Michael Symon's Live to Cook by Symons, Michael -- Read -- Imperial Library of Trantor

Index

ACKNOWLEDGMENTS

KEFTEDES (MOM'S LITTLE MEATBALLS)

Shop Better

Five Things You Should Never Buy

On Salt Creating and Building Your Own Dishes: The Elements of Balance

SLOW-ROASTED HALIBUT WITH FRIED CAPERS, CARAMELIZED LEMON, AND ALMONDS

ROASTED DATES WITH PANCETTA, ALMONDS, AND CHILE SPICY STUFFED PEPPERS LAMB TARTARE WITH LEMON AND GREEK YOGURT ZUCCHINI FRITTERS WITH FETA AND DILL LIGHTLY CURED TUNA WITH OLIVES, OR ANGE, AND SHAVED FENNEL

Starting Out

CRISPY PIG’S EARS WITH PICKLED VEGETABLES CORN CRÊPES WITH BARBECUE DUCK CONFIT

The Power of the Pierogi

BEEF CHEEK PIEROGIES WITH WILD MUSHROOMS AND HORSERADISH

Sweating and Caramelizing SWEET CORN AND WILD MUSHROOM SOUP CHICKEN AND DUMPLING SOUP SPICY TOMATO AND BLUE CHEESE SOUP BBLT (BELLY, BACON, LETTUCE, AND TOMATO) SOPPRESSATA SANDWICH WITH FRIED EGG AND SHASHA SAUCE THE LOLA BURGER

Vinaigrettes RED WINE VINAIGRETTE BALSAMIC VINAIGRETTE SHERRY VINAIGRETTE ORANGE VINAIGRETTE LEMON VINAIGRETTE

Seasoning Beyond Salt: Herbs, Spices, and Aromatics

My number-one favorite spice: Coriander Cinnamon Herbs Herb Credo: If I Had To Choose Shallot and Garlic Lemon

SPINACH SALAD WITH FRIED EGG, BACON, AND MORELS SHAVED FENNEL SALAD WITH ORANGES, LEMON, DILL, AND WATERCRESS SLOW-ROASTED BEETS WITH BUTTERMILK BLUE CHEESE, WATERCRESS, AND TOASTED WALNUTS TOMATO SALAD WITH RED ONION, DILL, AND FETA ZUCCHINI CRUDO

Fresh Pasta EGG YOLK PASTA DOUGH LINGUINE WITH HEIRLOOM TOMATO, CAPERS, ANCHOVIES, AND CHILE SHEEP’S-MILK RAVIOLI WITH BROWN BUTTER AND ALMONDS PAPPARDELLE WITH PIG’S-HEAD RAGÙ MAC AND CHEESE WITH ROASTED CHICKEN, GOAT CHEESE, AND ROSEMARY RISOTTO WITH BAY SCALLOPS CRISPY GNOCCHI WITH MORELS AND SPRING PEAS

LOLA BACON AND LOLITA PANCETTA

LOLA BACON LOLITA PANCETTA

LAMB BRESAOLA

Fresh Sausages

PORK SAUSAGE VEAL SAUSAGE LAMB SAUSAGE POACHED FOIE GRAS BRATWURST

Confit

DUCK CONFIT

Humility

The four pickling techniques MASTER PICKLING RECIPE USING RED ONIONS PICKLED CHERRIES PICKLED CHILIES PICKLED RAMPS PICKLED GREEN TOMATOES PICKLED CUCUMBERS, GREEN BEANS, OR YELLOW WAX BEANS DILL PICKLES TURNIP KRAUT PICKLED LAMB’S TONGUE

Stocks CHICKEN STOCK SHELLFISH STOCK SPICY KETCHUP LOLA STEAK SAUCE COFFEE BARBECUE SAUCE RED PEPPER RELISH SHASHA SAUCE HORSERADISH CRÈME FRAÎCHE AIOLI TZATZIKI SAUCE

OHIO CREAMED CORN WITH BACON PEAS AND PANCETTA CRISPY CAULIFLOWER WITH ANCHOVY AIOLI

TEMPURA BATTER Important But Under-Recognized Tools Microplane Bench Scraper Peppermill for Spices Food Mill

BRAISED ENDIVE WITH CITRUS BRAISED GREENS WITH SMOKY BACON FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS CHICKPEAS AND SKORDALIA GRILLED RADICCHIO WITH ORANGE AND BALSAMIC SEARED WILD MUSHROOMS SOFT POLENTA WITH MASCARPONE WHIPPED ROOT VEGETABLES RED POTATOES WITH ARUGULA DAD’S POTATO PANCAKES CRAB TATER TOTS LOLA FRIES WITH ROSEMARY

Economy and Creativity

Sautéing and Pan-Roasting SLASH-AND-BURN GROUPER BACON-WRAPPED PAN-ROASTED WALLEYE SCALLOPS WITH LAMB SAUSAGE AND BEANS

Poaching

OLIVE OIL-POACHED HALIBUT WITH FENNEL, ROSEMARY, AND GARLIC SALMON POACHED IN COURT BOUILLON BUTTER-POACHED WILD SALMON WITH SHALLOTS AND THYME GRILLED RED SNAPPER WITH GRAPE LIVES AND AVGOLEMONO

The Power of the Hot Vinaigrette

SHRIMP WITH DILL VINAIGRETTE

“Dad, I Need to Borrow Three Hundred Bucks”

BRAISED SWORDFISH COLLAR WITH CHORIZO AND CLAMS

Roasting and Grilling MUSHROOM-STUFFED BRICK-ROASTED CHICKEN VEAL CHOP MILANESE WITH ARUGULA SALAD GRILLED LAMB T-BONES WITH FAVA BEAN SALAD GRILLED HANGER STEAK WITH STEAK SAUCE AND PICKLED CHILIES

Braising

BRAISED VEAL SHANK WITH GREMOLATA BRAISED RABBIT THIGHS WITH OLIVES AND ORANGE BRAISED SHORT RIBS WITH PICKLED GREEN TOMATOES

Fresh Bacon: The Glories of Braised Pork Belly

BRAISED PORK BELLY BRAISED PORK BELLY WITH SOFT POLENTA AND SEARED MUSHROOMS FRESH BACON WITH WATERMELON AND HALOUMI FRISÉE WITH CRISPY PORK BELLY “CROUTONS”

The Power of the Cookbook

CONFITED DUCK WITH PICKLED CHERRY SAUCE AND BRAISED ENDIVE

Family YIA YIA’S SUNDAY SAUCE ROASTED LEG OF LAMB WITH TZATZIKI SAUCE ITALIAN BRAISED BEEF WITH ROOT VEGETABLES MOM’S LASAGNA “CLEVELAND-STYLE” CLAMBAKE LIZZIE’S ROASTED CHICKEN WITH SALSA VERDE

SALSA VERDE

TURKEY 101 ROASTED RACK OF PORK WITH GRILLED PEACHES AND CHESTNUT HONEY VINAIGRETTE PORK CHEEK CHILI SPLIT PEA SOUP WITH BACON, HAM HOCK, AND SPARE RIBS

SOURCES INDEX

A B C D E F G H I K L M N O P R S T V W Y Z

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