David Tanis Market Cooking: Themes and Variations, Ingredient by Ingredient

David Tanis Market Cooking is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special{u2014}pulling from all the world{u2019}s great cuisines. Sections on universal ingredients{u2014}such as alliums (garlic, onion, shallots, leeks, etc.){u2014}offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results. A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis{u2019}s incomparable career: Food doesn{u2019}t have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore Cover 1 Title page 4 Copy 5 Contents 8 Where Cooking Begins 10 Alliums United 14 Garlic Always 15 Spanish Garlic Toast 19 Pan con Tomate 20 Gremolata 22 Roast Chicken with Whole Garlic Heads 25 Garlic Chips 27 Skordalia (Greek Garlic Sauce) 29 Aïoli (French Garlic Sauce) 30 All-i-oli (Spanish Garlic Sauce) 31 Oaxaca-Style Garlic Soup 33 Provençal Garlic Soup 35 Garlic-Tomato Soup 38 Mussels with Green Garlic and Fregola 39 Onions 41 Onion and Bacon Tart 43 Lebanese Kibbeh with Caramelized Onions 47 Spicy Buttermilk Onion Rings 50 Red Onion Soup with Cheese Toasts 51 Leeks 53 Velvety Green Leek Soup 56 Leeks Vinaigrette with Chopped Egg 57 Shallots 59 Shallot Vinaigrette 61 Quick Pickled Shallots 62 Braised Shallots with Pancetta 63 Crispy Fried Shallots 64 Butcher Steak with Shallot Pan Sauce 66 Scallions 67 Golden Scallion Crepes 69 Japanese Scallion Custard 72 Scallion Schmear 73 Charred Scallions 74 Mad for Vegetables 76 Lettuces & Leaves 77 Tender Lettuce Salad with Crème Fraîche Dressing 80 Mixed-Leaves Salad 81 Romaine Leaves with Lemon and Parmesan 85 Herb Salads 88 Mixed Chicories with Anchovy, Garlic, and Lemon 89 Dandelion Greens with Mustard Dressing 92 Belgian Endives with Tangerine 93 Glorious Herbs 95 Paris Omelette with Fines Herbes 97 Lebanese Tabbouleh 100 Double-Coriander Sea Bass Ceviche 101 Roasted Red Snapper with Lemon and Fennel 103 Herb-Roasted Chicken Legs 106 French Chicken Tarragon 107 Tuscan Pork Roast 110 Flank Steak Tagliata with Salsa Verde 111 Green Basil Oil 114 Asparagus 115 Perfectly Steamed Asparagus 118 Shaved Asparagus Salad 119 Spicy Asparagus Stir-Fry 122 White Asparagus with Savory Whipped Cream 123 Cucumbers 125 Japanese Cucumber Salad 128 Cucumbers in Yogurt 129 Mexican Cucumber Spears 131 Zucchini & Summer Squash 133 Stewed Zucchini Pasta with Ricotta and Basil 136 Raw Zucchini Salad 137 Steamed Squash Blossoms with Ricotta and Herbs 139 Peas 141 Sugar Snap Peas with Chinese Flavors 144 Young Peas and Lettuce with Ham 145 Curried Peas with Potato 148 Fennel 149 Fennel al Forno 154 Fennel, Radish, and Mushroom Salad 155 Fennel Frond and Spinach Fritters 157 Corn 159 Improved Creamed Corn 164 Corn Soup with Indian Spices 165 Fresh Corn Griddle Cakes 167 Polenta 170 Greens 173 Chard Frittata 176 Southern Greens with Ham Hocks 177 Melted Spinach 179 Wilted Kale Salad with Pecorino 180 Broccoli Rabe Lasagna 182 Artichokes & Cardoons 185 Baby Artichoke Sauté 190 Raw Artichoke Salad 192 Plain Boiled Artichoke 193 Baked Cardoons 193 Fresh Beans 197 Height-of-Summer Bean Salad 200 Basic Fresh Shell Beans 202 Wok-Cooked Romano Beans 203 Butter Bean Gratin 206 Shell Bean and Albacore Salad 208 Dries Beans & Legumes 211 Tiny Lentil Salad 213 White Bean Crostini with Rosemary 215 Biblical Brown Lentils 218 Red Lentil Dal 219 Pasta e Ceci 222 Jamaican Split Pea Stew 223 Cowboy Beans with Bacon 226 Black Beans with Chorizo and Squid 227 Tomatoes 231 Iced Tomato Soup 233 Just-Picked Tomatoes with Salt 236 Turkish Spoon Salad 237 Tomato Chutney 240 Cherry Tomatoes and Angel Hair Pasta 241 Tomato Salad Sandwich 244 Multicolored Heirloom Tomato Tian 246 Shrimp with Tomatoes and Feta 247 Fast Fresh Tomato Sauce 250 Sweet Peppers 251 Roasted Pepper Salad 254 Roasted Pepper and Walnut Spread 256 Pepper Salad with Feta 258 Peperonata 259 Baked Peppers with Feta and Bread Crumbs 261 Eggplants 263 Japanese Eggplant with Miso 266 Italian Grilled Eggplant 267 Fried Eggplant “Sandwich” 268 Smoky Turkish Eggplant 269 Potatoes 271 The Glorious Spanish Tortilla 273 French Potato Salad 276 Classic Potato Gratin 277 Salt-Boiled New Potatoes 280 Garlicky Pork and Potatoes 281 Basic Mashed Potatoes 283 Golden Panfried Potatoes 286 Beets 287 Spicy Beet Gazpacho 290 Beets Roasted in Their Skin 291 Yellow Beet Salad with Mustard Seeds 292 Parsnips 293 Pan-Roasted Parsnips with Coriander 296 Parsnips with Turmeric and Feta 297 Parsnip Mash with Sesame Oil 300 Carrots 301 North African Carrot Salad with Preserved Lemon 304 Yellow Carrots à la Crème (Creamy Buttered Carrots) 305 Roasted Coconut Carrots 308 Turnips 309 Young Turnips with Greens 311 Pan-Roasted Purple-Top Turnip 312 Radishes 313 Shaved Radish Salad 316 Butter-Stewed Radishes with Dill 317 Daikon Radish in Dashi Broth 320 Celery & Celeriac 321 Celery Salad with Pistachios 324 Celery Root My Way 325 Cauliflower 327 Seared Cauliflower with Anchovy, Lemon, and 332 Cauliflower “Couscous” with Spiced Butter 333 Indian Panfried Cauliflower 336 Cabbage & Co. 337 Green Cabbage with Caraway 339 Lime and Chile Slaw 340 Napa Cabbage Kimchi 341 Kimchi Soup with Pork Belly 344 Stir-Fried Brussels Sprout Petals 346 Winter Squash 347 Hubbard Squash with Parmesan and Brown Butter 350 Sake-Steamed Kabocha with Miso 351 Mushrooms 353 Raw Porcini Mushroom Salad 356 Tagliatelle with Wild Mushrooms 357 Grilled Royal Trumpets with Garlic, Parsley, and Rosemar 360 Glazed Shiitake Mushrooms with Bok Choy and Sesame 362 Mushroom Ragout 363 The Art of Seasoning 368 Salt to Taste 369 A Sampling of Fragrant Spices 371 Moroccan Lamb Tagine 374 Chicken Breasts au Poivre 376 Soft-Shell Crabs with Curry Butter 378 Eggplant and Potato Pakora 382 Five-Spice Duck Breast 386 Bucatini with Homemade Fennel Sausage 388 Cumin Lamb Pitas 391 Jeweled Rice 395 Hot Chiles 397 Jalapeño Chiles 399 Jalapeño Butter 400 Taqueria Pickles 401 Serrano Chiles 402 Green Salsa with Tomatillos and Serranos 403 Salsa Mexicana 404 Poblano Chiles 405 Poblano Chile Rajas in Crema 406 Poblano Chile Torta 407 New Mexico Green Chiles 408 Classic New Mexican Green Chile Sauce 409 Green Chile Breakfast Quesadillas 412 New Mexico Red Chiles 413 New Mexican Red Chile Sauce 414 Red Chile Burritos 416 Harissa 417 Quick Harissa 418 Warm Chickpeas with Harissa 419 Chinese Dried Red Peppers 420 Incendiary Chinese Chicken 421 Chinese Hot Pepper Oil 424 Italian Hot Pepper Oil 424 Dried Smoked Chiles 425 Flat-Roasted Chicken with Pimentón 426 Spanish Octopus and Potatoes with Pimentón 427 Kitchen Essentials 430 Oh, For a Good Egg 431 How to Boil an Egg 432 Making Mayonnaise 434 Olive Oil–Fried Eggs with Sizzled Garlic 435 Home-Cultured Dairy 437 Yogurt at Home 438 Homemade Crème Fraîche 439 Homemade Fromage Blanc 440 Clarified Butter and Ghee 441 A Pot of Rice 442 Basic Steamed White Rice 443 Baked Saffron Rice 444 Two Super-SImple Italian Pastas 445 Pasta Aglio-Olio-Peperoncino 446 Pasta Cacio e Pepe 446 Easy Asian Noodle Dishes 447 Spicy Peanut Noodles 448 Pork and Shrimp Wontons 449 A Few Baked Goods 451 Basic Pizza Dough 452 Pizza Bianca 453 Moroccan Whole Wheat Flatbread 456 Buttermilk Biscuits 457 Cardamom Cream Scones 459 Basic Broths 460 All-Purpose Vegetable Broth 461 Porcini Mushroom Broth 461 Blond Chicken Broth 461 Dark Chicken Broth 461 Fish (or Shrimp) Broth 462 Dashi 462 Lingering at the Table 463 Rustic Apple Tart 466 Acknowledgments 469 Index 470 About the Author 480 Conversion Charts 481 Named a Best Cookbook to Give and Get by Food & Wine , Martha Stewart Living , the Boston Globe , the Chicago Tribune , the Houston Chronicle ,the Minneapolis Star Tribune , and Eater David Tanis Market Cooking is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them specialpulling from all the worlds great cuisines. Sections on universal ingredientssuch as alliums (garlic, onion, shallots, leeks, etc.)offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results. A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Taniss incomparable Food doesnt have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore. A masterwork of recipes, technique, approach, and philosophy, David Tanis Market Cooking is inspiring and essential. This is how to become a more intuitive cook. This is how to be more discerning at the market and in the kitchen. This is how to make one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis's incomparable career: Food doesn't have to be fussy to be satisfying. Vegetables should be central to a meal. Working with food is not a chore, but a joy.