This book will make cooking at home effortless, almost. With this book cooking at home wont have to be a tedious task to undertake wether you are cooking for two people or if you have the whole family over. Cooking Simple is the way it should be for everyone no matter the skill level. A portion of the proceeds of this book will go to several charities. So, pick up this book and prove to yourself that you can cook no matter if you have the experience or not.

Cooking Simple

The way it should be ...By Charles Holley

AuthorHouse

Copyright © 2009 Charles Holley
All right reserved.
ISBN: 978-1-4490-5226-3

Contents

Equipment List.........................................xiKey for Recipes........................................xiiiGlossary...............................................xvEggs...................................................1Omelet Fines Herbes....................................2Scrambled Eggs.........................................4Quiche Lorraine........................................5French Toast...........................................6Southern Style Eggs Benedict...........................7Sauces.................................................9Hollandaise Sauce......................................10Country Ham Gravy......................................11Leek Sauce.............................................12Cream Sauce............................................13Basil Cream Sauce......................................14Warm Bacon Vinaigrette.................................15Caraway Cream Sauce....................................16Dijonnaise Sauce.......................................17Roasted Garlic.........................................18Spicy Remoulade Sauce..................................20Roasted Garlic Butter Sauce............................21Truffle vinaigrette....................................22Seafood................................................23Roasted Tilapia........................................24Fried Oysters..........................................25Crab Cakes.............................................26Lobster................................................28Rockfish a la Meuniere.................................29Shrimp N Grits.........................................30Peanut Crusted Rockfish................................31Meat...................................................33Grilled Steak..........................................34Chuck Roast............................................35Braised Beef Short Ribs................................36Herb Crusted Rack of Lamb..............................38Roasted Leg of Lamb....................................40Pork Tenderloin........................................41Fried Chicken..........................................42Ham Croquettes.........................................43Chicken Chesapeake.....................................44Roast Chicken..........................................45Appetizers.............................................47Tomato Salad...........................................48Chicken Salad..........................................49Asparagus Salad........................................50Avocado Salad..........................................51Baked Brie.............................................52Ham and Pear Salad.....................................54Risotto................................................55Potato Gnocchi with Parmesan Cream.....................56Mixed Baby Greens Salad................................57Scallops in Puff Pastry................................58Smoked Trout Salad.....................................59Soups..................................................61White Bean Soup........................................62Fire Roasted Red Pepper Soup...........................63Lamb Stew..............................................64Oyster Stew............................................66Butternut Squash Soup..................................67Vichyssoise............................................68Cold Vidalia Onion Bisque..............................69Side Dishes............................................71Roasted Beets..........................................72Southern Style Green Beans.............................73Glazed Carrots.........................................74Roasted Potatoes.......................................75Mashed Potatoes........................................76Collard Greens.........................................77Macaroni and Cheese....................................78Cranberry Relish.......................................79Cauliflower Polonaise..................................80Ratatouille............................................81Potato Hash with Surry Sausage.........................82Grilled Potatoes.......................................83Tobacco Onions.........................................84Sweet Tea..............................................85

Chapter One

Eggs

I believe that the proper cooking of eggs is a vital skill for anyone to have. In my years as a chef I have noticed that people are more finicky about how there eggs are cook than they are about any other food item, even their steaks. So, making perfect scrambled eggs or the perfect omelet may seem simple it takes some practice in getting it right. I have a bit of an advantage over most people as I am able to get eggs straight from the chickens. Whenever they are available I suggest purchasing fresh eggs rather than the ones in the store, they are richer and have a much better flavor.

Omelet Fines Herbes

1T. butter 3 eggs 5 T. heavy cream 2 T. fresh herbs-finely chopped 2 oz. shredded cheese

Melt the butter in a non-stick pan over medium high heat. Beat the eggs and then beat with the cream the same as in scrambled eggs. Pour the egg into the pan. When the egg sets on the bottom add the herbs and the cheese. Broil the omelet for 30 seconds or just until the egg has full set. Fold in thirds and serve immediately.

This omelet recipe produces great results. A fluffy omelet is just as wonderful as a lunch or light supper as it is for breakfast.

Scrambled Eggs

4 eggs 1 C. heavy cream 1 T. butter

Beat the eggs with a fork or a small whisk. Add the cream and beat until they are airy, about 1 minute. In a skillet over medium high heat melt the butter. When the pan is hot pour in the eggs and stir with a rubber spatula or a wooden spoon. Cook until the eggs are set put not dry, this should take about 1 minute. Season the eggs at the last second with salt and pepper.

Anytime eggs are beaten to be used, or any liquid for that matter, always season at the last moment. If not, the seasoning falls to the bottom.

Quiche Lorraine

1 Pie shell-deep dish 4 eggs 2 C. heavy cream 1/2 T. butter 1/2 small onion-finely chopped 12 oz. bacon-cooked and crumbled 3 oz Gruyere or Swiss cheese-shredded

Bake the pie shell til golden brown, about 10 minutes. Beat the eggs and then with the cream. Saut the onion in the butter until they are soft, about 2 minutes. Add the onion to the custard mix and pour into the pie shell. Top with layers of the bacon and the cheese. Bake the quiche at 400 30-35 minutes or until the middle is set.

The variations for quiche are endless. They...