Matthew Kenney - Everyday Raw Express Recipes In 30 Minutes or Less

Everyday Raw Express

Recipes in 30 Minutes or Less

Matthew Kenney

Photographs by Adrian Mueller

Everyday Raw Express

Recipes in 30 Minutes or Less

Digital Edition 1.0

Text 2011 Matthew Kenney

Photographs 2011 Adrian Mueller

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-1892-8

Much like a family gathering or an annual reunion, our work with Everyday Raw has evolved into a dynamic and fun experience with a great deal of comfort. As I contemplate our recent production of Everyday Raw Express, which followed two predecessors, Everyday Raw and Everyday Raw Desserts , and anticipate the upcoming Raw Chocolate, I am most thankful for the collaborative effort and contributions of the core team weve built around this exciting series of books.

Perhaps as rewarding as holding the completed manuscript itself is the opportunity to work with such wonderfully talented people who create in a most harmonious way. The experience is one in which the outcome always feels as natural as the raw, organic food within its pages. We now have a production rhythm that convenes in Maine; involves countless long days of food preparation, presentation, and photography; and ends late at night with great wines and a roaring fire.

Anyone who is familiar with my recent projects will recognize Meredith Baird as a driving force within my company, and with each passing month, her influence is greater. She has developed a contemporary style that combines great skill and taste not only with food, but with aesthetics and even organizationa much-needed skill for successful book production. Whereas Meredith played a very large role in Everyday Raw Desserts, she was the driving force behind Everyday Raw Express. Because of her tireless and brilliant efforts and dedication, this book is a shining example of how wonderful simple raw food can be.

Our books are forever lifted by incredible photography within their pages and Adrian Mueller has taken this gift to the next level, with his incredible attention to detail, unshakeable professionalism, and ability to capture light like no one Ive worked with. He has been a tremendous collaborator, friend, and quite respectable golfing partner.

Jessica Acs joins us from Canada this year by plane, train, and automobile. She not only possesses great taste and culinary skills, but also serves as a wonderful, warm, and centered balance to our production. She is a thoughtful and great friend, and her yoga and stretching lessons could not come at a better time.

Brian Roberts worked with Meredith and me the entire summertesting, sourcing, and holding our chaotic kitchen together. We thank him for joining our group and welcome him back for Raw Chocolate.

Im incredibly grateful to my editor, Jennifer Adams, who has my full confidence not only to bring the many elements of our books together, but to enhance them in a way that Im always waiting in eager anticipation for the galleys to arrive, knowing full well that she will have sculpted a beautiful work from the many diverse elements she has to work with.

As we begin work on our fifth book together, I am thrilled to be working with the team at Gibbs Smith, Publisher: Gibbs Smith, Jennifer King Durrant, Christopher Robbins, and the entire team who produce one incredible book after another. I look forward to the next five books!

Without my many supportive business partners, team members, students, and a great system, I would not have time to be involved in these exciting books. Thank you all for managing our companies with such passion.

Finally, to my family: Shirley, Robert, and Patrick Kenney; and Maryellen and Paul Shchoeman. Thanks for understanding that a hunter from Maine could end up as a vegetarian chef.

Matthew

I would like to express my appreciation to my lovely mom and sister; to Jessica, one of my dearest friends; and, of course, to Matthew, my partner and friend who continues to support me in so many waysand without whom none of this would be possible.

Meredith

Introduction

While raw food is largely known for its growing presence in upscale restaurants and through its beautiful and colorful imagery in cookbooks, many recipes by raw food chefs are admittedly complicated or time-consuming to make. Even many of the simpler variations still require long periods of dehydrating and, occasionally, ingredients that are difficult to find and work with. There is no denying that the effort to prepare these dishes can be well worth it, but there are times and places that simply dont allow for the process, ingredients, or equipment. As someone with a busy professional schedule, I can easily empathize with anyone wishing to experience gourmet raw food at home, but in a faster, simpler manner. Everyday Raw Express is written with this goal in mind.

This may be the most challenging book weve written and, in many ways, the most rewarding: regardless of the complexity or simplicity of a recipe, we are always deeply committed to creating dishes that are full flavored, original, and vibrant. Our goal was to write a book that allowed for these standards to be met, while offering recipes that are largely prepared in less than half an hour, with no dehydrating whatsoever. Though we love young coconuts, we also decided to write a book without them, given that many of you do not have readily available sources for them, and the fact that there is a lot of labor involved in opening and using them. Weve also tried our best to reduce the percentage of recipes with nutsalthough we love them too, simple recipes benefit from a bit of lightening. Overall, the dishes themselves are just as dynamic, if not more so, than their complicated counterparts.

We consider this a step toward the advancement of raw cuisine, in that it allows us to develop it in a way that it is more accessible and practical. It would be impossible for us to create these dishes without first having been very experimental and learning so much about the possibilities of this fascinating plant-based lifestyle. It is our goal that the recipes and techniques youll find in our new book will help you incorporate more gourmet raw food into your home kitchen, as well as provide ideas for you to experiment with and create on your own.

Our Express Philosophy

As is always the case with our cuisine, ingredients remain the most valuable asset involved in its creation. This is even more true when preparing recipes with clean, refined techniques like those used in this book. While we can offer creative options to prepare raw food simply, the results will still largely depend on the quality of your ingredients. A perfectly ripe heirloom tomato with just a touch of olive oil and sea salt can taste like one of the most incredible works of art, while an out-of-season and under-ripe tomato may be completely off-putting, despite the exact same presentation and techniques being used.

Great food starts with great ingredientsalways. Therefore, we strongly encourage you to learn everything you can about seasonality, utilizing ingredients when they are at their peak, and exploring your immediate area to find the best local ingredients, farmers markets, and artisanal products, all of which will greatly enhance the results of your culinary efforts.