By Hope Korenstein
7x7 Cooking is damaged down into six effortless chapters: Salads and Starters, chook and Meat, Fish and Seafood, Pasta, greens and facets, and Foolproof muffins. Korenstein’s recipes specialise in daring flavors and few materials so the pantry remains manageable—and so readers keep away from spending hours within the kitchen getting dinner jointly. With quickly sautés, bakes, and broils, readers how to organize effortless and fulfilling foodstuff that the full kinfolk will love. No house for a grill? Korenstein teaches you ways to like your broiler. With a number of valuable guidance, cooking in a small kitchen hasn't ever been easier!
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Extra info for 7x7 Cooking: The Art of Cooking in a Small Kitchen
SILICONE-TIPPED TONGS: Next to my knife, this is the tool I reach for the most when I’m cooking. I use tongs basically as an extension of my hand, for grabbing hot food, turning food over, and stirring. Make sure to buy silicone-tipped tongs, which won’t scratch the pots and pans. ONE LARGE POT: If you don’t have one already, I’d like to suggest a dutch oven, rather than a pasta pot. A seven-quart dutch oven has a wider mouth than a pasta pot, which makes it easier to stir things like soups and stews.
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.
Pasta PASTA: I love pasta. Who doesn’t? But even when you’re scrambling to put dinner on the table, there’s no reason to reach for the jar of sauce. This chapter includes lots of delicious sauces that go way beyond a simple marinara. Give them a try—you may find some tasty and easy alternatives to what you find in a bottle. Pasta carbonara plus Serves two I’ve always loved pasta carbonara, which is basically pasta with bacon and eggs, but I thought that there was probably a way to lighten it up a little and actually make the dish better.