Aida Mollenkamp's Keys to the Kitchen: The Essential by Aida Mollenkamp, Alex Farnum

By Aida Mollenkamp, Alex Farnum

Author note: Alex Farnum [Photographer]
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Food community and Cooking Channel famous person Aida Mollenkamp lays a useful origin for chefs in Keys to the Kitchen. This entire guide collects greater than three hundred leading edge, modern recipes in addition to colour pictures, lots of informative illustrations, a considerable process primer, and beneficial how-to details on topics as wide-ranging as rust elimination, throwing a dinner party, and knife abilities. For individuals of the tech-savvy new iteration who can't prepare dinner yet are looking to, this crucial reference consultant makes a terrific foundation and for these already comfortable within the kitchen it's filled with "who knew" moments for increasing their repertoire of significant recipes.

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Extra resources for Aida Mollenkamp's Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook

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Serve the waffles hot, topped with the pomegranate syrup and arils. SUPERFOOD TIP: To open and seed a pomegranate, score around the equator with a sharp knife (don’t cut through the pith). Pry the halves apart. Working over a bowl, cup one of the halves in your palm, seed-side down, and using a wooden spoon, hit the back of it several times, while using your fingers to spin the fruit around in your palm. The seeds, also known as arils, will fall out into the bowl. 4 G C 4 0 S M O OT H I E S A N D B R E A K FA S T S COCONUT MILK AMARANTH RICE PUDDING Serves 4 gluten-free This is a cross between traditional rice pudding and coconut sticky rice with mango.

Add 1 tablespoon of the amaranth seeds to the saucepan, cover immediately and begin shaking the saucepan back and forth quickly to keep the amaranth moving for 15 seconds. Remove from the heat. At least half (hopefully all) of the grains will have popped. Transfer these to a bowl, return the pan to the heat and repeat with the remaining amaranth seeds, then add the other seeds to the bowl. 3 Return the saucepan to medium heat and add the oil. Add the seeds to the oil and stir to coat using a wooden spoon.

It can be served as an iron-rich side, thanks to the spinach—or double the quantity of quinoa and serve as two larger portions for an entrée. Prep: 5 mins | Cook: 25 mins 11⁄3 cups (200 g) shiitake mushrooms 1 tablespoon extra-virgin olive oil 2 garlic cloves, minced 2 tablespoons lime juice 2 tablespoons gluten-free hoisin sauce 1 cup (185 g) cooked quinoa 4 cups (120 g) baby spinach 1 tablespoon toasted sesame oil 1 tablespoon gluten-free tamari See image, opposite, front CALORIES (PER SERVING) PROTEIN 1 Clean the mushrooms and trim their ends.

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