The Haven's Kitchen Cooking School · Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen by Cayne, Alison -- Read -- Imperial Library of Trantor

Index

Dedication Introduction How to Use This Book Basic Skills Knife Skills For the Pantry For the Refrigerator Tools and Equipment Chapter 1: Grains & Beans

A Bowl of Rice A Pot of Quinoa José’s Black Beans Bibimbap Mujaddara Multigrain Breakfast Porridge Fried Rice Classic Risotto Farro Risotto with Mushrooms Polenta Hummus

Chapter 2: Fritters

Quinoa Broccoli Patties Latkes Mixed Vegetable Tempura Pakora Falafel Arancini Apple Beignets

Chapter 3: Vegetables

Spring Pea and Mint Salad Sautéed Green Beans with Garlic Crispy Sautéed Mushrooms Grilled Summer Vegetables with Romesco Sauce Quick Pickled Cucumbers Superquick Pickled Red Onions Roasted Sweet Potato with Hazelnut Gremolata Roasted Mushrooms Braised Cabbage Braised Parsnips with White Wine and Vanilla Classic French Fries Edamame Miso Dip Smashed Cucumber Salad Roasted Root Vegetables with Brown Butter Ratatouille

Chapter 4: Soups

Ribollita Vegetable Stock Dashi Roasted Carrot Soup Ras el Hanout Pea Soup, Chilled and Hot Fish Chowder Green Curry with Chicken Ajo Blanco

Chapter 5: Eggs

Huevos Divorciados Eggs Benedict Salad with Poached Eggs Goat Cheese Tart Eggs en Cocotte Cheese Soufflé: The Most Intimidating Egg Dish, Demystified

Chapter 6: Salads

Butter Lettuce with Blue Cheese, Dried Cherries, and Candied Walnuts Toasted Farro with Roasted Winter Vegetables and Tahini Dressing Brussels Sprout Salad with Parsnip Ribbons Thai Cabbage Slaw Summer Panzanella Garbanzo Feta Salad Citrus Vinaigrette Shallot Vinaigrette Fish Sauce Vinaigrette Miso Balsamic Vinaigrette Carrot-Ginger Dressing Tahini Dressing Traditional Caesar Dressing Greek Yogurt Dressing Herb Buttermilk Dressing Green Goddess Dressing

Chapter 7: Fish, Fowl & Meat

Belgian Moules Spicy Coconut Milk Mussels Ceviche Roasted Whole Fish Grilled Whole Fish Sole Meunière Roast Chicken Grilled Chicken Paillard Pan-Roasted Chicken Grilled Steak Beef Bourguignon Lamb Kofta Roasted Leg of Lamb Pork Salsa Verde

Chapter 8: Sauces

Tahini Sauce Chimichurri Sesame Gremolata Pesto Salsa Verde Fresh Tomato Sauce Sweet Chili Sauce Ginger-Garlic Vinegar Sauce Tomatillo Salsa Habanero Hot Sauce Gribiche Roasted Garlic Aioli Olive Tapenade Romesco Sauce Peanut Sauce Green Cashew Sauce Potato Salad with Gribiche, Shallots, celery, and Parsley Chilled Vermicelli Salad with Sweet Chili Sauce Ginger-Garlic Tofu Grilled Sausage with Flatbread, Charred Scallions, and Chimichurri Gemelli Pasta with Arugula Pesto, Toasted Walnuts, and Wilted Greens

Chapter 9: Desserts

Pavlova Lemon Curd Lemon Curd Tart Whipped Cream Poached Pears Flourless Chocolate Cake to Commit to Memory Clafoutis Fruit Galette Coconut Milk Tapioca Pudding

Resources Acknowledgments Index Conversion Charts Copyright

← Prev
Back
Next →

← Prev
Back
Next →