By Charlie Palmer, Robyn Lehr
Award-winning chef and restaurateur, Charlie Palmer, is again with a booklet approximately favourite American recipes he likes to percentage with kinfolk and friends.
Palmer has been on the leading edge of significant American nutrients because the '80s. clean neighborhood elements, bursts of style, and practise comfortably were the hallmark of his cooking through the years, and this assortment comprises the easiest recipes he chefs at domestic and his restaurants.
Included might be over a hundred recipes that any prepare dinner could make with ease-from Charlie's well-known Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon fowl; plus snacks like Crispy Chickpeas and cakes like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata.
Along with own reflections on meals and relations from one among America's personal most sensible cooks, this cookbook can assist each kin with scrumptious, effortless dinner ideas.
Read Online or Download Charlie Palmer's American Fare: Everyday Recipes from My Kitchens to Yours PDF
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Additional info for Charlie Palmer's American Fare: Everyday Recipes from My Kitchens to Yours
As a variation to this recipe, or if liquorice root is not available, substitute with mint leaves. 62 m u s h roo m d i s h e s abalone mushrooms in sweet and sour sauce INGREDIENTS Abalone mushrooms Salt Five-spice powder Corn ﬂour (cornstarch) Rice ﬂour Self-raising ﬂour Cooking oil Garlic Tomato Cucumber Green capsicum (bell pepper) Pineapple Corn ﬂour (cornstarch) 260 g (91/3 oz) 1 /2 tsp 1 /4 tsp 130 g (41/2 oz) 130 g (41/2 oz) 130 g (41/2 oz) 625 ml (20 ﬂ oz / 21/2 cups) 1 clove,peeled and chopped 1 /2, diced 1 /4, diced 1 /2, diced 85 g (3 oz), diced 1 Tbsp, mixed with 1 Tbsp water METHOD • Marinate abalone mushrooms with salt and ﬁve-spice powder.
Drain and set aside. • Using the same wok, heat remaining oil and stir-fry red chillies for 5 seconds. Add Chinese mushrooms and stir-fry for 2 minutes. Add fried bean curd cubes, carrot, vegetable stock, vermicelli, bean sprouts and seasoning. Stir-fry over high heat for 3–5 minutes or until almost dry. • Add chopped chives and mix well. Serve immediately. 45 ml (11/2 ﬂ oz / 3 Tbsp) 1 tsp 1 /2 tsp /2 tsp 1 ric e an d n o o dles 47 pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot 500 g (1 lb 11/2 oz) 30 ml (1 ﬂ oz / 2 Tbsp) 60 ml (2 ﬂ oz / 1/4 cup) 2, ﬁnely sliced seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10) 4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, ﬁnely shredded 1, peeled and diced 85 g (3 oz), drained and diced METHOD • Bring a large pot of water to the boil, add noodles and cook for 2 minutes.
Sprinkle with toasted black sesame seeds and serve. To make garlic soy sauce, mix together, 3 Tbsp light soy sauce, 1 Tbsp minced garlic and 1/2 tsp ground white pepper. Store in a screw-top jar. 34 s o u p s a nd a p p e t i s e rs cold sauced french beans INGREDIENTS French beans Salt Grated ginger Sesame sauce (See note) Toasted white sesame seeds 300 g (101/2 oz), trimmed and cut into 9-cm (41/2-in) lengths 1 tsp 1 Tbsp 4 Tbsp METHOD • Cook French beans in boiling water with salt and grated ginger for 2–3 minutes.