Impatient Foodie – Review, recipe and giveaway
October 31, 2017 by Jenny
Impatient Foodie: 100 Delicious
Recipes for a Hectic, Time-Starved World by Elettra
Wiedemann and Claudia Ficca is the popular blogger’s debut
cookbook.
Here, the former model who happens to be the daughter of
Isabella Rossellini, shares 100 recipes for tight schedules and
lazy cooks. It was her grueling 12-hour workdays that led to her
finding a practical way to uphold her food ideals of organic,
sustainable, and beautiful meals. Impatient Foodie is written for the true novice
as details are plentiful and instructions are given for the basics
including “how to read a recipe” and how to use the 21 tools the
author recommends as favorites.
Recipes for savory items are plentiful, and are often from
scratch; however, desserts rely on boxed mixes and store-bought
ingredients to eliminate measuring. Even for the most impatient
baker, measuring dry ingredients shouldn’t be that difficult or
time-consuming, especially in light of such impressive main dishes
as miso-braised eggplant, Chou’s vinegar chicken, and harissa lamb
chops with mashed cauliflower. Overall, the recipes are
approachable and easy to pull together. This book is the needed
balm for the person who sorely desires to learn how to cook but
doesn’t have the time to invest in complicated, time-consuming
recipes.
Special thanks to Scribner, for sharing the recipe for Impatient broccoli ramen with our memers today and for providing three copies of this title in our contest below.
Impatient broccoli ramen
Add this recipe to your Bookshelf (click the
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Serves 6
- 3 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 3 tablespoons white miso paste
- 2 garlic cloves, grated with a rasp style zester
- 2 teaspoons finely grated fresh ginger
- 2 quarts low-sodium beef stock
- Kosher salt
- 3 cups broccoli florets
- 1 1⁄2 cups thinly sliced shiitake mushrooms, stems discarded
- 1 (3.5-ounce) package enoki or Bunapi mushrooms, stem ends trimmed
- 1 pound fresh ramen noodles
- 6 scallions, sliced, for garnish
- Sriracha sauce, for serving
Unless you were using the just-add-water kind, making homemade
ramen from scratch has been inaccessible to most home cooks,
especially impatient ones. Just the tonkotsu broth alone can take
days to make. And the sourcing of all the hard-to-find ingredients?
Forget it! It took some experimenting, but we finally hacked a
great, fast broth using beef stock as a base. The result is
impatient foodie-friendly ramen anyone can make at home.
1. Bring a small pot of water to a boil. Place the eggs in the boiling water and cook for 6 minutes. Cool in an ice bath and peel when cool enough to handle. Set aside.
2. In a large pot, combine the soy sauce, sesame oil, miso, garlic, and ginger. Cook over low heat, stirring frequently, until fragrant, about 2 minutes.
3. Add the beef stock and 2 cups water while whisking, making sure there are no lumps. Increase the heat to high and bring to a boil.
4. Add a generous pinch of salt and taste. If the broth needs more salt, add to your liking. Add the broccoli and cook for 3 minutes, then add the mushrooms and the noodles. Stir to combine and return to a boil. Boil until the noodles are cooked, about 3 minutes.
5. Divide the noodles among bowls, top with the broth, broccoli, mushrooms, and half a soft-boiled egg per person. Sprinkle with the scallions and an artistic splatter of Sriracha (if using). Enjoy!
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 5th, 2017.
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