The Culinary Institute of America's gourmet meals in minutes : elegantly simple menus and recipes from the world's premier culinary institute / photography by Ben Fink.

Format:

Book

Contributor:

Fink, Ben.

Culinary Institute of America.

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Quick and easy cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

x, 372 pages : color illustrations ; 27 cm

Other Title:

Gourmet meals in minutes

Place of Publication:

New York : Lebhar-Friedman Books, [2004]

Summary:

The World-Renowned Cooking School, The Culinary Institute of America, has assembled more than 200 recipes -- from soups, salads, and appetizers, to meats, poultry, seafood, even vegetarian fare and desserts -- for Gourmet Meals in Minutes. Carefully selected with an eye on the clock, these recipes are perfect for busy weekday nights or entertaining. The CIA shares techniques and tips from its classrooms for streamlining and speeding up your work in the kitchen, keeping your pantry well-stocked, organizing your work and equipment, and reducing cleanup, as well as seasoning and preparation tips to enhance the flavor of any meal. More than 125 full-color photographs guide you through basic techniques and show you how to present food that is as attractive as it is flavorful.

Contents:

Chapter 1 Prior to Cooking 1

Chapter 2 Appetizers 13

Tomatillo Salsa

Cannellini Bean Puree

Guacamole

Wonton Chips with Asian-Style Dipping Sauce

Hummus with Pita Chips

Fiery Fruit Salsa

Tapenade

Cucumber Raita

Papaya and Black Bean Salsa

Tomato Salsa

Salsa de Chipotle

Black Bean and Avocado Crostini

Prosciutto and Melon Canape

Lobster and Prosciutto Crostini

Goat Cheese and Sweet Onion Crostini

Mussel Crostini

Shrimp Open-Faced Sandwich

Garlic and Parsley Butter

Marinated Goat Cheese with Fresh Herbs

Grilled Vegetable Appetizer

Prosciutto and Summer Melon Salad

Salad of Crab and Avocado

Shrimp Cocktail

Camembert Crisps

Spiced Mixed Nuts

Spicy Roasted Cashews

Chili-Roasted Peanuts with Dried Cherries

Chapter 3 Soups 49

Vichyssoise

Thai Fresh Pea Soup

Curried Apple Squash Soup

Traditional Black Bean Soup

Chilled Cream of Avocado

Cream of Mushroom Soup

Cream of Tomato Soup with Rice and Basil

Corn Chowder with Chiles and Monterey Jack

Crab and Mushroom Chowder

Manhattan Clam Chowder

New England Clam Chowder

Shrimp Bisque with Fresh Tarragon

Double Chicken Broth with Shiitakes, Scallions, and Tofu

Egg Drop Soup

Stracciatella alla Romana

Amish-Style Chicken and Corn Soup

Chilled Gazpacho

Borscht

Chorizo and Vegetable Soup

Minestrone

Hlelm

Mussel Soup

Thai Hot and Sour Soup

Tortilla Soup

Chapter 4 Salads 85

French Lentil Salad

Panzanella

Soba Noodle Salad

Cucumber, Tomato, and Feta Salad

Mediterranean Salad

Spinach Salad with Tangerines and Mango

Orange and Fennel Salad

Mixed Bean and Grain Salad

Roasted Beet Salad

Fruit Salad with Orange-Blossom Syrup

Warm Salad of Hearty Greens and Blood Oranges with Tangerine-Pineapple Vinaigrette

Waldorf Salad

Mixed Green Salad with Pears, Walnuts, and Blue Cheese

Frisee with Walnuts, Apples, Grapes, and Blue Cheese

Baked Goat Cheese with Mesclun, Pears, and Toasted Almonds

Lemon-Infused Greek Salad with Grape Leaves

Romaine and Grapefruit Salad with Walnuts and Stilton

Spring Herb Salad

Lobster and Red Pepper Salad

Grilled Steak Salad with Horseradish Dressing

Nicoise-Style Grilled Tuna

Grilled Tuna with Spring Herb Salad and Marinated Tomatoes

Spinach Salad with Marinated Shiitakes and Red Onions

Grilled Chicken Caesar Salad

Traditional Cobb Salad

Grilled Chicken and Pecan Salad

Lemon-Parsley Vinaigrette

Lime-Cilantro Vinaigrette

Port Wine Vinaigrette

Balsamic Vinaigrette

Chapter 5 Meat 129

Stir-Fry Citrus Beef

Reuben Sandwich

Grilled Flank Steak

Satay of Beef with Peanut Sauce

Tenderloin of Beef with Blue Cheese and Herb Crust

Beef Tenderloin with Southwestern-Style Sauce

Veal Scallopine with Lemon and Capers

Pan-Fried Veal Cutlets

Veal Saltimbocca with Fettuccine

Cider-Braised Pork Medallions

Jerk Pork Kebabs

Roasted Pork Tenderloin with Honey-Mustard Sauce

Sauteed Pork Medallions with Southwestern-Style Sauce

Sauteed Pork Medallions with Apple Chutney

Fennel and Chorizo Strudels

Roasted Pork Loin with Apricot-Armagnac Compote

Thai-Spiced Loin Chops with Hot-Sweet Mustard

Eggplant and Prosciutto Panini

Broiled Lamb Chops with White Bean and Rosemary Ragout

Chapter 6 Poultry 167

Chicken Breast with Artichokes and Mustard Sauce

Grilled Chicken Sandwich with Pancetta, Arugula, and Aioli

Moroccan Lemon Chicken with Mango Chutney

Grilled Chicken Burritos

Jerk Chicken

Whole Wheat Quesadillas with Chicken, Jalapeno Jack, and Mango Salsa

Lemon-Ginger Grilled Chicken

Herb-Breaded Chicken with Creamy Mustard Sauce

Chicken Curry with Almonds

Pesto-Stuffed Chicken Breasts with Tomato Relish

Walnut Chicken

Spicy Szechuan Chicken Stir-Fry

Smoked Turkey and Roasted Red Pepper Sandwich

Turkey Burger

Duck, Shrimp, and Andouille Gumbo

Sauteed Duck Breast with Pinot Noir Sauce

Turkey Club Sandwich

Chapter 7 Seafood 199

Flounder Saute a la Meuniere

Sea Bass with Gingered Broth

Spicy Asian Grilled Shrimp

Seared Salmon with a Moroccan Spice Crust

Scallop and Mushroom Gratin

Sauteed Shrimp with Penne Pasta and Putanesca Sauce

Peanut-Crusted Catfish with Creole Remoulade Sauce

Seared Tuna with Salsa Verde

Seared Scallops with Fiery Fruit Salsa

Salmon en Papillote

Oyster Po'Boy with Remoulade

Mussels in Saffron and White Wine Broth

Grilled Swordfish with Lentil Ragout

Risotto with Scallops and Asparagus

Grilled Herbed Salmon with Southwest White Bean Stew

Bass and Scallops en Papillote

Grilled Halibut with Roasted Red and Yellow Pepper Salad

Crabmeat and Shrimp Sandwich

Seared Cod in a Rich Broth with Fall Vegetables

Classic Boiled Lobster

Broiled Swordfish with Tomatoes, Anchovies, and Garlic

Grilled Swordfish with Peppered Pasta

Chapter 8 Vegetarian 235

Vegetable Stew

Tofu with Red Curry Paste, Pease, Scallions, and Cilantro

Goat Cheese and Red Onion Quesadilla

Vegetarian Refried Bean Quesadilla

Vegetable Fajitas

Vegetable Burgers

Stir-Fried Garden Vegetables with Marinated Tofu

Risotto with Peas and Scallions

Tempeh Club Sandwich

Spicy Vegetable Saute

Moo Shu Vegetables

Chickpea and Vegetable Tagine

Pasta Quattro Formaggi

Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas

Capellini with Grilled Vegetables

Eggplant and Havarti Sandwiches

Madeira-Glazed Portobello Sandwiches

Orechiette with Cannellini Beans & Spinach

Fettuccine with Corn, Squash, Chiles, Creme Fraiche, and Cilantro

Chapter 9 Side Dishes 267

Roasted Carrots and Parsnips with Herbs

Tarragon Green Beans

Coleslaw

Warm Vegetable Slaw

Ratatouille

Sauteed Broccoli Rabe with Toasted Pine Nuts

Sauteed Swiss Chard

Summer Squash Saute

Pan-Steamed Lemon Asparagus

Pan-Steamed Zucchini and Yellow Squash Noodles

Black Bean Salad with Lime-Cilantro Vinaigrette

Grilled Vegetables

Vegetarian Refried Beans

Sweet and Sour Green Beans

Haricots Verts with Walnuts

Haricots Verts with Prosciutto and Gruyere

Braised Belgian Endive

Sauteed Apples

Broccoli with Orange-Sesame Sauce

Sauteed Brussels Sprouts with Pancetta

Stewed Chickpeas with Tomato, Zucchini, and Cilantro

Artichokes and Mushrooms in White Wine Sauce

Asparagus with Morels

Asian Vegetable Slaw

Tabbouleh Salad

Bulgur and Lentil Pilaf with Carmelized Onions

Potato Gratin

Oven-Roasted Potatoes

Potato Puree

Mediterranean Potato Salad

Warm Potato Salad

Sweet Potato Cakes

Steak Fries

German Potato Salad

Boiled Potatoes with Saffron and Parsley

Jalapeno Jack Polenta

Corn, Pepper, and Jicama Salad

Lima Bean and Roasted Corn Succotash

Cornbread

Vegetarian Dirty Rice

Basic Rice Pilaf

Wild Rice Pilaf

Spicy Dill Rice

Rice Salad

Coconut Rice with Ginger

Curried Rice Salad

Herbed Basmati Rice

Quick Couscous

Herbed Israeli Couscous

Red Pepper Orzo

Chapter 10 Desserts 331

Classic Caramel Sauce

Cider and Raisin Sauce

Vanilla Sauce

Hot Fudge Sauce

Raspberry Coulis

Vol au Vents with Fresh Berries and Whipped Cream

Tiramisu

Swedish Oatmeal Cookies

Chocolate Chunk Cookies

Sand Cookies

Grand Marnier-Honey Chocolate Fondue

Apple Strudel

Baklava

Fresh Fruit Galette

Fresh Berry Napoleon

Molten Chocolate Cake

Individual Pecan Pies

Cheesecake

Rice Pudding

Bread Pudding

Fresh Fruit Sabayon

Broiled Pineapple with Coconut

Clafouti

Tart Dough

Chocolate Crepes with Brandied Cherry Filling

Chocolate Mousse

Espresso-Hazelnut Brittle.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0867309040

9780867309041

OCLC:

55979271

Online:

Laurie Burrows Grad Collection Home Page