Terra

Name: Terra | Cooking from the Heart of Napa Valley [A Cookbook]
Brand: Ten Speed Press
Price: 44.69 EUR
Availability: OnlineOnly

Cooking from the Heart of Napa Valley [A Cookbook]

Hiro Sone Lissa Doumani(Autor*in)

Ten Speed Press

1. Auflage

Erschienen am 23. Juli 2013

256 Seiten

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978-0-307-81532-3 (ISBN)

44,69 €inkl. 7% MwSt.

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Beschreibung

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Inhalt

Intro
Title Page
Copyright
Contents
The Story of Terra
A Day in Our Life at Terra
Before You Start Cooking Our Recipes
Essential Ingredients
Appetizers
Grilled Miso-Marinated Beef Salad with Ginger-Mustard Vinaigrette
Fried Rock Shrimp with Chive-Mustard Sauce
Panzanella with Feta Cheese
Grilled Rare Tuna with Tomato-Cucumber Salad and Tahini Sauce
Miyagi Oysters in Ponzu
Wild Mushroom and Smoked Bacon Vol-au-Vent
Radicchio Salad with Parmesan-Balsamico Vinaigrette
Escabeche of Lake Smelt
Baked Mussels in Garlic-Parsley Butter
Petit Ragout of Sweetbreads, Mushrooms, Prosciutto, and White Truffle Oil
Fried Haricot Verts with Anchovy-Garlic Mayonnaise
Salmon and Tuna Tartare with Spicy Lemon-Ginger Vinaigrette and Sesame Tuiles
Goat Cheese and Artichoke Spring Rolls with Arugula and Tomato Salad
Warm Scallop Salad with Lemon-Coriander Vinaigrette
Dungeness Crab Salad with Avocado Mousse, Beets, and Ruby Grapefruit
Japanese Eggplant Salad
Lacquered Quail with Hong Kong Noodles
House-Cured Sardines with White Bean-Tomato Salad and Pesto
Tataki of Tuna with Whole-Grain Mustard and Soy Vinaigrette
Fricassee of Miyagi Oysters in Chardonnay Cream Sauce
Passed Appetizers: Dungeness Crab Wontons with Spicy Sweet and Sour Sauce
Passed Appetizers: Lobster Salad in Rice Paper
Passed Appetizers: Gravlax on Potato Latkes with Dill Sour Cream
Passed Appetizers: Sacramento Delta Crayfish with Thai Chili Mayonnaise
Passed Appetizers: Foie Gras Terrine with Pear Chutney on Toast
Passed Appetizers: Salmon and Tuna Tartare on Cucumber Discs with Wasabi Tobiko
Passed Appetizers: Miyagi Oysters in Ponzu
Passed Appetizers: Wild Mushroom and Smoked Bacon Vol-au-Vent
Passed Appetizers: Goat Cheese and Artichoke Spring Rolls
Soups
Tomato-Beet Gazpacho
Chanterelle Mushroom and Lentil Soup with Sautéed Foie Gras
Crème Vichyssoise with Caviar
Sopa de Ajo (Spicy Bread and Garlic Soup with Poached Eggs)
Soup Pistou with Goat Cheese Ravioli
Mussel Saffron Soup with Caramelized Onions and Garlic Croutons
Spring Garlic and Potato Soup with Morel Mushroom Croutons
Potage of Sweet Corn and Masa with Fried Soft-Shell Crab
Pasta, Risotto, and Gnocchi
Bone Marrow Risotto with Braised Veal Shanks
Goat Cheese Ravioli with Fresh Tomato Sauce
Kabocha Pumpkin Ravioli with Pecorino Cheese
Foie Gras Tortelloni in Game Jus with Périgord Truffle and Fava Beans
Potato Gnocchi in Gorgonzola Cream Sauce
Chinese Egg Noodles with Gulf Shrimp, Shiitake Mushrooms, and Pea Tendrils
Spaghettini with Tripe Stew
Capellini with Smoked Salmon, Sevruga Caviar, and Lemon-Caper Vinaigrette
Fish and Shellfish
Sautéed Maine Scallops on Garlic Mashed Potatoes with Chanterelle Mushrooms and Parsley Nage
Grilled Fillet of Pacific Salmon with Thai Red Curry Sauce and Basmati Rice
Croquettes of Copper River Salmon with a Ragout of Morel Mushrooms and Asparagus
Fricassee of Catfish with Tomato-Garlic-Caper Sauce
Pan-Roasted Local Halibut on Garlic Mashed Potatoes with Jus de Mer
Roasted Risotto-Stuffed Monterey Squid with Black Olive-Balsamico Vinaigrette
Acqua Pazza
Sautéed Pesto-Marinated Tai Snapper with Grilled Langoustines and Tomato-Black Olive Vinaigrette
Grilled Tournedos of Tuna and Fried Miyagi Oysters with Lemon-Caper Aioli
Poached Skate Wings on Napa Cabbage with Ponzu
Sautéed Alaskan Spot Prawns with Curry-Shrimp Sauce, Black Trumpet Mushrooms, and Snow Peas
Grilled Lingcod with English Peas and Peeky Toe Crab Risotto
Pan-Roasted California White Bass with Preserved-Lemon Beurre Blanc and Roasted Shad Roe
Broiled Sake-Marinated Chilean Sea Bass with Shrimp Dumplings in Shiso Broth
Pan-Roasted Medallions of Salmon on Brandade with Cabernet Sauvignon Sauce
Grilled Swordfish Steak on Caponata with Tuscan White Beans
Meats
Grilled Spice-Rubbed Pork Chops with Yam Puree and Pickled Red Onions
Lamb Shanks Braised in Petite Syrah with Black Mission Figs
Grilled Duck Breast on Foie Gras and Sourdough Bread Stuffing with Sun-Dried Cherry Sauce
Paillards of Venison with French Fries
"Cassoulet" of Quail Confit with Pancetta and Lentils
Daube of Lamb Shoulder and Artichokes
Malfatti with Rabbit and Forest Mushrooms Cacciatore
Daube of Oxtail in Cabernet Sauvignon Sauce
Pan-Roasted Quail on Braised Endive with Sultanas and Napa Valley Verjus Sauce
Grilled Lamb Tenderloins on "Tagine" of Riblets with Minted Israeli Couscous
Grilled Dry-Aged New York Steak with Potatoes Aligot and Cabernet Sauvignon Sauce
Ossobuco with Risotto Milanese
Merlot-Braised Duck Legs with Wild Mushroom and Bacon Vol-au-Vent
Roasted Rack of Lamb with Ratatouille, Hummus, Tabbouleh, and Raita
Pork Belly "Kakuni" on Steamed Tatsoi with Wasabi
Grilled Quail on Eggplant and Goat Cheese "Lasagna" with Herbed Game Jus
Slow-Cooked Veal Cheeks on Roasted Yukon Gold Potatoes with Salsa Verde
Roasted Squab with Wild Mushroom Risotto and Pinot Noir Essence
Grilled Natural-Fed Veal Chops with Stir-Fried Japanese Eggplant in Miso Sauce
Medallions of Lamb with Anchovy-Black Olive Sauce and Artichoke Fritters
Desserts
Almond Pithiviers with Meyer Lemon Ice Cream and Huckleberry Sauce
Apple Tart with Vanilla Ice Cream and Caramel Sauce
Fig Fritters with Ginger Ice Cream
Chocolate Truffle Cake with Espresso Ice Cream
Stone-Fruit Crostata
Lemon Crème Brûlée
Macadamia Nut Tart with Banana-Rum Ice Cream
Tart of Fromage Blanc with Caramelized Pears
Chocolate Bread Pudding with Sun-Dried Cherries and Crème Fraîche
Mixed Berry Shortcake with Caramel Sauce
Orange Risotto in Brandy Snaps with Passion Fruit Sauce
Pavlova with Frozen Yogurt and Tropical Fruit Salad
Baked Apple Crème Brøleé with Maple Cookies
Sunshine Cake with Cashew Brittle and Peach Compote
Sautéed Strawberries in Cabernet Sauvignon and Black Pepper Sauce with Vanilla Bean Ice Cream
Chocolate Mousseline on Pecan Sablé with Coffee Granité
Tiramisù
Apricot Tarte Tatin with Noyau Ice Cream
Feuilletée of Carmelized Bananas with Chocolate Fudge Sauce
Basic Techniques and Recipes
Preparing Artichoke Hearts and Baby Artichokes
Deveining Foie Gras
Preparing Beets
Roasting and Peeling Bell Peppers
Blanching and Shocking Vegetables
Peeling and Seeding Tomatoes
Oven-Dried Tomatoes
Tomato Sauce
Clarified Butter
Garlic-Parsley Compound Butter
Mayonnaise
Aïoli
Terra House Vinaigrette
Lemon-Mustard Vinaigrette
Ponzu
Sake Marinade
Momiji Oroshi
Preserved Lemons
Pesto
Cutting Vegetables
Fontina Cheese Polenta
Mashed Potatoes, Garlic Mashed Potatoes
Veal Stock
Chicken Stock
Brown Chicken Stock
Lobster Stock
Fish Stock
Cooking and Shelling Lobster
Making Ravioli, Wontons, and Tortelloni
Almond Cream
Caramel Sauce
Crème Anglaise (Vanilla Custard Sauce and Vanilla Bean Ice Cream Base)
Pâte Sucrée
Vanilla Sugar
Acknowledgments
Versatile Recipes Index
Vinaigrettes
Condiments
Sauces
Side Dishes
Vegetarian Dishes
Miscellaneous
About the Authors
Index

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