It's All in the Timing Digital BLAD

IT’S ALL IN THE

TIMING PLAN, COOK, and SERVE Great Meals with Confidence

GAIL MONAGHAN IT'S ALL IN THE TIMING

1

Summer Refresher, p. XXX

CONTENTS Introduction, p. XXX

Cold Yogurt Soup with Fresh Herbs, Cucumber, Cumin, Feta, and Pink Peppercorns, p. XXX Seared Scallops with Cilantro–Mint Pesto, p. XXX Fresh Corn Salad with Sun-Dried Tomatoes and Fresh Herbs, p. XXX Oversized Cheddar and Chive Biscuits, p. XXX Key Lime Pie, p. XXX

CHAPTER 1

Dinner in a Flash, p. XXX

CHAPTER 2

45 Minutes or Less, p. XXX

Class Favorites, p. XXX

Green Vegetable Ragoût, p. XXX

French Country Dinner, p. XXX

Sizzling Cod Pan Roasted with Tomato–Caper Salsa, p. XXX

Salad of Mixed Baby Greens, Pears, Red Grapes, Walnuts, Celery, and Roquefort Cheese, p. XXX

Potato, Veggie, and Garlic Smash, p. XXX Boozy Bananas Foster, p. XXX Fast French, p. XXX

Roast Chicken with 40 Cloves of Garlic, Fresh Tarragon, and Caramelized Fennel, p. XXX Country Toasts, p. XXX

Fricassee of Mixed Mushrooms and Fresh Herbs, p. XXX

Pan-Roast of Root Vegetables and Bell Peppers, p. XXX

Oven-Finished Rib-Eye Steaks with Béarnaise Mayonnaise, p. XXX

Caramelized Apple Galette with RumRaisin Ice Cream, p. XXX

Quick Roast of Potatoes and Red Onions, p. XXX

Flavors of Morocco, p. XXX

Mini Molten Dark Chocolate Cakes, p. XXX

Tomato–Cumin Soup with Sour Cream and Cilantro Garnish, p. XXX

Mexican Fiesta, p. XXX

Butterflied Leg of Lamb with a Moroccan-Spiced Crust, p. XXX

Guacamole Salad, p. XXX Store-Bought Tortilla Chips Pan-Seared Chipotle–Citrus Turkey Paillards with Adobo Mayonnaise, p. XXX Mango and Plum Salsa with Cilantro and Lime, p. XXX Rice Casserole with Cheese and Green Chilies, p. XXX Rich and Easy Mexican Chocolate Mousse, p. XXX

Black Lentil and Moroccan Preserved Lemon Salad with Roasted Beets and Carrots, p. XXX Raspberry–Nectarine Streusel Tart with Vanilla Ice Cream, p. XXX California Dreamin’, p. XXX My Favorite Caesar Salad , p. XXX Cioppino with Aioli-Slathered Crusty Toasts, p. XXX Coffee Ice Cream Baked Alaska, p. XXX

Asian Sensations, p. XXX

Brunch, Italian Style, p. XXX

Vietnamese Summer Rolls with Sweet and Spicy Chili Dipping Sauce, p. XXX

Heirloom Tomato Salad with Fresh Herbs and Marjoram–Balsamic Vinaigrette, p. XXX

Sweet ’n’ Hot Malaysian Chicken, p. XXX Asian Salsa Salad, p. XXX

Baked Pasta with Asparagus, Green Peas, Onions, and Lemon, p. XXX

Wild Rice Salad with Ginger Vinaigrette, p. XXX

Chocolate–Ginger Biscotti, p. XXX

Frozen Lemon Meringue Bombe, p. XXX CHAPTER 3

Entertaining by the Light of Day: Lunch and Brunch, p. XXX

Store-Bought French or Italian Bread La Dolce Vita Reprise, p. XXX Arugula and Green Apple Salad with Shaved Parmesan and Marcona Almonds, p. XXX Mixed Mushroom Risotto, p. XXX Venetian Polenta Cake with Dried Fruit and Cognac, p. XXX

Picnic Table, p. XXX

Early Autumn Brunch, p. XXX

Grilled Seafood Salad with Chorizo, Arugula, and Tomatoes with LemonGarlic Vinaigrette, p. XXX

Platter of Fresh Melon and Figs with Prosciutto and Fresh Lime, p. XXX

Pan-Fried Mixed Pepper Polenta, p. XXX

Roast Potato and Feta Frittata with Scallions and Dill, p. XXX

Almond Marzipan Pound Cake with Mixed Berries, p. XXX

Creamy Green Polenta, p. XXX

Lunch with Friends, p. XXX Caramelized Onion and Goat Cheese Crostata, p. XXX Warm Green Bean Salad with Bacon, Toasted Pecans, and Sherry Vinegar Vinaigrette, p. XXX Store-Bought Baguettes or Crusty Peasant Bread Coffee, Vanilla, and/or Chocolate Ice Cream with Crumbled Amaretti and Chocolate Sauce, p. XXX Rustic Brunch, p. XXX Roasted Cauliflower, Watercress, Walnut, and Gruyère Salad, p. XXX Homemade Gravlax with Sweet Mustard–Dill Sauce, p. XXX » Irish Brown Bread, p. XXX Golden Coconut–Chocolate Chunk Brownies, p. XXX

Miniature Cream Scones with Crème Frâiche and Jam, p. XXX

Chapter 1

DINNER IN A FLASH

MENUS 45 Minutes or Less p. 14 Fast French p. 22 Mexican Fiesta p. 32 Summer Refresher p. 40

S

pending serious time in the kitchen is one of my absolute favorite activities. Whether orchestrating a major meal, canning and preserving summer’s bounty, or stocking the freezer for a rainy day (or, more likely, for a

busy one), I’m at my happiest passing extended hours behind the stove.

More often than not, however, life intervenes, and I have 30 minutes, rather than 30 hours, to make dinner.

In my 20s, having worked late for the seventh night in a row, I’d usually throw up my hands and opt to eat out. Though not an entirely satisfactory solution to the age-old question of dinner, I muddled along in this vein for years—first solo and later with my former husband—until children arrived and put an end to such freewheeling behavior.

Staying in and fending for ourselves most evenings, we began with makeshift grazing—cereal, scrambled eggs, and thrown-together sandwiches. But this catch-as-catch-can eating, neither delicious nor particularly nutritious, grew old fast. As my husband’s only culinary interest was the actual eating, it became glaringly apparent that the ball was in my court. I needed to find tasty meals I could make in 45 minutes max. Though initially challenging, these casual repasts soon became something I spent many a dull workday afternoon looking forward to preparing.

In the beginning, the ad hoc dinners were just for the two of us. But

14

IT'S ALL IN THE TIMING

Chapter 1

mired in the abyss of new parenthood with no time to socialize, my husband and I felt isolated. Cooking for an extended group chez nous could be a solution, and I happily envisioned our friends and their kids hanging out in the kitchen while I cooked. On a good day, some might even pitch in. But could I raise my culinary bar high enough to be comfortable serving these homespun meals to company?

It turned out to be easier than imagined. I began by taking advantage—especially in spring, summer, and early fall—of whichever seasonal vegetables both required minimal preparation and paired well with simple fish, meat, and poultry. The resulting meals came together in minutes. In winter, when market offerings are less enticing, I capitalized on make-ahead dishes that could be stored for days in the fridge or for months in the freezer.

The four menus in this chapter epitomize quick cooking at its best.

All can be table ready in about 45 minutes because the recipes either come together in no time or can be made ahead so that mealtime remains hassle free.

And remember, these menus are templates. Mastering them will give you a leg up vis-à-vis short-order cooking in general. You’ll be amazed what can be concocted in no time when you’ve got a few “special somethings” tucked away in the fridge, freezer, and pantry.

Though these recipes and menus work perfectly as written, please feel free to play with them—tweaking, adapting, and customizing to fit each situation.

Saturday mornings I habitually check out the Union Square Greenmarket. It’s such fun to turn the acquired bounty into a dinner for company that evening.

Whether it’s Union Square around the corner from my Manhattan apartment, or Pike Place Market in Seattle, Il Campo de’ Fiori in Rome, or La Boqueria in Barcelona, like so many others, I’m magnetically drawn to hustle and bustle and a sprawling array of irresistible edibles. This fascination extends back to the Sunday mornings of my childhood when my mother—with me in tow—would pop over to the legendary-even-then Los Angeles Farmer’s Market at 3rd and Fairfax. To this day, the Market is a must-visit destination for tourists and serious foodies alike, all of whom flock to the historically landmarked sight for ethnic eateries and colorful stalls overflowing with specialty foods, local farm products, flowers, and bakery goods.

IT'S ALL IN THE TIMING

15

45 MINUTES OR LESS dinner for six

45 Minutes or Less • Chapter 1

DISH

BEGIN PREP

PA G E

1 day ahead

20

45 mins ahead

22

1 day ahead

24

after dinner

26

first course

Green Vegetable Ragoût entrée

Sizzling Cod Pan Roasted with Tomato–Caper Salsa on the side

Potato, Veggie, and Garlic Smash dessert

Boozy Bananas Foster

I

’ve been making this short-order menu for years, and it continues to garner rave reviews. Simply prepared fish and abundant

vegetables provide a meal as light, healthy, and colorful as it is delicious. In spring, summer, and early fall, you can complete the

ragoût, fish, salsa, and veggie smash—and lay out the ingredients for

dessert—up to four hours before eating. In winter, when temperatures drop, the menu is equally appropriate, but make sure to serve the food

piping hot instead of room temperature.

If you’re cooking last minute and working efficiently, the starter and main course should come together in about 45 minutes. Then count on 5 to 10 minutes of caramelizing, flaming, and assembling when time for dessert.

The gorgeous green ragoût is tasty far beyond the sum of its simple parts. Asparagus, haricots verts, sugar snap peas, and frozen green peas are blanched and then tossed with nothing but truffle oil, salt, and pepper. The resulting dish is equally good hot, warm, or at room temperature—heaven-sent for the make-ahead cook.

The cod recipe includes my super easy, go-to cooking method for thick fish fillets: Just season, oil, and roast them on a preheated sheet pan in a very hot oven until they are sizzling, golden, and flaky.

IT'S ALL IN THE TIMING

17

Chapter 1 • 45 Minutes or Less

Here, the cod is decked out with a heady, citrus-infused Tomato– Caper Salsa that I make virtually nonstop in late summer and early fall when tomatoes are at their best. Inspired by a pizza topping I first tasted on the tiny Italian island of Pantelleria, self-proclaimed caper capital of the world, I now also serve the salsa with chicken, pork cutlets,

Tip! A super easy and foolproof way to cook thick fish fillets—such as cod, hake, halibut, and salmon—is to roast them in a hot oven on a preheated sheet pan. Place a sheet pan on the upper rack of the oven and preheat to 500°F. Rub both sides of the fillets with extra virgin olive oil and season with salt and pepper, and place them on the superheated pan. Roast 10 to 20 minutes, or until done.

You don’t even need to turn them over.

and shellfish. It’s also great tossed with pasta or as atop bruschetta.

Other large fish fillets can be cooked this same way and plugged into other menus. Try substituting other another vegetable for the salsa. The Green Vegetable Ragoût (p. XXX) from this menu, the Caramelized Onions (p. XXX) and the Fricassee of Mixed Mushrooms and Fresh Herbs (p. XXX) all make fabulous toppings for roast fish.

Inspired by Barcelona street food, the versatile Potato, Veggie, and Garlic Smash (p. XXX) serves double duty here as both vegetable and starch. Serve it hot and freshly made or later at room temperature.

And feel free to change the proportion of potatoes to veggies or to replace the broccoli and spinach with garden bounty or fridge leftovers.

Red chard and red bliss potatoes, for example, could provide a visual contrast to the green ragoût in this menu. But zucchini and corn, shaved Brussels sprouts and onion, carrot and beet, and arugula and tomato combinations all produce singular and scrumptious results.

Chopped fresh herbs mixed in or strewn over last minute are tasty and attractive as well.

And save room for dessert—Boozy Bananas Foster (p. XXX)! The only thing that improves these heavily caramelized, rum-flamed bananas is to serve them over rich vanilla bean ice cream. You can gild the lily by adding toasted pound cake and dollops of whipped cream. And, if you dim the lights and dare to do the flaming tableside, the dish is an impressive presentation piece as well.

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IT'S ALL IN THE TIMING

45 Minutes or Less • Chapter 1

E ORD

R OF PREPARATIO

N

S TA R T

1. Serve the Ragoût.

1. Complete Steps 1 through 3 for the Ragoût (p. XXX). Store as directed.

1

D AY

2. Prep the ingredients, except for the potatoes, for the Potato Smash (p. XXX).

Cover and refrigerate

after the first course SERVE

1. Remove the Ragoût vegetables from the refrigerator (Step 4).

2 HOURS

45 MINS

1. Complete Steps 1 through 4 for the Potato Smash (p. XXX). Set aside at room temperature.

2. After eating the Ragoût, remove the ice cream from the freezer to allow it to soften.

3. Complete the Cod (Steps 5 and 6) and serve with the Potato Smash. after finishing the main course

4. After clearing the table, make the Bananas Foster (p. XXX) and serve with the ice cream.

2. Make the Tomato–Caper Salsa (p. XXX) and set aside.

3. Place a sheet pan on the highest rack, and preheat the oven to 500°F. 4. Complete Step 2 for the Cod. 1. Complete Step 5 for the Ragoût.

30

2. Complete Steps 3 and 4 for the Cod.

MINS

15

1. Finish the Ragoût (Steps 6 through 8) and set aside.

MINS

GET A HEAD START! The Ragoût, Smash, and Cod can all be made up to 4 hours in advance and served at room temperature.

However, don’t top the fish with the salsa until ready to serve

IT'S ALL IN THE TIMING

19

Chapter 1 • 45 Minutes or Less

Green Vegetable Ragoût Yield: 6 side-dish or first-course servings

Tip! Vegetables should not be cold when added to boiling water because once they’re added, you want the water to return to the boil as quickly as possible and cold vegetables slow down this process. If you don’t have time to bring vegetables to room temperature before boiling, place them in a bowl of hot water for minute or so and then immediately drain and put the now-warm vegetables immediately into the pot. However, don’t do this ahead of time, as placing the vegetables in hot water starts their cooking.

Approximately 11/4 pounds haricots verts Approximately 11/4 pounds sugar snap peas Approximately 13/4 pounds asparagus 1 (10-ounce) package frozen green peas*

2 teaspoons baking soda 2–4 tablespoons white or black truffle oil Truffle salt or fine sea salt, and freshly ground black pepper, to taste

* I always have extra frozen peas on hand. Here, if needed, a second bag can be added to serve 2 to 4 more people.

1 D AY

1. Wash and trim the haricots verts, sugar snaps, and asparagus and then string the sugar snaps. Lay the asparagus on a cutting board with the tips lined up. Cut off and discard the tough bottoms of the stalks. Cut a 3-inch tip off each one, and set the tips aside. Cut the remaining stalks into 3-inch lengths and then vertically in halves or thirds, depending on thickness.

2. Wrap the prepped vegetables in damp paper towels, keeping the asparagus tips separate, and refrigerate in open plastic bags.

3. Transfer the frozen peas to the refrigerator to thaw.

2

4. Remove the prepped vegetables and thawed peas from the refrigerator.

HOURS

30

5. Bring a very large pot of salted water to a boil over high heat.

MINS

Tip! If you would rather skip the first course, this ragoût is delicious eaten as a side dish along with the fish and veggie smash.

15 MINS

6. Add the drained vegetables and baking soda to the boiling water.

Cover and bring the water back to a boil. Uncover, lower heat to medium–high and cook until the vegetables are almost al dente.

Add the peas and asparagus tips and cook 1 more minute.

7. While the vegetables are cooking, put the truffle oil, salt, and pepper in a large serving bowl.

8. Drain the vegetables in the colander—shaking to remove all excess water—and add them to the serving bowl. Toss. Taste and adjust the seasoning as needed and set aside 9. Serve hot, warm, or at room temperature.

SERVE

20

IT'S ALL IN THE TIMING

30 Minutes or Less • Chapter 1

This applause-worthy ragoût is equally good hot, warm, or at room temperature—heaven-sent for the make-ahead cook.

IT'S ALL IN THE TIMING

21

IT’S ALL IN THE TIMING Plan, Cook, and Serve Great Meals with Confidence

E

G A I L M O N AG H A N ven for the most experienced home

This step-by-step guide to serving flawless,

cooks, seamless meal preparation can

flavorful meals at home provides readers with

be a chronological puzzle. The more elaborate

the how-tos and—uniquely—the when-tos

the meal, the more difficult it is to serve each

by organizing more than 130 recipes into 21

dish on time—and at the right temperature.

well-crafted menus. Distilled from Monaghan’s

Acclaimed food writer and cooking instruc-

decades of experience with home entertaining

tor Gail Monaghan has spent years mastering

and culinary instruction, this book demysti-

the fine art of culinary timing, which she now

fies the preparation of each menu, treating the

shares with her cooking students. It’s All in the

entire meal as an extended recipe.

Timing, Monaghan’s guide to smooth, stress-

With easy-to-read timing charts and count-

free home entertaining, enables readers to

less tips from Monaghan’s deep knowledge

learn her secrets of prep and process and use

bank, It’s All in the Timing is required reading

them in their own kitchens.

for ambitious home cooks everywhere.

PROMOTION IN CONJUNCTION WITH AUTHOR’S WALL STREET JOURNAL DIGITAL NETWORK WEB SERIES | SELECT AUTHOR APPEARANCES | BEA PROMOTION EXTENSIVE BOOKSELLER MARKETING CAMPAIGN | PROMOTION WITH AUTHOR’S SCHEDULE OF COOKING CLASSES | SPECIAL PREPUBLICATION MAILINGS GAIL MONAGHAN teaches cooking from her loft in Manhattan and writes regular features for the Wall Street Journal. The author of three previous cookbooks, Monaghan has written for Food & Wine, O, The Oprah Magazine, Martha Stewart Living, and the New York Times.

Publication Date: November 2016 | Hardcover 978-1-57284-199-4 | $29.95 | 320 pages For more information, call Agate Surrey at 847.475.4457 or inquire via agatepublishing.com. Please supply two tear sheets of any published review.

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