By Hope Korenstein
7x7 Cooking is damaged down into six effortless chapters: Salads and Starters, fowl and Meat, Fish and Seafood, Pasta, greens and aspects, and Foolproof muffins. Korenstein’s recipes concentrate on daring flavors and few materials so the pantry remains manageable—and so readers keep away from spending hours within the kitchen getting dinner jointly. With fast sautés, bakes, and broils, readers organize effortless and pleasant nutrients that the total kinfolk will love. No area for a grill? Korenstein teaches you ways to like your broiler. With a couple of worthy advice, cooking in a small kitchen hasn't ever been easier!
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Additional info for 7x7 Cooking: The Art of Cooking in a Small Kitchen
If you happen to have dry sherry, you can use that as well. 3 Tbsp olive oil 1½ pounds chicken breasts Salt and pepper to taste 1 cup flour 12 button mushrooms, cleaned and sliced 2 Tbsp sherry vinegar � cup canned chicken stock (you can also use water) 2 Tbsp butter 3 Tbsp chopped flat leaf Italian parsley Heat the olive oil in a sauté pan big enough to hold the chicken. Pound the chicken breasts until they are of uniform thickness. Mix a big pinch of salt and some black pepper with the flour on a plate.
If the bread crumbs are not crispy and brown, broil the salmon for about 30 seconds. Serve. NOTE: Watch the salmon very carefully when under the broiler, because it burns very easily. Thirty seconds is literally all the time it needs to brown. Salmon with soy sauce Serves two This is another of my mom’s recipes. She has often served crowds with this dish, and people love it, never realizing how easy it is. ⅓ cup soy sauce 3 scallions, sliced 1 Tbsp grated ginger 2 cloves of garlic, chopped 1 tsp sugar 1 pound salmon Combine the soy sauce, scallions, ginger and garlic in a plastic bag.
Add some cheese, maybe some prosciutto, and a glass of wine, and you have a great summer meal, without ever turning on the stove. Make this at the end of the summer, when the tomatoes are at their best. I don’t use vinegar here—the juice from the tomatoes adds plenty of acidity. 4 large, very ripe tomatoes 1 small red onion 2 Kirby or Persian cucumbers, or ½ English cucumber � ball fresh mozzarella cheese � red pepper Handful of basil leaves (optional) 3 Tbsp olive oil Salt and pepper to taste � cup olives (I like Calamata olives) Coarsely chop the tomatoes and throw them in a large bowl with some salt.
7x7 Cooking: The Art of Cooking in a Small Kitchen by Hope Korenstein