Keep It Seasonal: Soups, Salads, and Sandwichesby Annie Wayte, Christopher Glasier (Photographer)
In our increasingly busy lives, meals need to be fast, healthy, and light. In Keep It Seasonal, acclaimed chef Annie Wayte offers 100 recipes, each with a spectacular color photograph of the finished dish, for simple soups, salads, and sandwiches organized by season so that home cooks can make the most of fresh, available produce. Keep It Seasonal is the ideal
In our increasingly busy lives, meals need to be fast, healthy, and light. In Keep It Seasonal, acclaimed chef Annie Wayte offers 100 recipes, each with a spectacular color photograph of the finished dish, for simple soups, salads, and sandwiches organized by season so that home cooks can make the most of fresh, available produce. Keep It Seasonal is the ideal cookbook for those who shop at farmer's markets, Whole Foods, and Wild Oats.
Why purchase asparagus out of season when the prices are sky high? Why buy strawberries in winter when they are tasteless and full of water? Not only is produce more affordable when it is in season, but its quality and nutritional content are at their peak. In Keep It Seasonal, chef Annie Wayte awakens cooks to ingredients that are truly fresh, local, and in season, and explains why buying locally grown foods is better than buying organic food trucked in from thousands of miles away.
Within the four seasonal chapters, the recipes are organized into three sections: soups, salads, and sandwiches. Home cooks can mix and match with recipes such as Fresh Pea Soup with Morels, Crispy Prosciutto and Leek Salad with Mustard Dressing, and Grilled Spicy Lamb Sandwiches on Flat Bread with Pistachio Relish (spring), or Squash Soup with Roasted Chestnuts and Pancetta, Pomegranate Glazed Quail with Cinnamon and Raisin Tabbouleh, and Gorgonzola, Pear, and Honey Open Sandwiches (autumn). The recipes are simple and easy to prepare because the fresh ingredients speak for themselves, and each includes a full–color photo of the finished dish.
- HarperCollins Publishers
- Publication date:
- Product dimensions:
- 9.38(w) x 10.98(h) x 0.99(d)
Read an Excerpt
Keep It SeasonalSoups, Salads, and Sandwiches
By Annie Wayte
HarperCollins Publishers, Inc.Copyright © 2006 Annie Wayte
All right reserved.
Crispy Prosciutto and Leek Salad
with Mustard Dressing
For this salad, choose a selection of leaves that have a pungent bite to them: mustard leaves, bittercress, watercress, arugula, upland cress.
If you can't find baby leeks, small leeks will do. Also, at this time of the year, ramps (wild leeks) are in season and would be an excellent choice.
For an extra-rich addition, boil 4 eggs for 6 minutes. Peel and cut in half, allowing the yolk to ooze over the salad.
12 baby leeks or 4 small leeks
(white part only), trimmed
8 ramps, trimmed, optional
8 slices prosciutto
Grated zest of 1 lemon
1/4 cup Dijon mustard
1 teaspoon dry mustard
1 tablespoon sugar
2 tablespoons white wine vinegar
1/3 cup olive oil
Sea salt and freshly ground black pepper
4 handfuls mixed greens, such as watercress, mustard, and arugula
Preheat the oven to 375°F.
Bring a saucepan of salted water to a boil, add the leeks, and boil until tender, approximately 5 minutes. (To test, pinch them with your fingers -- quickly so as not to burn yourself. If they give a little tothe pressure, they are tender.) Do the same for the ramps if you are using them. Drain and set aside.
Place the sliced prosciutto on a baking sheet, being careful not to overlap the slices (you may have to do this in batches). Place in the oven and bake until the prosciutto is golden brown and crisp, about 8 minutes. Remove the prosciutto from the oven and sprinkle with the lemon zest while it is still warm.
To prepare the dressing: Combine the mustards with the sugar and vinegar in a small bowl. Slowly whisk in the olive oil until thick and creamy.
To prepare the salad, season the leeks and ramps with sea salt and pepper and toss with a spoonful of the dressing. Layer the leeks and ramps, prosciutto, and greens on four salad plates. Drizzle each plate with an additional spoonful of dressing and serve.
Asparagus and Egg Salad Sandwich
This refined sandwich, with its delicate flavors and traditional white bread, is perfect to serve with afternoon tea.
3 large eggs
8 asparagus spears, trimmed
2 tablespoons mayonnaise (page 223)
Sea salt and freshly ground black pepper
8 slices white or brown bread
Small handful watercress, trimmed
Bring a small pot of water to a gentle boil. Add the eggs and boil for 10 minutes. Drain and plunge the eggs into a bowl of cold water to cool.
Meanwhile, fill a skillet with water and bring it to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on the thickness of the stalks. (If you have a steamer, it would be ideal for cooking the asparagus.) Drain and allow the asparagus to cool.
Place the mayonnaise in a large bowl. Peel the cooled eggs and chop them coarsely with a knife. Add the eggs to the mayonnaise. Slice the cooled asparagus into B/c-inch pieces and fold them into the mayonnaise. Season with sea salt and pepper.
Spread one fourth of the egg-asparagus mayonnaise over a slice of bread. Add a layer of watercress and sandwich with another slice of bread. Use a bread knife to cut the crusts off the bread and then cut the sandwich in half diagonally. Repeat with the remaining bread and filling.
Excerpted from Keep It Seasonal by Annie Wayte Copyright © 2006 by Annie Wayte. Excerpted by permission.
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Meet the Author
Annie Wayte began her professional cooking career in the haute cuisine kitchen of London's Mirabelle. She went on to work as a chef at the Michelin-starred Rue St. Jacques and at London's renowned Clarke's. In 1994, Annie opened Nicole's on London's New Bond Street and replicated it in 1999 in New York City. She launched the trendy Notting Hill cafe 202, a New York version of which opened in May 2005. She divides her time between London and New York.
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