The farm cooking school Techniques and recipes that celebrate the seasons
Book - 2017
"When you visit The Farm Cooking School you'll not only leave with a full stomach, but having learned something new. The Farm Cooking School is packed with many of the same lessons you'd learn in person at the school, taught through more than 100 delicious recipes. You'll learn how to make the flakiest pie crust for peerless summer pies, use fresh farm eggs for sweet, airy pavlova, and highlight what's growing now with scratch-made pizzas and pastas. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it's the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Brine nasturtium buds for creative "capers", or try the hot-smoked oyst...ers with a dollop of harissa butter and you'll agree!"--Amazon.com.
- Subjects
- Published
-
Minneapolis, MN :
Burgess Lea Press, an imprint of the Quarto Group
[2017]
- Language
- English
- Main Author
- Other Authors
- ,
- Item Description
- Includes index.
- Physical Description
- 250 pages : color illustrations ; 26 cm
- ISBN
- 9780997211344
- Introduction
- Chapter 1. The Foundations of Cooking
- Knife Skills
- Celery and Green Apple Salad with Toasted Almonds and Shaved Parmigiano-Reggiano
- Boning a Chicken
- Herb-Stuffed Chicken Breasts with White Wine Reduction Sauce
- Searing
- Seared Scallops with Melted Leeks and Balsamic Drizzle
- Braising and Roasting
- Vinegar-Braised Chicken Legs
- Pressure Cooker-Braised Pork Shoulder with Mushroom and Pearl Onion Cream
- Poaching and Steaming
- Grilling with Hardwood
- Spring Vegetable and Herb Soup
- Pomegranate Marinated Leg of Lamb with Fresh Pomegranate Sauce
- Salt-Roasted Red Snapper
- Provençal Roast Chicken
- Frisée Salad with Poached Eggs and Lardons
- Grilled Dry-Aged Rib-Eye Steaks
- Chicken Stock
- Using Up the Bits and Pieces
- Chicken Liver Pâté
- 4 Seasons Pavlova
- Pavlova Shell
- Classic Summer Berry Pavlova
- Pavlova with Ginger-Roasted Rhubarb
- Elvis Pavlova
- Autumn Grape Pavlova
- Chapter 2. Flavors from the Field
- Tomato Water
- Tomato Water Marys with Celery Ice Cubes
- Chilled Summer Seafood-Tomato Soup
- Greenspacho
- Grilled Red Shishito Peppers
- Soft Lettuce Salad with Nasturtiums
- Roasted Hakurei Turnips
- Carrot Purée
- Salt-Roasted Golden Beets with Sunflower Sprouts and Pickled Shallots
- Coal-Charred Eggplant Spread with Herb Oil
- Smoke-Grilled Swiss Chard with Cherry Tomatoes and Pickled Raisins
- Wine-Braised Fennel Bulbs
- Eggplant Brownie Cake
- Carrot-Rum Raisin Ice Cream
- Radicchio Vermouth
- 4 Seasons of Savory Tarte Tatins
- Hakurei Turnip and Baby Beet Tarte Tatin
- Cherry Tomato-Garlic Scape Tarte Tatin
- Fennel Tarte Tatin
- Roasted Whole Carrot Tarte Tatin
- Chapter 3. The Fifth Season, a Menu
- Garden Crudités in Olive Dirt
- Rhubarb Chutney
- Lamb and Peas Three Ways
- Sour Cherry Sorbet
- Chapter 4. Homesteading Our Way
- Smoked Fermented Harissa
- Hot-Smoked Oysters with Harissa Butter
- Nasturtium Capers
- Pickled Watermelon Rind
- Preserved Lemon
- Candied Orange Zest
- Fennel Stalk Mostarda
- Shelley's Whole Tomatoes in Juice
- Ian's All-Purpose Tomato Purée
- Fresh Whole Milk Ricotta
- Fresh Goat's Milk Cheese
- Juniper Gravlax
- Celery-Brined Bacon
- Bacon and Leek Flatbread
- Basic Pork Sausage
- Basic Bread Dough
- Chapter 5. The Mediterranean Table, a Menu
- Charred Octopus Salad with Giant White Beans and Celery
- Hand-Rolled Couscous
- Braised Lamb and Vegetable Stew with Hand-Rolled Couscous
- Pistachio Baklava
- Orange Sorbet
- Chapter 6. Italian Lessons
- Bagna Cauda
- Parmesan Risotto
- Cheese-Stuffed Arancini with Simple Tomato Sauce
- Pizza Dough
- Cheddar and Caramelized Onion Pizza
- Potato Pizza with Herbs
- Potato Gnocchi with Ramp Butter Sauce
- Classic Zabaglione
- 4 Seasons of Pasta
- Whole Egg Pasta
- Egg Yolk and Herbed Ricotta Ravioli with Lardons and Wilted Kale
- Square Spaghetti with Cherry Tomatoes, Ground Cherries, Corn, and Chanterelles
- Square Spaghetti with Crab and Uni Butter
- Tagliatelle with Roasted Vegetable Sauce
- 4 Seosons of Panna Cotta
- Vanilla Panna Cotta with Rhubarb Syrup
- Lemon Verbena Panna Cotta with Summer Fruit
- Maple Panna Cotta with Apple Cider Syrup
- Honey Panna Cotta with Candied Orange Zest
- Chapter 7. Fall Favorites, a Menu
- Delicata-Celery Salad
- Handmade Tagliatelle with Preserved Lemon and Spinach
- Venison Loin with Concord Grape Sauce
- Smash-Fried Potatoes with Sweet Onion Vinaigrette
- Fall Ricotta Tart with Roasted Figs and Candied Lemon Zest
- Chapter 8. Classic (For a Reason) French
- Steak Tartare
- Fermented Potato Chips
- Braised Rabbit with Mustard Sauce
- Lobster Bisque
- Duck Confit
- Quatre Épices
- Beurre Blanc Sauce
- Lemon Chiffon Mousse
- Tuiles
- Caramel Ice Cream
- 4 Seosons of Veal Stock
- Classic Veal Stock
- Double Consommé
- Seared Duck Breasts with Sour Cherry Sauce
- Beef Culotte with Red Wine Reduction Sauce
- Beef Carpaccio with Veal Glaçe-Infused Mayonnaise and Mushrooms
- Chapter 9. Modern Mexican, a Menu
- Hibiscus Margaritas
- Goat Cheese Sopes with Poblano Chile and Onion Strips
- Asparagus with Asparagus Mole and Smoky Coffee Mayonnaise
- Sautéed Duck Breasts with Smoky Pasilla de Oaxaca-Tomatillo Sauce
- Roasted Chayote
- Burnt Orange Flan
- Chapter 10. Pies in July
- Classic American Pie Crust
- All-Butter Pie Crust
- Wineberry Mascarpone Cream Pie
- Plum Lattice Pie
- Olive Oil Crust
- Cherry Tomato Pie
- Classic Puff Pastry
- Hot Water Pie Crust
- Rough Puff Pastry
- Savory Eggplant and Lamb Pie
- Zucchini-Cheddar Pie
- Venison-Bacon Pie
- Croissant Dough
- Cocoa-Beet Croissants
- Roasted Peach Croissant Pie
- Acknowledgments
- About the Authors