Tom Valenti's Soups, Stews, and One-Pot Meals

125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca
 
 
Scribner Book Company (Verlag)
  • 1. Auflage
  • |
  • erschienen am 24. September 2012
  • |
  • 320 Seiten
 
E-Book
978-0-7432-5354-3 (ISBN)
 
This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon; a casserole that's spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole.
And as luck would have it, this is the way celebrated New York City chef Tom Valenti loves to cook. Considered Manhattan's grandmaster of comfort food, Valenti has made this beloved cooking his trademark. In fact, on any given night, you'll find him in his wildly successful Upper West Side restaurants Ouest and 'Cesca feeding the world's A-list -- Bill Clinton, Steven Spielberg, Charlie Rose, Jerry Seinfeld, Judy Collins, Joan Didion. Because, of course, this is the food they love to eat, too.
In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations.
Here are 125 realistic recipes for the home cook -- most made in one pot -- and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean.
The book includes "Variations" and "Tomorrow's Table," tips on ways to embellish a dish by adding vegetables or meats or provide economy by stretching it into another satisfying meal by simply adding another ingredient. Valenti and Friedman embrace what they term "cooking in the real world," encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware (though you won't need a lot).
  • Englisch
  • New York
  • |
  • USA
  • Windows
1 16-pg. 4-c photo insert; 125 recipes
  • 11,01 MB
978-0-7432-5354-3 (9780743253543)
weitere Ausgaben werden ermittelt
Tom Valenti and Andrew Friedman
  • Intro
  • Dedication
  • Foreword
  • Introduction
  • How to Use This Book
  • Hearty Soups and Chowders
  • Pasta and Bean Soup
  • Roasted Carrot and Ginger Soup
  • Silken Corn Puree
  • Mushroom, Barley, and Sage Soup
  • Spinach, Parmesan, and Garlic Soup
  • Butternut Squash Soup with Minced Bacon
  • Tomato, Bread, and Parmesan Soup
  • Lemon and Egg Drop Soup
  • Potato and Leek Soup
  • Twice-Cooked Vegetable Soup
  • Extra-Smoky New England Clam Chowder
  • Mussel Chowder
  • Mussels with Tomato and Saffron
  • Lobster Bisque
  • Tuscan-Style Seafood Stew
  • Spicy Shellfish Soup
  • Turkey Soup with Stuffing Dumplings
  • Ham Hock and Split Pea Soup
  • Casseroles, Stews, and Chili
  • Root Vegetable Stew with Cumin, Coriander, and Millet
  • Mushroom Stew
  • Butternut Squash and Wild Mushroom Risotto
  • Shrimp, Lemon, and Tarragon Risotto
  • Baked Gnocchi Carbonara
  • Macaroni and Goat Cheese
  • Tubetti with White Wine and Clams
  • Spaghetti with Tuna and Tomato
  • Tuna Noodle Casserole
  • Manhattan-Style Fish Stew
  • Roasted Fish and Shellfish with Tomatoes and Parsley
  • Sautéed Calamari with White Wine, Garlic, and Clam Broth
  • Shrimp Stew with Leeks
  • Chicken Hearts and Gizzards in Italian-Style Tomato Sauce
  • Red-Wine-and-Tomato-Braised Duck
  • White Bean Casserole with Preserved Duck
  • Lentil and Garlic Sausage Stew
  • Sausage and Cabbage Stew
  • Texas-Style Chili
  • Beer and Beef Stew
  • Cuban-Style Flank Steak and Pepper Stew
  • Beef Bourguignon
  • Beef Stroganoff
  • Lamb Pasticcio
  • Andrew and Caitlin's Soppressata Lasagna
  • Venison Chili
  • Rabbit Stew with Marjoram and Vermouth
  • Tripe with Tomatoes, Thyme, and Oregano
  • Large Cuts and Catches
  • Simmered Shrimp Sauté with Shiitake Mushrooms and Scallions
  • Olive-Oil-Poached Red Snapper with Tomato and Scallions
  • Baked Sea Bass, Papillote Style, with Lemon and Olives
  • Cod with Tomato, Saffron Broth, Leeks, and Couscous
  • Baked Chicken with Bacon, Mushrooms, and Pearl Onions
  • Chicken in Hunter-Style Sauce
  • Chicken Braised with Mushrooms
  • Chicken in Red Wine Sauce
  • Slow-Cooked Chicken in a Pot
  • Steamed Whole Chicken with Three Variations
  • Duck with Dried Fruits
  • Mushroom-Poached Squab
  • Moroccan-Spice-Braised Lamb Shank
  • Seven-Hour Leg of Lamb
  • Classic Braised Beef Brisket
  • Mushroom-Braised Short Ribs
  • Beef on a String Soup and Sandwich
  • Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes
  • Braised Oxtail with Cipolline Onions
  • Braised Beef Cheeks
  • Braised Pork Shank
  • Portuguese-Style Pork Roast with Steamed Clams
  • Braised Pork Loin with Artichokes
  • Pork Medallions with Barbecue Sauce
  • Braised Pork Belly in White Wine Sauce
  • Braised Veal with Tuna Sauce
  • Herb-Stuffed Veal Breast
  • Veal Shank Braised in White Sauce with Mushrooms
  • Veal Kidneys with Red Wine and Shallot
  • Accompaniments and Additions
  • Barley
  • Couscous
  • Millet
  • Polenta
  • Brown Rice
  • Long-Grain White Rice
  • Wild Rice
  • Dried Pasta
  • Capellini (Angel Hair)
  • Ditalini, Orzo, Pastina (Acini di Pepe), Pennette, Tubetti, Tubettini
  • Egg Noodles
  • Spaghetti
  • Fettuccine and Linguine
  • Pappardelle
  • Ravioli
  • Potatoes
  • Mashed Potatoes
  • Potato Gratin
  • Condiments and Garnishes
  • Pesto
  • Basil Oil
  • Aïoli
  • Chopped, Roasted Tomatoes
  • Herbed Croutons
  • Garlic Croutons
  • Fried Oysters
  • Fried Shallots
  • Frizzled Leeks
  • Notes on Some Recurring Ingredients
  • Chicken Stock
  • Vegetable Stock
  • Mail-Order Sources
  • Acknowledgments
  • About the Authors
  • Index
  • Copyright

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