Awesome Recipes Anyone Can Cook
by Stephanie Le
Page Street Publishing / September 2014
$21.99 US; Paperback
Ebook also available.
I love to try new recipes. One of my favorite things to do is watch cooking shows. One I really like is Master Chef – I am a pretty good cook but a lot of their recipes are pretty intimidating. I would not have any clue on how to do some of the complicated plates they make.
I think that is why I was excited to get this book Easy Gourmet by Stephanie Le. She is a food blogger and guides home cooks through even the most complex culinary techniques and makes them easy to understand and follow. Her must-have recipes cover every meal and everything in-between, all paired with her signature stunning photography.
Her book includes a wide variety of food from Asian to Classic. Here are a few recipes that are included:
Don’t they sound good? I have tried the Pea and Bacon Risotto and it turned out really good. It was not as hard as I thought it would be.
About the Author
runs I am a Food Blog
Magazine’s 2014 Blog of the Year and Editors’ Choice Best Cooking Blog. With a focus on delicious foods that we all want to be cooking and eating, I am a Food Blog is where to go when you ask yourself, “what’s for dinner tonight?” Stephanie’s food is enticing and accessible – she makes us excited to get into the kitchen again. She has been featured on saveur.com, foodandwine.com, TheKitchen.com, BuzzFeed.com and Food52.
Here is a great sounding recipe to try – Seafood Pappardelle.
Scallops, Shrimp & Pasta in Spicy Tomato-Cream Sauce
The first time I tried rose sauce at a restaurant, I was obsessed. I had never heard of it before, but one taste of that silky, creamy, tomatoey sauce, and I was hooked. I asked the waiter if he knew how the kitchen made it and he said it was basically just tomato sauce and cream. This is a spicy, extra-creamy version of a basic rose. The grilled seafood takes this pasta dish over the top, but if you like, you can always substitute in grilled chicken or vegetables instead
1 tbsp (15 ml) oil
1 tbsp (15 g) butter
1 lb (450 g) scallops
1 lb (450 g) shrimp, peeled & deveined
2 garlic cloves, minced
½ tsp crushed red pepper
1 ½ cups (360 ml) tomato sauce
¼ cup (60 ml) heavy cream
8 oz (225 g) pappardelle
Chopped flat-leaf parsley to taste
In a large skillet, heat up the oil and butter over medium to medium-high heat. Sear the scallops and shrimp, about 1 minute per side. Remove from the pan and set aside. Turn the heat to medium and add the garlic and
pepper flakes. Cook until soft, but not brown. Add the tomato sauce and cream. Return the scallops and shrimp to the pan and simmer gently on low while the pasta is cooking.
Cook the pappardelle according to the package. Drain and toss with the sauce and seafood. Enjoy immediately with a sprinkling of flat-leaf parsley.
*Recipe provided and shared with permission from Page Street Publishing and Stephanie Le. Recipe can be found in Easy Gourmet.
If you would like to purchase Easy Gourmet by Stephanie Le you can on the link below from Amazon.com.
I received a Copy of this book from the author for purpose of honest review. I was not compensated for the review, and the review is honest and my responsibility.