Download e-book for iPad: Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor by Tony Rosenfeld

By Tony Rosenfeld

ISBN-10: 0762442271

ISBN-13: 9780762442270

The first step: Sear your major element to perfection utilizing certainly one of 4 tools. Step : Sauce the most aspect along with your favourite flavored sauce. Step 3: Serve a amazing meal in no time.

Following this formulation, Sear, Sauce, and Serve empowers readers to develop into a relaxed and carefully expert cook dinner, working the express of their personal kitchens each evening of the week. Rosenfeld teaches the foundations of cooking over excessive warmth with varieties of foods--beef, fowl, fish, or vegetables--and presents greater than 250 sauce recipes for when you sear and once you sear. invaluable illustrations consultant you thru the instructions.

High-heat cooking saves you time and the simple educating equipment motivate fit domestic cooking. there's even a bankruptcy on utilizing cheap cuts of meat to slot any price range. by way of getting to know the strategies you're loose to be inventive to return up along with your personal recipe to suit your temper.

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Extra resources for Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking

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6 cups beef broth ⁄2 cup dry sherry or beef broth 1 ⁄4 cup ketchup 1 ⁄4 teaspoon salt 3 ⁄8 teaspoon pepper 1 7 servings (11⁄2 cups each) 1 1 package (8 oz) sliced fresh mushrooms (3 cups) 11⁄2 lb boneless beef top sirloin steak, cut into 2 × 3⁄4 × 1⁄4-inch pieces start to finish: 1 hour 2 cups uncooked medium egg noodles 1 container (8 oz) sour cream healthy twist Be sure to trim the visible fat from the beef. Then, if you want to reduce the fat a bit, you can choose to use low-fat or fat-free sour cream.

Start by chopping the garlic first, then add the onions and continue chopping. Depending on the size of your food processor, you may need to do the onions in batches. indd 53 9/23/10 7:37 PM quick prep 6 mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced 4 medium tomatoes, chopped (3 cups) 1 orange bell pepper, cut into bite-size strips 1 medium onion, sliced summer vegetable ratatouille soup prep time: 25 minutes ⁄4 cup chopped fresh parsley 1 teaspoon salt 9 servings (11⁄2 cups each) 1 In 5- to 6-quart slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.

5 oz) diced tomatoes, undrained 51⁄4 cups beef broth 1 cup frozen sweet peas, thawed healthy twist There’s lots of healthful goodness in this hearty soup. Keep it low in fat by selecting lean beef at the meat counter. Then remove any visible fat before making the soup. 5 oz) diced tomatoes with basil, garlic and oregano, undrained italian meatball soup prep time: 10 minutes 1 2 start to finish: 8 hours 10 minutes 5 servings (11⁄2 cups each) In 3- to 4-quart slow cooker, mix all ingredients except cheese.

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Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking by Tony Rosenfeld

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