Chez Panisse Cafe Cookbook

by Waters, Alice

• ISBN13: 9780060175832
• ISBN10: 0060175834
• Edition: 1st
• Format: Hardcover
• Copyright: 2008-04-04
• Publisher: HarperCollins Publications

Summary

We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites.So writes Alice Waters of the opening of Berkeley's Chez Panisse CafÉ on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the CafÉ is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing À la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers.In the Chez Panisse CafÉ Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the cafÉ's best-recipes--some that have been on the menu since the day cafÉ opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse CafÉ Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the cafÉ's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the cafÉ's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the cafÉ since the day it opened, Chez Panisse CafÉ Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and cafÉ will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

Author Biography

Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible Schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school; it will soon incorporate a school lunch program in which students will prepare, serve, and share food they grow themselves, augmented by organic dairy products, grains, fruits, vegetables, meat, and fish--all locally and sustainably produced.

Table of Contents

Preface	p. xv
Vegetables	p. 1
Garden Lettuce Salad	p. 6
Romaine Leaves with Anchovy Dressing	p. 8
Dandelion Salad with Mustard Vinaigrette	p. 9
Avocado and Beet Salad with Citrus Vinaigrette	p. 10
Shaved Asparagus and Parmesan Salad	p. 11
Artichoke, Cardoon, and Endive Salad	p. 12
Heirloom and Cherry Tomato Salad	p. 14
Spring Vegetable Bagna Cauda	p. 16
Grilled Endives with Sauce Gribiche	p. 18
Minestra Verdissima (A Very Green Soup)	p. 20
Tuscan Bread, Bean, and Vegetable Soup	p. 22
Garganelli Pasta with Fava Beans	p. 24
Morel Mushroom Toasts	p. 26
Wild Mushroom Pasta Handkerchiefs	p. 28
Pasta Dough	p. 30
Wood Oven--Baked Porcini Mushrooms	p. 32
Vegetable Side Dishes	p. 33
Spicy Broccoli Raab	p. 34
Artichoke Mashed Potatoes	p. 35
Creamy White Beans	p. 36
Celery Root Remoulade	p. 37
Crispy Pan-Fried Potatoes	p. 38
Garlicky Kale	p. 39
Pickled Beets	p. 40
Eggs and Cheese	p. 41
The Perfect Hard-Cooked Egg	p. 44
Scrambled Eggs Panisse	p. 45
Wild Nettle Frittata	p. 46
Green Garlic Pudding Souffle	p. 48
Pizzetta with Farm Egg and Prosciutto	p. 50
Pizza Dough	p. 51
Crostata di Perrella	p. 52
Fresh Mozzarella Salad	p. 54
Baked Goat Cheese with Garden Lettuces	p. 55
Pan-Fried Stuffed Squash Blossoms	p. 56
Fresh Ricotta Baked with Herbs and Olive Oil	p. 57
Green Cannelloni with Ricotta, Yellow Tomatoes, and Basil	p. 58
Fish and Shellfish	p. 61
Oysters on the Half Shell with Mignonnette Sauce	p. 65
Oyster Stew with Thyme and Fennel	p. 66
Salmon Caviar	p. 67
Gravlax and Cucumber Salad	p. 68
Jean-Pierre's Cured Salmon	p. 70
Slow-Cooked King Salmon	p. 71
King Salmon in Fig Leaves	p. 72
Saffron Pasta with Bottarga di Tonno	p. 73
Rare Yellowfin Tuna with Coriander and Fennel Seed	p. 74
Tuna Dumplings with Currants and Pine Nuts	p. 76
Tuna Confit with Green Beans and Shell Beans	p. 78
Rustic Pizza with Anchovies	p. 80
Simple Tomato Sauce	p. 81
Baked Pasta with Sardines and Wild Fennel	p. 82
Roasted Squid with Bread Crumbs and Oregano	p. 84
Aioli (Garlic Mayonnaise)	p. 85
Venetian-Style Pickled Sand Dabs	p. 86
Baked Scallops with Prosciutto	p. 88
Meyer Lemon Relish	p. 89
Fish and Shellfish Cakes	p. 90
Salted Atlantic Cod Baked with Tomatoes	p. 92
Spicy Baked Crab	p. 94
Basic Fish Stock	p. 95
Beef	p. 97
Beef Carpaccio with Anchovies, Capers, and Parmesan	p. 100
Steak Tartare Croutons	p. 102
Cold Beef Tongue Salad with Salsa Verde	p. 104
Salsa Verde	p. 105
Rib Eye Steak with Marrow and Shallots	p. 106
Roast Beef Sirloin Sandwich	p. 108
Grilled Skirt Steak with Anchovy and Garlic Sauce	p. 110
Alice's Lovage Burgers	p. 111
Boeuf a la Ficelle with Horseradish Cream	p. 112
Horseradish Cream	p. 113
Grilled Tenderloin with Chanterelles, Garlic, and Parsley	p. 114
Braised Beef Cheeks in Red Mole	p. 116
Savory Herb Meatballs with Spaghetti	p. 118
Braised Beef Short Ribs with Gremolata	p. 120
Bollito Misto	p. 122
Bolognese Sauce	p. 124
Basic Beef Stock	p. 126
Basic Beef Reduction	p. 127
Pork	p. 129
Headcheese	p. 134
Country Terrine with Pistachios	p. 136
Prosciutto, Spring Onion, and Artichoke Antipasto	p. 138
Pizza with Bacon, Onions, and Greens	p. 140
Fennel Sausage with Red Wine	p. 141
Smoky Garlic Sausage with Kale	p. 142
Catalan-Style Sausage and Clams	p. 144
Crepinettes with Swiss Chard	p. 146
Boudin Blanc	p. 148
Roast Suckling Pig	p. 150
Roast Pork Loin with Rosemary and Fennel	p. 151
Long-Cooked Pork Shoulder	p. 152
Red Wine-Braised Bacon	p. 153
Simple Cured Pork Chops	p. 154
Brine-Cured Pork	p. 155
Home-Cured Pancetta	p. 156
Lamb	p. 157
Spicy Lamb Sausage	p. 160
Lamb Braised with Tomatoes and Garlic	p. 162
Grilled Boneless Lamb Leg with Olive Sauce	p. 164
Lamb Couscous with Turnips, Carrots, and Harissa	p. 166
Buttered Couscous	p. 168
Harissa	p. 169
Soupe au Pistou with Lamb Shanks	p. 170
Braised and Grilled Spring Lamb	p. 172
Warm Lamb Salad with Pomegranates and Walnuts	p. 174
Lamb Innards	p. 176
Poultry	p. 177
Cured Duck Breast "Prosciutto"	p. 181
Shaved Foie Gras and Rocket Salad	p. 182
Pigeon Salad with White Bean Toasts	p. 184
Warm Duck Breast Salad with Green Olive Relish	p. 186
Duck Confit with Baked Figs	p. 188
Duck Rillettes Croutons with Chicory Salad	p. 190
Duck Legs Braised in Zinfandel	p. 192
Polenta with Duck Sauce	p. 194
Grilled Quail with Bread Crumb Salsa	p. 196
Bread Crumb Salsa	p. 196
Roast Chicken	p. 198
Pan-Fried Truffled Chicken Breasts	p. 199
Grilled Chicken Breasts au Poivre	p. 200
Pollo al Mattone with Lemon and Garlic	p. 202
Chicken Ballotine with Chanterelles	p. 204
Basic Chicken stock	p. 206
Sweets	p. 207
Affogato	p. 213
Meyer Lemon Eclairs	p. 214
Comice Pear Crisp	p. 216
Panna Cotta	p. 217
Lindsey's Chocolate Cake with Sicilian Sabayon	p. 218
Honey-Pistachio Brittle Ice Cream with Lavender Sauce	p. 220
Cherry Clafoutis	p. 222
Angel Food Cake	p. 224
Plum and Pluot Galette	p. 226
Galette Dough	p. 227
Chocolate Espresso Custard	p. 228
Mulberry Sherbet	p. 229
Plum Upside-Down Cake	p. 230
Apple and Brandied Currant Tart	p. 232
Apricot Bread Pudding	p. 234
Peach Leaf Creme Brulee	p. 236
Wood Oven-Baked Figs with Raspberries	p. 238
Chilled Papaya with Lime	p. 239
Favorite Cafe Cookies:	p. 240
Pain d'Amande	p. 240
Butterscotch Batons	p. 240
Chocolate-Almond Cookies	p. 241
Cats' Tongues	p. 242
Orange-Currant Cookies	p. 242
Sources and Resources	p. 245
Bibliography	p. 251
Illustrations	p. 253
Index	p. 257
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