Table Of Content

ACKNOWLEDGMENTS How can I begin to thank all the cooks of Chez Panisse who in so many different ways have helped us to expand our repertory? Their curiosity and audacity has enabled the restaurant to keep growing and changing. However, special thanks are due those cooks, past and present, who wrote recipes for this volume. They are listed here alphabetically. Some are chefs with over twenty years of experience, and others are young cooks who have only recently moved from jobs washing lettuce and rolling out pasta to the prep kitchens and the line, cooking to order in the café. Wherever there are vivid original turns of phrase and revealing details in our recipes they are in the voices of these hard-working and expressive cooks: Tracy Bates, Catherine Brandel, Patricia Curtan, Eve Felder, Kelsie Kerr, Jennifer Johnson, Christopher Lee, Seen Lippert, John Luther, Scott McGhee, Russell Moore, Jean-Pierre Moullé, Gilbert Pilgram, Richard Seibert, Jennifer Sherman, Peggy Smith, Fritz Streiff, Mona Talbott, Jérôme Waag, Jim Wilson, and Samantha Wood. We are also indebted to Pam Heminway, John Hudspeth, Niloufer Ichaporia, David King, and Glenn Recchia, all friends who are not cooks at Chez Panisse but who have taken the trouble to write down recipes we learned first from them. This book would have been impossible without the special contributions of Alan Tangren. Alan is now our “forager,” whose duties are to locate quality foodstuffs from farmers and markets, negotiate their purchase, and coordinate the ordering by the kitchens of both the café and the downstairs restaurant. CONTENTS Acknowledgments Introduction About the Illustrations AMARANTH GREENS Wilted Amaranth Greens ARTICHOKES Artichoke and Pink Grapefruit Salad Purple Artichokes with Black Olives Grilled Young Artichokes Artichokes Baked with Anchovy Stuffing Artichokes with Garlic, Thyme, and Parmesan Artichoke Ragout with New Potatoes ASPARAGUS Grilled Asparagus Grilled Asparagus with Blood Oranges and Tapenade Toast Asparagus with Crispy Gingerroot Asparagus and Spring Onions with Buckwheat Linguine Asparagus Soup White Asparagus with Mustard Mayonnaise AVOCADOS Avocado, Grapefruit, and Curly Endive Salad with Citrus Dressing Green Goddess Dressing Avocado and Smoked Trout Salad Guacamole Open-face Avocado Sandwiches Salsa Cruda BEANS Pickled Yellow Wax Beans Green Bean and Cherry Tomato Salad Summer Bean Ragout with Crème Fraîche and Savory Green Bean and Shell Bean Salad with Summer Chanterelles Fresh Shell Bean Gratin Soupe au Pistou Fresh Shell Bean Purée on Grilled Bread Fresh Black-eyed Peas and Rice Fresh Black-eyed Peas with Pancetta and Caramelized Onions Black Bean and Roasted Tomatillo Soup Beans Cooked in the Fireplace Tuscan Bean and Farro Soup Cannellini Beans and Wilted Greens White Bean and Wilted Greens Soup BEETS AND BEET GREENS Beet Salads Red and Golden Beets with Blood Orange, Endive, and Walnuts Beet, Cucumber, and Celery Relish Beet Chutney Beet-Green Pasta BROCCOLI AND BROCCOLI RAAB Spicy Broccoli Vegetable Sauté Fedelini with Sprouting Broccoli and Hot Pepper Broccoli Raab Pasta Long-cooked Broccoli Pizza with Broccoli Raab, Roasted Onion, and Olives BRUSSELS SPROUTS Buttered Brussels Sprouts Sautéed Brussels Sprouts Brussels Sprouts Leaves with Bacon Brussels Sprouts with Toasted Walnuts Brussels Sprouts Pasta CABBAGE Braised Red or Green Cabbage Red Cabbage with Chestnuts Braised Cabbage with Halibut Stuffed Savoy Cabbage Cabbage and Bean Soup with Duck Confit Cabbage with Duck Foie Gras Wilted Flat Black Cabbage Cabbage Salad with Apple and Celery Root Spicy Coleslaw Warm Cabbage, Onion, and Apple Slaw Cold Chinese Cabbage with Cilantro CARDOONS Cardoon, Cannellini Bean, and Artichoke Ragout Bagna Cauda Cardoon Gratin Cardoon Fritters Cardoons à la Grecque CARROTS Moroccan Carrot Salad Spicy Carrot Salad Carrot and Cilantro Soup Oven-roasted Carrots and Turnips CAULIFLOWER Warm Cauliflower with Aïoli and Anchovies Pickled Cauliflower French Cream of Cauliflower Soup Cauliflower Soup with Salmon Caviar Whole-wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata CELERY AND CELERY ROOT Celery Root, Potato, and Olive Oil Gratin Celery Root and Potato Purée Celery Root Rémoulade CHARD Sautéed Chard with Lemon and Hot Pepper Chard Stem Gratin Braised Chard Chard Gratin Chard, Spinach, and Escarole Pasta CHICKPEAS Spanish Chickpea Soup Chickpea Salad with Pickled Onions Chickpea and Farro Soup Moroccan Chickpeas CHICORIES Long-cooked Endives Braised Belgian Endive Belgian Endive Salad with Caviar and Crème Fraîche Belgian Endive Risotto with Taleggio and Walnuts Wilted Escarole Hearts of Escarole with Apples and Roquefort Curly Endive, Radicchio, and Fuyu Persimmon Salad Curly Endive Salad with Figs and Walnuts Warm Curly Endive Salad with Spring Onions Chicories Grilled over the Coals Grilled Radicchio Risotto with Balsamic Vinegar CORN Grilled Corn-on-the-Cob Corn and Summer Chanterelles Corn Pudding Soufflé White Corn Soup Corn Soup with Salsa Corn and Roasted Tomato Salsa Corn and Pepper Relish Corn and Green Beans Polenta Polentina Soup Corn Cakes Corn Bread Corn Bread Stuffing Corn Bread Stuffing with Greens Corn Blinis CUCUMBERS Sautéed Cucumbers Cucumber, Mango, and Red Onion Salad Cucumber Raita Pickled Cucumber and Shallots Quick Dill Pickles EGGPLANTS Eggplant Caviar Roasted Globe Eggplant Eggplant Cooked in the Coals Grilled Japanese Eggplant and Salsa Verde Eggplant, Tomato, and Onion Gratin Penne with Eggplant and Tomato Baked Stuffed Eggplant Eggplant and Tomato Pizza FAVA BEANS Raw Fava Beans with Salami, Prosciutto, and Pecorino Fava Bean Ragout Fava Bean Purée Green Risotto with Fata Bean Purée, Peas, and Asparagus Chilled Fava Bean Soup Artichoke Hearts with Fava Beans FENNEL Braised Florence Fennel Grilled Fennel Fennel Gratin Fennel-infused Broth with Halibut Shaved Fennel, Artichoke, and Parmesan Salad Fennel à la Grecque Fennel Pasta with Anchovies Fennel Stewed with Wild Fennel Wild Fennel Vinaigrette Caramelized Fennel GARLIC Whole Roasted Garlic Garlic Croutons Aïgo Bouido Roasted Garlic and Potato Purée Stewed Garlic Aïoli Aïoli Provençal Vegetable Aïoli Rouille Green Garlic Soup Green Garlic and Potato Ravioli HERBS Pesto Salsa Verde Salsa Rustica Parsley and Toasted Almond Salsa Parsley Salad KALE Kale and Potato Soup Long-stewed Red Kale Sautéed Kale with Garlic and Vinegar LEEKS Leek Tart Grilled Leeks and Green Garlic Mimosa Leek Soup Oven-braised Leeks with Cream Baby Leek Salad with Mustard Vinaigrette Grilled Leeks and Stewed Garlic on Toast LENTILS Mediterranean Lentil Soup Green Lentil Salad Lentil Sauté LETTUCES AND OTHER SALAD GREENS Salads and Dressings MUSHROOMS Sautéed Chanterelles on Toast Chanterelles from the Wood Oven Chanterelle Pasta Sautéed Fresh Morels Potato, Morel, and Onion Fricassee Wild Mushrooms Baked in Parchment Wild Mushroom Pasta Gratin Wild Mushroom and Greens Ravioli Mushroom and Herb Broth Grilled Cèpes Roasted Wild Mushroom Salad with Parmesan Wild Mushroom and Potato Gratin MUSTARD GREENS Wilted Mustard Greens and Prosciutto Wilted Red Mustard ONIONS Spring Onion Sandwiches Pickled Spring Onions Grilled Spring Onions Baked Spicy Onion Slices Onion Confit Deep-fried Onion Rings Onion Panade Pickled Red Onions Pissaladière Pizza with Roasted Onions, Egg, Anchovy, and Walnuts PARSNIPS Roasted Winter Vegetables Parsnip Chips Grilled Parsnips Parsnip and Potato Purée PEAS Stir-fried Pea-Vine Shoots Pea and Pea Green Soup Snap Pea, Asparagus, and Turnip Ragout Sautéed Sugar Snap Peas Peas with Spring Onions, Lettuce, and Herbs Pea and Fava Bean Ragout PEPPERS Marinated Roasted Peppers Roasted Pepper and Tomato Salad with Brandade Croutons Pepper and Onion Salad Stuffed Roasted Red Peppers Pizza with Red and Yellow Peppers Harissa Pickled Cherry Peppers POTATOES Roasted New Potatoes with Garlic and Thyme Pasta with Potatoes, Rocket, and Rosemary Potato Gnocchi Potato Gratin Warm Potato Salad with Crème Fraîche Fingerling Potato Coins Potato and Salt Cod Purée (Brandade) Waffle Potatoes Yellow Finns Fried in Duck Fat Straw Potato Cake RADISHES Radish, Fennel, and Dandelion Salad Radish Salad with Cured Fresh Anchovies Cured Fresh Anchovies Radish and Anchovy Open-face Sandwich SHALLOTS Glazed Shallots Shallot Flan Shallots with Balsamic Vinegar Deep-fried Shallots

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For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer;
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Chez Panisse Vegetables PDF

378 Pages·1996·5.18 MB·English
by  Alice L. Waters
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About Chez Panisse Vegetables

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer;

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Author:Alice L. Waters
Publication Year:1996
Pages:378
Language:English
File Size:5.18
Format:PDF
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