[new books] Quick and Easy Weaning by Annabel Karmel, B00K2U4M1Q

  • Full Title : Quick and Easy Weaning
  • Autor: Annabel Karmel
  • Print Length: 176 pages
  • Publisher: Ebury Digital
  • Publication Date: June 19, 2014
  • Language: English
  • ISBN-10: B00K2U4M1Q
  • ISBN-13: 
  • Download File Format: epub
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Directions

Weaning your baby can be a tricky milestone for any parent, but with her years of experience and wealth of expertise, Annabel Karmel is on hand to help.

In her new book, Quick and Easy Weaning, Annabel aims to take the stress out of your baby’s transition to solid food, guiding you through the weaning process step-by-step, from your baby’s very first purée to introducing more complex flavours and textures.

Featuring 100 delicious recipes, including tasty purées such as Baked Sweet Potato and Butternut Squash, first tastes of grown-up foods like My First Beef Bolognese, and nutritious sweet treats like Pear, Apple and Blueberry Crumble, Annabel makes it easy for you to give your child the very best start in life.

All Annabel’s recipes are developed with busy parents in mind, to be simple and quick to prepare as well as packed full of nutrition, to keep your baby happy and healthy.

 

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Keywords

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ight © 2014 by Ina Garten

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House LLC.

Library of Congress Cataloging-in-Publication Data

Make it ahead / Ina Garten.

pages cm — (A Barefoot Contessa cookbook)

1. Make-ahead cooking. 2. Barefoot Contessa (Store) I. Title.

TX714.G3644 2014

641.555—dc23 2014004486

ISBN 978-0-307-46488-0

Ebook ISBN 978-0-7704-3449-6

Design by Marysarah Quinn

Photographs by Quentin Bacon

Garden photographs copyright © 2014 by John M. Hall

Front jacket and title page photographs copyright © 2014 by Brigitte Lacombe

Photograph on this page copyright © by Joshua Greene

v3.1

contents

thank you!

make it ahead

cocktails

to start

lunch

dinner

vegetables

dessert

breakfast

make-ahead menus

index

recipe index

Barefoot Contessa complete recipe index

thank you!

When I wake up in the morning, I sometimes ask myself, “What do I feel like doing today?” Happily, the answer is, “I feel like testing recipes!” My team, Barbara Libath and Lidey Heuck, and I work really hard but we also have a wonderful time together. There is no way these recipes would be so accurate if, after I was done working on them, they didn’t retest them over and over again. I’m as grateful for their constant support and counsel as I am for the joy they bring to work.

Next is the team of people at Clarkson Potter/Publishers, which has been my home since my first book; I can’t imagine a happier place. I’m so grateful to Maya Mavjee, the lovely president of the Crown Group; Pam Krauss, the amazing publisher of Clarkson Potter; Marysarah Quinn, the creative director of Crown who also designs my books with such creativity; Rica Allannic, my wonderful editor; and Kate Tyler, who handles all the publicity so brilliantly. They are all extraordinary women and so good at what they do. Thank you!

Then there is the amazing team of people who help create the photographs for my books. We spend weeks on end together cooking, baking, styling, and photographing the food. Quentin Bacon takes the most gorgeous food photographs! It may look easy when he does it but anyone who has taken a snap of their dinner for Instagram knows how hard it is to make food look that luscious! Cyd McDowell and Vivian Lui cook and bake gorgeous food for the photographs—and no tricks with motor oil are allowed! (In fact, after Quentin takes the picture, we often sit down and eat it!) Thank you also to my dear friend Sarah Chase, who constantly inspires me with new ideas and recipes. And my thanks to Barb Fritz, for finding the simplest, most stylish plate or bowl for us to use. These are some of the happiest days I have working on my books. Also, John Hall is a genius at photographing my garden at all times of the year. And one of the most exciting experiences of my life was being photographed by the incomparable Brigitte Lacombe for the book cover! I will always cherish that day that we spent together.

Finally, there is the extraordinary support from my wonderful agent, Esther Newberg, who takes such good care of me so I can concentrate on writing books. And of course to my husband, Jeffrey: I can honestly say that none of this would be possible without you. Thank you for your unconditional love and your inspiration over the past fifty years.

make it ahead

When I started thinking about this book, I asked my assistant Barbara Libath, “What’s the most common cooking problem that people write to us about?” “That’s easy!” she exclaimed. “We get the same question all the time: ‘Can I make it ahead?’ ” Wonderful, I thought, because I’ve had so much experience with cooking ahead! When I had a specialty food store in East Hampton, New York, that’s basically what we did—we prepared all kinds of savory dishes and baked goods and people took them home and served them that night or the next day. During the twenty years that I ran the store, I learned so many tricks for preparing the kinds of recipes that you really can make ahead, and we made them in a way that ensured the food would taste fresh and delicious whenever it was served.

We all have the same dilemma—we want to entertain with ease. One of my great pleasures is cooking a wonderful meal for Jeffrey and my friends; but, like everyone else, I have so much going on that it’s hard to find a whole day to cook just for the fun of it. There are two things I like about cooking ahead. First, the task of making a three-course dinner over several days seems so much less daunting and anxious-making than cooking everything on the actual day of the party. Second, when surprises happen—and they always
homemade chocolate chip cookies, mocha, thai tea, appam, brick barbecue,
It’s all about understanding the techniques and feeling confident in those skills, trusting yourself and your sense of taste, and deciding where you want to go with it…it’s up to you! My job is to empower you to become the best cook you can be and to learn to own your kitchen. Why? Because cooking is fun—and delicious.

I feel very grateful to spend my life doing something I love SOOOOO much. Certainly I loved working in restaurants, and like most chefs, I focused on one type of cuisine and worked hard to do it really well. As I’ve progressed in my career, I’ve branched out beyond my rustic Italian roots. I love that people don’t watch my show to learn how to cook rustic Italian food; they watch my show to learn how to cook.

My mother often asks me where I come up with ideas for my recipes. I always say the same thing: I don’t know! Every time I have to sit down and write new recipes I’m totally stuck at first. Then I start to think about what I’ve tasted lately that’s turned me on—I may be really into ramen at that moment, craving spicy curries, or excited by Spanish flavors. Cooking is an incredible way to experience the world and to bring amazing flavors out there into your own home. To me, food is the only truly universal language (every living thing has to eat!) and you can learn a ton about people and other cultures through their food.

My recipes pull from all my many experiences—they are influenced by the people, places, and tastes that inspire me and are brought together in a way that I think will be delicious. It doesn’t matter where the inspiration comes from—it only matters that you’re open to new experiences and that you have the skills to help you accomplish whatever it is you want to cook. And then COOK IT LIKE YOU OWN IT!

a girl chef on the go

Since I left the daily life of a restaurant chef, everything has changed. I used to know that Tuesday through Saturday I’d be at the restaurant for twelve hours a day cooking, dealing with deliveries, staff, customers, and even broken toilets—but at least I knew it would all happen in the same building. Today I never know exactly where I’ll be or what I’ll be doing! My family and friends text me and say, “Where in the world is Anne Burrell?” I’m not complaining; I love my life! I love the adventure of it and the not knowing what’s next. But it’s SOOOOO different than it was just a few years ago.

A great part of this new routine is that I have met SO many amazing people and eat lots of delicious food. Wherever I go, I always try to build in a little time for myself to discover something new, and I’ve found that every city or town has something special to offer. I love the Westside Market in Cleveland and the Rock and Roll Hall of Fame, when I was in Dallas I picked at a business lunch and then headed straight to a BBQ joint recommended by the locals, and in Hawaii I got up at five in the morning to see the tuna market in action. But even when I’m in New York City, I treasure every opportunity thrown my way and each one ultimately influences me when I’m developing new recipes. So many times when I’m having all these experiences, I just sit back and say: Wow! Going to culinary school got me here???

excuse me while i dive into something more comfortable!

I don’t get to cook for myself and my friends as often as I used to. So when I am home, I don’t want to go out for a fancy dinner and I certainly don’t want another club sandwich from room service!!! I just want to put on my stretchy pants, drink a glass (or two!) of wine, and eat good old homemade food and catch up with my friends. I can’t wait to dive into a great dish of pasta, whip up a fabulous chopped salad with warm goat cheese, or dig into a great turkey burger. And that’s what this book is about.

I see the world through food, and these are my interpretations of my experiences and the recipes that I have incorporated into my home life. This collection includes many of my new favorites, the ones I make for myself and for my friends and family when we’re just hanging out. My food isn’t fussy (that doesn’t mean I don’t pay attention to detail!): I always have good mise en place, I always clean as I go, and I’m always doing QC (quality control) and making sure things taste delicious. But the food itself is homey and comfy. You’ll find a great brined turkey for your Thanksgiving feast, some seriously killer sandwiches, and amazing brunches among other yummy dishes. It’s a collection of recipes that I’ve put together because I LOOOOOVE them—and that’s the beautiful thing about cooking, there’s always room for new recipes in your arsenal.

This book is meant to build your confidence in the kitchen, and to make cooking approachable and fun. My goal is to get you to be excited about making dinner, to start thinking like a chef, to try new things and experience new flavors—and then TO OWN IT!!! So gra
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room kits and spores are available. I’ve had the most success with shiitakes and oyster mushrooms. They can be grown indoors, or outside under the right conditions, and a healthy colony can produce multiple crops. Your home-grown mushrooms can be eaten fresh or dried and stored for long periods of time.

Grow something. Experiencing an ingredient’s journey from seed to plate will make you appreciate food in a new way.

HANDLING FRESH HERBS

The best way to preserve the flavor and longevity of fresh herbs is to store them the way they grow on the plant: leaves up, stems down, with a little space to breathe. I keep them in recycled glass jars sealed with airtight lids. If the herbs are freshly picked, extra moisture hastens decay. But if the herbs seem thirsty, place a damp paper towel in the bottom of the jar. If they are wilted when you bring them home, give them a quick rinse in very cold water and shake off any excess moisture—or better yet, find a purveyor with fresher produce.

CUTTING HERBS

Cutting herbs properly is essential to preserving their delicate flavor and vibrant appearance. Chiffonade, a French term translating to “little ribbons,” is the ideal way to cut delicate leafy herbs. Instead of chopping and pounding the poor plants into the cutting board with your knife, loosely roll and slice them into fine ribbons. This way of cutting herbs and leafy greens makes the difference between bruised, crushed leaves that deteriorate quickly and attractive green ribbons that hold up over time. Using a sharp knife and slicing away from you puts less weight on the leaves and doesn’t bruise them like chopping up and down will.

PRESERVING HERBS

Plants, including herbs, grow at their own pace. Sometimes I’m fortunate enough to grow a large crop during the summer and fall. To preserve them for the seasons ahead, I employ two approaches: dry and wet.

For hardy herbs like rosemary, sage, and thyme, drying works well and the strong flavors hold up over time. Trim the branches and hang them leaves down, branches not touching, in a dark, cool, dry place with good ventilation for a few days. Make sure they are completely dry to avoid molding. Remove the leaves and store them in airtight jars. Toss the dried stems on the barbecue for a little extra smoky flavor.

For delicate herbs like basil, mint, parsley, and cilantro, I make oil-based sauces like chimichurri (here), pistou (here), and pesto (here) and freeze them in small batches. The oil captures their taste and aroma and will keep for a few months in the freezer.

Infusing vinegars with herbs is another quick way to capture their flavors. Fully submerge a few fresh herb sprigs in a sealed bottle of vinegar, and the vinegar will take on the flavors of the herbs in a few days. The herbs must always be fully submerged in the vinegar to prevent them from molding. Use delicate herbs (basil, cilantro, French tarragon, lemon thyme) with lighter vinegars like white wine or rice vinegar, and robust herbs (rosemary, sage, thyme) with stronger vinegars like sherry, red wine, or balsamic vinegar. You can also use leftover wine in place of vinegar to make a cooking wine that’s great for pan sauces.

HERBS

SHALLOT-HERB PISTOU

MAKES ABOUT 2 CUPS · ACTIVE: 20 MIN · TOTAL: 20 MIN

PISTOU IS PESTO’S COUSIN, minus the pine nuts. Any combination of herbs works here, so I usually head out to my herb garden and snip a few handfuls of whatever is available. It’s not a make-it-or-break-it step, but I blanch the herbs before blending them. That step preserves their vibrant green color that could otherwise turn brown from the acid in the tomatoes and lemon juice. Stir pistou into soups, toss it into a salad or pasta, or spread it on toasted bread for sandwiches.

1 cup lightly packed fresh basil leaves

1 cup lightly packed fresh chervil leaves

2 teaspoons fresh tarragon leaves

1 cup extra-virgin olive oil, chilled, plus 1 tablespoon

1 teaspoon fine sea salt

Freshly ground black pepper

1 shallot, finely diced

1 plum tomato, seeds removed and diced

Small pinch of red pepper flakes

Finely grated zest and juice of 1 lemon

Chill the blender container in the freezer for a few minutes. (You can use a food processor, but I prefer a blender when working with only a cup or two.) Meanwhile, bring a pot of salted water to a boil, and prepare a medium bowl of ice water.

Add the basil, chervil, and tarragon to the boiling water for 10 seconds. Drain the herbs into a small strainer and dunk it into the ice water for 10 seconds. Lift the strainer out and squeeze any excess water out of the herbs.

In the cold blender, blend the herbs, the 1 cup olive oil, the salt, and two turns of black pepper on high speed until the herbs are finely minced, stopping to scrape down the sides with a spatula if necessary.

Pour into a glass bowl and stir
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cking up more passengers and traveling on to the neighbors’. Most kuligs also journey into the snowy forests, where riders light a bonfire, heat up a hearty pot of bigos (hunter’s stew), and celebrate into the night.

In addition to these major holidays, festivals and fairs are held all over Poland throughout the year. Constitution Day in May and 15

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Independence Day in November commemorate important political events in the nation’s history, and Polish children enjoy a special day in their honor in June. One of the oldest customs is the Dozynki (Harvest Festival), which usually takes place in late summer or early autumn, depending on the region and the crop. Farming communities throughout the country celebrate the season’s harvest with parades, music, and food. The traditional symbol of the celebration is the wieniec, or harvest wreath. These wreaths are woven in different shapes and sizes and are carefully decorated using the fruit of the fields, from grain and flowers to apples and nuts. The wreaths are 16

blessed at local churches before being carried back to family farms in festive processions. A girl or young woman, usually one who has helped with the farmwork and the harvesting, leads the procession, wearing a small wreath on her head. The whole group then enjoys a great feast, along with singing, dancing, and conversation.

No matter what the occasion in Poland, feasting and fun are sure to play an important role. The country’s long-standing customs are carried on and enriched in modern times, even as new traditions develop to celebrate Polish culture, history, and cuisine.

17

B e f o r e Y o u B e g i n

Polish cooking makes use of some ingredients that you may not know. Sometimes special cookware is used, too, although the recipes in this book can easily be prepared with ordinary utensils and pans.

The most important thing you need to know before you start is how to be a careful cook. On the following page, you’ll find a few rules that will make your cooking experience safe, fun, and easy.

Next, take a look at the “dictionary” of utensils, terms, and special ingredients. You may also want to read the list of tips on preparing healthy, low-fat meals.

When you’ve picked out a recipe to try, read through it from beginning to end. Now you are ready to shop for ingredients and to organize the cookware you will need. Once you have assembled everything, you’re ready to begin cooking.

A bowl of thick and hearty bigos, or hunter’s stew, is a great way to warm up on a cold day. (Recipe on page 34.)

19

T h e C a r e f u l C o o k

Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.

• Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water.

• Use a cutting board when cutting up vegetables and fruits.

Don’t cut them up in your hand! And be sure to cut in a

direction away from you and your fingers.

• Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.

• Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is

especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.

• Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.

• Lift the lid of a steaming pot with the opening away from you so that you will not get burned.

• If you get burned, hold the burn under cold running water.

Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.

• If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”

20

C o o k i n g U t e n s i l s

colander—A bowl with holes in the bottom and sides. It is used for draining liquid from a solid food.

double boiler—A utensil made up of two pans that fit together. Heat from the water boiling in the lower pan cooks food in the upper pan without scorching.

Dutch oven—A heavy pot, with a tight-fitting domed lid, that is often used for cooking soups or stews

slotted spoon—A spoon with small openings in the bowl. It is often used to pick solid food out of a liquid.

C o o k i n g T e r m s

baste—To pour or spoon liquid over food as it roasts in order to flavor and moisten it

boil—To heat a liquid over high heat until bubbles form and rise rapidly to th

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