Tom Valenti's Soups, Stews, and One-Pot Meals by Valenti, Tom -- Read -- Imperial Library of Trantor

Index

Cover Dedication Foreword Introduction How to Use This Book Hearty Soups and Chowders

Pasta and Bean Soup Roasted Carrot and Ginger Soup Silken Corn Puree Mushroom, Barley, and Sage Soup Spinach, Parmesan, and Garlic Soup Butternut Squash Soup with Minced Bacon Tomato, Bread, and Parmesan Soup Lemon and Egg Drop Soup Potato and Leek Soup Twice-Cooked Vegetable Soup Extra-Smoky New England Clam Chowder Mussel Chowder Mussels with Tomato and Saffron Lobster Bisque Tuscan-Style Seafood Stew Spicy Shellfish Soup Turkey Soup with Stuffing Dumplings Ham Hock and Split Pea Soup

Casseroles, Stews, and Chili

Root Vegetable Stew with Cumin, Coriander, and Millet Mushroom Stew Butternut Squash and Wild Mushroom Risotto Shrimp, Lemon, and Tarragon Risotto Baked Gnocchi Carbonara Macaroni and Goat Cheese Tubetti with White Wine and Clams Spaghetti with Tuna and Tomato Tuna Noodle Casserole Manhattan-Style Fish Stew Roasted Fish and Shellfish with Tomatoes and Parsley Sautéed Calamari with White Wine, Garlic, and Clam Broth Shrimp Stew with Leeks Chicken Hearts and Gizzards in Italian-Style Tomato Sauce Red-Wine-and-Tomato-Braised Duck White Bean Casserole with Preserved Duck Lentil and Garlic Sausage Stew Sausage and Cabbage Stew Texas-Style Chili Beer and Beef Stew Cuban-Style Flank Steak and Pepper Stew Beef Bourguignon Beef Stroganoff Lamb Pasticcio Andrew and Caitlin’s Soppressata Lasagna Venison Chili Rabbit Stew with Marjoram and Vermouth Tripe with Tomatoes, Thyme, and Oregano

Large Cuts and Catches

Simmered Shrimp Sauté with Shiitake Mushrooms and Scallions Olive-Oil-Poached Red Snapper with Tomato and Scallions Baked Sea Bass, Papillote Style, with Lemon and Olives Cod with Tomato, Saffron Broth, Leeks, and Couscous Baked Chicken with Bacon, Mushrooms, and Pearl Onions Chicken in Hunter-Style Sauce Chicken Braised with Mushrooms Chicken in Red Wine Sauce Slow-Cooked Chicken in a Pot Steamed Whole Chicken with Three Variations Duck with Dried Fruits Mushroom-Poached Squab Moroccan-Spice-Braised Lamb Shank Seven-Hour Leg of Lamb Classic Braised Beef Brisket Mushroom-Braised Short Ribs Beef on a String Soup and Sandwich Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes Braised Oxtail with Cipolline Onions Braised Beef Cheeks Braised Pork Shank Portuguese-Style Pork Roast with Steamed Clams Braised Pork Loin with Artichokes Pork Medallions with Barbecue Sauce Braised Pork Belly in White Wine Sauce Braised Veal with Tuna Sauce Herb-Stuffed Veal Breast Veal Shank Braised in White Sauce with Mushrooms Veal Kidneys with Red Wine and Shallot

Accompaniments and Additions

Barley Couscous Millet Polenta Brown Rice Long-Grain White Rice Wild Rice Dried Pasta Capellini (Angel Hair) Ditalini, Orzo, Pastina (Acini di Pepe), Pennette, Tubetti, Tubettini Egg Noodles Spaghetti Fettuccine and Linguine Pappardelle Ravioli Potatoes Mashed Potatoes Potato Gratin

Condiments and Garnishes

Pesto Basil Oil Aïoli Chopped, Roasted Tomatoes Herbed Croutons Garlic Croutons Fried Oysters Fried Shallots Frizzled Leeks

Notes on Some Recurring Ingredients

Chicken Stock Vegetable Stock

Mail-Order Sources Acknowledgments About the Authors Index Copyright

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