First we eat : good food for simple gatherings from my Pacific Northwest kitchen / Eva Kosmas Flores.

Format:

Book

Author/Creator:

Flores, Eva Kosmas, author.

Language:

English

Subjects (All):

Cooking, American--Pacific Northwest style.

Cooking, American.

Seasonal cooking.

Physical Description:

1 online resource (303 pages) : illustration

Edition:

1st ed.

Place of Publication:

New York : Abrams, 2018.

Summary:

The acclaimed cookbook author shares creative new dishes that bring Mediterranean inspiration to the seasonal ingredients of the Pacific Northwest.Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon.

Contents:

Intro

Title Page

Copyright Page

Dedication Page

Contents

Introduction: A Warm Welcome

Eating Seasonally

Ethically Sourcing your Meats

Staple Ingredients

Homemade Pantry Basics

Chive Blossom Salt

Garlic and Bay Leaf Salt

Saffron Salt

Chipotle Honey

Rosemary and Vanilla Bean Maple Syrup

Dried Rosemary

Garlic Powder

Roasted Tomatoes

Tomato Sauce

Quick-Pickled Onions

Quick-Pickled Beets

Quick-Pickled Carrots

Flavorful Preserved Lemons

Maple, Rosemary, and Sea Salt Butter

Roasted Mushroom Butter

Oregano, Lemon, and Black Pepper Butter

Chocolate-Orange Butter

Pork Stock

Poultry Stock

Vegetable Stock

Spring

Menu for a Spring Picnic

Starting Your Own Seeds

Roasted Radishes with Fresh Thyme

Green Pea Hummus with Toasted Pita

Spinach and Mustard Deviled Eggs

Roasted Asparagus Crostini with Lemon Cream Cheese

Spring Onion and Sherry Vinegar Jam

Chopped Chard and Apricot Salad with Feta, Crispy Pancetta, and Rosemary Dressing

Roast Chicken with Sherry-Sautéed Morels

Spring Onion Crab Cakes with Dill Yogurt Sauce

Pizza Bianca with Shaved Kohlrabi and Arugula

Parmesan Rind and Roasted Rapini Soup

Pea Shoot, Pancetta, and Shaved Asparagus Salad

Snap Pea Salad with Preserved Lemon and Goat Cheese Medallions

Black Pepper Rack of Lamb with Red Currant and Rhubarb Glaze

Fennel-Pistachio Pesto Lasagna

Milk-Braised Pork Butt Roast with Leeks and Fennel

Balsamic-Cherry Pork Tenderloin

Rhubarb Tarragon Ice Cream

Brown Butter Sprouted Grain Cake with Rhubarb Meringue Buttercream

Rosemary-Jasmine Rolls with Whiskey Glaze

Cherry-Almond Custard Tart

Blueberry Dutch Baby

Lilac Cupcakes with Vanilla-White Chocolate Buttercream

Rhubarb-Ginger Planter's Punch

Lilac Iced Latte.

Black Cherry-Tarragon Shrub and The Silky Black Cocktail

Summer

Menu for a Summer Cookout

Transplanting and Maintaining Plants

Manchego-Stuffed Petite Peppers

Roasted Sweet Pepper Spread

Feta-and-Paprika-Stuffed Squash Blossoms

Roasted Cherry Tomato Chips

Summer Squash Fritters with Cucumber Tzatziki

Grilled Oysters with Shallot and Sherry Vinegar Mignonette

Charred Broccolini and Avocado Tacos with Roasted Tomatillo Salsa

Farro-Stuffed Eggplants with Feta

Mussels in Tomato and White Wine Broth

Fire-Roasted Lime Fish

Roasted Tomato and Goat Cheese Ravioli

Blue Cheeseburgers with Sherry Caramelized Onions and Pickled Grapes

Evi's Braised Octopus in Tomato Sauce

Grilled Chicken with Peach-Basil Glaze

Fig, Prosciutto, and Spinach Salad with Chèvre and Preserved Lemon Vinaigrette

Green Bean and Lemon Soup

Salt-Baked Trout with Sweet Pepper and Lemon

Watermelon and Mint Blossom Granita

Stone Fruit Mini Pies

Huckleberry Pie

Blackberry-Black Pepper Cheesecake with a Brown Butter Crust

Raspberry-Mascarpone Panna Cotta

Cinnamon-Sweet Corn Ice Cream

Melon Agua Fresca

Peach and Thyme Lemonade

Strawberry-Habanero Daiquiri

Autumn

Menu for a Harvest Supper

Composting

Sweet, Salty, and Spicy Skillet Pecans

Tempura-Fried Squash with Ginger-Soy Dipping Sauce

Buttermilk Cornbread with Caramelized Onions and Black Pepper

Brussels Sprouts au Gratin

Ponzu-Sautéed Mushrooms on Toast with Poached Quail Eggs

Duck and Squash Curry

Hazelnut-and-Maple-Crusted Pork Loin Chops with Apples and Sage

Caramelized Pear and Pancetta Polenta

Pumpkin and Date Cassoulet

Mushroom Risotto

Butternut Tortellini with Brown Butter, Hazelnuts, and Crispy Sage

Cauliflower Steaks with Mushroom Gravy

Mushroom and Squash Enchiladas.

Herb-Brined Roast Turkey with Pear and Honey Glaze and Cornbread-Sausage Stuffing

Bone Broth Ramen

Lamb and Winter Squash Cottage Pie

Caramel Apple Tarte Tatin

Cider and Cinnamon Babka

Brown Butter-Honey Pie

Chai and Poppy Challah

Chocolate-Cayenne-Caramel Tartlets with Hazelnut-Graham Cracker Crusts

Winter Squash Filo Spiral with Honey Syrup

Homemade Chai Latte

Brandy Spiced Cider

Hot Buttered Hazelnut Milk

Winter

Menu for a Winter Feast

Seed Saving, Cataloging, and Sourcing

Winter Cheese Board with Herbed Dates

Balsamic-Sautéed Kale, Chèvre, and Pomegranate Crostini

Roasted Chestnuts with Brown Butter-Sage Sauce

Spanikopita

Roasted Garlic Sourdough with Kopanisti

Carrot, Pine Nut, and Parmesan Skillet Pizza with Creamy Roasted Garlic Sauce

Seared Scallops with Brown Butter-Sage-Roasted Rutabaga Puree

Sweet Potato and Collard Green Curry

Spinach and Caramelized Leek Mac and Cheese

Shaved Beet Salad with Port-and-Balsamic Vinaigrette

Kale-Pesto Manicotti

Winter Root Vegetable Hash

Beet, Hazelnut, and Black Bean Burgers

Heirloom Potato Clam Chowder

Roasted Chicken with Persimmon and Port Glaze

Braised Pork Spareribs with Figs and Anise

Persimmon-Mascarpone Cheesecake Tart with Almond Crust

Buttermilk-Beet Cake with Cream-Cheese Buttercream

Rosemary-and-Date Roulade with Brown-Butter Buttercream

Cranberry-Apple Pie with Graham Cracker Crust

Carrot and Cajeta Bread Pudding

Winter Citrus Cake

Foraged Fir Tip Herbal Tea

Cranberry Gin Spritzer

Eggnog

Resources

Index of Searchable Terms

Acknowledgments.

Notes:

Includes index.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

1-68335-224-6

OCLC:

1023550516