Sara Moulton Cooks at Home - Hardcover

Moulton, Sara; Pierce, Charles

 
9780767907705: Sara Moulton Cooks at Home
Hardcover
ISBN 10: 0767907701 ISBN 13: 9780767907705
Verlag: Broadway Books, 2002

Inhaltsangabe

At last–the first cookbook from the hugely popular star of the Food Network’s Cooking Live and the new Sara’s Secrets, whose down-to-earth style draws hundreds of thousands of viewers each week.

Sara Moulton is a professional chef by training and a gifted on-air teacher with a warm and winning style. On Cooking Live, she deftly answered viewers’ questions while juggling tricky cooking maneuvers.

She brings the same unruffled attitude to cooking for her own family, and in this very warm and personal book reveals her secrets to making easy, elegant meals day in and day out.

Filled with more than 200 recipes for breakfast, lunch, and dinner, this book not only highlights Sara’s own culinary creativity but is also a treasury of Sara’s family favorites–from her mother, grandmother, and others. Dishes are geared largely to everyday meals, with loads of child-friendly recipes such as Ruthie’s Famous Chocolate French Toast, Carrot “Fettucine,” and Pasta Pizza. There are fabulous quick dishes–Blasted Chicken and Sauteed Pork Loin with Mustard and Grapes, and a tempting selection of vegetarian main courses. Throughout, Sara’s time-and-work-saving tips provide ingenious shortcuts.

Sophisticated yet simple dishes, such as Rosemary Scallion Crusted Rack of Lamb, make entertaining effortless. Desserts include some of Sara’s childhood favorites, among them Summer Blueberry Pudding and Vermont Apple Crisp, along with adult discoveries–Mocha Cookies and an irresistible rum-soaked holiday cake made from mixes. Michael Green of Gourmet provides a chapter on pairing wine that goes well beyond the recipes in the book.

In the tradition of blockbuster cookbooks by Emeril Lagasse, Mario Batali, and Lidia Bastianich, Sara Moulton Cooks at Home is a bestseller-in-the-making from one of America’s favorite television food personalities.

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Über die Autorin bzw. den Autor

A graduate of the Culinary Institute of America, SARA MOULTON currently hosts the Television Food Network’s brand-new series Sara’s Secret’s as well as Cooking Live with Sara Moulton. She also serves as executive chef for Gourmet and food editor for Good Morning America, appearing on the show frequently. She lives in New York City with her husband and two children.

Aus dem Klappentext

t the first cookbook from the hugely popular star of the Food Network s Cooking Live and the new Sara s Secrets, whose down-to-earth style draws hundreds of thousands of viewers each week.

Sara Moulton is a professional chef by training and a gifted on-air teacher with a warm and winning style. On Cooking Live, she deftly answered viewers questions while juggling tricky cooking maneuvers.

She brings the same unruffled attitude to cooking for her own family, and in this very warm and personal book reveals her secrets to making easy, elegant meals day in and day out.

Filled with more than 200 recipes for breakfast, lunch, and dinner, this book not only highlights Sara s own culinary creativity but is also a treasury of Sara s family favorites from her mother, grandmother, and others. Dishes are geared largely to everyday meals, with loads of child-friendly recipes such as Rut

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Hors d'oeuvres


Roasted Asparagus Bruschetta

1 pound medium asparagus spears

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

Six 1/3-inch-thick slices rustic country bread, cut from a 6-inch-high loaf

1 garlic clove, halved

1/4 pound Parmigiano-Reggiano

2 tablespoons balsamic vinegar

2 tablespoons white truffle oil*


*Available at specialty food shops or see Mail Order Sources.

SERVES 6

My favorite way to cook asparagus is to roast it at high heat, which caramelizes and concentrates its flavor. After it's been roasted, asparagus dresses up very easily. Here I have put it on grilled bread, tossed it with a little balsamic vinegar and white truffle oil, and finished it with some shaved Parmigiano-Reggiano. Simple as it is, people go crazy for this hors d'oeuvre. You can grill the bread and roast the asparagus a day ahead. Just don't toss it with the vinegar and truffle oil until the last minute.

Preheat the oven to 450°F. Break off the tough ends of the asparagus and discard. Peel the stalks of the asparagus halfway up the length and arrange in one flat layer over the bottom of a roasting pan or baking sheet. Drizzle on the olive oil and season with salt and pepper. Roast on the middle rack of the oven until just tender, about 10 minutes. Cool and cut in half crosswise.

Prepare a charcoal fire. When the flames have died down and the coals are glowing, place the grill 3 to 4 inches from the source of heat. Alternatively, preheat a grill pan over medium-high heat until very hot. Grill the bread until lightly toasted, turning often. Rub one side of each slice with the cut garlic clove while hot.

Using a swivel-bladed peeler, shave large paper-thin slices of cheese off the wedge, making enough cheese slices to cover the 6 slices of bread. (Reserve any remaining cheese for another use.) Cover the bread with the cheese. Toss the asparagus with the vinegar and half the truffle oil. Season with salt and pepper. Top each slice of bread with asparagus, mounding it in the center. Drizzle with the remaining truffle oil and serve at room temperature.

roasting vegetables

My preferred way to cook almost any vegetable is to roast it at high heat. You just have to cut it down to size before you put it in the oven so it will cook properly. Other vegetables that work well besides asparagus are broccoli and cauliflower (cut into 1-inch florets), carrot sticks or baby carrots, and green beans. The drill is the same for all of them: preheat the oven to 450°F, arrange the vegetables in one layer, lightly drizzle with oil, add salt and pepper to taste, and roast for 10 minutes or until just cooked through and caramelized. If you want to cut way back on fat, just spray them with one of those vegetable oil sprays. This is a very satisfying recipe for dieters.


truffle flavor

There are many truffle products out there besides the very expensive whole fresh item. You can find truffles canned, frozen, in peelings, powdered, in butter, and in oil. It is fun to play around with all of these more affordable versions of the whole truffle, but my favorite is truffle oil. The best stuff is made by soaking truffles in olive oil. It keeps well on the door of the fridge for quite a while. A little goes a long way.

Tonnato-Stuffed Eggs

6 large eggs

1/4 cup mayonnaise

One 3.5-ounce can tuna (Italian tuna packed in oil for more flavor, American tuna packed in water for fewer calories), drained

5 anchovy fillets, coarsely chopped

1 tablespoon drained bottled capers

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

Celery leaves and Nicoise olives for garnish

MAKES 12 STUFFED EGGS

One of my husband Bill's favorite dishes is Vitello Tonnato. Cold sliced veal with a tuna sauce, it is an Italian version of surf and turf. Trying to imagine another recipe on which to use this tasty sauce, I thought of eggs. I love stuffed eggs. My mom has never stopped making them, even though the food police decreed them taboo for the longest time. In fact, as of October 2000, the position of the American Heart

Association is that an egg a day is OK.

Eggs and tuna, like veal and tuna, are a happy marriage, and a couple of these stuffed eggs are substantial enough to make up a light lunch.

The most important thing to learn from this recipe is how to boil eggs. In fact, as Julia Child taught me, the paradoxically correct method is not to boil them. You start the eggs in cold water, bring them just up to the boil, pull them off the heat and let them sit. "Boiling" the eggs this way eliminates tough, chewy whites and the nasty green line that otherwise runs between the yolks and the whites. Try it. You'll be amazed.

Place the eggs in a large saucepan and pour in enough cold water to cover by 1 inch. Bring to a boil over high heat. Remove from the heat, cover, and set aside for 15 minutes. Transfer the eggs to a bowl of half ice and half water. Cool completely, then peel under cold running water.

Cut the eggs in half lengthwise and remove the yolks. Keep the halves of the whites intact. Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon. Add the mayonnaise and stir until smooth.

Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor. Process until smooth and creamy. Stir into the yolks and season with salt and pepper. Mound a heaping spoonful of the yolk mixture into the cavity of the whites. Garnish with a celery leaf and an olive. Keep chilled until ready to serve.

eggs

Have you ever had a hard time peeling your hard-boiled eggs? They were too fresh. This is the one time when an older egg is a good thing. For just about everything else, very fresh is best because fresh eggs will have greater volume when beaten. When eggs are "harvested" from the hen, they are rinsed off, which removes not only henhouse detritus (chicken poop among other things) but also nature's protective oily coating. As soon as this coating is removed, the shell is much more permeable and the egg starts to develop an air pocket between the shell and the egg itself. The older the egg, the larger the air pocket. The larger the air pocket, the easier the egg is to peel. How do you know the age of the egg besides the date on the carton? Try this experiment: Put a raw egg in the shell in a bowl of water. If it lies flat on its side, it is very fresh. If it stands up, it is getting older and is probably a good candidate for boiling. Most eggs you get at the supermarket are somewhere between the two. An egg that floats is an old egg. Toss it.


Baby Egg Rolls with Soy Sesame Dipping Sauce

for the egg rolls:

1/4 cup olive oil

One 2-inch piece fresh ginger, peeled and minced

1 garlic clove, minced

One 1/2-pound boneless pork chop, cut into thin strips

2 scallions, white and 1 inch of the green parts, thinly sliced

1 carrot, julienned

1 large red bell pepper, julienned

1 cup thinly sliced napa cabbage

1/4 cup chicken stock, preferably homemade

2 tablespoons soy sauce

30 square wonton wrappers*

for the dipping sauce:

6 tablespoons soy sauce

1/4 cup rice vinegar

2 teaspoons Asian (toasted) sesame oil**

2 teaspoons sugar


*Available in the frozen food section of many supermarkets or at Asian markets.

**Available at most supermarkets or see Mail Order Sources.

MAKES 30 EGG ROLLS

It's always a pretty scary proposition when my kids come onto the show to cook with me. Unlike almost all of...

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Verlag
Broadway Books
Erscheinungsdatum
2002
Sprache
Englisch
ISBN 10 
0767907701
ISBN 13 
9780767907705
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
384
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

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