Kitchen Simple

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.

Autorentext

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.

Inhalt

Acknowledgments, xi Introduction, 1 Ingredients, 2 Equipment, 6 Cooking Techniques, 13 Hors d'Oeuvres 19 Tapenade, 20 Frico, 20 Hot Cheese and Crackers, 20 Gougères, 21 Spicy Guacamole, 22 Avocados with Hazelnut Vinaigrette, 23 Avocados on Toast, 23 Cold Leeks in Vinaigrette, 24 Celeriac Rémoulade, 25 Radish Toasts, 25 Celery Sticks with Roquefort, 26 Slow-Roasted Cherry Tomato-Garlic Toasts, 26 White Bean Bruschetta, 27 Prosciutto and Melon, 28 Chicken Liver Bruschetta, 28 Shrimp Cocktail, 30 Barbecued Oysters, 30 Oysters with Mignonette, 31 Blinis, 32 Salmon Tartare, 32 Steak Tartare, 33 Egg Salad Sandwiches, 33 Soups 35 Leek and Potato Soup, 36 Cream of Asparagus Soup, 37 Cream of Pea Soup, 37 Cream of Cauliflower Soup, 38 Lentil Soup, 38 Spring Vegetable Soup with Pesto, 39 Chicken Broth, 40 Fresh Corn Soup, 41 Garlic Soup with Poached Eggs, 41 Late Summer Tomato Soup, 42 Mexican-Style Gazpacho, 43 Tomatillo Soup, 43 French Onion Soup, 44 Miso Soup, 45 Thai Hot and Sour Soup, 46 Thai Chicken and Coconut Soup, 46 Vietnamese-Style Aromatic Soup with Noodles, 47 Salads 49 Simple Green Salad, 50 Caesar Salad, 52 Iceberg Wedges with Roquefort Dressing, 53 Curied Coleslaw, 53 Winter Greens with Goat Cheese Toasts, 54 Wild Dandelion and Bacon Salad, 54 Wilted Radicchio Salad with Bacon and Oranges, 55 Endive and Orange Zest Salad, 55 Mushroom and Tarragon Salad, 56 Fennel Salad, 56 Baby Artichoke and Pecan Salad, 58 Bell Pepper and Anchovy Salad, 58 Asparagus and Morel Mushroom Salad, 59 Thai Cucumber Salad with Peanuts, 60 Indian Cucumber and Yogurt Salad with Mint, 61 Moroccan Spiced Carrot Salad, 62 Beets in Vinaigrette, 62 Citrus Salad, 64 Orange and Red Onion Salad with Black Olives, 64 Tomato and Basil Salad, 65 Tomato and Mozzarella Salad, 65 Tuscan Bread and Tomato Salad, 66 Bulgur Salad with Almonds and Herbs, 66 Potato Salad, 67 Parisian-Style Potato Salad, 67 Chickpea and Mint Salad, 68 Lentil Salad, 68 Summer Steak Salad, 69 Fresh Tuna Salad, 71 Summer Duck Salad, 71 Vegetables 73 Buttered Peas, 74 Buttered Green Beans, 74 Green Beans with Garlic, Anchovies, and Pepper Flakes, 75 Sautéed Broccoli with Garlic, 75 Japanese-Style Cold Broccoli Rabe, 76 Broccoli Rabe with Garlic and Pine Nuts, 76 Sautéed Zucchini with Garlic and Parsley, 76 Sautéed Mushrooms with Garlic and Lavender, 77 Red Cabbage with Bacon and Apples, 78 Brussels Sprouts with Bacon, 78 Cooked Cucumbers, 79 Microwaved Artichokes, 79 Baby Artichokes with Garlic and Thyme, 80 Cold Watercress with Sesame and Ginger, 80 Sautéed Spinach with Garlic, 81 Sautéed Spinach with Pine Nuts and Raisins, 81 Creamed Spinach, 81 Creamed Sorrel, 83 Swiss Chard with Garlic and Anchovies, 83 Corn on the Cob, 84 Creamed Corn, 84 Glazed Radishes, 84 Glazed Carrots, 85 Glazed Shallots, 86 Braised Fennel, 86 Stuffed Zucchini, 87 Leek Gratin, 88 Cauliflower Gratin, 89 Endive Gratin, 89 Tomato Gratin, 90 Tomatoes à la Provençale, 90 Baked Eggplant, 92 Eggplant Parmigiano, 92 Stuffed Poblano Chiles, 93 Roast Onions, 94 Roast Root Vegetables, 94 Winter Squash Puree, 94 Sautéed Potatoes, 95 Roast Potatoes, 95 Gratin Dauphinois, 97 Steamed Potatoes, 97 Baked Potatoes, 97 Mashed Potatoes, 98 Fried Vegetables, 100 Steamed Vegetables, 102 Boiled or Steamed Asparagus, 102 Grilled Vegetables, 103 Cheese Dishes 105 Quesadillas, 106 Bacon and Gruyère Quiche, 106 Grilled Country Ham and Aged GoudaSandwiches, 107 Goat Cheese Soufflés, 108 Roquefort Soufflés, 109 Cheese Fondue, 109 Seafood 111 Squid Braised in Red Wine, 112 Fried Squid, 112 Steamed Lobster with Parsley Sauce, 113 Crab Cakes with Tartar Sauce, 114 Soft-Shell Crab Sandwiches, 114 Curried Shrimp Cakes, 115 Sautéed Shrimp, 115 Sautéed Scallops with Garlic and Parsley Butter, 116 Steamed Mussels, 117 Mussel Salad, 117 Oyster Panfry, 118 Clam Chowder, 119 Garlic Fish Soup, 121 Tuna Steaks with Saffon Aïoli, 121 Baked Halibut with Beurre Blanc, 122 Fillets of Sole with Sherry, 122 Salmon en Papillote with Tarragon, 123 Salmon with Clams, Coconut Milk, Garlic, and Saffron, 124 Skate with Capers and Lemon, 125 Roast Whole Round Fish, 125 Poached Whole Trout, 126 Grilled Pompano, 126 Grilled Sardines, 127 Pasta and Grains 129 Polenta, 130 Sautéed Polenta, 130 Couscous, 131 Plain White Rice, 131 Porcini Mushroom Risotto, 131 Chipotle Chile Cornbread, 132 Fettuccine Alfredo, 132 Fettuccine with Pesto, 133 Pasta Gratin, 133 Pasta and Peas, 134 Pasta with Porcini Mushroom Sauce, 134 Spaghetti Carbonara, 136 Spaghetti Cacio e Pepe, 136 Spaghetti Puttanesca, 137 Spaghetti with Clams or Mussels, 137 Fussili with Cherry Tomatoes and Fresh Tuna, 138 Fettuccine with Mussels and Saffron, 139 Pappardelle with Shrimp, Garlic, and Olive Oil, 139 Ricotta Ravioli in Broth, 141 Meat 143 Skirt Steak with Poblano Salsa, 145 Grilled or Sautéed Porterhouse, 145 Sautéed London Broil, 146 Sautéed Flank Steak, 146 Broiled New York Steaks with Béarnaise Sauce, 148 Beef Daube, 148 Roast Whole Beef Tenderloin, 149 Beef Stroganoff, 150 Red Wine Pot Roast, 151 Beef Tacos, 152 Roast Rack of Lamb, 152 Roast Leg of Lamb, 153 Sautéed Lamb Loin Chops with White Wine and Marjoram, 154 Lamb Shish Kebabs, 154 Roast Saddle of Lamb, 156 Roast Pork Tenderloin with Sautéed Apples, 157 Pork Tenderloin Medallions with Prunes, 159 Roast Pork Loin with Fresh Sage, 159 Sautéed Pork Chops with Mustard and Cornichon Sauce, 160 Veal Chops with Wild Mushrooms, 160 Roast Veal Shoulder Clod, 161 Poultry 163 Sautéed Chicken, 164 Faux Chicken Mole, 164 Chicken Tagine, 165 Mock Coq au Vin, 166 North Indian Grilled Chicken Kebabs, 166 Chicken Saltimbocca, 167 Roast Chicken, 168 …