7x7 Cooking : The Art of Cooking in a Small Kitchen
Format: PDF / Kindle (mobi) / ePub
With three feet of counter space, two pans, and one pot, author Hope Korenstein breaks down how to make satisfying meals no matter the size of your kitchen. A city-dweller herself, Korenstein understands the limitations urban kitchens place upon today’s chefs: with limited counterspace, no dishwasher, and miniature appliances that make it difficult to prepare complicated recipes. Dining out or ordering food to-go all the time can become expensive; Korenstein helps home cooks reclaim their kitchens with simple recipes that address the
need for low-cost, quick and healthy cooking, all while saving space.
7x7 Cooking is broken down into six easy chapters: Salads and Starters, Chicken and Meat, Fish and Seafood, Pasta, Vegetables and Sides, and Foolproof Desserts. Korenstein’s recipes focus on bold flavors and few ingredients so the pantry stays manageable—and so readers avoid spending hours in the kitchen getting dinner together. With quick sautés, bakes, and broils, readers learn how to prepare easy and satisfying meals that the whole family will love. No space for a grill? Korenstein teaches you how to love your broiler. With a few helpful tips, cooking in a small kitchen has never been easier!
will keep for quite a while in your refrigerator. The only part of this recipe that you can’t store is the mussels. 2 Tbsp olive oil 4 cloves garlic, chopped 1 Tbsp anchovy paste ½ tsp red pepper flakes 1 Tbsp tomato paste ¾ cup white wine 1-28 oz can crushed tomato ½ pound pasta 1½ pounds mussels, scrubbed Flat leaf Italian parsley, chopped Cook the pasta. Add the olive oil to a large pan under medium-low heat. Add the garlic, along with the anchovy paste and red pepper flakes. Cook
mine to be about the size of golf balls. Wet your hands to prevent the meat from sticking. Heat olive oil in a large pot on medium heat, along with the rest of the garlic and some crushed red pepper flakes. When the garlic is light gold and you can smell it, add the tomatoes and the chicken stock. Bring to a boil, then reduce it to a simmer. Drop in the meatballs and cook until the sauce slightly thickens and the meatballs are cooked through. I usually wait another half hour, but the meatballs
½ cup sugar ½ cup brown sugar 1½ cups whole milk 1½ cups heavy cream 2 tsp vanilla 1 tsp cinnamon ½ tsp nutmeg ½ cup raisins Preheat the oven to 350 degrees. Beat together the butter and both kinds of sugar. Beat in the eggs, then stir in the milk, cream, vanilla, cinnamon and nutmeg. Add the bread and stir until it looks saturated. Pour into a greased lasagna pan or casserole dish big enough to hold the entire pudding. Bake for 1½ hours. Silver palate brownies ½ pound good
weird vegetables in the produce aisle that I’ve never noticed before, I’ll take the plunge and buy them. If I can’t find someone at the market who knows about the aforementioned weird vegetables, I usually go online and get information at http://www.epicurious.com. Above all, I love to try new things. For every new food that tastes like dirty socks, there is something so delicious and amazing that I want to eat it over and over again. Conversion Charts METRIC AND IMPERIAL CONVERSIONS
under high or low heat, and I usually broil chicken on low heat. You may have to adjust the cooking times based on the broiler that you have. If it takes longer for the food to cook (or you accidentally burn something), don’t give up! You’ll get the hang of it. Chicken with mushrooms Serves two, with leftovers This is one of those reliable recipes. It always tastes great, it’s easy, and it’s a crowd pleaser. I really like the combination of sherry vinegar and mushrooms, but you can use