Brooklyn rustic: simple food for sophisticated palates [First edition] 9780316308229, 9780316269452, 031626945X, 0316308226

Table of contents :
Intro
Title Page
Welcome
Epigraph
Introduction
PART ONE: VEGETABLES
GROWING: A Cook's Garden
HERBS
Shallot-Herb Pistou
Sweet Marjoram Chimichurri
Lime-Cilantro Butter
Buttery Lemon-Basil Pesto
Chive Oil
PRESERVING: A Pantry Full of Mason Jars
Chilled Watermelon and Lemon Verbena Soup
GREENS
Bitter Greens with Dates, Sesame, and Warm Goat Cheese
Baby Spinach Salad with Mushrooms and Pine Nuts
Grilled Radicchio with Anchovy Cream
Melted Romaine
CONNECTING: You Are Not Alone
CUCUMBER
Sautéed Cucumbers with Spearmint, Cilantro, and Lime Cucumber Soup with Crab, Basil, and MintCucumber and Watercress Salad with Dill and Wasabi
ASPARAGUS
Grilled Asparagus Rafts with Sorrel Cream
Roasted Asparagus with Triple Crème Sauce and Tarragon
Chilled Asparagus Soup with Egg and Capers
SIMPLIFYING: A Simple Tomato Salad
TOMATOES
Heirloom Tomatoes with Gin, Feta, and Dill
Tomato and Gruyère Tart
Tomato and Mustard Relish
Melted Cherry Tomatoes with Sweet Marjoram
KALE
Baby Kale and Quinoa Salad with Almonds, Roasted Garlic, and Poached Eggs
Kale and Ricotta Panisse
Black Kale and Cabbage Salad
CORN
Corn Broth Corn Soup with Oysters, Pickled Corn, and TarragonEXPLORING: Appalachia in a Four-Star Restaurant
Roasted Corn and Duck Confit Salad
ONIONS
Spring Onion Soup with Pecorino and Bacon
Cipollini Onion Brûlée with Balsamic Vinegar and Rosemary
Leek Confit
Venison and Ramp Stew
Roasted Garlic Puree
BEANS
Three Legume Crostinis
Summer Beans with Bagna Cauda
Crispy Chickpeas with Rosemary
EGGPLANT
Grilled Eggplant with Merguez and Spearmint
Eggplant Fries with Curry Aioli
Smoky Eggplant Puree with Roasted Broccoli and Ricotta Salata
MUSHROOMS Mushroom, Walnut, and Fennel Salad with ParmigianoMushroom and Arugula Buckwheat Crepes
Mushrooms and Fennel en Papillote
SQUASH
Summer Squash with Feta, Cured Olives, Chickpeas, and Nasturtiums
Goat Cheese Gnocchi with Basil, Lemon, and Baby Summer Squash
Ratatouille with Baked Duck Eggs
Jerked Butternut Squash
Delicata Squash with Honey and Red Pepper Flakes
Spaghetti Squash with Sage and Maple Syrup
Baby Blue Hubbard Squash Soup with Blue Cheese and Pickled Pears
PRESENTING: The Blank Plate
CARROTS
Quick-Pickled Cumin Carrots Roasted Carrots, Parsnips, and Belgian Endive with Curry and CurrantsSherry-Glazed Carrots and Radishes
CABBAGE
Napa Cabbage Slaw with Sriracha Aioli
Baby Bok Choy with Roasted Red Pepper Sauce
Roasted Brussels Sprouts with Apples, Pistachios, and Bacon
BEETS
Beet Risotto with Goat Cheese and Dill
Golden Beet Broth with Goat Cheese and Beet Dumplings
Baby Beet Salad with Tangerines and Oil-Cured Olives
RECOVERING: Keep Cool
SWISS CHARD
Creamed Swiss Chard with Red Wine Shallots
Rainbow Chard with Lentils, Apricots, and Green Curry

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