Season with Authority – Signed CookbookMADE BY MARC MURPHY IN NEW YORK, NEW YORK
Chef Marc Murphy says...
I am so proud of Season with Authority. It’s a book that really speaks to cooks on every level and tells a good story as well.
After 30 years as a chef and restaurateur, our friend Marc Murphy has published a cookbook full of his favorite comfort food classics, Season with Authority: Confident Home Cooking.
One of our favorite things about this cookbook? Marc cooks with simple, seasonal ingredients that are readily available to everyone — and it's his thoughtful combinations and interesting techniques that elevate these ingredients into recipes we know we'll want to make again and again.
Our CEO, Craig Kanarick, stole the advance copy (and the Marc Murphy apron) and he's already been talking up the Everything Bagel Cured Salmon, the Kingside Kale Salad and the Lamb Meatballs with Ricotta and Mint. Hungry yet?
tip of the tongue
This cookbook finally revealed the secret to Landmarc's incredible house salad dressing: The shallots are caramelized, then cooked down into a jam with the vinegar (brilliant).
Sherry Shallot Vinaigrette: In a medium pan, heat 2 tablespoons vegetable oil over medium heat until very hot. Add 3 roughly chopped shallots and cook, stirring, until browned and caramelized, about 10 minutes. Add 1 cup sherry vinegar and raise the heat to medium high, and cook until the liquid has reduced to about 1/4 cup. Remove from the heat and let cool.
Once cool, transfer the shallot mixture to a blender. Add 2 tablespoons Dijon mustard and 1/2 cup water (this helps emulsify the dressing), and blend on medium speed until smooth. With the motor running, slowly add 1 cup vegetable oil in a thin stream until it's completely incorporated. Season with salt and pepper to taste. Use immediately or store in the fridge for up to two weeks. Makes 2 cups.