{"product_id":"kitchen-simple-isbn-9781580083188","title":"Kitchen Simple","description":"\u003cp\u003e\u003cb\u003eHundreds of recipes designed to get exceptional meals on the table in under an hour\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eWith \u003ci\u003eKitchen Simple\u003c\/i\u003e, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare. \u003cbr\u003e \u003cbr\u003eMore than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than thirty minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Béarnaise to dress up grilled fish. \u003cbr\u003e \u003cbr\u003e\u003ci\u003eKitchen Simple\u003c\/i\u003e presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson’s invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools make \u003ci\u003eKitchen Simple\u003c\/i\u003e a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.\u003c\/p\u003eAcknowledgments, xi\u003cbr\u003eIntroduction, 1\u003cbr\u003eIngredients, 2\u003cbr\u003eEquipment, 6\u003cbr\u003eCooking Techniques, 13\u003cbr\u003e \u003cbr\u003e\u003cb\u003eHors d’Oeuvres 19\u003c\/b\u003e\u003cbr\u003eTapenade, 20\u003cbr\u003eFrico, 20\u003cbr\u003eHot Cheese and Crackers, 20\u003cbr\u003eGougères, 21\u003cbr\u003eSpicy Guacamole, 22\u003cbr\u003eAvocados with Hazelnut Vinaigrette, 23\u003cbr\u003eAvocados on Toast, 23\u003cbr\u003eCold Leeks in Vinaigrette, 24\u003cbr\u003eCeleriac Rémoulade, 25\u003cbr\u003eRadish Toasts, 25\u003cbr\u003eCelery Sticks with Roquefort, 26\u003cbr\u003eSlow-Roasted Cherry Tomato-Garlic Toasts, 26\u003cbr\u003eWhite Bean Bruschetta, 27\u003cbr\u003eProsciutto and Melon, 28\u003cbr\u003eChicken Liver Bruschetta, 28\u003cbr\u003eShrimp Cocktail, 30\u003cbr\u003eBarbecued Oysters, 30\u003cbr\u003eOysters with Mignonette, 31\u003cbr\u003eBlinis, 32\u003cbr\u003eSalmon Tartare, 32\u003cbr\u003eSteak Tartare, 33\u003cbr\u003eEgg Salad Sandwiches, 33\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSoups 35\u003c\/b\u003e\u003cbr\u003eLeek and Potato Soup, 36\u003cbr\u003eCream of Asparagus Soup, 37\u003cbr\u003eCream of Pea Soup, 37\u003cbr\u003eCream of Cauliflower Soup, 38\u003cbr\u003eLentil Soup, 38\u003cbr\u003eSpring Vegetable Soup with Pesto, 39\u003cbr\u003eChicken Broth, 40\u003cbr\u003eFresh Corn Soup, 41\u003cbr\u003eGarlic Soup with Poached Eggs, 41\u003cbr\u003eLate Summer Tomato Soup, 42\u003cbr\u003eMexican-Style Gazpacho, 43\u003cbr\u003eTomatillo Soup, 43\u003cbr\u003eFrench Onion Soup, 44\u003cbr\u003eMiso Soup, 45\u003cbr\u003eThai Hot and Sour Soup, 46\u003cbr\u003eThai Chicken and Coconut Soup, 46\u003cbr\u003eVietnamese-Style Aromatic Soup with Noodles, 47\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSalads 49\u003c\/b\u003e\u003cbr\u003eSimple Green Salad, 50\u003cbr\u003eCaesar Salad, 52\u003cbr\u003eIceberg Wedges with Roquefort Dressing, 53\u003cbr\u003eCuried Coleslaw, 53\u003cbr\u003eWinter Greens with Goat Cheese Toasts, 54\u003cbr\u003eWild Dandelion and Bacon Salad, 54\u003cbr\u003eWilted Radicchio Salad with Bacon and Oranges, 55\u003cbr\u003eEndive and Orange Zest Salad, 55\u003cbr\u003eMushroom and Tarragon Salad, 56\u003cbr\u003eFennel Salad, 56\u003cbr\u003eBaby Artichoke and Pecan Salad, 58\u003cbr\u003eBell Pepper and Anchovy Salad, 58\u003cbr\u003eAsparagus and Morel Mushroom Salad, 59\u003cbr\u003eThai Cucumber Salad with Peanuts, 60\u003cbr\u003eIndian Cucumber and Yogurt Salad with Mint, 61\u003cbr\u003eMoroccan Spiced Carrot Salad, 62\u003cbr\u003eBeets in Vinaigrette, 62\u003cbr\u003eCitrus Salad, 64\u003cbr\u003eOrange and Red Onion Salad with Black Olives, 64\u003cbr\u003eTomato and Basil Salad, 65\u003cbr\u003eTomato and Mozzarella Salad, 65\u003cbr\u003eTuscan Bread and Tomato Salad, 66\u003cbr\u003eBulgur Salad with Almonds and Herbs, 66\u003cbr\u003ePotato Salad, 67\u003cbr\u003eParisian-Style Potato Salad, 67\u003cbr\u003eChickpea and Mint Salad, 68\u003cbr\u003eLentil Salad, 68\u003cbr\u003eSummer Steak Salad, 69\u003cbr\u003eFresh Tuna Salad, 71\u003cbr\u003eSummer Duck Salad, 71\u003cbr\u003e \u003cbr\u003e\u003cb\u003eVegetables 73\u003c\/b\u003e\u003cbr\u003eButtered Peas, 74\u003cbr\u003eButtered Green Beans, 74\u003cbr\u003eGreen Beans with Garlic, Anchovies, and Pepper Flakes, 75\u003cbr\u003eSautéed Broccoli with Garlic, 75\u003cbr\u003eJapanese-Style Cold Broccoli Rabe, 76\u003cbr\u003eBroccoli Rabe with Garlic and Pine Nuts, 76\u003cbr\u003eSautéed Zucchini with Garlic and Parsley, 76\u003cbr\u003eSautéed Mushrooms with Garlic and Lavender, 77\u003cbr\u003eRed Cabbage with Bacon and Apples, 78\u003cbr\u003eBrussels Sprouts with Bacon, 78\u003cbr\u003eCooked Cucumbers, 79\u003cbr\u003eMicrowaved Artichokes, 79\u003cbr\u003eBaby Artichokes with Garlic and Thyme, 80\u003cbr\u003eCold Watercress with Sesame and Ginger, 80\u003cbr\u003eSautéed Spinach with Garlic, 81\u003cbr\u003eSautéed Spinach with Pine Nuts and Raisins, 81\u003cbr\u003eCreamed Spinach, 81\u003cbr\u003eCreamed Sorrel, 83\u003cbr\u003eSwiss Chard with Garlic and Anchovies, 83\u003cbr\u003eCorn on the Cob, 84\u003cbr\u003eCreamed Corn, 84\u003cbr\u003eGlazed Radishes, 84\u003cbr\u003eGlazed Carrots, 85\u003cbr\u003eGlazed Shallots, 86\u003cbr\u003eBraised Fennel, 86\u003cbr\u003eStuffed Zucchini, 87\u003cbr\u003eLeek Gratin, 88\u003cbr\u003eCauliflower Gratin, 89\u003cbr\u003eEndive Gratin, 89\u003cbr\u003eTomato Gratin, 90\u003cbr\u003eTomatoes à la Provençale, 90\u003cbr\u003eBaked Eggplant, 92\u003cbr\u003eEggplant Parmigiano, 92\u003cbr\u003eStuffed Poblano Chiles, 93\u003cbr\u003eRoast Onions, 94\u003cbr\u003eRoast Root Vegetables, 94\u003cbr\u003eWinter Squash Puree, 94\u003cbr\u003eSautéed Potatoes, 95\u003cbr\u003eRoast Potatoes, 95\u003cbr\u003eGratin Dauphinois, 97\u003cbr\u003eSteamed Potatoes, 97\u003cbr\u003eBaked Potatoes, 97\u003cbr\u003eMashed Potatoes, 98\u003cbr\u003eFried Vegetables, 100\u003cbr\u003eSteamed Vegetables, 102\u003cbr\u003eBoiled or Steamed Asparagus, 102\u003cbr\u003eGrilled Vegetables, 103\u003cbr\u003e \u003cbr\u003e\u003cb\u003eCheese Dishes 105\u003c\/b\u003e\u003cbr\u003eQuesadillas, 106\u003cbr\u003eBacon and Gruyère Quiche, 106\u003cbr\u003eGrilled Country Ham and Aged GoudaSandwiches, 107\u003cbr\u003eGoat Cheese Soufflés, 108\u003cbr\u003eRoquefort Soufflés, 109\u003cbr\u003eCheese Fondue, 109\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSeafood 111\u003c\/b\u003e\u003cbr\u003eSquid Braised in Red Wine, 112\u003cbr\u003eFried Squid, 112\u003cbr\u003eSteamed Lobster with Parsley Sauce, 113\u003cbr\u003eCrab Cakes with Tartar Sauce, 114\u003cbr\u003eSoft-Shell Crab Sandwiches, 114\u003cbr\u003eCurried Shrimp Cakes, 115\u003cbr\u003eSautéed Shrimp, 115\u003cbr\u003eSautéed Scallops with Garlic and Parsley Butter, 116\u003cbr\u003eSteamed Mussels, 117\u003cbr\u003eMussel Salad, 117\u003cbr\u003eOyster Panfry, 118\u003cbr\u003eClam Chowder, 119\u003cbr\u003eGarlic Fish Soup, 121\u003cbr\u003eTuna Steaks with Saffon Aïoli, 121\u003cbr\u003eBaked Halibut with Beurre Blanc, 122\u003cbr\u003eFillets of Sole with Sherry, 122\u003cbr\u003eSalmon en Papillote with Tarragon, 123\u003cbr\u003eSalmon with Clams, Coconut Milk, Garlic, and Saffron, 124\u003cbr\u003eSkate with Capers and Lemon, 125\u003cbr\u003eRoast Whole Round Fish, 125\u003cbr\u003ePoached Whole Trout, 126\u003cbr\u003eGrilled Pompano, 126\u003cbr\u003eGrilled Sardines, 127\u003cbr\u003e \u003cbr\u003e\u003cb\u003ePasta and Grains 129\u003c\/b\u003e\u003cbr\u003ePolenta, 130\u003cbr\u003eSautéed Polenta, 130\u003cbr\u003eCouscous, 131\u003cbr\u003ePlain White Rice, 131\u003cbr\u003ePorcini Mushroom Risotto, 131\u003cbr\u003eChipotle Chile Cornbread, 132\u003cbr\u003eFettuccine Alfredo, 132\u003cbr\u003eFettuccine with Pesto, 133\u003cbr\u003ePasta Gratin, 133\u003cbr\u003ePasta and Peas, 134\u003cbr\u003ePasta with Porcini Mushroom Sauce, 134\u003cbr\u003eSpaghetti Carbonara, 136\u003cbr\u003eSpaghetti Cacio e Pepe, 136\u003cbr\u003eSpaghetti Puttanesca, 137\u003cbr\u003eSpaghetti with Clams or Mussels, 137\u003cbr\u003eFussili with Cherry Tomatoes and Fresh Tuna, 138\u003cbr\u003eFettuccine with Mussels and Saffron, 139\u003cbr\u003ePappardelle with Shrimp, Garlic, and Olive Oil, 139\u003cbr\u003eRicotta Ravioli in Broth, 141\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMeat 143\u003c\/b\u003e\u003cbr\u003eSkirt Steak with Poblano Salsa, 145\u003cbr\u003eGrilled or Sautéed Porterhouse, 145\u003cbr\u003eSautéed London Broil, 146\u003cbr\u003eSautéed Flank Steak, 146\u003cbr\u003eBroiled New York Steaks with Béarnaise Sauce, 148\u003cbr\u003eBeef Daube, 148\u003cbr\u003eRoast Whole Beef Tenderloin, 149\u003cbr\u003eBeef Stroganoff, 150\u003cbr\u003eRed Wine Pot Roast, 151\u003cbr\u003eBeef Tacos, 152\u003cbr\u003eRoast Rack of Lamb, 152\u003cbr\u003eRoast Leg of Lamb, 153\u003cbr\u003eSautéed Lamb Loin Chops with White Wine and Marjoram, 154\u003cbr\u003eLamb Shish Kebabs, 154\u003cbr\u003eRoast Saddle of Lamb, 156\u003cbr\u003eRoast Pork Tenderloin with Sautéed Apples, 157\u003cbr\u003ePork Tenderloin Medallions with Prunes, 159\u003cbr\u003eRoast Pork Loin with Fresh Sage, 159\u003cbr\u003eSautéed Pork Chops with Mustard and Cornichon Sauce, 160\u003cbr\u003eVeal Chops with Wild Mushrooms, 160\u003cbr\u003eRoast Veal Shoulder Clod, 161\u003cbr\u003e \u003cbr\u003e\u003cb\u003ePoultry 163\u003c\/b\u003e\u003cbr\u003eSautéed Chicken, 164\u003cbr\u003eFaux Chicken Mole, 164\u003cbr\u003eChicken Tagine, 165\u003cbr\u003eMock Coq au Vin, 166\u003cbr\u003eNorth Indian Grilled Chicken Kebabs, 166\u003cbr\u003eChicken Saltimbocca, 167\u003cbr\u003eRoast Chicken, 168\u003cbr\u003eBaked Chicken, 169\u003cbr\u003eAsian Poached Chicken, 169\u003cbr\u003eFried Chicken, 170\u003cbr\u003eGrilled Chicken, 170\u003cbr\u003eGrilled Chicken and Tropical Fruit Salad, 171\u003cbr\u003eChicken Salad with Fresh Tarragon, 172\u003cbr\u003eStir-Fried Chicken with Cashews and Snow Peas, 173\u003cbr\u003eChicken or Turkey Enchiladas with Tomatillo Sauce, 175\u003cbr\u003eChicken or Turkey with Curry and Sherry, 175\u003cbr\u003eRoast Turkey Breast, 176\u003cbr\u003eSlow-Roasted Duck Legs with Sauerkraut, 176\u003cbr\u003eSautéed Duck Breasts, 178\u003cbr\u003eDuck Confit, 179\u003cbr\u003eDuck Confit and Wild Mushroom Salad, 179\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSauces 181\u003c\/b\u003e\u003cbr\u003eHollandaise Sauce, 182\u003cbr\u003eBeurre Blanc, 182\u003cbr\u003eClarified Butter, 183\u003cbr\u003eBéarnaise Sauce, 183\u003cbr\u003eBurgundian Red Wine Sauce, 184\u003cbr\u003eBéchamel Sauce, 184\u003cbr\u003eBasic Mayonnaise, 184\u003cbr\u003eAïoli, 185\u003cbr\u003eSaffron Aïoli, 185\u003cbr\u003eCaper and Herb Sauce, 185\u003cbr\u003eTartar Sauce, 186\u003cbr\u003eChimichurri Sauce, 186\u003cbr\u003eOven-Baked Tomato Sauce, 186\u003cbr\u003eTomatillo Sauce, 186\u003cbr\u003eMango Salsa, 187\u003cbr\u003eApplesauce, 187\u003cbr\u003e \u003cbr\u003e\u003cb\u003eDesserts 189\u003c\/b\u003e\u003cbr\u003eOranges with Raspberry Puree, 190\u003cbr\u003ePeach Melba, 190\u003cbr\u003eChocolate-Dipped Strawberries, 191\u003cbr\u003eRaspberry Puree, 191\u003cbr\u003eRoast Pears with Butterscotch Sauce, 192\u003cbr\u003eFlambéed Pineapple Wedges with Rum or Kirsch, 192\u003cbr\u003ePineapple Wedges with Kirsch, 194\u003cbr\u003eBananas Flambeed with Rum, 194\u003cbr\u003eStrawberries Romanoff, 195\u003cbr\u003eCherry Clafoutis, 195\u003cbr\u003eApple Crumble, 196\u003cbr\u003eRaspberry Cobblers, 196\u003cbr\u003eStrawberry Shortcakes, 197\u003cbr\u003eFlavored Whipped Cream, 197\u003cbr\u003eLime Curd, 198\u003cbr\u003ePassion Fruit Curd, 198\u003cbr\u003eRaspberry Soufflés, 199\u003cbr\u003eChocolate Pudding, 199\u003cbr\u003eIndividual Vanilla Custards, 200\u003cbr\u003eYogurt with Cardamom and Saffron, 200\u003cbr\u003eVanilla Panna Cotta, 202\u003cbr\u003eChocolate Mousse, 202\u003cbr\u003eWhite Chocolate Mousse, 203\u003cbr\u003eAlsatian-Style Apple Tart, 203\u003cbr\u003eCrispy Apple Tart, 204\u003cbr\u003eChocolate Tart with Raspberries, 204\u003cbr\u003eBaked Tart Shell, 205\u003cbr\u003eFresh Fruit Tart, 206\u003cbr\u003eCheesecake, 206\u003cbr\u003ePound Cake, 207\u003cbr\u003eAngel Food Cake, 208\u003cbr\u003ePavlova, 208\u003cbr\u003eMeringue Cups with Strawberry Ice Cream, 209\u003cbr\u003eCream Puffs, 211\u003cbr\u003eProfiteroles, 212\u003cbr\u003eCrepes, 212\u003cbr\u003eCrepes Suzette, 213\u003cbr\u003eWhite Wine Granita, 213\u003cbr\u003eFrench Vanilla Ice Cream, 214\u003cbr\u003eRussian Tea Cookies, 215\u003cbr\u003eBasic Butter Cookies, 216\u003cbr\u003eShortbread, 216\u003cbr\u003eBrownies, 219\u003cbr\u003eZabaglione, 219\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBreakfast 221\u003c\/b\u003e\u003cbr\u003eScones, 222\u003cbr\u003eBiscuits, 222\u003cbr\u003eBlueberry Breakfast Cakes, 223\u003cbr\u003eGolden Fruit Cake, 223\u003cbr\u003eBanana Bread, 224\u003cbr\u003eApricot Bread, 224\u003cbr\u003ePopovers, 225\u003cbr\u003eFrench Toast, 225\u003cbr\u003ePancakes, 226\u003cbr\u003eWaffles, 226\u003cbr\u003eScrambled Eggs, 228\u003cbr\u003eRolled Omelet, 228\u003cbr\u003ePoached Eggs with Buttered Croutons, 229\u003cbr\u003eBaked Eggs, 231\u003cbr\u003eFried Eggs, 231\u003cbr\u003e \u003cbr\u003e\u003cb\u003eHot and Cold Drinks 233\u003c\/b\u003e\u003cbr\u003eMango Mimosas, 234\u003cbr\u003ePassion Fruit Margaritas, 234\u003cbr\u003eThe Perfect Manhattan, 234\u003cbr\u003eThe World’s Best Martini, 235\u003cbr\u003eBellinis, 235\u003cbr\u003eMy Favorite Limeade, 235\u003cbr\u003eEggnog, 236\u003cbr\u003eHot Chocolate, 236\u003cbr\u003e \u003cbr\u003eIndex, 238“Want to cook like a pro in a minimum of prep time (no more than 30 minutes), with nearly every recipe on the table in under an hour? Then turn to seven-time James Beard award-winning chef James Peterson's latest tome:\u003ci\u003e Kitchen Simple\u003c\/i\u003e. Designed for everyone from kitchen novice to sophisticated cook, this book highlights Peterson's artful approach to cooking and is designed \"to remind home cooks of the infinite possibilities of simple recipes.”\u003cbr\u003e—Al Dente, 9\/22\/11\u003cbr\u003e\u003cbr\u003e“With a solid background in culinary instruction, Peterson easily articulates the basics of cooking and baking the selected recipes for even the most adventurous cook. This diverse assortment of 200 recipes strikes a perfect balance between fundamental and more advanced dishes, making it a useful source for cooks at every level of expertise. The straightforward language and full-color photographs, taken by Peterson himself, combine to create an accessible, well-organized guide to cooking for any occasion.” \u003cbr\u003e—Shelf Awareness for Readers, 8\/16\/11\u003cbr\u003e\u003cbr\u003e“The publication of his first opus, \u003ci\u003eSauces\u003c\/i\u003e, established James Peterson as one of America’s finest cookbook authors. In the intervening two decades, he has expanded his knowledge and wisdom and has been kind enough to share them both with home cooks. Make no mistake about the simplicity of \u003ci\u003eKitchen Simple\u003c\/i\u003e; it is the distillation of a career’s worth of kitchen insights that will make you a better cook--in less than 30 minutes. It also features Jim’s gorgeous photographs, which serve as beautiful reminders that it’s not necessary to sacrifice flavor or elegance because you’re short on time.”  \u003cbr\u003e—Karen Page and Andrew Dornenburg, James Beard Award-winning authors of \u003ci\u003eThe Flavor Bible\u003c\/i\u003e and \u003ci\u003eThe Food Lover’s Guide to Wine\u003c\/i\u003e \u003cbr\u003e \u003cbr\u003e“\u003ci\u003eKitchen Simple\u003c\/i\u003e is written for the way we really live--and for the way we really want to eat. James Peterson proves that truly good food doesn’t require a lot of elaborate techniques, hard-to-find ingredients, or time. Cooking your way through this book will make \u003cbr\u003e—Molly Stevens, author of \u003ci\u003eAll About Braising\u003c\/i\u003e\u003cp\u003eFood writer, cooking instructor and photographer--James Peterson is a Renaissance man who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, Peterson honed his French cooking techniques as chef-partner at Le Petit Robert in New York. A highly regarded teacher for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School). His first book,\u003ci\u003e Sauces\u003c\/i\u003e, won two James Beard Awards; \u003ci\u003eVegetables\u003c\/i\u003e, \u003ci\u003eGlorious French Food\u003c\/i\u003e, \u003ci\u003eCooking\u003c\/i\u003e, and \u003ci\u003eBaking\u003c\/i\u003e have earned him four more James Beard awards. Peterson lives and works in Brooklyn, New York.\u003c\/p\u003e\u003cb\u003eCooking Techniques \u003c\/b\u003e\u003cbr\u003eFortunately most food is cooked using a very limited number of techniques that once understood will make cooking a lot easier. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eChopping Herbs\u003c\/b\u003e\u003cbr\u003eFor most herbs, it isn’t necessary to take the leaves off the stems. This is particularly true of parsley and cilantro, which should only have the stems cut off from the bottom half. The leaves, with their small stems, can be chopped.\u003cbr\u003e \u003cbr\u003eUse the longest knife you feel comfortable with, since the longer the knife, the more you’re cutting at once. Arrange the herbs on a cutting board along the length of the knife. Hold the knife with your thumb and forefinger gripping the handle and press the tip firmly against the board. If you’re right handed, hold the knife in your right hand. Don’t use your left hand to hold the knife blade but instead use it to gather up the herbs as you chop them and continually feed the herbs under the knife blade. Chop with a rapid up and down motion, with the tip of the knife held firmly against the cutting board. You can also lift the knife and chop with a rapid up and down motion.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eChopping Onions and Shallots\u003c\/b\u003e\u003cbr\u003eUnlike herbs, which are cut randomly, onions and shallots have their own special method. Peel the onion and cut it in half through the root end and the shoot end. With the root end away from you, slice the onion but leave the slices attached where they meet near the root end. Once you have the onion sliced in one direction, slice it sideways about three times so the slices are themselves sliced. Leave the slices attached at the root end. Slice the onions a third time, perpendicular to the other two slices. At this point the onions should fall apart into tiny pieces. If you want the onion finer, chop as though you were chopping herbs until you obtain the texture you seek. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eBaking \u003c\/b\u003e\u003cbr\u003eBaking is simply cooking in the oven. Most recipes call for preheating the oven for precise timing control but if you’re baking something like potatoes, for which exact times are rarely critical, just stick the potatoes in the oven and turn the oven on. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eBoiling \u003c\/b\u003e\u003cbr\u003eFoods are rarely boiled. Boiling toughens meats and causes seafood to fall apart. But green vegetables are best boiled or steamed. When boiling green vegetables such as green beans, make sure there’s plenty of boiling water; or the beans will lower the temperature and they’ll stew instead of boil. Always boil uncovered. When boiling green vegetables, toss a small handful of salt into the water to help them retain their color. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eBraising\u003c\/b\u003e\u003cbr\u003eBraising is cooking in a small amount of liquid. All stews and pot roasts are braises. The purpose behind braising is to create a flavorful sauce and very tender meat. Sometimes the sauce is thickened with butter and flour, other times with a bit of butter or cream. \u003cbr\u003e \u003cbr\u003eOften, to braise meat, first you sauté it in order to brown it and develop the flavor of caramelized juices. This method is referred to as “brown braising.” Fish is typically “white braised,” which means you do not sauté it before adding the hot braising liquid.\u003cbr\u003e \u003cbr\u003eBraising time varies. Long braising, usually requiring an hour or two, is needed to break down tough cuts of meat and occasionally seafood (octopus and squid are often braised). Short braising is simply braising long enough for heat to penetrate to the interior of whatever’s being braised. Most fish are short braised.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eFrying \u003c\/b\u003e\u003cbr\u003eFrying is cooking with a large amount of fat, essentially poaching in hot fat. To fry successfully, adjust the heat of the oil so the foods being fried cook quickly. The point is to form a crispy crust (sometimes brown, sometimes not) while just cooking the foods through. If the oil is too hot, the foods will brown or the crispy crust will form while the food remains raw inside. If, on the other hand, the oil isn’t hot enough, the foods will absorb too much oil before the crust forms.\u003cbr\u003e \u003cbr\u003eBe careful when frying. If you don’t have a fryer, use a heavy pot. Never fill the pot more than half full of oil and keep it on the back of the stove so no one bumps into it accidentally. When you begin to fry, use a spider (see page 11) to lower a piece of the food into the hot oil so that you can judge how much the oil bubbles up when you add the food. This will give you a sense of how much you can add without the oil bubbling over. Never add foods with your hands--always use a spider or a slotted spoon--or the oil can splash up and burn you\u003cbr\u003e \u003cbr\u003eOne problem you may encounter when deep-frying is the tendency of the foods to lower the temperature of the oil. Of course, the more oil you use, the less likely this is to happen. Otherwise, control the temperature of the oil with the heat of the stove, turning it up to high to bring the temperature back up. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eGlazing \u003c\/b\u003e\u003cbr\u003eGlazing is another type of braising, and is used for root vegetables that have been sectioned or rounded into football shapes by “turning.” The vegetables are placed in a sauté pan with straight sides and just enough water or broth to come halfway up their sides. The pan is then partially covered (or a sheet of aluminum foil is placed over the vegetables and the pan left uncovered) and the vegetables simmered until the surrounding liquid evaporates into a glaze that in turn coats the vegetables. \u003cbr\u003e \u003cbr\u003eWhen vegetables are braised with a small amount of water or broth and a little butter, they become covered with a shiny glaze.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eGrilling\u003c\/b\u003e\u003cbr\u003eFor the most part, grilling is cooking directly over the heat source. The idea is to brown foods and, in so doing, scent them with smoke from the grill, while preventing fats or other liquids from the food from dripping down into the grill, burning, and flavoring the food. Nowadays, people often cook in covered grills. Essentially a covered grill is like an oven, so cooking in one is more akin to roasting than it is to grilling. \u003cbr\u003e \u003cbr\u003eOne technique, called indirect grilling, isn’t grilling at all, except at the beginning. To grill indirectly, build the fire to one side of the barbecue and start by grilling in the normal way. Once the foods are browned, assuming they’re not cooked through, move them to the side of the grill where there’s no heat and cover the grill. This roasts and smokes the foods in order to finish cooking them through. This technique works especially well for large pieces of meat, such as rib roasts, turkeys, loins of pork, or legs of lamb. \u003cbr\u003e \u003cbr\u003e\u003cb\u003ePoaching\u003c\/b\u003e\u003cbr\u003eUnlike braising, which is cooking in a small amount of liquid, poaching is cooking in an abundance of liquid. The purpose of poaching is to cook evenly, with some of the flavor of the poaching liquid going into the food being poached but not, as in braising, the other way around. Poaching seafood is especially common and is usually accomplished with a vegetable broth called a court bouillon. \u003cbr\u003e \u003cbr\u003eSauces for poached foods are usually made independently from the poaching liquid. Beurre blanc, hollandaise, and mayonnaise (see pages 182-84) are all served with poached foods. Occasionally some of the poaching liquid is added to the sauce to thin it or give it a little of the character of the poached item.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eRoasting \u003c\/b\u003e\u003cbr\u003eThe purpose behind most roasting is to provide the roast with a brown savory crust while leaving it evenly cooked throughout. The best approach to roasting is to leave the roast in a hot oven long enough to brown it, and then lower the oven temperature to give the heat time to penetrate. In general, the smaller the roast, the hotter the oven should be. A turkey, for example, can be roasted in a relatively low oven (about 350°F) because the cooking time is long enough to ensure browning even at lower temperatures. A quail, on the other hand, is so small that to brown it without overcooking it would require an oven that reaches 1000°F. For this reason, small roasts such as quails are usually browned on the stove before being finished in the oven. \u003cbr\u003e \u003cbr\u003eThen there’s the question of the jus or gravy. The sad truth is that roasted meat releases very little in the way of juices. For this reason, it’s helpful to put bones and trimmings in the roasting pan along with the roast so there’s something to provide juices. \u003cbr\u003e \u003cbr\u003eThere are two ways to separate the fat from the juices. If the juices are scarce, simply boil them down in the roasting pan until they caramelize into a crust on the bottom of the pan. Then pour off the fat and deglaze the pan by adding a small amount of water or broth to the pan to dissolve the juices. If the roast has been more generous and there is a lot of juice in the pan, then boiling it down to caramelize it is impractical. Instead, pour the juices into a glass container and skim off the fat that floats to the top with a ladle. \u003cbr\u003e \u003cbr\u003eA gravy is a jus thickened with flour and butter and cooked until toasty or with cornstarch mixed with a little water and whisked into the jus. When using either of these thickeners, bring the mixture to a simmer for the thickening to take effect. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSautéing (Pan-Frying)\u003c\/b\u003e\u003cbr\u003eBasically, sautéing is cooking in a small amount of fat to brown foods and seal in their flavor. The fat isn’t typically absorbed by the foods being sautéed; it’s just there for lubrication and to prevent the food from sticking to the pan.\u003cbr\u003e \u003cbr\u003eThere are two ways to sauté. In one method, the food is rapidly tossed or stirred over high heat. In the second method, sometimes called “pan-frying,” the food is placed in the pan, browned, and then carefully turned over. \u003cbr\u003e \u003cbr\u003eIt’s important to choose a pan that fits the food being sautéed so it can be held in a single layer. If the pan is too small, the food is crowded and won’t brown properly. In fact, the food will release water and steam. In some cases, such as when sautéing mushrooms or scallops, the foods should be added to the hot pan only a small number at a time so that they don’t lower the temperature of the pan and thus inhibit browning. \u003cbr\u003e \u003cbr\u003eThe temperature needed for sautéing depends on the foods being sautéed. Because it releases water only slowly and is fairly thick, chicken can be browned over medium heat. Foods that release water or that need less cooking time, such as mushrooms or scallops, should be cooked over the highest heat so they brown without releasing water or overcooking. Sautéing should always be performed uncovered.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSimmering\u003c\/b\u003e\u003cbr\u003eIt’s important to distinguish simmering from boiling. In many recipes, especially those for broths and braised dishes, the liquid should barely simmer, or “smile” as the French would say. Avoid boiling these dishes or you’ll churn fat and scum back into the braising liquid.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSteaming\u003c\/b\u003e\u003cbr\u003eTo steam, place the food in a steamer suspended over boiling liquid so the steam rises and comes in contact with the food. Steaming is most popular for fish and vegetables. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eStir-Frying\u003c\/b\u003e\u003cbr\u003eReally a kind of sautéing, stir-frying involves keeping the food in constant motion over very high heat. A wok is ideal for this because its smooth sides and generous volume make it easy to keep the foods in motion. Unfortunately, to stir-fry authentically, you’ll need a very hot heat source to allow foods to brown almost the instant they come in contact with the heat. When stir-frying over a normal home stove, it is sometimes necessary to stop stirring from time to time to allow the foods time to brown.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSweating\u003c\/b\u003e\u003cbr\u003eNot to be confused with sautéing, sweating is cooking over low to medium heat so that foods (usually vegetables, such as carrots or onions) release water and cook without browning. Most directions for sweating say to do it covered so that the moisture released turns into steam and cooks the foods. The only disadvantage to this is that it’s easy to forget and let foods burn. If you use mild heat, you can sweat uncovered.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eHors d’Oeuvres\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eKeep in mind that you can turn a simple meal into something a little more elegant by serving the food in courses. Doing so will prolong the meal and give everyone the sense that you went to much more effort than you actually did. A light cocktail or aperitif--even the nonalcoholic limeade on page 235--will perk up the appetite and enhance almost any meal.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eTapenade\u003cbr\u003e\u003c\/b\u003eTapenade is a southern French olive spread that makes a delicious hors d’oeuvre on little pieces of toast. Traditionally made in a mortar and pestle, tapenade is a snap to make, provided you start out with pitted olives and use a food processor. Don’t overwork the olives and turn the tapenade into a stiff paste; it should have the consistency of pickle relish. Tapenade often contains capers (in fact, the word “tapenade” is derived from an old dialect meaning “capers”), but this version contains raisins instead. The raisins contribute sweetness--a welcome counterpoint to the saltiness of the olives--though admittedly a bit of an anomaly.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMakes 8 hors d’oeuvre servings\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e1\/2 cup raisins, soaked in just enough water to cover, for 30 minutes \u003cbr\u003e3\/4 pound pitted black olives, such as Niçoise\u003cbr\u003eFrench bread toasts, to serve\u003cbr\u003e \u003cbr\u003eDrain the raisins and puree them in a food processor with about a third of the olives. Add the rest of the olives and pulse until the mixture has the consistency of fine pickle relish. Serve on toasted French bread.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eFrico\u003c\/b\u003e\u003cbr\u003eThese make a great emergency hors d’oeuvre if all you have in the house is a chunk of Parmigiano-Reggiano. You’ll also need a nonstick baking sheet or, better yet, a sheet pan lined with a silicone mat.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMakes 8 hors d’oeuvre servings\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e4 cups (1\/2 pound) finely grated Parmigiano-Reggiano\u003cbr\u003e \u003cbr\u003ePreheat the oven to 400°F.\u003cbr\u003e \u003cbr\u003eDivide the cheese into thirty mounds on a nonstick or silicone-lined sheet pan and gently flatten the mounds with the back of a spoon until they measure about 2 inches in diameter for flat rounds or 3 inches in diameter for tuiles, which are curved fricos. Bake until lightly browned, 5 to 10 minutes. Let the fricos cool slightly, gently remove them from the sheet pan with a spatula, and transfer to a plate, or for tuiles, a rolling pin or bottle. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eHot Cheese and Crackers\u003c\/b\u003e\u003cbr\u003eThis makes a quick hors d’oeuvre and is especially easy if you happen to have everything in the house. The most important ingredient is, of course, the cheese. Try virtually any good hard cheese, such as Gruyère, Emmental, Gouda (preferably aged), Cheddar (English or American), or Comté. Just about any type of cracker will work here--use your favorite type.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMakes 8 hors d’oeuvre servings\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e4 cups (1\/2 pound) hard cheese \u003cbr\u003e24 crackers\u003cbr\u003e2 teaspoons chopped fresh or dried thyme or marjoram (optional)\u003cbr\u003e \u003cbr\u003ePreheat the oven to 375°F. \u003cbr\u003e \u003cbr\u003eSlice the cheese and place it on the crackers. Sprinkle with the herbs and slide into the oven. Bake for 10 to 15 minutes, until the cheese is melted and bubbly. Serve immediately.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eGougères\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eThese little cheese puffs have become the hors d’oeuvre du jour. Fortunately they are easy to make. Traditionally made with Gruyère, this version calls for Parmigiano-Reggiano since it’s drier and makes the gougères lighter. The only scary part of these is they require using a pastry bag which, admittedly, takes a little practice.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMakes about 40 bite-sized puffs\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e1\/2 cup (1 stick) butter, sliced\u003cbr\u003e1 cup water\u003cbr\u003e1\/4 teaspoon salt, plus a pinch\u003cbr\u003e1 cup flour\u003cbr\u003e7 large eggs, or more as needed\u003cbr\u003eAbout 2 cups (1\/4 pound) Parmigiano-Reggiano, finely grated \u003cbr\u003eSalt\u003cbr\u003ePepper\u003cbr\u003e \u003cbr\u003ePut the butter in a saucepan with the water and salt. Bring to a simmer over high heat and dump in the flour. Work the mixture over the heat with a wooden spoon until the flour is mixed in and the dough pulls away from the sides of the saucepan, about 1 minute. Transfer to a mixing bowl and work in the eggs, one by one. The dough has the right number of eggs when a thick groove made with a wooden spoon closes in on itself. Work in the cheese and pepper.\u003cbr\u003e \u003cbr\u003ePreheat the oven to 400°F. \u003cbr\u003e \u003cbr\u003eFit a pastry bag with a 1\/2-inch plain tip, fold down the upper part to make a cuff, and fill the bag halfway with the dough. (See box on page 211 for more about pastry bags.) Unfold the cuff and seal in the dough. Pipe out the cheese puffs into small mounds of about 11\/2 tablespoons each onto a nonstick sheet pan or a regular sheet pan lined with a sheet of parchment paper, leaving a couple of inches of space among them. \u003cbr\u003e \u003cbr\u003eBake for 20 to 30 minutes, until puffed and golden brown. Serve immediately.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302522376421,"sku":"NP9781580083188","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781580083188.jpg?v=1767730797","url":"https:\/\/k12savings.com\/es\/products\/kitchen-simple-isbn-9781580083188","provider":"K12savings","version":"1.0","type":"link"}