But Trotter, whose eponymous restaurant has received numerous awards including five diamonds from AAAA, five starts from Mobil Travel Guide and was named Best Restaurant in the United States by Wine Spectator, has now written the perfect book for home chefs. Home Cooking with Charlie Trotter (Ten Speed Press 2008, $25 paper) offers creative dishes that can be made using basic ingredients and straight forward cooking techniques.
“Great food doesn’t have to entail frantic foraging for ingredients and performing Herculean feats in the kitchen,” Trotter writes in the Introduction to his book. “With a food basic foodstuffs and a touch of bravado, home cooks can create flavorful dishes that will impress even the most ardent gourmet.”
Trotter says he developed the recipes in this book for the harried home cook, with the idea that food can be delicious without taking up an extraordinary amount of time. He also helps by providing recipes for pantry items to keep on hand such as roasted garlic, red peppers and mushrooms, different types of stocks, curry oil, preserved ginger and pickling juice. Besides that, the book offers tips in planning a menu. The recipes are short (a relief for those who remember the three page intricate recipes of earlier cookbooks) and are simply and understandably written. Color photos enhance the visual appeal of cookbook.
Trotter also encourages experimenting.
“Don’t hesitate to mix and match elements from different recipes to suit your tastes and the ingredients available,” he writes. “Our menu at the restaurant evolves out of just such spontaneity, guided by basic considerations of taste and textures.”
This experimentation can be seen in such recipes as Shrimp with Spicy Fruit Salsa, Goat Cheese-Stuffed Cherry Tomatoes and Spring rolls with Sweet and Sour Yogurt Sauce. These, like many others in the book, offer a unique twist on flavors in a simple, easy to prepare manner.
“I want people to be able to cook a great meal with just a minimum of fuss,” says Trotter and this book proves he means it.
Grilled Scallop and Red Onion Brochettes
serves 4
marinade
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons soy sauce
- 11/2 tablespoons chopped fresh ginger
- 1 tablespoon chopped garlic
- 5 tablespoons extra virgin olive oil
- 3 tablespoons chopped lemongrass
- 1/2 jalapeño chile, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1 1/2 tablespoons freshly squeezed lime juice
- 24 sea scallops
- 1 red onion, cut into bite-sized wedges
- 2/3 cup white rice
- 11/2 cups water
- 1/4 cup chopped scallions
- 3 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1 teaspoon fresh amaranth
- To prepare the marinade: Combine the orange juice, soy sauce, ginger, garlic, olive oil, lemongrass, jalapeño, cilantro, scallions, and lime juice in a small bowl.
- To prepare the brochettes: Alternate the scallops and onion wedges on 8 skewers. Place the skewers in a large, resealable plastic bag and pour in the marinade. Refrigerate for 2 hours.
- To prepare the rice: Combine the rice and water in a medium saucepan, cover, and simmer over medium-low heat for 20 to 25 minutes, or until tender.
- Cook the scallions in the butter in a small sauté pan over medium-low heat for 5 minutes, or until the scallions are soft. Add to the rice and cook for 5 minutes, or until warm. Season to taste with salt and pepper.
- To cook the brochettes: Prepare a medium-hot grill. Remove the brochettes from the marinade and season with salt and pepper. Grill for 3 to 4 minutes on each side, or until the scallops are just cooked.
- Place some of the rice in the center of each plate and top with 1 or 2 brochettes. Top with freshly ground black pepper and garnish with fresh amaranth.
- You could use Vidalia, Maui, or Spanish onions instead of red onion in this recipe. The important thing is using an onion that will be sweet enough to eat when partially cooked. Also, consider using a fresh rosemary sprig as the skewer, if available. It adds a lovely visual touch to the brochette.
Reprinted with permission from Home Cooking with Charlie Trotter by Charlie Trotter, copyright © 2008. Published by Ten Speed Press.
