Local Flavors by Madison, Deborah -- Read -- Imperial Library of Trantor

Index

Cover Other Books by This Author Title Page Copyright Dedication Contents Acknowledgments Introduction 1: Greens Wild and Domestic

The Simplest Tender Greens Chard and Cilantro Soup with Noodle Nests Hearty Pungent Greens with Anchovies and Garlic Green Herb Soup with Sorrel and Lovage Nettle Soup Lamb’s-Quarters with Sonoma Teleme Cheese Collards with Potatoes Lasagne with Chard, Ricotta, and Walnuts Bright Lights Chard Gratin Mustard Greens Braised with Ginger, Cilantro, and Rice Sautéed Spinach Leaves with Hedgehog Mushrooms Oyster Mushrooms with Cumin Spaghetti with Overgrown Arugula and Sheep’s Milk Ricotta Shredded Salad of Many Greens Freckles Meets Merlot in Vermont Radicchio Seared in the Skillet with Mozzarella Oven-Roasted Treviso Chicory Pasta with Radicchio, White Beans, and Rosemary White Pizza with Radicchio, Mushrooms, and Gorgonzola Cheese Grilled Sugar Loaf Chicories Endive and Celeriac Chowder Endive on Toast with Gruyère Cheese Frisée and Endive Salad with Mint and Pomegranate Seeds

2: A Cool-Weather Miscellany

Roasted Asparagus with Citrus Butter Asparagus and Wild Mushroom Bread Pudding Asparagus and Artichoke Sauté with Toasted Bread Crumbs Asparagus Braised with Peas and Spring Onions Sautéed Artichokes and Potatoes with Garlic Chives Artichokes and Jerusalem Artichokes Braised with Black Lentils Elixir of Fresh Peas Pea and Spinach Soup with Coconut Milk Stir-Fried Snow Peas with Pea Greens Pasta with Peas, Fresh Sage, and Bread Crumbs Fennel and Winter Greens Salad with Mushrooms and Truffle Oil Pasta with Golden Fennel Fennel Soup with Saffron Dumplings Radish Butter for Radish Sandwiches Radish Salad with Vella’s Dry Jack Cheese Shredded Daikon with Scallions and Sesame Seeds Rhubarb with Berries and Candied Ginger

3: Herbs and Alliums

Herb Teas or Tisanes Herb Sugars Herb Vinegars Lovage Oil Sage Oil White Pizza with Sage Salsa Verde with Basil, Cilantro, and Mint Marjoram Pesto with Capers and Olives Herb Dumplings for Soups and Ragouts Herb Salad Red and Golden Beets with Anise Hyssop Spring Risotto with Sorrel Crostini with Chive-Scented Ricotta Scallion Crěpes with Stir-Fried Greens Scallion, Potato, and Herb Puree Leek, Scallion, and Fennel Gratin Whole Wheat Spaghetti with Late-Summer Onions Sweet and Sour Onions with Dried Pluots and Rosemary Leek and Green Garlic Risotto Chicken Breasts and Leeks Poached in an Herb Broth Roast Chicken with Herbs Under the Skin Grilled Lamb Chops with Fresh Oregano and Lemon Lamb Shanks Braised with Onions and Rosemary Bruce Aidells’s Roast Beef with Herb and Garlic Paste

4: Cabbages, Kale, and Other Crucifers

Braised Broccoli with Olives Broccoli and Broccoli Rabe on Bruschetta Harriet’s Hot Roasted Cauliflower Green Cauliflower with Parsley and Green Olives Whole Little Cauliflowers with Crispy Bread Crumbs Brussels Sprouts with Cauliflower and Mustard-Caper Butter A Rough and Ready Turnip Potage Market Ragout of Turnips, Kohlrabi, and Peas Cabbage and Potato Gratin with Sage Savoy Cabbage and Fennel with Parsley-Lemon Butter Napa Cabbage Salad with Peanuts and Cilantro Priest Stranglers (Strozzapreti) with Black Kale, Sage, and Potatoes Redbor Kale with Red Beans, Cilantro, and Feta Cheese White Beans with Black Kale and Savoy Cabbage

5: Corn and Beans

Corn and Chanterelle Chowder Creamy Corn and Shallots Corn Pudding Corn Fritters with Aged Cheddar and Arugula Corn and Squash Simmered in Coconut Milk with Thai Basil Lazy Corn Stew with Taxi and Sun Gold Tomatoes Warm Corn Custard with Berries Summer Posole with Cilantro Salsa Yellow Wax Beans with Lemon Thyme and Yellow Tomatoes Platter Salads June Platter Salad of Green Beans, Potatoes, and Tuna Fava Bean, Herb, and Wax Bean Soup with Fried Pita Bread Shelly Beans with Pasta and Sage Succotash Fresh Green Lima Beans with Scallions and Yogurt Edamame (Green Soybeans) White Bean and Sage Fritters Shell Beans and Summer Vegetables Stewed in Their Own Juices Chickpea Salad with Coriander and Cumin Soupy Pinto or Bolita Beans

6: Vining Fruits and Vegetables

Zephyr Zucchini with Opal Basil, Pine Nuts, and Parmigiano-Reggiano Slow-Cooked Thin-Sliced Summer Squash Showered with Herbs Penne with Green and Gold Zucchini and Ricotta Summer Squash and Squash Blossom Risotto Zucchini and Cilantro Soup with Chile and Mint Cucumber and Pepper Relish Cucumber Salad with Chile and Roasted Peanuts Short-Term Cucumber-Onion Pickles Winter Squash Risotto with Seared Radicchio Winter Squash Braised in Pear or Apple Cider Spaghetti Squash Gratin with Chanterelles Winter Squash “Pancake” with Mozzarella and Sage Butternut Squash Rounds with Dates and Pistachios Cinderella Pumpkin Soup Baked in the Pumpkin Melon Salad with Thai Basil Melon in Moscato d’Asti Melon and Cucumber Agua Fresca Tropical Melon Soup with Coconut Milk Watermelon Agua Fresca

7: The Vegetable Fruits of Summer: Eggplants, Tomatoes, and Peppers

Crostini with Roasted Eggplant and Pine Nut Puree Savory Eggplant “Jam” with Cumin and Coriander An Eggplant Gratin Braised Farmers’ Long Eggplant Stuffed with Garlic Roasted Eggplant and Chickpea Stew Tomato Juice Sipped Through a Lovage Straw Slow-Roasted Tomatoes A Big Tomato Sandwich Chilled Sun Gold Soup Golden Pepper and Yellow Tomato Soup Late-Season Tomato-Vegetable Soup Tomato and Avocado Salad with Lime-Herb Dressing Sautéed Gypsy Peppers Green Chile Paste (Zhough) Small Roasted Chickens with Cumin-Chile Butter Soft Taco with Roasted Green Chile and Goat Cheese Ricotta with Roasted Chile and Mint A Farmers’ Stew Roasted and Stuffed Firecracker Pimientos Roasted Peppers and Tomatoes Baked with Herbs and Capers Robust End-of-the-Summer Spaghetti

8: Roots and Tubers

The Ultimate Root Soup, Borscht Three-Beet Caviar with Endive and Goat Cheese Beets and Their Greens with Marjoram and Pine Nuts Carrot Salad with Parsley, Lovage, and Mint Carrot Top Soup Stir-Fried Carrots and Burdock with Sesame Seeds Taste of Spring: Young Root Vegetable Braise Sunchoke Bisque with Hazelnut Oil Celery Root and Wild Rice Chowder Parsnip Galette with Greens Parsnip Salad with Walnuts and Dates Steamed Potatoes Salt Potatoes with Butter and Herbs Potato and Onion Salad with Smoked Albacore Rutabaga and Potato Puree Parsley Root and Potato Puree Sweet Potatoes Roasted in a Wood Fire Soy-Glazed Sweet Potatoes Sweet Potato Flan with Warm Molasses and Sesame Tuiles Braised Root Vegetables with Black Lentils and Red Wine Sauce

9: Eggs and Cheese at the Market

The Boiled Egg Egg Salad with Herbs Through the Seasons Fried Eggs with Sizzling Vinegar Scrambled Eggs with Roasted Green Chiles and Corn Thin Omelets with Saffron and Exotic Herbs Zucchini Frittata with Ricotta and Marjoram Nettle Frittata with Green Garlic and Sheep’s Milk Ricotta Leek and Sorrel Custards Savory Custard with Caramelized Onions and Smoked Cheese Goat’s Milk Yogurt with Cilantro and Mint Lamb Kebabs Marinated in Yogurt Cheese Soufflé Spinach and Green Garlic Soufflé Giant Popover with Chanterelles Quiche with Smoked Fish, Scallions, and Crème Fraîche Savory Goat Cheese Tart with Leeks Goat’s Milk Panna Cotta with Warm Honey Warm Ricotta Custard Zabaglione with Fruit

10: Small Tender Fruits: Berries, Grapes, and Figs

Palm Sugar Meringues with Strawberry Compote Strawberry–Passion Fruit Cream Cake Strawberry Sorbet Black Hawk Raspberry and Rose Geranium Sherbet Raspberry Cream Tart Blueberry-Lavender Compote Wild Blueberry Preserve Greg’s Huckleberry Pie Warm Berry Compote Grapes with New Walnuts and Crème Fraîche Concord Grape Tart Concord Grape Mousse (“Grapette”) Fresh Grape Juice with Lemon Verbena Figs with Cheese, Pepper, and Honey Fig Tart with Orange Flower Custard Fig Focaccia with Orange-Scented Olive Oil Fig and Ginger Jam

11: Stone Fruits: The Warm Heart of Summer

A Cherry-Almond Loaf Cake Apricot-Cherry Crisp Mixed Cherry Pie with a Double Crust Apricot Custard Tart Apricots Baked in Parchment Apricot Nectar Apricot-Lavender Refrigerator Jam Sugared Plums for Tarts and a Compote Cornmeal Crěpes with Plums and Honey Ice Cream Cornmeal Crěpes Plum Kuchen Noyaux or Bitter Almond Ice Cream Peach Shortcake on Ginger Biscuits White Peaches in Lemon Verbena Syrup Peaches and Nectarines in Prosecco Spiced Peaches

12: Mid- to Late-Season Fruits: Pomes and Persimmons

Apple-Rhubarb Pandowdy Apple-Oat Pancakes with Cheddar Cheese Transparent Applesauce with Lemon Thyme Caramelized Apple Tart with Cinnamon Custard Apple and Quince Mince Winter Mince Tart with a Lattice Crust Turning Quince Poaching Syrup into Ice Cream Spiced Quinces in Syrup Quince Pip Tea for a Sore Throat Quince Butter Rustic Tart of Quinces, Apples, and Pears Quince and Goat Cheese Tart Baked Pancake with Pear and Cardamom Pear Sauce for Gingerbread, Ice Cream, and Other Desserts Pear Upside-Down Spice Cake with Molasses Cream Pear-Hazelnut Torte Steamed Persimmon Pudding Persimmons with Cream Persimmon Tea Cake Fall Fruit Salad with Pomegranate Vinaigrette

13: Winter Fruits: Citrus and Subtropicals

Citrus and Sub-Tropicals Blood Orange Jelly Blood Orange Salad with Ricotta and Watercress Tutti-Frutti Citrus Sorbet Meyer Lemon Sauce with Tarragon Candied Kumquats Candied Citrus Peels for Busy People Limequat and Pummelo Marmalade Red Snapper Baked in Parchment with Pummelo and Rosemary Citrus Compote with Star Fruit My Standard Avocado Sandwich Avocado and Grapefruit Salad with Pomegranates and Pistachios Avocado and Jícama Salad with Lime Vinaigrette Pummelo and Avocado Salad with Endive and Fennel Feijoa Bavarian Cream Frozen Subtropical Mousse Passion Fruit with Cream or Coconut Milk Passion Fruit Sauce and Syrup Passion Fruit and Pineapple Fool Pineapple in Ginger Syrup with Pineapple Sage Prickly Pear Sauce One-Minute Citrus and Subtropical Salad Plate

14: The Foods That Keep

Black Walnut–Banana Cake Hickory Nut Torte with Espresso Cream Hazelnut Crisps Chocolate-Flecked Hazelnut Rusks Rustic Onion Tart with Market Cheese and Walnuts Creamy Walnut Sauce Rustic Almond Truffles with Fruit Centers Date, Dried Cherry, and Chocolate Nut Torte Date and Orange Salad with Feta Cheese and Pistachios Adult Prune Whip Upside-Down Cake with Mixed Dried Fruits Chicken Thighs Braised with Dried Fruits, Shallots, and Bay Chicken Braised in Red Wine Vinegar Honey Ice Cream Rice Pudding with Honey Meringues Roasted Chestnuts

15: Basics

A Basic Vegetable Stock Pizza Dough Galette Pastry Pie Dough Tart Shell Simple Syrup Peeling and Sectioning Citrus Fruit Trimming Artichokes Roasting and Peeling Peppers Fresh Tomato Sauce Two Vinaigrettes: Shallot and Garlic

Epilogue: Time Passing at the Market Resources Index More eCookbooks from Deborah Madison

← Prev
Back
Next →

← Prev
Back
Next →