Falling in love with Mark Bittman's latest cookbook - Kitchen Express

Award winning cookbook author Mark Bittman has done it again. He’s written another fresh and inspiring new cookbook - Mark Bittman’s Kitchen Express, 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less, that has already become one of my current favorites

He’s taken a whole new approach from some of his other best selling cookbooks, such as How To Cook Everything, which has formally written recipes. He writes one paragraph instructions and talks you through the recipe, allowing you to do what you Mother did: add a pinch here and there and taste as you go. Don’t have an ingredient? Substitute what’s in your pantry or throw in some fresh herbs in you have them.

I can hear Mark’s friendly voice talking to me all the way through the book, like a big brother looking over my shoulder, offering suggestions but never in a pushy or bossy way. Perhaps it’s because his voice is so accessible to us on television and the internet. If you’ve ever once heard him talk to Al Roker on the Today Show about how easy it is to stuff a chicken breast, in the New York Times Food Section video when he first introduced his readers to Jim Lehay’s no-knead bread from the Sullivan Street Bakery in Manhattan in 2006, or trekking around with Mario Batali and Gwyneth Paltrow in the PBS series Spain – On the Road, you’ll know what I mean.

Heather of Girlichef first brought this new cookbook to my attention when she introduced it in her post, Souper Simple Tuna Bean Salad. She prepared the salad and served it, as Mark suggested, over chilled asparagus, but added her own touches including amazing black truffle sea salt. I thought to myself - I’ve made a tuna and bean salad very similar to this for years, but I’ve never thought of serving it on asparagus – what a clever and refreshing twist to an old favorite. And there my love affair began with this cookbook. Thanks Heather. I owe you one.

Here are two of my current favorite recipes, but I assure you my list of recipes to try is already long, starting with sophisticated sounding Seared Pork Paillards with Prunes and Olives and a yummy Tomato, Goat Cheese and Basil Strata. I’ve adapted the following two recipes to suit my taste and pantry.

Cajun-Style Salmon with Mixed Baby Greens

Adapted from Kitchen Express by Mark Bittman

Mix together the following blend of Cajun-style spices (or use a store bought Cajun spice mix): one teaspoon each paprika, coriander, cumin and dried oregano; one-quarter teaspoon each cayenne pepper and cinnamon. Add kosher salt and freshly ground pepper to taste. Rub the spice mixture on the top of salmon fillets. Broil, spice side up, skin side down, or until desired doneness. If spice mixture begins to burn, turn the oven to 400 and bake until done. Serve the salmon on a bed of mixed organic baby greens that have been tossed with one part freshly squeezed lemon juice to three parts extra-virgin olive oil and seasoned with salt and freshly ground black pepper.

Tuna and Bean Salad on Fresh Asparagus

Adapted from Kitchen Express by Mark Bittman

Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice and 1 finely chopped garlic clove in a bowl. Add 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh rosemary (depending on the season), one 15-ounce can cannellini or great northern beans, drained and rinsed, 2 plum tomatoes, seeds removed, 3 tablespoons chopped fresh Italian flat-leaf parsley and toss together. Gently add one 6-ounce can of solid white tuna in water, drained and flaked or packed in olive oil if you prefer. Serve over freshly cooked asparagus spears.