“It’s composed of comfort foods.
In uncertain times, people gravitate towards foods that make them feel safe. Additionally, most of the recipes use less expensive cuts of meat, like shoulder or flank, that take well to a quick searing and a long period of slow heat which fills the house with the reassuring scents of a delicious meal,” Esposito said in a phone interview. “I find that people are eating at home, rather than in restaurants, more these days. They are rediscovering the delights of the family table, taking it slower and appreciating it more.” “The recipes are not only aimed toward the practiced cook, but also toward the cook who isn’t yet comfortable in the kitchen. The Sunday Night Beef Short Ribs with Rigatoni is easy but looks quite impressive. And any of the timbale recipes, reminiscent of the movie ‘Big Night,’ make a great centerpiece for a special event. They can be made over the course of a day or two, breaking the recipe down into simpler components so that it doesn’t seem overwhelming. For the beginner, I’ve included a very easy timbale as well made with bread and layers of cheese and tomatoes.” A lasagne made with frozen artichoke hearts, ricotta, and no-boil noodles is surprisingly simple with a tomato sauce prepared ahead and perhaps frozen. She has whimsically included recipes for braised duck and rabbit. (I found that skinless chicken thighs substitute nicely for the rabbit.) Esposito reminds cooks to double recipes &mdash one for the table, the other for the freezer. Valuable kitchen tips liberally season the pages. “Scrape (unused) broccoli stems (from a ham and broccoli casserole) with a vegetable peeler and use them in a stir-fry.” “Use a micropane grater to finely mince unpeeled garlic cloves.” Special sections on subjects such as braising or the use of pasta in casseroles illuminate the handling of ingredients.
“You need to think of pasta differently when slow cooking in the oven. It needs to be just a bit firmer because it will finish cooking in the oven.”