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Publisher:
Talk
Miramax |
Release
Date: October 2002 - September 6, 2005 |
ISBN:
0696226855 |
Awards:
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Format
Reviewed: Large Hardcover |
Buy
it at Amazon |
Read
an Excerpt - Recipes below the review! |
Genre:
NonFiction / Food / Cookbook |
Reviewer:
Staci Beasley |
Reviewer
Notes: |
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Semi-Homemade
Cooking
Quick,
Marvelous Meals and Nothing Is Made from Scratch
By Sandra
Lee
This
cookbook is based on the promise of delicious food with made-from-scratch
taste with minimal effort. The book is 204 pages long. The book
design is simple and elegant. The pages are large and glossy with
a clean white background. The book has photographs of all the recipes
featured in the text.
Semi-Homemade Cooking starts
with an introduction by Wolfgang Puck. The famed chef champions
the author's concept of "putting the American Food industry
to work for you" to suit the busy lifestyles that so many people
lead. This introduction is followed by a letter from author Sandra
Lee, explaining her principle of "fast, fabulous food."
After this, there are several tips on grocery shopping and budgeting;
disposable flatware; the use of brand name foods; allowing time
for prepping, cooking, and cooling; leftovers and storage; and finally
meal music and wine selection. Next come the recipes, subdivided
by course or food type. So, Chapters One through Nine are as follows:
Breakfast; Lunch; Dinner; Dessert; Appetizers and Cocktails; Soup
and Salads; Snacks; Gravies and Sauces; and Pet Foods. Each of the
main meal recipes have an accompanying music and wine selection.
All recipes come with a budget rating.
This book is well-conceived and nicely
executed. The recipes are highly varied with some sophistication.
For instance, within the Breakfast section, the Morning Glory Fondue
includes high-end items such as smoked salmon and champagne along
with sour cream , cream cheese, tomatoes, and hard-boiled eggs to
create a rich, fanciful dip for the morning meal. On the other hand,
the Breakfast section also has a recipe for Crispy Rice Pudding
(with Rice Krispies), prepared vanilla pudding, and fruit. Other
recipes include: Salad Chinois, Ravioli Stroganoff, Berry Cookie
Cobbler, Kahlua Tiramisu, Sesame Chicken Drumettes, Cheddar Potato
Soup, and Ricotta Chive Sauce, plus sweet and savory fondues. The
whole book combines fresh and prepared ingredients to create flavorful,
quick meals and dishes.
The one criticism of the book is the
relatively small number of recipes per category. Each food category
has an average of ten recipes. The is especially disappointing for
the dinner section, as this meal is the primary cooked meal of the
day. However, the book can inspire the reader to create semi-homemade
meals on their own with substitution and innovation. More than anything,
the author, Sandra Lee , hopes to foster a positive culinary environment
for people who have hectic, stressful schedules but would still
enjoy pleasant, peaceful meals cooked in the home.
4 complete recipes below!
The
following is an excerpt from the book Semi-Homemade Cooking
by Sandra Lee
Copyright © 2002 Sandra Lee
Letter From Sandra
Semi-Homemade Cooking will
make your life much easier than it's ever been before! I've spent
the past ten years creating a Semi-Homemade lifestyle for myself
-- and now for you -- busy people on a budget and on the go. Our
days are filled with too much to do, too little time to do it in,
and not enough money to make it all happen. Life today requires
us all to be super-human. "To-do" lists have gone from
one-page handwritten sheets to entire chapters in hardbound book.
And after getting all your "to-dos" done, you're expected
to plan, shop for, and whip up new, fresh, mouth-watering homemade
meals from scratch?
What is Semi-Homemade cooking? It's
a new way of cooking where nothing is made from scratch. The Semi-Homemade
cooking approach is easily done by combining several prepackaged
foods, a few fresh ingredients, and a "pinch of this with a
hint of that" to make new, easy, gourmet-tasting, inexpensive
meals in minutes. It's fast, fabulous food.
How will Semi-Homemade Cooking
make your life easier? Each recipe comes complete with time estimates
for planning, cost guidelines for budgeting, and a suggested brand-name
list of ingredients to ease your shopping load. So whether you are
cooking for two or twenty, there will always be something easy,
quick, and affordable to prepare. You'll be the "Julia Child"
of your own kitchen without the time, energy, and expense it normally
requires.
What will you get here that you can't
get anywhere else? You'll get an entirely new way of cooking. You'll
get recipes complete with actual brand names of products to use
so you can be sure the recipe you create tastes exactly like it
should, every time. You'll get the benefit of quality and taste
without the stress traditional cooking creates.
Welcome to the new Semi-Homemade
world!
***
STEAK
PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES
Serves 4 to 6
STEAK:
1 2/3 cups canned beef broth, Swanson®
3/4 cup ready-to-use julienne sun-dried tomatoes (not packed in
oil), Frieda's®
1/4 cup butter, Land O'Lakes®
1 package (6.6-ounce) stuffing mix, Stove Top® (flavor optional)
1-1 1/4-pound skirt steak
Salt and pepper
ROSEMARY MASHED POTATOES:
2 packages (11 ounces each) refrigerated prepared mashed potatoes,
Simply Potatoes®
6 tablespoons butter, Land O'Lakes®
1/4 cup whole milk
2 teaspoons fresh rosemary, finely chopped
Salt and pepper
Prep time: 12 minutes
Cooking time: 50 minutes
Steak Preparation:
Bring broth, sun-dried tomatoes, and
butter to a boil in a medium saucepan. Stir in contents of stuffing
mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes.
Fluff stuffing with fork. Cool stuffing. Preheat oven to 425 degrees.
Lay steak flat on clean work surface. Sprinkle steak with salt and
pepper. Cover steak evenly with stuffing. Roll up steak lengthwise
to create a pinwheel effect, enclosing stuffing completely. Skewer
seam with toothpicks. Place the steak roll, seam side down, on a
foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast
until steak is golden brown and cooked through, about 40 minutes.
Rosemary Mashed Potatoes Preparation:
Meanwhile, peel back corners of potato packages. Warm potatoes in
microwave according to package instructions. Mix in butter, milk,
and rosemary. Season potatoes to taste with salt and pepper.
Note: May be served with my More-Than-Meatloaf Gravy (recipe
found in Gravies and Sauces chapter).
$$$
Wine: Kendall-Jackson® Cabernet
Sauvignon
Music: Hi Fidelity Lounge,
Various Artists, "Volume 1: Subterranean Soundtracks"
***
LEMON
TURKEY CUTLETS
Serves 4
1 1/2 pounds refrigerated boneless
turkey cutlets, The Turkey Store®
Salt and pepper
1/3 cup all-purpose flour, Pillsbury®
1 egg, beaten to blend
2 tablespoons fresh lemon juice, or ReaLemon®
1 cup Italian style bread crumbs, Progresso®
2 tablespoons finely chopped onion
1/3 cup vegetable oil, Wesson®
Prep time: 8 minutes
Cooking time: 12 minutes
Preparation :
Rinse cutlets with cold water and pat dry with paper towels. Sprinkle
cutlets with salt and pepper. Place flour in a medium bowl.
In another medium bowl, combine egg and lemon juice.
In a third medium bowl, combine bread crumbs and onion. Heat oil
in a large skillet over medium high heat.
Working in batches, dip cutlets into flour, then egg, and then bread
crumbs. Place cutlets in hot oil and cook until brown, about 3 minutes
per side.
Note May be served with my Creamy
Mustard Sauce (recipe found in Gravies and Sauces chapter).
$$$
Wine: Chateau St Michelle® Chardonnoy
Music: Various Artists, "Soul Food"
***
RAVIOLI
STROGANOFF
My husband loves pasta as much as
I love Mexican food. So I've learned some simple, sumptuous ways
to be creative. This mushroom cream sauce is extraordinary and the
ground turkey adds a new tasty twist. I've learned to love pasta
almost as much as my husband does. Maybe my next book should be
50 percent Mexican food, 50 percent Italian food. Should I call
it "Tortillas to Pasta" or "Pasta to Tortillas"? Let me know your
thoughts (see page 204).
Serves 4
1 package (25-ounce) refrigerated
cheese ravioli, Rosetto®
2 teaspoons vegetable oil, Wesson®
1 pound lean ground turkey
1/2 teaspoon Italian Seasoning: Classic Herbs, McCormick®
1 can (10 3/4-ounce) condensed cream of mushroom soup, Campbell's®
1 cup whole milk
3/4 cup sour cream
Prep time: 10 minutes
Cooking time: 15 minutes
Preparation:
Prepare ravioli according to package instructions; drain and set
aside.
Meanwhile, in a medium frying pan, heat oil over high heat.
Add turkey and seasoning,
Sauté until turkey is brown, breaking it into 1-inch pieces with
a spatula, about 6 minutes.
Stir in soup and milk.
Bring to a simmer.
Remove from heat.
Stir in sour cream.
Gently toss ravioli in sauce to coat.
Transfer to plates and serve.
$$
Wine: 1999 Lindeman Bin® Pinot
Nior
Music: Maxwell, "Embryo"
***
MALIBU® RUM CAKE
I created this cake in college and it was always a big hit. I wonder
if having the word "rum" in its title added to its success?
Makes I large bundt cake, about 12 servings
CAKE:
Nonstick vegetable cooking spray, PAM®
1 package (18.25-ounce) classic yellow cake mix, Duncan Hines
Moist Deluxe®
1 cup Malibu® Rum
1/2 cup vegetable oil, Wesson®
1 package (3.4-ounce) vanilla instant pudding and pie filling mix,
Jell-O®
4 eggs
RUM GLAZE:
1 cup (packed) golden brown sugar,
C&H®
1/4 cup water
1 stick butter, Land O'Lakes®
1/4 cup Malibu® Rum
Prep time: 8 minutes
Cooking time: 45 minutes
Cooling time: 45 minutes
Cake Preparation:
Position rack in center of oven and
preheat to 325 degrees.
Spray a 10-inch (12-cup) bundt pan with nonstick spray.
Using an electric mixer, beat all ingredients in a large bowl for
2 minutes.
Transfer batter to prepared pan.
Bake until a toothpick inserted in center of cake comes out clean,
about 45 minutes.
Cool cake in pan for 20 minutes.
Invert cake onto platter, then carefully remove pan. Allow cake
to cool completely.
Rum Glaze Preparation:
Meanwhile, stir sugar and water in
a heavy medium saucepan over medium high heat until sugar dissolves.
Add butter.
Simmer until mixture thickens and is syrupy, stirring often, about
5 minutes.
Remove saucepan from heat and whisk in rum.
Cool glaze completely.
Drizzle glaze evenly over cooled cake and serve.
Storage and Leftovers: Cover tightly and store rum cake at room
temperature for up to 3 days.
Cover tightly and store rum glaze in refrigerator for up to3 days.
Best served at room temperature.
***
HEALTHY
ONION RINGS
Serves 4
Nonstick vegetable cooking spray,
PAM®
1 large onion
1 1/4 cups Italian style bread crumbs, Progresso®
1/2 teaspoon minced fresh garlic, McCormick®
1 cup low-fat milk
1 cup all-purpose flour, Pillsbury®
3 large egg whites, beaten slightly
Prep time: 8 minutes
Cooking time: 30 minutes
Preparation: Preheat oven to 400 degrees. Spray 2 large
cookie sheets with nonstick spray. Cut onion into 1/2-inch-thick
slices. Separate slices into rings. In a small bowl, combine bread
crumbs and garlic. Set aside. Place milk, flour, and egg whites
into three separate small bowls. Dip each onion ring into milk,
flour, egg white, and bread crumbs (in that order). Place on prepared
cookie sheets and bake for 20 minutes. Turn onion rings over and
bake until golden brown, about 10 minutes longer.
Copyright © 2002
Sandra Lee
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