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The debut book of Food Network star Anne Burrell shows that onscreen or off, this cook with spiky blonde hair and a spunky attitude is willing and able to share her restaurant chef secrets. Cook Like a Rock Star contains 125 recipes, plus numerous cooking tips and shortcuts. In an interview, Burrell explained the philosophy behind the book: "There are a couple of recipes from the show, but most are new, and the recipes are written exactly in the language that I speak on the show. I try to take things out of cooking terms and put it in everyday language that someone who hasn't gone to culinary school will understand." Not your grandmother's cookbook.
PEPERONATA WITH GOAT CHEESE
Serves: 6 to 8
Time: about 30 minutes
MISE EN PLACE:
Extra virgin olive oil
2 onions, cut into ½-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed
1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds
¼ cup tomato paste
½ teaspoon pimentón (smoked paprika)
2 tablespoons sherry vinegar
1 8-to 10-ounce log of goat cheese, at room temp
Chopped fresh chives, for garnish (optional)
1 baguette, cut into ½-inch slices, toasted or grilled
1. Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don't brown.
2. Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
3. Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
4. Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.
5. I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it's more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.
Anonymous
Posted January 14, 2012
This book helped me to make so many foods that is good.
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Overview
If chefs are the new rock stars, Anne wants you to rock in your own kitchen!For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with ...