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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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1 Burnside Cooking and Food- US California

Chez Panisse Fruit

by

Chez Panisse Fruit Cover

 

 

Excerpt

Pork Loin Stuffed with Wild Plums and Rosemary
Once again, we advise you to avoid eating pork unless you can find a local certified organic farmer who takes care of his hogs the right way.

1 1/2pounds wild plums or Santa Rosa plums
2 shallots
1 bunch rosemary
2 tablespoons olive oil
2 tablespoons brandy
2 tablespoons sweet wine (Beaumes-de-Venise and port are good choices)
1/2 cup water Salt and pepper
2 lemons
1 standing 6-rib pork loin, chine bone removed

The plums can be prepared a day in advance. Split the plums in half and remove the pits. Cut the halves into small wedges. Peel and chop the shallots fine. Strip enough rosemary leaves off the stems to make a scant 1/2 teaspoon, chopped.

Heat the olive oil in a heavy-bottomed pot, add the shallots and the rosemary, and cook for 5 minutes over medium heat, until wilted. Add the brandy and flame. Add the sweet wine, bring to a boil, add the plums, and cook for 3 minutes. Add the water and mash the plums with a potato masher or whisk. Add 1/4 teaspoon salt, a generous amount of freshly ground pepper, the grated zest of 1/4 lemon, and a squeeze of lemon juice. Cook at a simmer until thickened, about 10 minutes, stirring often to keep the plum paste from sticking and burning. Taste and adjust the salt as needed. Let cool completely before stuffing the pork loin.

To stuff the loin, take a sharp knife and cut along the rib bones to separate them from meat. Cut almost all the way down, leaving only 1 inch of the loin attached to the bones. Make a lengthwise pocket for the stuffing, cutting halfway into the roast, where the meat has beenexposed from the bones. Liberally season the roast all over with salt and pepper; this will give it a delicious crust. Season the inside of the pocket and stuff it with the plum paste. Press the pocket closed. Slice the second lemon as thin as you can. Arrange the lemon slices and rosemary sprigs between the bones and the meat. Gently push the roast back into its original shape. Using cotton twine, tie up the roast with one tie between each rib. Now the loin is stuffed with the plums in the middle and the lemon and rosemary between the ribs and the meat. It can be roasted now or covered and refrigerated for up to a day.

If the loin has been refrigerated, take it out of the refrigerator at least 1 hour before roasting. Preheat the oven to 375°F.

Put the loin in a roasting pan, bone side down, and roast for about 1 1/2 hours, until an internal temperature of 130°F. is reached. Start checking the temperature with an instant-read thermometer after an hour, but be sure to insert the thermometer into the meat, avoiding the line of stuffing. When the roast is done, remove it from the oven and let it rest for at least 20 minutes in a warm place. Remove the twine, carve into individual chops, and serve.

Serves 6.

Strawberry Sherbet
Two 1-pint baskets strawberries (about 4 cups)
3/4 cup water
3/4 cup sugar
Optional: A few drops of lemon juice or kirsch

Rinse, dry, and hull the strawberries. Purée them with the water and sugar. Taste and adjust the flavor with a few drops of lemon or kirsch if needed. Freeze according to the instructions for your ice cream maker.

Makes about 1 quart.

Chez Panisse Fruit. Copyright © by Alice Waters. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Product Details

ISBN:
9780060199579
Illustrator:
Waters, Alice
Author:
Tangren, Alan
Author:
Waters, Alice
Author:
Waters, Alice L.
Author:
by Alice Waters
Author:
Streiff, Fritz
Publisher:
William Morrow Cookbooks
Location:
New York
Subject:
Cookery
Subject:
Cookery (fruit)
Subject:
Specific Ingredients - Fruit
Subject:
Cookbooks
Subject:
Chez Panisse
Subject:
Fruit
Subject:
Cooking and Food-Fruits and Vegetables
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
report no.01-103
Publication Date:
20020416
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
352
Dimensions:
10 x 8 in 39.36 oz

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Related Subjects

Arts and Entertainment » Drama » Reference
Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Fruits, Vegetables, and Nuts
Cooking and Food » Regional and Ethnic » United States » California
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

Chez Panisse Fruit Used Hardcover
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Product details 352 pages HarperCollins Publishers - English 9780060199579 Reviews:
"Review" by , "The information on how to choose various fruits — what varieties are best and when to expect them, who grows them and where — is particularly valuable...And, as always with the Chez Panisse books, a pure aesthetic shines through the recipes. There is not an instance of contrivance, and there are several interesting ideas that I can't wait to try out in my own kitchen."
"Review" by , "Another wonderful book from Waters and crew...invaluable both as a reference and a cookbook and features unsually lyrical writing....Essential."
"Synopsis" by , The award-winning Chez Panisse founder and chef who "has done more than anyone else to change the way we eat" (Paula Wolfert) turns her innovative approach to vibrant seasonal fruits, offering both sweet and savory recipes. 50 illustrations.
"Synopsis" by , The owner of Chez Panisse in Berkeley, California, serves up a wide variety of luscious recipes featuring apples, raspberries, strawberries, and many, many other fruits used in a wide range of sweet and savory dishes. By the author of CHez Banisse Cafe Cookbook.
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