French Grill by Loomis, Susan Herrmann -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication Contents Acknowledgments Introduction

Health and grilling

Chapter 1: Appetizers (Amuse-Bouches)

Sweet and Salty Grilled Almonds Grilled Chicken Livers and Onions Caramelized Dates Stuffed with Almonds Smoky Olives Grilled Oysters with Pommeau Grilled Bread with Smashed Tomatoes Smoky Guacamole Grilled Shiitakes Cute Little Mushrooms on the Grill

Chapter 2: First Courses

Aioli with Autumn Vegetables from the Grill Tomatoes Provençales Upside-Down Artichokes Gazpacho, Smoky French-Style Foie Gras with Green Beans Bacon-Wrapped Goat Cheese Salad Impressionist Vegetables from the Grill

A Very Special Seasoning

Melon de Cavaillon with Air-Cured Ham Spiced Melon Salad Sweet Potatoes with Quail Eggs Potatoes with Onions and Maple Syrup Romesco: Summer’s Perfect Sauce Grilled Vegetable Salad

Chapter 3: Poultry, Fish, Rabbit, And Some Tofu

The Devil’s Hot Toad Chicken Rabbit with Mustard and Crispy Bacon Grilled Chicken with Sweet, Spiced Rhubarb Chicken Wings with Herbes de Provence Duck Breast À la Voûte Duck Breast À l’Orange Grilled, Stuffed Turkey Not Like Thanksgiving Rotisserie Chicken Salmon with Tarragon Butter, Grilled on the Skin Drunken Lobster Sardines, Oh! Sardines Cod with Chermoula, from the Maghreb

Funny Grill Story

Bacon and Rosemary Grilled Cod Bay-Grilled Monkfish

The Spectacle of Écladel

Éclade Lemony Tofu Skewers Ginger Tofu Steaks with Melted Spinach

Chapter 4: Lamb, Beef, Veal

Grilled Beef Chop Steak with Smoky Olives Golden Veal Chop with Vanilla Lime Butter Hanger Steak with Horseradish Sauce Camembert Burger: The Best Cheeseburger You’ve Ever Had Mediterranean Burgers Curry Beef and Zucchini Brochettes Lemony, Garlicky, Rosemary Lamb Shoulder over the Coals Lamb Chops with Garlic and Parsley Sauce Grilled Steak with Frites Syrian Spiced Lamb Chops

Chapter 5: Pork: De La Barbe À La Queue (From Beard to Tail)

Sauerkraut with Tons of Pork

Choucroute

Dinner in Twenty: Sausages, Vegetables, and Garden Herbs Grilled Baby Back Ribs, French Style Wood-Fire Grilled Pork Chops Honey Grilled Pork Chops Smoky Pork Shoulder À La Française

Chapter 6: Side Dish Vegetables and A Few Grains

Grilled Lemon and Thyme Broccoli Sweet Carrots Grilled Asparagus Basic Grilled Leeks Grilled Red Bell Peppers Grilled Spring Onions Bulgur Root Vegetable Skewers Honey, Rosemary, and Lemon Eggplant Grilled Carrot Dog Garlicky Curried Eggplant French Fries Grilled Winter Squash with Maple Sugar Grilled Spring Peas Garlic Polenta with Olives Basic Potatoes on the Grill Grilled New Potato Salad Honeyed Turnips Zucchini in Mustard Sauce Whole Grilled Zucchini Melted Spinach

Chapter 7: Desserts

Flourless Chocolate Cake on the Grill Grilled Pistachio, Almond, and Honey Stuffed Apricots Glorious Apricot, Cream, and Basil Tart Sugar-Grilled Pears with Pound Cake and Caramel Grilled Peaches with Little Spice Cookies and Sparkling Jelly Grilled Peaches with Orange Flower Water Grilled Summer Fruit Salad Strawberry Shortcake from the Grill with Coconut Whipped Cream Sablés: Normandy Sand Cookies Figs and Chocolate Tangy Basil Sorbet Vegan Coconut Ice Cream Arabica Ice Cream Vegan Hazelnut Ice Cream Hazelnut Ice Cream Vanilla Ice Cream Little Spice Cookies Golden Vanilla Pound Cake with Orange Marmalade Rhubarb and Apricot Torte

Chapter 8: Basics: The Building Blocks

Classic Vinaigrette Walnut Oil Vinaigrette Red Pepper Sauce Cumin Salt Curry Powder Hamburger (or Hot Dog) Buns

Some Lore About Herbes De Provence

Herbes de Provence Hummus Lemon and Ginger Rice Mayonnaise Vegan No-Egg Mayonnaise Aioli Mustard Cream Mustard Sauce to Have on Hand Cilantro Oil Parsley Oil Garlic and Parsley Sauce Turkish Kebab Sauce Syrian Spice Mix Salted Caramel Sauce On Rue Tatin’s Tender Tart Pastry Sweet Pie Pastry Lighter Than Air Pastry Cream Vanilla Sugar

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