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From Simple to Spectacular

SallyBR1's picture

well, I did it again

could not resist, clicked on it and should be arriving in a few days - bought it used, paid 15 bucks with shipping.

anybody has it and would be so kind to tell me I made a good move?



Cooks Talk Official Resident Rascal

(appointed by Jean, September 2007)

Wolvie's picture

(post #62861, reply #31 of 40)

this morning is a nice 58 degrees. Today is the day it will be 75 - I was off by a day - yesterday was 85. BUT - the humidity is way down, TG. Supposed to be in the 80's the rest of the week - pretty typical for here.

So - I take advantage of "cool" days to re-stock(ahem) my freezer. ;-)

"Progress lies not in enhancing what is, but in advancing toward what will be."

Khalil Gibran


SallyBR1's picture

(post #62861, reply #32 of 40)

This book is awesome! No other way to put it - I absolutely LOVE it.

for every single recipe, as they go through increasing its complexity, they do so suggesting all kinds of substitutions and/or extras. It becomes more of ####guideline to create recipes than a normal cookbook.

take puff pastry, for instance. It gives the basic method for making it. Then it suggests using it for small pizzas - pissaladiere (the onion, olive small pizza) is one of the recipes. Then it gives a method to use the puff pastry basis to create a tuna-wasabi tart.

as the tuna should not be cooked, all the baking is done with a few toppings, and the raw tuna, sliced thin, is added just before serving. One can use this approach as the basis and come up with plenty of good variations.

there are countless examples of "cute" ideas like that - another good one, in my opinion - using phyllo dough to make spring rolls, baking them instead of frying. The fillings suggested are also departures from the classic

As several reviewers in wrote - even the "spectacular" recipes for the most part seem simple enough for a regular cook to tackle. Probably because the first one is always very simple, it imparts this idea of "I can do this" - and if you can do that, why not go a small step further?

what a great book! I am so glad I could not resist it.... :-)



Cooks Talk Official Resident Rascal

(appointed by Jean, September 2007)

Marie Louise's picture

(post #62861, reply #33 of 40)

I'm bumping this up for other suggestions of things to make.

So far I have:

One-hour chicken stock (Sally suggested on another thread-basic concept is use chicken wings, they cook faster)

Dark chicken stock (roasted chicken wings)

Viniagrette made w/ grapeseed oil, honey and Balsamic

Any more? I spotted a slow-cooked salmon section that cooked be good, otherwise I'm not seeing anything new to try...yet. Help me out!

Gretchen's picture

(post #62861, reply #34 of 40)

Chicken wings!!! They are out of sight expensive now that Buffalo wings have become de rigeur!!'

I'm not "up" on the recipe here, but you can have a very nice one hour stock (if you need it) from a whole chicken--as I think you even mentioned. Take the breast out for "better use".

Marie Louise's picture

(post #62861, reply #36 of 40)

Last time I looked, they were still the cheapest chicken part here.

Boneless skinless chicken breasts are what costs the most here.

I'm guessing because of their small diameter, chicken wings would give their all a little quicker than a whole chicken. For me, the hardest thing about making stock is figuring out a day that I will be in the house for that many hours straight, so this has possibilities.

Gretchen's picture

(post #62861, reply #37 of 40)

They are $1.99-$2.29/lb. here regularly. And that is supermarket variety. I would use leg quarters, and do often. Then make chicken BBQ from the meat that is cooked beyond anything!! it's a texture thing on a bun by that time!!

I buy the breasts on sale, or as we do today, there is a sale on breast halves and I'll bone them out.


Edited 12/2/2007 10:54 am ET by Gretchen

TracyK's picture

(post #62861, reply #38 of 40)

Backs & necks are the cheapest thing available here. Usually under $1/lb.

CT poster in bad standing since 2000.

Marie Louise's picture

(post #62861, reply #39 of 40)

Those are usually tucked away in big bags in the freezer. For the pieces sitting in the case, [organic] wings are usually about $3, thighs and legs a little more, and boneless skinless breasts about $6 or $7.

And a whole chicken to roast is about four or five bucks a pound-again, I'm talking local organic chicken, not Foster Farms.

Edited 12/2/2007 4:31 pm by Marie Louise

whatscooking's picture

(post #62861, reply #35 of 40)

How about the mushroom springrolls?   I am looking for a reason to make those.

Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain

Wolvie's picture

(post #62861, reply #40 of 40)

if you do pork the roast pork with citrus caramel is great.

I also like all of his roast chix recipes, the caramel walnut tart, oven braised halibut, slow cooked salmon,.. just a bunch of the recipes. :-)

Of course, I love JG's style!

The significant problems we face cannot be solved at the same level of thinking we were at when we created them."

- Albert Einstein (1879-1955)