By Allysa Torey
Allysa Torey’s Magnolia Bakery in big apple urban is the position to get all-American candy treats, like their well-known pastel frosted cupcakes. yet at her nation domestic in upstate big apple, Allysa chefs much more than cakes. Now, during this full-color cookbook, she stocks greater than ninety of her favourite recipes for daily meals—and invitations you to adventure the delights of nation residing, Allysa Torey–style.
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Extra resources for At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Add chopped chives and mix well. Serve immediately. 45 ml (11/2 ﬂ oz / 3 Tbsp) 1 tsp 1 /2 tsp /2 tsp 1 ric e an d n o o dles 47 pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot 500 g (1 lb 11/2 oz) 30 ml (1 ﬂ oz / 2 Tbsp) 60 ml (2 ﬂ oz / 1/4 cup) 2, ﬁnely sliced seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10) 4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, ﬁnely shredded 1, peeled and diced 85 g (3 oz), drained and diced METHOD • Bring a large pot of water to the boil, add noodles and cook for 2 minutes.
Onions should still be crunchy. Serve immediately. If the taste of raw onion is preferred, cook for no more than 1 minute before serving. rice and noodles simple fried rice 40 vegetarian glutinous rice 43 stir-fried vermicelli 44 pekinese noodles in special sauce 47 fried loh shee fun 48 shanghai rice cakes with vegetables 51 40 r ic e a n d n oo d l e s simple fried rice INGREDIENTS Cooked long-grain rice Cooking oil Eggs Spring onions (scallions) Salt Rice wine or dry sherry 450 g (1 lb) 30 ml (1 ﬂ oz / 2 Tbsp) 4, lightly beaten 6, ﬁnely sliced 1 tsp 1 /2 tsp METHOD • Break up cooked rice grains with chopsticks or a fork.
Add fried mushrooms and seasoning. Stir-fry for a few minutes. • Add corn ﬂour mixture to thicken sauce. Serve hot. Garnish as desired. 58 m u s h roo m d i s h e s stuffed chinese mushrooms INGREDIENTS Dried Chinese mushrooms Corn ﬂour (cornstarch) Soft bean curd Water chestnuts Carrot Salted cabbage (harm choy) Cooking oil Green peas 16–20, large, soaked to soften and stems discarded 1 Tbsp 1 piece, 300 g (101/2 oz) 5, peeled and minced 1, small, peeled and minced 30 g (1 oz), soaked in water for 30 minutes, drained and minced 30 ml (1 ﬂ oz / 2 Tbsp) 16–20, blanched in hot water for 2 minutes seasoning Ground white pepper Salt Sugar Corn ﬂour (cornstarch) sauce Cooking oil Light soy sauce Sugar Vegetable stock (See pg 10) Salt Corn ﬂour (cornstarch) METHOD • Coat inner sides of mushrooms with corn ﬂour and set aside.
At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery by Allysa Torey