The Tante Marie's Cooking School cookbook : more than 250 recipes for the passionate home cook / Mary Risley.

Format:

Book

Author/Creator:

Risley, Mary.

Contributor:

Tante Marie School of Cookery.

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, French.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xvi, 414 pages : illustrations ; 25 cm

Place of Publication:

New York : Simon & Schuster, [2003]

Summary:

Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof. Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own.

From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Bearnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipes are updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Creme Brulee. Delectable dessert recipes include Grand Marnier Souffle, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisu. Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume. Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you.

Contents:

Kinds of Sauces 9

Hors d'Oeuvres 15

Marinated Olives 19

Roasted Almonds 19

Goat's Cheese Platter with Sun-Dried Tomatoes and Basil 20

Portobello Mushroom Sandwich with Grilled Red Onions and Fresh Mozzarella 21

Fava Bean Crostini with Pecorino 22

White Bean Crostini with Wilted Greens 23

Charred Eggplant Dip with Pita Triangles 24

Homemade Flour Tortillas with Avocado Salsa 26

Roasted Red Pepper Focaccia 28

Asparagus-Fontina Pizza with Truffle Oil 30

Wild Mushroom Pizza with Ricotta 32

Cooked Vegetable Platter with Shrimp and Aioli 34

Hot Goat's Cheese Canapes 36

Parmesan Cheese Twists 37

Pepper-Gruyere Cheese Puffs (Petites Gougeres) 38

Miniature Shrimp Quiches 41

Mushroom Turnovers 42

Spinach Triangles 43

Caviar in Beggar's Purses 45

First Courses 47

Fresh Salmon Tartare 48

Fresh Salmon Carpaccio 49

Potato Cakes with Smoked Salmon and Creme Fraiche 49

Antipasti Platter of Eggplant-Zucchini Saute, Cauliflower with Salsa Verde, and Red Bell Peppers with Anchovies 50

Mushrooms Filled with Garlic Butter 52

Asparagus Maltaise 54

Whole Artichoke Filled with Roasted Garlic Souffle 55

Vegetable Melange of Leeks, Artichokes, and Shiitakes 57

Heirloom Tomato Galettes 59

Grilled Vegetable Tart 60

Classic Onion Tart (Tarte a l'Oignon) 62

Mussels Ravigote 63

Mussels with Mashed Potatoes Gratinee 64

Scallops in Beurre Blanc with Julienne of Carrots and Zucchini 66

French Potato Salad with Bacon Vinaigrette on Arugula 67

Potato Galettes with Smoked Mackerel and Mesclun Salad 68

Creamy Polenta with Red Bell Peppers and Winter Greens 72

Pesto-Filled Polenta Roulade with Fresh Tomato Sauce 73

Molded Vegetable Risotto with Porcini Sauce 75

Herb Crepes with Goat's Cheese Souffle and Mesclun Salad 76

Soups 79

Fresh Corn Soup with Basil Butter 83

Fresh Pea Soup with Cilantro 84

Cream of Beet Soup with Cucumbers and Goat's Cheese 85

Roasted Eggplant Soup with Tomato 86

Potato-Garlic Soup with Croutons 87

Butternut Squash Soup 88

Yellow Gazpacho 89

French Onion Soup Gratinee 90

Wild Mushroom Soup 91

Cream of Artichoke and Hazelnut Soup 92

Cream of Root Vegetable Soup with Black Truffles 94

Spring Vegetable Soup with Pecorino 95

Winter Vegetable Soup with Prosciutto 96

Pacific Coast Bouillabaisse 97

New England Seafood Chowder 98

Cabbage and Potato Soup with Duck Confit (Garbure) 100

Country Soup of White Beans and Sausage 101

Salads 103

Asparagus Salad with Fava Bean Sauce 106

Artichoke and Goat's Cheese Salad 107

Fig, Mozzarella, and Mizuna Salad with Basil 108

Pear, Gorgonzola, and Walnut Salad 109

Pear, Persimmon, and Pomegranate Salad with Pecans 110

Avocado and Grapefruit Salad 111

Celery Root, Endive, and Watercress Salad 112

Classic Caesar Salad 113

Salade Nicoise 114

Panzanella (Tuscan Bread Salad) with Tuna 117

Fattoush (Middle Eastern Bread Salad with Feta) 118

Mexican Chicken Salad 119

Bistro Salad (with Country Bacon, Garlic Croutons, and Soft-Cooked Egg) 120

Warm Red Cabbage Salad with Smoked Chicken and Walnuts 121

Warm Farro Salad with Prosciutto 122

Warm Chicken Liver Salad with Cherry Tomatoes and Arugula 124

Warm French Lentil and Sausage Salad 125

Pasta and Risotto 127

Toasted Pastini with Artichokes and Hazelnuts 130

Garganelle with Asparagus and Morels 131

Orecchiette with Butternut Squash and Red Russian Kale 133

Penne with Swiss Chard and Toasted Bread Crumbs 134

Penne with Roasted Eggplant, Tomatoes, and Smoked Mozzarella 135

Fettuccine with Smoked Salmon and Asparagus 136

Pappardelle with Wild Mushrooms and Truffle Oil 137

Spaghetti with Pesto, Potatoes, and Green Beans 138

Linguine with Roasted Peppers and Sausage 139

Fettuccine with Spring Vegetables (Pasta Primavera) 140

Fettuccine with Seafood (Mussels, Shrimp, and Scallops) 142

Mezzaluna of Winter Squash with Brown Butter and Sage 143

Cappellacci of Herb Ricotta, Soft Egg, and Parmesan 145

Risotto with Spring Vegetables (Risotto Primavera) 146

Seafood Risotto (with Clams, Shrimp, and Scallops) 147

Sweet Potato Risotto with Arugula and Fresh Mozzarella 149

Wild Mushroom Risotto with Hazelnuts 150

Fish and Shellfish 151

Roasted Whole Fish with Brown Butter Vinaigrette 156

Halibut Baked with Warm Shallot Compote 157

Grilled Sea Bass with a Choice of Sauces 158

Fillet of Salmon with Summer Vegetables and Citrus Oil 159

Pan-Fried Fish with Ginger, Lime, and Cilantro Sauce 161

Classic Fish and Chips 162

Paupiettes of Sole with Shrimp Sauce 163

Cold Poached Salmon with Sauce Verte 166

Salmon in Parchment with Beurre Blanc 167

Salmon in Pastry with Fresh Sorrel Sauce 169

Grilled Salmon and Thai Salsa with Basmati Rice 171

Sauteed Swordfish with Pickled Tomatoes and Couscous 173

Paella 175

Chicken, Duck, and Rabbit 177

Roast Chicken with Beans, Bacon, and Spinach 183

Roast Chicken with New Potatoes and Olives 185

Roast Chicken with Spring Vegetables and Butter Sauce 186

Saute of Chicken with Shallots 187

Saute of Chicken with Red Wine Vinegar (Poulet au Vinaigre) 189

Chicken Pot Pie with Artichokes and Shiitakes 192

Chicken in Red Wine with Onions and Mushrooms (Coq au Vin Rouge) 194

Chicken Olney (with Zucchini and Ricotta) 196

Crispy Chicken Breasts and Wild Mushrooms with Mashed Potatoes 198

Chicken Kiev with Melon Seed Pasta Pilaf 200

Stir-Fried Chicken and Ginger-Peanut Sauce with Mixed Grain Pilaf 201

Chicken Saute and Preserved Lemons and Olives with Spicy Rice 203

Magret of Duck in Cassis Sauce 205

Braised Duck Legs with Lentils 208

Rabbit Dijonnaise 209

Rabbit Stew Woodland Style with Baked Cheese Polenta 210

Cassoulet of White Beans, Sausage, and Duck Confit 212

Pork, Veal, Lamb, and Beef 215

Pork Tenderloins with Onion Compote 222

Medallions of Pork with Apple Chutney Sauce 223

Roast Pork with Dried Apricots and Prunes 225

Veal Chops with Morels 226

Veal Ragout with Olives and Homemade Spaetzle 228

Osso Buco with Risotto Milanese 230

Medallions of Lamb with Spring Vegetables 232

Herbed Rack of Lamb with Bearnaise Sauce 234

Boned Leg of Lamb with Orange-Herb Stuffing 236

Spring Lamb Stew (Navarin Printanier) 239

Lamb Shanks Braised with White Beans 241

Grilled Skirt Steak with Roasted Potatoes and Salsa Verde 242

Pan-Fried Fillet of Beef with Red Wine Sauce and Truffle Butter 245

Fillet of Beef Braised with Mushrooms 246

Beef in Red Wine with Onions and Mushrooms (Boeuf Bourguignon) 248

Braised Short Ribs with Horseradish Mashed Potatoes 249

California Choucroute Garnie 251

Vegetables 253

Butternut Squash with Pecans 255

Hashed Brussels Sprouts with Brown Butter and Capers 256

Julienne of Autumn Vegetables 256

Roasted Winter Vegetables 257

Grilled Winter Endive and Radicchio 258

Buttered Green Beans 258

Celery Root with Lemon 259

Spinach with Walnuts 259

Peas Cooked with Lettuce and Onions 260

Vegetables Printanier 260

Glazed Onions 261

Glazed Carrots 262

Tomatoes Filled with Creamed Spinach 262

Celery Root and Potato Puree 263

Carrot and Rutabaga Puree 264

Spinach Timbale 265

Root Vegetable Gratin 266

Ratatouille Nicoise 267

California Succotash 268

Vegetable Charlotte 269

Garlic Potatoes 270

Potato Gratin 271

Mashed Potato Gratin with Truffle Oil 272

Squash, Pepper, and Hominy Stew 273

Curried Eggplant and Chickpeas 275

Seven Vegetables with Spiced Couscous 276

Black-eyed Pea Stew Served in a Pumpkin 277

Black Bean Chili 279

Grilled Vegetable Brochettes and Tofu with Brown Rice Pilaf 280

Desserts 287

Strawberry Granita 290

Strawberry Fool 290

Green Apple Sorbet with Calvados 291

Blueberries in Lemon Mousse 292

Oranges with Strawberry Sauce 293

Plum Sorbet in Tulipes 294

Compote of Fresh Berries with Lemon Verbena Ice Cream 295

Gratin of Fresh Berries 296

Summer

Pudding 297

Meyer Lemon Creme Brulee 298

Peaches with Champagne Sabayon 299

Rhubarb-Strawberry Compote with Lattice 300

Lemon Curd Souffle 302

Dried Apricot Souffle 303

Grand Marnier Souffle 304

Caramel Ice Cream 307

Cappuccino Brulee 308

Cold Lemon Souffle 310

Hazelnut Praline Bavarian Cream (Bavarois) 311

Espresso

Chocolate Truffle Ice Cream 313

Chocolate Pudding Cake 315

Raspberry-Chocolate Creme Brulee 316

Tiramisu 317

Bread Pudding with Dried Apricots and Cherries 319

Dried Fruit Compote with Cardamom Pound Cake 321

Gingerbread Napoleon with Poached Pears and Caramel Sauce 323

Cakes and Pastries 325

Fresh Cherry Open Tarts 327

Fresh Apricot Tart 329

Fresh Fig and Plum Tart 331

Upside-Down Caramelized Apple Tart (Tarte Tatin) 333

Lemon Tarts (Tartes aux Citrons) 334

Caramelized Almond Tart 336

Tropical Fruit Tart 337

Caramelized Walnut Tart 339

Pastry Ring Filled with Praline and Strawberries (Gateau Paris-Brest) 340

Rectangular Tart Filled with Peaches and Blackberries 342

Raspberry Vacherin 343

Hazelnut Dacquoise 345

Almond Genoise with Fresh Fruit and Raspberry Sauce 347

Torta Regina with Chocolate and Caramel Sauces 348

Queen of Macadamia Torte 350

Nut Meringue Layered with Praline, Coffee, and Ganache (Gateau Marjolaine) 352

Breads, Cookies, and Chocolates 355

Traditional Scones 358

Cornsticks 359

Breadsticks 360

Zamboni 361

Whole Grain Breakfast Bread 362

Walnut Bread 363

Ginger Spice Cookies 364

Cornmeal-Raisin Biscotti 365

Raspberry- or Lemon-Filled Cookies 366

Florentines 367

Raspberry Truffles 368

Chocolate Pecan Toffee 369

Pantry 375

Fish Stock 376

Light Chicken Stock 377

Dark Veal Stock 378

Vegetable Stock 379

Smoked Salmon 379

Smoked Chicken 380

Duck Confit 381

Pork Sausages 382

Fresh Pasta 383

Puff Pastry (Pate Feuilletee) 385

Fresh Peach Jam 386

Strawberry-Rhubarb Conserve 387

Spicy Apple Chutney 388

Spicy Cranberry Chutney 388

Candied Orange Peel 389

Preserved Lemons 390

Suggested Seasonal Menus 391

Metric Equivalencies 415.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0743214919

OCLC:

51653112

Online:

Contributor biographical information

Publisher description

Laurie Burrows Grad Collection Home Page