Thursday, April 7, 2011

Teen Cuisine by Matthew Locricchio


When I was asked to review   Matthew Locricchio’s Teen Cuisine I must admit I was a bit skeptical.  After all, teens, at least mine, are much too busy with their social lives, work and activities to think about anything other than food that I hand to them ready to eat!   Real food, real cooking by real teenagers? 
Boy oh boy was I wrong!  I handed the book to my son Giuliano asking what he thought.  I figured he’d take about 30 seconds to pretend he’d looked at it and then hand it over saying “cool” before he headed out the door.  First, the gorgeous photo of the Fresh Fruit Tostados caught his eye.  Second he related to the directions being broken into “On your mark; Get set; and Cook”.  After Pancakes he actually stopped to check out Slow Cakes, even commenting on the photo; “I could probably eat 20, maybe I’ll make them Saturday.” 
Had I heard correctly? Actually yes I had!  Giuliano cruised through the book without stopping until he reached the photo of the 4th of July Shortcake!  A picture truly is worth a thousand words! 
The photos, fun directions and chef’s tips caught my son’s attention and were so enticing he enthusiastically chose to spend Saturday mornings making some of the recipes. 
The Oatmeal Cookies were a huge hit and disappeared super fast!  But the biggest hit and something Giuliano will continue to make and now thinks of as his signature dish is the pizza!  He's hooked on being able to make pizza and I can't even tell you how happy that makes me! 
Great Book, well written and fun! 
Here is the Oatmeal Cookie recipe from the book and a bit about Matthew Locricchio!  Enjoy! Oh, by the way, that's Giuliano's friend helping make the Slow Cakes Saturday morning.  Hmmm now if I can just get them to clean up afterwords I'll be in heaven!


Oatmeal Raisin Cookies
By Matthew Locricchio,
Author of Teen Cuisine

Oh, the oatmeal cookie. What an inspired creation . . . a portable bite of bliss. There are very few things that can match the irresistible aroma of cookies baking. And somehow, no matter where you are, this aroma will find you. Homemade is always worth the effort -- especially with cookies. I recommend that you bake these cookies one baking sheet at a time to make sure they cook evenly.

Giuliano''s first batch of the Oatmeal Cookies


MAKES ABOUT 3 DOZEN COOKIES 
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 cups old-fashioned rolled oats (not instant)
1¼ cups raw (turbinado) sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature plus ½ teaspoon for greasing
¼ cup whole milk
2 tablespoons molasses
1 large egg
1 teaspoon pure vanilla extract
¾ cup chopped walnuts
½ cup raisins

On your mark 

  • Preheat the oven to 350°F with an oven rack in the middle slot of the oven.
  • Using a piece of wax paper, lightly grease two 10 ½ by 15 ½-inch cookie sheets with ½ teaspoon butter. Set aside.
Get set . . . 
  • Combine the all-purpose and whole-wheat flours, oats, raw sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl. Whisk until well mixed. 
  • In a separate bowl, combine the butter, milk, molasses, egg, and vanilla.
  • Beat with an electric hand-mixer at medium speed until the mixture is smooth. Add to the dry ingredients. Toss all of the ingredients together to moisten.
  • Mix in the nuts and raisins. 
Cook!
  • Scoop up about a tablespoon of dough and drop onto the greased cookie sheet.  Repeat until you have 12 cookies about 2 inches apart.
  • Bake one sheet at a time on the middle rack of the oven for 18 minutes, or until the edges are crisp and start to color.  Let the cookies cool on the baking sheet for 10 minutes.
  • In the meantime, prepare and bake the next tray.  Continue until all the cookies are baked.
  • Once the cookies have cooled for 10 minutes, use a spatula to lift them off the cookie sheet and place them on a rack to cool completely.
The above is an excerpt from the book Teen Cuisine by Matthew Locricchio. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Copyright © 2011 Matthew Locricchio, author of Teen Cuisine

Author Bio
Matthew Locricchio, author of Teen Cuisine, was born into a restaurant and catering family and has worked in the food industry most of his life.  Included in his resume as a professional cook are stints at the well-known Gandy Dancer in Ann Arbor, Michigan, the West Coast Stock Exchange's private club in San Francisco, and the legendary Barbary Coast restaurant.

Matthew has taught culinary classes and given cooking demonstrations at culinary schools throughout the country as well as the American Museum of Natural History in New York City.

James Peterson, photographer for Teen Cuisine, is a renowned cookbook author and photographer, and a James Beard and International Association of Culinary Professionals award winner.

For more information please visit http://www.cookbooksandkids.com/ and follow the author on Facebook and Twitter

1 comment:

  1. I love cookies and recently took some baking lessons. Thank you for sharing this recipe. Will definitely try it this week.

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