Recipes from Freshman in the Kitchen

The following recipes come from Freshman in the Kitchen: From Clueless Cook to Creative Chef, by Max and Eli Sussman. The book assumes that the reader is a beginner in the kitchen, and includes information on kitchen supplies, shopping lists, and online resources. The binding makes the book easy to lay flat on the counter, and the full color photos let cooks see what their finished dish should look like. I still consider myself a beginner in the kitchen, even at my age, so I appreciated the Sussmans sending me a review copy of their book! I asked if I could share these recipes with you. Enjoy!

Sesame Peanut Noodles

Max: “This dish has developed a trendy following as of late, but my
version was first. Okay, maybe not the very first, but it’s got a serious
chance in a Sesame Peanut Noodle battle. It is best served cold with
fresh chopped green onions sprinkled over the top. Try adding a
chopped chicken breast or salmon fillet.”

Serves 2 to 4

Ingredients:

1/2 pound dry spaghetti
3 tablespoons toasted sesame oil
1/4 cup crunchy peanut butter
1/4 cup soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon chili sauce
3 tablespoons water
1 teaspoon brown sugar
1 small clove minced garlic
1 tablespoon minced ginger
1 carrot, shredded
3 green onions, thinly sliced
1 cucumber, medium dice
1 tablespoon sesame seeds

Directions:

1. Cook spaghetti according to directions on the box. Drain and rinse pasta, then toss with 2 tablespoons sesame oil.
2. Combine peanut butter, soy sauce, seasoned rice vinegar, chili sauce, water, brown sugar, garlic, ginger, and remaining tablespoon of sesame oil in a mixing bowl.
3. Toss the pasta with the peanut sauce mixture, the carrot, the green onion, and cucumber.
4. Transfer to a serving dish and garnish with sesame seeds, remaining carrot, and remaining green onion.

Potato Skins In The Microwave

“A huge hit with the drinking crowd, you can crank these out in a very
short time using your microwave. For parties, sports events and
outdoor BBQs, your guests will eat these so fast you will start to
wonder if you should have even made anything else. Remember to
save the middle portion for mashed potatoes.”

Serves 4.

Ingredients:

4 large potatoes
1–2 cups cheddar cheese, shredded or
broken into small pieces
3 tablespoons Bacon Bits or 3 diced cooked
bacon slices, W-inch pieces
2 tablespoons thinly sliced green onion
garlic powder (optional)
sour cream (optional)

Directions:

1. Cut potatoes into wedges, lengthwise, 2 or 4 pieces depending on the size of the potato. Place in microwave-safe dish filled with water to cover potatoes.
2. Cook on high heat for 7 minutes.
3. Remove and test for doneness by poking with a knife. If you cannot scoop out the inside of the potato, return to microwave on high for 1 minute at a time until finished.
4. Scoop out the potato so 1/4-inch thickness remains around shell of potato.
5. Sprinkle cheese over the top and return to microwave for 1–2 minutes, until cheese is melted.
6. Remove and sprinkle with Bacon Bits, green onion and top with a shake of garlic powder and a dollop of sour cream, if desired.

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