The Working Class Foodies' Cookbook by Lando, Rebecca -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Part I: Evolution of a Working Class Foodie

Chapter One: My Quest to Eat Well on a Tight Budget Chapter Two: How to Be a Working Class Foodie

How to Shop Like a Working Class Foodie How to Cook Like a Working Class Foodie Being a Working Class Foodie Is a Lifestyle Sample Day as a Working Class Foodie

Chapter Three: Your Pantry

Cooking from the Pantry Basics of the Pantry How to Stock a Pantry for $60 to $80 How to Stock a Pantry for $80 to $100

Chapter Four: How to Use This Book

$8 per Person

Part II: Recipes

Chapter Five: Basics: Cooking from the Pantry

Stocks

Basic Vegetable Stock Meat Stock

Jar It!: Sauces, Dressings, Condiments, and Pestos

Basic Tomato Sauce Bolognese Sauce Basic Vinaigrette Ketchup Mayonnaise Peanut Butter Indonesian-Style Peanut Sauce

Basic Grains

Polenta Basic Risotto Basic Pasta Dough

Baking Basics

Spoiler Alert: Two Seemingly Random Recipes Using Food with a Short Shelf Life

Herb Butter Homemade Ricotta

Chapter Six: Appetizers and Snacks

Roasted Broccoli Surprisingly Vegan “Caesar Salad” Kale Chips Lemon-Pepper-Poppy Beet Chips Sesame Sichuan Snap Peas Chicken and Bacon Pâté White Bean and Bacon Dip Roasted Onion Dip

Chapter Seven: Sides, Soups, and Salads

Grammy’s Stuffing Zucchini Pancakes with Seasoned Ricotta Brendan’s Israeli Couscous New Potatoes with Butter and Herbs Carl’s Latkes Spicy Sweet Potato “Fries” with Maple Butter Salads

Butter Lettuce and Radishes with Lemon-Poppy Yogurt Dressing Green Beans and Hazelnuts with Tarragon-Cider Vinaigrette Cucumber, Jicama, and Seaweed in Sesame Oil Spicy Watermelon and Feta Salad Thirty-Second Tomato Salad Tricolor Summer Salad Kale and Quinoa with Roasted Tomatoes Roasted Carrot Salad Grilled Radicchio with Kumquats

Soups and Stews

Chilled Cucumber Soup Gazpacho Roasted Tomato Soup Roasted Red Pepper and Corn Soup with Cilantro-Lime Cream Borscht Grandma Shirley’s Mushroom Barley Soup French Onion Soup Spiced Squash Soup Collard, White Bean, and Kielbasa Soup Escarole, Black Bean, and Chorizo Soup Curried Spinach, Lentil, and Sweet Potato Soup Early Fall Chickpea Stew

Chapter Eight: Main Dishes

Breakfast

Granola Traditional Cheese Blintzes Pumpkin Waffles Eggs en Cocotte with Tomato and Shallot

Pizzas and a Calzone

Margherita Pizza from Scratch Cherry Tomato and Burrata Pizza Fresh Kale and Tomato Calzone

Pasta

Sweet Potato Gnocchi Ricotta Ravioli in Brown Butter with Sage Beet Ravioli in Lemon Butter Pappardelle with Lamb Ragu Almost Completely Homemade Lasagna with Bolognese Feta, Red Onion, and Tomato Pasta Salad (Or How I Spent an Un-Air-Conditioned Summer in New York)

Polenta, Grits, and Risotto

Polenta with Mushroom Ragu and a Poached Egg Max’s Cheddar Shrimp ’n’ Grits Grits and Sausage in Tomato Sauce Asparagus Risotto with Lemon Roasted Root Vegetable Risotto Pancetta, Squash, and Shallot Risotto

Vegetables and Meats

Rustic Ratatouille Lamb Shanks Indonesian Chicken Wings with Peanut Noodles and Spicy Sesame Slaw Golabki (Polish-style Stuffed Cabbage) Brendan’s Moroccan-Spiced Lamb Meatballs Tzimmes (Short Ribs and Fruit) Our Mom’s Brisket Maple-Mustard Roasted Pork Spice-Rubbed Pork Tenderloin Cider-Brined Pork Chops Roast Chicken and Vegetables with Mustard Jus Whole Roasted Trout with Potatoes, Tomatoes, and Lemon Mussels with Ale and Garlic Spice-Rubbed Salmon Chinese-style Leek and Pork Dumplings (Jiaozi)

Between Crusts

Veggie Burgers Sweet Potato and Corn Empanadas with Chipotle Dipping Sauce The Sandwich that Tastes like Summer Apple, Gouda, and Spinach Quesadilla Butternut Squash and Mushroom Tart Mustard Greens, Apple, and Cheddar Quiche Thanksgiving Leftover Pot Pies

Chapter Nine: Desserts

Pumpkin Whoopie Pies Jumble Berry Pie Toaster Pastries Apple Cake Southern Fruit Cobbler Cranberry Dark Chocolate Oatmeal Lace Cookies Honey-Cornmeal Cookies Sea Salt–Honey Caramels

Bibliography Resources for Working Class Foodies Acknowledgments Index