Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen
Format: PDF / Kindle (mobi) / ePub
Deeply evocative of the San Juan Islands, the recipes and ingredients of Christina's Cookbook give readers a flavorful tour through all of the area's eddies, bays, and gardens. Just for starters, readers can try recipes for Crab Fondue and Fennel Breadsticks, Mussels with Garden Lilies and Curry, or Singing Scallops with Sweet Cicely and Cider. Add to this a side dish of charming tales and worldwide adventures, and the innovative recipes become all the more enticing. Roasted Halibut comes with a story on how it got its glaze; a millionaire playboy in the South of France is behind the delicious lamb recipe; and if readers want to discover how icy Doug Fir Granitas came to be served at the James Beard House, they can open up to the chapter on desserts (which also includes Poached Cherries and Lavender Ice Cream). For fans of authentic Northwest cooking and seafood alike, this cookbook is deliciously entertaining.
must be there. I like the soft chèvre from Rolling Stone in Idaho for this toast. I like to think the goats would be proud of their contribution. 2 leeks, white part only 10 cloves garlic 3 tablespoons olive oil 2 cups chicken stock 8 to 10 cups arugula 2 cups heavy cream Salt and freshly ground black pepper CHOP THE LEEKS INTO 1-INCH PIECES and crush the garlic. Place the leeks and garlic in a large pot with the oil, place a piece of parchment or wax paper directly on top of the
loved that little store, with its strange smells and scary bins of dried things. I would roam the narrow aisles with my cart for hours, reading labels or admiring the artwork on them, sniffing, squeezing. There, on my own, in the aisles of Welcome Grocery, I discovered pickled ginger, arame, fresh and dried lemon grass, galangal, fresh litchis, baby octopus, fermented black beans, rice wine vinegar, cane vinegar. I was fascinated by the different piles of noodles. The packages were often
giant leap, but holy cow! The flavor! I started smearing it on everything. A reviewer said it would make spark plugs taste good. As time went by, I started leaving out more and more of the classic sauce verte ingredients. Finally I was using just basil, garlic, and homemade mayonnaise. This combination turns a luminous green when exposed to heat for a minute or two. 6 pieces halibut, 4 to 6 ounces each, skin on Good-quality olive oil for brushing Salt 2 cups Homemade Mayonnaise (see page 8)
flat-leaf Italian parsley 2 teaspoons dried marjoram 1 teaspoon dried thyme ½ cup (1 stick) unsalted butter 1 small red onion, minced 2 cups sliced fresh chanterelle or porcini mushrooms 2 cloves garlic, minced 2 eggs, lightly beaten IN A SMALL SAUCEPAN OVER MEDIUM HEAT, bring the stock just to a simmer. Remove from the heat and add the dried mushrooms. Set aside for 15 minutes. MEANWHILE, IN A LARGE BOWL, toss the bread cubes with the parsley, marjoram, and thyme. Set aside. In
escape. For the Shortcake 2 cups unbleached white flour 2 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar 6 tablespoons unsalted butter ¾ cup heavy cream Unsalted butter, melted, for brushing PREHEAT THE OVEN TO 400°F. In a bowl, combine the flour, baking powder, salt, and sugar, and cut in the butter until it resembles coarse crumbs, or process the butter with the dry ingredients in a food processor. Gently beat in the cream until a dough forms. DIVIDE THE DOUGH