Teens will celebrate all the great features in this exquisite cookbook that speaks directly to today’s most popular eating trends.
• 50 mouthwatering, original step-by-step recipes for all times of day arranged into sections such as “Smart Starts,” “Pasta and Polenta Perfects,” “Big Plates,” and “Just Desserts”
• Special sushi section
• “On Your Mark Get Set Cook!” popular recipe format with step-by-step drawings and photographs
• Chef’s tips, safety section, cooking terms, and ingredient definitions
• Kitchen essentials and equipment
• Organic, local, nutritious ingredients for healthy eating.
About the author:
Matthew Locricchio created the highly regarded Superchef series of cookbooks for young readers. The eight books in the series introduce young chefs and new cooks to classic recipes from Italy, France, China, Mexico, Greece, India, Thailand, and Brazil.
His most recent book, The International Cookbook For Kids, won the prestigious Gourmand World Cookbook Award 2005 for Best Book for Children and Family in the USA as well as The Disney Adventures Book Award for Best Hands-On Book. His next book The 2nd International Cookbook For Kids will be released in October of 2008 and will be available at bookstores everywhere.
Matthew was born into a restaurant and catering family in Detroit and has worked in the food service industry most of his life.
Included in his resume as a professional cook are stints at the well known Gandy Dancer in Ann Arbor, Michigan, The West Coast Stock Exchange's private club in San Francisco, as well as the legendary Barbary Coast restaurant.
Also a playwright and actor, Matthew has worked in numerous commercials, soap operas, films, and television shows. On stage he has toured with Lincoln Center Institute and appeared at such theaters as the Public Theatre and The Roundabout in New York City, Yale Repertory, and the Magic Theater in San Francisco. As a playwright his works for young audiences include Lifeline: The Gameshow and his adaptation of The Legend of Sleepy Hollow.
Bite Me Chili
1 pound tempeh, any flavor
1 medium-size white onion
5 to 6 sprigs flat-leaf parsley
5 to 6 sprigs cilantro
2 cloves garlic
1 to 2 jalapeño or serrano chiles
1 to 3 dried ancho, negro, or pasilla chiles, depending on taste
1 14.5-ounce can fire-roasted or regular chopped tomatoes
1 10-ounce can Ro*Tel brand diced tomatoes and green chiles
1 15.5-ounce can red pinto, great Northern, or black beans
3 tablespoons extra-virgin olive or safflower oil
1 4-ounce can chopped mild, medium, or hot green chiles
1 tablespoon chile powder
1 teaspoon smoked or regular paprika
½ teaspoon salt
½ teaspoon cayenne pepper (optional)
1 cup water, plus more as needed
Chopped white or red onions
Cheddar cheese or vegan cheddar, grated Monterey Jack or vegan Jack cheese, grated
Sour cream or vegan sour cream
Plain whole-milk yogurt or soy yogurt
On your mark . . .
- Cut the tempeh into medium-size pieces and put into a 2-quart saucepan. Cover with cold water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Drain in a colander and set aside.
- Peel the onion, chop into medium dice, measure out 1 cup, and set aside.
- Wash the parsley and cilantro, shake off any excess water, and dry by rolling in paper towels. Remove the leaves and discard the stems. Coarsely chop the parsley and cilantro together and set aside.
- Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard. Coarsely chop the garlic and set aside.
- Slip on a pair of latex kitchen gloves. Remove the stem from the fresh chiles and cut in half lengthwise. Rinse under cold water and scrape out the seeds with the tip of a spoon. If you like the chile a bit hotter, leave in the seeds. Chop into small pieces and set aside. Rinse, dry, and remove the gloves.
- Break the stem from the dried chiles and discard. Shake out any seeds, tear the chiles into small pieces, and place in a bowl. Add ½ cup hot water and set aside to soften. Wash your hands.
- Combine the tomatoes, including the liquid, and the tomato-and-green chile combination. Measure out 3 cups and set aside.
- Drain the canned beans in a hand strainer or colander. Rinse under cold water and set aside to drain.
- Coarsely chop the tempeh and set aside.
- Drain the dried chiles in a hand strainer or colander and pat dry.
- Heat the oil in a 4- to 6-quart pot (with lid) over medium-high heat until hot but not smoking.
- Add the onion and dried chiles and sauté for 4 to 5 minutes, until the onion is soft and translucent.
- Add the garlic, tempeh, canned green chiles, chopped fresh chiles, chile powder, paprika, salt, cayenne pepper, if using, and the chopped parsley and cilantro.
- Cook for 5 minutes, stirring frequently to prevent sticking, until the tempeh has browned.
- Add the 3 cups tomato mixture, beans, and water. Bring to a boil, decrease the heat to low, and simmer for 45 minutes with the lid slightly ajar.
- Stir occasionally to prevent sticking. Add water if the chile becomes too thick, but avoid making it soupy. Taste the chile and correct the seasoning.
- Serve hot, passing the scallions, onions, grated cheeses, sour cream, and yogurt on the side.