The Essential Pantry: Streamline Your Ingredients, Simplify Your Meals - Rilegato

Green, Maggie

Rilegato

ISBN 10: 1684350425 ISBN 13: 9781684350421

Casa editrice: Red Lightning Books, 2018

Riassunto

For many of us, it can be a challenge to find the time, money, and ingredients to enjoy preparing a meal. Imagine a cookbook where you didn't have to shop for expensive ingredients and the meals were easy and delicious. A cookbook where you knew you had everything needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking?

Enter The Essential Pantry, the indispensable resource for cooks who want everyday recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine. By bringing together a few fresh ingredients like meat, dairy, and produce with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget—without running to the store halfway through. Packed with amazing recipes like Greek-style green beans, zucchini and carrot pancakes, 10-minute flatbread pizza, spicy chicken asiago pasta, grilled pork chops with brown sugar brine, and Indian-spiced meatballs, The Essential Pantry will revolutionize the way you think and feel about cooking.

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Informazioni sugli autori

Maggie Green is a professionally trained chef, a food and nutrition expert, and a registered and licensed dietitian. After a career in clinical dietetics and food service management, Green opened the Green Apron Company, which specializes in culinary nutrition, food and nutrition writing, and recipe and cookbook development. She is author of Tasting Kentucky: Favorite Recipes from the Bluegrass State and The Kentucky Fresh Cookbook and editor of BakeWise and Joy of Cooking. Green lives in Ft. Wright, Kentucky, with her husband, their three children, and a shaggy dog also named Maggie.

Maggie Green is a professionally trained chef, a food and nutrition expert, and a registered and licensed dietitian. After a career in clinical dietetics and food service management, Green opened the Green Apron Company, which specializes in culinary nutrition, food and nutrition writing, and recipe and cookbook development. She is author of Tasting Kentucky: Favorite Recipes from the Bluegrass State and The Kentucky Fresh Cookbook and editor of BakeWise and Joy of Cooking. Green lives in Ft. Wright, Kentucky, with her husband, their three children, and a shaggy dog also named Maggie.

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The Essential Pantry

Streamline Your Ingredients, Simplify Your Meals

By Maggie Green

Indiana University Press

Copyright © 2018 Maggie Green
All rights reserved.

ISBN: 978-1-68435-042-1

Contents

Acknowledgments, viii, 
Introduction, 1, 
The Essential Pantry Concept, 5, 
Sips and Small Plates, 12, 
Sauces, 32, 
Salads, 68, 
Sides, 84, 
Suppers and Savory Bowls, 100, 
Cooking Equipment List, 145, 
Index, 147, 

CHAPTER 1

Sips and Small Plates

It's hard to write a cookbook without a few recipes for foods that are served outside of a traditional meal. Drinks, dips, spreads, and pickles create the foundation of this chapter featuring green tomatoes, bacon, potatoes, cheese, and pickled vegetables. Plus, when my extended family gets together, someone always brings something to snack on before we "eat," and many of these recipes fit the bill perfectly for a gathering. To be prepared for unexpected guests or parties, stock the refrigerator with a dip or some homemade pickles so you're always ready for a snack or to entertain. Several of these recipes could be served instead of a big meal, such as Pickled Shrimp, Oven-Fried Potato Nachos, Panko-Crusted Fried Green Tomatoes, and Poutine with Bacon Milk Gravy. Dishes can also be served family style and shared, creating a more casual approach to a meal.

Recipes

Cucumber Mint Refresher
Green Goddess Dip
Refrigerator Pickles
Pickled Shrimp
Oven-Fried Potato Nachos
Panko-Crusted Fried Green Tomatoes
Cajun Crab Dip
Poutine with Bacon Milk Gravy
Jalapeño Pimiento Cheese
Candied Bacon

Cucumber Mint Refresher

Makes about 2 cups syrup

The base for this homemade drink is modeled after a traditional Iranian sweet and sour syrup called Sekanjabin.

Ingredients:

1 cup sugar
2 cups water
2 cups mint leaves
2 cups grated cucumber
(from 1 large cucumber, peeled, seeded)
½ cup apple cider vinegar
1 liter club soda

Directions:

In a saucepan bring the sugar, water, and mint to a gentle boil. Stir to dissolve the sugar. Remove from heat and stir in the grated cucumber and vinegar. Let steep for one hour.

Using a wire-mesh strainer, strain the syrup into a jar.

To make the drink, fill a tall glass with ice. Pour 2 tablespoons of syrup over the ice and add 12 ounces club soda. Mix well.

Green Goddess Dip

Makes about 1 ½ cups

Named after the famous salad dressing created at the Palace Hotel in San Francisco for the star of the play, the Green Goddess, this dip uses an avocado and fresh herbs. It is especially nice served with Zucchini and Carrot Pancakes, page 98, or sliced fresh veggies such as zucchini, yellow squash, red pepper strips, or whole green beans. The green color is brightest right after it's made, so plan accordingly to show off its greenness! It's good to smash the garlic clove before processing. It chops up better.

Ingredients:

1 avocado, peeled and pitted
½ cup mayonnaise
1 clove garlic, smashed
2 tablespoons lemon juice (from about 1 lemon)
¼ cup chopped green onion
½ cup flat-leaf Italian parsley
½ cup fresh basil leaves
¼ teaspoon kosher salt
Freshly ground black pepper

Directions:

Combine all ingredients in a blender or food processor until smooth. Store refrigerated.

Refrigerator Pickles

Makes 1 quart

You may think this recipe isn't for you or is "out of reach" if you don't have a garden, a canner, or all day to spend in the kitchen. Designed specifically with those barriers in mind, this recipe makes exactly one quart of pickled vegetables and is probably one of the easiest things you could ever make. With that in mind, I hope this changes the way you think and feel about making a quart of homemade pickles at a time. All of the ingredients for the pickle brine are found in your pantry, so all you have to do is chop up four cups of vegetables, heat the brine, and pour the brine over the vegetables. The recipe can be easily doubled. Two suggested veggie mixes are listed below, although you can use any combination of vegetables. No matter what vegetables you use, you need four cups of prepared vegetables. Other ideas are cauliflower and carrot (see below), zucchini spears, red pepper strips, onion chunks, or whole green beans.

Pickle vinegar brine ingredients:

½ cup apple cider vinegar
1 ¾ cup water
2 tablespoons sugar
2 tablespoons kosher salt
½ teaspoon red pepper flakes or
black peppercorns

Directions:

Thoroughly wash and air-dry the jar and lids. Fill the jar with boiling water. Place the lids in a shallow bowl and cover them with boiling water to sterilize. Pour out the hot water and let air dry.

In a saucepan over medium heat, combine the vinegar, water, sugar, salt, and red or black pepper just until it starts to boil. Stir to dissolve salt and sugar. Turn off the heat. Meanwhile, prepare the vegetables. If using fresh dill, place the dill sprig in the jar first and then arrange the vegetables so that the dill is pressed up against the side of the jar. Tightly pack the jar with the vegetables, crushed garlic, and any herbs as described.

Pour the brine into the jar using a clean funnel. The level of the vinegar should come to the top of the jar and cover all the vegetables. Close the jar with the lid and wipe off the outside of the jar. Let stand on the kitchen counter until cooled to room temperature for about 1 hour. Refrigerate for at least 24 hours for best flavor. Can be stored in the refrigerator for up to 2 weeks, if they last that long.

Cauliflower and carrot mix

4 cloves garlic, peeled and crushed
2 cups cauliflower florets
1 cup sliced carrot or carrot sticks
¼ large red onion, peeled and cut into
slices or chunks
1 large sprig fresh dill

Red onion and cucumber mix

3 cups cucumber chunks or spears
1 cup thin red onion slices
(from 1 medium onion)
4 cloves garlic, peeled and crushed
1 large sprig fresh dill

Pickled Shrimp

Serves 6

If you've never pickled shrimp before, you need to give it a try. It's a refreshing change from shrimp cocktail and easy to make in a double batch for a party.

Ingredients:

1 pound large (21-25 count) shrimp, peeled and deveined 6 cups water 2 ½ teaspoons kosher salt, divided ½ medium red onion, peeled and thinly sliced ¼ cup capers 2 tablespoons lemon juice (from about 1 lemon) ¼ cup apple cider vinegar ¼ cup olive oil 2 tablespoons water 2 cloves garlic, minced ½ teaspoon red pepper flakes

Directions:

In a saucepan bring 6 cups water to a boil. Add 2 teaspoons salt and stir. Stir in the shrimp and cook until pink, about 3 minutes. Drain and let cool.

Meanwhile, in a bowl mix the onion, capers, lemon juice, vinegar, olive oil, 2 tablespoons water, garlic, the remaining ½ teaspoon salt, and red pepper flakes. Add the shrimp and refrigerate overnight. Serve chilled.

Capers

The small, unopened buds of a caper bush, capers vary in size from that of a small green pea to a large olive. They are sold in a supermarket near the pickles, olives, or chutneys. For this book I use the smallest size of caper, also known as nonpareil. Packed in a salty brine, they add a sharp, salty flavor to salads, pasta dishes, and sauces.

Oven-Fried Potato Nachos

Serves 6

Roast a pan of potatoes and make this easy appetizer that's sure to be a big hit at a party or for a casual supper.

Ingredients:

Oven-Fried Potato Wedges with
Barbecue Rub, page 97
½ cup shredded Gouda or Colby cheese
½ cup chopped roasted red pepper
¼ cup sliced green onion
½ cup Sriracha Sour Cream, page 39

Directions:

Prepare Oven-Roasted Potatoes with Barbecue Rub.

While the potatoes are roasting, prepare one batch of Sriracha Sour Cream.

When the potatoes are finished roasting, remove them from the oven. Turn the broiler to low and move the oven rack up closer to the broiler. With a spatula, arrange the cooked potatoes into a mound in the middle of the baking sheet, or move the wedges to another oven-proof serving platter. Sprinkle the potatoes with the cheese, roasted red pepper, and green onion. Broil on low for about 5 minutes to melt the cheese.

Remove from the oven and drizzle with Sriracha Sour Cream.

Panko-Crusted Fried Green Tomatoes

Serves 4

Use unripe tomatoes, also known as green tomatoes. Unripe tomatoes are both green in color and green as in unripe. Some heirloom tomatoes are green in color when fully ripe, but that ripe tomato is too juicy and soft to fry, so be sure to use an unripe tomato for best results. Panko bread crumbs create a fabulous crispy crust for fried green tomatoes because of their coarse texture. Fried tomato sliced hold their heat well in a warm oven. Serve on their own or with Corn-Studded Cheese Grits, page 93; Bacon Milk Gravy, page 52; Five-Minute Pistachio Pesto, page 44; or Sriracha Sour Cream, page 39.

Ingredients:

2 to 3 green tomatoes (about 1 pound)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup all-purpose flour
1 cup Panko bread crumbs
2 large eggs
2 tablespoons water
Canola oil or frying

Directions:

Slice tomatoes into ½-inch-thick slices and lay on a large cutting board or rimmed baking sheet. Season on both sides with salt and pepper. Have ready 3 shallow dishes or pie tins. Place the flour in one shallow dish. Place the Panko in another shallow dish. In the third shallow dish, beat the eggs and water together.

In a large, deep cast-iron or heavy skillet, heat ½-inch of oil to 365°F. Dip the tomato slices, one at a time, in the flour, then the egg, and let the excess egg drip off. Dredge both sides in Panko.

Carefully lower the tomatoes into the hot oil. Repeat with more tomato slices, but don't crowd the skillet.

Cook on both sides until golden brown. Remove to a paper-towel-lined baking sheet. Keep warm in a 200°F oven until served. Sprinkle with additional salt if desired.

Cajun Crab Dip

Makes about 4 cups

For best flavor, refrigerate overnight. This uses imitation crabmeat, which is made from white-fleshed fish like pollock, and spices that typically make up cajun seasoning.

Ingredients:

8 ounces imitation crabmeat chunks
8 ounces Cheddar cheese
(about 2 cups grated)
4 ounces cream cheese, softened
½ cup sour cream
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon cayenne pepper

Directions:

Chop the imitation crabmeat and set aside. Grate the Cheddar cheese and set aside.

In a food processor, blend the cream cheese and sour cream until smooth. Add the smoked paprika, garlic powder, onion powder, thyme, salt, and cayenne pepper, and mix until well blended. Pulse in the crab and grated cheese, but keep it chunky. Store in the refrigerator.

Poutine with Bacon Milk Gravy

Serves 4

Poutine (poo-teen) is a French-Canadian classic made with french fries topped with cheese curds and gravy. This twist adds bacon and jalapenos to the mix, which is always an excellent idea!

Have ready:

Oven-Fried Potato Wedges with
Barbecue Rub, page 97, but don't top
with Parmesan cheese
Bacon Milk Gravy, page 52
Jalapeno Pimiento Cheese, page 29

Directions:

Preheat a broiler to high.

On an ovenproof platter, spread the Oven-Fried Potato Wedges. Using a small spoon, portion the Jalapeno Pimiento Cheese in tiny, little blobs all over the potatoes. Drizzle with thick ribbons of the Bacon Milk Gravy.

Broil, while watching carefully, just to melt the cheese and heat the gravy. Serve immediately.

Jalapeno Pimiento Cheese

Makes about 2 ½ cups

Leave the seeds in the jalapeno for an extra-spicy dip. Use this in Poutine with Bacon Milk Gravy, page 52, or serve with celery sticks, spread on crackers, or as a sandwich filling.

Ingredients:

4 ounces Cheddar cheese, shredded (1 cup)
4 ounces Monterey Jack cheese, shredded (1 cup)
2 ounces cream cheese, softened
1/3 cup mayonnaise
1 jalapeno pepper, seeded and minced
1 teaspoon red wine vinegar
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon kosher salt

Directions:

With an electric mixer or food processor, blend ½ of the Cheddar cheese, ½ of the Monterey Jack cheese, the cream cheese, mayonnaise, jalapeno pepper, red wine vinegar, onion powder, garlic powder, paprika, and salt. Blend until smooth and well combined. Add the remaining cheese and blend just to mix. For best flavor, store overnight in the refrigerator.

Candied Bacon

Makes about 10 slices

Crispy and sweet and called everything from Pig Candy to Bacon Candy, this can be used as an appetizer or even on a BLT.

Ingredients:

1 pound thick-cut bacon
½ cup light brown sugar
2 tablespoons Dijon mustard

Directions:

Preheat oven to 375°F.

Cover a rimmed baking sheet with parchment paper or aluminum foil.

Mix together the sugar and mustard. Brush each piece on both sides with the sugar and mustard mixture. Bake for 20 to 25 minutes until the bacon is crispy.

Let cool for 10 to 15 minutes to harden the bacon. Move to a rack. Let cool to room temperature before serving. Store in an airtight container.

CHAPTER 2

Sauces

A pantry-based sauce recipe takes advantage of what's on hand-such as tomato sauce or crushed tomatoes-and adds fresh herbs, vinegar, spices, and seasonings to create a flavorful accompaniment or addition to an entree or meal. Take full advantage of this chapter by mixing the rubs and spice blends ahead of time. Store them in an airtight container or jar. Then, they will be on hand for you to use. The tomato-based sauces easily pair with pasta or chunks of cooked chicken or sausage, and the marinade makes grilled chicken or pork more flavorful. It's also fun to keep a "house vinaigrette" in your refrigerator and the Fresh Herb Vinaigrette, page 46, is sure to please. Everything here keeps your grocery budget focused on pantry items rather than premade rubs, spice blends, pestos, marinara, vinaigrettes, or marinades.

Recipes

Barbecue Rub
Cajun Seasoning
Home-Blended Chili Powder and Curry Powder
Fire-Roasted Tomato Salsa
Sriracha Sour Cream
Cucumber Yogurt Sauce
Spicy Marinara Sauce
Tomato Curry Sauce
Five-Minute Pistachio Pesto
Fresh Herb Vinaigrette
Honey Pecan Vinaigrette
Maple Vinaigrette
Barbecue Sauce
Garlic Chili Marinade
Bacon Milk Gravy

Barbecue Rub

Makes about 2/3 cup

Liberally rub this on chicken, pork chops, ribs, or fish before grilling to create a sweet and spicy barbecue flavor and crust. It's also good on Oven-Fried Potato Wedges, page 97.

Ingredients:

¼ cup sugar
2 tablespoons kosher salt
4 teaspoons chili powder
1 tablespoon plus 2 teaspoons smoked paprika
1 ½ teaspoons onion powder
2 teaspoons ground turmeric
¾ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon cayenne pepper

Directions:

Mix all ingredients together and store in an airtight jar or container.

Cajun Seasoning

Makes about ¼ cup

This mixture is a fresh alternative to a store-bought Cajun or Creole spice mix. Mix one batch at a time and store in a jar. I like to use this as a seasoning in tuna salad, crab salad, or on hot buttered popcorn.

Ingredients:

2 tablespoons smoked paprika
1 tablespoon garlic powder
1 ½ teaspoons dried thyme
¼ teaspoon cayenne pepper
1 ½ teaspoons kosher salt
1 ½ teaspoons black pepper

Directions:

Mix all ingredients together and store in an airtight jar or container.

Home-Blended Chili Powder and Curry Powder

With a pantry of spices, it s easy to make your own spice blends. Store in a jar and adjust the "hotness" as desired with the cayenne pepper.

Chili powder

Makes 3 tablespoons

Ingredients:

1 tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon cayenne pepper

Curry powder

Makes 3 tablespoons

Ingredients:

1 tablespoon coriander
1 tablespoon ground turmeric
1 teaspoon cumin
½ teaspoon freshly ground black pepper
¼ teaspoon powdered ginger
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt

Directions:

Mix all ingredients and store in a small jar or airtight container.

Directions:

Mix all ingredients and store in a small jar or airtight container.

(Continues...)

Excerpted from The Essential Pantry by Maggie Green. Copyright © 2018 Maggie Green. Excerpted by permission of Indiana University Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Dettagli dell'edizione

• Editore: Red Lightning Books
• Data di pubblicazione: 2018
• Lingua: Inglese
• ISBN 10: 1684350425
• ISBN 13: 9781684350421
• Rilegatura: Copertina rigida
• Numero di pagine: 151
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile