Cook Me Books

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Salmon and Pea Fish Cakes

²⁄³ cup frozen peas15 soda crackers, about 4oz. (125g)1 can (12¼-oz./360g) boneless, skinless

salmon, drained1 egg, separateda few drops of Tabasco, to taste1 tbsp. chopped fresh dill1 tbsp. vegetable oil3 tbsp. mayonnaise2 tbsp. sweet chili saucesalt and freshly ground black peppermixed green salad to serve

1 Put the peas into a bowl, cover with boiling water and let sit for a few minutes. Meanwhile, put five of the crackers into a food processor and pulse until finely ground. Transfer to a shallow plate and put to one side for the coating. Next, pulse the remaining whole crackers until finely ground. Add the salmon, egg yolk, Tabasco, dill, and plenty of salt and pepper to the processor and pulse

Hands-on time: 15 minutesCooking time: about 10 minutes

again until combined. Drain the peas and add to the salmon mixture, then pulse briefly to combine.

2 Put the egg white into a shallow bowl and whisk lightly with a fork to break it up. Shape the fish mixture into four patties. Dip each one into the egg white, then coat in the reserved cracker crumbs.

3 Heat the oil in a large skillet and cook the fish cakes for 5 minutes on each side, or until piping hot and golden.

4 Meanwhile, stir the mayonnaise and chili sauce together in a small bowl. Serve the fish cakes with the dipping sauce and a mixed green salad.

Soda crackers are an excellent substitute for bread crumbs and help to bind these easy fish cakes.

TRY THIS

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CMYK_Page 129

Serves 4

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CHEAP EATS

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Serves 4

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Prep time: 15 minutesCooking time: about 12 minutes

For an easy alternative, instead of mussels you can use 1lb. 2oz. (500g) raw large, shelled shrimp; simmer for 5 minutes, or until the shrimp are cooked and pink.

TRY THIS

1 tbsp. vegetable oil2 shallots, finely chopped2–3 tbsp. Thai green curry paste1¾ cups coconut milk4½lb. (2kg) mussels, scrubbed and

beards removeda small handful of fresh cilantro,

chopped, plus extra sprigs to garnish

Thai Coconut Mussels

1 Heat the oil in a large, deep pan. Add the shallots and curry paste and fry gently for 5 minutes, stirring regularly, or until the shallots are starting to soften. Stir in the coconut milk, cover with a tight-fitting lid and bring to a boil.

2 Add the mussels to the pan, cover, shake the pan well, and cook over medium heat for 4–5 minutes. Give the pan another good shake. Check the mussels and discard any that are still closed. Stir in the chopped cilantro and serve immediately, garnished with cilantro sprigs.


CMYK_Page 127

Serves 4


FLASH in the PAN

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Huevos Rancheros

1 tbsp. vegetable oil1 red onion, thinly sliced1 each yellow and red bell pepper,

seeded and thinly sliced1 red chili pepper, seeded and thinly

sliced2 cans (15-oz./425g) crushed tomatoes½ tsp. Italian seasoning4 extra-large eggssmall handful flat-leaf parsley,

roughly choppedcrusty bread, to serve

1 Heat the oil in a large skillet over high heat. Fry the onion, peppers, and chili pepper for 3 minutes, or until just softened. Add the tomatoes and Italian seasoning. Season and simmer for 3 minutes.

2 Break an egg into a small cup. Use a wooden spoon to scrape an indentation in the tomato mixture, then quickly drop in the egg. Repeat with the remaining eggs, spacing evenly around the tomato mixture. Cover and simmer for 3¬5 minutes until the eggs are just set. Sprinkle with parsley and serve with plenty of crusty bread.

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Serves 6

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88

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Huevos Rancheros

1 tbsp. vegetable oil1 red onion, thinly sliced1 each yellow and red bell pepper,

seeded and thinly sliced1 red chili pepper, seeded and thinly

sliced2 cans (15-oz./425g) crushed tomatoes½ tsp. Italian seasoning4 extra-large eggssmall handful flat-leaf parsley,

roughly choppedcrusty bread, to serve

1 Heat the oil in a large skillet over high heat. Fry the onion, peppers, and chili pepper for 3 minutes, or until just softened. Add the tomatoes and Italian seasoning. Season and simmer for 3 minutes.

2 Break an egg into a small cup. Use a wooden spoon to scrape an indentation in the tomato mixture, then quickly drop in the egg. Repeat with the remaining eggs, spacing evenly around the tomato mixture. Cover and simmer for 3¬5 minutes until the eggs are just set. Sprinkle with parsley and serve with plenty of crusty bread.

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Serves 6

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LET’S do BUNCH

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Prep time: 30 minutesCooking time: about 30 minutes, plus cooling

4 tbsp. butter, cubed, plus extra to grease

²⁄³ cup all-purpose flour2 eggs, well beatenscant ½ cup pistachios3oz. (75g) white chocolate, choppedscant 2 cups (450ml) heavy cream3 tbsp. confectioners’ sugar

1 Put the butter and ½ cup (125ml) water into a large pan. Slowly heat to melt the butter, then bring to a boil. Take off the heat and quickly whisk in the flour. Carry on whisking until the dough comes away from the side of the pan—about 30 seconds. Cool for 15 minutes.

2 Heat the oven to 400°F (350°F for convection ovens) and lightly grease two baking sheets. Gradually whisk the eggs into the pan containing the cooled dough, beating after each addition. Dollop teaspoonfuls of dough on the baking sheets,

White Chocolate and Pistachio Profiteroles

spacing them well apart; you should have about 24. Use a damp finger to smooth the tops, then bake for about 25 minutes until puffed and a deep golden color.

3 Take out of the oven and pierce a hole in the bottom of each profiterole with a metal skewer—this will allow steam to escape. Transfer to a wire rack and leave to cool completely.

4 Meanwhile, put the pistachios into a food processor and blend until finely ground. Put to one side. Melt half the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Leave to cool for about 10 minutes.

5 Put the cream and confectioners’ sugar into a large bowl and whip until the mixture holds soft peaks. Whisk in half the ground pistachios and the cooled melted white chocolate. Insert a ¼in. (0.5cm) tip

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Serves 8

For convenience, complete the recipe to the end of step 5 up to one day in advance, then chill. Complete the recipe up to 3 hours ahead and chill until ready to serve.

TRY THISinto a pastry bag. Fill the bag with the cream, then pipe into the cooled profiteroles via the steam hole.

6 Stack the profiteroles on a serving plate. Melt the remaining white chocolate as before, then drizzle over the profiteroles. Scatter the remaining pistachios over them and serve.


145

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Serves 8

For convenience, complete the recipe to the end of step 5 up to one day in advance, then chill. Complete the recipe up to 3 hours ahead and chill until ready to serve.

TRY THISinto a pastry bag. Fill the bag with the cream, then pipe into the cooled profiteroles via the steam hole.

6 Stack the profiteroles on a serving plate. Melt the remaining white chocolate as before, then drizzle over the profiteroles. Scatter the remaining pistachios over them and serve.


PARTY FOOD

FLASH in the PAN

CHEAP EATS

FLASH in the PAN

CHEAP EATS

PARTY FOOD

LETS do BRUNCH

sterlingpublishing.com

Cheap Eats: Eat well, spend less. Thanks to these simple recipes and smart shopping tips, you can prepare fresh, seasonal, and healthy meals . . . without breaking the bank. From Mushroom Linguine and Chicken Kiev to Quick Creamy Gnocchi, Paella, and Chocolate Soufflé, Cheap Eats offers appealing, delicious, and affordable choices that will impress guests and keep the home team happy, too.978-1-4549-1522-5

To order book, scan here

Flash in the Pan: Why get takeout when you can prepare healthy and delicious Asian food at half the price? Flash in the Pan makes it wonderfully simple to cook stir-fries, tempura, noodles, and more. Enjoy such memorable dishes as Veggie Spring Rolls, Spicy Beef and Noodle Soup, Salmon Laksa Curry, Quick Pad Thai, Pork Stir-Fry with Chili and Mango, and Chicken with Peanut Sauce.978-1-4549-1523-2


Let’s Do Brunch: No need to go out: It’s so simple— and inexpensive—to make everyone’s favorite weekend meal at home! Let’s Do Brunch solves the mysteries of turning out mouthwatering favorites like Eggs Benedict, Huevos Rancheros, Croque Monsieur, waffles, croissants, pastries, and more. Plus, the book includes recipes for refreshing breakfast smoothies and juices to enjoy with your food.978-1-4549-1524-9


Party Food: Throw a party—and please the crowd with these creative dishes! Armed with more than 50 simple recipes, plus these time- and money-saving tips, you’ll be ready to host any type of social gathering, from an afternoon tea to a glam cocktail party. Prepare savories such as Thai Crab Mayo Croustades and Raised Pork Pie; desserts like Deluxe Carrot Cake; and flawless cocktails.978-1-4549-1525-6


February 2015Culinary/All-Purpose CookbooksPaperback • $9.95 ($9.95 Canada)5 7⁄8 x 6 15⁄16 • 176 pages (all in color)

DISCLAIMERReviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

• Review copy mailing to trade publications• Review copy mailing to women’s interest and food magazines and food editors at newspapers• Outreach to food blogs and websites• Inclusion in the digital culinary catalog• Cook Me! series press release

PUB DATE FEBRUARY 2015

For more information, contact Blanca Oliviery at (646) 688-2548 or [email protected]

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