Download E-books The Lazy Gourmet: Magnificent Meals Made Easy PDF
By Robin Donovan
As the lazy gourmets themselves prefer to say, “Cooking a superb meal should be simply as effortless as cooking a crappy meal!” So sit back! cease fretting over difficult recipes and bulky options and begin cooking the Lazy connoisseur way.
Read or Download The Lazy Gourmet: Magnificent Meals Made Easy PDF
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Simply drop your greens within the skillet with either water and olive oil they usually virtually prepare dinner themselves. in the event you can’t locate broccoli rabe or child broccoli, you could definitely replacement traditional broccoli—but you'll want to admit, it won’t look fairly as fancy. ¾ cup water 2 tablespoons olive oil 1 pound broccoli rabe or child broccoli, trimmed, huge stalks halved lengthwise 2–3 cloves garlic, minced ½ teaspoon kosher salt ¼–1 teaspoon overwhelmed pink pepper position water, olive oil, broccoli, garlic, salt, and beaten crimson pepper in a wide skillet and cook dinner over medium-high warmth, lined, permitting the broccoli to steam. After eight to ten mins, while the water has evaporated and the broccoli is reasonably delicate, get rid of the canopy and stir to combine broccoli with the garlic, oil, and spices. Sauté the broccoli, stirring sometimes, three to five mins extra. flavor, and upload extra salt and pepper if wanted. Serve instantly. Serves 2 to four. Serve it with •Grilled or roasted meat or fish Roasted greens with Balsamic Syrup a colourful platter of roasted greens is likely one of the least difficult, healthiest, so much scrumptious, and such a lot visually awesome dishes you could serve. Make a hearty sandwich with leftovers, like our Roasted Vegetable Sandwich with St. André Triple Cream Cheese (page eighty three) or a sandwich utilizing our highly spiced Feta unfold (page 45). three kilos of any mix of the subsequent greens: potatoes, small or minimize into 1-inch-thick slices candy potato, peeled and minimize into 1-inch-thick slices cauliflower florets tomatoes, halved cherry tomatoes, entire onions, quartered radicchio, lower into 1-inch-thick slices iciness squash (butternut, acorn, kabocha, and so forth. ), peeled and lower into 1-inch-thick slices summer time squash (zucchini, crookneck, and so on. ), lower into 1-inch-thick slices eggplant, reduce into ½-inch-thick slices fennel bulbs, reduce into ½-inch-thick slices mushrooms asparagus, woody ends snapped off olive oil or olive oil spray kosher salt to style freshly floor black pepper to style ½ cup Balsamic Syrup (page 147) Preheat oven to 450°F. position greens on a baking sheet and drizzle, brush, or spray with olive oil, coating completely. Sprinkle with a couple of pinches of salt and pepper. Bake in preheated oven till gentle: tender greens like zucchini and mushrooms will prepare dinner swifter (20 to twenty-five mins) than company greens like cauliflower and potatoes (40 to 50 minutes). get rid of the quicker-roasting vegetables once they’re performed, and move them to a serving platter. whilst the slower-roasting greens are performed, upload them to the platter. Drizzle with balsamic syrup and serve. Serves four to six. Serve it with • Roasted or grilled meats • Baked Polenta with Mascarpone and Corn (page 143) Crispy Baked Rosemary Potatoes This beyond-easy, unembellished dish by no means fails to delight a crowd. It’s like “comfort meals plus. ” Serve along meat, chicken, or fish. 2 kilos small potatoes (such as pink- or white-skinned new potatoes or Yukon Golds), halved 2 tablespoons olive oil 2 tablespoons chopped clean rosemary 1 teaspoon kosher salt Preheat oven to 400°F.