Kitchen Simple: Essential Recipes for Everyday Cooking [A Cookbook] - Hardcover

Peterson, James

 
9781580083188: Kitchen Simple: Essential Recipes for Everyday Cooking [A Cookbook]
Hardcover
ISBN 10: 1580083188 ISBN 13: 9781580083188
Verlag: Ten Speed Press, 2011

Inhaltsangabe

Hundreds of recipes designed to get exceptional meals on the table in under an hour
 
With Kitchen Simple, 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.
 
More 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.
 
Kitchen Simple 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 Kitchen Simple a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.

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Über die Autorin bzw. den Autor

Food 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, Sauces, won two James Beard Awards; Vegetables, Glorious French Food, Cooking, and Baking have earned him four more James Beard awards. Peterson lives and works in Brooklyn, New York.

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Cooking Techniques
Fortunately most food is cooked using a very limited number of techniques that once understood will make cooking a lot easier.
 
Chopping Herbs
For 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.
 
Use 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.
 
Chopping Onions and Shallots
Unlike 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.
 
Baking
Baking 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.
 
Boiling
Foods 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.
 
Braising
Braising 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.
 
Often, 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.
 
Braising 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.
 
Frying
Frying 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.
 
Be 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
 
One 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.
 
Glazing
Glazing 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.
 
When vegetables are braised with a small amount of water or broth and a little butter, they become covered with a shiny glaze.
 
Grilling
For 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.
 
One 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.
 
Poaching
Unlike 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.
 
Sauces 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.
 
Roasting
The 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...

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Verlag
Ten Speed Press
Erscheinungsdatum
2011
Sprache
Englisch
ISBN 10 
1580083188
ISBN 13 
9781580083188
Einband
Gebundene Ausgabe
Anzahl der Seiten
256
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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gpsr@libri.de

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