chef-larry-edwards

2

** From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.”


Who doesn’t love a piping hot bowl of beef stew? There is just something about chowing down on chunks of beef and veggies in a thick and rich liquid that warms the cockles of even the coldest heart. Stews are an American tradition, and for the best of them, we can thank the cowboys (no, not the Dallas ones).

RANCH STEW (Serves 4)


Ingredients needed to make Ranch Stew:
1 ½ pounds stew meat, cubed

6 Tbs. flour

2 Tbs. corn oil

1 ½ cups strong black coffee

2 Tbs. brown sugar

4 cloves garlic, minced

1 Tbs. dried oregano, crumbled

1 tsp. chili powder

4 carrots, chopped

2 onions, chopped

2 potatoes, diced

4 ribs celery, chopped

1 ¾ cups water


Steps:
1) Place the beef and flour into a large bowl and toss until the beef if dredged (coated).

2) Heat the oil in a large saute pan over medium heat. Add the beef and brown on all sides.

3) Stir in the coffee, brown sugar, garlic, oregano, and chili powder and bring to a boil.

4) Reduce the heat to a simmer, cover the pan, and cook 90 minutes.

5) Add the carrots, onions, potatoes, celery, and water.

6) Bring the stew to a simmer and cook 35 minutes.

7) Ladle into bowls and enjoy.

2

** The new cookbook from Chef Larry Edwards, The American Table, is now available for pre-order from Amazon @ http://amzn.to/2oy87VR, and is considered to be the most complete cookbook ever published on the topic of classic American dishes**

Who doesn’t love onion rings? What is there not to love about the flavors of onions incased in a crusty shell. Unfortunately most people have only tasted the prepared onion rings sold in the frozen food section of the supermarket. These are not really onions rings. They are onion-flavored glop. Real onion rings are actual rings of onion. There is nothing fake. Onion rings have been a staple of American diners, cafes and roadside eateries for decades. It was a way to get rid of older onions and make a profit by doing so. If you were really lucky, you got onion rings with a beer infused batter and there is nothing quite like chomping in Beer Battered Onion Rings!

When it comes to what type of beer to use in the batter, it is totally up to you. I prefer to use whatever I have on hand. If you are going to use a “dark” variety of beer, the batter will be a little darker and the flavor slightly more “hoppy.”  As far as the onions are concerned, any large sweet variety of onion will work perfectly. Just make sure to slice the onion rather thickly.

Since onion rings are deep-fried, oil is rather important. For any food item which is deep-fried, you want an oil with a high smoking point. The best oil for deep-frying is peanut oil. It is also rather expensive. The next choice is a canola oil, much more affordable. Often times in the South, they will use a combination of canola oil and lard and if you opt for this, you will have to watch the oil a little more closely as you don’t want it to start smoking thus burning the food.

If you want to know the secret of how the diner Beer Battered Onion Rings were always so golden, it is because of one simple and inexpensive ingredients. Just a touch of ground turmeric will give your batter a beautiful color and create the golden look to the onion rings.


BEER BATTERED ONION RINGS (serves 4)

Ingredients needed to make Beer Battered Onion Rings:

1 ½ cups all-purpose flour

½ tsp. baking powder

½ tsp. ground turmeric

1 tsp. salt

1 12-ounce bottle of beer

2 large sweet onions, peeled and sliced thickly

Oil for deep-frying

Steps:
1) In a large bowl, whisk the flour, baking powder, turmeric, salt and beer until smooth.

2) Cover the bowl with plastic wrap and let rest 1 hour.

3) Re-whisk the batter.

4) In a large cast iron pan (or large saute pan), add a few inches of oil and bring to 350 degrees on a deep-fry thermometer.

5) Place the onion rings into the batter to completely coat them.

6) Carefully place them into the hot oil (in batches) and deep-fry until crisp and golden.

7) Remove the onion rings from the oil and place on a wire rack so any excess oil drips off of them.

8) Let cool slightly before serving.

2

* From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.”

By all accounts, this stew is a Texas original, and I think it might be a pretty good bet to say its origins probably came about because some drunk cowboy was making stew and dropped his longneck bottle of beer into the pot. I don’t know for a fact; I am just guessing. Regardless, it is damn good!

BEEF AND BREW STEW (Serves 4)

Ingredients needed to make Beef and Brew Stew:

6 slices bacon, chopped
2 Tbs. cornstarch
2 tsp. chili powder
1 tsp. celery salt
1 tsp. dry mustard
1 tsp. ground cumin
½ tsp. ground cayenne pepper
2 ½ pounds stew meat, cubed
2 yellow onions, chopped
2 cups dark beer
2 cups beef stock
2 Tbs. tomato paste
6 parsnips, peeled and chopped
6 carrots, peeled and chopped
2 potatoes, peeled and cubed

Steps:

1) Pre-heat your oven to 325 degrees.
2) In a large saute pan or skillet, cook the bacon over medium heat. Remove the bacon and set aside. Leave the bacon fat in the pan and keep the pan on the heat.
3) In a large ziplock bag, add the cornstarch, chili powder, celery salt, dry mustard, cumin, and cayenne pepper and shake to blend.
4) Add the beef to the spice mixture and shake the bag to dredge (coat) the meat.
5) Place the meat into the rendered bacon fat and brown on all sides.
6) Remove the beef and place into a 4-quart oven-proof pot.
7) Into the pot, add the onions, beer, beef stock, and tomato paste. Stir the ingredients to blend them.
8) Place the pot into the oven and cook 90 minutes.
9) Add the remaining ingredients to the pot, place back into the oven, and cook 90 minutes.
10) Remove from the oven, spoon into bowls, and enjoy.

2

EXCLUSIVE: From Chef Larry Edwards’ new cookbook celebrating the healthy food from the great American Southwest, “Style and Spice,” which was recently hailed as the “most complete Southwest cookbook ever written.” Now available worldwide!

This is really two Southwest favorites wrapped into one recipe. Here, the fried chicken is prepared as it typically is made in the Southwest, meaning the spice blend is used in the seasoned flour. It is not spicy hot but the combination of garlic, cumin and chili powder is a wonderful marriage of flavors. This is also a nice little mixture if you ever want to flour some pork chops before frying them.

HONEY STUNG FRIED CHICKEN (Serves 4)

Ingredients needed to make Honey Stung Fried Chicken:

½ cup all-purpose flour
1 Tbs. chili powder
1 Tbs. garlic powder
1 Tbs. ground cumin
1 Tbs. garlic salt
2 tsp. ground black pepper
8 chicken legs or thighs (or a combination of the two)
vegetable oil for frying
raw honey for drizzling

Steps:

1) In a medium bowl, whisk the flour, chili powder, garlic powder, ground cumin, garlic salt and black pepper.
2) Place the chicken into the seasoned flour and dredge (coat).
3) Let the chicken rest while the oil is heating.
4) In a large skillet, heat 2-inches of vegetable oil to 325 on a deep-fry thermometer.
5) Carefully place the chicken in the oil and fry 5 minutes per side.
6) Lower the heat to low, cover and cook 10 minutes per side.
7) Remove the chicken to a wire rack to remove any excess oil.
8) Drizzle the chicken with some raw honey and serve.

2

** From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.”

This dish, as do many which feature apple cider vinegar, originated in the South, and it was probably the type of dish one would call a “farm dish.” Farm dishes were always rather quick to make and consisted of foods that go well with biscuits or cornbread – and Cider Chops are wonderful with either one of them.

CIDER CHOPS (Serves 4)

Ingredients needed to cook Cider Chops:

1 cup water
1 cup apple cider vinegar
1 yellow onion, chopped
5 cloves garlic, minced
¼ tsp. ground cumin
4 pork chops, trimmed of excess fat
¼ cup all-purpose flour
3 Tbs. corn oil

Steps:

1) In a medium shallow bowl, whisk the water, vinegar, onion, garlic and cumin.
2) Add the pork chops and turn a few times to coat them.
3) Marinate the pork chops 30 minutes at room temperature.
4) Place the flour in a shallow bowl.
5) In a medium saute pan or skillet, heat the oil over medium heat.
6) Remove the pork chops from the marinade and dredge (coat) them in the flour.
7) Place the pork chops in the pan and fry 8-10 minutes per side (depending on thickness).
8) Place the pork chops on a serving platter and enjoy.

2

EXCLUSIVE: From Chef Larry Edwards’ new cookbook celebrating the healthy food from the great American Southwest, “Style and Spice,” which was recently hailed as the “most complete Southwest cookbook ever written.” Now available worldwide!

The history of the potato is a wonderful history. It is a food which has kept people alive through very bad times. It is the fourth largest food crop in the world. It has withstood droughts and all the calamities Mother Nature could throw at it. Yes, that basic brown globular thing in your kitchen truly is a wonder. There are many different varieties of potatoes on the market today, and more are being developed via science. In the case of this dish, Picante Potatoes, we will be using the lovely Yukon Gold potatoes and you can find them in all supermarkets.

PICANTE POTATOES (Serves 4 as a side dish)

Ingredients needed to make Picante Potatoes:
1 pound Yukon Gold potatoes, unpeeled and cubed

¼ pound bacon, chopped

1 leek, chopped

4 cloves garlic, minced

½ cup basil oil (recipe in the book Style and Spice)

6 fresh basil leaves, chopped

1 tsp. celery seeds

1 Tbs. chili powder

½ tsp. salt

¼ tsp. ground black pepper

½ cup grated Asiago cheese


Steps:
1) In a large bowl, combine the potatoes, bacon, leek, garlic, basil oil, basil leaves, celery seeds, chili powder, salt, and pepper. Stir until blended.

2) Let the potato mixture sit for 30 minutes at room temperature.

3) Pre-heat your oven to 375 degrees.

4) Place the potato mixture into a roasting pan.

5) Place into the oven and roast 60 minutes (or until the potatoes are fork tender). Stir the potatoes a few times during the cooking process.

6) Sprinkle the potatoes with the Asiago cheese and roast 10n additional minutes.

7) Remove from the oven and let cool slightly before serving.


**NOTE: You can use russet potatoes for this but the roasting time may differ**

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!

When one travels through Italy, one eats many great dishes. Some of the most classic dishes in the culinary world hail from this nation of immense beauty and historical impact. As one makes their way across this country, one of the favorite places to stop and enjoy the serenity and food are the many wineries. Another popular stop for “foodies” are the groves and farms of the olive growers.

Italy is known for some of the best olive oils in the world and the quality of an olive oil can make-or-break any dish. In Italy the cooks love their olive oil and they not only incorporate into their most famous dishes, they also make some of the worlds best breads with it. This Olive Oil Bread features a delicate crust and an almost angelic dough. It goes great with any dinner and is wonderful to simply eat on its own with a glass of Italian wine, of course.


ITALIAN OLIVE OIL BREAD (Makes 4 small round loaves)


Ingredients needed to make Italian Olive Oil Bread:
2 tsp. dry yeast

¼ cup warm water

1 Tbs. sugar

2 ¼ cups all-purpose flour

2 Tbs. cornstarch

2 tsp. salt

¾ cup water

2 Tbs. olive oil


Steps:
1) In a small bowl, whisk the yeast, water and sugar. Set the bowl aside 10 minutes for the yeast to proof.

2) In a large bowl, whisk the flour, cornstarch and salt.

3) Into the flour stir in the proofed yeast, water and olive oil to form a dough.

4) Place the dough onto a floured surface and knead 10 minutes. This is a rather sticky dough, if needed add a little more flour but the stickiness will help create the texture of the bread.

5) Place the dough back into the bowl, cover and let rise 1 hour in a warm area.

6) Place the dough onto a floured surface and knead 5 minutes.

7) Line a baking sheet with parchment paper or a silicon sheet.

8) Divide the dough into 4 portions and form each into a round loaf.

9) Place the breads onto the prepared sheet and let rise 1 hour.

10) Pre-heat your oven to 400 degrees.

11) Place the breads into the oven and bake 20-25 minutes.

12) Remove the breads from the oven and brush with some olive oil.

13) Place the breads on a wire rack to cool.

2

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!

Azerbaijan, a country of the former Soviet Republic, has a culinary history which goes back before written documents. It is surrounded by the Caspian Sea and the Caucasus Mountains and boasts a culinary repertoire often ignored, yet brilliant in its flavor.

When it comes to the breads of this almost mystic land, one stands out among the multitude and that is Tendir Choreyi. A wondrous flatbread featuring a crust dotted with poppy seeds.


Tendir Choreyi (makes 1 loaf)


Ingredients needed to make Tendir Choreyi:
2 tsp. dry yeast

1 ½ cups warm water

1 tsp. salt

3 ½ cups all-purpose flour

1 egg yolk, beaten

1 tsp. cold water

1 Tbs. black poppy seeds


Steps:
1) In a large bowl, whisk the yeast and warm water. Set the bowl aside 10 minutes for the yeast to proof (foam).

2) Into the proofed yeast, stir in the salt and flour to form a dough.

3) Place the dough onto a floured surface and knead 10 minutes.

4) Place the dough back into the bowl, cover and place in a warm area to rise 2 hours.

5) Place the dough onto a floured surface and knead a few minutes.

6) Stretch the dough with your fingers and knuckles into a rectangle large enough to fit a baking sheet. You want it at least ½-inch thick.

7) Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper.

8) Place the formed dough onto the prepared baking sheet.

9) In a small bowl, whisk the egg yolk and cold water.

10) Brush the top of the bread with the egg wash.

11) Sprinkle the poppy seeds atop the dough and let the dough rest 15 minutes.

12) Place into the oven and bake 25 minutes.

13) Remove from the oven and let the bread cool on a wire rack.

2

**The new cookbook from Chef Larry Edwards, The American Table, is now available for pre-order from Amazon @ http://amzn.to/2oy87VR and is considered to be one of the most complete cookbooks celebrating the foods and flavors of America! **

If you have ventured into the produce section of your local market recently, you have no doubt seen the lovely and colorful bounty of spring vegetables starting to show up. Spring is one of the most flavorful seasons of the year and it is also a perfect time (and excuse) to make some incredible foods and celebrate the flavors of the American kitchen.

One of my favorite and delicious welcomes to this season is fried zucchini. There is just something magical about chomping into a nice delicate crust and then tasting the fresh flavors of newly harvested zucchini. When its comes to frying zucchini there are many different ways. One of my favorites is a light batter and then fried to a delicate texture.

Whereas fried zucchini can make for a wonderful and healthy snack, they are also quite nice when paired with a wine for a spring or summer garden brunch. You can also do what I do many times in the course of the spring and summer season and that is to serve them as a vegetable course with dinner. No matter how you slice them (or batter and fry them), fried zucchini is a much loved American food tradition.

BATTER FRIED ZUCCHINI (serves 4)

Ingredients for Batter Fried Zucchini:

¾ cup cornstarch
¼ cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
½ tsp. ground turmeric
½ tsp. garlic powder
1 tsp. sugar
1 egg, beaten
½ cup water
2 large zucchini, sliced thick
Oil for frying

Steps:

1) In a large bowl, whisk the cornstarch, flour. baking soda, salt, turmeric, garlic powder, sugar, egg and water.
2) Let the batter rest 30 minutes at room temperature.
3) Re-whisk the batter.
4) Place the zucchini into the batter and stir around until completely coated.
5) In a large skillet, heat 2 inches of oil to 350 on a deepfry thermometer.
6) Carefully add the battered zucchini, in batches, to the oil and fry until golden brown.
7) Remove to a wire rack to drain of any excess oil.
8) Let cool slightly before eating.

2

** From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.”

How did Chicken Chili come about? I’m glad you asked because I have the answer. It was created in the diners of America as a way to use leftover chicken (fried or roasted). There was a time in America when food waste was almost considered sinful, and the diners and truck stops from sea to shining sea would create dishes using whatever was left over from the previous day’s menu. Many of these dishes have become American classics… like Chicken Chili.

CHICKEN CHILI (Serves 4)

Ingredients needed to make Chicken Chili:

2 Tbs. corn oil
1 yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 Tbs. chili powder
2 tsp. ground cumin
2 cups chicken stock
2 15-ounce cans pinto beans. drained
2 cups chopped or shredded leftover chicken
½ cup half-and-half

Steps:

1) Heat the oil in a large saucepan over medium heat.
2) Add the onion, bell pepper, and celery and saute 5 minutes.
3) Stir in the garlic, chili powder, and cumin and cook 1 minute.
4) Stir in the stock and bring to a  boil.
5) Reduce the heat to a simmer and cook 5 minutes.
6) Stir in the pinto beans, chicken and half-and-half and cook 15 minutes.
7) Ladle into bowls and enjoy!

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!


In the western part of the Pacific Ocean in the area of Southeast Asia, sits a group of over 7,600 islands of impressive beauty and a people who love to smile and laugh. This chain of islands are the Philippines, a nation of unparalleled economic growth  and rapidly becoming one of the worlds greatest tourist destination.

In the area of food, Filipino food is gaining popularity at unprecedented levels. Often described as a form of Asian cuisine, it is actually more along the lines of Island cuisine with a wonderful blending of meat or seafood and produce. It is quite a healthy cuisine, rather economic to prepare and always quite delicious.

Though the breads of the Philippines are often overlooked when the topic of its food is brought up, they do have some wonderful and original breads. One of the more popular breads is a fun and simple bread simply known as Blister Bread. It is a dough which is very reminiscent of a homemade wonton wrapper and then deep-fried until it blisters. It is served as a savory bread or when sprinkled with a cinnamon sugar, a sweet bread.


PHILIPPINES BLISTER BREAD (Serving amount depends on size)


Ingredients needed to make Philippines Blister Bread:
2 cups all-purpose flour

3 eggs, beaten

3 Tbs. water

Vegetable oil for frying


Steps:
1) In a medium bowl, combine the flour, eggs and water to form a dough.

2) Place the dough onto a floured surface and knead 5 minutes.

3) Roll the dough out until very thin and then cut the dough into rounds (size depends on how big you want the breads).

4) In a medium skillet, heat enough oil to deep-fry to 350 degrees on a deep-fry thermometer.

5) Carefully add the dough (in batches) and fry until golden and blistered (just a few minutes).

6) Remove the breads to a wire rack to drain off any excess oil.

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!


When one thinks of the West African country of Niger, one probably doesn’t think along the lines of France. The fact of the matter is, the official language of Niger is French and this comes from the day when it was colonized by France (as was a lot of Africa).

Niger, or as it is legally known, The Republic of Niger, has 80% of its land mass covered by the Sahara Dessert and is currently suffering from over-population, with about forty-eight percent of its population being under the age of fifteen.

As a poor country, the food of Niger is what is known as “wholesome earth,” meaning foods from the earth which the people can grow or farm. Bushmeat (hunted meat) is very popular and so are whole grains. As with most African countries, bread is an important part of all daily meals and one of the most popular in Niger is Butter and Milk Bread.

BUTTER AND MILK BREAD (makes 8 pieces)

Ingredients needed to make Butter and Milk Bread:

2 ¼ tsp. dry yeast
2 Tbs. sugar
¾ cup warm milk
2 eggs, beaten
½ cup melted butter
3 cups all-purpose flour
1 tsp. salt

Steps:

1) In a large bowl, whisk the yeast, sugar and milk. Set the bowl aside for the yeast to proof (foam).
2) Into the proofed yeast, stir the eggs and butter.
3) Stir in the flour and salt to make a dough.
4) Place the dough onto a floured surface and knead 10 minutes.
5) Place the dough back into the bowl, cover and let raise 1 hour.
6) Place the dough onto a floured surface and knead a few minutes. Divide the dough into 8 portions and form each into a ball.
7) Line a baking sheet with parchment paper or a silicon sheet.
8) Place the breads onto the prepared baking sheet and let them rise 1 hour. It is okay if they raise into one another.
9) Pre-heat your oven to 375 degrees.
10) Place into the oven and bake 35-40 minutes.
11) Remove from the oven and let cool on a wire rack.

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!

In Central Asia, along an area of land which was once known as the Silk Road, sits the nation of Uzbekistan. This former Soviet Republic is known for it beautiful mosques and mausoleums and rich landscapes of agriculture.

You might not know it from looking at it but Uzbekistan is also emerging as one of the worlds new wine regions. There are over fourteen wineries in this small country, rather odd for a primarily Muslim country, and they have won numerous international awards.

When it comes to food, Uzbekistan is known for their grains, their main product. Many of the dishes of this beautiful land include noodles and bread. One of the most popular breads is called Obi Non, and is a quite flavorful flatbread, which when broken open, reveals a chamber to fill with meat or savory spreads.

OBI NAN (Makes 6 pieces)

Ingredients needed to make Obi Non:

2 ½ cups warm water
2 tsp. salt
2 ¼ tsp. dry yeast
7 cups all-purpose flour

Steps:

1) In a large bowl, whisk the water, salt and yeast. Set the bowl aside 15 minutes for the yeast to proof (the water will turn cloudy with a little foaming).
2) Stir in the flour to make a dough.
3) Place the dough onto a floured surface and knead 15  minutes. The dough will become more pliable as you knead it.
4) Place the dough back into the bowl, cover and let rise 2 hours.
5) Place the dough onto a floured surface and knead 5 minutes.
6) Divide the dough into 6 portions.
7) With your hands, flatten the dough into a circle ¼-inch thick.
8) Line a baking sheet with parchment paper or a silicone sheet.
9) Place the breads onto the prepared sheet and let rest 30 minutes.
10) Pre-heat your oven to 500 degrees,
11) Place the breads into the oven and bake 15 minutes or until golden brown.
12) Remove from the oven and let cool on a wire rack.

2

EXCLUSIVE: From Chef Larry Edwards’ new cookbook celebrating the healthy food from the great American Southwest, “Style and Spice,” which was recently hailed as the “most complete Southwest cookbook ever written.” Now available worldwide!

If you venture into some rather ritzy eateries, you will find some dishes, both savory and sweet, which feature something called “candied bacon.” What is this stuff? Simply put, it is bacon which is caramelized with sugar. A pretty simple process that you pay a lot of money for because it is… chic! Here in the Southwest, we take this candied bacon and give it a little pizzazz. We add chili powder – and if we really want to turn up the heat, we add a little chipotle chili powder!

SOUTHWEST CANDIED BACON (Makes 1 pound)

Ingredients needed to make Southwest Candied Bacon:

1 pound sliced smoked bacon
½ cup brown sugar
1 Tbs. chili powder

Steps:

1) Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper. Do not use a silicon sheet.
2) Place the bacon slices on a flat surface (such as your kitchen counter).
3) In a small bowl, combine the brown sugar and chili powder.
4) Sprinkle both sides of the bacon with the brown sugar mixture and let sit 5 minutes.
5) Place the bacon on the prepared baking sheet in a single layer.
6) Place a sheet of foil over the bacon and then place another baking sheet on top (this will act as a weight).
7) Place into the oven and cook 30 minutes (time depends on the thickness of the bacon).
8) Remove the bacon from the oven. Remove the top baking sheet.
9) Carefully remove the foil from the bacon.
10) Remove the bacon and place on a lightly oil plate. (The plate must be lightly oiled because you’ve just “candied” the bacon – essentially creating a caramel coating with the melted brown sugar – and you’ll need to be able to easily remove it from the plate once it has cooled).
11) Once the bacon has cooled (become candied), cut or break into serving pieces.

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!

In the western part of the continent of Africa, sits its smallest country, the Republic of Gambia. Gambia has a rather colorful past and at one time was one of the major players in the slave trade. Though now the Republic of Gambia is its own country, it wasn’t that long ago when it was a part of the British Empire.
Though a rather poor country, one of Gambia’s main sources of income is in the tourist trade and as with all countries relying on tourism, their food plays an important role. You will indeed find British influences in many of the dishes in the tourist area but when you actually get into Gambia, the food becomes much more earthy. Among the most important crops are peanuts, rice, peppers and fish from the Gambia River.

Most of the meals served in Gambia feature bread and one of the most popular of these breads is called Chapati, a very simple, yet quite tasty flatbread. In many areas of Gambia this bread is cooked on hot stones. Since most of you don’t cook on stones, I have adapted the recipe for the home kitchen.

This bread does have a few steps (mostly in the forming of the bread) but it is quite simple and quick to prepare.

West African Chapati (makes 6 portions)


Ingredients needed to make West African Chapati:
2 ½ cups all-purpose flour

1 tsp. salt

1 tsp. sugar

2 Tbs. melted coconut oil

1 cup water

Peanut oil for cooking


Steps:
1) In a medium bowl, whisk the flour, salt and sugar.

2) Stir in the coconut oil and water to form a dough.

3) Place the dough onto a floured surface and knead 15 minutes. The dough will soften as you knead it.

4) Cover the dough and let it rest 15 minutes.

5) Divide the dough into 6 portions and form each into a ball.

6) With your hands, flatted the dough into a disc and then roll out into a circle 1/8-inch thick.

7) Lightly oil the top of each portion of dough with some peanut oil.

8) With your hands, roll each portion of dough into a long thin log (or tube shape).

9) Roll each of the thin logs into a pinwheel shape (round).

10) Sprinkle each portion with a little flour and then roll into an 8-inch circle. Cover the dough and let it rest 10 minutes.

11) Heat a skillet or griddle over medium high heat and then brush with some peanut oil.

12) Place the Chapati in the skillet and cook 5 minutes or until it begins to brown.

13) Turn over and cook 4 minutes, brushing the top with a little of the peanut oil.

14) Remove from the skillet and serve with savory meats (as you would a tortilla).

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!


If one were to venture to one of the northernmost areas of the earth, one would venture to a land known for its majestic mountains, glorious glaciers and historic museums. Depending on the time of the year, one would have almost twenty hours of daylight or barely four hours and one would find some of the most hospitable people on the planet. This is Norway!

When a country is surrounded and engulfed in natural beauty, it only makes sense that it would be considered the happiest country in the world (according to the World Index). And then there is the food of Norway. A culinary treasure chest of incredible seafood dishes, bountiful cheeses, pastries to die for and… some of the world best breads.

When it comes to breads, Norway is known for their darker breads and their rye breads but perhaps their most famous bread is the classic bread known as Potato Lefse – a fried bread made from… potatoes. You will find many variations of Potato Lefse throughout Noway and each one of them is an absolute taste treat.


POTATO LEFSE (Makes about 24 pieces)


Ingredients needed to make Potato Lefse:
2 ½ pound potatoes, peeled and quartered

2 Tbs. butter

¼ cup milk

¼ cup potato cooking water

1 tsp. salt

2 cups all-purpose flour

Vegetable oil for frying


Steps:
1) Place the potatoes in a large pot of boiling water and cook until fork tender. Drain the potatoes and discard all but ¼-cup of the cooking water.

2) Using potato ricer (or potato masher), rice the potatoes into a large bowl.

3) Into the potatoes vigorously stir the butter, milk, potato cooking water, salt and flour. You will have a rather gooey dough.

4) Let the dough rest for 30 minutes.

5) In a large deep skillet, heat 2 inches of oil to 325 on a deep-fry thermometer.

6) Spoon tablespoon portions of the dough into the hot oil and fry until golden brown.

7) Remove from the oil and place on a wire rack to drain of any excess oil.

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Chef Larry Edwards is currently working on a new cookbook with the countries which make up the United Nations and celebrating the one food all people have in common… Bread! All the countries in the United Nations will be apart of this book. It is the Chef’s true belief that the world can come together in peace by sharing our customs and our food. We truly are ONE WORLD*ONE TABLE!

Out in the middle of the ocean of Southeast Asia, sits a chain of islands known as the Republic of Indonesia. These islands are teeming with natural beauty and an abundance of wildlife, including tigers, primates, elephants and their famed Komodo dragons. 

Whereas most people may think of Indonesia as simply an island, the fact of the matter is, it is a chain of over a thousand islands and is the seventh largest country on earth when you consider the sea and land area it encompasses. When it comes to the culinary treasures of Indonesia, fresh produce and seafood reign supreme but they are also known for their breads and one such bread is their Panada Loaf Bread.

Panada Loaf bread is a little different than most other loaf breads. It is not really prepared to eat alone. It is most often used to spread either a savory or sweet spread upon. The bread itself has a rather chewy texture to it and just so you don’t think you have done something wrong when you make it, it will deflate as it cools.


Panada Loaf Bread (makes 1 loaf)


Ingredients needed to make Panada Loaf Bread:
1 tsp. dry yeast

2 ¼ cups all-purpose flour

1 ½ cups coconut milk

1 egg, beaten

¼ cup sugar


Steps:
1) In a large bowl, combine the yeast, flour, coconut milk, egg and sugar. Stir the mixture to form a sticky dough (almost a batter).

2) Cover the bowl and let rise 2 hours in a warm area.

3) Stir the dough down (this will release the air from its rising).

4) Line the bottom of a 9x5 loaf pan with parchment paper.

5) Place the dough into the prepared pan and let rise 1 hour.

6) Pre-heat your oven to 400 degrees.

7) Place the bread into the oven and bake 40-45 minutes.

8) Remove the bread from the oven and let cool in the pan 10 minutes.

9) Remove from the pan and let cool on a wire rack.

2

** From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.”

My introduction to Cajun cooking was being taught by the late Paul Prudhomme. The man was one of the most incredible chefs I have ever known whose smile would radiate and whose love for Cajun cooking knew no end. He will forever be missed, and each time I make this Cajun Pork Roast, I think of him – and more often than not, a tear or two will fall.

CAJUN PORK ROAST (Serves 4)

Ingredients needed to make Cajun Pork Roast:

1 2-pound pork roast
2 Tbs. olive oil
1 Tbs. chili powder
4 cloves garlic, minced
1 Tbs. dried oregano, crumbled
2 Tbs. dried thyme, crumbled
½ tsp. salt
½ tsp. ground black pepper
½ tsp. ground cumin

Steps:

1) Pre-heat your oven to 350 degrees.
2) Place the pork roast into a roasting pan and rub it all over with the olive oil.
3) In a small bowl, whisk the chili powder, garlic, oregano, thyme, salt, pepper, and cumin.
4) Rub the spice mixture over the pork. As it meets the olive oil, it will become paste-like (this is what you want).
5) Place into the oven and roast 1 hour or until it reaches 160 on a meat thermometer.
6) Remove from the oven and let rest 10 minutes.
7) Slice thinly and enjoy!

2

** From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.”

I don’t really know how to break this news, so forgive my bluntness. Tomato soup does not come in cans. Seriously, have you ever seen a tomato look anything like what plops out of those cans? No, you haven’t. Actually, what does come out of those cans is a Tomato Gravy, and I will prove this fact in the chapter entitled America’s Gravies (page 222)), where I will show you how to make it. This Tomato Soup features tomatoes (gasp!), and you will actually taste them.


TOMATO SOUP (Serves 6)
Ingredients needed to make Tomato Soup:
2 Tbs. butter

1 leek, cleaned and chopped

4 large tomatoes, chopped

2 cups chicken stock

2 cups beef stock

1/3 cup minced fresh basil


Steps:
1) Melt the butter in a medium saucepan over medium heat.

2) Add the leek and saute 5 minutes.

3) Stir in the tomatoes and cook 5 minutes.

4) Stir in the chicken and beef stock and bring to a boil.

5) Reduce the heat to a simmer and cook 30 minutes.

6) Remove the soup from the heat.

7) Ladle into bowls, sprinkle with basil, and enjoy.

2

** Chef Larry Edwards is the author of the International bestselling cookbook “Edwardian Cooking: 80 Recipes Inspired by Downton Abbey’s Elegant Meals” and the newly released “Style and Spice”. In October, 2017, his tribute to American comfort foods will be released called “The American Table.” You can follow the Chef on Twitter @ChefLarryEdward **

Is there anyone who doesn’t love a slice of homemade chocolate cake? There is just something about chocolate cake which makes people smile. For many, chocolate cake is a very definite comfort food. For others, it simply means the diet will have to wait until tomorrow.

Though many American’s do not know this, but real chocolate cake does not come out of a box. Real chocolate cake does not contains ingredients you cannot pronounce. Real chocolate cake is a joyous occasion to be celebrated.

With Orange Scented Black Sesame Chocolate Cake, we deiced to take our favorite chocolate cake and not only amp up the flavors, but to actually make it a little more healthier. We added some vitamin C to both the batter and the frosting. We added black sesame seeds to the batter and black sesame seeds are considered to be one of natures super foods.

We’ll share this recipes in two parts. First the orange chocolate buttercream frosting. You can make this ahead of time and keep it chilled until you are ready to use it. Then the recipe for the cake. Remember, the cake must be totally cooled before it is frosted. We use a 7-inch springform pan for this cake, thus the baking time is for this pan. If you use another type of pan, the baking time will be different depending on the size and metal used to make the pan.

ORANGE SCENTED BLACK SESAME CHOCOLATE CAKE (Makes 1 7-inch cake)

Ingredients needed to make Orange Scented Black Sesame Chocolate Cake:

Frosting:
3 Tbs. butter, softened
3 Tbs. dark cocoa powder
2 Tbs. orange juice
1 tsp. vanilla
1 cup powdered sugar

Steps:

1) In a small bowl, whisk the butter, cocoa, orange juice and vanilla until smooth.
2) Stir in the powdered sugar until you have a spreadable frosting.
3) Chill the frosting until ready to use.

Cake:

½ cup melted butter
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
1/3 cup dark cocoa
½ cup all-purpose flour
¼ tsp. salt
¼ tsp. baking soda
1 orange, finely grated zest
2 Tbs. black sesame seeds

Steps:

1) Pre-heat your oven to 350 degrees. Lightly butter the bottom and sides of a 7-inch springform pan.
2) In a mixer with the whisk attachment, beat the butter and sugar 5 minutes. Remember to scrape down the bowl a few times.
3) Add the eggs and beat 5 minutes. Remember to scrape down the bowl a few times.
4) In a medium bowl, whisk the cocoa, flour, salt, baking soda, orange zest and black sesame seeds.
5) Stir the flour mixture into the batter (do not beat it in) just until combined.
6) Spoon the batter into the prepared pan.
7) Place into the oven and bake 45 minutes.
8) Remove from the oven and let cool in the pan.
9) Spread the buttercream frosting over the cake and drip down the sides and chill until ready to slice and serve.