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Recipe Index RECIPE INDEX A Duck Confi t and White Bean Hash Cake Quesadillas, Lobster, Small Seared, and Acar Jawa (Javanese Pickled Vegetables), with Cipollini Onion Marmalade, Vegetable, 523 598 498–499 Quesadillas, Shrimp and Avocado, 473 Aïoli, 36 Duck, Smoked Breast of, Niçoise-Style, Risotto Croquettes, 531 in Chicken Sandwich, Grilled, with 467 Risotto and Pancetta Cakes with Sun- Pancetta and Arugula on Focaccia, Empanada, Pork and Pepper, 464 Dried Tomato Pesto, 532 180 Empanadas, Pork Picadillo, 524 Salsa Cruda di Tonno, 458 Saffron, 36 Escabèche of Tuna, 459 Sea Scallops, Seared, with Artichokes Air-Dried Meats Foie Gras Mousse and Rhubarb and Peperonato, 477 Bacon, Basic, 234–235 Compote Barquettes, 564 Shrimp Cakes with Rémoulade Sauce, Beef, Roman-Style, 241 Foie Gras Roulade with Roasted Beet 474 Beef Jerky, 224–225 Salad and Smoked Duck Breast, 479 Shrimp with Garlic (Gambas al Ajillo), Pancetta, 240 Gnocchi di Ricotta, 471 569 Almond(s) Goat Cheese in Phyllo Dough, Herbed, Shrimp, Pickled, 541 in Empanadas, Pork Picadillo, 524 455 Shrimp Salad, Mango Curry, in Wonton -Fig Vinaigrette, 35 Gougères, 490 Cups, 552 Toasted, 571 Granité, Celery, 487 Smoked Salmon Mousse Barquettes, Toasted, Goat Cheese, Baked, with Granité, Cucumber, 487 500 Garden Lettuces, Roasted Figs, Granité, Lime, 489 Sorbet, Tomato-Basil, 489 Pears and, 147 Grape Leaves, Stuffed, 537 Spanakopita, 536 Ancho Chile(s) Grapes Rolled in Bleu de Bresse, 542 Strudel, Fennel and Chorizo, 460 -Apricot Barbecue Sauce, 65 Lobster and Truffl e Salad, 478 Strudel, Seafood, with Lobster-Infused with Feta, Whipped, 344, 345–346 Mussels with Olives (Mejillones al Estilo Oil, 462–463 Paste, 226 de Laredo), 568 Tartlets, Sun-Dried Tomato and Goat Pork Tenderloin, Chile-Rubbed, 226 Napoleon, Watermelon Gelée, Crab and Cheese, 504 in Romesco Sauce, Hazelnut, 63 Avocado, with Tomato Vinaigrette, Tartlets, Wild Mushroom, Creamed, 501 Anchovy Butter, 647 481 Tempura, Shrimp, 530 Andouille Sausage, Cajun, 281 Nuts, Spiced Mixed, 569 Tempura, Vegetable, 530 Appetizers/Hors d’Oeuvre. See also Oysters, Kumamoto, Spoon of, and Tomatoes, Marinated, with Mozzarella, Canapé(s); Dips and Spreads; Apple Mint Gelée, 563 466 Skewered Hors d’Oeuvre; Sushi Palmiers, Parmesan and Prosciutto, 492 Tomato Gelée and Crayfi sh, Shot Glass Almonds, Toasted, 571 Parmesan Crisps and Truffl ed Goat with, 555 Beef Carpaccio, 456 Cheese, 565 Tuna with Capers and Olive Oil, 541 BLT Hors d’Oeuvre, 502 Peanuts, Chili-Roasted, with Dried Tuna Tartare with Avocado Mousse and Camembert Crisps, 533 Cherries, 570 Chilled Tomato Soup, 556 Cashews, Spicy Curried, 570 Pecans, Candied, 571 Vegetable Appetizer, Grilled, with Cheese Sticks, 492 Phyllo Rolls, Asparagus, Prosciutto, and Balsamic Vinaigrette, 465 Chicken Cones, Hot and Crunchy, 566 Parmesan, 495 Wontons, Fried, 526–527 Crab Cakes, 549 Phyllo Triangles, Camembert and Dried Wontons, Steamed, with Shrimp, 529 Crabmeat Rolls with Infused PepperCOPYRIGHTED Apple and Fig, 534–535 MATERIALYorkshire Pudding with Duck Ragoût, Oils, Fried Ginger, and Tamari-Glazed Pissaladière, 522 496–497 Mushrooms, 476 Pizza, Goat Cheese, 520 Apple(s) Croquetas, 550 Pizzas, Mini, 520 and Blood Sausage, 294 Custard, Sage and Fava Bean, with Popovers, Stilton, Mini, 533 Chips, 154 Shaved Asparagus and Meyer Lemon Pork Belly, Crispy Braised, with French Chutney, 587 with Crispy Egg, 485–486 Lentils and Aged Balsamic Vinegar, Compote, Granny Smith, 592 Custard, Shallot, Roasted, 482 470–471 in Cucumber, Watercress, and Brie with Dates, Pancetta-Wrapped, Stuffed with Potato Crêpes with Crème Fraîche and Apricot Chutney on Walnut Bread, Manchego Cheese and Mint, 511 Caviar, 540 199 Dim Sum with Chili Sauce, 551 Profi teroles, 493 Dried, and Camembert and Fig Phyllo Duck Confi t with Frisée and Roasted Profi teroles, Duck Rillettes in, 500 Triangles, 534–535 Shallot Vinaigrette, 468 Quail Eggs, and Lobster Medallion in Duck Confi t with Brie and, on a Champagne Emulsion, Spoon of, Baguette, 176 560 recipe index 685 119_9780470587805-bindex.indd9_9780470587805-bindex.indd 685685 22/2/12/2/12 111:161:16 AMAM Apple(s), continued Mousse, Tuna Tartare with Chilled Basil -Endive Salad Wrapped in Prosciutto, Tomato Soup and, 556 Corona Bean Salad with, 133 109 in Seafood Cocktail, Mexican, 559 Oil (Basic Herb Oil), 607 Mint Gelée, Spoon of Kumamoto and Shrimp Quesadillas, 473 in Pâté Spice, 641 Oysters and, 563 Spinach, Baby, and Grapefruit Salad, 111 in Pesto, 52 Apple and Blood Sausage, 294 Spread, 164–165 in Pesto, Sun-Dried Tomato, 53 Apple Cider Vinaigrette, 29 Sushi Maki, 544, 545 in Tomato Salad, Marinated, 127 Apricot(s) Tomato, and Corn Salad, 148 -Tomato Sorbet, 489 -Ancho Barbecue Sauce, 65 Watermelon Gelée, and Crab Napoleon and Tomato Soup, Cold Roasted, 72 -Cherry Chutney, 585 with Tomato Vinaigrette, 481 Bean(s). See also Chickpeas; Haricots Verts; Chutney with Cucumber, Watercress, Lentil(s) and Brie on Walnut Bread, 199 B Black, and Papaya Salsa, 43 Relish, Dried, 589 Baba Ghanoush, 57 Black, Salad, 142 Artichoke(s) Bacon. See also Pancetta Borlotti, Red, Salad with Rosemary, 133 Caponata, 48 Avocado, Brie, Sprouts and Country Corona, Salad with Basil, 133 and Fennel Salad, 123 Bacon on Croissant, 198 Corona, Salad with Basil, and Grilled Lamb, Seared, and Mushroom Terrine, BLT Hors d’Oeuvre, 502 Baby Octopus, 150–151 342–343 in Club Sandwich, Turkey, 181 Edamame Soup, Chilled, 76 in Portobello Mushroom Terrine, Grilled, in German Potato Salad, 130 Fava, in Falafel in Pita Pockets, 175 344–346 and Grape Confi t, 248 Fava, and Sage Custard with Shaved preparing/cutting, 661 Lamb Brochettes with Mint Pesto, 516 Asparagus and Meyer Lemon with Salad, Hearts of, 121 in Parson’s Garden Salad, 107 Crispy Egg, 485–486 Sea Scallops, Seared, with Peperonato Scallop Burgers, Mini, Bacon-Crusted, Green, in Pickled Vegetables, Javanese and, 477 164–165 (Acar Jawa), 598 Arugula and Shrimp, Barbecued, 503 Mixed, and Grain Salad, 134 Chicken Sandwich, Grilled, with in Shrimp, Wrapped, with Asian White, and Duck Confi t Hash Cake with Pancetta and, on Focaccia, 180 Barbecue Sauce, 539 Cipollini Onion Marmalade, 498–499 Herb Salad, Spring, 108 Bacon, Smoked Beef Salad, Warm, of Hearty Greens, Blood Brown Sugar-Cured, 235 Air-Dried Roman-Style, 241 Oranges, and Tangerine-Pineapple Canadian, 235 Aspic, 67 Vinaigrette, 155 Dry Cure, Basic, 234–235 Bologna, 284 Asian(-Style) Honey-Cured, 235 Brine, Meat, Basic, 214 Barbecue Sauce, Wrapped Shrimp with, Maple-Cured, 235 Carpaccio, 456 539 Baguette(s). See also Bruschetta Chinese Skewered Bites, 528 Dipping Sauce, 54 in Bahn Saigon (Saigon Subs), 186–187 Corned, in Reuben Sandwich, 173 Duck Breasts, Tea-Smoked Moulard, in Chicken Salad Sandwiches, Curried Frankfurter, 283 232 Open-Faced, 189 in Garlic Sausage, French, 286 Duck Galantine, Roasted, 360 Duck Confi t with Apples and Brie on a, 176 Hamburgers, Mini, 164 Noodle Salad, Shrimp Terrine with, in Tuna with Capers and Olive Oil, 541 Jerky, 224–225 334–335 Bahn Saigon (Saigon Subs), 186–187 in Landjäger, 278–279 Asparagus Balsamic Vinaigrette, 27, 344–345 Meatballs with Chili Dipping Sauce, 513 in Couscous and Curried Vegetable Grilled Vegetable Appetizer with, 465 Negimaki, 515 Salad, 140 Port Wine, 27 Roast Beef, Brie, and Caramelized Onion Prosciutto, and Parmesan Phyllo Rolls, Balsamic Vinegar, Aged, Crispy Braised Sandwiches, 197 495 Pork Belly with French Lentils and, Sausage, Summer, 277 and Prosciutto Canapés, 505 470–471 Smoke-Roasted Sirloin of, 238 Shaved, and Meyer Lemon, Sage and Barbecue(d) Steak Tartare Canapé, 503 Fava Bean Custard with Crispy Egg Dry Rub, 239 Stock, White, 643 and, 485–486 Pork Butt, Carolina, 239 Tenderloin, Chile-Rubbed, 226 Aspic. See also Gelée Shrimp and Bacon, 503 Beer Mustard with Caraway Seeds, 582 Aspic, 67 Spice Mix, 638 Beet(s) Pâté Grand-Mère, 320 Barbecue Sauce Borscht, Chilled Clear, 82 Terrine of Roasted Pheasant, 348 Apricot-Ancho, 65 Chips, Vegetable, Assorted, 601 Terrine, Seared Lamb, Artichoke, and Asian, Wrapped Shrimp with, 539 Chutney, 586 Mushroom, 342–343 Southwestern, 66 and Horseradish Cure, Norwegian, 216 Avocado Barley-Lentil Burgers, Mini, with Fiery Fruit Salad, Roasted, 118 Brie, Sprouts, and Country Bacon on Salsa, 178–179 Salad, Roasted, Foie Gras Roulade with Croissant, 198 Barquettes Smoked Duck Breast and, 479 and Crab, Salad of, 144 Foie Gras Mousse and Rhubarb Spiced, in Smørrebrød Leverpostej, 323 Guacamole, 56 Compote, 564 Vinaigrette, 33 Smoked Salmon Mousse, 500 686 garde manger 119_9780470587805-bindex.indd9_9780470587805-bindex.indd 686686 22/2/12/2/12 111:161:16 AMAM Bell Pepper(s). See Pepper(s); Red Poultry, Basic, 214 Fig and Prosciutto, 508 Pepper(s); Yellow Pepper(s) Rainbow Trout, Hot-Smoked, 228 Prosciutto and Melon, 507 Bisque, Coconut and Pineapple, Caribbean, Seafood, Basic, 214 Shrimp, Smoked, 192 81 in Shrimp, Smoked, and Lentil Terrine, Steak Tartare, 503 Black Bean 325–326 Candied Pecans, 571 Salad, 142 Brioche Cantaloupe Salsa, and Papaya, 43 Dough, 656 and Champagne Soup, Chilled, 79 Blitz Puff Pastry. See Puff Pastry, Blitz New England Lobster Roll, 182 Prosciutto and Melon Canapé, 507 Blood Orange(s) Broccoli, in Pickled Vegetables, Javanese Capers Salad of Hearty Greens, Warm, (Acar Jawa), 598 Salmon, Marinated, with Fennel, Crème Tangerine-Pineapple Vinaigrette Brochettes. See also Skewered Hors Fraîche and, on Pumpernickel Bread, and, 155 d’Oeuvres 196 Vinaigrette, 34 Lamb, with Mint Pesto, 516 in Tapenade, 60 Blood Sausage, Apple and, 294 Brown Sugar-Cured Bacon, 235 Tuna with Olive Oil and, 541
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