Cooking Like a Master Chef · 100 Recipes to Make the Everyday Extraordinary by Elliot, Graham -- Read -- Imperial Library of Trantor

Index

Cover Dedication Foreword by Gordon Ramsay Introduction 1. Bites and Snacks

Smoked Marcona Almonds Curried Corn Nuts Root Vegetable Pickles Avocado Hummus Grilled Portobello Mushroom Satay with Peanut Sauce and Cilantro Truffled Popcorn Watermelon-Jalapeño Ice Pops Grilled Cheese Sliders with Pancetta and Tomato Marmalade Seared Prawn Sliders Smoked Salmon with Dill Schmear and Bagel Chips Peppercorn-Crusted Ahi Tuna with Parmesan Crisps Buffalo Chicken with Celery Slaw and Blue Cheese

Celery Slaw Beer Bubbles

Crispy Prosciutto-Wrapped Figs with Ricotta Short Rib Tacos with Pickled Onions and Guacamole Chorizo Meatballs with Spicy Tomato Sauce

2. Hot Soups and Cool Salads

Baked Potato Bisque with Wisconsin Cheddar and Candied Bacon

Chive Marshmallows

Kabocha Squash Soup with Toasted Pepitas Chilled Cucumber Gazpacho with Red Onions, Green Apples, and Mint Chilled Summer Cantaloupe Soup Burrata, Tomato, and Olive Oil Crackers Olive Oil Crackers Graham’s Signature Caesar Salad Olive Oil–Poached Tuna Niçoise Arugula Salad with Asian Pear and Roasted Beets Iceberg Wedge with Smoked Bacon and Roquefort Dressing Belgian Endive with Walnuts and Clementine Vinaigrette Roasted Potato Salad

3. Grains and Pasta and Other Good Things

Quinoa with Apples and Cashews Cheddar Cheese Risotto Coconut Rice Chinese Forbidden Fried Rice Farro with Dried Fruits and Nuts Artisan Grit Cakes Fettuccini with Clams and Fennel Pesto Arancini with Roasted Garlic Aioli Ricotta Gnudi with Crispy Sage and Hazelnuts Pumpkin Ravioli with Pears and Pomegranate Seeds Potato Gnocchi with Shaved Pecorino and Brown Butter

4. Catch o’ the Day

Raisin Chutney

Fried Pickles

Pan-Seared Salmon with Napa Cabbage Slaw and Whole-Grain Mustard Maple-Bourbon-Glazed Scallops with Butternut Squash and Swiss Chard Crab Cakes with Charred Corn Rémoulade

Charred Corn Rémoulade

Lobster Schnitzel with Shaved Asparagus and Citrus Vinaigrette Lollapalooza Lobster Corn Dogs

Lemon Aioli

Caribbean Shrimp Ceviche with Mango Salsa Steamed Mussels with Mexican Chorizo and Cerveza

5. Down on the Farm

Kung Pao Drumsticks with Ginger Honey and Toasted Peanuts Sesame Chicken Thighs with Bok Choy and Plums Grilled Chicken with Watermelon-Olive Salsa Duck Confit Agnolotti with Kale and Pine Nuts Roasted Quail with Wild Mushrooms and Fava Beans Roasted Pheasant with Tuscan Kale and Hazelnuts Wild Turkey with Cranberry Compote and Glazed Chestnuts New York Strip Steak with Mushrooms and Blue Cheese

Cabernet Jam

The GrahamBurger Grilled Skirt Steak with Black Beans and Chimichurri Filet Mignon with Creamed Spinach and Watercress Short Rib Stroganoff with Spaetzle, Wild Mushrooms, and Peppered Sour Cream

Spaetzle Black Trumpet Mushrooms

6. A Walk Through the Garden

Kale with Roasted Beets, Goat Cheese, and Pine Nuts Haricots Verts Casserole with Crispy Shallots and Wild Mushrooms Pureed Butternut Squash Fingerling Potato Confit Brussels Sprout Hash with Apples, Smoked Bacon, and Walnuts Ginger-Glazed Carrots Braised Cabbage with Caraway French Lentils with Pearl Onions Fennel Ratatouille Sautéed Rapini with Toasted Garlic Refried Cannellini Beans with Saffron and Garlic Grilled Asparagus with Smoked Béarnaise

Smoked Butter

Maple Whipped Yams

7. Sweet Treats

Carrot Cake with Cream Cheese Frosting Green Apple Rosemary Sorbet Bananas Foster Crème Brûlée Peach Ice Cream Summer Peach Cake Not-Your-Grandma’s Vanilla Ice Cream Lemon-Blueberry Bars S’Mores Pie Nontraditional Banana Split

Coffee-Chocolate Sauce Caramelized Hazelnut Clusters Sweetened Whipped Cream

Bourbon Brownies Panna Cotta with Stewed Raspberries Lemon Ricotta Fritters Spiced Krispies Treats Sugar Cookies

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