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Aceto Balsamico Tradizionale

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					INDEX
A                                                Green, Sorbet, 209                  Beurre Noisette, Mushroom, Sea Bass
A. O. C., 15, 30                                 pie, 211                                    Fillets with, 90-91
Aceto Balsamico Tradizionale di                  Sautéed, with Maple Syrup, 228      Beverages:
        Modena, 143                          Apricots with Sweet Cheese, 226             Bittman's Minty Rum Drink, 58
Adrià, Ferran, 21, 127                       Aromatic Vegetables, Crisp-Braised          Classic Mojito, 56
Aged rum, 59                                         Duck Legs with, 122                 Red Sangria, 61
Al di Là, 24, 25, 28                         Arroz de Gambas, 184                        White Sangria, 60




                                                                                     AL
Aloo Paratha, 188                            Artists, chefs as, 51                   Bitter Greens Salad, Grilled Quail with,
Amma, 25                                                                                     112-113
Anchovies, salt-packed, 141                                                          Bittman, Mark:




                                                                                  RI
Andrés, José, 6, 21-24, 29                   B                                           Bittman's Faster Grilled Ribs, 165
    Apple Compote, 231                       Balsamic Vinegar, Seared Tenderloin         Bittman's Minty Rum Drink, 58




                                                                          TE
    candies used by, 127                            with Root Vegetables and,            Braised and Grilled Pork Shoulder,
    on crab, 39, 41                                 142-143                                  168-169




                                                                  MA
    on creative cooking, 35                  Banana(s):                                  Broiled Cornish Hens with Red
    Deconstructed Gazpacho, 34-35               Bread, with Caramel Sauce, Toffee,           Hots, 126
    Mushroom and Chicken Paella                     and Tempura Bananas, 212-213         Chicken alla Cacciatora, 130
        (Paella de Setas y Pollo),              Frozen Chocolate, on a Stick, 216
                                                             D                           Chicken Breasts Stuffed with
        182-183                                 Tempura, 215                                 Prosciutto and Parmigiano-
    on pimentón, 182                         Barbecue Sauce, Grilled Clams and               Reggiano, 110-111
                                                       TE
    Red Sangria, 61                                 Oysters with, 64                     Chicken (or any other) Stock, 249
    Santorini Lentils (Yellow Split Peas),   Basmati Rice, Perfect, 201                  Clams "Johnson," Southeast Asian
                                                 GH


        238                                  Beans:                                          Style, 66
    Spanish "French" Toast (Torrijas            Leg of Lamb with Mushrooms and,          Crisp-Braised Duck Legs with
        Castellanas), 230                           150-151                                  Aromatic Vegetables, 122
    Stuffed Fresh Crab (Txangurro),             taste of, 87                             Easy Bread Pudding, 220
                                             RI



        38-39                                   White, Halibut with, 86-87               Egg Pasta Dough, 176-177
    White Sangria, 60                        Beef:                                       Fast and Easy Shrimp "Paella"
                                    PY




Appetizers:                                     Good Burgers with Tartare-Like               (Arroz de Gambas), 184
    Layered Vitello Tonnato, 50-52                  Seasonings, 140                      Faux Potato (Aloo) Paratha, 188
                           CO




    Pickled Shrimp, 46                          Seared Tenderloin with Root              Flash-Cooked Curried Salmon, 80
    Shrimp with Garlic, 48                          Vegetables and Balsamic              Frozen Chocolate Banana on a
    Stuffed Fresh Crab (Txangurro),                 Vinegar, 142-143                         Stick, 216
        38-39                                   Steak Tartare, 138-139                   Frozen Persimmons, 206
    Summer Roll, 42                             Thai-Style Shrimp and Beef Salad,        Garlic Soup with Crab, 40
    Turkey (Tonnato) Sandwiches, 54                 146-147                              Good Burgers with Tartare-Like
    "Unrolled" Summer Roll, 44               Beer, cooking in, 169                           Seasonings, 140
Apple(s):                                    Beet(s):                                    Indian-Style Cauliflower Stir-Fry, 192
    Caramelized, 219                            Ravioli with Butter and Poppy            Lobster Roll, 76
    Compote, 231                                    Seeds (Casunziei), 172-173           Pasta with Ham and Egg, 180
    Confit, 208-209                             roasting, 173                            Pasta with Savoy Cabbage, 174



252 HTCE: BITTMAN TAKES ON AMERICA’S CHEFS
   Poached Pears with Chocolate           Boyce, James, 16-18, 30                    Brown Butter:
        Sauce, 224                            on cilantro, 147                          Pasta Kerchiefs with Poached
   Salami and Eggs, 134                       Halibut with White Beans, 86-87                Eggs, French Ham, and, 178
   Sautéed Chicken with Green Olives          Lobster Salad with Corn and               Skate with Honey and, 96
        and White Wine, 114                       Tomatoes, 144-145                  Buddha's Hand, 153
   Seared Scallops with Curried               on real chefs, 89                      Buerre noisette, 97
        Lentils, 88                           Seared Tenderloin with Root            Burger(s):
   Seaweed Salad with Cucumber, 85                Vegetables and Balsamic               Good, with Tartare-Like
   Sesame-Crusted Fish with Soy,                  Vinegar, 142-143                           Seasonings, 140
        Butter, and Ginger Sauce, 92          Skate Wing with Tamarind                  Lobster, 74-75
   Shrimp with Garlic, 48                         Gastrique, 94-95                   Butter:
   Skate with Brown Butter and            Braised and Grilled Pork Shoulder,            Brown, Pasta Kerchiefs with
        Honey, 96                                 168-169                                    Poached Eggs, French Ham,
   Skewered Squid with Black Pepper       Braised Duck Legs, Crisp, with                     and, 178
        and Sesame-Lemon Sauce, 162               Aromatic Vegetables, 122              Brown, Skate with Honey
   Spanish "French" Toast (Torrijas       Braised Lamb Shoulder, 154-155                     and, 96
        Castellanas), 230                 Braised Rabbit with Olives, 128-129           buerre noisette, 97
   Stir-Fried Chicken with Broccoli and   Braising, 169                                 clarified, 75
        Walnuts, 102-103                  Breads:                                       in fusion cuisine, 93
   Stir-Fried Shrimp with Okra and            Banana Bread with Caramel Sauce,          Herb-Garlic, 245
        Lime, 72                                  Toffee, and Tempura Bananas,
   Tartless "Tarte Tatin," 210                    212-213
   Thai-Style Shrimp and Beef Salad,          Brioche, 250-251                       C
        146-147                               Indian, 187                            Cabbage:
   "Too-Simple" Stuffed Lamb                  Parathas Stuffed with Lamb, Chilies,      Sautéed, 199
        Shoulder, 156-157                         and Cilantro (Keema Ke                Savoy, Pasta with, 174
   Traditional Gazpacho, 36                       Parathe), 186-187                  Cacciatora, Chicken alla, 130
   Tuna Teriyaki, 84                      Bread Pudding:                             Caesar Salad Dressing, 53
   Turkey (Tonnato) Sandwiches, 54            Brioche, 218                           Café Atlantico Minibar, 21, 29
   "Unrolled" Summer Roll, 44                 Easy, 220                              Cake, Chocolate Pear, 222
Boning chicken legs, 109                  "Breakfast at Citronelle," 227             Candies:
Boulud, Daniel, 4, 5, 9-10, 17, 28, 157   Brioche, 250-251                              cooking with, 127
   Braised Lamb Shoulder, 154-155         Brioche Bread Pudding, 218                    English Toffee, 214
   Brochette of Lamb Chops, Summer        Broccoli, Stir-Fried Chicken with          Capers, salt-packed, 141
        Squash, and Zucchini, 152-153             Walnuts and, 102-103               "Cappuccino" (Coffee Mousse with
   Chickpea Fries, 198                    Brochette of Lamb Chops, Summer                   Whipped Cream), 229
   lamb preparation by, 151                       Squash, and Zucchini, 152-153      Caramelized Apples, 219
   Leg of Lamb with Beans and             Broiled Cornish Hens with Red Hots, 126    Caramel Rum Sauce, 213
        Mushrooms, 150-151                Broiled Squab with Jordan Almonds,         Caramel Sauce, Toffee, and Tempura
   on rareness of lamb, 155                       124-125                                   Bananas, Banana Bread with,
   Stuffed Saddle of Lamb, 148-149        Broth, Sage, 106                                  212-213



                                                                                                                INDEX 253
Casunziei, 172-173                       Chris Schlesinger's Rib Rub, 165       Crisp-Braised Duck Legs with
Caul fat, 105                            Chris Schlesinger's Slow-Grilled              Aromatic Vegetables, 122
Cauliflower:                                      Ribs, 164                     Crispy Okra Salad, 70
    Manchurian-Style, 190-191            Chutney, 81, 191                       Croquettes, 119
    Stir-Fry, Indian-Style, 192              Coconut Mint, 239                  Cucumber, Seaweed Salad with, 85
Chaat Masala, 71                             Fresh Mango, 240                   Curried Lentils, Seared Scallops with, 88
Cheese:                                  Cilantro, 147                          Curried Salmon, Flash-Cooked, 80
    Parmigiano-Reggiano, 109                 Parathas Stuffed with Lamb,
    Sweet, Apricots with, 226                     Chilies, and (Keema Ke
Chefs, 4-7. See also specific chefs’              Parathe), 186-187             D
         names                           Citron, 153                            Danko, Gary, 5, 6, 13-14, 29
    as artists, 51                       Citronelle, 8, 29                         Confit Spice, 120
    for cooking challenge, 3-4,          Citrus ingredients, 153                   Duck Confit and Potato Hash, 118
         10-11                           Clams:                                    Duck Legs Confit, 117
    kitchen "wisdom" of, 73                  Grilled Clams and Oysters with        Grilled Quail with Bitter Greens
Chicken:                                          Barbecue Sauce, 64                    Salad, 112-113
    alla Cacciatora, 130                     "Johnson," Southeast Asian            Lemon-Peppered Duck Breast, 116
    boning chicken legs, 109                      Style, 66                        Persimmon Pudding, 204-205
    Breasts, Stuffed with Prosciutto         shucking, 65                          Poultry Marinade, 113
         and Parmigiano-Reggiano,        Clarified butter, 75                      as teacher, 121
         110-111                         Classic Mojito, 56                     Deconstructed Gazpacho, 34-35
    "Much Easier" Legs, with             Coconut Mint Chutney, 239              Desserts:
         Stuffing, 108                   Coffee Mousse with Whipped                Apple Compote, 231
    and Mushroom Paella (Paella de                Cream, 229                       Apple Confit, 208-209
         Setas y Pollo), 182-183         Competitive cooking, 55                   Banana Bread with Caramel
    Sautéed, with Green Olives and       Confit, 123                                    Sauce, Toffee, and Tempura
         White Wine, 114                     Apple, 208-209                             Bananas, 212-213
    Stir-Fried, with Broccoli and            Duck, and Potato Hash, 118            "Breakfast at Citronelle," 227
         Walnuts, 102-103                    Duck Legs, 117                        Brioche Bread Pudding, 218
    Stock, 249                               Grilled Pork, 166-167                 "Cappuccino" (Coffee Mousse
    Stuffed, "Poule au Pot," 104-105         Tomato, 243                                with Whipped Cream), 229
    Wok-Cooked, with Nuts and Fruits,    Confit Spice, 120                         Caramelized Apples, 219
         100-101                         Corn, Lobster Salad with Tomatoes         Chocolate Pear Cake, 222
Chickpea Fries, 198                               and, 144-145                     Easy Bread Pudding, 220
Chickpea Raita, 81                       Cornichon Sauce, 246                      English Toffee, 214
Chilies, Parathas Stuffed with           Cornish Hens, Broiled, with Red           "Fried Egg" (Apricots with
         Lamb, Cilantro, and (Keema Ke            Hots, 126                             Sweet Cheese), 226
         Parathe), 186-187               Crab:                                     Frozen Chocolate Banana
Chive Spaetzle, 196                          Garlic Soup with, 40                       on a Stick, 216
Chocolate Banana on a Stick,                 Stuffed Fresh (Txangurro), 38-39      Frozen Persimmons, 206
         Frozen, 216                         Txangurro, 39                         Green Apple Sorbet, 209
Chocolate Pear Cake, 222                 Cracklings, 117                           "Hash Browns" (Sautéed Apples
Chocolate Sauce, 217                     Creative cooking, 35                           with Maple Syrup), 228
    Poached Pears with, 224              Crème Anglaise, 205                       Persimmon Pudding, 204-205


254 HTCE: BITTMAN TAKES ON AMERICA’S CHEFS
   Poached Pears with Chocolate         Fats. See also Butter; Oil                Gari, 242
       Sauce, 224                           caul, 105                             Garlic:
   Spanish "French" Toast (Torrijas         for confit, 167                           Herb-Garlic Butter, 245
       Castellanas), 230                Faux Potato (Aloo) Paratha, 188               Shrimp with, 48
   Tartless "Tarte Tatin," 210          Fennel-Sage Stuffing, 234                     Soup, with Crab, 40
   Tempura Bananas, 215                 Fish. See also specific types of fish     Garnishes:
Deveining, 47                                    or seafood                           Fried Sage, 241
Devi, 28                                    Flash-Cooked Curried Salmon, 80           Homemade Pickled Ginger
Dipping Sauce, Peanut, 247                  Grilled Tuna with Soy, Wasabi,                 (Gari), 242
"Dork fat," 167                                  and Pickled Ginger, 82               Tomato Confit, 243
Drawn butter, 75                            Halibut with White Beans, 86-87       Gazpacho, 37
Duck, 123                                   Salmon Tandoori, 78                       Deconstructed, 34-35
   Breast, Lemon-Peppered, 116              Sea Bass Fillets with Mushroom            Traditional, 36
   Confit, Potato Hash and, 118                  Beurre Noisette, 90-91           Ginger:
   cooking breasts of, 117                  seasoning, 91                             Homemade Pickled, 242
   Legs, Confit, 117                        Sesame-Crusted, with Soy, Butter,         Mayonnaise, 244
   Legs, Crisp-Braised, with Aromatic            and Ginger Sauce, 92             Ginger Sauce, Sesame-Crusted
       Vegetables, 122                      Skate Wing with Tamarind                       Fish with Soy, Butter, and, 92
   Pastrami, Rye Omelet with,                    Gastrique, 94-95                 Goin, Suzanne, 5, 6, 15-16, 30
       132-133                              Skate with Brown Butter and               Brioche, 250-251
                                                 Honey, 96                            Brioche Bread Pudding, 218
                                            Tuna Teriyaki, 84                         Caramelized Apples, 219
E                                       Flash-Cooked Curried Salmon, 80               Cornichon Sauce, 246
East Coast Grill & Raw Bar, 7-8, 29     French Ham, Pasta Kerchiefs with              Fennel-Sage Stuffing, 234
Easy Bread Pudding, 220                          Poached Eggs, Brown Butter,          Fried Sage, 241
Egg(s):                                          and, 178                             Grilled Pork Confit, 166-167
    meat with, 135                      "French" Toast, Spanish (Torrijas             Herb-Garlic Butter, 245
    Pasta Dough, 176-177                         Castellanas), 230                    kitchen "wisdom" of, 73
    Pasta with Ham and, 180             Fresh Mango Chutney, 240                      "Much Easier" Chicken Legs with
    Poached, 179                        Fricassee, 131                                     Stuffing, 108
    Poached, Pasta Kerchiefs with       "Fried Egg" (Apricots with Sweet              Sautéed Cabbage, 199
         French Ham, Brown Butter                Cheese), 226                         Stuffed Chicken "Poule au Pot,"
         and, 178                       Fried Sage, 241                                    104-105
    Rye Omelet with Duck Pastrami,      Frozen Chocolate Banana on a Stick, 216       on use of timers, 219
         132-133                        Frozen Persimmons, 206                        on water baths for custards,
    Salami and, 134                     Fruits, Wok-Cooked Chicken                         221
El Bulli, 21                                     with Nuts and, 100-101           Gold rum, 59
English Toffee, 214                     Fusion cuisine, 93                        Good Burgers with Tartare-Like
Esoteric ingredients, 145               Fuyu persimmons, 207                               Seasonings, 140
                                                                                  Green Apple Sorbet, 209
                                                                                  Green Olives, Sautéed Chicken with
F                                       G                                                  White Wine and, 114
Fast and Easy Shrimp "Paella" (Arroz    Garam Masala, 248                         Grilled Clams and Oysters with
       de Gambas), 184                     browning, 193                                   Barbecue Sauce, 64


                                                                                                                INDEX 255
Grilled Pork Confit, 166-167                Homemade Pickled Ginger (Gari), 242           Parathas Stuffed with Chilies,
Grilled Pork Shoulder, Braised and,         Horseradish, 83                                    Cilantro, and (Keema Ke
        168-169                                                                                Parathe), 186-187
Grilled Quail with Bitter Greens Salad,                                                   rareness of, 155
        112-113                             I                                             Shoulder, Braised, 154-155
Grilled Rack of Lamb, Lemongrass-,          Indian breads, 187                            Shoulder, "Too-Simple" Stuffed,
        with Tamarind Sauce, 158            Indian-Style Cauliflower Stir-Fry, 192             156-157
Grilled Ribs, Bittman's Faster, 165         Ingredients:                                  Stuffed Saddle of, 148-149
Grilled Ribs, Slow-, Chris Schlesinger's,       esoteric, 145                         Layered Vitello Tonnato, 50-52
        164                                     expensive vs. "industrial," 143       Leg of Lamb with Beans and
Grilled Tuna with Soy, Wasabi, and          Ingredient substitutions, 49                       Mushrooms, 150-151
        Pickled Ginger, 82                                                            Lemongrass, 161
Grilling, 67                                                                          Grilled Rack of Lamb with Tamarind
                                            J                                                  Sauce and, 158
                                            Jean-Georges, 29                          Lemon(s):
H                                           Jordan Almonds, Broiled Squab                 Duck Breast, Lemon-Peppered,
Hachiya persimmons, 207                            with, 124-125                               116
Halibut with White Beans, 86-87                                                           Meyer, 149
Ham:                                                                                      Sesame-Lemon Sauce, Skewered
    French, Pasta Kerchiefs with            K                                                  Squid with Black Pepper and,
        Poached Egg, Brown Butter           Keema Ke Parathe, 186-187                          162
        and, 178                            Ketchup, 191                              Lentils:
    Pasta with Egg and, 180                 Kitchen wisdom, 73                            Curried, Seared Scallops with, 88
    prosciutto, 109                         Klinger, Anna, 24-25, 28                      Santorini (Yellow Split Peas), 238
Hamilton, Gabrielle, 4, 6, 20-21, 28            Beet Ravioli with Butter and          Lime, Stir-Fried Shrimp with Okra and,
    Classic Mojito, 56                              Poppy Seeds (Casunziei),                   72
    on deveining, 47                                172-173                           Lobster:
    on handmade pasta, 179                      Braised Rabbit with Olives, 128-129       Burger, 74-75
    on omelets, 133                             Chocolate Pear Cake, 222                  Roll, 76
    Pasta Kerchiefs with Poached Egg,           on olives, 129                            Salad, with Corn and Tomatoes,
        French Ham, and Brown               Klinger, Emiliano, 24                              144-145
        Butter, 178                         Knives, 121                               Lucques, 15, 30
    Pickled Shrimp, 46
    Rye Omelet with Duck Pastrami,
        132-133                             L                                         M
    on saffron, 49                          Lahsuni Gobi, 190-191                     Manchurian-Style Cauliflower (Lahsuni
Handmade pasta, 179                         Lamb:                                           Gobi), 190-191
Hash, Potato, Duck Confit and, 118             Chops, Brochette of Summer             Manetti, Maria, 14, 115
"Hash Browns" (Sautéed Apples                     Squash, Zucchini and, 152-153       Mango Chutney, Fresh, 240
        with Maple Syrup), 228                 Leg of, with Beans and Mushrooms,      Maple Syrup, Sautéed Apples with, 228
Herb-Garlic Butter, 245                           150-151                             Marinade(s):
High-heat cooking, 101                         Lemongrass-Grilled Rack of, with         Poultry, 113
Home cooking, advantages of, 6                    Tamarind Sauce, 158                   tandoori style, 69



256 HTCE: BITTMAN TAKES ON AMERICA’S CHEFS
Masala:                                       Salad, Crispy, 70                     Peanut Dipping Sauce, 247
   Chaat, 71                                  Stir-Fried Shrimp with Lime and, 72   Pear(s):
   Garam, 248                             Olives:                                       Chocolate Pear Cake, 222
Mathur, Hemant, 25                            Braised Rabbit with, 128-129              Poached, with Chocolate
Mayonnaise, Ginger, 244                       cooking with, 129                              Sauce, 224
Meat. See also specific meats                 Green, Sautéed Chicken with White     Pepper(s):
   with eggs, 135                                  Wine and, 114                        Oil, Red (or Yellow), 79
   raw vs. rare, 139                      Omelet(s), 133                                Parathas Stuffed with Lamb, Chilies,
Meyer lemons, 149                             Rye, with Duck Pastrami, 132-133               and Cilantro (Keema Ke
Mint:                                     Orange powder, 153                                 Parathe), 186-187
   Bittman's Minty Rum Drink, 58          Oysters:                                      Red, Roasted, 237
   Chutney, Coconut Mint, 239                 Grilled Clams and, with Barbecue      Perfect Basmati Rice, 201
Mojitos, 57                                        Sauce, 64                        Persimmon(s), 207
   Classic, 56                                shucking, 65                              Frozen, 206
Montage, 16                                                                             Pudding, 204-205
Mousse, Coffee, with Whipped                                                        Phan, Charles, 11-13, 30
       Cream, 229                         P                                             Lemongrass-Grilled Rack of Lamb
"Much Easier" Chicken Legs with           Paella, Mushroom and Chicken,                      with Tamarind Sauce, 158
       Stuffing, 108                              182-183                               Peanut Dipping Sauce, 247
Multitasking, 5, 121                      Paella de Setas y Pollo, 182-183              on stir-frying techniques, 103
Mushroom(s):                              Palladin, Jean-Louis, 8                       Summer Roll, 42
   Beurre Noisette, Sea Bass Fillets      Paprika, 182                                  Tamarind Sauce, 160
       with, 90-91                        Paratha(s), 187, 189                          Wok-Cooked Chicken with Nuts
   and Chicken Paella (Paella de Setas        Faux Potato (Aloo), 188                        and Fruits, 100-101
       y Pollo), 182-183                      Stuffed with Lamb, Chilies, and           on wok cooking, 101
   Leg of Lamb with Beans and, 150-151            Cilantro (Keema Ke Parathe),      Pickled Ginger:
                                                  186-187                               Grilled Tuna with Soy, Wasabi
                                          Parmigiano-Reggiano, 109                           and, 82
N                                             Chicken Breasts Stuffed with              Homemade, 242
Nuts:                                             Prosciutto and, 110-111           Pickled Shrimp, 46
   Peanut Dipping Sauce, 247              Pasta:                                    Pie crusts, 211
   Stir-Fried Chicken with Broccoli and       Beet Ravioli with Butter and Poppy    Pimentón, 182
        Walnuts, 102-103                          Seeds (Casunziei), 172-173        Pinsky, Charlie, 4, 77
   Wok-Cooked Chicken with Fruits             Dough, Egg, 176-177                   Poached Egg(s), 179
        and, 100-101                          with Ham and Egg, 180                     Pasta Kerchiefs with French Ham,
                                              handmade, 179                                  Brown Butter, and, 178
O                                             Kerchiefs, with Poached Egg,          Poached Pears with Chocolate
Oil:                                              French Ham, and Brown                      Sauce, 224
   readiness for cooking, 121                     Butter, 178                       Pont-Neuf Potatoes, 194-195
   Red (or Yellow) Pepper, 79                 rice noodles, 44                      Pork:
   Scallion, 45                               with Savoy Cabbage, 174                   Bittman's Faster Grilled Ribs, 165
Okra:                                     Pastrami, Duck, Rye Omelet with,              Braised and Grilled Pork Shoulder,
   cutting and cooking of, 73                     132-133                                    168-169



                                                                                                                 INDEX 257
   Chris Schlesinger's Rib Rub, 165    Raw meats, 139                              Rum, 59
   Chris Schlesinger's Slow-Grilled    Recipes, ingredient substitutions              Bittman's Minty Rum Drink, 58
        Ribs, 164                             for, 49                                 Sauce, Caramel, 213
   Grilled Pork Confit, 166-167        Red Hots, Broiled Cornish Hens              Rye Omelet with Duck Pastrami,
Potato(es):                                   with, 126                                   132-133
   Hash, Duck Confit and, 118          Red (or Yellow) Pepper Oil, 79
   Pont-Neuf, 194-195                  Red Peppers, Roasted, 237
"Poule au Pot," Stuffed Chicken,       Red Sangria, 61                             S
        104-105                        Restaurant Daniel, 9, 28                    Saddle, of Lamb, Stuffed, 148-149
Poultry. See also Chicken              Restaurant Gar Danko, 29                    Saffron, 49
   Broiled Cornish Hens with Red       Ribs:                                       Sage:
        Hots, 126                         Bittman's Faster Grilled Ribs, 165           Broth, 106
   Broiled Squab with Jordan              Chris Schlesinger's Rib Rub, 165             Fried, 241
        Almonds, 124-125                  Chris Schlesinger's Slow-Grilled             Stuffing, Sage-Fennel, 234
   Crisp-Braised Duck Legs with               Ribs, 164                            Salads:
        Aromatic Vegetables, 122       Rice:                                           Crispy Okra, 70
   Duck Confit and Potato Hash, 118       Fast and Easy Shrimp "Paella"                Grilled Quail with Bitter Greens,
   Duck Legs Confit, 117                      (Arroz de Gambas), 184                        112-113
   Grilled Quail with Bitter Greens       Mushroom and Chicken Paella                  Lobster, with Corn and Tomatoes,
        Salad, 112-113                        (Paella de Setas y Pollo), 182-183            144-145
   Lemon-Peppered Duck Breast, 116        Perfect Basmati, 201                         Seaweed, with Cucumber, 85
   Marinade, 113                          Sticky, 236                                  Thai-Style Shrimp and Beef,
Prosciutto, 109                           Tomato, 200                                       146-147
   Chicken Breasts Stuffed with        Rice noodles, 44                            Salad Dressing, Caesar, 53
        Parmigiano-Reggiano and,       Richard, Michel, 8-9, 29                    Salami and Eggs, 134
        110-111                           "Breakfast at Citronelle," 227           Salmon:
Prune, 20, 28                             "Cappuccino" (Coffee Mousse with             Flash-Cooked Curried Salmon, 80
Pudding:                                      Whipped Cream), 229                      Salmon Tandoori, 78
   Brioche Bread, 218                     on chefs as artists, 51                  Salt, seasoning with, 121
   Easy Bread, 220                        and competitive cooking, 55              Salt-packed foods, 141
   Persimmon, 204-205                     "Fried Egg" (Apricots with Sweet         Sangria, 61
                                              Cheese), 226                             Red, 61
                                          Ginger Mayonnaise, 244                       White, 60
Q                                         "Hash Browns" (Sautéed Apples            Santorini Lentils (Yellow Split Peas),
Quail, 113                                    with Maple Syrup), 228                        238
   Grilled Quail with Bitter Greens       Layered Vitello Tonnato, 50-52           Saran, Suvir, 4, 25-28
        Salad, 112-113                    Lobster Burger, 74-75                        Coconut Mint Chutney, 239
                                          Pont-Neuf Potatoes, 194-195                  Crispy Okra Salad, 70
                                          Tomato Confit, 243                           on faux paratha, 189
R                                      Roasted Red Peppers, 237                        Garam Masala, 248
Rack of Lamb with Tamarind Sauce,      Root Vegetables, Seared Tenderloin              on Indian breads, 187
        Lemongrass-Grilled, 158               with Balsamic Vinegar and,               kitchen "wisdom" of, 73
Raits, Chickpea, 81                           142-143                                  Manchurian-Style Cauliflower
Rare meats, 139                        Ruby Boil Spice Mix, 47                              (Lahsuni Gobi), 190-191


258 HTCE: BITTMAN TAKES ON AMERICA’S CHEFS
   Parathas Stuffed with Lamb, Chilies,   Sesame-Crusted Fish with Soy, Butter,     Spanish "French" Toast (Torrijas
        and Cilantro (Keema Ke                     and Ginger Sauce, 92                      Castellanas), 230
        Parathe), 186-187                 Sesame-Lemon Sauce, Skewered Squid        Spice(s):
   Perfect Basmati Rice, 201                       with Black Pepper and, 162           browning, 193
   Tandoori Shrimp, 68-69                 Sheermal, 187                                 Chaat Masala, 71
   Tomato Rice, 200                       Shrimp:                                       Chris Schlesinger's Rib Rub, 165
Sauce(s):                                     with Garlic, 48                           Confit Spice, 120
   Caramel Rum, 213                           Paella (Arroz de Gambas), Fast and        Garam Masala, 248
   Chocolate, 217                                  Easy, 184                            Good Burgers with Tartare-Like
   Cornichon, 246                             Pickled, 46                                    Seasonings, 140
   Crème Anglaise, 205                        Shell Stock, 185                          Ruby Boil Mix, 47
   Dipping, Peanut, 247                       Stir-Fried, with Okra and Lime, 72    Spiced rums, 59
   soy sauce, 93                              Tandoori, 68-69                       Split Peas, Yellow (Santorini Lentils),
   Tamarind, 160                              Thai-Style, and Beef Salad, 146-147            238
Sauté, 131                                Simon, Kerry, 18-19, 30                   Spreads:
Sautéed Apples with Maple Syrup, 228          Banana Bread with Caramel Sauce,          Ginger Mayonnaise, 244
Sautéed Cabbage, 199                               Toffee, and Tempura Bananas,         Herb-Garlic Butter, 245
Sautéed Chicken with Green Olives                  212-213                          Squab:
        and White Wine, 114                   English Toffee, 214                   Broiled, with Jordan Almonds, 124-125
Savoy Cabbage, Pasta with, 174                Fresh Mango Chutney, 240              buying, 125
Scallion Oil, 45                              Salmon Tandoori, 78                   Squash, Summer, Brochette of Lamb
Scallops, Seared, with Curried Lentils,       Steak Tartare, 138-139                         Chops, Zucchini, and, 152-153
        88                                    Tempura Bananas, 215                  Squid, 163
Schlesinger, Chris, 6, 7-8, 29            Simon Kitchen & Bar, 18, 30                   Skewered, with Black Pepper and
   Chris Schlesinger's Rib Rub, 165       Skate:                                             Sesame-Lemon Sauce, 162
   Chris Schlesinger's Slow-Grilled           with Brown Butter and Honey, 96       Steak Tartare, 138-139
        Ribs, 164                             Wing, with Tamarind Gastrique,        Sticky Rice, 236
   Grilled Clams and Oysters with                  94-95                            Stir-Fried/Fry, 103
        Barbecue Sauce, 64                    working with, 95                          Chicken with Broccoli and Walnuts,
   Grilled Tuna with Soy, Wasabi, and     Skewered Squid with Black Pepper and               102-103
        Pickled Ginger, 82                         Sesame-Lemon Sauce, 162              Indian-Style Cauliflower, 192
   on grilling, 67                        The Slanted Door, 12, 13, 30                  Shrimp with Okra and Lime, 72
   Homemade Pickled Ginger (Gari),        Soltner omelets, 133                      Stocks:
        242                               Sorbet, Green Apple, 209                      beans cooked in, 87
Sea Bass Fillets with Mushroom Beurre     Soups:                                        Chicken (or any other) Stock, 249
        Noisette, 90-91                       Deconstructed Gazpacho, 34-35             Sage Broth, 106
Seafood, See Fish; specific types,            Garlic, with Crab, 40                     Shrimp Shell Stock, 185
        e.g.: Squid                           Traditional Gazpacho, 36              Studio, 16-17, 30
Seared Scallops with Curried              Southeast Asian Style Clams               Stuffed, Lamb Shoulder, "Too-Simple,"
        Lentils, 88                                "Johnson," 66                             156-157
Seared Tenderloin with Root               Soy, Grilled Tuna with Wasabi, Pickled    Stuffed Chicken "Poule au Pot,"
        Vegetables and Balsamic                    Ginger and, 82                            104-105
        Vinegar, 142-143                  Soy sauce, 93                             Stuffed Fresh Crab (Txangurro), 38-39
Seaweed Salad with Cucumber, 85           Spaetzle, Chive, 196                      Stuffed Saddle of Lamb, 148-149


                                                                                                                INDEX 259
Stuffing:                                  Lobster Salad with Corn and,              Vongerichten, Jean-Georges, 3, 4, 6, 8-
   Fennel-Sage, 234                             144-145                                     9, 18, 27, 28
   "Much Easier" Chicken Legs with,        Rice, Tomato, 200                            Apple Confit, 208-209
        108                             Tonnato:                                        Broiled Squab with Jordan
Substituting ingredients, 49               Layered Vitello, 50-52                           Almonds, 124-125
Summer Roll, 42                            Turkey Sandwiches, 54                        candies used by, 127
   rolling technique for, 43            "Too-Simple" Stuffed Lamb Shoulder,             Chive Spaetzle, 196
   "Unrolled," 44                               156-157                                 and fusion cuisine, 93
Summer Squash, Brochette of Lamb        Torrijas Castellanas, 230                       kitchen "wisdom" of, 73
        Chops, Zucchini, and,           Traditional Gazpacho, 36                        Sea Bass Fillets with Mushroom
        152-153                         Tuna:                                               Beurre Noisette, 90-91
Sweet Cheese, Apricots with, 226           Grilled Tuna with Soy, Wasabi, and           on seasoning fish, 91
                                                Pickled Ginger, 82
                                           Teriyaki, 84
T                                       Turkey (Tonnato) Sandwiches, 54              W
Tamarind Gastrique, Skate Wing with,    Txangurro, 38-39                             Walnuts, Stir-Fried Chicken with
        94-95                                                                                Broccoli and, 102-103
Tamarind Sauce, 160                                                                  Wasabi, 83
    Lemongrass-Grilled Rack of Lamb     U                                               Grilled Tuna with Soy, Pickled
        with, 158                       "Unrolled" Summer Roll, 44                           Ginger and, 82
Tandoors, 69                                                                         Water baths, 221
Tandoori:                                                                            White Beans, Halibut with, 86-87
    Salmon, 78                          V                                            White rum, 59
    Shrimp, 68-69                       Veal:                                        White Sangria, 60
Tartare-Like Seasonings, Good Burgers       Layered Vitello Tonnato, 50-52           White Wine, Sautéed Chicken with
        with, 140                       Vegetables:                                          Green Olives and, 114
Tartless "Tarte Tatin," 210                 Beet Ravioli with Butter and Poppy       Wok-Cooked Chicken with Nuts and
Tempura Bananas, 215                            Seeds (Casunziei), 172-173                   Fruits, 100-101
    Caramel Sauce, and Toffee, Banana       Chickpea Fries, 198                      Wok cooking, 101
        Bread with, 212-213                 Indian-Style Cauliflower Stir-Fry, 192   Work ethic (of chefs), 4
Tenderloin, Seared, with Root               Manchurian-Style Cauliflower
        Vegetables and Balsamic                 (Lahsuni Gobi), 190-191
        Vinegar, 142-143                    Pont-Neuf Potatoes, 194-195              Y
Teriyaki, Tuna, 84                          Roasted Red Peppers, 237                 Yellow Pepper Oil, 79
Thai-Style Shrimp and Beef Salad,           Santorini Lentils (Yellow Split          Yellow Split Peas, 238
        146-147                                 Peas), 238
Timers, use of, 219                         Sautéed Cabbage, 199
Toffee:                                     Seared Tenderloin with Root              Z
    and Caramel Sauce, Banana Bread             Vegetables and Balsamic              Zucchini, Brochette of Lamb Chops,
        with Tempura Bananas and,               Vinegar, 142-143                           Summer Squash and, 152-153
        212-213                             for stir-frying, 103
    English, 214                            Tomato Confit, 243
Tomato(es):                             Villa Mille Rose, 14, 115
    Confit, 243                         Vitello Tonnato, Layered, 50-52


260 HTCE: BITTMAN TAKES ON AMERICA’S CHEFS