Stir It Up Cooking
Stir: Mixing It Up in the Italian Tradition
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by Bon Appetit, Food & Wine, and Gourmet, and many more.
Lynch's cuisine is all the more remarkable because it is self-taught. In a story straight out of Good Will Hunting, she grew up in the turbulent projects of "Southie", where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination.
The 150 recipes in Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.
Amazon Exclusive: A Letter from Barbara Lynch
Dear Amazon Reader,
Growing up in public housing in a tough neighborhood in Boston, I couldn't afford culinary school. Cookbooks like Waverly Root's The Food of Italy not only taught me about new ingredients and techniques but were an escape. (They also helped me bluff my way through my first cooking job.) Now I get to do what I love best: making people happy by feeding them really delicious food.
In Stir, I share my passion and my hard-earned knowledge. And of course, I give you my recipes, which the regulars in my restaurants have been clamoring for over the years. Some are almost embarrassingly easy, like Gorgonzola Fondue, Baked Cheese and Tomatoes, and Slow-Roasted Beef Tenderloin with Thyme. Others are a little more involved but oh-so-worth-it, like Chicken and Vegetable Soup with Caraway Gnocchi. There's plenty of weekday cooking, including Green Bean and Seared Shrimp Salad with Spicy Curry Sauce, which I eat all the time, and Lemony Breaded Chicken Cutlets, which my daughter Marchesa loves.
Then there are my pastas, which are my very favorite things, such as Chicken Meatball Lasagnettes (a favorite of Julia Child's) and sauces that pair well with both fresh and dried pasta, such as my signature Bolognese (I share my secret ingredient).
All of my recipes are written with the home cook in mind and so are full of the details that make a difference. I hope Stir will inspire you.
(Photo © Justin Ide)
Recipe Excerpts from Stir
Roasted Fennel and Green Beans
Butcher Shop Bolognese
Creamy Vanilla Bread Pudding
It came from my kitchen
My take on the Senegalese Peanut Chicken Mafe that my son's class made last week.
Alas, I forgot to include the peanut butter.
It was still yummy, though!
Chicken -how ever much you think you want to eat. Just don't use boneless skinless; that shit will just dry out.
Carrots - I dunno, a handful or two of chopped carrots--I used baby ones
Onion - I used a half of a med-large onion
Pumpkin - One can. Seriously. It's what I had.
Cilantro - some for the stew, some for garnish
Green onion - chived for garnish
Salt, pepper, spices - to taste. Go with what you like/feel. Curry would've gone well in this.
Coconut milk - If I'd gone with a curry, I would've used some of this.
Creamy Peanut butter - I dunno, a couple tablespoons. Like I said, I forgot to include it.
Bring 'some' water (I used about 2-3 cups) to a boil. Add carrots and chopped onion.
Add chicken and cover.
Let it cook for a while.
When the bird meat's cooked, remove it, and set it aside to cool.
Puree carrots, onion, cilantro with about a half a cup of the chicken broth.
Dump canned pumpkin into pot with remaining broth on medium heat.
Stir in puree. Add your spices. Cover and turn down heat to simmer.
Return to your chicken, remove the skin and pull the meat off the bone, shredding it. Add shredded chicken to the simmering mixture, and let it simmer some more.
Serve it with steaming jasmine rice, garnish with cilantro and green onions.
(If you gathered coconut milk and peanut butter, throw those in there while the stuff's simmering, and stir it up--no one wants a clump of peanut butter in their dinner.)
stir it up
Stirring up a pot of chili for my Class with Daves Week 19 Assignment 1... toughest assignment yet!
Assignment 1. Cooking. I see lots of pictures of food all around flickr, but really not many of people cooking. All you pun masters can stop thinking now, This assignment should have food being prepared. I hope all of you realize we are building amazing stock photography portfolios. Everyone wants a picture of cooking in their kitchen, and if they don't the showrooms do. Tag with cwd191
stir it up cooking
Tom Wallace lived an ordinary life, until a chance event awakened psychic abilities he never knew he possessed. Now he's hearing the private thoughts of the people around him-and learning shocking secrets he never wanted to know. But as Tom's existence becomes a waking nightmare, even greater jolts are in store as he becomes the unwilling recipient of a compelling message from beyond the grave!
This eerie ghost story, by award-winning author of Hell House and I Am Legend, inspired the acclaimed 1999 film starring Kevin Bacon.
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