The Breakaway Cook: Recipes That Break Away from the Ordinary
Format: PDF / Kindle (mobi) / ePub
Fusion cooking broke the rules first––now Gower's breaking fusion's rules with The Breakway Cook. Despite the explosion of farmers' markets, ethnic grocers, and creative restaurants in America, lots of home cooks remain puzzled by the bewildering array of choices, and don't have the confidence to break away from tradition. Eric helps home cooks everywhere approach unfamiliar ingredients from different global regions and combine them for some amazing results of flavor.
"Breakaway" cooking pays homage to culinary traditions yet uses innovative techniques and ingredients to give home cooks a new approach to their dishes, marrying unintimidating flavors with the old standards. Sample his Miso Orange Pepper Roasted Chicken, or tease your tongue with his take on Fluffy Herby Eggs, and you'll be convinced. It's not fusion––it's fusion that makes sense. And the cardinal rule is to season with authority. Don't be afraid of the spice cabinet anymore, and use presentation to create a simple, appealing meal. Spend less time fussing about the preparation and clean–up, and more time enjoying food and its huge role in our daily lives. To further this quick and mindful approach to cooking, Eric will take us shopping in local and ethnic markets, teach the importance of table setting and presentation, and stress visual aesthetics, especially regarding pottery and ceramics.
Eric helps you reconstruct your approach to the kitchen, highlighting the seasonings and essential ingredients or "Global Flavor Blasts," such as tamarind, pomegranate molasses, miso, yuzu, green tea, Chinese plum sauce, mole, among many others, that will liberate your cooking and provide a lifetime of fantastic eating. Using Gower's recipes as broad outlines, you can be creative as you go, and within his framework you will discover your own genius in the kitchen. We feel better when we eat better, and it's easier to be productive, creative, and relaxed when the food part of life is under control. Enter The Breakaway Cook.
In addition to the recipes, The Breakaway Cook includes stunning, full–color photos by Annabelle Breakey throughout the text; a guide to using flavored salts in your dishes; sidebars on wine, tea and sake; and ideas for even shorter–cuts on Gower's easy–to–follow recipes.
peppers create a nice contrast) Tangerine Salt (“Breakaway Flavor Blasts”) or kosher salt 3 ears of corn, kernels sliced from the cob with a knife 2 tablespoons champagne vinegar 1 teaspoon maple syrup Zest and juice of 1 lime � cup minced fresh chives 2 tablespoons minced fresh cilantro Melt the butter with the olive oil in a wok or large skillet over medium heat. Add the red onion, habanero, and bell pepper. Salt liberally and sauté for 3 minutes, until everything softens. Add the corn
methods. Gently turn them out on a paper towel to absorb any excess moisture. Roll them onto a warmed plate and add a few healthy pinches of maccha salt and black pepper. Eat them while still very hot. Mole Tofu with Spiced Bread Crumbs Serves 4 Yet again, tofu provides the ultimate palette on which the breakaway cook can paint just about anything. Hard-core cooks may want to prepare mole from scratch, but the breakaway cook doesn’t always want to set aside a good chunk of the weekend for
with some more salt and pepper. Place in a broiling pan and broil very close to the heat until well crisped, about 5 minutes. Using tongs, flip them over and broil the other side, another 5 minutes. Transfer to warm plates and top with the mint. Serve hot. Pasta, Potatoes, and Rice I often decide what to cook by considering whether I feel like having accompanying rice or potatoes or whether my main course will be pasta. Sometimes the other components will be heavily spiced and bursting with
incorporate it thoroughly, using chopsticks or a wooden spoon. Taste and adjust the salt and pepper. Salty is good for this dish. Work in some cheese to taste. Divide the pasta among 4 large heated bowls and top with the crab (you may want to briefly reheat the crab in the pan before adding it). Squeeze on the lemon if desired. Top with a little more cheese and serve very hot. Smoky Red Pasta Serves 2 or 3 Liberal amounts of smoked paprika make this a deeply savory dish that’s easy to
before you start cooking. Serve an Old World red, like an Italian Barbera or a Spanish Rioja. SAUCE 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil 1 medium red onion, minced 1 leek, white and light green parts, trimmed and minced Kosher salt Freshly ground black pepper 1 tablespoon freshly ground fennel � cup carrot juice 2 tablespoons heavy cream 1 pound linguine TOPPING 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil 1 fennel bulb, trimmed and