Off The Shelf: Cooking From the Pantry
In Off the Shelf, Australia's bestselling food writer Donna Hay shows you how to fill your pantry with convenient and basic ingredients. Save time with these easy to put together recipes — for everyday meals or special occasions, and especially when unexpected guests arrive.\ Off the Shelf is packed with the information and inspiration to create a great meal at short notice — anything from a simple pasta dish or the slippery slurp of Asian-inspired noodles to a tempting berry tart. All you...
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Donna Hay gives cooks of all skill levels the confidence to create stylish meals on short notice in Off the Shelf. Apply Donna's signature style for turning pantry basics into spectacular meals. Like her previous cookbooks, recipes are streamlined from start to finish. Ingredient lists are short. Quick cooking techniques are simple.Select a pantry staple—from pasta, grains, lentils, and rice—and combine it with a handful of fresh ingredients. Using a range of popular tastes used in modern cuisine, Hay's food results in clean, fresh flavors. There's also more than 250 gorgeous photographs. Off the Shelf promises to become the ultimate guide for every cook. New York Times “No need to spend hours at the store. Find gastronomic bliss with no fuss, no muss, no bother.”
Marinated Chickpea Salad\ \ \ Combine 2 x 400g (14 oz) cans drained chickpeas with 1/3 cup (21/2 fl oz) lemon juice, 1 crushed garlic clove, 1/2 cup chopped flat-leaf parsley, 2 tablespoons olive oil, 1/3 cup shaved parmesan cheese, cracked black pepper and sea salt. Allow to marinate for at least 30 minutes before serving with baby spinach leaves as a salad.\ \ Seared Salmon on Coconut Spinach\ \ \ 4 x 180g (6 oz) salmon fillets\ 2 teaspoons grated ginger\ 1 tablespoon sesame oil\ 2 tablespoons soy sauce\ coconut spinach\ 2 cloves garlic, crushed\ 2 small red chillies, seeded and chopped\ 2 tablespoons Asian chilli paste\ 2 cups (16 fl oz) coconut cream\ 3 tablespoons lemon juice\ 2 bunches English spinach, stems removed\ Place the salmon in a shallow dish with the ginger, sesame oil and soy. Allow to marinate for 10 minutes on each side. Heat a frying pan over high heat and cook the salmon for 1 minute on each side.\ To make the coconut spinach, place the garlic, chillies and chilli paste in a saucepan over medium heat and cook for 2 minutes. Add the coconut cream and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.\ To serve, place some spinach on each plate and top with a piece of salmon. Serves 4.\ Off The Shelf. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Introduction6Shopping list81Pasta102Rice323Noodles504Grains + lentils685Mediterranean866Asian1087Pastes1268Bake1449Sweet162Glossary182Conversion chart187Index188
\ From Barnes & NobleThe Barnes & Noble Review\ Donna Hay, bestselling Australian cookbook author, gets credit for teaching cooking to members of the younger generation who were brought up on microwave dishes but now want to turn out Martha Stewart look-good food. She expands her franchise in this stylish, well-illustrated, oversize book, through more than 190 fast, fresh, and simple solutions to the nothing-for-dinner dilemma. \ Hay starts by restocking the pantry with basics like pastas, grains, lentils, and rice. Combine those basics with a few fresh ingredients, using quick cooking techniques, and you've got a Donna Hay dinner on the table.\ Her Pasta chapter, for example, offers ten good-looking recipes, some tips for cooking pasta and keeping it warm, followed by nine short-order recipes (summer pasta, fettucine with rocket and ricotta). Chapters on rice, noodles, Mediterranean, and Asian follow a similar format.\ Hay's recipes go from short to shorter and don't follow the usual format of ingredient list followed by directions. Here's an example, for Pear and Almond Galettes: "Cut ready-rolled puff pastry into 15 cm (6 in) squares. Sprinkle ground almonds over and top with slices of pear, leaving a border around the edge. Brush the pear with melted butter and sprinkle with demerara sugar. Bake in a preheated 180° C (350° F) oven for 20 minutes until golden." As you can see, there aren't too many details addressed (what kind of pears, should they be peeled, and can brown sugar substitute for demerara sugar). Cooks who need detailed instruction may flounder, but cooks who just want the basic idea will be serving up the dish in no time.\ Hays also offers a tip I've not seen before -- an alternative to using a propane torch for a crème brûlée that she calls "spoon brûlée." You heat a large metal kitchen spoon over the gas until it is red-hot, and -- using an oven mitt -- run the hot spoon over the sugar on top of the tart in a circular motion until the sugar caramelizes.\ Published initially in Australia, Off the Shelf lists its measurements first in grams, then parenthetically in ounces, and its temperatures first in Centigrade, then in Fahrenheit. (Ginger Curwen)\ \ \ \ \ \ New York Times"No need to spend hours at the store. Find gastronomic bliss with no fuss, no muss, no bother."\ \ \ New York Times“No need to spend hours at the store. Find gastronomic bliss with no fuss, no muss, no bother.”\ \
