The Farm Cooking School by Knauer, Ian -- Read -- Imperial Library of Trantor

Index

Cover Title Page Contents Introduction Chapter One: The Foundations of Cooking

Knife Skills

Boning a Chicken

Searing

Braising and Roasting

Poaching and Steaming Grilling with Hardwood

Spring Vegetable and Herb Soup Pomegranate Marinated Leg of Lamb with Fresh Pomegranate Sauce Salt-Roasted Red Snapper Provençal Roast Chicken Frisée Salad with Poached Eggs and Lardons Grilled Dry-Aged Rib-Eye Steaks Chicken Stock

Using Up the Bits and Pieces

Chicken Liver Pâté

4 Seasons of Pavlova

Pavlova Shell Classic Summer Berry Pavlova Pavlova with Ginger-Roasted Rhubarb Elvis Pavlova Autumn Grape Pavlova

Chapter Two: Flavors from the Field

Tomato Water Tomato Water Marys with Celery Ice Cubes Chilled Summer Seafood–Tomato Soup Greenspacho Grilled Red Shishito Peppers Soft Lettuce Salad with Nasturtiums Roasted Hakurei Turnips Carrot Purée Salt-Roasted Golden Beets with Sunflower Sprouts and Pickled Shallots Coal-Charred Eggplant Spread with Herb Oil Smoke-Grilled Swiss Chard with Cherry Tomatoes and Pickled Raisins Wine-Braised Fennel Bulbs Eggplant Brownie Cake Carrot–Rum Raisin Ice Cream Radicchio Vermouth 4 Seasons of Savory Tarte Tatins

Hakurei Turnip and Baby Beet Tarte Tatin Cherry Tomato–Garlic Scape Tarte Tatin Fennel Tarte Tatin Roasted Whole Carrot Tarte Tatin

Chapter Three: The Fifth Season, a Menu

Garden Crudités in Olive Dirt Rhubarb Chutney Lamb and Peas Three Ways Sour Cherry Sorbet

Chapter Four: Homesteading Our Way

Smoked Fermented Harissa Hot-Smoked Oysters with Harissa Butter Nasturtium Capers Pickled Watermelon Rind Preserved Lemon Candied Orange Zest Fennel Stalk Mostarda Shelley’s Whole Tomatoes in Juice Ian’s All-Purpose Tomato Purée Fresh Whole Milk Ricotta Fresh Goat’s Milk Cheese Juniper Gravlax Celery-Brined Bacon Bacon and Leek Flatbread Basic Pork Sausage Basic Bread Dough

Chapter Five: The Mediterranean Table, a Menu

Charred Octopus Salad with Giant White Beans and Celery Hand-Rolled Couscous Braised Lamb and Vegetable Stew with Hand-Rolled Couscous Pistachio Baklava Orange Sorbet

Chapter Six: Italian Lessons

Bagna Cauda Parmesan Risotto Cheese-Stuffed Arancini with Simple Tomato Sauce Pizza Dough Cheddar and Caramelized Onion Pizza Potato Pizza with Herbs Potato Gnocchi with Ramp Butter Sauce Classic Zabaglione 4 Seasons of Pasta

4 Seasons of Panna Cotta

Vanilla Panna Cotta with Rhubarb Syrup Lemon Verbena Panna Cotta with Summer Fruit Maple Panna Cotta with Apple Cider Syrup Honey Panna Cotta with Candied Orange Zest

Chapter Seven: Fall Favorites, a Menu

Delicata-Celery Salad Handmade Tagliatelle with Preserved Lemon and Spinach Venison Loin with Concord Grape Sauce Smash-Fried Potatoes with Sweet Onion Vinaigrette Fall Ricotta Tart with Roasted Figs and Candied Lemon Zest

Chapter Eight: Classic (For a Reason) French

Steak Tartare Fermented Potato Chips Braised Rabbit with Mustard Sauce Lobster Bisque Duck Confit Quatre Épices Beurre Blanc Sauce Lemon Chiffon Mousse Tuiles Caramel Ice Cream 4 Seasons of Veal Stock

Classic Veal Stock Double Consommé Seared Duck Breasts with Sour Cherry Sauce Beef Culotte with Red Wine Reduction Sauce Beef Carpaccio with Veal Glaçe–Infused Mayonnaise and Mushrooms

Chapter Nine: Modern Mexican, a Menu

Hibiscus Margaritas Goat Cheese Sopes with Poblano Chile and Onion Strips Asparagus with Asparagus Mole and Smoky Coffee Mayonnaise Sautéed Duck Breasts with Smoky Pasilla de Oaxaca–Tomatillo Sauce Roasted Chayote Burnt Orange Flan

Chapter Ten: Pies in July

Classic American Pie Crust All-Butter Pie Crust Wineberry Mascarpone Cream Pie Plum Lattice Pie Olive Oil Crust Cherry Tomato Pie Classic Puff Pastry Hot Water Pie Crust Rough Puff Pastry Savory Eggplant and Lamb Pie Zucchini-Cheddar Pie Venison-Bacon Pie Croissant Dough Cocoa-Beet Croissants Roasted Peach Croissant Pie

Acknowledgments About the Authors Copyright