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YIELD

Ingredients list head

Ingredients list

Recipe Body

CHAPTER

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Serves 4

Mushroom Duxelles
3 tablespoons butter
4 cups diced (1/8 inch) cremini mushrooms
1/2 cup diced (1/8 inch) shallot
2 sprigs thyme
2 tablespoons sherry
Salt

Melt the butter in a medium saut pan over medium-high heat.

Add half of the mushrooms and cook, stirring frequently, until
the mushrooms are golden brown, 10 to 12 minutes. Add
the rest of the mushrooms and continue cooking until golden
brown, another 10 to 12 minutes. Add the shallot and cook
until softened, 2 to 3 minutes. Add the thyme and sherry and
cook, stirring frequently, about 5 minutes. Season with salt
to taste.

Sauted Spinach
2 teaspoons butter
1 teaspoon diced (1/8 inch) shallot
4 cups spinach, stems removed
Salt

In a medium saut pan, melt the butter over medium heat.

Add the shallot and sweat until softened, 2 to 3 minutes. Add
the spinach and saut until wilted. Season with salt to taste.

To Finish
8 slices deli ham
1/2 cup crumbled Tonjes Farm Dairy Rambler cheese
(a raw cows milk cheese similar to aged cheddar)
8 eggs

Preheat the oven to 375F. Line 8 of the wells of a muffin pan

with the slices of ham, treating them like muffin liners. Divide
the sauted spinach among the 8 wells and top with the
mushroom duxelles. Distribute the cheese evenly, and then
crack an egg into each well. Bake in the oven until the whites
are set but the yolks are still runny, 11 to 13 minutes. Rest for a
few minutes before gently removing the baked eggs from the
muffin pan with a small offset spatula.

220

eggs

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I LO V E N E W YO R K C O O K B O O K

Serves 4

Cucumber Yogurt
11/2 cups plain Greek-style yogurt
2 cucumbers
Salt
2 teaspoons lemon juice
1 tablespoon olive oil
1/2 clove garlic
11/2 tablespoons chopped dill

Line a colander with a quadruple layer of cheesecloth and

pour the yogurt into the cheesecloth. Suspend over a large
bowl and refrigerate for 48 hours, allowing the moisture to
drain from the yogurt.
Peel and grate the cucumbers on a box grater. Season with
1 teaspoon of salt and hang in a quadruple layer of cheesecloth to drain excess moisture, about 1 hour. Measure 1 cup
of the drained yogurt and reserve the rest for another use.
Combine the cup of yogurt and the drained cucumbers in a
medium bowl. Stir in the lemon juice and olive oil. Grate the
garlic on a Microplane grater into the mixture and fold in the
chopped dill. Mix well and season with salt to taste.

Roasted Lamb Rack

1 tablespoon canola oil
1 lamb rack (about 21/4 pounds), frenched and tied
Salt
2 tablespoons butter
5 sprigs thyme
1 clove garlic, crushed but kept whole

Preheat the oven to 300F. Heat a large cast-iron skillet over

high heat. Season the lamb rack generously with salt. Place
the rack in the skillet fat side down and sear over high heat until
browned, 21/2 to 3 minutes. Turn and sear the bottom for
1 minute. Turn the rack back onto the fat side and add the butter, thyme, and garlic. Baste the rack with the butter for 21/2 to
3 minutes. Transfer the lamb rack fat side up to a wire rack set
in a rimmed baking sheet and roast in the oven for 10 minutes.
Turn the lamb rack over, baste with butter, and return to the
oven for another 10 minutes. Remove the lamb rack from the
oven, turn it back over, and baste once more. Roast in the oven
for another 10 to 15 minutes, until the internal temperature
reaches 130 to 135F. Let the lamb rack rest for 10 to
15 minutes before slicing. Serve with the cucumber yogurt
and heirloom tomatoes.

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134

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M a k e s o n e 1 0 b y 7 - i n c h c r u mb l e , t o s e r v e 8

Almond Crumble
1 cup almond flour
1/2 cup cold butter, diced (1/4 inch)
1/2 cup plus 2 tablespoons bread flour
1/3 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon salt

Blend all of the ingredients together in a stand mixer fitted

with the paddle attachment until the mixture becomes crumbly. Refrigerate until ready to use.

Cherry Filling
4 cups pitted sour cherries
1/2 cup sugar
3 tablespoons flour
2 teaspoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 1/2 lemon
3 tablespoons butter

Preheat the oven to 325F. In a large bowl, mix together all

of the ingredients except the butter using a rubber spatula.
Transfer the cherry mixture to a 10 by 7-inch baking dish. Dot
the top of the mixture with the butter. Cover with the almond
crumble and bake until golden brown and bubbly, 45 minutes
to 1 hour.

Whipped Ricotta
1/2 pound ricotta
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

In the bowl of a stand mixer fitted with the whisk attachment,

whip the ricotta with the lemon juice, vanilla, and salt until light
and smooth. Serve alongside the warm crumble.

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Copyright 2013 by Made Nice, LLC

Photographs copyright 2013 by Francesco Tonelli
Illustrations copyright 2013 by Michael Mabry
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon
are registered trademarks of Random House, Inc.
is a registered trademark of the NYS Dept. of Economic Development,
used with permission. Plan a New York State Getaway! Visit iloveny.com
Library of Congress Cataloging-in-Publication Data
Humm, Daniel.
I love New York : ingredients and recipes / Daniel Humm and
Will Guidara.First edition.
pages cm
Includes index.
1. Cooking, American. 2. CookingNew York (State)New York.
3. Local foodsNew York (State)New York. I. Guidara, Will. II. Title.
TX715.H89445 2013
641.59747dc23
2012026491
ISBN 978-1-60774-440-5
eISBN 978-1-60774-441-2
Printed in China
Design by Michael Mabry
Production by Sarah Pulver
10 9 8 7 6 5 4 3 2 1
First Edition

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