$35.
00 US
(continued from front flap)
With hundreds of signature recipes that you will
return to time and again, Radically Simple provides
both the tools and the inspiration to make memorable
meals on a nightly basis and rediscover the satisfaction
that comes from time well spent in the kitchen.
© Phil Mansfield
Ro z ann e G o l d
is the author of 11 acclaimed
cookbooks, a four-time winner
of the James Beard Foundation
Award, and a winner of the
IACP/ Julia Child Award.
Gold, who at 23 began her
career as chef to New York mayor Ed Koch, went on
to become the chef-director of the Joseph Baum &
Michael Whiteman Co., the restaurant consulting
firm that has created some of the world’s most famous
restaurants and lasting food trends. She is a frequent
guest on national television and has written for the
New York Times, Bon Appétit, O, The Oprah Magazine,
Cooking Light, and many other national publications.
She lives in Brooklyn, New York, with her husband
and daughter.
Ja c ke t d e s i g n b y A m y K i n g
Jacket photographs by Quentin Bacon
071530_RS_cv_r2.indd 1
radically simple
$40.00 CAN
Cooking
FO UR-TIM E JAM ES B EAR D AWAR D – WINNING AU T H OR AND R ENOWNED CH EF
Rozanne Gold revolutionized the art of simple cooking with her “1-2-3”
“Rozanne Gold is the leader of a minimalist sect,
cookbook series. Now, in Radically Simple, she takes the concept of simplicity one step further, one that uses the fewest possible ingredients
showing it is possible to make restaurant-worthy food without a single extraneous motion to produce dishes that are not just credible but
or ingredient. In this groundbreaking collection of 325 stylish, streamlined recipes that yield 325 delicious.”
— Mark Bittman, The New York Times
bracingly bold flavors, Gold proves that when it comes to cooking, less really is more. Inspiring
Recipes from
T
hroughout her culinary career, chef Rozanne
Award-Winning Chef Gold has given much thought to simplicity
and sophistication in cooking. Now, after
Rozanne years of experimentation, she has come to this
conclusion: Simplicity is the art of combining a few
essential ingredients with a minimum of effort in
Gold order to create food that neither looks nor tastes like a
shortcut; food that is authentic enough to serve with
pride and savor with pleasure.
In Radically Simple, Gold demonstrates this
art to its fullest, manipulating the interplay of time,
technique, and number of ingredients to create bold,
sophisticated dishes bursting with global flavors. She
offers an entire chapter of elegant 10-minute salads
Rozanne Gold
and another of delectable soups that take less than 5
minutes to prepare and others that have such depth
of flavor they taste like they’ve been simmering all
day. Her opinionated take on roast chicken yields a
peerlessly moist and tender bird without so much as
r ad ically
a sprinkling of salt and pepper, while her recipe for
pineapple flan transforms sugar, eggs, and fruit juice
into a creamy and decadent taste of the tropics. From a
s imp le 1-minute mustard sauce for her last-minute gravlax
to a “Peking” pork shoulder that slow-roasts under
a savory blanket of hoisin and scallions, these dishes
are truly stunning in their ease of preparation, yet
ISBN 978-1-60529-470-4
53500 never sacrifice on flavor or presentation. Even Gold’s
Brilliant Flavors
TCD071530
procedures are revolutionary: All are conveyed in
EAN
140 words or less.
9 781605 294704 with Breathtaking Ease (continued on back flap)
8/18/10 10:56:02 AM
co m pos e d s a l a d s
Scallop C arpaccio with Seaweed Salad & Lemon Oil 36
Tiradito 37
Smoked Salmon with Petite Salade, Goat Cheese & Lime Vinaigrette 38
Spooned Avocado, Lime & Smoked Paprika 38
L ast-Minute Gravlax 39
Spiced Salmon on a Moroccan Salad 40
Watermelon Salad with Feta & B lack Olives 42
A Pair of Prosciutto Salads 43
Tomato, B uffalo Mozzarella & Fried Basil Salad 44
Heirloom Tomatoes with Lemony Tahina 45
Summer Tomatoes with Z a’atar Pesto 45
B eets with Balsamic Syrup, Mint & Walnuts 46
Chilled A sparagus Tonnato with “Confetti” 46
A sparagus, Bok Choy & R adicchio Salad 48
Shaved Fennel with Parmigiano & Hot Pepper 48
Warm Wild Mushrooms on Hummus 49
l i t t l e s id e s a l a d s
Eggplant and Roasted Pepper Salad with Feta 62
Two -C abbage Slaw 62
Moroccan C arrots 63
Couscous with Dates & Almonds 63
Magic B eets 64
Apple Cider Cucumbers 64
Turkish Cucumbers 64
Russian Red B ean Salad 65
Italian White B ean Salad 65
l e af y g r e e n s a l a d s
Spring Mix with C arrot-Ginger Dressing
& Prosciutto “Bacon” 50
Salade Normande 50
Pea Shoots & Greens with Goat Cheese &
Cumin Vinaigrette 53
Watercress, Endive & St. Agur B lue Cheese 53
Endive, Mâche & Cranberry Salad with Parmesan
Frico 54
Lemony Arugula & Sun-Dried Tomato Salad with
Smoked Mozzarella 55
Baby Romaine & Crispy Chickpeas with Hazelnut
Vinaigrette 56
Grapefruit, Date & Arugula Salad with Parmesan
Shards 57
Fig, Fennel & Endive Salad with Pistachio
Vinaigrette 58
Grilled Romaine with Roquefort & Deviled Pecans 58
Eggless Caesar Salad with Green Apple “Croutons” 59
Arabic Orange Salad with Nasturtiums 61
simple dressings
C arrot-Ginger Dressing 66
B eet Vinaigrette 66
Maple-Mustard Vinaigrette 66
Lebanese Pomegranate Dressing 67
C aesar-ette Dressing 67
10 -minute salads
35
 composed salads

Sc allop C ar paccio with S e aw e e d Sa l a d &

Lemon Oil
This dish looks like something from a four-star restaurant. Jade strands of hiyashi wakame,
a Japanese seaweed salad that you can buy packaged from an Asian market, form a dramatic
backdrop for gossamer slices of raw scallops. Buy the biggest scallops you can find and use only
“ dry” scallops, rather than the usual chemically dipped and waterlogged specimens; their surface
should be matte, not shiny.

⁄2 cup olive oil

1

1 lemon, zested and halved

1 cup hiyashi wakame (seaweed salad)
4 or 5 huge sea scallops, about 10 ounces total

Put the oil in a small pitcher. Stir in the lemon zest; add a large pinch of salt. On each
of 4 large plates, scatter 1⁄4 cup seaweed salad to cover the entire interior of the plate in
wisps. Slice the scallops paper-thin horizontally to form large circles. Squeeze a little
lemon juice on the salad. Arrange the scallop slices over the salad, leaving spaces
between them. Sprinkle with coarse sea salt. Drizzle with the lemon oil. S e r v e s 4

radically simple
36
 composed salads

Ti r a d i t o
Tiradito is the Peruvian equivalent of sashimi—except that tiradito is glossed with a dressing
or briefly marinated in assertive pepper purees. It is no coincidence that the innovative sushi
chef Nobu Matsuhisa got his start in Lima, Peru, where such things are common. My tiradito
begins with thin slices of impeccably fresh raw fish that get bathed in a tart elixir of a whole
pureed lemon, olive oil, and garlic.

12 ounces raw halibut or red snapper, sliced paper thin

1 small lemon
1
⁄2 cup olive oil
1 medium garlic clove
3 tablespoons finely minced fresh chives
Handful tender mesclun or pea shoots

Arrange the fish slices in a tight circle without overlapping in the centers of 4 large
plates. Sprinkle the fish lightly with salt. With a small sharp knife, cut the rind and pith
from the lemon; quarter the flesh and remove the seeds. Process the lemon (including
the rind and pith), oil, garlic, and 1⁄4 teaspoon salt in a blender until very smooth. Spoon
the dressing lightly over the fish to coat completely. Sprinkle with chives and coarsely
cracked pepper. Garnish the plates with mesclun or pea shoots. S e r v e s 4

10 -minute salads
37
 composed salads

Smoked Salmon with Petite Salade,

G oat C h e e s e & L i m e Vi n a i g r e t t e
This is a sexy way to serve smoked salmon. A more radical approach would be to just put it on a
plate with a wedge of lemon . . . but this is a show-off dish for company.

3 tablespoons extra-virgin olive oil

Grated zest and juice of 1 large lime
12 ounces thinly sliced smoked salmon
1 large handful microgreens or mesclun
3 ounces firm goat cheese
1 tablespoon pink peppercorns or fresh lemon thyme leaves

Put the oil in a cup. Stir in the lime zest, 1 1⁄2 teaspoons lime juice, and a pinch of salt.
Arrange the salmon slices on 4 large plates. Put a little mound of greens in the center of
each. Cut 4 thin slices of cheese and place on the greens; crumble the remaining cheese
over the salmon. Drizzle the salad and salmon with the lime oil. Sprinkle with pink
peppercorns or thyme. S e r v e s 4

S p o o n e d A v o c a d o , L i m e & S m o k e d Pa p r i k a
This is a radically simplified version of guacamole that is very impromptu. Serve it almost as soon
as you spoon it. Nice to serve with “ batons” of crunchy jicama or Tortilla Ribbons (page 102).

4 very ripe medium avocados

2 to 4 large limes
20 grape tomatoes
1
⁄4 large red onion, slivered
1
⁄4 teaspoon smoked paprika, or more to taste
2 handfuls baby arugula
1
⁄4 cup olive oil

Cut the avocados in half; remove the pits. Using a large spoon, scoop large pieces into a
large bowl. Squeeze the juice of 2 limes over the avocado. Cut the tomatoes in half
lengthwise. Add the tomatoes and slivered onion to the bowl. Add the smoked paprika
and salt. Add the arugula; drizzle oil over everything. Toss, adding more lime juice, salt,
and smoked paprika to taste. S e r v e s 4

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 delicious

soups
97

08272010140122
068-103_071530_C03_CS2.indd 97 8/27/10 1:57:48 PM
 hot soups

Cal aba z a Soup with Celery & Crispy Sage

This has an air of the West Indies about it, with its earthy flavors of ginger, scotch bonnet
pepper, celery, thyme, and sage. Butternut squash may be substituted for the calabaza.

3 1⁄2 pounds calabaza, in one wedge

6 tablespoons olive oil
2 cups finely chopped onions
1 cup finely chopped celery, plus leaves for garnish
2 tablespoons finely chopped peeled fresh ginger
1
⁄2 small scotch bonnet pepper, finely minced
1 teaspoon dried thyme leaves
20 medium-large fresh sage leaves
1 tablespoon dark brown sugar

Preheat the oven to 400°F. Remove seeds from the squash. Place in a roasting pan.
Drizzle with 1 tablespoon of the oil. Pour 1 inch water into the pan and bake 1 1⁄4 hours,
until very soft. Scoop out the flesh.

Heat 3 tablespoons of the oil in a 4-quart pot. Add the onions, celery, ginger, minced
pepper, thyme, 2 sage leaves, and 1 teaspoon salt. Cook 15 minutes over medium heat.
Add the sugar and 4 cups water. Bring to a boil, reduce the heat, and add the squash.
Cover and cook 15 minutes. In batches, puree the soup in a food processor until very
smooth.

Fry the remaining sage leaves in 2 tablespoons hot oil until crispy. Drain on paper
towels and sprinkle with salt. Reheat the soup if necessary; garnish with the fried sage
and celery leaves. S e r v e s 6

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96
 tuna & swordfish

C h a r r e d Tu n a , M i z u n a & P e a r with
B l ac k Vi n a i g r e t te
This alluring vinaigrette is made with Chinese black vinegar, available in most Asian food
stores, and further darkened with soy sauce. A slice of fresh sweet pear, warming slightly under
the fish, is a radical jolt of pleasure.

⁄2 cup Chinese black vinegar

1

⁄2 cup soy sauce

1

2 tablespoons honey
2 tablespoons extra-virgin olive oil, plus more for the tuna
2 teaspoons Asian sesame oil
1-inch piece peeled fresh ginger
1 large garlic clove
2 thick tuna steaks, 10 to 12 ounces each
3 cups Asian greens, including mizuna
1 ripe Bartlett pear or Asian pear, thinly sliced
2 tablespoons toasted sesame seeds

Mix the vinegar, soy sauce, honey, olive oil, and sesame oil in a bowl; stir until the honey
dissolves. Grate the ginger and garlic on a Microplane grater; add to the dressing. Halve
the tuna steaks (you want 4 thick pieces) and coat lightly with olive oil and salt. Heat a
large skillet until hot. Sear the tuna 2 minutes on each side. Keep the tuna very rare.

Divide the greens among 4 shallow bowls and top each portion with 2 pear slices. Drizzle
with some of the dressing. Cut the tuna into thick slices; arrange atop the salads.
Drizzle dressing on and around the tuna and sprinkle with sesame seeds. S e r v e s 4

fish
165
 custards

eggs, sugar,
pineapplejuice

radically simple
304
 custards

Pine apple Fl an
Here, just three ingredients—eggs, sugar, and pineapple juice—form a luscious, creamy (but
creamless) custard of tropical intensity.

1 cup sugar
4 extra-large eggs plus 4 extra-large yolks
2 cups unsweetened pineapple juice
Fresh mint sprigs or edible flowers for garnish

e
Preheat the oven to 375°F. Melt 1⁄2 cup of the sugar in a small nonstick skillet over
medium-high heat, stirring constantly with a wooden spoon, 3 minutes, until a clear
dark caramel forms. Carefully divide among 5 (5-ounce) custard cups. Place the cups in
a deep baking dish.

Using an electric mixer, beat the whole eggs and yolks. Add the remaining 1⁄2 cup sugar
and beat 1 minute; beat in the pineapple juice. Divide among the custard cups. Add
2 inches boiling water to the baking dish. Bake 40 to 45 minutes, until firm. Remove
the cups from the pan and let cool. Cover and refrigerate until very cold. Unmold onto
plates. Garnish with mint. S e r v e s 5

C h o c o l at e “ P o u s s e ”
Somewhere between pudding and mousse, this can be made as little as an hour before serving.

6 ounces top-quality semisweet chocolate chips

3 tablespoons unsalted butter
2 tablespoons sour cream or crème fraîche
2 teaspoons dark rum
5 extra-large egg whites

Combine the chocolate and butter in a small heavy saucepan. Melt over very low heat,
stirring constantly, until smooth. Cool slightly; then stir in the sour cream and rum. With
an electric mixer, beat the egg whites with a pinch of salt until stiff, with the consistency of
shaving cream, 4 minutes. Fold the chocolate mixture into the beaten whites. Mix until
smooth and creamy. The mixture will deflate dramatically. Spoon into 4 wineglasses.
Cover and refrigerate until ready to serve. S e r v e s 4

desserts
305