V Is for Vegetables by Maura McEvoy -- Read -- Imperial Library of Trantor

Index

COVER TITLE PAGE WELCOME DEDICATION EPIGRAPH INTRODUCTION A

ARTICHOKES

Prepping Globe Artichokes Stuffing Artichokes Whole Stuffed Baked Artichokes Lemon Vinaigrette Prepping Artichoke Hearts Artichoke Hearts with Crab & Tomato Sauce Prepping Baby Artichokes Braised Baby Artichokes with Oyster Mushrooms

ASPARAGUS

Asparagus with Preserved Ginger Relish Pan-Roasted Asparagus with Sunny-Side-Up Eggs Salad of Shaved Asparagus & Beluga Lentils Blanching

AVOCADO

Avocado Yogurt with Lime Mash Cutting an Avocado Avocado & Blood Orange Salad with Quinoa Segmenting Citrus

BEANS

String Beans with Sesame Sauce Cranberry Beans with Smoky Bacon & Collards Black Beans with Tomatoes & Mussels Sweating It

BEETS

Roasting Beets Roasted Beets with Pickled Eggs & Mustard Seeds Roasted Beet with Rose Ricotta Michael’s Borscht Beet Tartare

BOK CHOY

Stir-Fried Bok Choy

BROCCOLI

Broccoli Bruschetta Bribery Pasta Broccoli Stems

BRUSSELS SPROUTS

Roasted Brussels Sprouts with Maple Syrup Using Brussels Sprout Leaves

CABBAGE

Cabbage Cooked Quickly Goldie’s Cole Slaw Warm Red Cabbage Salad with Sweet Potatoes Kimchi-Style Fermented Cabbage Cabbage & Pork Dumplings with Dipping Sauce

CARROTS

Setting Up a Workstation Basic Pickling Recipe Pickled Baby Carrots Carrot Juice Cocktail Simple Syrup Carrot Soup with Coconut Milk Shaving Carrot Ribbons Roasted Carrots with Spiced Nuts (or King Tut’s Carrots) Carrots & Farro

CAULIFLOWER

Cauliflower Curry in a Bowl Caramelized Cauliflower with Peppers & Onions Chowchow Relish

CELERY

Two-Celery Salad Chicken Soup with Celery & Dill

CELERY ROOT

Celery Root & Apple Puree Celery Root & Chestnut Soup Grapeseed Oil

CHICKPEAS

Chickpea Puree

COLLARD GREENS

Collard Greens Frittata

CORN

Cooking with Water Corn Stock Chilled Corn Soup with Coconut Milk Corn on the Cob with Basil Sweet Corn, Tomato & Cranberry Bean Salad Corn Pancakes

CUCUMBERS

Chilled Cucumber Soup Japanese-Style Salt-Cured Cucumbers Cucumber-Yogurt Sauce

DAIKON

Classic Grated Daikon on Pan-Roasted Fish Daikon Kinpira Cutting Matchsticks Making Dashi

EGGPLANT

Caponata Grilled Eggplant with Miso Glaze Roasted Japanese Eggplant Gramma Anthony’s Pickled Eggplant Baked Eggplant Casserole

ESCAROLE

Escarole Salad with Fennel & Pears

FAVA BEANS

Favas with Sea Salt & Olive Oil Fava Bean Salad

FENNEL

Braised Fennel with Saffron & Orange Juice Fennel Tabbouleh

GARLIC

Garlic Confit Mincing Garlic Garlic Green & Black Omelet of Garlic Scapes

GINGER

Ginger Tea Pickled Ginger Peeling Ginger

HERBS

Parsley with Brown Butter Croutons Using Croutons All-Herb Salad with Couscous Preserving Lemons Chimichurri on Steak Chive Matzoh Brei Blanching Herbs

HORSERADISH

Root Vegetable Stew in Horseradish Beef Broth Horseradish Compound Butter with Roasted Sweet Potatoes

ICEBERG LETTUCE

Grilled Iceberg Lettuce with Marinated Tomatoes Lemon Zest Confit

JERUSALEM ARTICHOKES

Sliced Raw Jerusalem Artichoke Salad Roasted Jerusalem Artichokes & Brussels Sprout Leaves Prepping Jerusalem Artichokes Jerusalem Artichoke Chowder with Monkfish

KALE

Kale Salad with Kale Chips & Soy Dressing Kale Soup with Potatoes & Leeks Kale Cooked Quickly

KOHLRABI

Crunchy Salad of Kohlrabi & Toasted Walnuts Unlocking Kohlrabi Roasted Quartered Kohlrabi

LEEKS

Braised Leeks & Yellow Lentils with Anchovy Dressing Roasted Whole Leeks with Tangerine Vinaigrette Cutting & Washing Leeks Leek Quiche Tart Dough

MUSHROOMS

Sautéed Mushrooms on Flatbread with Braised Greens Mushroom Crepes Mushroom Broth Mushroom Hot Pot with Beef & Daikon

NETTLES

Nettle Puree Nettle Custard Handling Nettles

NUTS

Toasted & Spiced Almonds Peel & Eat Chestnuts Walnut Mashed Potatoes

OKRA

Pickled Okra Cornmeal-Fried Okra Okra Stew with Tomatoes

ONIONS

Onion Puree Slicing Onions Onion & Bacon Tart Caramelizing Onions A Real Onion Soup Pickled Onions & Lentil Salad Shrimp & Cipollini Stew with Onion Puree Shrimp Stock

PARSNIPS

Parsnip Chips Parsnip & Kale Gratin Roasted Parsnips with Hazelnut Pesto

PEAS

Bowl of Peas, Rice & Pickled Onions Peeling Sugar Snaps Sugar Snap Salad with Quinoa Warm Wilted Pea Shoots Fresh Peas with Braised Morels Warm Salad of Snow Peas, Cherries & Baby Chard

PEPPERS

Making Hot Pepper Oil Drying Seasoning Peppers Pickled Peppers Pepper Stew Stuffed Peppers with Chorizo & Wild Rice

POTATOES

Pan-Roasted Fingerlings Potato Pancake Potato & Cheese Croquettes Granmaw Hartle’s Potato Dumplings My Potato Salad

QUINCE

Quince Mostarda

RADISHES

Salted Radish Salad with Black Bass Slicing Radishes Braised Radishes with Honey & Black Pepper

RAMPS

Pickled Ramps Ramps & Spaghetti RHUBARB Sweet & Sour Rhubarb Sauce

RUTABAGA

Prepping Rutabaga Rutabaga Gratin

SALSIFY

Glazed Salsify & Carrots

SCALLIONS

Scallion Pancakes Steamed Clams with Scallion & Tarragon Sauce

SHALLOTS

Sweet & Sour Shallots Frying Oysters

SPINACH

Washing Greens Spinach & Garlic Puree with Scallops Garlic Puree Spinach Egg Crepes

SWISS CHARD

Chard Shakshouka Sautéed Chard Arancini

TATSOI

Sautéed Tatsoi with Matchstick Radishes

TOMATILLO

Roasted Tomatillo & Pepper Salsa

TOMATOES

Tomato Water Cocktail Tomato Sashimi Oven-Dried Plum Tomatoes My Tomato Sauce From Barely Touched to Completely Transformed Tomato & Roasted Peach Salad Tomato & Shrimp Pasta

TURNIPS

Turnip & Squash Stew with Chicken Glazed Hakurei Turnips with Turnip & Mustard Greens Japanese Fermented Turnips

UPLAND CRESS

Upland Cress Salad with Carrot Dressing Cooked Carrot Dressing

VIDALIA ONIONS

Charred Vidalia Onions with Peas & Beans

WATERMELON RADISH

Watermelon Radish Salad with Ginger Vinaigrette

WINTER SQUASH

Winter Squash Stuffing Cutting Winter Squash Roasting Squash with Wild Rice Roasted Spaghetti Squash with Country Ham Lacy Winter Squash Tempura

EXTRA-VIRGIN OLIVE OIL

Olive Oil–Poached Squid Olive Oil–Braised Vegetables

YAMS

Baked Sweet Potato Fries

ZUCCHINI

Warm Zucchini Salad Ratatouille Sautéed Summer Squash with Fried Zucchini Blossoms Stuffed Zucchini Blossoms with Sun Gold Tomato Sauce Sun Gold Tomato Sauce Open “Ravioli” of Summer Squash

ACKNOWLEDGMENTS ILLUSTRATION CREDITS ABOUT THE AUTHOR ALSO BY MICHAEL ANTHONY ENDPAPERS NEWSLETTERS TABLE OF CONTENTS COPYRIGHT

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