BayWolf Restaurant cookbook / Michael Wild ... [and others] ; photography by Laurie Smith.

Format:

Book

Contributor:

Wild, Michael, 1940-

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American--California style.

Cooking, American.

BayWolf Restaurant.

International cooking.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xvi, 239 pages : illustrations (some color) ; 27 cm

Place of Publication:

Berkeley : Ten Speed Press, [2001]

Summary:

In this commemorative cookbook, the owners of the Bay Wolf Restaurant in Oakland, California, bring together over 100 recipes that showcase the eatery's robust, down-to-earth sensibilities--a unique blend of California and Mediterranean cuisines with shades of Tuscany, Provence, and the Basque country. Full-color photos.

Contents:

January: the Wolf at the Door 2

Chioggia Beet and Tangerine Salad with Celery, Walnuts, and Citrus Vinaigrette 4

Warm Duck Liver Salad with Apples, Bacon, Sherry, and Dandelion 6

Mushroom Barley Soup 7

Braised Beef with Salsa Verde 8

Steelhead Salmon with Capers, Currants, Couscous, and Cauliflower 10

Cassoulet 13

Chocolate Mousse-Filled Almond Cake with Creme Anglaise 15

Babas au Rhum with Lime Cream and Caramelized Pineapple 16

Brioche Bread Pudding with Brandied Cherry Sauce 19

Tangerine and Pomegranate Sorbets 21

February: Venice and Madi Gras 22

Black Olive Tapenade Croutons 24

Cauliflower Soup with Black Olive Tapenade Croutons 25

Crab Cakes 26

Grilled Artichokes with Blood Orange Vinaigrette 28

Oxtail Soup 29

Big Ricotta Cheese Ravioli with Rapini, Meyer Lemon, and Pine Nuts 31

Black Seafood Risotto with Squid, Mussels, and Vermouth 33

Choucroute Garnie 34

Orange-Scented Rice Pudding with Oranges and Golden Raisin Compote 36

Blood Orange and Meyer Lemon Sherbets with Lime Shortbread 38

Winter Fruit Tart 39

March: Spring In Lyon 40

Dandelion Salad with Bacon, Egg, and Garlic Croutons 42

Lamb Tongue Salad with Capers, Egg, and Mustard Vinaigrette 43

Celery Root and Celery Heart Salad with Blue Cheese and Glazed Walnuts 44

Braised Pork Leg with Potato and Artichoke Gratin 45

Bouillabaisse with Aioli- and Roasted Red Pepper-Smeared Toasts 48

Duck a l'Orange with Turnips and Their Greens 51

Meyer Lemon Meringue Tart 53

Profiteroles with Strawberry Ice Cream and Chocolate Sauce 54

Mixed Citrus Napoleons 56

Tangerine Champagne Trifle 57

April: In Paris 60

Baby Leek Vinaigrette with Shellfish Salad 62

Spring Carrot Soup with Chioggia Beets 65

Duck Liver Flan with Green Peppercorns and Marsala 66

Linguine with Poached Salmon and Its Roe, Chives, and Creme Fraiche 67

Short Ribs Braised in Red Wine with Spring Vegetable Ragout 68

Seafood Sausage with Citrus-Braised Fennel and Blood Orange Beurre Blanc 70

French Sweet Cream with Fresh Berries 72

Ruby Grapefruit Sorbet and Tangerine Ice with Lime Cooler Cookies 73

Meyer Lemon Pots de Creme with Vanilla Shortbread 75

Paris Brest 76

May: When Northern Italy Took Hold 78

Smoked Mussels 80

Fennel Salad 81

Fava Bean Toasts 82

Smoked Duck Breasts with Cherries, Nasturtiums, and Cracklings 83

Braised Artichokes with Pancetta 85

Braised Lamb Shoulder with Rosemary, Artichokes, and Olives 86

Roast Salmon with Beet Vinaigrette 88

Goat Cheese Ravioli with Asparagus, Pancetta, and Toasted Breadcrumbs 90

Lemon Risotto with Peas, Parsley, Prosciutto, and Parmesan 92

Almond Cake with Rhubarb Sauce and Strawberries 93

Hazelnut-Raisin Biscotti 95

Budini 96

Cherry-Cheese Tart 97

June: Wine Matters 98

Grilled Apricots with Wilted Escarole, Pancetta, and Hazelnut Vinaigrette 100

Goat Cheese Wrapped in Fig Leaves 101

Caesar Salad 102

Coq au Vin 104

Duck with Red Wine Flan and Chanterelles 106

Lasagna with Smoked Duck, Morels, and Peas 109

Apricot Ice Cream with Almond Crisps 111

Rhubarb and Almond Galette 112

Nectarine and Cherry Crostata 114

Mixed Summer Berry Pudding with Creme Fraiche 115

July: Larry and the Love of Oranges 118

Trio of Summer Salads (Tuna Confit Salad, Shell Bean Salad, Chopped Salad) 120

Arugula and Nectarine Salad with Almonds and Purple Basil 123

Provencal Vegetable Soup with Shell Beans, Tomato, and Pistou 124

Grilled Swordfish Wrapped in Fig Leaves with Black Olive Tapenade 127

Spaghetti with Tuna Confit, Tomatoes, and Capers 128

Baked Nectarines, Blueberries, and Raspberries Topped, with Cake and Sweet Cream 129

Apricot and Cherry Upside-Down Cake 130

Cherry-Saffron Cake 132

Hazelnut, Plum, and Blackberry Tart 133

August: Peak Experience 134

Tapas Plate with Tomato and Celery Salad, Salt Cod Crostini, Fresh Anchovy Toasts, and Rock Shrimp Fritters 136

Shell Bean and Corn Salad with Bacon and Grilled Green Onions 140

White Gazpacho with Melon, Grapes, and Almonds 142

Romesco Sauce 143

Braised Game Hens with Red Wine, Chickpeas, and Chocolate 144

Seafood Risotto with Shrimp, Mussels, Chorizo, and Saffron 147

Basque Cake 148

Lavender Honey and Fig Tart with Lemon Ice Cream 151

Plum and Hazlnut Upside-Down Cake 152

Watermelon Ice with Mint Sorbet 153

September: Double Duck 154

Tomato and Avocado Salad with Cilantro Vinaigrette and Grilled Onions 156

Corn and Clam Chowder 157

Stuffed Squid with Shrimp and Saffron Beurre Blanc 158

Duck Confit 160

Pork Chops with Apples and Escarole 163

Northern Halibut with French Lentils, Caperberries, and Warm Saffron-Tomato Vinaigrette 164

Braised Duck Legs with Pinot Noir and Summer Succotash 167

Blackberry and Fig Tart 169

Brown Butter and Walnut Cake with Poached Pears and Blue Cheese 170

Chocolate Puddle Cake with Creme Anglaise 173

Raspberry

White Chocolate Charlotte with Raspberry Zinfandel Sauce 174

October: Gizzards and Grapes 178

Gizzards and Grapes 180

Tuscan Minestrone with Black Kale and Chickpeas 181

Little Mushrooms Tarts 182

Celery Root Salad 184

Fennel Salad 185

Arancini 186

Fennel and Mushroom Salad 187

Buckwheat Fettuccine with Beets and Their Greens, Walnuts, and Creme Fraiche 188

Pappardelle with Rabbit, Pancetta, and Red Wine 190

Braised Chicken with Spicy Greens 193

Concord Grape, Corn, and Pecan Tart with Vanilla Ice Cream and Grape Compote 194

Rustic Apple Tart 197

Semolina Walnut Cake with Fresh Figs and Vin Santo 198

Melon Sorbet with Concord Grape Ice 199

November: Piemonte on Piedmont Avenue 200

Fuyu Persimmon and Arugula Salad with Pecans, Pomegranates, and Goat Cheese 202

Stuffed Mussels 204

Green Bean, Walnut, and Red Onion Salad 205

Sauteed Swordfish with Red Wine-Anchovy Vinaigrette and Purple Broccoli 207

Mixed Grill with Quail, Sausage, and Mushrooms 208

Quince Tart with Apple Cider Sabayon 209

Pumpkin Cheesecake with Caramel Sauce and Candied Pumpkin Seeds 210

Peppermint Patties 212

Grapefruit and Basil Sorbet 213

December: Chef's Holiday 214

Smoked Duck Salad with Endive, Hazelnuts, and Apple Vinaigrette 216

Smoked Trout and Grapefruit Salad 217

Lobster Salad with Mango and Basil 218

Oysters on the Half Shell with Little Pork Sausages 219

Beef Tenderloin with Pommes Anna and Bearnaise Sauce 220

Slow-Cooked Lamb Shanks with Olives, Roasted Fennel, and Celery Root Puree 222

Boudin Blanc with Cabbage, Pommes Sautees, and Mustard Sauce 225

Pear and Hazelnut Tart 227

Persimmon Steamed Pudding 229

Chocolate Mascarpone Torte 230

Grapefruit Campari Sorbet 231.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

1580082602

9781580082600

OCLC:

45917010

Online:

Laurie Burrows Grad Collection Home Page