Boulevard : the cookbook / Nancy Oakes and Pamela Mazzola, with Lisa Weiss.

Format:

Book

Author/Creator:

Oakes, Nancy.

Contributor:

Mazzola, Pamela.

Weiss, Lisa, 1951-

Boulevard (Restaurant)

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Cooking--California--San Francisco.

Cooking, American--California style.

California--San Francisco.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

244 pages : illustrations (chiefly color) ; 31 cm

Place of Publication:

Berkeley, Calif. : Ten Speed Press, [2005]

Summary:

Boulevard is a five-time Zagat winner for Most Popular Restaurant in San Francisco. This cookbook features 75 of the restaurant's signature recipes and gorgeous full-color photography.

Contents:

A Quest for What's Delicious 1

Cooking from This Book 2

The Boulevard Pantry 4

Salads

Endive and Heirloom Apple Salad, Applewood-Smoked Bacon, Candied Pecans, and Creamy Montgomery Cheddar Dressing 9

White Asparagus Salad with "Crunchy" Poached Farm Egg, Fresh Porcini, Parmesan Fonduta, and Serrano Ham 11

Mediterranean Mussels with Panzanella and Arugula, Fennel Confit and Soft Saffron Aioli 14

Warm Medjool Dates Stuffed with Goat Cheese, Blood Oranges, Pistachios, Pomegranate, Bitter Greens, and Blood Orange Vinaigrette 19

Carpaccio of Fresh Hearts of Palm, Cucumbers, and Summer Truffles, Ricotta Salata and Banyuls Vinaigrette 21

Salt-Roasted Bosc Pear and Roquefort Salad, Toasted Walnut Relish, Port Vinaigrette, and Lollo Rossa Lettuce 23

Soups

Cauliflower Soup with Maine Lobster 29

White Corn Soup, Little Crab Cake "Souffles" 31

Roasted Ratatouille Soup with White Beans and Serrano Ham 33

Braised Chestnut Soup, Apple Cream and Crispy Duck Confit 35

Provencal Fish Soup, Herb-Roasted Jumbo Prawns, Bouillabaisse Relish, and Aioli 37

Artichoke Soup, Artichoke Hearts, Marcona Almond and Mint Pesto 41

Starters

Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette, and Crab Salad 46

Black Truffle Pappardelle, Shaved Black Truffles and Parmesan Beurre Fondue 51

Pan-Seared Monterey Calamari, Fresh Dungeness Crab Legs and Oven-Roasted Tomatoes 54

Fried Green Tomato and Crispy Hama Hama Oyster "BLT," Tartar Sauce and Green Tomato Vinaigrette 57

Goat Cheese and Truffle Ravioli, Pine Nut Pesto, Basil and Tiny Fava Pesto, Roasted Tomatoes, White Asparagus and Truffles 60

Trio of Tuna Tartares, Jalapeno and Ginger, Spicy Red Chile, Shiitake, and White Soy 64

Seared Sea Scallop, Fresh Shelling Beans, Lomo Embuchado, Smoked Spanish Paprika 67

Sand Dabs Stuffed with Lobster, Artichoke Confit, Parsley Beurre Fondue 70

Maine Lobster Tail with John Desmond's Black Pudding, Potato Mousseline, Fennel and Leek Relish, Blood Orange Jus 73

Pan-Seared Foie Gras, Bosc Pear Confit, Almond Pain Perdu, Sherry Vinegar Reduction, and Assorted Salts and Peppers 76

Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms, Kabocha Squash Puree and Asian Pear, Thyme and Spanish Sherry Relish 80

Glazed Sweetbreads in Potato Crust, Chanterelle Mushrooms and Red Wine Reduction 86

Pan-Roasted Mediterranean Rouget Barbet, Melted Eggplant, Shrimp and Basil Beignets, Heirloom Tomato Carpaccio 91

Fish

California White Sea Bass Roasted with Olives and Basil, Potatoes Crushed With Garlic, Chiles, and Arugula, Tomato Vinaigrette 96

Pan-Roasted Halibut Fillets and Cheeks, Fresh Morel Mushrooms, Spring Vegetables, Green Garlic Pesto, and Morel Mushroom Jus 98

Pan-Roasted Wild King or Ivory Salmon, Potato, Bacon, and Watercress Cake, Shaved Apple and Fennel Salad, Cider Sauce, and Mustard Vinaigrette 103

Roasted True Cod, Tomato Gratin, Pancetta and Baby Spinach Salad, Pine Nut Relish 106

Pan-Roasted Black Bass, Santa Barbara Spot Prawns, Cauliflower "Risotto" 110

Crispy-Skinned Onaga, Braised Shellfish Mushrooms and Fresh Hearts of Palm 113

Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado, Fresh Coriander Risotto and Green Almonds 116

Spiny Lobster Paella with a Pot of Steamed Clams and Chorizo 121

Poultry and Game

Buttermilk-Brined Fried Little Chickens, Mashed Potatoes, Gravy, and Cream Biscuits 127

Roasted Poussin with Spicy Corn Bread Stuffing, Andouille Gumbo Sauce 131

Pot-Roasted Guinea Hens, Twice-Cooked Potatoes with Garlic Mousseline, Warm Arugula and Olive Salad with Glazed Walnuts 134

Pan-Roasted California Pheasant Breast, Spring Onions, Prunes in Armagnac, Braised Bacon, Savoy Spinach, and Lisa's Potato Pancakes 139

Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, Celery Root Puree and Calvados Sauce 143

Pan-Roasted Squab, Hazelnut Pancakes, Grape and Kumquat Relish, Foie Gras Sauce 146

Rabbit Two Ways: Legs Fried in a Parmesan Crust and Roasted Loins Wrapped in Smithfield County "Prosciutto," Fava Beans, English Peas, and Mint 153

Meat

Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta, White and Green Beans with Garlic Confit, Pork-Porcini Jus 158

Cider-Brined Berkshire Pork Loin Chop, Bacon, Pomegranate, and Pistachio Relish, Shaved Brussels Sprouts, and Cider Jus 161

Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic, Potato "Risotto" 164

Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese, Roasted Fingerling Potatoes, Tomatoes, Sage, Pancetta, and Arugula 168

Veal, Veal, Veal Roasted Tenderloin, Veal Osso Buco, and Veal Cheek Ravioli 171

Fire-Roasted Angus Beef Filet, Sweet White Corn and Chanterelles, Blue Cheese Fritters, Heirloom Tomatoes 177

New York Strip Roasted in an Herbed Salt Crust, Creamed Morels with Aged Madeira on Toast 180

"Steamship" Short Ribs Bourguignon 185

New Year's Eve Venison Chop "Rossini": Venison, Foie Gras, Toast, Creamed Spinach, Truffle Sauce, and Shaved Black Truffles 193

Desserts

Whole-Apple Crisp, Rum Raisin Ice Cream, Cider Caramel Sauce 198

Chocolate Cherry Shortcakes, Old-fashioned Vanilla Ice Cream and Cherries Jubilee 200

Manjari Chocolate Truffle Tart with Salted Caramel Ice Cream 203

White Chocolate-Banana Cream Pie 206

Carrot Cake with Cream Cheese Filling, Candied Walnut Ice Cream, Cream Cheese Ice Cream, Carrot Sorbet 208

Heather Ho's Lemon Meringue Icebox Cake 212

Bittersweet Chocolate Cake, Caramel Corn Ice Cream and Caramel Sauce 215

Chocolate Temptation: Chocolate Panna Cotta, Chocolate Toffee Crunch 218

Vanilla, Vanilla, Vanilla Creme Brulee, Bavarian Timbale, Ice Cream Sandwich 223

Boulevard Basics 226.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

1580085539

OCLC:

60514925

Online:

Laurie Burrows Grad Collection Home Page