Mollie Katzen - Get Cooking
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- Book:Get Cooking
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- Year:2008
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One of the best parts of my job is that I get to work with some of the funniest, nicest, smartest, most food-passionate/knowledgeable people on the planet. Number one in all of these categories is the inimitable Steve Siegelman, who helps me organize my thinking about the broader project, and then zooms into the micro with his brilliant sense of language. A huge thank-you to Steve for his comprehensive supportin every sense.
Christi Swett is my recipe test accomplice, and Lorraine Battle, my food styling partner. Could I do it without you? Maybe. But it wouldnt be nearly as good, and it definitely would be a whole lot less fun.
Major thanks to Beth Shepard for being here for me, alwaysfor the big, medium-sized, and little pictures, all of them important and insistent.
To Janet M. Evans, graphic designer extraordinaire: I have loved sitting with you at the computer for umpteen hours, and I am thrilled with the results. You are a true example of artistic talent minus the temperament! There should be more of you in the world, but for now, Ill settle for just one. And thanks to Philip Rolph Scanlon for feeding us.
To my wonderful mother, Betty Katzen: Thank you for everything-in-general, and for your brisket recipe in particular.
To my children, Sam Black and Eve Shames: Thank you for your inspiration and advice, and for your great taste in food (and in everything else). And thanks to my terrifically helpful, unofficial focus group for your great input: Steve Troha, Sarah Goodin, David Havelick, Becca Hunt, Laura Mead, and Cooper Reaves.
To Ted Mayer and everyone at Harvard University Dining Services, and to all the many incredible Harvard students who have so generously shared meals, stories, and helpful feedback over the past number of years: Much appreciation for the honor of collaboration and friendship.
Thanks to Ken Swezey for providing consistently excellent pragmatic support; to Will Schwalbe for your generosity of spirit and your dead-on sense of context; and to Robert MacKimmie for being my garden-and-photo guru and champion.
Bob Miller is a publishing visionary, and a one-man cheerleading squad who has helped me stay buoyant throughout the past more than a dozen years. Big thanks to Bob, and to the gang at HarperStudio: Debbie Stier, Sarah Burningham, Julia Cheiffetz, Katie Salisbury, Kim Lewis, Nikki Cutler, Lorie Young, Leah Carlson-Stanisic, Doug Jones, and Mary Schuck (cover maven). Youre the best!
Much appreciation to Kathie Ness, who is a most respectfully submitted copy editor, and to Elizabeth Parson for building the index.
Special thanks to Lara Gish and the Kashi Company for their support of get-cooking.com, and for their impressive work in making healthy products taste singularly delicious. However you do it, please keep it up.
Moosewood Cookbook
The Enchanted Broccoli Forest
Still Life with Menu
Vegetable Heaven
Sunlight Caf
Eat, Drink, and Weigh Less ( with Walter Willett, M.D. )
The Vegetable Dishes I Cant Live Without
Pretend Soup and Other Real Recipes
Honest Pretzels
Salad People and More Real Recipes
With more than six million books in print, MOLLIE KATZEN is listed by the New York Times as one of the bestselling cookbook authors of all time. A 2007 inductee into the prestigious James Beard Cookbook Hall of Fame, and largely credited with moving healthful food from the fringe to the center of the American dinner plate, Mollie has been named by Health magazine as one of the Five Women Who Changed the Way We Eat.
In addition, she is a charter member of the Harvard School of Public Health Nutrition Roundtable and an inaugural honoree of the Natural Health Hall of Fame. An award-winning illustrator and designer as well as a bestselling cookbook author and popular public speaker, Mollie is best known as the creator of the groundbreaking classics Moosewood Cookbook and The Enchanted Broccoli Forest. Her other books include the childrens trilogy Pretend Soup, Honest Pretzels, and Salad People (referred to as the gold standard of childrens cookbooks) by the New York Times ), and a collaboration with Walter Willett, M.D., of Harvard, on Eat, Drink, and Weigh Less.
Since 2003, Mollie Katzen has been an adviser to Harvard University Dining Services, and cocreator of their new Food Literacy Project. This is the first volume of her new Get Cooking series, continuing Mollies lifelong mission to spread cooking knowledge and food literacy as broadly as possible. Please visit the companion video-based website, www.get-cooking.com.
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The How of Soup
If you want to master the art of making a good home-cooked meal for yourself and the people in your life, soup is a perfect place to start.
Soup fills your home with the welcoming smell of good things simmering, and in most cases it practically cooks itself, once you do a bit of initial ingredient prep. Why not just open a can? Well, when youre pressed for time, theres nothing wrong with that. But a little time making soup from scratch is a great investment that beats canned soup hands down.
Why?
- Its tastier because youre in control of the ingredients and the seasonings, and you can choose whats fresh and in season for the raw materials.
- Its cheaper, especially when you consider that a big pot of soup can last for several meals or feed a crowd.
- Its likely to be healthier, because the ingredients are freshly prepared and less chemically enhanced.
- It generally freezes and reheats well.
- Its filling and soul-satisfying.
- And, best of all, its something wonderful you can take pride in having createdoften from next to nothing.
Soup is, generally speaking, ingredients simmered with water or brothsometimes pured, sometimes notserved hot (or sometimes cold). Its about that simple. So, if you have a large heavy pot, a ladle, and something to pure with, even the tiniest apartment can be home to a great soup kitchen.
READ BEFORE YOU LEAP
Theres no single way to make soup, and some recipes involve a little more advance preparation than others. Thats why its important to read through any recipe in this chapter (and really, any recipe at all) before you start cookingand especially before you decide to make it for the first time. That way, youll be able to gauge the timing, check what ingredients you need, and decide if this is one for tonight or something to try next weekend.
PUREING SOUP
Many soups are made by cooking ingredients like potatoes or vegetables in broth or water until theyre soft, and then pureing them to achieve a thick, smooth consistency. A regular stand blender works well for the purpose, but an immersion blender is even better. Whichever way you go, before you pure any soup, let it cool down a bit so you dont get burned if any accidentally spills or splashes.
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