Six Seasons · A New Way With Vegetables by McFadden, Joshua -- Read -- Imperial Library of Trantor

Index

Foreword How Getting Dirty Helped Me Become a Cook How This Book Can Help You Become a Better Cook What I Learned While Writing This Book with Joshua My Larder Go-To Recipes

Torn Croutons

Dried Breadcrumbs Brined and Roasted Almonds Toasted Nuts and Seeds Frico Alla Diavola Butter Cacio e Pepe Butter Green Garlic Butter Mushroom Butter Pickled Vegetable Butter Watercress Butter Brown Butter Pistachio Butter Whipped Ricotta Caper-Raisin Vinaigrette Pancetta Vinaigrette Pine Nut Vinaigrette Citrus Vinaigrette Lemon Cream Green Herb Mayonnaise Artichoke Mayonnaise Pickled Vegetable Mayonnaise Spicy Fish-Sauce Sauce Classic Salsa Verde and a Couple of Variations Spiced Green Sauce Tonnato Whole-Grain Carta di Musica Slightly Tangy Flatbreads Pecan Dough Very Flaky Pastry Dough Farro Freekeh Couscous Batter for Fried Vegetables Soft-Cooked Eggs

Pickles: Six Seasons in a Jar

Basic Vegetable Pickle Brine

Cold Brine Hot Brine

Spring

Artichokes

Raw Artichoke Salad with Herbs, Almonds, and Parmigiano Artichoke and Farro Salad with Salami and Herbs Grilled Artichokes with Artichoke-Parmigiano Dip

Asparagus

Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint Asparagus, Nettle, and Green Garlic Frittata Asparagus, Garlic Chives, and Pea Shoots, with or without an Egg Grilled Asparagus with Fava Beans and Walnuts Vignole

English Peas

English Pea Toast English Pea and Pickled Carrot Salsa Verde English Peas with Prosciutto and New Potatoes Pasta Carbonara with English Peas Couscous with English Peas, Apricots, and Lamb Meatballs

Fava Beans

Smashed Fava Beans, Pecorino, and Mint on Toast Fava, Farro, Pecorino, and Salami Salad Fava and Pistachio Pesto on Pasta Fava Beans, Cilantro, New Potatoes, and Baked Eggs

Lettuces and Early Greens

“Herbed” Butter with Warm Bread Little Gems with Lemon Cream, Spring Onion, Radish, and Mint Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette Bitter Greens Salad with Melted Cheese Sautéed Greens with Olives (Misticanza)

Onion Family (Early Season)

Agrodolce Ramps on Grilled Bread Leeks with Anchovy and Soft-Boiled Eggs Charred Scallion Salsa Verde Onions Three Ways, with ’Nduja on Grilled Bread

Radishes

Radishes with Tonnato, Sunflower Seeds, and Lemon Grilled Radishes with Dates, Apples, and Radish Tops Roasted Radishes with Brown Butter, Chile, and Honey

Sugar Snap Peas

Sugar Snap Peas with Pickled Cherries and Peanuts Sugar Snap Peas with Mustard Seeds and Tarragon Sugar Snap Pea and New Potato Salad with Crumbled Eggand Sardines Pasta alla Gricia with Slivered Sugar Snap Peas Crispy Sugar Snap Peas with Tonnato and Lemon

Early Summer

Beets (Early Season)

Beet Slaw with Pistachios and Raisins Roasted Beets, Avocado, and Sunflower Seeds

Carrots (Early Season)

Carrots, Dates, and Olives with Crème Fraîche and Frico Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid Lamb Ragu with Carrots and Green Garlic

Celery

Celery Salad with Dates, Almonds, and Parmigiano Celery Puntarelle-Style Celery, Sausage, Provolone, Olives, and Pickled Peppers Celery, Apple, and Peanut Salad Cream of Celery Soup Celery Gratin Braised Celery and Radicchio Salad with Perfect Roast Chicken

Fennel

Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche Roasted Fennel with Apples, Taleggio Cheese, and Almonds Fennel Two Ways with Mussels and Couscous

Potatoes (Early Season)

Smashed New Potatoes with Lemon and Lots of Olive Oil Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula Pan-Roasted New Potatoes with Butters

Turnips (Early Season)

Turnip Salad with Yogurt, Herbs, and Poppy Seeds Sautéed Turnips with Prunes and Radicchio

Midsummer

Broccoli

Smashed Broccoli and Potatoes with Parmigiano and Lemon Pan-Steamed Broccoli with Sesame Seeds, Parmigiano, and Lemon Rigatoni with Broccoli and Sausage “Chinese” Beef and Broccoli Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles Broccoli Rabe, Mozzarella, Anchovy, and Spicy Tomato

Cauliflower

Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac Roasted Cauliflower, Plums, Sesame Seeds, and Yogurt Cauliflower Ragu Cauliflower Steak with Provolone and Pickled Peppers Baked Cauliflower with Salt Cod, Currants, and Pine Nuts Fried Cauliflower with Spicy Fish-Sauce Sauce

Cucumbers

Cucumbers, Celery, Apricots, and Pistachios Cucumbers, Yogurt, Rose, Walnuts, and Herbs Lemon Cucumbers with Onion, Papalo, and Lots of Herbs Cucumbers, Scallions, Mint, and Dried Chiles

String Beans

String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato Roasted String Beans and Scallions with Pine Nut Vinaigrette Green Bean, Tuna, and Mushroom “Casserole” Grilled Wax and Green Beans with Tomatoes, Basil, and Spicy Fish-Sauce Sauce

Summer Squash

Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette Squash and “Tuna Melt” Casserole Fried Stuffed Zucchini Flowers, Zucchini Jojos, and Zucchini Pickles

Late Summer

Corn

Raw Corn with Walnuts, Mint, and Chiles Corn and Tomato Salad with Torn Croutons Sautéed Corn Four Ways Grilled Corn with Alla Diavola Butter and Pecorino Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork–Style Corn Fritters with Pickled Chiles

Eggplant

Carta di Musica with Roasted Eggplant Spread, Herbs, and Ricotta Salad Roasted Eggplant Spread Grilled Eggplant with Tomatoes, Torn Croutons, and Lots of Herbs Rigatoni and Eggplant alla Norma Braised Eggplant and Lamb with Yogurt and Spiced Green Sauce Preserved Eggplant

Sweet Peppers and Chiles

Roasted Pepper Panzanella Peperonata Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta Cheese-Stuffed and Pan-Fried Sweet Peppers Sweet and Hot Peppers, ’Nduja, and Melted Cheese

Shell Beans

Perfect Shell Beans Beans on Toast Beans and Pasta Risotto with Shell Beans, Sausage, and Bitter Greens Crunchy Mixed-Bean Salad with Celery and Tarragon

Tomatoes

Tomato-Rubbed Grilled Bread Topped with Tomato Salad Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions Tomato, Melon, and Hot Chile Salad with Burrata Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas Spaghetti with Small Tomatoes, Garlic, Basil, and Chiles Tomato Soup with Arugula, Torn Croutons, and Pecorino Grilled Green Tomatoes with Avocado, Feta, and Watermelon Tomato Conserva

Fall

Beets (Late Season)

Roasted Beet, Citrus, and Olive Salad with Horseradish Roasted and Smashed Beets with Spiced Green Sauce Roasted Beets and Carrots with Couscous, Sunflower Seeds, Citrus, and Feta

Brussels Sprouts

Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro, and Citrus Vinaigrette Gratin of Brussels Sprouts, Gruyère, and Prosciutto Roasted Brussels Sprouts with Pancetta Vinaigrette

Carrots (Late Season)

Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Ricotta Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata Burnt Carrots with Honey, Black Pepper, Butter, and Almonds Carrot Pie in a Pecan Crust

Swiss Chard

Rainbow Chard with Garlic and Jalapeños Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles Swiss Chard, Leek, Herb, and Ricotta Crostata

Collards

Shaved Collard Greens with Cashews and Pickled Peppers Collards with Freekeh, Hazelnuts, and Grapes Stewed Collards with Beans and a Parmigiano Rind

Kale

The Kale Salad That Started It All Wilted Kale, Alone or Pickled on Cheese Toast Kale Sauce with Pappardelle Colcannon with Watercress Butter Kale and Mushroom Lasagna

Mushrooms

Double-Mushroom Toast with Bottarga Roasted Mushrooms, Gremolata-Style Mushrooms, Sausage, and Rigatoni Sautéed Mushrooms and Mussels in Cream on Sliced Steak Crispy Mushrooms with Green Herb Mayonnaise

Winter

Cabbage

Steamed Cabbage with Lemon, Butter, and Thyme Roasted Cabbage with Walnuts, Parmigiano, and Saba Battered and Fried Cabbage with Crispy Seeds and Lemon Comforting Cabbage, Onion, and Farro Soup Cabbage and Mushroom Hand Pies

Celery Root

Celery Root with Brown Butter, Oranges, Dates, and Almonds Mashed Celery Root with Garlic and Thyme Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find Chowder Fried Celery Root Steaks with Citrus and Horseradish

Kohlrabi

Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche Kohlrabi Brandade

Onions (Storage)

Onion and Pancetta Tart Onion Bread Soup with Sausage Braised Beef with Lots and Lots of Onions

Parsnips

Parsnips with Citrus and Olives Parsnip Soup with Pine Nut, Currant, and Celery Leaf Relish Parsnip, Date, and Hazelnut Loaf Cake with Meyer Lemon Glaze

Potatoes (Late Season)

Fried Potato and Cheese Pancake Crushed and Fried Potatoes with Crispy Herbs and Garlic

Rutabaga

Mashed Rutabaga with Watercress and Watercress Butter Rutabaga with Maple Syrup, Black Pepper, and Rosemary Smashed Rutabaga with Apples and Ham

Turnips (Late Season)

Half-Steamed Turnips with Alla Diavola Butter Roasted Turnips with Caper-Raisin Vinaigrette and Breadcrumbs Turnip, Leek, and Potato Soup Freekeh, Mushrooms, Turnips, Almonds

Winter Squash

Raw Winter Squash with Brown Butter, Pecans, and Currants Winter Squash and Leek Risotto Fontina-Stuffed Arancini Delicata Squash “Donuts” with Pumpkin Seeds and Honey Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce Pumpkin Bolognese

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