The Complete Modern Pantry Cookbook
Expected to ship by October 17, 2022
Flexibility is the core of pantry cooking–when every cook needs to improvise. The Complete Modern Pantry captures the ethos of true pantry cooking with a unique approach: clear blueprints for building simple dishes (brothy vegetable soup, one-pot pasta, Thai-inspired curry) combined with hundreds of flavor combinations and improv ideas that leave you plenty of room to play (and use up what you have on hand).
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Brioche French Toast
The real secret to French toast that’s crisp on the outside and puffy and custardy, not soggy, on the inside is not the bread but the way you “quick stale” it by toasting it in the oven. This dries the bread out, which allows it to soak up the egg batter, while its edges stay crispy. To prevent the butter from clumping while mixing, heat the milk in a microwave or small saucepan until it’s warm to the touch before adding the butter. All of the pieces of soaked bread can be cooked together on an electric griddle.
French Onion Soup
The key to this classic is a shortcut-free, hour-long caramelization of the onions. We start with a mountain of sliced onions in a Dutch oven with some melted butter, salt to draw out the moisture, and sugar to jump-start caramelization. We cook the onions covered at first to trap steam and soften them, and then cook them uncovered till soft and caramel-colored. Deglazing with red wine ensures that all the flavorful browned bits end up in the soup. We add rich, meaty broth and herbs and then simmer it all together until the flavors meld. Easily spoonable croutons replace the traditional slice of baguette. Shredded Gruyère under the croutons protects the bread from getting too soggy; shredded Parmesan adds nuttiness.
At its simplest, choucroute garnie is a rustic, rib-sticking, country-style dish that puts the focus on the meat. The dish has roots in the Alsace region of France: “Choucroute” means “sauerkraut” in French. While the specific meats and sausages can change from kitchen to kitchen and are often very local, a combination of garlicky kielbasa, sweet and herbal bratwurst, smoky ham hock, and rich pork belly provide balanced flavors. Serve this dish with boiled potatoes or pommes Anna (also included in the book). This dish makes excellent leftovers.
What you'll find inside:
SOUPS, STEWS, AND CHILIS
- Tortilla Soup
- Easy Canned White Beans and Sun-Dried Tomato Soup
- Almost-Instant Miso Ramen
- Quick Two-Bean Chili with Tequila and Lime
PASTA AND NOODLES
- Pasta with Caramelized Onions, Pecorino Romano, and Black Pepper
- Simple (Any) Meat Sauce
- Instant Mashed Potato Gnocchi with Browned Butter–Caper Sauce
- Spicy Peanut Rice-Noodle Bowl
- Skillet Strata with Bacon and Scallions
- Crispy Breaded Garlicky Chicken Cutlets
- Cheese Soufflé
- Panko-Crusted Tofu with Cabbage Salad
BAKED GOODS AND DESSERTS
- Savory Dutch Baby with Prosciutto and Honey
- Quick Cheese Bread with Bacon, Onion, and Gruyère
- Chocolate Soda Bread
- Tahini-Banana Snack Cake
Item Number: CQ47
Item Weight: 1.5 pounds
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More about The Complete Modern Pantry:
A Pantry Is More than Canned Beans
Expand your pantry horizons with recipes such as Butternut Squash and Spinach Galette, Frozen Veggie Frittata, and Bottom-of-the-Box Pasta (go ahead, mix together bow ties and rigatoni).
Recipes Focus on What the Ingredients Do, Not Just What They Are
Because no two pantries are the same, every recipe gives you ideas for simple swaps. Trade bread crumbs for toasted nuts when you just need something crunchy to finish a dish, and sub soy sauce for Worcestershire for that umami boost.
This Book Adapts to Your Pantry
Instead of calling for a finite list of ingredients, we encourage thinking in categories (such as grains, noodles, umami condiments, or root vegetables and write recipes accordingly. With 6-10 ways to vary every recipe, you'll become a test cook in your own kitchen.
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