GOURMET ON A HOT PLATE
by
Judy Alter
Genre: Cookbook / Cooking Tips / Tiny Kitchen
Publisher: Alter Ego Press
Date of Publication: November 6, 2018
Publisher: Alter Ego Press
Date of Publication: November 6, 2018
Number of Pages: 132
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Gourmet on a Hot Plate is a collection of recipes and kitchen tips compiled after living for some time in a 600-square-foot cottage, with a tiny kitchen, no stove, no dishwasher, and barely any counter space. Given these limitations, Judy Alter developed a new approach to food, one that let her get in touch with the food itself. She does not have an Insta-Pot, an air-fryer, or a microwave. Her recipes call for using either a magnetic induction hot plate or a toaster oven. In the introduction, she explains her choices for making the best use of her tiny space.
The collection begins with appetizers because that’s where Alter began her new cooking adventure. Gradually she branched out to main dishes, light suppers, soups and salads, and vegetable side dishes. Most recipes serve two or three. There’s a suggested list of cooking tools along with lists of what to keep on hand in your tiny pantry, your refrigerator, and your freezer, and a small section on condiments and cooking hints.
These pages will guide you to making your own spaghetti sauce—or brightening up a jar of prepared sauce—to making last-minute casseroles and simmer-all-day soups. Want Stroganoff but can’t afford the expensive beef? Alter shows you how to make it with hamburger. Love tuna? She’s got recipes for you. Sections on pasta, eggs, and appetizer trays offer practical and helpful choices for casual entertaining.
Above all, this is a practical guide for cooking with joy when you find yourself in a tiny space.
PRAISE FOR GOURMET ON A HOT PLATE:
Love cooking? Love the minimalist lifestyle? Your tiny kitchen doesn’t need to limit your gourmet dreams. Judy Alter’s Gourmet On a Hot Plate will inspire you with big ideas to satisfy everyone around the table. — Susan Wittig Albert, author of Queen Anne’s Lace
Whether you cook on a hot plate or have access to a full kitchen, this gem of a cookbook contains great recipes for those of us who cook for one. – T.R. Thompson
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Recipe for carnitas from
Gourmet on a Hot Plate
By Judy Alter
(image not included in book)
INGREDIENTS:
2-1/2 lb. Boston butt roast, untrimmed and cut into 1-inch cubes
2 cups water
One good-sized onion, roughly chopped
6 strips orange zest (serve orange wedges as a side to the dinner)
5 garlic cloves, minced
½ tsp. crushed red pepper flakes
1 cinnamon stick
2 bay leaves
1-1/2 tsp. dried oregano
1-1/2 tsp. kosher salt
2 whole cloves
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DIRECTIONS:
Ask the butcher to cube the roast for you, if you have access to a butcher. Their idea of cubes is usually pretty big chunks, but it’s a start. You just have to cube the cubes until you get something the size you want—about an inch.
Bring the water and salt to a boil. Add the cubed meat, chopped onion, orange zest, garlic cloves, crushed red pepper flakes, cinnamon stick, bay leaves, oregano, and cloves to the water and reduce to a simmer. Cook for at least an hour and a quarter, or until all the water evaporates. The meat will look unappetizingly white, but cook it longer, stirring occasionally, and the cubes will develop a nice brown crust.
Serve on tortillas with any or all of the following:
Sour cream
Chopped Cilantro
Grated Monterrey Jack cheese
Finely diced red onion
Pico de Gallo
Brava! You have tacos de carnitas! Serve in tortillas or in pita pockets with lettuce and tomato.
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BONUS! Garlic sauce: 1/2 cup fresh lime juice, 2 garlic cloves, pressed, Salt and pepper—go easy on the salt, as the meat cooked in salted water, but I suggest at least a half tsp. pepper
Without formal culinary training, Judy Alter has cooked her way through life, feeding family and friends at everything from casual dinners al fresco to elaborate meals for twenty. An award-winning author and publisher, she jokes she’ll come back in another life as a chef.
Today Alter finds herself cooking in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. So she cooks with a hot plate, toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new approach to food, one that she says lets her get in touch with the food itself. By choice, she does not have an Insta-Pot, an air-fryer, a microwave. Her menu choices are dictated by her cooking facilities—and she loves it.
She shares her tiny kitchen tips and recipes, developed over the past couple of years, in Gourmet on a Hot Plate. Alter is the author of three previous cookbooks: Cooking My Way through Life with Kids and Books, Texas is Chili Country, and Extraordinary Texas Chefs,and a contributor to Bake, Love, Write and We’d Rather Be Writing. Her recipe for Doris’ Casserole has been included in so many books it’s almost an American classic by now.
Be part of her ongoing cooking adventure at the Gourmet on a Hot Plate blog, where she encourages discussion and welcomes recipes, comments, and questions.
║Website ║ Facebook ║ Judy's Stew Blog ║
║ Twitter ║ Goodreads ║ Amazon Author Page ║
Gourmet on a Hot Plate Blog
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GIVEAWAY! GIVEAWAY! GIVEAWAY!
THREE WINNERS!
2 Signed Copies, 1 eBook Copy
2 Signed Copies, 1 eBook Copy
APRIL 24-May 4, 2019
(US ONLY)
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