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ABRAMS BOOKS - Biegel Katie Lee Biegel Lee

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232 pages

English

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From bestselling author and the star of Food Network's The Kitchen, It's Not Complicated offers recipes designed to simplify cooking (and life!) After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don't need to be complicated to be good. In It's Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting-and always delicious. Written for the veteran chef and kitchen novice alike, Lee's recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It's Not Complicated shares the recipes people really want: classic, unfussy sure-things. *for full directions on the Creamy Spinach Artichoke Pasta, visit https://www.abramsbooks.com/errata/craft-errata-its-not-complicated/*

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Publié par	ABRAMS BOOKS
Date de parution	23 mars 2021
Nombre de lectures	0
EAN13	9781647000653
Langue	English
Poids de l'ouvrage	12 Mo

Informations légales : prix de location à la page 0,1166€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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FOR RYAN. A lifetime of memorable meals with our family is to come .
CONTENTS
Introduction
CHAPTER ONE COCKTAILS AND NIBBLES
CHAPTER TWO SALADS AND SOUPS
CHAPTER THREE ENTR ES
CHAPTER FOUR SIDES
CHAPTER FIVE DESSERTS
CHAPTER SIX BREAKFASTS AND BRUNCHES
Acknowledgments
Index of Searchable Terms
INTRODUCTION
The title of this cookbook is a nod to one of my favorite films, It s Complicated , by my all-time favorite director, Nancy Meyers. The worlds that she creates in her movies are comforting in every sense. Her set design alone is a feast for the eyes-soothing shades of neutrals and whites, crisp-clean kitchens, effortless-looking dinner tables filled with platters of food. I always say I wish I could live in one of her movies. (Hence me in a cream turtleneck la Diane Keaton in Something s Gotta Give , making spaghetti with clams, in a beach house in the Hamptons.)
Since real life is a lot messier, especially given the state of the world, I try to focus on the good stuff, which is generally the least complicated: My month-old daughter s chunky cheeks, the fall air, walks with our little dog, Gus, a new season of The Bachelor , and a really good meal with my husband.
Food is how I like to show love, how I take care of people, and how I can make my small corner of the world into a warm, comforting space. To me, there is nothing better than a perfectly roasted chicken, a steak simply seasoned with coarse salt and pepper, or a chocolate chip cookie, hot out of the oven. These recipes are not the trendiest or the most Instagram-ready, but they are truly my favorites, the simple ones I turn to over and over, and the ones I hope will become your own.
Much love,

October 9, 2020

chapter one
______
COCKTAILS AND NIBBLES
Tequila and Tonic
Amalfi Spritz
Lillet Fizz
Iced Peach Bourbon Lemonade Tea
Cosmo Americano
Mango Mexican Mule
Sgroppino
Tomato Bruschetta
Lemon Caper Deviled Eggs
Water Chestnuts Wrapped in Bacon
Crab Toast
Pumpkin Hummus
Fig and Pepita Goat Cheese Log
Celery with Cream Cheese and Everything Bagel Seasoning
Blue Cheese-Stuffed Dates
Prosciutto Crisps
Crispy Artichoke Hearts
Herbed Cheese with Crostini and Radishes
Hot Roasted Eggplant Dip
Bloody Mary Shrimp Cocktail Ceviche with Plantain Chips
Tequila and Tonic
YIELD
1 serving
TOTAL TIME
5 minutes
I haven t really been a gin drinker since I was in college (may or may not have had too much one night), but one of Ryan s favorite drinks is the gin and tonic. I just can t do it, so when he gets out the tonic, I use silver tequila instead of gin. I really like the tequila with the bitter flavor of the tonic, and the lime just makes me think margarita (which is my number-one drink).
2 ounces (60 ml) chilled silver tequila
3 ounces (90 ml) chilled tonic water
Lime slices
Fill a rocks glass with ice. Add the tequila and tonic and stir. Garnish with the lime slices and serve immediately.

Sgroppino, this page Fig and Pepita Goat Cheese Log, this page Prosciutto Crisps, this page Lillet Fizz, this page Amalfi Spritz, this page Crab Toast, this page
Amalfi Spritz
YIELD
1 serving
TOTAL TIME
5 minutes
I have a deep affinity for the Amalfi Coast. It s heaven on earth, as far as I m concerned. My drink of choice is usually an Aperol Spritz, but a few summers ago, while on an excursion to Ravello, I had a spritz made of elderflower liqueur, prosecco, and seltzer. It was garnished with edible flowers, and lemon and cucumber slices. It was almost too pretty to drink. Almost.
1 ounce (30 ml) elderflower liqueur, such as St-Germain
3 ounces (90 ml) prosecco
2 ounces (60 ml) seltzer
Lemon slice
Cucumber slice
Fresh mint sprig
Edible flowers
Fill a wineglass with ice. Pour the liqueur over the ice, then top with the prosecco and seltzer. Serve with a slice of lemon, a slice of cucumber, a sprig of mint, and a sprinkling of edible flowers.
Lillet Fizz
YIELD
1 serving
TOTAL TIME
5 minutes
Cool off on a warm summer evening with this Lillet fizz. I first had Lillet when a friend introduced me to it and I immediately bought several bottles of the fruity, slightly sweet, citrusy French ap ritif. It can be used in cocktails but I really like it just with seltzer. I use frozen grapes instead of ice so that it doesn t get diluted and it s a bit more festive.
2 ounces (60 ml) Lillet, chilled
2 ounces (60 ml) seltzer, chilled
5 or 6 frozen grapes
Pour the Lillet and seltzer into a chilled wineglass. Add the frozen grapes. Serve immediately.

Iced Peach Bourbon Lemonade Tea, this page Herbed Cheese with Crostini and Radishes, this page Pumpkin Hummus, this page Cosmo Americano, this page Celery with Cream Cheese and Everything Bagel Seasoning, this page
Iced Peach Bourbon Lemonade Tea
YIELD
4 to 6 servings
TOTAL TIME
10 minutes
Ryan and I spent the first year of our marriage living in Santa Monica. In the nearby neighborhood of Pacific Palisades, a new movie theater opened-and let me tell you, it was fancy . You could hit a button at your seat and a server came with all sorts of food and beverage options. When my dad came to visit, we took him to see Captain America . He ordered a peach bourbon lemonade and it was dee-lic-ious. We went home and got to mixing up our own version. It s a warm-weather staple at our house now.
6 black tea bags
1 cup (200 g) sugar
4 cups (215 g) ice
2 cups (480 ml) lemonade
1 cup (240 ml) bourbon
cup (120 ml) peach schnapps
Peach slices
Fresh mint sprigs
Bring 4 cups (960 ml) water to a simmer over high heat. Turn off the heat and add the tea bags. Let steep for 3 to 5 minutes. Remove the tea bags and stir the sugar into the hot tea until it is dissolved. Pour the warm tea into a pitcher filled with the ice. Stir until the tea is cooled and the ice is melted. Add the lemonade, bourbon, and schnapps. Stir and pour over ice to serve and garnish each drink with peach slices and a sprig of fresh mint.
Cosmo Americano
YIELD
1 serving
TOTAL TIME
5 minutes
When is the last time you had a Cosmo? Has it been a while? I ll forever associate that drink with Sex and the City . I m all for putting a spin on a classic and I am really into bitters at the moment. If you haven t tried Cocchi Americano, I suggest picking up a bottle. It s both sweet and bitter, citrusy, with a touch of spice. You can use it to make a spritz, or try adding an ounce to a Cosmo to get all of your guests asking, Why is this so good ?
2 ounces (60 ml) vodka
1 ounce (30 ml) cranberry juice
1 ounce (30 ml) fresh lime juice
1 ounce (30 ml) Cocchi Americano
Lime twist or wedge
Pour the vodka, cranberry juice, lime juice, and Cocchi Americano into a cocktail shaker filled with ice. Shake vigorously. Pour into a martini glass. Serve with a lime twist or wedge.
Mango Mexican Mule
YIELD
4 servings
TOTAL TIME
5 minutes
Give me a tequila drink and I m happy. Make it a fruity frozen tequila drink, and I m over the moon. This is a really fun twist on a Moscow Mule; the sweet mango plays really nicely with the spicy ginger beer. You can absolutely mix up the alcohol, though: If you want to go classic mule, use vodka, or if you want to stay on the Mexican route and make it a little smoky, try mezcal.
4 ounces (120 ml) silver tequila
2 ounces (60 ml) fresh lime juice
1 cup (165 g) frozen mango
One 12-ounce (360 ml) bottle ginger beer
Put the tequila, lime juice, and mango in a blender. Blend until very smooth. Divide the mixture among four glasses (or copper mugs, if available!). Fill the glasses with ice, then top off each glass with ginger beer.
Sgroppino
YIELD
1 serving
TOTAL TIME
5 minutes
We served sgroppinos at our wedding after dinner as people made their way to the dance floor. It was the perfect refresher after a heavy meal, with the bright lemon flavor to cleanse the palate, vodka to get the party going, and bubbles to make it festive. I warn you, the alcohol is very hard to taste in these, so be careful!
1 small scoop lemon sorbet (about 2 tablespoons)
1 ounce (30 ml) vodka
Prosecco
Fresh mint leaf
Lemon slice
Put the sorbet in the bottom of a champagne flute or coup glass. Top with the vodka and fill the glass with prosecco. Garnish with a mint leaf and slice of lemon.
Tomato Bruschetta
YIELD
4 servings
ACTIVE TIME
10 minutes
My favorite farm stand, the Green Thumb, grows the most incredibly sweet cherry and grape tomatoes. They have both red and yellow varieties, as well as heirlooms. The tomatoes are so sweet they taste like candy. Is there anything better? I don t think so. I keep this bruschetta recipe quite simple because I just want to taste those tomatoes, so they are only highlighted by good olive oil and salt and pepper, but you can always jazz them up with some fresh basil or even mint.
2 tablespoons extra-virgin olive oil
baguette, cut into -inch (6 mm) slices
Kosher salt
1 cup (145 g) cherry or grape tomatoes, cut into quarters
Freshly ground black pepper
Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil to the pan and swirl it around to coat. Working in batches if necessary, place the baguette slices in the pan in a single layer. Cook on one side until toasted to golden brown, 2 to 3 minutes. Remove to a serving platter and season with salt.
In a small bowl, combine tomatoes and 1 tablespoon remaining oil. Season to taste with salt and pepper. Spoon tomatoes on top of toast slices and serve.
Lemon Caper Deviled Eggs
YIELD
24 deviled eggs
ACTIVE TIME
20 minutes
TOTAL TIME
30 minutes
I love deviled eggs. Love . I always say, It s not a party at my house without deviled eggs. It s hard to beat the classic rendition, but every now and then I ll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival and I topped them with fried oysters. They re obviously delicious that way (anything fried, am I right?), but I like them just as well without