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Great greens : fresh, flavorful, and innovative recipes / by Georgeanne Brennan ; foreword by Todd Koons ; photographs by Frankie Frankeny.
- Format:
- Book
- Author/Creator:
- Brennan, Georgeanne, 1943-
- Language:
- English
- Subjects (All):
- Cooking (Greens).
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 143 pages : color illustrations ; 23 cm
- Place of Publication:
- San Francisco : Chronicle Books, [2003]
- Summary:
- These days, mache, mesclun, and arugula share the shelf with cabbage, spinach, and romaine lettuce. Great Greens features recipes for starters, soups, salads, sides, and main dishes that put these fresh flavors in the spotlight. For something new, try Roast Chicken with Mache, Corn Bread, and Walnut Stuffing or Asian Noodle Soup with Bok Choy and Shiitake Mushrooms. Or reinvent something familiar and whip up Radicchio Rolls with Daikon Radish, Cucumber, Crab, and Avocado or Seared Ahi Tuna with Watercress and Mustard Vinaigrette. Cooking with greens has never been easier -- or more exciting.
- Contents:
- Chapter 1 All about greens 17
- Arugula 26
- Bok choy 26
- Cabbage 27
- Chard 28
- Chicories: belgian endive, radicchio, curly endive (frisee), and escarole 28
- Kale 30
- Lettuces: crispheads, butterhead (bibb), iceberg, looseleaf (leaf), romaine 31
- Mache 33
- Mesclun 34
- Spinach 34
- Watercress 35
- Chapter 3 Starters 41
- Braised kale with gratineed potato croutons 42
- Escarole and bay scallop pizzettas with feta cheese 43
- White beans with arugula and roasted peppers 44
- Radicchio rolls with daikon radish, cucumber, crab, and avocado 46
- Radicchio with smoked salmon, creme fraiche, and capers 47
- Skewered lime and ginger prawns with mache and frisee 49
- Seared ahi tuna with watercress and mustard vinaigrette 50
- Seared quail with mache and chanterelle mushrooms 53
- Duck breast with greens and pine nuts 54
- Bacon-wrapped cabbage rolls with blue cheese and walnuts 55
- Chapter 4 Soups 57
- Watercress soup 58
- Mache and parmesan soup 59
- Cream of escarole soup with chestnuts 60
- Kale and potato soup with spicy sausage 61
- Corn and spinach chowder with avocado 63
- Hot-and-sour soup with spinach 64
- Miso soup with watercress and slivered root vegetables 65
- Asian noodle soup with bok choy and shiitake mushrooms 66
- Chard and lentil soup with duck confit 69
- Tortilla soup with green garnish 70
- Chapter 5 Salads 73
- Belgian endive, carrot, and cilantro salad with sesame vinaigrette 74
- Radicchio and parsley salad with lemon-garlic vinaigrette 75
- Mache, prosciutto, and parsnip chip salad 76
- Frisee, mache, and pear salad with toasted pecans 77
- Green herb and mache salad with sherry-shallot vinaigrette 78
- Classic caesar salad 79
- Romaine, parsley, and celery salad with shaved parmesan 81
- Beet and mesclun salad with blood oranges and goat cheese 82
- Iceberg wedges with blue cheese dressing 85
- Mache salad with figs, hazelnuts, and goat cheese 86
- Warm escarole and frisee salad with bacon and potatoes 87
- Layered salad with beefsteak tomatoes, romaine, arugula, and bacon 88
- Taco salad with cabbage and red snapper 90
- Crab louis 93
- Greens with smoked trout and horseradish cream 94
- Chapter 6 Main dishes 97
- Gratin of belgian endive with pancetta 98
- Savoy cabbage gratin 99
- Shepherd's pie with three greens 100
- Fettuccine with walnuts, arugula, and lemon 101
- Chard tart with salmon and bacon 102
- Fettuccine with baby bok choy, prosciutto, and pecans 105
- Escarole and lemon risotto 106
- Curried slaw with grilled halibut 108
- Chicken, spinach, and apple sausage 109
- Chicken breasts stuffed with arugula and capers 110
- Mole verde chicken 112
- Roast chicken with mache, corn bread, and walnut stuffing 115
- Pork tenderloin stuffed with chard and mushrooms 117
- Juniper-brined pork chops smothered with braised kale 119
- Stuffed cabbage leaves, italian style 120
- Chapter 7 Side dishes 123
- Creamed spinach gratin 124
- Balsamic-braised radicchio 126
- Belgian endive braised in white wine and herbs 127
- Braising greens with lemon and garlic 128
- Stir-fried napa cabbage, bok choy, and hot chiles 129
- Sweet-and-sour red cabbage 131
- Baby peas steamed with butter and mache 132
- Lentils and carrots with kale 133
- Butternut squash with arugula 134
- Twice-baked potatoes with escarole and gruyere 136.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 0811839079
- OCLC:
- 51060251
- Online:
- Publisher description
- Laurie Burrows Grad Collection Home Page
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