The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.
Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef's most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord-Joe Beef's version of a Scandinavian open-faced sandwich-with thirty different toppings.
Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 268 mm
Breite: 238 mm
Dicke: 33 mm
Gewicht
ISBN-13
978-1-60774-014-8 (9781607740148)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Frédéric Morin and David McMillan are co-owners/chefs of Joe Beef, Liverpool House, and McKiernan Luncheonette. Morin is a graduate of L’Ecole Hoteliere des Laurentides and a veteran of Montreal’s dynamic Jean-Talon Market, Restaurant Toque, and Globe. McMillan has apprenticed at The Savoy in London, worked as a chef at The Sooke Harbour House in Victoria, B.C., and cooked at La Cremaillere and Thibert in Burgundy, France.
Meredith Erickson is a freelance writer (and former Joe Beef waitress) whose work has appeared in The New York Times, Maisonneuve, and Elle.
Foreword by David Chang ix
Introduction 1
Joe Beef of Montreal 6
Chapter 1: Building a Tiny Restaurant in the Middle of Nowhere 11
Foie Gras Parfait with Madeira Jelly 21
Marrowbones Cultivateur 23
Spaghetti Homard-Lobster 27
Oeufs en Pot 29
Scallops with Pulled Pork 30
Arctic Char for Two with Gulf of St. Lawrence Snow Crab 32
Foie Gras Breakfast Sandwich 34
Schnitzel of Pork 36
Pojarsky de Veau 38
Lièvre à la Royale 40
Lamb Paloise 43
Chapter 2: The Builders, the Brewers, the Bankers, and the Gangsters 45
Lamb Shoulder for Two, Condimint 54
Oeufs en Gelée 57
Duck Steak au Poivre 61
Pâté en Croûte 62
Blanquette de Veau aux Chicons 65
Filet de Cheval à Cheval 66
Pieds-Paquets with Sauce Charcutière 68
Brochette de Lapin aux Pruneaux 70
Profiteroles de Chèvre et Céleri, Purée de Tomates et Persil, R.I.P. Nicolas Jongleux 72
Veal Liver Brisket 74
Turbot au Vermouth de Chambéry 78
Époisses de Bourgogne à l’Echalotte 79
Chapter 3: Trains! 81
Fred’s Top Canadian Train Itineraries 86
Le Grand Setup de Caviar 91
Tiny Sausage Links 93
Canard et Saucisse 94
Dining Car Calf Liver 95
Pork Fish Sticks 97
Box of Pullman Loaf 98
Peameal Bacon 100
Chicken Jalfrezi 102
Beer Cheese 105
Lentils Like Baked Beans 106
New England Clam Chowder 107
Chapter 4: The Seaway Snack Bar 109
Hot Oysters on the Radio 120
Oysters #37 123
Mouclade 125
Squid Stuffed with Lobster 127
Smelt Mayonnaise 128
Whelks with Escargot Butter 131
Steamers 132
Smorgasbord Insert
Black Pepper Crème Fraîche • Cucumber Salad • Dill Butter • Smoked Mackerel or Rainbow Trout •
Maple Smoked Kamouraska Eel • Pickled Eggs with Celery and Horseradish • Char Tartare •
Aquavit Onions • Cured Char with Gin • Nova Scotian “Salmon” Gundy • Potato Salad with Cider
Vinegar and Shallot • Smoked West Coast Oysters • Smoked Sturgeon and Scallops
Razor Clams Video Lottery Terminal, aka Clams Casino 133
Cornflake Eel Nuggets 134
Baked Common Crab 137
Mackerel Benedict 138
Chapter 5: The Smoker 141
Building Your Own Smoker 146
The Hot Délicieux Sandwich 151
Smoked Baby Back Ribs 153
Good Fries 154
Liverpool House Rabbit Sausage 156
Porchetta alla Joe Beef 158
Preserved Stone Fruits 161
Smoked Cheddar with Doughnuts 163
Tall Tales, Taste, and a Few Theories 166
Éclair Velveeta 170 • Ricotta Gnocchi with Rich and Tasty Red Sauce 171 • Joe Beef Double
Down 173 • Chicken Skin Jus 174 • Chicken Skin Tacos 175 • Purée de Fines Herbes 176 •
Mustard 176 • BBQ Sauce 176 • An Easy Hollandaise 177 • Sour Crudités 177 • Truffled Eggs
with Everything Biscuits and Watercress 178 • Purée de Pommes de Terre 180 • Polenta 181
Chapter 6: Building a Garden in a Crack Den 183
Parc Vinet Salad 190
Pickled Rhubarb 191
Salade d’Endive 191
Bagna Càuda and Aioli 192
Jerusalem Artichokes with Ketchup 195
Apple Vinny 196
Cider Turnips 196
Carrots with Honey 198
Baked Mushrooms with New (or Old!) Garlic 201
Herbes Salées 201
Kale for a Hangover 202
Cauliflower Gratin 203
Spring Beets 204
Petits Farcis 206
Chapter 7: A Word on Booze 209
The Vijay Singh 226
Roman Coke 226
Sausage Martini 226
The Master Cleanse 229
Gin ’n’ Jews 229
Bock Tomate 229
Robert Roy 230
The Raw Beef 230
Joe Beef César 230
Burdock Root Wine 232
Cold Mulled Wine 233
Making Your Own Absinthe 234
Chapter 8: Putting the “Beef” in Joe Beef 237
Strip Loin Steak 240
Côte de Boeuf 243
Zesty Italian Tartare 245
Daube de Joues de Boeuf Chaude (Hot) 246
Deviled Kidney and Hanger on Toast 247
Filet de Boeuf: The Postmodern Offal! 248
Beef Shank Stock 249
Montreal Steak Spice 250
Joe Beef Sauce Vin Rouge 250
Onion Soup Sauce 251
Gentleman Steak Sauce 251
Chapter 9: The Dessert Chariot 253
Marjolaine 255
O + G’s Cardamom Banana Bread 258
Ice Cream Base 260
Financiers 262
Panna Cotta 264
Éclairs 266
Merveilleux 270
Chaud Froid de Pamplemousse au Romarin 272
Montreal in Two Days 278
Acknowledgments 282
About the Authors & Photographer 285
Index 286
