Main courses / Leslie Mansfield.

Format:

• Book

Author/Creator:

• Mansfield, Leslie.

Contributor:

• Laurie Burrows Grad Collection (University of Pennsylvania)

Series:

• Mansfield, Leslie. Recipes from the vineyards of Northern California
• Recipes from the vineyards of Northern California

Language:

English

Subjects (All):

• Entrées (Cooking).
• Wineries--California.
• Wineries.
• California.

Penn Provenance:

• Grad, Laurie Burrows (donor)

Physical Description:

121 pages : illustrations ; 22 cm.

Place of Publication:

Berkeley, CA : Celestial Arts, [1999]

Summary:

In "Recipes from the Vineyards of Northern California", Mansfield, an accomplished chef and long-time Napa Valley resident, has collected the most popular recipes from more than fifty of Northern California's renowned wineries. From appetizers to desserts, pastas to picnics, and barbecue to vegetarian, each flavorful dish is accompanied by a suggested wine selection. So, relax! Let the winemakers at Beringer, Grgich Hills, Hess, Kendall-Jackson, Robert Mondavi, Sonoma-Cuter, and the Wente Estate do the choosing, and experience the unparalleled gastronomic pleasure of eating delicious food served with the perfect glass of wine.

Contents:

• Marinated Tofu with Glazed Onions and Pickled Ginger 3
• Tuna Fillet with Black Bean, Mango, and Papaya Salsa 6
• Black Mussels Steamed in Chandon Brut 9
• Prawns Santorini 11
• Parchment-Baked Sea Bass with Papaya, Pear, and Mango Salsa 13
• Pan-Seared Chilean Sea Bass with Orange-Basil Cream Sauce 16
• Grilled Halibut with Kiwi and Pineapple Relish 19
• Chilean Sea Bass with Tropical Fruit Salsa and Tortillas 21
• Tunisian Fish with Harissa Marinade 24
• Steamed Whole Rockfish with Ginger 27
• Salmon with Crispy Potato Crust 30
• Gratineed Salmon 33
• Pan-Roasted Salmon with Pesto on Mashed Potatoes and Shiitake-Cabernet Gravy 35
• Coq au Vin 39
• Lemon Chicken 42
• Roasted Chicken 45
• Chicken Saltimbocca with Pesto Sauce 47
• Chicken Feta with Lemon Tarragon Cream Sauce 50
• Spicy Blackberry and Ginger Chicken 53
• Malaysian Chicken Curry 55
• Sparkling Chicken 57
• Wild Duck with Port Sauce 60
• Grilled Duck Breast on Creamy Polenta with Port and Sundried Cherries 63
• Anec Amb Figues (Duck with Figs) 67
• Simply Cassoulet 70
• Oven-Braised Short Ribs 73
• Black Pepper-Rubbed Sirloin with Red Onion and Cabernet Relish 76
• Grilled Rib Eye Steaks with Horseradish Butter and Caramelized-Onion Mashed Potatoes 79
• "Zinful" Flank Steak 82
• Prime Rib Roast with 30 Cloves of Garlic and Zinfandel Sauce 85
• French Lamb Shank Stew 88
• Moroccan Kefta with Jeweled Rice 91
• Summer Lamb Ragout with Sundried Tomatoes and Peppers 94
• Braised Lamb Shanks 97
• Osso Bucco with Rosemary-Cabernet Sauce 100
• Tapenade-Crusted Rack of Lamb with Pinot Noir Sauce 103
• Roasted Rack of Veal with Mustard and Herbs 107
• Grilled Pork Tenderloin with Cabernet Cumberland Sauce 111
• Spiced Pork Tenderloin with Chardonnay Glaze 114
• Cranberry Country Ribs 117
• Venison Chops Montelena 119.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0890878919

OCLC:

48876241

Online:

Laurie Burrows Grad Collection Home Page