The Blue Apron Cookbook by Blue Apron Culinary Team -- Read -- Imperial Library of Trantor

Index

Cover Title Page Contents Preface Introduction Getting Started Chapter 1. Roast Chicken

Simple Roast Chicken Pan Gravy Herb-Roasted Potatoes How to Roast Any Vegetable Spice-Rubbed Roast Chicken with Spicy Cilantro Cream Sauce Roasted Butterflied Chicken with Herb Vinaigrette Tandoori-Style Roast Chicken with Spicy Yogurt Marinade Roast Chicken & Vegetables in a Pot

Chapter 2. Sunday Roasts

Roasted Rack of Lamb with Herbs & Breadcrumbs Sautéed Sugar Snap Peas Sautéed Spinach with Garlic & Lemon How to Sauté Any Vegetable Tuscan Roast Pork Loin Roasted Salmon with Fresh Herbs Herb-Stuffed Boneless Leg of Lamb Prime Rib au Jus Sautéed Mushrooms with Thyme

Chapter 3. Slow Roasts

Porchetta-Style Pork Shoulder Braised Winter Greens How to Braise Any Vegetable Spiced Lamb Shoulder Braised Cauliflower Classic Roast Beef Braised Carrots & Parsnips Slow-Roasted Chicken with Potatoes Melted Leeks with White Wine Braised Red Cabbage Roasted Duck

Chapter 4. Braises

Red Wine–Braised Beef Stew Classic Potato Purée How to Make Any Vegetable a Purée (or Mash) Osso Buco with Gremolata Beer-Braised Short Ribs Polenta Soy-Braised Pork Belly with Steamed Buns & Marinated Cucumbers Braised Chicken with Lemongrass, Ginger & Coconut Milk Moroccan Braised Lamb Shoulder with Apricot

Chapter 5. Pan-Seared Meats

Pan-Seared Pork Chops with Apple Cider Sauce Hanger Steak with Red Wine–Shallot Sauce Butter-Basted Porterhouse Chicken Piccata Crispy Chicken Thighs with Wild Mushrooms Duck Breast with Blood Orange Sauce

Chapter 6. Pan-Seared Fish

Pan-Seared Salmon with Thyme Butter Pole Bean Salad with Dijon-Herb Vinaigrette How to Blanch Any Vegetable Sole Meunière Shrimp with Garlic, Cherry Tomatoes & Basil Pan-Seared Scallops with Tarragon Butter Sauce

Chapter 7. Soups

Chicken Stock Vegetable Stock Beef Stock Classic Chicken Noodle Soup Rustic Bread Beef & Barley Soup with Mixed Mushrooms White Bean Soup with Escarole & Pancetta New England Clam Chowder Classic Dinner Rolls Creamy Kabocha Soup with Crispy Sage Leaves Cornbread Creamy Zucchini Soup Chicken Consommé

Chapter 8. Steaming & Poaching

Steamed Mussels with White Wine & Garlic Fish en Papillote Steamed Whole Red Snapper with Ginger & Scallions Shallow-Poached Fish with Aromatic Vegetables Poached Chicken with Aioli

Chapter 9. Frying

Chicken Schnitzel New Potato Salad Marinated Tomato, Cucumber & Onion Buttermilk Fried Chicken Beer-Battered Fish Tacos with Red Cabbage Slaw & Chipotle Mayo Vegetable Tempura Napa Cabbage Slaw

Chapter 10. Salads

Red Wine Vinaigrette Caesar Dressing Herbed Buttermilk Dressing Carrot-Miso Dressing Chicory & Citrus Salad with Shaved Fennel Morel & Snap Pea Salad with Fresh Herbs & Parmigiano-Reggiano Asparagus & Herb Salad with Soft-Boiled Eggs & Lemon Dressing Roasted Beet Salad with Crispy Goat Cheese & Walnuts Summer Soba Noodle Salad Roasted Root Vegetable & Farro Salad

Chapter 11. Sandwiches

All-American Burgers Homemade Mayonnaise Pour-Over Pickles Muffaletta Giardiniera Cubanos Roasted Lamb Sandwiches Roast Beef Sandwiches Aioli Red Onion Marmalade

Chapter 12. Risotto

Risotto with Parmigiano-Reggiano Cheese Pea & Pancetta Risotto with Mint Wild Mushroom Risotto Beet & Barley Risotto Farrotto with Roasted Squash Risotto-Style Tubetti with Saffron

Chapter 13. Pasta

Fresh Egg Pasta Green Pasta Ravioli Pork Filling Cheese Filling Basic Tomato Sauce Basil Pesto Vegetable Sauce Bolognese Sauce Pasta alla Gricia Lasagna

Chapter 14. Pizza

Basic Pizza Dough Basic Pizza Sauce Pizza Margherita Neapolitan-Style Cheese Calzones with Basil Rosemary Focaccia Deep-Dish Pizza

Chapter 15. Desserts

Chocolate Chip Cookies Sugar Cookies Classic Shortbread Cookies Pound Cake with Sugar Glaze Classic Yellow Cake with Chocolate Buttercream Frosting Olive Oil Cake Flourless Chocolate Cake Lemon Curd Panna Cotta Apple Crisp Macerated Summer Berries Strawberry-Mint Granita Basic Pie Crust Strawberry Crostata Late Summer Blueberry Pie Peach Lattice Pie

Acknowledgments Index About the Blue Apron Culinary Team Copyright About the Publisher

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