Ruffage

Name: Ruffage | A Practical Guide to Vegetables
Brand: Chronicle Books LLC
Price: 25.49 EUR
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A Practical Guide to Vegetables

Abra Berens(Autor*in)

Chronicle Books LLC (Verlag)

Erschienen am 23. April 2019

304 Seiten

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978-1-4521-6937-8 (ISBN)

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Inhalt

Cover
Title
Dedication
Copyright
CONTENTS
INTRODUCTION
HOW TO USE THIS BOOK
GLOSSARY OF TERMS
general vocabulary
techniques
cutting techniques/phrases (from thick to thin)
PART 1 strong pantry
OILS
ACIDITY
SPICES AND SEASONINGS
HERBS
GRAINS
BEANS
PASTA
GRITS
BREAD
DAIRY
DRIED FRUIT
NUTS AND SEEDS
PRESERVED AND TINNED FISH
CONDIMENTS
PART 2 vegetables and how I cook them
asparagus
pan roasted: asparagus stalks w/anchovycaper butter and fresh herbs
grilled: asparagus w/smoked whitefish, pea shoots, and mushrooms
raw: salad of asparagus, arugula, egg, and radish w/mustard vinaigrette
beets
steam roasted: beets w/smoked whitefish, sour cream, and dill
puréed: beet-dressed pasta w/golden raisins and poppy seeds
broccoli
raw: broccoli salad w/warm bacon vinaigrette, sunflower seeds, and dried cherries
oven roasted: broccoli w/melty cheese and chili oil
quick steamed: bright green broccoli w/seared whitefish and lemon butter
cabbage
raw: shaved cabbage salad w/chili oil, cilantro, and charred melon
roasted/grilled: seared duck breast w/brown sugar-vinegar cabbage, roasted potatoes, and herb salad
carrots
raw: carrot salad w/yogurt, pickled raisins, and pistachios
oven roasted: carrots w/spicy apricot jam, mint, and almonds
cauliflower
raw: shaved cauliflower salad w/smoked whitefish mayo, lemon, radicchio, and herbs
oven roasted: cauliflower w/roasted tomatoes, parsley, and bread crumbs
puréed: cauliflower purée topped w/seared pork cutlet
celery and celery root
raw: celery root salad w/lentils and bagna cauda
puréed: celery root purée topped w/seared chicken thigh and green salad
raw: celery stalk salad w/grapes, apples, goat cheese, and pecans
braised: braised stalk celery
corn
grilled: grilled corn on the cob w/parmesan butter
roasted: corn kernel salad w/soybeans, cherry tomatoes, and basil
puréed: cream-less corn w/sautéed greens and seared salmon
cucumbers
raw: cucumber salad w/cherry tomatoes, parsley oil, and cottage cheese
blistered: cucumber w/cumin yogurt and parsley
eggplant
braised: stewy eggplant and tomato coddled eggs
oven roasted: crispy eggplant w/fresh mozzarella, tomatoes, pickled raisins, and mint
puréed: smoky eggplant pasta w/ pounded walnut relish, mozzarella, and basil
fennel
raw: shaved fennel salad w/apricots, chili oil, parsley, mint, and lamb chops
braised: braised fennel
garlic
raw: grilled pork chops w/garlic and kale relish
sautéed: garlic and spinach pasta
confit: garlic confit
confit: garlic marinated white beans w/celery and parsley salad
green beans
pan roasted: blistered green beans w/tomatoes, pounded walnuts, and raw summer squash
grilled: charred green beans w/crispy chickpeas and curry yogurt
braised: green beans w/tomatoes, lentils, and onions
greens, delicate: arugula, leaf lettuce, head lettuce, spinach, baby bok choy
raw: perfect salad
braised: braised lettuce
grilled: charred whole romaine w/hard-boiled egg, anchovy vinaigrette, and garlic bread crumbs
greens, hearty: chard, collards, kale, radicchio and other chicories
raw: massaged kale w/tomatoes, creamed mozzarella, and wild rice
sautéed: sautéed greens w/garlic and chili flakes
braised: braised kale w/jowl bacon, onions, and parsley
oven roasted: oven-roasted kale chips w/grated raclette
kohlrabi
baked: kohlrabi potato gratin
raw: kohl-slaw w/apples, black lentils, sherry vinaigrette, and seared salmon
leeks
raw: marinated leek salad w/wheat berries, carrots, and seared salmon
braised: slow-cooked leeks w/thyme and cream
onions
raw: shaved onion salad w/cucumber, yogurt, and mint over lamb chops
braised: vinegar-braised onions w/seared whitefish and arugula
caramelized: caramelized onion and goat cheese toasts
parsnips
oven roasted: roasted parsnips w/fresh goat cheese, pecans, and pickled apricots
puréed: parsnip purée w/duck breast, radicchio, and cranberry relish
peas
marinated: marinated peas w/yesterday's roast chicken, baby onions, and lettuce
puréed: sweet pea toasts
pan roasted: peas w/parsley, thyme, butter, and onions
peppers, sweet
grilled: grilled peppers w/eggplant and tomato over couscous
braised: peperonata w/poached eggs and paprika potatoes
potatoes
boiled: simple boiled potatoes w/sweet butter and herbs
oven roasted: roasted potato salad w/egg, celery, herbs, and bread crumbs
braised: mustard braised potatoes w/chicken thighs
baked: jacket potatoes w/shaved vegetable salad and tuna mayo
radishes
pan roasted: roasted radishes w/their greens and white wine
raw: radish wedges w/bagna cauda
poached: poached radishes w/white wine, chicken stock, and butter
ramps
raw: ramp pesto w/seared chicken, radish, and bread salad
grilled: grilled ramps w/parsley, walnuts, and hard-boiled egg
sautéed: sautéed ramps w/morels, spinach, and cream on toast
squash, summer
raw: shaved summer squash w/parmesan, lots and lots of herbs, and olive oil
grilled: grilled zucchini planks w/white beans, olive oil, and rosemary
marinated: summer squash escabèche w/ mushrooms, arugula, and steak
squash, winter
pan roasted: delicata squash w/dukkah, ricotta, and dried cherries
oven roasted: winter squash and brown butter purée
sunchokes
raw: shaved sunchokes w/mustard vinaigrette and parsley
puréed: sunchoke purée w/cream and white wine
oven roasted: roasted sunchokes w/massaged kale and brown butter vinaigrette
braised: braised sunchokes w/almonds, cream, sherry, parsley, and duck breast
tomatoes
raw: tomato panzanella w/corn, cucumbers, and herb salad
stuffed: tomatoes stuffed w/lentils and goat cheese
oven roasted: oven-roasted tomatoes
things to put these tomatoes on/in
turnips and rutabaga
raw: matchstick salad: turnip, carrots, kohlrabi, w/lemon, parmesan, and parsley
oven roasted: roasted turnip, apple, rosemary, w/pork loin and spinach
braised: turnip and potato mash w/chicken legs, orange, vanilla vinaigrette, and radicchio
ACKNOWLEDGMENTS
INDEX
A
B
C
D
E
F
G
H
K
L
M
N
O
P
R
S
V
W
Y
Z
About the Author
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