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Gourmet Weekday: All-Time Favorite Recipes Hardcover – May 8, 2012


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Product Details

  • Hardcover: 192 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (May 8, 2012)
  • Language: English
  • ISBN-10: 0547842317
  • ISBN-13: 978-0547842318
  • Product Dimensions: 9.1 x 7.5 x 0.8 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #776,604 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Sample Recipe from Gourmet Weekday: Porterhouse Steak with Pan-Seared Cherry Tomatoes
Serves 4 | Active time: 35 minutes | Start to finish: 45 minutes

Delivering a lot of glamour for very little work, this gorgeous dish balances the rich flavor of the steak with the tomatoes’ acidity. Take care not to overcook the tomatoes—they should be in the pan just long enough to release some of their juices, which create a natural sauce for the steak.

3 tablespoons olive oil
2 (1 1/2-inch-thick) porterhouse steaks
Kosher salt and black pepper
6 large garlic cloves, thinly sliced
2 pints mixed cherry tomatoes
6 large thyme sprigs
1 1/2 cups coarsely torn fresh basil leaves

Preheat oven to 375°F, with rack in middle.

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

Pat steaks dry and sprinkle with 4 teaspoons salt and 1 1/2 teaspoons pepper.

Sear steaks 1 at a time, turning once, until well browned, about 10 minutes total per steak. Transfer steaks to a rimmed baking sheet (do not clean skillet) and cook in oven until an instant-read thermometer inserted in center registers 120°F for medium-rare, about 6 minutes. Let stand on a platter 15 minutes.

Pour off fat from skillet. Add remaining 2 tablespoons oil and heat over medium high heat until it shimmers, then sauté garlic until golden. Transfer to a plate. Add tomatoes and thyme to hot oil and cook, covered, stirring occasionally, until tomatoes begin to wilt, about 2 minutes. Stir in any meat juices from platter and season with salt and pepper. Scatter basil on tomatoes and spoon over steaks.


Black-Bean Burgers
Serves 4 | Active time: 10 minutes | Start to finish: 15 minutes

There are lots of meatless burgers in the world, but this one--earthy and satisfying without being stodgy--has Latino flair and is pantry friendly, to boot.

2 (14-ounce) cans black beans, rinsed and well drained
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped fresh cilantro
3 tablespoons vegetable oil
4 soft hamburger buns

Accompaniments
Sour cream; salsa; lettuce

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse puree forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.


Review

"Gets down to serious business made easy. Collected from the best in Gourmet magazine’s "Quick Kitchen" column, these fast and simple recipes, from meat, chicken, and fish entrees to delicious desserts, can mostly be made in 30 minutes or less, all the better to spend time around the table."
--Publishers Weekly

Customer Reviews

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By stacia b on July 3, 2012
Format: Hardcover Verified Purchase
I just got this book, and I am very pleased with it. The recipes are simple and easy, although they will certainly impress guests. It obviously uses ingredients I am less likely to just have around the kitchen, but for someone like me who wants to entertain more, but has pragmatic concerns like a job and kids, this is an excellent resource. I'm going to bring a goat cheese and olive appetizer that I found in this book to a function tomorrow. It looks impressive, but will take hardly any time to make. It feels a little like a "life hack" to have this book, almost like cheating.
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2 of 2 people found the following review helpful By wogan TOP 100 REVIEWER on August 8, 2012
Format: Hardcover
`Gourmet Weekday' has lovely pictures to accompany what are really relatively simple recipes, so do not let the gourmet part scare you off that they are difficult. There is an introduction with recipe tips that most experienced cooks will already know, like how to measure flower and how to store spices. There are also tips along the way such as how to peel garlic.

Recipes have active time and start to finish time - always a wonderful help. Recipes include; snacks and starters, soups and stews, sandwiches and burgers, pasta, pizza and rice,vegetable mains, seafood, chicken, beef, pork, and lamb, side dishes, desserts and menus. There is also an index.

These are pretty ordinary dishes to be called gourmet, but they are good. We have really enjoyed bacon and egg rice and fish fillets with olives and oregano.
This is a book for those that would like some good tasting recipes.
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2 of 2 people found the following review helpful By Debra Quick on July 27, 2012
Format: Hardcover
I have many wonderful cook books heavy and big, but this little gem is small and wonderfully uncomplicated.
We have these ingredients on hand and will use this book to charge up new dinners and more.
Love it!
DJQ
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1 of 1 people found the following review helpful By April on December 15, 2013
Format: Hardcover
Fabulous! I love to cook, I cook roughly 20 meals a week and any book that I go back to again and again is worth it's weight in salt. I have enjoyed many recipes from this book. The "gourmet" part of the title refers to the flavor. The "weekday" part of the title refers to the ease of the recipes. I originally checked out a copy of this book from the library but am adding it to my collection, which for me, is high praise indeed.
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