Weir Cooking in the City by Weir, Joanne -- Read -- Imperial Library of Trantor

Index

Cover Dedication Preface: City! The Essential City Pantry Entertaining in the City The Right Wine Firsts

Rice Paper Shrimp Rolls Potato Rosemary Flatbread Phyllo Pizza with Feta and Tomatoes Croutons with Tapenade, Orange, and Fennel Crostini with Dried Plum Paste and Goat Cheese Smoked Eggplant with Pita Chips Pita Chips with Cucumbers, Feta, Dill, and Mint Bagna Cauda, a Warm Italian Bath Prosciutto, Parmigiano, and Pepper Breadsticks Fiery Peppered Feta with Pita Falafel with Tahini and Herb Salad

Tahini

Chicken Lettuce Wraps Dried Plums Stuffed with Gorgonzola and Walnuts Parmesan Flan Fettuccine with Wild Mushrooms

Fresh Fettuccine

Baked Eggs with Summer Vegetables Jalapeño-Jack Scones with Chive Butter Five-Onion Pizza

Favorite Pizza Dough

Moroccan Shellfish Cigars Straw Potato Cakes with Smoked Salmon and Caviar Scallop Seviche with Tomatoes, Hot Peppers, and Cilantro Oysters with Champagne Mignonette Yakitori with Red and Green Peppers

Salads

Garden Greens with Tomatoes, Lime, Olives, and Cilantro Cherry Tomato Salad with Herbed Feta Roasted Pepper Salad with Eggplant Croutons Autumn Cheddar, Apple, and Walnut Salad Roasted Beet, Avocado, and Watercress Salad Orzo Salad with Capers, Corn, Red Onion, and Peppers Artichoke, Endive, and Arugula Salad Warm Grilled Fennel Salad Escarole Salad with Anchovy Vinaigrette and Garlic Croutons Spicy Bulgur and Lentil Salad Dried Plum, Fennel, and Manchego Salad with Prosciutto

Fennel Oil

Celebration Salad of Endive, Crème Fraîche, and Caviar Radicchio, Arugula, Golden Raisin, and Pine Nut Salad Asparagus Salad with Brown Butter and Meyer Lemons Farro, Pesto, and Tomato Salad Farro Salad with Prosciutto and Grapefruit Thai Beef Salad with Mint and Cilantro Shrimp, Papaya, and Avocado Salad Shrimp Salad with White Beans, Mint Oil, and Watercress Japanese Pickled Vegetable Salad Gravlax with Spring Salad Grilled Squid Salad with Winter Citrus Duck Salad with Pecans and Kumquats

Soups

Yellow Tomato Gazpacho Champagne Oyster Soup with Celery and Fennel Miso Soup with Edamame

Dashi

Gratin of Tomato and Eggplant Soup Hot and Sour Soup Lobster, Roasted Pepper, Tomato, and Corn Chowder Yellow Split Pea and Carrot Soup with Cilantro Yogurt Kale Soup with Pancetta and White Beans Summer Tomato Soup with Basil Cream Tortilla and Tomato Soup Tomato Rice Soup with Tiny Meatballs

Mains and a Few Sides

Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers Spice-Crusted Chicken Breasts with Cucumber Lemon Raita Braised Chicken with Green Garlic

Oven-Fried Potato Chips with Marjoram Salt

Truffle-Scented Roasted Cornish Hens with Prosciutto and Wild Mushrooms Roasted Cornish Hens with Toasted Bread Crumb Salsa Fontina, Capocollo, and Roasted Pepper Panini Panini with Meatballs and Tomato Sauce Panini Caprese Risotto with Gorgonzola Spaghetti and Meatballs, the Ultimate Comfort Food Orecchiette with Brussels Sprouts and Bacon Oven-Baked Penne with Wild Mushrooms and Fontina Green Lasagna with Artichokes and Leeks Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint Herb-Crusted Tuna Skewers with Tomato Aïoli Halibut Parcels with Capers and Lemon Thyme Olive Oil–Poached Salmon with Asparagus and Sugar Snap Peas Silver-Roasted Salmon with Sweet-Hot Relish Cedar-Planked Lemon Salmon with Dill Salmon with Lemon-Shallot Relish and Crispy Prosciutto Salmon Burgers with Mustard Mayonnaise Pepper-Salt Crabs Clam and Mussel Boil with Corn and Red Potatoes Cioppino with Crab, Clams, and Shrimp Pork and Tomatillo Burritos

Fiery Green Salsa

Pan-Seared Pork Medallions with Riesling and Apples Lamb Tagine with Artichokes, Preserved Lemons, and Olives

Preserved Lemons

Grilled Lamb Chops with Green and Black Olive Salsa Roulade of Herbed Lamb with Stewed Garlic

Olive Oil–Mashed Potatoes Minted Sugar Snap Peas

Spiced Lamb Sausage with French Lentils Golden-Sautéed Veal with Arugula and Tomato Salad Braised Veal Shanks with Olives and Lemon

Orzo

Napolitan Braised Beef Ragu in Two Courses Soy-Marinated Flank Steak with Asian Pesto

Wasabi-Mashed Potatoes

Desserts

Individual Warm Raspberry Soufflés Panna Cotta with Raspberries Warm Polenta Custards with Grappa-Soaked Golden Raisins Caramel Pot de Crème Caramelized Orange and Rice Custard Caramelized Chocolate Almond Budino Summer Fruits in Sweet Spiced Wine Watermelon, Mango, Blueberries, and Lime “Salad” Little Almond and Plum Galettes Dried Plum and Walnut Caramel Tart

Prebaked Short Crust Tart Shell

Warm Chocolate, Cinnamon, and Coffee Tart Flakiest Apricot and Raspberry Tart Plum Cake Cranberry Upside-Down Cake Triple Ginger Pineapple Cake Walnut Torte with Maple Cream Maple Leaf Cookies Ginger Crisps Italian Lemon “Milkshake” Miss Judy’s Sienese Almond Cookies Chocolate Hazelnut Biscotti Apricot, Meyer Lemon, and Cardamom Triangles Crispy Moroccan Phyllo with Orange Custard and Almonds Nectarine Sorbet with Blueberry Compote Rose Petal Sorbet Pear Granita Double Chocolate Ice Cream with Dried Cherries Butter Pecan Ice Cream Chestnut Honey Ice Cream with Riesling Poached Fruit Bellinis

Conversion Charts Acknowledgments About Joanne Weir Index Copyright