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Excerpt From The Chopped Cookbook by Food Network Kitchen
Excerpt From The Chopped Cookbook by Food Network Kitchen
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CLARKSON POTTER
THE CHOPPED
PANTRY
The Chopped show pantry is vast and deep; it includes seven vinegars,
three different kinds of gelatin, and five kinds of salt. You dont need all
that. What you do need (and what were here to help with) is a sense
of how foods work, and how one ingredient can be substituted for
another, so you can use what you have on hand to cook what you want
to make.
We want you to feel comfortable improvising. To that end, weve organized our pantry
a bit differently. So while our Basics category is straightforward, the majority of these
groupings (like Richness and Crunch) function more as a guide to an ingredients role
in a dish. If something calls for almonds, but youre out of them, you can swap in peanuts
or pumpkin seeds for crunch instead. If theres a salmon steak recipe you want to try but
the market is all out of salmon, try it with a different fish. If you love sour cream but dont
love Greek yogurt, by all means use sour cream! And if a recipe calls for lemon juice and
you feel like mixing it up, try cider vinegar or even pickle juice. If
you think, Hmm, this could be a little brighter, then you know
anything under Acidity will work to bring that to the table.
Consider this permission to play with your food; you just might
invent your next family classic with a secret ingredient.
Finally, just to reiterate: You definitely dont need every
single thing on this list.
BASICS
RICHNESS
Eggs, large
Milk, whole or 2%
Unsalted butter (wed rather
add the salt ourselves)
Oil, including extra-virgin
olive oil (for dressing) and
vegetable oil (for cooking)
Vinegar (see Acidity for
options)
Salt, both fine (for baking) and
kosher (for everything else)
SWEETNESS
Dried fruit
TANGINESS
Honey
Barbecue sauce
Ketchup
Maple syrup
Garlic
Ginger
Bell peppers
Carrots
Celery
Onions or scallions
Romaine hearts
Tomatoes
SPICE/HEAT
ACIDITY
Fresh cilantro
Salsa
BROTHINESS
Chicken broth
Coconut milk
CRUNCH
Fresh thyme
14
SALTINESS AND
SAVORINESS
BAKING BASICS
SINGLE SPICES
Bay leaves
Baking powder
Baking soda
Cocoa powder (also great in
savory foods to add richness
and sweetness)
Cookies, such as chocolate
wafers and shortbread
Cornstarch (to thicken sauces
or dry things out before frying)
Instant coffee
Pie dough
Cayenne pepper
Chile powder (made from one
kind of pepper, such as ancho,
or a blend; see Spice Blends,
below)
Cinnamon, ground
FROZEN BASICS
SPICE BLENDS
Cajun seasoning
Chile powder (a blend and
individual chile powders, as
you see fit)
STARCHES
Bread
Canned beans, such as chickpeas, cannellini, black, or pinto
Couscous
Pasta and noodles, with different shapes of wheat, rice, and
egg types
Quinoa
Cumin, ground
Oats
Coriander, ground
Oregano, dried
Vanilla extract
SAY UMAMI
SERVES 4 TO 6
ACTIVE TIME
25 minutes
TOTAL TIME
1 hour
RIGATONI W
ITH SPICY SAUSAGE
AND CRISPY MUSHROOMS
Roasting mushrooms concentrates their flavor adding deep savoriness
to this dish. Starting with packaged sliced mushrooms saves you
precious minutes of prep time. Get these right in the oven as soon as
you get in the door.
Kosher salt
1 pound button mushrooms, sliced inch thick
cup extra-virgin olive oil
1 teaspoon chopped fresh rosemary, plus 1 small sprig
Freshly ground black pepper
12 ounces spicy or sweet Italian sausage (about 4 links),
casings removed
2 garlic cloves, thinly sliced
1 (28-ounce) can crushed tomatoes
1 pound rigatoni
Grated Gruyre, Parmesan, or pecorino, for serving
SET UP: Preheat the oven to 375F and bring a large pot of salted water
to a boil.
ROAST THE MUSHROOMS: Toss the mushrooms with 3 tablespoons
of the oil, the chopped rosemary, 1 teaspoon salt, and a couple turns
of pepper. Lay on a baking sheet in one layer and roast, stirring
occasionally, until mostly dry and crisp in places, 40 to 50 minutes.
SIMMER THE SAUCE: While the mushrooms get crispy, heat the
p a s t a n i g h t 31
SERVES 6
ACTIVE TIME
10 minutes
TOTAL TIME
20 minutes
PROSCIUTTO-PESTO
CODDLED EGG CUPS
These super-quick egg cups would work as well for brunch as they
do for dinner. Use your favorite pesto or tapenade to make them
yourown.
cup. Cut twelve 2-inch rounds from the bread and set one in each cup,
over the prosciutto.
FILL AND BAKE: Divide the pesto and cheese among the cups. Then
crack an egg into each and season with salt and pepper. Bake until the
egg whites are set but the yolks are still runny, 8 to 12 minutes. Serve.
e g g s a f t e r b r e a k f a s t 81
SERVES 4
ACTIVE TIME
20 minutes
TOTAL TIME
20 minutes
THAI TURKEY
LETTUCE WRAPS
We love spice blends for weeknight dinnersyou get complex flavor
without having to measure out tons of different spices. Theyre even
great used in surprising wayslike in this Thai-style turkey salad, which
uses seafood seasoning and comes together in less than 30 minutes.
heat. Add the garlic, ginger, scallion whites, and seafood seasoning.
Cook until the vegetables start to brown, about 5 minutes. Add the
turkey and cook, breaking up with a wooden spoon, until golden, about
5 minutes. Stir in the fish sauce and scallion greens and cook until
the liquid is almost completely absorbed, about 5 minutes. Stir in the
pineapple, cilantro, and lime juice. Remove from the heat.
SERVE: Spoon the filling over the hot cooked rice and serve with lime
a l l t h i n g s g r o u n d : b e y o n d b e e f 155
SERVES 6
ACTIVE TIME
15 minutes
TOTAL TIME
30 minutes
STRAWBERRIES
on hand, those work
great here; swap out
some or all of the
chocolate chips for
peanut butter chips
for a PB&J pie.
BLACK FOREST
DESSERT PIZZA
Pizza lovers, rejoice. You can have it for dessert, too! Sweet-tart
cherries, melted chocolate, and whipped cream step out of cake and
onto sugared dough to deliver amazing flavor in this hand-held treat.
round and put on a baking sheet. Brush with the butter and sprinkle
with 1 tablespoon of the sugar. Bake until golden brown all over, 10 to
12 minutes.
TOP AND FINISH BAKING: Spread the cherry compote on the pizza
crust and sprinkle the chocolate chips over the top. Return to the oven
to lightly melt the chocolate, about 1 minute. Whip the cream with the
remaining tablespoon sugar until soft peaks form. Serve slices of the
pizza right away, topped with the whipped cream.
222 T H E C H O P P E D C O O K B O O K
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chas
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T
HECHOPPE
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COOKBOOK
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F
oodNet
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or
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CLARKSON POTTER