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This title in other editionsEthan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook a Wolf, Staple & Fancy Mercantile, and Tavolàtaby Ethan Stowell
Synopses & ReviewsPublisher Comments:The title's new claim is apt; this is no red-sauce cookbook. The proprietor of three popular, ingredient-driven, Italian-inspired Seattle restaurants presents a collection of recipes rich with flavor and often featuring intriguing taste combinations. Cavatelli with cuttlefish, spring onion, and lemon has a hit of spice from chili flakes, and a roast quail is stuffed with pancetta, lacinato kale, and sage. As with any good chef-written book, readers will find gems of kitchen wisdom--like which parts of watercress to use in a salad and how to prepare beef to make carne cruda with the perfect texture--casually sprinkled throughout. A humorous chapter on cheese and desserts includes such intriguing presentations as La Tur with oven-roasted tomato; lemon verbena panna cotta with poached peaches; and roasted figs with chocolate-espresso ganache. Like the other recipes in the book, these showcase fresh ingredients and have a decidedly modern feel. (Oct.)
--Publishers Weekly, 9/6/10 Ethan Stowell's New Italian Kitchen is not only a great collection of accessible recipes that compel one to start cooking right away, and it also reveals a chef with soul. This book perfectly captures the spirit of Ethan and his team, their soulful, delicious food, and the vitality of their restaurants in the great city of Seattle. --David Kinch, James Beard Award–winning chef and owner of Manresa
“Ethan is a true chef’s chef. He has a great respect for the seasons, the farms, and the fishermen who supply him, which is reflected in his restaurants and in the dishes he prepares.” --David Pasternack, chef-owner of Esca and author of The Young Man and the Sea: Recipes and Crispy Fish Tales from Esca
“Ethan Stowell is a northwestern jewel is every epicurean sense of the word. His influence on the Seattle food scene is unmistakable, and his personal take on Italian food is at once sophisticated yet simple and understated--a delectable combination. I appreciate Ethan’s intrinsic wine savvy; his food seamlessly matches at the table, creating memorable and delicious pairings.” --Evan Goldstein, author of Perfect Pairings and Daring Pairings
“Ethan’s passion for fresh and delicious food has been a staple at his restaurants for years, and the craftsmanship in his dishes is a testament to his drive for serving soulfully inspired foods. Now the world can take a glimpse into the mind and recipes that have set Ethan apart from the rest.” --Chris Cosentino, executive chef of Incanto From the Hardcover edition. Synopsis:"The debut cookbook from Seattle's acclaimed young chef, Ethan Stowell, chef/owner of Union, Tavolata, How to Cook a Wolf, and Olives & Anchovies, featuring refined yet unfussy modern-Italian cooking that showcases the best of Pacific Northwest ingredients"--Provided by
Synopsis:The debut cookbook from Seattle’s most acclaimed young chef, Ethan Stowell, chef/owner of Union, Tavolata, How to Cook a Wolf, Olives & Anchovies, and the forthcoming Staple & Fancy Mercantile, featuring refined yet unfussy modern-Italian cooking that showcases the best of Pacific Northwest ingredients.
In this dynamic collection, Ethan Stowell honors Italian tradition while celebrating his Pacific Northwest roots. Recipes like Mediterranean Mussel and Chickpea Soup with Fennel and Lemon reflect Ethan’s sophisticated yet always approachable style, while Venison Loin with Cippolini Agrodolce and Gnocchetti with Pancetta, Chanterelles and Mint highlight his drive to innovate. Stowell’s down-to-earth sensibility permeates each page, capturing the enthusiasm and imagination that make cooking an adventure in the kitchen. Synopsis:Welcome to Ethan Stowell’s New Italian Kitchen--not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet.
This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun. About the AuthorETHAN STOWELL was named one of the 2008 Best New Chefs in America by Food & Wine magazine and is a multiple James Beard Award nominee for Best Chef Northwest. Ethan is the chef/owner of four celebrated Seattle restaurants that have achieved national acclaim with rave reviews from GQ, Wine Spectator, Gourmet, and Bon App
Table of Contentsix Acknowledgments
1 Introduction 3 A Note on Ingredients Nibbles and Bits 8 Baked Stellar Bay Kusshi Oysters with Garlic Breadcrumbs and Oregano 10 Bruschetta with Smashed Chickpeas and Grilled Lamb’s Tongue 11 Crispy Young Favas with Green Garlic Mayonnaise 13 Beef Carpaccio with Preserved Pecorino Sardoand Arugula 14 Carne Cruda with Anchovy and Garlic 18 Fried Artichokes Pangratatto 21 Fried Ipswich Clams with Sorrel Aioli 23 Fun with Geoduck 24Geoduck Crudo with Fennel and Radish 24Geoduck Scramble with Crme Frache 25 Manila Clams on the Half Shell with Fennel,Lemon, and Chiles 26 Sardine Crudo with Celery Hearts, Pine Nuts,and Lemon 28 Marinated Octopus 29 Pickled Vegetables 31 Sea Bass Crudo with Vanilla Oil, English Peas,and Mint 32 Soft-Shell Crab Bruschetta with Spring Garlic Aioli 32 Spot Prawn Crudo with Chile and Mint 34 Frittata with Morels and Savory 35 Bruschetta with Fresh Ricotta and Pine NutSalsa Verde 37 Soft-Boiled Eggs with Anchovy Mayonnaise 38 Shigoku Oysters on the Half Shell withAccompaniments 39 Uni Spoons The Measure of a Cook: Soups 42 Soups with Artichokes 42Essence of Artichoke Soup 42Farro and Artichoke Soup 44 Mediterranean Mussel and Chickpea Soup withFennel and Lemon 46 Clam Brodetto 47 Parmesan Brodo 48 Oxtail Soup with Farro and Root Vegetables 51 Farmers’ Market Soup 52 English Pea Soup with Poached Duck Egg 53 Kabocha and Porcini Soup 54 Corn and Chanterelle Soup 56 Heirloom Tomato Soup with Garlic Croutons 57 Sorrel and Yogurt Soup Starches to Grow On: Gnocchi, Polenta, Risotto, and Farrotto 60 Basic Potato Gnocchi 63Gnocchi with Morels and Fried Duck Egg 64Ricotta Gnocchi with Beef Short Rib Ragu 66 Polenta Master Recipes 66Soft Polenta 66Firm Polenta 68 Sautéed Chicken Livers with Mushrooms andOnions on Soft Polenta 69 Grilled Polenta with Heirloom Tomatoes andPounded Anchovy Sauce 70 Sautéed Polenta with Hedgehog Mushroomsand Aged Provolone 71 A Trio of Spring Risottos 71Spring Garlic Risotto 72Ramp Risotto with Shaved Porcini 73Artichoke Risotto 74 Clam Risotto with Lemon 76 Butternut Squash Risotto with Hazelnut Oil 77 Farrotto with English Peas and Morels 79 Duck Leg Farrotto with Pearl Onions andBloomsdale Spinach Wheat’s Highest Calling: Pasta 84 Pasta Master Recipes 84 Egg Pasta 84 Semolina Pasta 89 Braised Rabbit Paws with Radiatore 90 Linguine with Shrimp 91 Cavatelli with Cuttlefish, Spring Onion, and Lemon 92 Fava Bean Agnolotti with Snails and Herbed Butter 95 Gnocchetti with Pancetta, Chanterelles, and Mint 96 Tagliarini with Totten Virginica Oysters, Prosecco,Chives, and Cream 97 Maloreddus with Squid, Tomato Sauce, and Lemon 98 Spaghetti with Garlic, Chile, and Sea Urchin 100 Trofie with Nettle Pesto 102 Pappardelle with Tomato Sauce and MarinatedPecorino Sardo 103 Bigoli with Grilled Sardines and Fennel 104 Duck Egg Ravioli with Ricotta and Swiss Chard 105 Switch-Hitting Clams with Ramps 106 Cannelloni with Braised Pork Cheeks andSweet Cicely Something Foraged, Something Green: Salads, Vegetables, and Sides 110 Baby Beet Salad with Fresh Ricotta 111 Endive Salad with Creamy Meyer Lemon Vinaigrette 112 Seared Rabbit Loin with Frisée and Pancetta 115 Lentils with Pancetta 116 Fried Cauliflower with Ham Hock 119 Lobster Mushrooms with Preserved Garlic, Parsley, and Oregano 120 Miner’s Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette 121 Shaved Artichoke and Wild Watercress Salad 122 Blood Orange Salad with Shallot andTaggiasca Olives 125 Rapini with Garlic, Chile, and Lemon 126 Delicata Squash with Chestnut Honey 127 Puntarelle with Anchovy, Garlic, and Parsley Dressing 128 Pickled Mackerel Salad with Watercress, Radish,and Pistachio 131 Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme 132 Company Alligator Pear 135 Panzanella with Crispy Pig’s Ear 137 Potato and Asparagus Salad with Home-Cured Bacon and Egg 138 Thumbelina Carrots with Orange and Mint 140 Pheromone Salad (Shaved Porcini Salad) 141 Swiss Chard with Pine Nuts and Golden Raisins Beasties of the Land . . . 144 Braised Pork Jowls with the Maligned Mélange 146 Home-Cured Bacon 148 Lamb Chops with Finger Favas 149 Venison Loin with Cipollini Agrodolce 150 Veal Sweetbreads with Parsley, Capers, and Lemon 152 Seared Duck Breast with Sugared Figs and Arugula 153 Braised Veal Cheeks with Grilled Ramps and Porcini 155 Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings 156 Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage 158 Pan-Roasted Squab with Spring Garlic Compote 159 Party Meats 159 Party Tripe on Soft Polenta 160 Zatar-Rubbed Leg of Goat with Fresh Chickpeas, Spring Onion, and Sorrel 162 Grilled T-Bone with Garlic, Lemon, and Controne Beans 163 Italian “Tacos” . . . and Sea 167 Grilled Sardines with Baby Fennel, Capers, and Taggiasca Olives 168 Mob-Hit Squid 170 Fluke with Radish and Citrus Relish 171 Ode to the Northwest (with a Nod to Cincinnati) 172 Roasted Skate Wing with Brown Butter and Potatoes 174 Black Bass with Thyme, Lemon, and Garlic 175 Poached Black Bass with Spring Garlic and Mint 177 Seared Scallops with Chanterelles and Parsnip and Pear Purée 178 Steamed Clams with Guanciale and Sorrel 179 Prosciutto-Wrapped Soft-Shell Crab Cigars with Shaved Radish and Arugula Salad 181 Grilled Mackerel with Crispy Potatoes and Caperand Preserved Lemon Sauce Cheese for the Civilized and Desserts for the Rest of You 184 Goat Cheese with Chestnut Honey andHazelnut Dust 185 Ginepro with Gin-Soaked Pear 186 La Tur with Oven-Roasted Tomato Petals 189 Lemon Verbena Panna Cotta with Poached Peaches 190 Robiola with Gooseberry Compote 191 Cacio Faenum with Baked Apricot and Almond Purée 192 Rhubarb Soup with Prosecco 193 Roasted Figs with Chocolate-Espresso Ganache 194 Chocolate Ice Cream 195 Toasted Walnut Ice Cream 196 Pear–Star Anise Ice Cream 197 Melon Sorbet 199 Campari–Blood Orange Sorbet 200 Blueberry-Basil Sorbet 201 Espresso Granita with Grappa Cream 202 Zabaglione with Mixed Berries 203 Cardamom Sablés 204 Pie Cookies 205 Pine Nut Crumbles 206 Almond Cake with Bay-Poached Queen Anne Cherries 208 Chocolate Pumpkin Tart Building Blocks: Condiments, Sauces, and Staples 216 Basic Tomato Sauce 217 Mayonnaise 217 Preserved Garlic 218 Preserved Lemons 218 Preserved Pecorino Sardo 219 Salsa Verde 220 Garlic Breadcrumbs 220 Basic Chickpeas What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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