9781580082907

In her debut book, teacher, cooking school owner, and TV show host Jill Prescott shares her knowledge and love of food with readers, starting with the basics of equipment and finishing with recipes from soup to deserts. Illustrations.

Acknowledgments

viii

Introduction

ix

Jill's Cooking Basics

1

(36)

Ingredient Tips

1

(9)

Cookware and Appliance Notes

10

(9)

Cooking Techniques

19

(11)

Basic Recipes and Preparations

30

(7)

Bouquet Garni

30

(1)

Peeling Tomatoes

30

(1)

Toasting Nuts

30

(1)

Clarified Butter

31

(1)

Creme Fraiche

32

(1)

Croutons

32

(1)

Pesto

33

(2)

Whipping Egg Whites

35

(2)

Stocks

37

(10)

Chicken Stock

40

(1)

Brown Beef Stock

41

(2)

Fish Stock

43

(1)

Vegetable Stock

44

(1)

Meat Glaze (Glace de Viande)

45

(2)

Sauces

47

(16)

Flour-Based Sauces

48

(5)

Bechamel Sauce

49

(1)

Mornay Sauce

50

(1)

Veloute Sauce

51

(1)

Mushroom Sauce

52

(1)

Emulsified Sauces

53

(5)

Hollandaise Sauce

54

(1)

Chantilly Sauce

55

(1)

Mustard Sauce

55

(1)

Bearnaise Sauce

56

(1)

Sauce Choron

57

(1)

Sauce Foyot

57

(1)

Unstable Emulsion Sauces

58

(5)

White Wine Butter Sauce (Sauce Beurre Blanc)

59

(1)

Citrus Butter Sauce

60

(1)

Tomato Butter Sauce

61

(2)

Breads

63

(32)

Straight Dough Breads

70

(12)

Crusty Bread

71

(2)

Buttery Dinner Rolls

73

(2)

Cinnamon Buns

75

(2)

Fougasse

77

(2)

Cheese Flatbread

79

(1)

French Baguette

80

(2)

Wild Yeast Breads

82

(13)

French Sourdough Bread

85

(2)

Raisin-Walnut Bread

87

(2)

Caramelized Onion Bread

89

(2)

Olive Bread

91

(1)

Tuscan Bread

92

(1)

Wild Yeast Fougasse

93

(2)

Appetizers and First Courses

95

(10)

Tapenade

96

(1)

Roquefort with Walnuts on Toasted Croutons

97

(1)

Bruschetta

97

(1)

Spicy Gruyere and Parmesan Cheese Crackers

98

(1)

Pizza Margherita

99

(1)

Buckwheat Crepes with Mushroom Stuffing

100

(2)

Alsatian Onion Quiche

102

(1)

Roquefort and Onion Quiche

103

(2)

Soups

105

(10)

Potato-Leek Soup

106

(1)

Pesto Minestrone

107

(1)

Cream of Tomato Soup

108

(1)

Cream of Mushroom Soup

109

(2)

Cream of Root Vegetable Soup

111

(1)

French Onion Soup with a Cheese Crust

112

(3)

Salads and Salad Dressings

115

(14)

Traditional Vinaigrettes

117

(2)

Simple Vinaigrette

118

(1)

Sweet Sherry Vinaigrette

118

(1)

Raspberry Vinaigrette

119

(1)

Basil and Fresh Tomato Vinaigrette

119

(1)

Lavender Vinaigrette

120

(1)

Raspberry Vinegar

121

(1)

Roquefort-Cream Salad Dressing

122

(1)

Fresh Herb and Baby Greens Salad

123

(1)

Cucumber Salad with Creme Fraiche and Chervil

124

(1)

Hot Goat Cheese Salad (Salade de Chevre Chaud)

125

(1)

Warm Vegetable Salad with Balsamic Vinegar and Honey

126

(1)

Strawberry-Spinach Salad

127

(2)

Pasta

129

(20)

Homemade Fresh Egg Pasta

131

(2)

Spinach Pasta

133

(1)

Red or Orange Pasta

134

(1)

Potato Gnocchi

135

(3)

Spaetzle

138

(1)

Fresh Tomato Sauce

139

(1)

Spinach Gnocchi in Fresh Tomato Sauce

140

(2)

Pasta with Fresh Tomato Sauce, Prosciutto, Onion, and Pecorino

142

(1)

Penne alla Puttanesca

143

(1)

Fettuccine with Pesto and Cream

144

(1)

Fettuccine Alfredo

145

(1)

Fresh Pasta with Fried Sage Butter

146

(1)

Pasta with Kale and Spicy Italian Sausage

147

(2)

Seafood

149

(16)

Poached Salmon with Pesto

150

(1)

Steamed Monkfish with Vegetable Cream Sauce

151

(2)

Sauteed Sea Bass with Lemon-Herb Butter

153

(2)

Shrimp with Shiitake Mushrooms over Pasta

155

(1)

Sole Fillets with Citrus Zest in Parchment

156

(2)

Coquilles St. Jacques

158

(2)

Shrimp in a Shell-Infused Sauce

160

(2)

Quenelles with Shrimp-Infused Sauce

162

(3)

Meat and Poultry

165

(20)

Herb-Roasted Rack of Lamb with Bearnaise Sauce

166

(1)

Pork Chops with Herbs, Balsamic Vinegar, and Olive Oil

167

(1)

Pork Chops with Caramelized Apples, Calvados, Cider, and Cream

168

(2)

Steak with Peppercorns and Cognac (Steak au Poivre)

170

(2)

Red Wine Beef Stew (Boeuf Bourguignonne)

172

(3)

Sauteed Veal Chops with a Parmesan Crust

175

(1)

Osso Buco

176

(2)

Chicken in White Wine Cream Sauce with Mushrooms

178

(2)

Chicken Breasts Stuffed with Pine Nuts and Spinach

180

(2)

Sauteed Duck Breasts with Cherry-Butter Sauce

182

(3)

Vegetables and Potatoes

185

(18)

Broccoli and Cauliflower with Bechamel Sauce

187

(1)

Asparagus with Hollandaise Sauce

188

(1)

Sauteed Carrots with Shallots and Herbs

189

(1)

Green Beans in Hazelnut Butter

190

(1)

Mushrooms in a Dijon Cream Sauce

191

(1)

Ratatouille

192

(1)

Provencal Chard Tart (Torta de Blea or Tarte Blette)

193

(2)

Garlic Mashed Potatoes

195

(2)

Dauphinoise Potatoes

197

(1)

Duchesse Potatoes

198

(2)

German Potato Dumplings

200

(3)

Desserts

203

(48)

Dessert Crepes

205

(2)

Butter and Lard Crust

207

(3)

Flaky Butter Crust

210

(2)

Sweet Sugar Crust

212

(1)

Nut Crust

213

(2)

Cream Cheese Crust

215

(1)

Cream Puff Pastry (Choux Pastry or Pate a Choux)

216

(2)

Tart Fillings

218

(3)

Lemon Filling

218

(1)

Mocha Filling

219

(1)

Chocolate Mousse Filling

220

(1)

Buttercream Frosting

221

(1)

Basic Vanilla Custard Sauce (Creme Anglaise)

222

(2)

French Custard Ice Cream

224

(1)

Pastry Cream (Creme Patisserie)

225

(1)

Bavarian (Bavarois)

226

(2)

Fresh Fruit Tart

228

(1)

Apple Pie

229

(2)

Lemon Meringue Pie with Italian Meringue

231

(2)

Southern-Style Pecan Pie

233

(1)

Warm Bittersweet Chocolate Tarts

234

(2)

Caramelized Apple Tart (Tarte Tatin)

236

(2)

Tuiles a l'Orange

238

(1)

Chocolate-Orange Biscotti

239

(1)

Crepes Suzette

240

(1)

Creme Caramel

241

(2)

Creme Brulee

243

(2)

Classic French Chocolate Mousse (Mousse au Chocolat)

245

(2)

Grand Marnier Chocolate Cake with Shiny Chocolate Icing

247

(4)

Sources

251

(2)

Index

253

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Jill Prescott's Ecole de Cuisine : Professional Cooking for the Home Chef

1580082904

Summary

Table of Contents

Supplemental Materials

Rewards Program