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Recipes From Kitchen Simple by James Peterson
Recipes From Kitchen Simple by James Peterson
Recipes From Kitchen Simple by James Peterson
Ten Speed Press and the Ten Speed Press colophon are
registered trademarks of Random House, Inc.
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Fennel Salad
Mushroom and
Tarragon Salad
Its imperative to have fresh tarragon for this salad
dried doesnt have the same flavor. Most people dont
think of making a salad entirely out of mushrooms, but
this salad is amazingly tasty and satisfying. Use cremini
mushrooms, if you can find them. The recipe calls for a
rather large amount of olive oilthe mushrooms soak it
up like a sponge. Serve the salad on its own or as part of
a crudit assortment (see page 61).
Salt
Pepper
Rinse the mushrooms in a colander. Inspect the bottoms of the stems; if they are dried out or dark, trim
them off. Slice the mushrooms (include the stems) and
toss them with the oil, vinegar, and tarragon. Season to
taste with salt and pepper.
Serve right away or cover and keep in the refrigerator for up to 12 hours.
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Pepper
Salt
1/ 2
Cut the green fronds off the fennel. (These can be saved
in the freezer; theyre great in broths. Or you can dry
them and use them as a seasoning for grilled fish.) Cut
the fennel bulb in half from top to bottom and use a
small knife to cut out the core from each half. Slice the
fennel as thinly as you can with a vegetable slicer or
sharp knife.
Just before serving, toss the fennel with the oil and
season with salt and pepper. (Dont do this in advance,
or the salt will make the salad limp.) Arrange on individual plates. Use a cheese slicer or vegetable peeler to
shave off several thin slices of Parmesan for each plate
and arrange them on top.
Kitchen Simple
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Tomato Gratin
variations:
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Try sprinkling the gratin with grated ParmigianoReggiano cheese about 10 minutes before taking it out
of the oven. Also, try pouring a little cream into the
gratin when you pour the reduced tomato liquid on top.
You can also sprinkle the gratin with chopped basil just
before serving.
Tomatoes la Provenale
Many recipes for baked tomatoes call for cooking them
rather quickly, in a hot oven. The problem with this
method is that the tomatoes are left watery. A better
method is to cook them slowly and for a long time so
that the water they contain evaporates and their flavor
concentrates.
makes 4 side-dish servings
4 medium tomatoes
3 cloves garlic, minced and then crushed
to a paste
3 tablespoons finely chopped fresh parsley
1/ 3
Salt
Pepper
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Pepper
Pepper
Meanwhile, 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.
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