Home for Dinner
Fresh Tastes, Quick Techniques, Easy Cooking
- Publisher
- Random House of Canada
- Initial publish date
- Oct 2002
- Category
- General
-
Paperback / softback
- ISBN
- 9780679312246
- Publish Date
- Oct 2002
- List Price
- $29.95
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Description
Globe and Mail columnist and CityLine regular Lucy Waverman brings us home for dinner!
Beloved cookbook author Lucy Waverman is known for her recipes that sing with flavour and are a snap to prepare. Home For Dinner is her latest collection of over 200 extraordinary recipes that reflect contemporary tastes and trends â” and don’t tax your time.
Home For Dinner takes its inspiration from the today’s desire to find time in busy schedules to cook great-tasting food. In a special section called ”Fast and Slow,“ Lucy serves up a raft of recipes that are easy to prepare but cook over a long period of time so that all their flavour and succulence is showcased. Try Umbrian Ragu, Osso Bucco or Braised Lamb Shanks with Middle Eastern Spices for a new dinnertime treat. Slow cooking is this century’s way to cook -- and these dishes can be enjoyed as family suppers or as easy dinners for entertaining.
As well as mouth-watering recipes for both simple and elegant main dishes, fabulous appetizers, silky soups and fruity desserts, Lucy suggests what to stock in your pantry for maximum flexibility, so you can cook without shopping. Also included are short recipes for flavourful rubs, chili pastes, marinades, vinegars and oils that make a dull dinner come alive.
Rounded out with useful cooking tips and techniques on every page, you’ll find it is easier than ever to cook and entertain at home.
About the author
LUCY WAVERMAN is a leading Canadian food writer. Author of eight cookbooks, she has won numerous culinary book awards and honours. She is the food editor of the popular Liquor Control Board of Ontario magazine, Food and Drink (600,000 readership), and writes a weekly column for The Globe and Mail’s Life section and a bi-weekly columnin its Style section.
WEB: lucywaverman.com
FACEBOOK: Lucy Waverman ’s Kitchen
TWITTER: @lucywaverman
BEPPI CROSARIOL has been The Globe and Mail’s wine and spirits columnist for twelve years. His columns regularly cause a rush on liquor stores across Canada as avid readers run to buy up his recommendations. His readership is broad, covering both the establishment and younger urban drinkers who want guidance on wine and great tips on less expensive bottlings, served up with candour and humour.
Excerpt: Home for Dinner: Fresh Tastes, Quick Techniques, Easy Cooking (by (author) Lucy Waverman)
CHOCOLATE TRIFLE
An elegant dessert that is quick to make and easy to eat. Buy a chocolate cake that can be thinly sliced to make the rounds, or make this as one large trifle.
1 plain chocolate cake
2 oranges, peeled and separated into segments
1/2 cup orange liqueur
11/2 cups whipping cream
8 oz white chocolate, coarsely chopped
Candied orange rind (below)
Slice cake 3/4 inch thick and cut out eight rounds using 3-inch cookie cutter. Fit each round into individual glass bowl.
Place a few orange segments on each piece of cake. Pour 1 tbsp liqueur over each serving and let soak for 1 hour.
Bring cream to boil in small pot. Remove from heat and stir in chocolate. Refrigerate for 3 hours. Remove from refrigerator and whisk until cream holds soft peaks.
Spoon whipped cream onto oranges, completely covering them. Garnish with candied orange rind.
SERVES 8
CANDIED ORANGE RIND
Combine 1/2 cup water and 1/2 cup granulated sugar in small pot. Boil for 3 minutes or until slightly syrupy. Add slivered rind of 1 orange (do not include white pith) and simmer for 10 to 15 minutes or until translucent. Lift out rind with slotted spoon and dry on parchment paper.
HONEY GARLIC SPARERIBS
Honey garlic spareribs were a staple of our Chinese take-out dinners when I was growing up, so this is a re-creation of what is a comfort food for my family. Back ribs are meatier than side ones and a better choice for this dish.
3 lb back spareribs
Salt and freshly ground pepper to taste
1/4 cup honey
1/4 cup rice wine or white wine
2 tbsp soy sauce
1/4 cup rice wine vinegar
2 tbsp chopped garlic
1 tbsp grated ginger
2 tbsp brown sugar
3 tbsp hoisin sauce
1 tsp Asian chili sauce
1/2 cup chicken stock or water
Trim spareribs and cut into racks of three ribs each. Place in roasting pan and season with salt and pepper.
Combine honey, rice wine, soy sauce, vinegar, garlic, ginger, sugar, hoisin and chili sauce and pour over ribs. Marinate for 1 hour at room temperature or refrigerate for up to 8 hours, turning occasionally.
Preheat oven to 375 F.
Stir stock into marinade and bake ribs for 1 hour or until tender, turning every 20 minutes and brushing with marinade. If marinade becomes too dry, add more stock or water; if it is too thin, reduce on stove over medium-high heat (the sauce should be thick but pourable).
Place ribs on platter. Pour sauce over ribs.
SERVES 4
Editorial Reviews
”Lucy Waverman has been providing culinary advice to homemakers for years. If there were such a thing as a home economist mafia, Waverman would likely be a âmade’ memberâ¦. Thankfully there are cookbooks from professionals, like ⦠Lucy Waverman ⦠designed to simplify the process and take the bite out of cookingâ¦.Anyone ready to graduate from âcomfort food’ to something a bit more interesting will find Home for Dinner an asset.“ -- Quill & Quire
Praise for Dinner Tonight:
”[Waverman] has come up with a dynamic concept and recipes for the busy person that are simple, healthy and fresh for the family or entertaining.“ -- The Ottawa Sun
”â¦it’ll keep your kitchen au courant and save you time as well.“ -- Where Toronto
”My all-time favourite [cookbook] is Lucy Waverman’s Dinner Tonight.“ -- Sandra Martin, The Globe and Mail
”Lucy Waverman’s new book really shines ⦓ -- Southam News
”This is a very fresh and exciting, on-the-edge cookbook ⦠Any hip, cool, wannabe chef would be thrilled to find Dinner Tonight under the Christmas tree.“ -- The Reader’s Showcase
”Waverman has created a very practical, very helpful cookbook ⦓ -- The Varsity
”More than a few recipe files around town have been considerably fattened by Lucy Waverman’s column in the Saturday Globe and Mail. The dishes in her new book, Dinner Tonight are just as fast and fresh.“ -- Georgia Straight
Praise for The Chef’s Table:
”The Chef’s Table is a glorious celebration of good food for a good cause.“ -- Homemaker’s Magazine
”Cookbooks make us feel good. We linger at cookbook counters, savour the recipes, dream over the pictures, digest the encouraging words of the writers, even plan imaginary dinner parties ⦠[The Chef’s Table] is an easy-reading collection of lively, classy, innovative recipes from top Ontario chefs.“ -- The Kingston Whig-Standard
”â¦a terrific new cookbook“ -- Marion Kane, The Toronto Star
”There is a generous collection of recipes for each section ⦠I found it a valuable resource.“ -- Ottawa Life Magazine
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