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We visited the chef at her Brooklyn Heights apartment to check out her cookbook collection and pet her dachshund
Elizabeth Falkner received this signed Muhammad Ali boxing glove after she baked his 70th birthday cake in 2012.
It's 2 p.m. On another counter she rolls sushi to bring to her sword fighting class later that day. Silversun Pickups Pandora radio echoes through the apartment. Her daschund Hendrix sits at her feet watching every move, waiting for a piece of bacon to drop to the floor.
Falkner has been in Brooklyn Heights since she moved across the country from San Francisco two years ago. The Brooklyn Heights Promenade and Brooklyn Bridge Park are just a few blocks away, where she'll go to run and enjoy the view of lower Manhattan.
On the walls are big, bold pieces of art that command attention. Contrastingly, clever trinkets (a nutcracker shaped like a woman's legs, a pin that reads "she prefers it à la mode") adorn her cookbook-filled shelves. From Julia Child to Jean-Georges Vongerichten’s Simple Cuisine, to her own Cooking off the Clock and Demolition Desserts, she has a range of books that inspire her own home cooking.
"I've got some pretty weird stuff in there," she says, referring to her refrigerator. She's right — on the bottom shelf, next to a few bags of kimchi for the sushi, is a huge tub of violet compound. She has floral flavors, like this and orange blossom and rose water for baking.
Dining and Living Area
From the kitchen, you can see Falkner's living area and dining table. Cookbooks fill the shelves on the left.
The cookbook from classic San Francisco restaurant, Zuni Café, sits about Falkner's own, Cooking off the Clock and Demolition Desserts.
Click here for more Chefs at Home: Elizabeth Falkner, Kale Doughnuts, and a Dog.
Jane Bruce is the Photo Editor at The Daily Meal. Follow her on Twitter @janeebruce.
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Cross Your Fingers by flashindie
Fandoms: Good Girls (TV)
Because the storage unit was empty again, and none of them had been able to make ends meet – not for Sara’s meds or Sadie’s hormone therapy, and not to salvage the husk of Boland Motors nor stop Beth and Dean from slipping further into debt, and so maybe Beth had thought about the fake cash, then maybe she’d done enough research into making it, then maybe - - maybe she’d done it, taking it out of her oven the first time she’d pulled it off with a wide and honest grin.
Because right then it had felt good. To have done it. To remember it. To remember she was good at this, that what he’d seen in her had been right and true, even if he was only ever playing with her, even if the rest of it had all been a lie.
A post-season two finale monster baby
Monday, December 17, 2012
Opening a New Business In a Campus CityJessie : Kathy , you have a pretty big space here! How did you get started with your bakery business and find this particular location?
Kathryn : We came here today to offer a hands-on macaron baking class. I know you already have regular baking classes, and host birthday parties are you planning to expand the school part of your business?
I recently got invited by some friends to participate in Top Chef Venison! What fun! I had never cooked venison before (or even eaten it), but I'm always up for a challenge. After some research online, I decided to create venison sliders--mini burgers because of course we were each creating only a tasting portion. This recipe makes tasting portions for about 10 and would probably make dinner for 4ish.
I added shallots and plain yogurt to the sliders to make them moist, and cooked them in LOTS of butter. This resulted in a juicy burger despite the fact that venison itself is pretty lean. I complemented the flavor with goat cheese for richness and a tart blackberry compote for sweetness and tang. The sliders were surrounded by homemade brioche circles--rich and probably a little soft to stand up to the wet toppings, but tasty nonetheless. I made balsamic wax beans on the side.
And. the result? Despite lots of truly amazing dishes, I ended up winning! Very exciting but most of all just a really fun evening with friends and tons of good food. I was also delighted to enjoy venison since I'd never had it before--wonderful flavor and everyone really showed it in its best light! This was a great way to see all the awesome ways to feature venison in different dishes and different cuisines. Hopefully I can finagle some more someday. :) Unfortunately I didn't get a great shot because I didn't want to interrupt everything for ten minutes, but here's the best I managed:
Venison Sliders with Goat Cheese and Blackberry Compote on Brioche
1 lb. ground venison, Italian flavor
1/4 cup very finely diced shallots
2 T plain Greek yogurt
Salt and pepper
4 T unsalted butter
Goat Cheese (choose something really creamy)
Gently mix together the venison, shallots, yogurt, salt, and pepper with your hands. Shape into 10-12 small patties. Heat butter over medium heat until melted (you may want to use two skillets or do this in batches). When the butter is melted, add the burgers and cook on both sides until well done. You may need to turn the heat down to medium-low to get the inside fully cooked.
To serve, cut the brioche into slices and then cut out circles about the size of the sliders with a biscuit or cookie cutter. Spread half the rounds with a thin layer of goat cheese. Top with a slider, a generous drizzle of blackberry compote, and another brioche round. Serve immediately.
1/2 pint blackberries
Sugar, to taste
Balsamic vinegar, to taste
Heat half the blackberries in a small saucepan until soft. Mash with a potato masher and then force through a sieve into another small saucepan. Simmer the liquid until slightly reduced and thickened (about 7 minutes). Add a few good pinches of sugar and stir until dissolved.
Remove from heat and add the remaining blackberries. Stir well, and crush them slightly with your spoon (but don't turn them into a puree!). Add a splash of balsamic vinegar, stir, and taste again. How much sugar/vinegar you add will depend on your taste and the sweetness of the berries you use just remember that this is a savory sauce rather than an ice cream topper, so you don't want to get it too sweet!
I used Dorie's recipe, linked here (though this time I did it with a stand mixer--much easier!)
1 pound wax beans
Salt and pepper
Wash and trim the beans. Heat a large skillet over high heat. Add the oil and heat until shimmering. Add the beans, season with salt and pepper, and cook over high heat until they begin to brown and blister. Turn down the heat and cover, cooking until the beans just start to become tender. Remove the lid, turn up the heat a bit, and add a generous splash of balsamic vinegar. Saute the beans until very tender and caramelized. Taste and adjust for salt, pepper, and vinegar.
Here I am with my friend Peter and our tasting portions!
This is me describing the dish to all the judges and other chefs.