Six Seasons

Home > Other > Six Seasons > Page 38
Six Seasons Page 38

by Joshua McFadden


  preparing

  Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta

  russet, about

  Smashed Broccoli and Potatoes with Parmigiano and Lemon

  starch content

  storing

  Turnip, Leek, and Potato Soup

  waxy, about

  prosciutto:

  English Peas with Prosciutto and New Potatoes

  Gratin of Brussels Sprouts, Gruyère, and Prosciutto

  Red Pepper, Potato, and Prosciutto Frittata Topped with Ricotta

  Prunes and Radicchio, Sautéed Turnips with

  Pumpkin Seeds and Honey, Delicata Squash “Donuts” with

  purslane:

  about

  Grilled Green Tomatoes with Avocado, Feta, and Watermelon

  R

  rabe (or raab), about

  radicchio:

  Bitter Greens Salad with Melted Cheese

  Braised Celery and Radicchio Salad with Perfect Roast Chicken

  Risotto with Shell Beans, Sausage, and Bitter Greens

  Sautéed Turnips with Prunes and Radicchio

  radishes:

  Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche

  cold brine pickling

  Grilled Radishes with Dates, Apples, and Radish Tops

  Little Gems with Lemon Cream, Spring Onion, Radish, and Mint

  Radish and Mint Salsa Verde

  Radishes with Tonnato, Sunflower Seeds, and Lemon

  Roasted Radishes with Brown Butter, Chile, and Honey

  Sautéed Corn Four Ways

  spiciness of

  taming bite of

  varieties of

  radish greens:

  Grilled Radishes with Dates, Apples, and Radish Tops

  washing and storing

  raisins:

  Agrodolce Ramps on Grilled Bread

  Beet Slaw with Pistachios and Raisins

  Caper-Raisin Vinaigrette

  Cream of Celery Soup

  Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette

  Roasted Turnips with Caper-Raisin Vinaigrette and Breadcrumbs

  Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles

  Wilted Kale, Alone or Pickled on Cheese Toast

  ramps:

  about

  Agrodolce Ramps on Grilled Bread

  rasp-style graters

  rice:

  Fontina-Stuffed Arancini

  Risotto with Shell Beans, Sausage, and Bitter Greens

  Winter Squash and Leek Risotto

  risotto:

  Risotto with Shell Beans, Sausage, and Bitter Greens

  Winter Squash and Leek Risotto

  Rose, Cucumbers, Yogurt, Walnuts, and Herbs

  rutabaga:

  about

  choosing and storing

  cooking methods

  flavor of

  green tops of

  Mashed Rutabaga with Watercress and Watercress Butter

  preparing

  Rutabaga with Maple Syrup, Black Pepper, and Rosemary

  Smashed Rutabaga with Apples and Ham

  S

  salads:

  Artichoke and Farro Salad with Salami and Herbs

  Beet Slaw with Pistachios and Raisins

  Bitter Greens Salad with Melted Cheese

  Braised Celery and Radicchio Salad with Perfect Roast Chicken

  Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette

  Carrots, Dates, and Olives with Crème Fraîche and Frico

  Celery, Apple, and Peanut Salad

  Celery, Sausage, Provolone, Olives, and Pickled Peppers

  Celery Puntarelle-Style

  Celery Root with Brown Butter, Oranges, Dates, and Almonds

  Celery Salad with Dates, Almonds, and Parmigiano

  Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche

  choosing greens for

  Collards with Freekeh, Hazelnuts, and Grapes

  Corn and Tomato Salad with Torn Croutons

  Crunchy Mixed-Bean Salad with Celery and Tarragon

  Cucumbers, Celery, Apricots, and Pistachios

  Cucumbers, Scallions, Mint, and Dried Chiles

  Cucumbers, Yogurt, Rose, Walnuts, and Herbs

  Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Feta

  Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions

  Fava, Farro, Pecorino, and Salami Salad

  Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata

  Grilled Carrots, Steak, and Red Onion with Spicy Fish-Sauce Sauce

  Grilled Green Tomatoes with Avocado, Feta, and Watermelon

  how to assemble

  Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas

  The Kale Salad That Started It All

  Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraîche

  Lemon Cucumbers with Onion, Papalo, and Lots of Herbs

  Little Gems with Lemon Cream, Spring Onion, Radish, and Mint

  made with leftover frittata

  Parsnips with Citrus and Olives

  Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula

  Radishes with Tonnato, Sunflower Seeds, and Lemon

  Raw Artichoke Salad with Herbs, Almonds, and Parmigiano

  Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

  Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino

  Raw Corn with Walnuts, Mint, and Chiles

  Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac

  Raw Winter Squash with Brown Butter, Pecans, and Currants

  Roasted Beet, Citrus, and Olive Salad with Horseradish

  Roasted Beets, Avocado, and Sunflower Seeds

  Roasted Cauliflower, Plums, Sesame Seeds, and Yogurt

  Roasted Pepper Panzanella

  Shaved Collard Greens with Cashews and Pickled Peppers

  Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce

  String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato

  Sugar Snap Peas and New Potato Salad with Crumbled Egg and Sardines

  Sugar Snap Peas with Pickled Cherries and Peanuts

  Tomato, Melon, and Hot Chile Salad with Burrata

  Turnip Salad with Yogurt, Herbs, and Poppy Seeds

  vegetable-based, serving temperatures

  salami:

  Artichoke and Farro Salad with Salami and Herbs

  Fava, Farro, Pecorino, and Salami Salad

  Fennel Two Ways with Mussels and Couscous

  Onions Three Ways, with ’Nduja on Grilled Bread

  Roasted Pepper Panzanella

  spreadable (’nduja), about

  Sweet and Hot Peppers, ’Nduja, and Melted Cheese

  salsa:

  adding preserved eggplant to

  Charred Scallion Salsa Verde

  Classic Salsa Verde

  made with corn and walnut salad

  Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid

  Pickle Salsa Verde

  Radish and Mint Salsa Verde

  salt, about

  salt cod:

  Baked Cauliflower with Salt Cod, Currants, and Pine Nuts

  Kohlrabi Brandade

  prepping

  sandwiches. See also toasts

  Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style

  made with beef and onions

  made with leftover frittata

&
nbsp; Sardines and Crumbled Egg, Sugar Snap Peas and New Potato Salad with

  sauces. See also mayonnaise; salsa

  Smashed Fava Beans, Pecorino, and Mint on Toast

  Spiced Green Sauce

  Tonnato

  Yogurt Sauce

  sausages. See also salami

  adding, to tomato soup

  adding to collards and beans

  Celery, Sausage, Provolone, Olives, and Pickled Peppers

  Mushrooms, Sausage, and Rigatoni

  Onion Bread Soup with Sausage

  preparing polenta casserole with

  preparing quick cassoulet with

  Rigatoni and Eggplant alla Norma

  Rigatoni with Broccoli and Sausage,

  Risotto with Shell Beans, Sausage, and Bitter Greens

  Roasted Fennel with Apples, Taleggio Cheese, and Almonds

  scallions:

  Charred Scallion Salsa Verde

  Classic Salsa Verde

  Cucumbers, Scallions, Mint, and Dried Chiles

  Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata

  Onions Three Ways, with ’Nduja on Grilled Bread

  other names for

  Roasted String Beans and Scallions with Pine Nut Vinaigrette

  Sautéed Corn Four Ways

  soaking in ice water

  Squash and “Tuna Melt” Casserole

  taming bite of

  trimming

  using both whites and greens

  seeds. See also poppy seeds; sesame seeds; sunflower seeds

  Delicata Squash “Donuts” with Pumpkin Seeds and Honey

  Sugar Snap Peas with Mustard Seeds and Tarragon

  Toasted Nuts and Seeds

  sesame seeds:

  Pan-Steamed Broccoli with Sesame Seeds, Parmigiano, and Lemon

  Roasted Cauliflower, Plums, Sesame Seeds, and Yogurt

  shallots, about

  shell beans:

  about

  adding acidic ingredients to

  Beans and Pasta

  Beans on Toast

  Crunchy Mixed-Bean Salad with Celery and Tarragon

  Perfect Shell Beans

  Risotto with Shell Beans, Sausage, and Bitter Greens

  Stewed Collards with Beans and Parmigiano Rind

  substituting dried for fresh, in recipes

  varieties of

  shellfish:

  adding to celery soup

  Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche

  Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style

  Fennel Two Ways with Mussels and Couscous

  mussels, preparing for cooking

  Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid

  preparing quick cioppino with

  Sautéed Mushrooms and Mussels in Cream on Sliced Steak

  Slaw, Beet, with Pistachios and Raisins

  Slonecker, Andrea

  Smith, Samuel

  smoked paprika, about

  soups:

  Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find Chowder

  Comforting Cabbage, Onion, and Farro Soup

  Cream of Celery Soup

  Onion Bread Soup with Sausage

  Parsnip Soup with Pine Nut, Currant, and Celery Leaf Relish

  preparing, with beef and onions

  preparing, with mashed celery root

  preparing, with shell beans

  preparing quick cioppino

  Tomato Soup with Arugula, Torn Croutons, and Pecorino

  Turnip, Leek, and Potato Soup

  spices:

  storing

  toasting and grinding

  spring recipes, list of

  squash (summer):

  about

  best cooking methods

  choosing and storing

  cold brine pickling

  Fried Stuffed Zucchini Flowers, Zucchini Jojos, and Zucchini Pickles

  Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette

  raw, serving

  slicing thin

  Squash and “Tuna Melt” Casserole

  Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce

  varieties of

  squash (winter):

  about

  choosing

  curing, in the field

  cutting

  Delicata Squash “Donuts” with Pumpkin Seeds and Honey

  Fontina-Stuffed Arancini

  microwaving, before cutting

  oil made from seeds of

  peeling, note about

  Pumpkin Bolognese

  Raw Winter Squash with Brown Butter, Pecans, and Currants

  Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce

  storing

  for sweet dishes

  varieties of

  Winter Squash and Leek Risotto

  squash blossoms:

  Fried Stuffed Zucchini Flowers, Zucchini Jojos, and Zucchini Pickles

  harvesting, note about

  squid:

  Chilled Seafood Salad with Fennel, Radish, Basil, and Crème Fraîche

  Pan-Roasted Carrots with Carrot-Top Salsa Verde, Avocado, and Seared Squid

  SriPraPhai (Queens, NY)

  stews:

  Braised Eggplant and Lamb with Yogurt and Spiced Green Sauce

  Fava Beans, Cilantro, New Potatoes, and Baked Eggs

  made with beef and onions

  Vignole

  string beans:

  about

  cold brine pickling

  cooking methods

  Crunchy Mixed-Bean Salad with Celery and Tarragon

  Green Bean, Tuna, and Mushroom “Casserole”

  Grilled Wax and Green Beans with Tomatoes, Basil, and Spicy Fish-Sauce Sauce

  prepping

  raw, serving

  Roasted String Beans and Scallions with Pine Nut Vinaigrette

  shapes and colors

  String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato

  sumac:

  about

  Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas

  Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac

  summer:

  early, list of recipes

  late, list of recipes

  mid, list of recipes

  sunflower seeds:

  Radishes with Tonnato, Sunflower Seeds, and Lemon

  Roasted Beets, Avocado, and Sunflower Seeds

  Roasted Beets and Carrots with Couscous, Sunflower Seeds, Citrus, and Feta

  Swiss chard:

  about

  cooking ribs of

  cutting away leaf from rib

  Rainbow Chard with Garlic and Jalapeños

  Spaghetti with Swiss Chard, Pine Nuts, Raisins, and Chiles

  substituting beet greens for

  Swiss Chard, Leek, Herb, and Ricotta Crostata

  T

  tarragon:

  Crunchy Mixed-Bean Salad with Celery and Tarragon

  Sugar Snap Peas with Mustard Seeds and Tarragon

  tarts and pies:

  Cabbage and Mushroom Hand Pies

  Carrot Pie in a Pecan Crust

  Onion and Pancetta Tart

  Swiss Chard, Leek, Herb, and Ricotta Crostata

  thyme:

  Mashed Celery Root with Garlic and Thyme

  Steamed Cabbage with Lemon, Butter, and Thyme

  toasts:

  Agrodolce Ramps on
Grilled Bread

  Beans on Toast

  Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style

  corn and walnut salad–topped crostini

  Double-Mushroom Toast with Bottarga

  English Pea Toast

  Onions Three Ways, with ’Nduja on Grilled Bread

  Rainbow Chard with Garlic and Jalapeños

  Smashed Fava Beans, Pecorino, and Mint on Toast

  Tomato-Rubbed Grilled Bread Topped with Tomato Salad

  Wilted Kale, Alone or Pickled on Cheese Toast

  tomatoes:

  about

  Broccoli Rabe, Mozzarella, Anchovy, and Spicy Tomato

  canned, buying and storing

  canned, cooking with

  coring

  Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork-Style

  Corn and Tomato Salad with Torn Croutons

  Farro with Tomatoes, Raw Corn, Mint, Basil, and Scallions

  Fava Beans, Cilantro, New Potatoes, and Baked Eggs

  green, cooking with

  Grilled Eggplant with Tomatoes, Torn Croutons, and Lots of Herbs

  Grilled Green Tomatoes with Avocado, Feta, and Watermelon

  Grilled or Roasted Summer Squash with Caper-Raisin Vinaigrette

  Grilled Wax and Green Beans with Tomatoes, Basil, and Spicy Fish-Sauce Sauce

  Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas

  Peperonata

  Rigatoni and Eggplant alla Norma

  Spaghetti with Small Tomatoes, Garlic, Basil, and Chiles

  Squash Ribbons with Tomatoes, Peanuts, Basil, Mint, and Spicy Fish-Sauce Sauce

  storing

  String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato

  tasting before buying

  Tomato, Melon, and Hot Chile Salad with Burrata

  Tomato Conserva

  Tomato-Rubbed Grilled Bread Topped with Tomato Salad

  Tomato Soup with Arugula, Torn Croutons, and Pecorino

  varieties of

  tonnato:

  Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles

  Crispy Sugar Snap Peas with Tonnato and Lemon

  Radishes with Tonnato, Sunflower Seeds, and Lemon

  String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato

  Tonnato

  tuna. See also tonnato

  Green Bean, Tuna, and Mushroom “Casserole”

  Squash and “Tuna Melt” Casserole

  turnip greens:

  Sautéed Turnips with Prunes and Radicchio

  storing

  Turnip Salad with Yogurt, Herbs, and Poppy Seeds

  turnips (early season):

  about

  adding to peas and potatoes recipe

  cold brine pickling

  cooking methods

  crisping in ice water

  Japanese, note about

  preparing

 

‹ Prev