The NYC Quarantine Cookbook

By Leslie Lipton

Discover the unique flavors and heartwarming stories behind The NYC Quarantine Cookbook. This culinary journey is a tribute to the resiliency of New Yorkers during the COVID-19 pandemic. Indulge in 95 original recipes that capture the essence of the quarantine experience, from comforting classics to innovative creations.

Beyond just a cookbook, this delightful read is filled with humorous and heartfelt vignettes that bring to life the challenges and triumphs of navigating life under quarantine in the city that never sleeps. Whether you’re a seasoned home cook or a newbie in the kitchen, The NYC Quarantine Cookbook is an inspiring and mouthwatering addition to your culinary collection.

• Language: English
• Publisher: Austin Macauley Publishers
• Release date: Aug 18, 2023
• ISBN: 9781638299929

Leslie Lipton

Leslie Lipton is a graduate of Institute of Culinary Education in New York. She has worked for numerous NYC establishments, including Danny Meyer’s Blue Smoke and Mario Carbone’s Parm. Currently, she is the Executive Chef for the Shearwater sailboat in NYC and an Assistant Chef with Olivier Cheng Catering, whose spectacular events include the Met Gala. She was a lawyer for 20 years.

Book preview

About the Author

Leslie Lipton is a graduate of Institute of Culinary Education in New York. She has worked for numerous NYC establishments, including Danny Meyer’s Blue Smoke and Mario Carbone’s Parm. Currently, she is the Executive Chef for the Shearwater sailboat in NYC and an Assistant Chef with Olivier Cheng Catering, whose spectacular events include the Met Gala. She was a lawyer for 20 years.

Dedication

This book is dedicated to my mother, Bella Lipton.

Copyright Information ©

Leslie Lipton 2023

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law. For permission requests, write to the publisher.

Any person who commits any unauthorized act in relation to this publication may be liable to criminal prosecution and civil claims for damages.

Ordering Information

Quantity sales: Special discounts are available on quantity purchases by corporations, associations, and others. For details, contact the publisher at the address below.

Publisher’s Cataloging-in-Publication data

Lipton, Leslie

The NYC Quarantine Cookbook

ISBN 9781638299912 (Paperback)

ISBN 9781638299929 (ePub e-book)

Library of Congress Control Number: 2023907513

www.austinmacauley.com/us

First Published 2023

Austin Macauley Publishers LLC

40 Wall Street, 33rd Floor, Suite 3302

New York, NY 10005

USA

[e-mail]

[phone]

Acknowledgment

Thank you to Karen Catalonotti for the idea. Thank you to Roman Nadolishny for the incredible illustrations. Thank you to the crew of SV Shearwater, and Tom Berton, for all of the inspirational sails.

Thank you to Hogan the Courageous Boat Dog, for quarantining with Mommy. Thank you to my mother. Thank you to my quarantine text buddies, Mira Sconzo and Tiffany Shea.

Hogan the Superdog

Even during quarantine,

Hogan’s standing tall.

He listens to the CDC,

Does nothing at all.

He can’t do his favorite things,

And he’s a bit upset,

But his love for Dogmanity

Assists him on his quest.

– By Levi Morger

Recipe

Eggplant Parm

Ingredients

1 small eggplant, sliced the long way

1 jar of good marinara sauce

Mozzarella cheese

Parmesan cheese

Fresh basil leaves

Ricotta cheese, optional, authentic eggplant parm contains no ricotta

3 or 4 eggs

Breadcrumbs

Soak the sliced eggplant in salted water for one hour and drain. I like to bake my eggplant first, not fry it, because eggplant absorbs oil like a sponge. Set up a sheet tray with parchment paper, spray with EVOO. Pre-heat oven to 350. Dip each slice of eggplant into egg and dredge with breadcrumbs. Place on tray. Spray liberally with EVOO. Bake for 20 minutes on each side. Slices should be browned and look crispy.

To assemble eggplant parm: Spray pan with EVOO. Layer marinara, eggplant, mozzarella, grated parm, repeat. Cover with foil and bake for 30 minutes. Remove foil. Add top layer of mozzarella, return to oven until top is brown, about 20 minutes. Garnish with fresh basil.

Recipe

Turkey Chili with White Beans

Ingredients

1 lb. ground turkey

1 can whole tomatoes

1 can tomato sauce

1 can cannellini beans

1 onion, chopped

1 green pepper, chopped

1 red pepper, chopped

Chili seasoning: ¼ cup chili powder, 1 tbsp cumin, 1/2 tbsp cayenne pepper

Brown ground turkey in large pot. Deglaze with wine. Add onions and peppers. Stir in seasoning, beans, tomatoes, and sauce. Simmer chili for at least one hour. If it reduces too much, add some chicken stock and keep simmering. This chili is light and delicious.

Recipe

Matzo Ball Soup

Ingredients

Homemade chicken stock (see book for recipe)

Matzo Balls:

1¼ cups matzo meal

6 large eggs

2 tbsp approx. fresh chopped dill

Salt and pepper to taste, and you need these, because matzo meal has no taste

¼ cup melted chicken or duck fat, room temp

Whisk 6 eggs together until thoroughly scrambled. Add matzo meal. Season. Add duck fat. Place this mixture in refrigerator to rest for 1–2 hours. Now comes the test: When this re-emerges, is it the