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Kate McMillan - Dish of the Day

Here you can read online Kate McMillan - Dish of the Day full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2017, publisher: Weldon Owen, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

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Kate McMillan Dish of the Day

Dish of the Day: summary, description and annotation

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Whats for dinner tonight? Youll find a years-worth of ideas inside this inspiring volume of 365 recipes, including recipes for soups, salads, desserts, and one pot, vegetable, and healthy dishes. From the best-selling Williams Sonoma Of The Day series, comes a compilation of 365 favorite recipes, ranging from soups, salads, desserts, and one pot, vegetable, and healthy dishes. Find inspiration for cooking any day of the year in this indispensable collection. This colorful, calendar-style cookbook offers ideas to match any season, occasion, or mood. Organized by date, this book can be used as a guide to eating seasonally throughout the year. Stunning photographs and a colorful graphic design add visual appeal to the enticing cookbook.

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Dish of the Day - image 1

Dish of the Day - image 2

Dish of the Day - image 3

AUTHOR KATE McMILLAN

PHOTOGRAPHY BY ERIN KUNKEL

Dish of the Day - image 4

A DISH FOR EVERY DAY Inspired by both the seasons and a profusion of fresh - photo 5

A DISH FOR EVERY DAY

Inspired by both the seasons and a profusion of fresh, flavorful foods, this calendar-style cookbook is a practical guide to putting different and delicious dishes on your table every day of the year. Each month showcases the seasonal vegetables and fruits that arrive in local markets, such as asparagus, peas, and cherries in spring; peppers, corn, tomatoes, and stone fruits in summer; squashes, artichokes, and apples in fall; and sturdy greens, root vegetables, and citrus in winter. Follow the days suggestions and youll be sitting down to new, interesting, healthful dishesboth updated classics and modern creationsat every meal.

In these pages, youll find recipes for soups, salads, mains, sides, and desserts, for both meat-friendly and meat-free diets. Comfort-food standards like lasagna, chicken with dumplings, corned beef and cabbage, and carrot cake are here, along with such global favorites as paella, fresh corn tamales, curried samosas, butternut squash risotto, ramen with sugar snap peas, and apricot clafoutis. Youll also discover plenty of choices for two hallmarks of casual dining: the burger, including turkey, red lentil, portobello mushroom, lamb, tuna, and more; and the pizza, topped with broccoli rabe in January, asparagus and leeks in May, tomatoes and mozzarella in July, and butternut squash in October. Dinner-party fare appears as well, in dishes such as ravioli stuffed with morels and leeks, duck breast salad with oranges, leg of lamb with fennel, French seafood stew, and chocolate-caramel tartlets.

The cooking methods are as varied as the ingredients and the dining styles, with stir-fries and sauts, stews and braises, curries and casseroles, and roasts and grills all represented. This savvy recipe collection also respects the cooks schedule, offering ideas for busy weeknights, such as Spanish-inspired garlic shrimp, eggplant and tofu stir-fry, spinach and Parmesan frittata, and rice noodles with crabmeat and herbs, and lazy weekends, such as slow-cooked lamb shoulder, traditional osso buco, braised duck legs with figs, and pulled pork with peach-mustard sauce.

Everything about this book makes eating according to the calendar and the farm stand easy, satisfying, and a memorable culinary adventure, with scores of evocative photographs illustrating the journey.

january

The first weeks of the new year are a time for hearty soups and easy braises, baked pastas and healthy grain dishes. Market produce aisles are filled with winter cropsbrussels sprouts, broccoli, kale, fennel, beets, leeks, and moreand menu choices are varied and satisfying, from red beans and chorizo and polenta topped with chard and mushrooms to a coconut-rich chicken curry anchored with sweet potatoes and carrots. The seasons much-anticipated citrus fruits turn up as well, in salads, in side dishes, and in a pair of irresistible desserts: grapefruit sorbet and lemon chiffon pie .

JANUARY An herb and fennel salad is a quick fix for a cool-weather menu that - photo 6

JANUARY

An herb and fennel salad is a quick fix for a cool-weather menu that needs color and fresh flavors. A nice break from the more usual lettuce salad, it pairs well here with quickly cooked chicken breasts .

FENNEL-CRUSTED CHICKEN WITH FENNEL & HERB SALAD

serves 2

1 tsp fennel seeds

tsp black peppercorns

Salt and freshly ground black pepper

tsp red pepper flakes

2 boneless, skinless chicken breast halves

4 tsp extra-virgin olive oil

small fennel bulb, shaved (about cup/2 oz/60 g), plus 1 Tbsp fennel fronds

2 Tbsp chopped fresh chives

2 Tbsp fresh flat-leaf parsley leaves

1 Tbsp fresh lemon juice

cup (2 fl oz/60 ml) dry ros wine

cup (2 fl oz/60 ml) low-sodium chicken broth

In a mortar using a pestle, grind together the fennel seeds, peppercorns, tsp salt, and red pepper flakes until coarsely ground.

Place 1 chicken breast half between 2 sheets of plastic wrap and pound lightly with a meat mallet until evenly flattened to inch (12 mm) thick. Repeat with the second chicken breast.

In a large frying pan over medium-high heat, warm 2 tsp of the oil. Sprinkle both sides of the chicken breasts evenly with the fennel seed mixture. Cook, turning once, until golden brown on both sides and just cooked through, 34 minutes on each side.

Meanwhile, stir together the shaved fennel, chives, parsley, fennel fronds, lemon juice, and the remaining oil in a medium bowl and season to taste with salt and black pepper.

Transfer the chicken breasts to warmed plates. Add the wine and broth to the frying pan and simmer until reduced by about half, about 1 minute. Pour the pan juices over the chicken and top each with some of the fennel-herb salad, dividing evenly, and serve.

JANUARY

Spains iconic egg-and-potato omelet can be served directly from the frying pan on winter nights or at room temperature on summer days. The tricky part of preparing this dish is flipping the omelet. Iberian cooks typically use a special hinged pan that simplifies the flip. But any large, flat plate or lid, handled carefully, will get the job done .

SPANISH TORTILLA WITH LEEKS

serves 6

7 Tbsp (3 fl oz/105 ml) olive oil

1 lb (750 g) Yukon Gold potatoes, peeled and cut into slices inch (3 mm) thick

1 leek, white and pale green parts, thinly sliced

3 eggs, plus 3 egg whites Salt

In a frying pan, warm 5 Tbsp of the oil over medium-high heat. Add the potatoes and leeks and cook, stirring occasionally, until tender, about 20 minutes. Transfer the potato and leek mixture to a colander to drain. Wipe out the pan.

In a large bowl, beat together the eggs, egg whites, and 1 tsp salt. Gently stir in the potatoes and leeks.

In the frying pan, warm the remaining 2 Tbsp oil over medium-high heat. Add the potato-egg mixture, press it into a thick cake with a spatula, and cook until set, about 5 minutes, adjusting the heat to prevent scorching. Loosen the tortilla by working the spatula under it, then continue to cook, shaking the pan occasionally, until the bottom is well browned, about 5 minutes more.

Slide the tortilla onto a large, flat plate. Invert the pan over it and carefully turn the pan and plate together. Return the pan to the stove top and continue to cook the tortilla until the second side is browned, about 5 minutes.

Slide the tortilla onto a platter and let stand for at least 10 minutes. Cut into wedges and serve.

JANUARY Tri-tip is a full-flavored cut that remains juicy and moist even when - photo 7

JANUARY

Tri-tip is a full-flavored cut that remains juicy and moist even when trimmed of fat. Brussels sprouts boast an equally bold flavor to complement the beef. To round out your plate, roast baby potatoes at the same time as the vegetables .

SPICED TRI-TIP WITH ROASTED BRUSSELS SPROUTS

serves 46

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