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In the Green Kitchen: Techniques to Learn by Heart Hardcover – April 6, 2010
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Spaghettini with Garlic, Parsley & Olive Oil from Lidia Bastianich
This dish of Lidia’s is what I make for supper when I return home tired and hungry after traveling. I like it very plain, with lots of parsley, but you could spice it up by adding a pinch of dried chile flakes or chopped anchovy, and serving it with grated cheese.
1/3 pound spaghettini
2 to 3 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
8 to 10 branches Italian parsley, stems removed, leaves chopped
Bring a generous pot of salted water to a boil over high heat, and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm.
Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan, or drain it, reserving some of the water, and then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed. Serve immediately in warm bowls.
Salt & Sugar Pickles from David Chang
David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.
3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar
Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4 inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/2 inch thick and then into 2-inch wedges. In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.
One-Pot Roast Chicken from Thomas Keller
One 3-pound chicken
Salt and fresh-ground black pepper
3 potatoes, peeled and thickly sliced
2 carrots, peeled and thickly sliced
2 onions, peeled and quartered
2 celery stalks, thickly sliced
4 large shallots, peeled
Fennel, squash, turnips, parsnips, or other vegetables (optional)
2 bay leaves
2 or 3 thyme sprigs
2 to 3 tablespoons butter
First prepare the chicken. To remove the wishbone at the top of the breast, use a small knife to scrape along the bone to expose it, then insert the knife and run it along the bone, separating it from the flesh. Use your fingers to loosen it further, grasp the tip of the wishbone, and pull it out. Tuck the wing tips back and under the neck.
Tying the chicken plumps the breast up and brings the legs into position for even roasting. Cut a length of cotton string. With the chicken on its back, slip the string under the tail and bring the ends up over the legs to form a figure eight. Loop over the end of each leg and draw the string tight to bring the legs together. Draw the string back under the legs and wings on either side of the neck. Pull tight, wrap one end around the neck, and tie off the two ends. Salt the chicken evenly all around. Coarse salt has a good texture of large grains that makes it easy to calibrate how much salt you’re putting on the chicken; sprinkle it from up high, so that it falls like snow. Season liberally with fresh-ground pepper.
Preheat the oven to 375°F, put all the vegetables and herbs together in the bottom of a large, heavy ovenproof pot, and season with salt and pepper. Set the chicken on top, dot with the butter, and roast uncovered for 45 to 60 minutes (or longer), depending on the size of the chicken. It is done when the leg joint is pierced with a knife and the juices run clear, not pink.
Let the chicken rest for a few minutes before carving and serve family-style with all the caramelized vegetables and juices from the pot on a platter and the chicken pieces on top.
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Top Customer Reviews
If you are experienced in the kitchen, you'll probably want to pass. But if you're new to cooking from scratch, it's a great way to get started.
I bought the book hoping to learn things my Grandmother and mother knew about choosing food and cooking. I grew up in a household where we ate very good. We always had fresh veggies, lean meats and whole grain breads. My mom knew how to pair foods to make lovely meals. That is a lost art, and as much as I was exposed to it, I don't recall much of how she did it. But if you didn't grow up with that kind of exposure, I think this book probably will frustrate you and leave you feeling that good food is something that only wealthy people with a lot of time on their hands can have. Even the portraits of her friends, in their chef's jackets, give the book a "this is for professionals" type of vibe.
Just last week I got Jamie Oliver's Food Revolution and I would say that's a much better book for helping people get back into the kitchen and start cooking healthy food. He doesn't harp on the organic/seasonal/local thing. He just wants people to start cooking from scratch again. He covers the tools you will need and the items to stock your pantry with.Read more ›
The inspiration and material for this course in cooking simple, delicious, local and seasonally appropriate food came from Slow Food Nation, a gathering in San Francisco in 2009 of "thousands of cooks and eaters, farmers and ranchers, cheese makers and winemakers, bakers and beekeepers, fisherman and foragers" with a passion for food and for a sustainable future. Waters and the other organizers included a demonstration kitchen as part of the gathering to offer "a set of basic techniques that are universal to all cuisines."
Those techniques, introduced by the chefs who demonstrated them, and elaborated with Waters' own commentary and recipes, comprise this book. "Once learned by heart," Waters writes, "these are the techniques that free cooks from an overdependence on recipes and a fear of improvisation."
This is a simple book in the sense that it can be used by any cook, from the rawest of beginners to those with years of experience and culinary training, and it is written in a straightforward, accessible way. Browsing it is like listening to an articulate and passionate cook teach her craft.Read more ›
Clearly aimed for either the beginning cook or one wishing to perfect the basics, the contents of the book are centered around the following techniques - washing lettuce, dressing a salad, flavoring a sauce, pounding a sauce, whisking mayonnaise, making bread, toasting bread, poaching an egg, simmering a stock, peeling tomatoes, boiling pasta, cooking rice, simmering beans, wilting greens, blanching greens, steaming vegetables, pickling vegetables, skinning peppers, shucking corn, roasting vegetables, filleting a fish, roasting a chicken, braising, roasting meat, grilling a steak, baking fruit and seasoning for flavor. Also included is a section for cooking equipment and one for stocking an organic pantry.
The proper technique is presented and a few recipes incorporating it follow. For example, the recipes in the simmering a stock section include Chicken Noodle Soup with Dill, Lentil Soup, and Leek o' Potato Soup. In the baking fruit section the recipes are Baked Peaches, Apple Galette and Nectarine o' Berry Cobbler.Read more ›
Most Recent Customer Reviews
This is very simple. Basic cooking methods that anyone is aware of when they start cooking. First chapter in basic cookbooks. Not worth the price!Published 8 days ago by K. Harlan
Good education, average taste results from the recipes themselves.Published 12 months ago by tdm3038
I checked this book out of the library and almost returned without even flipping through it. What a mistake that would have been! Read morePublished 13 months ago by Sarah
This is a great book for simple easy steps for some basic recipes A+++++Published 17 months ago by duffy
I have followed Alice Waters on and off for a while now. Just read her biography and have 2 of her books. Read morePublished 20 months ago by Rheta M.
I expected a book which told me things I needed to know about the lost art of cooking. Instead I got a photo album of the author's friends. It's a pretty book. Read morePublished 21 months ago by Matt Theus