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Williams-Sonoma Food Made Fast Weeknight is all about good food, simply prepared. This recipe collection was designed with the busy cook in mind. Each quick & easy recipe can be made in three steps or fewer, using only a handful of well-chosen ingredients that showcase wholesome, delicious flavors without fuss. With this book as your guide, you’ll soon be able to plan, shop, cook, and enjoy great-tasting dinners with minimal time and effort. Many of the recipes, such as Miso-Glazed Salmon with Bok Choy or Pork Cutlets with Mustard Sauce, take fewer than 20 minutes from beginning to end. You'll also find weekend recipes that yield large batches to be used as building blocks for two or three additional meals. You’ll get: - Over 40 fast, wholesome recipes perfect for mid-week dining
- Suggestions for efficient shopping and cooking
- All recipes can be made in 3 steps or less
545665 |
Williams-Sonoma Food Made Fast: Weeknight Cookbook |
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$17.95
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Dimensions - 8" x 9-1/2"
112 Pages
Hardcover
Over 40 Recipes
Over 90 Photos |
Steaks with Herb Butter (see photo in additional views)
20 minutes from start to finish!
Unsalted butter, 3 tablespoons, at room temperature
Fresh chives, 2 tablespoons snipped
Fresh rosemary, 1 tablespoon minced
Salt and freshly ground pepper
Rib-eye steaks, 4, each about 1 inch (2.5 cm) thick
1. Prepare the herb butter.
In a small dish, stir together the butter, chives, rosemary, and a pinch each of salt and pepper.
2. Cook the steaks.
Meanwhile, prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler (grill). Season the steaks generously with salt and pepper, patting it firmly into the meat. Place the steaks on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, for 6-8 minutes total for medium-rare, or until done to your liking. Divide the steaks among 4 plates, top with herb butter, and serve.
Serves 4 |
Herbed Spinach Frittata with Feta (see photo in additional views)
30 minutes from start to finish!
Olive oil, 3 tablespoons
Red onion, 1 small, finely chopped
Garlic, 2 cloves, minced
Baby spinach, 6 oz (185 g)
Roasted red bell pepper (capsicum), 1/2 cup (2 1/2 oz/75 g) chopped
Eggs, 8
Fresh oregano, 1 tablespoon minced
Fresh mint, 1 tablespoon minced
Salt and freshly ground pepper
Feta cheese, 1 cup (5 oz/155 g) crumbled
1. Cook the vegetables.
In a heavy 10-inch (25-cm) ovenproof frying pan over medium heat, warm the oil. Add the onion and sauté just until softened, 3-4 minutes. Add the garlic, spinach, and roasted pepper and cook, stirring, until the spinach wilts, 1-2 minutes.
2. Prepare the frittata.
While the vegetables are cooking, in a bowl, whisk together the eggs, oregano, mint, and ½ teaspoon each salt and pepper. Spread the vegetables evenly in the pan, then pour in the egg mixture. Reduce the heat to medium-low and cook, without stirring, until the edges begin to look set, about 3 minutes. Using a spatula, carefully lift up the edges of the frittata and let the uncooked egg run underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5-8 minutes longer.
3. Finish the frittata.
While the frittata is cooking, preheat the broiler (grill). Sprinkle the frittata with the feta cheese. Place the frittata under the broiler. Broil (grill) until the top is set and the cheese melts and is tinged with gold, about 3 minutes. Cut into wedges and serve directly from the pan.
Serves 4 |
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Sample Recipe 1
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Sample Recipe 2
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