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#235 - How to Cook Without a Book Pam Anderson, former executive editor of Cook's Illustrated and author of "How to Cook Without a Book," joins Carol to show recipes and techniques every cook should know by heart. Simple Tomato Sauce Enough for 1 pound pasta, serving 4 to 6 3 to 4 tablespoons fat (extra-virgin olive oil, butter, or rendered meat fat such as sausage or bacon) Aromatic: 3 medium garlic cloves, minced, or 1 small onion, halved and sliced thin or chopped fine 1 can (28 ounces) crushed tomatoes or whole tomatoes packed in purée Ground black pepper and salt 2 tablespoons minced fresh parsley leaves (optional) In a large saucepan or a Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. If using onion, heat oil, add onions, and sauté until soft, 3 to 4 minutes. Stir in tomatoes, bring to a simmer; continue to simmer over medium-low heat until sauce thickens and flavors meld, about 10 to 15 minutes (cooking time varies based on added ingredients). Taste the sauce and season with pepper and salt, if necessary. Stir in optional parsley. Add about 2/3 of the sauce with cooked pasta and toss. Serve, topping each portion with remaining sauce. Sautéed Boneless Skinless Chicken Cutlets Serves 4 2 tablespoons butter 1 tablespoon oil 4 boneless chicken breast halves, trimmed of fat and tenderloin removed, and pounded with the dull side of a chef's knife until more or less even textured Salt and ground black pepper 1/4 cup flour measured into a pie plate or other shallow pan Lemon wedges, or a pan sauce or uncooked relish Heat the butter and oil in an 11- to 12-inch skillet over low heat. While the pan is heating, sprinkle chicken breasts and tenderloins on both sides with salt and pepper, then dredge in flour. A couple of minutes before sautéing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty, arrange the chicken breasts, skinned side up, and tenderloins in the skillet. Cook, turning only once, until chicken breasts are rich golden brown, about 3 minutes per side (tenderloins will be done a little sooner). Remove chicken from skillet. Serve immediately with lemon wedges or an uncooked relish. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy. Spoon a portion of sauce over each sautéed chicken breast and serve immediately. Hasty Pudding with Berries and Whipped Cream Serves 4 3 cups mixed fresh or frozen berries, such as blueberries, raspberries, blackberries, or halved and quartered strawberries, depending on size 5 tablespoons sugar 1 cup heavy cream 1 teaspoon vanilla extract 6 slices firm white sandwich bread such as Pepperidge Farm, crusts trimmed, lightly flattened with hand and cut into approximate 1-inch squares Mix the berries with 3 tablespoons of the sugar in a small bowl; set aside. Whip the cream with the vanilla and remaining 2 tablespoons of sugar to soft peaks. Arrange 3 or 4 bread squares in the bottom of each of 4 stemmed goblets. Spoon a portion of berries over the bread. Spoon some whipped cream over the berries. Repeat layering twice more, slightly reducing berry and whipped cream quantities with consecutive layers. Refrigerate until ready to serve. (Can be refrigerated up to two hours.) >Recipes from How to Cook Without a Book by Pam Anderson (Broadway Books) |
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