Terra: Cooking from the Heart of Napa Valley

Overview

Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the ...
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Terra: Cooking from the Heart of Napa Valley

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Overview

Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance—and inspiration—to execute these dishes at home.
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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
Lissa Doumani and Hiro Sone met on the job at Spago, Wolfgang Puck's then-new restaurant in Los Angeles. Lissa learned pastry at the side of Nancy Silverton; Hiro was a star culinary student, sent over to train for Spago Tokyo. They've been together since, and in 1988 the pair opened Terra, a restaurant in the Napa Valley that wins accolades every year.

More than 175 recipes from Terra's standing and seasonal menus are featured in this oversize gift book, with luscious color photographs that pay tribute to the food and the countryside. Whether you want to fantasize about a future trip to the Napa Valley or re-create a particular dish from the restaurant, Terra works on both levels.

Lissa and Hiro, when pushed to be specific, will say their cuisine is southern French and northern Italian with a Japanese sensibility. You can see these influences in such dishes as Daube of Lamb Shoulder and Artichokes, Pork Belly "Kakuni" on Steamed Tatsoi with Wasabi, Foie Gras Tortelloni in Game Jus with Périgord Truffle and Fava Bean, and Sautéed Strawberries in Cabernet Sauvignon and Black Pepper Sauce with Vanilla Bean Ice Cream. These ambitious recipes with complex flavors may require extra time for planning and cooking, but the instructions are clear and will help you turn out some very impressive dishes. (Ginger Curwen)

From the Publisher
"Terra's cuisine is a multicultural celebration" —The National Culinary Review"It's a cookbook. It's also a love story." —The Sacramento Bee"Captures the imaginations of sophisticated food lovers... (Lissa & Hiro) share their romance with cooking, each other and their surroundings in TERRA." —Appellation magazine"Stunning.... sophisticated dessert recipes." —Chocolatier magazineA "work of art." —The Knoxville News "Dessert lovers will be swooning thanks to Doumani. The profusion of brulees, tarts and other goodies could keep you salivating and sampling for days."—Seattle Times & Post Intelligencer "If dishes with clear, friendly flavors appeal to your taste, so will this book....handsomely illustrated." —Sunset Magazine"Breathtaking" photos and "world-class finesse with down-home color."—Silicon Valley Magazine "The roster of recipes reads like a restaurant menu where you want to try every single dish….The book is beautifully executed."—Agenda New York magazineThe San Francisco Chronicle routinely ranks Terra in the top 5 Bay Area restaurants.Recipient of a Wine Spectator Award of Excellence in 1999."Filled with beautiful photographs and personal detail, this is more than just a cookbook; Sone and Doumani present an intimate memoir of their labor of love." —Publishers Weekly"This is one cookbook that any food lover will definitely appreciate."—WCBS Radio"You'll have to buy the book, filled with lush color pictures of the restaurant and its dishes." —Atlantic Monthly "Has it all—gorgeous, unusual, unforgettable cuisine served by an amazing staff in a romantic, quietly elegant dining room...it's definitely a destination place that always delivers." —The Zagat Guide"You must take this book into the kitchen and begin cooking. Only then will you be able to experience the sheer brilliance and genuine passion of Hiro and Lissa's cuisine." —Charlie Trotter"With this book, we are very fortunate that they share their passion, technique, and love for food with all of us." —Wolfgang Puck"It is the diversity of the recipes that makes this book so accessible and inviting." —Alice WatersIt has "unassuming, approachable text." —The Library Journal"Spectacular color photographs that look good enough to dine on right off the pages," and "accessible for home cooks." —Los Angeles Times
Library Journal
Unassuming, approachable text.
Los Angeles Times
Spectacular color photographs that look good enough to dine on right off the pages...accessible for home cooks.
Publishers Weekly
Filled with beautiful photographs and personal detail, this is more than just a cookbook; Sone and Doumani present an intimate memoir of their labor of love.
WCBS Radio New York
This is one cookbook that any food lover will definitely appreciate.
Atlantic Monthly
You'll have to buy the book, filled with lush color pictures of the restaurant and its dishes.
Zagat Survey
Has it all -- gorgeous, unusual, unforgettable cuisine served by an amazing staff in a romantic, quietly elegant dining room...it's definitely a destination place that always delivers.
Library Journal
Sone and Doumani met while they were working for Wolfgang Puck at Spago in the 1980s; in 1988, they opened their own restaurant in St. Helena, CA, where they serve food that reflects their training in French and Italian cooking, Sone's Japanese background and Doumani's Lebanese, and, of course, their California ties: Miyagi Oysters in Chardonnay Cream Sauce, Lamb Shanks with Black Mission Figs, Chocolate Mousseline on Pecan Sabl . Terra is known for its generous hospitality as well as its food, and this sensibility is reflected in the unassuming, approachable text; the recipes are chef's recipes, to be sure, but head notes suggest shortcuts and other ways to make them easier. Highly recommended for any library where restaurant cookbooks are popular. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9781580081498
  • Publisher: Ten Speed Press
  • Publication date: 12/28/2000
  • Pages: 256
  • Sales rank: 1,240,275
  • Product dimensions: 9.08 (w) x 11.24 (h) x 0.94 (d)

Meet the Author

HIRO SONE is a Japanese-born, French-trained chef who studied under Paul Bocuse, Joel Robuchon, and Wolfgang Puck, who selected Hiro to open the Tokyo Spago.
LISSA DOUMANI is a pastry chef who apprenticed under Nancy Silverton at Spago, and went on to become pastry chef at Roy Yamaguchi's Los Angeles restaurant. In 1988, Hiro and Lissa settled in Napa Valley and opened Terra.
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Recipe

Sauteed Main Scallops on Garlic Mashed Potatoes with Chanterelle Mushroom-Parsley Nage
Serves 4

This dish is light and flavorful, and the combination of chanterelles, scallops, and the parsley looks, feels, and tastes like spring. The key to this recipe's success is the scallops, and finding truly fresh ones is difficult. A good scallop, whether previously frozen or fresh (sometimes sold as "day boat" scallops), will be translucent and have a slight pinkish orange color. It will also be softer and more natural in shape than their processed, less fresh counterparts. Cooked with care, these will be the sweetest scallops you have ever had.

Nage
1 bunch fresh flat leaf parsley
1/2 cup packed spinach leaves
2/3 cup chicken stock (page 123)
Pinch of minced garlic
1-1/2 cups chanterelle mushrooms, cleaned and sliced into bite-size sections
1 tablespoon sweet butter
2 teaspoons minced shallot
1/3 cup white wine
1/2 cup heavy cream
Salt
Freshly ground pepper

2 cups Garlic Mashed Potatoes (page 128)
3 tablespoons clarified butter (page 129)
2 tablespoons all-purpose flour
1-1/4 pounds cleaned scallops
2 tablespoons sweet butter
8 pieces peeled baby carrot, blanched (page page 129)
4 pieces baby yellow squash, blanched (page 129)
12 pieces sugar snap peas, blanched (page 129)
4 flat leaf parsley sprigs

To make the nage, blanch the parsley and spinach in salted boiling water, then shock in ice water. Squeeze out all the excess water and coarsely chop. Combine in a blender with the cold chicken stock and garlic, and puree until smooth. Season lightly with salt and freshly ground pepper. Strain through a fine mesh strainer, pressing against the strainer with a spatula to remove all the liquid. Set liquidy puree aside, and discard the parsley-spinach solids.

Saute the chanterelle mushrooms in the butter over high heat for 2 minutes. Set aside.

Combine the shallot and wine in a nonreactive saucepan and reduce over high heat until 2 tablespoons remain. Add the cream and return to a boil. Season lightly with salt and freshly ground pepper. Add the parsley-spinach puree and the chanterelle mushrooms and bring to a boil. Remove from the heat and keep warm.

Heat the clarified butter in a sautÈ pan over medium heat. Season the scallops with salt and freshly ground pepper; sprinkle with flour on both sides and sautÈ until golden brown, about 1 minute. Turn them over and cook until golden brown, about 1 minute. Remove the pan from the heat and let the scallops rest in the pan for 1 minute.

While the scallops are cooking, melt the butter in another saute pan over medium heat and saute the carrots, squash, and sugar snap peas until hot. Season with salt and freshly ground pepper.

Put 1/2 cup of mashed potatoes in the center of each 4 hot shallow bowls. Taste the nage and season with salt and pepper, if needed. Spoon the nage evenly around the potatoes then divide the scallops among the plates and place them on top of the mashed potatoes. Arrange the carrots, squash, and sugar snap peas on and around the scallops. Garnish with the parsley sprigs and serve.

Chocolate Truffle Cake with Espresso Ice Cream

The fad of melting chocolate cake is all around us. We like the idea, but we were determined to create a version that didn't rely on half-cooked batter for the melting effect. The trick we came up with is inserting a truffle into the batter just before baking. These cakes can be baked ahead of time and reheated, and the truffles can be made in advance and frozen. The truffle recipe actually makes 8 truffles, so the cook gets a nice little bonus. To serve the truffles on their own, you can double or triple the recipe, using any alcohol you prefer in place of the Cognac; dust the finished truffles with cocoa powder.

Chocolate Truffles
3 1/2 ounces bittersweet chocolate, chopped
1 teaspoon egg yolk
3 tablespoons heavy cream
4 teaspoons Cognac

To Make the Truffles
Melt the chocolate in a double boiler over barely simmering water (don't let the water touch the bottom of the bowl or the chocolate will get too hot). Remove from the heat and add the egg yolk. Whisk until just blended, being careful not to overmix, or the chocolate will become stiff and hard to work with. In a small saucepan, bring the cream and the Cognac just to a boil (if your saucepan is shallow, the Cognac may ignite; just blow it out carefully). Whisk the cream mixture into the chocolate mixture until smooth and shiny. Transfer the mixture to a smaller, deeper bowl. Refrigerate for at least 4 hours or overnight.

Using a large melon baller, form 3/4-inch balls from the truffle mixture. Flatten the shaped truffles slightly into fat discs and refrigerate until ready to use. (The truffle mixture will keep, refrigerated, for up to 2 weeks.)

Chocolate Tuiles
4 tablespoons unsalted butter
2 tablespoons honey
6 tablespoons pastry flour
1/2 cup confectioners' sugar
2 tablespoons cocoa
1 egg white

To Make the Tuiles
In a heavy-duty mixer fitted with the paddle attachment, cream the butter and honey until light and fluffy. Meanwhile, sift together the flour, sugar, and cocoa, then add it to the butter mixture while mixing on a very slow speed. Once incorporated, add the egg white and mix to form a batter. Transfer to a smaller container and refrigerate until cold.

Preheat the oven to 350. Make a template to spread the batter over. To do this, find a large disposable plastic container approximately 1/32 inch thick. Cut a large square piece from the side of the container, then cut out a triangle shape from the square that measures about 5 inches long on two sides and 3 inches long on the third side. If the plastic starts to roll up too much, plunge it into a pot of boiling water for a minute to soften, then press between 2 pans with some weight. Use a silpat-lined baking sheet pan, or butter and flour a baking sheet pan. Lay the template down at one end and with a small spatula spread the batter to evenly fill the form. Make one final pass with the spatula in a single gesture to smooth. Carefully remove the template and repeat as many times as will fit on the baking pan. Make a couple extra in case some break (they are fragile). Bake for 15 to 20 minutes, or until they are very dark brown and a little roasted at the edges. While they are baking, lay out a few large cans (about 6 inches in diameter) and brace them with a utensil so they don't roll. Remove the tuiles from the oven and immediately drape them over the cans so that they make a delicate arch. They from quickly. Remove form the cans and repeat until all the tuiles are formed. Let cool completely. Store in an airtight container.

Cake
6 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
3 eggs
3/4 cup sugar
5 tablespoons plus 1-1/2 teaspoons cornstarch, sifted

1 pint espresso ice cream (page 214)
2 tablespoons unsweetened cocoa powder for dusting

To Prepare the Cakes
Preheat the oven to 325. Melt the chocolate and butter together in a double boiler over barely simmering water (don't let the water touch the bottom of the bowl, or the chocolate will get too hot). Meanwhile, whisk together the eggs and sugar in a large bowl until the sugar dissolves. Whisk the chocolate mixture into the egg mixture, then gently whisk in he cornstarch just until blended. (Don't overwhisk, as too much air in the batter can cause the cakes to rise and fall too sharply.)

Line a baking sheet pan with parchment paper. Place six 4-inch-diameter by 1-inch-high rings or 8-ounce souffle dishes on the paper. Divide two thirds of the batter among the 6 rings or dishes. Drop a truffle into the center of each ring or dish and cover with the remaining batter until the mold is three fourths full. Bake for 10 to 15 minutes, or until the tops have formed crusts but the cakes are still soft to the touch. If serving the cakes immediately, let them cool slightly so that the rings can be easily removed by pushing the cakes up through the rings (this will keep the edges of the cakes from being broken off). If using souffle dishes, leave the cakes in the dishes. Let cool completely if serving later.

To serve
If necessary, reheat the cakes in a preheated 350 oven for 3 minutes. Carefully remove the rings and transfer the cakes to one side of each serving plate using a solid metal spatula. (If using souffle dishes, serve the cakes in the dishes.) Place a tuile, short side on the plate, against the cake (the arched point should be over the cake). Place a small scoop of espresso ice cream on the other side of the tuile.

Copyright 2001 © Hiro Sone and Lissa Doumani

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