A Diary of Cooking With What You've Got (Revised and Updated) by Davies, Tod -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Dedication Introduction to the New Edition Recipes Notes for the New Edition Foreword Why I Love Food Eating Alone

Puffy Omelet A Chicken Liver Omelet The Best Lamb Chop Steamed Kale and Lamb Chop Juices Tomato Salad with Balsamic Vinegar and Marjoram Fettuccine with Cream, Garlic, Gorgonzola, Parmesan, and Toasted Walnuts A Perfect Rib Eye Steak for One Asian Cabbage Salad Hot Apple Juice Baked Pork Riblets and Vegetables Bacon, Mushrooms, and Eggs, on Avocado and Whole Wheat Tortilla

Food for Friends

Gourmet Dog Stodge Chicken Liver Pâté Marrow Bones from Pot au Feu on Toast Celeriac Salad The Very Best Macaroni and Cheese My Mother’s Soy Sauce Chicken Linguine with Smoked Salmon and Parsley Mesclun Salad with Romano and Artichoke Hearts Chile Relleno Casserole—Original Chile Relleno Casserole—My Way Diced Tomato and Avocado Salad Roasted Peppers

Cooking for Vegetarian Loved Ones

Chard Tian Vegetarian Spaghetti Carbonara Refried Beans (Not) Gazpacho. Really. Roasted Vegetables

Food for Spring, Summer, Fall, and (Mostly) Winter

Baby Artichokes Nori Wraps Seaweed, Cucumber, and Noodle Salad Chopped Parsley, Celery Leaf, Tarragon, Tomato and Avocado Salad Bucatini with Sage and Garlic Carnitas, aka Baked Pork Ribs Polenta Vegetable Stew with Dumplings Coleslaw with Garlic Mayonnaise How to Deal with Winter Tomatoes Creamy Scrambled Eggs (with Smoked Salmon) Carrots Baked in Cream Tomato Soup

Fish

Red Snapper Bouillabaisse Salmon à l’unilateral Wasabi Butter Mussels Bouillabaisse style Mussels with Curry and Cream Scalloped Oysters Tuna Niçoise Pasta Salad Arroz con Pedacitos Brandade

Turnips and Squash

The Most Delicious Thing to Do with Turnip Greens A Turnip Omelet that is Unbelievably Delicious Crookneck Squash with Mushroom and Chipotle Chile Zucchini Gratin Zucchini Tian Squash for One

It’s Just Not a Meal Without Potatoes

Potato Salad Another Vegetable Stew, this time with Potato Squares Potatoes and Chilies Potato-Onion-Arugula-Rosemary Frittata

Eggs and Mushrooms

Asparagus, Fried Eggs, and Potato Puree Duxelles, or What to Do with Marked Down Mushrooms Eggs Poached in Roast Tomato/Chipotle Sauce Avocado and Cilantro Salad Savory Egg Custard Wild Mushroom Omelet Oyster Mushroom Salad Creamy Scrambled Eggs with Oregon Truffle

Salads

Blue Cheese Vinaigrette Lemon/Thyme/Soy Salad Dressing Mustard Vinaigrette Tomatillo Salad Tomato and Rocket Salad A Great Beet Salad Parsley Salad Roasted Tomato and Avocado Salad Eggplant Caviar

Cooking By the Seat of Your Pants

Huevos Rancheros with Tomatillo Salsa What to do with Leftovers Casserole Cooking Béchamel Sauce Penne with Broccoli and Cheese Whole Wheat Pasta with Broccoli and Goat Cheese Collard Greens, Preserved Chilies, and Hominy Hash Asparagus Soup Pasta with Parsley and Cheese Cold Sorrel and Potato Soup

There’s No Place Like Home

Lentil and Tuna Salad Simple Vegetable Soup Asparagus with Truffle Oil Baked Cheese on Toast Fancy Stuffed Portobello Mushrooms Easy Baked Portobello Mushrooms Potato and Onion Soup Hot Milk and Honey

Postscript: Cavalho Cancado

Cavalho Cancado

But Wait, There’s More: On Brining and My Roast Chicken

A Basic Brine For Chicken For Cornish Game Hen For Thick Pork Chop For Beans My Favorite Roast Chicken Chicken Soups Chicken Pot Pie Without the Pie

Weird Stuff

Chinese Takeout Rice Pudding Menudo Stress Relieving Sausage Brewer’s Yeast and Popcorn

Millenial Cuisine: On Making a Dish Your Own

Bowl Cooking

Update on Pisces Tuna On My Bookshelf Temperatures, Weights, and some Measurements Index About the Author