From Our Kitchens

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Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world's finest, most exotic dishes accessible to the American table. While many of these recipes are for dishes not traditionally thought of as "home cooking," they were developed for non-professional chefs who relish the experience of preparing (and enjoying!) restaurant-quality meals ...
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New York, NY 1993 Hard cover STATED 1ST PRINTING New in new dust jacket. BRIGHT SHINY BRAND NEW Sewn binding. Paper over boards. 284 p. Audience: General/trade.

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Overview

Now the great dishes of the professional chefs can be prepared right at home! Featuring many of the best recipes tested and taught at the kitchens of the renowned Culinary Institute of America, From Our Kitchens makes some of the world's finest, most exotic dishes accessible to the American table. While many of these recipes are for dishes not traditionally thought of as "home cooking," they were developed for non-professional chefs who relish the experience of preparing (and enjoying!) restaurant-quality meals at home on a regular basis. All of the recipes are easy to prepare, provide nutritional analyses, and use standard American measurements. Included are 150 recipes that have been adapted from The New Professional Chef, Fifth Edition, and The Professional Chef's Techniques of Healthy Cooking, both of which were nominated for book awards by The James Beard Foundation and the International Association of Culinary Professionals. From Our Kitchens also provides 30 "never-before-seen" recipes from the Institute's kitchens. There's a sumptuous array of appetizers, salads, soups, pasta, pizzas, grains and beans, entrees, vegetables, potatoes, and desserts. Here's just a sampling:. Appetizers and Salads ... Smoked Chicken with Tabbouleh and Tomato-herb Vinaigrette, Seafood Sausage with Shrimp and Pistachios, Tagliolini with Smoked Salmon and Fresh Peas. Soups ... Pan-smoked Tomato Bisque, Amish-style Chicken and Corn Soup, Pumpkin Soup with Ginger Cream. Pasta ... Chorizo-filled Ravioli, Shrimp and Herb Tortellini with Fennel Sauce, Spinach and Chevre Cheese Agnolotti with Pesto Cream and Summer Squash. Pizza ... with Mozarella and Roasted Tomatoes or with Wild Mushrooms and Artichokes. Fish ... Roasted Monkfish with Nicoise Olives and Pernod Sauce, Broiled Red Perch with Lime-Tequila Vinaigrette, Grouper Poached in Louisiana Saffron Broth. Meat ... Carbonnades of Beef Flammade, Lamb Chops with Artichokes, Swiss-style Shredded Veal, Grilled Flank Steak with Pineap

With over 200 mouth-watering innovative recipes, this exciting new cookbook is unique in its approach to both cooking and eating in that many of the dishes were developed especially for non-professional chefs who relish the experience of having restaurant-quality meals at home. 50 drawings.

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Product Details

  • ISBN-13: 9780442017668
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/1/1993
  • Pages: 256
  • Product dimensions: 6.30 (w) x 8.29 (h) x 1.13 (d)

Table of Contents

Appetizers
Soups
Pizza and Pasta
Entrees
Grains and Beans
Vegetables
Potatoes
Desserts
Index
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First Chapter

Recipes

APPETIZERS AND SALADS

Roasted Garlic and Mustard Vinaigrette
Georgia Peanut Salad Dressing
Tomato-Herb Vinaigrette
Smoked Chicken with Tabbouleh and Tomato-Herb Vinaigrette
Sorrel and Spinach Salad with Avocado and Pistachios
Tagliolini with Smoked Salmon and Fresh Peas
Smoked Duck Salad with Bitter Greens
Seared Scallops with Beet Vinaigrette
Carpaccio of Tuna with Shiitake Salad
Seviche of Scallops
Seviche of Artichoke Hearts
Marinated Roasted Peppers
Gorgonzola Custards
Country-style Duck Terrine
Seafood Sausage with Shrimp and Pistachios

SOUPS

Chicken Broth
Fish Broth
Vegetable Broth
Amish-style Chicken and Corn Soup
Tortilla Soup
Senate Bean Soup
Cuban Black Bean Soup
Borscht
Pan-smoked Tomato Bisque
Pumpkin Soup with Ginger Cream
Chilled Gazpacho

PASTA AND PIZZA

Basic Pasta Dough
Chorizo-filled Ravioli with Tomato-Basil Coulis
Shrimp and Herb Tortellini with Fennel Sauce
Fettuccine with Puttanesca Sauce
Pasta with Spring Vegetables
Farfalle with Mushrooms, Basil, and Almonds
Spinach and Chèvre Cheese Agnolotti with Pesto Cream Sauce and Summer Squash
Basic Pizza Dough
Pizza with Mozzarella and Roasted Tomatoes
St. Andrew's Vegetable Pizza
Wild Mushroom and Artichoke Pizza

ENTRÉES

New England Shore Dinner
Catfish Topped with Crabmeat and Cornbread Crumbs
Cioppino
Broiled Red Perch with Lime-Tequila Vinaigrette
Roasted Monkfish with Niçoise Olives and Pernod Sauce
Grouper Poached in Louisiana Saffron Broth
Squid in Diablo Sauce with Linguine
Mussels and Shrimp with Fresh Tomatoes and Orzo
Tandoori Morg
Enchiladas Verdes
Grilled Chicken with Fennel
Herbed Breaded Chicken
Poule -au-Pot
Ossobuco Milanese
Swiss-style Shredded Veal
Sautéed Veal with Lump Crabmeat and Asparagus
Stewed Rabbit with Prunes
Beef Goulash
Poached Tenderloin with Green Peppercorns
Carbonnades of Beef Flamande
Grilled Flank Steak with Pineapple and Roasted Shallots
Beef Tenderloin with Blue Cheese and Herb Crust
Roast Loin of Pork with a Honey-Mustard Glaze
Pork Tenderloins with Apples and Caraway
Pork with Apricots, Currants, and Pine Nuts
Lamb Chops with Artichokes
Braised Lamb Shanks
Lamb Chops with Sherry-Vinegar Sauce
Calf's Liver, Berlin Style

BEANS AND GRAINS

Bulgur Wheat with Dried Cherries and Apples
Hoppin' John
Curried Braised Lentils with Eggplant and Mushrooms
Three-Bean Stew
Southwest White Bean Stew
Hush Puppies
Timbales of Dirty Rice
Quinoa Pilaf with Red and Yellow Peppers
Lemon Cilantro Rice
Polenta with Parmesan Cheese
Risotto with Asparagus Tips
Wild and Brown Rice Pilaf with Cranberries
Couscous with Wild Mushrooms and Walnuts
Kahsa with Spicy Maple Pecans
Lentil Ragout
Wild Rice Pancakes

VEGETABLES

Carrot Timbales
Ratatouille
Zucchini Stuffed with Mushrooms and Fennel
Broiled Belgian Endive with Romesco Sauce
Lemon Glaze for Vegetables
Asparagus with Toasted Anchovy, Garlic and Lemon
Steamed Spinach with Garlic and Pernod
Pan-steamed Zucchini and Yellow Squash "Noodles"
Vegetable Tempura
Green Beans with Sun-dried Tomatoes and Mushrooms
Brussels Sprouts with Toasted Walnuts

POTATOES

Candied Yams with Apples and Bananas Potato Puree with Roasted Eggplant and Garlic
Potato Gratin
Celeriac and Potato Puree
Roësti Potatoes
Potatoes Hashed in Cream
Glazed Sweet Potatoes
Sweet Potato Chips
Sweet Potato Cakes
Oven-roasted Potatoes

DESSERTS

Chocolate Yogurt Mousse
Chocolate Angel Food
Caramel and Pear Polenta Soufflé
Winter Fruit Strudel
Tarte Tatin, St. Andrew's Style
Sweet Ricotta Pastry
Linzertorte
Coffee Granite
Frozen Orange Soufflé
Rum Truffle Torte
Sacher Torte
Petits Pots de Crème
Crème Brulé
Chocolate Sponge Cake
Strawberry Pecan Shortcake
Chocolate Glaze or Sauce
Simple Syrup

 

Georgia Peanut Salad Dressing

A "natural" peanut butter-prepared without any added sugar-is the best choice for this vinaigrette. Choose a good-quality peanut oil, one with a clean, pleasant, and intense "peanut" aroma.

Makes about 1 cup, or enough for 10 individual salads

1 tablespoon peanut butter
1 tablespoon tightly packed brown sugar
1 tablespoon chopped fresh herbs (parsley, tarragon, and/or chives)
½ teaspoon finely minced garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
5 tablespoons malt vinegar
3/4 cup peanut oil

1. Blend the peanut butter, brown sugar, herbs, garlic, salt, and pepper to a smooth paste in a small mixing bowl.

2. Whisk the vinegar into the peanut butter mixture until evenly blended.

3. The vinaigrette can be used immediately, or may be stored in the refrigerator for up to 5 days.

PREPARATION NOTES

If the vinaigrette has been refrigerated, allow it to return to room temperature before serving it, and whisk it vigorously to properly recombine all of the ingredients.

SERVING SUGGESTIONS

After tossing the salad with this dressing, sprinkle it with chopped dry-roasted or plain peanuts.

Try this vinaigrette drizzled over stir-fried vegetables or cooked grains or pasta. It also makes an excellent dipping sauce for crudité.

Nutritional information, per serving: 160 calories; trace of protein; 1 / grams fat; 2 grams carbohydrate; 115 milligrams sodium; 0 milligrams cholesterol

 

Pumpkin Soup with Ginger Cream

Look for plain pumpkin pieces in the frozen-food section of your supermarket. Canned pumpkin will not work quite as well in this recipe, although it can be used if fresh or frozen pumpkin is unavailable.

Makes 6 servings

2 teaspoons butter
1 yellow onion, cut into small dice
1 celery stalk, cut into small dice
2 teaspoons fresh ginger root, minced
2 to 3 garlic cloves, minced
3 cups diced pumpkin (fresh or frozen)
1 cup sweet potatoes, peeled and sliced
5 cups vegetable or chicken broth (or water)
1 small cinnamon stick
¼ teaspoon freshly ground nutmeg (or to taste)
½ teaspoon salt
2 teaspoons lime juice, freshly squeezed
½ cup dry white wine
½ cup evaporated skim milk
½ cup chilled heavy cream, whipped

1. Heat the butter in a soup pot over medium heat. Add the onion. celery, half of the ginger root, and the garlic. Sauté the mixture, stirring occasionally, for about 8 to 10 minutes, or until the onion and celery are limp.

2. Add the pumpkin, sweet potatoes, broth, cinnamon stick, and nutmeg. Simmer until the pumpkin is very tender, for about 30 minutes.

3. Remove the soup from the heat and let cool slightly. Puree the soup in a blender or food processor or with an immersion blender until quite smooth.

4. Return the soup to medium heat. Add the salt, lime juice, wine, and evaporated milk. Stir to combine well and reheat the soup to just below a boil.

5. Whip the heavy cream to medium peaks and fold in the remaining ginger root.

6. Serve the soup in heated soup bowls and garnish each portion with a dollop of ginger-flavored cream.

PREPARATION NOTES

For an exceptionally fine and smooth texture, the soup may also be strained through a fine sieve after pureeing.

SERVING SUGGESTIONS

This soup could also be garnished with a scattering of toasted pumpkin seeds.

For an elegant presentation, add a tablespoon of diced, cooked lobster meat to each serving.

Nutritional information, per serving: 145 calories; 8 grams protein; 6 grams fat; 28 grams carbohydrate; 300 milligrams sodium; 20 milligrams cholesterol.

 

Farfalle with Mushrooms, Basil and Almonds

Farfalle is a butterfly- or bowtie-sliapcu pasta. You can use a dried pasta, but you can easily make farfalle from fresh pasta. Roll the dough into sheets, then cut them into 2-inch squares. Pinch each square in the center to make a butterfly.

Makes 8 appetizer or 4 entrée servings

2 to 3 tablespoons extra-virgin olive oil
1 tablespoon shallots, finely minced
1 garlic clove, finely minced
½ pound wild or domestic mushrooms, thinly sliced (see notes below)
2 plum tomatoes, peeled, seeded, and chopped
12 ounces farfalle, cooked and drained
¼ cup finely chopped fresh basil
¼ cup freshly grated Parmesan cheese
2 tablespoons slivered almonds, toasted

1. Heat the olive oil in a skillet over medium heat. Add the shallots and garlic and sauté, stirring from time to time, until the shallots are translucent, for about 3 minutes.

2. Increase the heat to high and add the mushrooms. Sauté, stirring occasionally, until the liquid released by the mushrooms has cooked away.

3. Add the tomatoes to the mixture and toss or stir until they are very hot.

4. Add the farfalle to the pan and toss until the pasta is well-heated. It may be necessary to add a spoonful or two of water to moisten the mixture.

5. Add the basil, Parmesan, and almonds. Toss or stir gently until the farfalle is well-coated with the herbs and cheese. Serve at once in heated pasta bowls.

To prepare pasta in advance, cook it in plenty of boiling salted water, then drain in a colander. Rinse in plenty of cold water until the pasta feels cold to the touch. Then, to keep it from sticking together, rub a little olive oil through the pasta, coating each piece.

If wild mushrooms are unavailable, use domestic mushrooms. The taste of wild mushrooms can also be introduced by rehydrating dried wild mushrooms such as cèpes, boletus, or morels, and then slicing and adding them to the dish along with domestic mushrooms.

SERVING SUGGESTIONS

This dish could also be served as a cold pasta salad. Just add a few tablespoons of a balsamic vinegar and olive oil dressing.

Nutritional information, per serving: 290 calories; 9 grams protein; 14 grams fat; 33 grams carbohydrate; 105 milligrams sodium; 5 milligrams cholesterol.

 

Grilled Chicken with Fennel

To ensure that the chicken cooks quickly and evenly, lightly pound the breasts to an even thickness. Place each breast between two pieces of waxed paper and, using a wooden meat mallet or a small heavy skillet, work from the center of the breast outward, stretching the chicken with each stroke.

Makes 4 servings

2 tablespoons extra-virgin olive oil or peanut oil
1 tablespoon lime juice
2 cloves garlic, crushed
½ teaspoon fennel seeds, cracked
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 chicken breasts, boneless and skinless
1 tablespoon unsalted butter
2 teaspoons finely minced shallots
2 cups thinly sliced or shaved fennel
Pernod to taste (optional)

IN ADVANCE Clean the rack of your grill. Preheat the grill or start the charcoal. The fire should be hot (glowing coals with a light cover of ash).

1. Combine the olive oil, lime juice, garlic, fennel, salt, and pepper in a shallow baking dish.

2. Blot the chicken dry with paper toweling and add it to the olive-oil-and-lime marinade. Turn to coat the chicken evenly and marinate for about 1 hour.

3. Remove the chicken from the marinade scraping off any excess by wiping the breasts against the edge of the baking dish. Place the chicken on the grill and cook without disturbing for 3 to 4 minutes. Then turn the breasts and continue to grill for another 4 to 5 minutes. If the exterior of the chicken is cooking too quickly, move it to a cooler portion of the grill or raise the rack away from the heat.

4. Heat the butter in a skillet over medium heat. Add the shallots and sauté for about 3 minutes, stirring frequently.

5. Add the fennel, stirring to coat it evenly with the butter and shallots. Season well with salt and pepper, then cover the skillet and allow the mixture to steam in its ownjuices for about 5 minutes, or until the fennel is quite limp. Add a few drops of Pernod if desired.

6. Serve the chicken on a nest of the fennel.

PREPARATION NOTES

To crush garlic cloves, place the broad side of your knife blade against the cloves, then pound the blade smartly with the side of your fist. This will not only crush the garlic, it will also loosen the papery skin, making it easier to slip off.

Instead of grilling the chicken, you could also bake it in the marinade. Preheat the oven to 375 or 400°F and bake the chicken, loosely covered, for about 15 minutes (longer if the chicken breast is more than ½-inch thick).

For an entirely different taste, replace the fennel with asparagus tips, celery, or diced cucumber (peeled and seeded).

SERVING SUGGESTIONS

Potato Puree with Roasted Eggplant and Garlic (page 224) or a Potato Gratin (page 226) would be appropriate with this dish, along with a selection of steamed or boiled seasonal vegetables.

Nutritional information per serving: 225 calories; 28 grams protein; 11 grams fat; 3 grams carbohydrate; 350 milligrams sodium; 75 milligrams cholesterol.

 

Lamb Chops with Artichokes

This recipe was created to showcase tiny tender artichokes. In Italy, where this dish originated, the arrival of the baby artichokes in the market is an event as eagerly awaited as the arrival of the first slender spears of asparagus in our country. Lamb, another traditional herald of spring, is a natural partner for the artichokes.

Makes 4 servings

4 whole artichokes
juice of 1 lemon
8 lamb chops (cut from the rib or loin)
4 tablespoons olive oil
1 tablespoon soy sauce
teaspoons fresh thyme leaves (or 1 teaspoon dried)
tablespoon minced shallots
clove garlic, finely minced medium zucchini, cut into thick julienne 1 plum tomato, peeled, seeded, and chopped
1 tablespoon chopped pepperoncini

IN ADVANCE Preheat the grill or broiler. Trim the leaves of the artichoke to remove the sharp ends, and use a spoon to scoop out the fuzzy "choke." Rub lemon on the cut edges of the artichoke to prevent it from discoloring.

1. Place the artichokes in a shallow pan and add enough water to cover. Sprinkle with a tablespoon of the lemon juice and cover the pan. Simmer the artichokes gently for about 12 minutes, or until the bottoms can be easily pierced with the tip of a paring knife. Remove the artichokes from the cooking liquid and allow them to cool.

2. When the artichokes are cool enough to handle easily, pull way the leaves and reserve them for garnish. Cut the bottoms into slices and set aside.

3. Trim the visible fat from the lamb chops, pat them dry with absorbent toweling, and place them in a shallow dish. Add half of the olive oil, the remaining lemon juice, soy sauce, thyme leaves, and salt and pepper to taste. Allow the chops to marinate for 2 to 3 hours in the refrigerator. Turn them once halfway through marination.

4. Heat the remaining olive oil in a sauté pan and add the shallots and garlic. Sauté, stirring frequently, for about 2 minutes. Add the zucchini and continue to sauté for another 3 minutes, then add the tomato and the sliced artichoke bottoms. Sauté for 4 minutes and add the pepperoncini. Taste the artichoke mixture and season to taste with additional salt, freshly ground pepper, and lemon juice if needed. Keep the mixture warm.

5. Grill or broil the lamb chops for about 4 minutes on each side, or to the desired doneness. Serve the lamb chops topped with the artichoke mixture.

PREPARATION NOTES

If you can find baby artichokes, they can be cooked and eaten whole, since the fuzzy "choke" hasn't developed yet. If baby artichokes are not available or out of season, fresh artichoke bottoms also yield excellent results. Failing that, frozen or canned artichoke hearts or bottoms would also do. If you use canned artichokes, be sure to select those which have been packed in brine rather than marinated.

This dish can be baked in the oven for a one-pan meal as follows:

Marinate the chops as directed, and then quickly sear them in a cast-iron skillet. Transfer them to a platter, then prepare the artichoke mixture in the same pan (see step 4). Spread the mixture into an even layer, top with the lamb chops, and pour any remaining marinade over the chops. Cover loosely and bake in a 350°F oven for about 12 minutes, or until the chops are properly cooked.

SERVING SUGGESTIONS

Serve the lamb chops with pureed potatoes, a long-grain and wild-rice pilaf, or pan-fried or grilled polenta.

Nutritional information per serving: 380 calories; 42 grams protein; 15 grams fat; 17 grams carbohydrate; 445 milligrams sodium; 120 milligrams cholesterol.

 

Quinoa Pilaf with Red and Yellow Peppers

Though quinoa (pronounced "KEEN-wah") is a relative newcomer to our markets, it is one of the more ancient New-World grains. When properly cooked, quinoa is light and fluffy with a subtle nutty flavor.

Makes 6 servings

2 cups chicken broth
1 tablespoon minced shallots
1 garlic clove, minced fine
2/3 cup quinoa

1 small bay leaf
1 sprig fresh thyme (or ½ teaspoon dried)
½ cup diced roasted red pepper
½ cup diced roasted yellow pepper
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

IN ADVANCE To roast peppers, use one of the following methods:

Hold the pepper in the flame of a gas burner until blackened on all surfaces.

Halve the peppers, place cut side down on a baking sheet, and broil until well-blackened.

Grill the peppers over hot coals or on a gas grill. Once the skin is evenly charred, place the pepper in a paper bag and close tightly. Let steam for several minutes, then remove from the bag and scrape away the skin.

1. Heat 2 tablespoons of the broth in a saucepan over medium heat. Add the shallots and garlic, and sauté them in the broth for 2 or 3 minutes, stirring frequently.

2. Add the quinoa, the remaining broth, bay leaf, and thyme. Stir well with a kitchen fork, and bring the mixture to a simmer over medium heat.

3. Reduce the heat to low, cover the pot, and simmer the quinoa for about 15 minutes, or until the quinoa is tender and very fluffy.

4. Remove and discard the bay leaf and thyme sprig. Fluff the grains with a fork to break up any clumps, and fold in the roasted peppers.

5. Taste to check the seasoning and add the salt and pepper if necessary. Serve at once.

PREPARATION NOTES

This dish may be prepared in the oven instead of on a burner. If you already have the oven on, just cook the quinoa along with whatever else is baking. As long as the temperature is at least 300°F and no more than 375°F, the quinoa will cook properly. Check the pilaf after about 12 minutes if the oven is set at more than 325°F; it may cook a little faster at a higher temperature.

SERVING SUGGESTIONS

Any leftover quinoa could be combined with diced vegetables such as cucumber, carrot, celery, avocado, and tomato, then dressed with a vinaigrette. Serve chilled as a salad, or as the filling for a pita sandwich garnished with alfalfa and radish sprouts.

Nutritional information per serving: 125 calories; 9 grams protein; 3 grams fat; 22 grams carbohydrate; 140 milligrams sodium; less than 5 milligrams cholesterol.

 

Carrot Timbales

These timbales are a healthful version of a classic vegetable dish. The original version incorporated heavy cream and egg yolks. You'll find that even without these high-fat ingredients, the end result is suave and deceptively creamy.

Makes 6 timbales

2 teaspoons vegetable oil
¼ cup finely minced onions
2 teaspoons finely minced shallots
4 carrots, peeled and coarsely chopped
½ cup vegetable or chicken broth
1 small bay leaf
2 parsley stems
2 egg whites
¼ cup evaporated skim milk
¼ teaspoon salt
¼ teaspoon ground white pepper

1. Heat 1 teaspoon of the oil in a skillet over medium heat. Add the onion and shallots and cook over low to medium heat until limp but not browned.

2. Add the carrots, broth, bay leaf, and parsley stems. Cover and simmer over low heat until the carrots are very tender and most of the broth has cooked away.

3. Remove the mixture from the heat and discard the bay leaf and parsley stems. Let cool slightly, then puree the carrots in a food processor or blender until they are smooth. Transfer the mixture to a bowl and allow it to cool to room temperature.

4. In a separate bowl, blend the egg whites, milk, salt, and pepper. Add this mixture to the carrots.

5. Spray or brush 2-ounce timbales or soufflé molds with the remaining oil. Spoon the carrot mixture into the molds, leaving about ½ inch of space at the top. Place the filled molds in a deep baking dish.

6. Place the pan on the oven rack, then add enough boiling water so that it meets the level of the vegetable mixture in the molds. Cover the molds with a sheet of waxed or parchment paper and bake for about 18 to 20 minutes, or until the timbales are set and a paring knife inserted in the center of a mold comes out clean.

7. Unmold the timbales onto heated plates and serve at once.

PREPARATION NOTES

You can use this recipe to prepare other vegetables, including broccoli, spinach, beets, or squash. Combinations of vegetables, such as parsnips and carrots or beets and acorn squash, would also make interesting variations.

SERVING SUGGESTIONS

The timbales can be served as an accompaniment to a grilled or roasted entrée.

To feature as an appetizer, serve with a red pepper coulis, a salsa, or a fresh tomato sauce.

Nutritional information: 60 calories; 3 grams protein; 1 gram fat; 10 grams carbohydrate; 104 milligrams sodium; trace of cholesterol.

 

Candied Yams with Apples and Bananas

The addition of fruit juices to this dish brightens the flavor and prevents a cloying sweetness. Look for bananas that are a uniform yellow but that have not begun to brown or soften dramatically. This will help the slices retain their shape during cooking.

Makes 4 servings

3 tablespoons butter
1/3 cup unsweetened apple juice or cider
1/3 cup orange juice

2 tablespoons light brown sugar, lightly packed
small cinnamon stick
1 whole clove
2 allspice berries
¼ teaspoon salt
3 medium yams (about 1 pound)5 peeled and sliced ½-inch thick
1 Golden Delicious apple, peeled3 cored, and sliced ¼-inch thick
1 firm, ripe banana, sliced ½-inch thick
2 tablespoons coarsely chopped roasted peanuts

1. Heat the butter in a large skillet over medium heat. Add the apple and orange juices, sugar, cinnamon stick, clove, allspice berries, and salt, and bring to a boil.

2. Add the yams and reduce the heat until the liquid is barely simmering. Cover the skillet and simmer over very low heat for about 10 minutes.

3. Remove the cover and continue to simmer the yams for another 10 minutes, or until they are barely tender and the liquid is reduced to a golden syrup.

4. Add the apple and banana and heat for another 2 minutes.

5. Serve the yams at once, topped with the chopped peanuts.

PREPARATION NOTES

Although yams and sweet potatoes are not botanically related, they can be used interchangeably in this recipe. Sweet potatoes have a lighter color and more delicate flavor than yams.

SERVING SUGGESTIONS

This potato dish is very rich, and should be paired with an entrée such as marinated grilled meat or chicken, or other simply seasoned foods to provide a contrast.

Nutritional information, per serving 125 calories; 3 grams protein; 2 grams fat; 26 grams carbohydrate; 100 milligrams sodium; 5 milligrams cholesterol.

 

Winter Fruit Strudel

Strudels are easy to prepare from frozen packaged, phyllo dough. These thin pastry sheets can be found in the frozen-foods section of many grocery stores. If you keep a few boxes in your freezer, making sweet strudels like this one can become simple and convenient. They are always well-received.

Makes 8 servings

1/4 cup chopped pitted prunes
1/4 cup chopped dried apricots
1/4 cup raisins
2 tablespoons brandy or dark rum
1/4 cup boiling water
4 Granny Smith apples, cored, peeled, and diced
2 pears, cored, peeled, and diced
5 teaspoons brown sugar, lightly packed
2 tablespoons pecans or walnuts, toasted and chopped
¼ teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
8 sheets phyllo dough
4 teaspoons butter, melted (or a nut oil-hazelnut, walnut, or almond)

1. Combine the prunes, apricots, and raisins in a small bowl. Add the brandy and boiling water to the fruit and allow it to plump for about 30 minutes.

2. Combine the apples, pears, sugar, nuts, nutmeg, and cinnamon in a large bowl, and toss to coat the fruit with the sugar and spices.

3. Add the dried fruit and its plumping liquid to the apple and pear mixture and toss until blended. Spread this mixture in an even layer in a baking pan and cover loosely with parchment paper or aluminum foil.

4. Bake the fruit for about 35 to 40 minutes in a 350° oven, or until they are very tender. Remove from the oven and allow to cool.

5. Stack two sheets of phyllo on a flat work surface and brush lightly with a little of the melted butter. Top with another two sheets, and brush with butter, and repeat until all the phyllo sheets are stacked up and brushed with butter.

6. Mound the baked fruit along one of the long edges of the dough, then roll the strudel. Brush the rolled strudel with a little butter, then use a sharp knife to very lightly score its top.

7. Set the strudel on a baking sheet and bake in a 425°F oven for about 25 minutes, or until the dough is a golden brown.

8. Let the strudel cool slightly before slicing and serving.

PREPARATION NOTES

The strudel can be prepared through step 6, and then wrapped and frozen. To bake it directly from the freezer, bake the strudel at 375°F for 30 minutes, then increase the heat to 425°F for the final 10 minutes of baking.

You can substitute your favorite dried fruits for the prunes and apricots suggested here. Try adding a few dried cranberries or blueberries, or add chopped dried apple rings to enhance the apple flavor in the strudel.

SERVING SUGGESTIONS

Whipped cream or vanilla ice cream are perfect accompaniments to this dish. To avoid their calories and extra fat, serve with nonfat frozen yogurt.

Nutritional information, per serving: 100 calories; 1 gram protein; 1 gram fat; 24 grams carbohydrate; trace of sodium; trace of cholesterol.

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