Any standouts in Bittman's book?
- Pat the cookie
So I bought Bittman's How To Cook Everything. Looks like a great all purpose cookbook, and I'd like to make something out of it right away. For those who own one, do you have any one or two favorites that are a real exceptional standout from all the rest?
re: Bob Brooks
I have his book and have made a few things. I have, however, made almost everything that he puts in the New York Times on Wednesdays. The last dish I made was Rice cooked in Onions with Shrimp.
The chicken with Ketchup has become a family favorite.
I love his approach to cooking. I must be in sync with him as I always seem to have everything on hand to make the dish.
There is a great rub for bbq or oven baked ribs. It is so tender it can fall off the bone. I usually adjust the recipe on the chili powder and paprika since it is a bit too spicy. I have taken them to work and had them for parties and everyone loves them.
The braised red cabbage, the pad thai, the satay marinade, the peanut sauce, and the mustardy broiled chicken thighs are all good. I use chicken instead of shrimp in the pad thai.
This is my single favorite cookbook. I've never disliked anything I've made from it. I find the recipes to be clear and simple, yet inventive. Sort of "upscale Wednesday night"... Anything that looks good to you probably is!
Some of my favorites are:
Cold Soba Noodles with Mushrooms (I substitute cut up broccoli florets for the mushrooms -- thrown in during the last 60 seconds with the noodles -- to great effect). This is so great in the summer.
Grilled Eggplant Slices with Miso Dressing (this dressing is wonderful and takes seconds to mix up)
Cauliflower with Garlic and Anchovies
Braised Cauliflower with Curry and Tomatoes
Beet and Fennel Salad (a hit this Thanksgiving)
Just now I found Kale Soup with Soy and Lime, which has jumped to the top of my "Try This Soon" list!
Congratulations on a great cookbook purchase!