In My Kitchen
A Collection of New and Favorite Vegetarian Recipes [A Cookbook]
1st Edition
Published on 28. March 2017
296 pages
978-0-399-57889-2 (ISBN)
Description
Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.
Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.
In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.
Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah's writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.
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DEBORAH MADISON is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including New Vegetarian Cooking for Everyone and Vegetable Literacy. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.
Content
- Intro
- Title Page
- Copyright
- Contents
- Introduction
- A Few Things I've Learned about Vegetarian Cooking
- About the Ingredients
- A
- Artichoke and Scallion Sauté over Garlic-Rubbed Toast
- Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts
- Anise Seed Shortbread with Star Anise Impressions
- B
- Green, Yellow, or Purple Beans with Sun Gold Tomatoes and Opal Basil
- Rio Zape Beans with Smoked Chile
- Golden Beets with Mâche, Pickled Shallots, and Purple Orach
- Berries Scented with Rose Geranium Leaves and Flowers
- Black-Eyed Peas with Yogurt-Tahini Sauce and Three Green Herbs
- Black Rice with Mixed Beets, Their Greens, Avocado, Feta, and Pomegranate Seeds
- Breakfast Bread with Rosemary and Lemon
- Broccoli with Roasted Peppers, Feta, Olives, and Herbs
- Yeasted Buckwheat Waffles
- Smoky-Spicy Butter for Three Orange Vegetables
- Bulgur and Green Lentil Salad with Chickpeas and Preserved Lemon
- C
- Savoy Cabbage, Leek, and Mushroom Braise on Toast with Horseradish Cream
- Warm Red Cabbage Salad with Togarashi Tofu Crisps
- Carrot Soup with Zesty Relish or Smoky-Spicy Butter
- Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives
- Roasted Cauliflower with Romesco Sauce and a Shower of Parsley
- Celery Root and Potato Mash with Truffle Salt
- Silky Braised Chard and Cilantro
- Chard Stems with Lemon
- Chard and Saffron Flan in an Almond Crust with Spring Greens
- A Cheese Soufflé-My Go-To Recipe
- Citrus and Avocado with Lime-Cumin Vinaigrette and Shredded Greens
- Collards Simmered in Coconut Milk with Shallots
- Corn, Shiitake Mushrooms, and Sage with Millet
- Curry Mayonnaise for Roasted Cauliflower or Steamed Broccoli
- Quick Cucumber Pickles
- D
- THREE WINTER CONFECTIONS USING DRIED FRUIT
- Dried Fruits with Fennel, Sesame Seeds, and Orange Flower Water
- Figs with Toasted Almonds and Anise Seed
- Dates with Almond Paste or Marzipan
- E
- Egg Salad for Spring with Tarragon, Lovage, and Chives
- Scrambled Eggs Smothered with Crispy Bread Crumbs
- Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard
- ROASTED EGGPLANT, TWO WAYS
- Roasted Eggplant on the Stovetop
- Roasted Eggplant with Dill, Yogurt, and Walnuts
- F
- Mission Figs Roasted with Olive Oil, Honey, and Thyme
- Warm Feta with Toasted Sesame Seeds
- Shaved Fennel Salad with Fennel Blossoms, Fronds, and Pistachios
- Trouchia: Failed-to-Catch-a-Trout Frittata
- H
- Herb (and Wild Green) Salad
- Herb-Laced Fritters Made with Good Stale Bread and Ricotta
- Hummus Worth Making
- J
- Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Seeds
- K
- Kale and Walnut Pesto with Roasted or Seared Winter Squash
- Kale and Quinoa Gratin
- L
- Hearty Lentil Minestrone with Kale
- Green Lentils with Yogurt, Sorrel, and Parsley Sauce
- Red Lentil Soup with Berbere
- M
- Thick Marjoram Sauce for Beets (and Other Vegetables)
- Masa Crêpes with Chard, Black Beans, Avocado, and Pickled Onions
- Mushroom Soup for Company
- Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout with Seared Polenta
- N
- Stinging Nettle Soup with Nigella Seeds
- O
- Rough-Cut Oats with Dried Cherries, Raisins, and Toasted Almonds
- Olive Oil, Almond, and Blood Orange Cake
- Easy Pink Onion Pickles
- Caramelized Onions with Vinegar and Cloves
- Caramelized Onion Frittata with Sherry Vinegar
- P
- Pasta with Caramelized Onions and Crushed Roasted Walnuts
- Pasta with Gorgonzola
- White Peaches or Nectarines in Lemon Verbena Syrup
- Roasted Pepper and Tomato Salad with Basil and Capers
- Smoky Pimento Cheese on Cucumbers
- An Improvised Platter Salad
- Potato and Chickpea Stew with Sautéed Spinach
- Potato and Green Chile Stew
- Red Chile and Posole with Blue Corn Tortilla Chips and Avocado
- Q
- Quince Braised in Honey and Wine
- Quinoa and Buttermilk Pancakes
- Quinoa Soup with Spinach, Corn, Feta, and Cilantro
- R
- Seared Radicchio Draped with Mozzarella
- Shredded Radicchio with a Garlicky Dressing
- Rhubarb-Raspberry Compote
- Brown Rice Porridge with Nut Butter and Chia Seeds
- Yellow Coconut Rice with Scallions and Black Sesame Seeds
- Baked Ricotta Infused with Thyme
- ROMESCO SAUCE
- Roasted Fingerling Potatoes to Serve with Romesco Sauce
- S
- Chopped Salad with Toasted Seeds and Marjoram-Mint Dressing
- Sea Greens with Cucumbers, Ginger, and Sesame
- Summer Squashes with Herb Blossoms, Basil, Pine Nuts, and Parmigiano-Reggiano
- Japanese Sweet Potato Soup with Ginger, Smoked Salt, and Aged Balsamic Vinegar
- Sweet Potato (or Pumpkin) Pudding with Silky Persimmon Purée
- Sweet Potato and Coconut-Milk Curry with Paneer
- Pan-Griddled Sweet Potatoes with Miso-Ginger Sauce
- T
- Tofu and Cilantro Salad with Roasted Peanuts
- Tofu Triangles with Red Onions and Tender Greens
- Golden Tofu with Orange and Yellow Peppers
- Tomato and Red Pepper Tart in a Yeasted Crust
- Sweet-Tart Sun Gold Tomato Soup with Avocado Relish
- THREE TOMATO SAUCES
- A Sauce Made with Canned Tomatoes
- A Sauce Made with Fresh Tomatoes
- An Oven-Roasted Tomato Sauce
- Tomato and Roasted Cauliflower Curry with Paneer
- Roasted Tomatoes and Fingerling Potatoes with Thyme, Olives, and Capers
- A Rough-and-Ready Turnip Soup, Refined
- V
- Braised Summer Vegetables
- W
- Walnut Nugget Cookies
- Winter Squash Braised in Pear or Apple Cider
- Winter Squash and Caramelized Onion Soup with Eight Finishes
- Native Wild Rice and Celery Root Soup
- Y
- Yogurt, Cumin, and Green Herb Sauce
- Z
- ZUCCHINI CAKE, TWO WAYS
- Zucchini Cakes with Cheddar, Oregano, and Tomatilla Salsa
- Zucchini Pancakes with Feta and Dill
- Acknowledgements
- About the Author
- Index
