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Simply Ming One Pot Meals: Quick, Healthy & Affordable Recipes
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About Simply Ming One Pot Meals: Quick, Healthy
Product Description Chef Ming Tsai believes that everyday cooking needs to be tasty, healthy, easy to prepare and affordable and this supremely useful cookbook gives you 85 recipes with an Asian influence that perfectly fit the bill. Ingredients are varied and used imaginatively but can still be easily sourced (keeping it tasty), every recipe tracks its salt and fat contents, calories and allergens (with an eye on the healthy), every dish feeds four people as economically as possible (to help save you money), and you'll only ever have to use one pot to prepare it in (beautifully simple). The recipes also come with a drink suggestion and a full-colour photograph to make the preparation even easier. From Publishers Weekly James Beard Award–winning chef Tsai (and author of Simply Ming) provides 80 one-pan recipes that can be created quickly and healthfully, with relatively inexpensive ingredients. Tsai focuses on seven cooking methods best-suited to one-pot meals: braise, wok, sauté, roast, high temp--which includes steaming and flash frying--soup, and toss. Throughout, Tsai offers preparation tips and drink suggestions, and each recipe is accompanied by a full-color photo. Tsai's trademark Asian flair is evident, but he also ventures into the realm of comfort food, with garlic osso buco with celeriac, chicken meatballs with penne and tomato sauce, and panko-crusted turkey "scaloppini" with warm mango-cranberry chutney. Recipes are short--none longer than one page--and easy to construct. Tsai also includes a helpful glossary of ingredients and techniques for those looking for additional culinary instruction. From kung pao chicken with brown rice to Thai basil shrimp risotto or beef, shiitake, and broccoli stir-fry, Tsai's creations will tempt and delight. Suitable for everyday use, this attractive and highly accessible collection will delight Tsai's many fans and broaden his appeal to those who want a more varied approach to weeknight meals. (Nov.) (c) (c) Copyright PWxyz, LLC. All rights reserved. Review I’ve had my eye on the Cranberry-Hoisin Chicken recipe in Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books) for a long time. The introduction says it’s the "perfect dish for entertaining," and I have no reason to dispute the claim. (Barbara Revsine ChicagoNow, 1/2/14) From the Publisher Soba Noodle Carbonara Trying to make a good dish even better is a challenge I love. In the case of spaghetti carbonara, that much-enjoyed Italian specialty featuring pancetta, eggs and cheese, my first move was to substitute soba noodles for the spaghetti. Not only is buckwheat-based soba better for you than regular pasta, but it packs more flavor. Scallions, courtesy of the Asian pantry, add their own kick. TO DRINK: A light fruity Italian white wine, like Bastianich Friulano Colli Orientali de Friuli [ Serves 4 ] Kosher salt 4 ounces soba noodles 1 tablespoon grapeseed or canola oil 1/2 cup pancetta, cut into 1/4-inch dice 5 scallions, sliced thinly, white and green parts separated 1/2 cup heavy cream About 1/4 cup freshly grated Parmagiano-Reggiano cheese, plus more for serving 3 tablespoons pasteurized liquid egg yolks Freshly ground black pepper 1. Fill a large bowl with water and add ice cubes. In a stockpot or other tall pot, cook the soba in abundant boiling salted water until al dente, 3 to 4 minutes. Drain the pasta (reserving 1/3 cup of the cooking water) using a large strainer and transfer the strainer to the ice water. When the soba is cold, drain and set aside. 2. Heat the pot over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the pancetta. Sauté, stirring, until crisp, about 1 minute. Add the cream, the reserved pasta water, and cheese. Add the soba and toss to combine. Add the eggs and toss gently. Season with salt and pepper. Transfer immediately to four individual serving plates, garnish with the scallion greens, and serve with additional cheese. Ming's Tip: As the egg yo
