The Boston Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
160
The Boston Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
160eBook
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Overview
The Boston Homegrown Cookbook features mouth-watering recipes from 28 chefs and restaurants in the Boston area who subscribe to the philosophy that locally grown, sustainable foods taste best. The recipes are lavishly illustrated with colorful photos of the dishes, chefs, and local farmers who are dedicated to growing the best local foods.
Featured restaurants and growers: 606 Congress, Chef Rich Garcia, Blackbird FarmBondir, Chef Jason Bond, Pete and Jen’s Backyard Birds and FarmyardClover Food Lab, Chef Rolando Rebledo, Farm Fresh Rhode Island’s Market MobileCuisine en Locale, Chef JJ Gonson, Stillman’s at the Turkey FarmEat Boston, Chef Will Gilson, The Herb LyceumErbaluce, Chef Charles Draghi, Ben’s MushroomsHamersley’s Bistro, Chef Gordon Hamersley, Blue Heron FarmHenrietta’s Table, Chef Peter Davis, Sparrow Arc FarmHungry Mother, Chef Barry Maiden, Woodbury ShellfishL’Espalier, Chef/Owner Frank McClelland, Apple Street FarmLineage, Island Creek Oyster Bar, Chef Jeremy Sewall and Pastry Chef Lisa Sewall, Island Creek OystersLumiere, Chef Michael Leviton, Frizzell Hill FarmMeritage, Boston Harbor Hotel, Chef Daniel Bruce, City GrowersNourish, Chef Karen Masterson, New England Cranberry CompanyOleana, Chef Ana Sortun, Siena FarmsParsons Table, Chef Chris Parsons, Lane’s LobsterRedd’s in Rozzie, Chef Charlie Redd, Shack FoodsRendezvous, Chef Steve Johnson, Eva’s GardenRialto, Chef Jody Adams, Captain Marden’s SeafoodRussell House Tavern, Chef Michael Scelfo, Fiore di NonnoSummer Shack, Chef Jasper White, Verrill FarmTastings Wine Bar and Bistro, Chef Matt Maue, Brambly FarmsTavolo, Chef Nuno Alves, Seafood SpecialtiesThe Gallows, Chef Seth Morrison, Snappy LobsterTen Tables, Proprietor Krista Kranyak, Allandale FarmToro and Coppa, Chef Jamie Bissonnette, Round the Bend FarmTosca, Chef Kevin Long, Weir River FarmTW Food, Chef Tim Wiechmann, Drumlin Farm
Product Details
| ISBN-13: | 9781610585613 |
|---|---|
| Publisher: | Voyageur Press |
| Publication date: | 05/07/2012 |
| Series: | Homegrown Cookbooks |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 160 |
| File size: | 27 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Leigh Belanger is a Boston-based food writer and the program director at Chefs Collaborative, a national network of chefs and culinary professionals dedicated to improving the food system through education and community-building. She is working on her masterÆs degree in gastronomy from Boston University and is the mother of a very enthusiastic young eater. Margaret Belanger is a wedding, family, and food photographer based out of Boston. After working on this book, she realized her kitchen is woefully inadequate, as are her cooking skills. http://www.megbelanger.blogspot.com/
Table of Contents
Contents
Foreword by Ilene Bezhaler, Editor, Edible Boston
Introduction
Spring
Summer Shack, Jasper White
Verrill Farm
Baby Lamb Kidneys with Morels
Fettuccine with Lobster and Fresh Peas or Asparagus
Cuisine en Locale, JJ Gonson
Stillman’s at the Turkey Farm
BBQ Pork Ribs
Wheat Berry Pilaf
Lineage, Island Creek Oyster Bar, Jeremy Sewall and Lisa Sewall
Island Creek Oysters
Chilled Maine Lobster with Blood Orange Vinaigrette and English Peas
Island Creek Oysters with Rose Mignonette
Tosca, Kevin Long
Weir River Farm
Risotto Verde
Grilled Lamb with Green Garlic
L’Espalier, Frank McClelland
Apple Street Farm
Pot-au-Feu of Poussin with Spring Vegetables and Foie Gras
Porcini Ravioli with Pea Pesto
Meritage, Boston Harbor Hotel, Daniel Bruce
City Growers
Yellow Bean, Asparagus, Arugula, and Cherry Tomato Salad
Strawberry and Buttermilk Shortcakes
Ten Tables, Krista Kranyak
Allandale Farm
Rhubarb Upside-Down Cake
Asparagus Soup
Summer
Hamersley’s Bistro, Gordon Hamersley
Blue Heron Farm
Charred Mackerel with Minty Red Currant Caponata and Toasted Pine Nuts
Gratin of Zucchini with Jacob’s Cattle Beans and Basil
Oleana, Ana Sortun
Siena Farms
Heirloom Tomato Kibbe with Heirloom Tomato Labne-Stuffed Dolma
Vermont Quail with Nectarines, Leeks, and Green Harissa
Russell House Tavern, Michael Scelfo
Fiore di Nonno
Lourdes’ Burrata with Olive Oil and Golden Raisin Condiment
Pan Roasted Striped Bass with Cherry Tomato Vinaigrette and Mustardy Zucchini
Clover Food Lab, Rolando Rebledo
Farm Fresh Rhode Island
Berry Salad with Wheat Berries, Strawberries, and Balsamic
Rhubarb Agua Fresca
Parsons Table, Chris Parsons
Lane’s Lobster
Lane’s Lobster Salad with Charred Corn and Heirloom Tomatoes
Smoked Tomato Gazpacho with Lane’s Lobster, Avocado, and Cilantro
Rendezvous, Steve Johnson
Eva’s Garden
Turkish Tomato Salad
Grilled Mackerel with Vietnamese Cucumber Salad
Lumiere, Michael Leviton
Frizzell Hill Farm
Miso-Glazed Bluefish with Beets, Swiss Chard, and Orange
Fall
Hungry Mother, Barry Maiden
Woodbury Shellfish
Grilled Clams with Country Ham, Pickled Butternut Squash, and Tabasco Mayonnaise
Steamed Apple Pudding Cake with Applesauce
Erbaluce, Charles Draghi
Ben’s Mushrooms
Matsutake Salad with Taleggio
Roman Broccoli with a Lemon-Herb Zabaglione
Eat Boston, Will Gilson
The Herb Lyceum
Roast Duck Breast with Foraged Mushrooms and Squash Purée
Nourish, Karen Masterson
New England Cranberry Company
Cauliflower-Kale Rolls
Roasted Root Vegetable Soup
Henrietta’s Table, Peter Davis
Sparrow Arc Farm
Oven-Roasted Root Vegetables
Maine Yellow Eye Beans with Gilfeather Turnips
Redd’s in Rozzie, Charlie Redd
Shack Foods
Herb-Crusted Haddock with Red Kuri Squash Purée
Anson Mills Farro Salad
Rialto, Jody Adams
Captain Marden’s Seafood
Stuffed Rhode Island Squid
Winter Squash and Mushroom Tart with Phyllo Crust
Winter
Toro and Coppa, Jamie Bissonnette
Round the Bend Farm
Tripe with Matt’s Tuscan Kale
Brussels Sprouts with Horseradish
TW Food, Tim Wiechmann
Drumlin Farm
Winter-Stored Parsnip Soup with Local Wildflower Honey Cream
Pan-Roasted Nantucket Bay Scallops with Parsnips and Blood Orange
606 Congress, Rich Garcia
Blackbird Farm
Blackbird Farm Grilled Beef Heart and Beet Salad
Maine Lobster and Caviar Deviled Blackbird Farm Eggs
Tavolo, Nuno Alves
Seafood Specialties
Roasted Cod with Littleneck Clams and Portuguese Chorizo
Rich Lobster Cream Sauce
Bondir, Jason Bond
Pete and Jen’s Backyard Birds and Farmyard
Jason’s Blood Sausage
Grilled and Marinated Tamworth Pork Heart Salad
Tastings Wine Bar and Bistro, Matt Maue
Brambly Farms
Fried Brambly Farms Headcheese
Parsnip Gnocchi with Mixed Mushrooms
The Gallows, Seth Morrison
Snappy Lobster
Lobster Sausage with Winter Salad
Corned Beef Short Rib Boiled Dinner
Restaurant Directory
About the Author and Photographer
Acknowledgments
What People are Saying About This
“In addition to celebrating local heroes, seasonal food, and having recipes you’ll want to try year round, this is a beautiful book. You may want to keep it on your coffee table so you can open it often, each season, and try new recipes.” - Bostonzest.com
"The recipes are great…and the photos and production quality of the book are outstanding.” - BOSTON Magazine