| |
| |
| Acknowledgments | |
| |
| |
| Introduction | |
| |
| |
| January: the Wolf at the Door | |
| |
| |
| Chioggia Beet and Tangerine Salad with Celery, Walnuts, and Citrus Vinaigrette | |
| |
| |
| Warm Duck Liver Salad with Apples, Bacon, Sherry, and Dandelion | |
| |
| |
| Mushroom Barley Soup | |
| |
| |
| Braised Beef with Salsa Verde | |
| |
| |
| Steelhead Salmon with Capers, Currants, Couscous, and Cauliflower | |
| |
| |
| Cassoulet | |
| |
| |
| Chocolate Mousse-Filled Almond Cake with Creme Anglaise | |
| |
| |
| Babas au Rhum with Lime Cream and Caramelized Pineapple | |
| |
| |
| Brioche Bread Pudding with Brandied Cherry Sauce | |
| |
| |
| Tangerine and Pomegranate Sorbets | |
| |
| |
| February: Venice and Madi Gras | |
| |
| |
| Black Olive Tapenade Croutons | |
| |
| |
| Cauliflower Soup with Black Olive Tapenade Croutons | |
| |
| |
| Crab Cakes | |
| |
| |
| Grilled Artichokes with Blood Orange Vinaigrette | |
| |
| |
| Oxtail Soup | |
| |
| |
| Big Ricotta Cheese Ravioli with Rapini, Meyer Lemon, and Pine Nuts | |
| |
| |
| Black Seafood Risotto with Squid, Mussels, and Vermouth | |
| |
| |
| Choucroute Garnie | |
| |
| |
| Orange-Scented Rice Pudding with Oranges and Golden Raisin Compote | |
| |
| |
| Blood Orange and Meyer Lemon Sherbets with Lime Shortbread | |
| |
| |
| Winter Fruit Tart | |
| |
| |
| March: Spring In Lyon | |
| |
| |
| Dandelion Salad with Bacon, Egg, and Garlic Croutons | |
| |
| |
| Lamb Tongue Salad with Capers, Egg, and Mustard Vinaigrette | |
| |
| |
| Celery Root and Celery Heart Salad with Blue Cheese and Glazed Walnuts | |
| |
| |
| Braised Pork Leg with Potato and Artichoke Gratin | |
| |
| |
| Bouillabaisse with Aioli- and Roasted Red Pepper-Smeared Toasts | |
| |
| |
| Duck a l'Orange with Turnips and Their Greens | |
| |
| |
| Meyer Lemon Meringue Tart | |
| |
| |
| Profiteroles with Strawberry Ice Cream and Chocolate Sauce | |
| |
| |
| Mixed Citrus Napoleons | |
| |
| |
| Tangerine Champagne Trifle | |
| |
| |
| April: In Paris | |
| |
| |
| Baby Leek Vinaigrette with Shellfish Salad | |
| |
| |
| Spring Carrot Soup with Chioggia Beets | |
| |
| |
| Duck Liver Flan with Green Peppercorns and Marsala | |
| |
| |
| Linguine with Poached Salmon and Its Roe, Chives, and Creme Fraiche | |
| |
| |
| Short Ribs Braised in Red Wine with Spring Vegetable Ragout | |
| |
| |
| Seafood Sausage with Citrus-Braised Fennel and Blood Orange Beurre Blanc | |
| |
| |
| French Sweet Cream with Fresh Berries | |
| |
| |
| Ruby Grapefruit Sorbet and Tangerine Ice with Lime Cooler Cookies | |
| |
| |
| Meyer Lemon Pots de Creme with Vanilla Shortbread | |
| |
| |
| Paris Brest | |
| |
| |
| May: When Northern Italy Took Hold | |
| |
| |
| Smoked Mussels | |
| |
| |
| Fennel Salad | |
| |
| |
| Fava Bean Toasts | |
| |
| |
| Smoked Duck Breasts with Cherries, Nasturtiums, and Cracklings | |
| |
| |
| Braised Artichokes with Pancetta | |
| |
| |
| Braised Lamb Shoulder with Rosemary, Artichokes, and Olives | |
| |
| |
| Roast Salmon with Beet Vinaigrette | |
| |
| |
| Goat Cheese Ravioli with Asparagus, Pancetta, and Toasted Breadcrumbs | |
| |
| |
| Lemon Risotto with Peas, Parsley, Prosciutto, and Parmesan | |
| |
| |
| Almond Cake with Rhubarb Sauce and Strawberries | |
| |
| |
| Hazelnut-Raisin Biscotti | |
| |
| |
| Budini | |
| |
| |
| Cherry-Cheese Tart | |
| |
| |
| June: Wine Matters | |
| |
| |
| Grilled Apricots with Wilted Escarole, Pancetta, and Hazelnut Vinaigrette | |
| |
| |
| Goat Cheese Wrapped in Fig Leaves | |
| |
| |
| Caesar Salad | |
| |
| |
| Coq au Vin | |
| |
| |
| Duck with Red Wine Flan and Chanterelles | |
| |
| |
| Lasagna with Smoked Duck, Morels, and Peas | |
| |
| |
| Apricot Ice Cream with Almond Crisps | |
| |
| |
| Rhubarb and Almond Galette | |
| |
| |
| Nectarine and Cherry Crostata | |
| |
| |
| Mixed Summer Berry Pudding with Creme Fraiche | |
| |
| |
| July: Larry and the Love of Oranges | |
| |
| |
| Trio of Summer Salads (Tuna Confit Salad, Shell Bean Salad, Chopped Salad) | |
| |
| |
| Arugula and Nectarine Salad with Almonds and Purple Basil | |
| |
| |
| Provencal Vegetable Soup with Shell Beans, Tomato, and Pistou | |
| |
| |
| Grilled Swordfish Wrapped in Fig Leaves with Black Olive Tapenade | |
| |
| |
| Spaghetti with Tuna Confit, Tomatoes, and Capers | |
| |
| |
| Baked Nectarines, Blueberries, and Raspberries Topped, with Cake and Sweet Cream | |
| |
| |
| Apricot and Cherry Upside-Down Cake | |
| |
| |
| Cherry-Saffron Cake | |
| |
| |
| Hazelnut, Plum, and Blackberry Tart | |
| |
| |
| August: Peak Experience | |
| |
| |
| Tapas Plate with Tomato and Celery Salad, Salt Cod Crostini, Fresh Anchovy Toasts, and Rock Shrimp Fritters | |
| |
| |
| Shell Bean and Corn Salad with Bacon and Grilled Green Onions | |
| |
| |
| White Gazpacho with Melon, Grapes, and Almonds | |
| |
| |
| Romesco Sauce | |
| |
| |
| Braised Game Hens with Red Wine, Chickpeas, and Chocolate | |
| |
| |
| Seafood Risotto with Shrimp, Mussels, Chorizo, and Saffron | |
| |
| |
| Basque Cake | |
| |
| |
| Lavender Honey and Fig Tart with Lemon Ice Cream | |
| |
| |
| Plum and Hazlnut Upside-Down Cake | |
| |
| |
| Watermelon Ice with Mint Sorbet | |
| |
| |
| September: Double Duck | |
| |
| |
| Tomato and Avocado Salad with Cilantro Vinaigrette and Grilled Onions | |
| |
| |
| Corn and Clam Chowder | |
| |
| |
| Stuffed Squid with Shrimp and Saffron Beurre Blanc | |
| |
| |
| Duck Confit | |
| |
| |
| Pork Chops with Apples and Escarole | |
| |
| |
| Northern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette | |
| |
| |
| Braised Duck Legs with Pinot Noir and Summer Succotash | |
| |
| |
| Blackberry and Fig Tart | |
| |
| |
| Brown Butter and Walnut Cake with Poached Pears and Blue Cheese | |
| |
| |
| Chocolate Puddle Cake with Creme Anglaise | |
| |
| |
| Raspberry--White Chocolate Charlotte with Raspberry Zinfandel Sauce | |
| |
| |
| October: Gizzards and Grapes | |
| |
| |
| Gizzards and Grapes | |
| |
| |
| Tuscan Minestrone with Black Kale and Chickpeas | |
| |
| |
| Little Mushrooms Tarts | |
| |
| |
| Celery Root Salad | |
| |
| |
| Fennel Salad | |
| |
| |
| Arancini | |
| |
| |
| Fennel and Mushroom Salad | |
| |
| |
| Buckwheat Fettuccine with Beets and Their Greens, Walnuts, and Creme Fraiche | |
| |
| |
| Pappardelle with Rabbit, Pancetta, and Red Wine | |
| |
| |
| Braised Chicken with Spicy Greens | |
| |
| |
| Concord Grape, Corn, and Pecan Tart with Vanilla Ice Cream and Grape Compote | |
| |
| |
| Rustic Apple Tart | |
| |
| |
| Semolina Walnut Cake with Fresh Figs and Vin Santo | |
| |
| |
| Melon Sorbet with Concord Grape Ice | |
| |
| |
| November: Piemonte on Piedmont Avenue | |
| |
| |
| Fuyu Persimmon and Arugula Salad with Pecans, Pomegranates, and Goat Cheese | |
| |
| |
| Stuffed Mussels | |
| |
| |
| Green Bean, Walnut, and Red Onion Salad | |
| |
| |
| Sauteed Swordfish with Red Wine-Anchovy Vinaigrette and Purple Broccoli | |
| |
| |
| Mixed Grill with Quail, Sausage, and Mushrooms | |
| |
| |
| Quince Tart with Apple Cider Sabayon | |
| |
| |
| Pumpkin Cheesecake with Caramel Sauce and Candied Pumpkin Seeds | |
| |
| |
| Peppermint Patties | |
| |
| |
| Grapefruit and Basil Sorbet | |
| |
| |
| December: Chef's Holiday | |
| |
| |
| Smoked Duck Salad with Endive, Hazelnuts, and Apple Vinaigrette | |
| |
| |
| Smoked Trout and Grapefruit Salad | |
| |
| |
| Lobster Salad with Mango and Basil | |
| |
| |
| Oysters on the Half Shell with Little Pork Sausages | |
| |
| |
| Beef Tenderloin with Pommes Anna and Bearnaise Sauce | |
| |
| |
| Slow-Cooked Lamb Shanks with Olives, Roasted Fennel, and Celery Root Puree | |
| |
| |
| Boudin Blanc with Cabbage, Pommes Sautees, and Mustard Sauce | |
| |
| |
| Pear and Hazelnut Tart | |
| |
| |
| Persimmon Steamed Pudding | |
| |
| |
| Chocolate Mascarpone Torte | |
| |
| |
| Grapefruit Campari Sorbet | |
| |
| |
| Index | |