The Cakebread Cellars American Harvest Cookbook by Cakebread, Dolores -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction Appetizers

Hog Island Oysters with Ginger Mignonette, Cucumber, and Wasabi Tobiko Alsatian Tart with Leeks, Fromage Blanc, and Bacon Tuna Tartare with Lime Crème Fraîche Ricotta Gnocchi with Spring Herb Pesto Michael Weiss’s Gravlax Olive Oil–Fried Egg with Roasted Asparagus and Parmesan New Potatoes with Goat Cheese and Tapenade Shrimp Corndogs with Bistro Honey Mustard Rock Shrimp and Yuca Cakes with Spicy Mango Salad Grilled Peaches Wrapped in Serrano Ham Halibut Crudo with Shaved Radishes, Fried Capers, and Chive Oil Kabocha Squash Panna Cotta Cucumber Cups with Roasted Beets and Yogurt Dressing Fried Green Tomatoes with Goat Cheese and Fennel Marmalade Smoked Trout Mousse with Apple-Fennel Salad Warm Chopped Liver Crostini with White Truffle Oil Thai Stone Crab Tostadas Caramelized Onion and Walnut Biscuits with Blue Cheese Butter

Soups and Salads

Sandwiches and Pizzas

Pasta and Rice

Penne with Pea Pesto, Sugar Snap Peas, and Pecorino Whole-Wheat Linguine with Asparagus, Bacon, Garlic, and Parmesan Rigatoni with Eggplant, Italian Sausage, and Tomato Shellfish and Chorizo Paella Mexican-Style Green Rice (Arroz Verde) Pasta with Ned’s Creamy Crab Sauce Dirty Rice with Fennel Barley Mushroom Risotto Pappardelle with Duck Bolognese and Tuscan Kale

Fish and Shellfish

Pan-Seared Catfish with Toasted Pecans and Carrot Emulsion Slow-Roasted King Salmon with Garden Herbs Seared Sea Scallops with Chardonnay Creamed Corn Grilled Mahimahi with Preserved Lemon Butter Seared Wild King Salmon with Cucumber, Red Onion, and Saffron Broth Pan-Seared Sturgeon with Thai Red Curry Roast Halibut with Chorizo and Spicy Tomato Broth Black Cod with Clams, Chanterelles, and Fregola Sand Dabs with Fresh Zante Currants San Francisco Cioppino

Meat and Poultry

Vegetables and Side Dishes

Braised Radishes and Sugar Snap Peas Roasted Mushrooms and Baby Artichokes Summer Bean Stew with Pancetta Blistered Cherry Tomatoes Mediterranean Summer Vegetable Gratin Summer Vegetable Stew with Oregano and Chiles Roasted Cauliflower with Toasted Bread Crumbs and Gremolata Braised Summer Vegetables with Basil Broth and Vella Cheese Crisps Potato and Celery Root Gratin Baked Endive with Ham Parsnip and Sharp Cheddar Soufflé

Desserts

Floating Islands with Strawberries and Caramel Sauce Rose Petal and Sparkling Wine Sorbet Balsamic Ice Cream with Fresh Cherry Sauce Four-Cheese Cheesecake with Strawberry-Rhubarb Compote Peach Crisp with Crystallized Ginger and Pecans Blueberry Cornmeal Cake with Buttermilk Sabayon Ice Cream Sandwiches with Chocolate Almond Cake and Marcel’s Caramel-Banana–Chocolate Chip Ice Cream Honey and Almond Semifreddo Chocolate Sea Salt Cookies Crème Fraîche Sorbet Chocolate-Praline Bread Pudding with Cinnamon Cream Grandmother’s Soft Gingerbread Cake

Basic Recipes

Cakebread Cellars Chicken Stock Cakebread Cellars Vegetable Stock Cakebread Cellars Fish Stock Preserved Lemons Cakebread Cellars Pizza Dough

Ingredient Resources Acknowledgments Index