Recipe: Cookbook - Recipes from Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti, Andrew Friedman
Recipe Collections1. Steamed Whole Chicken with Three Variations
This is the purest example of one-pot cooking I can think of. It requires little more than a chicken and an inch of water. Amazingly, this produces a succulent, juicy chicken rather than a stringy, dried-out one. Equally pleasing is the liquid you re left with, a broth intensely flavored by the drippings from the bird that can be used as a stock for soups and sauces.
Organic, farm-raised chicken is so plentiful these days and readily available even at supermarkets that I urge you to use it for all of your poultry pursuits. But I especially recommend it for this recipe because the cooking technique can only bring out as much flavor and texture as the bird inherently possesses.
2. Turkey Soup with Stuffing Dumplings
Creatively using leftovers is one of the highlights of every Thanksgiving weekend and this soup is one of my favorite ways to use everything, from the turkey bones to a surplus of vegetables, herbs, and meat. But the most unusual touch here is making dumplings out of leftover stuffing. Not to pat myself on the back, but I ve never seen anyone else do this, and I think it s delicious. This recipe can be adapted for as many leftovers (and family members) as you have on hand after the Thanksgiving meal is done (see the note at the end of the recipe). You can also add barley or wild rice in addition to, or in place of, the dumplings. Because these take much longer to cook, precook them.
3. Beef on a String Soup and Sandwich
This may seem like an unusual way to make soup and a sandwich, but it s actually founded on French culinary tradition. Boeuf la ficelle (beef on a string) cooks beef by tying it with string and lowering the meat into a pot of broth, turning the meat meltingly tender. The basic principle is the same here: The meat is lowered into a cauldron of hot liquid, which cooks it, while the meat flavors the broth at the same time. Only here, the cooking liquid itself becomes a soup with the addition of pasta and the beef becomes the centerpiece of a make-your-own-sandwich spread.
Recipes from:
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti, Andrew Friedman
In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Here are 125 realistic recipes for the home cook - most made in one pot - and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean.
List All Featured Cookbooks and Sample Recipes
This is the purest example of one-pot cooking I can think of. It requires little more than a chicken and an inch of water. Amazingly, this produces a succulent, juicy chicken rather than a stringy, dried-out one. Equally pleasing is the liquid you re left with, a broth intensely flavored by the drippings from the bird that can be used as a stock for soups and sauces.
Organic, farm-raised chicken is so plentiful these days and readily available even at supermarkets that I urge you to use it for all of your poultry pursuits. But I especially recommend it for this recipe because the cooking technique can only bring out as much flavor and texture as the bird inherently possesses.
2. Turkey Soup with Stuffing Dumplings
Creatively using leftovers is one of the highlights of every Thanksgiving weekend and this soup is one of my favorite ways to use everything, from the turkey bones to a surplus of vegetables, herbs, and meat. But the most unusual touch here is making dumplings out of leftover stuffing. Not to pat myself on the back, but I ve never seen anyone else do this, and I think it s delicious. This recipe can be adapted for as many leftovers (and family members) as you have on hand after the Thanksgiving meal is done (see the note at the end of the recipe). You can also add barley or wild rice in addition to, or in place of, the dumplings. Because these take much longer to cook, precook them.
3. Beef on a String Soup and Sandwich
This may seem like an unusual way to make soup and a sandwich, but it s actually founded on French culinary tradition. Boeuf la ficelle (beef on a string) cooks beef by tying it with string and lowering the meat into a pot of broth, turning the meat meltingly tender. The basic principle is the same here: The meat is lowered into a cauldron of hot liquid, which cooks it, while the meat flavors the broth at the same time. Only here, the cooking liquid itself becomes a soup with the addition of pasta and the beef becomes the centerpiece of a make-your-own-sandwich spread.
Recipes from:
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti, Andrew Friedman
In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Here are 125 realistic recipes for the home cook - most made in one pot - and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean.
List All Featured Cookbooks and Sample Recipes
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