By Kerry Altiero, Katherine Gaudet
Wild & scrumptious Spins in your favourite convenience Food
You haven’t lived until eventually you’ve attempted French fries with brown gravy and other kinds of cheese. Or greater but, style jalapeños crammed with goat cheese and ricotta. Oh, upload pasta with seared scallops, crimson pastrami and marsala cream to the record. those are only a number of the loopy scrumptious convenience nutrients recipes Chef Altiero Kerry and Katherine Gaudet have up their sleeves.
Adventures in convenience nutrition takes usual dishes like wontons, salad and lasange and turns them into Wontons From Spaaaace, scorching. Dressed. Salad. and Sorta Lasange. different concoctions include:
-FBOM (Fabulous Bowl of Meat)
-New Age Chowder
-Lobster Mac ‘N Cheese
-Polenta Pizza Casserole
-Smoked Meat Loaf
-Seared Scallops in Asian Sauce
-Oven-Roasted Fish Tacos
-Pierogies á l. a. crimson Plate
Each recipe has a different spin that takes the flavour to new degrees of greatness for you and your loved ones. With different recipes all through, this ebook is a surefire option to have your dinner visitors speaking approximately your meals and coming again for extra. So if you're seeking to make your self stand out within the kitchen, don't carry again with the superb recipes during this booklet.
Read Online or Download Adventures in Comfort Food: Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant PDF
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Additional info for Adventures in Comfort Food: Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant
Serve in deep soup bowls, and sprinkle the celery leaves and dill over the top. soups, chilies & chowders 23 Cougar Gold Cheddar Cheese and Potato Soup with Granny Smith Apples This is a Northwest favorite. Cougar Gold cheese is a delicious, mediumsharp cheddar cheese developed and sold in 30-ounce tins by Washington State University in Pullman (see Resources, page 141). You can substitute any medium-sharp white cheddar cheese. M a k e s 6 s e rv i n g s 4 tablespoons butter (H stick) 1 cup chopped yellow onion G cup plus 2 tablespoons all-purpose flour 1 teaspoon dry mustard 4 cups chicken broth 1 cup peeled and grated carrot 3 cups chopped red potatoes 2 cups half-and-half 3 cups grated Cougar Gold cheddar cheese Salt and pepper to taste 1 Granny Smith apple, cored and chopped, for garnish 24 Ď Melt the butter in a 5H-quart Dutch oven over medium-low heat.
Add the leeks and cook for 5 to 10 minutes, stirring several times. Add the potatoes, thyme, and chicken broth. Simmer uncovered over medium-low heat for 25 minutes. Discard the thyme sprigs. Partially mash the potatoes with a potato masher. Stir in the cream. Ď Season with salt and pepper. Sprinkle with the green onions and serve right away in warmed soup bowls. soups, chilies & chowders 25 Parsnip, Potato, and Pear Soup This soup has a wonderful, velvety texture. You do not need heavy cream to make this soup creamy; puréeing the vegetables takes care of that.
M a k e s 6 s e rv i n g s 4 tablespoons butter (H stick) 1 cup finely chopped yellow onion 2 to 3 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 1-inch chunks 6 cups chicken broth 1H pounds asparagus, cut into 1-inch pieces (discard the tough ends) 1 cup heavy cream or 1 cup chicken broth Salt and white pepper to taste 1 tablespoon chopped chives, for garnish 22 Ď Melt the butter in a 5H-quart Dutch oven over medium-low heat. Add the onions and cook for several minutes, until they begin to soften.