About the Book
Hundreds of recipes designed to get exceptional meals on the table in under an hour
Hundreds of recipes designed to get exceptional meals on the table in under an hour
With Kitchen Simple, James Peterson, one of America's most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare.
More than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than thirty minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Bearnaise to dress up grilled fish.
Kitchen Simple presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson's invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools make Kitchen Simple a go-to source of inspiration for cooks of all persuasions- novice or experienced, time-pressed or laid-back, casual or serious.
Table of Contents:
Acknowledgments, xi
Introduction, 1
Ingredients, 2
Equipment, 6
Cooking Techniques, 13
Hors d’Oeuvres 19
Tapenade, 20
Frico, 20
Hot Cheese and Crackers, 20
Gougères, 21
Spicy Guacamole, 22
Avocados with Hazelnut Vinaigrette, 23
Avocados on Toast, 23
Cold Leeks in Vinaigrette, 24
Celeriac Rémoulade, 25
Radish Toasts, 25
Celery Sticks with Roquefort, 26
Slow-Roasted Cherry Tomato-Garlic Toasts, 26
White Bean Bruschetta, 27
Prosciutto and Melon, 28
Chicken Liver Bruschetta, 28
Shrimp Cocktail, 30
Barbecued Oysters, 30
Oysters with Mignonette, 31
Blinis, 32
Salmon Tartare, 32
Steak Tartare, 33
Egg Salad Sandwiches, 33
Soups 35
Leek and Potato Soup, 36
Cream of Asparagus Soup, 37
Cream of Pea Soup, 37
Cream of Cauliflower Soup, 38
Lentil Soup, 38
Spring Vegetable Soup with Pesto, 39
Chicken Broth, 40
Fresh Corn Soup, 41
Garlic Soup with Poached Eggs, 41
Late Summer Tomato Soup, 42
Mexican-Style Gazpacho, 43
Tomatillo Soup, 43
French Onion Soup, 44
Miso Soup, 45
Thai Hot and Sour Soup, 46
Thai Chicken and Coconut Soup, 46
Vietnamese-Style Aromatic Soup with Noodles, 47
Salads 49
Simple Green Salad, 50
Caesar Salad, 52
Iceberg Wedges with Roquefort Dressing, 53
Curied Coleslaw, 53
Winter Greens with Goat Cheese Toasts, 54
Wild Dandelion and Bacon Salad, 54
Wilted Radicchio Salad with Bacon and Oranges, 55
Endive and Orange Zest Salad, 55
Mushroom and Tarragon Salad, 56
Fennel Salad, 56
Baby Artichoke and Pecan Salad, 58
Bell Pepper and Anchovy Salad, 58
Asparagus and Morel Mushroom Salad, 59
Thai Cucumber Salad with Peanuts, 60
Indian Cucumber and Yogurt Salad with Mint, 61
Moroccan Spiced Carrot Salad, 62
Beets in Vinaigrette, 62
Citrus Salad, 64
Orange and Red Onion Salad with Black Olives, 64
Tomato and Basil Salad, 65
Tomato and Mozzarella Salad, 65
Tuscan Bread and Tomato Salad, 66
Bulgur Salad with Almonds and Herbs, 66
Potato Salad, 67
Parisian-Style Potato Salad, 67
Chickpea and Mint Salad, 68
Lentil Salad, 68
Summer Steak Salad, 69
Fresh Tuna Salad, 71
Summer Duck Salad, 71
Vegetables 73
Buttered Peas, 74
Buttered Green Beans, 74
Green Beans with Garlic, Anchovies, and Pepper Flakes, 75
Sautéed Broccoli with Garlic, 75
Japanese-Style Cold Broccoli Rabe, 76
Broccoli Rabe with Garlic and Pine Nuts, 76
Sautéed Zucchini with Garlic and Parsley, 76
Sautéed Mushrooms with Garlic and Lavender, 77
Red Cabbage with Bacon and Apples, 78
Brussels Sprouts with Bacon, 78
Cooked Cucumbers, 79
Microwaved Artichokes, 79
Baby Artichokes with Garlic and Thyme, 80
Cold Watercress with Sesame and Ginger, 80
Sautéed Spinach with Garlic, 81
Sautéed Spinach with Pine Nuts and Raisins, 81
Creamed Spinach, 81
Creamed Sorrel, 83
Swiss Chard with Garlic and Anchovies, 83
Corn on the Cob, 84
Creamed Corn, 84
Glazed Radishes, 84
Glazed Carrots, 85
Glazed Shallots, 86
Braised Fennel, 86
Stuffed Zucchini, 87
Leek Gratin, 88
Cauliflower Gratin, 89
Endive Gratin, 89
Tomato Gratin, 90
Tomatoes à la Provençale, 90
Baked Eggplant, 92
Eggplant Parmigiano, 92
Stuffed Poblano Chiles, 93
Roast Onions, 94
Roast Root Vegetables, 94
Winter Squash Puree, 94
Sautéed Potatoes, 95
Roast Potatoes, 95
Gratin Dauphinois, 97
Steamed Potatoes, 97
Baked Potatoes, 97
Mashed Potatoes, 98
Fried Vegetables, 100
Steamed Vegetables, 102
Boiled or Steamed Asparagus, 102
Grilled Vegetables, 103
Cheese Dishes 105
Quesadillas, 106
Bacon and Gruyère Quiche, 106
Grilled Country Ham and Aged GoudaSandwiches, 107
Goat Cheese Soufflés, 108
Roquefort Soufflés, 109
Cheese Fondue, 109
Seafood 111
Squid Braised in Red Wine, 112
Fried Squid, 112
Steamed Lobster with Parsley Sauce, 113
Crab Cakes with Tartar Sauce, 114
Soft-Shell Crab Sandwiches, 114
Curried Shrimp Cakes, 115
Sautéed Shrimp, 115
Sautéed Scallops with Garlic and Parsley Butter, 116
Steamed Mussels, 117
Mussel Salad, 117
Oyster Panfry, 118
Clam Chowder, 119
Garlic Fish Soup, 121
Tuna Steaks with Saffon Aïoli, 121
Baked Halibut with Beurre Blanc, 122
Fillets of Sole with Sherry, 122
Salmon en Papillote with Tarragon, 123
Salmon with Clams, Coconut Milk, Garlic, and Saffron, 124
Skate with Capers and Lemon, 125
Roast Whole Round Fish, 125
Poached Whole Trout, 126
Grilled Pompano, 126
Grilled Sardines, 127
Pasta and Grains 129
Polenta, 130
Sautéed Polenta, 130
Couscous, 131
Plain White Rice, 131
Porcini Mushroom Risotto, 131
Chipotle Chile Cornbread, 132
Fettuccine Alfredo, 132
Fettuccine with Pesto, 133
Pasta Gratin, 133
Pasta and Peas, 134
Pasta with Porcini Mushroom Sauce, 134
Spaghetti Carbonara, 136
Spaghetti Cacio e Pepe, 136
Spaghetti Puttanesca, 137
Spaghetti with Clams or Mussels, 137
Fussili with Cherry Tomatoes and Fresh Tuna, 138
Fettuccine with Mussels and Saffron, 139
Pappardelle with Shrimp, Garlic, and Olive Oil, 139
Ricotta Ravioli in Broth, 141
Meat 143
Skirt Steak with Poblano Salsa, 145
Grilled or Sautéed Porterhouse, 145
Sautéed London Broil, 146
Sautéed Flank Steak, 146
Broiled New York Steaks with Béarnaise Sauce, 148
Beef Daube, 148
Roast Whole Beef Tenderloin, 149
Beef Stroganoff, 150
Red Wine Pot Roast, 151
Beef Tacos, 152
Roast Rack of Lamb, 152
Roast Leg of Lamb, 153
Sautéed Lamb Loin Chops with White Wine and Marjoram, 154
Lamb Shish Kebabs, 154
Roast Saddle of Lamb, 156
Roast Pork Tenderloin with Sautéed Apples, 157
Pork Tenderloin Medallions with Prunes, 159
Roast Pork Loin with Fresh Sage, 159
Sautéed Pork Chops with Mustard and Cornichon Sauce, 160
Veal Chops with Wild Mushrooms, 160
Roast Veal Shoulder Clod, 161
Poultry 163
Sautéed Chicken, 164
Faux Chicken Mole, 164
Chicken Tagine, 165
Mock Coq au Vin, 166
North Indian Grilled Chicken Kebabs, 166
Chicken Saltimbocca, 167
Roast Chicken, 168
Baked Chicken, 169
Asian Poached Chicken, 169
Fried Chicken, 170
Grilled Chicken, 170
Grilled Chicken and Tropical Fruit Salad, 171
Chicken Salad with Fresh Tarragon, 172
Stir-Fried Chicken with Cashews and Snow Peas, 173
Chicken or Turkey Enchiladas with Tomatillo Sauce, 175
Chicken or Turkey with Curry and Sherry, 175
Roast Turkey Breast, 176
Slow-Roasted Duck Legs with Sauerkraut, 176
Sautéed Duck Breasts, 178
Duck Confit, 179
Duck Confit and Wild Mushroom Salad, 179
Sauces 181
Hollandaise Sauce, 182
Beurre Blanc, 182
Clarified Butter, 183
Béarnaise Sauce, 183
Burgundian Red Wine Sauce, 184
Béchamel Sauce, 184
Basic Mayonnaise, 184
Aïoli, 185
Saffron Aïoli, 185
Caper and Herb Sauce, 185
Tartar Sauce, 186
Chimichurri Sauce, 186
Oven-Baked Tomato Sauce, 186
Tomatillo Sauce, 186
Mango Salsa, 187
Applesauce, 187
Desserts 189
Oranges with Raspberry Puree, 190
Peach Melba, 190
Chocolate-Dipped Strawberries, 191
Raspberry Puree, 191
Roast Pears with Butterscotch Sauce, 192
Flambéed Pineapple Wedges with Rum or Kirsch, 192
Pineapple Wedges with Kirsch, 194
Bananas Flambeed with Rum, 194
Strawberries Romanoff, 195
Cherry Clafoutis, 195
Apple Crumble, 196
Raspberry Cobblers, 196
Strawberry Shortcakes, 197
Flavored Whipped Cream, 197
Lime Curd, 198
Passion Fruit Curd, 198
Raspberry Soufflés, 199
Chocolate Pudding, 199
Individual Vanilla Custards, 200
Yogurt with Cardamom and Saffron, 200
Vanilla Panna Cotta, 202
Chocolate Mousse, 202
White Chocolate Mousse, 203
Alsatian-Style Apple Tart, 203
Crispy Apple Tart, 204
Chocolate Tart with Raspberries, 204
Baked Tart Shell, 205
Fresh Fruit Tart, 206
Cheesecake, 206
Pound Cake, 207
Angel Food Cake, 208
Pavlova, 208
Meringue Cups with Strawberry Ice Cream, 209
Cream Puffs, 211
Profiteroles, 212
Crepes, 212
Crepes Suzette, 213
White Wine Granita, 213
French Vanilla Ice Cream, 214
Russian Tea Cookies, 215
Basic Butter Cookies, 216
Shortbread, 216
Brownies, 219
Zabaglione, 219
Breakfast 221
Scones, 222
Biscuits, 222
Blueberry Breakfast Cakes, 223
Golden Fruit Cake, 223
Banana Bread, 224
Apricot Bread, 224
Popovers, 225
French Toast, 225
Pancakes, 226
Waffles, 226
Scrambled Eggs, 228
Rolled Omelet, 228
Poached Eggs with Buttered Croutons, 229
Baked Eggs, 231
Fried Eggs, 231
Hot and Cold Drinks 233
Mango Mimosas, 234
Passion Fruit Margaritas, 234
The Perfect Manhattan, 234
The World’s Best Martini, 235
Bellinis, 235
My Favorite Limeade, 235
Eggnog, 236
Hot Chocolate, 236
Index, 238
About the Author :
Food writer, cooking instructor and photographer--James Peterson is a Renaissance man who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, Peterson honed his French cooking techniques as chef-partner at Le Petit Robert in New York. A highly regarded teacher for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump's New York Cooking School). His first book, Sauces, won two James Beard Awards; Vegetables, Glorious French Food, Cooking, and Baking have earned him four more James Beard awards. Peterson lives and works in Brooklyn, New York.
Review :
“Want to cook like a pro in a minimum of prep time (no more than 30 minutes), with nearly every recipe on the table in under an hour? Then turn to seven-time James Beard award-winning chef James Peterson's latest tome: Kitchen Simple. Designed for everyone from kitchen novice to sophisticated cook, this book highlights Peterson's artful approach to cooking and is designed "to remind home cooks of the infinite possibilities of simple recipes.”
—Al Dente, 9/22/11
“With a solid background in culinary instruction, Peterson easily articulates the basics of cooking and baking the selected recipes for even the most adventurous cook. This diverse assortment of 200 recipes strikes a perfect balance between fundamental and more advanced dishes, making it a useful source for cooks at every level of expertise. The straightforward language and full-color photographs, taken by Peterson himself, combine to create an accessible, well-organized guide to cooking for any occasion.”
—Shelf Awareness for Readers, 8/16/11
“The publication of his first opus, Sauces, established James Peterson as one of America’s finest cookbook authors. In the intervening two decades, he has expanded his knowledge and wisdom and has been kind enough to share them both with home cooks. Make no mistake about the simplicity of Kitchen Simple; it is the distillation of a career’s worth of kitchen insights that will make you a better cook--in less than 30 minutes. It also features Jim’s gorgeous photographs, which serve as beautiful reminders that it’s not necessary to sacrifice flavor or elegance because you’re short on time.”
—Karen Page and Andrew Dornenburg, James Beard Award-winning authors of The Flavor Bible and The Food Lover’s Guide to Wine
“Kitchen Simple is written for the way we really live--and for the way we really want to eat. James Peterson proves that truly good food doesn’t require a lot of elaborate techniques, hard-to-find ingredients, or time. Cooking your way through this book will make
—Molly Stevens, author of All About Braising
