A Boat, a Whale & a Walrus: Menus and Stories

A Boat, a Whale & a Walrus: Menus and Stories

Renee Erickson

Language: English

Pages: 320

ISBN: 1570619263

Format: PDF / Kindle (mobi) / ePub


One of the country's most acclaimed chefs, 2016 James Beard Award Winner Renee Erickson is a chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Bateau. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

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divided 3 tablespoons crushed flaky sea salt, such as Maldon or Jacobsen (see Resources) Horseradish Cream, for serving → Allow the meat to rest at room temperature for about 30 minutes before roasting. → Preheat the oven to 400 degrees F. → On the stove, heat a large, heavy skillet over medium heat. While the pan heats, drizzle the roast with 3 tablespoons of the olive oil, using your hands to rub it all over the roast, then sprinkle the salt over all sides, patting it in to encourage it to

with a tent of aluminum foil and let it rest at room temperature for 30 minutes. → To serve, remove the string, if used, and cut the meat into �-inch slices. Serve on a large platter, with the Horseradish Cream alongside. horseradish cream PREP TIME: 10 MINUTES // TOTAL TIME: 10 MINUTES // MAKES 2 CUPS FRESH HORSERADISH IS VASTLY UNDERUSED; I love it on steak and oysters, or as a substitute for garlic in gremolata. Stirred into a simple mixture of sour cream and cream, it makes an excellent

brown on the edges. Serves 6 to 8. Slow-Braised Nettle Soup with Ginger, Garlic, Leeks, Shallots, and Onions → In a large soup pot, melt 2 tablespoons butter over medium heat. Add 1 sliced onion, 2 sliced shallots, 1 sliced leek, and 2 thinly sliced garlic cloves. Cook over medium heat, stirring frequently, until soft, about 10 minutes. Add 1 pound nettles and 4 cups water, bring to a simmer, and cook over low heat for 30 minutes, stirring occasionally, or until the nettles are completely soft.

Seed, peel, and chop the melon into 1-inch pieces, then add it (and any juices you can catch) to the work bowl of a heavy-duty blender or food processor. Add the yogurt, oil, lime zest and juice, mint, salt, and cayenne, and blend until smooth and evenly green. Season to taste with additional lime juice and salt, if necessary. Strain the soup through a fine-mesh strainer, if desired, then chill for 2 hours. Serve cold, in small bowls or cups. boiled crab homemade mayonnaise PREP TIME: 10

with foil to keep warm, and let the strata sit for 30 minutes before serving. spicy pork crépinettes PREP TIME: 1 HOUR // TOTAL TIME: 12 HOURS // MAKES 24 CRÉPINE IS THE FRENCH WORD FOR caul fat, the thin layer that surrounds a pig’s stomach, but I like to think of it as porcine lace. Used here as a package for spicy, harissa-infused sausage, it’s sturdy and stretchable, not to mention breathtakingly beautiful. Crépinettes are also an easy way to make sausage without stuffing the meat mixture

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