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Recipes From Cook Like a Rock Star by Anne Burrell

Recipes From Cook Like a Rock Star by Anne Burrell

Ratings:

3.63

(4)
|Views: 17,774|Likes:
Published by The Recipe Club
Recipes included in this excerpt:
Whole Wheat Pappardelle with Butternut Squash, Broccoli Rabe and Pumpkin Seeds
Spice-Roasted Cauliflower with Jerusalem Artichokes

If chefs are the new rock stars, Anne wants you to rock in your own kitchen!

For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.

With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.

Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.

To read more about Anne Burrell or Cook Like a Rock Star please visit Crown Publishing Group at www.crownpublishing.com.
Recipes included in this excerpt:
Whole Wheat Pappardelle with Butternut Squash, Broccoli Rabe and Pumpkin Seeds
Spice-Roasted Cauliflower with Jerusalem Artichokes

If chefs are the new rock stars, Anne wants you to rock in your own kitchen!

For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.

With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.

Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.

To read more about Anne Burrell or Cook Like a Rock Star please visit Crown Publishing Group at www.crownpublishing.com.

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categoriesTypes, Recipes/Menus
Publish date: Oct 4, 2011
Added to Scribd: Aug 26, 2011
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

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132
WHOLEWHEAT PAPPARDELLE 
WITH ROASTED BUTTERNUT SQUASH,BROCCOLI RABE & PUMPKIN SEEDS
serves: 6 to 8 ÷ time: about 45 minutes with premade pasta dough
This is an amazing dish because it takes everyday ingredients and joins them in a delicious andunexpected collaboration. Both the squash and the broccoli rabe have their own strongpersonalities—one sweet and one bitter—and each brings something to the party that would besorely missed if one of them didn’t show up. Combined with the nutty, earthy flavor of thewhole wheat pasta, this is what I call a real team effort.
MISE EN PLACE
1
butternut squash, peeled andcut into
Bc
-inch diceExtra virgin olive oilKosher salt
1
bunch of broccoli rabe, toughbottom stems removed
3
cloves garlic, smashedPinch of crushed red pepper
1B⁄c
cups veggie or chicken stock
1
recipe Chef Anne’s All-PurposePasta Dough (page 102), wholewheat variation (see page 103),cut into pappardelle, or
1
poundfresh pappardelle
1
cup freshly grated ParmigianoBig fat finishing oil
Bc
cup pepitas (green pumpkinseeds), toasted
1
Preheat the oven to
375
°F.
2
In a large bowl, toss the butternut squashwith just enough olive oil to lightly coat it andsprinkle with salt. Put the squash on a bakingsheet and roast for about
20
minutes, or untilsoft. Reserve.
3
 
Bring a large pot of well-salted water to aboil. Add the broccoli rabe, give it a swish, andimmediately remove it from the water; save thewater to cook the pasta. When the rabe is coolenough to handle, coarsely chop it and set aside.
4
Coat a large wide saucepan generously witholive oil. Toss in the garlic and red pepper andbring to medium heat. When the garlic is goldenbrown and very aromatic,
2
to
3
minutes, removeit from the pan and ditch it—it has fulfilled itsgarlic destiny. Add the roasted squash and thestock to the pan. When the stock has reducedby about half,
5
to
6
minutes, add the broccolirabe.
5
In the meantime, bring the broccoli rabewater back to a boil, add the pasta, and cookfor
4
to
5
minutes or until tender but tooth-

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Évi Sztévics liked this
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Diane Shavkin added this note|
Glad to hear you have a new cookbook. I am a big fan of yours! Loved you when I saw you on Iron Chef and featured in the other shows. Your personality is infectious! Best to you!
Diane Shavkin added this note|
Glad to hear you have a new cookbook. I am a big fan of yours! Loved you when I saw you on Iron Chef and featured in the other shows. Your personality is infectious! Best to you!
Brenda Benjamin added this note|
So great a cook and personality

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