Rusty Parrot Cookbook, The: Recipes from Jackson Hole's Acclaimed Lodge

Rusty Parrot Cookbook, The: Recipes from Jackson Hole's Acclaimed Lodge

Hardcover

$36.00 $50.00 Save 28% Current price is $36, Original price is $50. You Save 28%.

Temporarily Out of Stock Online

Eligible for FREE SHIPPING

Overview

Rusty Parrot Cookbook, The: Recipes from Jackson Hole's Acclaimed Lodge by Eliza Cross, Darla Worden

Recipes from Jackson Hole’s Acclaimed Lodge

Darla Worden and Eliza Cross The Rusty Parrot Lodge & Spa has been known for its fabulous complementary gourmet breakfasts, and now, with The Rusty Parrot Cookbook, any home chef can create The Rusty Parrot’s famous and deliciously over-the-top breakfasts as well as their amazing dinners and desserts.

Mouthwatering recipes from a Jackson Hole favorite

Product Details

ISBN-13: 9781423603474
Publisher: Smith, Gibbs Publisher
Publication date: 06/01/2009
Pages: 224
Product dimensions: 9.40(w) x 12.26(h) x 1.03(d)
Age Range: 18 Years

About the Author

Eliza Cross writes about cuisine, art, architecture, green living, and other lifestyle topics for numerous publications including Mountain Living, Natural Home, and Eco Structure. The author of three books-including Food Lovers' Guide to Colorado and Family Home of the New West-she is also a senior editor for Western Art & Architecture magazine. Combining her love of cooking and design, Cross often prepares and styles cuisine for photo shoots, and has been known to teach the occasional soup-making class. A member of the American Society of Journalists and Authors, she serves on the Board of Directors for the Colorado Authors' League and lives in Centennial, Colorado, with her family.

Darla Worden, a Wyoming native, worked at a historic Wyoming inn slinging hash during college summers-which began her love of great Wyoming lodges as well as her appreciation of Western hospitality. After careers in publishing and public relations in Colorado-with stints at The Denver Post and Colorado Homes & Lifestyles magazine-Worden moved back to Wyoming and wrote her first novel, Road Shoes, which was published in 2000. She writes travel and lifestyle stories aboutWyoming architecture, lodges, artists, and craftspeople for numerous publications and owns a public relations firm in Jackson Hole, where she lives with her family.

Read an Excerpt

ROCKET SALAD with Orange Vanilla Vinaigrette, Orange Supremes, Vella Jack Crisp, Marcona Almonds, and Sun-Dried Cranberries

This salad is full of texture and flavor, with bitter greens complemented by a sweet orange-based dressing, crunchy roasted almonds, sweet-sour dried cranberries, and a savory cheese crisp.

FOR THE VINAIGRETTE

1/2 cup fresh orange juice (reserve zest from oranges used below)

1 vanilla bean, scraped

1 shallot, peeled and chopped

2 cloves garlic, peeled and chopped

1/4 cup champagne vinegar

2 tablespoons sugar

1/2 teaspoon salt

1 cup olive oil

1 cup canola oil

FOR THE CRISP

1/2 pound Vella Jack cheese, finely grated by hand (reserve about 4 tablespoons for the garnish)

FOR THE ZEST

1/2 cup sugar

1/2 cup water

3 oranges, skin zested, fruit supremed for the garnish

FOR THE SALAD AND GARNISH

1/2 pound (about 1 cup) Marcona almonds

1 pound fresh rocket greens (arugula), washed and dried

3 orange supremes

2 ounces (about 4 tablespoons) sun-dried cranberries

To prepare the vinaigrette: place all the ingredients in a blender except the olive and canola oils.While processing on high, slowly pour the oils into the mixture until fully emulsified.

To prepare the crisp: preheat oven to 325 degrees F. Line an ovenproof pan with parchment paper. Portion the cheese into 1 x 3-inch rectangles, as thin as possible. Bake for 12 minutes, turning once. Remove from pan and let cool.

To prepare the zest: combine the sugar and water in a saucepan and bring to a simmer. Add the zest to the liquid, simmer for 4 minutes, then remove from heat and let rest in the liquid for 1 hour. Strain and place on a sheet pan in a single layer to dry and crisp.

To serve the salad: preheat oven to 350 degrees F. Roast the almonds, turning every 2 minutes for 12 minutes total; let cool and become crisp. Lightly dress the greens with the vinaigrette, divide into individual portions, and place each portion in the center of a plate. Arrange the supremed tangerines around the greens. Sprinkle the salad with almonds, cranberries, and grated cheese. Top each salad with a crisp.

Table of Contents

Foreword 6

Acknowledgements 8

Introduction 11

Spring Surprises 34

Summer Invites 70

Autumn Arrives 104

Winter Welcomes 138

Breakfast Beckons 178

Source Directory 213

Index 217

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews