Posted 11:16 pm Wednesday, February 01, 2012
Inspiration From Rock Star Chef, Cookbook
Recent revelations has Paula Deen falling out of favor and even an occasional viewing of the Food Network yields more of Guy Fieri and “Diners, Drive-ins and Dives” than any person needs to see in a lifetime.
Many of the network’s programs are reality-based competitions or restaurant makeovers, but occasionally you can find the Food Network of years past — the channel that actually taught us how to cook and wasn’t there with literal eye candy, ready to entertain.
My recent favorite is Chef Anne Burrell and her show “Secrets of a Restaurant Chef.” She teaches classic technique and offers recipes that are straightforward and full of flavor. She is skilled in her craft and accomplished at mentoring viewers through the steps of each recipe.
A graduate of the Culinary Institute of America and a student of the Italian Culinary Institute in Tuscany, Burrell began working as a sous chef and culinary instructor for Lidia Bastianich and Mario Batali. When Batali became a regular competitor on “Iron Chef America,” he enlisted Burrell as his primary sous chef. With her creativity and talent, they became an Italian super-duo in Kitchen Stadium.
Many of the network’s programs are reality-based competitions or restaurant makeovers, but occasionally you can find the Food Network of years past — the channel that actually taught us how to cook and wasn’t there with literal eye candy, ready to entertain.
My recent favorite is Chef Anne Burrell and her show “Secrets of a Restaurant Chef.” She teaches classic technique and offers recipes that are straightforward and full of flavor. She is skilled in her craft and accomplished at mentoring viewers through the steps of each recipe.
A graduate of the Culinary Institute of America and a student of the Italian Culinary Institute in Tuscany, Burrell began working as a sous chef and culinary instructor for Lidia Bastianich and Mario Batali. When Batali became a regular competitor on “Iron Chef America,” he enlisted Burrell as his primary sous chef. With her creativity and talent, they became an Italian super-duo in Kitchen Stadium.
She is now the host of her own show, has been a regular competitor on “Next Iron Chef” and also a co-host of “Worst Chefs in America.” She also released her first book, “Cook Like a Rock Star,” in 2011.
The book is filled with 125 recipes, cooking lessons and culinary secrets that she’s acquired during her years as a chef in Italy and New York.
This has been added to my list of favorite cookbooks because it reads just as well as it cooks. Burrell starts each recipe with a personal story that draws you into the food and makes unfamiliar ingredients or dishes sound inviting and likeable — they easily become something you would want to share with family and friends at your table.
In the introduction, Burrell talks about some of her favorite tools and gives tips on techniques that illustrate basic foolproof cooking methods.
The book is filled with 125 recipes, cooking lessons and culinary secrets that she’s acquired during her years as a chef in Italy and New York.
This has been added to my list of favorite cookbooks because it reads just as well as it cooks. Burrell starts each recipe with a personal story that draws you into the food and makes unfamiliar ingredients or dishes sound inviting and likeable — they easily become something you would want to share with family and friends at your table.
In the introduction, Burrell talks about some of her favorite tools and gives tips on techniques that illustrate basic foolproof cooking methods.
She then explains her culinary philosophy that demonstrates her straightforward approach to fresh ingredients, simple seasoning and big flavor.
The book is divided into traditional Italian courses although not all of the recipes are representative of the cuisine. Each recipe is accompanied by a photo and the ingredient list and instructions are easy to follow and simply explain each step of the process.
Alongside the usual recipe instructions, Burrell interjects with tips, secrets and illustrations that offer the ease that comes after years in a professional kitchen.
Mastering even a few of these techniques will decrease the number of steps in a recipe and offer streamlined organization that decreases your time in the kitchen.
Of course the payoff is in the result. Try a few of her recipes and you’ll find they live up to the promise. The flavor is just as big as Burrell’s spiky blonde hair and energetic personality. Below I have included a couple of my favorites. Before you know it, we will all be cooking like a rock star.
Christine Gardner can be reached by email at food@tylerpaper.com or on Facebook at Christine Gardner Tyler Paper Food. You can also call 903-596-6247 or write to 410 W. Erwin, Tyler, TX 75702.
The book is divided into traditional Italian courses although not all of the recipes are representative of the cuisine. Each recipe is accompanied by a photo and the ingredient list and instructions are easy to follow and simply explain each step of the process.
Alongside the usual recipe instructions, Burrell interjects with tips, secrets and illustrations that offer the ease that comes after years in a professional kitchen.
Mastering even a few of these techniques will decrease the number of steps in a recipe and offer streamlined organization that decreases your time in the kitchen.
Of course the payoff is in the result. Try a few of her recipes and you’ll find they live up to the promise. The flavor is just as big as Burrell’s spiky blonde hair and energetic personality. Below I have included a couple of my favorites. Before you know it, we will all be cooking like a rock star.
Christine Gardner can be reached by email at food@tylerpaper.com or on Facebook at Christine Gardner Tyler Paper Food. You can also call 903-596-6247 or write to 410 W. Erwin, Tyler, TX 75702.
SPICE-ROASTED CAULIFLOWER & JERUSALEM ARTICHOKES
Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the payoff is huge: You get great flavor and a really sexy texture. Then I add some spices. The end result is a super-special, slightly exotic side dish — with a minimum amount of effort. This is the way I like to roll!
INGREDIENTS
1head of cauliflower, cut into bite-size florets
1pound Jerusalem artichokes, cut into1-inch dice
Extra virgin olive oil
Kosher salt
1 tablespoon cumin seeds, toasted and ground
1/2 teaspoon cayenne pepper
1bunch of fresh chives, finely chopped
DIRECTIONS
Preheat the oven to 375 degrees. In a large bowl, combine the cauliflower and artichokes; toss them generously with olive oil and salt. In a small bowl, combine the cumin and cayenne and add it to the veggies. Toss well to thoroughly combine. Spread the veggies on a baking sheet in one even layer—use two baking sheets if necessary. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking. After 20 minutes, repeat this process again. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender, and smell wonderful – almost like popcorn. If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning if necessary. Remove the veggies from the oven, sprinkle with chives, transfer to a serving dish, and serve immediately.
Recipe by Anne Burrell, from “Cook Like a Rock Star,” Copyright 2011
INGREDIENTS
1head of cauliflower, cut into bite-size florets
1pound Jerusalem artichokes, cut into1-inch dice
Extra virgin olive oil
Kosher salt
1 tablespoon cumin seeds, toasted and ground
1/2 teaspoon cayenne pepper
1bunch of fresh chives, finely chopped
DIRECTIONS
Preheat the oven to 375 degrees. In a large bowl, combine the cauliflower and artichokes; toss them generously with olive oil and salt. In a small bowl, combine the cumin and cayenne and add it to the veggies. Toss well to thoroughly combine. Spread the veggies on a baking sheet in one even layer—use two baking sheets if necessary. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking. After 20 minutes, repeat this process again. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender, and smell wonderful – almost like popcorn. If they aren’t lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning if necessary. Remove the veggies from the oven, sprinkle with chives, transfer to a serving dish, and serve immediately.
Recipe by Anne Burrell, from “Cook Like a Rock Star,” Copyright 2011
WHOLE WHEAT PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH, BROCCOLI RABE & PUMPKIN SEEDS
This is an amazing dish because it takes everyday ingredients and joins them in delicious and unexpected collaboration. Both the squash and the broccoli rabe have their own strong personalities — one sweet and one bitter — and each brings something to the party that would be sorely missed if one of them didn’t show up. Combined with the nutty, earthy flavor of the whole wheat pasta, this is what I call a real team effort.
INGREDIENTS
1butternut squash, peeled and cut into1/2 inch dice
Extra virgin olive oil
Kosher salt
1bunch of broccoli rabe, tough bottom stems removed
3 cloves garlic, smashed
Pinch of crushed red pepper
1 1/2 cups veggie or chicken stock
1 pound pappardelle
1cup freshly grated Parmigiano
Big fat finishing oil
1/2 cup pepitas (green pumpkinseeds), toasted
DIRECTIONS
Preheat the oven to 375 degrees. In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. Put the squash on a baking sheet and roast for about 20 minutes, or until soft. Reserve. Bring a large pot of well-salted water to a boil. Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta. When the rabe is cool enough to handle, coarsely chop it and set aside. Coat a large wide saucepan generously with olive oil. Toss in the garlic and red pepper and bring to medium heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it. Add the roasted squash and the stock to the pan. When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe. In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but toothsome. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, to the squash and rabe. When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil. Toss or stir vigorously to combine. Divide among serving bowls and top with more Parm and the pepitas.
Recipe by Anne Burrell, from “Cook Like a Rock Star,” copyright 2011
INGREDIENTS
1butternut squash, peeled and cut into1/2 inch dice
Extra virgin olive oil
Kosher salt
1bunch of broccoli rabe, tough bottom stems removed
3 cloves garlic, smashed
Pinch of crushed red pepper
1 1/2 cups veggie or chicken stock
1 pound pappardelle
1cup freshly grated Parmigiano
Big fat finishing oil
1/2 cup pepitas (green pumpkinseeds), toasted
DIRECTIONS
Preheat the oven to 375 degrees. In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. Put the squash on a baking sheet and roast for about 20 minutes, or until soft. Reserve. Bring a large pot of well-salted water to a boil. Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta. When the rabe is cool enough to handle, coarsely chop it and set aside. Coat a large wide saucepan generously with olive oil. Toss in the garlic and red pepper and bring to medium heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it. Add the roasted squash and the stock to the pan. When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe. In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but toothsome. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, to the squash and rabe. When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil. Toss or stir vigorously to combine. Divide among serving bowls and top with more Parm and the pepitas.
Recipe by Anne Burrell, from “Cook Like a Rock Star,” copyright 2011
