The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Weeknight Meals and Casual Entertaining
Format: PDF / Kindle (mobi) / ePub
Back with another splendid collection, America’s most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level.
The Minimalist Cooks Dinner showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart.
This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you’re looking for “satisfying dishes with a minimum of effort.”
Remove the cauliflower and set it aside; when it is cool enough to handle, chop it roughly into small pieces. Combine the oil and garlic in a large, deep skillet over medium-low heat and cook, stirring occasionally until the garlic is golden, about 5 minutes. Meanwhile, cook the pasta in the same water that you used for the cauliflower. When the garlic is golden, add the cauliflower and bread crumbs to the skillet and turn the heat to medium. Cook, stirring occasionally. When the pasta is
ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the rounds sit for a few minutes, then roll or pat out the dough, as thinly as you like, turning occasionally and sprinkling the top with flour as necessary. FOR BAKED PIZZA, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Pat out the dough, as thinly as you like, oiling your hands
sugar, and some water. 1 to 1½ pounds unshelled shrimp Salt 3 tablespoons nam pla (Thai fish sauce) or soy sauce 1 tablespoon sugar Juice of 2 limes 6 cups torn lettuce or mesclun, washed and dried 2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half ¼ cup chopped fresh mint ¼ cup chopped fresh cilantro Minced chiles or crushed red pepper flakes, optional ½ cup chopped dry-roasted peanuts, optional Put the shrimp in a saucepan
the heat to medium-high and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally. Add salt and pepper to taste. Add the shrimp and cook, stirring occasionally until they are all pink, 5 to 10 minutes. Taste and adjust the seasoning; the sauce should be quite strong. Stir in the mint and serve. WINE Chianti or any not-too-serious wine from Italy or France SERVE WITH If you’re not making pasta (see above), serve with 60-Minute Bread or good store-bought bread
browned (if it is not, raise the heat a bit). When the scallops are all browned and turned, cook for another minute, then add the tomatoes and the cream if you’re using it (if you are using yogurt, lower the heat immediately; it must not boil). Heat the tomatoes through, then taste and add more salt and pepper if necessary. Sprinkle with the lime juice, stir in the cilantro, and serve. WINE Inexpensive, rugged red, like Zinfandel or Syrah from California, no-name wine from the south of