Andrew Friedman

Chef on a Shoestring

More Than 120 Inexpensive Recipes for Great Meals from America's Best-Known Chefs

• Broschiertes Buch

Produktbeschreibung

Cooking great meals doesn't require spending a fortune on ingredients. Each week on the CBS Saturday Early Show, a prominent chef is given twenty dollars to create a three-course meal for four. Chef on a Shoestring collects the best of those culinary delights to benefit Share Our Strength, one of the nation's leading anti-hunger, anti-poverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way. The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with Salmon Corn Cakes from Walter Staib of Philadelphia's historic City Tavern, serve Seared Chicken Breast with Red Onion Vinaigrette from Charlie Palmer of Aureole on New York as your main course, and finish with Beacon restaurant's Waldy Malouf's Best Chocolate Chip Cookies. Or try the Asparagus and Bean Sprout Salad with Dill Pesto from Aquavit's Marcus Samuelsson, Tom Douglas' Crispy Fried Snapper with Chili Ponzu, and Coconut Rice Pudding with Fresh Mango from John Villa. Spice up your favorite burger or grilled chicken with Barbecued Onions from John Schenk of Clementine, and from '21' try Erik Blauberg's Baby Arugula Greens with Watermelon "croutons" and Caesar Dressing, to jump-start a weeknight dinner. With advice on stocking your pantry, buying in season, shopping on a budget, and avoiding the temptation to be too frugal, Chef on A Shoestring is a unique culinary adventure for taste-conscious, budget-conscious home cooks.

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Produktdetails

• Verlag: Simon & Schuster
• Seitenzahl: 256
• Erscheinungstermin: 1. Mai 2004
• Englisch
• Abmessung: 235mm x 191mm x 14mm
• Gewicht: 485g
• ISBN-13: 9780743211437
• ISBN-10: 074321143X
• Artikelnr.: 22947701

Autorenporträt

Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation’s best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale asked him to collaborate on the Gotham Bar and Grill Cookbook. The book received wide acclaim, and since then, Friedman has worked as a cookbook collaborator on more than twenty projects, helping a number of the nation’s best chefs (Alfred Portale, David Waltuck, Tom Valenti, and many others) share their unique culinary viewpoints with readers. As coauthor of the New York Times bestseller Breaking Back, the memoir of American tennis star James Blake, Friedman took readers inside an athlete’s mind during training and competition, and he does the same as a frequent contributor to Tennis magazine. In Knives at Dawn: The American Team and the Bocuse d’Or 2009, Friedman combines these two personal passions to tell the story of the premier cooking competition in the world. Friedman has contributed articles to Oprah Daily and other publications and websites. He has been profiled in The New York Daily News and New York Magazine, and interviewed for, or featured in articles in, The New York Times and The Wall Street Journal, as well as on NPR’s Taste of the Nation and WOR Radio’s Food Talk. He holds a BA in English from Columbia University and is a graduate of the French Culinary Institute’s "La Technique" cooking program. He lives in New York City with his family.

Inhaltsangabe

Contents
Foreword
A Message from Share Our Strength
Introduction
How to Use This Book
FINGER FOODS AND SMALL PLATES
Mario Batali's Mushroom and White Bean Bruschetta ~ Walter Staib's Salmon
Corn Cake ~ Eric Ripert's Stuffed Tomatoes ~ Amanda Hesser's Creamy Leeks
and Tarragon on Toast ~ John Schenk's Buffalo Chicken Wings ~ John Schenk's
Clementine Cheese Fondue with Toasted Baguette ~ Don Pintabona's
Prosciutto-Wrapped Figs with Smoked Mozzarella ~ Don Pintabona's
Caramelized Onion, Gorgonzola, and Rosemary Pizza ~ Erica Miller's Tuna
Carpaccio ~ Richard Sandoval's Mahi Mahi Ceviche ~ Richard Krause's Grilled
Mozzarella and Tomato ~ Mario Batali's Marinated Roasted Peppers with Goat
Cheese, Olives, and Fett'unta ~ Jeanette Maier's Stuffed Portobello
Mushrooms ~ Peter Kelly's Roasted Onion with Bacon and Apple Stuffing ~
Thomas Salamunovich's Smoked Salmon with Crisp Onion Rings, Grilled
Asparagus, and Pea Shoots ~ Alfred Portale's Creamy Polenta with Cremini
Mushrooms ~ Sara Moulton's Quiche Lorriane
SALADS
Erik Blauberg's Baby Arugula Greens with Watermelon Croutons and Caesar
Dressing ~ John Schenk's Classic Ceasar Salad ~ Aaron Bashy's Braised Leek
Salad ~ Walter Staib's Cucumber and Cream Salad ~ Bill Wavrin's Spinach and
Red Onion Salad ~ Ira Freehof's Hearts of Lettuce with Blue Cheese Dressing
~ John Villa's Boston Lettuce Salad with Green Beans and Lemongrass
Dressing ~ Nick Stellino's Mushroom Salad ~ Marcus Samuelsson's Asparagus
and Bean Sprout Salad with Dill Pesto ~ Michael Romano's Warm Shrimp and
Bean Salad with Arugula ~ Kerry Hefffernan's Roasted Root Vegetable Salad ~
Walter Staib's Curried French Lentil Salad and Sage Sausage ~ Terrance
Brennan's Roasted Beet Salad with Arugula and Aged Goat Cheese ~ Terrance
Brennan's Pear and Gorgonzola Salad
SOUPS AND STEWS
Jim Coleman's Chicken Pot Pie ~ John Doherty's Fresh Pea Soup with Brook
Trout Goujonettes and Parsley Salad ~ Rick Moonene's Gazpacho ~ Roe Di Bona
and Sue Torres' Chilld Avocado and Grapefruit Soup with Chipotle Chili
Purée ~ Pilan Sanchez's Potato and Garlic Soup ~ Mike Smith's Corn and
Potato Chowder ~ Richard Vellante's Caldo Verde ~ Eric Ripert's Onion Soup
~ Jane and Michael Stern's Cincinnati Five-Way Chili ~ Sara Moulton's
Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds ~ David
Amorelli's White Bean and Sausage Stew ~ Waldy Malouf's Turkey Noodle Soup
PASTA AND RISOTTO
Michael Lomonaco's Basic Pasta Dough ~ Mario Batali's Basic Pasta Sauce ~
Michael Lomonaco's Fresh Homemade Pasta with Wild Mushrooms ~ Mario
Batali's Zitia al Tellfono ~ Eric Ripert's Steamed Mussels with Linguine ~
Alfonso Contrisciani's Sweet Potato Gnocchi ~ Bobby Flay's Saffron with
Sautéed Shrimp ~ Nick Stellino's Pasta all'Arrabbiata ~ Nick Stellino's
Pasta with White Mushrooms ~ Rick Moonen's Orecchiette with Cockles and
Sweet Grape Tomatoes ~ Mike Smith's Lobster and Squash Risotto
VEGETARIAN MAIN COURSES
Michael Romano's Eggplant Parmigiana ~ Bill Wavrin's Mushroom Potato
Burgers ~ Jeanette Maier's Hearty Root Vegetable and Lentil Stew with Three
Herbs ~ Brian Whitmer's Baked Polenta with Rosemary Roasted Portobello
Mushrooms and Winter Tomato Sauce ~ David Walzog's Black Bean Casserole ~
David Walzog's Asparagus and Cremini Mushroom Barley "Risotto"
FISH AND SEAFOOD
Amanda Hesser's Mussels with Garlic and Fresh Herbs ~ Erik Blauberg's
Spanish Mackerel with Sautéed Potatoes, Cremini Mushrooms, and Spicy
Tomatoes ~ Eric Ripert's Shrimp Tabbouleh ~ Alfred Portale's Cod with
Brussels Spourts, Yukon Gold Potatoes, and Onions ~ Rick Moonen's Salmon
Burgers with Green Tartar Sauce ~ Paul Opitz's Bay Scallops and Crab Meat à
la Chesapeake ~ Michael Lomonaco's Pan-Roasted Halibut with Spring
Vegetables ~ David Reardon's Pan-Seared Scallops and Oyster Mushroom Sweet
Potato Salad with Cilantro Ginger Vinaigrette ~ Henry Meer's Brook Trout
Steamed with Vegetables ~ Tom Douglas's Crispy Fried Snapper with Chili
Ponzu ~ Marcus Samuelsson's Horseradish-Baked Salmon with Carrot-Ginger
Broth and Mussels ~ Richard Vellante's Polenta-Crusted Salmon with Fall
Vegetables and Chestnuts ~ Kerry Heffernan's Skate with Sautéed Beet Greens
and Boiled Potatoes ~ Joseph Tucker's Tuna Sambuca ~ Jamie Shannon's
Crawfish Boil
POULTRY
Jim Botsasco's Lemon Garlic Roasted Chicken ~ Joseph T. Bonanno, Jr.'s
Grilled Stuffed Chicken ~ Michael Lomonaco's Chicken Fricassee ~ Lou
Puiggi's Moroccan Chicken Tagine with Couscous ~ Scott Campbell's Stuffed
Chicken Legs with Mushroom Stuffing ~ Terrance Brennan's Chicken Piccata
with Cauliflower, Capers, Sage, and Orange ~ Charlie Palmer's Seared
Chicken Breast with Red Onion Vinaigrette ~ The American Heart
Association's Spicy Grilled Chicken ~ Waldy Malouf's Cold Herbed Roast
Chicken with Marinated Japanese Pear Tomatoes ~ Spinach-Stuffed Chicken
Breast with Mushroom Sauce ~ John Doherty's Roast Breast and Braised Leg of
Chicken with Olive and Lemon Potatoes and String Beans ~ Alfonso
Contrisciani's Pepper-Crusted Turkey "London Broil" with Mushroom Confit ~
Ray Arpke's Turkey Breast Scaloppine with Mushrooms and Mustard Butter
Sauce
MEATS
Ertik Blauberg's "Blau-burger" ~ Michael Lomonaco's Chile-Rubbed Beef Pot
Roast ~ Thomas Salamunovich's Lamb with Slow-Roasted Vegetables ~ Jim
Villa's Thai Pork "Dumplings" ~ Matthew Lake's Grilled Pork Chop with Black
Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn ~ Matt Reichel's
Berghoff's Pepper Steak ~ Ira Freehof's Meatloaf ~ Michael Lomonaco's
Marinated and Grilled Pork Medallions ~ John Schenk's Chili Rubbed London
Broil with Barbecued Onions ~ Mario Batali's Pork Scaloppine ~ Aaron
Bashy's Pork Spareribs with Polenta ~ Peter Kelly's Roasted Rack of Pork,
Butternut Squash Purée, and Julienned Apples ~ Linda West Eckhardt's Beef
and Tomato Stif-Fry with Whiskey and Black Bean Sauce
SIDES
Michael Lomonaco's Quince Fruit Mustard ~ Jane and Michael Stern's Coleslaw
~ Jeanette Maier's Sautéed Red Russian Kale ~ Michael Lomonaco's Mustard
and Mint Beet Salad ~ Erik Blauberg's Picked Vegetables ~ Ira Freehof's
Shredded Zucchini ~ Ira Freehof's Roast Garlic Mashed Potatoes ~ Richard
Sandoval's Roasted Poblanos ~ John Schenk's Barbecued Onions ~ John
Schenk's Yukon Gold Potato and Horseradish Salad
DESSERTS
Mario Batali's Peaches with Balsamic Vinegar and Black Pepper ~ Ray Arpke's
Poached Pears with Raspeberry Sauce and Soft-Peaked Cream ~ Matt Reichel's
Apple Strudel ~ Mathew Tivy's Warm Blueberry Pie with Almond Crumb Topping
~ John Doherty's Irish Tiramisù ~ Don Pintabona's Polenta Lemon Cake with
Fresh Berries ~ Michael Romano's Panna Cotta ~ Alex Garcia's Dulce de Leche
~ Ira Freehof's Strawberry Shortcake ~ John Villa's Coconut Rice Pudding
with Fresh Mango ~ Matthew Lake's Pineapple Brown Betty ~ Erica Miller's
Chocolate Banana Terrine ~ John Doherty's Warm Chocolate Cherry Crumble ~
Michael Lomonaco's Flourless Chocolate-Walnut Brownie Torte ~ Robert
Bruce's Un Deux Trois Quatre Cake ~ Waldy Malouf's Best Chocolate Chip
Cookies