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Cooking for Good Times: Super Delicious, Super Simple [A Cookbook]
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About Cooking For Good Times: Super Delicious, Super
Product Description Celebrated chef Paul Kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Chicago chef Paul Kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time. Cooking for Good Times shares Kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match (such as "Roast Some Roots, "Make Some Grains," "Braise a Pork Shoulder," and "Make a Simple Dessert"). In every chapter, Kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Simple recommendations for wine and beer styles to pour remove the fuss over beverage options. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious. Review “Entertaining . . . Kahan’s flavorful guide will help readers create memorable meals with ease.” —Publishers Weekly About the Author PAUL KAHAN is the executive chef of 12 distinctive and acclaimed Chicago restaurants and author of Cheers to the Publican, winner of a 2018 IACP cookbook award. He won the James Beard Foundation's Best Chef Midwest award in 2004 and Outstanding Chef award in 2013. RACHEL HOLTZMAN is a former book editor turned cookbook coauthor. Excerpt. © Reprinted by permission. All rights reserved. SHARING FOOD WE LIKE WITH PEOPLE WE LIKE WHEN I STARTED THINKING ABOUT what I wanted to do for my second book—long before the first book was close to done—I kept coming back to what had been the inspiration for my restaurant avec. There was something about that place that had been a part of my life beyond my work that I wanted to somehow translate. In the beginning, before avec became avec, we just wanted a little wine bar next to Blackbird to make some money off the wine. But the food was so good, it ended up being about the wine and superdelicious, super-straightforward, super-shareable dishes. And that’s really what it’s about at its core—avec = with. Whenever someone hasn’t been in to eat and wants to know what kind of restaurant avec is, I tell them that it’s kind of like the best dinner party everyone wishes they could have—there’s great music, tons of wine, and the food just keeps coming out in waves, all served family style. There’s really no designation between appetizers and entrées—you don’t need to have the charred asparagus salad first and there’s no reason you can’t eat our signature “deluxe” focaccia with Taleggio cheese alongside your main course. And while some people like to label our food as European or Mediterranean, I’ll be the first to tell you that avec is an American restaurant. Avec chef Perry Hendrix and I are two Midwestern boys making food in the Midwest. All of our ingredients come from the region, or ideally as close to here as possible. But we also like adding ingredients that contribute great flavor, such as za’atar or sumac or harissa. We don’t necessarily do things the way someone’s grandmother did it, and our muhammara might not be the most traditional one there is, but nothing’s off-limits. And nothing is overworked. The food itself is simple; there’s not one dish coming out of the kitchen that takes longer than three or four minutes once the order goes in. Just like when you’re cooking at home, everything is prepped in advance, and many of our staple (and most well-known) dishes—brined and braised pork shoulder, whole roasted fish, marinated roasted beets—are based on the same tried-and-true methods that we’ve been using since we opened, with the addition of maybe three or four d
