March 10, 2016

Short Stack on the Shelves...

Look what we found!  "Cookbooks", called, Short Stack Editions.  These are everything we love: Handmade, informative, beautifully designed, and tasty!!  Each book is printed in New York City on high-quality paper and hand-stitched with baker’s twine.

Each Short Stack focuses on a single ingredient and is written by a single author. Every volume consists of 20 to 25 recipes, but beyond that, no two volumes are alike. In any given Short Stack Edition, there is a wide spectrum of recipes, ranging from sweet to savory, and breakfast to dinner. According to the founder, Nick Fauchald, "The format is reminiscent of the pamphlets that consumer packaged goods came with back in the 40's and 50's. You buy a bag of flour, for example, and they give you a book of recipes at the checkout lane. Grocery stores would have tons of these and that’s where people got inspiration. I was always fascinated by how important they were in our food culture, and they disappeared when we started looking to magazines and newspapers [for recipes]."  

I love that!  I've got several stacks of those pamphlets from my grandmother, and they're so kitschy and retro (and often, not super healthy, I might add)  That's why these new Short Stack books are so great...  Here are a few sample recipes to wet your appetite...

Roasted Broccoli Hummus 

Gather the Goods:
This is an excellent way to use up broccoli stems. Its uses go far beyond a dip: Try making a turkey sandwich with lettuce, tomatoes and broccoli hummus. (From the Broccoli edition.)

  • 4 to 5 broccoli stems, peeled and cut into ½ inch pieces, about 4 cups
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 2 tablespoons white sesame seeds, toasted in a dry skillet on high heat for 30 seconds or until hot and fragrant
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • ¼ bunch parsley (about 12 sprigs), coarsely chopped
  • Salt
Pita or crackers, for serving

Preheat the oven to 400°. In a mixing bowl, toss the broccoli stems with the oil. Spread them out on a rimmed baking sheet and roast until the broccoli stems are well-browned and tender throughout, about 20 minutes.

Transfer the cooked stems to a food processor. Add the garlic, sesame seeds, tahini, lemon juice, parsley and 1 teaspoon of salt and process until smooth. Transfer the hummus to a bowl and serve warm with pita or crackers for dipping.
Serves 4

 Honey-Vanilla Old Fashioned

This is a perfect party and entertaining cocktail.  Refreshing, and a bit edgy, yet so simple that your guests can help themselves.   You can make the honey syrup up to 1 week ahead of time, then lay out the ingredients, buffet style, with a little instruction sheet for how to assemble the drink. (From the Honey edition.)

Gather the Goods:
  • 1½ ounces bourbon whiskey
  • ½ ounce rye whiskey
  • ¼ ounce orange blossom honey syrup (1 cup honey dissolved in 1 cup simmering water)
  • ¼ vanilla bean, split and scraped
  • 4 dashes Angostura bitters
  • Ice
  • 1 orange twist, for garnish
Combine the bourbon, rye, honey syrup, vanilla bean seeds and bitters in a mixing glass. Fill with ice and stir until chilled. Strain into an ice-filled rocks glass. Garnish with an orange twist and serve immediately.

Like the best cookbooks, Short Stack Editions consist of original recipes created and rigorously tested by a single author with the home cook in mind. They are beautiful objects meant to be collected, gifted and, most importantly, cooked from. And, like the best food magazines, Short Stack editions are concise, affordable and built for function.

“There is no sincerer love than the love of food.” – George Bernard Shaw

More Info:
Click HERE to see these great books on the Clever Girl website.
Check out this fun video to see HERE

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