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    The I Only Need One Cookbook-- Cookbook
    The I Only Need One Cookbook-- Cookbook
    The I Only Need One Cookbook-- Cookbook
    Ebook185 pages1 hour

    The I Only Need One Cookbook-- Cookbook

    By Steve Garagiola

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    About this ebook

    You collect a cupboard full of beautiful cookbooks, thousands of recipes, but use only two or three out of every book. Why? Because life is busy and you don’t have time for hours experimenting. And while pretty pictures of exotic entrées are interesting to look at, many recipes are either too complicated, or require ingredients so unusual that you just don’t bother. What good is a recipe if you don’t use it? When you serve a meal for family, friends, neighbors, clients, or your boss— you want to prepare something that you know is a sure winner. You rely on familiar favorites. Every recipe in this book will become one of those favorites— guaranteed.
    You don’t have to be a veteran chef to make an elegant Beef Stroganoff, Crabmeat Bisque, or Bruschetta. Let your family guess what culinary school you snuck off to and learned how to prepare Cavatappi Salsiccia, Remoulade, and Raspberry Chipotle. Invite the neighbors to stay for dinner after they get a whiff of your Cedar Plank Salmon, Bourbon Street Ribeye, and Smokin’ Good Ribs on the grill. And then show off a little and explain how to make a roux and velouté so they can copy your Spinach and Artichoke Dip. It’s your secret how easy all of these are to prepare. And we didn’t even get to dessert yet.
    LanguageEnglish
    PublisherBookBaby
    Release dateAug 1, 2012
    ISBN9781483555799
    The I Only Need One Cookbook-- Cookbook

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      Book preview

      The I Only Need One Cookbook-- Cookbook - Steve Garagiola

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      I’ve Got Some Questions:

      What do you mean I only need one cookbook?

      You collect a cupboard full of beautiful cookbooks, thousands of recipes, and end up using only two or three out of every book. Why do you do that? The answer is that life is busy, and you don’t have time for a lot of experimenting. And while pretty pictures of exotic entrées are fun to look at, many recipes are either too complicated, or require ingredients so unusual that you just don’t bother.

      What good is a recipe if you don’t use it? When you serve a meal for family, friends, neighbors, clients, or your boss—you want to prepare something that you know is a sure winner. You rely on familiar favorites. Every recipe in this book will become one of those favorites—guaranteed.

      What makes a great recipe?

      Two things: the end product tastes great, and the recipe is fairly easy to produce with ingredients that are neither exotic nor difficult to find. Every recipe here is a guaranteed winner that you will prepare over and over again.

      I don’t know anything about cooking. What about me?

      No worries. Even if you’ve never cooked a meal in your life, you can work with these easy to follow recipes. This book is for anybody who wants tips, tricks, and easy recipes that produce 5-star results.

      How did you acquire this collection of can’t-miss recipes?

      You probably could have done this yourself—but didn’t. How many times have you gone to a picnic, potluck, tailgate, birthday party, wedding, Bar Mitzvah, or other social gathering where guests brought a dish to share? At some point you sampled a family favorite and uttered those famous words, You have to give me the recipe.

      But did you follow up? Did you find a notepad and pencil, call back the next day, or send an inquiring e-mail? Probably not. But I did. While you were going back for seconds, I was nagging the host to write it down. I have tried very hard to give credit where credit is due…but there are some recipes that I have tinkered with for so long that I just don’t remember where they came from.

      What kind of cooking credentials do you have?

      I am not a professional chef. I work in television as an anchor and reporter at the NBC affiliate in Detroit. So, I don’t do a lot of cooking on the job. I occasionally make omelets for my co-workers when I work the morning show, but that’s about it. However, I love to cook. For me it’s relaxing, even therapeutic to put on music, pour a glass of wine to slice, dice, and sauté the afternoon away. I have gathered these recipes over many years, tweaked them to find just the right mix, and now offer them to you. You will, no doubt, make your own refinements to suit your style and tastes. That’s what cooking is all about. Enjoy!

      65 Things That Every Kitchen Needs

      Before you start cooking, make sure your kitchen is properly equipped. I’m not big on gadgets, so I don’t include any on this list of must-haves. Even the electric can opener is highly overrated.

      Only two gadgets come close to must-have status in my kitchen. First, I love my food processor. It saves enormous amounts of time and effort. But, if you can’t afford one, or didn’t get one as a wedding gift…you’ll do just fine without it. Second, is the Food Saver which vacuum seals food in bags for the refrigerator or freezer. I have no affiliation with the product, so I recommend it only because it works. I save money by buying and cooking in bulk and then freezing extra portions. I’ve also cut down on wasted fresh food and produce that goes bad and gets thrown out.

      Why are there 65 things on the must-have list?

      Because that’s how many you need! Of course there are two schools of thought on this. At one end of the culinary spectrum you require only two things: a microwave oven, and a list of local eateries offering carryout.

      At the other end of the cooking rainbow, you can invest thousands of dollars in gizmos, gadgets and goodies touted by every celebrity chef with a cooking show. But you don’t need all that stuff. Here are the 65 must-have items for your kitchen.

      Spices and Herb

      1.   Basil

      2.   Cayenne pepper

      3.   Cinnamon

      4.   Chile powder

      5.   Cumin

      6.   Curry powder

      7.   Fennel

      8.   Garlic powder

      9.   Garlic salt

      10. Ginger

      11. Onion flakes

      12. Oregano

      13. Parsley flakes

      14. Paprika

      15. Pepper (ground pepper and peppercorns in a mill)

      16. Red pepper flakes

      17. Rosemary

      18. Salt

      19. Sage

      20. Spice blends (Cajun, Caribbean, Mesquite, etc…)

      21. Thyme

      Pantry and Refrigerator

      22. Baking Powder

      23. Baking Soda

      24. Brown Sugar

      25. Bouillon (cubes or powder, chicken and beef)

      26. Cane Sugar

      27. Cooking Oil: Olive Oil and Canola Oil (see section on oil for specifics)

      28. Flour

      29. Ketchup

      30. Lemon juice

      31. Lime juice

      32. Mayonnaise

      33. Maple syrup

      34. Minced garlic (keep a small jar in the fridge)

      35. Mustard (I prefer Poupon)

      36. Non-stick spray

      37. Sprinkles (for cookies, ice cream, and cake. Always have sprinkles handy.)

      38. Soy sauce

      39. Teriyaki sauce

      40. Tabasco sauce

      41. Vanilla extract

      42. Worcestershire sauce

      Gadgets and Utensils

      43. Can opener (I like the old fashioned hand opener)

      44. Cheese grater

      45. Colander (some people call it a strainer)

      46. Corkscrew

      47. Electric hand mixer

      48. Ice cream scoop

      49. Knife set—Invest in a set of quality knives.

      50. Measuring spoons

      51. Measuring cups

      52. Oven mitts

      53. Pancake flipper

      54. Pepper mill- (a fine meal deserves freshly ground pepper)

      55. Potato peeler

      56. Pizza cutter

      57. Rolling pin

      58. Serrated edge knife (especially for cutting bread and tomatoes)

      59. Spatula (Get several)

      60. Spoons (Variety of large sizes, metal, wood, and plastic)

      Pots, Pans, and Casseroles

      61. Casseroles- Typically a set of three or four

      62. Cookie sheet- Invest in two (2) quality cookie sheets.

      63. Pizza pan- Even frozen pizza deserves a dedicated pan.

      64. Pots- Invest in a quality set of pots. They last forever.

      65. Sauté pan- Get a medium size pan with a non-stick surface.

      I used the word quality three times in that list. Believe me when I tell you that the investment pays off over many years. You can go cheap on a lot of things and get away with it. But, if you have the money (or generous gift-giving friends and relatives) go for high-end merchandise with your knives, pots and cookie sheets. You may never have to replace them, and you’ll enjoy the whole experience of cooking more by removing the frustration of inferior tools.

      Cooking Tips and Tricks

      Asparagus

      For tender asparagus, don’t slice off the stalk ends. Gently bend a spear until it breaks. The natural breaking point will separate the tender spear from the tough end.

      Avocados

      It’s sometimes hard to find avocados in the store that are ready to use. This is the rare fruit that you don’t want to use fresh. When you get home with fresh avocados, put them in a brown paper bag, crimp the end closed, and put the bag

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