Robert Rose · Chapter 11: Sweets Introduction: Sweets Crème Anglaise Vanilla Ice Cream...
Transcript of Robert Rose · Chapter 11: Sweets Introduction: Sweets Crème Anglaise Vanilla Ice Cream...
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Chapter 3: PorkIntroduction: Pork
Pork Chops with Sauce Robert
Rack of Pork with Apples and Balsamic Onions
Pork Tenderloin with Pears and Lingonberries
BBQ Ribs with Pineapple-Rum Glaze
Saucy Ribs with Vinegar and Fermented Black Beans
BBQ-Style Slow-Cooked Pork Shoulder
Slow-Cooked Pork Shoulder with Choucroute
Slow-Cooked Pork Shoulder and Beans
Pulled Pork Shoulder
Szechuan Slow-Cooked Pork Shoulder Salad
Pork Loin Cooked in Milk
Pork Belly with Chipotle-Tamarind Glaze
Pork Belly Tacos with Quick-Pickled Onions
Texas BBQ–Style Fresh Pork Hock
Reheating Ham
Mexican-Style Pig Trotters with Pickled Vegetables
Bacon-Wrapped Wild Boar Loin with Juniper-Vermouth Sauce
Chapter 4: Poultry and RabbitIntroduction: Poultry and Rabbit
Basic Chicken Breasts
Chicken Breast Mayonnaise
Coq au Vin–Style Chicken Sauté
Basic Chicken Thighs for Salads and Sandwiches
Chicken Thighs with Yogurt and Curry
Chicken Thigh Roulade with Chicken Mousse and Chanterelles
Fried Chicken Breasts, Thighs and Drumsticks
Grilled Buffalo Chicken Salad
Jerked Chicken Wings and Drumsticks
Half-Chicken with Vietnamese Flavors
Cholent Chicken with Chickpeas
Turkey or Chicken Enchiladas
Basic Turkey Breast for Salads and Sandwiches
Turkey Breast with Stuffing and Gravy
Turkey Thigh Chili
Korean Duck Tacos
Soy-Simmered Duck
Sherry Duck Ramen with Sous Vide Egg
Basic Duck Leg Confit
Porkducken
Warm Duck Magret Salad with Pomegranate, Pearl Onions and Brussels Sprout Leaves
Potted Duck
Stuffed Quail
Rabbit with Dijon Cream Sauce
Rabbit Rillettes
Rabbit Saddle in Bacon
Chapter 5: Variety Meats and Foie GrasIntroduction: Variety Meats
and Foie Gras
Veal Sweetbreads with Radicchio-Chile Salad
Grilled Veal Sweetbread Skewers with Parsley Pesto
Basic Beef Tongue Recipe
Beef Tongue Salad with Potatoes and Cornichons
Beef Tongue Sandwich with Charred Onions and Roasted Garlic Lime Mayonnaise
Hot Beef Tongue with Caper-Mustard Gravy
Calves’ Liver and Sweet Potato Poutine with Pickled Red Onions
Chicken Liver Mousse
Chicken Gizzard Anticuchos
Warm Pork Heart Salad
Beef Heart Stroganoff
Cooked Whole Foie Gras to Serve Cold
Foie Gras Roulade
Chapter 6: FishIntroduction: Fish
Perfect Poached Salmon
The Most Delicious BBQ Salmon
Grilled Salmon with Southeast Asian–Style Broth
Coulibiac of Salmon
Herb-Crusted Salmon
Salmon Gravlax
Gravlax Salad with Cucumbers, New Potatoes and Crispy Gravlax Skin
Smoky Arctic Char with Radishes and Mint
Warm Trout and Escarole Salad with Bacon Vinaigrette
The Best “Canned” Tuna
Rare Seared Tuna
Tuna Salad Niçoise
Fresh Cod with Chorizo Vinaigrette
Salt Cod with Onions and Olives
Swordfish Steaks with Charred Eggplant Relish
Asian-Style Whole Fish
Spanish Mackerel with Preserved Lemon and Herbs
Haddock Hash with Leek and Potato
Halibut with Duck Fat Potatoes and Brava Sauce
Miso-Maple Sablefish or Sea Bass
Chapter 7: SeafoodIntroduction: Seafood
Octopus with Ponzu Sauce
Tender Grilled Octopus
Basic Shrimp for Cocktails, Pastas or Salads
Shrimp Ceviche
Lobster Tail Pasta Primavera
Lobster Tail Salad with Endive and Apple
Stuffed Squid with Feta and Olives
Infused Scallops
Scallops with Pork Belly and Truffled Rutabaga
Yucatecan Peppered Oysters
Chapter 8: Ground Meats and FishIntroduction: Ground Meats and Fish
Basic Hamburgers
Basic Sausages
Catalan Stuffed Meatballs
Meatloaf Roulade with Chipotle BBQ Sauce
Country Style Pork Pâté
Lamb Burgers with Mizithra
Fish Loaf Cooked in a Jar
Salmon Burgers
Chapter 9: EggsIntroduction: Eggs
Perfect Hard-Boiled Eggs
French-Style Soft Scrambled Eggs
Chawan Mushi
Omelet Cooked in a Jar
Tortilla Española
Hollandaise Sauce
Béarnaise Sauce
Egg and Lemon Sauce
Pasteurized Eggs
Chapter 10: VegetablesIntroduction: Vegetables
Cauliflower Aloo Gobi
Cauliflower with Capers, Parsley, Anchovies and Olive Oil
Cauliflower Gratin
Leeks Vinaigrette
Buttery Sweet Potatoes
New Potato Salad
New Potatoes for the Grill
Potato Purée
Duck Fat Roast Potatoes to Drive You Crazy
Glazed Carrots
Baby Beet Salad
Turnips with Bacon Fat
Truffled Rutabaga Purée
Pearl Onion Escabeche
Glazed Cipolline Onions
White Asparagus with Asparagus Ricotta
Green Asparagus with Lemon Brown Butter
Braised Belgian Endive
Butternut Squash with Vinegar and Mint
Artichokes Barigoule
Fennel with Bacon for the Grill
Fennel with Black Garlic
White Vegetable Purée
Ratatouille
Savoy Cabbage with Chestnuts
Braised Red Cabbage
Chapter 11: SweetsIntroduction: Sweets
Crème Anglaise
Vanilla Ice Cream
Chocolate-Hazelnut Ice Cream
Crema Catalana
Crème Caramel
Lemon Curd
Persimmon Pudding
Gluten-Free Banana “Bread”
Rice Pudding
Pastry Cream
Cajeta Sauce
Poached Pears
Buttery Maple Apples
Chapter 12: Sundries and SaucesTonic Water Syrup
Crème Fraîche
Yogurt
50-Hour Preserved Lemons
40-Day Cured Garlic
Basic Brine for Fish and Poultry
Aromatic Brine for Corned Beef and Tongue
Duck Confit Salt
Basic Quick Pickling Liquid
Crisp Duck, Chicken or Salmon Skin
No-Mess Oatmeal
Fresh Bread Crumbs
Orange-Infused Gin
Chipotle Vodka
Limoncello
Chimichurri
Compound Butter for Steak
Juniper Compound Butter
Pistachio-Mint Pesto
Black Olive and Onion Sauce
Red Wine/Bordelaise Sauce
Green Peppercorn Sauce
Brava Sauce
Veronese Pepper and Bread Crumb Sauce
Garlic Oil
Cranberry Sauce
Dashi
Enhanced Stocks
Equipment and Ingredient Sources
Index
PART 1: Introduction to Sous Vide CookingBackground What Is Sous Vide?
A Brief History of the Technique
The Benefits of Cooking Sous Vide at Home
Equipment What You Need to Get Started
Hard Equipment: Sealers and Cookers
Soft Equipment: Bags and Bottles
Additional Equipment: Thermometers, Torches and More
Kitchen and Food Safety Kitchen Procedures
Temperatures and Times for Safe Cooking, Cooling and Storing
Getting Started The Effect of Temperature
on Food
Getting Food Ready to Cook: Boning, Peeling, Seasoning and Packaging
Browning Meats: Why and When
PART 2: The RecipesChapter 1: Beef, Veal, Lamb and Venison: The Tender CutsIntroduction: Tender Cuts
Thin New York Steaks for Sandwiches
New York Steaks with Bordelaise Sauce
Beef Tenderloin Steaks with Red Wine Sauce or Compound Butter
Rib Eye Steak with Green Peppercorn Sauce
Rib Steak with Chimichurri
Beef Tenderloin à la Ficelle with Pot-au-Feu and Veronese Pepper and Bread Crumb Sauce
Prime Rib Roast
Veal Chop with Onion and Black Olive Sauce
Veal Tenderloin with Exotic Mushroom Sauce
Grilled Lamb Chops with Pistachio-Mint Pesto
Herb-Crusted Lamb Racks
Lamb Loin with Merguez
Venison Loin Steaks with Juniper Butter and Wilted Kale
Venison Loin with Savoy Cabbage and Chestnuts
Chapter 2: Beef, Veal, Lamb and Venison: The Tough CutsIntroduction: Tough Cuts
Flank Steak Salad
Flank Steak and Eggs
“Franken” Flank Steaks
Flat Iron Steak with Salsa Verde
Flat Iron Roast Tafelspitz with Creamed Spinach
Beef Tri-Tip with Béarnaise Sauce
Preparing Beef Sirloin Steaks or Roasts
Beef Chuck Roast with Smothered Onions
Texas Chili–Style Beef Chuck Stew
Diner-Style Hot Beef Brisket Sandwich
Beef Brisket Hash with 65ºC Eggs
Corned Beef Brisket
Beef Inside Round Bourguignon
Beef Outside Round Fajitas
Filet Mignon–Style Eye of Round
Argentine-Style Beef Skirt Steak Matambre with Chimichurri Mayonnaise
Beef Cheek Goulash
Beef Short Ribs with Pancetta and Onions
BBQ Prime Rib Bones
Oxtail Borscht
Veal Breast Blanquette
Veal Eye of Round Vitello Tonnato
Veal Osso Bucco with Saffron Mashed Potatoes
Smoky Veal Roast for Sandwiches
Veal Pot Roast with Root Vegetables
Veal Paupiettes with Pancetta and Chard
Butterflied Leg of Lamb with Ratatouille
Lamb Shank with Vegetable Barigoule
Rolled Lamb Shoulder with Olive Oil Cream
Lamb Neck with Tomato and Orzo
Lamb Skewers with Mint Pesto
Red Wine–Marinated Venison Hind
Rolled Veal Breast with Herbs and Swiss Chard
The Complete Sous Vide Cookbook
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ISBN 978-07788-0523-6 • 280 pages total • 24 color photo pages • 7" x 10" • Index$24.95 US / $27.95 CA • Publication date: November 2016
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