Big Small Plates - download pdf or read online

By Cindy Pawlcyn

Fans of Cindy Pawlcyn'¬?s Mustards Grill were making foodstuff out of her sampler-size starters for years. In great SMALL PLATES, Cindy brings domestic the most important development in consuming out, with generously scaled recipes that promise much less fuss and extra flavors than conventional appetizers. The wide-ranging number of universally attractive recipes spans soups, finger meals, salads, scoopables, or even goodies designed to fulfill large appetites in addition to grazers. a substitute for traditional, varietyless main-course cooking, Cindy's small plate recipes bring the muse and reliability that make this new method of eating-and entertaining-practical at home.

A cookbook of one hundred fifty sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's domestic repertoire, in her signature all-American sort with Californian and worldwide influences.
comprises one hundred fifty attractive nutrients, factor, and placement photos.
Pawlcyn's past publication MUSTARDS has offered greater than 60,000 copies.
MUSTARDS gained the James Beard award for most sensible American Cookbook in 2002 and was once nominated for the IACP Cookbook of the 12 months Award.

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36 Copyright © 2008 by The McGraw-Hill Companies, Inc. Click here for terms of use. CORN BREAD unsalted butter for greasing pan plus 2 tablespoons 13⁄4 cups yellow cornmeal 1 ⁄4 cup whole wheat flour 1 ⁄4 cup powdered milk 3 tablespoons baking powder 1 teaspoon sea salt 1 egg, lightly beaten 1 tablespoon honey 11⁄ 2 cups milk Butter a Dutch oven or 9Љ ϫ 9Љ baking pan. Combine cornmeal, flour, powdered milk, baking powder, and salt. Add egg, honey, butter, and milk, and stir until moist. Pour batter into Dutch oven or pan.

36 Copyright © 2008 by The McGraw-Hill Companies, Inc. Click here for terms of use. CORN BREAD unsalted butter for greasing pan plus 2 tablespoons 13⁄4 cups yellow cornmeal 1 ⁄4 cup whole wheat flour 1 ⁄4 cup powdered milk 3 tablespoons baking powder 1 teaspoon sea salt 1 egg, lightly beaten 1 tablespoon honey 11⁄ 2 cups milk Butter a Dutch oven or 9Љ ϫ 9Љ baking pan. Combine cornmeal, flour, powdered milk, baking powder, and salt. Add egg, honey, butter, and milk, and stir until moist. Pour batter into Dutch oven or pan.

Knead in the remainder of the all-purpose flour to make a smooth, soft, and slightly sticky dough. Let rise, covered, for 1 hour until dough doubles in size. While bread is rising, chop the remaining 2 cups of walnuts and toast for 10 minutes in a Dutch oven or in 350°F conventional oven. Beat the remaining egg with 2 tablespoons milk. Punch down the dough and knead in toasted walnuts. Place in Dutch oven or pan and let rise for about 30 minutes. Glaze loaf with egg-milk mixture. Bake in Dutch oven for 45 to 55 minutes, or in 375°F conventional oven for 50 to 60 minutes, until loaf is brown and sounds hollow when tapped.

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