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Seamus Mullen’s Hero Foodby Seamus Mullen
Price: $35.00
ISBN-13: 9781449407582
ISBN-10: 1449407587
Format: Hardcover
Size: 8 1/2 x 10 1/4 in.
Page Count: 320 pages
“You probably don’t need another book to tell you that nutritious food can also be delicious, but Chef Seamus Mullen provides some beautiful inspiration in his new cookbook, Hero Food: How Cooking With Delicious Things Can Make Us Feel Better. Seamus Mullen was a chef in New York cooking Spanish cuisine when a diagnosis of rheumatoid arthritis forced him to take a closer look at the way he was living his life. Mullen, who is the the chef and owner of Tertulia in New York City was a finalist on the Food Network series, The Next Iron Chef in 2009. His study of nutrition and his disease led him to adopt the usage of 18 “hero foods” that offer vital nutrients for health. Mullen doesn’t just offer recipes featuring these ‘hero foods,’ he gives each one a complete profile full of luscious imagery and evocative prose. His treatment of these foods is akin to a glossy magazine’s profile of a top-tier celebrity. The recipes draw on Mullen’s Spanish training and use of hearty, rich countryside flavors and combine fresh vegetables, spices and whole grains in filling and substantial meals.” ––Just Luxe http://bit.ly/Hy0GH5
—From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing
Serves 4
Most people think of crêpes as breakfast food, but I prefer a savory breakfast. The tart yogurt filling and the buttermilk in the batter balance really well with the sweet raspberries.
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
2 eggs
1 1/4 cups milk
1/4 cup buttermilk
4 tablespoons clarified butter
Zest of 3 lemons
1 1/2 cups plain unsweetened yogurt
2 tablespoons honey
Freshly ground black pepper
1 cup fresh raspberries
Sprinkle of confectioners’ sugar
Mix together the flour, granulated sugar, and salt. In another bowl, whisk together the eggs, milk, buttermilk, 3 tablespoons of the clarified butter, and the zest of 1 lemon. Slowly add the dry ingredients to the wet ingredients and whisk into a nice, thin batter. If the batter seems too thick, add a bit more buttermilk.
—From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing
Serves 4
As soon as sugar snaps show up at the farmers market, I’m instantly happy. Sweet, crisp, snappy, and sugary! This salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous, and is oh so easy to love.
1 pound fresh sugar snap peas
1 bunch radishes
1/2 cup fresh ricotta cheese
A few leaves fresh peppermint
Salt
Freshly ground black pepper
Juice of 1 lemon
Olive oil to taste
Pinch Aleppo pepper or red pepper flakes
Handful of edible flowers, such as pea blossoms or nasturtiums
With a sharp knife, trim the tips of the sugar snap peas on both ends, remove the strings if they bother you, and cut some in half lengthwise. Blanch the sugar snaps quickly, just about 30 seconds and shock in ice water. Slice the radishes thinly into coin shapes or half-moons. Combine the peas, radishes, cheese, and peppermint in a large bowl. Season with salt and pepper and toss with the lemon juice and olive oil. Serve with a sprinkle of Aleppo pepper and garnish of edible flowers.
—From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing
Serves 4
Traditionally we poach duck legs in duck fat then store them in the fat to make confit. But here I poach the breasts in oil. This is a rather unorthodox way cooking duck breast, but I’ve discovered it’s the best way. Duck breast is so juicy and rosy because (and this is admittedly my theory!) ducks use those muscles to control their wings. Chickens are flightless, hence the light color of the meat in their breasts, whereas ducks fly and so have much more developed breast muscles. Duck meat has a lot of myoglobin, a protein loaded with iron. I believe that when it’s overcooked, duck meat can take on that nasty, metallic flavor I associate with awful diner plates of liver and onions.
It occurred to me that if I cook the breast gently, controlling the temperature, I can maintain that rosy color, keep the breast juicy and delectable, and make sure it’s properly cooked. To do this, it’s important that the flesh side of the breast never directly touch the hot pan. I transfer the duck from the skin side in the hot pan directly into the infused olive oil.
For the Farro:
2 cups farro
1 carrot, peeled and cut into large pieces
1 onion, quartered
4 cloves garlic, peeled and lightly crushed
2 guindilla peppers, or 2 pieces ancho chile
1 bay leaf
Kosher salt
1/2 cup fontina cheese cut into small pieces
1 tablespoon butter
1 head radicchio, cut into small bits
Salt
Freshly ground black pepper
For the Duck:
2 duck breasts, each cut in half lengthwise
2 1/2 cups olive oil
Peel of 1 orange
2 guindilla peppers, or 2 pieces ancho chile
2 branches fresh thyme
1 clove garlic, peeled and lightly crushed
Salt
Freshly ground black pepper
For the farro, thoroughly rinse it in a large colander under running water. Transfer to a large heavy-bottomed pot and add the carrots, onions, garlic, peppers, bay leaf, and 4 cups of water.
Award-winning New York chef Seamus Mullen’s Hero Food is not only a cookbook, but an exploration of its subtitle, “How Cooking With Delicious Things Can Make Us Feel Better.” A few years ago, Seamus was diagnosed with rheumatoid arthritis and has since discovered that basing his cooking on 18 key ingredients has vastly improved his quality of life. Seamus is convinced his Heroes will help the rest of us, too. In Hero Food, he guides readers through his beloved Spain, and onto the American farms he loves, demonstrating how to prepare more than 80 recipes that feature his 18 Heroes.
At his restaurant Tertulia, Seamus is known for seasonal Spanish cooking with an emphasis on the finest ingredients. With Hero Food, he hopes to extend his philosophy that eating well can improve one’s overall health and wellness. “I know there’s no silver bullet, but I have discovered that some foods can make dramatic differences. These foods—all 18 of them—have become my Heroes,” Seamus writes. “And here’s the good news—that what I like turns out to be good for me!”
In the book, Seamus devotes one chapter to each of these “Heroes,” giving readers thoughtfully annotated recipes that put the spotlight on the ingredient and make for vibrant, delectable dishes. Seamus sheds light on these ingredients—their nutritional value and restorative properties, and how to ensure they’re of the highest quality—all the while arming readers with the tools they need to cook confidently and healthfully. Readers can look forward to recipes for flavorful dishes such as Salt Cod with Garbanzo Beans, Slow-Roasted Lamb Shoulder, and Autumn Squash Salad, along with tips for how to master practical techniques such as steaming greens, pickling, or preserving tuna.
Hero Food demonstrates how to turn key ingredients into dishes that Seamus hopes readers will prepare on a regular basis not only because of their healing properties, but simply because they are delicious.
“After being diagnosed with rheumatoid arthritis, Manhattan restaurateur Mullen modified his diet to improve his well-being. His debut cookbook, which pairs traditional Spanish cuisine with rustic farm-to-table fare, highlights 18 ingredients (”Hero Foods”) that help him manage his symptoms. Ajo Blanco with Sardine Confit and Octopus and Parsley Salad reflect Mullen’s years of work and travel in Spain, while Crispy Tuscan Kale on the Grill and Slow-Roasted Lamb Shoulder highlight the bounty of his Vermont farm. Mullen’s personal success lends clout to this study in holistic, inclusive eating.” —Library Journal
Seamus Mullen is the chef and owner of Tertulia, his first solo restaurant in Manhattan’s West Village, where he has garnered rave reviews (three stars from New York magazine and two stars from The New York Times) and a strong following for his approachable, modern Spanish cuisine. Prior to opening Tertulia, Mullen was the chef of Boqueria restaurant in Manhattan, where he earned a glowing two-star review from The New York Times. He opened a second location in SoHo in 2008 before leaving to develop his first solo restaurant, which opened in August, 2011. Growing up on an organic farm in Vermont, Mullen learned the value of harvesting the surrounding land to bring flavorful meals to the table. Jobs in local restaurants provided an early glimpse into the industry, and Mullen was immediately hooked. He became enamored with the various traditions and cuisines of Spain while studying at Universidad Autonoma de Extremadura in Caceres, before working in some of the country’s top kitchens (Mugaritz, Abac, Alkimia). He further honed his skills stateside at restaurants such as Mecca in San Francisco, as well as Manhattan’s Tabla and Suba, where his menu led The New York Times to raise the Spanish restaurant’s rating to two stars. In 2009, Mullen introduced his cooking style to a national audience as a finalist on the popular primetime Food Network series, “The Next Iron Chef.” His first cookbook, Hero Food, will be published in May 2012 by Andrews McMeel.
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[148] => stdClass Object
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[150] => stdClass Object
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[151] => stdClass Object
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[152] => stdClass Object
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[153] => stdClass Object
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[154] => stdClass Object
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[155] => stdClass Object
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[156] => stdClass Object
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[157] => stdClass Object
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[158] => stdClass Object
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[159] => stdClass Object
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[160] => stdClass Object
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[161] => stdClass Object
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[162] => stdClass Object
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[163] => stdClass Object
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[term_id] => 223
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[164] => stdClass Object
(
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[taxonomy] => category
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[165] => stdClass Object
(
[term_id] => 141
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[166] => stdClass Object
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[167] => stdClass Object
(
[term_id] => 220
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[168] => stdClass Object
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[169] => stdClass Object
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[170] => stdClass Object
(
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[171] => stdClass Object
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[172] => stdClass Object
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[173] => stdClass Object
(
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[174] => stdClass Object
(
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[name] => The Amish Cooks Anniversary Book
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[175] => stdClass Object
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[176] => stdClass Object
(
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[177] => stdClass Object
(
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[178] => stdClass Object
(
[term_id] => 42
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[179] => stdClass Object
(
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[180] => stdClass Object
(
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[181] => stdClass Object
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[182] => stdClass Object
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[183] => stdClass Object
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[184] => stdClass Object
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[185] => stdClass Object
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[186] => stdClass Object
(
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[187] => stdClass Object
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[188] => stdClass Object
(
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[count] => 13
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[189] => stdClass Object
(
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[190] => stdClass Object
(
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[191] => stdClass Object
(
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[192] => stdClass Object
(
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[193] => stdClass Object
(
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[taxonomy] => category
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[194] => stdClass Object
(
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[195] => stdClass Object
(
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[taxonomy] => category
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[196] => stdClass Object
(
[term_id] => 239
[name] => Tomatoland (paperback)
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[term_taxonomy_id] => 285
[taxonomy] => category
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[197] => stdClass Object
(
[term_id] => 19
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[taxonomy] => category
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)
[198] => stdClass Object
(
[term_id] => 170
[name] => Tupelo Honey Cafe
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[term_group] => 0
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[taxonomy] => category
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[199] => stdClass Object
(
[term_id] => 185
[name] => Ultimate Camp Cooking
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[taxonomy] => category
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)
[200] => stdClass Object
(
[term_id] => 1
[name] => Uncategorized
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[parent] => 0
[count] => 3
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[201] => stdClass Object
(
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[name] => Vegan Family Meals
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[taxonomy] => category
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)
[202] => stdClass Object
(
[term_id] => 101
[name] => Venezia
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[term_group] => 0
[term_taxonomy_id] => 120
[taxonomy] => category
[description] =>
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[count] => 6
)
[203] => stdClass Object
(
[term_id] => 90
[name] => Victoria Moore
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[term_group] => 0
[term_taxonomy_id] => 107
[taxonomy] => category
[description] =>
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[count] => 10
)
[204] => stdClass Object
(
[term_id] => 7
[name] => Videos
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[taxonomy] => category
[description] =>
[parent] => 0
[count] => 86
)
[205] => stdClass Object
(
[term_id] => 189
[name] => Zilly Rosen
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[term_group] => 0
[term_taxonomy_id] => 228
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 4
)
[206] => stdClass Object
(
[term_id] => 188
[name] => Zombie Cupcakes
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[term_group] => 0
[term_taxonomy_id] => 227
[taxonomy] => category
[description] =>
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[count] => 4
)
)
POST QUERY:
POST QUERY RESULTS
