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FOOD MADE FAST Series from Williams-Sonoma Oxmoor House February 2007 $17.95/hardcover Color photographs throughout ISBN:      0-8487-3144-1 (Seafood)      0-8487-3145-X (Grilling)      0-8487-3146-8 (Salad)      0-8487-3148-4 (Asian) Book Information

1 pound (500 g) beef sirloin or skirt steak, cut against the grain into thin strips
2 tablespoons soy sauce
3 tablespoons fresh tangerine or orange juice
2 tablespoons rice wine or dry sherry
2 tablespoons hoisin sauce
1 teaspoon Asian sesame oil
1/2 teaspoon cornstarch (cornflour)
3 tablespoons corn or peanut oil
2 cloves garlic, minced
1 tablespoon ginger, grated
1/4 pound (125 g) snow peas (mangetouts), trimmed, strings removed, and cut in half
Steamed rice, for serving

Marinate the beef:
In a large bowl, combine the beef and soy sauce, mix well, and set aside for 10 minutes.

Make the sauce:
In a small bowl, combine 2 tablespoons water, and the tangerine juice, wine, hoisin sauce, sesame oil, and cornstarch and stir to dissolve the cornstarch.

Stir-fry the beef:
Heat a wok or large frying pan over high heat until very hot and add 2 tablespoons of the corn oil. Add the garlic, ginger, and beef and stir-fry just until the beef is browned, about 2 minutes. Using a slotted spoon, transfer the meat to a bowl. Return the pan to high heat and add the remaining 1 tablespoon oil. Add the snow peas and stir-fry until tender, about 2 minutes. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, about 10 seconds. Return the meat to the pan and stir-fry until heated through, about 1 minute. Serve with the rice.

This recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST: Asian. Recipes by Farina Wong Kingsley
(Oxmoor House; February 2007; $17.95/hardcover)

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Recipe from FOOD MADE FAST: Grilling
Pesto Shrimp on Mixed Greens

Serves 4

Grated lemon zest and juice from 1 large lemon
2/3 cup (5 fl oz/160 ml) olive oil
Salt and freshly ground pepper
1-1/2 pounds (750 g) large shrimp (prawns), peeled and deveined, tails intact
3 tablespoons pesto, purchased
1/2 pound (250 g) mixed salad greens
1 cup (6 oz/185 g) grape or cherry tomatoes

Make the lemon vinaigrette:
Prepare a gas or charcoal grill for direct grilling over medium-high heat. Place a grill screen on the grill rack.

In a small bowl, combine the lemon zest and juice. Gradually whisk in the oil. Season with salt and pepper. Set aside.

Grill the shrimp:
In a bowl, toss the shrimp with 2 tablespoons of the lemon vinaigrette, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until firm and opaque, about 5 minutes total. Transfer the shrimp to a bowl, add the pesto and 1 tablespoon of the lemon vinaigrette, and stir to coat the shrimp. In a large bowl, combine the greens and tomatoes, drizzle with the remaining lemon vinaigrette, and toss. Divide the salad among 4 plates, top with the shrimp, and serve.

This recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST: Grilling. Recipes by Rick Rodgers
(Oxmoor House; February 2007; $17.95/hardcover)

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Recipe from FOOD MADE FAST: Salad
Spinach, Pear & Walnut Salad

Serves 4

3/4 cup (3 oz/90 g) walnut halves
1/4 cup (2 oz/60 g) sour cream
2 tablespoons mayonnaise
2 tablespoons walnut oil
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
Dash hot-pepper sauce
Freshly ground pepper
6 ounces (185 g) baby spinach
4 pears, such as Bosc or Anjou, peeled, halved, cored, and cut into thin wedges
2 ounces (60 g) blue cheese, crumbled

Toast the walnuts:
Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast, stirring occasionally, until aromatic, 8 – 10 minutes; do not let them brown.

Make the dressing:
Meanwhile, in a large bowl, whisk together the sour cream, mayonnaise, walnut oil, vinegar, Worcestershire sauce, hot-pepper sauce, and a pinch of pepper until smooth.

Assemble the salad:
Add the spinach, pears, and walnuts to the dressing and toss to coat evenly. Arrange on plates or in bowls, sprinkle with the cheese, and serve.

This recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST: Salad. Recipes by Brigit L. Binns
(Oxmoor House; February 2007; $17.95/hardcover)

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Recipe from FOOD MADE FAST: Seafood
Creamy Fish Chowder

Serves 4

2 slices thick-cut bacon, chopped
1 leek, halved, rinsed, and sliced
1 large russet potato, peeled and cut into small cubes
1-1/2 cups (12 fl oz/375 ml) fish stock or water
Salt and freshly ground pepper
1/2 pound (250 g) cod or other firm white-fleshed fish fillets, pin bones removed and fillets cut into bite-sized pieces
1-1/2 cups (12 fl oz/375 ml) milk

Cook the vegetables:
In a Dutch oven or saucepan over medium-low heat, cook the bacon, stirring occasionally, until it renders most of its fat but is not crisp, about 4 minutes. Add the leek and potato and cook, stirring frequently, until the leek softens, 6 – 8 minutes. (Adjust the heat as needed so the vegetables do not brown or stick.) Add the stock, 1/2 teaspoon salt, and a pinch of pepper, and bring just to a boil. Reduce the heat to medium-low, cover, and simmer until the potato is tender, about 20 minutes.

Finish the chowder:
Season the fish lightly with salt and pepper. Add the fish and milk to the pan and cook, uncovered, over medium-low heat until the fish easily flakes apart, about 10 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve.

This recipe may be reproduced with the following credit:
Recipe from Williams-Sonoma FOOD MADE FAST: Seafood. Recipes by Jay Harlow
(Oxmoor House; February 2007; $17.95/hardcover)