Nourish Me Home by Burns, Cortney -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication Copyright Contents Introduction

Casting a Circle The Journey Finding Home My Culinary Arsenal About this Book

Chapter 1: Filling the Pot

Spring Chowder with Peas and Clams

Soups and Stews

Summer Bean Soup with Tomato Brown Butter

Bean Soup Baked Beans Tomato Brown Butter Green Bean Salad

Late Harvest Gazpacho Chilled Early Harvest Apple Soup Fermented Carrot Borscht Shallot Soup with Charred Broccolini and Roman Gnocchi

Roman Gnocchi Shallot and Broccolini Soup

Eggplant Soup with Walnut Dumplings

Ginger-Walnut Dumplings Charred Eggplant Soup

Creamed Nettle-Spinach Soup with Sumac Oil Autumn Chowder with Corn and Smoky Potatoes Five-Spice Chicken Soup

Daikon Dumplings Five-Spice Chicken Soup

Winter Broth with Meatballs, Buckwheat, and Preserved Vegetables

Broth Lion’s Head Meatballs Soup

Chapter 2: Weaving Roots

The Wheel of the Year Herby Smashed Sardine Dip with Crudités “Eggplant Parm” Dip

Feta Crisps Feta Mousse

Vernal Equinox Salad Summer Squash Salad Charred Lettuces with Green Tahini

Salad Green Tahini Sauce Moon-Cycle Planting

Sprouted Lentil Salad with Harissa Vinaigrette Cucumber Cattail Salad with Buttermilk Bagna Cauda

Buttermilk Bagna Cauda Salad

Beet Salad with Parsnip Skordalia

Parsnip Skordalia Horseradish Gremolata Slivered Beets

Stuffed Squash Blossoms with Harissa Ratatouille

Ratatouille Squash Blossoms

Beaver Tail Mushrooms with Bone Marrow Grilled Corn with Dried Beef and Smoked Butter

Blueberry Butter Corn Dried Beef Floss

Carrot-Ricotta Custard

Custard Mushroom Medley

Root Vegetable Fritters with Farmer’s Cheese Sauce

Root Vegetable Fritters Farmer’s Cheese Sauce

Buckwheat Dumplings with Cabbage and Hasselback Squash

Buckwheat Dumplings Roasted Cabbage and Hasselback Butternut Squash Fermented Squash and Sesame Purée

Whole Roasted Cauliflower with Turmeric Butter

Cauliflower Spiced Hazelnuts

Woven Rainbow Tart

Cauliflower Crust Goat Cheese Mousse Vegetables

Chapter 3: Of Feathers, Scales, and Fur

Fundamental Cooking Methods: Egg Cookery Coddled Eggs with Salami and Mushrooms Grilled Maple Eggs Pickled Scotch Eggs

Turmeric Pickled Eggs Beet-Lamb Coating

Yellow Eggs with Pickled Brown Rice and Crepes

Pickled Brown Rice Corn Flour Crepes Steamed Eggs

Orange Eggs with Pumpkin, Kale, and Saffron Red Eggs with Tomatoes, Red Lentils, and Hibiscus Pesto Green Eggs with All the Leaves

Fundamental Cooking Methods: Fish Cookery

Oil-Poached Fish Gift-Wrapped Fish for Every Season Salt-Baked Fish Grilled Whole Fish with Herbs and Spices Fish Stew with Winter Squash and Greens

Fish Stew Garlic Broth

Smoked Fish and Potato Hand Pies

Piecrust Filling Fundamental Cooking Methods: Meat Cookery

Chicken Pâté with Creamy Shallot-Watercress Sauce

Chicken Pâté Shallot-Watercress Sauce

Chicken Wings in Garlic Butter Brined Whole Chicken Chicken Potpie with Creamed Fennel and Cauliflower

Piecrust Filling

Gribenes Terrine

Terrine Gribiche

Mom’s Pot Roast Beef Short Rib Steaks Slow-Cooked Pork Steak British-Berkshire Hot Pot

Pickled Red Cabbage Hot Pot

Whole Roasted Leg of Lamb

Chapter 4: Larder

Pickling

Lacto-Fermented Carrots Fermented Squash Lacto-Fermented Dilly Green Beans Lacto-Fermented Cucumbers Lacto-Fermented Beets Lacto-Fermented Ramps Lacto-Fermented Corn Clam “Kimchi” Preserved Lemons

“Capers”

Green Coriander Capers Dry Fennel Seed Capers

Fermented Condiments

Sweet-Sour-Spicy Pepper Paste Harissa Preserved Lemon Paste Harissa

Infused Vinegars and Vinegar Pickles

Currant Vinegar Queen Anne’s Lace Vinegar Vinegar-Pickled Squash Blossoms Vinegar-Pickled Red Carrots Vinegar-Pickled Daylilies Vinegar-Pickled Red Onions Vinegar-Pickled Blueberries

Oil Preserving

Oil-Preserved Eggplant Oil-Preserved Hot Peppers Oil-Preserved Tomatoes Oil-Preserved Shallots

Infused Oils

Herb Oil Tomato Leaf Oil Sumac Oil Fennel Oil Tarragon Chili Oil Smoked Paprika Oil

Drying Spice Blends

Spiced Seed Mix Pumpkin Spice Mix Hibiscus-Za’atar Spice Blend Chutney-esque Spice Blend Lamb Spice Blend Dried Chimichurri Spice Blend Five-Spice Blend Dried Summer Vegetables

Infused Salts

Fresh Rose Salt Nasturtium Salt Herby Salt

Concentrated Juices and Syrups

100% Fruit Syrup Infused Fruit Syrup Infused Herb Syrup Saffron Syrup Honey-Lemon Syrup Sumac-Honey Infused Syrup Honeyed Pine Cones

Sugar Substitutes

Honey Sugar Maple Sugar Maple Cream

Sauces and Other Condiments

Fresh Ricotta Aioli Herby Yogurt Buttermilk Dressing Garlic Butter Smoky Chimichurri Parsley Sauce Ramp Salsa Verde Tomato Leaf Pesto Hibiscus-Za’atar Pesto Pumpkin Seed and Cilantro Sauce Green Onion–Citrus Sauce Sorrel-Anchovy Vinaigrette Harissa Vinaigrette Lemon-Dill Vinaigrette Kombu Dashi

Chapter 5: Weaving Maple into Silk

Chocolate and Fir Tip Cookies Pumpkin Seed and Buckwheat Cookies Stuffed Cookies with Preserved Fruit

Thumbprint Cookies Fruit and Oat Jam

Blackinton Tea Cookies Maple and Cardamom Candies Maple Halva Date and Preserved Lemon Balls Honey Marzipan Pastilles

Base Recipe

Ice Pops

Watermelon—Black Sesame Strawberry and Cream Apricot-Almond Ginger Peach Black Sesame—Date Green Apple Blueberry Kefir Grape-Rose

Fruit Leathers Seeded Herb Crackers Silver Dollar Corn Cakes River Stone Flatbread Light as a Feather Brown Bread Black Seeded Bread Apple Rose Cake with Cherries, Ricotta, and Pistachios

Apple Cake Cherry Compote Sumac Ricotta

Maple “Graham” Tarts

“Graham” Cracker Crust Poppy Seed Frangipane Charred Peaches

Carrot Cake with Walnut Frosting

Red Carrot Cake Walnut Frosting Apricot-Saffron Compote

Sweet Pea and Olive Oil Cake with Whipped Mint Yogurt and Lemon-Jasmine Cookies

Whipped Mint Yogurt Cake Lemon-Jasmine Cookies Jasmine and Mint Frozen Yogurt

Corn Moon Pudding with Blueberries and Honey

Corn Moon Pudding Blueberry and Pine Honey Confiture Corn Anglaise

Hazelnut and Orange Blossom Custard with Salt-Roasted Pears

Salt-Roasted Pears Orange Blossom Custard

Chapter 6: Imagination and Alchemy

Barks, Roots, Leaves, Flowers, and Seeds for Tonics and Remedies Common Trees, Flowers, and Plants with Medicinal Qualities and Recipes Anise

Anise Tincture Anise Syrup Anise Elixir

Apple Artichoke Leaves

Artichoke Tincture Artichoke Leaf Syrup

Basil Birch Calendula Cedar Chamomile Coriander/Cilantro

Red Currant and Green Coriander Shrub Red Currant Tincture Red Currant Shandy

Dandelion Dill Elderflowers and Elderberries

Elderflower Syrup Elderflower Tincture Elderflower Sparkling Cocktail Elderberry Shrub

Fennel bronze Fig Leaves

Fig Leaf Cocktail Fig Leaf Tincture Fig Leaf Syrup

Fir and Spruce Tips

Fir Tip Tincture Fir or Spruce Syrup Fir Tip Cocktail

Ginger Goldenrod Holy Basil Lemon Balm Lilac

Lilac and Rhubarb Elixir Lilac Syrup

Maple Marjoram Mint Nasturtium Parsley Peach

Peach Leaf Wine Peach or Apricot Pit Extract

Peony Pine Queen Anne’s Lace Red Clover Rhubarb

Charred Rhubarb Elixir

Rose Sage Sesame

Sesame Syrup

Sumac

Sumac Tincture Sumac Switchel Sumac and Sesame Elixir

Sunflower Tarragon Thyme Turmeric Violet Other Concoctions

Rum Fruit Punch Shaken Rum Punch Elixir Frozen Rum Punch Elixir Burnt Lemon Tincture Smoked Orange Tincture Smoked Orange and Artichoke Cocktail Forest and Garden Kvass Cider, Cranberry, and Chaga Elixir Tea Tincture “Cranberry Sauce” Shrub Cider Syrup

Opening the Circle Menus

Pantry Staples to Punch Up Flavor Simplest Solutions for Rounding Out a Quick Meal

Gratitude List Index Chronicle Ebooks

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