The Homemade Kitchen: Recipes for Cooking with Pleasure
Format: PDF / Kindle (mobi) / ePub
This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it.
—from the Introduction
Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don’t be afraid of food.
Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.
Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake.
In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.
has gone elsewhere, dried pasta will save the day. The key to cooking dried pasta is to boil it in lots of water, and to stir often to keep it from sticking. Salt the water generously, add a clove of garlic if you like, and always save a cup of cooking water before draining to add to whatever sauce you make with the pasta. The starchy, salty water adds flavor and silkiness to every pasta dish. STORAGE NOTES: • Store rolled fresh pasta or unrolled dough in the refrigerator for up to 2 days. Or
RHUBARB PREPARATION: Chop FLAVOR IDEAS: • Peel and mince a 2-inch piece of ginger. Add it to the fruit. • Replace � of the water with rose water. STRAWBERRIES PREPARATION: Hull (save the hulls) and halve or slice larger berries. FLAVOR IDEAS: • Add the seeds of a vanilla bean with the sugar. • Add 2 to 3 tablespoons Pinot Noir with the sugar. • Add 2 tablespoons mint simple syrup with the lemon juice. STORAGE NOTES: This keeps well in the refrigerator for 2 to 3 weeks. Or you can
a few strong strokes to emulsify the dressing. Add the capers, pickles, parsley, and dill, stirring to combine. Scrape the warm potatoes and asparagus into the bowl, along with the eggs. Gently stir, folding the vegetables and eggs into the dressing. Add salt and pepper to taste. Serve warm, at room temperature, or cold. VARIATIONS Any roastable vegetable will stand in for the asparagus. Green beans, garlic scapes, and carrots are all good choices. If there were a tournament of picnic
to all sorts of variations. This is how it works: Put 1 pound of ricotta cheese in your food processor. It can be whole milk or part skim, store-bought or homemade. Add a pinch of salt along with something delicious to the ricotta. This could be 4 ounces of melted and slightly cooled dark chocolate mixed with a few spoonfuls of Cold Brew Concentrate, or just � to � cup coffee concentrate with a bit of sugar or maple syrup. It could be � cup Lemon Curd or strawberry jam, or � cup maple syrup.
Egg Salad Raspberry Ice Pops Stuffed Tomatoes, photo Tagliatelle with Fresh Tomatoes and Balsamic Vinegar, photo Beans. See also Green Beans; Lentils adding to burritos The Arlesienne Minestrone, photo New Year’s Chili, and Enough Corn Bread to Go With It Ploughman’s Snack Preserved Lemon Hummus Tofu Beef adding to burritos bones, making stock with buying, in large portions New Year’s Chili, and Enough Corn Bread to Go With It Skirt Steak Salad with Cucumbers and Mint, photo