Heart of the Artichoke and Other Kitchen Journeys by Tanis, David -- Read -- Imperial Library of Trantor

Index

A Little Disclaimer The Cuisine in My Head Kitchen Rituals

1. Me and Aunt Jemima 2. Peeling an Apple 3. Pasta for One 4. Eating Oatmeal 5. Beans on Toast 6. Harissa to Go 7. Hooray for Ziploc Bags 8. Raw Artichokes for Lunch 9. Ham Sandwich in a French Bar 10. Making a Little Jam 11. Mexican Breakfast 12. Herring and Potatoes 13. A Bowl of Tripe 14. A Batch of Spanish Chorizo

Spring Menus

Spring Lamb

Asparagus-Scrambled Eggs Fork-Mashed Potatoes Spring Lamb with Rosemary Dandelion Greens Salad Strawberries with Sugar and Cream

Reclaiming Arugula

Fennel Soup with a Green Swirl Pork Scaloppine with Lemon, Capers, and Chopped Arugula Zucchini Pancakes Italian Spice Cake

In a Sicilian Kitchen

Sicilian Salad Pasta “Timballo” with Fresh Ricotta Fried Puffs with Honey (Sfince)

The Flavor of Smoke

Scallion Broth Tea-Smoked-Chicken Salad with Ginger Vinaigrette Sesame Peanut Candy

Feeling Vietnamese

Vegetable Rice Paper Rolls Pho (Vietnamese Beef Soup) Black Sticky Rice Pudding with Coconut Cream

Summer Menus

Spices for a Summer Night

Tabbouleh Pita with Za’atar and Olive Oil Tomatoes and Olives with Coriander Vinaigrette Spicy Lamb Burgers with Grilled Eggplant Cucumbers and Yogurt Apricot Tart

Dinner on the Italian Side

Zucchini Antipasto with Fresh Mozzarella Spaghetti with Squid and White Beans Frozen Cappuccino Digestivo with Fresh Berries

The Promise of Old Bread

Halibut Crudo with Lemon Oil Layered Tomato and Bread Salad Fresh Peach Ice Cream

How to Fry Fish

Stand-Around Melon with Mint Fish Fry with Piquant Tarragon Mayonnaise Green Bean Salad with Pickled Shallots Salt-Roasted New Potatoes Lemon Pound Cake with Peaches and Berries

Parsley Goes with Everything

Chilled Tomato Soup with Basil Flat-Roasted Chicken with Rosemary Rice Salad with Sweet Herbs Lemon Verbena Bavarian Cream

Fall Menus

Cooking American

Shrimp “Cocktail” in a Glass Peppery Chicken Wings Fried Green Tomatoes Spicy Cabbage Slaw Scalloped Corn Molasses Pecan Squares

Flatbread Wisdom

Rosemary and Scallion Focaccia Sweet Pepper and Cauliflower Salad Raviolone with Butternut Squash in Butter and Sage Figs, Grapes, and Vin Santo

Ripeness of Red Chiles

Platter of Jicama, Avocado, Radishes, and Oranges Slow-Cooked Carne Adovada with Hominy Mexican Chocolate Ice Cream

Nearly Vegetarian

Vegetables à la Grecque Wild Mushroom Ragout with Ziti Chard and Ricotta Tart

The Trouble with Ham

Hors d’Oeuvres Variés: Roasted Beet Salad, Julienned Carrot Salad, and Leeks Vinaigrette Petit Salé with Braised Cabbage Quince Slices (and Beyond) Walnuts and a Few Cheeses

Winter Menus

Cooking for Tomorrow Today

Terrine of Pork and Duck Liver Duck Confit in the Oven with Crispy Panfried Potatoes Celery, Radish, and Watercress Salad with Walnut Oil An Honest Loaf Spiced Pears in Red Wine

Dead-of-Winter Dinner from the Supermarket

Romaine Hearts with Shaved Parmigiano and Lemon Dressing Panfried Steak with Steak Sauce Classic Potato Gratin Broiled Pineapple with Rum

Sweet Stew

Savory Baked Eggs in Filo Fragrant Lamb with Prunes and Almonds Blood Oranges and Pomegranates with Orange Flower Water

Of Buckwheat and Mussels

Buckwheat Galettes with Ham and Cheese Mâche Salad Mussels Marinière, Brittany-Style Apple Compote Butter Cookies

Bring Back Tongue

Greens on Toast Bollito Misto of Tongue and Brisket with Two Sauces Walnut and Pine Nut Drops

Simple Feasts for a Long Table

A Perfect Suckling Pig

Artichoke Antipasto Roast Suckling Pig Italian-Style with Roman Potatoes Salad of Fennel and Bitter Greens Almond Cookies and a Bowl of Cherries

How to Spice a Goat

Lobster Salpicón with Avocado Long-Simmered Cabrito Green Rice Inside-Out Mangoes

Turkey Deconstructed

Roasted and Braised Turkey with Gravy Chicken Liver and Apple Stuffing Spicy Cranberry Chutney

Auspicious and Delicious

Hair of the Dog, Salty Dog, and Other Grapefruit Drinks Relish Plate Quick Bread-and-Butter Pickles Crab-Stuffed Deviled Eggs Black-eyed Peas with Ham Hocks and Bacon Corn Sticks Lemon Curd Shortbread with Candied Kumquat

Afterword Acknowledgments About the Author Index Copyright

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