Ruffage
A Practical Guide to Vegetables
Published on 23. April 2019
304 pages
978-1-4521-6937-8 (ISBN)
Description
2020 James Beard Award Nominee - Best Cookbooks - Vegetable-Forward Cooking
Named a Best Cookbook for Spring 2019 by The New York Times and Bon Appetit
A how-to cook book spanning 29 types of vegetables: Author Abra Berens-chef, farmer, Midwesterner-shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between-braised, blistered, roasted and raw-the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again.
- Organized alphabetically by vegetable from asparagus to zucchini, each chapter opens with an homage to the ingredients and variations on how to prepare them.
- With 300 recipes and 140 photographs that show off not only the finished dishes, but also the vegetables and farms behind them.
- Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy.
- Mouthwatering recipes include Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon, Blistered Cucumbers with Cumin Yogurt and Parsley, Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs, Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice, Poached Radishes with White Wine, Chicken Stock and Butter, and much more.
More details
Other editions
Additional editions
Book
04/2019
Chronicle Books
€37.50
Available immediately
Persons
Abra Berens is a chef, writer, and cofounder of Bare Knuckle Farm. She lives in Galien, Michigan.
Content
- 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
- Chronicle Ebooks
