Cool Kitchen: 125 Delicious, No-Work Recipes for Summertime or Anytime- No Oven, No Stove, No Sweat! by Lauren Chattman, Paperback | Barnes & Noble
Cool Kitchen: 125 Delicious, No-Work Recipes for Summertime or Anytime- No Oven, No Stove, No Sweat!

Cool Kitchen: 125 Delicious, No-Work Recipes for Summertime or Anytime- No Oven, No Stove, No Sweat!

by Lauren Chattman
     
 

Summertime Cooking Was Never This Cool!

Tired of toiling over a hot stove in the sweltering summer heat? Give yourself a break with Cool Kitchen. Serving up more than 125 recipes without ever going near the oven or stovetop, author Lauren Chattman proves that a delicious no-cook meal of White Gazpacho, Smoked Mozzarella Sandwiches

Overview

Summertime Cooking Was Never This Cool!

Tired of toiling over a hot stove in the sweltering summer heat? Give yourself a break with Cool Kitchen. Serving up more than 125 recipes without ever going near the oven or stovetop, author Lauren Chattman proves that a delicious no-cook meal of White Gazpacho, Smoked Mozzarella Sandwiches with Lemony Olives, and Peaches with Ricotta-Walnut Filling can easily delight, satisfy, and impress. From Such delicious appetizers, soups, and salads as Goat Cheese Wrapped in Grape Leaves, Chunky Artichoke Heart Spread, Black-Eyed Pea and Smoked Ham Salad, and Summer Minestrone to sandwiches spread with wonderful walnut butter and apricot jam or stuffed with smoked turkey, fontina, and arugula and lusciously light desserts like Chocolate-Cherry Sundaes and Spiked Watermelon Cocktails, this book is filled with recipes that are deliciously cool and innovative—all prepared in little time and with little effort. Complete with menu suggestions for all types of occasions, from cocktail parties and light lunches to barbecures and romantic dinners, Cool Kitchen is sure to be a refreshing addition to anyone's summertime cooking.

Product Details

ISBN-13:
9780688179038
Publisher:
HarperCollins Publishers
Publication date:
05/16/2000
Pages:
176
Product dimensions:
8.00(w) x 8.00(h) x 0.39(d)

Related Subjects

Read an Excerpt

White Gazpacho

Makes 6 servings

This cold soup is a classic of Spanish cuisine. Almonds give it a lovelyrichness, and the green grape garnish prevents it from being too rich.Make sure to use sherry wine vinegar. There's no substitute for the particularly Spanish flavor it imparts.

Ingredients

1 cup whole blanched almonds
3 cloves garlic, coarsely chopped
1 1/2 cups stale Italian or French bread, crusts removed and torn into smallpieces
3 cups ice water
1/4 cup extra-virgin olive oil
1 tablespoon sherry wine vinegar
1/2 teaspoon salt, or to taste
1 cup seedless green grapes

Instructions

1.Place the almonds, garlic, bread pieces, and 1 cup of the water in the work bowl of a food processor. Process until a smooth paste forms, scraping down the sides of the bowl 3 or 4 times as necessary.

2.With the motor running, add the oil in a slow stream. Add the remaining 2 cups water and process until smooth.

3.Scrape the mixture into a large bowl. Whisk in the vinegar and salt. Refrigerate the soup until it is well chilled, about 1 hour. (It can be refrigerated for up to 6 hours until ready to serve.)

4.Ladle the soup into 6 serving bowls. Garnish with the grapes. Serve immediately.


Baja Shrimp Salad with Avocado Dressing

Makes 4 servings as an appetizer; 2 servings as a main course

For me, nothing evokes the west coast of Mexico like this elementalcombination of shrimp, avocado, and lime. Very good cooked shrimpcan be found in the freezer case of your supermarket. The salad, lettuce and all, can be wrapped in warm corn orflour tortillas.

Ingredients

1 ripe avocado, peeled, pitted, and cut into 1/4-inch dice
1 small, ripe tomato, cored and cut into 1/4-inch pieces
2 tablespoons chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon salt, or to taste
12 ounces medium cooked shrimp, peeled
Green leaf lettuce, for garnish (optional)

Instructions

Combine the avocado, tomato, onion, olive oil, lime juice, and salt in a small bowl. Arrange the shrimp (on top of lettuce, if you like) on 4 plates. Spoon the avocado mixture over each plate. Serve immediately.

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