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01-The Changing Face of Homemade |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 01-The Changing Face of Homemade recipe on the web!! When was the last time you made soup from scratch, or salad dressing, or cake? There's no need to apologize; "homemade" has changed. Today, the everyday home cook needs a few shortcuts, and I'm not just talking about sauces made from condensed soup and packets of dried onion dip. They've been usurped by jars of bruschetta, pesto, and tapenade. They've been elevated by demi-glace concentrate and fig balsamic glaze, and internationalized with cans of coconut milk, Thai peanut paste, and curry cooking sauce. This new crop of prepared ingredients is not just a way to get food on the table; rather, they provide an opportunity for home cooks to rediscover the joy of cooking. Let the naysayers decry the demise of homemade food. I say the future of home cooking is bright, for though we have less and less time to cook, we have more and more options. The tedious has become fun, the complicated has been demystified, and what used to take hours to prepare is now ready in minutes. In these pages you will find more than three hundred inventive recipes that will jump-start the way you cook. With the help of carefully selected flavor-packed products combined with fresh ingredients, you will learn to create the kind of food you never would have thought you could make at home. Smoked Salmon Carpaccio (Hors d'Oeuvres, Snacks & Other Small Plates), Dulce de Leche Banana Pie (Desserts & Treats), and Pork Chops with Chipotle Cherry Demi-Glace (Beef, Pork, Lamb & Veal) become effortless when you take advantage of the revolution that has transformed the food market into your own personal prep kitchen. This phenomenon is not confined to individual ingredients-it's a new way to cook that streamlines the way we prepare everything, from soup to dessert. Our opportunities continue to expand. Salsas are being sweetened with fruit, and jams are being spiked with spices and herbs. Canned tomatoes and broths are preseasoned to make Mexican, Mediterranean, or Asian cuisines more accessible. There are whole-grain baking mixes, whole-wheat couscous, and quick-cooking brown rice. We have seen the birth of all-natural and organic prepared sauces, condiments, and marinades. Major food manufacturers are marketing organic salsa, ketchup, and juice. There are organic brownie mixes, spice blends, and condensed soups. The phenomenon is twofold, illustrating on one hand how organics have tipped into the mainstream, but also showing us that cooking shortcuts are being embraced by all segments of the population. Even all-natural devotees, who at one time saw themselves as definitive from-scratch cooks, are now taking advantage of products that meet their standards for purity and also simplify the way they cook. Home cooking is constantly evolving toward ease and speed. A century ago the availability of commercially cleaned chickens made the need for home cooks to pluck and gut their own poultry obsolete. Now the notion of cutting a chicken into pieces or skinning and boning a breast seems hopelessly old-fashioned. Twenty years ago the 60-minute meal was promoted as fast; since then the notion of speed has devolved from 30 minutes to 20 to 15 to instantaneous. In the modern world there are countless ways to get dinner on the table, and just a few of them involve cooking, which means that the only reason to cook is if you want to. It is my hope that once you start cooking with shortcut recipes, the number of times you choose to cook will multiply. And the more you taste the exciting results and experience how little effort they take, the more cooking at home will become an everyday pleasure that you won't want to miss. 02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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