By Joanne Weir
The yank urban is flourishing. In city neighborhoods around the state you will find interesting eating places, connoisseur and ethnic markets, farmers' markets, and artisanal breads and cheeses. In her new ebook, Weir Cooking within the urban, chef and instructor Joanne Weir takes readers and residential chefs into our nation's ethnically assorted and colourful culinary and cultural city landscape.
Exploring her followed urban of San Francisco as a consultant, Joanne invitations readers to look their very own towns for the myriad foreign flavors and tastes they are going to locate there. From neighborhood ethnic neighborhoods to the butcher to the farmers' industry, Joanne seeks out the simplest parts and such a lot scrumptious dishes and indicates how they are often re-created in domestic kitchens wherever. A spouse quantity to her new sequence on public tv, Weir Cooking within the urban brings each urban to life.
With chapters on Firsts, Soups, Mains, and muffins, Weir contains greater than one hundred twenty five vividly flavored, artistic recipes, created with city chefs in brain: these chefs with no longer adequate time and too little house, yet an urge for food for growing memorable nutrition and social gatherings. commence your meal with Joanne's Straw Potato muffins with Smoked Salmon and Caviar, Parmesan Flan, or Kale Soup with Pancetta and White Beans. exhibit appealing salad vegetables in a Radicchio, Arugula, Golden Raisin, and Pine Nut Salad or a Duck Salad with Pecans and Kumquats, or spice issues up with a Thai red meat Salad with Mint and Cilantro. uncomplicated but scrumptious major classes contain Silver-Roasted Salmon with Sweet-Hot savor; Pan-Seared bird Breasts with Mustard, Rosemary, and Capers; and eco-friendly Lasagna with Artichokes and Leeks. goodies like hot Chocolate, Cinnamon, and occasional Tart; Plum Cake; Double Chocolate Ice Cream with Dried Cherries; and Panna Cotta with Raspberries will whole your meal. each one recipe is observed by means of wine feedback from wine specialist Tim McDonald.
Filled with mouth-watering photos all through, Weir Cooking within the urban is the cookbook for the trendy domestic prepare dinner, with crucial details on stocking your pantry, matching wine with meals, and easy pleasing. From making a celebration of Mediterranean-inspired small plates to an easy yet subtle supper after a film or play, from bustling local markets to Joanne's welcoming kitchen, this day trip into urban delicacies will motivate you to create a weekday meal or an impromptu ceremonial dinner.
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Additional info for Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
Indd 37 8/24/11 10:55 PM This layered beauty stacks up with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. It’s ideal for a special-occasion dinner. indd 38 dried whole wheat or whole grain lasagna noodles tablespoons olive oil cups finely chopped carrots (3 medium) cups finely chopped zucchini (1 medium) cloves garlic, minced cups sliced fresh button mushrooms (8 ounces) 6-ounce packages fresh baby spinach tablespoons snipped fresh basil egg, beaten 15-ounce container ricotta cheese cup finely shredded Parmesan cheese teaspoon salt teaspoon ground black pepper 26-ounce jar tomatoand-basil pasta sauce (21/2 cups) cups shredded Italian fontina or mozzarella cheese (8 ounces) Rosemary sprigs (optional) Preheat oven to 375°F.
Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover and chill for 8 to 24 hours. Preheat oven to 350°F. Evenly sprinkle 2 cups blueberries and pecans over bread mixture. In a small bowl stir together 1/4 cup brown sugar and 1/4 cup melted butter. Drizzle butter mixture over pecans. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Using purchased piecrust makes it easy. Pictured on page 24. quick chicken potpies 33 prep: 25 minutes bake: 20 minutes stand: 10 minutes oven: 400°F makes: 6 servings dish: 10-ounce dishes 1 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package) 1 pound chicken breast strips for stir-frying 2 tablespoons butter or margarine 1 /3 cup all-purpose flour 1 /2 teaspoon snipped fresh thyme or oregano 1 /4 teaspoon ground black pepper 21/2 cups reduced-sodium chicken broth 11/2 cups packed julienned or coarsely shredded carrots 11/2 cups frozen peas Milk (optional) Coarse salt (optional) Preheat oven to 400°F.