David Tanis Market Cooking by Tanis, David -- Read -- Imperial Library of Trantor

Index

Where Cooking Begins ALLIUMS UNITED

Garlic, Always

Spanish Garlic Toast for Breakfast Pan con Tomate Persillade Gremolata Roast Chicken with Whole Garlic Heads Garlic Chips Skordalia (Greek Garlic Sauce) Aïoli (French Garlic Sauce) All-i-oli (Spanish Garlic Sauce) Oaxaca-Style Garlic Soup Provençal Garlic Soup Garlic-Tomato Soup Mussels with Green Garlic Fregola

Onions

Onion and Bacon Tart Venetian Onions Lebanese Kibbeh with Caramelized Onions Spicy Buttermilk Onion Rings Red Onion Soup with Cheese Toasts

Leeks

Velvety Green Leek Soup Leeks Vinaigrette with Chopped Egg

Shallots

Shallot Vinaigrette Quick Pickled Shallots Braised Shallots with Pancetta Crispy Fried Shallots Butcher Steak with Shallot Pan Sauce

Scallions

Golden Scallion Crepes

Dipping Sauce

Japanese Scallion Custard

Scallion Schmear Charred Scallions

Mad for Vegetables

Lettuces & Leaves

Tender Lettuce Salad with Crème Fraîche Dressing Tender Lettuce Salad with Crème Fraîche Dressing Romaine Leaves with Lemon and Parmesan Mixed Chicories with Anchovy, Garlic, and Lemon Dandelion Greens with Mustard Dressing Belgian Endives with Tangerine

Glorious Herbs

Paris Omelette with Fines Herbes Lebanese Tabbouleh Double-Coriander Sea Bass Ceviche Roasted Red Snapper with Lemon and Fennel Herb-Roasted Chicken Legs French Chicken Tarragon Tuscan Pork Roast Flank Steak Tagliata with Salsa Verde

Salsa Verde (Green Herb Salsa)

Green Basil Oil

Asparagus

Perfectly Steamed Asparagus Shaved Asparagus Salad Spicy Asparagus Stir-Fry White Asparagus with Savory Whipped Cream

Cucumbers

Japanese Cucumber Salad Cucumbers in Yogurt Mexican Cucumber Spears

Zucchini & Summer Squash

Stewed Zucchini Pasta with Ricotta and Basil Raw Zucchini Salad Steamed Squash Blossoms with Ricotta and Herbs

Peas

Sugar Snap Peas with Chinese Flavors Young Peas and Lettuce with Ham Curried Peas with Potato

Fennel

Fennel al Forno Fennel, Radish, and Mushroom Salad Fennel Frond and Spinach Fritters

Corn

Corn on the Cob Improved Creamed Corn Corn Soup with Indian Spices Fresh Corn Griddle Cakes Polenta

Greens

Chard Frittata Southern Greens with Ham Hocks Melted Spinach Wilted Kale Salad with Pecorino Broccoli Rabe Lasagna

Artichokes & Cardoons

Baby Artichoke Sauté Raw Artichoke Salad Plain Boiled Artichoke Baked Cardoons

Fresh Beans

Height-of-Summer Bean Salad Basic Fresh Shell Beans Wok-Cooked Romano Beans Butter Bean Gratin Shell Bean and Albacore Salad

Dried Beans & Legumes

Tiny Lentil Salad White Bean Crostini with Rosemary Biblical Brown Lentils Red Lentil Dal Pasta e Ceci Jamaican Split Pea Stew Cowboy Beans with Bacon Black Beans with Chorizo and Squid

Tomatoes

Iced Tomato Soup Just-Picked Tomatoes with Salt Turkish Spoon Salad Tomato Chutney Cherry Tomatoes and Angel Hair Pasta Tomato Salad Sandwich Multicolored Heirloom Tomato Tian Shrimp with Tomatoes and Feta Fast Fresh Tomato Sauce

Sweet Peppers

Fire-Roasted Peppers Roasted Pepper Salad Roasted Pepper and Walnut Spread Pepper Salad with Feta Peperonata Baked Peppers with Feta and Bread Crumbs

Eggplants

Japanese Eggplant with Miso Italian Grilled Eggplant Fried Eggplant “Sandwich” Smoky Turkish Eggplant

Potatoes

The Glorious Spanish Tortilla French Potato Salad Classic Potato Gratin Salt-Boiled New Potatoes Garlicky Pork and Potatoes Basic Mashed Potatoes Golden Panfried Potatoes

Beets

Spicy Beet Gazpacho Beets Roasted in Their Skin Yellow Beet Salad with Mustard Seeds

Parsnips

Pan-Roasted Parsnips with Coriander Parsnips with Turmeric and Feta Parsnip Mash with Sesame Oil

Carrots

North African Carrot Salad with Preserved Lemon Yellow Carrots à la Crème (Creamy Buttered Carrots) Roasted Coconut Carrots

Turnips

Young Turnips with Greens Pan-Roasted Purple-Top Turnip

Radishes

Shaved Radish Salad Butter-Stewed Radishes with Dill Daikon Radish in Dashi Broth

Celery & Celeriac

Celery Salad with Pistachios Celery Root My Way

Cauliflower

Seared Cauliflower with Anchovy, Lemon, and Capers Cauliflower “Couscous” with Spiced Butter Indian Panfried Cauliflower

Cabbage & Co.

Green Cabbage with Caraway Lime and Chile Slaw Napa Cabbage Kimchi Kimchi Soup with Pork Belly Stir-Fried Brussels Sprout Petals

Winter Squash

Hubbard Squash with Parmesan and Brown Butter Sake-Steamed Kabocha with Miso

Mushrooms

Raw Porcini Mushroom Salad Tagliatelle with Wild Mushrooms Grilled Royal Trumpets with Garlic, Parsley, and Rosemary Glazed Shiitake Mushrooms with Bok Choy and Sesame Mushroom Ragout

The Art of Seasoning

Salt to Taste A Sampling of Fragrant Spices

Moroccan Lamb Tagine Chicken Breasts au Poivre Soft-Shell Crabs with Curry Butter

Curry Butter

Eggplant and Potato Pakora

Green Yogurt Chutney

Spicy Yogurt Raita

Five-Spice Duck Breast Bucatini with Homemade Fennel Sausage Cumin Lamb Pitas Jeweled Rice

Hot Chiles

Jalapeño Butter Taqueria Pickles Green Salsa with Tomatillos and Serranos Salsa Mexicana Poblano Chile Rajas in Crema Poblano Chile torta Classic New Mexican Green Chile Sauce Green Chile Breakfast Quesadillas New Mexican Red Chile Sauce Red Chile Burritos Quick Harissa Quick Harissa Incendiary Chinese Chicken Chinese Hot Pepper Oil Italian Hot Pepper Oil Flat-Roasted Chicken with Pimentón Spanish Octopus and Potatoes with Pimentón How to Cook an Octopus

Kitchen Essentials

Oh, for a Good Egg

Making Mayonnaise Olive Oil–Fried Eggs with Sizzled Garlic

Home-Cultured Dairy

Homemade Crème Fraîche Homemade Fromage Blanc To Make Clarified Butter To Make Ghee

A Pot of Rice

Basic Steamed White Rice Baked Saffron Rice

Two Super-Simple Italian Pastas

Pasta Aglio-Olio-Peperoncino Pasta Cacio e Pepe

Easy Asian Noodle Dishes

Spicy Peanut Noodles Pork and Shrimp Wontons

A Few Baked Goods

Basic Pizza Dough Pizza Bianca Moroccan Whole Wheat Flatbread Buttermilk Biscuits Cardamom Cream Scones

Basic Broths

All-Purpose Vegetable Broth Porcini Mushroom Broth Blond Chicken Broth Dark Chicken Broth Fish (or Shrimp) Broth Dashi

Lingering at the Table

Rustic Apple Tart

Acknowledgments Index Conversion Charts About the Author Copyright

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