A Chef's Year of Preserving by Virant, Paul -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Table of Contents Introduction: Capturing the Year in a Jar Principles of Safe Preserving Part One: In the Jar

Pickles, Relishes, and Other Acidified Preserves

Pickled Baby Artichokes Pickled Asparagus Lemon-Pickled Turnips Pickled Ramps Smoked and Pickled Spring Onions Pickled Candy Onions Pickled Carrots Pickled Celery Chow Chow Dill Pickles Eggplant-Tomato Relish Pickled Fennel Giardiniera Pickled Cherry Bomb Peppers Grilled and Pickled Hot Peppers Grilled and Pickled Sweet Peppers Pickled Snow Peas Pickled Summer Beans Pickled and Spiced Summer Squash Sweet Pickled Cherry Tomatoes Canned Tomatoes Tomato Jam Pickled Watermelon Rind Pickled Celery Root Red Wine–Pickled Beets

Jams, Marmalades, Conserves, and Butters

Beer Jam Rhubarb-Beer Jam Dehydrated Strawberry Jam Strawberry and Pinot Noir Jam Apricot Jelly Blackberry Jam Brandied Cherries Brandied Black Mission Figs Brandied Peaches Gooseberry Jam Peach Saffron Jam Yellow Plum and Riesling Jam Rainier Cherry Jam Vanilla Melon Jam Caramel Apple Jam Smoked Apple Butter Pumpkin Butter Kumquat Marmalade Maple–Black Walnut Butter

Bittersweet Preserves: Aigre-Doux and Mostarda

White Asparagus Aigre-Doux Blueberry Aigre-Doux Cherry Mostarda Caramel Cipollini Aigre-Doux Grape Aigre-Doux Mulberry Aigre-Doux Currant Mostarda Butternut Squash Aigre-Doux Cranberry Aigre-Doux Pear and Vanilla Aigre-Doux Mandarin Aigre-Doux Meyer Lemon Aigre-Doux

Fermenting and Curing: Sauerkraut, Salted Produce, and Cured Meat

Classic Sauerkraut Ramp Sauerkraut Brussels Sprouts Sauerkraut Turnip Sauerkraut Pressed Eggplant Preserved Lemons Beef Bacon Coppa

Pressure-Canned Preserves

Garlic Conserva Milk Jam Preserved Porcini Mushrooms

Part Two: At the Table

Spring: Menus and Recipes

Early Signs

Lemon-Pickled Turnips with Baby Leeks and Picked Herbs Braised Chicken Legs in Pearl Pasta with Swiss Chard and Pickled Stems Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraîche

Spring Supper

Grilled and Pickled Asparagus with Prosciutto and Fried Eggs Roasted Lamb Meatballs with Tomato-Bean Ragout and Green Garlic Rhubarb Summer Pudding with Kumquat Marmalade

An Earth Day Gesture

Spring-Dug Parsnip Soup with Mandarin Aigre-Doux Warm Wheat Berry Salad with Peas and Preserved Lemon Vinaigrette Sorrel-Chévre Frittata with Smoked Spring Onion Salsa Verde Whole-Wheat Shortbread with Rainier Cherry Jam and Yogurt

At Last, Al Fresco

Roasted Sunchokes with Maple–Black Walnut Butter and Parsley Rainbow Trout with Creamed Ramps and Morels Roasted Pork Shoulder with Garlic Mustard Chimichurri and Spring Spinach Buttermilk Ice Cream with Brandied Peaches Cheese and Crackers with Caramel Apple Jam

Summer: Menus and Recipes

Lazier Days

Preserved Gazpacho Grilled Skirt Steak with Fennel Panzanella Salad Mixed Berry Crisp with Goat Cheese Mousse and Mulberry Aigre-Doux

Grill Out

Verbena Sling Wood-Grilled Burgers with Beef Bacon Grilled and Pickled Summer Squash Salad Pickled Celery Root Remoulade Hot Pepper Sauce Summer Berry Soda Floats

A Midsummer Meal

Pickled and Fresh Summer Bean Salad with Preserved Tomato Vinaigrette Fried Chicken with Cherry Bomb Pepper Sausage Gravy and Drop Biscuits Cherry Clafoutis with Milk Jam

On the Farm

Chicken Liver Mousse with Arugula, Currant Mostarda, and Grilled Bread Whitefish Escabeche with Eggplant-Tomato Vinaigrette Tomato Jam–Glazed Barbecued Goat Braised Lima Beans Crispy Kale Peach Sorbet with Lemon Verbena Cordial Raspberry Brown Butter Cake with Yogurt Ice Cream and Elderflowers

Happy Hour Interlude

Pickled Ramp Martini with Pickled Ramp–Stuffed Olives Beer Jam Manhattan Rhubarb Normandy Gooseberry Smash Kentucky Burnt Apples Sweet Milk Punch Lemon Verbena Cordial The TBD

Fall: Menus and Recipes

A Day of Canning

Fried Green Tomatoes with Basil Mayonnaise and Local Lettuces Charcuterie Platter: Nathan’s Coppa, Fried Pickled Tongue, Prosciutto, Vanilla Melon Jam, Pickled Watermelon Rind, and Watercress Iced Coffee with Milk Jam Thumbprint Cookies

First Frost

Waldorf Salad with Apples, Candied Walnuts, and Grape Aigre-Doux Dressing Chicken-Fried Steak with Smoked Spring Onion Relish and Slow-Cooked Kale Pumpkin Butter Bars

Autumn Chicken Dinner

Roasted and Pickled Beet Salad with Picked Herbs Pan-Seared Chicken with Celery Sauce and Tomato Jam–Roasted Potatoes Blue Cheese with Pear and Vanilla Aigre-Doux and Roasted Hickory Nuts

Thanksgiving

Roasted Turkey with Smothered Gravy Preserved Lemon and Thyme Butter Pickled Leek Stuffing Smashed Yukon Gold Potatoes Braised Fermented Brussels Sprouts with Chestnuts Scarlet Turnips with Créme Fraîche and Preserved Lemon Butter Rolls Glazed Butternut Squash Aigre-Doux Cranberry Aigre-Doux Relish Cranberry-Pear Crisp Pumpkin Butter Ice Cream

Winter: Menus and Recipes

Winter Weekdays

Roasted Root Vegetable Salad with Pickled Carrots, Aged Cheddar, and Apples Pork Milanese with Yellow Plum and Riesling Jam and Arugula Salted Caramel Ice Cream with Brandied Figs

Chili Night

Beef Chili with Chow Chow, Cheddar, Créme Fraîche, and Pickled Candy Onions Jennifer’s Chocolate Chip Cookies

A Beer Celebration

Smoked Sturgeon with Rutabaga Sauerkraut Latkes and Créme Fraîche Pork Rillettes Beer Jam–Glazed Beef Cheeks with Whole-Wheat Spaetzle and Roasted Beets Cheese Tart with Apricot Preserves

A Midwinter Feast

Fried Cheese Curds with Pickled Pepper Vinaigrette Duck Fat–Poached Whitefish with Dill Pickle Vinaigrette and Braised Sauerkraut Potato Gnocchi with San Marzano Tomato Sauce and Pecorino Slow-Roasted Pork Belly with Garlic Conserva and Glazed Pickled Summer Beans Bittersweet Chocolate Marquise with Summer Berry Jam

Index Acknowledgments

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