Comfortable in the Kitchen

Meredith Laurence

Description

Are you as comfortable in the kitchen as you are in your blue jeans? Would you like to be? Comfortable in the Kitchen, Meredith Laurence, the Blue Jean Chef, helps you settle into your comfort zone in the kitchen with tips, tricks, explanations of cooking techniques, and over 200 recipes. Meredith shares her knowledge acquired from years working in cooking schools, test kitchens and restaurants in France, Canada and the USA. Her delicious, easy-to-follow recipes, interesting tips and informative explanations will help make any cook more comfortable in the kitchen and inspire new meals. Comfortable in the Kitchen is designed to teach basic techniques and then strengthen skills, each chapter contains basic recipes that will give you a solid understanding of how the dish works, and four other recipes that build on that technique, but use different ingredients to create a unique and delicious meal. Once you've mastered the basic recipe and practiced the variations, you'll be comfortable enough with the dish to improvise and make it your own! For example, start with the magically simple Basic Roast Chicken. Next, spice things up with Jerk Spiced Roast Chicken, Chipotle Orange Roast Chicken, Summer Ale Chicken with Caramelized Onions, and Five-Spice Roast Chicken. With chapters on Soups and Salads, Sandwiches and Snacks, Meat and Poultry, Fish and Seafood, Vegetables, Breakfast, and Desserts and Treats, Meredith will help you cover all your bases. We spend a lot of time in the kitchen. You might as well get comfortable!

Sujets

• USA
• United States of America
• États-Unis

Informations

• Publié par: Walah! LLC
• Date de parution: 15 novembre 2017
• Nombre de lectures: 0
• EAN13: 9781948193009
• Langue: English
• Poids de l'ouvrage: 11 Mo

Extrait

Comfortable
in the
Kitchen
Meredith Laurence
Photography by Jessica Walker
First Edition
Copyright © 2010 by Blue Jean Chef, Inc.
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission from the publisher.
Published in the United States by Walah!, LLC Publishers

[e-mail]
Library of Congress Cataloging-in-Publication Data
Laurence, Meredith.

Blue jean chef : comfortable in the kitchen / Meredith Laurence ; photography by Jessica Walker.
p. cm.
Includes index.
ISBN-13: 978-0-9827540-3-0
ISBN-10: 0-9827540-3-5
1. Cooking, American. 2. Cookbooks.      I. Title. TX715.L38 2010 641.5973   QBI10-600120
Printed in China
Book design by Janis Boehm
www.bound-determined.com
Photography by Jessica Walker
www.jessicawalkerphotography.com
Food styling by Bonne Di Tomo and Lisa Ventura
To Annie
© QVC, Inc. Used with Permission
Table of Contents
Acknowledgements
Introduction
Blue Jean Chef Favorites
Soups and Salads
Basic Chicken Noodle Soup
Beef and Barley Soup
Pork and White Bean Soup
Asian Shrimp Noodle Soup
Sausage and Lentil Soup
Basic Cream of Vegetable Soup
Cream of Tomato Soup
Cream of Mushroom Soup
Curried Sweet Potato Soup
Potato Leek Soup
Cream of Lobster Soup
Basic Balsamic Vinaigrette
Mixed Greens with Oranges, Endive and Pecans
Endive, Radicchio and Apple Salad with Walnuts
Beet Salad with Goat Cheese Crostini
Classic White Coleslaw
Lemony White Bean Salad with Feta Cheese
Beet and Orange Salad
Potato Salad with Bacon, Corn and Green Onions
Snacks and Sandwiches
Basic Grilled Cheese Sandwich
Grilled Apple and Cheddar Cheese Sandwich
Croque Monsieur (and Madame)
Sweet Chocolate and Berry Sandwich
Western Grilled Cheese Sandwich
Basic Nachos
Chicken, Avocado and Monterey Jack Nachos
Chili and Cheddar Cheese Nachos
Black Bean and Corn Nachos
Mango and Jalapeño Nachos
Basic Tomato and Cheese Pizza
Mushroom Pizza with Lemon, Garlic and Mint
Potato, Bacon, Rosemary and Blue Cheese Pizza
Chicken and Broccoli White Pizza
BET Breakfast Pizza
Basic Tomato and Basil Crostini
White Bean, Rosemary and Pecorino Crostini
Tuna and Black Olive Crostini
Pear and Blue Cheese Crostini
Caramelized Onion, Goat Cheese and Bacon Crostini
Tuna Salad Sandwich with Capers and Pickles
Egg Salad Sandwich with Anchovies
Pasta
Basic Marinara Sauce
Pasta à la Norma
Smoky Tomato and Sausage Fusilli with Spinach and Black Olives
Fettuccine with Tomato Vodka Sauce
Linguine with Bacon and Sweet Apple Tomato Sauce
Basic Mac ‘n’ Cheese
Lobster Mac ‘n’ Cheese
Bacon, Tomato and Green Pea Mac ‘n’ Cheese
Primavera Mac ‘n’ Cheese
Butternut Squash and Green Apple Mac ‘n’ Cheese
Greek Pasta Salad
Pasta with Fresh Tomatoes, Brie and Basil
Farfalle with Ham, Asparagus and Goat Cheese
Meat and Poultry
Basic Stuffed Chicken Breasts with Spinach and Feta Cheese
The Keys to Stuffing
Stuffed Chicken Breasts with Prosciutto, Asparagus and Fontina Cheese
Stuffed Chicken Breasts with Apricots, Leeks and Goat Cheese
Pork Chops with Apples, Bacon and Pecan Cornbread Stuffing
Pork Chops with Dried Cherry Breadcrumb Stuffing
Basic Chicken Cacciatore
Braising Simplified
Caribbean Chicken with Rice
Moroccan Braised Chicken Thighs with Apricots and Olives
Orange Braised Beef Short Ribs
Braised Country Style Ribs with Apples and Sweet Potatoes
Basic Chicken Marsala
Classic Sautéing
Chicken Cutlets with Oranges and Sweet Peppers
Turkey Cutlets with Reisling and Cranberries
Pork Medallions with Madeira and Olives
Pork Medallions with Picatta Sauce
Basic Pan Fried Chicken
Pan-Frying – Crispy, Moist and Tasty
Honeybell Hazelnut Chicken with Honeybell Sauce
Breaded Pork Chops with Quick Apple Sauce
Parmesan Crusted Chicken with White Wine Cream Sauce
Chicken Fried Steak
Basic Roast Chicken
Classic Roasting
Jerk Spiced Roast Chicken
Summer Ale Chicken with Caramelized Onions
Chipotle Orange Roast Chicken
Five-Spice Roast Chicken
Basic Pot Roast
Pot Roast Tips
Pork Loin Braised in Milk
Chicken in a Pot with Tomatoes and Fennel
Pot Roast Leg of Lamb with Oranges and Honey
Brandy Braised Beef Roast with Beets, Carrots and Horseradish Cream
Basic Pan Roasted Strip Steak with Red Wine Pan Sauce
Restaurant Style Pan Roasting
Pan Roasted Chicken Breast with Mushrooms
Filet Mignon with Blue Cheese Crust
Pan Roasted Pork Chops with Cognac and Prunes
Pan Roasted Rack of Lamb with Pecan Parmesan Crust
Basic Stew – Spring Lamb Stew
Distinctive Stews
Curried Chicken Stew
Pork and Poblano Pepper Stew
White Turkey Chili
French Canadian Beef Stew
Basic Meatloaf
Making Flavorful Meatloaf
Turkey Mushroom Meatloaf
Spicy Italian Meatloaf
Meatloaf with Caramelized Onion and Garlic
Meatloaf with Ham and Cheddar Cheese
Grilled Brined Pork Chops with Grilled Peaches
Lemon Rosemary Grilled Chicken Breasts
Basic Hamburger
Hamburger Basics
Lamb Burgers with Olives and Feta
Turkey Burgers with Sun-dried Tomatoes and Basil
Blue Cheese and Bacon Burgers
Chicken Chipotle Burgers
Fish and Seafood
Basic Sole à la Meunière
Sautéed Tilapia with Lime Butter
Seared Scallops with a Hazelnut Orange Sauce
Sautéed Shrimp in a Paprika Cream Sauce
Sautéed Mahi-mahi with Chipotle Tomato Sauce
Basic Mussels (Moules Marinières)
Mussels with Curried Coconut Milk and Basil
Mussels with Italian Sausage and Tomato
Clams with Bacon, Beer and Potatoes
Mussels with Fennel, Tomatoes and Cream
Basic Grilled Fish Fillet or Steak
Grilled Tuna Steak with a Caper Black Olive Salsa
Tequila Lime Grilled Shrimp
Grilled Salmon with Teriyaki Glaze
Grilled Swordfish with Lemon Walnut Vinaigrette
Basic Halibut en Papillote with Lemon and White Wine
Salmon en Papillote with Shallots, Tomatoes and Basil
Swordfish en Papillote with Fennel, Potatoes and Black Olives
Red Snapper en Papillote with Mango, Corn and Lime
Trout en Papillote with Orange Butter and Asparagus
Baked Salmon with Horseradish Crust
Vegetables
Basic Sautéed Vegetables
Sautéed Broccoli Rabe with Garlic and Feta
Sautéed Zucchini with Lemon and Mint
Sautéed Cauliflower with Toasted Pinenuts and Golden Raisins
Sautéed Butternut Squash with Sage and Cinnamon
Basic Braised Vegetables
Maple Glazed Carrots
Braised Green Beans with Tomatoes
Braised Cabbage with Bacon and Garlicky Breadcrumbs
Braised Caramelized Fennel
Basic Potato Gratin
Sweet Potato and Apple Gratin
Cauliflower and Broccoli Gratin
Leek and Parmesan Gratin
Creamy Spinach Gratin
Basic Roasted Vegetables
Roasted Red Potatoes with Rosemary
Slow Roasted Tomatoes with Garlic and Herbs
Roasted Wild Mushrooms with Olive Oil and Thyme
Stuffed and Roasted Acorn Squash
Brussels Sprouts with Bacon and Balsamic Reduction
Basic Grilled Vegetables
Grilled Portobello Mushrooms with Cilantro Pesto
Grilled Romaine with Caesar Dressing
Grilled Corn on the Cob with Chipotle Butter
Grilled Eggplant with Romesco Sauce
Spaghetti Squash with Marinara and Parmesan
Breakfast
Basic Cheese Frittata
Asparagus, Goat Cheese and Herb Frittata
Smoked Salmon, Cream Cheese and Chive Frittata
Bacon, Cheddar and Tomato Frittata
Spicy Sausage and Broccoli Frittata
Scrambled Eggs with Mushrooms and Herbs
Basic Pancakes
Maple Bacon Pancakes
Lemon Blueberry Cornmeal Pancakes
Chocolate Chip Walnut Pancakes
Peach and Toasted Almond Pancakes
Basic French Toast
Carrot Cake French Toast with Maple Cream Cheese
Orange Stuffed French Toast
Pumpkin Pie Spiced French Toast with Maple Whipped Cream
Baked Apple Cinnamon French Toast
Cinnamon Apple Fritters
Desserts and Treats
Basic Dessert Soufflé
The Science Behind a Dessert Soufflé
Chocolate Soufflé with Molten Center
Pumpkin Pie Spiced Soufflé
Light and Airy Raspberry Soufflé
Grand Marnier ® Soufflé
Basic Chocolate Almond Bark
Ahhh…Chocolate!
White Chocolate Peppermint Bark
Dark Chocolate Caramel Bark with Fleur de Sel
Marbled Dark Chocolate and Peanut Butter Bark
Chocolate Bark with Dried Fruit, Nuts and Seeds
Basic Vanilla Fudge
Chocolate Pecan Fudge
Dark Chocolate Orange Fudge
Marbled Fudge
White Chocolate Fudge with Macadamia Nuts and Dark Chocolate Chunks
Basic Cheesecake
Keys to a Successful Cheesecake
Chocolate Swirl Cheesecake
Raspberry Cheesecake
Milk Chocolate Polka Dot Cheesecake
Pumpkin Cheesecake
Basic Pie Dough
The Basics of Pie Dough
Tarte Tatin
Mile High Apple Pie
Mixed Berry Pie with Crumble Topping
Butter Tarts
Basic Rice Pudding
Coconut Rice Pudding
White Chocolate Hazelnut Rice Pudding
Lemon Rice Pudding with Blueberry Anise Compote
Dark Chocolate and Cherry Rice Pudding
Cornmeal Layer Cake with Lemon Cream
Chocolate Espresso Mousse
Index
Food Index
Tip Index
Acknowledgements
In addition to my parents who have always believed in me and given me so much, including my love of food, my sincere thanks go to…
Eric Theiss for supporting me through this project from the start.
Grace Lee at Sonshine Trade for making the printing process smooth and seamless.
Janis Boehm for her beautiful book design and attention to detail.
Jessica Walker for gorgeous photography.
Lisa Ventura, Bonne Di Tomo and Lynn Willis for their delicious food preparations and for styling more than just the food.
Joseph McAllister for testing so many recipes and feeding so many friends with the results!
Norma Laurence, Elaine McDougall and Hamish Taylor for making such a thorough proofreading and editing team with very different perspectives. Any typos remaining in the book should be addressed directly to one of them!
… and especially to Anne Symes for