Table Of Content

Contents Title Page Contents Copyright Dedication Acknowledgments Introduction Starters and Small Bites Baked Cheese and Tomatoes with Black Olive Crisps Ham and Cheese Puff-Pastry Bites with Honey Mustard Fig, Ricotta, and Prosciutto Tartines Spiced Prunes Pickled Onions Yellow and Red Bell Pepper Agrodolce Quick Chicken Liver Pâté Butcher Shop Beef Tartare Cauliflower Chaud-Froid Tomato Tarte Tatin Ricotta-Stuffed Heirloom Tomatoes with Black Olive Vinaigrette and Saffron Croutons Gorgonzola Fondue Slow-Roasted Clams with Spicy Tomato Sauce Oysters on the Half Shell with Sparkling Mignonette Citrus-Cured Salmon Classic Shrimp Cocktail Fried Calamari with Spicy Lemon Aïoli Brioche Pizza with Fried Pistachios and Honey Brioche Pizza with Black Olives and Fresh Ricotta Brioche Pizza with Roasted Potatoes and Rosemary Brioche Pizza Dough Salads with Substance Mixed Greens with Fresh Herbs Bibb Lettuce with Creamy Parmesan Dressing and Cheese Crisps Iceberg Wedges with Blue Cheese Dressing and Bacon Beet and Frisée Salad with Blue Cheese Harvest Salad Toasted Bread Salad with Tomatoes and Cucumber Fennel, Cucumber, and Green Bean Salad with Roasted Potatoes and Creamy Yogurt Roasted Eggplant with Golden Raisin–Pine Nut Vinaigrette and Feta Green Bean and Seared Shrimp Salad with Spicy Curry Vinaigrette Satisfying Soups Asparagus Soup with Saffron Croutons Chilled Tomato Consommé Cool Corn Soup with Mushrooms, Scallion, and Lemon Spicy Tomato Soup with Crispy Grilled Cheese Creamy Leek and Potato Soup with Bay Scallops Creamy Chestnut Bisque White Bean Soup with Sage and Hazelnuts Chicken Consommé Chicken and Vegetable Soup with Caraway Gnocchi Roasted Chicken Stock A Passion for Pasta Fresh Pasta Dough Odd Fellow Marinara Butcher Shop Bolognese Orecchiette with Cauliflower, Anchovies, and Pistachios Pasta with Potatoes and Pesto Linguine with Spicy Clam Sauce Spicy Lobster Bolognese Torn Pasta Fagioli with Shrimp Polpettini Rigatoni with Spicy Sausage and Cannellini Beans Pappardelle with Tangy Veal Ragu Cheese Agnolotti with Butter Sauce, Celery, Apple, and Prosciutto Roasted Corn and Tomato Lasagnettes Chicken Meatball Lasagnettes Ricotta Gnudi Gnocchi Truffled Gnocchi with Peas and Mushrooms Prune-Stuffed Gnocchi with Foie Gras Sauce Cheese Risotto Tomato and Arugula Risotto with Prosciutto Maine Crab, Lemon, and Zucchini Blossom Risotto Mushroom- and Fontina-Stuffed Crespelles with Brown Butter–Sage Sauce From the Sea Seared Sea Bass with Spicy Soffrito Pan-Fried Cod with Chorizo and Clam Ragout Salmon with Roasted Ratatouille and Saffron Aïoli Seared Salmon with White Beans and Spinach Fritto Misto with Carmello Sauce Saffron-Steamed Mussels with Crème Fraîche Spicy Clam Stew Scallop and Pureed Celery Root Gratinée Seared Sea Scallops with Sauce Verte and Toasted Hazelnuts Lemon Aïoli Lobster Rolls Lobster with Toasted Scallion–Mushroom Vinaigrette Chicken, Duck, and a Goose Lemony Breaded Chicken Cutlets Taleggio-Stuffed Prosciutto-Wrapped Chicken with Tomato and Olive Salad Braised Chicken Thighs with Rosemary and Garlic Poulet au Pain Cornish Game Hen Cacciatore with Creamy Mascarpone Polenta Seared Duck Breasts with Spiced Cherries Duck Confit Crisped Duck Confit with Kumquat Marmalade Spice-Rubbed Roast Goose From the Butcher: Beef, Pork, and Lamb Slow-Roasted Beef Tenderloin with Thyme Fresh Herb Butter Wild Mushroom Butter Blue Cheese Butter A-9 Steak Sauce Seared Steaks with Cheese Sauce and Roasted Onions Red Wine–Braised Short Ribs Pork Chops with Caramelized Apples, Celery, and Spiced Walnuts Rack of Lamb with Fresh Mint Gremolata Lamb Stew with Sweet Potatoes and Barley Braised Lamb Shanks with Winter Root Vegetables On the Side B&G Coleslaw B&G Pickles Steam-Roasted Asparagus with Fresh Herb Vinaigrette Ginger-Glazed Carrots Corn Off the Cob Corn Blini Olive Oil–Glazed Baby Vegetables Roasted Fennel and Green Beans Braised Tuscan Kale Pearl Onions au Gratin Pommes Puree Potatoes Mousseline Pommes Frites Spinach Amandine Roasted Winter Squash with Maple Syrup and Sage Cream Tomato Jam Turnip Puree Creamy Mascarpone Polenta Ben’s Wild Rice Salad Sweet Treats Creamy Vanilla Bread Pudding Chocolate Mousse Oeufs à la Neige with Strawberries and Vanilla Crème Anglaise Yogurt Panna Cotta Butter Cookies My Favorite Chocolate Cookies Homemade Apple Butter Tart Winter Citrus with Cumin Meringue and Whipped Crème Fraîche Peaches and Cream Index About the Author Connect with HMH on Social Media Copyright © 2009 by Barbara Lynch Photographs copyright © 2009 by Deborah Jones Author photograph copyright © Justin Ide All rights reserved For information about permission to reproduce selections from this book, write to [email protected] or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016. hmhbooks.com Library of Congress Cataloging-in-Publication Data Lynch, Barbara, date. Stir : mixing it up in the Italian tradition / Barbara Lynch, with Joanne Smart ; photographs by Deborah Jones. p. cm. Includes index. ISBN 978-0-618-57681-4 1. Cookery, Italian. I. Smart, Joanne McAllister. II. Title. TX723.L87 2009 641.5945—dc22 2009013281 Cover design by Janet Mumford Cover photograph by Deborah Jones eISBN 978-1-328-53062-2 v1.0119 TO MARCHESA, THE BEST CARROT PEELER/SOUS-CHEF EVER Acknowledgments Alain Ducasse, Daniel Boulud, Joël Robuchon, and Gualtiero Marchesi are my heroes. When I was learning to cook, I turned to their books for guidance. As a chef, I am still inspired by them. My restaurant No. 9 Park would not be what it is without Cat Silirie, whose ability to marry my food with incredible wines is nothing short of amazing. Our friendship and collaboration have spanned more than twenty years, and we’re still learning as much and laughing as hard as ever. Cat is brilliant and a constant source of insight and motivation. Thank you, thank you, thank you. Early on, two people made lasting impressions on me and set me on this course. Thank you, Susan Logozzo, for noticing that I had a knack for cooking back in high school home ec and, more important, for teaching me how to believe in myself. Chef Mario Bonello, another early mentor, demonstrated nightly the art of fine cuisine and service. From him I came to understand a chef’s most important job: to make people happy. Thank you both for direction and instruction when I needed it most. My editor, Rux Martin, and my agent, Doe Coover—two hot tickets and the best in the business—challenged me relentlessly. It wasn’t always fun (and was sometimes a pain in the ass), but their pushing was all worth it. Thank you both for your endless perseverance, spirit, and support. Ben Elliott was my right hand throughout this project. Thank you for your tireless recipe development, for your careful recipe testing, and for reading (and rereading) the recipes for accuracy. This book simply would not have happened without you. Thank you for cracking us up regularly, too. Photographer Deborah Jones immediately “got” my food, and the proof is in her gorgeous photos. I admire her brilliant aesthetic and her respect for simplicity. Thank you for all the listening, tasting, and guiding at our photo shoots. Thanks also to Sandra Cook, who styled