Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen
Format: PDF / Kindle (mobi) / ePub
Do you want to eat really well—not just once in a while, but all the time—but you don't know where to begin?
Are you tired of pizza—as much as you like it—and broke from buying takeout?
Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entrÉe on your dinner table?
If you answer "yes" to these questions, then Get Cooking is for you. Get Cooking is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of Get Cooking is to get you in the kitchen, no matter what your experience level might be.
Illustrated throughout with color photographs of each dish, Get Cooking gives you clear, step-by-step instructions for making everything from classic mashed potatoes to BroccoliCheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in.
You may know Mollie Katzen as the author of such famous cookbooks as Moosewood Cookbook or The Enchanted Broccoli Forest; Get Cooking has all of the accessibility and personal warmth of those beloved books, but it is Mollie's first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas.
With Get Cooking in hand, you'll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone.
the focaccia with some good-quality olive oil and crunchy coarse salt right after it comes out of the oven. Vary the vegetables: You can use Fajita-Style Peppers and Onions (Chapter 7: Sides), any leftover cooked vegetables, sliced marinated sun-dried tomatoes, capers, or pitted olives. Experiment with different cheeses, substituting grated fontina, mozzarella, Asiago, or smoked Gouda. Leftovers are great as a brown-bag sandwich (wrap two squares face-to-face). * * * WORKING WITH
the Portobello Faux Burgers. Preheat the grill on high (or build a hot charcoal fire—meaning you can hold your hand a few inches above the grill grate for only 2 or 3 seconds, max), and cook the burgers or mushrooms for 4 to 5 minutes on each side. The rest of the burgers in this chapter are best made in a skillet as directed. The beauty of burgers is that they’re straightforward, simple, and self-contained. Experiment with seasonings, condiments, and different kinds of buns. You really can’t go
bowl (being sure you scrape every last bit from the blender or food processor) and stir in the cheese. Transfer to a container with a tight-fitting lid, and smooth the top surface of the pesto. Drizzle in enough olive oil to seal the surface, cover, and refrigerate until use. GET CREATIVE Use a high-quality olive oil. You can blend 1/3 cup pine nuts or chopped walnuts (raw or lightly toasted) into the basil and garlic. Add some salt and pepper to taste. crostini, any style (little
Adjust the oven rack to the center position and preheat the oven (or toaster oven) to 350°F. Line a baking tray with foil. 2. Combine the olive oil and garlic in a small bowl. 3. Lightly brush the bread on both sides with the olive oil–garlic mixture. Arrange the bread slices on the prepared tray. Bake for about 5 minutes, or until the bread is lightly toasted. (Keep an eye on it, so it doesn’t burn.) 4. Remove the tray from the oven, and let the crostini cool for at least 5 minutes
Scallions, slicing, xx Seafood. See Fish; Shellfish Seeds Peppy Pepitas, 228 toasting, 25 Shallot(s) about, 35 -Raspberry Dressing, 35–36 Shellfish buying, 147 cooking, 148–49 internal cooking temperatures, 150 Linguine with Clam Sauce, 76–77 menu accompaniments, 148 Pan-Seared Garlic Prawns, 164–65 raw, handling, 148 storing, 77, 147–48 Shrimp. See Prawns Sides Absolutely the Best Broccoli, 198–99 Baked Potatoes, 184–85 Boiled Parsley Potatoes,