Cover image for The weekend chef : 192 smart recipes for relaxed cooking ahead
Title:
The weekend chef : 192 smart recipes for relaxed cooking ahead
Author:
Witt, Barbara, 1930-
Personal Author:
Publication Information:
New York : Simon & Schuster, [2003]

©2003
Physical Description:
xiii, 193 pages : illustrations ; 25 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780743229913
Format :
Book

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Summary

Summary

Are your taste buds as demanding as your schedule? With busy work and social calendars and family obligations, few people have time to prepare elaborate meals during the week. But that doesn't mean you and your family are doomed to a diet of frozen dinners; with a little planning, anyone can prepare delicious meals even on hectic weeknights. In The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead, Barbara Witt shows you how to cook for pleasure on the weekend and eat with pleasure during the week.Want a chicken potpie on Tuesday? No problem. Make the pie crusts and prep the filling on Sunday, and the dish is almost ready to go. Not sure what to do with the leftover fruit in the fruit bowl on Saturday? Turn those apples and pears into a chutney to serve with a pork dish on Thursday or with lamb chops on Friday. Clean, chop, and bag vegetables on Sunday to add to frozen beef broth for a quick and delicious soup, or make an Italian beef stew and use the leftovers to make a hearty pasta sauce. With a little advance work, the possibilities are endless.The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead includes detailed, step-by-step, mouthwatering recipes for sophisticated dishes like Garlicky Roasted Tomato Soup, Polenta with Gorgonzola and Caramelized Onions, Saffron Rice Pilaf, Five-Spice Baby Carrots, Short Ribs Braised with Three-Color Peppers, Trinidad Curried Pork, Mexican Meat Loaf, Leek and Fennel Pasta Sauce, and Bolognese Meat Sauce. Simple yet sumptuous dessert recipes include 30-Minute Lime Cheesecake and Apple and Currant Sour Cream Pie. Recipes for condiments that can transform a meal -- such as Asian Pear with Mango Chutney, Tomatillo and Green Chili Salsa, and Red Onion Confit -- round out this user-friendly volume. Witt even provides details on how to stock your pantry. After all, what's the point of having pasta sauce in the freezer if you don't have any pasta in the cupboard?The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead is for those who love good food and love to cook but just don't have the time during the week. Witt invites you to relax in the kitchen on the weekends and shows you that with a little planning, weekday meals can be just as wonderful as weekend meals.


Reviews 3

Booklist Review

For those whose work schedules limit the amount of time they have to cook on weeknights, Barbara Witt suggests recipes that lend themselves to preparation some days ahead. The Weekend Chef begins with basics, such as stocks, and then proceeds to more complex soup recipes that lend themselves to few days' storage in the refrigerator. Because many stews are in essence thick soups, recipes of that sort profit from precooking. Meat loaves are also easily done ahead, and Witt's varieties include a Mexican-spiced version, a lamb loaf with mint and feta, and a Finnish one baked in pastry. Sauces of all sorts can be made ahead, as can fresh salsas. And, of course, pasta sauces ideally can be cooked ahead and sometimes mellow with age. Witt's devotion to fresh ingredients raises her book above the typical can-of-soup casserole recipe collection. --Mark Knoblauch Copyright 2003 Booklist


Publisher's Weekly Review

People too busy to cook during the week will find some helpful hints for preparing meals on their days off in this new volume by Witt (coauthor of Great Food Without the Fuss and George Foreman's Big Book of Grilling, Barbecue and Rotisserie). Witt begins by offering guidelines on stocking the pantry, then suggests some websites for those who only have time to shop from the office. Organized into broad categories of food that usually freeze or keep well-soups, ground meat and stuffing, side dishes, sauces-the book includes recipes for Chicken and Vegetable Broth, Garlicky Roasted Tomato Soup and Pumpkin-Pear Soup. For meat dishes, there's the Chicken with Spicy Sausage, Okra, and Tomatoes (if cooking ahead, Witt recommends keeping the okra separate until the dish is ready to serve), Mexican Meat Loaf, and Pork Meatballs with Orange Plums and Almonds, which is served over egg noodles. Serving size for these often simple if ordinary dishes ranges from between four and six, guaranteeing multiple courses for individuals or a meal for the entire family. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Coauthor of Great Food Without Fuss and two other entries in the "Without Fuss" series, Witt tailors her latest for people who really enjoy cooking-when they have the time. She includes a diverse selection of recipes that can either be made in advance and refrigerated or frozen or are easily made in stages, often requiring only minimal last-minute attention. Her intention, then, was not to write a dinner-in-under-ten-minutes guide but rather to offer recipes that are as satisfying to prepare as they are to eat. Reflecting that philosophy are the three main-course chapters-"Soup," "Ground Meat and Stuffings," and "The Amazing Braise"-which include a number of slow-cooked dishes (though actual hands-on time may be minimal). She also provides a varied selection of sauces, salsas, and the like that are easy to prepare and keep on hand, ready to "enhance, complement, and transform" otherwise simple dishes. Recipes for sides, desserts, and other baked goods round out the book. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Introductionp. ix
Stocking the Pantryp. xi
1 Soupsp. 1
2 The Amazing Braisep. 31
3 Ground Meat and Stuffingsp. 55
4 Side Dishesp. 91
5 Condiments, Salsas, and Saucesp. 115
6 Sweets and Treatsp. 157
Indexp. 183
Metric Equivalenciesp. 193