{"product_id":"a-year-in-lucys-kitchen-isbn-9780679314585","title":"A Year in Lucy's Kitchen","description":"One of Canada’s favourite culinary personalities returns with the companion volume to  the award-winning\u003cb\u003e Lucy’s Kitchen\u003c\/b\u003e — an inspirational collection of recipes for every month of the year. \u003cbr\u003e\u003cbr\u003eThe resurgence of farmers’ markets, along with economic, environmental and health concerns have more and more people cooking for themselves. Now with Lucy’s help you can eat better at home than in any restaurant. Try a family-friendly Victoria Day celebration with Firecracker Chicken Salad and S’mores Squares, entertain foodie friends with a Caribbean Paella and Chocolate Baby Cakes or try a new take on Indian cuisine. From hearty winter braises, through spring salads, summer grills and luscious fall feasts, this book shares the pleasures of the table with family and friends.Cordon Bleu–trained Lucy Waverman is a food columnist with the \u003ci\u003eGlobe and Mail \u003c\/i\u003eand Food Editor of the Liquor Control Board of Ontario’s \u003ci\u003eFood \u0026amp; Drink\u003c\/i\u003e. She is the author of eight cookbooks, including the James Beard–nominated and Cuisine Canada Gold Medal–winner \u003cb\u003eA Matter of Taste\u003c\/b\u003e (with James Chatto).\u003cb\u003eCarrot, Parsnip and Celeriac Stir-fry\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eSERVES 8 \u003cbr\u003e\u003cbr\u003eSubstitute other vegetables to suit your taste-turnips, rutabaga and sweet potatoes or squash are all good choices. \u003cbr\u003e\u003cbr\u003e2 cups celeriac, peeled and cut in 1\/2-inch pieces\u003cbr\u003e2 cups parsnips, peeled and cut in  ½- inch pieces\u003cbr\u003e2 cups carrots, peeled and cut in 1\/2-inch pieces\u003cbr\u003e3 tbsp butter\u003cbr\u003eSalt and freshly ground pepper\u003cbr\u003e2 tbsp chopped chives\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCOMBINE \u003c\/b\u003eceleriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHEAT \u003c\/b\u003ebutter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHalibut with Spiced Moroccan Sauce\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eSERVES 4 \u003cbr\u003e\u003cbr\u003eThe combination of spices and colours makes this a real taste treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons. \u003cbr\u003e\u003cbr\u003e1⁄4 cup chopped fresh coriander\u003cbr\u003e1⁄4 cup chopped parsley\u003cbr\u003e2 tsp chopped garlic\u003cbr\u003e3 tbsp olive oil\u003cbr\u003e1 tsp ground cumin\u003cbr\u003e1 tsp paprika\u003cbr\u003ePinch cayenne\u003cbr\u003eSalt and freshly ground pepper\u003cbr\u003e1⁄4 cup lemon juice\u003cbr\u003e1⁄2 cup white wine\u003cbr\u003e2⁄3 cup chopped fresh or canned tomatoes\u003cbr\u003e4 halibut fillets (about 6 oz\/175 g each)\u003cbr\u003e1⁄2 cup cracked green olives\u003cbr\u003e\u003cbr\u003ePREHEAT oven to 425°F.\u003cbr\u003e\u003cbr\u003eCHOP coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.\u003cbr\u003e\u003cbr\u003eCOMBINE wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.\u003cbr\u003e\u003cbr\u003eBAKE for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSpicy Green Beans\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSERVES 4\u003cbr\u003e\u003cbr\u003eThe deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes. \u003cbr\u003e\u003cbr\u003eSauce 2 tbsp soy sauce\u003cbr\u003e2 tbsp rice wine or dry sherry\u003cbr\u003e2 tsp granulated sugar\u003cbr\u003e1 tsp sesame oil\u003cbr\u003e2 tsp hot Asian chili sauce, or to taste\u003cbr\u003e1⁄4 cup finely chopped shallots\u003cbr\u003e2 tsp finely chopped gingerroot\u003cbr\u003e2 tsp finely chopped garlic\u003cbr\u003e2 cups vegetable oil\u003cbr\u003e2 lb (1 kg) green beans, trimmed\u003cbr\u003e2 tsp balsamic vinegar\u003cbr\u003eSalt\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMIX\u003c\/b\u003e together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eCOMBINE \u003c\/b\u003eshallots, ginger and garlic in a separate small bowl and set aside. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eHEAT \u003c\/b\u003ea wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eADD \u003c\/b\u003ebeans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eREMOVE \u003c\/b\u003eall but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.","brand":"Random House Canada","offers":[{"title":"Default Title","offer_id":46305391083749,"sku":"NP9780679314585","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780679314585.jpg?v=1767720941","url":"https:\/\/k12savings.com\/es\/products\/a-year-in-lucys-kitchen-isbn-9780679314585","provider":"K12savings","version":"1.0","type":"link"}