From the James Beard Award-winning chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular-elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your…mehr
From the James Beard Award-winning chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole's Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole's, honors the traditions of this celebrated cuisine, while introducing a new vernacular-elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be. Poole's is also the story of how Christensen opened a restaurant, and in the process energized Raleigh's downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen's generous spirit and belief that great cooking is fundamental to good living. With abundant, dramatically beautiful photography and a luxe presentation, Poole's is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
ASHLEY CHRISTENSEN is the chef and owner of seven restaurants—Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee & Table, Death & Taxes, and Bridge Club—all located in downtown Raleigh, North Carolina. Ashley’s cooking and her philosophy of bright, fresh flavors and locally grown, seasonal ingredients have garnered local and national acclaim. Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance, and Share Our Strength. In 2014, Ashley was awarded the James Beard Award for Best Chef Southeast.
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Recipe Contents Using This Book Winter Pickle Brine 16 Summer Pickle Brine 16 Poole’s Cure 17 Roasted Garlic Butter (Rogar) 20 Porcini Butter 20 Basic Cider Mayo 21 Basic Malt Mayo 21 Rich Poultry Stock 24 Rich Beef Stock 25 Counter Snacks (Things That People Stand Around and Eat) Pimento Cheese 33 Classic Deviled Eggs 35 THE BACK POCKET: Confit for Duck or Rabbit 38 Duck Rillettes 39 Chicken Liver Mousse 41 Black Pepper Parmesan Popcorn 42 Fried Eggplant with Burnt HoneyAioli 44 Tuna Tartare with Piment d’Espelette and Cucumber 47 THE BACK POCKET: Crispy Quinoa 48 Pork Ribs with Mustard Sorghum Sauce 49 TNT Chicken Livers with Hot Hot Aioli and Pickle Relish 53 Pickled Shrimp with Roasted Tomato Cocktail Sauce 55 Oysters Rock-a-Billy 57 THE BACK POCKET: Pâte à Choux 58 Crab Churros with Piquillo Pepper Mayo 60 Turnip Green Fritters with Whipped Tahini 61 THE BACK POCKET: Whipped Tahini 62 Cocktails Baked Apple Sangria 68 Bitter Islander 69 Garden & Gun Club 70 AC’s Greyhound 71 Milan Mule 73 Wake County Cooler 74 The Captain’s G & T 75 Beer Can Michelada 77 Vinaigrettes THE BACK POCKET: Red Wine Vinaigrette 84 Bibb Lettuce Salad 87 Arugula with Button Mushrooms, Crispy Sopressata, and Sherry- Sherry Vinaigrette 88 THE BACK POCKET: Charred Onions 91 Mustard Frills with Crispy Okra, Charred Onions, and Tahini Dressing 92 Charred Brussels Sprouts with Pomegranate, Pecorino, and White Balsamic Vinaigrette 95 Summer Melon with Country Ham, Burrata, Toasted Chiles, and White Balsamic Vinaigrette 96 Tomatoes with Grilled Cornbread and White Balsamic–Thyme Vinaigrette 99 THE BACK POCKET: Cornbread 100 Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White AnchovyDressing 102 Watermelon with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette 105 Marinated Avocados with Apples, Blue Cheese, and Almonds 108 Sweet Potatoes with Roasted Poblanos, Chèvre, and Banyuls Vinaigrette 110 Warm Broccoli Salad with Cheddar and Bacon Vinaigrette 112 Lamb Carpaccio with Roasted Tomato, Crispy Artichokes, and Yogurt Vinaigrette 113 Beet Salad with Fromage Blanc and Burnt Orange Marmalade Vinaigrette 116 Vegetables Marinated White Acre Peas 124 Luck and Money 126 Beluga Lentils with Melted Leeks 127 Oyster Mushrooms and Asparagus with Sherry and Cream 129 Cornmeal-Fried Okra with Tabasco Mayo 132 Wilted Greens with Olive Oil and Garlic 137 Charred Summer Squash with Fresh Herbs 138 Rutabaga with Brown Butter and Thyme 140 Pit Peas 141 Stewed Tomatoes 142 Stewed Tomatoes and Charred Okra 143 Sautéed Broccoli with Red Wine and Garlic 144 Roasted Carrots with Whipped Tahini 145 Duck Liver and Sweet Potato Dirty Rice Cakes 148 Mashed Potatoes with Herb-Scented Cream 151 Rose Finn Apple Potatoes with Shaved Celery, Buttermilk, and Dill 152 Homegrown Tomato Pie 155 Latkes with Crème Fraîche 157 THE BACK POCKET: Countertop Crème Fraîche 159 Vidalia Onion Rings 160 THE BACK POCKET: Roasted Tomatoes 162 Malted Slaw with Roasted Tomatoes 165 Bowls & Such Chilled Corn Soup with Cherry Tomatoes 170 Cauliflower Soup with Sultanas and Crispy Capers 172 Mussels with White Wine and Dijon 173 Oyster Stew with Twice-Fried Saltines and Charred Turnip Relish 177 Caramelized Onion–Tomato Soup with Jarlsberg Croutons 178 Creamy Rice Grits 181 Yukon Gold Potato Soup with Buttermilk and Bacon 182 Duck Slick 183 Pork and Dumplings with Stewed Tomatoes and Butter Beans 186 Macaroni au Gratin 190 Grits with Roasted Pumpkin, Aged Maple Syrup, and Crispy Pepitas 195 Short Rib Pot Pie 196 Meat & Fish Cast-Iron Roast Chicken with Garlic and Herbs 202 Buttermilk Fried Chicken with Hot Honey 205 Chicken Salti with Rosemary Tomato Gravy 207 Royale with Cheese 209 Short Ribs, the Simplest Way 213 Poole’s Steak 217 Rabbit Poblanos Rellenos with Charred Chile Sauce 219 Crispy Flounder 222 THE BACK POCKET: Chow-Chow 224 Cornbread Crab Cakes 225 Pan-Roasted Scallops with Olive Gremolata 226 Slow Shrimp with Marinated Peppers 229 THE BACK POCKET: Marinated Peppers 230 Lamb Meatloaf with Mushroom Pan Gravy 232 Lamb Shoulder Steaks with Mom’s Mint Vinegar 235 Pan-Roasted Salmon with Spring Pistou 237 Fried Soft-Shell Crabs 241 Butter-Seared Octopus 243 Braised Pork Shanks 246 Desserts Sweet Potato Hummingbird Cake 252 Toasted Coconut Cream Pie with Macadamia Nut Crust 255 THE BACK POCKET: Poole’s Piecrust 259 Dark Chocolate Pecan Pie 260 Buttermilk Chess Pie with Grilled Peaches 261 Bumbleberry Crisp with Lemon Curd 262 Sour Cream Panna Cotta with Red Wine Cherries 265 Zucchini Doughnuts with Mascarpone 269 Roasted Banana Crème Caramel 270 Jacked Up Devil’s Food Trifle 272 Strawberry Shortcakes with Rhubarb Marmalade 275 Challah Bread Pudding with Whiskey Apples and Crème Fraîche 276 Benne Seed Toffee Ice Cream 278 Chocolate Chip Cookies and Milk 281
Recipe Contents Using This Book Winter Pickle Brine 16 Summer Pickle Brine 16 Poole’s Cure 17 Roasted Garlic Butter (Rogar) 20 Porcini Butter 20 Basic Cider Mayo 21 Basic Malt Mayo 21 Rich Poultry Stock 24 Rich Beef Stock 25 Counter Snacks (Things That People Stand Around and Eat) Pimento Cheese 33 Classic Deviled Eggs 35 THE BACK POCKET: Confit for Duck or Rabbit 38 Duck Rillettes 39 Chicken Liver Mousse 41 Black Pepper Parmesan Popcorn 42 Fried Eggplant with Burnt HoneyAioli 44 Tuna Tartare with Piment d’Espelette and Cucumber 47 THE BACK POCKET: Crispy Quinoa 48 Pork Ribs with Mustard Sorghum Sauce 49 TNT Chicken Livers with Hot Hot Aioli and Pickle Relish 53 Pickled Shrimp with Roasted Tomato Cocktail Sauce 55 Oysters Rock-a-Billy 57 THE BACK POCKET: Pâte à Choux 58 Crab Churros with Piquillo Pepper Mayo 60 Turnip Green Fritters with Whipped Tahini 61 THE BACK POCKET: Whipped Tahini 62 Cocktails Baked Apple Sangria 68 Bitter Islander 69 Garden & Gun Club 70 AC’s Greyhound 71 Milan Mule 73 Wake County Cooler 74 The Captain’s G & T 75 Beer Can Michelada 77 Vinaigrettes THE BACK POCKET: Red Wine Vinaigrette 84 Bibb Lettuce Salad 87 Arugula with Button Mushrooms, Crispy Sopressata, and Sherry- Sherry Vinaigrette 88 THE BACK POCKET: Charred Onions 91 Mustard Frills with Crispy Okra, Charred Onions, and Tahini Dressing 92 Charred Brussels Sprouts with Pomegranate, Pecorino, and White Balsamic Vinaigrette 95 Summer Melon with Country Ham, Burrata, Toasted Chiles, and White Balsamic Vinaigrette 96 Tomatoes with Grilled Cornbread and White Balsamic–Thyme Vinaigrette 99 THE BACK POCKET: Cornbread 100 Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White AnchovyDressing 102 Watermelon with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette 105 Marinated Avocados with Apples, Blue Cheese, and Almonds 108 Sweet Potatoes with Roasted Poblanos, Chèvre, and Banyuls Vinaigrette 110 Warm Broccoli Salad with Cheddar and Bacon Vinaigrette 112 Lamb Carpaccio with Roasted Tomato, Crispy Artichokes, and Yogurt Vinaigrette 113 Beet Salad with Fromage Blanc and Burnt Orange Marmalade Vinaigrette 116 Vegetables Marinated White Acre Peas 124 Luck and Money 126 Beluga Lentils with Melted Leeks 127 Oyster Mushrooms and Asparagus with Sherry and Cream 129 Cornmeal-Fried Okra with Tabasco Mayo 132 Wilted Greens with Olive Oil and Garlic 137 Charred Summer Squash with Fresh Herbs 138 Rutabaga with Brown Butter and Thyme 140 Pit Peas 141 Stewed Tomatoes 142 Stewed Tomatoes and Charred Okra 143 Sautéed Broccoli with Red Wine and Garlic 144 Roasted Carrots with Whipped Tahini 145 Duck Liver and Sweet Potato Dirty Rice Cakes 148 Mashed Potatoes with Herb-Scented Cream 151 Rose Finn Apple Potatoes with Shaved Celery, Buttermilk, and Dill 152 Homegrown Tomato Pie 155 Latkes with Crème Fraîche 157 THE BACK POCKET: Countertop Crème Fraîche 159 Vidalia Onion Rings 160 THE BACK POCKET: Roasted Tomatoes 162 Malted Slaw with Roasted Tomatoes 165 Bowls & Such Chilled Corn Soup with Cherry Tomatoes 170 Cauliflower Soup with Sultanas and Crispy Capers 172 Mussels with White Wine and Dijon 173 Oyster Stew with Twice-Fried Saltines and Charred Turnip Relish 177 Caramelized Onion–Tomato Soup with Jarlsberg Croutons 178 Creamy Rice Grits 181 Yukon Gold Potato Soup with Buttermilk and Bacon 182 Duck Slick 183 Pork and Dumplings with Stewed Tomatoes and Butter Beans 186 Macaroni au Gratin 190 Grits with Roasted Pumpkin, Aged Maple Syrup, and Crispy Pepitas 195 Short Rib Pot Pie 196 Meat & Fish Cast-Iron Roast Chicken with Garlic and Herbs 202 Buttermilk Fried Chicken with Hot Honey 205 Chicken Salti with Rosemary Tomato Gravy 207 Royale with Cheese 209 Short Ribs, the Simplest Way 213 Poole’s Steak 217 Rabbit Poblanos Rellenos with Charred Chile Sauce 219 Crispy Flounder 222 THE BACK POCKET: Chow-Chow 224 Cornbread Crab Cakes 225 Pan-Roasted Scallops with Olive Gremolata 226 Slow Shrimp with Marinated Peppers 229 THE BACK POCKET: Marinated Peppers 230 Lamb Meatloaf with Mushroom Pan Gravy 232 Lamb Shoulder Steaks with Mom’s Mint Vinegar 235 Pan-Roasted Salmon with Spring Pistou 237 Fried Soft-Shell Crabs 241 Butter-Seared Octopus 243 Braised Pork Shanks 246 Desserts Sweet Potato Hummingbird Cake 252 Toasted Coconut Cream Pie with Macadamia Nut Crust 255 THE BACK POCKET: Poole’s Piecrust 259 Dark Chocolate Pecan Pie 260 Buttermilk Chess Pie with Grilled Peaches 261 Bumbleberry Crisp with Lemon Curd 262 Sour Cream Panna Cotta with Red Wine Cherries 265 Zucchini Doughnuts with Mascarpone 269 Roasted Banana Crème Caramel 270 Jacked Up Devil’s Food Trifle 272 Strawberry Shortcakes with Rhubarb Marmalade 275 Challah Bread Pudding with Whiskey Apples and Crème Fraîche 276 Benne Seed Toffee Ice Cream 278 Chocolate Chip Cookies and Milk 281
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