Chef on a Shoestring
Autor Andrew Friedmanen Limba Engleză Paperback – 30 apr 2004
Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given thirty dollars to create a three-course meal for four. Chef on a Shoestring collects some of the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, are produced on a budget but are rich in every other way.
The recipes are organized into convenient categories to allow you to mix and match various courses from different chefs. You can begin a meal with Sara Moulton's Miniature Pumpkin Soup, serve Bobby Flay's Saffron Risotto with Sautéed Shrimp as your main course, and finish with Don Pintabona's Polenta Lemon Cake with Fresh Berries. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Crispy Fried Snapper with Chili Ponzu from Tom Douglas, and Coconut Rice Pudding with Fresh Mango from John Villa, chef of Dominic Restaurant & Social Club in New York City. These and other delectable recipes from Mario Batali, Terrance Brennan, and Waldy Malouf are sure to liven up your weekday or weekend dinners.
Filled with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste- and budget-conscious home cooks.
You Don't Have to Break the Bank to Cook Restaurant-Quality Meals
Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given thirty dollars to create a three-course meal for four. Chef on a Shoestring collects some of the best of those culinary delights to benefit Share Our Strength, one of the nation's leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, are produced on a budget but are rich in every other way.
The recipes are organized into convenient categories to allow you to mix and match various courses from different chefs. You can begin a meal with Sara Moulton's Miniature Pumpkin Soup, serve Bobby Flay's Saffron Risotto with Sautéed Shrimp as your main course, and finish with Don Pintabona's Polenta Lemon Cake with Fresh Berries. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Crispy Fried Snapper with Chili Ponzu from Tom Douglas, and Coconut Rice Pudding with Fresh Mango from John Villa, chef of Dominic Restaurant & Social Club in New York City. These and other delectable recipes from Mario Batali, Terrance Brennan, and Waldy Malouf are sure to liven up your weekday or weekend dinners.
Filled with advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on a Shoestring is a unique culinary adventure for taste- and budget-conscious home cooks.
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Specificații
ISBN-13: 9780743211437
ISBN-10: 074321143X
Pagini: 252
Dimensiuni: 190 x 235 x 14 mm
Greutate: 0.45 kg
Ediția:Reprint
Editura: Simon&Schuster
ISBN-10: 074321143X
Pagini: 252
Dimensiuni: 190 x 235 x 14 mm
Greutate: 0.45 kg
Ediția:Reprint
Editura: Simon&Schuster
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Notă biografică
Andrew Friedman is the coauthor of several cookbooks, including the IACP/Julia Child Award-winning Alfred Portale's Gotham Bar and Grill Cookbook. He lives in New York City with his wife.
Descriere
This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four.
Cuprins
Contents
Foreword
A Message from Share Our Strength
Introduction
How to Use This Book
FINGER FOODS AND SMALL PLATES
Mario Batali's Mushroom and White Bean Bruschetta ~ Walter Staib's Salmon Corn Cake ~ Eric Ripert's Stuffed Tomatoes ~ Amanda Hesser's Creamy Leeks and Tarragon on Toast ~ John Schenk's Buffalo Chicken Wings ~ John Schenk's Clementine Cheese Fondue with Toasted Baguette ~ Don Pintabona's Prosciutto-Wrapped Figs with Smoked Mozzarella ~ Don Pintabona's Caramelized Onion, Gorgonzola, and Rosemary Pizza ~ Erica Miller's Tuna Carpaccio ~ Richard Sandoval's Mahi Mahi Ceviche ~ Richard Krause's Grilled Mozzarella and Tomato ~ Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta ~ Jeanette Maier's Stuffed Portobello Mushrooms ~ Peter Kelly's Roasted Onion with Bacon and Apple Stuffing ~ Thomas Salamunovich's Smoked Salmon with Crisp Onion Rings, Grilled Asparagus, and Pea Shoots ~ Alfred Portale's Creamy Polenta with Cremini Mushrooms ~ Sara Moulton's Quiche Lorriane
SALADS
Erik Blauberg's Baby Arugula Greens with Watermelon Croutons and Caesar Dressing ~ John Schenk's Classic Ceasar Salad ~ Aaron Bashy's Braised Leek Salad ~ Walter Staib's Cucumber and Cream Salad ~ Bill Wavrin's Spinach and Red Onion Salad ~ Ira Freehof's Hearts of Lettuce with Blue Cheese Dressing ~ John Villa's Boston Lettuce Salad with Green Beans and Lemongrass Dressing ~ Nick Stellino's Mushroom Salad ~ Marcus Samuelsson's Asparagus and Bean Sprout Salad with Dill Pesto ~ Michael Romano's Warm Shrimp and Bean Salad with Arugula ~ Kerry Hefffernan's Roasted Root Vegetable Salad ~ Walter Staib's Curried French Lentil Salad and Sage Sausage ~ Terrance Brennan's Roasted Beet Salad with Arugula and Aged Goat Cheese ~ Terrance Brennan's Pear and Gorgonzola Salad
SOUPS AND STEWS
Jim Coleman's Chicken Pot Pie ~ John Doherty's Fresh Pea Soup with Brook Trout Goujonettes and Parsley Salad ~ Rick Moonene's Gazpacho ~ Roe Di Bona and Sue Torres' Chilld Avocado and Grapefruit Soup with Chipotle Chili Purée ~ Pilan Sanchez's Potato and Garlic Soup ~ Mike Smith's Corn and Potato Chowder ~ Richard Vellante's Caldo Verde ~ Eric Ripert's Onion Soup ~ Jane and Michael Stern's Cincinnati Five-Way Chili ~ Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds ~ David Amorelli's White Bean and Sausage Stew ~ Waldy Malouf's Turkey Noodle Soup
PASTA AND RISOTTO
Michael Lomonaco's Basic Pasta Dough ~ Mario Batali's Basic Pasta Sauce ~ Michael Lomonaco's Fresh Homemade Pasta with Wild Mushrooms ~ Mario Batali's Zitia al Tellfono ~ Eric Ripert's Steamed Mussels with Linguine ~ Alfonso Contrisciani's Sweet Potato Gnocchi ~ Bobby Flay's Saffron with Sautéed Shrimp ~ Nick Stellino's Pasta all'Arrabbiata ~ Nick Stellino's Pasta with White Mushrooms ~ Rick Moonen's Orecchiette with Cockles and Sweet Grape Tomatoes ~ Mike Smith's Lobster and Squash Risotto
VEGETARIAN MAIN COURSES
Michael Romano's Eggplant Parmigiana ~ Bill Wavrin's Mushroom Potato Burgers ~ Jeanette Maier's Hearty Root Vegetable and Lentil Stew with Three Herbs ~ Brian Whitmer's Baked Polenta with Rosemary Roasted Portobello Mushrooms and Winter Tomato Sauce ~ David Walzog's Black Bean Casserole ~ David Walzog's Asparagus and Cremini Mushroom Barley "Risotto"
FISH AND SEAFOOD
Amanda Hesser's Mussels with Garlic and Fresh Herbs ~ Erik Blauberg's Spanish Mackerel with Sautéed Potatoes, Cremini Mushrooms, and Spicy Tomatoes ~ Eric Ripert's Shrimp Tabbouleh ~ Alfred Portale's Cod with Brussels Spourts, Yukon Gold Potatoes, and Onions ~ Rick Moonen's Salmon Burgers with Green Tartar Sauce ~ Paul Opitz's Bay Scallops and Crab Meat à la Chesapeake ~ Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables ~ David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette ~ Henry Meer's Brook Trout Steamed with Vegetables ~ Tom Douglas's Crispy Fried Snapper with Chili Ponzu ~ Marcus Samuelsson's Horseradish-Baked Salmon with Carrot-Ginger Broth and Mussels ~ Richard Vellante's Polenta-Crusted Salmon with Fall Vegetables and Chestnuts ~ Kerry Heffernan's Skate with Sautéed Beet Greens and Boiled Potatoes ~ Joseph Tucker's Tuna Sambuca ~ Jamie Shannon's Crawfish Boil
POULTRY
Jim Botsasco's Lemon Garlic Roasted Chicken ~ Joseph T. Bonanno, Jr.'s Grilled Stuffed Chicken ~ Michael Lomonaco's Chicken Fricassee ~ Lou Puiggi's Moroccan Chicken Tagine with Couscous ~ Scott Campbell's Stuffed Chicken Legs with Mushroom Stuffing ~ Terrance Brennan's Chicken Piccata with Cauliflower, Capers, Sage, and Orange ~ Charlie Palmer's Seared Chicken Breast with Red Onion Vinaigrette ~ The American Heart Association's Spicy Grilled Chicken ~ Waldy Malouf's Cold Herbed Roast Chicken with Marinated Japanese Pear Tomatoes ~ Spinach-Stuffed Chicken Breast with Mushroom Sauce ~ John Doherty's Roast Breast and Braised Leg of Chicken with Olive and Lemon Potatoes and String Beans ~ Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit ~ Ray Arpke's Turkey Breast Scaloppine with Mushrooms and Mustard Butter Sauce
MEATS
Ertik Blauberg's "Blau-burger" ~ Michael Lomonaco's Chile-Rubbed Beef Pot Roast ~ Thomas Salamunovich's Lamb with Slow-Roasted Vegetables ~ Jim Villa's Thai Pork "Dumplings" ~ Matthew Lake's Grilled Pork Chop with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn ~ Matt Reichel's Berghoff's Pepper Steak ~ Ira Freehof's Meatloaf ~ Michael Lomonaco's Marinated and Grilled Pork Medallions ~ John Schenk's Chili Rubbed London Broil with Barbecued Onions ~ Mario Batali's Pork Scaloppine ~ Aaron Bashy's Pork Spareribs with Polenta ~ Peter Kelly's Roasted Rack of Pork, Butternut Squash Purée, and Julienned Apples ~ Linda West Eckhardt's Beef and Tomato Stif-Fry with Whiskey and Black Bean Sauce
SIDES
Michael Lomonaco's Quince Fruit Mustard ~ Jane and Michael Stern's Coleslaw ~ Jeanette Maier's Sautéed Red Russian Kale ~ Michael Lomonaco's Mustard and Mint Beet Salad ~ Erik Blauberg's Picked Vegetables ~ Ira Freehof's Shredded Zucchini ~ Ira Freehof's Roast Garlic Mashed Potatoes ~ Richard Sandoval's Roasted Poblanos ~ John Schenk's Barbecued Onions ~ John Schenk's Yukon Gold Potato and Horseradish Salad
DESSERTS
Mario Batali's Peaches with Balsamic Vinegar and Black Pepper ~ Ray Arpke's Poached Pears with Raspeberry Sauce and Soft-Peaked Cream ~ Matt Reichel's Apple Strudel ~ Mathew Tivy's Warm Blueberry Pie with Almond Crumb Topping ~ John Doherty's Irish Tiramisù ~ Don Pintabona's Polenta Lemon Cake with Fresh Berries ~ Michael Romano's Panna Cotta ~ Alex Garcia's Dulce de Leche ~ Ira Freehof's Strawberry Shortcake ~ John Villa's Coconut Rice Pudding with Fresh Mango ~ Matthew Lake's Pineapple Brown Betty ~ Erica Miller's Chocolate Banana Terrine ~ John Doherty's Warm Chocolate Cherry Crumble ~ Michael Lomonaco's Flourless Chocolate-Walnut Brownie Torte ~ Robert Bruce's Un Deux Trois Quatre Cake ~ Waldy Malouf's Best Chocolate Chip Cookies
Foreword
A Message from Share Our Strength
Introduction
How to Use This Book
FINGER FOODS AND SMALL PLATES
Mario Batali's Mushroom and White Bean Bruschetta ~ Walter Staib's Salmon Corn Cake ~ Eric Ripert's Stuffed Tomatoes ~ Amanda Hesser's Creamy Leeks and Tarragon on Toast ~ John Schenk's Buffalo Chicken Wings ~ John Schenk's Clementine Cheese Fondue with Toasted Baguette ~ Don Pintabona's Prosciutto-Wrapped Figs with Smoked Mozzarella ~ Don Pintabona's Caramelized Onion, Gorgonzola, and Rosemary Pizza ~ Erica Miller's Tuna Carpaccio ~ Richard Sandoval's Mahi Mahi Ceviche ~ Richard Krause's Grilled Mozzarella and Tomato ~ Mario Batali's Marinated Roasted Peppers with Goat Cheese, Olives, and Fett'unta ~ Jeanette Maier's Stuffed Portobello Mushrooms ~ Peter Kelly's Roasted Onion with Bacon and Apple Stuffing ~ Thomas Salamunovich's Smoked Salmon with Crisp Onion Rings, Grilled Asparagus, and Pea Shoots ~ Alfred Portale's Creamy Polenta with Cremini Mushrooms ~ Sara Moulton's Quiche Lorriane
SALADS
Erik Blauberg's Baby Arugula Greens with Watermelon Croutons and Caesar Dressing ~ John Schenk's Classic Ceasar Salad ~ Aaron Bashy's Braised Leek Salad ~ Walter Staib's Cucumber and Cream Salad ~ Bill Wavrin's Spinach and Red Onion Salad ~ Ira Freehof's Hearts of Lettuce with Blue Cheese Dressing ~ John Villa's Boston Lettuce Salad with Green Beans and Lemongrass Dressing ~ Nick Stellino's Mushroom Salad ~ Marcus Samuelsson's Asparagus and Bean Sprout Salad with Dill Pesto ~ Michael Romano's Warm Shrimp and Bean Salad with Arugula ~ Kerry Hefffernan's Roasted Root Vegetable Salad ~ Walter Staib's Curried French Lentil Salad and Sage Sausage ~ Terrance Brennan's Roasted Beet Salad with Arugula and Aged Goat Cheese ~ Terrance Brennan's Pear and Gorgonzola Salad
SOUPS AND STEWS
Jim Coleman's Chicken Pot Pie ~ John Doherty's Fresh Pea Soup with Brook Trout Goujonettes and Parsley Salad ~ Rick Moonene's Gazpacho ~ Roe Di Bona and Sue Torres' Chilld Avocado and Grapefruit Soup with Chipotle Chili Purée ~ Pilan Sanchez's Potato and Garlic Soup ~ Mike Smith's Corn and Potato Chowder ~ Richard Vellante's Caldo Verde ~ Eric Ripert's Onion Soup ~ Jane and Michael Stern's Cincinnati Five-Way Chili ~ Sara Moulton's Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds ~ David Amorelli's White Bean and Sausage Stew ~ Waldy Malouf's Turkey Noodle Soup
PASTA AND RISOTTO
Michael Lomonaco's Basic Pasta Dough ~ Mario Batali's Basic Pasta Sauce ~ Michael Lomonaco's Fresh Homemade Pasta with Wild Mushrooms ~ Mario Batali's Zitia al Tellfono ~ Eric Ripert's Steamed Mussels with Linguine ~ Alfonso Contrisciani's Sweet Potato Gnocchi ~ Bobby Flay's Saffron with Sautéed Shrimp ~ Nick Stellino's Pasta all'Arrabbiata ~ Nick Stellino's Pasta with White Mushrooms ~ Rick Moonen's Orecchiette with Cockles and Sweet Grape Tomatoes ~ Mike Smith's Lobster and Squash Risotto
VEGETARIAN MAIN COURSES
Michael Romano's Eggplant Parmigiana ~ Bill Wavrin's Mushroom Potato Burgers ~ Jeanette Maier's Hearty Root Vegetable and Lentil Stew with Three Herbs ~ Brian Whitmer's Baked Polenta with Rosemary Roasted Portobello Mushrooms and Winter Tomato Sauce ~ David Walzog's Black Bean Casserole ~ David Walzog's Asparagus and Cremini Mushroom Barley "Risotto"
FISH AND SEAFOOD
Amanda Hesser's Mussels with Garlic and Fresh Herbs ~ Erik Blauberg's Spanish Mackerel with Sautéed Potatoes, Cremini Mushrooms, and Spicy Tomatoes ~ Eric Ripert's Shrimp Tabbouleh ~ Alfred Portale's Cod with Brussels Spourts, Yukon Gold Potatoes, and Onions ~ Rick Moonen's Salmon Burgers with Green Tartar Sauce ~ Paul Opitz's Bay Scallops and Crab Meat à la Chesapeake ~ Michael Lomonaco's Pan-Roasted Halibut with Spring Vegetables ~ David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet Potato Salad with Cilantro Ginger Vinaigrette ~ Henry Meer's Brook Trout Steamed with Vegetables ~ Tom Douglas's Crispy Fried Snapper with Chili Ponzu ~ Marcus Samuelsson's Horseradish-Baked Salmon with Carrot-Ginger Broth and Mussels ~ Richard Vellante's Polenta-Crusted Salmon with Fall Vegetables and Chestnuts ~ Kerry Heffernan's Skate with Sautéed Beet Greens and Boiled Potatoes ~ Joseph Tucker's Tuna Sambuca ~ Jamie Shannon's Crawfish Boil
POULTRY
Jim Botsasco's Lemon Garlic Roasted Chicken ~ Joseph T. Bonanno, Jr.'s Grilled Stuffed Chicken ~ Michael Lomonaco's Chicken Fricassee ~ Lou Puiggi's Moroccan Chicken Tagine with Couscous ~ Scott Campbell's Stuffed Chicken Legs with Mushroom Stuffing ~ Terrance Brennan's Chicken Piccata with Cauliflower, Capers, Sage, and Orange ~ Charlie Palmer's Seared Chicken Breast with Red Onion Vinaigrette ~ The American Heart Association's Spicy Grilled Chicken ~ Waldy Malouf's Cold Herbed Roast Chicken with Marinated Japanese Pear Tomatoes ~ Spinach-Stuffed Chicken Breast with Mushroom Sauce ~ John Doherty's Roast Breast and Braised Leg of Chicken with Olive and Lemon Potatoes and String Beans ~ Alfonso Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit ~ Ray Arpke's Turkey Breast Scaloppine with Mushrooms and Mustard Butter Sauce
MEATS
Ertik Blauberg's "Blau-burger" ~ Michael Lomonaco's Chile-Rubbed Beef Pot Roast ~ Thomas Salamunovich's Lamb with Slow-Roasted Vegetables ~ Jim Villa's Thai Pork "Dumplings" ~ Matthew Lake's Grilled Pork Chop with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn ~ Matt Reichel's Berghoff's Pepper Steak ~ Ira Freehof's Meatloaf ~ Michael Lomonaco's Marinated and Grilled Pork Medallions ~ John Schenk's Chili Rubbed London Broil with Barbecued Onions ~ Mario Batali's Pork Scaloppine ~ Aaron Bashy's Pork Spareribs with Polenta ~ Peter Kelly's Roasted Rack of Pork, Butternut Squash Purée, and Julienned Apples ~ Linda West Eckhardt's Beef and Tomato Stif-Fry with Whiskey and Black Bean Sauce
SIDES
Michael Lomonaco's Quince Fruit Mustard ~ Jane and Michael Stern's Coleslaw ~ Jeanette Maier's Sautéed Red Russian Kale ~ Michael Lomonaco's Mustard and Mint Beet Salad ~ Erik Blauberg's Picked Vegetables ~ Ira Freehof's Shredded Zucchini ~ Ira Freehof's Roast Garlic Mashed Potatoes ~ Richard Sandoval's Roasted Poblanos ~ John Schenk's Barbecued Onions ~ John Schenk's Yukon Gold Potato and Horseradish Salad
DESSERTS
Mario Batali's Peaches with Balsamic Vinegar and Black Pepper ~ Ray Arpke's Poached Pears with Raspeberry Sauce and Soft-Peaked Cream ~ Matt Reichel's Apple Strudel ~ Mathew Tivy's Warm Blueberry Pie with Almond Crumb Topping ~ John Doherty's Irish Tiramisù ~ Don Pintabona's Polenta Lemon Cake with Fresh Berries ~ Michael Romano's Panna Cotta ~ Alex Garcia's Dulce de Leche ~ Ira Freehof's Strawberry Shortcake ~ John Villa's Coconut Rice Pudding with Fresh Mango ~ Matthew Lake's Pineapple Brown Betty ~ Erica Miller's Chocolate Banana Terrine ~ John Doherty's Warm Chocolate Cherry Crumble ~ Michael Lomonaco's Flourless Chocolate-Walnut Brownie Torte ~ Robert Bruce's Un Deux Trois Quatre Cake ~ Waldy Malouf's Best Chocolate Chip Cookies