Charlie Palmer's American Fare: Everyday Recipes from My by Charlie Palmer, Robyn Lehr

By Charlie Palmer, Robyn Lehr

Award-winning chef and restaurateur, Charlie Palmer, is again with a booklet approximately favourite American recipes he likes to proportion with kinfolk and friends.

Palmer has been on the leading edge of significant American meals because the '80s. clean neighborhood constituents, bursts of style, and coaching conveniently were the hallmark of his cooking through the years, and this assortment comprises the simplest recipes he chefs at domestic and his restaurants.

Included could be over a hundred recipes that any prepare dinner could make with ease-from Charlie's recognized Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon poultry; plus snacks like Crispy Chickpeas and muffins like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata.

Along with own reflections on nutrition and kinfolk from one in all America's personal most sensible cooks, this cookbook might help each relatives with scrumptious, effortless dinner ideas.

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4. Transfer the hummus to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or cayenne. FORK Caramelized Onion Hummus IN THE ROAD Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced or chopped onions and slowly sauté until they are very nicely browned but not too dark, at least 10 minutes, but preferably 15 to 20 minutes. Add most of them to the food processor with the other ingredients in Step 1 and continue with the recipe. Save a small amount to top the hummus.

Follow the recipe through Step 3, then divide the batter between two bowls. Fold 1 cup raspberries into one half of the batter and 1 cup blueberries into the other. Scoop the batter into the muffin cups, filling each a little more than halfway, making about 9 muffins of each type. Sprinkle the rest of each type of berry over their rightful muffin type and divide the streusel evenly over the tops of the muffins. Bake for about 25 minutes, until a toothpick or a wooden skewer inserted into the middle of a muffin comes out clean, except for maybe a bit of berry.

FORK IN THE Add any one of the following to the egg salad mixture at the end of Step 1. ) ROAD Creamy vs. Chunky F ew things are more personal than food texture. Bumpy vs. smooth—whether it’s peanut butter, pasta sauces, or egg salad, people often have strong opinions, especially kids. I like a chunky but not too chunky egg salad, which of course I usually get because I am the maker of the egg salad, and I know where that perfect line is. So, keep it chunky, chop it like crazy, or even pulse it into a coarse puree in the food processor, if that makes you happier.

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