Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, by Andrew Friedman, Harold Dieterle

By Andrew Friedman, Harold Dieterle

Many cooks maintain notebooks of their kitchens, packed with recipe principles, new how one can use an element, and files of what did or didn't paintings. yet how usually do usual foodstuff fans get to peek inside of? Now Harold Dieterle-chef-owner of latest York City's renowned eating places Perilla, kinfolk store, and The Marrow, and Season 1 champion of the hit television exhibit best Chef-pulls again the curtain to provide each domestic chefs a glance within his kitchen. Incorporating his eclectic mixture of New American, Italian, Thai, and German affects, this cookbook deals restaurant-caliber dishes that may be simply ready at domestic. whereas each one dish includes numerous components, one standout aspect or part should be pointed out in every one (starred right here) and followed via Harold's pc access sharing why that element is so precise and providing a few extra how you can use it. Dishes contain: clean Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted complete fowl with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; hot Flourless Chocolate and Peanut Butter Soufflé Cake with espresso Crème Anglaise*; and plenty of extra!

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Additional info for Harold Dieterle's Kitchen Notebook: Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home

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Remove the lid, stir, and let cook for another 30 minutes or until the peanuts are dry. Store them in the original jar! Yield: 24 servings, each with: 185 calories, 16 g fat, 7 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs. indd 43 (RAY) 43 7/15/11 12:59 PM (26162) JOB:06-25626 Title:FW-300 Low-Carb slow cooker Recipes #150 Dtp:204 Page:43 Chili Garlic Peanuts These Spanish-influenced peanuts make the perfect nibble with drinks. 2 tablespoons (28 g) bacon grease 3 cups raw (435 g) Spanish peanuts 2 teaspoons ancho chili powder 1/4 teaspoon cayenne 10 cloves garlic, crushed 1 teaspoon salt 1 tablespoon (15 ml) lime juice Melt the bacon grease and dump it into your slow cooker (or put it in and turn the slow cooker on for a while).

Spread 1 cup (115 grams) of the cheese on the bottom of the slow cooker. Layer the spinach, mushrooms, and onion. In a bowl, combine the egg, cream, pepper, Italian seasoning, and garlic powder. Pour the mixture into the slow cooker. Top with the remaining 1 cup (115 grams) cheese. Cover the slow cooker, set it to high, and let it cook for 2 hours or until the center is set. Yield: 4 servings, each with: 568 calories, 48 g fat, 27 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs.

Cover the pot, set for high, and set a timer for 1 hour. When the timer beeps, stir the nuts, re-cover the pot, and set the timer for another hour. When it beeps again, check for doneness. When they’re crunchy and toasty, cool them and store in snap-top containers. Yield: 12 servings, each with: 182 calories, 18 g fat, 4 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 g usable carbs. indd 50 300 Low-Carb Slow Cooker Recipes (RAY) 7/15/11 12:59 PM (26162) JOB:06-25626 Title:FW-300 Low-Carb slow cooker Recipes #150 Dtp:204 Page:50 c ha pter tw o Slow Cooker Eggs Why should you cook eggs in your slow cooker?

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