875 Recipes-33 Chapters-Illustrations Throughout-Microwave Miracles-Entertaining Tips-The Panic-Proof Kitchen-The New Basics Pantry-Glossary of Cooking and Wine Terms-At-a-Glance Charts: Meats; Fish; Herbs and Spices; Wild and Tame Mushrooms; Grains; Rice; Beans-And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip
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|Publisher:||Workman Publishing Company, Inc.|
|Product dimensions:||8.00(w) x 9.13(h) x 1.75(d)|
About the Author
Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.
Read an Excerpt
BROCCOLI AND GARLIC PENNE
This is pasta short-order cookingfifteen minutes maximumand very tasty.
1 pound penne
2 heads broccoli
3/4 cup extra virgin olive oil
10 large cloves garlic, thinly sliced crosswise
Freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmesan cheese
1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.
2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.
3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.
4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.
5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot3 to 4 minutes.
6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill.
DUCKLINGS STEWED IN RED WINE AND WINER FRUITS
Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio.
4 cups dry red wine
1 cup homemade beef stock or canned broth
1 pound dried figs
3 pounds sweet potatoes
4 tablespoons (1/2 stick) unsalted butter
3 ducklings (4 1/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces
2 teaspoons coarsely ground black pepper
2 cups dried apricots
6 large cloves garlic
1/4 cup creme de cassis
2 tablespoons dark brown sugar
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1. Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside.
2. Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes, then drain the potatoes and set them aside.
3. Preheat the oven to 350 F.
4. Melt the butter in a large deep flameproof casserole or dutch oven. Brown the ducklings, a few pieces at a time, over medium heat. (While the ducks are browning, it may be necessary to pour off some of the fat. There should be no more than 4 tablespoons in the casserole.) As they are browned, transfer the pieces to a plate.
5. When all the duck has been browned, pour off any remaining fat from the casserole and return it to the heat. Add the remaining 1 cup wine and bring to a boil over medium heat, scraping up any brown bits in the casserole.
6. Return the duckling to the casserole, and sprinkle it with the pepper. Add the figs and their soaking liquid, the potatoes, and the apricots, garlic, creme de cassis, and brown sugar. Stir well, and bring to a boil over high heat.
7. Cover the casserole, transfer it to the oven, and bake for 30 minutes. Then stir it thoroughly, and bake another 30 minutes.
8. Arrange the duck, fruits, and vegetables on a large serving platter. Skim the grease from the sauce. Pour a bit of the degreased sauce over the duck, and sprinkle it with the parsley. Serve the remaining sauce on the side.
Tuna must be grilled quickly, since it will dry out badly if overcookedso watch it carefully. Of course you can also grill tuna under an oven broiler.
1/4 cup fruity olive oil
2 tablespoons fresh lemon juice
1/4 cup chopped scallions (green onions)
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon fennel seeds, crushed
Freshly ground black pepper, to taste
1 1/2 pounds fresh tuna, cut into 2-inch chunks
1 fennel bulb, trimmed and cut into 2-inch pieces
1 red onion, cut into 8 wedges
1. Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight.
2. Prepare hot coals for grilling.
3. On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.
4. Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately.
Excerpted from The New Basics Cookbook. Copyright c 1989 by Julee Rosso and Sheila Lukins. Reprinted with permission by Workman Publishing.
Table of ContentsPreface: Our Next Chapter
Introduction: The Basics Become New
Prime Time Pasta
The Risotto Rage
THE VEGETABLE PATCH
Going with Grains and Beans
THE FISH MARKET
A School of Fish
WHICH CAME FIRST?
The Chicken (and the Game Hen and the Turkey and the Duck)
The Elegant Egg
FIRE UP THE GRILLING
Hot off the Grill
THE MEAT MARKET
Here's the Beef
Chili, Burgers, Meat Loaves, and Hash
The South of France
The Pig Stands Alone
Season to Taste: Herb and Spice Chart
For the Love of Lamb
BREAD AND CHEESE PLEASE
A Fresh Loaf
The Cheese Course
AND EVERYTHING NICE
Chocolate, the Magnificent Obsession
Cake and Coffee
The Fruit Orchard
The All-American Pie
Nuts About Nuts
Cookies and Milk
The Proof of the Pudding is the Creme Brulee
The Soda Fountain
THE NEW BOOKS
The Panic-Proof Kitchen
Glossary of Cooking Terms