Terra: Cooking from the Heart of Napa Valley
Format: PDF / Kindle (mobi) / ePub
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.
WHILE THE QUAIL ARE COOKING, prepare the noodles: Bring a large pot of salted water to boil. Add the noodles and cook for about 2 minutes, or until tender. Drain in a colander, then rinse with cold water until the noodles are completely cool. Drain well. In a medium bowl, combine the noodles, carrot, cucumber, bell pepper, and all but � cup of the vinaigrette, and toss well. TO SERVE, divide the noodles among 4 plates, creating a nest in the center of each plate. Cut each quail in half and put 2
A MEDIUM DENSITY AND THAT YOU WANT TO COOK A BIT BEFORE THEY START TO COLOR. EXAMPLE: HARICOTS VERTS. 360°F – INGREDIENTS THAT NEED TO BE SEALED QUICKLY. EXAMPLE: LACQUERED QUAIL, SPRING ROLLS, FINISHING FRENCH FRIES, CATFISH. Fricassee of Catfish with Tomato-Garlic-Caper Sauce Serves 4 We’re glad to see catfish getting more popular as today’s farmed varieties become more widely available. They’re sweet and clean-tasting, and their firm flesh makes them easy to work with—especially when
the shallot is tender, about 1 minute. Add the beans and cook for about 2 minutes. Season with salt and pepper. TO SERVE, carefully unmold the lasagnas by turning them upside down in the center of each of 4 warmed plates. Place 2 quail on top of each lasagna with the legs up. Top with the beans. Spoon the jus evenly over all and garnish with a thyme sprig. Slow-Cooked Veal Cheeks on Roasted Yukon Gold Potatoes with Salsa Verde Serves 4 Fork-tender braised dishes like this one are what we
cornstarch mixed with 2 teaspoons water � teaspoon Asian (toasted) sesame oil 1 cup Japanese rice or short-grain rice 1½ cups water 1 teaspoon sake (optional) Vegetable oil for deep-frying 4 Japanese eggplants, stemmed and quartered lengthwise � onion, cut into 6 wedges � large red bell pepper, seeded and cut into �-inch-wide strips � large yellow bell pepper, seeded and cut into �-inch-wide strips Salt and freshly ground black pepper 2 teaspoons peanut oil 2 uncored small bok choy,
the mashed potatoes and arrange the snap peas between the fritters and the sauce. Cut each lamb loin into 5 medallions and place them on the sauce in a semicircle. Garnish with the fresh rosemary sprigs. DESSERTS Almond Pithiviers with Meyer Lemon Ice Cream and Huckleberry Sauce Almond Pithiviers with Meyer Lemon Ice Cream and Huckleberry Sauce Serves 6 This recipe makes six individual pastries, but plan on serving only four, because there’s no better breakfast than warm leftover almond