By Mitchell Rosenthal
In Cooking My long ago domestic, Mitchell Rosenthal gives you an identical heat, character, and infectious enthusiasm for sharing nutrients as are available at his wildly well known San Francisco eating places, city corridor, Anchor and desire, and Salt condo. along with his trademark exuberance and reliable humor, Mitchell blends Southern-inspired convenience foodstuff with city sophistication and innovation, for stimulating effects. Reflecting at the classics (Shrimp Étouffée), updating nearby specialties (Poutine), raising kin favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order during this choice of a hundred inventive and impossible to resist recipes. Like an excellent pal delivering up a platter of freshly fried Oysters Rémoulade, those strong, full-flavored recipes are very unlikely to refuse.
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Extra resources for Cooking My Way Back Home
As a favorite fried indulgence, they are hard to resist. Your guests will enjoy the opportunity to eat just one or two of these delicious, salty rings. M a k e s 4 t o 6 s e rv i n g s 3 large Walla Walla (or Vidalia) sweet onions, peeled and cut into Hinch-thick slices 1 egg, separated 1 cup milk 1 tablespoon plus 2 quarts (8 cups) vegetable oil for deep-frying I cup plus 2 tablespoons all-purpose flour 2 teaspoons salt 1H teaspoons baking powder Sea salt, for sprinkling 46 Ď Separate the onions into rings.
M a k e s 6 t o 8 s e rv i n g s 1 Kabocha squash (about 2H pounds), halved lengthwise and seeded 4 tablespoons butter (H stick) 2 leeks, well cleaned and cut into G-inch slices I cup chopped yellow onion 6 cups chicken broth 1 teaspoon orange zest 1 teaspoon garam masala (see Resources, page 141) H cup coconut milk 1 cup toasted flaked coconut, for garnish (optional) Ď Preheat the oven to 350° F. Place the squash, cut side down, on a lightly oiled baking sheet and bake for 50 minutes. Cool, then scoop out the squash meat and save.
See Resources (page 141) for information on how to order curries and fish sauce if you do not have an Asian or specialty food store in your area. Makes 4 s e rv i n g s 1 cup chicken stock 1 cup coconut milk with cream on top (the Chaokoh brand is a nice choice) 1 tablespoon red curry paste 2 teaspoons brown sugar 3 slices galangal or peeled ginger root (G inch by 1 inch) 1 fresh lemongrass stalk, outside hull removed, rinsed and cut into H-inch coins (white part only) 3 dried whole kaffir lime leaves 2 teaspoons fish sauce 8 ounces mussels, well rinsed and debearded just before cooking 8 ounces clams, well rinsed 1 pound cod or halibut fillets, cut into 4-inch pieces 1 tablespoon lime juice H bunch of fresh cilantro sprigs, hand-torn, for garnish 6 to 8 sprigs Thai or locally grown fresh basil, hand-torn, for garnish 1 lime, cut into 8 wedges Diced Thai green chile, for garnish (optional) soups, chilies & chowders 31 32 Ď Pour the chicken stock into a large Dutch oven.