recipes from kitchen simple by james peterson

8/6/2019 Recipes From Kitchen Simple by James Peterson

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iv

Copyright 2011 by James Peterson

Photographs copyright 2011 by James Peterson

All rights reserved.

Published in the United States by Ten Speed Press, an imprint

of the Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon areregistered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Peterson, James.

Kitchen simple / James Peterson. 1st ed.

p. cm.

ISBN 978-1-58008-318-8 (alk. paper)

1. Quick and easy cooking. I. Title.

TX833.5.P48 2011

641.555--dc22

2011004435

ISBN 978-1-58008-318-8

Printed in China

Cover and text design by Nancy Austin

10 9 8 7 6 5 4 3 2 1

First Edition


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56 Kitchen Simple

Mushroom andTarragon SaladIts imperative to have fresh tarragon for this saladdried doesnt have the same flavor. Most people dontthink of making a salad entirely out of mushrooms, but

this salad is amazingly tasty and satisfying. Use creminimushrooms, if you can find them. The recipe calls for arather large amount of olive oilthe mushrooms soak itup like a sponge. Serve the salad on its own or as part ofa crudit assortment (see page 61).

Makes 4 first-course servings

11/4pounds cultivated mushrooms, preferably

cremini

1/2cup extra virgin olive oil

1/4cup wine vinegar, preferably sherry vinegar

Leaves from 10 sprigs fresh tarragon

Salt

Pepper

Rinse the mushrooms in a colander. Inspect the bot-toms of the stems; if they are dried out or dark, trim

them off. Slice the mushrooms (include the stems) andtoss them with the oil, vinegar, and tarragon. Season totaste with salt and pepper.

Serve right away or cover and keep in the refrigera-tor for up to 12 hours.

Fennel SaladThis simple and inexpensive salad has become all therage in Italian or Italianesque restaurants where it issold at a huge markup. To make this salad, it helps to beequipped with a Benriner vegetable slicer (see page 12). Ifyou dont have a vegetable slicer, you can make this salad

with a very sharp knife. Be sure to use your best olive oil.

Makes 4 first-course servings

1 large or 2 small bulbs fennel

1/4cup extra virgin olive oil

Salt

Pepper

Small chunk Parmigiano-Reggiano (optional)

Cut the green fronds off the fennel. (These can be savedin the freezer; theyre great in broths. Or you can drythem and use them as a seasoning for grilled fish.) Cutthe fennel bulb in half from top to bottom and use asmall knife to cut out the core from each half. Slice thefennel as thinly as you can with a vegetable slicer orsharp knife.

Just before serving, toss the fennel with the oil andseason with salt and pepper. (Dont do this in advance,

or the salt will make the salad limp.) Arrange on indi-vidual plates. Use a cheese slicer or vegetable peeler toshave off several thin slices of Parmesan for each plateand arrange them on top.


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134 Kitchen Simple

Pasta and PeasWhile recipes for this dish abound, this part icular recipe

is inspired by one from Justin Schwartzs wonderful book,Naples at Table.

Makes 6 first-course or 4 main-course servings

4 tablespoons butter

One 4-ounce slice prosciutto (1/4inch thick),

cut into 1/4-inch dice

1 small onion, chopped

One 10-ounce package frozen peas or

10 ounces fresh baby peas

1 bunch parsley, finely chopped

Pepper

1 pound dried pasta, such as spaghetti

or linguine, or 11/2pounds fresh

Finely grated Parmigiano-Reggiano, to serve

Bring a large pot of salted water to a boil.

In a large saut pan, melt the butter over mediumheat. Add the prosciutto and onion. Cook, stirringoccasionally, until the onion turns translucent, about10 minutes. Add the peas and cook just long enoughto heat them through and, if theyre fresh, lightly cookthem, anywhere from 5 to 10 minutes (taste one to

determine doneness). Add the parsley and season totaste with salt and pepper.

Meanwhile, boil dried pasta according to the instruc-tions on the package, or if fresh, for 30 to 60 seconds,

until soft, with the slightest resistance to the tooth.

Drain the pasta and transfer to a heated bowl. Tossit with the pea mixture. Serve in heated pasta or soupplates. Pass the Parmesan at the table.

Pasta with PorciniMushroom SauceDried mushrooms are among the most flavorf ul of allfoodsa few slices of mushroom will go a long way.When shopping for dried porcini, available in gourmet

supermarkets, look for mushrooms that st ill feel flexiblethrough the bag, rather than completely dry and brittle.Look for mushrooms with the largest slices you canfind, rather than lit tle chips. You should be able to smellthe fragrance of the mushrooms through the bag. Keep

unused porcini tightly wrapped in the f reezer.

Makes 4 light main-course servings

4 large pieces dried porcini mushrooms, soaked

for 30 minutes in just enough water to cover

1 cup heavy cream

Pepper

1 pound dried pasta, such as fettuccineor linguine, or 11/2pounds fresh

Finely grated Parmigiano-Reggiano, to serve

at the table

Bring a large pot of salted water to a boil.

Squeeze the mushrooms over the container you used

to soak them in so you catch all the soaking liquid. Pourthe soaking liquid into a saucepan, leaving any gritbehind in the container. Add the cream to the soakingliquid as well as the mushrooms and simmer gentlyuntil the sauce barely begins to thicken. Season to taste

with salt and pepper.Boil dried pasta according to the instructions on

the package, or if fresh, for 30 to 60 seconds, until soft,with the slightest resistance to the tooth.

Drain the pasta in a colander and transfer to aheated bowl. Pour over the sauce and toss. Serve onheated plates. Pass the Parmesan at the table.


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recipes from kitchen simple by james peterson

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