Six Seasons
Page 39
Sautéed Turnips with Prunes and Radicchio
storing
Turnip Salad with Yogurt, Herbs, and Poppy Seeds
varieties of
turnips (late season):
about
adding to mashed celery root
Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find Chowder
choosing and storing
Freekeh, Mushrooms, Turnips, and Almonds
Half-Steamed Turnips with Alla Diavola Butter
Roasted Turnips with Caper-Raisin Vinaigrette and Breadcrumbs
Turnip, Leek, and Potato Soup
V
vegetables. See also specific vegetables
adding to broccoli recipe
Batter for Fried Vegetables
brassicas, overwintered, note about
Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find Chowder
cooked, adding dressing to
grilling without oil, note about
Pickled Vegetable Butter
Pickled Vegetable Mayonnaise
Pickles: Six Seasons in a Jar
root, overwintered, flavor of
Vignole
vinaigrettes. See under dressings
vinegar:
about
balsamic, about
buying and storing
Katz brand, about
saba, about
W
walnuts:
Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro, and Citrus Vinaigrette
Cream of Celery Soup
Cucumbers, Yogurt, Rose, Walnuts, and Herbs
Grated Carrot Salad with Grilled Scallions, Walnuts, and Burrata
Grilled Asparagus with Fava Beans and Walnuts
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino
Raw Corn with Walnuts, Mint, and Chiles
Roasted Cabbage with Walnuts, Parmigiano, and Saba
Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce
Wilted Kale, Alone or Pickled on Cheese Toast
watercress:
Mashed Rutabaga with Watercress and Watercress Butter
Watercress Butter
Watermelon, Avocado, and Feta, Grilled Green Tomatoes with
Wilkinson, Matt
winter, list of recipes
Y
yogurt:
Braised Eggplant and Lamb with Yogurt and Spiced Green Sauce
Cucumbers, Yogurt, Rose, Walnuts, and Herbs
Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas
Roasted Cauliflower, Plums, Sesame Seeds, and Yogurt
Roasted Squash with Yogurt, Walnuts, and Spiced Green Sauce
Turnip Salad with Yogurt, Herbs, and Poppy Seeds
Yogurt Sauce
Z
zucchini. See under squash (summer)
P.S.
Don’t buy tomatoes in winter.
Love,
Joshua
About the Authors
Joshua McFadden is the chef/owner of the beloved trattoria Ava Gene’s in Portland, Oregon. After years cooking in San Francisco (Lark Creek Inn, Roxanne’s) and in New York (Franny’s, Lupa, Momofuku, Blue Hill), he helped manage the trailblazing Four Season Farm in coastal Maine, an experience that transformed his approach to cooking. It was there that he learned to coax the best from vegetables at each stage of their lives, from root to leaf. The food he started cooking as a result is nothing short of a revelation. With a business partner, McFadden formed Submarine Hospitality, a burgeoning food empire that now owns both Ava Gene’s and the Middle Eastern–inspired Tusk, with plans to create an agricultural complex that will host creative collaboration between farming, food, and design.
Collaborator Martha Holmberg is a former editor in chief of Fine Cooking magazine and has authored or coauthored eight cookbooks, including Modern Sauces and The Bar Book, with Jeffrey Morgenthaler. She lives in Portland, Oregon, where her day job is as the CEO of the International Association of Cooking Professionals.
Conversion Charts
Here are rounded-off equivalents between the metric system and the traditional systems that are used in the United States to measure weight and volume.
weights
US/UK
Metric
1 oz
30 g
2 oz
55 g
3 oz
85 g
4 oz (¼ lb)
115 g
5 oz
140 g
6 oz
170 g
7 oz
200 g
8 oz (½ lb)
225 g
9 oz
255 g
10 oz
285 g
11 oz
310 g
12 oz
340 g
13 oz
370 g
14 oz
395 g
15 oz
425 g
16 oz (1 lb)
455 g
volume
American
Imperial
Metric
¼ tsp
1.25 ml
½ tsp
2.5 ml
1 tsp
5 ml
½ Tbsp (1½ tsp)
7.5 ml
1 Tbsp (3 tsp)
15 ml
¼ cup (4 Tbsp)
2 fl oz
60 ml
⅓ cup (5 Tbsp)
2½ fl oz
75 ml
½ cup (8 Tbsp)
4 fl oz
125 ml
⅔ cup (10 Tbsp)
5 fl oz
150 ml
¾ cup (12 Tbsp)
6 fl oz
175 ml
1 cup (16 Tbsp)
8 fl oz
250 ml
1¼ cups
10 fl oz
300 ml
1½ cups
12 fl oz
350 ml
2 cups (1 pint)
16 fl oz
500 ml
2½ cups
20 fl oz (1 pint)
625 ml
5 cups
40 fl oz (1 qt)
1.25 l
oven temperatures
°F
°C
Gas Mark
very cool
250–275
130–140
½–1
cool
300
148
2
warm
325
163
3
moderate
350
177
4
moderately hot
375–400
190–204
>
5–6
hot
425
218
7
very hot
450–475
232–245
8–9
Copyright © Joshua McFadden and Martha Holmberg
Photographs copyright © Laura Dart
Additional photographs copyright © A.J. Meeker
Cover and interior illustrations by Melinda Josie
All rights reserved. No portion of this book may be reproduced—mechanically, electronically, or by any other means, including photocopying—without written permission of the publisher.
Published by Artisan
A division of Workman Publishing Co., Inc.
225 Varick Street
New York, NY 10014-4381
artisanbooks.com
Artisan is a registered trademark of Workman Publishing Co., Inc.
Published simultaneously in Canada by Thomas Allen & Son, Limited
Library of Congress Cataloging-in-Publication Data available.
ISBN 9781579656317
Cover design by Michelle Ishay-Cohen
Jacket photographs by Laura Dart