The Western Kitchen by DAVIS, SEABRING -- Read -- Imperial Library of Trantor

Index

PREFACE INTRODUCTION: THE WESTERN KITCHEN A MONTANA ICON: A BRIEF HISTORY OF CHICO HOT SPRINGS BRUNCH

Cinnamon Bread Pudding with Vanilla Bourbon Sauce Sour Cream Coffee Cake Muffins Montana Snowball Cookies Caramel Pecan Rolls Granola Citrus Salmon Four-Cheese Quiche Thai Duck Salad Eggplant Timbale Salmon Tartare with Crème Fraîche Blinis and Balsamic “Caviar” Eggs Benedict with Smoked Duck and Roasted Tomato Hollandaise Orchard Apple Pie Chico Plum and Blueberry Cobbler

POOLSIDE IN SPRING STARTERS

Fennel Breadsticks Heirloom Bread Smoked Trout with Toasted Almond and Dill Cream Cheese and Tomato-Caper Relish Smoked Trout Croquettes Artichokes with Curry Aioli Baked Brie with Huckleberry Coulis and Hollandaise Sauce Wild Mushroom Bruschetta with Smoked Chèvre Pan-Seared Scallops with Curry Sauce over Moroccan Salsa BBQ Bison Short Rib Ravioli with Sweet Corn Cream Sauce Cornish Game Hen Ballotine with Balsamic Fig Reduction Ahi Wonton with Avocado Slaw and Citrus Chili Aioli Quail Eggs with Roasted Asparagus and Nduja Mussels with Caramelized Onion, Bacon, Apple, and Lemon-Thyme Cream Sauce Oysters Rockefeller

SUMMER GARDEN GATHERING SOUPS, SALADS, AND SIDES

White Bean and Kale Soup with Pistou Chilled Beet, Ginger, and Coconut Milk Soup French Onion Soup with Gruyère Crouton Seafood Bisque Wild Mushroom Bisque Roasted Red Pepper Soup Classic Spinach Salad Garden Crudo with Fresh Citronette Caesar Salad Mixed Greens with Orange-Ginger Vinaigrette Baby Kale with Warm Goat Cheese Medallions and Flathead Cherry-Mint Vinaigrette Chipotle-Lime Slaw Roasted Garlic Mashed Potatoes Parsnip Puree Duchesse Potatoes Red Lentil Puree Braised Greens for Duck Herbed White Beans Gorgonzola Au Gratin Freekeh Fresh Grilled Asparagus Roasted Fingerling Potatoes and Sautéed Kale Smoked Corn on the Cob

SUMMER BLOCK PARTY MAIN COURSES

Beef Wellington Pine Nut–Crusted Halibut with Port Wine Butter Sauce and Mango Salsa Pistachio-Crusted Rack of Lamb Pan-Roasted Chicken with Herbed Veloute Sauce Herb-Crusted Filet Mignon with Port Wine Sauce Trout Almondine Farro Risotto with Shaved Brussels Sprouts and Pancetta Duck Grand Marnier Two Ways Seared Halibut with Citrus-Coconut Broth and Carrot-Snap Pea Salad over Ginger-Scallion Basmati Rice Orecchiette Pasta with Blistered Cherry Tomatoes and Carrot-Top Pesto Seared Salmon over Smoked Corn-Quinoa-Black Bean Salsa with Charred Scallion Crema Mustards Pork Chop Yellowstone Grass-Fed Beef Flat Iron Steak with Hay Butter Pasty in Paradise Herb-Crusted Prime Rib

HARVEST DINNER DESSERTS

Flaming Orange Mixed Berry Cobbler with Shortbread Topping Chico Wagon Wheels Chocolate Coconut Almond Tart Montana Mud Pie Sour Cherry Pie Chico Carrot Cake with Cream Cheese Mascarpone Frosting Grand Marnier Crème Brûlée Orange Blossom Brownies Black Truffle Chocolate Tart with Port-Infused Flathead Cherries Dulce de Leche Walnut Cake S’mores Campfire Bars Red Velvet Beet Cake with Chocolate Swiss Meringue Buttercream

AUTUMN GLAMPING PARTY WINE AND SPIRITS

Montana-Moscow Mule Tumbleweed Ginger-Honey Old Fashioned Hot Rum Cider Chokecherry Blast Zen Martini

WINTER WAGON RIDE AND BARN PARTY IN THE KITCHEN

The Basics Compound and Infused Butters and Crostini Sauces and Salad Dressings Doughs and Crusts Salsas, Remoulades, and Jams Cooking Techniques

HAPPY TRAILS RESOURCES ABOUT THE AUTHOR AND PHOTOGRAPHER