- Shopping Bag ( 0 items )
Ships from: Magnolia, TX
Usually ships in 1-2 business days
Ships from: Plano, TX
Usually ships in 1-2 business days
A Slob in the Kitchen is a book “for the host who isn’t afraid to crack a few eggs, crack a few jokes, throw a few curves, cut a few corners, and have a few laughs,” says self-proclaimed slob Karen Duffy. Her wisenheimer cooking primer provides nearly two hundred simple and completely approachable recipes that are so foolproof even a monkey could make them, yet are good enough to serve anytime, anywhere.
Need some easy eats for a cocktail get-together? Try Buffalo-Style Shrimp or Fiesta Like There Is No Manaña Guacamole. Have hungry kids to appease? Throw them some Peanut Butter and Jelly Sushi or let them burn off some energy with Kick-the-Can Ice Cream. In a retro mood? Check out the selection of Kitsch-en Classics for Spinach Quiche, just like Mom used to serve her bridge club. These recipes may not win you a spot on Iron Chef, but they will put a smile on the face of everyone you serve them to—and isn’t that why you cook in the first place? With Duffy as your guide you’ll be turning out soups, salads, entrées, desserts, and more—all without breaking a sweat or setting foot in a fancy-pants gourmet grocery. You’ll even pick up some cooking shortcuts and fun food trivia that make the whole process of getting food on the table that much more enjoyable.
So if you’re finally ready to put down that takeout menu, toss the frozen entrées, and pick up a wooden spoon, take heart: A Slob in the Kitchen is the culinary Rosetta stone you’ve been waiting for, an empowering and entertaining introduction to the pleasures of presenting homemade fare without the angst.
To eat ripe seasonal tomatoes is to taste perfection. Take it from this Jersey Tomato who grew up in the Garden State: The lush taste of a sun-warmed tomato is vastly superior to the flaccid, empty taste of one out of season. My favorite summer sandwich is sliced tomato sprinkled with sea salt on squishy white bread.
Make this recipe when you have an abundance of red, ripe tomatoes; otherwise, try the winter version of this recipe on the next page.
. . .
Toss a few pounds of tomatoes, cored and sliced into wedges, with a liberal amount of olive oil. Add some chopped garlic and a sprinkling of fresh thyme and rosemary. Place in a roasting pan in a 400°F. oven for about 45 minutes, stirring halfway through. When the tomatoes break down, the garlic is soft, and the dish smells divine, it's done. Remove from the oven.
In a heavy stockpot, sauté a minced red onion in olive oil until translucent. Then add the roasted tomatoes to the pot. Cover with 6 cups of chicken stock or vegetable stock. Bring to a boil, then reduce the heat and simmer over low heat, stirring occasionally, for 5 minutes. With an immersion stick blender, purée the soup, giving it a series of pulses to pulverize the tomatoes and break down the skins and seeds. Serves 6
winter roasted tomato soup
Just so you know, once a soup has gone wrong anything you might add to rescue it will only make it worse. This is a simple soup, so don't monkey with it too much; the beauty is in its simplicity.
1 28-ounce can of tomatoes, whole or chopped, drained
2 garlic cloves, chopped
Fresh rosemary to taste
Fresh thyme to taste
1 medium red onion, minced
4 cups chicken stock or vegetable stock
1 cup heavy cream (optional)
Place the drained tomatoes, garlic, rosemary, and thyme in a baking dish, splash with oil, and roast at 400°F. for 30 minutes, stirring halfway through.
In a stockpot, heat some more olive oil and sauté the onion. Add the tomato mixture and cover with the stock. Bring to a boil, then reduce to a simmer, stirring occasionally, for 5 more minutes. If you felt like cream of roasted tomato soup, now would be the time to gently stir in the cup of heavy cream.
You can serve it like this, chunky style, or purée it-whatever you feel like. Serves 6
slob smarts: Always wash the top of a can before opening it. Many grocers spray the shelves with pesticides.
|Party Mix: Hors d'oeuvres, snacks, first courses, and drinks without the frenzy||7|
|Crackpot: Improve your culinary reputation with a pot of soup or stew||36|
|Dress Me Up, Toss Me 'Round: The world is a salad and we can all contibute a leaf||54|
|Wet Noodles: Saucy pasta dishes in an instant||67|
|Kitsch-en Classics: One-dish wonders you can get on the table before you can say "ironic retro hipster"||80|
|Tastes Like Chicken: A peck of tasty poultry recipes||97|
|Chew the Fat: Carnivorous main courses||115|
|Fish Stories: Aren't you smart to serve fish tonight?||137|
|Saucy Spoonfuls: Marinades, sauces, and spice rubs to spice up your life||149|
|Vegged Out: The recipes in this chapter have been tested on animals||161|
|Breadwinners: Forget the Atkins diet; live your life and bake some bread||185|
|Sweet Talk: For those who consider a cupcake in each hand a balanced diet||202|
|Wake and Bake: Sunny breakfast foods that will perk your butt right up||239|
|Hello Gorgeous: Beauty Treatments to Cook Up at Home||270|
Posted July 26, 2006
Unlike other entertaining and 'easy' cookbooks I've read, these recipes really work. So far I've tried the peanut butter cookies, beer batter and one of the breads--and for a cook who hates to cheat, these won't make you feel guilty--the recipes are simply trimmed down to the essentials which makes better cooks out of all of us and inspires comfort and spontanaity in the kitchen--something we all need. Highly recommended.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted June 30, 2004
I got my copy as a gift and laughed as I read each recipe. I loved Duff's entertaining tips and her 'slob smarts' that accompany each tasty idea. Makes a great gift - especailly for that Bride to Be!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted June 30, 2004
This may be the only cookbook you need if you have better things to do than cook. It is full of great inventive recipes and tips and interesting facts and quotes. I got this book as a gift and it is the first cookbook that I read straight through, like a regular book. I highly reccomend this book, it is smart and funny and I already tried one of the recipes. If I can make muffins with three ingredients, anybody can.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted August 1, 2004
Posted July 12, 2004
I have bought it for all my girlfriend's upcoming birthdays. The man in the book shop said he loved the beer can chicken...and he's right...it rules!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 9, 2004
Take a look at the cover photo if you want to know what kind of slob is in *this* kitchen. Then read-- and use--the book. It's all about cheating in the kitchen: cheating your way to elegant results that will make people think you worked a lot harder than you did. And Duffy carries it all off with her trademark insouciant aplomb and good humor. Fun and funny to read, and a great resource. Highly recommended.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 14, 2004
If you love to cook, if you hate to cook, this book is for you. It is full of great easy recipes and some great ideas. Peanut butter and jelly sushi? bottle rockets as serving utensils? ice cream made in a coffee can? Sounds cool.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.