In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant

In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant

Jody Adams

Language: English

Pages: 384

ISBN: 068816837X

Format: PDF / Kindle (mobi) / ePub


How do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.

In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.

Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.

From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.

Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great one? Put yourself in the hands of Jody Adams with In the Hands of a Chef.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

tomato soup with, 42–43 smoky, phyllo tarts with bulgur, roasted red peppers and, 134–35 escarole, 95 with Parmesan crust, braised, 94–95 Romaine, and capocollo salad with anchovy dressing and fried onions, 67 soup with mushrooms and little meatballs, 56–57 espresso chocolate torta, 338–39 F farro, 244 quail, and chestnut stew, 245–46 and roasted tomato soup, 54–55 favas, 87–90 with butter, simple, 87 and fiddleheads with garlic and pancetta, 89 fregola—Sardinian pasta with

reach into a jar of oil with your bare fingers to remove an artichoke (or any other vegetable). Bacteria from your skin will rapidly spoil the oil. TO TRIM LARGE ARTICHOKES 1. Scrub 2 lemons, then cut them in half. Combine the juice of 1½ of the lemons with 2 quarts cold water in a large bowl. Add the squeezed rinds to the water. Save the remaining lemon half to use during trimming. 2. One at a time, lay each artichoke on its side. Using a chef’s knife, make a straight cut across the “crown,

border. Alternate the squash and pears over the leeks spoke fashion. Pull up the edges of the crust and gently flip them over the filling to form a wide, rustic edge. Pleat the dough as necessary but do not crimp. 7.Bake the tart until the crust is crisp and golden brown, 40 to 45 minutes. Sprinkle the blue cheese over the top of the tart and bake for an additional 5 minutes. 8.Let rest for 5 minutes, then cut into wedges and serve. Pam’s Tomato, Basil, and Parmesan Tarts Some

at least 6 hours before serving, and it will keep for up to 5 days in the refrigerator. 1. Put the currants in a small bowl, add 2 tablespoons of the Marsala, and set aside to plump. 2. Meanwhile, clean the livers of all sinew and veins. Season with salt and pepper. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large sauté pan over medium heat. As soon as the butter stops foaming, add the livers, and sear on both sides. Don’t crowd the pan; cook the livers in batches if

high-quality canned low-sodium chicken broth, reduced to 3 cups (see page 32) Kosher salt and freshly ground black pepper DO AHEAD: Brine the turkey for 10 to 12 hours. Before you unwrap the turkey, make sure your brining container is large enough and that 2 gallons of brining solution (the amount in this recipe) will actually cover your bird. To check, place the wrapped turkey in the container and pour 2 gallons of water over it. As long as the turkey is completely submerged, it doesn’t

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