I found the right cookbook. “Mark Bittman’s Kitchen Express” has more than 400 recipes that can be prepared in 20 minutes or less. We live in a world where many of us don’t have the luxury of fixing meals that require much forethought. Ours is the land of fast food. Bittman is a food columnist for the New York Times. He groups the recipes in his book by seasons.
He starts by listing some ingredients to have on hand, essential items like oils, condiments, rice, pasta, beans, flours, chocolate, onions, garlic, potatoes, canned fish, canned vegetables, spices, fresh meat, eggs, cheese, olives and “a loaf of really good bread.”
He provides a list of some possible food substitutions. Then he offers shortcuts like “dishes that double as appetizers” and “recipes that barely disturb the kitchen” plus “the easiest of the easiest” recipes in the book sorted into categories.
In the summer section we find a recipe for panzanella: “Cut ciabatta or other good bread into cubes, Chop ripe tomatoes, oil-cured black olives, anchovies, garlic, and capers; combine with red wine vinegar, olive oil, and lots of black pepper. Add the bread, tossing to absorb the dressing. Garnish with fresh chopped basil and shaved Parmesan cheese.” That sounds quick and simple.
The summer section yields recipes for fish tacos, portobello burgers with tomato mayonnaise, black bean tostadas, grilled fish kebabs, chicken kebabs, grilled skirt steak with tomatillo salsa, poached tofu with broccoli, a blackened salmon sandwich, and for desserts; apricot cream upside-down pie, frozen hot chocolate, and even an ice cream sandwich.
Bittman’s fall section has some sesame-glazed grilled chicken: “heat the grill or grill pan. Pound chicken breasts to a quarter-inch thickness. Mix together minced garlic, soy sauce, hoisin sauce, sesame oil, and cayenne to make a thin paste. Brush on the chicken and grill (or broil) until cooked through, turning once, about five minutes. Lightly toast sesame seeds in a dry pan until just starting to color. Sprinkle the chicken with the sesame seeds and garnish with chopped scallion.” I could do that.
For winter time we learn how to prepare dishes like peanut soup, black bean soup, meatball subs, fondue, potato cumin curry, chicken paprikash and beef fajita stir-fry. Wintry desserts range from almond tarts to Aztec hot chocolate.
In the spring section he offers up his “best to-the-grill party dish ever”: Mark’s famous spicy shrimp. There are a dozen different chicken recipes in the spring section alone. “Kitchen Express” can reduce the time you spend cooking while increasing the pleasure found in eating delicious meals.
Vick Mickunas of Yellow Springs interviews authors every Friday at 1:30 p.m. and on Sundays at 11 a.m. on WYSO-FM (91.3). For more information, visit www.wyso.org/BookNook.html. Contact him at vick@vickmickunas.com.
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