Brooklyn rustic : simple food for sophisticated palates / / Bryan Calvert

• Autore: Calvert Bryan
• Pubblicazione: New York, NY : , : Little, Brown and Company, , [2016]; ©2016
• Descrizione fisica: 1 online resource (404 pages)
• Disciplina: 641.59747/23
• Soggetto topico: Cooking - New York (State) - New York; Cooking (Natural foods)
• Nota di contenuto: Intro -- Title Page -- Welcome -- Epigraph -- Introduction -- PART ONE: VEGETABLES -- GROWING: A Cook's Garden -- HERBS -- Shallot-Herb Pistou -- Sweet Marjoram Chimichurri -- Lime-Cilantro Butter -- Buttery Lemon-Basil Pesto -- Chive Oil -- PRESERVING: A Pantry Full of Mason Jars -- Chilled Watermelon and Lemon Verbena Soup -- GREENS -- Bitter Greens with Dates, Sesame, and Warm Goat Cheese -- Baby Spinach Salad with Mushrooms and Pine Nuts -- Grilled Radicchio with Anchovy Cream -- Melted Romaine -- CONNECTING: You Are Not Alone -- CUCUMBER -- Sautéed Cucumbers with Spearmint, Cilantro, and Lime -- Cucumber Soup with Crab, Basil, and Mint -- Cucumber and Watercress Salad with Dill and Wasabi -- ASPARAGUS -- Grilled Asparagus Rafts with Sorrel Cream -- Roasted Asparagus with Triple Crème Sauce and Tarragon -- Chilled Asparagus Soup with Egg and Capers -- SIMPLIFYING: A Simple Tomato Salad -- TOMATOES -- Heirloom Tomatoes with Gin, Feta, and Dill -- Tomato and Gruyère Tart -- Tomato and Mustard Relish -- Melted Cherry Tomatoes with Sweet Marjoram -- KALE -- Baby Kale and Quinoa Salad with Almonds, Roasted Garlic, and Poached Eggs -- Kale and Ricotta Panisse -- Black Kale and Cabbage Salad -- CORN -- Corn Broth -- Corn Soup with Oysters, Pickled Corn, and Tarragon -- EXPLORING: Appalachia in a Four-Star Restaurant -- Roasted Corn and Duck Confit Salad -- ONIONS -- Spring Onion Soup with Pecorino and Bacon -- Cipollini Onion Brûlée with Balsamic Vinegar and Rosemary -- Leek Confit -- Venison and Ramp Stew -- Roasted Garlic Puree -- BEANS -- Three Legume Crostinis -- Summer Beans with Bagna Cauda -- Crispy Chickpeas with Rosemary -- EGGPLANT -- Grilled Eggplant with Merguez and Spearmint -- Eggplant Fries with Curry Aioli -- Smoky Eggplant Puree with Roasted Broccoli and Ricotta Salata -- MUSHROOMS. ; Mushroom, Walnut, and Fennel Salad with Parmigiano -- Mushroom and Arugula Buckwheat Crepes -- Mushrooms and Fennel en Papillote -- SQUASH -- Summer Squash with Feta, Cured Olives, Chickpeas, and Nasturtiums -- Goat Cheese Gnocchi with Basil, Lemon, and Baby Summer Squash -- Ratatouille with Baked Duck Eggs -- Jerked Butternut Squash -- Delicata Squash with Honey and Red Pepper Flakes -- Spaghetti Squash with Sage and Maple Syrup -- Baby Blue Hubbard Squash Soup with Blue Cheese and Pickled Pears -- PRESENTING: The Blank Plate -- CARROTS -- Quick-Pickled Cumin Carrots -- Roasted Carrots, Parsnips, and Belgian Endive with Curry and Currants -- Sherry-Glazed Carrots and Radishes -- CABBAGE -- Napa Cabbage Slaw with Sriracha Aioli -- Baby Bok Choy with Roasted Red Pepper Sauce -- Roasted Brussels Sprouts with Apples, Pistachios, and Bacon -- BEETS -- Beet Risotto with Goat Cheese and Dill -- Golden Beet Broth with Goat Cheese and Beet Dumplings -- Baby Beet Salad with Tangerines and Oil-Cured Olives -- RECOVERING: Keep Cool -- SWISS CHARD -- Creamed Swiss Chard with Red Wine Shallots -- Rainbow Chard with Lentils, Apricots, and Green Curry -- Swiss Chard Pastilla with Smoked Duck and Currants -- TURNIPS -- Kohlrabi, Apple, and Hijiki Slaw -- Tokyo Turnips and Pears with Cardamom Vinaigrette -- Roasted Rutabaga with Grapefruit, Avocado, and Basil -- CELERY ROOT -- Celery Root Salad with Pancetta, Walnut Mayonnaise, and Lovage -- FINISHING: The Final Step -- Celery Root Soup with Trout, Pear, and Curry Oil -- Celery Root and Potato Gratin with Fresh Horseradish -- SUNCHOKES -- Roasted Sunchokes with Watercress and Hazelnuts -- Sunchoke-Almond Soup -- POTATOES -- Crushed Yukon Gold Potatoes with Garlic and Parsley -- Potatoes Dauphine with Scallions and Manchego -- Green Goddess Potato Salad -- PART TWO: SEAFOOD -- SHELLFISH. ; Roasted Oysters with Celery, Bacon, and Fresh Horseradish -- Pickled Oysters -- Three Oyster Sauces -- SURROUNDINGS: Where You Are -- Sautéed Shrimp with Harissa Broth -- Chinatown Shrimp -- Shrimp and Kimchi Fritters -- Stove-Smoked Scallops and Mussels with Pasta -- Seared Scallops with Roasted Cauliflower and Olive Puree -- Scallops Marinated with Horseradish and Lemon Thyme -- CHOOSING: Food Matters -- FISH -- Black Cod with Figs and Fennel -- Crab-Crusted Halibut -- Cured Salmon with Arugula, Beets, and Horseradish-Chive Cream -- Striped Bass Poached in Corn Broth -- Spring Onion-Stuffed Brook Trout with Pine Nuts -- Grilled Branzino with Fennel and Olive Escabeche -- Black Sea Bass with Pepita Crust -- Cod with Sweet Peppers and Spicy Sausage -- PART THREE: MEAT AND POULTRY -- EGGING: The Power of an Egg -- EGGS -- Soft Scrambled Eggs with Chives and Brioche -- Deviled Eggs Three Ways -- Baked Farmer's Eggs -- POULTRY -- Tandoori Chicken -- Turmeric Chicken with Artichokes and Basil Yogurt -- Savory-Stuffed Skillet Chicken with Lemon-Miso Sauce -- HELPING: A Learned Skill -- PORK -- Glazed Braised Pork Belly with Beans and Fennel -- Blackberry-Basted Pork Tenderloin -- Cider-Glazed Pork Chops with Sage and Apples -- Pork Loin Crusted with Pecans and Mustard -- MARINATING: Aroma and Acid -- BEEF -- Balsamic-Soy Marinated Hanger Steak -- Dry-Rubbed Porterhouse with Tamarind Steak Sauce -- LAMB -- Pomegranate-Braised Lamb Shanks -- SEARING: Do Small Things Well -- Lamb Sirloin Crusted with Cocoa and Cumin -- Lamb and Goat Cheese Pasties -- PART FOUR: COCKTAILS -- Window Box Collins -- TASTING: Learn Your Palate -- The Green Monk -- Parks and Recreation -- Smith Street Sour -- Qandisa Cocktail -- La Petite Mort -- Brooklyn Cricket -- Cold Hollow Cabin -- The Palmer Legare -- PART FIVE: SWEETS -- PICKING: Perfect Ripeness -- BERRIES. ; Lemon and Blueberry Tart -- Raspberry-Stuffed Brioche French Toast -- Strawberry-Almond Cake with Jasmine Tea -- Blackberry-Lavender Oat Crumble -- TREE FRUITS -- Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples -- Saffron Yogurt Cherry Parfait -- Chocolate and Cherry Devil Cake -- Pear Upside-Down Skillet Cake -- CHOCOLATE -- Blood Oranges with Chocolate and Mint -- Chocolate Bundt Cake with Cardamom and Orange -- PART SIX: BASICS -- PREPARING: Set Up for Success -- OILING: Choosing Cooking Oils -- SEASONING: Salt and Pepper -- Citrus Salt -- Herb Salt -- Prickly Ash Salt -- Vanilla Salt -- DOUGHS -- Brioche -- Savory Tart Crust (Pâte Brisée) -- VINAIGRETTES AND SAUCES -- Lemon Vinaigrette -- Sherry-Shallot Vinaigrette -- Balsamic Vinaigrette -- Balsamic Reduction -- Coriander-Ginger Vinaigrette -- Warm Goat Cheese Fondue -- Roasted Red Pepper Sauce -- MARINADES -- Basic Aromatic Marinade for Meat -- Basic Aromatic Marinade for Fish -- Basic Acidic Marinade for Red Meat -- STOCKS -- Vegetable Stock -- Chicken Stock -- BUYING: The Best Ingredients -- Acknowledgments -- Photography Credits -- Newsletters -- Table of Contents -- Copyright.
• Titolo autorizzato: Brooklyn Rustic
• ISBN: 0-316-30822-6; 0-316-26945-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910148649403321
• Lo trovi qui: Univ. Federico II