The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook - Hardcover

Perelman, Deb

Hardcover

ISBN 10: 030759565X ISBN 13: 9780307595652

Verlag: Knopf, 2012

Inhaltsangabe

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe.

“Innovative, creative, and effortlessly funny." —Cooking Light
 
Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad?
 
With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time.
 
Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time.

Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

Über diesen Titel

Über die Autorin bzw. den Autor

Deb Perelman is a self-taught home cook and photographer; and the creator of SmittenKitchen.com, an award-winning blog with a focus on stepped-up home cooking through unfussy ingredients. In previous iterations of her so-called career, she’s been a record store shift supervisor, a scrawler of “happy birthday” on bakery cakes, an art therapist, and a technology reporter. She likes her current gig—the one where she wakes up and cooks whatever she feels like that day—the best. The Smitten Kitchen Cookbook is her first book. Deb lives in New York City with her husband and delicious baby son.

 

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Tres Leches Rice Pudding

yield: serves 8

1 cup (180 grams) long-grain white rice

¾ teaspoon table salt

1 large egg

One 12-ounce can (1½ cups or 355 ml) evaporated milk

One 13.5-ounce can (17/8 cups or 415 ml) unsweetened coconut milk

One 14-ounce can (1¼ cups or 390 grams) sweetened condensed milk

1 teaspoon vanilla extract

1 cup (240 ml) heavy or whipping cream, chilled

1 tablespoon confectioners’ sugar

Ground cinnamon, to finish

My list of rice pudding loves is long. There’s the Danish risalamande, with chopped almonds, whipped cream, and a sour cherry sauce, usually served at Christmas with a prize inside—one that I never win, not that I’ve been trying for thirteen years at my best friend’s house or anything. There’s kheer, with cardamom, cashews or pistachios, and saffron. There’s rice pudding the way our grandmothers made it, baked for what feels like an eternity, with milk, eggs, and sugar. And there’s arroz con leche, which is kind of like your Kozy Shack went down to Costa Rica for a lazy weekend and came back enviously tan, sultry, and smelling of sandy shores. As you can tell, I really like arroz con leche.
 
But this—a riff on one of the best variants of arroz con leche I’ve made, which, in its original incarnation on my site, I adapted from Ingrid Hoffmann’s wonderful recipe—is my favorite, for two reasons: First, it knows me. (That’s the funny thing about the recipes I create!) It knows how preposterously bad I am at keeping stuff in stock in my kitchen, like milk, but that I seem always to have an unmoved collection of canned items and grains. Second, it’s so creamy that it’s like a pudding stirred into another pudding.
 
The rice is cooked first in water. I prefer to start my rice pudding recipes like this, because I’m convinced that cooking the rice first in milk takes twice as long and doesn’t get the pudding half as creamy. Also, it gives me a use for those cartons of white rice left over from the Chinese take- out I only occasionally (cough) succumb to. Then
you basically cook another pudding on top of it, with one egg and three milks—coconut, evaporated, and sweetened condensed—and the end result will be the richest and most luxurious rice pudding imaginable. But why stop there? For the times when the word “Enough!” has escaped your vocabulary, I recommend topping it with a dollop of cinnamon- dusted whipped cream, for the icing on the proverbial cake.

Pancetta, White Bean, and Swiss Chard Pot Pies

Over the years, we’ve had a lot of dinner parties. I’ve made mussels and fries and red pepper soup; I’ve made meatballs and spaghetti repeatedly; brisket and noodles were on repeat until I got the kinks ironed out of the recipe in this chapter, and there was this one time when I decided to make nothing but delicate flatbreads for dinner. It was a terrible idea. Don’t do this unless you want to spend three days making doughs and mincing vegetables, only to have everyone leave hungry.
 
I’m pretty sure if you asked my friends what the very best thing I’ve ever served them was, they’d still go on about chicken pot pies I made from an Ina Garten recipe all those years ago. People, it turns out, go berserk for comfort food—especially comfort food with a flaky pastry lid—doubly so on a rainy night. I liked them too, but the chicken— which often ends up getting cooked twice—has always been my least favorite part. What I do like is the buttery velouté that forms the sauce, and it was from there that I decided to make a pot pie I’d choose over chicken, peas, and carrots any night of the week.
 
You really have to try this for a dinner party, especially if your guests were expecting something fancy. The crust and stews can be made up to 24 hours in advance, and need only to be baked to come to the table; this means that you could spend that time getting cute, or at least making pudding for dessert. And if people are expecting the same old same old beneath the lid, this will be a good surprise—the lid is so flaky, it’s closer to a croissant than a pie crust, and the pancetta, beans, and greens make a perfect stew, one you’d enjoy even without a bronzed crust. But, you know, it helps.
 
yield: serves 4

Lid

2 cups (250 grams) all- purpose flour

½ teaspoon table salt

13 tablespoons (185 grams or 1 stick plus 5 tablespoons) unsalted butter

6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained yogurt)

1 tablespoon (15 ml) white wine vinegar

¼ cup (60 ml) ice water

1 egg, beaten with 1 tablespoon water, for egg wash
 
Filling


2 tablespoons (30 ml) olive oil

4 ounces (115 grams or ¾ to 1 cup)

¼-inch-diced pancetta

1 large or 2 small onions, finely chopped

1 large carrot, finely chopped

1 large stalk celery, finely chopped

Pinch of red pepper flakes

Salt and freshly ground black pepper

2 garlic cloves, minced

Thinly sliced Swiss chard leaves from an 8-to-10-ounce ( 225-to-285-gram) bundle (4 cups); if leaves are very wide, you can halve them lengthwise

3½ tablespoons (50 grams) butter

3½ tablespoons (25 grams) all- purpose flour

3¼ cups (765 ml) sodium- free or low-sodium chicken or vegetable broth

2 cups white beans, cooked and drained, or from one and a third 15.5-ounce (440-gram) cans

Make Lids

In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.
 
Make Filling

Heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.
 
Make Sauce

Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium-low heat. Add the fl our, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added...

Details zur Ausgabe

• Verlag: Knopf
• Erscheinungsdatum: 2012
• Sprache: Englisch
• ISBN 10: 030759565X
• ISBN 13: 9780307595652
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 336
• Kontakt zum Hersteller: Knopf; https://knopfdoubleday.com; ; 3 Queen Caroline Street Hammersmith; London; W6 9PE; Vereinigtes Königreich
• Verantwortliche Person: gpsr@libri.de; gpsr@libri.de; ; Friedensallee 273; Hamburg; 22763; Deutschland