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World-famous chef Francis Mallmann, known for his live-fire meat cookery, transforms vegetables and fruits with fire in his first book of vegetarian recipes.
World-famous chef Francis Mallmann, known for his live-fire meat cookery, transforms vegetables and fruits with fire in his first book of vegetarian recipes.
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Francis Mallmann, author of Seven Fires and Mallmann on Fire, is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America. His restaurants include Siete Fuegos at the Vines Resort & Spa in Argentina's wine country; Patagonia Sur in Buenos Aires; El Garzón in Uruguay; 1884 Restaurante in Mendoza, Argentina (named one of Latin America's 50 Best Restaurants); and Los Fuegos in Miami. USA Today and the Times (London) have named his restaurants among the top 10 places to eat in the world. Most recently, Mallmann was the subject of the Netflix documentary series Chef's Table.
Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.
Inhaltsangabe
Recipe List POTATOES AND SWEET POTATOES Smashed Potatoes 3 Ways: * Blistered Chiles with Parsley and Lemon Zest * Turmeric, Cardamom, Coriander, and Almond Gremolata * Fennel Pollen, Fennel Seed, Rosemary, and Garlic Plancha Potatoes Blackjack Potatoes Rösti with Raclette with Radicchio Broken and Deep-Fried Potatoes Crispy Potato Strip and Parsley Salad with Garlic Cream Potato Bricks and Pyramids Huevos a la Tripa “Shepherd’s Pie” with Sautéed Onions and Eggs Poached Inside Sweet Potato Rescoldo with Butter and Chile Flakes Sweet Potato Rescoldo with Mint Almond Gremolata Tortilla Española de Boniatos Sweet Potato Chips with Parsley and Garlic Yucca (sidebar)
TOMATOES Tomatoes Confit Tomatoes Confit with Pepato Cheese Filling Tomato Soup with Goat Cheese and Cilantro Charred Tomatoes with Garlic, Onion, and Oregano Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT Eggplant Rescoldo with Parsley, Chile, and Aioli Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan Eggplant Milanesas Slices a la Plancha, 4 Ways: * Yogurt, Soy, Pistachios, and Mint * Cucumber, Shallot, Almonds, and Cilantro * Fresh Tomato Reduction and Cheese * Hummus and Mixed Herb Salad Ratatouille Tian Ratatouille Churrasco
ARTICHOKES Artichoke Confit with Lemon Confit and Almonds Artichokes Mimosa with Aioli Spring Artichokes a la Plancha with Favas Smashed Artichoke with Crispy Kale Deep-Fried Artichokes with Yogurt Sauce
BEETS Beets and Endives a la Plancha with Spicy Radish Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips Beet, Lentil, and Avocado Salad with Crunchy Rice Cake Rescoldo Beets with Orange Fennel Dill Salsa Braised Beet and Plum Salad
CABBAGES AND COUSINS Whole Cabbage with Pomelo, Walnuts and Campari Salsa Green Cabbage Steaks, 4 Ways: * Dijon Mustard and Fennel-Seed Crust * Chimichurri * Orange Peel, Garlic, and Mushrooms, Browned a la Plancha * Honey, Soy Sauce, and Almond Scorched Brussels Sprouts Salad with Walnuts Brussels Sprouts Leaves a la Plancha with Lemon and Chives Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic Whole Cauliflower with Crunchy Rice Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS Carrots a la Plancha with Peppers and Pistachios Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa Braised Carrots with Garlic and Rosemary Charred Carrot, Black Quinoa, and Mint Salad Carrot Coins with Cream Christmas Vegetables (sidebar)
CORN Humitas, 3 Ways: * Fresh Creamed Corn with Basil, Scallion, and Chile * With Onions, Pine Nuts, Capers, Basil * With Goat Cheese and Wrapped in Chard Leaf on the Plancha Creamy Polenta with Mixed Wild Mushrooms Grilled Polenta Slices with Greens or Spinach with Fresh Chiles Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes Grilled Corn Salad with Crisped Mushrooms
FENNEL Fennel Salad with Mint Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa Fennel Confit with Jammy Egg and Lemon Fennel Ragout Served with Creamy Polenta Pan Chato
LEGUMES AND BEANS Chauchas with Cucumber Salsa Hummus Milanesas with Tomato Faina, 4 Ways: * With Red Onion Plumas * With Wild Mushrooms * With Cashew Mandarin Basil Salsa * With Parsley, Oregano, Garlic, Chile, Pepitas Salsa Griddled Black and White Beans with Fennel Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN Whole Butternut Rescoldo with Criolla Roasted Butternut Wedges with Sage and Ajada Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano Roasted Pumpkin Strips with Dill Squash Madura Plancha Round Zucchini Rescoldo
FRUIT Charred Cherries and Ice Cream Roasted Peaches, Plums, and Cheese Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa Roasted Strawberries with Yogurt and Mint Grilled Bizcochuelo with Roasted Strawberries and Ice Cream Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa Olive Oil Ice Cream with Fleur de Sel Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS Roasted Garlic Aioli Vegan Mayonnaise Black Olive Powder Charred Herb Salmuera Chile Oil and Other Herb Oils Chimichurri Lemon Confit Orange Confit Crunchy Bread Crumbs Dried Grapefruit/Pomelo Fresh Tomato Reduction Fried Capers Garlic Chips Limoneta Mint Parmesan Salmuera Orange, Black Pepper, Rosemary Salmuera Provenzal Rougail Salsa Criolla Salsa Llagua Tapenades Vinaigrette COCKTAILS Burnt Lime Pisco Sour Gin and Tonic with Burned Lime Papaya Rum Bourbon Manhattan with Burnt Cherry Pomegranate Sangria with Singed Mint
Recipe List POTATOES AND SWEET POTATOES Smashed Potatoes 3 Ways: * Blistered Chiles with Parsley and Lemon Zest * Turmeric, Cardamom, Coriander, and Almond Gremolata * Fennel Pollen, Fennel Seed, Rosemary, and Garlic Plancha Potatoes Blackjack Potatoes Rösti with Raclette with Radicchio Broken and Deep-Fried Potatoes Crispy Potato Strip and Parsley Salad with Garlic Cream Potato Bricks and Pyramids Huevos a la Tripa “Shepherd’s Pie” with Sautéed Onions and Eggs Poached Inside Sweet Potato Rescoldo with Butter and Chile Flakes Sweet Potato Rescoldo with Mint Almond Gremolata Tortilla Española de Boniatos Sweet Potato Chips with Parsley and Garlic Yucca (sidebar)
TOMATOES Tomatoes Confit Tomatoes Confit with Pepato Cheese Filling Tomato Soup with Goat Cheese and Cilantro Charred Tomatoes with Garlic, Onion, and Oregano Burned Tomato and Plum Salad with Garlic Chips, Basil, and Bocconcini Heirloom Tomato Salad with Burrata, Tapenade, and Pine Nuts
EGGPLANT Eggplant Rescoldo with Parsley, Chile, and Aioli Eggplant Rescoldo with Fresh Tomato Reduction and Parmesan Eggplant Milanesas Slices a la Plancha, 4 Ways: * Yogurt, Soy, Pistachios, and Mint * Cucumber, Shallot, Almonds, and Cilantro * Fresh Tomato Reduction and Cheese * Hummus and Mixed Herb Salad Ratatouille Tian Ratatouille Churrasco
ARTICHOKES Artichoke Confit with Lemon Confit and Almonds Artichokes Mimosa with Aioli Spring Artichokes a la Plancha with Favas Smashed Artichoke with Crispy Kale Deep-Fried Artichokes with Yogurt Sauce
BEETS Beets and Endives a la Plancha with Spicy Radish Smashed Beets and their Greens with Vegan Mayonnaise, and Garlic Chips Beet, Lentil, and Avocado Salad with Crunchy Rice Cake Rescoldo Beets with Orange Fennel Dill Salsa Braised Beet and Plum Salad
CABBAGES AND COUSINS Whole Cabbage with Pomelo, Walnuts and Campari Salsa Green Cabbage Steaks, 4 Ways: * Dijon Mustard and Fennel-Seed Crust * Chimichurri * Orange Peel, Garlic, and Mushrooms, Browned a la Plancha * Honey, Soy Sauce, and Almond Scorched Brussels Sprouts Salad with Walnuts Brussels Sprouts Leaves a la Plancha with Lemon and Chives Shaved Brussels Sprouts Salad with Cherry Tomatoes and Garlic Whole Cauliflower with Crunchy Rice Broccoli a la Plancha, Sun-dried Tomatoes, Lemon, Basil, Black Pepper Salsa
CARROTS Carrots a la Plancha with Peppers and Pistachios Young Carrots a la Plancha with Charred Mint and Green Garlic Salsa Braised Carrots with Garlic and Rosemary Charred Carrot, Black Quinoa, and Mint Salad Carrot Coins with Cream Christmas Vegetables (sidebar)
CORN Humitas, 3 Ways: * Fresh Creamed Corn with Basil, Scallion, and Chile * With Onions, Pine Nuts, Capers, Basil * With Goat Cheese and Wrapped in Chard Leaf on the Plancha Creamy Polenta with Mixed Wild Mushrooms Grilled Polenta Slices with Greens or Spinach with Fresh Chiles Grilled Polenta Sandwich with Cheese, Radicchio, and Arugula Grilled Corn Salad with Arugula, Avocado, Cherry Tomatoes Grilled Corn Salad with Crisped Mushrooms
FENNEL Fennel Salad with Mint Burned Fennel with Avocado, Cherry Tomatoes, Sunflower Seeds, and Lemon Burned Fennel Plancha with Cognac, Honey, Cardamom and Coriander Salsa Fennel Confit with Jammy Egg and Lemon Fennel Ragout Served with Creamy Polenta Pan Chato
LEGUMES AND BEANS Chauchas with Cucumber Salsa Hummus Milanesas with Tomato Faina, 4 Ways: * With Red Onion Plumas * With Wild Mushrooms * With Cashew Mandarin Basil Salsa * With Parsley, Oregano, Garlic, Chile, Pepitas Salsa Griddled Black and White Beans with Fennel Griddled Chickpea Salad with Lemon Confit, Basil, Parsley, and Crushed Black Pepper Locro Vegano with Salsa Llagua
SQUASH AND PUMPKIN Whole Butternut Rescoldo with Criolla Roasted Butternut Wedges with Sage and Ajada Roasted Acorn Squash Rounds with Lemon, Avocado, Oregano Roasted Pumpkin Strips with Dill Squash Madura Plancha Round Zucchini Rescoldo
FRUIT Charred Cherries and Ice Cream Roasted Peaches, Plums, and Cheese Salt-Baked Pears with Coriander, Cognac, and Cardamom Salsa Roasted Strawberries with Yogurt and Mint Grilled Bizcochuelo with Roasted Strawberries and Ice Cream Grilled Watermelon Salad with Arugula, Mint, and Toasted Hazelnuts Burned Pomelo with Kale Cognac, Amaranth, Hazelnut, and Sage Salsa Olive Oil Ice Cream with Fleur de Sel Slow-Roasted Pineapple with Berries and Ice Cream (cooked on the dome)
BASICS Roasted Garlic Aioli Vegan Mayonnaise Black Olive Powder Charred Herb Salmuera Chile Oil and Other Herb Oils Chimichurri Lemon Confit Orange Confit Crunchy Bread Crumbs Dried Grapefruit/Pomelo Fresh Tomato Reduction Fried Capers Garlic Chips Limoneta Mint Parmesan Salmuera Orange, Black Pepper, Rosemary Salmuera Provenzal Rougail Salsa Criolla Salsa Llagua Tapenades Vinaigrette COCKTAILS Burnt Lime Pisco Sour Gin and Tonic with Burned Lime Papaya Rum Bourbon Manhattan with Burnt Cherry Pomegranate Sangria with Singed Mint
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