By Hope Korenstein
7x7 Cooking is damaged down into six effortless chapters: Salads and Starters, bird and Meat, Fish and Seafood, Pasta, greens and aspects, and Foolproof cakes. Korenstein’s recipes concentrate on daring flavors and few parts so the pantry remains manageable—and so readers steer clear of spending hours within the kitchen getting dinner jointly. With speedy sautés, bakes, and broils, readers how one can arrange effortless and fulfilling nutrition that the entire relatives will love. No house for a grill? Korenstein teaches you ways to like your broiler. With a number of priceless assistance, cooking in a small kitchen hasn't ever been easier!
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Additional resources for 7x7 Cooking: The Art of Cooking in a Small Kitchen
Please don’t leave out the dried mushrooms! Although they can be expensive, they add tons of flavor, and a little goes a long way. I like to use dried Porcini mushrooms, but any dried mushroom will work. � pound orzo 1 ounce dried mushrooms 1 pound fresh cremini mushrooms 2 Tbsp olive oil 5 cloves of garlic, minced 2–3 Tbsp sherry �–½ cup reserved pasta cooking water Parmesan cheese Handful of Italian parsley, chopped Cook the pasta, reserving 1 cup of the pasta cooking water. Soak dried mushrooms in 1 cup of very hot water for about 20 minutes.
Chop the red onion and dice the avocado. Coarsely chop the arugula, and combine all of the vegetables. In a small bowl or jelly jar, squeeze the juice of the lemon, add a generous pinch of salt and pepper, then whisk in the olive oil. Dress the salad lightly, then pile the salad on top of the chicken breasts and serve. Chili Serves two with leftovers On a cold night, I sometimes crave chili, but I’ve spent the day working, instead of staying home and babysitting a simmering pot of chili. This recipe can be made in about 30 minutes — I think that it’s much better than the store-bought stuff.
Pound shrimp, peeled and deveined � pound ground pork � pound rice vermicelli 4 scallions, sliced Handful of basil leaves, shredded Handful of cilantro leaves, chopped Handful of mint leaves, shredded 1 carrot, shredded 5 cloves of garlic, minced 1 tsp Sriracha, or other hot sauce, to taste 2 Tbsp vegetable oil 1 cucumber, cut into small matchsticks 4 Tbsp lime juice 2 Tbsp fish sauce 2 Tbsp rice vinegar 2 Tbsp sugar Place vermicelli in a large bowl and pour hot water over the pasta until it is covered.