The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest

The Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest

Vitaly Paley

Language: English

Pages: 240

ISBN: 1580088309

Format: PDF / Kindle (mobi) / ePub


Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys' unquenchable ardor for local, luscious, sustainably produced food and drink means the Paley's Place dining experience just keeps gets better.  With characteristic generosity, Vitaly and Kimberly bring their elegant, soulful fare home in The Paley's Place Cookbook. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France.  Teaching the reader to create blissfully perfectdishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique.  Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

of Tabasco Kosher salt and freshly ground black pepper 1 hard-boiled egg, peeled and grated on the largest holes of a box grater, for garnish To peel the bell peppers on a gas burner, place them on a burner set on high heat. Using tongs, rotate them on all sides until they become uniformly blackened. To roast and peel the peppers in the oven, roast them in a 350°F oven until the skins brown and loosen, about 30 minutes. For either method, place the cooked peppers in a bowl, cover with plastic

If using dry pasta, follow the cooking instructions on the package. Here, I pair it with sugo, an Italian ground-pork sauce with added porcini mushrooms. Fresh porcini are available in late spring and early fall. If you can’t find them, substitute a cultivated variety like crimini or portabella. You can also get fresh or frozen porcini by mail (see Resources). 1 pound Basic Pasta Dough, at room temperature, or prepared fresh pasta sheets All-purpose flour, for rolling out the pasta 1½ pounds

they’ll be too fat to sell.” There had to be a better way to do this. So he wrote a business plan and started making connections that would help him market his lamb in a new way—direct to consumers, especially high-end chefs like Alice Waters at Chez Panisse in Berkeley, California, who has been buying John’s lamb since 1984. Once he started selling directly, his marketing advantage became crystal clear: only three places on earth allow a year-round supply of grass fed lamb—New Zealand, the

setting a heavy object (an unopened can or bottle of juice) on a plate and set the plate on the sweetbreads. Weight the sweetbreads for at least 2 hours to press out excess moisture. Peel away the outer membrane from the sweetbreads and remove any fat (the sweetbreads will naturally separate into smaller pieces). Place the pieces in a bowl and reserve. To prepare the final dish, in a large pot, bring the reserved crayfish cooking liquid to a boil over high heat. Add the potatoes and cook for 10

conclusions that will prove helpful if you deep-fry them the same way: • Fill the pot no more then one-third full with oil. • Be patient. Heat the oil slowly over moderate heat for better control. • Above all, do not move the pot of hot oil around. • Fry in small batches to help the oil maintain a steady temperature. • Save the empty oil bottles and strain the oil back into them when it has cooled. Ricotta-Orange Blintzes with Roasted Rhubarb Makes 1½ dozen 7-inch blintzes; serves 9 When

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