A
aïoli, 230–31
Alison on Dominick Street, 6
ancho chile powder, 74
anchovies:
in braised beef cheeks, 182–83
in braised veal with tuna sauce, 194–95
in Moroccan-spice-braised lamb shanks, 167–68
arborio rice, see risotto
artichokes, braised pork loin with, 188–89
Asian-style steamed chicken, 161
avgolemono, 42–43
B
bacon:
baked chicken with mushrooms, pearl onions, and, 150–51
in baked gnocchi carbonara, 88–89
in beef bourguignon, 120–21
in extra-smoky New England clam chowder, 48–49
in Florentine pot roast with red wine, mushrooms, and tomatoes, 178–79
in Manhattan-style fish stew, 96–97
minced, butternut squash soup with, 37–38
in mussel chowder, 51–52
and pork products, 241–42
in red-wine-and-tomato-braised duck, 106–7
in sautéed calamari with white wine, garlic, and clam broth, 100–101
in white bean casserole with preserved duck, 108–9
barbecue sauce, pork medallions with, 190–91
barley:
basic, 207–8
mushroom and sage soup with, 32–33
mushroom and short rib soup with, 33
basil:
oil, 229
in pesto, 228
in twice-cooked vegetable soup, 46–47
bean(s), 14–15
cassoulet soup, 26
chickpea soup, 25
and pasta soup, 24–25
in Texas-style chili, 114–15
in tubetti with white wine and clams, 92
in twice-cooked vegetable soup, 46–47
in venison chili, 128–29
white, and spinach soup, 35
white, casserole with preserved duck, 108–9
white, tripe with tubetti and, 134
beef:
beer-braised short ribs, 175
and beer stew, 116–17
bourguignon, 120–21
braised oxtail with cipolline onions, 180–81
brisket, classic braised, 172–73
cheeks, braised, 182–83
Cuban-style flank steak and pepper stew, 118–19
Florentine pot roast with red wine, mushrooms, and tomatoes, 178–79
grilled short rib and horseradish sandwich, 175
mushroom, barley, and short rib soup, 33
mushroom-braised short ribs, 174–75
on a string soup and sandwich, 176–77
Stroganoff, 122–23
in Texas-style chili, 114–15
beer:
and beef stew, 116–17
-braised short ribs, 175
in venison chili, 128–29
blenders, 22–23
bouillabaisse soup, 61
braised dishes:
beef brisket, classic, 172–73
beef cheeks, 182–83
chicken, with mushrooms, 154–55
chicken, in red wine sauce, 156–57
Florentine pot roast with red wine, mushrooms, and tomatoes, 178–79
herb-stuffed veal breast, 196–97
lamb shanks, Moroccan-spice-, 167–68
mushroom and spinach-stuffed veal breast, 197
oxtail, with cipolline onions, 180–81
pork belly in white wine sauce, 192–93
pork chops in white wine sauce, 193
pork loin with artichokes, 188–89
pork shank, 184–85
short ribs, mushroom-braised, 174–75
veal shank, in white wine sauce with mushrooms, 198–200
veal with tuna sauce, 194–95
bread:
for croutons, 232–34
tomato, and Parmesan soup, 40–41
in Tuscan-style seafood stew, 60–61
in twice-cooked vegetable soup, 46–47
brown rice, 211–12
butter:
in butternut squash and wild mushroom risotto, 82–83
in lamb pasticcio, 124–25
in mashed potatoes, 221–22
in shrimp stew with leeks, 102–3
butternut squash, see squash
C
cabbage:
and sausage stew, 112–13
in twice-cooked vegetable soup, 46–47
calamari, sautéed, with white wine, garlic, and clam broth, 100–101
capellini (angel hair), 216
carbonara, baked gnocchi, 88–89
carrot, roasted, and ginger soup, 27–28
Cascabel, 6
casserole(s):
baked gnocchi carbonara, 88–89
lamb pasticcio, 124–25
macaroni and goat cheese, 90–91
spaghetti with tuna and tomato, 93
tuna noodle, 94–95
white bean, with preserved duck, 108–9
white bean, with sweet sausage and sage, 109
cassoulet, 108–9
cassoulet soup, 26
cavolo nero, 47
celery salad, 145
cheese:
in Andrew and Caitlin’s soppressata lasagna, 126–27
in baked gnocchi carbonara, 88–89
croutons, 233
goat, macaroni and, 90–91
see also Parmesan cheese
chicken:
baked, with bacon, mushrooms, and pearl onions, 150–51
baked, with red wine, tomatoes, mushrooms, and pearl onions, 151
braised with mushrooms, 154–55
hearts and gizzards in Italian-style tomato sauce, 104–5
in hunter-style sauce, 152–53
lemon, and egg drop soup, 43
in a pot, slow-cooked, 158–59
in red wine sauce, 156–57
and spinach soup, 35
steamed whole, with three variations, 160–61
stew with marjoram and vermouth, 131
stock, 244
chickpea soup, 25
chili, 74–75
Texas-style, 114–15
venison, 128–29
chili powder, 75
chipotle peppers, 75
chowders:
extra-smoky New England clam, 48–49
Manhattan-style clam, 52
mussel, 51–52
oyster, 52
smoked cod, 49
see also soups
cilantro:
mussels with ginger, scallion, and, 55
simmered shrimp sauté with, 142
cipolline onions, 181
clam(s):
broth, 50
broth, sautéed calamari with white wine, garlic, and, 100–101
chowder, extra-smoky New England, 48–49
chowder, Manhattan-style, 52
cleaning of, 49–50
steamed, Portuguese-style pork roast with, 186–87
tubetti with white wine and, 92
cod:
in Manhattan-style fish stew, 96–97
with tomato, saffron broth, leeks, and couscous, 148–49
condiments and garnishes, 227–37
aïoli, 230–31
basil oil, 229
fried oysters, 234–35
fried shallots, 235–36
frizzled leeks, 236–37
garlic croutons, 233–34
herbed or cheese croutons, 233
pesto, 228
cookware, 11–14
coq au vin, 156–57
coriander, root vegetable stew with cumin, millet, and, 78–79
corn:
creamed, 31
puree, silken, 30
soup, chunky, 31
Cornish game hen, mushroom-poached, 166
couscous:
basic, 208–9
cod with tomato, saffron broth, leeks, and, 148–49
Israeli, 209
crabmeat, lemon, and egg drop soup, 43
cream:
in extra-smoky New England clam chowder, 48–49
in lobster bisque, 57–58
in potato gratin, 222–23
creamy spinach, Parmesan, and garlic soup, 35
croutons:
cheese, 233
garlic, 233–34
herbed, 232–33
Cuban-style flank steak and pepper stew, 118–19
cumin, root vegetable stew with coriander, millet, and, 78–79
D
ditalini, 217
dried fruits, duck with, 162–63
dried ingredients, 9
duck:
confit, in cassoulet soup, 26
with dried fruits, 162–63
preserved, white bean casserole with, 108–9
red-wine-and-tomato-braised, 106–7
dumplings, stuffing, turkey soup with, 64–65
E
egg noodles, 217
eggs:
in aïoli, 230
in baked gnocchi carbonara, 88–89
in lemon and egg drop soups, 42–43
fast cooking, 8
fettuccine, 219
alla cacciatora, 153
fish, see seafood; specific fish
flank steak and pepper stew, Cuban-style, 118–19
fleur de sel, 145
Florentine pot roast with red wine, mushrooms, and tomatoes, 178–79
food processor, 22–23
France, 5
G
game birds:
mushroom-poached poussin or Cornish game hen, 166
mushroom-poached squab, 164–65
pheasant or guinea hen with bacon, mushrooms, and pearl onions, 151
garlic:
in baked chicken with bacon, mushrooms, and pearl onions, 150–51
in braised beef cheeks, 182–83
in braised pork belly in white wine sauce, 192–93
in braised pork shank, 184–85
in braised veal with tuna sauce, 194–95
in chicken braised with mushrooms, 154–55
for chicken in red wine sauce, 156–57
croutons, 233–34
gnocchi with spinach, Parmesan, and, 36
leg of lamb with, 171
in Moroccan-spice-braised lamb shanks, 167–68
in mushroom-braised short ribs, 174–75
in mussel chowder, 51–52
in potato gratin, 222–23
in rabbit stew with marjoram and vermouth, 130–31
in sausage and cabbage stew, 112–13
sautéed calamari with white wine, clam broth, and, 100–101
in slow-cooked chicken in a pot, 158–59
spinach and Parmesan soup with, 34–35
in Texas-style chili, 114–15
garlic powder, 242
ginger:
mussels with scallion, cilantro, and, 55
and roasted carrot soup, 27–28
carbonara, baked, 88–89
with spinach, Parmesan, and garlic, 36
Gotham Bar and Grill, 5–6
grains, 207–14
green peppercorns, baked sea bass with tomato and, 147
grilled short rib and horseradish sandwich, 175
guinea hen with bacon, mushrooms, and pearl onions, 151
H
ham hocks, 67
and split pea soup, 66–67
harissa, for Moroccan-spice-braised lamb shanks, 169
herbs, assorted:
in baked chicken with bacon, mushrooms, and pearl onions, 150–51
in braised oxtail with cipolline onions, 180–81
in braised pork belly in white wine sauce, 192–93
for herbed croutons, 232–33
in lobster bisque, 57–58
in mushroom stew, 80–81
in Portuguese-style pork roast with steamed clams, 186–87
in seven-hour leg of lamb, 170–71
in slow-cooked chicken in a pot, 158–59
-stuffed veal breast, 196–97
in turkey soup with stuffing dumplings, 64–65
hunter-style sauce, chicken in, 152–53
I
immersion blender, 22–23
introduction, 3–9
Israeli couscous, 209
Italian-style tomato sauce, chicken hearts and gizzards in, 104–5
K
kale, in twice-cooked vegetable soup, 46–47
kidneys, veal, with red wine and shallot, 201–2
lamb:
garlic leg of, 171
pasticcio, 124–25
“regular” leg of, 171
seven-hour leg of, 170–71
shanks, Moroccan-spice-braised, 167–168
lasagna, Andrew and Caitlin’s soppressata, 126–27
leek(s):
cod with tomato, saffron broth, couscous, and, 148–49
in extra-smoky New England clam chowder, 48–49
frizzled, 236–37
and potato soup, 44–45
shrimp stew with, 102
simmered shrimp sauté with chanterelle mushrooms and, 142
lemon:
baked sea bass, papillote-style, with olives and, 146–47
bay scallops and tarragon risotto with, 86
and egg drop soups, 42–43
shrimp and tarragon risotto with, 85–86
lentil and garlic sausage stew, 110–11
linguine, 219
with lobster or shrimp, 59
lobster:
bisque, 57–58
linguine with, 59
long-grain white rice, 212–13
M
macaroni:
and goat cheese, 90–91
with goat cheese and roasted mushrooms, 91
two-cheese, 91
with Vermont cheddar, 91
make-ahead cooking, 8–9
Manhattan-style fish stew, 96–97
marjoram, 242
rabbit stew with vermouth and, 130–31
mayonnaise, mustard, 231
meats, see specific meats
Mediterranean fish stew, 97
millet:
basic, 209–10
root vegetable stew with cumin, coriander, and, 78–79
Moroccan chicken, 161
Moroccan-spice-braised lamb shanks, 167–68
MSG (monosodium glutamate), 14
in Andrew and Caitlin’s soppressata lasagna, 126–27
baked chicken with bacon, pearl onions, and, 150–51
barley and sage soup with, 32–33
barley and short rib soup with, 33
in beef bourguignon, 120–21
in beef Stroganoff, 122–23
in beer and beef stew, 116–17
-braised short ribs, 174–75
chanterelle, simmered shrimp sauté with leeks and, 142
chicken braised with, 154–55
Florentine pot roast with red wine, tomatoes, and, 178–79
-poached poussin or Cornish game hen, 166
-poached squab, 164–65
porcini, dried, 243
porcini powder, 123
roasted, macaroni with goat cheese and, 91
roasting wild, 33
shiitake, simmered shrimp sauté with scallions and, 141–42
and spinach-stuffed veal breast, 197
stew, 80–81
veal shank braised in white wine sauce with, 198–200
wild, and butternut squash risotto, 82–84
mussel(s):
chowder, 51–52
cleaning of, 53
with ginger, scallion, and cilantro, 55
salad, 55
with tomato and saffron, 54
with white wine and scallion, 55
mustard mayonnaise, 231
N
New England clam chowder, extra-smoky, 48–49
O
olive-oil poached red snapper with tomato and scallions, 143–44
olives, baked sea bass, papillote-style, with lemon and, 146–47
one-pot cooking, 4–6
onion(s):
cipolline, braised oxtail with, 180–81
in mushroom-poached squab, 164–65
pearl, baked chicken with bacon, mushrooms, and, 150–51
pearl, in beef bourguignon, 120–21
soup, sweet spring, 45
Spanish, in beer and beef stew, 116–17
Spanish, in Cuban-style flank steak and pepper stew, 118–19
Spanish, in pork medallions with barbecue sauce, 190–91
oregano, tripe with tomatoes, thyme, and, 132–34
orzo, 217
oxtail, braised, with cipolline onions, 180–81
oyster(s):
chowder, 52
fried, 234–35
P
papillote-style baked sea bass with lemon and olives, 146–47
pappardelle, 219
alla stracotto, 179
Parmesan cheese (Parmigiano-Reggiano), 242–43
in baked gnocchi carbonara, 88–89
gnocchi with spinach, garlic, and, 36
in lamb pasticcio, 124–25
in pasta and bean soup, 24–25
in pesto, 228
spinach and garlic soup with, 34–35
tomato and bread soup with, 40–41
in tubetti with white wine and clams, 92
in tuna noodle casserole, 94–95
in twice-cooked vegetable soup, 46–47
parsley, roasted fish and shellfish with tomatoes and, 98–99
parsnip:
roasted, and ginger soup, 29
in root vegetable stew with cumin, coriander, and millet, 78–79
Andrew and Caitlin’s soppressata lasagna, 126–27
and bean soup, 24–25
dried, types of, 216–18
fettuccine alla cacciatora, 153
fresh, types of, 218–20
lamb pasticcio, 124–25
linguine with lobster or shrimp, 59
macaroni and goat cheese, 90–91
mushroom stew with, 81
pappardelle alla stracotto, 179
seafood, 61
spaghetti with tuna and tomato, 93
tripe with white beans and tubetti, 134
tubetti with white wine and clams, 92
tuna noodle casserole, 94–95
pasticcio:
with ground sausage, 125
lamb, 124–25
pastina (acini di pepe), 217
pennette, 217
peppers, bell:
in Cuban-style flank steak and pepper stew, 118–19
in Texas-style chili, 114–15
pesto, 228
pheasant with bacon, mushrooms, and pearl onions, 151
polenta, basic, 210–11
porcini powder, 123
pork:
belly, braised, in white wine sauce, 192–93
chops, braised, in white wine sauce, 193
ham hock and split pea soup, 66–67
loin with artichokes, braised, 188–89
medallions with barbecue sauce, 190–91
products and bacon, 241–42
roast with steamed clams, Portuguese-style, 186–87
shank, braised, 184–85
Portale, Alfred, 5–6
Portuguese-style pork roast with steamed clams, 186–87
potato(es), 221–23
in baked gnocchi carbonara, 88–89
in extra-smoky New England clam chowder, 48–49
gratin, 222–23
and leek soup, 44–45
mashed, 221–22
poussin, mushroom-poached, 166
prosciutto di Parma, in pasta and bean soup, 24–25
puree(s):
silken corn, 30–31
squash, 39
R
rabbit:
hunter-style, 153
stew with marjoram and vermouth, 130–31
ravioli:
basic, 220
beef cheek, 183
red pepper aïoli, 230
red snapper, olive-oil poached with tomato and scallions, 143–44
baked chicken with tomatoes,
mushrooms, pearl onions, and, 151
in beef bourguignon, 120–21
in braised beef cheeks, 182–83
in braised oxtail with cipolline onions, 180–81
in classic braised beef brisket, 172–73
Florentine pot roast with mushrooms, tomatoes, and, 178–79
in mushroom stew, 80–81
sauce, chicken in, 156–57
-and-tomato-braised duck, 106–7
veal kidneys with shallot and, 201–2
ribollita, 46
rice, 211–14
brown, 211–12
in lemon and egg drop soup, 42–43
long-grain white, 212–13
wild, 213–14
risotto, 76
bay scallop, lemon, and tarragon, 86
butternut squash and wild mushroom, 82–84
leftover, in butternut squash and wild mushroom cakes, 84
leftover, in fritatta, 86
shrimp, lemon, and tarragon, 85–86
root vegetable stew with cumin, coriander, and millet, 78–79
ropa vieja, 118–19
S
saffron, 55–56
aïoli, 233
broth, cod with tomato, leeks, couscous, and, 148–49
mussels with tomato and, 54–55
in spicy shellfish soup, 62–63
sage:
mushroom, and barley soup, 32–33
white bean casserole with sweet sausage and, 109
salads:
celery, 145
leftover fish, 145
mussel, 55
salami lasagna, 127
salt, coarse, 243
sandwich(es):
beef on a string soup and, 176–77
grilled short rib and horseradish, 175
sauce(s):
barbecue, pork medallions with, 190–91
Italian-style tomato, chicken hearts and gizzards in, 104–5
for pappardelle alla stracotto, 179
tomato, for tripe with thyme and oregano, 133
tuna, braised veal with, 194–95
white, with mushrooms, veal shank braised in, 198–200
white wine, braised pork belly in, 192–93
sausage:
and cabbage stew, 112–13
garlic, and lentil stew, 110–11
ground, pasticcio with, 125
sausage, sweet:
in cassoulet soup, 26
in Italian-style tomato sauce, 105
in tubetti with white wine and clams, 92
white bean casserole with sage and, 109
Savoy, Guy, 5
scallions:
mussels with white wine and, 55
olive-oil poached red snapper with tomato and, 143–44
simmered shrimp sauté with shiitake mushrooms and, 141–42
scallop(s):
lemon and tarragon risotto with, 86
stew with leeks, 103
sea bass:
baked, papillote-style with lemon and olives, 146–47
baked, with tomato and green
peppercorns, 147
seafood:
Manhattan-style fish stew, 96–97
pasta, 61
roasted fish and shellfish with tomatoes and parsley, 98–99
sautéed calamari with white wine, garlic, and clam broth, 100–101
stew, Tuscan-style 60–61
see also shellfish; specific fish
serving food, 9
seven-hour leg of lamb, 170–71
shallots:
fried, 235–36
veal kidneys with red wine and, 201–3
shellfish:
and roasted fish with tomatoes and parsley, 98–99
soup, roasted carrot, ginger, and, 28
soup, spicy, 62–63
in Tuscan-style seafood stew, 60–61
see also seafood; specific shellfish
short ribs, mushroom-braised, 174–75
shrimp:
bisque, 58–59
butterflying, 87
lemon and tarragon risotto with, 85–86
linguine with lobster or, 59
sauté with chanterelle mushrooms and leeks, simmered, 142
sauté with cilantro or tarragon, simmered, 142
sauté with shiitake mushrooms and
scallions, 141–42
stew with leeks, 102–3
with white wine, garlic, and clam broth, 101
side dishes, 207–23
barley, 207–8
basic pasta, 215–19
brown rice, 211–12
butternut squash and wild mushroom risotto cakes, 84
couscous, 208–9
Israeli couscous, 209
lentils, 111
long-grain white rice, 212–13
mashed potatoes, 221–22
millet, 209–10
polenta, 210–11
potato gratin, 222–23
ravioli, 220
squash puree, 39
wild rice, 213–14
slow-cooked chicken in a pot, 158–59
slow cooking, 7–8
smoked cod chowder, 49
sodium, excess of, 14
soppressata lasagna, Andrew and Caitlin’s, 126–27
soups, 21–23
beef on a string, and sandwich, 176–77
bouillabaisse, 61
butternut squash, with minced bacon, 37–38
cassoulet, 26
chickpea, 25
chunky corn, 31
creamy spinach, Parmesan, and garlic, 35
ham hock and split pea, 66–67
immersion blender, use of, 22–23
lemon and egg drop, 42–43
lobster bisque, 57–58
(mashed) potato and leek, 45
mushroom, barley, and sage, 32–33
mushroom, barley, and short rib, 33
mussels with tomato and saffron, 54
pasta and bean, 24–25
potato and leek, 44–45
roast carrot, ginger, and shellfish, 28
roast carrot and ginger, 27–28
roasted parsnip and ginger, 29
shrimp bisque, 58–59
silken corn puree, 30–31
spicy shellfish, 62–63
spinach, Parmesan, and garlic, 34–35
sweet, spring onion, 45
tomato, bread and Parmesan, 40–41
turkey, with stuffing dumplings, 64–65
Tuscan-style seafood stew, 60–61
twice-cooked vegetable, 46–47
see also chowders
spaghetti, 218
with tuna and tomato, 93
spicy shellfish soup, 62–63
in Andrew and Caitlin’s soppressata lasagna, 126–27
and chicken soup, 35
gnocchi with Parmesan, garlic, and, 36
lemon and egg drop soup with, 43
and mushroom-stuffed veal breast, 197
Parmesan and garlic soup with, 34–35
and white bean soup, 35
split pea soup, ham hock and, 66–67
spring onion soup, sweet, 45
squab, mushroom-poached, 164–65
squash:
butternut, and wild mushroom risotto, 82–84
butternut, soup with minced bacon, 37–38
puree, 39
squid, see calamari
steamed dishes:
chicken, Asian-style, 161
chicken, tomato, 161
Moroccan chicken, 161
mussels with tomato and saffron, 54
whole chicken with three variations, 160–61
stews, 77
beef bourguignon, 120–21
beer and beef, 116–17
chicken hearts and gizzards in Italian-style tomato sauce, 104–5
chicken with marjoram and vermouth, 131
Cuban-style flank steak and pepper, 118–19
lentil and garlic sausage, 110–11
Manhattan-style fish, 96–97
Mediterranean fish, 97
mushroom, 80–81
rabbit, with marjoram and vermouth, 130–31
red-wine-and-tomato-braised duck, 106–7
roasted fish and shellfish with tomatoes and parsley, 98–99
root vegetable, with cumin, coriander, and millet, 78–79
sausage and cabbage, 112–13
sautéed calamari with white wine, garlic, and clam broth, 100–101
shrimp, with leeks, 102–3
tripe with tomatoes, thyme, and oregano, 132–33
tubetti with white wine and clams, 92
Tuscan-style seafood, 60–61
stock(s), 243–45
chicken, 244
store-bought, 14
vegetable, 244–45
Stroganoff, beef, 122–23
tarragon:
shrimp and lemon risotto with, 85–86
simmered shrimp sauté with, 142
Texas-style chili, 114–15
Thanksgiving leftovers, 64
thyme, tripe with tomatoes, oregano and, 132–34
tomato(es):
baked chicken with red wine, mushrooms, pearl onions, and, 151
baked sea bass with green peppercorns and, 147
-braised duck, red-wine-and-, 106–7
bread and Parmesan soup with, 40–41
canned, 245–46
for chicken in hunter-style sauce, 152–53
chopped roasted, 231
in Cuban-style flank steak and pepper stew, 118–19
Florentine pot roast with red wine, mushrooms, and, 178–79
in mussel chowder, 51–52
mussels with saffron and, 54–55
olive-oil poached red snapper with scallions and, 143–44
peeling and seeding fresh, 245
in rabbit stew with marjoram and vermouth, 130–31
roasted fish and shellfish with parsley and, 98–99
sauce, Italian-style, chicken hearts and gizzards in, 104–5
in sautéed calamari with white wine, garlic, and clam broth, 100–101
spaghetti with tuna and, 93
-steamed chicken, 161
tripe with thyme, oregano, and, 132–34
in Tuscan-style seafood stew, 60–61
in venison chili, 128–129
tomorrow’s table, 15
Tom Valenti’s Soups, Stews, and One-Pot Meals, how to use, 11–15
tripe:
with tomatoes, thyme, and oregano, 132–33
with white beans and tubetti, 134
tubetti, 217
with tripe and white beans, 134
with white wine and clams, 92
tubettini, 217
tuna:
-noodle casserole, 94–95
sauce, braised veal with, 194–95
spaghetti with tomato and, 93
turkey soup with stuffing dumplings, 64–65
Tuscan-style seafood stew, 60–61
two-cheese macaroni, 91
veal:
braised, with tuna sauce, 194–95
breast, herb-stuffed, 196–97
breast, mushroom and spinach-stuffed, 197
kidneys with red wine and shallot, 201–2
shank braised in white sauce with mushrooms, 198–200
vegetable soup, twice-cooked, 46–47
vegetable stock, 244–45
venison chili, 128–29
Vermont cheddar, macaroni with, 91
vermouth, dry:
for chicken in hunter-style sauce, 152–53
rabbit stew with marjoram and, 130–31
for slow-cooked chicken in a pot, 158–59
vinegar, distilled white, 246
vitello tonnato, 194–95
W
white wine:
in baked chicken with bacon, mushrooms, and pearl onions, 150–51
in beef Stroganoff, 122–23
in braised pork loin with artichokes, 188–89
in braised pork shank, 184–85
in braised veal with tuna sauce, 194–95
in butternut squash and wild mushroom risotto, 82–83
in chicken braised with mushrooms, 154–55
for chicken in hunter-style sauce, 152–53
in cod with tomato, saffron broth, leeks, and couscous, 148–49
in duck with dried fruits, 162–63
in extra-smoky New England clam chowder, 48–49
in herb-stuffed veal breast, 196–97
in Moroccan-spice-braised lamb shanks, 167–68
in mushroom-braised short ribs, 174–75
in mussel chowder, 51–52
mussels with scallion and, 55
in rabbit stew with marjoram and vermouth, 130–31
in roasted fish and shellfish with tomatoes and parsley, 98–99
sauce, braised pork belly in, 192–93
in sausage and cabbage stew, 112–13
sautéed calamari with garlic, clam broth, and, 100–101
for seven-hour leg of lamb, 170–71
in shrimp, lemon, and tarragon risotto, 85–86
in shrimp stew with leeks, 102
in spicy shellfish soup, 62–63
tubetti with clams and, 92
in Tuscan-style seafood stew, 60–61
wild rice, 213–14