Seriously Simple: Easy Recipes for Creative Cooks

Seriously Simple: Easy Recipes for Creative Cooks

Diane Rossen Worthington

Language: English

Pages: 192


Format: PDF / Kindle (mobi) / ePub

The subtitle says it all. One of the biggest challenges for the good home cook is creating delicious, healthy meals using just a few ingredients and simple steps. And good cooks know that Diane Worthington is an expert at finding the one strong flavor component that will turn a ho-hum dish into something memorable—without spending the whole day in the kitchen. In Seriously Simple: Easy Recipes for Creative Cooks she does it again. Here are over 90 recipes for everything from Butternut Squash Soup with Chipotle Creme to Lemon-Lime Pound-cake that come together in a snap. Gorgeously photographed, Seriously Simple is full of practical tips for saving time without sparing the savor, such as advice on developing a busy cooks pantry, making one-pot meals, and creating sauces, rubs, and marinades that will spice up any dish in a flash. Guaranteed to cut down on the prep time, streamline techniques, and pump up the flavor, heres a new kitchen standby thats seriously fast, seriously delicious... Seriously Simple.

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VICHYSSOISE Talk about fabulously simple and seriously delicious—this is it, the perfect summer soup. Sweet petits pois are blended with ripe avocado for an excellent first course or light luncheon dish. A little goes a long way, so serve in small bowls. Follow this with Jerk-Marinated Pork Tenderloin (page 102) and Two-Vegetable Rice Pilaf, using preserved lemon and basmati rice (see variation, page 141). 1 large, ripe avocado, peeled, pitted, and cut into 2-inch pieces 1 cup thawed frozen

slightly caramelized.) Add the thyme, salt, and pepper. Remove from heat. Taste and adjust the seasonings and set aside. 3 Remove the meat from the refrigerator 30 minutes before grilling. Liberally season the steaks on both sides with seasoning salt. Prepare a barbecue grill or an oiled grill pan for medium-high-heat grilling. Grill the steaks for 7 to 9 minutes on each side for medium-rare. Turn them so that you get criss-cross marks on the steaks. (The steaks should be almost charred on the

to taste • • • 1 2-pound flank steak, trimmed Creamed Horseradish: 1/4 cup sour cream or crème fraîche 2 teaspoons cream-style prepared white horseradish Salt and freshly ground white pepper to taste 1 tablespoon finely chopped fresh chives or scallions serves 4 to 6 1 In a small bowl, combine all of the marinade ingredients and stir to combine. Put the flank steak in a lock-top plastic bag and pour in the marinade. Turn the steak in the bag to coat it evenly. Close the bag and

triple-cream cheese in a basket. Place slices of toasted raisin-nut bread around the cheese. Place a pot of white truffle honey or another unusual variety in the basket. Let your guests make their own selections. sautéed APPLES with french vanilla ICE CREAM and DULCE de LECHE This tastes like tarte Tatin, but without all the work. Lightly caramelized apple slices top vanilla ice cream and are adorned with a dollop of dulce de leche. If you don’t have dulce de leche, just use a good-quality

vinaigrette and shaved Parmesan Orecchiette with Asparagus, Ricotta, and Prosciutto Assortment of sorbets and amaretti cookies SUMMER LUNCH IN THE GARDEN Chilled Summer Squash Soup with Basil Summer Chopped Salad with Arugula Vinaigrette and turkey Onion or cheese focaccia Fresh seasonal berries with Crème Fraîche Chocolate-dipped biscotti WINTER VEGETARIAN CELEBRATION Butternut Squash Soup with Chipotle Cream Portobello Mushroom, Tomato, and White Bean Ragout Oven-Cooked Polenta

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