Get Cooking
Page 32
S
Salad dressings
about, 30–31
Caesar Dressing, 45
Creamy Balsamic-Honey Dressing, 36
Cumin-Lime-Cilantro Dressing, 59
Homemade Ranch Dressing, 37
Honey-Mustard Dressing, 36–37
Luxurious Bleu Cheese Dressing, 51
Oregano-Laced Vinaigrette, 47
Raspberry-Shallot Dressing, 35–36
Russian Dressing, 37
Soy-Ginger-Sesame Vinaigrette, 54–55
Salads
add-ins and add-ons for, 32–33
Caesar, with Its Own From-Scratch
Dressing, 44–45
Chicken, Chinese, with Soy-Ginger-Sesame
Vinaigrette, 54–55
Greek, with Oregano-Laced Vinaigrette, 46–47
Mostly Classic Cole Slaw, 42–43
Old-Fashioned Iceberg Wedges with
Luxurious Bleu Cheese Dressing, 50–51
packaged salad mixes, about, 31
Pasta, Best, 48–49
Potato, Basic and Beyond, 40–41
Taco, with Cumin-Lime-Cilantro Dressing, 58–60
Three-Bean, All-American, 38–39
tossed green, assembling, 33–34
Waldorf, Original-ish, 52–53
Wilted Spinach, with Hazelnuts, Goat Cheese, and Golden Raisins, 56–57
Salmon
Burgers, 132–33
Poached, 160–61
Salts, “designer,” about, xvi
Sauces
Bolognese, 68
Marinara, 68
Shortcut “Hollandaise,” 161
Tomato, Homemade Italian, 67–68
Sausages and Peppers, Italian-Style (Peperoni e Salsiccia), 166–67
Scallions, slicing, xx
Seafood. See Fish; Shellfish
Seeds
Peppy Pepitas, 228
toasting, 25
Shallot(s)
about, 35
-Raspberry Dressing, 35–36
Shellfish
buying, 147
cooking, 148–49
internal cooking temperatures, 150
Linguine with Clam Sauce, 76–77
menu accompaniments, 148
Pan-Seared Garlic Prawns, 164–65
raw, handling, 148
storing, 77, 147–48
Shrimp. See Prawns
Sides
Absolutely the Best Broccoli, 198–99
Baked Potatoes, 184–85
Boiled Parsley Potatoes, 188–89
Braised Brussels Sprouts in Mustard Sauce, 210–11
Bulgur, 182–83
Classic Asparagus, 196–97
Couscous, 182–83
Dark Leafy Greens with Very Sweet Onions, 212–13
Deeply Roasted Cauliflower, 200–201
Delightfully Spiced Carrots, 204–5
Fajita-Style Peppers and Onions, 206–7
Mashed Potatoes, 186–87
rice, how to cook, 181–82
Roasted Fingerlings, 190–91
Seriously Good Green Beans Amandine, 202–3
Skillet Potatoes with Fried Onions, 192–93
Spinach with Garlic, 208–9
Urban-Grilled Summer Squash, 214–15
Winter Squash au Naturel, 216–17
Your Basic Mashed Sweet Potatoes, 194–95
Snacks. See Party snacks
Soups
Black Bean, Cuban, 14–15
buying stock for, 4
Caramelized Balsamic–Red Onion, with
Cheese-Topped Croutons, 8–9
Chicken Noodle, Homemade, 6–7
Corn Chowder, 16–17
garnishing, 4
homemade, benefits of, 2
Hot and Sour, with Fresh Shiitake Mushrooms, 20–21
menu accompaniments, 5
pantry staples for, 3–4
puréeing, 2–3
Red Lentil, North African, 24–25
Roasted Butternut Squash and Apple, 26–28
Spinach and Broccoli, Cream of, 22–23
storing, 4
Tomato-Basil, Creamy, with Parmesan
Fricos, 11–12
White Cheddar Mashed Potato, 18–19
Soy-Ginger-Sesame Vinaigrette, 54–55
Spaghetti
alla Carbonara, 78–79
and Meatballs, 69–71
Spice-Crusted Tofu Cutlets, 142–43
Spice Mix, Za’atar, 142
Spinach
baby, buying, 209
baby, packaged prewashed, 31, 209
Baked Stuffed Potatoes, 114–15
and Broccoli Soup, Cream of, 22–23
with Garlic, 208–9
Lasagna, Quick and Easy, 72–73
and Peas, Linguine with, 82–83
Wilted, Salad with Hazelnuts, Goat Cheese, and Golden Raisins, 56–57
Squasha
corn, splitting and seeding, 99
Acorn, Stuffed with Apple-Almond-Cherry Basmati Pilaf, 97–99
Butternut, Roasted, and Apple Soup, 26–28
delicata, about, 217
Mushroom-Zucchini Ragout over Creamy
Polenta, 103–4
seeds, toasting, 28
summer, about, 218
Summer, Urban-Grilled, 214–15
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
winter, about, 218
Winter, au Naturel, 216–17
Stews
Beef, Old-Fashioned, 170–72
Mushroom-Zucchini Ragout over Creamy Polenta, 103–4
Stir-Fried Broccoli Beef, 168–69
Stir-Fry, Vegetable-Tofu, with Orange-Ginger Glaze, 122–24
Stock, buying, 4
Strawberries, Balsamic, 241
Sweet Potatoes, Your Basic Mashed, 194–95
T
Taco Salad with Cumin-Lime-Cilantro Dressing, 58–60
Tahini
about, 227
Hummus, 226–27
Teriyaki Chicken Thighs, 158–59
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Tofu
Coconut Milk, and Vegetables, Thai Green Curry with, 120–21
Cutlets, Spice-Crusted, 142–43
Hot and Sour Soup with Fresh Shiitake Mushrooms, 20–21
-Vegetable Stir-Fry with Orange-Ginger Glaze, 122–24
Tomato(es)
Artichoke, Goat Cheese, and Red Onion Focaccia, 106–7
and Basil, Fresh Mozzarella Balls with (Bocconcini Skewers), 223
-Basil Soup, Creamy, with Parmesan Fricos, 11–12
Greek Salad with Oregano-Laced Vinaigrette, 46–47
Sauce, Homemade Italian, 67–68
Vegetarian Chili with Homemade Cornbread, 100–101
Tuna
Burgers, 134–35
White Beans, and Artichoke Hearts, Pasta with, 90–91
Turkey
Bolognese Sauce, 68
Burgers, 130–31
internal cooking temperatures, 150
V
Vegetable(s). See also specific vegetables
adding to salads, 32
chopping guide, xvi–xx
Coconut Milk, and Tofu, Thai Green Curry with, 120–21
cooking, simply, 180–81
-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
Vinaigrettes
Oregano-Laced, 47
Soy-Ginger-Sesame, 54–55
Vinegars, about, xv
W
Waldorf Salad, Original-ish, 52–53
Walnuts
Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89
Original-ish Waldorf Salad, 52–53
Y
Yogurt, for salad dressings, 31
Z
Za’atar Spice Mix, 142
Zucchini
-Mushroom Ragout over Cre
amy Polenta, 103–4
Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21
Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24
About the Author
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 children’s trilogy Pretend Soup, Honest Pretzels, and Salad People (referred to as the “gold standard” of children’s 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 Mollie’s lifelong mission to spread cooking knowledge and food literacy as broadly as possible. Please visit the companion video-based website, www.get-cooking.com.
Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins author.
also by Mollie Katzen
Moosewood Cookbook
The Enchanted Broccoli Forest
Still Life with Menu
Vegetable Heaven
Sunlight Café
Eat, Drink, and Weigh Less (with Walter Willett, M.D.)
The Vegetable Dishes I Can’t Live Without
Pretend Soup and Other Real Recipes
Honest Pretzels
Salad People and More Real Recipes
Credits
Cover design by Mary Schuck
Cover illustrations by Mollie Katzen
Copyright
GET COOKING. Text and photographs copyright © 2009 by Tante Malka, Inc. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
Adobe Digital Edition September 2009 ISBN 978-0-06-195947-9
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