Behind the Scenes

Behind the Scenes of the Plated Cookbook Celebration

Find out what happened at our Eataly event fêting the Plated Cookbook, and learn cooking tips and tricks from Chefs Elana and Suz!

Plated cookbook is officially on sale! To celebrate, last night our talented Plated chefs and cookbook authors Elana and Suz hosted a special demo dinner at Eataly’s NYC cooking school, La Scuola. Loyal Plated customers were joined by folks from all over, including San Francisco…and even Italy(!) We’re happy to report that the Italian themed menu was a hit—and more than passed muster with our European attendees. Below find the dishes they cooked, along with helpful notes and tips (referred to as “cheffy nuggets” in the cookbook) to help you recreate the experience at home.

Ricotta Crostini with Rosemary and Thyme Honey

If you’re looking for a way to easily impress your friends, Chef Elana suggests trying this homemade ricotta cheese. Making your own cheese might seem intimidating,  but it’s actually quite simple, and only requires a few ingredients—whole milk, heavy cream, lemon, and salt and pepper.

Cheffy Nugget: While you might be tempted to use reduced fat milk, stick to whole milk to create the desirable creamy texture.

Linguine Alle Vongole 

Save the trip to your go-to Italian spot and get the satisfaction of effortlessly making this restaurant staple at home. Given that this recipe has a few steps that can be done independently, Chef Suz says it’s a great one to tackle with a friend.

Cheffy Nugget: Fresh pasta is delicious, but in this recipe, dried pasta actually works best, as it holds the sauce well without absorbing too much of it. And despite what everyone commonly does, the pasta should go into your sauce, rather than adding the sauce on top. This is often referred to as the “marriage ceremony” in Italy. When you add in a little of the starchy pasta water, it helps to create a silky texture, and pulls all the flavors together. Finally, when it comes to the clams, once they’re cooked, scoop them out as opposed to pouring the water out of the pot—that way you make sure there won’t be any sand in your food!

Herb-Marinated Steak with Tomato, Onion, and Herb Salad

Skirt steak is a great option for a weeknight dinner because it quickly soaks up flavor, cooks quickly, and will hold up all week. In this recipe, which appears in the “Great for Leftovers” chapter, Chefs Elana and Suz show you how to transform the herb-marinated steak  into an entirely new dish. The entire recipe can be found here.

Cheffy Nugget: After removing your steak from the marinade, make sure to pat it dry before placing it the pan so that it develops a nice sear instead of having it steam. Also make sure your pan is super hot! You can check by holding your hand a few inches above the pan—if you feel heat, you should be good to go.

Greek Yogurt and Macerated Berry Panna Cotta

Elana and Suz’s take on a traditional panna cotta involves Greek yogurt, lending the dessert a tangy, refreshing flavor that’s a tad lighter than your typical version. If you’re adverse to baking and are looking for something refreshing on a warm day—this chilled treat is your answer.

Cheffy Nugget: Chef Suz says it’s worth investing in fresh vanilla bean for a next level flavor. Even though you don’t get much by scraping out and using the seeds, they’re very potent.

Order your copy of the book on AmazonBarnes and NoblesBooks-a-MillionIndieBound, or the many other vendors carrying the book!  If you’re among the first 1,000, you’ll also be able to receive a set of two limited-edition dish towels.
Details here.


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