1.4 kg]) cauliflower, washed, dried well and cut into florets (see Chefie Tips) 1 ⁄3 cup (80 ml) good-quality olive oil 1½ tsp (7 g) kosher salt ½ tsp fresh finely ground black pepper 2 tbsp (15 g) pine nuts Zest of 1 lemon (see Chefie Tips) 1–2 tbsp (6–12 g) freshly grated Parmigiano-Reggiano 2 tbsp (8 g) chopped Italian parsley Preheat the oven to 425°F (220°C). Group the florets into the center of a large rimmed baking sheet, drizzle the oil over top and toss well to evenly coat. Gather the florets back into the center, season with salt and pepper (but don’t toss or the seasoning will fleck off) and spread them apart, so they cook evenly. Roast until tender and golden, 25 to 28 minutes, tossing halfway through the roasting time. Sprinkle the pine nuts over the cauliflower and return to the oven until they’re lightly toasted and warmed through, 1 to 2 minutes. Remove the cauliflower from the oven and place it on a small serving platter. Zest the limón over the top of the cauliflower and sprinkle with Parmigiano-Reggiano. Garnish with parsley and serve family style. Because you’re fancy! Chefie Tips: When prepping the florets, cut halfway through the stem, using a paring knife, then pull them apart. This keeps the flower pretty! Wrap the zested lemon tightly with plastic wrap and refrigerate, so it doesn’t dry out.We hope you enjoyed this EYB Book Preview The complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >