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Foodie Friday: Creamy lemon risotto with asparagus

There’s lot of fresh Australian asparagus around at the moment – so why not make the most of it in this delicious creamy risotto from Williams Sonoma? 

Ingredients

  • 500g asparagus, ends trimmed
  • 1 tbs unsalted butter
  • 1 tbs extra virgin olive oil
  • 1 French shallot, finely chopped
  • 3 fresh thyme sprigs
  • 2 cups (440g) Arborio or Carnaroli rice
  • Fine sea salt and freshly ground pepper
  • 1/4 cup (60 ml) white wine
  • 6 cups (1.5 l) chicken broth, heated to a simmer
  • 2 tsp finely grated lemon zest
  • 1/2 cup (12 ml) cream
  • 1/2 cup (60g) grated Parmesan cheese
  • 2 tbs fresh lemon juice
  • 2 tbs finely chopped fresh flat-leaf parsley

Method

1. In a microwave-safe bowl, combine the asparagus and 2 tbs. water. Cover loosely with plastic wrap and microwave on high until the spears are crisp-tender, about 2 minutes. Alternatively, place the asparagus in a steamer basket and set over a saucepan of simmering water. Cover and steam until the spears are tender-crisp, 3 to 4 minutes. Cut into 2.5-cm pieces and set aside.

2. In a large, heavy sauté pan over medium heat, melt the butter with the olive oil. When the butter has melted, add the shallot and cook, stirring often, until starting to soften, about 5 minutes. Stir in the thyme sprigs and cook until the shallot is softened and translucent, about 3 minutes longer.

3. Add the rice and 1 tsp. salt to the pan, stirring to coat the grains of rice with the butter and oil. Raise the heat to medium-high, pour in the wine and stir until absorbed. Reduce the heat to medium and add a ladleful of the hot broth. Cook, stirring often, until the broth is absorbed. Reduce the heat to medium-low if necessary to maintain a gentle simmer. Continue to cook the risotto, adding the broth a ladleful at a time and stirring until it is absorbed, until the rice is tender but still pleasantly chewy, about 20 minutes.

4. Stir in the reserved asparagus, lemon zest, cream and cheese. Then stir in the lemon juice and a final ladleful of broth to achieve a creamy texture. The risotto should not be too stiff or too runny; it should mound softly on a spoon. Sprinkle with the parsley, season with pepper and serve immediately.

Serves 4.

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Foodie Friday: Chocolate brownie cake

The secret to this rich brownie cake from Williams Sonoma is no surprise: choose high-quality dark chocolate, at least 70% cacao. The finished product has the consistency of a dense, delicious brownie with the presentation of a cake — the perfect way to make a childhood favourite worthy of a dinner party.

Ingredients 

  • 110g unsalted butter, at room temperature, plus extra for greasing tin
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup plain flour
  • 120g good-quality dark chocolate, coarsely chopped
  • Unsweetened cocoa powder for dusting

Method

Preheat an oven to 180°C. Line an 20cm round cake tin with a piece of aluminium foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared tin, smoothing the surface with the spatula. Bake until the cake is puffed and a skewer inserted into the centre comes out clean, 20 to 25 minutes. Transfer the tin to a wire rack and let the cake cool completely in the tin.

Using the edges of the foil, lift the cooled cake out of the tin. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

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Foodie Friday: Welsh Rarebit with tangy watercress salad

Sharp cheddar, ale and apple slices elevate this open-faced toasted sandwich to a chic dinner on the fly. A peppery watercress salad counters the richness of the cheese topping. Perfect for a night in on the sofa! Thanks to Williams Sonoma for this week’s recipe!

 Ingredients

  • 1 loaf crusty white bread, cut into 8 thick slices
  • 1 apple, preferably Fuji, cored and thinly sliced
  • 1 bunch watercress, tough stems removed
  • 1 1/2 cups chopped cos lettuce
  • 1 Tbs. extra virgin olive oil
  • 2 tsp. lemon juice
  • Flaky sea salt
  • Freshly ground pepper
  • 3 Tbs. unsalted butter
  • 3 Tbs. plain flour
  • 1/2 cup pale ale
  • 2 tsp. Worcestershire sauce
  • 1 tsp. wholegrain mustard
  • 250 g aged cheddar cheese, shredded

Method

Place a rack about 10cm below the grill. Preheat the grill.

On a rimmed baking sheet, arrange the bread slices in a single layer and grill until lightly browned, about 1 minute. Remove the baking sheet from the oven and leave the grill on. Arrange the apple slices in even layers on top of the bread slices; set aside. In a large bowl, toss the watercress and cos lettuce with the oil and lemon juice and season to taste with salt and pepper; set aside.

In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the beer and cook until the mixture is thick and bubbly, about 1 minute. Reduce the heat to low and add the Worcestershire sauce, mustard and a handful of the cheese. Cook until the cheese has melted, whisking in only one direction to prevent the sauce from becoming stringy. Continue adding the cheese by the handful and stirring it until melted before adding the next handful, until all of the cheese has been added and melted. The mixture will be very thick and paste-like.

Working quickly, spread the cheese mixture evenly over the apples. Grill until the cheese is bubbly and browned in places, about 1 minute. Place 2 cheese toasts on each plate, top with a big mound of salad and serve immediately.

Serves 4.

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Foodie Friday: Cacio e Pepe

Utterly simple yet supremely satisfying, this pasta dish is a standby at restaurants in Rome. Because the recipe is so simple it depends on using the highest quality ingredients possible, so use the best parmesan and pecorino you can find.

 

Ingredients

  • 500 g dried spaghetti
  • 90 g unsalted butter
  • 2 tsp. freshly ground pepper
  • 180 g grated Parmesan cheese
  • 75 g grated pecorino cheese
  • Salt

Method

Bring a large pot two-thirds full of salted water to boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup (250 ml) of the pasta cooking water.

Return the pot to the stovetop and reduce the heat to medium. Add the butter. When the butter has melted, add the cooked pasta and toss to coat. Add the pepper, Parmesan, pecorino and salt to taste and toss to combine, adding the reserved pasta water a little bit at a time as needed to achieve a creamy consistency. Divide the pasta among individual warmed bowls and serve immediately. Serves 4 to 6.

–From the Williams-Sonoma Test Kitchen

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Foodie Friday: Soft chocolate mini cakes

With spring around the corner, now’s the time for some wonderfully soft-centred chocolate mini cakes to see out the last of the cool winter evenings! Thanks to our friends at Williams Sonoma for this week’s recipe.


Ingredients

  • 75 g unsalted butter, cut into small cubes, plus more for greasing
  • 250 g dark chocolate, chopped
  • 125 g sugar
  • 2 large eggs
  • 1.5 tsp. pure vanilla extract
  • Pinch of sea salt
  • 45 g plain flour
  • Whipped cream, crème fraîche or vanilla ice cream to serve (optional)

Method

Position a rack on the lowest level in the oven and preheat to 200 degrees celsius. Lightly butter six half-cup (125g) ramekins.

Put the butter and chocolate in a heatproof bowl and place over (not touching) simmering water in a saucepan. Heat until melted, then stir until smooth. Remove from the heat and let cool slightly.

Meanwhile, in a bowl, combine the sugar, eggs, vanilla and salt. Using an electric mixer set on high speed, beat until thickened, about 3 minutes. Reduce the speed to low. Gradually sprinkle the flour over the batter and continue beating just until combined. Using a spatula, fold the egg mixture into the cooled chocolate mixture until combined. 

Divide the batter among the prepared ramekins. Place the ramekins on a rimmed baking sheet and bake until the tops are puffed and dry and a wooden skewer inserted in the centre comes out with some soft batter clinging to it, about 10 minutes.

Serve the cakes hot, in the ramekins. Top with a dollop of whipped cream, if you like. Serves 6.

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Foodie Friday: The perfect chocolate chip cookies

These classic, perfect chocolate chip cookies have a tinge of caramel flavour and are studded with chocolate goodness.

Tip: Use a small ice-cream scoop to form balls of dough and they’ll bake into gorgeous, perfectly round cookies every time.

Ingredients

  • 200 g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 125 g unsalted butter, at room temperature
  • 100g light brown sugar
  • 90 g granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 470 g chocolate chips

Method

Preheat the oven to 180°C. Line two baking sheets with baking paper.

In a bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.

Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 5 cm apart.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely. Makes 30 cookies.

–From the Williams Sonoma Test Kitchen.

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Foodie Friday: Herbed roast chicken with lemon and garlic

In this recipe, softened butter combined with herbs, lemon zest and garlic adds flavour to a roast chicken for a deliciously heartwarming one-dish meal.

Ingredients 

  • 1 chicken, about 2 kg
  • 2 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 lemons, thinly sliced
  • 1 1/2 tsp. chopped fresh chives
  • 1 tbs. chopped fresh thyme
  • 1 tbs. chopped fresh oregano
  • 2 tbs. chopped fresh flat-leaf parsley
  • 1 tbs. chopped fresh tarragon
  • 2 tsp. finely grated lemon zest
  • 2 garlic cloves, finely chopped, plus 1 garlic head, halved crosswise
  • 3-4 tbs. (60 g) butter, at room temperature
  • 1 bunch spring onions, halved lengthwise if large
  • 2 tbs. olive oil

 

Method

1. Preheat an oven to 220°C.

2. Rinse the chicken inside and out and pat dry with paper towels. Season the chicken inside and out with the salt and pepper and place half of the lemon slices inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen string. 

3. In a small bowl, stir together the chives, thyme, oregano, parsley, tarragon, lemon zest and chopped garlic. Add the butter and stir until the mixture is thoroughly combined. 

4. Starting at the cavity, slip your fingers underneath the chicken skin and loosen it all over, being careful not to tear it and reaching as far as possible into the thigh area. Using your fingers, rub the butter mixture under the skin, distributing it as evenly as possible.

5. Place the chicken, breast side up, in large round dish or Dutch oven and add the remaining lemon slices, garlic head and spring onions to the pot and drizzle with the olive oil. Roast the chicken until the skin is well browned, about 50 to 60 minutes.

6. Transfer the chicken to a carving board, cover loosely with aluminium foil and let rest for 10 minutes. Carve the chicken and serve immediately with the lemon slices, garlic and spring onions alongside. Serves 4.

–From the Williams Sonoma Test Kitchen

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Foodie Friday: Orange cinnamon rolls with cream cheese icing

Weekend breakfast treat sorted! Baking these rolls in a tightly covered Dutch oven ensures they will be wonderfully soft on the inside and golden on the outside. For a flavourful crunch, add half a cup (75 g) of chopped pecans with the orange zest.

Ingredients

  • 1/2 cup (125 ml) plus 1 tbs. lukewarm milk
  • 1 1/2 tsp. instant or active dry yeast
  • 1 egg, at room temperature
  • 125 g unsalted butter, at room temperature
  • 2 1/2 cups (390 g) plain flour, plus more for dusting
  • 3/4 cup (185 g) firmly packed light brown sugar
  • Salt
  • 1 1/2 tsp. ground cinnamon
  • Grated zest of 1 orange
  • 125 g cream cheese, at room temperature
  • 3/4 cup (90 g) icing sugar
  • 1/2 tsp. vanilla extract

Method

1. In the bowl of a stand mixer fitted with the dough hook, stir together the milk and yeast and let stand until the yeast starts to bubble, about 5 minutes. Add the egg, 2 Tbs. of the butter, the flour, 1/4 cup (30 g) of the brown sugar, and 1 tsp. salt and beat on medium speed until the dough comes together and is smooth, 3 to 4 minutes. Transfer the dough to a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in bulk, about 1 hour.

2. Meanwhile, in a small bowl, stir together the remaining 1/2 cup (60 g) brown sugar, the cinnamon, orange zest and a pinch of salt. Set aside.

3. Punch down the dough and turn it out onto a lightly floured work surface. Roll out into a 35-by-30-cm rectangle. Spread the brown sugar mixture over the dough all the way to the edges. Starting with a long end, roll the dough into a log and cut crosswise into 10 to 12 slices.

4. Lightly grease a 5-litre Dutch oven and place the slices in a single layer in the prepared pot. Cover the pot and let the buns rise at room temperature until almost doubled in bulk, about 30 minutes.

5. Preheat an oven to 200°C. Uncover the pot and bake until the cinnamon rolls are golden brown, 15 to 20 minutes.

6. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, the remaining 6 tbs. butter, icing sugar and vanilla on medium speed until smooth, 3 to 4 minutes. Remove the cinnamon rolls from the oven and let cool in the pot on a wire rack for 5 minutes. Spread the icing over the rolls and serve warm.

Makes 10 to 12 rolls.

–Recipe from the Williams Sonoma Test Kitchen Dutch Oven Cookbook, $30

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Foodie Friday: Gnocchi with Mushrooms and Thyme

Using store-bought gnocchi, which typically take only a few minutes to cook, makes this dinner a quick and easy winter’s treat.

Ingredients

  • 6 tbsps (90 g) unsalted butter
  • 315 g assorted mushrooms, such as button, Swiss browns and shiitakes, sliced
  • Salt and freshly ground pepper
  • 1 eschalot, diced
  • 2 garlic cloves, minced
  • 1/4 cup (60 ml) dry white wine
  • 2 tsps minced fresh thyme
  • 500 g purchased potato gnocchi
  • Grated Parmesan cheese for serving

Method

In a large fry pan over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Sauté until the mushrooms are browned and beginning to caramelise, about 10 minutes. Add the eschalot and garlic to the pan and cook until the eschalot is translucent, about 3 minutes. Lower the heat to medium and add the wine and thyme. Cook, stirring frequently, for 5 minutes more.

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the packet instructions. Drain and transfer the gnocchi to the pan with the mushrooms. Add the remaining 3 tablespoons butter and cook, stirring, until the butter is melted and coats the gnocchi. Season with salt and pepper and serve immediately, passing the Parmesan alongside.

Serves 4.

From the Williams-Sonoma Test Kitchen

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Into the blue: Aerin Lauder collaborates with Williams Sonoma

For the first home decor collaboration in its esteemed 60-year history, Williams Sonoma has teamed up with Aerin Lauder of the luxury American lifestyle brand AERIN. Inspired by delft pottery, and Aerin’s passion for entertaining, the gorgeous tabletop collection features ceramic dinnerware and serveware, glassware and entertaining pieces in a chic colour palette of white and ultramarine blue.

The collection features some ocean-themed elements too including the ‘White Fish Platter’ featured

“Collaborating with Aerin Lauder was an exciting endeavour for our brand. Her impeccable sense of style and love for entertaining made her an ideal partner,” says Janet Hayes, president of Williams Sonoma and Williams Sonoma Home. The successful businesswoman and heiress (her grandmother was Estée Lauder), certainly embodies the brand’s enduring style.

Aerin pours a drink into the AERIN ‘Confetti double-old fashioned glass’

“Williams Sonoma has been in my home for as long as I can remember,” Aerin says. “I am honoured to be collaborating with a brand I have admired for so long.” As founder and creative director of AERIN, she currently oversees her own cosmetic, perfume, fashion, and furniture lines as well as the Estée Lauder Companies.

“Both AERIN and Williams Sonoma share the same sense of style and passion for impeccable design. I am so excited to launch this exclusive collection offering a large variety of pieces that speak to my heritage, passion for entertaining and love for home decor. The collaboration and design process has been a special experience since day one and I hope the customer loves the collection as much as I do.”

We’re coveting the AERIN ‘Ginger jar champagne bucket’

Some of the collection highlights include the ‘Ginger jar champagne bucket,’ $180 (handmade from porcelain, the woven cane handle really sets it off) and the ‘Ikat runner,’ $90, which is the perfect tabletop addition.

The ‘Ikat runner’

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Foodie Friday: Carrot-coconut soup with fresh ginger

It’s the season! That is, the season of sniffles, chilly mornings and double doonas. It’s also the season we start craving warming soups like this nutrient-rich treat from Williams Sonoma.

Using a Vitamix blender makes this soup particularly simple to prepare. The blades reach such a high speed that they create enough heat to friction-cook ingredients while maintaining the colour, taste and vibrancy of the fresh ingredients.

It’s almost like a healthy juice transformed into a fast and tasty weeknight meal, especially when paired with some crusty bread or a cheesy tortilla.

Serves 2

Ingredients 

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 4 large carrots, peeled and sliced
  • Juice of 1 orange
  • 1 can (400ml) coconut milk
  • 7 cm piece fresh ginger, peeled and sliced
  • Sea salt and freshly ground pepper
  • Crème fraîche for garnish (optional)
  • Chopped fresh chives for garnish (optional)

Method  

In a sauté pan over medium heat, warm the olive oil. Add the onion and carrots and sauté until the vegetables are tender, 5 to 7 minutes. Remove from the heat and set aside.

In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid. Set the Vitamix to 1 and turn the machine on. Slowly increase the speed to high and continue blending until steam escapes from the lid, about 6 minutes. Remove the lid, taste the soup and season with salt and pepper.

Divide the soup between 2 bowls, garnish with the crème fraîche and chives, and serve immediately.

–For more autumn meal inspiration, head to www.williams-sonoma.com.au

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Foodie Friday: Brunch Lorraine

Easter’s approaching, which means a gloriously long weekend to look forward to! Why not take your cue from Williams-Sonoma and gather friends over a leisurely Easter brunch? Organise an egg hunt for the kids and let the adults catch up over a simple, relaxed feast. This “brunch Lorraine” is inspired by the classic flavours of a quiche Lorraine, but in an easy, rustic, free-form casserole, perfect for entertaining a crowd.

You can easily prepare this dish the night before (in fact, it’s preferable, so that the bread has time to soak), cover and refrigerate it, and then simply pop it in the oven the next morning just before your guests arrive. By preparing it in this vintage-inspired lidded casserole dish in a vibrant festive shade, it’ll be safe to go straight from fridge to oven to table, perfectly presented and warm, crisp and meltingly delicious.

Serves 12

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, sliced
  • Sea salt, to taste, plus 1 tsp
  • Freshly ground pepper, to taste
  • 500 g baby spinach or coarsely chopped English spinach
  • 750 g loaf batard or ciabatta, crusts removed, bread cut into 2.5cm squares and toasted until dry (about 9 cups)
  • 250 g ham, diced
  • 185 g Gruyère, grated
  • 10 eggs
  • 2½ cups (625 ml) pouring cream

Method

In a large sauté pan over medium heat, warm 1 Tbsp of the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelised, about 15 minutes. Transfer to a bowl.

In the same pan over medium heat, warm ½ Tbsp of the olive oil. Add half of the spinach, season with salt and pepper and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a colander. Repeat with the remaining ½ Tbsp olive oil and spinach. Using a rubber spatula, press out the excess moisture.

In a large bowl, toss together the bread, the caramelised onion, spinach, ham and cheese. Transfer to a 4-litre baking dish. In a bowl, beat together the eggs, cream, the 1 tsp salt and pepper, to taste. Pour onto the bread mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours to soak.

Preheat an oven to 180°C.

Remove the plastic wrap from the baking dish and cover with a lid or foil. Bake for 20 minutes. Uncover and continue baking until the top is browned and the casserole is cooked through, 40 to 50 minutes more. Serve warm.

–For more Easter entertaining inspiration, head to www.williams-sonoma.com.au

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Foodie Friday: Steak & mushrooms in ginger miso broth

Doesn’t this look delicious? The team at Williams-Sonoma know that nothing beats a steaming bowl of savoury noodle soup, especially when it’s laden with mountains of fresh and delicious ingredients. 

Slowly simmering onions, ginger, garlic and miso paste in water creates an easy, savoury broth that forms the basis for this comforting, Japanese-inspired recipe. A beautiful cut of seared steak is the centrepiece here, and a little goes a long way.

It might seem like a lot of other ingredients are required, but they all take only simple preparation, making this a perfect recipe for a weeknight dinner. To save time, you could always prepare the stock a day ahead, refrigerate it and simply bring it back to the boil when you are ready.

Togarashi, the Japanese condiment that typically includes chilli flakes, sesame seeds, seaweed flakes and other seasonings, can be found at most supermarkets or your local Asian grocer along with white miso paste.

Serving suggestion? It’s hard to go past these gorgeous ramen bowls in indigo, paired simply with chopsticks and ceramic soup spoons. Have flavoursome garnishes on offer at the table, such as the togarashi, fresh coriander, lime and chopped fresh chilli, so everybody can tune their meal to their own taste.

Serves 4

Ingredients

  • 4 Tbsp (80 ml) canola oil
  • 1 onion, peeled and halved
  • 5 cm piece of fresh ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 spring onions, white and light green portions, thinly sliced
  • 250 g fresh shiitake mushrooms, thickly sliced
  • 1/4 cup (60 g) white miso paste
  • 1 Tbsp soy sauce, plus more to taste
  • 220 g thin dried rice noodles
  • 500 g flank or skirt steak
  • 2 baby bok choy, ends trimmed, halved lengthwise
  • Radish sprouts, for serving (optional, or substitute bean sprouts)
  • Lime wedges, for serving
  • 1 jalapeño chilli, thinly sliced
  • Chopped fresh coriander, for serving
  • Togarashi, for serving

Method

In a large saucepan over medium-high heat, warm 1 Tbsp of the canola oil. Place the onion halves, flat side down, in the pan and sear until golden brown, about 4 minutes. Add the ginger, garlic and spring onions and cook, stirring, until fragrant, about 1 minute. Add 2 litres water and bring to the boil. Reduce the heat to low and stir in the miso and soy sauce until dissolved. Simmer for 30 minutes until the flavours deepen. Season to taste with more soy sauce. Keep warm until ready to serve.

Meanwhile, cook the rice noodles according to the packet instructions. Divide among four individual bowls.

In a large sauté pan over medium-high heat, warm 1 Tbsp of the canola oil. Add the steak and sear, turning once, until browned on both sides and medium-rare in the centre, about 3 minutes per side. Transfer to a shopping board and cover loosely with foil. Set aside to rest.

In the same sauté pan over medium-high heat, warm the remaining 2 Tbsp canola oil. Add the mushroom and bok choy and sauté until the vegetables are just tender, about 4 minutes. Divide the vegetables among the bowls with the rice noodles.

Thinly slice the steak against the grain and divide among the bowls.

Pour the warm broth through a fine-mesh strainer, dividing it evenly among the 4 bowls. Garnish each bowl with some sprouts. Serve immediately, with lime wedges, fresh chilli, coriander and togarashi alongside.

–For more new-season cooking inspiration, head to williams-sonoma.com.au.

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Foodie Friday: Roasted Pork Chops with grapes

Golden and jewel tones define autumn cooking, evoking the turning leaves on the trees and the seasonal bounty available at the farmers’ markets. Williams-Sonoma has taken this inspiration and turned it into a delicious weeknight dinner which can be cooked on a single baking tray, such as its nonstick, commercial-grade Goldtouch pan.

Beautifully caramelised pork chops (bone left in for added flavour) are perfectly complemented by the bursting sweetness of grapes and the intense fragrance of rosemary. Grapes are wonderful right now and seedless red grapes are ideal here. If you’ve never tried roasting grapes in a savoury context, then this simple recipe will be a revelation.

Serve it with a simple salad of bitter green leaves and some crusty baguette for an easy, bistro-inspired dinner that takes no time at all. While the oven is preheating you can bring your chops to room temperature – it’ll be just enough time to whip up a salad, set the table and open that bottle of pinot.

Serves 6

Ingredients

  • 6 bone-in pork chops, each about 375g and 2cm thick
  • 4½ Tbsp (90 ml) extra-virgin olive oil
  • 2 garlic cloves, grated
  • Sea salt and freshly ground pepper
  • 6 cups seedless red grapes on the stems (about 875 g)
  • 1/3 cup fresh rosemary leaves

Method

Position a rack in the upper third of an oven and preheat to 240°C. Meanwhile, remove the pork chops from the refrigerator and let sit at room temperature for about 20 minutes.

Rub the chops with half the olive oil and the garlic, and season well with salt and pepper. In a bowl, toss together the grapes, the remaining olive oil and the rosemary, and season with salt and pepper.

Place the chops on a nonstick baking tray and roast for 5 minutes. Remove the baking tray from the oven, turn the chops over, and place the grape mixture on the chops, dividing it evenly. Continue roasting until the chops are done to your liking and the grapes are starting to burst, about 12 minutes more. Let rest for 5 minutes, then serve the chops and grapes drizzled with the pan juices.

–For more new-season cooking inspiration, head to williams-sonoma.com.au.

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Foodie Friday: Pancetta and silverbeet lasagne with sage

Hurray! Autumn is but days away now. Soon we’ll be reaching for the socks and boots, pulling out the cable knit throws and craving comfort food like this gorgeous one-pan lasagne from Williams-Sonoma.

Simplicity is the key to this generous recipe, making it wonderful for an easy weeknight gathering of friends. All you need to add is a simple green side salad, lightly dressed with a zingy vinaigrette. The same large, ovenproof, nonstick pan can be used to fry the pancetta, onion and silverbeet, then to assemble and bake the lasagne, and finally to serve it at the table.

Speed things up further by using instant lasagne sheets (it’ll say “no pre-cooking required” or “oven-ready” on the pack); soaking them in hot water first will ensure that they turn out tender rather than chewy.

Rainbow silverbeet, also known as rainbow chard or Swiss chard, is in season year-round in Australia. It’s name comes from its distinctive multi-coloured stems in red, orange, yellow or purple. If you can’t find it, regular silverbeet works perfectly well as a substitute.

Yes, you can easily skip the fried sage leaves on top, but it would be a shame to miss their fragrance crunch and translucent, delicate beauty.

If you’re serving straight from your nonstick pan, be sure to use a spatula or large serving utensil rather than a knife so you don’t damage your cookware. It’s a little messy negotiating all those strings of mozzarella and layers of pasta and greens, but that’s all part of the fun!

Pancetta and Silverbeet Lasagne with Sage

Serves 6-8

Ingredients

For the ricotta filling:

  • 2 cups (500 g) ricotta
  • 1 egg
  • 2 Tbsp finely chopped fresh sage
  • 2 cups (250 g) shredded mozzarella
  • 2 Tbsp milk
  • Sea salt and freshly ground pepper

For the pancetta filling:

  • 375 gm thin pancetta slices
  • 1 onion, diced
  • 2 bunches rainbow silverbeet, stemmed and coarsely chopped

For the béchamel:

  • 4 Tbsp (60 g) butter
  • ¼ cup (45 g) plain flour
  • 1½ cups (375 ml) full-cream milk
  • Sea salt and freshly ground pepper

For assembling:

  • 250 gm instant lasagne sheets, soaked in hot water for 10 minutes
  • 1 cup (125 g) shredded mozzarella

For the fried sage:

  • 2 Tbsp olive oil
  • 8 to 10 fresh sage leaves
  • Sea salt
  • Preheat an oven to 190°C.

Method

To make the ricotta filling, in a large bowl stir together the ricotta and egg until combined. Stir in the chopped sage and mozzarella, then stir in the milk. Season with salt and pepper. Set aside.

To make the pancetta filling, in a large frying pan over medium heat, working in batches as necessary, cook the pancetta slices until crisp and most of the fat is rendered out, about 6 minutes per side. Transfer the pancetta to a plate lined with a paper towel, leaving the fat in the pan. Add the onion to the pan and cook until softened, about 4 minutes. Add the silverbeet and cook, stirring frequently, until the silverbeet is wilted, about 2 minutes more. Transfer the silverbeet mixture to a bowl. Chop the cooked pancetta and stir into the silverbeet mixture. Set aside and reserve the pan to assemble the lasagne. 

To make the béchamel, melt the butter in a large, deep sauté pan or saucepan over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk a little at a time and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper. Transfer half of the béchamel to a bowl. Spread the remaining béchamel into an even layer in the bottom of the pan. 

To assemble the lasagne, arrange a single layer of pasta sheets over the béchamel, cutting the sheets if necessary to make them fit. Spread a third of the pancetta mixture in an even layer on top, then a third of the ricotta mixture. Repeat the layers two more times: pasta, pancetta mixture, ricotta mixture. Add another layer of pasta and cover with the remaining béchamel sauce. Sprinkle with the extra 1 cup (125 g) mozzarella.

Transfer the pan to the oven and bake until the pasta is tender and the lasagne is lightly browned and bubbly, about 30 minutes.

Meanwhile, make the fried sage: In a small frying pan over medium-high heat, warm the olive oil until shimmering. Working in batches to avoid crowding, add the sage leaves to the pan and fry until slightly crisp, 3 to 4 seconds. Using a slotted spoon, gently transfer the leaves to a plate lined with paper towel to drain. Sprinkle the leaves with salt and set aside. 

Remove the lasagne from the oven and let cool for 15 minutes. Garnish with the sage leaves and serve hot.  

Love this idea? Head to williams-sonoma.com.au for all your new-season entertaining inspiration.

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Foodie Friday: Valentine’s Day sugar cookies

Instead of spending a small fortune on flowers or store-bought chocolates this Valentine’s Day – or skipping the occasion completely – why not bestow the gift of homemade treats on your loved ones? Williams-Sonoma has the most wonderful collection of Valentine’s themed baking tools and accessories, which you’ll use year after year, and not only in February.

These sweetly styled cookies needn’t be reserved for romantic love, either. Share them with the kids, your friends, neighbours and colleagues. Everyone will love the sentiment, and nothing tastes better than home-baked biscuits!

How’s that for the Valentine’s gift that keeps giving? 

Ingredients

  • 2/3 cup (155 g) unsalted butter, at room temperature
  • 1/2 cup (125 g) caster sugar
  • 1 large egg
  • 1 3/4 cup (280 g) plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Royal icing for decorating (recipe below), optional

Method 

Preheat the oven to 200C. Have ready 2 ungreased baking trays. 

In a food processor or electric mixer, combine the butter and sugar and pulse until creamy. Add the egg and pulse until fluffy and blended. In a small bowl, whisk together the flour, baking powder and salt. Add one-third of the flour mixture to the food processor and process until blended, about 45 seconds. Add the remaining flour in two batches, processing after each addition until the dough is smooth.

Turn the dough out onto a well-floured surface, shape into a ball, and then roll out to about 5mm thick. (A good tip here is to cover your work bench with baking paper or parchment before flouring to help lift the rolled cookies onto trays. It will also make clean-up easier.)

Using your chosen cookie cutters, cut the dough into desired shapes. Then, using a spatula, transfer the cookies to the baking trays. Gather up the dough scraps, form into a ball, roll out and cut more shapes, and add to the baking trays.

Bake until lightly browned on the bottom and pale golden on top, 6-8 minutes. Transfer to wire racks and let cool on the baking trays for 5 minutes, and then transfer to the racks to cool completely.

Decorate the cooled cookies with royal icing. Makes about 36 cookies.

Royal Icing

Ingredients

  • 2 large egg whites
  • 500 g icing sugar, or more if needed
  • 1 tsp water or lemon juice, if needed
  • Food colouring (optional)

Method 

In a large bowl, using an electric mixer, beat together the eggwhites and 500g icing sugar until stiff enough to spread, about 10 minutes. If the icing is too stiff, beat in 1 teaspoon water or lemon juice. If it is too thin, continue beating for 2-3 minutes longer, or beat in another 1/4 cup (30 g) icing sugar. Use immediately before the icing starts to thicken. Royal icing will dry hard on cookies. Makes 1 cup.

To make different coloured icings, divide the icing among several bowls and add food colouring as desired. (Start with just a drop of food colouring, mix it in, check the colour and add more, drop by drop, until you reach your desired shade. A single drop can go a long way.) Using a knife or spatula, spread the icing on cookies. Alternatively, use a piping bag to highlight the details of stamped cookies. You could also decorate with sprinkles and sanding sugar before the icing dries.

–Love to bake? See Williams-Sonoma’s exclusive collection of bakeware and tools at williams-sonoma.com.au 

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Recipes

Foodie Friday: Aussie lamb chops & feta-pomegranate topping

Being Australia Day next week, Williams-Sonoma has delivered with this delicious, fuss-free lamb recipe. Of course. Was there ever any doubt it would be lamb?

Perhaps less obvious is the choice to cook it in the oven instead of on the barbecue. But that’s entirely up to you. The charred goodness of barbecued lamb is almost a national right in summertime, so feel free to ditch the meat thermometer, head outside and throw your chop on the barbie instead.

However, this is a great, simple way to produce delicious lamb chops in the oven – especially since you’ll already have it preheated from roasting the pumpkin. It definitely saves on cleaning up, and is a handy recipe to recall come wintertime.

Lamb Chops with Feta-Pomegranate Topping and Roast Pumpkin

Serves 4

Ingredients

  • 12 lamb rib or loin chops, each about 2 cm thick (about 1.25 kg total)
  • 5 Tbsp (80 ml) olive oil
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground pepper
  • 1 small pumpkin or half a larger one (about 750 g), seeded and cut into 1 cm slices

For the feta-pomegranate topping:

  • 60 g feta, crumbled
  • 1/3 cup chopped flat-leaf parsley leaves
  • 1/3 cup pomegranate seeds
  • Grated zest of 1 lemon
  • 1 tsp olive oil

Method 

1. Preheat an oven to 190°C. Line a baking tray with foil.

2. In a large bowl, combine the lamb chops with 3 Tbsp of the olive oil and the lemon zest and juice. Season well with salt and pepper and toss to coat evenly. Let the lamb stand at room temperature for about 15 minutes.

3. Pile the pumpkin slices on the baking tray. Drizzle with the remaining 2 Tbsp olive oil, season well with salt and pepper, and toss to coat. Spread the pumpkin in a single layer and bake for 10 minutes.

4. Remove the pumpkin from the oven and add the lamb chops on top of the pumpkin on the baking tray. Bake until the pumpkin is fork-tender and caramelised around the edges and an instant-read thermometer inserted into the thickest part of a lamb chop reaches 55°C, about 20 minutes. (Do not flip the lamb chops.) 

5. While the lamb cooks, make the topping. In a small bowl, stir together the feta, parsley, pomegranate seeds, lemon zest and olive oil. Season with salt and pepper and set aside.

6. Remove the lamb from the oven, cover loosely with foil and let rest for 10 minutes. Place the lamb and roast pumpkin on a platter and sprinkle with the topping. Serve immediately.  

Love this recipe? Head to williams-sonoma.com.au for all the best food and entertaining inspiration this summer.

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Recipes

Foodie Friday: Mixed fruit smoothie bowl with chia seeds

foodie friday logo

Feeling a little… well, indulged lately? You’re not the only one. Get back into the swing of things for 2017 with some wholesome, colourful eating at home. Gorgeous, healthy, Instagram-worthy bowls of jewel-like summer fruits and of-the-minute super foods aren’t just to be found in your nearest hipster café. It’s easier than ever to whip up your own delicious smoothie bowl at home.

smoothie-bowl2

What’s a smoothie bowl, you ask, perhaps a little sceptically? Yes, it’s one of the latest food fads flooding the internet. But while it may be trendy, it’s also both delicious and practical. Simply put, it’s an extra-thick smoothie designed to be eaten with a spoon rather than a straw. Instead of wasting all that wonderful leftover fruit from your Christmas and summer entertaining, pop it all (first peeled, chopped and cleaned) into ziplock bags and into the freezer before it begins to spoil and you’ll always have the ingredients for a tasty smoothie bowl on hand.

Take your frozen strawberries, mangoes, pineapple, blueberries, blackberries, kiwifruit, banana or raspberries and add them into a blender with your preferred liquid, be it coconut water, juice, yoghurt, milk or almond milk. Blend until creamy and fully incorporated but still thick.

Pour it into a bowl and top with the all-important crunch factor: nuts (sliced almonds, chopped walnuts), seeds (chia seeds, hemp seeds), dried fruit (goji berries, shredded coconut, cocoa nibs), fresh fruit (raspberries, bananas, kiwifruit, strawberries, blueberries) or cereal (puffed rice, granola). The result is a breakfast worth looking forward to, a quick pick-me-up, a nutrient-dense pre-workout snack or even a light dessert.

As for our styling tip, don’t even bother with fancy servingware: the spectacular natural features and colours of the fruits, nuts and seeds create a show all on their own.

Prep time: 5 minutes

Serves 1

Ingredients

  • 1/2 cup (125 ml) almond milk
  • 1/2 cup (125 g) Greek-style yoghurt
  • 1/2 cup (125 ml) coconut milk
  • 1 very ripe banana, peeled and frozen
  • 1/2 cup (60 g) frozen mixed berries
  • 1 Tbsp honey, plus more to taste
  • 1 plum, pitted and sliced
  • 1/4 cup (30 g) fresh blueberries
  • 2 Tbsp pomegranate seeds
  • 1 Tbsp chia seeds

smoothie-bowls

Method

In a blender, combine the almond milk, yoghurt, coconut milk, banana, berries and honey until the mixture forms a smooth puree. Taste and add more honey if desired.

Pour the mixture into a bowl. Arrange the plum, blueberries and pomegranate seeds on top. Sprinkle with the chia seeds and serve immediately. 

Love this idea? Head to williams-sonoma.com.au for all the best entertaining inspiration this summer.