A Year in Lucy's Kitchen
Seasonal Recipes and Memorable Meals
Waverman, Lucy
Fiocca, Rob (PHT)
Norton, Jim (PHT)
Paperback
List Price: $29.95
booksXYZ price: $19.47
$0.97 of your order (5%) will be donated to the school of your choice.
VIEW MORE BOOKS LIKE THIS ONE
Submit a book review
BOOK SYNOPSIS
One of Canadas favourite culinary personalities returns with the companion volume to the award-winning Lucys Kitchen an inspirational collection of recipes for every month of the year.
The resurgence of farmers markets, along with economic, environmental and health concerns have more and more people cooking for themselves. Now with Lucys help you can eat better at home than in any restaurant. Try a family-friendly Victoria Day celebration with Firecracker Chicken Salad and Smores Squares, entertain foodie friends with a Caribbean Paella and Chocolate Baby Cakes or try a new take on Indian cuisine. From hearty winter braises, through spring salads, summer grills and luscious fall feasts, this book shares the pleasures of the table with family and friends.
BOOK EXCERPTS
Spicy Green Beans
SERVES 4
The deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes.
Sauce
2 tbsp soy sauce
2 tbsp rice wine or dry sherry
2 tsp granulated sugar
1 tsp sesame oil
2 tsp hot Asian chili sauce, or to taste
1⁄4 cup finely chopped shallots
2 tsp finely chopped gingerroot
2 tsp finely chopped garlic
2 cups vegetable oil
2 lb (1 kg) green beans, trimmed
2 tsp balsamic vinegar
Salt
MIX together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside.
COMBINE shallots, ginger and garlic in a separate small bowl and set aside.
HEAT a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds.
ADD beans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool.
REMOVE all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.
Carrot, Parsnip and Celeriac Stir-fry
SERVES 8
Substitute other vegetables to suit your taste-turnips, rutabaga and sweet potatoes or squash are all good choices.
2 cups celeriac, peeled and cut in 1/2-inch pieces
2 cups parsnips, peeled and cut in ½- inch pieces
2 cups carrots, peeled and cut in 1/2-inch pieces
3 tbsp butter
Salt and freshly ground pepper
2 tbsp chopped chives
COMBINE celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.
HEAT butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.
Halibut with Spiced Moroccan Sauce
SERVES 4
The combination of spices and colours makes this a real taste treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons.
1⁄4 cup chopped fresh coriander
1⁄4 cup chopped parsley
2 tsp chopped garlic
3 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Pinch cayenne
Salt and freshly ground pepper
1⁄4 cup lemon juice
1⁄2 cup white wine
2⁄3 cup chopped fresh or canned tomatoes
4 halibut fillets (about 6 oz/175 g each)
1⁄2 cup cracked green olives
PREHEAT oven to 425°F.
CHOP coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.
COMBINE wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.
BAKE for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.
AUTHOR BIO
Cordon Bleutrained Lucy Waverman is a food columnist with the Globe and Mail and Food Editor of the Liquor Control Board of Ontarios Food & Drink. She is the author of eight cookbooks, including the James Beardnominated and Cuisine Canada Gold Medalwinner A Matter of Taste (with James Chatto).
FOR RELATED BOOKS
Cooking Books :: Seasonal Books
Cooking Books :: Regional & Ethnic Books :: Canadian Books
MORE BOOK INFO
ISBN: 067931458X
ISBN(13-digit): 9780679314585
Dewey Decimal: 641
Book Publisher: McClelland & Stewart Ltd
Language: ENG
No. of Pages: 303
Paper Weight (lb): 1.98 lb
