Chef Michael Smith's Kitchen: 100 of My Favorite Easy Recipes
Format: PDF / Kindle (mobi) / ePub
Even those who’ve never heard of, watched, or read 2010 Vancouver Olympics chef and Prince Edward Island–based TV host Smith (Open Kitchen, 1998; Chef at Home, 2005; etc.) will find all the possibilities of good, healthy, and (fairly) quick-to-cook dishes explored here. Kitchen tips are embedded in every one of the 100 recipes, which are accompanied by high-quality color photographs of the final dishes. It’ll be difficult to decide what to cook and serve. The more intricate caramel-apple flapjack (with tons of calories) or the simpler extra-blueberry muffin with brown butter? Smith’s Iron Chef snack, a mixture of tuna, avocado, and tomato? Beer-braised short ribs, which require a truly long time to cook? Or dark-chocolate peanut-butter cups, using lined-muffin tins for molding them? Throughout the collection, Smith emphasizes fresh ingredients and less involved techniques, plus a flavorcentric approach to ensure the best results.
teaspoon (5 mL) of honey Preheat your favourite heavy sauté pan or frying pan over medium-high heat. Dry the salmon fillet on a piece or two of paper towel—this will help it sear and develop a crispy crust. Season the fish on both sides with salt and pepper to taste. Add a splash of cooking oil to the pan, enough to evenly coat the bottom with a thin film. In a few moments, when the oil just begins to smoke, carefully slide in the salmon fillet. Increase the heat to high and sear the first side
about 10 minutes. Add the potato, clams and their liquid, tomatoes, tomato juice, and thyme and bring everything to a boil. Reduce the heat so the liquid is just barely simmering and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Just before serving, season the soup to your taste with salt and pepper. Stir in the parsley at the last second to preserve its fresh aromatic flavour. Serve and share! KITCHEN TIP Fresh parsley is often overlooked as a herb and tends
lots of freshly ground pepper The zest and juice of 2 limes 1 bunch of tender cilantro sprigs, chopped 2 green onions, thinly sliced Prepare and preheat your grill to its highest setting. Splash the oil into your favourite large heavy pot over medium-high heat. When it’s hot, toss in the onion and garlic and sauté until they’re golden and fragrant, 5 minutes or so. Stir in the chili powder, paprika, and oregano. Continue sautéing for another minute or two, gently heating and toasting the
milk and cream and thickening the custard’s smooth texture, but too much heat and the egg proteins overcook, snap, and break into a gritty mess. 244 CHEF MICHAEL SMITH’S KITCHEN KIWI PAVLOVA WITH STRAWBERRY MARMALADE AND ORANGE CREAM This treat is inspired by one of the most memorable dishes I’ve ever eaten. I enjoyed it after a warm, sunny afternoon in the vineyards of New Zealand’s Central Otago, hanging out with a gang of foodies and a local chef. We created a feast inspired by the
Ratatouille with Fresh Basil, 226 Honey Thyme Roasted Carrots and Parsnips, 209 Kale with Bacon, 188 Lemon Garlic-Scented Broccoli Rabe, 183 Nutmeg Roasted Sweet Potatoes with Wilted Baby Spinach, 205 Old-School Italian Sub with Marinated Peppers and Arugula, 27 Pan-Roasted Zucchini with Cherry Tomatoes and Oregano, 229 Pineapple Scallop Ceviche with Red Bell Pepper, Ginger, and Cilantro, 59 Quinoa Tabbouleh with Cucumber and Mint, 175 Raspberry Ginger Red Cabbage, 187 Sausage and