recipe index a b Pâte à Choux, 1084 Short Ribs, Braised, Korean (Kalbi Acorn Squash, Baked, with Cranberry- Baba Ghanoush, 958 Tempura, 523 Jjim), 582–583 Orange Compote, 689 Baby Spinach, Avocado, and BBQ Spice Rub, 791 Soup, Spicy (Yukkaejang), 351 Aïoli, 904 Grapefruit Salad, 918 Bean(s). See also Black Bean(s); Stew, 589 Almond(s) Baby Squid in Black Ink Sauce Chickpeas; Green Beans Stock, White, 263 Biscotti, -Anise, 1086–1087 (Txipirones Saltsa Beltzean), Black-Eyed Pea Salad, Warm, 929 in Taco Salad, 913 -Fig Vinaigrette, 897 976 in Cassoulet, 594 Teriyaki, 444, 445 Frangipane Filling, 1128 Bacon Corona (Fagioli all’Uccelletto), 772 Tournedos Provençal, 501 Pear Frangipane Tartlets, 1128 with Brook Trout, Pan-Fried, 522 Edamame, Boiled, 444, 681 Wellington, 463 in Picada, 612–613 in Choucroute, 592–593 Falafel, 776 Beer Trout Amandine, 509 Club, CIA, 934, 935 Frijoles Puercos Estilo Sinaloa, 773 Batter, 522 Amaranth Pancakes, 803 Cobb Salad, 912, 913 Green Chile Stew, New Mexican, and Cheddar Soup, Wisconsin, 340 Amish Corn and Chicken Soup, 334 Eggs Benedict, 870, 871 595 Beet(s) Ancho-Crusted Salmon with Yellow Quiche Lorraine, 876 Haricots Blancs, Roast Leg of Lamb Glazed, 682, 683 Pepper Sauce, 510–511 in Rouladen Stuffi ng, 585 with (Gigot à la Bretonne), Lobster Salad with Mangos, Anchovy(ies) Sea Bass, Poached, with Clams, 480 Avocado, Orange Oil and, in Caesar-Style Dressing, 902 Peppers and, 553 Lima, Roman-Style, 774 983 -Caper Mayonnaise, 903 Vinaigrette, Warm, Wilted Spinach Pinto, Creamed (Frijoles Mushrooms, and Baby Greens with Pescado Frito, 972–973 Salad with, 914–915 Maneados), 772 Robiola Cheese and Walnuts, in Provençal Sauce, 501 Baguettes, 1033 in Poblanos Rellenos, 698, 699 916, 917 Andalucian Gazpacho (Gazpacho Baked Acorn Squash with Cranberry- Red, and Rice, Boiled, 777 Pasta, 819 Andaluz), 349 Orange Compote, 689 Rice and, 776 Beignet Batter, Chocolate, 1154 Angel Food Cake, 1082 Baked Potatoes with Deep-Fried Salad, Mixed, 929 Beignet Truffl e Centers, 1153 Anise-Almond Biscotti, 1086–1087 Onions, 735 Soup, Black Bean, Caribbean-Style Belgian Endive Annatto Rice, 781 Baked Stuffed Pork Chops, 465 Purée of, 345 à la Meunière, 704 Apple(s) Balsamic Vinaigrette, 897 Soup, Senate, 346 Salad with Roquefort and Walnuts Butter, 1130 Banana Soup, White Bean and Escarole, (Salade de Roquefort, Noix, Caramelized, 448, 1138 -Nut Bread, 1079, 1080 Tuscan, 355 et Endives), 910–911 Celeriac and Tart Apple Salad, 918 Pancakes, 1073 in Taco Salad, 913 Bell Pepper(s). See also Red Pepper(s) Chips, 1136 Barbecue(d) and Tuna Salad (Insalata di Tonno e and Artichoke Salad, 750 Pie, 1125 Beef Sandwich, 936 Fagioli), 975 Black Beans with Chorizo and, Sandwich with Curry Mayonnaise, Carolina, 468–469 White, and Asparagus Lasagna, 829 768–769 943 Chicken Breast with Black Bean White, Boiled, 777 in Chili, Vegetarian, 778–779 in Waldorf Salad, 918 Sauce, 458 White, Stew, Southwest, 775 Grilled Vegetables Provençal-Style, and Watercress Salad, Sherried, 917 Marinade, 372 Bean Curd 686 Apple Cider Spice Mix, 368 Grandmother’s (Ma Po Dofu), Marinated Roasted, 694, 695 Sauce, 448 Steak with Herb Crust, 445 526, 527 and Pork Pie (Empanada Gallega de Vinaigrette, 897 Barbecue Sauce in Pad Thai, 822–823 Cerdo), 984 Apricot Glaze, 1130 Guava, 467 Smoked, and Celery Salad, 908 Roasted (Peperoni Arrostiti), 928 Arroz Blanco, 781 Mustard (North Carolina Eastern Tofu Cakes with Portobello Roasted Red Pepper Marmalade, Arroz Brasileiro, 782 Low Country), 469 Mushrooms and Mango 960 Arroz Mexicano, 782 North Carolina Piedmont, 469 Ketchup, 971 Sea Bass, Poached, with Clams, Artichoke(s) North Carolina Western, 469 Béarnaise Sauce, 297 Bacon and, 553 Eggs Massena, Poached, 869 for Ribs, St. Louis–Style, 475 Béchamel Sauce, 295 Yellow Pepper Sauce, 511 Lamb Chops, Grilled, with Barley Bolognese Lasagna, Classic, with Berny Potatoes, 747 Rosemary, Cipollini Onions Pilaf, Mixed Grain, 796 Ragu and (Lasagna al Forno), Beurre Blanc, 298 and, 451 Pilaf, Pearl, 780 826, 827 Beurre Noisette, Potato and and Pepper Salad, 750 Salad with Cucumber and Mint, Beef. See also Corned Beef; Steaks(s) Cheddar-Filled Pierogi with Souffl é, 875 800, 801 Barbecued, Sandwich, 936 Caramelized Onions, Sage Arugula, Sautéed, 702 Basic Boiled Pasta, 819 in Bibimbap, 514 and, 842–843 Asiago Cheese and Corn Risotto Basic Boiled Rice, 785 Boiled, with Spätzle and Potatoes Bibimbap, 514 Cakes, 805 Basic Lean Dough, 1033 (Gaisburger Marsch), 570 Bigarade Sauce, Roast Duckling with, Asian Dipping Sauce, 956 COPYRIGHTEDBasic Muffi n Recipe, 1078 MATERIALBolognese Meat Sauce (Ragù 484–485 Asian-Style Marinade, 372 Basic Pie Dough (3-2-1), 1070 Bolognese), 296 Biscotti, Almond-Anise, 1086–1087 Asparagus Basic Polenta, 792 Brisket, Smoked, with Sweet Biscuit Dumplings, 835 with Lemony Hollandaise, Basic Waffl es, 1073 Pickles, 472-473 Biscuits, Buttermilk, 1070–1071 688–689 Basil Broth, 334 Bisque Tips, Risotto with, 783 Butter, 300 Cabbage, Stuffed, Polish, 602–603 Lobster (Bisque de Homard), 348 Soup, Cream of (Crème Ice Cream, 1143–1144 Carpaccio, 982 Shrimp, 347 d’Argenteuil), 339 Oil, 906 Consommé, 333 Black Bean(s) and White Bean Lasagna, 829 Pesto, 299 Forcemeat Stuffi ng, Herbed, 605 Cakes, 978–979 Aspic, 995 in Provençal Sauce, 501 Goulash, 599 Chili, Vegetarian, 778–779 Avocado Sauce, 1145 Noodle Soup (Pho Bo), 569 Crêpes, Vegetarian, 770, 771 Baby Spinach, and Grapefruit Thai, Stir-Fried Squid with, 515 Oxtails, Braised, 581 Frijoles a la Charra, 773 Salad, 918 Bass Pot Roast, Yankee, 586 Frijoles Refritos, 771 in California Rolls, 981 Poached Sea, with Clams, Bacon, Rib Roast au Jus, Standing, 464 Mash, 768 in Cobb Salad, 912, 913 and Peppers, 553 Rouladen in Burgundy Sauce, -Papaya Salsa, 955 Guacamole, 958 and Scallops en Papillote, 553 584–585 with Peppers and Chorizo, 768–769 Lobster Salad with Beets, Mangos, Batter Satay with Peanut Sauce, 982–983 Sauce, 458 Orange Oil and, 983 Beer, 522 Sauerbraten, 587 Soup, Caribbean-Style Purée of, 345 Beignet, Chocolate, 1154 and Scallions, Skewered, 446 Stewed, 775 Short Ribs, Braised, 584 RECIPE INDEX 1191 444_9780470421352-bindex.indd4_9780470421352-bindex.indd Sec1:1191Sec1:1191 55/31/11/31/11 112:592:59 PPMM Blackberry and Port-Poached Pears Dough, Sweet, 1045 Turkey, 334 Pound, 1081 with Ricotta Cream and Sablé Focaccia, 1034–1035 Veal, 334 Sponge, Chocolate, 1083 Cookies, 1139–1141 Naan, 1038, 1039 Brownies, Fudge, 1090 Sponge, Vanilla, 1083 Black-Eyed Pea Salad, Warm, 929 Pita, 1037 Brown Rice Pilaf California Rolls, 981 Black Ink Sauce, Baby Squid in Pizza Crust, Semolina, 1037 with Pecans and Green Onions, Canja (Chicken Rice Soup), 336 (Txipirones Saltsa Beltzean), Raisin, with Cinnamon Swirl, 1042, 780–781 Cantonese Pork Roast (Char Siu), 466 976 1043 Short-Grain, 781 Caper-Anchovy Mayonnaise, 903 Black Peppercorn Dressing, Creamy, Rolls Brown Stock Caramelized Apples, 448, 1138 904 Cottage Dill, 1039 Chicken, 264 Caramelized Onion Quiche, 876 Black Pepper Pasta, 819 Hard, 1036 Duck, 264 Caramel Sauce Blitz Puff Pastry Dough, 1077 Soft Dinner, 1045 Game (Jus de Gibier), 264 Classic, 1129, 1153 Blueberry Bread and Butter Pudding, 1106 Lamb, 264 Vanilla, 1159 Compote, 1145 Bread Crumbs Pork, 264 Caribbean-Style Purée of Black Bean Muffi ns, 1078, 1080 Gremolata, 601 Veal, 263 Soup, 345 Pancakes, 1073 Horseradish and Smoked Salmon Buckwheat Carolina Barbecue, 468–469 Blue Cheese Crust, Salmon Fillet with, Kasha with Spicy Maple Pecans, Carpaccio in Cobb Salad, 912, 913 486 799 Beef, 982 Dressing, 904 Persillade, 477 Pasta, 819 Tuna (Crudo di Tonno alla Battuta), Mousse, 953 Bread Dumplings, 835 Bulgur 964, 965 Bluefi sh, Broiled, à l’Anglaise with Bread Salad Pilaf, –Green Onion, 796-797 Carrot(s) Maître d’Hôtel Butter, 461 Eastern Mediterranean (Fattoush), Salad, Sweet and Spicy, 800 Boiled, 681 Boiled Beef with Spätzle and Potatoes 926 Buns, Sticky, 1046 Glazed, 685 (Gaisburger Marsch), 570 Panzanella, 927 Burger, Chicken, 936 Pan-Steamed, 684 Boiled Carrots, 681 Breast of Chicken with Duxelles Burgundy Sauce, Beef Rouladen in, Pasta, 819 Boiled Edamame, 681 Stuffi ng and Suprême Sauce, 584–585 Pecan, 684 Boiled Parsley Potatoes, 736, 737 515 Butter(s) Roasted, 695 Boiled Rice, Basic, 785 Breast of Rock Cornish Game Hen Apple, 1130 Salad, Moroccan, 920 Boiled White Beans, 777 with Mushroom Forcemeat, Basil, 300 Cashew Noodles, Tempeh, 824, 825 Bok Choy, Stir-Fried Shanghai 483–484 Beurre Blanc, 298 Cassoulet, 594 (Qinchao Shanghai Baicai), Brine Beurre Noisette, Potato and Catalina French Dressing, 902 702–703 Meat, 999 Cheddar-Filled Pierogi with Caulifl ower Bolognese Lasagna, Classic, with Ragu for Cantonese Pork Roast (Char Caramelized Onions, Sage Curried Roasted, 692 and Béchamel (Lasagna al Siu), 466 and, 842–843 and Millet Purée, 796 Forno), 826, 827 Brioche Loaf, 1040 Dill, 300 Celeriac and Tart Apple Salad, 918 Bolognese Meat Sauce (Ragù Brioche à Tête, 1040, 1041 Green Onion, 300 Celery Bolognese), 296 Brisket, Smoked, with Sweet Pickles, in Hollandaise Sauce, 298 and Smoked Bean Curd Salad, 908 Boston Scrod with Cream, Capers, and 472–473 Maître d’Hôtel, 300 Soup, Cream of (Crème de Céleri), Tomatoes, 561 Broccoli Persillade, 477 339 Boules, 1034 and Cheddar Quiche, 876 Pimiento, 300 Ceviche Estilo Acapulco, 963 Bouquet Garni, 774 Soup, Cream of, 339 Sun-Dried Tomato and Oregano, Cha Ca Thang Long (Hanoi Fried Fish Braciole di Maiale al Ragù e Rigatoni Steamed, 681 300 with Dill), 527 (Braised Pork Rolls and and Toasted Garlic, 681 Tarragon, 300 Challah (3-Braid), 1044 Sausage in Meat Sauce