Santa Fe School of Cooking: Flavors of the Southwest
Author: Susan Curtis
Santa Fe School of Cooking Flavors of the Southwest
Susan Curtis and Nicole Curtis Ammerman
In this long-awaited follow up to the orginal Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hot spots. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks of Santa Fe—style cooking. Now anyone can share in the expertise of some of the Santa Fe area's top chefs with this new cookbook that features original recipes exemplifying traditional New Mexican, Mexican, Spanish, and contemporary Southern cuisine
Flavors of the Southwest offers more than 100 recipes made easy for the home cook. The school's philosophy is that of buying fresh ingredients from farmers markets and local food artisans, using nature's bounty to create traditional recipes as menus for healthier eating. Bring together your own mix of Southwest flavors by following easy directions to create delicious appetizers, side dishes, soups, salads, main dishes, and desserts with a taste that's unmistakably Santa Fe.
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Barcelona: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Collection)
Author: Williams Sonoma
An extensive history, a varied geography, and a fierce pride in the old and new all contribute to Barcelona's heralded cuisine. Here, in the capital of Catalonia, a city hugged by mountains and cooled by the Mediterranean, locals shop for food at the famed La Boqueria market and dine in some of Europe's most talked-about restaurants. They sip the region's fine wines, seek out artisanal cheeses from mountain villages, and hold fiestas honoring everything from salt cod to spring onions. Add to this appealing culinary portrait an urban landscape rich in art and architecture and a people who embrace outside influences, and you will understand why today Barcelona and its table deliver an enviable balance between tradition and change.
Table of Contents:
| Introduction | ||
| Culinary History | 13 | |
| Contemporary Cuisine | 15 | |
| Dining Out | 19 | |
| Markets | 25 | |
| Flavors of Barcelona and Catalonia | 27 | |
| Map of Barcelona and Catalonia | 30 | |
| Best of Barcelona | ||
| Tapas | 34 | |
| Xarcuteria | 39 | |
| Olive Oil | 43 | |
| Seafood | 46 | |
| Catalan Wine | 50 | |
| Formatge | 58 | |
| Pastisseries | 62 | |
| Xocolata | 66 | |
| Reference | ||
| Glossary | 185 | |
| Ingredient Sources | 187 | |
| Index | 188 | |
| Acknowledgments and Photography Locations | 191 | |
| Berenars I Tapas | ||
| Pa AMB Tomaquet: Tomato-Rubbed Bread | 75 | |
| Coca De Recapte: Flatbread with Eggplant, Peppers, and Olives | 76 | |
| Entrepans AMB Formatge Fresc, Anxoves I Pebrot: Sandwiches with Fresh Cheese, Anchovies, and Roasted Peppers | 79 | |
| Panellets De Pinvons: Almond and Pine Nut Cookies | 80 | |
| Pa De Fetge: Country-Style Pate | 83 | |
| Empanada De Pebrots I Tonyina: Sweet Pepper and Tuna Pie | 84 | |
| Variantes: Spicy Marinated Olives with Pickled Vegetables and Garlic | 87 | |
| Escabety De Sardines: Fried Sardines in Vinaigrette | 88 | |
| Coca De Vidre: Sweet Pastry with Pine Nuts | 91 | |
| Croquetes De Pollastre I Pernil: Chicken and Ham Croquettes | 92 | |
| Gambes A La Planka: Griddled Shrimp with Garlic and Parsley | 95 | |
| Entrants | ||
| Gaspatxo Andalus: Gazpacho | 101 | |
| Alberginies Farcides: Stuffed Eggplant | 102 | |
| Trempo: Majorcan Summer Salad | 105 | |
| Sopa D'All I Vegetals De Primavera: Garlic and Spring Vegetable Soup | 106 | |
| Xato: Escarole Salad with Salt Cod, Anchovies, and Olives | 109 | |
| Sopa De Rap I Farigola: Thyme Soup with Monkfish Medallions | 110 | |
| Faves A La Catalana: Catalan-Style Fava Beans | 113 | |
| Trinkat: Mashed Potatoes and Cabbage | 114 | |
| Ceps Al Forn: Oven-Roasted Wild Mushrooms with Garlic and Parsley | 117 | |
| Escaliwada: Roasted Vegetable Salad | 118 | |
| Calcotada: Grilled Green Onions with Romesco Sauce | 121 | |
| Amanida Catalana: Catalan Salad | 122 | |
| Crema De Llenties: Cream of Lentil Soup with Garlic-Herb Croutons | 125 | |
| Truita AMB Suc: Spinach Omelet with Tomato Sauce | 126 | |
| Canelons De Festa: Feast-Day Cannelloni | 129 | |
| Farcellets De Col: Pork and Cabbage Bundles | 130 | |
| Segons Plats | ||
| Paella Parellada: Shellfish and Mixed Meat Paella | 137 | |
| Fricando AMB Moixernons: Braised Beef with Mushrooms | 138 | |
| Bacalla AMB Samfaina: Salt Cod with Eggplant, Peppers, Onion, and Tomato | 141 | |
| Caldereta De Llagosta: Lobster Soup | 142 | |
| Arros AMB Crosta: Baked Rice with Chicken, Sausage, and Chickpeas | 145 | |
| Pollastre Rostit: Roast Chicken with Garlic | 146 | |
| Pollastre AMB Gambes: Braised Chicken with Shrimp | 149 | |
| Llom AMB Pressecs: Pork Loin with Peaches | 150 | |
| Escudella I Garn D'Olla: Two-Course Mixed Stew of Beans, Meats, and Vegetables | 153 | |
| Anec AMB Panses I Castanves: Roast Duck with Raisins and Chestnuts | 154 | |
| Civet De Porc: Pork Stew with Picada | 157 | |
| Costelles De Xai A La Llosa AMB Oli D'Herbes: Stone-Cooked Lamb Chops with Herb Oil | 158 | |
| Orada A La Sal: Whole Fish Baked in Salt | 161 | |
| Fideua: Vegetable and Seafood Noodles | 162 | |
| Postres | ||
| Mel I Mato AMB Figues: Fresh Cheese and Honey with Figs | 169 | |
| Crema Catalana: Catalan Burnt Cream | 170 | |
| Postre Del Music: Musician's Dessert | 173 | |
| Mona De Xocolata: Chocolate Truffle Cake | 174 | |
| Flao Eivissenc: Ibiza Goat Cheese Tart with Mint | 177 | |
| Pa De Pessic AMB Avellanes I Regalessia: Hazelnut Cake with Licorice | 178 | |
| Granissat De Cava: "Liquid" Granita of Sparkling Wine | 181 | |
| Flam: Creme Caramel | 182 |
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