Linguine with Zucchini and Onions from Thiry Minute Pasta by Giuliano Hazan

There seems to be an entire new generation of people out there who really want to learn how to cook and here at Project Foodie we were lucky enough to get our hands on a few good cookbooks that are ideal for those just starting out.

Get Cooking by Mollie Katzen (Harper Studio, 2009)

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Crispy Pan-Fried Fish Fillets

From Get Cooking by Mollie Katzen (Harper Studio, 2009)

Utterly simple is the principle behind these classic crunchy-coated fish fillets. The process is surprisingly easy, once you set up the little assembly line of beaten egg and seasoned breadcrumbs. This fish cooks quickly and needs to go directly from the stove to the table without passing Go, so have your side dishes ready ahead of time. This recipe uses both olive oil and butter. Just a tablespoon of butter will infuse the oil with an extra layer of rich flavor, while keeping the coating crisp and light.

• 1 pound white fish fillets, such as sole, snapper, or cod (four 4-ounce pieces, 1/2-inch thick each)
• 1 large egg
• 1 teaspoon water
• 1/2 cup panko (Japanese-style breadcrumbs)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• Lemon or limes wedges, for serving

1. Rinse the fish under cold, running water, then pat it dry with paper towels and set aside.

2. Break the egg into a pie pan, then beat it with a fork or small whisk, adding the teaspoon of water as you go. When no egg white is still visible, stop beating and set aside.

3. Combine the panko, salt, and pepper on a dinner plate. Have a second dinner plate ready to hold the coated fillets.

4. One at a time, dip the fillets into the egg and then let any excess egg drip off back into the pie pan. Put each moistened fillet into the panko mixture, pressing it down firmly so the crumbs will adhere. Then turn it over, and press on the second side into the crumbs until it becomes completely coated all over. Shake off any extra panko mixture, and transfer the coated fillet to the clean plate.

5. Place a large (10- to 12-inch-or big enough to hold all 4 fish fillets) heavy skillet over medium heat.  After about a minute, add the olive oil and swirl to coat the pan. Add the butter, and swirl until it melts into the oil.

6. Carefully transfer the coated fillets to the hot pan. Cook undisturbed for 2 to 3 minutes, or until deep golden brown on the bottom.

7. Use a metal spatula to carefully loosen each fillet, being careful to keep its coating intact. Flip each fillet over, and cook on the second side for another 2 to 3 minutes, or until that side is deep golden brown. A sharp knife should insert easily into the thickest part of the fish, revealing opaque flesh. If necessary, cook a minute or so longer.

8. Serve hot, accompanying each portion with a wedge or two of lemon or lime.

Makes 4 servings

Get Creative

• These fillets are great with mayonnaise or with store-bought tartar sauce.
• Serve with Roasted Fingerlings; be sure to start them far enough in advance so they're ready when the fish is done.
• Mostly Classic Cole Slaw also makes a nice accompaniment, and can be made up to a day ahead of time.

Why Panko?

Panko is the name of a kind of very light, coarse-textured Japanese-style breadcrumb, often sold in either the Asian section of supermarkets or with the breadcrumbs; it comes packed in a box or bag. The porous texture and rough oblong shape of panko crumbs makes them the absolute best choice when you want to create an extremely-yet-delicately crisp outer coating in any pan-fried or baked food. If you can't find panko, use ordinary

Linguine with Zucchini and Onions

From Thirty Minute Pasta by Giuliano Hazan (Stewart, Tabori & Chang, 2009)

Linguine alle Zucchine e Cipolle

My mother used to teach a dish of zucchini sautéed with sliced onions that was always a favorite of the students at her cooking school in Bologna. This is a variation that I find is delicious as a pasta sauce. Do not be afraid of overcooking the zucchini. This is a sauce, after all, and cooking the zucchini longer makes them richer and sweeter.

Serves 4

• 1 medium to large sweet yellow onion
• 4 tablespoons butter
• Salt
• 1¼ pounds zucchini
• Freshly ground black pepper
• 1 pound linguine
• 1/3 cup freshly grated
• Parmigiano-Reggiano

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

2. Peel the onions and very thinly slice them crosswise. Put the butter in a 12-inch skillet, add the sliced onions, and place over medium-high heat. Season lightly with salt and sauté until the onions begin to turn a rich, golden color, 6 to 8 minutes.

3. While the onions are sautéing, wash the zucchini, cut off the ends, and slice into half moons about 1/8 inch thick.

4. When the onions are ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini are quite tender and have started lightly browning, 12 to 15 minutes.

5. After the zucchini have cooked about 10 minutes, add about 2 tablespoons salt to the boiling pasta water, add the linguine, and stir until all the strands are submerged. Cook until al dente.

6. When the pasta is done, drain well, toss with the sauce and the Parmigiano- Reggiano, and serve at once.

Chorizo Quiche

Reprinted from the book FRESH MEXICO by MARCELA VALLADOLID.  Copyright (c) 2009 by MARCELA VALLADOLID. Published by Clarkson Potter, a division of Random House,  Inc.

Serves 6-8

Chorizo Quiche from Mexico Fresh. Photography by Amy Kalyn Sims (c) 2009.

• Nonstick cooking spray
• 1 ½ cups all-purpose flour, plus more for rolling
• ¼ teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 6 ounces raw chorizo, casing removed
• 5 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• 1 ½ cups grated Emmenthal cheese (about 6 ounces)
• 1 cup diced boiled potato
  

Spray a 9-inch glass pie dish with nonstick cooking spray.

Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tablespoons cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer it to a floured surface. Roll the dough out to form a 12-inch round. Transfer the dough to the prepared pie dish.

Crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.

Preheat the oven to 425°F.

Line the crust with foil and fill it with pie weights or uncooked dried beans. Bake for 15 minutes. Then remove the foil and beans and continue to bake for 5 minutes, or until the crust is golden brown. Let the crust cool completely. (The crust can be made 1 day ahead. Cover and store at room temperature.) Leave the oven on.

Cook the chorizo in a dry medium-size heavy saute pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel-lined plate.

Whisk the eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour the mixture into the cooled crust. Bake for 35 minutes, or until the filling is puffed and a knife inserted into the center comes out clean. Serve hot or at room temperature, cut into wedges.

Beef and Broccoli Stroganoff

From Anyone can Cook: Step-by-Step Recipes just for You by Better Homes and Gardens (Wiley, 2009)

• 3 cups dried wide egg noodles
• 3 cups broccoli spears (12 ounces)
• 1/2 cup dairy sour cream
• 1 1/2 teaspoons prepared horseradish
• 1/2 teaspoon snipped fresh dill or 1-2 teaspoon dried dillweed
• 1 pound beef top sirloin steak
• 1 small onion, cut into 1/2-inch slices
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 4 teaspoons all-purpose flour
• 1 14-ounce can beef broth
• 3 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce

1. Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; keep warm (below). Stir together the sour cream, horseradish, and dill. Cover; chill.

2. Trim fat from beef. Cut into bite-size strips. In a 10-inch skillet cook and stir onion, garlic, and half of the beef in hot oil until onion is tender and beef is slightly pink in center. Remove from skillet. Repeat with remaining beef. Return rest of meat mixture to the skillet; sprinkle flour and 1/2 teaspoon ground black pepper over meat. Stir to coat.

3. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Divide noodle-broccoli mixture among 4 serving bowls. Spoon beef mixture over noodles. Top with sour cream mixture.

Makes 4 servings.

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