First We Eat

Name: First We Eat | Good Food for Simple Gatherings from My Pacific Northwest Kitchen
Brand: Abrams
Price: 28.88 EUR
Availability: OnlineOnly

Good Food for Simple Gatherings from My Pacific Northwest Kitchen

Eva Kosmas Flores(Autor*in)

Abrams (Verlag)

Erschienen am 16. August 2022

304 Seiten

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978-1-68335-224-2 (ISBN)

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Beschreibung

Weitere Details

Weitere Ausgaben

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Inhalt

Intro
Title Page
Copyright Page
Dedication Page
Contents
Introduction: A Warm Welcome
Eating Seasonally
Ethically Sourcing your Meats
Staple Ingredients
Homemade Pantry Basics
Chive Blossom Salt
Garlic and Bay Leaf Salt
Saffron Salt
Chipotle Honey
Rosemary and Vanilla Bean Maple Syrup
Dried Rosemary
Garlic Powder
Roasted Tomatoes
Tomato Sauce
Quick-Pickled Onions
Quick-Pickled Beets
Quick-Pickled Carrots
Flavorful Preserved Lemons
Maple, Rosemary, and Sea Salt Butter
Roasted Mushroom Butter
Oregano, Lemon, and Black Pepper Butter
Chocolate-Orange Butter
Pork Stock
Poultry Stock
Vegetable Stock
Spring
Menu for a Spring Picnic
Starting Your Own Seeds
Roasted Radishes with Fresh Thyme
Green Pea Hummus with Toasted Pita
Spinach and Mustard Deviled Eggs
Roasted Asparagus Crostini with Lemon Cream Cheese
Spring Onion and Sherry Vinegar Jam
Chopped Chard and Apricot Salad with Feta, Crispy Pancetta, and Rosemary Dressing
Roast Chicken with Sherry-Sautéed Morels
Spring Onion Crab Cakes with Dill Yogurt Sauce
Pizza Bianca with Shaved Kohlrabi and Arugula
Parmesan Rind and Roasted Rapini Soup
Pea Shoot, Pancetta, and Shaved Asparagus Salad
Snap Pea Salad with Preserved Lemon and Goat Cheese Medallions
Black Pepper Rack of Lamb with Red Currant and Rhubarb Glaze
Fennel-Pistachio Pesto Lasagna
Milk-Braised Pork Butt Roast with Leeks and Fennel
Balsamic-Cherry Pork Tenderloin
Rhubarb Tarragon Ice Cream
Brown Butter Sprouted Grain Cake with Rhubarb Meringue Buttercream
Rosemary-Jasmine Rolls with Whiskey Glaze
Cherry-Almond Custard Tart
Blueberry Dutch Baby
Lilac Cupcakes with Vanilla-White Chocolate Buttercream
Rhubarb-Ginger Planter's Punch
Lilac Iced Latte
Black Cherry-Tarragon Shrub and The Silky Black Cocktail
Summer
Menu for a Summer Cookout
Transplanting and Maintaining Plants
Manchego-Stuffed Petite Peppers
Roasted Sweet Pepper Spread
Feta-and-Paprika-Stuffed Squash Blossoms
Roasted Cherry Tomato Chips
Summer Squash Fritters with Cucumber Tzatziki
Grilled Oysters with Shallot and Sherry Vinegar Mignonette
Charred Broccolini and Avocado Tacos with Roasted Tomatillo Salsa
Farro-Stuffed Eggplants with Feta
Mussels in Tomato and White Wine Broth
Fire-Roasted Lime Fish
Roasted Tomato and Goat Cheese Ravioli
Blue Cheeseburgers with Sherry Caramelized Onions and Pickled Grapes
Evi's Braised Octopus in Tomato Sauce
Grilled Chicken with Peach-Basil Glaze
Fig, Prosciutto, and Spinach Salad with Chèvre and Preserved Lemon Vinaigrette
Green Bean and Lemon Soup
Salt-Baked Trout with Sweet Pepper and Lemon
Watermelon and Mint Blossom Granita
Stone Fruit Mini Pies
Huckleberry Pie
Blackberry-Black Pepper Cheesecake with a Brown Butter Crust
Raspberry-Mascarpone Panna Cotta
Cinnamon-Sweet Corn Ice Cream
Melon Agua Fresca
Peach and Thyme Lemonade
Strawberry-Habanero Daiquiri
Autumn
Menu for a Harvest Supper
Composting
Sweet, Salty, and Spicy Skillet Pecans
Tempura-Fried Squash with Ginger-Soy Dipping Sauce
Buttermilk Cornbread with Caramelized Onions and Black Pepper
Brussels Sprouts au Gratin
Ponzu-Sautéed Mushrooms on Toast with Poached Quail Eggs
Duck and Squash Curry
Hazelnut-and-Maple-Crusted Pork Loin Chops with Apples and Sage
Caramelized Pear and Pancetta Polenta
Pumpkin and Date Cassoulet
Mushroom Risotto
Butternut Tortellini with Brown Butter, Hazelnuts, and Crispy Sage
Cauliflower Steaks with Mushroom Gravy
Mushroom and Squash Enchiladas
Herb-Brined Roast Turkey with Pear and Honey Glaze and Cornbread-Sausage Stuffing
Bone Broth Ramen
Lamb and Winter Squash Cottage Pie
Caramel Apple Tarte Tatin
Cider and Cinnamon Babka
Brown Butter-Honey Pie
Chai and Poppy Challah
Chocolate-Cayenne-Caramel Tartlets with Hazelnut-Graham Cracker Crusts
Winter Squash Filo Spiral with Honey Syrup
Homemade Chai Latte
Brandy Spiced Cider
Hot Buttered Hazelnut Milk
Winter
Menu for a Winter Feast
Seed Saving, Cataloging, and Sourcing
Winter Cheese Board with Herbed Dates
Balsamic-Sautéed Kale, Chèvre, and Pomegranate Crostini
Roasted Chestnuts with Brown Butter-Sage Sauce
Spanikopita
Roasted Garlic Sourdough with Kopanisti
Carrot, Pine Nut, and Parmesan Skillet Pizza with Creamy Roasted Garlic Sauce
Seared Scallops with Brown Butter-Sage-Roasted Rutabaga Puree
Sweet Potato and Collard Green Curry
Spinach and Caramelized Leek Mac and Cheese
Shaved Beet Salad with Port-and-Balsamic Vinaigrette
Kale-Pesto Manicotti
Winter Root Vegetable Hash
Beet, Hazelnut, and Black Bean Burgers
Heirloom Potato Clam Chowder
Roasted Chicken with Persimmon and Port Glaze
Braised Pork Spareribs with Figs and Anise
Persimmon-Mascarpone Cheesecake Tart with Almond Crust
Buttermilk-Beet Cake with Cream-Cheese Buttercream
Rosemary-and-Date Roulade with Brown-Butter Buttercream
Cranberry-Apple Pie with Graham Cracker Crust
Carrot and Cajeta Bread Pudding
Winter Citrus Cake
Foraged Fir Tip Herbal Tea
Cranberry Gin Spritzer
Eggnog
Resources
Index of Searchable Terms
Acknowledgments

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