By David Tanis
Ignore getting again to the land, David Tanis simply wishes you to come back to the kitchen
For six months a yr, David Tanis is the pinnacle chef at Chez Panisse, the Berkeley, California, eating place the place he has labored along Alice Waters because the Eighties in making a revolution in sustainable American food. the opposite six months, Tanis lives in Paris in a seventeenth-century house, the place he hosts intimate dinners for neighbors and paying visitors, and prepares the foodstuff in a small kitchen built with not anything greater than an outdated range, a bit counter area, and a handful of wellused pots and pans.
This is the e-book for somebody who desires to assemble and feed acquaintances round a desk and nurture their dialog. It’s now not approximately exhibiting off with advanced strategies and vague constituents. Worlds clear of the showy nutrition community personalities, Tanis believes that the main pleasant meals—for either the prepare dinner and the guest—are constantly the simplest.
Home chefs can simply re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus French dressing; Shoulder of Spring Lamb with Flageolet Beans and Olive get pleasure from; Rum Baba with Cardamom) to winter’s North African convenience meals (Carrot and Coriander Salad; fowl Tagine with Pumpkin and Chickpeas). better of all, Tanis is a fascinating consultant with a real present for phrases, whose soulful method of foodstuff will make any kitchen, substantial or small, a hot and compelling position to spend time.
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Additional resources for A Platter of Figs and Other Recipes
The cheese should yield about 20 slices. indd 33 ◆ 33 8/2/11 3:29 PM 4. With the pastry cutter, cut the brioche into 20 rounds. Place the rounds side by side on the baking sheet. Lightly butter the brioche. Place the baking sheet under the broiler and toast the brioche lightly. Remove the baking sheet from the oven and place the cheese slices on top of the toast. 5. Return the baking sheet to the oven and broil just until the cheese is soft, 1 to 2 minutes. Remove from the oven, place a truffle slice on top of the cheese, brush lightly with the oil, and sprinkle with a bit of the salt.
With the mandoline or very sharp knife, cut the truffle into thick slices. Cut the slices into matchsticks. indd 42 8/2/11 3:29 PM 2. Toast the pine nuts: Place the nuts in a small dry skillet and cook over medium heat, shaking the pan regularly, until they are fragrant and evenly toasted, about 2 minutes. Watch carefully! They can burn quickly. 3. Transfer the pine nuts to a bowl. Add the truffles. Toss with just enough pine nut oil to coat the ingredients lightly and evenly. Season lightly with the salt.
Indd 45 ◆ 45 8/2/11 3:29 PM 4. Slice each endive head in half lengthwise. Place each half, cut side down, on the cutting board and cut on the diagonal into thick matchsticks. Place the endive in a large salad bowl. Add just enough pine nut oil to coat the greens lightly and evenly. Season lightly with the salt. Arrange the endive on 4 individual salad plates. Top with the pine nut, truffle, and chive mixture. Serve with the toast. VARIATION: For a colorful, heartier winter salad, add about 8 ounces (250 g) each of tiny haricots verts (green beans), blanched and refreshed; seared pancetta matchsticks; and seared fresh mushrooms.
A Platter of Figs and Other Recipes by David Tanis