Bar Tartine Techniques & Recipes

Description

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original. Cover Title Dedication Copyright CONTENTS FOREWORD INTRODUCTION THE FOOD THE RESTAURANT HOW WE EAT PART ONE: TECHNIQUES INSIDE THE PROJECT KITCHEN HOW TO USE THIS SECTION DRYING Drying in a Dehydrator Oven-Drying Sun-Drying Air-Drying Storing Dried Foods Toasting Dry Spices Grinding Dried Ingredients into Flakes and Powders HERBS, FLOWERS & SEEDS Air-Drying Herbs, Flowers, and Seeds Drying Herbs, Flowers, and Seeds with a Dehrydrator Chamomile Cilantro Elderflowers Hops Fennel Flowers ALLIUMS Sweet White Onion Powder Smoked Onion Powder Green Onion Powder Charred Green Onion Powder Garlic Powder Green Garlic Powder Black Garlic Black Garlic Powder MISCELLANEOUS VEGETABLES Dried Mushrooms Dried Tomatoes Dried Zucchini PEPPERS Sweet and Hot Paprika Drying Peppers with a Dehydrator Drying Peppers without a Dehydrator Grinding and Storing Dried Peppers Smoked Peppers Charred Chiles ASSORTED POWDERS Huitlacoche Powder Yogurt Powder Rice Powder Rice Koji Powder Burnt Bread Powder Kale Powder Parsnip Powder Sauerkraut Powder SPICE MIXES Charred Eggplant Spice Chutney Spice Shichimi Togarashi Furikake FRUITS Dried Apricots Citrus Sliced and Dried Citrus Citrus Peel Powder Smoked Blood Orange Peels Dried Sour Cherries Dried Strawberries Hoshigaki Dried Stone-Fruit Leaves MEAT & FISH Dry-Cured Meat or Fat Karasumi/Bottarga DAIRY Whey Farmer’s Cheese Goat Cheese Cottage Cheese Cheese in the Style of Feta Sour Cream Yogurt Making Kefir Milk Kefir Kefir Cream Kefir Butter and Buttermilk Brown Butter SPROUTING & SOAKING Bean Sprouts Seed Sprouts Sunflower or Pumpkin Seed Soaks Pseudocereals Amaranth or Quinoa Sprouts Buckwheat Sprouts Microgreens Pea and Sunflower Greens Nuts Soaked Nuts Toasted Sprouted Nuts Dried Sprouted Nuts Sprouted Nut or Seed Milk Sprouted Nut or Seed Butters Noyaux OILS & ANIMAL FATS Cold-Processed Infused Oils Herb Oil Pine Oil Hot-Processed Infused Oils Caraway Oil Sweet or Spicy Chile Oil Fennel Oil Sunchoke Oil Pork Fat Chile Oil Garlic Oil Animal Fats Schmaltz (Rendered Poultry Fat) Lard (Rendered Pork Fat) Whipped Cured Pork Fatback Tallow (Rendered Beef Fat) VINEGARS Vinegar Starter Making Vinegar Fruit Scrap Vinegar Apple or Pear Cider Vinegar Wine Vinegar Malt Vinegar Rice Vinegar Infused Vinegars Marjoram Vinegar Dill Flower Vinegar Elderflower Vinegar Mushroom Vinegar PICKLES & PRESERVES The Basics Brine Ferments Vinegar Pickles Pickled Hot Peppers Pickled Mushrooms Escabeche Overgrown Garden Pickles Brined Beets Brined Ramps Brined Carrots Brined Mustard Greens Brined Green Beans Sauerkraut Sauerkraut-Stuffed Peppers Brussels Kraut Cabbage Leaves with Charred Chile Paste Pickled Green Walnuts Pickled Seeds and Green Berries Onion Brine Lime Pickle Lime Pickle Condiment Sweet Pepper Paste Charred Pepper Paste Chipotle Paste Sambal-Style Chile Paste Fermented Honey Creamed Honey Rice Koji Salt Koji Candied Beets Tomato Jam Apple Butter SYRUPS & BEVERAGES Juicing Apples, Pears, and Beets Cherries Ginger Grapes Syrups Sour Cherry Syrup Fig Leaf Syrup Apple Cider Syrup Tomato Reduction Mushroom Reduction Beverages Lacto Soda Starter Concord Grape Soda Ginger Burns Water Kefir Beet Kvass Beet, Carrot, and Apple Kvass STOCKS Kombu Dashi Katsuo Dashi Strong Dashi Mushroom Broth Chicken Broth Beef Broth Fish Stock PART TWO: RECIPES SOUPS Chilled Sour Cherry Soup Chilled Apricot Soup with Fennel & Noyaux Chilled Herb Soup with Tomatoes & Sourdough Chilled Buttermilk & Cucumber Soup Chilled Beet Soup with Coriander & Yogurt Warm Beet Soup with Smoked Brisket & Brussels Kraut Potato & Green Bean Soup Black Garlic & Lentil Soup Sauerkraut Soup Beef Gulyas with Marrow Toast Fisherman’s Stew with Green Chile & Collards Fisherman’s Stew with Paprika & Egg Noodles SALADS Chicory Salad with Anchovy Dressing Wedge Salad with Buttermilk, Barley & Sprouts Kale Salad with Rye Bread, Seeds & Yogurt Tomato & Pickled Green Bean Salad with Whipped Feta Beet & Blue Cheese Salad Cauliflower Salad with Yogurt & Chickpeas Chopped Summer Vegetable Salad with Cheese & Salami Grilled Potato Salad with Bacon Persimmon Salad with Honey & Black Walnuts Sweet Potato Salad with Avocado, Feta & Pickled Green Walnuts Ensalada Rusa SHARED PLATES Pistachio Dip with Flax Crackers English Pea & Goat Cheese Dip Liptauer Paprika Cheese Dip Slow-Roasted Carrots with Burnt Bread & Almond Milk Smoked Potatoes with Ramp Mayonnaise Padrón Peppers with Goat Cheese Sauce Warm Farmer’s Cheese Farmer’s Cheese Dumplings with Mushroom Broth Buckwheat Dumplings with Paprikás Sauce Lentil Croquettes with Watercress & Kefir Steamed Celery Root Cake Sunchoke Custard with Sunflower Greens Clams in Chilled Broth Salmon in Clear Broth Pickled Herring with Sour Cream & Onion Preserved Rainbow Trout with Greens & Mushrooms Grilled Rainbow Trout with Cucumbers & Buttermilk Catfish Cabbage Rolls with Caraway & Pickled Dill Seeds Tuna with Black Beer Ponzu & Radish Tomatoes with Tonnato Sauce & Nori Brussels Sprouts with Dried Tuna & Tonnato Sauce Rye Bread with Salmon Roe & Cultured Butter CURED FRESH FISH ROE COD ROE IN BEET BRINE Beef Tartare Toast with Bottarga Kohlrabi with Ham & Turnips Gai Lan with Air-Dried Beef Grilled Tripe with Paprika & Fennel Pork Knuckle & Sausage-Stuffed Vegetables HARVEST PARTY Rooster Boil Grilled Whole Eggplant with Tomato Jam & Spiced Hazelnuts Toast with Lard, Onion & Paprika Farmer’s Chop Suey Krumkake with Grilled Figs, Walnut Butter & Lemon–Sour Cream Sauce SWEETS Rye Pound Cake with Pear Sherbet & Chestnuts Kefir Ice Cream Float Carob Semifreddo with Goat Cheese, Black Walnuts & Eucalyptus Rice Pudding with Amazake & Citrus Rhubarb Soup with Chamomile Milk Custard Rye Porridge with Hazelnut Custard, Apricot & Flax Candied Beet & Sunflower Frangipane Tart Crepe Cake with Apple Butter, Farmer’s Cheese & Pecans Steamed Parsnip Cake with Cider, Kefir, Honey & Bee Pollen Farmer’s Cheesecake with Rhubarb, Sorrel & Caraway Honey Hazelnut Butter and Strawberry Jam Cookies Rugelach INDEX A B C D E F G H I J K L M N O P R S T V W Y Z ACKNOWLEDGMENTS About the Author Chronicle Ebooks