Jeff Morgan - Simply Fresh: Casual Dining at Home

SIMPLY FRESHcopyright 2011 by Ruby Tuesday, Inc. Recipes 2011 Ruby Tuesday, Inc. Photographs 2011 beall + thomas. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

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Photography: beall + thomas, Kreis Beall and Heather Anne Thomas

Food styling: Michael Pederson

Prop styling: Lynda White and Jeff Wood

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Every book is a team effort, and this one is no exception. Without the support and assistance of many talented individuals, this book could never have been written. First and foremost, I would like to thank Ruby Tuesday founder Sandy Beall for entrusting me with the task of representing his vision in these pages. I would also like to thank Sandys son, Sam (who runs the familys other fine-dining establishment and resort, Blackberry Farm), for introducing me to Sandy.

Getting started was aided by Ruby Tuesday CMO Mark Young, who understood that time was of the essence and got us on the fast track to publication. Part of his strategy was calling on Rick Johnsonwho I now know can move mountainsto assist in this endeavor.

Of course, no cookbook would have been possible without the ongoing participation of Ruby Tuesdays talented chefs, led by executive chef Peter Glander. These dedicated culinary artists have brought Ruby Tuesday to a new level of creativity and excellence that I hope is evident in these pages. But even great chefs need someone to test cookbook recipes for use in a home kitchen. That task fell to my longtime cookbook collaborator and wife, Jodie Morgan, without whom I probably couldnt do much of anything.

And as you peruse the recipes, you are certain to be impressed by Heather Anne Thomass exquisite photographs. They provide an ongoing source of inspiration for anyone interested in cooking and eating well. Thanks must also be extended to food stylist Michael Pederson, prop stylists Lynda White and Jeff Wood, and photography assistant Zane Jernigan.

Additionally, I have been blessed with amazing editorial support. Initial thanks go to Kirsty Melville, president of the book division of Andrews McMeel Publishing. Her early enthusiasm and her ability to get things done were critical to the creation of the book. Designer Jennifer Barry has not only given the book a beautiful look, but also managed the project and kept us all on track. And every writer should have the good fortune to work with a copy editor as talented and thorough as Sharon Silva.

Finally, I would like to express my deepest appreciation to Carole Bidnick, my literary agent, who is always there to guide me. With her East Coast savvy and her West Coast sensitivity, I couldnt possibly ask for a better advocate.

Jeff Morgan

Basics Every cook benefits from knowing a few basic recipes and techniques. In the previous pages, we have highlighted some of these basics, such as making a hollandaise sauce or frosting a cake. In this chapter, we are including recipes and techniques that are used to prepare many dishes throughout the book. Possibly the most useful of them all is . You can make it from cooked or raw chicken and then freeze it for later use. It makes a terrific soup base and is used in gravies and sauces, to cook rice, and in other preparations.

Also in this chapter, youll find a method for .

Our versatile another simply fresh improvement on what you can buy at the store.

Make these basic recipes and techniques part of your standard kitchen repertoire and your daily meals will be greatly enhanced.

WHIPPED CREAM

MAKES 1 TO 2 CUPS

Homemade whipped cream is richer and thicker than commercial whipped cream. For a lighter texture, substitute confectioners sugar for the granulated sugar. Or, for a different flavor, use maple syrup in place of sugar.

1 cup heavy cream, chilled

2 teaspoons sugar

In a deep bowl, combine the cream and sugar. Using a whisk or an electric mixer on medium-high speed, beat the cream until soft peaks form.

Use immediately, or cover and refrigerate for up to 2 hours.

TOASTING NUTS AND SEEDS

Toasting nuts or seeds intensifies their aroma and heightens their crunchiness. This technique is easy, calling for nothing more than a small skillet and the stovetop. Youll need to keep an eye on the pan, however. Once the nuts or seeds begin to reach the right temperature, they can quickly burn if you dont remove them from the heat promptly.

Place the nuts or seeds in a small, dry skillet over medium heat and toast, stirring with a wooden spoon or shaking the pan regularly, for 3 to 4 minutes for seeds and small nuts or 8 to 10 minutes for larger nuts, or until they are fragrant and begin to take on color. Immediately pour onto a plate to cool.

ROASTED RED PEPPERS

Roasted red bell peppers are used in . They require little effort to prepareso little that youll wonder why you dont prepare them more often. You can also serve them on their own as an appetizer: drizzle them with extra-virgin olive oil and garnish with a little coarse salt and freshly ground black pepper.

Preheat the oven to 400F. Place the peppers in a baking dish or roasting pan. (It is a good idea to roast a big batch so you have them on hand.) Roast for 20 to 30 minutes, until the tops of the peppers begin to change color from red to black. Remove from the oven and let cool.