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Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts: 400 Recipes for Homestyle Favorites and Everyday Feasts - Softcover

Moosewood Collective

 
9780609802410: Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts: 400 Recipes for Homestyle Favorites and Everyday Feasts
Softcover
ISBN 10: 0609802410 ISBN 13: 9780609802410
Verlag: Clarkson Potter, 2001

Inhaltsangabe

Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again.

As always, Moosewood Collective’s enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting.

Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective’s many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook.

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Über die Autorin bzw. den Autor

Moosewood Restaurant opened more than 25 years ago and was recently named by Bon Appétit magazine as one of the 13 most influential and revolutionary restaurants of the twentieth century. The Moosewood Collective has received three prestigious James Beard awards and is now marketing prepared foods starting with a line of all-natural salad dressings.

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Breakfast & Brunch

It seems that a new study linking a good morning meal to improved concentration, mental acuity, memory, and energy is released every few months, and these findings are especially pertinent to kids.

Yet, too often our mornings are ushered in by sleeping until the last minute, cajoling and threatening late risers, then wolfing down something before dashing for buses, trains, and carpools. So much for breakfast.

The arguments for having a good meal in the morning are legion-and persuasive. The body needs nourishment, and most of us need to be alert, clear thinking, and energetic. Eating breakfast regulates food consumption. With a meal under your belt there's less temptation to snack mid-morning, or to overeat at lunch, or to make poor food choices. There is also evidence that eating breakfast essentially stokes the body, increasing metabolism and the rate at which calories are burned throughout the day.

Unfortunately, quick fixes-even toast or bagel on the run-are not good solutions for some sound physiological reasons. Breakfasts high in refined carbohydrates are fast burns, and soon leave you starving and shaky, an adrenaline response to low blood sugar. It also appears that carbohydrates alone can induce drowsiness, although when taken with the other nutrients, they play an important role in relaxation and concentration. Protein, fat, and fiber on the other hand are important starters because they provide longer lasting satisfaction and energy output, and steady glucose levels, which affect mood stability. Given the compelling connections between protein intake and brain function, the recommended wisdom is to have the bulk of one's protein for breakfast and lunch. That may mean looking at breakfast and brunch strategically and a little differently.

No time to cook for breakfast? Stretch your ideas of what's possible. Make use of leftovers. Cook enough for the weekend brunch to create "on purpose" leftovers. Reheat hot cereals in the microwave. Christine Lavin sings a song called "Cold Pizza for Breakfast," and why not? Frittatas are a great supper-into-breakfast meal, as are our savory flans, quiches, and tarts. The Greek Wheatberries & Peaches from Sunday's brunch is an ideal candidate for Tuesday's breakfast.

If you want breakfast food for breakfast, but can't see cooking on workday mornings, plan ahead a little. Our muffins, quickbreads, and whole grain, high-fiber waffles freeze beautifully, reheat well in the toaster oven, and make a meal when served with yogurt and fruit or accompanied by a fruit smoothie. Cooking can be so relaxing and fun. Do a little extra with breakfast or brunch in mind and you'll thank yourself later.

If you're an early-rising "morning person," cook extra even on workdays. After all, given what science tells us about carbohydrates, pancakes are the perfect supper.

Moosewood Muffins

Just by adding fruit, nuts, and/or chocolate chips, humble muffins can be transformed into a multisensory treat. Our basic muffin recipe leaves plenty of room for creative inspiration; over the years, early-morning Moosewood muffin-makers have tried more than two hundred variations. We've listed some of our most popular combinations. If you think of something else that appeals to you, we urge you to try it.

At Moosewood, morning customers like a muffin with their coffee, and lunch and dinner customers often check out the muffin case when it's time for dessert. The streusel topping adds a special touch. It can be stored in an airtight container in the refrigerator for a couple of weeks, so if you anticipate baking muffins regularly, make extra topping and you'll save time later.

For a vegan variation, omit the egg and use soy margarine and soy milk in place of the butter and the milk.

Yields 12 muffins
Preparation time: 30 to 35 minutes
Baking time: 30 minutes
Cooling time: 15 minutes
streusel topping (optional)

1/3 cup unbleached white flour
1 1/2 tablespoons cold butter, chopped into small pieces
1 1/2 tablespoons brown sugar, packed
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of salt

wet ingredients
6 tablespoons butter, at room temperature
1/2 to 3/4 cup sugar
1 egg
1/2 cup plus 2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 cups chopped fruit, and/or nuts, and/or chocolate chips*

dry ingredients

2 cups unbleached white all-purpose or pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon or other spice (optional)

* See the Variations for suggested flavor combinations. Use 2 cups of chopped fruit (one kind or a combination); or 1 cup fruit, 1/2 cup nuts, and 1/2 cup chocolate chips; or 1/2 cup nuts or chocolate chips and 1 1/2 cups fruit.

Preheat the oven to 350°. Prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.

If you want a topping, mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller. Set aside. In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy. By hand with a rubber spatula, fold in the fruit and/or nuts and/or chocolate chips. Set aside.

In a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, if using, and mix well. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing. Spoon about 1/3 cup of the batter into each muffin cup. Sprinkle each muffin with a scant tablespoon of streusel topping if you like.

Immediately place the muffins in the oven and bake for 30 to 35 minutes, until puffed and golden. After about 20 minutes, rotate the muffin tin in the oven to ensure even baking.

Remove the muffins from the oven and place the tins on a rack to cool for about 15 minutes. The hot muffins are quite soft and may fall apart if handled right away. Serve warm or cool completely and store in a sealed container at room temperature.

Per 1.75-ounce serving: 167 calories, 3.1 g protein, 6.7 g fat, 23.6 g carbohydrates, 3.9 g saturated fatty acids, 38.4 mg cholesterol, 169.4 mg sodium, 0.5 g total dietary fiber

Variations -- Here are some of our most popular muffin varieties. Fruit should be chopped into pieces large enough to be easily recognizable.

Peach Blueberry: 1 cup peeled and chopped fresh peaches and 1 cup fresh blueberries.
Apple Cranberry: 1 1/2 cups peeled, cored, and chopped Granny Smith apples, 1/2 cup fresh or frozen chopped cranberries (you can chop cranberries in a mini processor), and 1 additional tablespoon of sugar.
Mango Banana Chocolate Chip: 1/2 cup peeled, pitted, and chopped ripe mangos, 1 peeled and chopped ripe banana, and 1/2 cup semi-sweet chocolate chips.
Papaya Red Raspberry: 1 ripe papaya, peeled, seeded, and chopped and 1 cup fresh red raspberries.
Peaches & Pecans: 1 1/2 cups peeled and chopped fresh peaches and 1/2 cup chopped toasted pecans.
Pear Chocolate Almond: 1 cup peeled, cored, and chopped ripe pears, 1/2 cup chopped toasted almonds, and 1/2 cup semi-sweet chocolate chips.
Pumpkin Apple Cinnamon: 3/4 cup cooked mashed pumpkin (canned is fine), 1 cup peeled, cored, and chopped apples, and an additional 1/4 teaspoon of cinnamon.
Pumpkin Pecan Chocolate Chip: 3/4 cup cooked mashed pumpkin (canned is fine), 1/2 cup chopped toasted pecans, and 1/2 cup semi-sweet chocolate chips.
Strawberry Chocolate Almond: 1 cup chopped fresh strawberries, 1/2 cup chopped toasted almonds, and 1/2 cup semi-sweet chocolate chips.


Apple Zucchini...

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Verlag
Clarkson Potter
Erscheinungsdatum
2001
Sprache
Englisch
ISBN 10 
0609802410
ISBN 13 
9780609802410
Einband
Taschenbuch
Anzahl der Seiten
496
Kontakt zum Hersteller
CROWN
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