Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    The Gourmet Kitchen: Recipes from the Creator of Savory Simple
    The Gourmet Kitchen: Recipes from the Creator of Savory Simple
    The Gourmet Kitchen: Recipes from the Creator of Savory Simple
    Ebook464 pages5 hours

    The Gourmet Kitchen: Recipes from the Creator of Savory Simple

    By Jennifer Farley

    ()

    Read preview

    About this ebook

    “These are approachable, produce-heavy, modifiable, impressive, and healthy recipes for the home gourmet.”
    —Booklist, Starred Review

    Acclaimed food blogger Jennifer Farley, creator of the Savory Simple food blog and website, showcases a tempting collection of unique and bold-flavored recipes that take home-cooked meals to a gourmet level.

    In 2009, longtime home cook Jennifer Farley decided to take a leap of faith, change career paths, and attend culinary school. Since then, she has employed her professional training to build a flourishing online food empire, creating original enticing recipes, bringing together vibrant flavors, quality ingredients, and classic culinary techniques. Drawing inspiration from a variety of cultures and cooking styles from around the world, The Gourmet Kitchen offers more than 100 sophisticated recipes and her dazzling, bold photography. From quick and healthy weeknight dinners, to zesty appetizers, to the perfect cinnamon buns for a Sunday brunch, Jennifer provides classic recipes with inventive twists, as well as essential know-how for beginner chefs and the most seasoned cooks alike.
    LanguageEnglish
    PublisherGallery Books
    Release dateOct 25, 2016
    ISBN9781501102585
    The Gourmet Kitchen: Recipes from the Creator of Savory Simple
    Author

    Jennifer Farley

    Jennifer Farley is the writer, food photographer and stylist behind Savory Simple, a blog dedicated to gourmet recipes for the home cook. Her work has been featured by Better Homes & Gardens, Parade Magazine, Bon Appetit, and Food & Wine. She lives in Washington DC with her husband, Jeff.

    Related to The Gourmet Kitchen

    Related ebooks

    Courses & Dishes For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Coconut Cravings

      Mar 23, 2021

      Coconut Cravings
      9 min read

    • Article

      All Hail The Queen Of Cake

      May 13, 2019

      Maida Heatter’s cookbook is a keeper thanks to the decadent recipes, including zingy gingerful biscotti and ethereal orange puff cake.

      2 min read

    • Article

      10 Best Baking Books: From Mary Berry To Yotam Ottolenghi

      Apr 6, 2021

      We’ve had a lot to thank banana bread for over the last year. Shut indoors with nothing better to do than stare at the overripe fruit browning in bowls in our kitchens, this crowd-pleasing loaf was the official sponsor of 2020. It dominated our Insta

      6 min read

    • Article

      The Basque cheesecake

      Sep 9, 2020

      The Basque cheesecake
      1 min read

    • Article

      Mabu Mabu

      Jan 12, 2022

      Mabu Mabu
      6 min read

    • Article

      10 Can't Beat Bakeries

      Jan 21, 2020

      10 Can't Beat Bakeries
      3 min read

    • Article

      Caramel AND Butterscotch

      Jul 2, 2019

      Caramel AND Butterscotch
      8 min read

    • Article

      Cheesecakes

      Feb 1, 2020

      Cheesecakes
      17 min read

    • Article

      Happy Halloween

      Sep 23, 2021

      Happy Halloween
      8 min read

    • Article

      White Rose Tea

      Nov 26, 2019

      White Rose Tea
      7 min read

    • Article

      Flavours Of Falastin

      Jun 11, 2020

      Flavours Of Falastin
      7 min read

    • Article

      The 7 Best Cookbooks of 2018

      Dec 17, 2018

      The 7 Best Cookbooks of 2018
      7 min read

    • Article

      THE Broth SISTERS

      Jul 12, 2017

      THE Broth SISTERS
      5 min read

    • Article

      Erin Clarkson

      Sep 1, 2020

      Erin Clarkson
      13 min read

    • Article

      Cornbread

      Mar 23, 2021

      Cornbread
      2 min read

    • Article

      Cookies That Snap

      Sep 7, 2021

      Cookies That Snap
      13 min read

    • Article

      Books For Cooks

      Mar 26, 2020

      Books For Cooks
      1 min read

    • Article

      Indian Butter Chicken

      Apr 9, 2019

      Indian Butter Chicken
      6 min read

    • Article

      Storecupboard Stars

      Sep 23, 2021

      Storecupboard Stars
      6 min read

    • Article

      10 Baking Blogs To Follow

      Aug 13, 2019

      10 Baking Blogs To Follow
      9 min read

    Related categories

    Reviews for The Gourmet Kitchen

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      The Gourmet Kitchen - Jennifer Farley

      HOMEMADE STOCKS

      I always recommend using homemade stock; it’s the foundation of good soups, sauces, and stews. Scale the ingredients up or down depending on the size of your stockpot. Don’t worry about precise measurements and times. It doesn’t have to be exact to yield results that are a million times better than anything purchased from the store.

      It’s important to cool chicken and seafood stock quickly to prevent bacteria from forming. To do this, place a large saucepan in the kitchen sink, surround it with ice, and strain the liquid through a fine mesh strainer lined with cheesecloth into the pot. Once the stock has cooled, transfer it to smaller containers and finish chilling in the refrigerator or freezer.

      CHICKEN STOCK

      PREP TIME: 30 minutes | COOK TIME: 8 hours (mostly inactive) | TOTAL TIME: 8 hours 30 minutes (mostly inactive) | YIELD: 2 to 3 quarts

      Any type of raw chicken will work in stock. However, wings are a great choice because they contain a high level of collagen and are easily packed into a pot.

      6 pounds raw chicken wings

      2 medium yellow onions, quartered

      2 medium carrots, quartered

      2 ribs celery, quartered

      1 cup packed fresh parsley

      2 sprigs fresh thyme

      1 to 2 bay leaves

      3 whole black peppercorns

      Approximately 1 gallon cold water

      1. Place the wings, onions, carrots, celery, parsley, thyme, bay leaf, and peppercorns in a large stockpot. Fill the pot with cold water, covering the ingredients by 1 to 3 inches.

      2. Bring the liquid to a gentle simmer over low heat (do not boil). Periodically skim the surface of the stock with a ladle, removing any bits of foam and scum that rise to the surface.

      3. Simmer on the lowest possible setting for 6 to 8 hours, skimming periodically. Strain the liquid through a fine mesh strainer lined with cheesecloth, and discard the solids. Cool the stock over an ice bath (see page 14), then cover and refrigerate overnight.

      4. Once chilled, use a spoon to remove and discard the congealed fat from the top of the stock.

      Note: Chicken stock can be refrigerated for 3 to 4 days, frozen for several months, or pressure canned for up to 1 year.

      VEGETABLE STOCK

      PREP TIME: 30 minutes | COOK TIME: 1 hour 45 minutes (mostly inactive) | TOTAL TIME: 2 hours 15 minutes (mostly inactive) | YIELD: approximately 2 quarts

      Roasting vegetables can add a tremendous amount of flavor to stock. To speed up the process, you can skip this step and combine the raw vegetables with cold water directly in the stockpot. Mushrooms can be used as a substitute for the strong savory flavor normally provided by chicken or seafood.

      2 tablespoons extra-virgin olive oil

      3 large yellow onions, quartered

      2 large carrots, quartered

      2 large leeks, washed thoroughly and quartered

      2 ribs celery, quartered

      6 to 8 ounces cremini or button mushrooms (optional)

      Approximately 3 quarts cold water

      4 to 5 sprigs fresh parsley

      2 sprigs fresh thyme

      1 bay leaf

      2 to 3 whole black peppercorns

      1. Preheat the oven to 400° F. Line a large baking sheet with aluminum foil.

      2. In a large bowl, toss the oil with the onions, carrots, leeks, celery, and mushrooms, if using.

      3. Spread the vegetables on the baking sheet and roast for 40 to 45 minutes, until lightly caramelized, stirring once midway through.

      4. Place the vegetables in a large stockpot along with the parsley, thyme, bay leaf, and peppercorns. Add enough water to the pot to cover the ingredients by 1 to 3 inches. Bring the ingredients to a gentle simmer over low heat and cook for 1 hour. Strain the liquid through a fine mesh strainer lined with cheesecloth, discarding the solids.

      Note: Vegetable stock can be refrigerated for 4 to 5 days, frozen for several months, or pressure canned for up to 1 year.

      SEAFOOD STOCK

      PREP TIME: 15 minutes | COOK TIME: 1 hour 30 minutes (mostly inactive) | TOTAL TIME: 1 hour 45 minutes (mostly inactive) | YIELD: 11/2 to 2 quarts

      Many seafood markets sell inexpensive, house-made stock. While it’s cheaper to make your own, I don’t use it regularly, so I typically purchase it to save time. When that’s not an option, this is a great basic recipe to use in seafood-based soups, stews, and risottos. Seafood stock doesn’t contain collagen, so it won’t have a gelatinous quality like chicken stock. However, shrimp shells contain glutamates that will enhance the savory flavors in a recipe. Sometimes shrimp are sold with the heads attached; those can be added to this stock as well. The lobster and crab shells are optional, but will add flavor. You can freeze leftover shrimp, lobster, and crab shells from other recipes to use in

      Enjoying the preview?
      Page 1 of 1