Rocco's Five Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes

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Overview Rocco DiSpirito blasts through the rash of meals-in-30-minutes cookbooks with a revolutionary book sure to rock kitchens across America. In Rocco's 5 Minute Flavor, every dish is ready in 5 minutes or less, using 5 ingredients, and all for under $5 per serving. This is fast food with all of Rocco's celebrated expertise with flavor; food that no one will believe didn't take hours of work. A James Beard Award, two restaurants, a network television show, and two cookbooks into his profession, Rocco left the day-to-day restaurant business after a long See more details below
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Rocco's Five Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes

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Rocco DiSpirito blasts through the rash of meals-in-30-minutes cookbooks with a revolutionary book sure to rock kitchens across America.

In Rocco's 5 Minute Flavor, every dish is ready in 5 minutes or less, using 5 ingredients, and all for under $5 per serving. This is fast food with all of Rocco's celebrated expertise with flavor; food that no one will believe didn't take hours of work.

A James Beard Award, two restaurants, a network television show, and two cookbooks into his profession, Rocco left the day-to-day restaurant business after a long career and many, many hours behind the stove. He asked himself, "Can a chef find happiness in New York City without a restaurant?" The answer is yes.

Rocco began exploring the good life, having dinner parties at home and cooking for himself, instead of chomping down leftovers at 2 A.M. He discovered the keys to liberating the busy home cook: shop smart, keep a few key pantry items on hand, and get the most out of your stove — cooking over high heat is the secret to meals in 5 minutes.

includes recipes for appetizers, fondues, salads, soups, sandwiches, panini, sides, vegetarian main dishes, and main dishes of noodles, pasta, fish, shellfish, poultry, pork, beef, duck, and lamb. And desserts, of course. Rocco recommends his favorite high-quality, fresh prepared foods that are available in virtually every supermarket anywhere. He stocks the pantry with a few basic ingredients — salt and pepper, sugar, vinegar, fat, and flour — and uses only 5 other ingredients in each of the 175 recipes, from Firecracker Shrimp and EggplantParmigiano to Salmon with Shiitake Mushrooms in Ginger-Soy Broth and Chicken with Lemon, Capers, and Red Onions.

In addition, Rocco suggests menus for a range of events, from a simple gathering with friends to a lush holiday celebration; provides a short list (five items to be exact) of key kitchen equipment; and offers other tips to create the fastest, most flavorful food imaginable.

With 16 pages of full-color photographs and 80 black-and-white photographs

All photographs by Henry Leutwyler

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Editorial Reviews

Publishers Weekly
The publicity-loving chef of NBC's The Restaurant and former executive chef of Manhattan's three-star restaurant Union Pacific (now closed) devotes his third book to the everyday challenge of cooking without time, money or fancy ingredients. Organized around the gimmick of "5 ingredients/5 minutes prep/$5 per portion"-a weekly feature of DiSpirito's daily radio broadcast on WOR-the book distills dishes like Crab Cakes with Avocado Dip, Beef Curry Saut , and Cod Provental into four or five steps. Novices may find the instructions too compressed to be useful (there's no explanation of how to execute techniques like deep frying), and users should know that "5 ingredients" excludes pantry staples such as oils, vinegars and flours. DiSpirito also includes 75 photos of himself with family and friends, and relatively few of the food. But harried home cooks with some culinary experience will relish the chef's secret weapon: the 100 commercially prepared ingredients on which he builds his recipes, including Campbell's Cheddar Soup, Hellman's Mayonnaise and Stovetop Stuffing. The result is a book of 175 uneven dishes that are cheap and easy but constrained by the "5" format-a far cry from the creative juice that made DiSpirito's first book, Flavor, a James Beard Award winner. (Jan.) Copyright 2005 Reed Business Information.
Library Journal
Most recently seen as the chef on the now-canceled NBC reality show The Restaurant, DiSpirito has written his third cookbook-and it's got a twist. He has developed recipes that supposedly can be prepared in five minutes (minus prep time), with five ingredients (minus the staples of a kitchen), and costing less than $5 per person. The recipes rely on a lot of prepared food-deli roast beef, mashed potatoes from the grocery store, canned soups, and Krispy Kreme doughnuts. The results of these and other ingredients include Turkey, Grilled Onion, and Rice Noodle Soup, Toasted Hot Dog Reuben, Pretty Peach Melba, and the slightly more gourmet Gnocchi with Toasted Garlic, Walnuts, and Bitter Greens. For many of the recipes, the "secret" is high heat, which means five to seven minutes cooking time. The introduction recommends pantry ingredients, short-cut foods, equipment, and menus for a variety of occasions. DiSpirito has been described as a New York version of Emeril and one of People's "Sexiest Men Alive," and this cookbook will be popular simply because it is his. Libraries with limited budgets might want to choose between it and Jeanne Besser and Susan Puckett's The 5:30 Challenge.-Christine Bulson, SUNY at Oneonta Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780641815089
  • Publisher: Scribner
  • Publication date: 12/20/2005
  • Pages: 320
  • Product dimensions: 8.20 (w) x 9.20 (h) x 1.20 (d)

Meet the Author

Rocco DiSpirito
Rocco DiSpirito
Rocco DiSpirito grew up in Jamaica, Queens, where his mother Nicolina worked in a school cafeteria and taught her son great Italian home cooking. He entered the Culinary Institute of America at age seventeen and, upon graduation, went straight to work in the kitchens of France. He returned to the United States and earned a business degree from Boston University in 1989. He opened his first restaurant, Union Pacific, which earned three stars in "The New York Times" and landed him on the cover of "Gourmet" magazine.
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Table of Contents

Introduction 1
Menus 21
Appetizers 25
Fresh Fast Guacamole 26
Warm Artichoke Parmigiano Dip 29
Grilled Asparagus and Oyster Mushrooms with Pecorino Cheese 30
Mushroom Quesadillas 33
New-Style Tuna Sashimi 34
Creamy Lemon Shrimp Salad with Cucumbers and Watercress 35
Fried Calamari and Artichokes with Hummus Dipping Sauce 36
Clams Oreganata 37
Mussels with Hummus Broth and Crusty Italian Bread 38
Firecracker Shrimp 39
Garlicky Lemon Shrimp 41
See-Thru Scallops with Lemon Brown Butter and Celery Leaves 42
Fennel-Seared Chicken Livers with Watercress and Oranges 44
Puffy Chicken with Green Curry Basil Sauce 46
Grilled Stuffed Veal with Basil and Provolone 47
Fondues 49
Sharp Cheddar and Beer Fondue with Warm Pretzels 50
Mushroom Fondue 51
Salmon and Sesame Swiss Fondue 52
Tuna Tempura Swiss Fondue with Wasabi Soy 53
Shrimp Swiss Fondue with Arrabbiata Dipping Sauce 54
Chicken Swiss Fondue with Dijon Sour Cream and Hummus 56
Duck Swiss Fondue 57
Beef Swiss Fondue with Three Sauces 58
Pigs in a Blanket Swiss Fondue 59
Soups 61
Chilled Cucumber Soup with Smoked Salmon and Creme Fraiche 62
Rich Mushroom Bouillon 63
Mushroom Soup with Boursin Croutons 64
Stracciatella 65
Corn and Crab Chowder with Tarragon 66
Hot-and-Sour Shrimp Rice Noodle Soup 69
Turkey, Green Onion, and Rice Noodle Soup 70
Beef Shabu-Shabu with Watercress 71
Roast Beef Borscht 72
Vietnamese Beef and Basil Soup 73
Salads 75
Avocado Salad with Red Onion and Feta 76
Pico de Gallo Salad with Avocado 77
Goat Cheese, Radish, and Dried Cranberry Salad 78
Pear and Stilton Salad 79
Tomato and Mozzarella Salad 80
Charred Mackerel with Pears and Caesar Dressing 81
Shrimp Salad with Red Onion, Mango, and Cilantro 82
Chicken, Goat Cheese, and Blood Orange Salad 84
Buffalo Chicken Tenders with Celery and Blue Cheese Salad 85
Peanut Chicken and Radicchio Salad 86
Chicken and Chopped Salad 87
Warm Waldorf Chicken Salad 88
Chilled Pork Tenderloin Salad with Chopped Olive Dressing 89
Prosciutto, Parmigiano, Pimiento, and Arugula Salad 90
Sandwiches 93
Hot Chicken and Brie Sandwich with Toasted Pecans 94
Hot Turkey "Coleslaw" Sandwich 96
Mushroom and Red Onion Burgers 100
Roast Beef Wrap with Garlic Relish 101
Ham on Rye with Artichokes and Dijon 102
Toasted Hot Dog Reuben 103
Panini 105
Feta and Kalamata Panini 106
Smoked Salmon and Swiss Cheese Panini 107
Roast Beef and Boursin Panini 108
Prosciutto, Mozzarella, and Tomato Panini 109
Ham and Gorgonzola Panini 110
Sides 113
All-Purpose Mushroom Mix 115
Cannellini with Tricolor Peppers, Tomato, and Parsley 116
Good Ol' Rice and Beans 118
Mamma's Vegetable Giambotta 119
Scalloped Potatoes with Gruyere Cheese and Mushrooms 120
Soft Polenta with Wild Mushrooms 121
Vegetarian Main Dishes 123
Basil and Potato Frittata with Frisee 124
Eggplant Parmigiano 125
Red Onion Frittata with Baby Spinach 126
Soft Scrambled Eggs with Asparagus on Toasted Croissants 127
Tofu and Red Pepper Flash-Fry 128
White Bean and Mushroom Chili 129
Pasta and Noodle Main Dishes 133
Rice Noodles with Spicy Peanut Sauce 134
Gnocchi with Toasted Garlic, Walnuts, and Bitter Greens 135
Capellini with Littleneck Clams 136
Capellini alla Puttanesca 139
Handkerchief Pasta with Lobster, Bok Choy, and Lemon Cream Sauce 141
Warm Chicken, Feta, and Melon Seed Pasta Salad 142
Pierogi with Ham, Dandelion Greens, and Sour Cream Mustard Sauce 145
Linguine alla Carbonara 147
Sausage Lasagna 148
Fish and Shellfish Main Dishes 151
Sole with Charred Red Onions and Lemon Butter 152
Parmigiano Flounder with White Beans and Olive Tapenade 155
Sea Bass with Leeks, Chestnuts, and Dates 156
Cod Flash-Fry with Mint 158
Cod Provencal 159
Red, White, and Green Cod 160
Trout with Butternut Squash and Blood Oranges 162
Cornmeal and Red Onion-Crusted Skate with Lime Butter 164
Black-and-Tan Salmon with Scallions 165
Honey-Glazed Salmon with Cinnamon, Carrots, and Chicory 166
Salmon in Butternut Squash Barbecue Sauce 167
Salmon with Shiitake Mushrooms in Ginger-Soy Broth 168
Seared Salmon with Sugar Snap Peas and Herring 169
Mahi-Mahi with Endive and Orange Marmalade Glaze 170
Grilled Squid with Coconut Broth, Leeks, and Papaya 171
Savory Seafood Stew 174
Catfish and Rice Sofrito 175
Clam Brodettatto with Chorizo and Peas 176
Curried Mussel Fricassee 177
Crab Cakes with Avocado Dip and Arugula Salad 178
Sauteed Scallops with Pickled Ginger Red Cabbage 179
Shrimp and Broccoli Flash-Fry 180
Shrimp and Scallion Frittata 181
Shrimp Fra Diavolo with Couscous and Broccoli Rabe 182
Shrimp and Noodle Sate Saute 183
Shrimp Scampi with Grilled Bread 186
Skewered Shrimp with Beans and Scallions 187
Poultry Main Dishes 189
Chicken and Cauliflower Flash-Fry 190
Chicken and Wild Mushroom Strudel 192
Chicken with Tomato, Basil, and Crispy Parmigiano Crackers 194
Chicken with Lemon, Capers, and Red Onions 196
Golden Chicken and Taleggio Cutlets 197
Parmigiano Chicken with Molten Provolone 198
Pretzelized Chicken with Cheddar Horseradish Sauce 199
Miso-Walnut Chicken with Rainbow Swiss Chard 200
Turkey Chopped Steak with Peas and Pickled Onions 201
Tangy Turkey and Snow Pea Stir-Fry 202
Turkey Cutlets with Red Kidney Beans, Garlic Relish, and Watercress 203
Turkey, Broccoli, and Cheese Casserole 206
Duck and Eggplant Flash-Fry 207
Beef, Pork, and Lamb Main Dishes 209
Sirloin Tips with Gorgonzola Mashed Potatoes 210
Broiled Flat-Iron Steaks with Pepper Jack Scalloped Potatoes 211
Grilled Flank Steak with Shredded Carrots and Pickled Ginger 213
Beef and Broccoli-Coleslaw Stir-Fry 214
Beef and Broccoli-Coleslaw Stir-Fry 214
Beef and Onion Flash-Fry 215
Quick Steak, Pizza Man Style 216
Beef Curry Saute 217
Roast Beef and Eggplant Alfredo 220
Cheesy Roast Beef and Zucchini 221
Roast Beef, Chestnuts, and Brussels Sprouts in Consomme 222
Beefy Shepherd's Pie 223
Ground Beef with Refried Beans, Salsa, and Grilled Zucchini 224
Ground Beef with Salsa Verde, Radicchio, and Sour Cream 225
Corned Beef Brisket with Cabbage, Potatoes, and Horseradish 226
Veal Scaloppini in Artichoke Broth 227
12 Eggs in a Pan 230
Andouille Sausage Jambalaya with Clams and Peas 231
Barbecue Kielbasa with Corn, Black Beans, and Corn Muffins 232
Chorizo and Manchego Frittata with Mesclun Salad 233
Hot Italian Sausage with Fresh Beans and Beets 234
Chorizo, Smoked Mussel, and Okra Rice Pilaf 235
Kielbasa and Sauerkraut Stew 236
Boneless Pork Chops with Potato Pancakes and Mustard Greens 237
Pork Scaloppini Stuffed with Cheddar 238
Pork and Zucchini Flash-Fry with Black Bean Sauce 239
Sauteed Pork with Snow Peas, Walnuts, and Beets 240
Stuffed Pork Chops with Bourisn and Collards 242
Grilled Boneless Leg of Lamb with Greek Yogurt Sauce 244
Grilled Lamb with Sweet-and-Sour Cranberry Sauce 245
Desserts 247
Angel Food and Cherry Cake with Ginger Cream 248
Apricot and Dried Cherry Pound Cake 249
Blueberry Pomegranate Consomme with Whipped Creme Fraiche 250
Caramelized Banana Panini 251
Chocolate Phyllo with Blood Oranges and Dulce de Leche Ice Cream 254
Cocoa Cookies with Black Raspberry Ice Cream and Chocolate Fudge 255
Doughnuts and Hot Chocolate 256
Grilled Pineapple with Cocoa Foam 257
Instant Tiramisu with Raspberries 258
Crispy Wonton Wafers with Lemon Curd and Strawberries 259
Pears in Phyllo Cups with Butter Pecan Ice Cream and Caramel Sauce 260
Pretty Peach Melba 261
S'mores Tartlets 262
Warm Rice Pudding with Rum Raisin Ice Cream 263
Apple Pan Crumble 264
Baba au Rum 265
Butterscotch Chocolate Fondue with Graham Crackers and Banana 266
Chocolate Cakes with Raspberries and Nutella Mousse 267
Classic Cannoli 268
Crispy Golden Croissants with Pumpkin Cream and Candied Ginger 269
Dutch Apples on Challah with Maple-Walnut Sauce 270
Guava Tapioca with Macadamia Nuts 271
Fresh Oranges with Jack Daniel's and Yogurt 272
Pineapple French Toast 273
Croissants with Prunes and Armagnac 274
Thai Bling-Bling Soup 275
Warm Brownies with a Salty Peanut Sauce 276
Index 277
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