Kitchen Sense: More Than 400 Recipes to Make You a Great Home Cook - Couverture rigide

Davis, Mitchell

Couverture rigide

ISBN 10 : 1400049067 ISBN 13 : 9781400049066

Editeur : Alfred a Knopf Inc, 2006

Synopsis

Book by Davis Mitchell

A propos du livre

Revue de presse

“I don’t know any better contemporary home cook than Mitchell, and his talent, skill, and experience are evident on every page in Kitchen Sense. Not only that, he’s as good as it gets when it comes to putting together deliciously appealing recipes.” —Mark Bittman, author of How to Cook Everything and The Best Recipes in the World

“I really cannot wait to have Mitchell’s book on my shelf; why? Because Mitchell can cook—and extremely well. Recipes written by a great home cook make a difference. Mitchell understands your challenges probably better than a professional chef who has all the equipment of a professional kitchen. By the way, try the Simple Seafood Sausage; it’s the best I’ve ever had.” —Eric Ripert, executive chef/co-owner, Le Bernardin

“Here is a cookbook we must have on our shelves, a soup to nuts (actually, hors d’oeuvres to desserts) compendium of all the best foods that America is eating today. A nicely brined chipotle-rubbed turkey breast for the adventurous is well balanced with a macaroni and cheese for those who want to be comforted by the tried and true. The recipes are for a current American cuisine that is as national as it is international, as outgoing as it is inward looking. The book is peppered throughout with very personal, practical suggestions that make cooking from it like taking a master class with a kindly teacher who is right at your elbow, easing your way.” —Madhur Jaffrey, author of From Curries to Kebabs

“Kitchen Sense is filled with recipes and wisdom for the food I love most: easy to prepare, well seasoned, and made from fresh ingredients that come from neighborhood stores. The recipes are clear and easy to follow and will lead you to dishes that will become your favorites for years to come.” —Nick Malgieri, author of How to Bake and A Baker’s Tour

“Here are so many great recipes for the home cook that will provide you with knowledge and a sense of confidence in your cooking and in your kitchen.” —Daniel Boulud, chef/restaurateur

Extrait

Southwestern Baked Beans with Chorizo, Poblanos, and Orange
A recipe from Kitchen Sense by Mitchell Davis
These unusually flavored baked beans have a rich, creamy texture and delicate orange flavor that blends surprisingly well with the chorizo and spices. I just love them. Be sure to use a fresh (raw) Mexican chorizo, not cured, smoked Spanish chorizo—the flavor will be good either way, but the Spanish chorizo ends up very dry.
Ingredients:
Makes about 8 cups, enough for 8 servings
· 2 cups small white beans (1 pound), such as navy, soldier, Great Northern, cannellini, or baby lima beans
· 1 pound fresh (raw) Mexican chorizo or other spicy sausage, cut into 11⁄2-inch pieces
· 1 large white or yellow onion, chopped
· 2 garlic cloves, minced
· 2 dark green poblano chiles, seeded and diced
· 1 or 2 jalapeño or serrano chiles, seeded and finely chopped
· 3 tablespoons orange juice concentrate
· 1-1⁄2 teaspoons kosher salt
· 1⁄4 teaspoon freshly ground black pepper
· 1 bunch fresh cilantro, chopped (about 1⁄3 cup)
To Prepare:
In a large, deep ovenproof pot with a lid or in a slow-cooker, combine the beans, chorizo, onion, garlic, poblanos, jalapeños, orange juice concentrate, salt, and black pepper. Stir in 41⁄2 cups water. Cover the pot, set in the oven, and turn the temperature to 250 degrees farenheit, or switch the slow-cooker on to low. Cook for 8 hours or until the beans are soft but still hold their shape. Remove from the oven or turn off the slow-cooker. Let the beans cool at room temperature. As they sit they will absorb any excess liquid. Stir in the cilantro before serving.
Total time: 8 hours
Advance Prep I find the beans are actually best if they are made the day before and reheated (on the stove or in the oven) before serving.
Leftovers The beans will keep for two weeks in the fridge or can be frozen for several months. Reheat leftovers on the stove, in the oven, or in a microwave.

Détails de l'édition

• Éditeur: Alfred a Knopf Inc
• Date d'édition: 2006
• Langue: anglais
• ISBN 10: 1400049067
• ISBN 13: 9781400049066
• Reliure: Relié
• Nombre de pages: 544
• Coordonnées du fabricant: non disponible
• Personne responsable: Andreas Meier; 22029659400; info@rheinberg-buch.de; ; De Gasperi str. 8; Bergisch gladbach; 51427; Allemagne