Download e-book for iPad: A Girl and Her Greens by April Bloomfield

By April Bloomfield

ISBN-10: 006222588X

ISBN-13: 9780062225887

The vegetable-centric follow-up to the loved cookbook a lady and Her Pig, by means of the winner of the 2014 James Beard award for most sensible Chef in New York
From the chef and writer of the seriously lauded a lady and Her Pig comes a stunning, absolutely illustrated cookbook that gives delicious seasonal recipes for her real love—vegetables. even supposing her identify is virtually synonymous with nose-to-tail cooking, April Bloomfield's center belongs to the common-or-garden potato, to candy corn and zucchini, to iciness squash and Treviso, to sugar snap peas and ramps.
In recipes corresponding to entire Pot-Roasted Cauliflower with Tomatoes and Anchovies, Tagliatelle with Asparagus and Parmesan Fonduta, and beaten Spring Peas with Mint, April demonstrates the keys to her unforgettable foodstuff: sincere materials, awareness to element, and affection for the sensual pleasures of cooking and eating.
Lively and down-to-earth, a lady and Her vegetables good points insightful sidebars and pointers on April's innovations and captivating narratives that demonstrate her assets of inspiration.

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Additional resources for A Girl and Her Greens

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7. Add the tomatoes and the remaining 1/2 teaspoon salt and cook for 4 minutes, until the tomatoes have released their liquid. Set aside. 60 ANTI PASTI 8. 5-cm) baking dish with aluminum foil. Brush the foil abundantly with 1/4 cup (59 mL) olive oil. Distribute the dough evenly in the prepared dish. 9. Spread the tomato mixture on top. Sprinkle with the pecorino. Bake for 1 hour, until both the bottom and top of the focaccia are golden and crisp. Remove from the oven. 11. Transfer to a serving platter and serve hot.

6. Add the walnuts and a pinch of salt, stirring well. Add the wine and raise the heat to high. Cook for 3 to 4 minutes, until the alcohol in the wine evaporates. 7. Reduce the heat to low and continue to cook for 7 to 8 minutes, until the sauce thickens. Remove from the heat. Add the black pepper. Adjust the seasoning to taste. 8. In a shallow dish or bowl, combine the fish and the sauce, cover tightly with plastic wrap, and refrigerate for at least 8 hours (and up to 2 days) before serving. Serve chilled.

3. Add the skate, reduce the heat to low, and boil gently for 4 to 6 minutes, until the fish is cooked through. Drain and set aside to cool. 4. 8-L]) sauté pan, warm the oil and garlic over medium-low heat. When the garlic starts to sizzle, add the parsley and cook for 2 minutes. 5. Add the remaining 1/2 cup (119 mL) white wine vinegar and cook over medium heat for 2 minutes, until the vinegar starts to evaporate. 6. Add the walnuts and a pinch of salt, stirring well. Add the wine and raise the heat to high.

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A Girl and Her Greens by April Bloomfield


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