Cherry Bombe: The Cookbook

Review ------ "Your kitchen shelf ... needs a hard copy of this bubblegum-pink book fresh off the press." --Vogue The cookbook is as fun, surprising, diverse, and drop-dead beautiful as the contributors it features. Scratch-made manicotti, crab cakes with corn salsa, and classic yellow cake with chocolate frosting are, like everything in this book, totally delicious, eclectic home-runs. --Goop "Will look great casually splayed on your kitchen counter." --Elle "The momentum continues with the release of [this] collection of recipes from a “Bombe Squad” of 100 contributors." --WSJ Magazine “Diamond and Wu are leading a bona fide movement to change the way women are represented in the food world.” --Nylon "[A] fun-filled celebration of cooking and dining." --Eater.com "Offers a lot of bang for your buck." -Boston Globe “A beautiful extension of the magazine, with a striking bubble-gum pink cover and a compilation of recipes from women Diamond and Wu admire.” --MarthaStewart.com “The pink cover … gives a clue to the vibrant recipes inside. And they truly impress.” --Cool Hunting "A collection of dynamo women and their equally inspiring recipes." --Domino “A beautifully photographed compendium of modern recipes from women in the food world. Overall this eye-catching and spirted volume celebrates culinary diversity while retaining a cohesive feel.” --Publishers Weekly "Kerry Diamond and Claudia Wu built a community of women in food." --The Globe and Mail “The colorful images in the book look enticing, but also steer clear from looking fussy.” --Cool Hunting Read more ( javascript:void(0) ) About the Author ---------------- KERRY DIAMOND is the co-founder and editorial director of Cherry Bombe, a biannual indie magazine about women and food. She's also the host of the Radio Cherry Bombe podcast and co-owner of the Brooklyn eateries Nightingale Nine, Wilma Jean, and Smith Canteen. Previously, she was an editor at Harper's Bazaar and Women's Wear Daily. CLAUDIA WU is the co-founder and creative director of Cherry Bombe, and runs a creative consulting and design studio. Previously, she was art director at V and Visionaire magazines, design director at Index Magazine, and founded and published Me Magazine. Read more ( javascript:void(0) ) Excerpt. © Reprinted by permission. All rights reserved. -------------------------------------------------------- THREE-CHEESE CAULIFLOWER GRATIN Anna Weinberg Anna, the restaurateur behind San Francisco’s Park Tavern, The Marlowe, Leo’s Oyster Bar, and The Cavalier, grew up with a mom who wasn’t the great­est in the kitchen. But young Anna did love her mother’s signature creation—cauliflower casserole. When Anna opened The Marlowe, she worked with Chef Jennifer Puccio to elevate her mother’s classic to a new level of deliciousness and this golden, buttery gratin was born. A trio of cheeses—provolone, smoked cheddar, and traditional cheddar—and a bit of Dijon mustard turn the cauli­flower into a sumptuous side dish. Makes 6 servings Kosher salt 4 bay leaves 1½ teaspoons whole black peppercorns 1 head cauliflower (about 3 pounds), cut into large florets 4 tablespoons (½ stick) unsalted butter 1 tablespoon Dijon mustard 3 tablespoons all-purpose flour 1 cup whole milk 1 cup heavy cream 2 cups shredded mixed cheeses (provolone, smoked cheddar, and/or medium cheddar), plus more to finish Freshly ground black pepper Smoked sea salt, for finishing (optional) Bring some salted water to a boil in a large stockpot. Add the bay leaves and peppercorns. Blanch the cauliflower florets for 4 minutes, until tender but firm. Drain and rinse under cold water. Did the bay leaves and peppercorns and set the florets aside in a large . Preheat the oven to 400°F. Melt the butter with the Dijon mustard in a medium saucepan over low heat. Cook for 1 to 2 minutes, allowing the mixture to brown slightly. Add the flour and cook, stirring continuously with a wooden spoon, for 2 minutes. Working gradually, whisk in the milk and the cream. Increase the heat to medium, bring to a boil, then remove from the heat and stir in the cheese. Pour over the cauliflower and gently toss to combine. Season with some salt and pepper. Fill a 10-inch cast-iron skillet with the cauliflower mixture, top with additional cheese, and bake for 20 to 25 minutes, until the top is browned. Put a baking sheet on the rack underneath the skillet to catch any cheese that might bubble over. Remove from the oven, finish with the smoked salt, if desired, and serve. Read more ( javascript:void(0) )

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