MrsK's Seasoned Reader Picks

Sunday, September 20, 2015

Michael Symon's 5 in 5 For Every Season

fpo
ISBN: 9780804186568

Publisher's Synopsis:
  5 fresh ingredients + 5 minutes of heat = 165 recipes

The follow-up to the bestselling Michael Symon’s 5 in 5, this new book delivers 165 quick, easy, fresh recipes organized by season with an entire section devoted to making the holidays simpler than ever. Each chapter features inspired main courses as well as recipes for sides and 5 fun ways to celebrate the season, including no-bake summer fruit desserts and spiked drinks to warm up with in winter.
 Ridiculously easy from-scratch recipes to get you in and out of the kitchen in a flash every day of the week—now with sides and holiday dishes, too...

MrsK's Review:
What could be more delicious than spending time browsing a cook book. It's never a good idea to browse on an empty stomach, yet being inspired by these seasonal dishes does lead you into many decisions to add a "new" meal to your menu.

"...you can get a from-scratch meal on the table for
 you, your family, and your friends
in very little time, for not a lot of money,
and without a lot of fuss."

Organized into seasons, these meals are "plentiful" with year round basics and local produce. Beginning with what is in your pantry, the opening season is the spring. Michael entices you out of the winter and into the farmers' markets. Keeping meals "light" and "quick and easy" here are a few that interested our family:
  • Spring Pea "Guacamole" with grilled bread and radish (pg.14): perfect entree for any gathering, especially book clubs
  • Grilled chicken breast with shaved fennel and orange salad (pg.23): zesty mixture of goodness
  • Grilled "Skirt" steak with mushroom gravy (pg.26): okay... this is for the men and for me... the gravy made my mouth water especially "yummy" for those spring rainy evenings
  • Couscous with peas, asparagus, and Parmesan (pg. 55): such a simple side dish or what's for lunch  
I agree with Michael that there is nothing better than a "sun-warmed tomato... sprinkled with a little sea salt." Summertime is not just fast meals, it is always the best when it comes straight from your garden onto your table:
  • Grilled zucchini rolls with Feta and almonds (pg.61): yum with a zing (definitely one for our book club)
  • Spicy Salami, cantaloupe, and mint salad (pg.86): add the chilled Greek yogurt and summer flavors will zizzle
  • Spinach salad with strawberries, red onions, and Feta (pg.102): this could be my lunch all summer long
  • Warm brown butter vanilla blueberries (pg.109): over vanilla ice cream on a hot summer night... oh yeah!
"The skies are bright blue and the leaves are turning every shade of
red, orange, and yellow.
I'm thinking of football, pumpkin patches, and backyard fires."
And so am I....
  • Grilled cheese with Havarti and apple (pg.116): an adult grilled cheese that makes your mouth water
  • Orecchiette with Brussels sprouts and bacon (pg.125): a fall flavor with pasta... yes please!
  • Kale and apple salad with Maple Cider dressing (pg.150): add a warm buttered baguette and enjoy while watching a storm   
Winter is all about the comfort food... and of course a good book! What is inspiring me to rethink some "old favorites" is Michael's tantalizing idea to add citrus zest and juices to the winter gloom.
  • Rigatoni with pulled chicken and Feta (pg.171): simple yes, but so inviting
  • Chicken cutlets with Swiss Chard and pomegranate (pg.178): breaded chicken served on top of a Swiss Chard salad, yum!
  • Chicken breasts with bacon and Brussel Sprouts (pg.184): its the flavors cooked to perfection and the Dijon mustard that brings flavor to a new level
  • Butternut squash couscous with mint and almonds (pg.204): this is what's cooking for our fall book club
Is anyone hungry? These recipes are quick to prepare. Easy to cook. Tantalizing to your taste buds. The only spoiler with this cook book, is that some of the recipes have ingredients that might not fit your budget or your family. The proof of a good recipe, is in the making... switch it out and Michael's recipe has now become your own!

Enjoy browsing, cooking, and discovering tasty newness for your table,
MrsK
Adding zest to your table in every season!


Meet the Author:
Michael Symon Brings "Burgers, Brew & 'Que" To Food Network - LATF USA

Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants in America’s heartland. He also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on Food Network and as a co-host on ABC’s The Chew. When he’s not working, Michael is riding his motorcycle, cooking at home, playing golf, thinking about his next tattoo, gardening in the backyard or spending time with his wife, Liz, and their Old English bulldog, Ozzy.

Since being named a Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants have been awarded numerous honors: in 2000 Gourmet magazine chose Lola as one of “America’s Best Restaurants;” in 2010, Michael was the first chef ever to host the annual Farm Aid benefit concert; Bon Appetit magazine included B Spot on their list of “Top 10 Best New Burger Joints;” B Spot’s Fat Doug burger won the People’s Choice award at the SoBe Wine & Food Festival. In 2009, Michael earned The James Beard Foundation Award for Best Chef: Great Lakes and the Detroit Free Press named Roast “Restaurant of the Year.”

"I received this book from Blogging for Books for this review."

http://crownpublishing.com/imprint/clarkson-potter/

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