Synopses & Reviews
Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys' unquenchable ardor for local, luscious, sustainably produced food and drink means the Paley's Place dining experience just keeps gets better.
With characteristic generosity, Vitaly and Kimberly bring their elegant, soulful fare home in The Paley's Place Cookbook. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France.
Teaching the reader to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique.
Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.
"This scrumptious collection of recipes and stories from the owners of Paley's Place Bistro and Bar in Portland, Ore., offers an intriguing mlange of Eastern European Jewish, Mediterranean, mainstream American and Pacific Northwest culinary influences, from Truffled Crab Melt to Duck Wellington with Mole Sauce, designed to match a Syrah's flavors of cinnamon, clover, black pepper, cayenne, butter, chocolate, tobacco and fungus. Some recipes are almost outrageously simple, like George's Gathered Greens: mixed greens, lemon, olive oil, salt and pepper. But most are complex, and many, like Chicken Roulade, in which chicken legs are ground with herbs and wrapped with breasts in caulfat the lacy 'lining of a pig's abdominal cavity' that keeps the chicken 'beautifully moist, then melts away in the cooking' require elaborate preparation, which, fortunately, the authors illustrate with excellently detailed photos. The Paleys often highlight their suppliers, such as Gene Thiel, a potato farmer in his 70s, who 'speaks of the pleasing esters present in potatoes, explaining how they affect both taste and smell' and likes to breakfast on a pan-sized steamed potato pancake with herbed scrambled eggs and vinegared bread. Recipes for 'pantry' items such as ketchup, maraschino cherries and persillade (a mix of chopped garlic and parsley) are included, as well as imaginative suggestions for wines to complement the dishes." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Paley's Place...is recognized as one of the top restaurants in the Northwest, if not the country, and Mr. Paley has been celebrated for applying French techniques to the Northwestern palette of ingredients." The New York Times
"Heavenly recipes... This is a cookbook that will be used until it's in tatters." Marilyn Dahl, Shelf Awareness
At Paley's Place Bistro and Bar, Vitaly Paley brings French training and international influences to bear on his unquenchable passion for the local foodstuffs of his adopted Oregon. In The Paley's Place Cookbook
, he adapts his food for the home cook, tempting the reader with a casually elegant Walla Walla Onion Tart with Fresh Goat Cheese and Summer Herb Pesto, a show-stopping Cedar Planked Salmon, an indelible Crème Brulée, and many others.
Stories of the farmers, fishers, and foragers who supply Paley's Place with ingredients and inspiration; wine notes emphasizing local wines; and photographs of the food, the restaurant, and Oregon landscapes make this book a showcase of the regions culinary riches.
About the Author
Vitaly Paley and Kimberly Paley opened Paley's Place Bistro and Bar in Portland, Oregon in 1995. Vitaly is a Russian-born, French-trained chef whose work at Paley's Place garnered him the James Beard Foundation's award for Best Chef: Pacific Northwest in 2005. Kimberly manages the restaurant and runs its wine program. Paley's Place has been featured in the New York Times, Gourmet, Bon Appétit, USA Today, and many other publications, and is consistently ranked in national top 100 restaurant lists.
Table of Contents
Introduction - 1
1 Appetizers - 6
2 Soups, Sandwiches, and Salads - 32
3 Pasta, Grains, and Gnocchi - 64
4 Fish and Shellfish - 82
5 Meat, Game, and Fowl - 100
6 Vegetables and Side Dishes - 128
7 Desserts - 152
8 Bar and Pantry - 190
Resources - 222
Acknowledgments - 224
Index - 226