The Rusty Parrot Cookbook

by Worden, Darla; Cross, Eliza; Swift, David

• ISBN13: 9781423603474
• ISBN10: 1423603478
• Format: Hardcover
• Copyright: 2009-06-01
• Publisher: Gibbs Smith

Summary

The Rusty Parrot Lodge & Spa has been known for its fabulous complementary gourmet breakfasts, and now, with The Rusty Parrot Cookbook, any home chef can create The Rusty Parrot's famous and deliciously over-the-top breakfasts as well as their amazing dinners and desserts.

Table of Contents

Foreword	p. 6
Acknowledgements	p. 8
Introduction	p. 11
Spring Surprises	p. 34
Summer Invites	p. 70
Autumn Arrives	p. 104
Winter Welcomes	p. 138
Breakfast Beckons	p. 178
Source Directory	p. 213
Resources	p. 216
Index	p. 217
Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

ROCKET SALAD with Orange Vanilla Vinaigrette, Orange Supremes, Vella Jack Crisp, Marcona Almonds, and Sun-Dried Cranberries

This salad is full of texture and flavor, with bitter greens complemented by a sweet orange-based dressing, crunchy roasted almonds, sweet-sour dried cranberries, and a savory cheese crisp.

FOR THE VINAIGRETTE

1/2 cup fresh orange juice (reserve zest from oranges used below)

1 vanilla bean, scraped

1 shallot, peeled and chopped

2 cloves garlic, peeled and chopped

1/4 cup champagne vinegar

2 tablespoons sugar

1/2 teaspoon salt

1 cup olive oil

1 cup canola oil

FOR THE CRISP

1/2 pound Vella Jack cheese, finely grated by hand (reserve about 4 tablespoons for the garnish)

FOR THE ZEST

1/2 cup sugar

1/2 cup water

3 oranges, skin zested, fruit supremed for the garnish

FOR THE SALAD AND GARNISH

1/2 pound (about 1 cup) Marcona almonds

1 pound fresh rocket greens (arugula), washed and dried

3 orange supremes

2 ounces (about 4 tablespoons) sun-dried cranberries

To prepare the vinaigrette: place all the ingredients in a blender except the olive and canola oils.While processing on high, slowly pour the oils into the mixture until fully emulsified.

To prepare the crisp: preheat oven to 325 degrees F. Line an ovenproof pan with parchment paper. Portion the cheese into 1 x 3-inch rectangles, as thin as possible. Bake for 12 minutes, turning once. Remove from pan and let cool.

To prepare the zest: combine the sugar and water in a saucepan and bring to a simmer. Add the zest to the liquid, simmer for 4 minutes, then remove from heat and let rest in the liquid for 1 hour. Strain and place on a sheet pan in a single layer to dry and crisp.

To serve the salad: preheat oven to 350 degrees F. Roast the almonds, turning every 2 minutes for 12 minutes total; let cool and become crisp. Lightly dress the greens with the vinaigrette, divide into individual portions, and place each portion in the center of a plate. Arrange the supremed tangerines around the greens. Sprinkle the salad with almonds, cranberries, and grated cheese. Top each salad with a crisp.