Spiced: Recipes from le Pre Verre
Author: Philippe Delacourcell
The New York Times has called Philippe Delacourcelle’s Paris restaurant Le Pré Verre “one of the city’s most fascinating bistros.” High praise for a chef at the crowded center of French cuisine but richly deserved, as anyone who delves into these recipes will quickly discover. Delacourcelle’s dishes are justly famous for their freshness, originality, and ease of preparation, and for infusing traditional French cooking with a modern taste, in particular the wealth of spices from cuisines around the world. There are 151 recipes adapted here for American measurements and markets: artichokes in a lemongrass sauce; wild mushroom mousse with saffron; duckling in honey and African pepper; a salad of wild rice, mango, basil, and star anise; licorice chocolate tart. Recognizably French but subtly transformed by the aromas and flavors of the Caribbean, Africa, Asia, and the Middle East, this is French cooking for a New World, as exotic as it is familiar and as satisfyingly complex as it is simple to prepare. The translators, Adele and Bruce King, provide metric measurements and also adaptations for American cooks. Keeping what is uniquely French and exotic in Delacourcelle’s recipes, the Kings suggest how American cooks might evolve their own ideas.
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Nantucket Holiday Table
Author: Susan Simon
From wreath-bedecked fishing boats to the sparkling Shoppers' Stroll, Nantucket Island captures the magical spirit of the holidays like no place else. Elegantly adorned with 75 beautiful full-color photographs, The Nantucket Holiday Table lets everyone celebrate the charm of the Island's traditions with favorite recipes showcasing the best of Nantucket's bounty. Susan Simon, author of The Nantucket Table, returns to her beloved island to serve up personal stories, historical tidbits, and 75 wonderful recipes. Festive mornings start with Salmon Hash with Poached Eggs, followed by a cozy lunch of Chicken Chowder. Scallop Seviche, Mini Sweet Potato and Sage Pancakes, and tempting Hot Rum Punch give holiday parties an island flavor while Fancy Yankee Pot Roast, Wintertime Coleslaw, and Pumpkin-Caramel Pudding will warm the hearts of friends and families. Wherever you live, The Nantucket Holiday Table will bring the joy of a Nantucket holiday season to your own dining room.Jeffrey Allen has been a photographer on Nantucket Island for over 25 years.
Publishers Weekly
What do native Nantucket Islanders do during the winter when the summer visitors aren't looking? It turns out that they're doing quite a lot of sophisticated dining. Simon (The Nantucket Table), a part-time resident of the island, offers up a celebration of hearty dishes that she suggests for Thanksgiving, Christmas, Hanukkah and New Year's, such as Cider-Soaked Baked Ham with Honey-Rum Glaze and Turkey Shepherd's Pie, which sports a sweet-potato topping and a spicy filling. The breakfast section is particularly pleasing because Simon treats breakfast as the important opening act of a nourishing, joyful day with recipes like Salmon Hash with Poached Eggs and Coronation Scallops on a Bed of Parsley Rice. Some dishes that sound mouthwatering, like Apple-Molasses Pancakes with Honey Butter and Laura Simon's Root-Vegetable Latkes, are bland; however, the dessert section more than makes up for these few disappointments with innovations that make excellent use of native ingredients, including Cranberry Shortcakes, Cranberry Beach-Plum Cheesecake and Indian Pudding with Hard Sauce. Photographs by Jeffrey Allen of quaint island scenes and tantalizing foods complement the reliable, straightforward recipes to create a cookbook that works in the kitchen as well as on the coffee table. (Nov.) Copyright 2000 Cahners Business Information.
Table of Contents:
| INTRODUCTION | 9 |
| HOLIDAY BREAKFASTS | |
| Salmon Hash with Poached Eggs | 18 |
| Almond French Toast with Caramelized Applesauce | 20 |
| Eggberg | 22 |
| Kedgeree with Nantucket Smoked Bluefish | 23 |
| Sweet Potato and Chorizo Frittata Squares | 24 |
| Coronation Scallops on a Bed of Parsleyed Rice | 26 |
| Jimmy Gross's Christmas-Day Crêpes | 28 |
| Apple-Molasses Pancakes with Honey Butter | 30 |
| COCKTAIL PARTIES | |
| Scallop Seviche | 34 |
| Archangels on a Cloud | 36 |
| Gwen Gaillard's Shrimp Tempura with Duck Sauce | 37 |
| Root-Vegetable Chips | 38 |
| Mini Sweet Potato and Sage Pancakes | 39 |
| Gravlax with Spicy Mustard Sauce | 40 |
| Salt Codfish Fritters | 42 |
| Cheddar and Cranberry Conserve-Butter Tea Sandwiches | 44 |
| Thom Koon's Hot Crab Dip | 46 |
| Hot Mulled Wine with Chestnuts | 47 |
| Eggnog | 48 |
| Hot Rum Punch | 50 |
| MAIN COURSES | |
| Roasted Cod on a Bed of Allium | 54 |
| Wintertime Codfish Cakes with Egg Sauce | 56 |
| Holiday Table Lobster and Scallop Stew | 57 |
| Coquilles St. Jacques alla Moda Mia | 58 |
| Baked Plaice with Mustard and Herbed Bread Crumbs | 59 |
| Grilled Turkey with Corn Bread and Oyster Dressing | 60 |
| Chicken Roasted in a Skillet | 64 |
| Fried Chicken for Chanukah | 66 |
| Duck Breasts with Cranberry-Orange Sauce on Wilted Cabbage | 68 |
| Cider-Soaked Baked Ham with Honey-Rum Glaze | 72 |
| Loin of Pork with Fennel Seeds and Apple Cream | 74 |
| Coffee Roast Beef Stew | 75 |
| Fancy Yankee Pot Roast | 76 |
| SIDE DISHES | |
| Pumpkin Lasagne | 80 |
| Roasted Squash Risotto | 82 |
| Stewed Squash à la Nantucket | 84 |
| Roasted Brussels Sprouts and Chestnuts | 85 |
| Individual Cauliflower Soufflés | 88 |
| Broccoli with Anchovy Cream | 89 |
| Harvard Beets with an Orange-Caper Twist | 90 |
| Dede Avery's Maple Syrup-Baked Beans | 92 |
| Laura Simon's Root-Vegetable Latkes | 94 |
| Sweet Potato Salad with Orange Marmalade-Mustard | |
| Mayonnaise | 96 |
| Red Cabbage and Cranberries | 97 |
| Wintertime Coleslaw | 98 |
| SOUPS, SANDWICHES, AND LEFTOVERS | |
| Christmas Stocking Carrot Soup | 102 |
| Caldo Verde | 103 |
| Curried Parsnip Soup | 104 |
| Puréed Chickpea Soup with Crunchy Ham Bits | 108 |
| Potato and Stilton Soup | 109 |
| Chicken Chowder | 110 |
| Turkey Sandwiches with Cranberry Mayonnaise on Sweet | |
| Potato Biscuits | 111 |
| Coronation Turkey Salad in Pita Pockets | 112 |
| The Nantucket-Cuban Connection Sandwich | 114 |
| Turkey Sandwiches with Avocado and Bacon Mayonnaise on | |
| Portuguese Bread | 116 |
| Chicken and Ham Croquettes | 117 |
| Turkey Shepherd's Pie | 118 |
| DESSERTS | |
| Cranberry Shortcakes | 122 |
| Janet Folger's Krumkaker | 124 |
| Cranberry Crunch | 126 |
| Cranberry Beach-Plum Cheesecake | 129 |
| Spirited Gingerbread with Ginger Ice Cream | 130 |
| Orchard Bundles with Apple-Caramel Sauce | 133 |
| The Contessa's Bread Pudding | 135 |
| Pumpkin Caramel Pudding | 136 |
| Indian Pudding with Hard Sauce | 138 |
| GIFTS OF FOOD | |
| A Quartet of Marmalades | 142 |
| Green Tomato Preserves | 146 |
| Cranberry Conserve | 147 |
| Cranberry Syrup | 148 |
| Holiday Party Mix | 149 |
| Curry Bows | 150 |
| Caramelized Dried Fruits and Nuts | 152 |
| Hilda Simon's Gingersnaps | 154 |
| Date Pudding | 156 |
| Marshmallows and Hot Cocoa Mix | 157 |
| Leila Coffin Ray's Potato Fudge | 158 |
| ACKNOWLEDGMENTS | 160 |
| SOURCES | 161 |
| INDEX | 162 |
| TABLE OF EQUIVALENTS | 168 |
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