By Victoria Wise, Susanna Hoffman
Bold is nourishing. Bold is galvanized. Bold is foodstuff that implies enterprise. And Bold is big—as in 250 recipes choked with giant flavors to be served in tremendous parts. From the culinary crew of Susanna Hoffman and Victoria Wise—who among them have authored or coauthored greater than fifteen cookbooks including The Well-Filled Tortilla Cookbook and The Well-Filled Microwave Cookbook—Bold brings jointly the cherished American culture of scrumptious, plate-filling nutrients with the vigorous worldwide flavors that infuse our tradition and cuisine.
This is convenience foodstuff that’s been given an exuberant 21st-century makeover—slow-cooked roasts and braises, beneficiant steaks, brimming soups, heaping platters of salads and greens, hearty pastas and grains, wild video game, and wealthy desserts.
This is Bold: filled California beef Rolls. Buffalo Chili with Black Bean and Corn Salsa. Meat and Potatoes Korean kind with fast Kimchee. Leg of Lamb with highly spiced Pecan Pesto. bird Pot Pie less than a Filo Crust. Crowded Corn Chowder with Cod, Shrimp, and Corn. Lime Curd Coconut Meringue Pie with a Macadamia Nut Crust. The e-book boasts a colourful layout that enhances the recipes. Sidebars all through provide cooking information and suggestion, spotlight humans and areas, and discover nutrition historical past and traditions. Bold is the USA on a plate.
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Additional resources for Bold: A Cookbook of Big Flavors
B O L D S TA R T E R S A N D S N A C K S [ 3 1 LEEK, POTATO, AND DILL FILO PIE MAKES ONE 9 x 13-INCH PIE INGREDIENTS: 3 tablespoons extra virgin olive oil 3 to 4 medium-size leeks, white and light green parts only, rinsed, chopped, and drained 1 large egg 1 tablespoon milk 2 medium-size russet or Yukon gold potatoes (8 to 10 ounces each), peeled and coarsely grated ⅓ cup grated Parmesan cheese 3 tablespoons chopped pitted kalamata olives 2 tablespoons chopped fresh dill ¾ teaspoon kosher or fine sea salt Dash of cayenne pepper ½ cup extra virgin olive oil or 8 tablespoons (1 stick) butter, melted 12 sheets filo dough, cut to cover a 9-by-13-inch baking pan, at room temperature (see Tip) in Eden’s garden, with or without embellishment.
Serve warm or at room temperature, with the dipping sauce on the side. SOUTHEAST ASIAN DIPPING SAUCE RICE VINEGA R I S a specialty of Asian cooking. It is a low-acid vinegar that provides a gentle nudge, rather than a strong kick to myriad dipping sauces. Brown rice vinegar, in particular, augments the intriguing complexity (called umami) of the sauce. It is available in large supermarkets either in the Asian foods section or with the specialty vinegars. Regular, not seasoned, rice vinegar or an extra tablespoon of lime juice can substitute for it.
Place the shrimp and pecans in a medium-size bowl, add the mayonnaise and cilantro, and toss to mix. Spread about 11/2 tablespoons of the mixture in the center of a lettuce leaf and sprinkle ever so lightly with cayenne. Serve right away or refrigerate covered for up to 2 hours and serve cold. CANDIED PECANS been a favorite for centuries, but no ancient mystery is involved in turning them out. Simply tossed with sugar and water, nuts can be glazed and toasted in an oven or microwave in minutes.
Bold: A Cookbook of Big Flavors by Victoria Wise, Susanna Hoffman