In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant
Format: PDF / Kindle (mobi) / ePub
How do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.
In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.
Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.
From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.
Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great one? Put yourself in the hands of Jody Adams with In the Hands of a Chef.
a genre, braised veal shanks can be fairly heavy going—rich beyond enduring. This is a lighter treatment. None of the ingredients is actually from spring, but the bright fresh flavors of vermouth, pale green flageolets, tarragon, and tangy preserved lemon seem to suggest that lighter days are just around the corner. And there’s always the buttery marrow for the die-hard lover of rich culinary treasures. MAKES 4 ENTRÉE SERVINGS ½ pound dried flageolet beans (if flageolets are unavailable, use
pepper, then dredge in the flour. Tap off any excess. Heat 2 tablespoons of the vegetable oil in a large nonstick sauté pan over medium-high heat. As soon as the oil is hot, add as many slices of liver as will fit in the pan without crowding. Unless you have an exceptionally large sauté pan, you’ll need to cook the liver in two batches. Brown the slices on one side, about 2 minutes, then flip, add 1 tablespoon of the butter, and brown the other side, also for 2 minutes. The liver will be between
smoked salmon rolls with arugula, mascarpone, chives and, 9 capocollo, escarole, and Romaine salad with anchovy dressing and fried onions, 67 caramel(ized): -ginger sauce, peppered peach tarts with, 341–43 onions, five-cheese pizza with truffle oil and, 128–29 onions, tarte flambée with smoked bacon, creamy cheese and, 132–33 pears, gratin with, 115 raspberry sauce, crema spessa with, 354–55 squash, pear, and blue cheese crostata, 138–39 carrots in honey and orange juice with black
cooking time. Make sure the grill grate is clean in order to minimize sticking. 4. Season the bass fillets on both sides with salt and pepper and brush with olive oil. When the grill is hot, lay the fish skin side down on the grate. Do not disturb until you’re ready to turn the fish over—you need to allow the skin to char, or it will stick to the grill. After 5 minutes, gently peel up a corner of a fillet with a spatula to loosen it from the grill, then slowly pry the fish loose and flip it
juice over the fish and vegetables. 5. Cover and cook over low heat until the fish is cooked through, about 8 minutes. Transfer the dish to a warm platter or serve directly from the pan. Sprinkle with the chopped parsley just before serving. Pan-Roasted Salmon with Warm Cucumber Salad Isn’t it funny how ingredients come in and out of fashion? After receiving some smoked salt from Norway, I wanted to develop a dish that was consistent with the salt’s Scandinavian origins. My instincts led