Girl in the Kitchen · How a Top Chef Cooks, Thinks, Shops, Eats & Drinks by Izard, Stephanie -- Read -- Imperial Library of Trantor

Index

Title Page Dedication Table of Contents Introduction Chapter One

WARM MARINATED OLIVES ASIAN-SPICED ENGLISH PEAS FRIED CHEESE WITH SPRING VEGGIES AND STRAWBERRY REDUCTION SWEET-AND-SOUR EGGPLANT WITH TOMATILLOS TEMPURA ASPARAGUS WITH OLIVE AIOLI CRISPY CHICKPEA FRITTERS WITH SALSA VERDE SHALLOT CUSTARD WITH APPLE-ENDIVE SALAD MUSSELS ESCABECHE ON CROSTINI CLAMS STEAMED WITH CORN, BACON, AND FINGERLINGS OYSTERS THREE WAYS: RAW OYSTERS WITH SOYBEAN TAPENADE CRISP OYSTERS WITH BACON AIOLI AND QUAIL EGGS GRILLED OYSTERS WITH HORSERADISH AIOLI AND PANCETTA SAUTÉED SHRIMP WITH BUTTERNUT PURÉE AND CIDER GASTRIQUE GRILLED LAMB-STUFFED CALAMARI WITH CRISPY SHALLOTS BRAISED PIG TONGUES WITH QUICK-PICKLED SUNCHOKES AND BRUSSELS SPROUTS

Chapter Two

MANGO AND MARCONA ALMOND GAZPACHO SWEET GARLIC VICHYSOISSE PEAR-PISTACHIO-PARSNIP SOUP CHILLED WALLA WALLA ONION SOUP SUNCHOKE SOUP WITH OLIVES AND GRAPEFRUIT APPLE SOUP WITH TARRAGON YOGURT BROWN BUTTER-DELICATA SQUASH SOUP WITH SHERRY VINEGAR REDUCTION TRUFFLED WHITE ASPARAGUS SOUP CHILLED YELLOW TOMATO AND VANILLA BEAN SOUP WITH LUMP CRAB AND BASIL FENNEL-POTATO SOUP WITH BUTTER-POACHED LOBSTER AND BLOOD ORANGES PUMPKIN-SALT COD SOUP SMOKED HAM HOCK AND LEEK SOUP BRAISED PORK AND COCONUT SOUP THE NEVER-ENDING-CHICAGO-WINTER BEEF STEW

Chapter Three

ESCAROLE AND FRISÉE SALAD WITH APPLE VINAIGRETTE ASPARAGUS, GOAT CHEESE, AND RHUBARB SALAD HEIRLOOM TOMATO, MOZZARELLA, AND STONE FRUIT SALAD ARUGULA SALAD WITH WATERMELON AND FETA KOHLRABI, FENNEL, AND BING CHERRY SALAD SHAVED FENNEL AND BOK CHOY SALAD WITH GINGER VINAIGRETTE CELERY ROOT, SHIITAKE, AND PEARL ONION SALAD WITH CRISPY CAPERS ARTICHOKE AND STRAWBERRY PANZANELLA AVOCADO, ENDIVE, AND APPLE SALAD WITH GRAPEFRUIT VINAIGRETTE SEARED TUNA WITH BLUEBERRIES AND SNAP PEAS SMOKED TROUT, FINGERLING, AND BACON SALAD SHRIMP, CORN, AND GREEN TOMATO SALAD

Chapter Four

ASPARAGUS LINGUINE WITH ALMOND BUTTER CRISP LINGUINE IN CELERY ROOT CREAM WITH APPLES AND PANCETTA MANILA CLAM AND SAUSAGE LINGUINE WITH HORSERADISH CRÈME FRAÎCHE LINGUINE WITH MONKFISH AND ROMESCO ARTICHOKE FIDEOS WITH FRESH MOZZARELLA AND DILL PAPARDELLE IN BAGNA CAUDA WITH CAULIFLOWER APPLE-PORK RAGU WITH PAPARDELLE FRENCH GNOCCHI WITH WATERCRESS SAUCE GNOCCHI IN SIMPLE BROWN BUTTER-CAPER SAUCE BAKED GOAT CHEESE POCHETTES WITH TOMATO-MELON SAUCE FOUR-CHEESE MACARONI WITH APPLES AND BACON

Chapter Five

Chapter Six

TOMATO AND CASHEW SOUBISE SWEET-AND-SOUR CIPOLLINI ONIONS EGGPLANT AND NECTARINE CAPONATA ROASTED RADISHES WITH BLUE CHEESE, PEANUTS, AND CILANTRO ROASTED CAULIFLOWER WITH CRANBERRY SAÒR (ITALIAN SWEET AND SOUR) BACON-BRAISED SWISS CHARD WILTED SPINACH WITH ROASTED TOMATOES AND SAUSAGE ROASTED MORELS WITH FAVAS AND WHITE ASPARAGUS GREEN BEAN CASSEROLE ORANGE-GLAZED ACORN SQUASH WITH ROASTED MUSHROOMS AND PUMPKIN SEEDS SAUTÉED BRUSSELS SPROUTS AND SUNCHOKES WITH CANDIED PECANS CHESTNUT CONFIT WITH ROASTED POTATOES, BACON, AND KUMQUATS ROASTED FINGERLINGS WITH PISTACHIO PICADA

Chapter Seven

BASIC PASTA DOUGH BASIC PIZZA DOUGH CHICKEN STOCK FAVORITE VINAIGRETTES BASIC HONEY-DIJON VINAIGRETTE LEMON-MAPLE VINAIGRETTE CAPER VINAIGRETTE ROSEMARY VINAIGRETTE SHERRY-THYME VINAIGRETTE CILANTRO VINAIGRETTE PISTACHIO-LEMON VINAIGRETTE THE ULTIMATE CAESAR DRESSING PISTACHIO-CILANTRO BUTTER MISO-MARCONA ALMOND BUTTER SALSA VERDE SHERRY VINEGAR REDUCTION PRESERVED LEMON HOT-SMOKED FISH CLASSIC PORK SAUSAGE

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