[download kindle books] My First Kitchen by Vikas Khanna, B072BCD7KW

  • Full Title : My First Kitchen
  • Autor: Vikas Khanna
  • Print Length: 380 pages
  • Publisher: Viking
  • Publication Date: May 7, 2017
  • Language: English
  • ISBN-10: B072BCD7KW
  • ISBN-13: 
  • Download File Format: epub
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Directions
‘Whether you are cooking daily meals for yourself and your family or an occasional meal for an evening of entertainment, let cooking be a process of discovery and enjoyment,’ say Chef Vikas Khanna. And he means it.
It’s exciting—A new beginning, the new life, a new house, and a brand new kitchen! However, setting up your pantry, buying utensils and equipment, then cooking and entertaining—all can get pretty daunting.
Chef Vikas Khanna understands that. In My First Kitchen he expertly guides you set up your own Kitchen, cook marvelous food in quick, easy steps, throw parties, even barbeque like you were a pro!
He holds your hand through the journey as you pick the best produce, learn to cut, chop and preserve and puree—all the processes that you thought too intimidating.
My First Kitchen is the only book you will need to begin your culinary journey!

 

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Keywords

cooking book, m&m candy, paleo cookbook, international food store, small barbecue,
the Penguin Group

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Penguin Books Ltd, Registered Offices: 80 Strand, London WC2R 0RL, England

First published 2013

1 2 3 4 5 6 7 8 9 10

Copyright © Canadian Broadcasting Corporation/Stefano Faita Inc., 2013

Food photography: Leila Ashtari

Other photography: Darren Goldstein, Vanessa Heins, Tim Leyes

All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book.

Manufactured in the U.S.A.

LIBRARY AND ARCHIVES CANADA CATALOGUING IN PUBLICATION

Faita, Stefano, author

In the kitchen with Stefano Faita : over 250 simple and delicious everyday recipes / Stefano Faita. Includes index.

ISBN 978-0-14-318878-0 (pbk.)

1. Cooking. 2. Cookbooks. I. Title.

TX714.F345 2013 641.5 C2013-904044-7

Visit the Penguin Canada website at www.penguin.ca

Special and corporate bulk purchase rates available; please see

www.penguin.ca/corporatesales or call 1-800-810-3104, ext. 2477.

To all the viewers who spend time with me In the Kitchen.

CONTENTS

Introduction

Breakfast & Brunch

Snacks & Appetizers

Stefano’s Pasta Favourites

Salads & Sides

Everyday Mains

Stefano’s Dinner Menus

Desserts

Drinks

Acknowledgments

Index

INTRODUCTION

Hello, fellow cooks!

Thanks so much for giving this cookbook a place in your kitchen. It’s exciting to think that these recipes will help you put dinner on the table each night, entertain friends on weekends or simply make something delicious that makes you proud.

It’s an honour to be in your homes on television every afternoon. When we shoot In the Kitchen with Stefano Faita in CBC’s Toronto studios in front of a live audience, I get an amazing opportunity to talk to you, one-on-one. You ask me food questions and personal questions, but the thing I get asked the most is, “How did In the Kitchen come to be?”

Well, it all started with my family’s store in Montréal. We own a shop called Dante’s, in Little Italy. It carries housewares and hunting supplies. It has been written up in magazines and seen on TV shows, becoming a popular stop for locals and tourists. I’ve worked there since I was a kid. We also own the Mezza Luna cooking school on the same street. My mom, Elena, is pretty well known in food circles and does guest spots on various TV shows. I would go to cooking classes and TV tapings with her, and at a young age I was bitten by the cooking bug, too. Once, when my mom was unable to appear on a local food show, I took her place—that was the start of my being on TV.

I had a “real job” as a graphic designer for a while—and I wasn’t bad at it, either—but I soon discovered that looking at a computer screen all day wasn’t for me. So I took a big leap. I wrote a cookbook, in French. It came pretty naturally to me, this food thing, and it shocked me how much people responded to my recipes. I even won a couple of awards for my book. Then TV came calling . . . literally.

About four years ago, while working at Dante’s, I got a call from Krista Look, an executive producer with CBC Television in Toronto. She had come across my French cookbook and had seen some interviews I’d done and said she had a vision for a TV show that would bring my food to people across the country. That was cool.

Krista came to Montréal and we talked for ages over espressos and panini. She knew she couldn’t promise me anything, but she said she would keep me posted as she pitched her concept to the “big cheeses” in Toronto. And she did. It takes a long time to get a show concept off the ground in this business, but she did whatever she had to do to get us on the air—making demo reels, writing pitches, talking to anyone who would listen about this crazy guy in Montréal who could cook.

Two years passed and I started work on two TV shows in Québec. I was getting pret
nearest b&q, wedding cake icing, haagen dazs ice cream, special chow mein, body fat percentage,

Blueberry Cheesecake Crunchers

Peaches & Cream Cheesecake Crunchers

Cherry Cream Crunchers

Fruit ’n Cream Crunchers

German Chocolate Crunchers

Crunchette FYI …

S’mores Crunchettes

PB&J Crunchettes

Chocolate PB Crunchettes

White Chocolate Raspberry Crunchettes

Over the Rainbow Crunchettes

Pumpkin Pie Crunchettes

Almond Kiss Crunchettes

Coconut Cream Crunchettes

CH 11: CRUNCHCAKES & DESSERT CONES

Tips ’n Tricks for Crunchcakes ’n Cones

Fruity Caramel Crunchcakes

Salted Caramel Gooey Apple Crunchcakes

Pumpkin Cream ’n Caramel Crunchcakes

Hideously Yummy Chocolate Caramel-PB Crunchcakes

Movie Concession Cones

Turtle Cheesecake Cones

Ooey-Gooey Apple Pie Cones

Cookies ’n Cream Cones

Strawberry Shortcake Cones

Blueberry Pie Cones

CH 12: CREAM FLUFF CUPS, CREAM FLUFF STACKS & MORE DOUGH-BOTTOMED DESSERTS

Just DOUGH It: Tips for Working with Refrigerated Dough

Mochaccino Cream Fluff Cups

Swirly Pumpkin Pie Cream Fluff Cups

Vanilla Cream Fluff Cups

Strawberry Shortcake Cream Fluff Cups

Banana Cream Fluff Cups

Caramel Apple Cream Fluff Cups

Bananas Foster Cream Fluff Cups

Triple Chocolate Cream Fluff Cups

PB&J Surprise Cups

Mini Dutch Apple Pies

Caramel Apple Cream Fluff Stacks

Strawberry Shortcake Cream Fluff Stacks

Berries & Cream Fluff Stacks

CH 13: TRIFLES, PARFAITS & CRÈME BRÛLÉES

Rockin’ Red Velvet Trifle

Berry-Good Tropical Trifle

Red, White & Blueberry Trifle

Very Cherry Dreamboat Parfaits

Tropical Dreamboat Parfaits

Apple Cinnamon Dreamboat Parfaits

Key Lime Pie-fait

PB ’n Chocolate Puddin’ Crunch Parfait

Crunchy Caramel Apple Layer Parfaits

Crème Brûlée Tips ’n Tricks …

Cappuccino Crème Brûlée

Coconut Crème Brûlée

Sugar and Spice Crème Brûlée

CH 14: FRUITY FUN

Stuffed-Apple Apple Pie

Caramel-Drizzled Caramelized Pineapple

Cherry-Picked Fake-Baked Apple

Craisin’-Amazin’ Baked Apples

Raisin’ the Roof Baked Apples

Baked Caramel ’n Coconut Apples

Streuseled-Up Baked Peaches

Crazy-Amazing Pineapple Grillers with Coconut Dip

Sugar ’n Spice Baked Pears

Dippy-Good Grilled Fruit Kebabs

Pumpkin-Pie Apple Shakers

Sweet Cinnamon Pear Shakers

Stuffed-with-Love Strawberries

Creamy Dreamy Fruit Fandango

CH 15: DESSERTS IN DISGUISE

Strawberry Shortcake Waffle Tacos

Banana Split Waffle Tacos

Tropical Fruit Waffle Tacos

DIY Choco-Mallow Coconut Nachos

DIY Banana & PB Nachos

DIY Cannoli Nachos

DIY Apple Pie Nachos

Crazy for Caramel Apple Pizza

Sassy S’mores Quesadilla

Pumpkin Pie Pot Stickers

Dreamy PB Chocolate Ravioli Puffs

RECIPES BY CATEGORY

Desserts for One

30 Minutes or Less

5 Ingredients or Less

Chocolate Madness!

Cookies ’n Cream Dream

Red Velvet Revolution

Loco for Choco-Coconut

More & More S’mores

Peanut Butter Passion

Caramel Crazy

Very Vanilla

Say Cheesecake

Fruity & Fabulous

Apple-mania

Strawberry Shortcake Surprise

Bananarama

Tropical Treats

Pumpkin Attack!

Photo Inserts

INDEX

ALSO BY LISA LILLIEN

COPYRIGHT

INTRODUCTION

Welcome to Hungry Girl 200 Under 200 Just Desserts! This book is filled with exactly what you think it’s filled with—200 desserts with less than 200 calories each! The original Hungry Girl 200 Under 200 is one of my favorite HG books, and I REALLY wanted to expand on that “less than 200 calories” concept. I thought—WOW—why not create an entire book of recipes for decadent treats and desserts that have under 200 calories each?! After chewing on it for a while (pun intended!), I decided there wasn’t a single reason why this book shouldn’t exist—and so here it is. SWEET! I hope you love it as much as I do …

For the newbies out there, Hungry Girl is a lifestyle brand that started as a free daily email service about guilt-free eating. The emails (read by over a million people a day) feature news, food finds, recipes, and real-world tips & survival strategies. Hungry Girl was started by me, Lisa Lillien. I’m not a doctor or nutrition professional; I’m just hungry! Back in 2004, I decided I wanted to share my love and knowledge of guilt-free eating with the world, so Hungry Girl was born. To sign up for the daily emails or to see what you’ve missed since the beginning, go to hungry-girl.com.

The Hungry Girl way of eating is a bridge between the average American junk-food-packed diet and the idealistic way of eating perfectly healthy foods at all times. It’s a realistic approach to better-for-you eating that people can actually live with and feel good about. HG recipes fulfill real-world cravings for EVERYTHING—including fattening foods like cheesecake, brownies, and fudge—without containing a tremendous amount of calories and fat.

The recipes in this book often call for simple supermarket staples, like boxed
la weight loss, food club, vietnamese egg rolls, simple wedding cakes, wine festival,
ic

½ tsp red chilli powder

Oil for shallow-frying

Additional salt to sprinkle over the sliced brinjals

15 mins

Serves

3

mango pickle or chutney

METHOD

Sprinkle some salt on the brinjal slices and set aside for 15 minutes.

Rinse and pat dry with a paper towel. In a bowl, mix the rice flour, salt and chilli powder together Now coat the brinjal slices with the flour and masala mixture.

In a wok, heat the oil for frying. Shallow-fry the brinjal slices till golden. Serve hot, with a good Maharashtrian meal of Varan Bhaat and mango pickle.

17

VEGETARIAN

Tamilian Kotthu Paratha

Instead of chucking leftover white rice, most homes use it in some sort of masala-fried version to be had at breakfast the next day. Similarly, when I was younger, unconsumed rotis were torn to bits and sautéed with onions, green chillies and spices to create a quick, tasty morning snack called Phodnichi Poli (see recipe on p22).

The Sri Lankans made an art out of the shredded roti. Muslims and Tamilians in Sri Lanka are credited with the creation of the Kotthu Paratha. Created in the 1970s, the recipe’s popularity has since spread to Tamil Nadu. This shredded, flaky, buttery paratha is cooked with a pastiche of onions, chillies, tomatoes and veggies and spiked with rich masalas. It’s street food at its best.

Recipe

INGREDIENTS

5 stale rotis, cut into small pieces

1 medium onion, finely chopped

2 large tomatoes, chopped

¼ cup carrot, chopped

¼ cup cabbage, shredded

¼ cup green beans, chopped

½ cup green peas

5 cloves

1 bay leaf

1 sprig curry leaves

1 one-inch cinnamon stick

1 tsp fennel seeds

2 tsp red chilli powder

½ tsp turmeric powder

2½ tbsp garam masala

2 tbsp ginger-garlic paste

5 tbsp oil

2 eggs (optional)

25–30 mins

Serves

4–5

onion raita

METHOD

Heat oil in a pan. Add cinnamon, fennel, cloves, curry leaves and bay leaf and fry for a minute. Then add ginger-garlic paste and fry till the raw smell disappears. Now add the onion and wait for it to turn a light, translucent brown. Mix in the tomatoes, along with a pinch of salt. Cook till the tomatoes turn mushy and oil starts to separate at the sides. Then sprinkle in turmeric powder, red chilli powder, garam masala and mix well. Cook for a minute.

Now add the beans, peas and carrot. When they are half done, mix in the cabbage and cook till it is soft (yet crisp). Add salt to taste and cook for another minute or two.

Then throw in the shredded rotis. Mix them well and stir occasionally on medium heat for 5–7 minutes. Garnish with coriander leaves.

If you wish, beat the eggs and cook them into the mixture till dry. Squeeze a little lemon juice over it and serve with raita.

18

VEGETARIAN

Gajar Koshimbir

This is the closest you can get to a salad in Indian cooking. It is often said that the Koshimbir (or kachumbar in Hindi) is the sub-continental cousin of the salsa. This particular one is made with luscious raw carrots. Carrots are low in calories, healthy, packed with vitamins and really sweet and juicy if fresh.

A huge splash of tart, acidic lemon juice makes the Koshimbir tangy and refreshing.When tempered with just a wee bit of asafoetida, the taste of the dish is reminiscent of sautéed onion and garlic.

Recipe

INGREDIENTS

The Carrot Mixture

2 carrots, peeled

1 green chilli, finely chopped

4 tsp peanuts, coarsely ground

1 tsp lemon juice

2–3 tsp sugar

½ to ¾ tsp salt

Tempering

2 tsp oil

1 tsp mustard seeds

3–4 curry leaves

½ tsp asafoetida

Garnish

Grated coconut

Lemon juice

Coriander leaves

15–20 mins

Serves

3–4

plain yoghurt and hot roti

METHOD

In a bowl, grate the peeled carrots. To this, add the coarsely ground peanut powder, chopped chillies, lemon juice, salt and sugar. Mix well and keep aside.

Pour the oil in a pan. When the oil is hot enough, add mustard seeds and curry leaves. Let it splutter and then sprinkle the asafoetida. Pour this tempering over the carrot mixture. Mix lightly.

To serve, garnish with grated coconut, lemon juice and coriander leaves.

19

VEGETARIAN

BHINDI FATAFAT

To me, ladyfingers (or okra, as they are also known) are controversial. There are the okra-lovers and there are the okra-haters. For many people, ladyfingers are gooey and slimy. But I know too many fans of the ladyfinger, who swear by the slender, green vegetable. In parts of the eastern and southern Mediterranean, where okra is hugely popular, they cook it without cutting, and by tossing it in salt and vinegar, allowing it to marinate for an hour or so. This makes it less slimy. You can also dry it in the sun after salting it. Back home, we fry a lot of bhindi, sometimes slici
easy healthy recipes, china cook, jalebi, bakers chocolate, engagement cakes,
es with their cherry blossoms of dark green that spurted orange-sweet juice that was used for the ubiquitous lime cordials—so loved for their thirst-quenching properties, was a necessity in the tropical heat. Nothing was wasted—the spent fruit, rind and all, was massaged into scalps to create squeaky-clean, lime-perfumed and shampooed hair, again a strong Proustian channel to childhood innocence.

Central to all of this was the kitchen, tucked onto the back of the house yet the pivot of the home. The kitchen was divided into two areas: the “wet-kitchen” where pounding, grinding and slicing of spices and herbs was done each morning in preparation for a meat or fish curry, close to a running tap so that everything could be splashed clean. The other “dry-kitchen” was for cooking—where the old wood and coal stove sat squat across from the sink and wash area, and on it, a huge pot bubbled quietly with a joint of mutton for a curry or filled with chicken bones for stock inside. A vast wok sat on top of the stove almost permanently where a special dry chicken curry would be slowly sautéed, full of potatoes, tomatoes, chili and plump chicken pieces. I remember being drawn to the kitchen by the sharp, nose-tickling spike of the chili as it splattered into the hot oil, burning my eyes and nostrils until the onion and the soothing garlic were thrown in and left to mellow slowly in the wok. Amah, my “other mother,” would be there, stirring the mixture calmly, adding the soft citrus and gingery aromatics— the lemongrass and galangal and the earthy, fecund shrimp paste—finally converting it all miraculously into a composite of satisfying aromas, flavors and colors.

My Cantonese Amah dressed in her white Chinese samfu top and black pyjama pants holding me on my second birthday.

Amah was a natural cook, a master of flavor and aromatic patterns. As part of my multicultural extended family, she observed and learned the Jaffna Tamil and Malay influences of our country and added it to her own store of cooking and Chinese herbal lore. She was Cantonese but her and our food heritage was from everywhere. Sri Lankan fish and shrimp curries with their soul-satisfying coconut soupy sauces followed the spicing rules of my father’s people. For Chinese cuisine, we adhered to the strong herbal and saucing traditions of Amah, intertwined with my mother’s early Hokkien and Nonya food experiences in Penang, where her first loves were the hot and spicy shrimp pastes and chili heat of the Nonya Laksa and Mee Siam. There were other influences of course, like the Malay dishes that friends and neighbors prepared and the formal European dinners that were given by my mother’s colonial associates and missionary friends. These recipes were all eagerly borrowed, recorded and tested again and again at our home until they gradually became our own, carefully recorded in old broken-spined school exercise books.

Every morning before school, under Amah’s expert tutelage, I learned to pick and portion the herbs. In one instance lemongrass, galangal, chili and turmeric would evolve into a mouth-watering curry paste for her unique Sambal Shrimp (see page 66). We would start first with a collection of chopped onion and garlic and pounded shrimp paste and tamarind puree. Working on the grinding stone, she would grind the chili, pulverize the onion and garlic, then add the rock-hard turmeric—so difficult to judge, coloring everything it touches with a saffron stain—until it splinters and releases its rose-musk fragrance. Lemongrass would go in next. As more herbs were added, they actually made the grinding easier. From her I learned the secret of layering ingredients when cooking, adding first the garlic and waiting for it to release its enticing aromas, then adding the next ingredient and then the others in their turn so that the oils and fragrance in each spice was released separately to build on the flavor of what came before. The Sambal Shrimp that finally emerged was a mixture of all these perfumed ingredients and remains an indelible memory of my ancestral home.

While we went to our gardens frequently for the aromatic herbs and spices for the grinding stone, it would be off to the jostling, noisy market for our fresh produce—always at dawn before the sun wilted away the best ones. Crisp green beans and jelly-like tofu—shaking as we picked it up from its aromatic banana leaf container—and the fresh scents of kailan (chinese broccoli), and mustardy choy sum (flowering cabbage) with its peppery yellow flowers, jewel-like eggplants and bright green, knobbly bitter gourds— all of these would be carefully selected, wrapped and dropped into our bulging shopping basket.

Asian markets are tumultuous, exciting places. Some are mere collections of tiny little thatched lean-tos. Others are rambling, colorful and well-stocked. How lavish the brightly-colored mix of the vegetable stalls always seems. P

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