Table Of Content

THE FARM COOKING SCHOOL TECHNIQUES AND RECIPES THAT CELEBRATE THE SEASONS Ian Knauer and Shelley Wiseman PHOTOGRAPHY BY GUY AMBROSINO CONTENTS Introduction Chapter One: The Foundations of Cooking Knife Skills Celery and Green Apple Salad with Toasted Almonds and Shaved Parmigiano-Reggiano Boning a Chicken Herb-Stuffed Chicken Breasts with White Wine Reduction Sauce Searing Seared Scallops with Melted Leeks and Balsamic Drizzle Braising and Roasting Vinegar-Braised Chicken Legs Pressure Cooker–Braised Pork Shoulder with Mushroom and Pearl Onion Cream Poaching and Steaming Grilling with Hardwood Spring Vegetable and Herb Soup Pomegranate Marinated Leg of Lamb with Fresh Pomegranate Sauce Salt-Roasted Red Snapper Provençal Roast Chicken Frisée Salad with Poached Eggs and Lardons Grilled Dry-Aged Rib-Eye Steaks Chicken Stock Using Up the Bits and Pieces Chicken Liver Pâté 4 Seasons of Pavlova Pavlova Shell Classic Summer Berry Pavlova Pavlova with Ginger-Roasted Rhubarb Elvis Pavlova Autumn Grape Pavlova Chapter Two: Flavors from the Field Tomato Water Tomato Water Marys with Celery Ice Cubes Chilled Summer Seafood–Tomato Soup Greenspacho Grilled Red Shishito Peppers So� Lettuce Salad with Nasturtiums Roasted Hakurei Turnips Carrot Purée Salt-Roasted Golden Beets with Sunflower Sprouts and Pickled Shallots Coal-Charred Eggplant Spread with Herb Oil Smoke-Grilled Swiss Chard with Cherry Tomatoes and Pickled Raisins Wine-Braised Fennel Bulbs Eggplant Brownie Cake Carrot–Rum Raisin Ice Cream Radicchio Vermouth 4 Seasons of Savory Tarte Tatins Hakurei Turnip and Baby Beet Tarte Tatin Cherry Tomato–Garlic Scape Tarte Tatin Fennel Tarte Tatin Roasted Whole Carrot Tarte Tatin Chapter Three: The Fi�h Season, a Menu Garden Crudités in Olive Dirt Rhubarb Chutney Lamb and Peas Three Ways Sour Cherry Sorbet Chapter Four: Homesteading Our Way Smoked Fermented Harissa Hot-Smoked Oysters with Harissa Butter Nasturtium Capers Pickled Watermelon Rind Preserved Lemon Candied Orange Zest Fennel Stalk Mostarda Shelley’s Whole Tomatoes in Juice Ian’s All-Purpose Tomato Purée Fresh Whole Milk Ricotta Fresh Goat’s Milk Cheese Juniper Gravlax Celery-Brined Bacon Bacon and Leek Flatbread Basic Pork Sausage Basic Bread Dough Chapter Five: The Mediterranean Table, a Menu Charred Octopus Salad with Giant White Beans and Celery Hand-Rolled Couscous Braised Lamb and Vegetable Stew with Hand-Rolled Couscous Pistachio Baklava Orange Sorbet Chapter Six: Italian Lessons Bagna Cauda Parmesan Risotto Cheese-Stuffed Arancini with Simple Tomato Sauce Pizza Dough Cheddar and Caramelized Onion Pizza Potato Pizza with Herbs Potato Gnocchi with Ramp Butter Sauce Classic Zabaglione 4 Seasons of Pasta Whole Egg Pasta Egg Yolk and Herbed Ricotta Ravioli with Lardons and Wilted Kale Square Spaghetti with Cherry Tomatoes, Ground Cherries, Corn, and Chanterelles Square Spaghetti with Crab and Uni Butter Tagliatelle with Roasted Vegetable Sauce 4 Seasons of Panna Cotta Vanilla Panna Cotta with Rhubarb Syrup Lemon Verbena Panna Cotta with Summer Fruit Maple Panna Cotta with Apple Cider Syrup Honey Panna Cotta with Candied Orange Zest Chapter Seven: Fall Favorites, a Menu Delicata-Celery Salad Handmade Tagliatelle with Preserved Lemon and Spinach Venison Loin with Concord Grape Sauce Smash-Fried Potatoes with Sweet Onion Vinaigrette Fall Ricotta Tart with Roasted Figs and Candied Lemon Zest Chapter Eight: Classic (For a Reason) French Steak Tartare Fermented Potato Chips Braised Rabbit with Mustard Sauce Lobster Bisque Duck Confit Quatre Épices Beurre Blanc Sauce Lemon Chiffon Mousse Tuiles Caramel Ice Cream 4 Seasons of Veal Stock Classic Veal Stock Double Consommé Seared Duck Breasts with Sour Cherry Sauce Beef Culotte with Red Wine Reduction Sauce Beef Carpaccio with Veal Glaçe–Infused Mayonnaise and Mushrooms Chapter Nine: Modern Mexican, a Menu