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1 Beaverton Cooking and Food- General

The New Basics Cookbook

by

The New Basics Cookbook Cover

 

 

Excerpt

BROCCOLI AND GARLIC PENNE

This is pasta short-order cooking--fifteen minutes maximum--and very tasty.

1 pound penne

2 heads broccoli

3/4 cup extra virgin olive oil

10 large cloves garlic, thinly sliced crosswise

Freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter

1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.

2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.

3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.

4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.

5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot--3 to 4 minutes.

6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill.

8 portions

DUCKLINGS STEWED IN RED WINE AND WINER FRUITS

Figs, sweet potatoes, dried apricots, and cassis are succulent additions to our ducklings stewed in red wine. The sauce will thicken without adding flour. Serve with a robust winter green salad highlighted with julienned radicchio.

4 cups dry red wine

1 cup homemade beef stock or canned broth

1 pound dried figs

3 pounds sweet potatoes

4 tablespoons (1/2 stick) unsalted butter

3 ducklings (4 1/2 pounds each), well rinsed, patted dry, and each cut into 6 pieces

2 teaspoons coarsely ground black pepper

2 cups dried apricots

6 large cloves garlic

1/4 cup creme de cassis

2 tablespoons dark brown sugar

2 tablespoons chopped fresh Italian (flat-leaf) parsley

1. Combine 3 cups of the wine and the stock in a saucepan, and bring just to a boil. Remove the pan from the heat, add the figs, and set aside.

2. Peel the potatoes, and cut them into balls with a melon baller; you should have about 4 cups. Place the potato balls in a large saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 5 minutes, then drain the potatoes and set them aside.

3. Preheat the oven to 350 F.

4. Melt the butter in a large deep flameproof casserole or dutch oven. Brown the ducklings, a few pieces at a time, over medium heat. (While the ducks are browning, it may be necessary to pour off some of the fat. There should be no more than 4 tablespoons in the casserole.) As they are browned, transfer the pieces to a plate.

5. When all the duck has been browned, pour off any remaining fat from the casserole and return it to the heat. Add the remaining 1 cup wine and bring to a boil over medium heat, scraping up any brown bits in the casserole.

6. Return the duckling to the casserole, and sprinkle it with the pepper. Add the figs and their soaking liquid, the potatoes, and the apricots, garlic, creme de cassis, and brown sugar. Stir well, and bring to a boil over high heat.

7. Cover the casserole, transfer it to the oven, and bake for 30 minutes. Then stir it thoroughly, and bake another 30 minutes.

8. Arrange the duck, fruits, and vegetables on a large serving platter. Skim the grease from the sauce. Pour a bit of the degreased sauce over the duck, and sprinkle it with the parsley. Serve the remaining sauce on the side.

8 portions

TUNA BROCHETTES

Tuna must be grilled quickly, since it will dry out badly if overcooked--so watch it carefully. Of course you can also grill tuna under an oven broiler.

MARINADE

1/4 cup fruity olive oil

2 tablespoons fresh lemon juice

1/4 cup chopped scallions (green onions)

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon fennel seeds, crushed

Freshly ground black pepper, to taste

1 1/2 pounds fresh tuna, cut into 2-inch chunks

1 fennel bulb, trimmed and cut into 2-inch pieces

1 red onion, cut into 8 wedges

1. Whisk the marinade ingredients together in a large bowl until smooth. Add the tuna, fennel, and red onion, and turn in the marinade. Cover loosely, and refrigerate for several hours or overnight.

2. Prepare hot coals for grilling.

3. On four large metal skewers, thread the tuna chunks alternately with pieces of fennel and onion.

4. Oil the grill, and cook over medium heat about 3 to 4 minutes per side. Serve immediately.

4 portions

Excerpted from The New Basics Cookbook. Copyright c 1989 by Julee Rosso and Sheila Lukins. Reprinted with permission by Workman Publishing.

Product Details

ISBN:
9780894803925
Author:
Lukins, Sheila
Author:
Lukins, Sheila
Author:
Lukins, Sheila
Publisher:
Workman Publishing Company
Subject:
General
Subject:
Cookery, american
Subject:
American - General
Subject:
Regional & Ethnic - American - General
Subject:
General Cooking
Subject:
Culinary Arts & Techniques
Copyright:
Edition Description:
Hardback
Publication Date:
19890110
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
2-color, illustrations throughout
Pages:
864
Dimensions:
9.56x8.38x2.01 in. 3.83 lbs.

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Cooking and Food » General

The New Basics Cookbook Used Hardcover
0 stars - 0 reviews
$15.95 In Stock
Product details 864 pages Workman Publishing - English 9780894803925 Reviews:
"Staff Pick" by ,

Rosso and Lukins's New Basics is a fantastic overall cooking resource. I'm a bit of a cookbook nut, yet, of all the volumes on my shelves, this is the one that I regularly return to for ideas, guidance on the fundamentals (measurements, roasting time, flavor pairings, etc.), and the plethora of delicious recipes. In lieu of photos, there are detailed drawings that illustrate complicated steps or just add a little character to the page, all of which are a lovely complement to the easy-to-use layout and organization of the chapters. The New Basics gets high marks from this cook.

"Synopsis" by ,
THE CELEBRATION CONTINUES

875 Recipes-33 Chapters-Illustrations Throughout-Microwave Miracles-Entertaining Tips-The Panic-Proof Kitchen-The New Basics Pantry-Glossary of Cooking and Wine Terms-At-a-Glance Charts: Meats; Fish; Herbs and Spices; Wild and Tame Mushrooms; Grains; Rice; Beans-And the Basic Basics from the Right Cut of Meat to How to Choose a Turnip

"Synopsis" by , In one spectacular volume, with 875 recipes, the authors celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine.
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