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Spoil Mom with Sweet Popovers and Champagne Cocktails!

Spoil Mom with Sweet Popovers and Champagne Cocktails!

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Publicado porSimon and Schuster
Treat the Mom in your life to breakfast in bed, with these recipes for Cinnamon-Sugar Popovers and Sunrise Cocktails from JUST MARRIED AND COOKING by Brooke Parkhurst and James Briscione.
Treat the Mom in your life to breakfast in bed, with these recipes for Cinnamon-Sugar Popovers and Sunrise Cocktails from JUST MARRIED AND COOKING by Brooke Parkhurst and James Briscione.

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Categories:Types, Recipes/Menus
Publish date: May 10, 2011
Added to Scribd: May 09, 2012
Direitos Autorais:Traditional Copyright: All rights reserved

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11/04/2014

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mornIngs

Just the Two of Us and for a Crowd

When we first met, brooke was always up early, putting together a simple, healthful breakfast. Jamie would lie in bed until the absolute last moment, and with just enough time to down a cup of coffee, he’d rush out the door. When he figured out that mornings with Just the Two of Us could mean bowls of homemade granola, lemony blueberry muffins, or a skillet of bubbling goat cheese frittata, his bachelor taste for energy bars and bad deli muffins became a thing of the past. While we love our morning meal together, we also enjoy sleeping late. in an effort to have more time beneath the covers, we never let that first meal get too complicated. if anything takes more than half an hour, we’ll do a little measuring and mixing the night before and then sleep easy, knowing that something delicious will greet us in the morning. Sometimes, when the mood strikes just right, or brooke drops enough heavy-handed hints, Jamie’ll get his act together for a real treat: breakfast in bed. it can’t be beat. it’s totally romantic, but, we admit, totally hard to pull off with ease. it should be about assembling, not cooking. because no matter how stealthy you are, your honey’s probably going to wake up as you fumble around for your robe and shuffle off to the kitchen. That means you have about twenty minutes to pull off something delicious before toting it back under the covers. After all, breakfast in bed isn’t half as fun if you’re not, well, in bed. Forget the eggs and bacon—nothing’s sexy about sticky, yellow yolks or the smell of smoked pork clinging to your fine cotton sheets. (Well, Jamie might disagree about the bacon part.) instead, think of stirring together muffin batter the night before, then dropping in the berries and baking the day of. Diced fruit, warm bowls of café au lait, and hot muffins with good butter are a delicious start to a lazy day. other mornings, we just want to be with friends. The night before, we stock the fridge with prosecco and exotic fruit juices and whip up a batch of focaccia dough (for our breakfast pizza) and a couple of baked treats. We hit the sheets knowing that in the morning our kitchen will be the hottest brunch spot in town. The beauty of breakfast foods, at least those you’ll find in this book, is that they’re almost as easy to make for ten as they are for two. Make sure to take a look at our sidebars for tips about which elements can be made ahead and which should be made once your friends are well into their mimosas. brooke’s mom always told her breakfast was the most important meal of the day. We say it should be the most enjoyable one as well.

21

Popovers
Popovers seem extravagant because of their whimsical shape. The puffy tops, bursting above the rims of the muffin cups, make them look like fat, fairy-tale mushrooms. They’re also a lot of fun because of their wonderful contrasting textures—crispy on top, chewy and eggy at their center. Even though they’re considered a “quick bread,” they make your plate feel fancy. After Brooke’s twenty-ninth birthday dinner at BLT Steak— where everyone fell in love with the bread basket of enormous Gruyère-Parmesan popovers—we always try to incorporate them into our nice dinners. Recently, breakfast has become our newest excuse to eat popovers. For relaxed family mornings like Mother’s Day, we take the sweet route and bake them with cinnamon and sugar. makes 6 popovers Omit the Gruyère and Parmesan and turn your popovers
4 tablespoons (½ stick) unsalted butter, melted, plus more for buttering the pan 1 cup milk 1 teaspoon kosher salt 1¼ cups all-purpose flour 1 cup grated Gruyère or Monterey Jack cheese 2 large eggs ¼ cup grated Parmesan cheese, for topping 2 tablespoons ground cinnamon ¼ cup granulated sugar 2 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees. Lightly butter a 6-cup popover pan or coat with nonstick spray. Place the butter, milk, salt, flour, Gruyère, and eggs in a food processor or blender and process until smooth, about 30 seconds. Pour the batter into the cups of the popover pan; each should be one-third to one-half full. Scatter the Parmesan cheese into each of the cups. bake on the middle rack of the oven for 40 minutes. remove the pan to a cooling rack before removing the popovers from the cups. Serve warm.

Cinnamon-sugar Popovers
into a sweet treat by topping the plain popovers with cinnamon and sugar. makes 6 popovers

Prepare the popovers as directed above, omitting the cheeses from the recipe. combine the cinnamon and if you didn’t snag a popover pan from your wedding registry, you can make popovers in a muffin pan. They won’t be as tall and impressive looking, but they’ll taste great just the same. Fill each muffin cup with batter just above halfway. sugar in a small bowl or on a plate and mix well. When the popovers are finished baking and cool enough to handle, brush the top of each with melted butter. Dip or roll the tops of the popovers in the cinnamon sugar and serve warm.

24

JuSt MarrIEd & COOKINg

sunrIse cocktAIls
one of our favorite parts of brunch is that it provides an acceptable reason to have a drink before noon. The trick is to stir up something that makes you feel bubbly—not buzzed—after a few sips. brunch is about mimosas, not Manhattans! The best way to go about serving drinks to a crowd is to let them serve themselves. Set up a buffet with all of the necessary elements and set out a recipe card by each station. everyone will love playing bartender, and you’ll have a chance to get the food on the table.

Champagne Buffet
Champagne and brunch go hand-in-hand. Why tear them apart? There’s something about popping a cork before noon that makes the headache you created last night, and the worries of Monday morning, float away with the bubbles. Start out with a bottle of champagne or good-quality prosecco. nino Franco and Zardetto are the best brands of italian bubbly for celebrations with friends because they’re as economical as they are delicious. To get more bang for your buck—and give your guests a buffet of options—set a few of the following juices out on a nice tray along with your chosen bubbly on ice and let them mix their own drinks: • orange juice • blood orange juice • apricot nectar • peach/white peach juice • passion fruit puree

boiron is a French company that produces the highest-quality pure frozen fruit purees in the world. Look for them in the freezer section of high-end grocery stores or on the web at www.boiron freres.com/uk_index.html. Also, nectars and purees tend to be more concentrated, so you need to use less of these than you would juice.

42

JuSt MarrIEd & COOKINg

French 75
serves 4
2 ounces fresh lemon juice 2 ounces gin 1 ounce (2 tablespoons) Simple Syrup (recipe follows) champagne 1 strip lemon twist for each glass

Champagne Cocktail
If you think Samuel Langhorne Clemens’s (aka Mark Twain) greatest contribution to American culture was The Adventures of Tom Sawyer, think again. Legend has it that Clemens stirred up the world’s first champagne cocktail, a simple mixture of brut champagne, a bit of brandy, a touch of sugar, and a drop of spice or bitters. serves 1
5 drops angostura bitters 1 sugar cube champagne or prosecco 1 strip lemon twist

Shake the lemon juice, gin, and simple syrup together with ice and strain evenly into 4 glasses. Fill each glass with champagne and top with the lemon twist.

simple syrup
1 cup granulated sugar 2 cups water

Add the 5 drops bitters directly to the sugar cube inside an empty champagne flute. Fill the glass with champagne or prosecco and garnish with the lemon twist.

combine the sugar and water in a small pot. bring the mixture to a boil and stir until the sugar is dissolved. cool and store in the refrigerator for up to 4 weeks.

M O r N I Ng S

43

Index
afterwork apps, 45–54 add-ons for, 45 blue cheese, Apple, and Walnut Spread, 46 broccoli rabe and ricotta bruschetta, 54 Feta and Sun-Dried Tomato Tapenade, 47 ratatouille crostini, 49 roasted eggplant, Tahini, and basil Dip, 48 Seasonal Fruit Wrapped in Prosciutto with Thyme-honey cream, 52–53 Sweet Pea—bLT Wraps, 51 Aioli, 96 almonds: Frangipane, 119 ancho powder, 110 anchovies, 169 caesar Dressing, 268–69 Spicy Anchovy and caper Tomato Sauce with eggplant, 77 Tapenade and Grilled Sourdough, 292 apples: Apple and Pear Gratin with Pecan/ Walnut Streusel, 112 blue cheese, Apple, and Walnut Spread, 46 chicken-Apple Sausage with celery and Apple Slaw, 204 Fall Apple cart, 218 new York State Apples, Southern Style, 274 Sweet-and-Sour Apples, 159 Tarte Tatin, 116 apricots: Apricot and oatmeal cookies, 147 Phyllo Triangles Filled with rum and Dried Apricot compote, 304 artichokes: cleaning, 173 Seared Tuna, crispy Artichokes, capers, and Marjoram, 172 Spinach-Artichoke Dip, 195 arugula: Arugula, Peach, and Feta Salad with Shaved corn Vinaigrette, 160 Arugula and Pomegranate Salad, 285 chicken Paillards with Marinated Mushrooms, Arugula, and ricotta Salata, 91 coriander-roasted butternut Squash Salad with Arugula and Parmesan, 157 Grilled Fingerling Potatoes with Wilted Arugula, 210 asparagus: Asparagus and Goat cheese Frittata, 32 easter ham, Asparagus, and Morel Gratin, 236–37 Grilled Asparagus, 68 how to trim, 245 Spring Pasta Salad with chicken and Feta, 90 Spring Vegetable cannelloni, 73 storing, 245 Sweet Pea or Asparagus Soup Shots, 244 Autumn Vegetable Puree, 65 avocado: Avocado Salad with oranges, Fennel, and Mint, 144 carrot-Ginger Soup with Lime, Shrimp, and Avocado, 178 Grapefruit and Avocado relish, 258 Greta’s Spicy Avocado crema, 60 bachelor feast, 267–74 blood orange old-Fashioned, 268 Grilled caesar Salad, 268–69 new York State Apples, Southern Style, 274 new York Strip Steak with blue cheese butter, 272 Perfect Steak, 271 Ultimate Tomato-bacon Mac-ncheese, 270–71 backyard, 199–212 bbQ’d chicken halves, 202 chicken-Apple Sausage with celery and Apple Slaw, 204 corn Salad, 205 Farmers’ Market Slaw, 200 Grilled Fingerling Potatoes with Wilted Arugula, 210 Grilled Peach Sundaes with Salted caramel Sauce, 211 Grilled Swordfish Medallions in Lemon, capers, and olive oil, 203 Pickle bar, 206–9 S’mores, 212 Warm Tomato Salad with bacon Vinaigrette and Goat cheese, 201 bacon: bourbon bacon and oyster brochettes, 249 canadian bacon, 37 pan-frying vs. baking, 51 Sweet Pea—bLT Wraps, 51 Sweet and Spicy bacon, 37 Ultimate Tomato-bacon Mac-ncheese, 270–71 Warm Tomato Salad with bacon Vinaigrette and Goat cheese, 201 baking mix: Foodie Favors, 190 balthazar, new York city, 309 banana Pepper Poppers, 194 bananas: banana-Pecan bread, 28 bananas Foster cake, 311 new baby banana Pudding, 117 ripening, 28 bar-b-Qued Shrimp, 104 bar food, 185–97 banana Pepper Poppers, 194 buttermilk Fried chicken Wings and blue cheese Dip, 187–88 Dixie caviar, 191 Panisse (chickpea Fries), 188–89 Pimiento cheese, 192 Slice and bake Mini Deep-Dish Pizzas, 186

313

bar food (cont.) Southern Antipasti Platter, 190–95 Spinach-Artichoke Dip, 195 basil: basil Gimlet, 220 Goat cheese, Pesto, and Sun-Dried Tomato Strata, 260 roasted eggplant, Tahini, and basil Dip, 48 bbQ’d chicken halves, 202 beans: beefy Southwestern chili, 180 black bean and roasted Green chile Turkey Wraps, 145 cooking tips, 150 Fava beans with Lemon and Pecorino, 141 New Green bean casserole, 282–83 Seafood Succotash, 93 Seasoned black beans, 59 Shrimp and chorizo Skewers with roasted Garlic—White bean Dip, 183 beef: beef Fajitas, 57 beefy Southwestern chili, 180 cooking times for steaks, 66 Filet of beef, 66 flavor boosters, 78 Fresh chorizo, 137 Marinated Skirt Steak, 74 new York Strip Steak with blue cheese butter, 272 Perfect Steak, 271 ropa Vieja, 79 Slow-roasted Flank Steak Sandwiches with Watercress and horseradish cream, 81–82 Spicy beef Salad, 80 beer: Shrimp and beer Summer chowder, 125 beignets, 279, 280 berries: better Morning Muffins, 22 blackberry Tequila Sunrise, 219 blueberry Pancakes with Maple Sauce, 26–27 cheesecake Parfaits with Fresh Strawberries, 120 cornmeal and Summer berry cobbler, 109 Gin, raspberry, and champagne cocktail, 306

berries (cont.) Lemon-Dressed Strawberries, 107 Strawberry Layer cake, 106–7 better Morning Muffins, 22 beurre noisette, 65 beverages: basil Gimlet, 220 blackberry Tequila Sunrise, 219 blood orange old-Fashioned, 268 bourbon, 216–18 brut champagne, 306 Café au Lait, 29 champagne buffet, 42 champagne cocktail, 43 chimay beer, 310 everyday cocktails, 213–20 Fall Apple cart, 218 French 75, 43 Gin, raspberry, and champagne cocktail, 306 Ginger Moscow Mule, 218 Girls’ night cocktails, 262 Grapefruit cocktail, 220 Jamie’s Genius Margarita, 214 Kir royale, 44 Perfect Mint Julep, 251 Planter’s Punch, 219 Pomegranate cocktail, 300 ramos Gin Fizz, 44 red wines, 69 rosé wines, 239 Sauvignon blanc, 50 Smackdown, 262 Spring Kirby birby, 217 Summer Peach Press, 217 Sunrise cocktails, 42–44 tequila, 214 Thanks-gria, 286 Watermelon Margarita, 215 White Wine Margarita, 262 wine buying tips, 294 wine demi-bouteilles, 292 wine serving temperatures, 290 big Game day, 19–84 beefy Southwestern chili, 180 homemade rosemary Potato chips with Smoked Trout Dip, 182 Jalapeño-cheddar cornbread, 181 Mint Julep brownies, 184 Shrimp and chorizo Skewers with roasted Garlic—White bean Dip, 183

birthday girl, 291–97 creamy Potato Puree, 295 crispy Skate with Spinach, brown butter, and Lemon, 293 Grand Marnier Gâteau basquaise, 296–97 Tapenade and Grilled Sourdough, 292 blackberry Tequila Sunrise, 219 blood orange old-Fashioned, 268 blueberry Pancakes with Maple Sauce, 26–27 boulud, Daniel, 229 bourbon, 216–18 bourbon bacon and oyster brochettes, 249 bourbon-cured Trout, 248 chocolate bourbon Truffles, 250 new York State Apples, Southern Style, 274 see also beverages bread and butter Pickles, 207 breads: banana-Pecan bread, 28 beignets, 279, 280 better Morning Muffins, 22 buttermilk biscuits and Sawmill Gravy, 30–31 croutons, 129 Grilled chicken Panzanella, 92 hushpuppies, 280 Jalapeño-cheddar cornbread, 181 Popovers, 24 quick, 23 breakfast, see mornings broccoli rabe and ricotta bruschetta, 54 broiling, 88 brooke’s best Lemon Squares, 108 brooke’s breakfast Granola, 25 brooke’s Ultimate Grilled cheese Sandwiches, 132 brussels sprouts: roasted brussels Sprouts, 231 roasting, 156 Sweet Potato and brussels Sprout Salad with Parmesan-Pecan Pesto, 302 butter: blue cheese butter, 272 brown butter, 65, 293 butter Sauce, 226 compound butters, 273 good French butter, 23

314

INdEx

buttermilk: buttermilk biscuits and Sawmill Gravy, 30–31 buttermilk Fried chicken Wings and blue cheese Dip, 187–88 cucumber and buttermilk Soup, 123 health benefits of, 123 butternut Squash cake, 288–89 butterscotch: chocolate-Guinness and butterscotch Pudding, 196–97 cabbage: chow-chow, 209 Farmers’ Market Slaw, 200 Wilted cabbage and Goat cheese Salad, 155 caesar Dressing, 268–69 Café au Lait, 29 canadian bacon, 37 candied Pecans, 287 cannelloni, 73 canola oil, 67 cantaloupe, how to select, 53 capers, 169 Grilled Swordfish Medallions in Lemon, capers, and olive oil, 203 Seared Tuna, crispy Artichokes, capers, and Marjoram, 172 Spicy Anchovy and caper Tomato Sauce with eggplant, 77 caramelizing, 88 caramel Sauce, Salted, 211 carrots: carrot-Ginger Soup with Lime, Shrimp, and Avocado, 178 Farmers’ Market Slaw, 200 Pickled carrots, cucumbers, and radishes (bánh Mì Style), 208 roasted carrot hummus, 301 roasted carrots with Lime and coriander, 158 roasting tips, 156 Thai Dressing, 143 casseroles vs. gratins, 153 cauliflower: cauliflower Soup with Mussels, 126 curried cauliflower casserole, 281 roasting, 156 celery: chicken-Apple Sausage with celery and Apple Slaw, 204 Pear and celery Slaw, 307

champagne: champagne buffet, 42 champagne cocktail, 43 Gin, raspberry, and champagne cocktail, 306 cheese: Arugula, Peach, and Feta Salad with Shaved corn Vinaigrette, 160 Asparagus and Goat cheese Frittata, 32 banana Pepper Poppers, 194 black bean and roasted Green chile Turkey Wraps, 145 blue cheese, Apple, and Walnut Spread, 46 blue cheese butter, 272 blue cheese crackers, 254 blue cheese Dip, 188 broccoli rabe and ricotta bruschetta, 54 brooke’s Ultimate Grilled cheese Sandwiches, 132 buttermilk Fried chicken Wings and blue cheese Dip, 187–88 chicken Paillards with Marinated Mushrooms, Arugula, and ricotta Salata, 91 chopped Fresh Tomatoes, Sweet Peppers, and cheddar cheese (aka nassau Grits), 41 coriander-roasted butternut Squash Salad with Arugula and Parmesan, 157 cornmeal Gougères, 246 crustless Quiche Lorraine, 36 Fava beans with Lemon and Pecorino, 141 feta, 144 Feta and Sun-Dried Tomato Tapenade, 47 Fresh Jalapeño and cheddar cheese Grits, 41 Ginger cream cheese icing, 289 Goat cheese, Pesto, and Sun-Dried Tomato Strata, 260 Goat cheese custard, 152–53 Grana Padano, 83 italian Sausage Pitas with Feta and Watercress, 135 Jalapeño-cheddar cornbread, 181 Lemon icebox Pie, 241 mascarpone, 287 new York Strip Steak with blue cheese butter, 272

cheese (cont.) oven-Dried Tomato Spread, 146 Parmesan-Pecan Pesto, 85 Pimiento cheese, 192 ratatouille crostini, 49 ricotta salata, 285 rigatoni with escarole, Pine nuts, and Goat cheese, 171 shaved Parmesan, 210 Simple breakfast Focaccia with Spinach, butternut Squash, and Fontina, 33–35 The Spaniard, 130 Spinach-Artichoke Dip, 195 spreading (tip), 261 Spring Pasta Salad with chicken and Feta, 90 Spring Vegetable cannelloni, 73 Tartiflette, 310 Ultimate Tomato-bacon Mac-ncheese, 270–71 Warm Tomato Salad with bacon Vinaigrette and Goat cheese, 201 Whole-Wheat Pappardelle with butternut Squash and blue cheese, 103 Wilted cabbage and Goat cheese Salad, 155 cheesecake Parfaits with Fresh Strawberries, 120 chez Janou, Paris, 265 chicken: bbQ’d chicken halves, 202 buttermilk Fried chicken Wings and blue cheese Dip, 187–88 chicken and Mushroom burgers, 134 chicken-Apple Sausage with celery and Apple Slaw, 204 chicken Fajitas, 57 chicken Paillard, 89 chicken Paillards with Marinated Mushrooms, Arugula, and ricotta Salata, 91 chicken Simmered with Tomatoes, Peppers, and Pancetta, 76 Grilled chicken Panzanella, 92 Grilled/roasted boneless, Skinless breasts, 89 Ground chicken and Green curry Vegetable roast, 101–2 roasted chicken for Salad, 142 skinny vs. fat, 143

I NdEx

315

chicken (cont.) Spring Pasta Salad with chicken and Feta, 90 three ways to make it interesting, 88–92 chicken Liver Mousse, 308 chickpeas: Panisse (chickpea Fries), 188–89 roasted carrot hummus, 301 chiles, 169 black bean and roasted Green chile Turkey Wraps, 145 chili: beefy Southwestern chili, 180 chilled Tomato Soup, 122 chimay beer, 310 chocolate: buying tip, 250 chocolate bourbon Truffles, 250 chocolate chip blondies, 115 chocolate-Guinness and butterscotch Pudding, 196–97 chocolate Mousse au chez Janou, 265 cinnamon-Spiced chocolate cake, 232–33 Foodie Favors, 190 S’mores, 212 chorizo: Fresh chorizo, 137 Shrimp and chorizo Skewers with roasted Garlic—White bean Dip, 183 chow-chow, 209 chutneys and relishes, 256–60 cranberry-Pecan chutney, 283 Fig chutney, 257 Grapefruit and Avocado relish, 258 Green Peach relish, 259 Grilled corn and roasted red Pepper relish, 259 Mango chutney, 258 Tomato chutney, 257 cinnamon-Spiced chocolate cake, 232–33 cinnamon-Sugar Popovers, 24 cobbler: cornmeal and Summer berry cobbler, 109 cocktails, see beverages compound butters, 273 confit, 309 coriander: coriander-roasted butternut Squash Salad with Arugula and Parmesan, 157

coriander (cont.) roasted carrots with Lime and coriander, 158 corn: Arugula, Peach, and Feta Salad with Shaved corn Vinaigrette, 160 corn Salad, 205 Dixie caviar, 191 Grilled corn and Andouille Salad with charred Tomato and Scallion Vinaigrette, 140 Grilled corn and roasted red Pepper relish, 259 Sautéed Sweet Corn Grits, 41 Seafood Succotash, 93 Shrimp and beer Summer chowder, 125 Sweet Pepper and corn risotto, 168 Zucchini and corn Soup au Pistou, 124 cornmeal: cornmeal and Summer berry cobbler, 109 cornmeal Gougères, 246 hushpuppies, 280 Jalapeño-cheddar cornbread, 181 Panisse (chickpea Fries), 188–89 stone-ground vs. regular, 109 crabmeat: crabcakes, 95 garnish, 122 West indies crab Salad, 170 cranberry-Pecan chutney, 283 cream cheese icing with orange Zest, 107 creole Seasoning, 63 crostata Two Ways, 118–19 crostini: Field Pea Puree crostini, 151 ratatouille crostini, 49 trout, 248 croutons, 129 cucumbers: bread and butter Pickles, 207 chilled Tomato Soup, 122 cucumber and buttermilk Soup, 123 Kirby, 123 Pickled carrots, cucumbers, and radishes (bánh Mì Style), 208 Pickles for bourbon bacon and oyster brochettes, 249 Spring Kirby birby, 217 Thai Dressing, 143 Tomato-cucumber Salad, 70–71

curry: curried cauliflower casserole, 281 curry Dressing, 143 Ground chicken and Green curry Vegetable roast, 101–2 types of, 101 custard, 154 Goat cheese custard, 152–53 Derby Day, 243–52 bourbon bacon and oyster brochettes, 249 bourbon-cured Trout, 248 chocolate bourbon Truffles, 250 cornmeal Gougères, 246 country ham cream, 247 Perfect Mint Julep, 251 Sweet Pea or Asparagus Soup Shots, 244 desserts, 105–20 Apple and Pear Gratin with Pecan/ Walnut Streusel, 112 Apricot and oatmeal cookies, 147 bananas Foster cake, 311 brooke’s best Lemon Squares, 108 butternut Squash cake, 288–89 candied Pecans, 287 cheesecake Parfaits with Fresh Strawberries, 120 chocolate bourbon Truffles, 250 chocolate chip blondies, 115 chocolate-Guinness and butterscotch Pudding, 196–97 chocolate Mousse au chez Janou, 265 cinnamon-Spiced chocolate cake, 232–33 cornmeal and Summer berry cobbler, 109 cream cheese icing with orange Zest, 107 crostata Two Ways, 118–19 Fig Filling, 119 flambéing, 311 Frangipane, 119 Ginger cream cheese icing, 289 Grand Marnier Gâteau basquaise, 296–97 Grilled Peach Sundaes with Salted caramel Sauce, 211 hungarian Shortbread with raspberry Jam, 114 irish Stout and Pumpkin Mousse Tiramisu, 287–88

316

INdEx

desserts (cont.) Lemon icebox Pie, 241 Milkshakes with Spiced Pecans, 110 Mint Julep brownies, 184 new baby banana Pudding, 117 new York State Apples, Southern Style, 274 Peach crisp, 113 Pecan/Walnut crumble, 111 Phyllo Triangles Filled with rum and Dried Apricot compote, 304 Plum Filling, 119 S’mores, 212 Strawberry Layer cake, 106–7 Tarte Tatin, 116 Whipped cream, 232 Dixie caviar, 191 Duffley, colleen, 94 easter ham, Asparagus, and ricotta Salata, 91 edamame, 141 eggplants: eggplant and Tomato Gratin, 152–53 ratatouille crostini, 49 roasted eggplant, Tahini, and basil Dip, 48 Spicy Anchovy and caper Tomato Sauce with eggplant, 77 eggs: Asparagus and Goat cheese Frittata, 32 cornmeal Gougères, 246 crustless Quiche Lorraine, 36 how to separate, 115 Simple breakfast Focaccia with Spinach, butternut Squash, and Fontina, 33–35 soft-boiled, 237 equipment, 5–7 escarole: rigatoni with escarole, Pine nuts, and Goat cheese, 171 everyday dinners, 55–104 bar-b-Qued Shrimp, 104 chicken Simmered with Tomatoes, Peppers, and Pancetta, 76 crabcakes, 95–97 Filet of beef with Grilled Asparagus and roasted Potatoes, 66–68 Grilled Snapper and Green Tomatoes with Pecan Sauce, 94 Ground chicken and Green curry Vegetable roast, 101–2

everyday dinners (cont.) Marinated Skirt Steak with Scallion Potato cakes, 74–75 Pork chops with bourbon and Prunes, 100 roasted Lamb Loin with Tomatocucumber Salad, 70–71 roast Pork Tenderloin and Autumn Vegetable Puree with brown butter and balsamic, 64–65 Seafood Succotash, 93 Spicy Anchovy and caper Tomato Sauce with eggplant, 77 Spring Vegetable cannelloni, 72–73 Taco night, 56–63 Three chicken Techniques, 88–92 Three Sauces, 83–87 Three Things to Do with Flank Steak, 78–82 Whole-Wheat Pappardelle with butternut Squash and blue cheese, 103 Wild Salmon with Sautéed Green Peas, 99 fajitas: beef or Pork, 57 chicken, 57 Fish, 58 onions and Peppers, 56 Fajita Salt, 62 Fall Apple cart, 218 Farmers’ Market Slaw, 200 Fava beans with Lemon and Pecorino, 141 fennel: Avocado Salad with oranges, Fennel, and Mint, 144 roasting tips, 156 Striped bass, roasted Fennel, Grapefruit, and Dill, 303 Fifteen-Minute Marinara, 87 figs: Fig chutney, 257 Fig Filling, 119 fish: bourbon-cured Trout, 248 carpaccio, 175 ceviche, 175, 176 cooking tips, 98 crispy Skate with Spinach, brown butter, and Lemon, 293 curing, 174–75 Fish Fajitas, 58

fish (cont.) Grilled Snapper and Green Tomatoes with Pecan Sauce, 94 Grilled Swordfish Medallions in Lemon, capers, and olive oil, 203 homemade rosemary Potato chips with Smoked Trout Dip, 182 pan-dressed, 248 Seared Tuna, crispy Artichokes, capers, and Marjoram, 172 searing, 99 Smoked Salmon Pizza, 224–25 Striped bass, roasted Fennel, Grapefruit, and Dill, 303 Tequila-cured Salmon with Pear and celery Slaw, 307 Wild Salmon with Sautéed Green Peas, 99 fixin’s, 149–68 Arugula, Peach, and Feta Salad with Shaved corn Vinaigrette, 160 coriander-roasted butternut Squash Salad with Arugula and Parmesan, 157 eggplant and Tomato Gratin, 152–53 Field Pea Puree crostini, 151 Fried okra, 162 Grilled Zucchini with Mint Pesto and Pecans, 163 risotto, 164–68 roasted carrots with Lime and coriander, 158 Sweet-and-Sour Apples, 159 Wilted cabbage and Goat cheese Salad, 155 flambéing, 311 focaccia: Simple breakfast Focaccia with Spinach, butternut Squash, and Fontina, 33–35 Focaccia Dough, 34 Foodie Favors, 190 Frangipane, 119 French 75, 43 French Dressing, 142–43 French onion Soup, 129 frittatas: Asparagus and Goat cheese Frittata, 32 fruit: Seasonal Fruit Wrapped in Prosciutto with Thyme-honey cream, 52–53 see also specific fruit

I NdEx

317

garlic: Aioli, 96 Fresh Garlic Finish, 266 Garlic crust, 266 Garlic-infused olive oil, 266 Ghost Garlic, 266 roasted Garlic—White bean Dip, 183 Spicy Garlic Mayo, 97 Sweet roasted Garlic Spread, 266 Gazpacho, 122; note, 121 Ghost Garlic, 266 Gin, raspberry, and champagne cocktail, 306 ginger, 169 carrot-Ginger Soup with Lime, Shrimp, and Avocado, 178 Ginger cream cheese icing, 289 Ginger Moscow Mule, 218 Ginger Syrup, 218 Girl Scouts of America, 212 girls’ night in, 253–66 blue cheese crackers, 254 chocolate Mousse au chez Janou, 265 chutneys and relishes, 256–60 Girls’ night cocktails, 262 Goat cheese, Pesto, and Sun-Dried Tomato Strata, 260 Mushroom Topping, 255 Shrimp and Pineapple Skewers, 263 Sugar Snap Peas with orange and Mint, 264 Tomato Topping, 255 glossary, 11–13 Grand Marnier Gâteau basquaise, 296–97 Grand Vefour, Le, Paris, 291 Granola, brooke’s breakfast, 25 grapefruit: Grapefruit and Avocado relish, 258 Grapefruit cocktail, 220 Striped bass, roasted Fennel, Grapefruit, and Dill, 303 gratins vs. casseroles, 153 Gravy, Sawmill, 31 Greta’s Spicy Avocado crema, 60 grill, lid for, 272 grilled food: bbQ’d chicken halves, 202 bourbon bacon and oyster brochettes, 249 bourbon-cured Trout, 248 brooke’s Ultimate Grilled cheese Sandwiches, 132

grilled food (cont.) Grilled Asparagus, 68 Grilled caesar Salad, 268–69 Grilled chicken Panzanella, 92 Grilled corn and Andouille Salad with charred Tomato and Scallion Vinaigrette, 140 Grilled corn and roasted red Pepper relish, 259 Grilled Fingerling Potatoes with Wilted Arugula, 210 Grilled Peach Sundaes with Salted caramel Sauce, 211 Grilled/roasted boneless, Skinless chicken breasts, 89 Grilled romaine, 269 Grilled Snapper and Green Tomatoes with Pecan Sauce, 94 Grilled Swordfish Medallions in Lemon, capers, and olive oil, 203 Grilled Zucchini with Mint Pesto and Pecans, 163 new York Strip Steak with blue cheese butter, 272 Perfect Steak, 271 Shrimp and chorizo Skewers with roasted Garlic–White bean Dip, 183 Shrimp and Pineapple Skewers, 263 Tapenade and Grilled Sourdough, 292 technique tip, 202 grits: chopped Fresh Tomatoes, Sweet Peppers, and cheddar cheese (aka nassau Grits), 41 creamy Grits, 40–41 Fresh Jalapeño and cheddar cheese, 41 Prosciutto and Sautéed Mushrooms, 41 Sautéed Sweet Corn, 41 Sherry Shrimp and Grits, 38 sources, 40 Guinness: chocolate-Guinness and butterscotch Pudding, 196–97 ham: country ham cream, 247 easter ham, Asparagus, and Morel Gratin, 236–37 prosciutto, 53 Seasonal Fruit Wrapped in Prosciutto with Thyme-honey cream, 52–53

ham (cont.) serrano, 131 sliced, 193 The Spaniard, 130 Spring Vegetable cannelloni, 73 harris, Adam, 251 herbs, 10, 169 cooking tips, 159 herbes de Provence, 133 holiday getaway, 299–304 Phyllo Triangles Filled with rum and Dried Apricot compote, 304 Pomegranate cocktail, 300 roasted carrot hummus, 301 Striped bass, roasted Fennel, Grapefruit, and Dill, 303 Sweet Potato and brussels Sprout Salad with Parmesan-Pecan Pesto, 302 honey: Thyme-honey cream, 52–53 horseradish: Slow-roasted Flank Steak Sandwiches with Watercress and horseradish cream, 81–82 hummus: roasted carrot hummus, 301 hungarian Shortbread with raspberry Jam, 114 hurricane lamps, 233 hushpuppies, 280 institute of culinary education, 231 irish Stout and Pumpkin Mousse Tiramisu, 287–88 italian Salt, 62 italian Sausage, 136 italian Sausage Pitas with Feta and Watercress, 135 Jalapeño-cheddar cornbread, 181 Jamie’s Genius Margarita, 214 Jamie’s Kick-butt Seasoned Salts, 61–63 Kir royale, 44 lamb: Merguez, 138 Pistachio-and-Mint-crusted Lamb rack, 228–29 roasted Lamb Loin, 70–71 roasted Lamb with Persillade and new Potatoes, 238 lemon: brooke’s best Lemon Squares, 108 crispy Skate with Spinach, brown butter, and Lemon, 293

318

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lemon (cont.) Fava beans with Lemon and Pecorino, 141 Grilled Swordfish Medallions in Lemon, capers, and olive oil, 203 Lemon-Dressed Strawberries, 107 Lemon icebox Pie, 241 lighter side, 169–78 carrot-Ginger Soup with Lime, Shrimp, and Avocado, 178 flavor boosters, 169 red Snapper ceviche, 176 rigatoni with escarole, Pine nuts, and Goat cheese, 171 Seared Tuna, crispy Artichokes, capers, and Marjoram, 172 Spicy red onion Marmalade, 177 West indies crab Salad, 170 lime: carrot-Ginger Soup with Lime, Shrimp, and Avocado, 178 Lime Dressing, 178 Lime Simple Syrup, 214 roasted carrots with Lime and coriander, 158 lobster: Sicilian Lobster Salad, 226–27 Mac-n-cheese, Ultimate Tomato-bacon, 270–71 mandoline, 200, 303 Mango chutney, 258 Maple Sauce, 27 margaritas: Jamie’s Genius Margarita, 214 Watermelon Margarita, 215 White Wine Margarita, 262 Marinara, Fifteen-Minute, 87 mascarpone, 287 mayonnaise: additions to mayo, 97 basic Mayonnaise, 96 meat: resting time for, 66 searing, 88 shopping for, 67 slicing, 74 see also beef; lamb; pork Merguez, 138 milkshake combos, 111 Milkshakes with Spiced Pecans, 110 mint: Avocado Salad with oranges, Fennel, and Mint, 144 Mint Julep brownies, 184

meat (cont.) Mint Pesto, 85 Perfect Mint Julep, 251 Pistachio-and-Mint-crusted Lamb rack, 228–29 Smackdown, 262 Sugar Snap Peas with orange and Mint, 264 mint julep cups, 251 Mornay Sauce, 72–73 mornings, 21–44 Asparagus and Goat cheese Frittata, 32 banana-Pecan bread, 28 better Morning Muffins, 22 blueberry Pancakes with Maple Sauce, 26–27 breakfast Sausage, 138 brooke’s breakfast Granola, 25 buttermilk biscuits and Sawmill Gravy, 30–31 crustless Quiche Lorraine, 36 Popovers, 24 Quartet of creamy Grits, 40–41 Sherry Shrimp and Grits, 38 Simple breakfast Focaccia with Spinach, butternut Squash, and Fontina, 33–35 Sunrise cocktails, 42–44 Sweet and Spicy bacon, 37 moveable feast, 139–47 Apricot and oatmeal cookies, 147 Avocado Salad with oranges, Fennel, and Mint, 144 black bean and roasted Green chile Turkey Wraps, 145 chicken Salad Three Ways, 142–43 Fava beans with Lemon and Pecorino, 141 Grilled corn and Andouille Salad with charred Tomato and Scallion Vinaigrette, 140 oven-Dried Tomato Spread, 146 tips, 139 muffins: better Morning Muffins, 22 mushrooms: chef’s tip, 166 chicken and Mushroom burgers, 134 chicken Paillards with Marinated Mushrooms, Arugula, and ricotta Salata, 91 easter ham, Asparagus, and Morel Gratin, 236–37 morel, 237

mushrooms (cont.) Mushroom Topping, 255 New Green bean casserole, 282–83 Pickled Mushrooms, 206 Prosciutto and Sautéed Mushrooms Grits, 41 Wild Mushroom risotto, 165–66 mussels: cauliflower Soup with Mussels, 126 working with, 127 mustard, truffled Dijon, 134 nassau Grits, 41 neruda, Pablo, 173 new baby banana Pudding, 117 new traditions, 221 new Year’s eve, 305–11 bananas Foster cake, 311 chicken Liver Mousse, 308 Gin, raspberry, and champagne cocktail, 306 Tartiflette, 310 Tequila-cured Salmon with Pear and celery Slaw, 307 new York State Apples, Southern Style, 274 new York Strip Steak with blue cheese butter, 272 nuts, toasting, 88 oatmeal: Apricot and oatmeal cookies, 147 oils, cooking, 67 okra, 162 Fried okra, 162 Seafood Succotash, 93 olive oil, 15–17 olives: Tapenade and Grilled Sourdough, 292 onions, 161 caramelizing, 88 chicken Liver Mousse, 308 Fajita-Style onions and Peppers, 56 French onion Soup, 129 to slice, 92 Spicy red onion Marmalade, 177 sweating, 88 oranges: Avocado Salad with oranges, Fennel, and Mint, 144 blood orange old-Fashioned, 268 cranberry-Pecan chutney, 283 cream cheese icing with orange Zest, 107

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oranges (cont.) Sugar Snap Peas with orange and Mint, 264 oysters: bourbon bacon and oyster brochettes, 249 buying, 249 Palmetto bluff Spiced Pecans, 110 pancetta, 37 chicken Simmered with Tomatoes, Peppers, and Pancetta, 76 Panisse (chickpea Fries), 188–89 papaya: Thai Dressing, 143 parfait: cheesecake Parfaits with Fresh Strawberries, 120 Parmesan-Pecan Pesto, 85 parsley: Persillade, 238 parsnips: Parsnip Puree, 230 roasting, 156 parties, no-pressure, 252 pasta: cooking tip, 87 Fifteen-Minute Marinara, 87 Puttanesca Sauce, 77 rigatoni with escarole, Pine nuts, and Goat cheese, 171 Spring Pasta Salad with chicken and Feta, 90 Spring Vegetable cannelloni, 72–73 Ultimate Tomato-bacon Mac-ncheese, 270–71 Whole-Wheat Pappardelle with butternut Squash and blue cheese, 103 peaches, 161 Arugula, Peach, and Feta Salad with Shaved corn Vinaigrette, 160 Green Peach relish, 259 Grilled Peach Sundaes with Salted caramel Sauce, 211 Peach crisp, 113 Summer Peach Press, 217 pears: Apple and Pear Gratin with Pecan/ Walnut Streusel, 112 Pear and celery Slaw, 307 peas: cooking tips, 150 field, 151 Field Pea Puree crostini, 151 Spring Pasta Salad with chicken and Feta, 90

peas (cont.) Spring Vegetable cannelloni, 73 Sugar Snap Peas with orange and Mint, 264 Sweet Pea or Asparagus Soup Shots, 244 Sweet Pea—bLT Wraps, 51 Wild Salmon with Sautéed Green Peas, 99 pecans: Apple and Pear Gratin with Pecan/ Walnut Streusel, 112 banana-Pecan bread, 28 candied Pecans, 287 cranberry-Pecan chutney, 283 Grilled Zucchini with Mint Pesto and Pecans, 163 irish Stout and Pumpkin Mousse Tiramisu, 287–88 Milkshakes with Spiced Pecans, 110 Palmetto bluff Spiced Pecans, 110 Parmesan-Pecan Pesto, 85 Pecan Sauce, 94 Pecan/Walnut crumble, 111 pepper, 15 peppers: banana Pepper Poppers, 194 chicken Simmered with Tomatoes, Peppers, and Pancetta, 76 chilled Tomato Soup, 122 chopped Fresh Tomatoes, Sweet Peppers, and cheddar cheese (aka nassau Grits), 41 chow-chow, 209 Dixie caviar, 191 Fajita-Style onions and Peppers, 56 Fresh Jalapeño and cheddar cheese Grits, 41 Grilled corn and roasted red Pepper relish, 259 Jalapeño-cheddar cornbread, 181 peeling, 76, 200 Pimiento cheese, 192 piquillo, 130 The Provençal, 133 romesco, 86 Sweet Pepper and corn risotto, 168 Persillade, 238 pesto: classic Pesto, 84 Goat cheese, Pesto, and Sun-Dried Tomato Strata, 260 Mint Pesto, 85 Parmesan-Pecan Pesto, 85

pesto (cont.) Spinach Pesto, 84 uses for, 85 Phyllo Triangles Filled with rum and Dried Apricot compote, 304 pickle bar, 206–9 bread and butter Pickles, 207 chow-chow, 209 Pickled carrots, cucumbers, and radishes (bánh Mì Style), 208 Pickled Mushrooms, 206 Pickles for bourbon bacon and oyster brochettes, 249 sterilizing jars for, 207 Pimiento cheese, 192 pineapple: Shrimp and Pineapple Skewers, 263 Pistachio-and-Mint-crusted Lamb rack, 228–29 pistou: Zucchini and corn Soup au Pistou, 124 pizza, 35 Slice and bake Mini Deep-Dish Pizzas, 186 Smoked Salmon Pizza, 224–25 Planter’s Punch, 219 Plum Filling, 119 pomegranates: Arugula and Pomegranate Salad, 285 Pomegranate cocktail, 300 Popovers, 24 cinnamon-Sugar Popovers, 24 pork: breakfast Sausage, 138 Fresh chorizo, 137 italian Sausage, 136 Pork chops with bourbon and Prunes, 100 Pork Fajitas, 57 roast Pork Tenderloin, 64 trimming tenderloin, 64 portion sizes, 295 potatoes: creamy Potato Puree, 295 Grilled Fingerling Potatoes with Wilted Arugula, 210 homemade rosemary Potato chips with Smoked Trout Dip, 182 roasted Lamb with Persillade and new Potatoes, 238 roasted new Potatoes, 68 roasting tips, 156 Scallion Potato cakes, 75

320

INdEx

potatoes (cont.) Sweet Pea or Asparagus Soup Shots, 244 Tartiflette, 310 potato ricer, 295 “presentation side first,” 98 prosciutto, 53 Prosciutto and Sautéed Mushrooms Grits, 41 Seasonal Fruit Wrapped in Prosciutto with Thyme-honey cream, 52–53 Provençal, The, 133 prunes: Pork chops with bourbon and Prunes, 100 puddings: banana Pudding, 117 chocolate-Guinness and butterscotch Pudding, 196–97 pumpkin: irish Stout and Pumpkin Mousse Tiramisu, 287–88 Puttanesca Sauce, 77 Quiche Lorraine, crustless, 36 radishes: breakfast, 285 Pickled carrots, cucumbers, and radishes (bánh Mì Style), 208 Sautéed Radishes, 240 ramos Gin Fizz, 44 ratatouille crostini, 49 red Snapper ceviche, 176 relishes, see chutneys and relishes restaurant Daniel, new York city, 229 rice: cooking tip, 170 risotto, see risotto varieties of, 167 West indies crab Salad, 170 ricotta salata, 285 rigatoni with escarole, Pine nuts, and Goat cheese, 171 risotto, 164–68 the formula, 164 method, 164 romaine Lettuce risotto, 167 Sweet Pepper and corn risotto, 168 tips, 165 Wild Mushroom risotto, 165–66 roasting tips (vegetables), 156 romaine: Grilled romaine, 269 romaine Lettuce risotto, 167

romesco (Spanish roasted Tomato and Sweet Pepper Sauce), 86 ropa Vieja, 79 rum: Phyllo Triangles Filled with rum and Dried Apricot compote, 304 sage, fried, 128 salad dressings: bacon Vinaigrette, 201 caesar, 268–69 curry, 143 French, 142–43 Lime, 178 oil and lemon, 203 Shaved corn Vinaigrette, 160 Thai, 143 tossing with, 160 see also specific salads salads: Arugula, Peach, and Feta Salad with Shaved corn Vinaigrette, 160 Arugula and Pomegranate Salad, 285 Avocado Salad with oranges, Fennel, and Mint, 144 chicken-Apple Sausage with celery and Apple Slaw, 204 chicken Paillards with Marinated Mushrooms, Arugula, and ricotta Salata, 91 chicken Salad Three Ways, 142–43 coriander-roasted butternut Squash Salad with Arugula and Parmesan, 157 corn Salad, 205 Farmers’ Market Slaw, 200 Grilled caesar Salad, 268–69 Grilled chicken Panzanella, 92 Grilled corn and Andouille Salad with charred Tomato and Scallion Vinaigrette, 140 Pear and celery Slaw, 307 roasted chicken for Salad, 142 shaved Parmesan for, 210 Sicilian Lobster Salad, 226–27 Spicy beef Salad, 80 Spring Pasta Salad with chicken and Feta, 90 Sweet Potato and brussels Sprout Salad with Parmesan-Pecan Pesto, 302 Tomato-cucumber Salad, 70–71 Warm Tomato Salad with bacon Vinaigrette and Goat cheese, 201

salads (cont.) West indies crab Salad, 170 Wilted cabbage and Goat cheese Salad, 155 salmon: salmon rolls, 307 Smoked Salmon Pizza, 224–25 Tequila-cured Salmon with Pear and celery Slaw, 307 Wild Salmon with Sautéed Green Peas, 99 salt, 15 creole Seasoning, 63 Fajita Salt, 62 Foodie Favors, 190 italian Salt, 62 Jamie’s Kick-butt Seasoned Salts, 61–63 Ultimate Grill Salt, 61 Salted caramel Sauce, 211 sandwiches, 121, 130–38 black bean and roasted Green chile Turkey Wraps, 145 brooke’s Ultimate Grilled cheese Sandwiches, 132 chicken and Mushroom burgers, 134 italian Sausage Pitas with Feta and Watercress, 135 The Provençal, 133 Slow-roasted Flank Steak Sandwiches with Watercress and horseradish cream, 81–82 The Spaniard, 130 Sweet Pea—bLT Wraps, 51 sauces: additions to mayo, 97 Aioli, 96 basic Mayonnaise, 96 blue cheese butter, 272 brown butter, 65, 293 butter Sauce, 226 classic Pesto, 84 compound butters, 273 country ham cream, 247 Fifteen-Minute Marinara, 87 Ginger Syrup, 218 Greta’s Spicy Avocado crema, 60 homemade Tartar Sauce, 97 horseradish cream, 81–82 Lime Simple Syrup, 214 Maple Sauce, 27 Mornay Sauce, 72–73 Pecan Sauce, 94

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sauces (cont.) pesto, see pesto Puttanesca Sauce, 77 romesco, 86 Salted caramel Sauce, 211 Sawmill Gravy, 31 Simple Syrup, 43 Spicy Anchovy and caper Tomato Sauce with eggplant, 77 Spicy Garlic Mayo, 97 Spicy red onion Marmalade, 177 Thai Marinade, 63 Thyme-honey cream, 52–53 sausage: Andouille, 141 breakfast Sausage, 138 chicken-Apple Sausage with celery and Apple Slaw, 204 Fresh chorizo, 137 Grilled corn and Andouille Salad with charred Tomato and Scallion Vinaigrette, 140 homemade, 136–38 italian Sausage, 136 italian Sausage Pitas with Feta and Watercress, 135 Merguez, 138 Shrimp and chorizo Skewers with roasted Garlic—White bean Dip, 183 Sawmill Gravy, 31 Scallion Potato cakes, 75 Seafood Succotash, 93 searing, 88, 99 seasonings, 9–10 Shallot Topping, crispy, 282–83 Sherry Shrimp and Grits, 38 shortbread: hungarian Shortbread with raspberry Jam, 114 shrimp: bar-b-Qued Shrimp, 104 carrot-Ginger Soup with Lime, Shrimp, and Avocado, 178 Sherry Shrimp and Grits, 38 Shrimp and beer Summer chowder, 125 Shrimp and chorizo Skewers with roasted Garlic—White bean Dip, 183 Shrimp and Pineapple Skewers, 263 Sicilian Lobster Salad, 226–27 side dishes, see fixin’s Simple Syrup, 43

skate: crispy Skate with Spinach, brown butter, and Lemon, 293 Slice and bake Mini Deep-Dish Pizzas, 186 Smackdown, 262 Smoked Salmon Pizza, 224–25 S’mores, 212 snapper: Grilled Snapper and Green Tomatoes with Pecan Sauce, 94 red Snapper ceviche, 176 Solimando, helen, 108 Solimando-Kovary, Lauren, 108 soups, 121–29 carrot-Ginger Soup with Lime, Shrimp, and Avocado, 178 cauliflower Soup with Mussels, 126 chilled Tomato Soup, 122 cucumber and buttermilk Soup, 123 French onion Soup, 129 gazpacho, 121; recipe, 122 roasted butternut Squash Soup, 128 Shrimp and beer Summer chowder, 125 Sweet Pea or Asparagus Soup Shots, 244 Zucchini and corn Soup au Pistou, 124 Southern Antipasti Platter, 190–95 Dixie caviar, 191 Pimiento cheese, 192 sliced ham, 193 Wickles pickles, 193 Spaniard, The, 130 Spicy beef Salad, 80 spinach: crispy Skate with Spinach, brown butter, and Lemon, 293 Goat cheese, Pesto, and Sun-Dried Tomato Strata, 260 Simple breakfast Focaccia with Spinach, butternut Squash, and Fontina, 33–35 Spinach-Artichoke Dip, 195 Spinach Pesto, 84 Spring Kirby birby, 217 spring lunch, 235–41 easter ham, Asparagus, and Morel Gratin, 236–37 Lemon icebox Pie, 241 roasted Lamb with Persillade and new Potatoes, 238 Sautéed Radishes, 240 Spring Pasta Salad with chicken and Feta, 90

Spring Vegetable cannelloni, 72–73 squash: butternut Squash cake, 288–89 coriander-roasted butternut Squash Salad with Arugula and Parmesan, 157 Farmers’ Market Slaw, 200 Grilled Zucchini with Mint Pesto and Pecans, 163 The Provençal, 133 ratatouille crostini, 49 roasted butternut Squash Soup, 128 roasting tips, 156 Simple breakfast Focaccia with Spinach, butternut Squash, and Fontina, 33–35 Whole-Wheat Pappardelle with butternut Squash and blue cheese, 103 Zucchini and corn Soup au Pistou, 124 sriracha, 192 steak: buying tips, 271 compound butters for, 273 cooking times, 66 perfect, 271 see also beef Stitt, Frank, 39, 284 strawberries: cheesecake Parfaits with Fresh Strawberries, 120 Lemon-Dressed Strawberries, 107 Strawberry Layer cake, 106–7 Streusel, Pecan/Walnut, 112 Striped bass, roasted Fennel, Grapefruit, and Dill, 303 Succotash, Seafood, 93 Sugar Snap Peas with orange and Mint, 264 Summer Peach Press, 217 supremes, cutting, 14 sweating, 88 Sweet-and-Sour Apples, 159 sweet potatoes: roasting, 156 Sweet Potato and brussels Sprout Salad with Parmesan-Pecan Pesto, 302 Sweet Potato and Turnip Gratin, 284 swordfish: Grilled Swordfish Medallions in Lemon, capers, and olive oil, 203

322

INdEx

table, location of, 297 table accessories, 234 table centerpieces, 275 taco night, 56–63 beef or Pork Fajitas, 57 chicken Fajitas, 57 Fajita-Style onions and Peppers, 56 Fish Fajitas, 58 Greta’s Spicy Avocado crema, 60 Jamie’s Kick-butt Seasoned Salts, 61–63 Seasoned black beans, 59 tortillas, 60 tahini: roasted eggplant, Tahini, and basil Dip, 48 tapenades: Feta and Sun-Dried Tomato Tapenade, 47 Tapenade and Grilled Sourdough, 292 Tartar Sauce, homemade, 97 Tarte Tatin, 116 Tartiflette, 310 temperature, testing, 189 tequila, 214 Tequila-cured Salmon with Pear and celery Slaw, 307 see also beverages Thai Dressing, 143 Thai Marinade, 63 Thanksgiving, 275–90 Arugula and Pomegranate Salad, 285 beignets, 279 butternut Squash cake, 288–89 cranberry-Pecan chutney, 283 curried cauliflower casserole, 281 hushpuppies, 280 irish Stout and Pumpkin Mousse Tiramisu, 287–88 New Green bean casserole, 282–83 Sweet Potato and Turnip Gratin, 284 Thanks-gria, 286 Turkey Fry, 276–78 Thyme-honey cream, 52–53 tiramisu: irish Stout and Pumpkin Mousse Tiramisu, 287–88 tomatoes: buying, 71 chicken Simmered with Tomatoes, Peppers, and Pancetta, 76 chilled Tomato Soup, 122 chopped Fresh Tomatoes, Sweet Peppers, and cheddar cheese (aka nassau Grits), 41 eggplant and Tomato Gratin, 152–53

tomatoes (cont.) Feta and Sun-Dried Tomato Tapenade, 47 Fifteen-Minute Marinara, 87 Goat cheese, Pesto, and Sun-Dried Tomato Strata, 260 Grilled corn and Andouille Salad with charred Tomato and Scallion Vinaigrette, 140 Grilled Snapper and Green Tomatoes with Pecan Sauce, 94 oven-Dried Tomato Spread, 146 romesco, 86 Slice and bake Mini Deep-Dish Pizzas, 186 Spicy Anchovy and caper Tomato Sauce with eggplant, 77 Sweet Pea—bLT Wraps, 51 Tomato chutney, 257 Tomato-cucumber Salad, 70–71 Tomato Topping, 255 Ultimate Tomato-bacon Mac-ncheese, 270–71 Warm Tomato Salad with bacon Vinaigrette and Goat cheese, 201 tortillas, 60 trout: bourbon-cured Trout, 248 crostini, 248 homemade rosemary Potato chips with Smoked Trout Dip, 182 pan-dressed, 248 truffles: chocolate bourbon Truffles, 250 tuna: Seared Tuna, crispy Artichokes, capers, and Marjoram, 172 turkey: black bean and roasted Green chile Turkey Wraps, 145 leftovers, 145 roasted breast, 145 Turkey Fry, 276–78 turnips: Sweet Potato and Turnip Gratin, 284 Ultimate Grill Salt, 61 Ultimate Tomato-bacon Mac-n-cheese, 270–71 Valentine’s dinner, 223–34 cinnamon-Spiced chocolate cake, 232–33 Parsnip Puree, 230

Valentine’s dinner (cont.) Pistachio-and-Mint-crusted Lamb rack, 228–29 roasted brussels Sprouts, 231 Sicilian Lobster Salad, 226–27 Smoked Salmon Pizza, 224–25 vegetables: Autumn Vegetable Puree, 65 breading, 162 charring, 141 Ground chicken and Green curry Vegetable roast, 101–2 pickling, 206 roasting, 156 Spring Vegetable cannelloni, 72–73 see also specific vegetables Vietnamese tastes: Pickled carrots, cucumbers, and radishes (bánh Mì Style), 208 secret sauce, 192 walnuts: Apple and Pear Gratin with Pecan/ Walnut Streusel, 112 blue cheese, Apple, and Walnut Spread, 46 Pecan/Walnut crumble, 111 watercress: italian Sausage Pitas with Feta and Watercress, 135 Slow-roasted Flank Steak Sandwiches with Watercress and horseradish cream, 81–82 Watermelon Margarita, 215 West indies crab Salad, 170 Whipped cream, 232 White Lily all-purpose flour, 31 Whole-Wheat Pappardelle with butternut Squash and blue cheese, 103 Wickles pickles, 193 wines, see beverages Worcestershire sauce, 269 zucchini: Farmers’ Market Slaw, 200 Grilled Zucchini with Mint Pesto and Pecans, 163 The Provençal, 133 ratatouille crostini, 49 Zucchini and corn Soup au Pistou, 124

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