What's Gaby Cooking: Take It Easy , livre ebook

ABRAMS BOOKS - Dalkin Gaby Dalkin

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

248 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

Bestselling author Gaby Dalkin is back with What's Gaby Cooking: Take It Easy, sharing 100 recipes that put ease, flavor, and adaptability first In her new book, Gaby Dalkin returns with her signature approach: Enjoy your life by eating the food you love. But this time around, she also emphasizes a no-fuss attitude. What's Gaby Cooking: Take It Easy offers 100 new delicious and stress-free recipes, suited for any and all occasions. Everything we cook right now-whether it's for a potluck picnic with friends or a solo night in binge-watching reality TV-needs to be crazy simple, easily pulled together from those lasting pantry items, still shockingly delicious at room temperature, and not requiring that one random ingredient you drove 45 minutes to get and will never use again. We want food that tastes like it took hours to prepare but doesn't actually require anything too exact. Give us the forgiving recipes: Out of shallots? Try an onion. The more fail-proof, the better. If this low-maintenance approach sounds like your kinda thing, Dalkin has got your back. With 100 easy ideas for dishes to serve wherever you go (or don't go!), make-ahead dressings and sauces for lazy last-minute dinners, and of course-give the people what they want!-big, crunchy, fresh salads and rich, chocolatey, you're-in-sweatpants-anyway desserts, Take It Easy is Dalkin's first book bringing her tasty, crowd-pleasing concepts to quicker, simpler meals.

Informations

Publié par	ABRAMS BOOKS
Date de parution	27 septembre 2022
Nombre de lectures	0
EAN13	9781647005337
Langue	English
Poids de l'ouvrage	9 Mo

Informations légales : prix de location à la page 0,1322€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Editor: Holly Dolce Designer: Claudia Wu Design Manager: Danielle Youngsmith Managing Editor: Annalea Manalili Production Manager: Kathleen Gaffney
Library of Congress Control Number: 2022932222
ISBN: 978-1-4197-5886-7 eISBN: 978-1-64700-533-7
Text copyright 2022 Gaby Dalkin Photographs copyright 2022 Matt Armendariz
Cover 2022 Abrams
Published in 2022 by Abrams, an imprint of ABRAMS. All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.
Abrams books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification. For details, contact specialsales@abramsbooks.com or the address below.
Abrams is a registered trademark of Harry N. Abrams, Inc.
ABRAMS The Art of Books 195 Broadway, New York, NY 10007 abramsbooks.com

What s Inside
Introduction
Kick-Start the Day
I Need Dinner + I Need It Now
Salads + Other Things to Eat in Bowls
Peak Summer Vibes Dinner Party
The Ultimates
Pizza, Pasta + a Few Other Carbs
Italian Dinner Party
Sides
Al Pastor Dinner Party
Decadent Things
Spring Roll Party
Sauces + Things
Acknowledgments
Index of Searchable Terms
Introduction
From the time I first started writing cookbooks about three lifetimes ago (seriously, how has it been nine years since my first book?), my number one goal has always been to give my readers a taste of the good life. I ve wanted all of you, whether you are reading my books or following me on social media, to be able to plug into a way of living that brings you more: more getting together with friends, more seeing the world through the flavors on your plate, more sunshine, more of the things that make you happy, and of course, more delicious meals. All of that started with encouraging you to get into the kitchen. You just had to find a recipe that inspired you, grab the freshest ingredients possible, and treat yourself to a home-cooked meal-then pour yourself a Negroni spritz while you kicked back and enjoyed the fruits of your labor. And I still stand by that because it s how I have been cooking at home too.
Then two huge things happened in my life that shifted the way I think about food. The first was the birth of my daughter, Poppy. Suddenly I had somewhere I d much rather be than in the kitchen-which is really saying something considering my happy place is organizing my pantry and dreaming up new dishes to cook for pretty much every meal. But the reality is, my life has changed and so has my cooking. Granted, I still want the same mega flavors that I m always after, but I don t want to spend a lot of time building them. I still want the same hearty, filling, nourishing dishes that are my longtime loves and gotos, but I want them to come together even more quickly. We re talking less babysitting pots, and more babysitting Poppy, if you know what I mean. So, I started thinking about ingredients that can pop on their own without necessarily needing a lot of hand-holding, and dishes that shine in their simplicity-things like Lemon Feta Herby Orzo ( this page ), Sausage Sheet Pan Supper ( this page ), and Summer Pasta with Burst Sun Golds ( this page ).

The other major life-altering event-though in a very, very, very different way-was 2020. I don t think I need to remind you about what that hot mess of a year was all about, but I will say that it made me learn some pretty significant things about myself: how important it is to connect with other people, how special it is to have others sharing and laughing around my table, and how much I genuinely love feeding my friends and family. I mean, my husband, Thomas, is my favorite person in the world (besides Poppy), but there are only so many cacio e pepe pizzas that I can make for just the two of us. So, when life started to return to normal and it was once again safe to get together, it was like the floodgates opened-I couldn t wait to see everyone. And not just that, feed everyone. But this time around felt different. Whereas in the past I might have been excited to take painstaking care over an impressively involved menu, now I wanted to give as much of my undivided attention as possible to my guests-not the food. Add a baby into the mix, and this girl definitely doesn t have 1,348,954 hours to prep. No, now I want to reach for dishes that come together quickly, shine their brightest at room temperature (aka, make-ahead-then-forget-all-about-them kinda deals), and lend themselves to all the dipping, picking, and nibbling that happens in between catching up on all the scoop. Dishes like Crab Cake Salad ( this page ), Baja fish tacos ( this page ), BLT pizza ( this page ), and Skillet Upside-Down Peach Cake ( this page ). Because if there s one thing I now know for sure, it s that coming together isn t about what s on the table. It s about who is at it. And I realize that if I m going to enjoy myself and soak up every precious minute with the people who matter most to me, then I need to loosen up a little bit in the kitchen.
But that by no stretch means that I take my food any less seriously. The opposite is true-I made it my mission to develop a book s worth of recipes that do all the hard work for you. Because these days, taking it easy is my jam. Or more accurately, taking it easy is my Basil Vinaigrette ( this page ). I m all about food that fits real, everyday life and not the other way around. And these are the recipes to make that happen. We re talking staring-at-the-fridge-at-seven-p.m.-trying-to-figure-out-what s-for-dinner, one-pan, one-serving-bowl, one-grocery-store kind of dishes that will also be perfectly suitable for company, whether it s a Sunday barbecue or a polished but laid-back lunch. (I have the perfect menu for you, one with all the Italy vibes.) These chapters are packed full of fridge-staple dressings, clutch sauces for lazy last-minute meals, simple mains, and obviously-because it s me we re talking about-big, fresh salads that are easy to whip up, plus effortless yet rich-because-you re-in-your-sweatpants-anyway desserts. I also threw in some signature dishes-or the Ultimates, as I like to call them-that, once you master them, you could make with your eyes closed and still look like a total boss. Oh, and there s the Perfect Banana Bread ( this page ). Because if there s one good thing to come out of a global pandemic, it might as well be the most delicious thing ever.
Even though this book is staying true to my What s Gaby Cooking roots-simple, fresh, flavorful food that you can feel really good about eating-I d really like to think of it as a celebration of where we are now and the lessons we ve all learned after so much time apart. I know for me, these past couple years have really brought home how important it is to be surrounded by people who lift me up (like my WGC community!), to not take myself too seriously, and to work hard and leisure harder. This is a true TYM (Treat Yourself Moment). Give yourself permission to kick back, relax, and make some really good food without breaking a sweat. Do yourself a favor-crack open this book, pour yourself a glass of ros , throw together a little tasty something (Soft Scramble Toast? BBQ chicken chopped salad? Tri-tip sandwich? Nutella pie?), and Take. It. Easy. You earned it.
Kick-Start the Day
Yes, this book is all about taking it easy, but that does not mean selling yourself short when it comes to breakfast. I know it seems so much easier to either skip it or reach for something packaged. But be honest-how do you feel when eleven a.m. rolls around and you re hangry/brain foggy/running on empty? That s why no matter how tight for time I am, I will always have breakfast at the top of my to-do list as one of my self-care essentials. Luckily, I ve perfected the art of quick, satisfying morning meals that can be taken on the go, in addition to more impressive spreads for when you re entertaining or feeling like you deserve a more decadent brunch. (Spoiler alert: You do.) From Cacio e Pepe Soft Scramble to cheesy omelets, I ve got all the egg dishes you could want. There are the most perfect hash browns known to man. Or you can get baking with Perfect Banana Bread and Coconut French Toast Bread Pudding for some tropical inspo. And let s just say that Alex s Chilaquiles Breakfast Nachos will pretty much change your life.

Cacio e Pepe Soft Scramble
Cheesy Omelet for Two
The Crispiest Hash Browns
Perfect Banana Bread
Coconut French Toast Bread Pudding
Alex s Chilaquiles Breakfast Nachos
Broccoli + Leek Spanish-ish Omelet
Huevos Rancheros
Belle s Baklava Granola
Soft Scramble Toast
Geri s Farm Breakfast

Cacio e Pepe
Soft Scramble
My favorite style of pasta meets my favorite way to make eggs. As always, I say the more Pecorino and black pepper, the better. End of story.
Serves 2
4 large eggs
Kosher salt
1 teaspoon freshly cracked black pepper, plus more for serving
1 tablespoon unsalted butter
cup (25 g) freshly grated Pecorino Romano or Parmesan cheese
In a medium bowl, crack the eggs and whisk together with a pinch of salt and the pepper until smooth. In a large nonstick skillet, melt the butter over medium-low heat. Once it is bubbling, carefully pour the eggs into the hot pan. Slowly drag a spatula along the bottom of the pan, allowing the eggs to cook slowly and evenly. Add the cheese while the eggs are still runny and continue to slowly cook.
Once the eggs are almost set on the surface but still look slightly runny, season them with additional salt and pepper depending on your preferences and top with more shredded cheese. Remove the eggs from the heat and let the residual heat from the pan finish cooking them. They should still look very soft. S