Download Chef Michael Smith's Kitchen: 100 of My Favorite Easy by Michael Smith PDF

By Michael Smith

Even these who’ve by no means heard of, watched, or learn 2010 Vancouver Olympics chef and Prince Edward Island–based television host Smith (Open Kitchen, 1998; Chef at domestic, 2005; etc.) will locate all of the probabilities of stable, fit, and (fairly) quick-to-cook dishes explored right here. Kitchen assistance are embedded in each one of the a hundred recipes, that are observed by means of top of the range colour images of the ultimate dishes. It’ll be tricky to choose what to prepare dinner and serve. The extra tricky caramel-apple flapjack (with hundreds energy) or the easier extra-blueberry muffin with brown butter? Smith’s Iron Chef snack, a mix of tuna, avocado, and tomato? Beer-braised brief ribs, which require a really very long time to cook dinner? Or dark-chocolate peanut-butter cups, utilizing lined-muffin tins for molding them? through the assortment, Smith emphasizes clean components and no more concerned options, plus a flavorcentric method of make sure the top effects.

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SALADS LAYERED SALAD Representative Wally Herger, CALIFORNIA SALAD 1 medium head lettuce 112 cup green onions, thinly sliced 1 cup celery, thinly sliced 8 ounces water chestnuts, sliced 10 ounces frozen peas DRESSING 2 cups mayonnaise 112 cup grated Parmesan cheese 114 teaspoon garlic powder GARNISH 3 hard-cooked eggs, grated 1 pound bacon, cooked and crumbled 2 or 3 tomatoes, cut into wedges ay~r L mIxture. salad ingredients in the order listed. Top with dressing Cover and chill up to 24 hours.

Saute diced salt pork in a large pot until crisp. Remove cooked salt pork. Saute onions in pork fat or butter until golden brown. Add fish, celery, potatoes, and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer for 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Add salt and pepper to taste. Makes 8 servings. Enjoy this hearty New England favorite of mine and my father's! 34 SOUPS AND STEWS BACON AND BEAN CHOWDER Senator Charles Grassley, IOWA * 1 cup navy or pea beans, drained 1 quart water 6 slices bacon, diced 1 onion, chopped 2 teaspoons pepper 1113 cups potato, diced 1113 cups celery, including leaves, diced I1h.

Add cream according to desired richness. Chill. Taste and adjust seasoning. Garnish with thin apple wedges and a sprinkling of sliced almonds. Makes 10 to 12 servings. Stephenson's Apple Orchard in eastern Jackson County is a name that brings to mind family outings during the fall picking season and bushel baskets heaping with succulent apples. 40 SOUPS AND STEWS OYSTER STEW Representative Howard Coble, NORTH CAROLINA * 2 quarts whole milk 1 pint select oysters, shucked 2 tablespoons butter Salt and pepper to taste C ombine all ingredients.

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