Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends (Anglais) Relié – 13 octobre 2009
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Descriptions du produit
4 skin-on bone-in chicken thighs (about 1 1/4 pounds)
4 chicken drumsticks (about 1 pound)
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 red onions, peeled and quartered through the stem
2 plum tomatoes, cut into 1-inch pieces
6 sprigs thyme
3/4 cup Marsala (sweet Italian fortified wine)
1 1/4 cups chicken stock, homemade or low-sodium store-bought
Preheat oven to 400°F. Rinse chicken, pat dry with paper towels, and season both sides with salt and pepper. Heat oil in a large, high-sided sauté pan over medium-high. Working in batches, brown chicken on both sides, turning once, 10 to 12 minutes. Transfer chicken to a platter; tent loosely with parchment paper, then foil, to keep warm. After all chicken is browned, pour off excess fat.
Add onions, tomatoes, and thyme to the pan. Cook, stirring occasionally, until golden brown, about 4 minutes. Pour in Marsala; cook until reduced by half, about 5 minutes. Return chicken to pan and pour in stock; bring to a simmer. Transfer to oven; cook until chicken is cooked through and tender, about 35 minutes. Transfer chicken to a platter, and cover to keep warm.
Skim off excess fat from liquid in pan; simmer liquid over medium-high until slightly thickened, about 5 minutes. To serve, divide polenta among shallow bowls and arrange
chicken on top; spoon pan sauce over each.
Présentation de l'éditeur
Two hundred recipes perfect for dinner when you have a little time—but not all day—to cook. For meals that are meant for sharing with friends and family but created with busy cooks in mind, Martha Stewart's Dinner at Home is a new classic that cooks of all levels will depend on. Whether you're making a Sunday supper or hosting a casual get-together, Martha Stewart has put together 52 diverse menus that make the most of each season's flavors—and the various ways we like to cook as the weather changes.
The menus—featuring starters, main courses, side dishes, and desserts—are cleverly designed with a simple preparation schedule that enables you to plan and cook dinner so that it is on the table in about an hour. Using easy-to-find ingredients from the grocery store or farmers' market (and Martha's helpful tips and shortcut techniques), each meal is fresh and inspiring without demanding too much effort. Examples include:
• Watercress-Cauliflower Soup, Roasted Pork with Sage and Garlic, Braised Fennel and White Beans, Pears with Candied Walnuts and Gorgonzola
• Asparagus-Parmesan Tart, Shrimp in Saffron Broth, Couscous with Golden Raisins, Apricot-Almond Ice Cream Sandwiches
• Roast Chicken Breasts in Creamy Tarragon Sauce, Warm Lentils with Spinach, Caramelized Endive, Poached Pears with Chocolate Sauce
• Avocado and Lemon on Toasted Rustic Bread, Seared Tuna in Tomato-Basil Sauce, Green Beans with Lemon Butter, Peaches in Honey Syrup
Martha has put so much thought into Martha Stewart's Dinner at Home that cooking for family and friends will be something you look forward to doing again and again.
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Détails sur le produit
Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
For each season, there is a set of meals (52 in all, one for each week).
Spring: Here is an example (and one that I aim to try out in the near future--except for the rhubarb!). Baby lamb chops with lemon strips; asparagus with aioli; Quinoa, pea, and mint salad; vanilla-poached rhubarb. The lamb chops are very simply made. The asparagus dish is also quite doable. I have never used quinoa before, but have seen a number of recipes that use it, so this dish intrigues me (again, looks pretty straightforward to make). The rhubarb? I'll let that go, since I'm not a fan!
Summer: "The markets are overflowing with local fruits and vegetables at their peak, yet the long, sunny days cut short any thoughts of spending hours in the kitchen (Page 73)." One example. Avocado and lemon on toasted rustic bread; Seared tuna in tomato-basil sauce; green beans with lemon butter; Peaches in honey syrup. The tuna dish uses readily available ingredients, so would be pretty easy to make for the home cook.
Fall: As Stewart puts it, a season with plentiful produce lending itself to heartier preparations. The example? Pork chops with sautéed apples and onion (I have made a similar dish, but this recipe promises to be more delicious still); Shaved fennel-celery salad; mustard mashed potatoes; maple custards.
Winter: Here is the example that I especially like. Roast chicken breasts in creamy tarragon sauce (I haven't used tarragon as much as I should have over time, given that it adds an interesting taste to dishes); warm lentils with spinach; caramelized endive; poached pears with chocolate sauce.
All in all, a fun, accessible set of recipes. I look at this as a fine addition to my kitchen library.
Long review: One of the problems in preparing meals is what to make and how to pair things; what goes with what; how do you keep things fresh and not boring. This latest book from Martha and crew pretty much takes care of all those questions. Her dedication page was short, simple, and perfect, "To all homemakers in America, pressed for time yet caring for their families" and that summed up the purpose of this latest Martha offering.
The book is large, has excellent print on quality paper, is beautifully photographed and gives you the details, explanations, and sidebars for each meal along with the preparation schedule. And each and every dish has a close-up, detailed, delicious and accompanying photograph. The menu's are showcased according to season which helps to break down what would be easy to find in the markets at those times. For example, on page 121, there is an exquisite photograph of a fresh, ripe peach in honey syrup; while that would be great to serve anytime, the "summer" menu is perfect for it, while you would be more apt to find, enjoy and impress with blood oranges and pomegranates in winter.
At the same time, these aren't your standard all-American recipes of meatloaf and mashed potatoes. They are a bit beyond the normal fare and are fresh and different; but not so much that they seem foreign.
The ingredients are simple and easy to find; the food not too fussy, and the prep fairly easy even for busy folks with busy schedules. And with 52 menu suggestions, you can pick and choose what makes life easier for you regardless of the season, as well as mixing and matching those recipes your taste buds gravitate towards. Some samples of the seasonal menu's are:
Spring Salad with Fresh Mozzarella
Turkey and Pancetta Meatballs
Pasta with Mint Pesto and Fava
Coffee Ice Cream Affogato (liqueur-flavored hot expresso poured over ice cream)
Shrimp in Saffron Broth
Coucous with Golden Raisins
Apricot-Almond Ice Cream Sandwiches
Fontina and Herb Flatbread
Prosciutto-Wrapped Pork Cutlets
Cantaloupe Wedges with Feta Cheese
Honey-Glazed Chicken Skewers
Summer Squash and Olive Phyllo Tart
Espresso Cream Crunch
Herbed Turkey Burgers
Mixed Tomato Salad
Blackberry Shortbread Squares
Pork Kabobs with Thyme and Orange
Fennel, Red Onion, and Parsley Salad
Toasted Bulgur with Almonds
Skillet Rib-Eye Steaks
Broiled Peppers with Melted Cheese
Broccoli with Garlic and Anchovies
Molten Chocolate-Espresso Cakes
Pork Chops with Sauteed Apples and Onion
Shaved Fennel-Celery Salad
Mustard Mashed Potatoes
Warm Swiss Chard and Bacon Dip (this was a great meal; perfect for October)
Braised Chicken Marsala
Sauteed Pears in Honey Syrup
Tart Apple Bistro Salad
Hanger Steak with Caramelized Shallots
Oven-Baked Shoestring Fries
Roast Chicken Breasts in Creamy Tarragon Sauce
Warm Lentils with Spinach
Poached Pears with Chocolate Sauce
Spice-Rubbed Beef Filets (my next menu)
Port-Glazed Pearl Onions
Golden Potato Puree
At the back of the book, you get "Basics" which have soup stock recipes and hints on certain steps of cleaning and prepartion of some of the foods. Then the menu's seasons are broken down into categories such as "Starters", "Mains", "Sides" and "Desserts".
"Its a good thing".