The Introductory chapter is a comprehensive handbook for wholesome home cooking. Topics touched on include the Complete Approach which discusses choosing the best ingredients, using spices & herbs to boost flavors, and using fat strategically, followed by Ingredients fora Healthful Kitchen which offers photos and descriptions of grains, fruits & veggies, legumes, fish & meat, dairy items, fats and oils and sweeteners. There are also numerous photos of cooking techniques ~ roasting, braising, grilling, poaching steaming and stir frying, plus a few basic notes on equipment.
Appetizers begins the recipes and are comprised of goat cheese tartlets, creamy herb dip, mussels with fresh herbs, tuna tartare and grilled shrimp with tomato quinoa salsa, followed by Soups and Stews, consisting of butter nut squash soup, black bean stew, roasted tomato bisque, corn chowder, kale & potato soup, fish stew with fennel & saffron and an Italian shellfish stew.
For Salads, we are offered beets & Stilton with orange vinaigrette, couscous vegetable, edamame & orange,Thai beef , French style potato and salmon, red potato & asparagus salads, with Main Dishes doling out roasted veggies with a warm lemon dressing, spinach & roasted red pepper lasagna, spicy scallops with vegetable rice pilaf, salmon with ginger & lime, Sicilian style swordfish with spaghetti, oven crisped chicken, spinach stuffed turkey meatloaf, cider braised pork chops with apple, grilled beef with salsa verde and medallions of venison with cranberry port sauce.
Small Plates dishes out pizza (caramelized red onion, olives & feta or potatoes, mushrooms & pesto), fish tacos, veggie melts on garlic toast, Portobello burgers, an ahi tuna & cucumber sandwich, buckwheat crepes and spinach custard, while Side Dishes encompass artichokes with vinaigrette, stir fried spinach with garlic & lemon zest, maple & soy glazed acorn squash, goat cheese and potato gratin, sweet potato & cranberry hash, lemon orzo with parsley and sesame brown rice.
Moving on to Desserts, a few of the yummy sweets include chocolate cherry biscotti, a glazed lemon loaf, key lime chiffon pie, a three berry cobbler, a cranberry apple crisp, peach mango sorbet, white or red wine poached pears and a very chocolate mousse. There is a chapter on Breakfast which offers fresh corn & cornmeal muffins, lemon ricotta pancakes, waffles with a strawberry & honey sauce, multi-grain yeast bread, scrambled eggs with tomatoes, cheddar & basil and mango yogurt smoothies.
The last chapter is split into two sections: basic recipes ~ stock (rich chicken or roasted vegetable), a lean Bechamel, roasted garlic, tomato chutney, preserved lemons (much easier & cheaper at Trader Joe's!), croutons, candies lemon peel, yogurt cheese and vinaigrette (honey & cider or lime ginger) ~ plus a series of photos illustrating a few techniques ~ boning a chicken breast, boning & skinning fish, trimming artichokes and chiffionading lettuce or herbs.
The Sunday Night Football Cookbook, published in 2008. Over 150 great family recipes from America's professional chefs and National Football league players. Each chapter is arranged by the four divisions in the league.
We begin in the East and with appetizers ~ New England bakes stuffed clams, radicchio and endive salad, Kalbi (Korean short ribs) and spicy stuffed shrimp, followed by main course which consist of Philly cheese-steak sandwiches, skewered lamb tenderloin, maple & chili glazed pork chops, lobster & onion pizza, garlicky guava shrimp whole crisp sea bass and eggplant & Swiss chard pancakes. Of course desserts are last and include a chocolate pecan toffee torte or a frozen orange souffle.
The North offers beef carpaccio rolls with apple syrup, soft shell crab tempura, creamy polenta, melon gazpacho and a beet salad with goat cheese medallions for appetizers then doles out a few main courses which encompass a spicy sausage & pepper sandwich, veal goulash, bison burgers, onion crusted wall-eye, Asian style salmon creamy seafood & mushroom pasta, lemon herb chicken with asparagus and potato gnocchi. We close with desserts ~ chocolate cherry tamales or lemon semolina cake.
Moving to the South, we encounter a few appetizers~ lamb sliders with tzatziki sauce, BBQ duck spring rolls, Creole boiled shrimp, Greek salad and clam & corn chowder, and main courses ~ Asian BBQ baby back ribs with pineapple slaw, crawfish curry, country gumbo (contributed by Emeril), pork belly with collard greens risotto, calzones, tomato & onion braised chicken, baked eggplant and lobster with brie macaroni cheese. For desserts we are offered citrus rice pudding, buttermilk panna cotta and a peanut crunch cake.
The last chapter features dishes from West division, a few of the appetizers are comprised of sizzling Dungeness crab cakes, sweet corn & crab bisque, wild mushroom soup, beach boy caviar (black eyed peas, tomatoes & corn) and chicken chili. For main courses a few of the options are lamb stew (from John Madden), tequila chicken skewers, lemon & cracked pepper chicken, Yankee pot roast and orange & rock shrimp risotto and desserts offer up orange glazed pumpkin cookies, Kahlua cake and profiteroles with spiced rum ice cream.
A bonus chapter offers three menus for the big day a sample of the offerings include spicy miso chips with tuna, bruschetta, chicken gumbo, sumac seared lamb cops, cherry & white chocolate bread pudding and a pecan pie with a brownie crust.
No comments:
Post a Comment