Home Bistro: Simple, Sensual Fare in the Comfort of Your Own Kitchenby Betty Fussell, David Rosengarten, Joshua Wesson
Are you tired of coming home after a long day's work to an uninspired dinner that barely tides you over until morning? Are you fed up with crowded restaurants, surly waiters, and overpriced meals? Acclaimed cookbook author Betty Fussell offers an accessible and exciting alternative in Home Bistro: Simple, Sensuous Fare in the Comfort of Your Own Kitchen. This
Are you tired of coming home after a long day's work to an uninspired dinner that barely tides you over until morning? Are you fed up with crowded restaurants, surly waiters, and overpriced meals? Acclaimed cookbook author Betty Fussell offers an accessible and exciting alternative in Home Bistro: Simple, Sensuous Fare in the Comfort of Your Own Kitchen. This creative collection of nearly 100 delectable, nohassle recipes celebrates being the master of your own culinary destiny. Learn how Orange-Cranberry Soup, Mustard-Lemon Linguine with Asparagus, or perhaps even Charred Shrimp Poblano can be on the menu of your own satisfying and delicious home-cooked meal in minutes.As practical and precise as she is unflaggingly innovative, Fussell understands that many of us don't have the time to shop for, plan, and cook elaborate menus every night of the week. Home Bistro features Betty Fussell's favorite recipes from her previous books on home cooking, Eating In and Home Plates, as well as more than 40 entirely new recipes to further tempt the palate. From appetizing "Starters and Nibbles" to mouthwatering "Afterwards," most of the recipes are one-dish meals designed to serve two, but they can be easily doubled or tripled for larger groups. Peruse these pages and discover how you can whip up incredible dishes in no time, most often employing a single pot, one knife, and a blender or food processor. Even beverage decisions are made easy with selections by wine experts David Rosengarten and Joshua Wesson.
Fussell offers tips on how to make everyday -shopping fast and painless, with concise advice on stocking the pantry to eliminate last-minute frustrations; how to be imaginative with the seemingly unexciting ingredients you have on hand; how to substitute ingredients for a new twist on a basic recipe. She even recommends complementary accompaniments and interesting presentation ideas for various dishes.
Home Bistro is about simple pleasures. Once you've tried these recipes, you too will be smitten by the aroma of freshly snipped basil, the velvet of coconut cream, the lively bite of jalapeño peppers, and the endless other new food discoveries that await youin your own kitchen.
- HarperCollins Publishers
- Publication date:
- Product dimensions:
- 6.25(w) x 9.25(h) x 0.25(d)
Read an Excerpt
Sweet Lemon Noodles
4 tablespoons butter
1/2 pound fresh ricotta cheese
2 to 3 tablespoons sugar Rind and juice of 1 lemon
1/2 pound fresh fettuccine, or other egg noodles
Bring 3 quarts of water (with a tablespoon of salt and a teaspoon of oil) to a boil. Melt butter in a medium saucepan. Remove from heat and blend in ricotta and mascarpone until smooth. Add sugar, lemon rind, and juice. Taste and add more sugar if desired.
Cook pasta in boiling water, taste after 1 minute, and drain the moment the pasta is al dente. Toss pasta with the sauce.
Serve as a dessert after a light meal, such as Steamed Clams with Vegetables.
For a savory/unsweetened pasta, simply eliminate sugar and make a lemon-flavored cheese sauce. Or, for another form of dessert using ricotta and mascarpone, fill a prebaked pastry crust with the mixture and sprinkle the top with toasted almonds or candied lemon slices.
Accompany this simple but delicious preparation with an unusual dessert wine, such as a sharp, lemony Malvasia from Sicily.
1 side lean spareribs (about 2 pounds)Instructions:
1/4 cup honey
1/4 cup Dijon mustard
2 teaspoons soy sauce
2 tablespoons cider vinegar
2 cloves garlic, peeled and mashed
1 fresh red or green chili pepper, or Tabasco sauce to taste
3 cups sauerkraut, rinsed and drained
1 medium onion, diced
1 cup dry white wine
Trim off excess fat and make a shallow cut between each rib. Dropribs into a large pot of boiling water and simmer for 40 minutes. Drainwell.
Make basting sauce of honey, mustard, soy sauce, vinegar, garlic, and chili by mixing in a blender.
Place sauerkraut, onion, and wine in a shallow baking dish. Lay ribs on top and brush on both sides with sauce, placing ribs fat-side up. Roast at 400'Ffor 20 minutes, basting until all sauce is used.To serve, cut between every rib, or every two ribs, and place sauerkraut to the side.
Good with Roasted Potato Chips.
If you have enough time, roast the ribs, without poaching, at 375'F. for about 1-1/2 hours. Cover ribs with basting sauce and cover pan with aluminum foil. Bake 50 minutes with foil on, add sauerkraut, and continue baking ribs uncovered for 30 to 40 minutes more, or until browned.
Simple, fruity reds like young Zinfandels and Barberas are great with sweet and sour ribs.Home Bistro. Copyright © by Betty Fussell. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Meet the Author
Betty Fussell lives and cooks in New York City. She is the author of seven cookbooks, including The Story of Corn, Home Plates, Masters of American Cookery, I Hear America Cooking, Eating In, and Food in Good Season. She specializes in American food and good home cooking, and her work has appeared in the New York Times, Vogue, Connoisseur, Journal of Gastronomy, Travel & Leisure, and other magazines.
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