The Side Dish Handbook: Featuring 40 recipes and expert tips for your favorite ingredients, by Tori Ritchie
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The Side Dish Handbook: Featuring 40 recipes and expert tips for your favorite ingredients, by Tori Ritchie
Ebook PDF The Side Dish Handbook: Featuring 40 recipes and expert tips for your favorite ingredients, by Tori Ritchie
The ultimate collection of recipes for the unforgettable side dishes: 40 of the most popular key ingredients for side dishes, how to use them, and the best way to serve them. Sometimes it's a spin on a classic recipe with an unexpected ingredient that makes it stand apart. Other times, the magic factor is the cooking method.
The Side Dish Handbook: Featuring 40 recipes and expert tips for your favorite ingredients, by Tori Ritchie- Amazon Sales Rank: #1751097 in eBooks
- Published on: 2015-11-24
- Released on: 2015-11-24
- Format: Kindle eBook
About the Author Tori Ritchie is a cookbook author, food writer, cooking teacher, and TV host, who has appeared regularly on CBS and The Food Network. Her other books include The Art of Blending, The Pressure Cooker Cookbook, Braises & Stews, Small Bites, Big Flavors, among others. You can learn more about Tori on her website www.tuesdayrecipe.com.
Excerpt. © Reprinted by permission. All rights reserved. Sweet Potato Gratin with Sage Cream Unsalted butter for the baking dish 1⁄2 cup (2 oz/60 g) freshly shredded Parmesan cheese 1⁄2 cup (2 oz/60 g) shredded Gruyère cheese 1 cup (8 fl oz/250 ml) heavy cream 1 cup low-sodium vegetable or chicken broth 2 cloves garlic, mashed 4 fresh sage leaves, torn in half Salt and freshly grated pepper 2 lb (1 kg) Garnet sweet potatoes 2 russet potatoes *Serves 6-8, Preheat the oven to 375°F (190°C). Grease the bottom and sides of a 9-by-13-inch (23-by-33-cm) or similar 3-qt (3-l) baking dish with butter. In a small bowl, toss together the Parmesan and Gruyère cheeses. In a small saucepan, combine the cream, broth, garlic, sage, and a good pinch of salt over medium-low heat and heat until small bubbles begin to appear around the edge of the pan and the liquid is steaming. Remove from the heat and let steep while you prepare the potatoes. Cut the rounded ends off of each potato, then peel the potatoes. Using a food processor or mandoline fitted with the slicing blade, cut the potatoes crosswise into slices 1⁄4 inch (6 mm) thick. Layer the potato slices, alternating types, in the prepared baking dish. Pour the warm cream mixture through a fine-mesh sieve evenly over the potatoes and discard the garlic and sage. Cover the dish tightly with foil and bake for 45 minutes. Uncover and sprinkle the potatoes with the cheeses. Continue to bake, uncovered, until the mixture is bubbly and thick, 25–30 minutes. Let stand for 10 minutes before serving.
Where to Download The Side Dish Handbook: Featuring 40 recipes and expert tips for your favorite ingredients, by Tori Ritchie
Most helpful customer reviews
2 of 2 people found the following review helpful. Not cooking By Marcia Ford I did not find recipes to be very creative or enticing. Pictures were excellent. Overall, not up to William Sonoma standard.
2 of 2 people found the following review helpful. Healthy fresh food By DianeLynne Great new healthy ideas. My favorite is finishing roasted carrots with fresh squeezed lime juice.
See all 2 customer reviews... The Side Dish Handbook: Featuring 40 recipes and expert tips for your favorite ingredients, by Tori RitchieThe Side Dish Handbook: Featuring 40 recipes and expert tips for your favorite ingredients, by Tori Ritchie PDF
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