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    Recipes From Cook Like A Rock Star by Anne Burrell

    Written by

    Anne Burrell
    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Recipes From Cook Like A Rock Star by Anne Burrell

    Written by

    Anne Burrell
    12K views7 pages
    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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    Recipes From Cook Like a Rock Star by Anne Burrell

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    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    12K views7 pages

    Recipes From Cook Like A Rock Star by Anne Burrell

    Written by

    Anne Burrell
    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    The passage discusses two pasta recipes - a whole wheat pappardelle dish and spiced roasted cauliflower and artichokes. The pappardelle combines squash, broccoli rabe, and pumpkin seeds, while the roasted vegetables are flavored with cumin and cayenne.

    The whole wheat pappardelle dish combines butternut squash, broccoli rabe, garlic, crushed red pepper, veggie or chicken stock, and pumpkin seeds.

    The cauliflower and Jerusalem artichokes are roasted in the oven until tender and browned.

    W H O L E W H E AT

    PA P PA R D EL L E
    WITH ROASTED B UT TERN UT SQ UASH ,
    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 and
    unexpected collaboration. Both the squash and the broccoli rabe have their own strong
    personalitiesone sweet and one bitterand each brings something to the party that would be
    sorely missed if one of them didnt show up. Combined with the nutty, earthy avor of the
    whole wheat pasta, this is what I call a real team effort.

    M I S E E N P L AC E
    1 butternut squash, peeled and
    cut into Bc-inch dice
    Extra virgin olive oil
    Kosher salt
    1 bunch of broccoli rabe, tough
    bottom stems removed

    3 cloves garlic, smashed


    Pinch of crushed red pepper
    1Bc cups veggie or chicken stock
    1 recipe Chef Annes All-Purpose
    Pasta Dough (page 102), whole
    wheat variation (see page 103),
    cut into pappardelle, or 1 pound
    fresh pappardelle

    Preheat the oven to 375F.

    1 cup freshly grated Parmigiano


    Big fat nishing oil
    Bc cup pepitas (green pumpkin
    seeds), toasted

    Coat a large wide saucepan generously with


    olive oil. Toss in the garlic and red pepper and
    bring to medium heat. When the garlic is golden
    brown and very aromatic, 2 to 3 minutes, remove
    it from the pan and ditch itit has fullled its
    garlic destiny. Add the roasted squash and the
    stock to the pan. When the stock has reduced
    by about half, 5 to 6 minutes, add the broccoli
    rabe.

    In a large bowl, toss the butternut squash


    with just enough olive oil to lightly coat it and
    sprinkle with salt. Put the squash on a baking
    sheet and roast for about 20 minutes, or until
    soft. Reserve.

    Bring a large pot of well-salted water to a


    boil. Add the broccoli rabe, give it a swish, and
    immediately remove it from the water; save the
    water to cook the pasta. When the rabe is cool
    enough to handle, coarsely chop it and set aside.

    In the meantime, bring the broccoli rabe


    water back to a boil, add the pasta, and cook
    for 4 to 5 minutes or until tender but tooth-

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    some. Drain the pasta and add it, along with


    Bc cup reserved pasta cooking water, to the
    squash and rabe. When the pasta water has
    evaporated, remove the pan from the heat, add
    about two-thirds of the Parmigiano, and a big

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    drizzle of the big fat nishing oil. Toss or stir


    vigorously to combine. Divide among serving
    bowls and top with more Parm and the pepitas.
    Squash it!

    PA S TA

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    SPI CE- ROA STED


    C AU LI FLOWER
    & JERUSALEM ARTICHOKES
    serves: 4 to 6 time: about 1 hour

    Any recipe that includes cauliower makes me a happy girl. In this dish I roast cauliower (which
    is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the
    payoff is huge: You get great avor and a really sexy texture. Then I add some spices. The end
    result is a super-special, slightly exotic side dishwith a minimum amount of effort. This is the
    way I like to roll!

    M I S E E N P L AC E
    1 head of cauliower, cut into
    bite-size orets
    1 pound Jerusalem artichokes,
    cut into 1-inch dice

    Extra virgin olive oil


    Kosher salt
    1 tablespoon cumin seeds, toasted
    and ground (see page 17)

    Preheat the oven to 375F.

    In a large bowl, combine the cauliower and


    Jerusalem artichokes; toss them generously
    with olive oil and salt.

    3 In a small bowl, combine the cumin and


    cayenne and add it to the veggies. Toss well to
    thoroughly combine.
    Spread the veggies on a baking sheet in one
    even layeruse two baking sheets if necessary.
    Roast for 20 minutes, then stir the veggies so
    they have the chance to brown all over, and
    rotate the pan to ensure even cooking. After
    20 minutes, repeat this process again.

    Bc teaspoon cayenne pepper


    1 bunch of fresh chives, nely
    chopped

    5 Roast the vegetables for an additional 5 to


    10 minutes, or until they are brown, tender, and
    smell wonderfulalmost like popcorn! If they
    arent lovely and brown, let them continue to
    roast for another few minutes. Taste and adjust
    the seasoning if necessary.
    Remove the veggies from the oven, sprinkle
    with chives, transfer to a serving dish, and serve
    immediately.

    Id eat a bouquet of this ower!

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    SIDES

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