Brooklyn Rustic: Simple Food for Sophisticated Palates

Brooklyn Rustic: Simple Food for Sophisticated Palates

by Bryan Calvert

Hardcover

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Overview

Brooklyn Rustic: Simple Food for Sophisticated Palates by Bryan Calvert

Recipes that bring Brooklyn's artisanal revolution to the world

Bryan Calvert is a culinary pioneer who helped make Brooklyn the new center of American food. Now, in more than 125 surefire, imaginative recipes that combine rural comforts with urban sophistication, he brings the best of the borough to your table.

This is artisanal food at its most elemental and delicious: Melted Romaine; Heirloom Tomatoes with Gin, Feta, and Dill; Savory Stuffed Skillet Chicken with Lemon-Miso Sauce; and Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples. Setting these recipes alongside beautiful essays in the tradition of Alice Water and David Tanis, Calvert shares an original and meaningful way to cook.

Calvert's food builds on staples that are available nationwide and adds flair with ingredients you'll discover in your market. Brooklyn Rustic shows how the simplest change in approach can make an ordinary meal unforgettable.

* * *

Features photography by Ed Anderson, Matt Long, and Deborah Williamson

Product Details

ISBN-13: 9780316380409
Publisher: Little, Brown and Company
Publication date: 06/07/2016
Pages: 304
Sales rank: 1,242,071
Product dimensions: 8.25(w) x 10.25(h) x 1.25(d)

About the Author

Bryan Calvert opened James restaurant in 2008 on a residential corner of Prospect Heights, Brooklyn, after cooking for years in fine restaurants. His food quickly became synonymous with new Brooklyn dining. Calvert is also a co-founder of Cecil & Merl, a national brand of artisanal home and kitchen goods.

Table of Contents

The Brooklyn Rustic Way 11

Essays

Growing: A Cook's Garden 16

Preserving: A Pantry Full of Mason Jars 26

Connecting: You Are Not Alone 36

Simplifying: A Simple Tomato Salad 48

Exploring: Appalachia in a Four-Star Restaurant 66

Presenting: The Blank Plate 110

Recovering: Keep Cool 128

Finishing: The Final Step 140

Surroundings: Where You Are 164

Choosing: Food Matters 178

Egging: The Power of an Egg 196

Helping: A Learned Skill 211

Marinating: Aroma and Acid 219

Searing: Do Small Things Well 226

Tasting: Learn Your Palate 236

Picking: Perfect Ripeness 254

Preparing: Set Up for Success 276

Oiling: Choosing Cooking Oils 278

Seasoning: Salt and Pepper 280

Buying: The Best Ingredients 294

Part 1 Vegetables

Herbs

Shallot-Herb Pistou 19

Sweet Marjoram Chimichurri 20

Lime-Cilantro Butter 22

Buttery Lemon-Basil Pesto 23

Chive Oil 25

Chilled Watermelon and Lemon Verbena Soup 29

Greens

Bitter Greens with Dates, Sesame, and Warm Goat Cheese 30

Baby Spinach Salad with Mushrooms and Pine Nuts 32

Grilled Radicchio with Anchovy Cream 33

Melted Romaine 35

Cucumber

Sautéed Cucumbers with Spearmint, Cilantro, and Lime 39

Cucumber Soup with Crab, Basil, and Mint 40

Cucumber and Watercress Salad with Dill and Wasabi 43

Asparagus

Grilled Asparagus Rafts with Sorrel Cream 44

Roasted Asparagus with Triple Crème Sauce and Tarragon 46

Chilled Asparagus Soup with Egg and Capers 47

Tomatoes

Heirloom Tomatoes with Gin, Feta, and Dill 51

Tomato and Gruyère Tart 52

Tomato and Mustard Relish 54

Melted Cherry Tomatoes with Sweet Marjoram 55

Kale

Baby Kale and Quinoa Salad with Almonds, Roasted Garlic, and Poached Eggs 56

Kale and Ricotta Panisse 59

Black Kale and Cabbage Salad 60

Corn

Coin Broth 63

Corn Soup with Oysters, Pickled Corn, and Tarragon 64

Roasted Corn and Duck Confit Salad 68

Onions

Spring Onion Soup with Pecorino and Bacon 71

Cipollini Onion Brûlée with Balsamic Vinegar and Rosemary 72

Leek Confit 73

Venison and Ramp Stew 74

Roasted Garlic Puree 77

Beans

Three Legume Crostinis 78

Summer Beans with Bagna Cauda 81

Crispy Chickpeas with Rosemary 82

Eggplant

Grilled Eggplant with Merguez and Spearmint 85

Eggplant Fries with Curry Aioli 86

Smoky Eggplant Puree with Roasted Broccoli and Ricotta Salata 89

Mushrooms

Mushroom, Walnut, and Fennel Salad with Parmigiano 90

Mushroom and Arugula Buckwheat Crepes 93

Mushrooms and Fennel en Papillote 95

Squash

Summer Squash with Feta, Cured Olives, Chickpeas, and Nasturtiums 97

Goat Cheese Gnocchi with Basil, Lemon, and Baby Summer Squash 98

Ratatouille with Baked Duck Eggs 101

Jerked Butternut Squash 103

Delicata Squash with Honey and Red Pepper Flakes 104

Spaghetti Squash with Sage and Maple Syrup 107

Baby Blue Hubbard Squash Soup with Blue Cheese and Pickled Pears 109

Carrots

Quick-Pickled Cumin Carrots 112

Roasted Carrots, Parsnips, and Belgian Endive with Curry and Currants 113

Sherry-Glazed Carrots and Radishes 114

Cabbage

Napa Cabbage Slaw with Sriracha Aioli 117

Baby Bok Choy with Roasted Red Pepper Sauce 118

Roasted Brussels Sprouts with Apples, Pistachios, and Bacon 121

Beets

Beet Risotto with Goat Cheese and Dill 122

Golden Beet Broth with Goat Cheese and Beet Dumplings 125

Baby Beet Salad with Tangerines and Oil-Cured Olives 127

Swiss Chard

Creamed Swiss Chard with Red Wine Shallots 129

Rainbow Chard with Lentils, Apricots, and Green Curry 130

Swiss Chard Pastilla with Smoked Duck and Currants 132

Turnips

Kohlrabi, Apple, and Hijiki Slaw 135

Tokyo Turnips and Pears with Cardamom Vinaigrette 136

Roasted Rutabaga with Grapefruit, Avocado, and Basil 138

Celery Root

Celery Root Salad with Pancetta, Walnut Mayonnaise, and Lovage 139

Celery Knot Soup with Trout, Pear, and Cum Oil 143

Celery Root and Potato Gratin with Fresh Horseradish 144

Sunchokes

Roasted Sunchokes with Watercress and Hazelnuts 147

Sunchoke-Almond Soup 148

Potatoes

Crushed Yukon Gold Potatoes with Garlic and Parsley 151

Potatoes Dauphine with Scallions and Manchego 152

Given Goddess Potato Salad 155

Part 2 Seafood

Shellfish

Roasted Oysters with Celery, Bacon, and Fresh Horseradish 158

Pickled Oysters 161

Three Oyster Sauces 162

Sautéed Shrimp with Harissa Broth 167

Chinatown Shrimp 168

Shrimp and Kimchi Fritters 170

Stove-Smoked Scallops and Mussels with Pasta 173

Seared Scallops with Roasted Cauliflower and Olive Puree 174

Scallops Marinated with Horseradish and Lemon Thyme 177

Fish

Black Cod with Figs and Fennel 180

Crab-Crusted Halibut 183

Cured Salmon with Arugula, Beets, and Horseradish-Chive Cream 184

Striped Bass Poached in Corn Broth 186

Spring Onion-Stuffed Brook Trout with Pine Nuts 189

Grilled Branzino with Fennel and Olive Escabeche 190

Black Sea Bass with Pepita Crust 192

Cod with Sweet Peppers and Spicy Sausage 193

Part 3 Meat and Poultry

Eggs

Soft Scrambled Eggs with Chives and Brioche 198

Deviled Eggs Three Ways 199

Baked Farmer's Eggs 202

Poultry

Tandoori Chicken 204

Turmeric Chicken with Artichokes and Basil Yogurt 206

Savory-Stuffed Skillet Chicken with Lemon-Miso Sauce 209

Pork

Glazed Braised Pork Belly with Beans and fennel 212

Blackberry-Basted Pork Tenderloin 214

Cider-Glazed Pork Chops with Sage and Apples 216

Pork Loin Crusted with Pecans and Mustard 218

Beef

Balsamic-Soy Marinated Hanger Steak 220

Dry-Rubbed Porterhouse with Tamarind Steak Sauce 223

Lamb

Pomegranate-Braised Lamb Shanks 225

Lamb Sirloin Crusted with Cocoa and Cumin 228

Lamb and Goat Cheese Pasties 231

Part 4 Cocktails

Window Box Collins 235

The Green Monk 237

Parks and Recreation 238

Smith Street Sour 241

Qandisa Cocktail 242

La Petite Mort 245

Brooklyn Cricket 246

Cold Hollow Cabin 249

The Palmer Legare 251

Part 5 Sweets

Berries

Lemon and Blueberry Tart 257

Raspberry-Stuffed Brioche French Toast 259

Strawberry-Almond Cake with Jasmine Tea 260

Blackberry-Lavender Oat Crumble 263

Tree Fruits

Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples 264

Saffron Yogurt Cherry Parfait 266

Chocolate and Cherry Devil Cake 268

Pear Upside-Down Skillet Cake 270

Chocolate

Blood Oranges with Chocolate and Mint 271

Chocolate Bundt Cake with Cardamom and Orange 273

Part 6 Basics

Citrus Salt 281

Herb Salt 281

Prickly Ash Salt 281

Vanilla Salt 281

Doughs

Brioche 283

Savory Tart Crust (Paâe Brisée) 284

Vinaigrettes and Sauces

Lemon Vinaigrette 286

Sherry-Shallot Vinaigrette 286

Balsamic Vinaigrette 287

Balsamic Reduction 287

Coriander-Ginger Vinaigrette 288

Warm Goat Cheese Fondue 288

Roasted Red Pepper Sauce 289

Marinades

Basic Aromatic Marinade for Meat 290

Basic Aromatic Marinade for Fish 290

Basic Acidic Marinade for Red Meat 291

Stocks

Vegetable Stock 292

Chicken Stock 293

Acknowledgments 296

Photography Credits 296

Index 297

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