Cooking in the Moment by Reusing, Andrea -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction Spring

Cauliflower Gratin with Aged Raw Milk Cheese Grilled Broccoli with Parsley, Garlic, and Anchovies Roast Fresh Ham with Cracklings Carrot Soup with Toasted Curry and Pistachios Cast-Iron-Skillet Fresh Trout with Cornmeal Wilted Ramps Campfire Bacon and Eggs in a Bag Shrimp, Pea, and Rice Stew Asparagus with Butter and Soy Charcoal-Grilled Asparagus Hen and Dumplings Raw Vegetables with Garlic-Anchovy Mayonnaise Warm Fresh Mozzarella with Grits, Grilled Radicchio, and Balsamic Roasted Shiitake Mushrooms with Garlic Oil Pea Greens with Ume Plum Vinaigrette and Chive Blossoms Rhubarb-Ginger Sorbet Strawberry Ice Cream Fresh Peas with Lettuce and Green Garlic Grilled Spanish Mackerel with Green Sauce Potato Salad Crispy Pan-Fried Catfish with Hot Slaw Pan-Roasted Clams with Sake Crab and Garlic Fried Rice

Summer

Tomato Tasting Spicy Melon Salad with Peanuts and Mint Cream of Tomato Soup with Tomato Leaves Monica’s Blackberry and Summer Apple Pie Spicy Crab and Shrimp Boil with Corn and Potatoes Squab with Grilled Red Onion and Sweet Cherries The Homeward Angel Pickled Sour Cherries Cherry Stone Panna Cotta Crispy Corn Fritters Mexican Corn on the Cob Broiled Baby Zucchini with Parmesan Grilled Zucchini with Mint, Chile Oil, and Toasted Pine Nuts Zucchini “Noodles” with Ricotta Slow-Cooked Squash with Butter and Basil Fried Chicken Green Beans with Garlic Bread Crumbs and Tomatoes Chilled Berry Pudding with Cream Eggplant Salad with Walnuts and Garlic Fried Okra with Indian Spices and Hot Tomato Relish Tomato Sandwich Kathe’s Baked Plum Tomatoes with Olive Oil and Bread Crumbs Tomato Juice Michelada Marinated Roasted Peppers in a Jar Flash-Fried Shishito Peppers with Sea Salt Garlic and Black Pepper Soft-Shell Crabs Cucumber Salad with Lemon Basil Watermelon Jell-O with Gin Warm Edamame with Seven-Spice Powder Edith Calhoun’s Pickled Figs Broiled Ripe Figs with Warm Ricotta and Honey Pickled Carrots and Fennel with Dill and Coriander Pickled Pumpkin Salt-Cured Chiles Chile Oil Pickled Chile Peppers Pickled Beets Pickled Green Tomatoes Sauerkraut

Fall

Whole Roasted Sweet Potatoes with Butter, Molasses, and Salt Braised Chard with Fresh Hot Chiles Wilted Baby Collards with Ginger and Shoyu Spinach with Melted Leeks and Cardamom Grilled Grass-Fed Porterhouse with Crisp Herbs Chocolate and Nuts Pan-Roasted Black Drum Smashed Candy Roaster Brussels Sprout Leaves in Brown Butter Red Onion Preserves Whole Fish Baked in a Salt Crust Hard Cider–Braised Pork Shoulder Skillet Apples and Onions Basic Meat Stock Escarole in Broth with Lemon and Eggs Basic White Beans with Ham Hocks Macaroni with Beans, Roasted Pumpkin, and Ham Hocks Old-Fashioned Baked Beans with Smoked Bacon Oyster Stew Raw Oysters on Ice with Hot Sauce Red Lentil Soup with Smoked Paprika Clay-Pot Chicken in Fig Leaves Red Lettuces with Blue Cheese, Red Grapefruit, and Sunflower Sprouts White Sweet Potato Soup Warm Mushroom Salad with Shallots and Sherry Vinegar Pan-Roasted Chicken Livers with Thyme and Schmaltz Pot Roast with Gravy Glazed Carrots Sour Cream Ice Cream with Sorghum

Winter

Roasted Chestnuts in the Fireplace Ruby Grapefruit Cordial Roast Moulard Duck with Kumquats and Salt-Cured Chiles Juicy Satsuma Orange Cake Turnip and Mustard Greens with Smoked Bacon and Vinegar Slow-Cooked Black Kale with Stewed Garlic Kale Panini Instant Spinach Colcannon with Scallions and Greens Steamed Black Cod and Potatoes with Pounded Parsley, Garlic, and Mussels Crispy Chicken with Rye Bread, Mustard, and Sweet and Sour Red Cabbage Whole Roasted Onions Honey Frozen Custard with Honeycomb Candy Miguel Torres’s Carnitas Jalapeño and Red Onion Escabeche Green Cabbage Salad Salsa Verde Salsa Roja Turnip Soup with Rosemary and Black Pepper Sautéed Savoy Cabbage with Speck and Lemon Roasted Japanese Turnips with Honey Choucroute Garnie 1-2-3 Curried Beets Overnight Pot-on-Fire Onion-Braised Overnight Brisket Roast Chicken with Fennel and Spring Onions No-Poach Poached Chicken Roasted Spareribs with Crushed Fennel and Red Chiles Watercress with a Fried Egg and Black Sesame Sauce

Sources Acknowledgments Index About the Author

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