Joy ofCooking

Photography by Mai Kise Styling by Mitsuru Kurosawa
Hair & Makeup by Ryoki Shimonagata
Food Styling by Mariko Hiromatsu Editing & Text by Yoshinao Yamada

  • Premium Linen Long Sleeve Shirt
  • Ultra Stretch Skinny Fit Jeans

A repository of old-fashioned American recipes, Joy of Cooking has been a household staple for over ninety years.
First published in 1931 at the personal expense of Irma S. Rombauer, a homemaker, it was picked up by the Bobbs-Merrill Company in 1936 and published widely. To date, this classic cookbook has sold over twenty million copies.
This is a big book, comprising 1,100 pages and over 4,000 recipes, as well as notes on ingredients, shopping, and when to cook each dish. Precise and comprehensive, it celebrates in unique prose the “pleasures of the kitchen.”
This is about preparing food for others, with your own hands. People are rediscovering the health benefits of eating at home. Here are four select dishes* that fit the mood of the breezy linen in our Spring & Summer collection.

*Recipes, while based on Joy of Cooking, have been selectively adapted.

  • W’s Linen Blend Short-Sleeve Kaftan Dress

A repository of old-fashioned American recipes, Joy of Cooking has been a household staple for over ninety years.
First published in 1931 at the personal expense of Irma S. Rombauer, a homemaker, it was picked up by the Bobbs-Merrill Company in 1936 and published widely. To date, this classic cookbook has sold over twenty million copies.
This is a big book, comprising 1,100 pages and over 4,000 recipes, as well as notes on ingredients, shopping, and when to cook each dish. Precise and comprehensive, it celebrates in unique prose the “pleasures of the kitchen.”
This is about preparing food for others, with your own hands. People are rediscovering the health benefits of eating at home. Here are four select dishes* that fit the mood of the breezy linen in our Spring & Summer collection.

*Recipes, while based on Joy of Cooking, have been selectively adapted.

[ Emiliano Cooks for Grace ]

Cucumber Pickles

What’s Emiliano cooking? Some spicy pickles, to whet the appetite on spring and summer days. The sliced cucumbers are simply tossed in hot peppers and peppercorns, making this a great first recipe to tackle. Seasoned to complement the bold meat dishes of Asian cuisine, these pickles are a fine accompaniment to the Rice Noodle Bowl . Let the flavors sink in for a few hours, or store in a sterilized jar in the refrigerator for up to two months. Those who prefer a milder pickle can adjust the quantity of hot peppers and peppercorns.

Ingredients (Serves Two)

4 cucumbers
½ teaspoon salt
(A) 1⅓ cups vinegar 3 tablespoons sugar
3 garlic cloves, thinly sliced 1 piece ginger peeled and cut into matchsticks or thin strips 2 teaspoons salt
(B) 8 small takanotsume hot peppers 1½ teaspoons sichuan peppercorns 1 teaspoon white peppercorns

Instructions

  1. Cut cucumbers lengthwise and slice thinly on the bias. In a bowl, sprinkle with ½ teaspoon salt and let rest for 1 hour.
  2. In another bowl, mix (A).
  3. Set the pot on medium heat. Once warm, add 1½ tablespoons each of vegetable oil and sesame oil. Add (B) and stir, until just before the hot peppers brown, then combine (B) and (2).
  4. Wash cucumbers of any released liquid, drain, and add to bowl with (3) and season. Let pickles sit for 2 to 3 hours before eating.

[ Grace Cooks for Emiliano ]

Chicken Parmigiana

Meanwhile, Grace is making the classic Italian-American dish Chicken Parmigiana. Joy of Cooking tells us that as nice as homemade sauce can be, store-bought tomato sauce works great as well. The recipe is a bit long, but you can do the prep work in advance and keep it in the fridge, then simply cook ahead of dinner. This makes a lot of food! Try eating the leftovers on sandwiches. The tart tomato and cheese flavors are so tasty you’ll want seconds.

Ingredients (Serves Two)

450g chicken breasts
1 can whole tomatoes
½ cup flour ¼ cup grated parmesan cheese
(A) ½ onion ½ carrot ½ stalk of celery, leaves in-tact
(B) 1 piece garlic, minced chopped basil and rosemary, to taste 1 tablespoon sage and thyme
(C) 1 teaspoon tomato paste ¾ teaspoon salt ¼ teaspoon black pepper
(D) 1 egg 1 tablespoon water
(E) 1 cup breadcrumbs ¼ cup grated par-mesan cheese 1 teaspoon each dried rosemary, thyme, or oregano 1 teaspoon salt black pepper, to taste
(F) 170g thinly sliced mozzarella cheese

Instructions

  1. Set a frying pan to medium and heat 2 tablespoons of olive oil. Finely chop (A) and add to pan.
  2. Cover pan and reduce to low. Stir occasionally for 15 minutes. Combine with (B) and mix for 30 seconds.
  3. Add whole tomatoes and (C). Simmer for 15 to 20 minutes, until tomatoes fall apart. Once much of the moisture has evaporated, the sauce is ready.
  4. Peel skin and trim fat from chicken. Butterfly the breasts. Sandwich between sheets of cooking paper and flatten with a rolling pin.
  5. Sprinkle ½ cup flour on a plate and coat the chicken breasts, shaking off any excess flour. Place into a shallow bowl and dredge in (D) then bread with (E), smoothing out the batter with your fingers.
  6. Set frying pan to medium and heat 3 tablespoons of vegetable oil. Add (5) to pan and fry the cutlets on both sides to a golden brown, 2 to 3 minutes.
  7. Heat oven to 170°C. Thinly coat an oven-safe dish in oil and ½ cup of the tomato sauce. Arrange cutlets so they barely overlap and sprinkle liberally with ¼ cup grated parmesan. Add remaining tomato sauce and top with (F). Cover baking dish with aluminum foil and cook for 20 to 30 minutes.
  8. Remove foil and cook for a few minutes more on the top shelf of the oven, until surface browns. Garnish with chopped parsley and serve.

[ Emiliano Cooks for Grace ]

Rice Noodle Bowl

After working up an appetite with spicy pickles, Emiliano makes the Vietnamese rice noodles that Joy of Cooking recommends for summer. What makes this sort of Asian cuisine so fun is choosing your favorite toppings, from meat and shrimp to vegetables and herbs. By serving all the toppings on the side, these two can make whatever kind of noodle bowls they like. To give the nước chấm dipping sauce an extra kick, try adding lime juice. The umami flavors of the nam pla fish sauce refresh the taste buds, sending you back for more.

Ingredients (Serves Two)

200g rice noodles
minced garlic and togarashi chilis, to taste chicken, pork, tofu or shrimp, as desired
(A) ¼ cup water ⅙ cup lime juice or vinegar 1 tablespoon sugar 1-3 tablespoons nam pla
(B) 1 cup shredded lettuce or napa cabbage 1 cucumber, peeled, seeded and julienned 1 carrot, julienned 60g daikon or radish, julienned 2 green onions thinly sliced
(C) herbs (lime, bean sprouts, cilantro, mint, shiso) roasted and chopped nuts

Instructions

  1. Combine (A) in a bowl. Stir until sugar dissolves, adding minced garlic and togarashi chilis as desired. Let flavors sink in for 10 minutes.
  2. Prepare toppings for rice noodles. Boil shrimp in salted water; season pork in sake, soy sauce, mirin, ginger and garlic, then roast in patties; season chicken thighs in salt and pepper, sake, garlic and ginger and steam.
  3. Boil store-bought rice noodles according to the package. Serve in bowls.
  4. Top noodles with (B), layer with large morsels of pork, chicken, shrimp, or whatever you choose, and dress with (C) as desired.

[ Grace Cooks for Emiliano ]

Apple Fritters

After the tart flavors of Chicken Parmigiana, treat yourself to the mellow sweetness of these bite sized fritters, chock-full apples. The selection of recipes has changed over the years, but these classic fritters have appeared in every edition since the first in 1931. Grace wants Emiliano to enjoy this age-old recipe, passed down from one generation to the next. Once cooked, even apples past their prime reveal a hidden sweetness. Add some chopped-up cheddar cheese into the dough with the apples for a sweet and savory treat.

Ingredients (Serves Two)

2 apples
1 tablespoon lemon juice vegetable oil, powdered sugar, as needed, to taste
(A) 80g flour 25g sugar 1 teaspoon baking powder, dash of cinnamon, dash of salt
(B) ⅔ cup milk (155g) 1 egg yolk (save egg white for meringue) 1 tablespoon melted butter

Instructions

  • Mix (A) in one bowl and (B) in another. Add (B) to (A) and blend until the dough is sticky.
  • Peel apple, cut into cubes, and sprinkle with lemon juice.
  • Beat egg whites until stiff and add to (1), cutting the dough as you mix. Add the apples and stir to mix.
  • Heat oil in a deep pot to 180°C and drop heaping tablespoons of dough into the oil, one by one.
  • Fry until both sides have puffed out and browned.
  • Remove from oil, transfer to platter, and sprinkle with powdered sugar.
  • Share This Page