Poole's
Recipes and Stories from a Modern Diner [A Cookbook]
Published on 20. September 2016
Book
Hardback
304 pages
978-1-60774-687-4 (ISBN)
Description
From the James Beard Award-winning chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner.
Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular-elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.
Poole's is also the story of how Christensen opened a restaurant, and in the process energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living.
With abundant, dramatically beautiful photography and a luxe presentation, Poole's is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular-elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.
Poole's is also the story of how Christensen opened a restaurant, and in the process energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living.
With abundant, dramatically beautiful photography and a luxe presentation, Poole's is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.
More details
Language
English
Place of publication
Berkeley CA
United States
Product notice
sewn/stitched
Cloth over boards
Illustrations
125 PHOTOS
Dimensions
Height: 266 mm
Width: 207 mm
Thickness: 30 mm
Weight
1341 gr
ISBN-13
978-1-60774-687-4 (9781607746874)
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 Classification
Other editions
Additional editions
E-Book
09/2016
1st Edition
Ten Speed Press
€7.99
Available for download
Persons
Ashley Christensen with Kaitlyn Goalen
Content
Recipe Contents
Using This Book
Winter Pickle Brine 16
Summer Pickle Brine 16
Poole’s Cure 17
Roasted Garlic Butter (Rogar) 20
Porcini Butter 20
Basic Cider Mayo 21
Basic Malt Mayo 21
Rich Poultry Stock 24
Rich Beef Stock 25
Counter Snacks (Things That People Stand Around and Eat)
Pimento Cheese 33
Classic Deviled Eggs 35
THE BACK POCKET: Confit for Duck or Rabbit 38
Duck Rillettes 39 Chicken Liver Mousse 41
Black Pepper Parmesan Popcorn 42
Fried Eggplant with Burnt HoneyAioli 44
Tuna Tartare with Piment d’Espelette and Cucumber 47
THE BACK POCKET: Crispy Quinoa 48
Pork Ribs with Mustard Sorghum Sauce 49
TNT Chicken Livers with Hot Hot Aioli and Pickle Relish 53
Pickled Shrimp with Roasted Tomato Cocktail Sauce 55
Oysters Rock-a-Billy 57
THE BACK POCKET: Pâte à Choux 58
Crab Churros with Piquillo Pepper Mayo 60
Turnip Green Fritters with Whipped Tahini 61
THE BACK POCKET: Whipped Tahini 62
Cocktails
Baked Apple Sangria 68
Bitter Islander 69
Garden & Gun Club 70
AC’s Greyhound 71
Milan Mule 73
Wake County Cooler 74
The Captain’s G & T 75
Beer Can Michelada 77
Vinaigrettes
THE BACK POCKET: Red Wine Vinaigrette 84
Bibb Lettuce Salad 87
Arugula with Button Mushrooms, Crispy Sopressata, and Sherry- Sherry Vinaigrette 88
THE BACK POCKET: Charred Onions 91
Mustard Frills with Crispy Okra, Charred Onions, and Tahini Dressing 92
Charred Brussels Sprouts with Pomegranate, Pecorino, and White Balsamic Vinaigrette 95
Summer Melon with Country Ham, Burrata, Toasted Chiles, and White Balsamic Vinaigrette 96
Tomatoes with Grilled Cornbread and White Balsamic–Thyme Vinaigrette 99
THE BACK POCKET: Cornbread 100
Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White AnchovyDressing 102
Watermelon with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette 105
Marinated Avocados with Apples, Blue Cheese, and Almonds 108
Sweet Potatoes with Roasted Poblanos, Chèvre, and Banyuls Vinaigrette 110
Warm Broccoli Salad with Cheddar and Bacon Vinaigrette 112
Lamb Carpaccio with Roasted Tomato, Crispy Artichokes, and Yogurt Vinaigrette 113
Beet Salad with Fromage Blanc and Burnt Orange Marmalade Vinaigrette 116
Vegetables
Marinated White Acre Peas 124
Luck and Money 126 Beluga Lentils with Melted Leeks 127
Oyster Mushrooms and Asparagus with Sherry and Cream 129
Cornmeal-Fried Okra with Tabasco Mayo 132
Wilted Greens with Olive Oil and Garlic 137
Charred Summer Squash with Fresh Herbs 138
Rutabaga with Brown Butter and Thyme 140
Pit Peas 141
Stewed Tomatoes 142
Stewed Tomatoes and Charred Okra 143
Sautéed Broccoli with Red Wine and Garlic 144
Roasted Carrots with Whipped Tahini 145
Duck Liver and Sweet Potato Dirty Rice Cakes 148
Mashed Potatoes with Herb-Scented Cream 151
Rose Finn Apple Potatoes with Shaved Celery, Buttermilk, and Dill 152
Homegrown Tomato Pie 155
Latkes with Crème Fraîche 157
THE BACK POCKET: Countertop Crème Fraîche 159
Vidalia Onion Rings 160
THE BACK POCKET: Roasted Tomatoes 162
Malted Slaw with Roasted
Tomatoes 165
Bowls & Such
Chilled Corn Soup with Cherry Tomatoes 170
Cauliflower Soup with Sultanas and Crispy Capers 172
Mussels with White Wine and Dijon 173
Oyster Stew with Twice-Fried Saltines and Charred Turnip Relish 177
Caramelized Onion–Tomato Soup with Jarlsberg Croutons 178
Creamy Rice Grits 181
Yukon Gold Potato Soup with Buttermilk and Bacon 182
Duck Slick 183
Pork and Dumplings with Stewed Tomatoes and Butter Beans 186
Macaroni au Gratin 190 Grits with Roasted Pumpkin, Aged Maple Syrup, and Crispy Pepitas 195
Short Rib Pot Pie 196
Meat & Fish
Cast-Iron Roast Chicken with Garlic and Herbs 202
Buttermilk Fried Chicken with Hot Honey 205
Chicken Salti with Rosemary Tomato Gravy 207
Royale with Cheese 209 Short Ribs, the Simplest Way 213
Poole’s Steak 217
Rabbit Poblanos Rellenos with Charred Chile Sauce 219
Crispy Flounder 222
THE BACK POCKET: Chow-Chow 224 Cornbread Crab Cakes 225
Pan-Roasted Scallops with Olive Gremolata 226
Slow Shrimp with Marinated Peppers 229
THE BACK POCKET: Marinated Peppers 230
Lamb Meatloaf with Mushroom Pan Gravy 232
Lamb Shoulder Steaks with Mom’s Mint Vinegar 235
Pan-Roasted Salmon with Spring Pistou 237
Fried Soft-Shell Crabs 241 Butter-Seared Octopus 243 Braised Pork Shanks 246
Desserts
Sweet Potato Hummingbird Cake 252
Toasted Coconut Cream Pie with Macadamia Nut Crust 255
THE BACK POCKET: Poole’s Piecrust 259
Dark Chocolate Pecan Pie 260
Buttermilk Chess Pie with Grilled Peaches 261
Bumbleberry Crisp with Lemon Curd 262
Sour Cream Panna Cotta with Red Wine Cherries 265
Zucchini Doughnuts with Mascarpone 269
Roasted Banana Crème Caramel 270
Jacked Up Devil’s Food Trifle 272
Strawberry Shortcakes with Rhubarb Marmalade 275
Challah Bread Pudding with Whiskey Apples and Crème Fraîche 276
Benne Seed Toffee Ice Cream 278
Chocolate Chip Cookies and Milk 281
Using This Book
Winter Pickle Brine 16
Summer Pickle Brine 16
Poole’s Cure 17
Roasted Garlic Butter (Rogar) 20
Porcini Butter 20
Basic Cider Mayo 21
Basic Malt Mayo 21
Rich Poultry Stock 24
Rich Beef Stock 25
Counter Snacks (Things That People Stand Around and Eat)
Pimento Cheese 33
Classic Deviled Eggs 35
THE BACK POCKET: Confit for Duck or Rabbit 38
Duck Rillettes 39 Chicken Liver Mousse 41
Black Pepper Parmesan Popcorn 42
Fried Eggplant with Burnt HoneyAioli 44
Tuna Tartare with Piment d’Espelette and Cucumber 47
THE BACK POCKET: Crispy Quinoa 48
Pork Ribs with Mustard Sorghum Sauce 49
TNT Chicken Livers with Hot Hot Aioli and Pickle Relish 53
Pickled Shrimp with Roasted Tomato Cocktail Sauce 55
Oysters Rock-a-Billy 57
THE BACK POCKET: Pâte à Choux 58
Crab Churros with Piquillo Pepper Mayo 60
Turnip Green Fritters with Whipped Tahini 61
THE BACK POCKET: Whipped Tahini 62
Cocktails
Baked Apple Sangria 68
Bitter Islander 69
Garden & Gun Club 70
AC’s Greyhound 71
Milan Mule 73
Wake County Cooler 74
The Captain’s G & T 75
Beer Can Michelada 77
Vinaigrettes
THE BACK POCKET: Red Wine Vinaigrette 84
Bibb Lettuce Salad 87
Arugula with Button Mushrooms, Crispy Sopressata, and Sherry- Sherry Vinaigrette 88
THE BACK POCKET: Charred Onions 91
Mustard Frills with Crispy Okra, Charred Onions, and Tahini Dressing 92
Charred Brussels Sprouts with Pomegranate, Pecorino, and White Balsamic Vinaigrette 95
Summer Melon with Country Ham, Burrata, Toasted Chiles, and White Balsamic Vinaigrette 96
Tomatoes with Grilled Cornbread and White Balsamic–Thyme Vinaigrette 99
THE BACK POCKET: Cornbread 100
Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White AnchovyDressing 102
Watermelon with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette 105
Marinated Avocados with Apples, Blue Cheese, and Almonds 108
Sweet Potatoes with Roasted Poblanos, Chèvre, and Banyuls Vinaigrette 110
Warm Broccoli Salad with Cheddar and Bacon Vinaigrette 112
Lamb Carpaccio with Roasted Tomato, Crispy Artichokes, and Yogurt Vinaigrette 113
Beet Salad with Fromage Blanc and Burnt Orange Marmalade Vinaigrette 116
Vegetables
Marinated White Acre Peas 124
Luck and Money 126 Beluga Lentils with Melted Leeks 127
Oyster Mushrooms and Asparagus with Sherry and Cream 129
Cornmeal-Fried Okra with Tabasco Mayo 132
Wilted Greens with Olive Oil and Garlic 137
Charred Summer Squash with Fresh Herbs 138
Rutabaga with Brown Butter and Thyme 140
Pit Peas 141
Stewed Tomatoes 142
Stewed Tomatoes and Charred Okra 143
Sautéed Broccoli with Red Wine and Garlic 144
Roasted Carrots with Whipped Tahini 145
Duck Liver and Sweet Potato Dirty Rice Cakes 148
Mashed Potatoes with Herb-Scented Cream 151
Rose Finn Apple Potatoes with Shaved Celery, Buttermilk, and Dill 152
Homegrown Tomato Pie 155
Latkes with Crème Fraîche 157
THE BACK POCKET: Countertop Crème Fraîche 159
Vidalia Onion Rings 160
THE BACK POCKET: Roasted Tomatoes 162
Malted Slaw with Roasted
Tomatoes 165
Bowls & Such
Chilled Corn Soup with Cherry Tomatoes 170
Cauliflower Soup with Sultanas and Crispy Capers 172
Mussels with White Wine and Dijon 173
Oyster Stew with Twice-Fried Saltines and Charred Turnip Relish 177
Caramelized Onion–Tomato Soup with Jarlsberg Croutons 178
Creamy Rice Grits 181
Yukon Gold Potato Soup with Buttermilk and Bacon 182
Duck Slick 183
Pork and Dumplings with Stewed Tomatoes and Butter Beans 186
Macaroni au Gratin 190 Grits with Roasted Pumpkin, Aged Maple Syrup, and Crispy Pepitas 195
Short Rib Pot Pie 196
Meat & Fish
Cast-Iron Roast Chicken with Garlic and Herbs 202
Buttermilk Fried Chicken with Hot Honey 205
Chicken Salti with Rosemary Tomato Gravy 207
Royale with Cheese 209 Short Ribs, the Simplest Way 213
Poole’s Steak 217
Rabbit Poblanos Rellenos with Charred Chile Sauce 219
Crispy Flounder 222
THE BACK POCKET: Chow-Chow 224 Cornbread Crab Cakes 225
Pan-Roasted Scallops with Olive Gremolata 226
Slow Shrimp with Marinated Peppers 229
THE BACK POCKET: Marinated Peppers 230
Lamb Meatloaf with Mushroom Pan Gravy 232
Lamb Shoulder Steaks with Mom’s Mint Vinegar 235
Pan-Roasted Salmon with Spring Pistou 237
Fried Soft-Shell Crabs 241 Butter-Seared Octopus 243 Braised Pork Shanks 246
Desserts
Sweet Potato Hummingbird Cake 252
Toasted Coconut Cream Pie with Macadamia Nut Crust 255
THE BACK POCKET: Poole’s Piecrust 259
Dark Chocolate Pecan Pie 260
Buttermilk Chess Pie with Grilled Peaches 261
Bumbleberry Crisp with Lemon Curd 262
Sour Cream Panna Cotta with Red Wine Cherries 265
Zucchini Doughnuts with Mascarpone 269
Roasted Banana Crème Caramel 270
Jacked Up Devil’s Food Trifle 272
Strawberry Shortcakes with Rhubarb Marmalade 275
Challah Bread Pudding with Whiskey Apples and Crème Fraîche 276
Benne Seed Toffee Ice Cream 278
Chocolate Chip Cookies and Milk 281