Well, technically, “Radically Simple” was released in 2010. But it wasn’t until January of 2011 – when judges in the James Beard Foundation’s prestigious cookbook competition received finalist cookbooks for evaluation– that I became acquainted with this brilliant volume.
And it was in 2011 that I looked like a genius in the kitchen, thanks to chef/author Rozanne Gold, whose wildly flavorful dinners usually were done in about the time I needed to me to open the mail and feed the dog.
I was hooked on "Radically SImple" from the very first dish – Chicken with Prosciutto, Tomatoes & White Wine.
A procession of equally successful creations followed. Cardamom Chicken with Chickpeas & Orange Couscous; Braised Black Sea Bass on Pancetta-Studded Cabbage; Chicken “Nuggets” with Sherry Vinegar & A Handful of Herbs; Bombay Turkey Sliders, Hurry-Curry Sauce; Roasted Brussels Sprouts with Medjool Dates; Chilean Sea Bass with Pistachio-Pesto Crust and Green Bean "Fries" (pictured here, photo by Quentin Bacon); and more. Not a dud among them.
I found Gold’s ideas inspiring. Her instructions, precise and easy to follow. Her techniques, simple and highly effective
For example, who ever heard of baking panko-crusted cod on top of a bunch of peas, straight from the freezer? Who knew that a slight pat of ground cumin and ground coriander would give tuna filets an irresistible “crust” with no fat, no salt and no effort? Who would have thought to pair that tuna with a “sauce” of tahini, garlic and lemon juice, and spring greens dotted with pomegranate seeds. And, how about this one: Pasta Cooked in a Bottle of Wine that calls for 1 bottle dry white wine, 1 pound penne, ½ cup olive oil, ½ cup grated parmesan and some slices of prosciutto. Now that’s what I call thinking outside the box.
Subtitled “Brilliant Flavors with Breathtaking Ease,” the book’s 325 recipes also include imaginative salads – Fig, Fennel & Endive with Pistachio Vinaigrette is one of my favorites; hearty meat entrees such as Reddened Rib Eye with Pimiento Cheese; and fanciful desserts that I couldn’t come up with in my wildest dreams. (Watermelon “Carpaccio,” drizzled with creme de cassis and dotted with shaved white chocolate and lime zest is a tasty case in point.) In 28 years as Food Editor and Columnist for The San Diego Union-Tribune, I perused more than 400 cookbooks every year. Rarely did I find a book that offered the unique combo of elegance and ease that this book exhibits. That’s why I gave it to each of my sons for Christmas this year.
Well, all this is making me hungry. I think I’ll go whip up Manchego Chicken with Prosciutto, Arugula & Pumpkin Seeds for dinner. I think you should go on-line at Amazon.com and get the book for yourself.
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