Tag: williams-sonoma

Foodie Friday: The world’s easiest Christmas dessert!

Post author By Jen Bishop
Post date December 23, 2016
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Happy Christmas weekend! If the stockings aren’t hung and the ham’s not in the fridge by now, it’s a little too late to stress about it. Instead, why not kick back and whip up this dessert/cocktail from Williams-Sonoma instead? Cool, Christmassy and all the right amounts of boozy, this grown-up granita is as simple as it gets, and you probably have already the ingredients sitting in your kitchen.

Style tip: Serve this to your adult guests in any simple glass tumblers or bump up the merry vibes with these incredible copper tumblers. Just remember to chill the vessels in the freezer for a while before spooning in the granita. And if you’re feeling extra generous, the hammered copper tumblers would make gorgeous take-home gifts for your guests.

If you happen to have any edible flowers growing in your garden, such as thyme blossoms or borage flowers, they make a beautiful garnish for this simple sweet.

Just remember to get started a day ahead for this recipe, to allow for freezing and scraping time. A good idea is to set the alarm on your phone to remind yourself to break up the ice crystals after the first hour, and then go back and give the granita another scrape every 2-4 hours or so until you’re ready to serve.

Red Wine and Orange Granita

Serves 6 to 8

Ingredients

½ cup (125 g) sugar
1 bottle (750 ml) fruity red wine, such as Pinot Noir
Juice of 1 orange

Method

In a saucepan over medium-high heat, stir together the sugar and 1 cup (250 ml) water. Bring to the boil, stirring occasionally, until the sugar has completely dissolved. Once the mixture has come to the boil, remove from the heat and let cool.

When mixture has cooled completely, stir in the wine and orange juice.

Pour mixture into a shallow freezer-safe container. Freeze for about 1 hour, then, using a fork, scrape and stir to break up ice crystals. Return the granita to the freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork.

Spoon granita into small chilled glasses or bowls and serve immediately.

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

Tags alcohol, christmas, cocktail, foodie friday, frozen, granita, recipe, red wine, williams-sonoma

Recipes

Foodie Friday: Pan-roasted cauliflower with gremolata

Post author By Jen Bishop
Post date December 9, 2016
No Comments on Foodie Friday: Pan-roasted cauliflower with gremolata

’Tis the season for sides. And nobody knows sides like Williams-Sonoma does! We’re talking delicious salads and creatively roasted veggies that act as the tasty supporting act to all those Christmassy leading ladies: glazed ham, crackling pork, fresh prawns and roast turkey.

The best thing about this gorgeous cauliflower dish is its simplicity and use of humble, easy-to-source ingredients. Even if you’re not the most confident cook, this is your chance to try something simple and a little unusual – with guaranteed delicious results.

This recipe only uses a single head of cauliflower, to make about 4-to-6 generous side servings, but you can easily double or triple the recipe to meet your entertaining demands this season.

It’s best served hot so the panko crumbs (a kind of Japanese-style breadcrumb available from most supermarkets and grocers) stay crunchy, but it’s still delicious a little later or as leftovers! It’s the perfect complement to any meat and seafood you might be serving, and a great filling dish for vegetarian friends.

Searing the hearty cauliflower “steaks” in a frying pan first before transferring them to the oven to continue roasting gives you the best of both worlds: a lightly browned, caramelised exterior and a moist, tender interior. Now, where’s that riesling?

Ingredients

1 head cauliflower
Sea salt and freshly ground pepper
100 ml (5 Tbsp) olive oil, plus more as needed
2 garlic cloves
1 shallot, chopped
½ cup flat-leaf parsley leaves
3 Tbsp white balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
¼ cup (30 g) grated parmesan
¼ cup (30 g) panko crumbs

Method

Preheat an oven to 200°C.

Trim the very bottom of the cauliflower stem, removing large leaves but leaving most of the stem attached to the head. Place the cauliflower, stem side down, on a chopping board and cut into 2.5cm slices. Season the slices with salt and pepper.

In a large ovenproof frying pan over medium-high heat, warm 2 Tbsp of the olive oil. In batches as necessary, add the cauliflower to the pan in a single layer and cook, turning once, until lightly browned, 4 to 5 minutes total. Return all the cauliflower to the pan and transfer to the oven. Roast for 15 minutes, turning the cauliflower once halfway through the cooking time.

While the cauliflower is roasting, make the gremolata. In a blender, combine the garlic, shallot, parsley, balsamic vinegar, honey and mustard. Pulse until combined. Add 4 Tbsp of the olive oil and blend until the mixture forms a thick sauce, scraping down the sides of the blender as necessary and adding more olive oil if necessary to achieve the right consistency. Set aside.

In a small bowl, stir together Parmesan, panko crumbs and the remaining 3 Tbsp olive oil.

Remove the cauliflower from the oven and spoon the parsley mixture on top. Sprinkle with the panko mixture and return to oven until cauliflower is tender and the panko crumbs are lightly browned, about 5 minutes more. Serve immediately.

–Head to williams-sonoma.com.au for all your entertaining needs this season.

Tags cauliflower, foodie friday, gremolata, panko breadcrumbs, recipe, side dish, vegetarian, williams-sonoma

Recipes

Foodie Friday: Thai pumpkin curry

Post author By Jen Bishop
Post date November 18, 2016
No Comments on Foodie Friday: Thai pumpkin curry

If you, like us, are an interiors addict (we already know the answer to that one!), then it won’t take much scrolling through your social media feed before you’re inundated with inspiring images of pumpkins gracing door stoops and mantels. For our North American friends, the pumpkin is a symbol of their current autumn season, and a stalwart of both Halloween and Thanksgiving celebrations.

Here in Australia, we’re fortunate that fresh pumpkins are available year-round, but it might be for that very reason that we tend to take them a little for granted. Pumpkin soup aside, when was the last time you made pumpkin the star of your meal?

The great thing about this Thai Pumpkin Curry from Williams-Sonoma is that you can really amp up the spice and Thai flavours to suit your preference. It’s also incredibly easy, making it a great option for weeknight dinners or as an extra dinner party dish to cater to vegetarian friends.

If you really want to be organised, make it a day or two ahead of time and keep it stored in a covered container in the fridge – it will become even tastier with time. Serve with steamed white or brown rice and, to really round out the meal, a side of green beans sautéed in a bit of vegetable oil and a few drops of sesame oil.

Ingredients

600 gm pumpkin, cut into 2-3cm cubes
2 Tbsp canola or vegetable oil
1 small onion, cut into large chunks
1 red capsicum, seeded and cut into 2-3cm pieces
Salt and freshly ground pepper
2½ Tbsp of your favourite yellow or red Thai curry paste
1 can (400ml) coconut milk
1 cup (250 ml) low-salt vegetable stock
1/4 cup fresh Thai basil leaves (or use regular basil)
Steamed rice for serving

Method

Bring a large pot of generously salted water to the boil over high heat. Add the pumpkin and cook until soft but not completely cooked, about 5 minutes. Drain well and set aside.

In a heavy saucepan over medium-high heat, warm the canola oil. Add the onion and capsicum, season with salt and pepper, and sauté, stirring occasionally, until soft, about 6 minutes. Add the pumpkin and curry paste, stir until the vegetables are well coated with the curry paste, and cook for 2 minutes longer.

Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat to low and simmer until the pumpkin is fork-tender but still holds its shape, about 15 minutes. Stir in the basil and season to taste with salt and pepper. Ladle into bowls over steamed rice and serve hot.

Serves 4 to 6.

This recipe is adapted from one in What’s for Dinner: School Night by Kate McMillan, available online from Williams-Sonoma.

Tags foodie friday, recipe, thai, thai pumpkin curry, vegetarian, williams-sonoma

Homewares

Jen’s Christmas gift picks from west elm, Pottery Barn & more

Post author By Jen Bishop
Post date November 8, 2016
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Foodie Friday: A Melbourne Cup afternoon tea at home

Post author By Jen Bishop
Post date October 21, 2016
No Comments on Foodie Friday: A Melbourne Cup afternoon tea at home

Photography by Jacqui Turk

We get it – not everyone has the chance to don a hat (or fascinator, or crown) and head to the races for Melbourne Cup Day. But even if you’re planning a more sedate day at home, it can still be gorgeous – and delicious – as this afternoon tea spread by Williams-Sonoma and Sydney bakery Flour and Stone shows.

Gather a few friends, bake some treats inspired by Flour and Stone’s delectable offerings , open a bottle of bubbly, pop the kettle on, and pick your winner.

The simplest and fastest thing to prepare from this stunning spread are those Williams-Sonoma signatures: madeleines. We’ve featured a recipe here before for classic madeleines, but these lemon ones are tangy, spring-inspired and utterly, utterly moreish.

Have the batter ready to go in the fridge, and whip these up while your guests wait – they take less than 10 minutes to cook in their specially shaped pan. And no one will mind if your other cakes are store-bought, especially if that store is Flour and Stone!

Styling tip: For a grown-up gathering like Melbourne Cup, keep colours neutral and decorations to a minimum. Let the natural beauty of the wholesome ingredients shine through on the cakes (leave the sprinkles and colourings to the kids’ parties), and complement with natural textures like wooden boards and hessian textiles.

Cheat’s tip: for the non-bakers or time-poor still looking for a homemade option, you could always pick up a luxe cake mix from Williams-Sonoma; they’re specially designed to be work with the Nordic Ware Bundt pans, giving great pattern definition and easy release.

Lemon Madeleines

Ingredients

½ cup (75g) cake flour (or plain white flour)
½ tsp baking powder
2 whole eggs plus 1 egg yolk
1/3 cup (90g) caster sugar
Pinch of salt
½ tsp vanilla extract
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
4 tbsp (60g) unsalted butter, melted and cooled
Icing sugar for dusting (optional)

Method

Preheat an oven to 200°C. Using a pastry brush, heavily brush melted butter over each of the 12 moulds in a madeleine pan, carefully buttering every ridge. Dust the moulds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a small bowl, sift together the flour and baking powder twice. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together the whole eggs and egg yolk, the caster sugar and salt on high speed until pale, thick and fluffy, about 3 minutes. Reduce the speed to medium, add the vanilla, lemon zest and lemon juice and beat until combined, about 30 seconds.

Sprinkle the flour mixture over the egg mixture and, using a rubber spatula, gently fold in until just incorporated. Pour in the melted butter along the side of the bowl and gently fold in until incorporated.

Divide the batter among the prepared moulds, using a heaping 1½ tbsp batter for each mould. Bake the madeleines until the tops spring back when lightly touched, 7 to 9 minutes.

Transfer the pan to a wire rack and let cool for 2 minutes. Using a small spatula, gently release the madeleines, place on the rack and let cool for 10 minutes. Using a fine-mesh sieve, dust the tops with icing sugar and serve.

Makes 12 madeleines.

Tags afternoon tea, baking, bundt, foodie friday, madeleines, melbourne cup, williams-sonoma

Recipes

Foodie Friday: Minted hibiscus and raspberry iced tea

Post author By Jen Bishop
Post date October 7, 2016
No Comments on Foodie Friday: Minted hibiscus and raspberry iced tea

Spring is in full bloom! It’s the perfect season for light, fresh flavours, leisurely lunches and the first al fresco dinner parties. Williams-Sonoma has your signature spring drink covered; a generous splash of tequila is mixed with raspberries, chopped mint and Grand Marnier for a refreshing iced-tea cocktail with attitude. It’s really easy to make and sure to impress your guests. It can also be made in advance if you’re serving a larger group, just chill then add ice to serve. Why not play mixologist for a day?

Ingredients

8 cups water
3 cups raspberries
1/4 cup coarsely chopped fresh mint, plus leaves for garnish
6 hibiscus tea bags or 6 tbsp hibiscus flowers
3/4 cup sugar
2 cups tequila
1/2 cup Grand Marnier
1/2 cup fresh lime juice
Ice as needed

Method

In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.

Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large jug. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.

Pour into ice-filled glasses (the Edward Double Old-Fashioned Glasses from Williams-Sonoma are the perfect shape for this cocktail). Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.

– Adapted from Williams-Sonoma Entertaining with the Seasons by Georgeanne Brennan. If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade.

Tags cocktail, foodie friday, inced tea, mocktail, spring, williams-sonoma

Recipes

Foodie Friday: Chocolate and orange olive oil cake

Post author By Jen Bishop
Post date September 23, 2016
No Comments on Foodie Friday: Chocolate and orange olive oil cake

Photography by Jacqui Turk

What’s your go-to chocolate cake recipe? Food fanatic Charlotte Ree stopped by the Williams-Sonoma cooking school to share hers. It’s made with super-lush ingredients like Dutch cocoa powder, hazelnut meal, extra virgin olive oil and orange zest for a hint of citrus. Word of warning: you’ll never want to make any other cake EVER again! Whip one up for a special occasion, or enjoy a slice as a decadent afternoon treat.

charlotteree_choc_hires_jacquiturk-12 — Charlotte Ree

Serves: 8 to 10 | Prep time: 20 minutes | Cooking time: 45 minutes

Ingredients

50gm Dutch cocoa powder + extra, to serve
2 tsp vanilla extract
150gm hazelnut meal (or almond meal)
1/2 tsp bicarbonate of soda
1 orange, finely zested + extra, to serve
Pinch of salt
150ml extra-virgin olive oil
200gm caster sugar
3 large free-range eggs
Crème fraiche or mascarpone, to serve

Method

1. Preheat oven to 170°C (150°C fan-forced). Grease a 20cm springform pan, such as the Williams-Sonoma Goldtouch® Springform Pan, with olive oil and line the base with baking paper.

2. Sift cocoa powder into a bowl and whisk in 125ml (1/2 cup) boiling water until smooth. Whisk in the vanilla extract and set aside to cool slightly.

3. In a separate bowl, combine the hazelnut meal, bicarbonate of soda, orange zest and salt.

4. Place the olive oil, sugar and eggs in a large bowl and beat with an electric hand blender on high for 3 minutes or until mixture is pale and resembles thickened cream.

5. Reduce the speed to medium-low and pour in the cocoa mixture, beating continuously. Once combined, add the hazelnut mixture and stir gently with a spatula.

6. Pour batter into prepared tin and bake for 40 to 45 minutes or until sides are set but centre still looks slightly damp.

7. Cool cake in tin for 10 minutes on a wire rack, such as the commercial-quality Williams-Sonoma Goldtouch® Nonstick Cooling Rack, then remove cake from tin and set aside to cool.

8. To serve, dust with cocoa powder and sprinkle over extra orange zest. Serve with crème fraiche or mascarpone.

– Recipe by Charlotte Ree for Williams-Sonoma (@charlottereepr). If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade.

Tags baking, cake, charlotte eats, charlotte ree, chocolate cake, chocolate ornage cake, food blogger, foodie friday, interiors addict, olive oil chocolate cake, recipe, recipe share, williams-sonoma

Recipes

Foodie Friday: Spring Lamb Chops with Pea, Feta & Mint Salad

Post author By Jen Bishop
Post date September 9, 2016
No Comments on Foodie Friday: Spring Lamb Chops with Pea, Feta & Mint Salad

Here’s a delicious way to ring in spring with the season’s signature lamb and peas from Williams-Sonoma. As the weather begins to warm up, it’s the perfect time to head outside and fire up the barbie for an easy mid-week dinner or long weekend lunch. Look for grass-fed, pasture-raised lamb at the supermarket or butcher and, if you’d like to simplify prep, use thawed frozen peas in place of fresh.

Ingredients

Grated zest of 1 lemon
2 tbsp fresh lemon juice
2 large garlic cloves, minced
3 tbsp olive oil
8 lamb chops, each 125-155 g and 2.5-3 cm thick
3 cups freshly shelled peas (or thawed frozen peas)
Salt and freshly ground pepper
2 tbsp minced fresh mint
1 tbsp red wine vinegar
90 g feta cheese, crumbled

Method

In a shallow dish large enough to hold the chops in one layer, whisk together the lemon zest and juice, garlic and 1 tablespoon of the oil. Add the lamb chops, turn to coat, and let stand for 30 minutes, turning once halfway through.

Prepare a bowl of iced water. Bring a pot of lightly salted water to a rapid boil. Add the peas and cook for about 1-2 minutes until not quite tender. Immediately drain and transfer to the iced water to stop the cooking. Drain well and pat dry.

In a bowl, combine the peas, the remaining 2 tablespoons oil, and the mint. Add 1/2 teaspoon salt and season with pepper. Toss gently.

Preheat barbecue grill on high. Pat the lamb chops dry with paper towels and season both sides generously with salt. Place on the grill rack and cook for about 3-5 minutes until dark brown and sizzling. Turn over the chops and continue to cook for 3-5 more minutes for medium-rare, or to your desired doneness. Transfer to a platter, season with pepper, and let rest for 5-10 minutes.

Stir the vinegar and cheese into the pea salad. Serve alongside the chops. Serves 4.

–If you enjoyed this recipe you can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of cooking techniques and cuisines.

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Tags cooking, feta, food, foodie friday, lamb, peas, recipe, salad, spring, williams-sonoma

Recipes

Foodie Friday: Buttermilk doughnuts

Post author By Jen Bishop
Post date August 26, 2016
No Comments on Foodie Friday: Buttermilk doughnuts

Perfect for a weekend treat, these old-fashioned cake doughnuts and doughnut holes from Williams-Sonoma are beautifully aromatic with cinnamon and freshly grated nutmeg. They’re easy to prepare and so delicious you might want to make a few batches! The doughnuts will almost triple in thickness while they’re cooking, so be sure to fry them in batches to avoid crowding.

Ingredients

2 1/4 cups all-purpose flour, plus more for dusting
3/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup caster sugar
1 tbs unsalted butter, melted
1/2 cup buttermilk
Peanut or canola oil for deep-frying
Icing sugar for dusting

Method

In a bowl, sift together the flour, nutmeg, cinnamon, baking powder, baking soda and salt. Set aside.

To make the dough by hand, in a large bowl, whisk together the egg and caster sugar until creamy and pale. Add the melted butter and buttermilk and whisk until blended. Add the flour mixture and stir with a wooden spoon until the dough holds together.

To make the dough with an electric mixer, in a large bowl, beat together the egg and caster sugar on low speed until creamy and pale. Add the melted butter and buttermilk and beat until blended. Reduce the speed to low, add the flour mixture and beat until the dough holds together.

Line a large baking tray with paper towels. In a deep, heavy saucepan, pour in oil to a depth of 5 cm and heat to 185°C (check with a deep-frying thermometer like this Digital Candy & Deep Fry Thermometer from Williams-Sonoma, or test with a cube of bread; it should turn golden in 60 seconds).

Turn the dough out onto a lightly floured work surface. Roll out to a 25 cm round about 1 cm thick. Use a 7 cm cookie cutter to cut out 8 rounds, then use a 2 cm cutter to cut a round from the centre of each.

When the oil is up to temperature, place 2 doughnuts and 2 doughnut holes into the oil and fry for about 2 minutes until deep golden brown. Using a slotted spoon, turn them and fry on the other side, about 1 1/2 minutes. Using the slotted spoon, transfer to the paper towels to drain. Repeat with the remaining doughnuts and doughnut holes.

Arrange the doughnuts and holes on a serving plate. Using a fine-mesh sieve, dust with icing sugar and serve immediately. Makes 8 doughnuts and 8 doughnut holes.

– Recipe adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce.

Tags baking, buttermilk, cake, cinnamon, dessert, donuts, doughbuts, doughnut holes, foodie friday, fried doughnuts, williams-sonoma

Recipes

Foodie Friday: Korean Short Rib Tacos with Crunchy Asian Slaw

Post author By Jen Bishop
Post date August 12, 2016
No Comments on Foodie Friday: Korean Short Rib Tacos with Crunchy Asian Slaw

Everybody loves taco night! This lip-smacking recipe from Williams-Sonoma is a mash-up of Asian and Latin American cuisines; a fresh, crunchy slaw is paired with tender short ribs and a slightly spicy sauce. Don’t be intimidated by the varied list of ingredients – once you marinate the short ribs overnight, the slaw comes together in no time!

Serves 6

Ingredients

For the short ribs:

1/2 cup soy sauce
1/4 cup sake or water
3 tbsp dark sesame oil
6 tbsp sugar
1 tbsp freshly grated ginger
4 cloves garlic, minced
2 tbsp sesame seeds
1 white onion, cut into large chunks
1 ripe pear, cored and shredded
Salt and freshly ground pepper
750 g boneless beef short ribs, thinly sliced

For the dressing:

1/2 cup loosely packed fresh coriander leaves
3 green onions
Juice of 2 limes
2 tbsp rice vinegar
1 tbsp honey
1/2 tsp salt
2 tbsp olive oil

For the slaw:

2 cups shredded cos lettuce
2 cups shredded red cabbage
4 radishes, thinly sliced
1/2 cup fresh coriander, tough stems removed
2 green onions, white and tender green parts only

For the sriracha cream:

1 tsp sriracha
3 tbsp sour cream

12-to-14 flour or corn tortillas, warmed

Method

To make the marinade, in a large bowl, stir together the soy sauce, sake (or water), sesame oil, sugar, ginger, garlic, sesame seeds, white onion, pear and 1 tsp each of salt and pepper.

Add the beef to the bowl and toss to coat thoroughly. Cover and let marinate in the refrigerator overnight.

When you are ready to cook, remove the beef from the refrigerator and let stand at room temperature for about 15 minutes.

Meanwhile, heat the barbecue or a grill pan on high.

While the barbecue is heating, make the dressing for the slaw. In a food processor, combine the coriander, green onions, lime juice, rice vinegar, honey and salt. With the machine running, drizzle in the olive oil in a slow, steady stream and process until well blended. Set aside.

Coat the barbecue grate lightly with cooking spray. Using tongs, arrange the beef on the grate directly over the heat and cook, turning once, until nicely grill-marked and cooked to the desired doneness, about 2 minutes per side for medium-rare. Using the tongs, transfer the white onion from the bowl to the grate directly over the heat and cook for about 5 minutes per side, until soft. Transfer to a plate and cover to keep warm. (Discard the marinade.)

To make the slaw, in a large bowl, toss together the lettuce, cabbage, radishes and coriander. Chop the green onions coarsely and toss them into the bowl. Add the dressing to the slaw to taste; toss to combine, tasting as you go.

In a separate small bowl, make the sriracha cream by stirring together the sriracha and sour cream. Stir half of the sriracha cream into the slaw.

To assemble, fill the tortillas with the beef and onion, and top with a few big pinches of the slaw. Serve immediately. Pass the extra sriracha cream at the table for drizzling.

–Adapted from Williams-Sonoma’s Taco Night, by Kate McMillan.

Tags cooking, foodie friday, mexican, recipe, ribs, tacos, williams-sonoma

Recipes

Foodie Friday: Mac & cheese with Swiss chard and breadcrumbs

Post author By Guest Poster
Post date July 15, 2016
No Comments on Foodie Friday: Mac & cheese with Swiss chard and breadcrumbs

In this indulgent dish from Williams-Sonoma, heavy cream plus aged gruyère and parmesan cheeses melt to a creamy consistency and stand in for the traditional flour-thickened sauce to make a dish that’s both vegetarian and hearty. Serve this rich dish with a refreshing romaine salad or seasonal steamed vegetables that have been lightly dressed.

Ingredients

1 1/2 tbsp olive oil
1/2 large onion, finely chopped
1/2 large bunch Swiss chard, stems trimmed, leaves chopped
Salt and freshly ground pepper
1/2 cup heavy cream
250g elbow or shell pasta
1 tbsp minced fresh sage
1 slice bread, made into crumbs in a food processor (about 1/2 cup crumbs)
1 cup grated aged gruyère cheese
2 tbsp grated parmesan cheese

Method

In a large nonstick frying pan over medium heat, warm 1 tbsp of the oil. Add the onion and sauté for 4 minutes until beginning to soften. Add the Swiss chard and sprinkle with salt and pepper. Cook for a further 4 minutes, or until the chard is tender. Stir in the cream and remove from the heat.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently.

In a small nonstick frying pan over medium heat, warm the remaining 1/2 tbsp oil. Add the sage and cook for 30 seconds until fragrant. Add the breadcrumbs and cook until browned and crisp, stirring frequently. Season to taste with salt and pepper.

Drain the pasta reserving 1/2 cup of the pasta cooking water. Add the pasta to the frying pan with the chard. Add both cheeses and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates, sprinkle with the breadcrumbs and serve immediately. Serves 4.

–If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade.

All our recipes.

Tags cheese, cooking, food, foodie friday, gruyere, mac n cheese, macaroni cheese, parmesan, pasta, recipes, williams-sonoma

Recipes

Foodie Friday: Pork Banh Mi

Post author By Amy Collins-Walker
Post date July 1, 2016
No Comments on Foodie Friday: Pork Banh Mi

This recipe from Williams-Sonoma is a quick and easy, at-home take on the classic Vietnamese sandwich, Banh Mi. Juicy, slightly caramelised pork is combined with spicy mayo and pickled vegetables for a flavoursome brunch, lunch or dinnertime favourite. Don’t skip the pickled vegetables; they are key to the complex, fresh flavor of this sandwich and add a much-needed crunch.

Serves: 4

Ingredients

1 carrot, shredded
1/2 small red onion, halved and thinly sliced
3 1/2 tsp sugar
Kosher salt and freshly ground pepper
1/4 cup rice vinegar
1/2 cup mayonnaise
2 1/2 tbsp Sriracha (or any chilli sauce)
1 1/2 tbsp fresh lemon juice
500g pork mince
4 fresh basil leaves, chopped
2 spring onions, white and tender green portions, finely chopped
1 1/2 tbsp fish sauce
4 tsp vegetable or canola oil
4 eggs
1/2 cup fresh coriander leaves
1 French baguette

Method

Combine the carrot and red onion in a medium bowl. Add 1 1/2 tsp of the sugar, 1/2 tsp salt, the vinegar and 3 tbs water and stir to combine. Let stand at room temperature.
In a small bowl, stir together the mayonnaise, Sriracha and lemon juice. Let stand at room temperature.
In a large bowl, combine the pork, basil, spring onions, fish sauce and the remaining 2 tsp sugar. Form into four rectangular patties. Season both sides well with salt and pepper. Heat 2 tsp vegetable oil in a nonstick frying pan over medium heat. Add the patties and cook for 5 to 6 minutes per side until medium. Turn off the heat but keep the patties warm in the frying pan.
Heat remaining 2 tsp vegetable oil in a clean nonstick frying pan over medium heat. Fry the eggs for 5 to 6 minutes until set but still runny.
While the eggs are cooking, drain the liquid from the vegetables and stir in the coriander. Slice the baguette into 12cm lengths and split. Coat the cut sides of the baguette with the Sriracha mayo. Set the pork patties on the baguettes and top with the pickled vegetables and fried eggs. Close the sandwiches and serve immediately.

–If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade. You can also check out all our recipes here.

Tags banh mi, foodie friday, recipe, williams-sonoma

Recipes

Foodie Friday: Pea soup with grilled ham and cheese

Post author By Jen Bishop
Post date May 13, 2016
No Comments on Foodie Friday: Pea soup with grilled ham and cheese

With cooler evenings setting in, there’s nothing better than sitting down to a hot soup to warm you up. This recipe from Williams-Sonoma’s Test Kitchen combines a simple pea soup with a grilled cheese sandwich to make a wholesome meal.

By adding some ham (or if you want to go fancy, try prosciutto or a spicy pancetta) you’ll take the sandwich from classic to next level indulgence. Using a Vitamix blender, which can friction-cook soup in minutes, will make this weekend’s lunch a breeze.

Ingredients

4 tbsps olive oil
2 shallots, thinly sliced
1 garlic clove, minced
500g fresh or frozen peas, blanched
2 cups vegetable stock
20 large fresh mint leaves, plus slivered mint for garnish
Kosher salt and freshly ground pepper
8 slices country-style bread, each 12mm thick
2 tbsps Dijon mustard
250g thinly sliced ham (or prosciutto, if you prefer)
155g grated Gruyere cheese
Crème fraiche for serving.

Method

In a saute pan over medium heat, warm 2 tablespoons of the olive oil. Add the shallots and cook, stirring occasionally, until softened, 3-5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the shallot mixture to a Vitamix blender and add the peas, stock and mint leaves. Slowly bring the Vitamix up to full speed and blend until the soup is hot, about 6 minutes. Season the soup with salt and pepper.

Meanwhile, preheat an electric panini press. Place the bread on a work surface and brush with the remaining 2 tablespoons of olive oil. Turn 4 of the slices over and spread each with ½ tablespoon of mustard. Top with the ham and cheese, dividing evenly. Cover with the remaining bread slices, oiled side up.

Place 2 of the sandwiches on the preheated Panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches.

Pour the soup into bowls and garnish with crème fraiche and slivered mint. Serve the sandwiches alongside. Serves 4.

–If you enjoyed this recipe you can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

Tags foodie friday, pea soup, recipe, soup, vitamix, williams-sonoma

Recipes

Foodie Friday: Short Rib Ragu with Fresh Pappardelle

Post author By Jen Bishop
Post date April 29, 2016
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Rich and complexly flavoured, a ragu made from slow-cooked short ribs makes an impressive showing for your weekend supper or at an Italian-themed dinner party. Williams-Sonoma brings us a fresh twist on the classic spag bol for this week’s Foodie Friday.

Make the pasta from scratch if you like, or to save time, purchase fresh pappardelle or another wide noodle from your local Italian deli or gourmet grocer. This recipe calls for three hours of braising to get the meat soft and tender, so be sure to start early!

Ingredients

2kg bone-in beef short ribs
3 tbsp olive oil
60g prosciutto, cut into narrow strips
1 large white onion, chopped
1 carrot, peeled and chopped
1 large garlic clove, minced
2 bay leaves
1 cinnamon stick
1 tsp ground cumin
Kosher salt and freshly ground pepper
3 tbsp tomato paste
½ cup dry red wine
3½ cups beef broth, or as needed
500g fresh pappardelle
Grated Parmesan cheese for serving
Chopped fresh flat-leaf parsley for serving

Method

Trim the short ribs of excess fat. Thoroughly pat the meat dry with paper towels.

In a large Dutch oven, warm 1 tbsp of the olive oil over medium-high heat. Add the prosciutto and sauté until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the prosciutto to a large platter.

Working in batches, add the short ribs to the pot and brown on all sides, about 12 minutes per batch. Transfer the beef and its juices to the platter.

Add the remaining 2 tbsp of olive oil to the pot and stir in the onion, carrot, garlic, bay leaves, cinnamon stick and cumin. Saute until the vegetables are softened, lightly coloured and aromatic, about 10 minutes. Return the short ribs and prosciutto to the pot, add 1 tsp salt and several grinds of pepper and stir well. Stir in the tomato paste, wine and enough broth to just cover the meat. Cover the pot partially with a lid, reduce the heat to low and braise, stirring occasionally, until the meat is tender, about 3 hours.

Bring another large pot two-thirds full of water to a boil over high heat.

Take the pot with the short ribs off the heat, and remove and discard the bay leaves and cinnamon stick. Carefully pour the contents of the pot through a fine-mesh sieve into a bowl. Transfer the short ribs to a cutting board. Using your fingers or 2 forks, shred the meat into bite-size pieces. Return the meat to the pot. Let the sauce stand for a few minutes. Using a large spoon, skim the fat off the surface. Taste the sauce and adjust the seasoning with salt and pepper. Pour the sauce over the meat in the pot and rewarm over medium-low heat.

Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and transfer to a large serving bowl. Using a slotted spoon, spoon the short rib mixture on top of the pasta. Using a spoon, add enough of the braising liquid to lightly coat the pasta and toss to combine. Sprinkle with the Parmesan and parsley and serve immediately. Serves 6.

Find more simple recipes and master essential techniques with Williams-Sonoma’s Cook Good Food.

Enjoyed this recipe? You can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

Check out all our recipes!

Tags beef, bolognese, foodie friday, papardelle, pasta, ragu, recipe, short rib ragu, williams-sonoma

Recipes

Foodie Friday: Beet and Watercress Salad with Farm Eggs

Post author By Olivia Shead
Post date April 15, 2016
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Eggs are an excellent source of protein as they contain all nine of the essential amino acids. This recipe from Williams-Sonoma is the perfect way to use them in this weekend’s dinner – plus it’s healthy and super simple to make!

Peppery watercress is a nice contrast to the sweet and earthy flavour of beets. Use two colours of beets if you like, to really impress your weekend guests! For the best taste and vibrant yolk colour, try and seek out eggs from a local egg farm.

Ingredients

700 to 800g of baby beets
6 to 8 eggs
Sea salt, to taste, plus ½ tsp
Freshly ground pepper, to taste
3 tbsps extra-virgin olive oil
2 tbsps white wine vinegar
2 tbsps fresh orange juice
1 tsp finely grated orange zest
115g watercress, tough stems removed with leaves torn into bite-size pieces

Method

1. Preheat oven to 200°C.

2. Trim the root and stem ends from the beets and wrap them in heavy-duty aluminum foil, making a separate packet for each colour, if using. Bake until the beets are easily pierced with a sharp knife, 45 minutes to 1 hour. Unwrap and let cool. Gently peel the beets with your fingers or a paring knife. Cut into quarters and put in a small bowl.

3. Meanwhile, place the eggs in a saucepan and add water to cover by 2.5cm. Bring to a boil over medium-high heat. Remove the pan from the heat, cover and let stand until the eggs are done to your liking, about 8 minutes for slightly runny yolks and up to 14 minutes for firm yolks. Drain the eggs, then transfer to a bowl of ice water to cool slightly, about 2 minutes. Peel the eggs and cut them lengthwise into quarters. Sprinkle each quarter lightly with salt and pepper.

4. In a large bowl, whisk together the olive oil, vinegar, orange juice, orange zest and the ½ tsp of salt to make a dressing. Pour half of the dressing over the beets and stir to coat. In another large bowl, combine the watercress and the remaining dressing and toss to coat.

5. Mound the watercress on individual plates or on a large platter and top with the beets. Arrange the egg quarters around the beets and drizzle with any dressing left behind in the watercress bowl. Sprinkle with a few grindings of pepper and serve immediately.

Serves 4.

Adapted from Williams-Sonoma Good For You, by Dana Jacobi (Weldon Owen, 2013).

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Tags eggs, food, foodie friday, free range, recipe, salad, williams-sonoma

Recipes

Foodie Friday: Green Goddess Noodle Salad by Hemsley + Hemsley

Post author By Jen Bishop
Post date March 18, 2016
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To celebrate the launch of Jasmine and Melissa Hemsley’s second cookbook, Good + Simple, Williams-Sonoma are exclusively sharing the Hemsley recipe for a Green Goddess Noodle Salad with Interiors Addict!

The Hemsley sisters are home cooks and food lovers with a passion for wellness and delicious, nutrient-dense food. Their recipes are full of flavour and goodness, free from gluten, grains and refined sugar to help you feel vibrant, strong and healthy! This recipe calls for an abundance of green vegetables, but it’s up to you on what you’d like to include – making tonight’s dinner a cinch!

Ingredients

300g buckwheat (soba) noodles
1tbsp extra-virgin olive oil
300g broccoli florets or purple-sprouting broccoli, asparagus or green beans
1 medium green cabbage or pak choi, leaves finely shredded
1 medium fennel bulb, finely sliced
1 cucumber, halved lengthways, with seeds scooped out and flesh chopped
4 spring onions, finely sliced
1 large ripe avocado, sliced
2 handfuls of fresh greens (such as watercress, baby spinach, sliced lettuce or leftover cooked kale)
2 small handful of nuts (such as cashew nuts, peanuts or almonds) or seeds (such as sesame, sunflower or poppy seeds)
4 large handfuls of fresh herbs (such as coriander, mint or basil, or a mixture), roughly chopped

Method

Cook the buckwheat noodles in a large pan of boiling water according to the packet instructions (about 7 minutes). Use two forks to tease the noodles apart during the first minute of cooking.

When they are tender, drain and rinse under cold water for 15 seconds. Drain again and then toss in the extra-virgin olive oil in a large serving bowl to stop the noodles sticking together. Set aside.

Using the same pan, after a quick rinse, steam the broccoli (or other vegetable), covered with a lid, with 4 tablespoons of boiling water for 4 minutes until tender.

Whisk all the dressing ingredients together in a bowl or shake in a jam jar with the lid on. Season to taste with salt and pepper, then drain.

Add the raw vegetables, spring onions and avocado to the noodles with the greens and steamed broccoli. Pour over the dressing and mix everything together. Top with the nuts or seeds, toasted in a dry pan for a minute if you like, and the fresh herbs.

–For more recipes from Good + Simple, there are a limited number of signed copies available exclusively at Williams-Sonoma Bondi Junction.

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Tags foodie friday, hemsley and hemsley, jasmine and melissa hemsley, recipe, recipe of the day, salad, the hemsley sisters, williams-sonoma

Recipes

Foodie Friday: Kaffir lime and grapefruit daiquiri

Post author By Amy Collins-Walker
Post date March 4, 2016
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This week we said farewell to summer, and what better way to send off blue skies and balmy evenings than with a cheeky cocktail?

Byron Woolfrey and Christopher Thomas are the talent behind Sydney-based mobile bar service, Trolley’d. Best recognised when donning their retro pilot uniforms and mixing up a storm behind their upcycled fleet of vintage Ansett aircraft beverage carts, the Trolley’d team collaborated with Williams-Sonoma to share with us their favourite cocktail recipes.

Byron Woolfrey and Christopher Thomas of Trolley’d

Passionate about the use of local native ingredients, this recipe combines two unexpected ingredients for a tangy twist on a summer favourite: daiquiris.

Ingredients

45ml good quality white rum
1 grapefruit, peel removed and juice reserved
150g white sugar
5 kaffir lime leaves
Ice, for shaking

Method

To make the kaffir lime and grapefruit syrup, combine grapefruit peel with 150g white sugar and muddle to release the oils. Set aside for 1 hour to allow the flavours to infuse.

Meanwhile, combine kaffir lime leaves with 300ml of just-boiled water and set aside to infuse for 1 hour.

Combine kaffir lime tisane with infused sugar, then strain through a fine sieve and funnel into a sterilised bottle. Kaffir lime and grapefruit syrup will keep, refrigerated, for 2 weeks.

To make the Daiquiri, add 15ml kaffir lime and grapefruit syrup to a cocktail shaker with 45ml white rum and 20ml grapefruit juice, top with ice and shake until cold and combined. Strain into a chilled cocktail glass and serve.

Makes 1 cocktail.

–If your home bar needs updating, Williams-Sonoma has a great range of bar glassware and tools to help you serve that perfect cocktail.

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Tags cocktails, daiquiri, foodie friday, recipe, trolley'd, williams-sonoma

Recipes

Foodie Friday: Tandoori chicken wings with lemon yoghurt sauce

Post author By Jen Bishop
Post date February 26, 2016
No Comments on Foodie Friday: Tandoori chicken wings with lemon yoghurt sauce

These fun-sized chicken wings pack a serious punch of flavour. You can serve these as snacks for a party, or to round it out to a meal, serve the wings with roasted potatoes (which can be dunked into the yoghurt sauce, too) and a green salad. These wings are equally tasty at room temperature, making them a good choice for picnics too!

Ingredients

1.5kg chicken wings and drumettes
For the marinade:
¾ cup plain yoghurt
1 tbsp tomato paste
1 tbsp fresh lemon juice
2 tsp garam masala
1 tsp ground turmeric
1 tsp kosher salt
¼ cayenne pepper
For the yoghurt sauce:
¾ cup plain yoghurt
Grated zest and juice of 1 lemon
1 tbsp chopped fresh coriander
Kosher salt and freshly ground pepper

Method

To make the marinade, stir together the yoghurt, tomato paste, lemon juice, garam masala, turmeric, salt and cayenne pepper in a large bowl. Set aside.

Add the chicken pieces to the bowl with the marinade and toss to coat well. Cover and let marinate in the fridge for 30 minutes.

Coat a baking tray lightly with cooking spray, line with aluminium foil and coat again.

Remove the chicken wings from the marinade and arrange on the prepared tray. Slip under the grill about 15cm from the heat source and grill for 8 minutes. Remember to leave the oven door open if using the grill function! Remove the tray from the oven, flip the wings over, and grill until the chicken is opaque throughout, about 8 minutes longer. Don’t worry if the wings have blackened spots on them.

To make the yoghurt sauce, combine the yoghurt, lemon juice, zest and coriander in a bowl and stir to mix well. Season with salt and pepper.

To serve, transfer the wings to a serving platter and spoon the yoghurt sauce into a serving bowl alongside. Serve immediately. Serves 4.

–For more fresh ideas about how to prepare chicken, check out Williams-Sonoma’s What’s For Dinner: Chicken Night Cookbook.

Williams Sonoma currently have 20% off all entertaining accessories.

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Tags chicken wings, cooking, entertaining, party food, recipe, recipe of the day, recipes, tandoori, williams-sonoma