By Hope Korenstein
7x7 Cooking is damaged down into six effortless chapters: Salads and Starters, bird and Meat, Fish and Seafood, Pasta, greens and aspects, and Foolproof muffins. Korenstein’s recipes concentrate on daring flavors and few materials so the pantry remains manageable—and so readers keep away from spending hours within the kitchen getting dinner jointly. With speedy sautés, bakes, and broils, readers the right way to organize effortless and enjoyable food that the total kinfolk will love. No area for a grill? Korenstein teaches you ways to like your broiler. With a number of priceless suggestions, cooking in a small kitchen hasn't ever been easier!
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Extra resources for 7x7 Cooking: The Art of Cooking in a Small Kitchen
Heat an oven-proof pan on high heat, and then add the meat. Sear it on all sides until it is brown. ) Put the pan in the oven until the steak is rare to medium-rare, about 10–15 minutes, depending on the thickness of the meat. Allow the meat to rest for at least 10 minutes. Meanwhile, make the horseradish sauce by mixing all the ingredients together. Slice the steak and serve with the horseradish sauce on the side. Beef brisket with horseradish Serves 8 to 10 people Brisket takes hours to cook, but the good news is that you really don’t have to do anything that whole time, and at the end you have something really delicious.
Asian marinated flank steak Serve over rice, if you like, with the reserved sauce I like to throw a flank steak into the marinade in the morning before work, and then broil it when I get home, but you definitely don’t need to marinate it for twelve hours for the meat to taste great. You will get great flavor from marinating in as little as 20 minutes. 1½ pounds flank steak 2 cloves garlic, chopped 3 scallions, white and green parts sliced � cup soy sauce 2 Tbsp rice vinegar 1 Tbsp sesame oil Several shakes of Tabasco, or any other hot sauce In a small bowl, mix together all of the ingredients except the steak.
Mexican spicy shrimp Serves two This yummy shrimp dish is light, yet spicy and substantial. Don’t be put off by the number of ingredients—but if you feel overwhelmed, you can cheat by substituting store-bought salsa for the tomatoes, onions and spices. Serve with rice. 3 Tbsp olive oil 2 cloves garlic, chopped 1 jalapeño, chopped (or to taste) � tsp coriander � tsp chili powder 1 medium yellow onion, chopped 1½ pounds tomatoes, chopped � tsp oregano Juice of 1 lime 1 tsp salt 1 pound shrimp, peeled and deveined 3 scallions, sliced Handful of cilantro, chopped Cook the rice according to the package.
7x7 Cooking: The Art of Cooking in a Small Kitchen by Hope Korenstein