Brooklyn Rustic by Calvert, Bryan -- Read -- Imperial Library of Trantor

Index

Cover Title Page Welcome Epigraph Introduction PART ONE: VEGETABLES

GROWING: A Cook’s Garden HERBS

Shallot-Herb Pistou Sweet Marjoram Chimichurri Lime-Cilantro Butter Buttery Lemon-Basil Pesto Chive Oil PRESERVING: A Pantry Full of Mason Jars Chilled Watermelon and Lemon Verbena Soup

GREENS

Bitter Greens with Dates, Sesame, and Warm Goat Cheese Baby Spinach Salad with Mushrooms and Pine Nuts Grilled Radicchio with Anchovy Cream Melted Romaine

CONNECTING: You Are Not Alone CUCUMBER

Sautéed Cucumbers with Spearmint, Cilantro, and Lime Cucumber Soup with Crab, Basil, and Mint Cucumber and Watercress Salad with Dill and Wasabi

ASPARAGUS

Grilled Asparagus Rafts with Sorrel Cream Roasted Asparagus with Triple Crème Sauce and Tarragon Chilled Asparagus Soup with Egg and Capers

SIMPLIFYING: A Simple Tomato Salad TOMATOES

Heirloom Tomatoes with Gin, Feta, and Dill Tomato and Gruyère Tart Tomato and Mustard Relish Melted Cherry Tomatoes with Sweet Marjoram

KALE

Baby Kale and Quinoa Salad with Almonds, Roasted Garlic, and Poached Eggs Kale and Ricotta Panisse Black Kale and Cabbage Salad

CORN

Corn Broth Corn Soup with Oysters, Pickled Corn, and Tarragon EXPLORING: Appalachia in a Four-Star Restaurant Roasted Corn and Duck Confit Salad

ONIONS

Spring Onion Soup with Pecorino and Bacon Cipollini Onion Brûlée with Balsamic Vinegar and Rosemary Leek Confit Venison and Ramp Stew Roasted Garlic Puree

BEANS

Three Legume Crostinis Summer Beans with Bagna Cauda Crispy Chickpeas with Rosemary

EGGPLANT

Grilled Eggplant with Merguez and Spearmint Eggplant Fries with Curry Aioli Smoky Eggplant Puree with Roasted Broccoli and Ricotta Salata

MUSHROOMS

Mushroom, Walnut, and Fennel Salad with Parmigiano Mushroom and Arugula Buckwheat Crepes Mushrooms and Fennel en Papillote

SQUASH

Summer Squash with Feta, Cured Olives, Chickpeas, and Nasturtiums Goat Cheese Gnocchi with Basil, Lemon, and Baby Summer Squash Ratatouille with Baked Duck Eggs Jerked Butternut Squash Delicata Squash with Honey and Red Pepper Flakes Spaghetti Squash with Sage and Maple Syrup Baby Blue Hubbard Squash Soup with Blue Cheese and Pickled Pears

PRESENTING: The Blank Plate CARROTS

Quick-Pickled Cumin Carrots Roasted Carrots, Parsnips, and Belgian Endive with Curry and Currants Sherry-Glazed Carrots and Radishes

CABBAGE

Napa Cabbage Slaw with Sriracha Aioli Baby Bok Choy with Roasted Red Pepper Sauce Roasted Brussels Sprouts with Apples, Pistachios, and Bacon

BEETS

Beet Risotto with Goat Cheese and Dill Golden Beet Broth with Goat Cheese and Beet Dumplings Baby Beet Salad with Tangerines and Oil-Cured Olives

RECOVERING: Keep Cool SWISS CHARD

Creamed Swiss Chard with Red Wine Shallots Rainbow Chard with Lentils, Apricots, and Green Curry Swiss Chard Pastilla with Smoked Duck and Currants

TURNIPS

Kohlrabi, Apple, and Hijiki Slaw Tokyo Turnips and Pears with Cardamom Vinaigrette Roasted Rutabaga with Grapefruit, Avocado, and Basil

CELERY ROOT

Celery Root Salad with Pancetta, Walnut Mayonnaise, and Lovage FINISHING: The Final Step Celery Root Soup with Trout, Pear, and Curry Oil Celery Root and Potato Gratin with Fresh Horseradish

SUNCHOKES

Roasted Sunchokes with Watercress and Hazelnuts Sunchoke-Almond Soup

POTATOES

Crushed Yukon Gold Potatoes with Garlic and Parsley Potatoes Dauphine with Scallions and Manchego Green Goddess Potato Salad

PART TWO: SEAFOOD

SHELLFISH

Roasted Oysters with Celery, Bacon, and Fresh Horseradish Pickled Oysters Three Oyster Sauces SURROUNDINGS: Where You Are Sautéed Shrimp with Harissa Broth Chinatown Shrimp Shrimp and Kimchi Fritters Stove-Smoked Scallops and Mussels with Pasta Seared Scallops with Roasted Cauliflower and Olive Puree Scallops Marinated with Horseradish and Lemon Thyme

CHOOSING: Food Matters FISH

Black Cod with Figs and Fennel Crab-Crusted Halibut Cured Salmon with Arugula, Beets, and Horseradish-Chive Cream Striped Bass Poached in Corn Broth Spring Onion–Stuffed Brook Trout with Pine Nuts Grilled Branzino with Fennel and Olive Escabeche Black Sea Bass with Pepita Crust Cod with Sweet Peppers and Spicy Sausage

PART THREE: MEAT AND POULTRY

EGGING: The Power of an Egg EGGS

Soft Scrambled Eggs with Chives and Brioche Deviled Eggs Three Ways Baked Farmer’s Eggs

POULTRY

Tandoori Chicken Turmeric Chicken with Artichokes and Basil Yogurt Savory-Stuffed Skillet Chicken with Lemon-Miso Sauce

HELPING: A Learned Skill PORK

Glazed Braised Pork Belly with Beans and Fennel Blackberry-Basted Pork Tenderloin Cider-Glazed Pork Chops with Sage and Apples Pork Loin Crusted with Pecans and Mustard

MARINATING: Aroma and Acid BEEF

Balsamic-Soy Marinated Hanger Steak Dry-Rubbed Porterhouse with Tamarind Steak Sauce

LAMB

Pomegranate-Braised Lamb Shanks SEARING: Do Small Things Well Lamb Sirloin Crusted with Cocoa and Cumin Lamb and Goat Cheese Pasties

PART FOUR: COCKTAILS

Window Box Collins TASTING: Learn Your Palate The Green Monk Parks and Recreation Smith Street Sour Qandisa Cocktail La Petite Mort Brooklyn Cricket Cold Hollow Cabin The Palmer Legare

PART FIVE: SWEETS

PICKING: Perfect Ripeness BERRIES

Lemon and Blueberry Tart Raspberry-Stuffed Brioche French Toast Strawberry-Almond Cake with Jasmine Tea Blackberry-Lavender Oat Crumble

TREE FRUITS

Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples Saffron Yogurt Cherry Parfait Chocolate and Cherry Devil Cake Pear Upside-Down Skillet Cake

CHOCOLATE

Blood Oranges with Chocolate and Mint Chocolate Bundt Cake with Cardamom and Orange

PART SIX: BASICS

PREPARING: Set Up for Success OILING: Choosing Cooking Oils SEASONING: Salt and Pepper Citrus Salt Herb Salt Prickly Ash Salt Vanilla Salt DOUGHS

Brioche Savory Tart Crust (Pâte Brisée)

VINAIGRETTES AND SAUCES

Lemon Vinaigrette Sherry-Shallot Vinaigrette Balsamic Vinaigrette Balsamic Reduction Coriander-Ginger Vinaigrette Warm Goat Cheese Fondue Roasted Red Pepper Sauce

MARINADES

Basic Aromatic Marinade for Meat Basic Aromatic Marinade for Fish Basic Acidic Marinade for Red Meat

STOCKS

Vegetable Stock Chicken Stock

BUYING: The Best Ingredients Acknowledgments Photography Credits Newsletters Table of Contents Copyright

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