CONTENTS Introduction 1Photography and Styling 5The Food Gays Kitchen 17Chapter 1: Pantry Superstars 22Chapter 2: Morning Meals 38Chapter 3: Eat with Your Hands 80Chapter 4: Bowls and Salads 104Chapter 5: Small Plates and Cocktails 138Chapter 6: Vegetable Love 166Chapter 7: Company 194Chapter 8: Sweets 226Thank You 257Index 259Jeremy (left) and Adrian in the Food Gays Kitchen.1INTRODUCTION Cooking in Color is the culmination of our two loves: deliciously colorful recipes and beautiful presentation. We appreciate the versatility and beauty of fresh produce, and this book reflects our strong point of view that you can add color and originality to just about any dish by way of fresh herbs, crisp seasonal vegetables or crunchy greens. Like many people today, we find that a diet rich in whole grains, fruits and vegetables, along with the occasional serving of meat and seafood, fits our budget nicely. Sure, we like to indulge from time to time—just wait till you try our Pretzel Bagel Doughnuts (page 77) or our Chocolate Mint Cupcakes with Sour Cream Frosting (page 237)—but on the whole, we strive for balance. If you’re looking to shake up your dinner routine, we’re your gays . . . er . . . guys. Many of our recipes are perfect for entertaining or small gatherings, but note that we don’t “dinner party” like our parents. As much as we love multicourse, sit-down dinners, we (and our friends) usually prefer more casual fare made up of plates that don’t necessarily need to be served piping hot all at once, or in definitive courses. In other words, there are no big expensive roasts to carve, and your kitchen won’t be littered with piles of pots and pans at the end of the night. Once you’ve prepared food that is naturally colorful, you’re most of the way there on presentation. We’ll show you some of our secrets behind artful plating, and why we believe a beautifully composed meal just tastes better. 2 Over time, we have learned there is a harmony to be found in the process of cooking together, one that sparks imagination and mutual communication, and best of all, provides us with a nourishing and vibrant meal that makes us feel good at the same time. We’re happier together because of it. In this book, we aim to inspire you to cherish the cooking process and the time spent at the table—not as a chore or as a break to refuel, but as a time to reflect and connect with your friends, with family or just with yourself. BOWLS AND SALADS 135TERIYAKI CHICKEN SALAD BOWL Serves 2Forever on a quest to create alluring and functional meals, we stumbled on this headliner in our pure need to get dinner on the table. Because week-nights can be such a busy time, we’ll often put any leftover pineapple salsa to work in our Lemon Pepper Grilled Chicken Wrap (page 88) for lunch the next day, or just eat as a dip with tortilla chips for a late-night snack. In a small saucepan or rice cooker, cook rice according to the package instructions. Make salsa: In a medium bowl, combine pineapple, cucumber, cherry tomatoes, yellow pepper, red onion, mint and cilantro. Add lime juice and season with salt. Toss together, taste and adjust seasoning, if needed. Set aside. Cook chicken: Preheat oven to 375°F. Season chicken with salt and pepper. Heat oil in an ovenproof skillet on medium heat. Sear chicken for 1 to 2 minutes per side, until slightly golden. Transfer skillet to preheated oven, and bake chicken for 5 to 10 minutes, until cooked through (it should reach an internal temperature of 165°F when tested with a meat thermometer). Set aside. (recipe continues on next page) ½ cup long-grain white rice, rinsed and drained2 boneless skinless chicken breastsSalt and pepper, to taste1 tsp neutral cooking oilPineapple Salsa:1½ cups diced fresh pineapple 1 cup diced English cucumber½ cup halved cherry tomatoes½ cup diced yellow bell pepper¼ cup diced red onion¹/8 cup roughly chopped mint leaves2 tbsp roughly chopped cilantro leavesJuice of ½ limeSalt, to tasteStyling Note:We used a vibrant mix of tomatoes to add an extra boost of color. Settingsand Angles: f/10ISO 25001/100 sec90 degrees136 BOWLS AND SALADS(continued from previous page)Make glaze: In a small saucepan on medium heat, combine soy sauce, honey, chili oil, brown sugar, minced garlic and ginger, and bring to a simmer. Meanwhile, in a small bowl, whisk together cornstarch and water. Add to pan and stir well. Cook for 4 to 5 minutes, stirring occasion-ally, until thickened to desired consistency (see Tip). Cut the cooked chicken into thick pieces, and brush generously with the glaze.Divide rice between serving bowls, and top with glazed chicken, radicchio and pineapple salsa. Finish with toasted sesame seeds, and serve immediately. Tip: Cornstarch tends to work its magic pretty quickly. If you cook the glaze too long, it will become overly thick and gloopy. Glaze:2 tbsp soy sauce1 tbsp liquid honey1 tbsp chili oil1 tbsp brown sugar1 garlic clove, minced1 tsp minced peeled ginger1 tbsp cornstarch ½ cup waterFor Serving:1 cup finely sliced radicchioSesame seeds (raw or toasted), to garnishNext >