In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks

In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks

Ted Allen

Language: English

Pages: 272

ISBN: 0307951863

Format: PDF / Kindle (mobi) / ePub

A cookbook for people who love to cook
As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. In fact, it’s discoveries like these that propel him into the kitchen nightly—that, of course, and eating the delicious results with friends! Now Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.

While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a showstopping triple-layer cake. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, sugar, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill—from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, stuffing, and cranberry sauce with fresh ingredients and a little booze. And where there’s a will to make something from scratch, Ted provides a way, with recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, quick jam, marshmallows, and more.

With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.

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straw around the edge of the mother and into the liquid, put your finger over the other end of the straw, and draw off enough to taste. (Here’s where it would be an advantage to have a spigot in the jar, so you could draw vinegar from the bottom without disturbing the mother.) If it still tastes wine-y and doesn’t have enough tang, give it a couple more weeks and taste again. If it’s too tart, add water. When the vinegar tastes good to you, strain it and bottle it; recycled wine bottles are great

the same small size lengthwise without cutting off the stems. Shoot for about half the size of a golf ball. If you detach a few greens, it doesn’t matter. Cook ’em anyway! Roasted Beet and Asparagus Salad WITH QUADRELLO AND GARLIC VINAIGRETTE SERVES 4 THIS BEAUTIFUL SALAD uses the beet greens as well as the root. (If you can’t find beets with greens on, you can use Swiss chard.) Soft, slightly funky Quadrello cheese, made from raw buffalo milk, pairs beautifully with the earthy sweetness of

solid pages of soaking, searing, and simmering, including the roasting of lamb bones, all to make a peasant stew. Julia advised that it is possible to make the dish in a day (!), but that it’s much easier spread over two. Or three. Talk about a kitchen adventure! My version of this beloved French classic is easily done with a couple of hours’ work, is deeply flavorful, and is much lower in fat than the original. If you can cook a pot of chili, you can cook this—the techniques are the same: soak

immediately, garnishing each bowl with one lobster claw. Be sure to serve with grilled crusty toasts to soak up the soup—or, better yet, use garlic bread. Crispy Salmon WITH HORSERADISH AÏOLI SERVES 4 THIS RECIPE IS all about how to make fish skin crispy and delicious, the joy of homemade mayonnaise, and the necessity of fresh horseradish. When it’s soggy, the skin on a fish fillet is deeply unappetizing. But a fine coating of flour and careful panfrying can transform that skin into a

Emmenthaler, with Grilled Bread, 5.1, 5.2 Romesco, Manchego, and Ibérico Omelet Elderflower Sabayon with Seasonal Berries Fennel, Watercress, and Asian Pear, Winter Salad of Fig-Banana Bread Fish. See also Shellfish Brunchy Deviled Eggs with Smoked Salmon and Caviar Crispy Salmon with Horseradish Aïoli Pan-Roasted Cod in Brodo Three-, Bouillabaisse Whole Striped Bass Baked in Salt Crust, 3.1, 3.2 Grains. See Grits; Rice Grapefruit and Campari Sorbet, 4.1, 4.2 Pink, and Avocado Salad

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