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Rocco's Five Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes
304
by Rocco DiSpirito
Rocco DiSpirito
Rocco's Five Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes
304
by Rocco DiSpirito
Rocco DiSpirito
eBook
$11.99
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Overview
In this indispensable cookbook for every hardworking gourmand, Chef Rocco DiSpirito creates 175 flavor-packed recipes that each require only 5 ingredients and are ready in just minutes. All ingredients are readily available in every supermarket in America (where, by the way, the reader/cook will be spending much less time shopping as they only need 5 ingredients to make a fabulous dish). Rocco also includes a shopping guide with his favorite, most reasonably priced supermarket items as well as tips on how to stock the pantry for fast, easy flavor.
Rocco, who calls himself the “King of the Toaster Oven,” strips his recipes of all unnecessary complexity, revealing how you can cover all aspects of a scrumptious meal—from finger foods and appetizers to entrees and desserts—without industrial cooking gadgets and multi-stage processes.
Rocco, who calls himself the “King of the Toaster Oven,” strips his recipes of all unnecessary complexity, revealing how you can cover all aspects of a scrumptious meal—from finger foods and appetizers to entrees and desserts—without industrial cooking gadgets and multi-stage processes.
Product Details
ISBN-13: | 9781451639568 |
---|---|
Publisher: | Scribner |
Publication date: | 02/15/2011 |
Sold by: | SIMON & SCHUSTER |
Format: | eBook |
Pages: | 304 |
Sales rank: | 214,009 |
File size: | 11 MB |
Note: | This product may take a few minutes to download. |
About the Author
Rocco DiSpirito grew up in Jamaica, Queens, where his mother Nicolina worked in a school cafeteria and taught her son great Italian home cooking. He entered the Culinary Institute of America at age seventeen and, upon graduation, went straight to work in the kitchens of France. He returned to the United States and earned a business degree from Boston University in 1989. He opened his first restaurant, Union Pacific, which earned three stars in The New York Times and landed him on the cover of Gourmet magazine. His second restaurant, Rocco's, was the setting of his network television show, The Restaurant. He is the author of two previous cookbooks, Rocco's Italian American and Flavor, winner of a James Beard Award. Today, Rocco is pursuing the good life in New York City, where he hosts a daily radio program, Food Talk with Rocco, on WOR, and lives with his dog, Teesha, and Teesha's cat, Pumpkin.
Table of Contents
Introduction | 1 | |
Menus | 21 | |
Appetizers | 25 | |
Fresh Fast Guacamole | 26 | |
Warm Artichoke Parmigiano Dip | 29 | |
Grilled Asparagus and Oyster Mushrooms with Pecorino Cheese | 30 | |
Mushroom Quesadillas | 33 | |
New-Style Tuna Sashimi | 34 | |
Creamy Lemon Shrimp Salad with Cucumbers and Watercress | 35 | |
Fried Calamari and Artichokes with Hummus Dipping Sauce | 36 | |
Clams Oreganata | 37 | |
Mussels with Hummus Broth and Crusty Italian Bread | 38 | |
Firecracker Shrimp | 39 | |
Garlicky Lemon Shrimp | 41 | |
See-Thru Scallops with Lemon Brown Butter and Celery Leaves | 42 | |
Fennel-Seared Chicken Livers with Watercress and Oranges | 44 | |
Puffy Chicken with Green Curry Basil Sauce | 46 | |
Grilled Stuffed Veal with Basil and Provolone | 47 | |
Fondues | 49 | |
Sharp Cheddar and Beer Fondue with Warm Pretzels | 50 | |
Mushroom Fondue | 51 | |
Salmon and Sesame Swiss Fondue | 52 | |
Tuna Tempura Swiss Fondue with Wasabi Soy | 53 | |
Shrimp Swiss Fondue with Arrabbiata Dipping Sauce | 54 | |
Chicken Swiss Fondue with Dijon Sour Cream and Hummus | 56 | |
Duck Swiss Fondue | 57 | |
Beef Swiss Fondue with Three Sauces | 58 | |
Pigs in a Blanket Swiss Fondue | 59 | |
Soups | 61 | |
Chilled Cucumber Soup with Smoked Salmon and Creme Fraiche | 62 | |
Rich Mushroom Bouillon | 63 | |
Mushroom Soup with Boursin Croutons | 64 | |
Stracciatella | 65 | |
Corn and Crab Chowder with Tarragon | 66 | |
Hot-and-Sour Shrimp Rice Noodle Soup | 69 | |
Turkey, Green Onion, and Rice Noodle Soup | 70 | |
Beef Shabu-Shabu with Watercress | 71 | |
Roast Beef Borscht | 72 | |
Vietnamese Beef and Basil Soup | 73 | |
Salads | 75 | |
Avocado Salad with Red Onion and Feta | 76 | |
Pico de Gallo Salad with Avocado | 77 | |
Goat Cheese, Radish, and Dried Cranberry Salad | 78 | |
Pear and Stilton Salad | 79 | |
Tomato and Mozzarella Salad | 80 | |
Charred Mackerel with Pears and Caesar Dressing | 81 | |
Shrimp Salad with Red Onion, Mango, and Cilantro | 82 | |
Chicken, Goat Cheese, and Blood Orange Salad | 84 | |
Buffalo Chicken Tenders with Celery and Blue Cheese Salad | 85 | |
Peanut Chicken and Radicchio Salad | 86 | |
Chicken and Chopped Salad | 87 | |
Warm Waldorf Chicken Salad | 88 | |
Chilled Pork Tenderloin Salad with Chopped Olive Dressing | 89 | |
Prosciutto, Parmigiano, Pimiento, and Arugula Salad | 90 | |
Sandwiches | 93 | |
Hot Chicken and Brie Sandwich with Toasted Pecans | 94 | |
Hot Turkey "Coleslaw" Sandwich | 96 | |
Mushroom and Red Onion Burgers | 100 | |
Roast Beef Wrap with Garlic Relish | 101 | |
Ham on Rye with Artichokes and Dijon | 102 | |
Toasted Hot Dog Reuben | 103 | |
Panini | 105 | |
Feta and Kalamata Panini | 106 | |
Smoked Salmon and Swiss Cheese Panini | 107 | |
Roast Beef and Boursin Panini | 108 | |
Prosciutto, Mozzarella, and Tomato Panini | 109 | |
Ham and Gorgonzola Panini | 110 | |
Sides | 113 | |
All-Purpose Mushroom Mix | 115 | |
Cannellini with Tricolor Peppers, Tomato, and Parsley | 116 | |
Good Ol' Rice and Beans | 118 | |
Mamma's Vegetable Giambotta | 119 | |
Scalloped Potatoes with Gruyere Cheese and Mushrooms | 120 | |
Soft Polenta with Wild Mushrooms | 121 | |
Vegetarian Main Dishes | 123 | |
Basil and Potato Frittata with Frisee | 124 | |
Eggplant Parmigiano | 125 | |
Red Onion Frittata with Baby Spinach | 126 | |
Soft Scrambled Eggs with Asparagus on Toasted Croissants | 127 | |
Tofu and Red Pepper Flash-Fry | 128 | |
White Bean and Mushroom Chili | 129 | |
Pasta and Noodle Main Dishes | 133 | |
Rice Noodles with Spicy Peanut Sauce | 134 | |
Gnocchi with Toasted Garlic, Walnuts, and Bitter Greens | 135 | |
Capellini with Littleneck Clams | 136 | |
Capellini alla Puttanesca | 139 | |
Handkerchief Pasta with Lobster, Bok Choy, and Lemon Cream Sauce | 141 | |
Warm Chicken, Feta, and Melon Seed Pasta Salad | 142 | |
Pierogi with Ham, Dandelion Greens, and Sour Cream Mustard Sauce | 145 | |
Linguine alla Carbonara | 147 | |
Sausage Lasagna | 148 | |
Fish and Shellfish Main Dishes | 151 | |
Sole with Charred Red Onions and Lemon Butter | 152 | |
Parmigiano Flounder with White Beans and Olive Tapenade | 155 | |
Sea Bass with Leeks, Chestnuts, and Dates | 156 | |
Cod Flash-Fry with Mint | 158 | |
Cod Provencal | 159 | |
Red, White, and Green Cod | 160 | |
Trout with Butternut Squash and Blood Oranges | 162 | |
Cornmeal and Red Onion-Crusted Skate with Lime Butter | 164 | |
Black-and-Tan Salmon with Scallions | 165 | |
Honey-Glazed Salmon with Cinnamon, Carrots, and Chicory | 166 | |
Salmon in Butternut Squash Barbecue Sauce | 167 | |
Salmon with Shiitake Mushrooms in Ginger-Soy Broth | 168 | |
Seared Salmon with Sugar Snap Peas and Herring | 169 | |
Mahi-Mahi with Endive and Orange Marmalade Glaze | 170 | |
Grilled Squid with Coconut Broth, Leeks, and Papaya | 171 | |
Savory Seafood Stew | 174 | |
Catfish and Rice Sofrito | 175 | |
Clam Brodettatto with Chorizo and Peas | 176 | |
Curried Mussel Fricassee | 177 | |
Crab Cakes with Avocado Dip and Arugula Salad | 178 | |
Sauteed Scallops with Pickled Ginger Red Cabbage | 179 | |
Shrimp and Broccoli Flash-Fry | 180 | |
Shrimp and Scallion Frittata | 181 | |
Shrimp Fra Diavolo with Couscous and Broccoli Rabe | 182 | |
Shrimp and Noodle Sate Saute | 183 | |
Shrimp Scampi with Grilled Bread | 186 | |
Skewered Shrimp with Beans and Scallions | 187 | |
Poultry Main Dishes | 189 | |
Chicken and Cauliflower Flash-Fry | 190 | |
Chicken and Wild Mushroom Strudel | 192 | |
Chicken with Tomato, Basil, and Crispy Parmigiano Crackers | 194 | |
Chicken with Lemon, Capers, and Red Onions | 196 | |
Golden Chicken and Taleggio Cutlets | 197 | |
Parmigiano Chicken with Molten Provolone | 198 | |
Pretzelized Chicken with Cheddar Horseradish Sauce | 199 | |
Miso-Walnut Chicken with Rainbow Swiss Chard | 200 | |
Turkey Chopped Steak with Peas and Pickled Onions | 201 | |
Tangy Turkey and Snow Pea Stir-Fry | 202 | |
Turkey Cutlets with Red Kidney Beans, Garlic Relish, and Watercress | 203 | |
Turkey, Broccoli, and Cheese Casserole | 206 | |
Duck and Eggplant Flash-Fry | 207 | |
Beef, Pork, and Lamb Main Dishes | 209 | |
Sirloin Tips with Gorgonzola Mashed Potatoes | 210 | |
Broiled Flat-Iron Steaks with Pepper Jack Scalloped Potatoes | 211 | |
Grilled Flank Steak with Shredded Carrots and Pickled Ginger | 213 | |
Beef and Broccoli-Coleslaw Stir-Fry | 214 | |
Beef and Broccoli-Coleslaw Stir-Fry | 214 | |
Beef and Onion Flash-Fry | 215 | |
Quick Steak, Pizza Man Style | 216 | |
Beef Curry Saute | 217 | |
Roast Beef and Eggplant Alfredo | 220 | |
Cheesy Roast Beef and Zucchini | 221 | |
Roast Beef, Chestnuts, and Brussels Sprouts in Consomme | 222 | |
Beefy Shepherd's Pie | 223 | |
Ground Beef with Refried Beans, Salsa, and Grilled Zucchini | 224 | |
Ground Beef with Salsa Verde, Radicchio, and Sour Cream | 225 | |
Corned Beef Brisket with Cabbage, Potatoes, and Horseradish | 226 | |
Veal Scaloppini in Artichoke Broth | 227 | |
12 Eggs in a Pan | 230 | |
Andouille Sausage Jambalaya with Clams and Peas | 231 | |
Barbecue Kielbasa with Corn, Black Beans, and Corn Muffins | 232 | |
Chorizo and Manchego Frittata with Mesclun Salad | 233 | |
Hot Italian Sausage with Fresh Beans and Beets | 234 | |
Chorizo, Smoked Mussel, and Okra Rice Pilaf | 235 | |
Kielbasa and Sauerkraut Stew | 236 | |
Boneless Pork Chops with Potato Pancakes and Mustard Greens | 237 | |
Pork Scaloppini Stuffed with Cheddar | 238 | |
Pork and Zucchini Flash-Fry with Black Bean Sauce | 239 | |
Sauteed Pork with Snow Peas, Walnuts, and Beets | 240 | |
Stuffed Pork Chops with Bourisn and Collards | 242 | |
Grilled Boneless Leg of Lamb with Greek Yogurt Sauce | 244 | |
Grilled Lamb with Sweet-and-Sour Cranberry Sauce | 245 | |
Desserts | 247 | |
Angel Food and Cherry Cake with Ginger Cream | 248 | |
Apricot and Dried Cherry Pound Cake | 249 | |
Blueberry Pomegranate Consomme with Whipped Creme Fraiche | 250 | |
Caramelized Banana Panini | 251 | |
Chocolate Phyllo with Blood Oranges and Dulce de Leche Ice Cream | 254 | |
Cocoa Cookies with Black Raspberry Ice Cream and Chocolate Fudge | 255 | |
Doughnuts and Hot Chocolate | 256 | |
Grilled Pineapple with Cocoa Foam | 257 | |
Instant Tiramisu with Raspberries | 258 | |
Crispy Wonton Wafers with Lemon Curd and Strawberries | 259 | |
Pears in Phyllo Cups with Butter Pecan Ice Cream and Caramel Sauce | 260 | |
Pretty Peach Melba | 261 | |
S'mores Tartlets | 262 | |
Warm Rice Pudding with Rum Raisin Ice Cream | 263 | |
Apple Pan Crumble | 264 | |
Baba au Rum | 265 | |
Butterscotch Chocolate Fondue with Graham Crackers and Banana | 266 | |
Chocolate Cakes with Raspberries and Nutella Mousse | 267 | |
Classic Cannoli | 268 | |
Crispy Golden Croissants with Pumpkin Cream and Candied Ginger | 269 | |
Dutch Apples on Challah with Maple-Walnut Sauce | 270 | |
Guava Tapioca with Macadamia Nuts | 271 | |
Fresh Oranges with Jack Daniel's and Yogurt | 272 | |
Pineapple French Toast | 273 | |
Croissants with Prunes and Armagnac | 274 | |
Thai Bling-Bling Soup | 275 | |
Warm Brownies with a Salty Peanut Sauce | 276 | |
Index | 277 |
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