A cookbook for people who love to cook
As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. In fact, it’s discoveries like these that propel him into the kitchen nightly—that, of course, and eating the delicious results with friends! Now Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.
While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a showstopping triple-layer cake. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, sugar, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill—from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, stuffing, and cranberry sauce with fresh ingredients and a little booze. And where there’s a will to make something from scratch, Ted provides a way, with recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, quick jam, marshmallows, and more.
With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.
|Product dimensions:||7.74(w) x 9.74(h) x 1.04(d)|
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In My Kitchen100 Recipes and Discoveries for Passionate Cooks
By Ted Allen
Clarkson PotterCopyright © 2012 Ted Allen
All right reserved.
Chicken Paillards with Pancetta and Sage
4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 large egg, beaten
12 sage leaves (8 whole, 4 chopped)
6 thin slices of pancetta
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 shallot, minced
1 tablespoon all-purpose flour
1/2 teaspoon thyme leaves
1/4 cup dry white wine
1 cup chicken stock, preferably homemade, or low-sodium store-bought
1. Pound the chicken breasts to an even thickness of 1/4 inch. Sprinkle with salt and pepper, and flip. Brush lightly with the egg. Press 2 sage leaves onto each piece of egged chicken, then cover with pancetta (about 1 ½ slices per breast), and press again. Refrigerate for 15 minutes.
2. Heat a large saute pan over medium-high heat for about 5 minutes. When the pan is hot, add the olive oil and the chicken, pancetta side down. Cook until golden brown, about 3 minutes. Flip the chicken, and cook until cooked through, 2 to 3 minutes. Transfer to a warm plate and cover with foil.
3. Add the butter to the pan, reduce the heat to medium, and cook the shallot until soft, 3 minutes. Add the flour, stir, and cook for another 2 minutes. Add the thyme and wine, and deglaze, scraping up the brown bits; simmer for 3 minutes. Add the stock and chopped sage, and simmer until thickened, a few minutes. Serve the chicken on a pool of the sauce.
Excerpted from In My Kitchen by Ted Allen Copyright © 2012 by Ted Allen. Excerpted by permission of Clarkson Potter, a division of Random House, Inc.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Most Helpful Customer Reviews
I really wont this book
The book was a gift for a friend who loves to cook. She looked at the recipes and was excited about trying them. Can't wait until she bring some into work.
I have not cooked anything from the book yet, but love the pictures and the receipes, especially the fresh vegetables. This is not a cookbook for a quick week day meal, but rather a book to pick up when you want to enjoy a wonderful meal, utilizing only the freshest ingredients you can purchase and have the time to relax and cook. Looking forward to the summer, the farmstands are open, and Ted's In My Kitchen will be front and center in my kitchen