- Hardcover: 336 pages
- Publisher: Houghton Mifflin Harcourt (October 2, 2018)
- Language: English
- ISBN-10: 1328710300
- ISBN-13: 978-1328710307
- Product Dimensions: 7.9 x 1.2 x 10 inches
- Shipping Weight: 2.9 pounds (View shipping rates and policies)
- Average Customer Review: 48 customer reviews
- Amazon Best Sellers Rank: #2,468 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Pull Up a Chair: Recipes from My Family to Yours Hardcover – October 2, 2018
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
From the Publisher
Beef & Mushroom Stroganoff with Creamy Polenta from Pull Up a Chair
My mom made beef stroganoff once a week like clockwork. Nothing against her, but I wasn’t a fan. She made a totally traditional version, complete with sour cream stirred in, which—let’s be honest— made it look like dog food. But even though it was a little heavy and a little weird looking, it’s still a dish that brings me right back home every time I think of it.
This lighter, brighter version of the old-school classic lets you taste all the distinct layers of flavor. You have hearty sliced beef sirloin (no cubed mystery meat here!), earthy wild mushrooms and baby spinach, fresh herbs, and a brandy gravy that’s silky and rich. Instead of buttered egg noodles, I serve the whole lot over creamy polenta and dollop each dish with sour cream. It’s the same savory, filling, yummy idea as the original—just a little more refined.
- 2 1/2 teaspoons kosher salt 2
- cups coarse cornmeal or polenta (not instant)
In a medium saucepan, heat 4 cups water over medium heat. Add the salt and bring to a boil. Whisk in the polenta and reduce the heat to medium-low. Cook, stirring frequently to eliminate lumps and prevent burning, until the polenta is thickened and cooked through, about 15 minutes.
- 4 tablespoons extra-virgin olive oil
- 2 Spanish onions, thinly sliced
- 1 large shallot, thinly sliced
- 1 tablespoon minced garlic
- 3 sprigs fresh thyme
- Kosher salt and freshly ground pepper
- 4 cups sliced mushrooms, such as oyster, maitake, cremini, or shiitake
- 12 ounces beef sirloin, thinly sliced (ask your butcher to slice it for you)
- 1/4 cup brandy
- 1 cup beef broth
- 2 cups packed baby spinach leaves (stems trimmed)
- Sour cream, for serving
- Chopped fresh parsley, for garnish
- Grated lemon zest, for garnish
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions and shallot and cook, stirring, until soft, 6 to 8 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper. Add the mush- rooms and cook, stirring, until the liquid released by the mushrooms has evaporated and the mushrooms brown, 8 to 10 minutes. Remove the thyme sprigs from the mixture and discard. Transfer the mixture to a large bowl. Set aside.
In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Season the sirloin with salt and pepper and cook until browned, 1 to 2 minutes per side. Transfer to the bowl with the caramelized mushrooms. Remove the skillet from the heat.
Add the brandy, return the skillet to the heat, and use your spoon to scrape up all the bits on the bottom of the pan. Let the brandy simmer for 2 minutes. Add the broth and let it come to a simmer. Stir in the spinach and let them wilt before returning the mushrooms and meat to the pan. Cook just long enough to heat through. Adjust the seasoning with salt and pepper, if desired.
Top the polenta with the stroganoff and serve with sour cream, parsley, and lemon zest.
“Tiffani’s first cookbook is stunning, just like her. I'm pulling up a chair, reading this book cover to cover, and getting in the kitchen to cook up some of these mouthwatering recipes.”
“Not only is Tiffani an incredible cook with a true passion for all that is epicurean, she is an incredible parent and wife; and she does it all with an authentic joy and kindness. When you’re lucky enough to eat at her table, you’re in for some delicious food, great memories, and a lot of laughs. I ♥ you Tiffani!”
—Matt Bomer, actor, director, friend
“Pull up a chair! That’s exactly what you’ll do when you meet Tiffani. Whether it’s her warm eyes, welcoming smile, or the fact that you grew up watching her, you immediately feel welcomed. That’s just how she is! In and out of the kitchen, on and off screen, I’ve had the pleasure of meeting Tiffani and getting to know her as a working mommy, and it’s a beautiful thing to watch. Seeing her as a wife, mom, chef, chicken keeper, garden grower, and dancing machine . . . she can literally do it all with ease. So when she tells me to “pull up a chair,” I listen! I’ll get some good advice, great food, and time with a girlfriend who I feel like I’ve known since childhood.”
—Vanessa Lachey, actress and host
“Tiffani clearly loves her family and food with such a beautiful passion. Pull Up a Chair is a book written for those who feel the same about both. After reading this book, you will want to pull up a chair and have a meal with those you love again and again.”
—Marc Forgione, chef
“Tiffani has really nailed this lifestyle in her book. The recipes are simple enough not to be scary, but more than delicious enough to bring everyone running to the table. Tiffani is an every-family food wonder! Embrace her.”
About the Author
Try the Kindle edition and experience these great reading features:
Showing 1-8 of 48 reviews
There was a problem filtering reviews right now. Please try again later.