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FOOD MADE FAST Series
from Williams-Sonoma
Oxmoor House
September 2006
$17.95 each/hardcover
Color photographs throughout
ISBN:
0-8487-3135-2 (Pasta)
0-8487-3136-0 (Soup)
0-8487-3137-9 (Weeknight)
0-8487-3138-7 (Baking)
0-8487-3139-5 (Slow Cooker)
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Recipe from FOOD MADE FAST Baking:
Lemon Buttermilk Bars
Makes 8 servings
6 tablespoons unsalted butter at room temperature
1/4 cup granulated sugar, plus 2/3 cup
2/3 cup flour, plus 2 tablespoons
1/8 teaspoon salt
2 eggs
1 tablespoon lemon zest, finely grated
1/3 cup lemon juice
1/2 cup buttermilk
Powdered (icing) sugar, for dusting
Mix the dough and bake the crust:
Position a rack in the middle of the oven and preheat to 350 degrees. Butter the bottom and the sides of an 8-inch square baking pan. In a large bowl, using an electric mixer on medium speed, beat together the butter and 1/4 cup granulated sugar until creamy. Add the 2/3 cup flour and the salt and mix on low speed until blended. Spoon the dough into the prepared pan and press evenly into the pan bottom. Bake until the crust is golden, 15-18 minutes.
Make the filling:
Meanwhile, in a large bowl, using the electric mixer on medium speed, beat the eggs and the remaining 2/3 cup granulated sugar until blended. Add the remaining 2 tablespoons flour, the lemon zest and juice, and the buttermilk and beat until smooth. Pour the filling evenly over the baked crust.
Bake the filling:
Bake until the top of the filling is set and barely browned at the edges, 20-25 minutes. Let cool completely in the pan on a wire rack. Cut into 8 bars, dust with powdered sugar shaken through a sieve, and serve.
Recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST Baking Recipes by Lou Seibert Pappas
(Oxmoor House; Fall 2006; $17.95/hardcover)
Recipe from FOOD MADE FAST Soup:
Cucumber Soup
Makes 4 servings
3 peeled cucumbers
1-1/2 cups plain yogurt
2 tablespoons fresh mint, chopped
1 clove garlic, minced
1/2 yellow onion, coarsely chopped
1 large slice white country bread, crust removed, cubed
1/2 cup chicken broth
Salt and white pepper
Prepare the cucumbers:
Cut each cucumber in half lengthwise. Using a teaspoon, scoop out and discard the seeds. Roughly chop 2-1/2 of the cucumbers. Finely chop the remaining cucumbers half and reserve for garnish.
Purée:
In a food processor or blender, combine the cucumbers, yogurt, 1 tablespoon of the mint, the garlic, onion, bread, and broth. Process to a smooth purée. Season to taste with salt and white pepper.
Garnish the soup:
Serve at once or, for a chilled soup, transfer to an airtight container and refrigerate for 2-8 hours. Ladle the soup into bowls. Garnish with the reserved cucumber and the remaining mint and serve.
Recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST Soup Recipes by Georgeanne Brennan
(Oxmoor House; Fall 2006; $17.95/hardcover)
Recipe from FOOD MADE FAST Pasta:
Spaghetti with Mixed Seafood
Makes 4 servings
1/3 cup olive oil
3 large cloves of garlic, thinly sliced
1 large shallot, minced
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 pound small clams such as littleneck or Manila, scrubbed
1/2 pound mussels, scrubbed and debearded if necessary
1/2 pound large shrimp, peeled and deveined, tails intact
1/2 pound lump crabmeat, picked over for shell fragments
Salt
1 pound spaghetti or linguine
1/3 cup fresh basil, minced
Cook the seafood:
Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the garlic, shallot, and red pepper flakes and sauté until fragrant and softened, about 2 minutes. Add the shrimp and sauté until they are just opaque throughout, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside. Add the wine, clams, and mussels to the pan, discarding any mussels or clams that fail to close to the touch. Raise the heat to medium, cover, and cook, shaking the pan occasionally, until the clams and mussels open, about 10 minutes. Discard any empty shells and any unopened clams or mussels. Add the shrimp back to the pan along with the crabmeat and warm briefly to blend the flavors, about 3 minutes.
Cook the pasta:
Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking. When the pasta is not quite al dente, about 1 minute less than the package directions, drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce along with the basil. Toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce and serve.
Recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST Pasta Recipes and Text by Julia della Croce
(Oxmoor House; Fall 2006; $17.95/hardcover)
Recipe from FOOD MADE FAST Weeknight:
Chicken & Mango Salad
Makes 4 servings
2 cups roast chicken, shredded, homemade or purchased
2/3 cup peanut or canola oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2-3 teaspoons Asian chile oil
2 cloves garlic, minced
1/2 cup mango chutney
1 stalk celery, thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup roasted salted cashews, coarsely chopped
1 mango, peeled, pitted, and thinly sliced
4 cups romaine lettuce, shredded
Make the vinaigrette:
In a food processor or blender, combine the peanut oil, vinegar, mustard, and chile oil (if using) and process until blended. Add the garlic and chutney and continue to process to a smooth puree.
Assemble the salad:
In a bowl, combine the chicken, celery, onion, cashews, and mango. Add the vinaigrette and toss gently to coat. Divide the lettuce among individual plates, top with the chicken mixture, and serve.
Recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST Weeknight Recipes by Melanie Barnard
(Oxmoor House; Fall 2006; $17.95/hardcover)
Recipe from FOOD MADE FAST Slow Cooker:
Chili Verde
Makes 6-8 servings
8 ounces canned roasted whole green chiles
3 pounds boneless pork shoulder, cut into 1-inch cubes
2 cups chicken broth
4 garlic cloves, minced
1 teaspoon dried oregano
Salt and ground white pepper
Steamed white rice, for serving
3/4 cup sour cream
1/2 cup fresh cilantro (fresh coriander), chopped
Cook the stew:
Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse strips with your fingers. Stir in the pork, chicken broth, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon white pepper. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.
Serve and garnish the stew:
Taste and adjust the seasoning. Ladle the stew over steamed rice and serve, passing the sour cream and cilantro at the table.
Recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST Slow Cooker Recipes by Norman Kolpas
(Oxmoor House; Fall 2006; $17.95/hardcover)
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