Featured Cookbook

ORDER/INFO

1. Citrus Sake-Lacquered Salmon

2. Potatoes with Paprika and Chorizo

3. Creamsicle Tart

Book Description

The construction workers had just left, the pots and pans had not yet been unpacked, but the first class at the Cookbook Company got underway right on time. Ever since, the informal kitchen has hosted thousands of students, with local and visiting chefs teaching everything from kids' classes, barbecue, and healthy cooking to exotic Thai cuisine, bread baking, and sushi. And now, Gail Norton shares her favorite recipes in this outstanding cookbook. The range of recipes reflects the diverse classes with dishes such as Aromatic Lemongrass Patties; Arugula Salad with Watermelon and Feta Cheese; Asparagus, Roasted Garlic, and Lemon Risotto; and Blood Orange Tiramisu. Gail's philosophy is that food doesn't have to be complicated or reserved for showy entertaining, and it should be fun to shop for, prepare, and serve. The book also offers a look at professional cooking with biographies of the chefs, sidebars highlighting special ingredients, and a primer on using knives like a chef.

... (more)

Cooks in My Kitchen: Tales and Recipes from a Cooking School

Authors: Gail Norton, Diane Thuna, Photos by Maggie Lennon

Date: June 2004

ISBN: 1552854663

Publisher: Whitecap Books

Paperback

ORDER/INFO

GEOFF LAST:
This hearty, stick-to-your-ribs dish comes from the Rioja region of northern Spain. Ask for an Oloroso Sherry at any wine shop; these rich, dark, somewhat dry sherries are aged longer than other sherries

Servings: 4

• 8 oz. chorizo (or spicy Italian sausage) (225 g)

• 1/4 cup olive oil (60 mL)

• 4 large yellow-fleshed potatoes, peeled and thickly sliced

• 1 medium onion, thinly sliced

• 1 clove garlic, thinly sliced

• 2 tsp. sweet paprika (10 mL)

• 1 1/2 cups cold water or stock (360 mL)

• salt and freshly ground black pepper to taste

• 1/4 cup Oloroso Sherry (60 mL)

1. Grill the sausages until cooked through, then set aside.




2. Heat the oil in a large pan over medium-high heat. Add the potatoes and saute until lightly coloured. Remove and set aside.




3. In the same oil, saute the onion and garlic until golden. Slice the sausage and add it and the paprika to the pan. Cook briefly, about 1 minute, to integrate the flavours. Add the potatoes, water or stock and salt and pepper. Cover tightly, reduce the heat and simmer for 20 minutes, or until the potatoes are tender. Add the Sherry and continue to cook uncovered for about 5 minutes, or until it has evaporated.

Recommended Wine:
Rioja Crianza - a younger style Tempranello with low tannin, good fruit and oak.

More From This Book:

1. Citrus Sake-Lacquered Salmon

2. Potatoes with Paprika and Chorizo

3. Creamsicle Tart

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact