A Twist of the Wrist, Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes: A Cookbook by Silverton, Nancy -- Read -- Imperial Library of Trantor

Index

Cover Also by Nancy Silverton Title Page Copyright Contents Introduction

Guest Chef Contributors Shopping Equipment What Makes a Meal A Note on Seasoning

Salads

Butter Lettuce and Herb Salad with Borlotti Beans, Asparagus, Artichoke Hearts, and Feta Spicy Beets with Aged Goat Cheese, Arugula, and Horseradish Vinaigrette Arugula with Hard-Cooked Eggs, Artichoke Hearts, Tuna, and Charred Tomatoes Tuna Niçoise Salad with Aged Sherry Vinaigrette Tuna and White Bean Salad with Radicchio and Red Onion Spinach Salad with Lentils and Crispy Warm Goat Cheese Garbanzo Bean Salad (Traci Des Jardins, Jardinière, San Francisco) “Garbage” Salad with Lemon Vinaigrette Fennel, Treviso, and Prosciutto Salad with Anchovy-Date Vinaigrette Zucchini Crudo with Hearts of Palm and Pecorino Romano (Jonathan Waxman, Barbuto, New York City) Tri-Colore Salad Chicken Salad #1: Tarragon Chicken Salad with Avocado and Bacon over Arugula Garlic Mayonnaise Chicken Salad #2: Chicken Salad with Chipotle Mayonnaise, Avocado, and Watercress Chipotle Mayonnaise Smoked Salmon Salad with Cucumbers, Yogurt, and Fresh Dill Belgian Endive with Almonds, Apples, and Whole-Grain Mustard Dressing Bellavitae’s Piquillo Peppers with Tuna (Rolando Beramendi, Bellavitae, New York City) Italian Antipasto Salad with Bocconcini and Spicy Green Olive Tapenade Crispy Hearts of Romaine with Ham, Pickled Jalapeño Peppers, and Creamy Avocado Dressing Cumin Shrimp and Garbanzo Bean Salad with Roasted Carrots Bombay Bhel Poori (Crunchy Indian Snack with Fresh Tomatoes and Onion) (Suvir Saran, Devi, New York City)

Soups

Creamy Corn Soup with Bacon and Cheddar Crostini Chilled Corn Soup with Adobo Swirl (Barbara Fairchild, Editor in Chief, Bon Appétit) Butternut Squash Soup with Sautéed Farro and Pancetta, Wilted Spinach, and Pumpkin Seed Oil Roasted Tomato and Red Pepper Soup with Pesto Croutons Creamy Clam Chowder with Smoked Bacon and Wilted Spinach Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Mexican Chicken and Garbanzo Bean Soup with Avocado and Crispy Tortilla Chips Spicy Black Bean Soup Topped with Shrimp and Avocado Ceviche

Pasta and Polenta

Egg Papardelle with Bagna Cauda, Wilted Radicchio, and an Olive Oil-Fried Egg Sicilian-Style Trennette with Eggplant, Olives, and Ricotta Salata Spaghetti with Sardines, Golden Raisins, Fennel, and Crunchy Breadcrumbs Bucatini with Olives, Sun-Dried Tomatoes, and Basil (Mario Batali, Babbo, New York City) Trofie with Pesto, Pine Nuts, and Sun-Dried Tomatoes Egg Papardelle with Asparagus, Dried Morel Mushrooms, and Fresh Goat Cheese Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar Penne Arrabbiata with Charred Sweet Tomatoes Rigatoni with Anchovies, Garbanzo Beans, and Celery (Colman Andrews, Cofounder, Saveur) Capellini with Tomato Sauce and Fresh Ricotta Orecchiette with Peas, Prosciutto, and Crème Fraîche Pot Sticker and Vegetable Stir-Fry (Tom Douglas, Dahlia Lounge, Seattle) Linguine with Borlotti Beans and Pancetta Spaghettini with Tuna and V8 Sauce (Hiro Sone and Lissa Doumani, Terra, St. Helena, California) Spaghetti with Marinated White Anchovies and Whole Wilted Chives Fettuccine with Creamy Black Truffle Sauce (Dana Cowin, Editor in Chief, Food & Wine) Polenta with Sausage Ragù Polenta with Quattro Formaggi and Cheese Condimenti

Eggs

Chorizo, Potato, and Spinach Frittata with Crumbled Fresh Goat Cheese Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce (on the Side) Frittata with Anchovies, Chives, and Shaved Truffle Butter Olive and Feta Frittata with Fresh Basil Mushroom Frittata with Cantal Cheese and Fresh Thyme Shrimp and Jalapeño Pepper Frittata with Avocado and Fresh Cilantro Plain Frittata Topped with Prosciutto, Arugula, Shaved Parmesan, and Aged Balsamic Vinegar Bacon, Onion, and Gruyère Frittata Skillet Chilaquiles with Fried Eggs (Mary Sue Milliken and Susan Feniger, Border Grill, Santa Monica, California) Olive Oil-Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce White Asparagus in Brown Butter Topped with a Fried Egg and Capers (Gabrielle Hamilton, Prune, New York City)

Crostini

Crostini with Ventresca, Piquillo Peppers, and Caper Mayonnaise Crostini with Salted European-Style Butter, Smoked Sardines, and Pepper Cress Crostini with Anchovy-Olive Mayonnaise, Hard-Cooked Egg, and Sun-Dried Tomatoes Anchovy-Olive Mayonnaise Crostini with Chunky Eggplant Spread, Aged Balsamic Vinegar, and Fresh Chives Crostini with Prosciutto, Fresh Mozzarella, and Black Olive Tapenade Crostini with Aged Goat Cheese, Walnut Oil, and Fresh Thyme Crostini with Burrata Cheese, Cherry Tomatoes, and Pesto Crostini with Triple-Crème Cheese, Pear Mostarda, and Fresh Chives Crostini with Pea Purée, Prosciutto, and Parmesan Crostini with Smoked Trout, Crème Fraîche, and Dill Crostini with Soft-Scrambled Egg, Black Olive Tapenade, and Caper-Stuffed Anchovies Crostini with White Bean Purée, Rosemary Olive Oil, and Aged Balsamic Vinegar Crostini with Fresh Ricotta, Artichoke Hearts, and Currant–Pine Nut Relish

Traditional-Style Entrées Beef and Veal

Skirt Steak with Mediterranean Herb Butter and Garlicky Broccolini Peppered Skirt Steak with Spicy Tomato-Curry Garbanzo Beans and Tangy Greek Yogurt Sauce Seared Beef Filet with White Beans, Bitter Greens, and Black Olive Tapenade Tagliatta Seared Beef Filet with Horseradish-Spiked Mashed Potatoes and Horseradish Cream Seared Beef Filet with Black Beans, Avocado, and Green Chile Salsa Chasen’s Chili (Suzanne Goin, Lucques, Los Angeles) Chopped Sirloin on Toast Topped with a Fried Egg and Green Peppercorn Sauce (Suzanne Tracht, Jar, Los Angeles) Veal Involtini with Artichoke Leaf Sauce

Pork

Italian Sausage with Giant White Beans, Radicchio, and Roasted Onions Boneless Pork Chops with Yam Purée and Sautéed Bitter Greens Pepper Jelly–Glazed Boneless Pork Chops with Steamed Baby Bok Choy (Sara Foster, Foster’s Market, Durham and Chapel Hill, North Carolina) Boneless Pork Chops with Creamy Polenta and Fennel Pollen Boneless Pork Chops with Radicchio Slaw

Lamb

Seared Lamb Chops with Ratatouille Seared Lamb Chops with Preserved Lemon, Artichoke Hearts, and Fresh Mint Pomegranate-Glazed Lamb Chops with Stuffed Grape Leaves and Tahini Sauce Lamb Chops with Arugula, Shaved Parmesan, and Saba Seared Lamb Chops with Creamy Polenta and Balsamic Onion and Sun-Dried Tomato Glaze Lamb Steaks with Anchovies, Black Olives, and Lemon Zest Sauce Spicy Lamb Sausage Patties with Chunky Red Pepper Spread and Tangy Greek Yogurt Sauce Lamb Meatballs with Spicy Garbanzo Beans

Chicken

Sautéed Herbed Chicken Breasts on Pepper Cress Seared Chicken Breasts with Asparagus, Garlic Mayonnaise, and Green Olive Sauce Potato and Chicken Boulanger Prosciutto-Wrapped Chicken with Sage Pesto Mole Poblano Chicken Casserole with Black Beans and Queso Fresco (Jimmy Shaw, Lotería! Grill, Los Angeles) Tandoori Chicken with Couscous, Cucumbers, Mint, and Green Masala Yogurt Chicken Tonnato Chicken with Potato-Lentil Curry, Green Masala Yogurt, and Fresh Cilantro Ginger-Soy Poached Chicken with Soba Noodles, Japanese Eggplant, and Haricots Verts (Charlie Trotter, Charlie Trotter’s, Chicago) Pulled Barbecue Chicken with Cole Slaw on Garlic Sourdough Toast Lentils with Balsamic-Marinated Chicken and an Olive Oil-Fried Egg

Seafood

Crab and Shrimp Cakes with Celery Root Rémoulade Salmon and Ritz Cracker Cakes with Chipotle Mayonnaise Sautéed Halibut with Salsify and Scallions Pan-Seared Halibut with Salsify, Shiitake Mushrooms, and Caper-Raisin Vinaigrette (Tom Colicchio, Craft, New York City) Mustard-Crusted Halibut with Paprika Potatoes and Fresh Parsley Leaves Fillet of Sole with Preserved Lemon Butter Sauce Fillet of Sole with Warm Farro and Tomato Salad and Tangy Greek Yogurt Sauce Seared Rare Tuna with Mashed Flageolet Beans and Radicchio Seared Rare Tuna with Marinated Shell Beans and Heirloom Tomatoes Seared Rare Tuna with Lima Bean Purée and Harissa Seared Rare Tuna with Fregola Sarda, Puttanesca Sauce, and Caper Relish Seared Rare Tuna with Tomato-Olive Salsa Ling Cod with Sweet Green Peas, Hijiki, and Spicy Lemon Dressing Cod with Malaysian Chile Sauce and Basil Oil (Jean-Georges Vongerichten, Spice Market, New York City) Sicilian Swordfish with Tomato Sauce and Fresh Mint Sea Bass with Spicy Giant White Beans and Salami Sea Bass with Giant White Beans and Red Pepper Mayonnaise Red Pepper Mayonnaise Seared Salmon with Lentils and Salsa Rustica Seared Salmon with Lentils, Bacon, and Pickled Red Cabbage Seared Scallops with Sweet Corn, Edamame, and Brown Butter Seared Scallops with Sautéed Mushrooms and Aged Sherry Vinegar Clams with Tomato-Basil Broth and Crusty Garlic Toast Buttermilk-Fried Oysters with Pickled Vegetables and Chipotle Mayonnaise

Desserts

Fresh Ricotta with Oat Biscuits, Chestnut Honey, and Candied Walnuts Caramelized Pears with Mascarpone Cream, Brandy-Raisin Brown Butter, and Biscotti Easy Apple Turnovers (Gale Gand, Tru, Chicago) Strawberries and Ladyfingers with Sour Cream, Muscovado Sugar, and Saba Peppered Balsamic Ice Cream with Fresh Strawberries (Jody Adams, Rialto, Cambridge, Massachusetts) Raspberry and Lemon Sherbet Sundaes Strawberry Ice Cream Pie with Cinnamon–Black Pepper Strawberry Sauce and Strawberry Sherbet Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts Key Lime Custards with Crème Fraîche and Whole-Wheat Crackers (Carolynn Carreño, Writer) Meringues with Warm Raspberry Compote and Vanilla Ice Cream Warm Brandied Prunes with Vanilla Ice Cream and Butter Wafer Cookies Creamy Greek Yogurt with Orange Marmalade, Orange Sherbet, and Amaretti Blueberry Pie with Crumb Topping (Ruth Reichl, Editor in Chief, Gourmet) Hot Chocolate Sundaes with Coffee Ice Cream, Shortbread Cookies, and Hot Fudge Sauce Blackberry-Yogurt Soup with Warm Blackberry Compote, Vanilla Ice Cream, and Buttery Wafer Cookies

Twist Essentials Acknowledgments Sources Index A Note About the Authors

← Prev
Back
Next →

← Prev
Back
Next →