The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen 9781579657871, 1579657877
The Must-Have Manual for Every Aspiring Home Cook Learning to cook has never been simpler-or more delicious-thanks to Th
705 141 47MB
English Pages 385 pages Year 2017
Table of contents :
Cover
Title Page
Copyright
Dedication
Contents
Introduction
How to Use This Book
Basic Skills
Knife Skills
Knife Cuts
How to Use A Chef's Knife
How to Use A Paring Knife
How to Dice An Onion
How to Pick and Cut Herbs
How to Create An Even Dice
How to Cut Obliques
For the Pantry
For the Refrigerator
Tools and Equipment
Chapter 1: Grains & Beans
How to Cook Grains
A Bowl of Rice
A Pot of Quinoa
How to Cook Beans
José's Black Beans
Bibimbap
Mujaddara
Multigrain Breakfast Porridge
Fried Rice
Classic Risotto
Farro Risotto with Mushrooms
Polenta
Hummus. Chapter 2: FrittersTools
Quinoa Broccoli Patties
Tips for Frittering
Fear of Frying
Latkes
Mixed Vegetable Tempura
Pakora
Falafel
Arancini
Apple Beignets
Chapter 3: Vegetables
Knife Cuts and Tools
Ways to Cook Vegetables
Spring Pea and Mint Salad
Sautéed Green Beans with Garlic
Crispy Sautéed Mushrooms
Grilled Summer Vegetable with Romesco Sauce
Quick Pickled Cucumbers
Superquick Pickled Red Onions
Roasted Sweet Potato with Hazelnut Gremolata
Roasted Mushrooms
Braised Cabbage
Braised Parsnips with White Wine and Vanilla
Classic French Fries
Edamame Miso Dip. Smashed Cucumber SaladRoasted Root Vegetables with Brown Butter
Ratatatouille
Chapter 4: Soups
Tools
Ribollita
Homemade Croutons
Vegetable Stock
How to Make a Spice Sachet and A Bouquet Garni
Dashi
Tips for Layering Flavors
Making Soup Purées
Roasted Carrot Soup
Ras el Hanout
Pea Soup, Chilled and Hot
Fish Chowder
Green Curry with Chicken
Ajo Blanco
Chapter 5: Eggs
Tools
Preparations and Tips for Egg Making
Poached Eggs
Boiled Eggs
Scrambled Eggs
Omelet
Fried Eggs
My Dad's Fried Egg
Frittata
Huevos Divorciados
Pico de Gallo
Eggs Benedict
Salad with Poached Eggs. Goat Cheese TartEggs en Cocotte
Cheese Soufflé The Most Intimidating Egg Dish, Demystified
Chapter 6: Salads
Butter Lettuce with Blue Cheese, Dried Cherries, and Candied Walnuts
Candied Walnuts
Types of Salad
Tips for Salad Making
How to Clean Greens (and Herbs)
Toased Farro with Roasted Winter Vegetables and Tahini Dressing
Brussels Sprout Salad with Parsnip Ribbons
Thai Cabbage Slaw
Summer Panzanella
Garbanzo Feta Salad
Making Dressing
Supersimple Salad Dressing
Citrus Vinaigrette
Shallot Vinaigrette
Fish Sauce Vinaigrette
Miso Balsamic Vinaigrette
Carrot-Ginger Dressing. Tahini DressingTraditional Caesar Dressing
Greek Yogurt Dressing
Herb Buttermilk Dressing
Green Goddess Dressing
Chapter 7: Fish, Fowl & Meat
Dry and Moist
Tools
Fish, Fowl, and Meat Tips
Shellfish
Fish
Filleting A Cooked Fish
Belgian Moules
Spicy Coconut Milk Mussels
Ceviche
Roasted Whole Fish
Grilled Whole Fish
Sole Meuniére
Poultry
Roasted Chicken
Chicken Stock
Grilled Chicken Paillard
Pan-Roasted Chicken
Beef, Lamb, and Pork
Grilled Steak
Tarragon Butter
Maître d'Hôtel Butter
Beef Bourguignon
Lamb Kofta
Roasted Leg of Lamb
Pork Salsa Verde
Chapter 8: Sauces.
