Seamus Mullen's Hero Food by Mullen, Seamus -- Read -- Imperial Library of Trantor

Index

Cover Title An Introduction Season I: Winter in Barcelona

Chapter 1: Olive Oil

A Note on...Spanish Olive Oil Preserved Artichokes Quick-Cured Lemons All i Oli My Favorite Vinaigrette Technique: Smoked Olive Oil Eggs Poached in Olive Oil Crispy Fried Artichokes Minted Yogurt Sweet Potato Chips and Whipped Salt Cod

Chapter 2: Dried Beans

A Note on...Soaking Beans A Note on...Salting Beans Technique: Making Dried Beans in a Pressure Cooker Verdina Bean Salad Tolosa Bean Soup A Note on...Black Beans Cazuela of Mongetes and Cockles Truffled Lentils and Eggs A Note on...Ibérico Ham Flageolets with Autumn Greens and Fresh Bacon

Chapter 3: Almonds

Ajo Blanco with Sardine Confit Pork and Almond Stew Grilled Asparagus and Leeks with Romesco Sauce Technique: Making Romesco Sauce Salbitxada 10 Things to Do with Almonds Almond Sablé

Chapter 4: Grains

Technique: Grating Tomatoes Technique: Making Sofrito Risotto of Irish Oats Farro Salad with Preserved Tuna Creamy Grits with Slow-Cooked Pork Loin Technique: Cleaning Squid A Note on...Bomba Rice Rice with Squid and Green Beans

Chapter 5: Anchovies

Technique: Cleaning Anchovies Homemade Potted Anchovies A Note on...Preserving Anchovies Anchoas y Escalivada, or Anchovies and Charred Vegetables Lightly Smoked Sardines on Toast A Note on...Smoking Sardines Caramelized Cauliflower with Anchovies Ensalada of Preserved Anchovies Flash-Fried Anchovies with Crispy Lemons and Sage Two Kinds of Anchovies, One Kind of Flatbread Grilled Flatbreads

Season II: Spring on My Rooftop

Chapter 6: Good Eggs

Gently Scrambled Eggs with Wild Vegetables Deviled Eggs Five-Minute Eggs with Romesco Technique: Deep-Frying an Egg in Olive Oil Fork-Crushed Sweet Potatoes with Sobrassada and a Fried Egg A Note on...Sobrassada Soft-Cooked Gribiche with Pickled Anchovies on Toast Tortilla Española Lamb Tartare with Spring Pullet Eggs

Chapter 7: Good Birds

A Note on...Chicken Stock Poached Long Island Duck Breasts with Farro Technique: Cutting Up a Duck Duck Liver Toasts and Pickled Raisins Homemade Duck Sausage Technique: Cutting a Quail Egg Quail en Escabeche with Fried Quail Eggs Technique: Escabeche for Pickling Poultry or Fish Caldo del Día Sopa de Enfermos Sunday Roast Chicken Crispy Guinea Hen A Note on...Paella Chicken and Seafood Paella

Chapter 8: Sweet Peas

A Note on...Blanching Pea Tendrils a la Catalana Technique: Cooking Garbanzo Beans Simply Sweet Peas Sugar Snap Pea Salad Squid with Baby Favas, Mint, and Basil Whole Black Sea Bass with Pea and Butter Sauce A Note on...Txakoli Chilled Sweet Pea Soup Lightly Cured Wild Salmon with Pea Salad Kefir Vinaigrette A Note on...Torn Herbs

Chapter 9: Parsley

Parsley Juice Salsa Verde A Real Smoothie Technique: Pickled Shallots Salad of Marble Potatoes White Bean Salad with Preserved Tuna and Parsley Vinaigrette Parsley Vinaigrette Technique: Cooking Octopus Octopus and Parsley Salad

Chapter 10: Berries

Mutti’s Blueberry Boy Bait Strawberry Ice Cream Raspberries and Yogurt With Buttermilk Crêpes Blackberry and Almond Crumble Currant Glaze For Pork

Season III: Summer on The Farm

Chapter 11: Carrots

A Note on...Pickling Salt-Baked Carrots and Beets Pickled Carrots Vegetable Pickling Liquid Chilled Carrot Soup with Yogurt and Tarragon Ice-Cold Carrots, Radishes, and Beets with Potted Anchovy and Lemon Butter

Chapter 12: Corn

10 Things to Do with Corn Corn and Crab Salad Steamed Corn with Clams and Bacon Best Grilled Corn, in the Husk Crispy Fried Hominy

Chapter 13: Stone Fruit

Confit of Duck Legs with Plums Lightly Cured Fluke with Pickled Plums Pickled Plums Fruit Pickling Liquid Stone Fruit Gazpacho with Scallops White Peaches, Pistachios, Honey, and Ricotta Spiced Stone Fruit Preserves Plum Cake

Chapter 14: Good Fish

Technique: Curing Raw Fish Lightly Cured Summer Bonito Pan Roast of Arctic Char with Sorrel Sauce Line-Caught Atlantic Cod with Picada Technique: Preserving Tuna A Note on...Trout Trout a la Navarra Mutti’s Pan-Fried Troutlings Technique: How to Smoke a Trout Warm Smoked Trout with Pickled Onions Gently Roasted Brown Trout with Summer Squash Technique: Desalinating Salt Cod Salt Cod with Garbanzo Beans and Spinach

Season IV: Autumn in Vermont

Chapter 15: Squash

Autumn Squash Salad Roasted Winter Squash Stuffed Spaghetti Squash Butternut Squash Soup with Smoked Trout

Chapter 16: Mushrooms

A Note on...Cleaning Mushrooms Warm Mushroom Salad Warm Mushroom Vinaigrette Flatbreads of King Oyster and Shitake Mushrooms Pickled Mushrooms Cremini Mushrooms al Ajillo Pickled Chanterelles with Mackerel in Escabeche

Chapter 17: Greens

Spicy Rapini with Almonds Technique: Steaming Greens Crispy Tuscan Kale on the Grill Sorrel Sauce Xató Salad Pan-Roasted Brussels Sprouts Chard Croquettes

Chapter 18: Good Meat

Slow-Roasted Lamb Shoulder A Note on...Lamb Homemade Lamb Bacon with Kale and an Egg Lamb Meatballs in Tomato Sauce with Ricotta Lamb Loin Wrapped in Caul Fat and Herbs Technique: Brining Meat and Poultry English-Cut Pork Chops with Borlotti Beans Spice-Rubbed Hanger Steak on the Grill Roasted Marrow Bones

Acknowledgments Index Copyright