Flour, Too by Chang, Joanne -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Dedication Introduction In our Vocabulary In our Pantry In our Refrigerator In our Cabinets In our Heads Breakfast

Sweets

Classic Apple Turnovers Cinnamon-Cream Brioche Twice-Baked Brioche Vegan Vanilla–Mixed Berry Muffins Brown Sugar–Oat Cherry Muffins Fabulous French Toast Decadent Sunday Waffles CJ’s Spiced Banana Pancakes Denise’s Dutch Baby Steel-Cut Oats with Pear Compote and Crunchy Pecans

Savories

Garlic and Rosemary Home Fries Flour’s Famous Egg Sandwich Smoked Salmon Sandwiches with Herbed Cream Cheese, Arugula, and Red Onion Ham and Vermont Cheddar Hot Pockets Breakfast Pizzas Christopher’s Oven-Baked Potato and Red Pepper Tortilla Winter Greens, Mushroom, and Parmesan Strata

Lunch

Soups

Chilled Spanish White Gazpacho Chilled Cucumber, Yogurt, and Fresh Herbs Vegan Carrot and Ginger Spicy Peanut-Squash with Chickpeas Sweet Potato with Thai Curry and Coconut Eggplant Parmesan Smoky Tomato and Potato Creamy Sunchoke Spicy Three-Bean and Corn Chili Chipotle Chicken and Black Bean Old-Fashioned Chicken and Orzo with Vegetables Autumn Vegetable with Sausage and Green Lentils Mama Chang’s Hot and Sour Classic Split Green Pea with Smoked Ham Best-Ever Beef Stew with Pearl Onions, Mushrooms, and Red Wine

Sandwiches

Fresh Mozzarella with Pesto and Tomatoes Grilled Tofu with Olive Tapenade and Roasted Vegetables Lemony Hummus with Cucumber, Radish Sprouts, and Red Onion Curried Tuna with Apples and Golden Raisins Chicken with Avocado and Jicama Smoked Turkey with Sharp Cheddar and Cranberry Chutney Roast Beef with Horseradish Mayo, Crispy Onions, and Tomato Roast Lamb with Tomato Chutney and Rosemary Goat Cheese Applewood-Smoked BLT

Dinner

Salads

Heirloom Tomato Salad with Feta, Pistachios, Watermelon, and Nigella Seeds Farmers’ Market Salad with Buttermilk-Chive Dressing Summer Three-Bean and Potato Salad with Fresh Herbs Asian Celery, Fennel, and Edamame Salad with Candied Lemon Winter Paper Salad with Hazelnut Vinaigrette Blood Orange and Beet Salad with Toasted Walnuts, Goat Cheese, and Blood Orange Vinaigrette Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing Seared Flank Steak Salad with Crumbled Blue Cheese, Glazed Onions, and Worcestershire Vinaigrette

Mains

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs Mushroom and Leek Lasagna with Creamy Béchamel Triple-Cheese Pizza New England–Style Baked Beans with Thick-Cut Bacon Slow-Baked Atlantic Salmon with Tabouli Pan-Seared Maine Crab Cakes with Spicy Celery Root Rémoulade Corey’s Homemade Chicken Potpie Buttermilk-Fried Chicken Jeff’s Spicy Turkey Burgers with Tomato-Onion Jam Roasted Pork Loin with Chive Spaetzle, Slow-Roasted Balsamic Onions, and Oregano Mojo Boneless Beef Short Ribs with Parmesan Polenta

Party Time

Snacks

Flour Pickles Spectacular Spiced Pecans Gougères Flaky Parmesan Cheese Straws Scallion Pancakes Goat Cheese, Portobello, and Cumin Empanaditas

Desserts

Pavlova with Plums, Figs, and Plum Wine Lemon-Ginger Mousse Sugared Crêpes with Rum-Butterscotch Bananas Apple Pithivier French Macarons Kouign-Amann Maple-Apple Upside-Down Buttermilk Cake Triple-Chocolate Mousse Cake Best Boston Cream Pie Bittersweet Chocolate–Espresso Terrine Croquembouche Bûche de Noël

Drinks

Cantaloupe-Mint Seltzer House-Made Raspberry Seltzer Cranberry-Lime-Ginger Seltzer Mulled Apple Cider Super-Rich Hot Chocolate Kids’ (of All Ages) Chocolate Milk

Basics

Balsamic Vinaigrette Roasted Tomatoes Caramelized Onions Vegetable Stock Chicken Stock Beef Stock Flour Focaccia Basic Brioche Puff Pastry Pastry Cream Lemon Curd Frangipane Buttercream Ganache

Index Acknowledgments About the Author

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