Impossible to Easy电子书

Cover

Title Page

Contents

Introduction

1

Retro Caesar Salad (with Pasteurized Eggs)

Veal Milanese with Warm Fingerling Potato Salad

Champagne Peach and Mint Soup

Champagne Brie Fondue

Salad of Tender Greens with Mascarpone-Chive Dumplings and Candied Walnuts with Champagne Vinaigrette

Duck Confit with Three-Bean Cassoulet

Peanut Butter and Jelly Donut Sandwiches

2

Veal Saltimbocca

Good Tidings Salad with Balsamic Thyme Vinaigrette

Sea Scallop Sandwiches in a Crisp Potato Crust with Citrus Jus

Everybody Loves Scalloped Potatoes

Mesquite Beef Medallions with Tomato Demi-glace over Cheddar Grits

Lamb Tenderloin over Rice with Sauce Robért

Salad of Seasonal Greens and Fresh Herbs with Orange-Shallot Vinaigrette

Endive with Granny Smith Apples, Smoked Bacon, and Creamy Cheddar Dressing

Asparagus “Benedict” with Hollandaise

Savory Shrimp and Celery Cream Tart with Lime Aioli

Boneless Buttermilk-Marinated Fried Chicken

Asiago-Stuffed Chicken Cacciatore

3

Artichoke Hearts Stuffed with Crab Salad

Pommes Frites with Chipotle Aioli

Seared Tuna with Hummus on Crostini

Welsh Rarebit

Lobster Brie Quesadilla

Cheese Fritters with Sauce Tomate

Island-Style Bay Scallops Ceviche

Walnut Wontons with Goat Cheese over Apples

Swedish Meatballs in a Bag

4

Photographic Insert

Cauliflower Soup with Maine Lobster and Herb-Lemon Oil

Fresh Pea Soup

Lime-Cured Shrimp and Roasted Corn Chowder

Roasted Elephant Garlic Soup with Warm “Salad” of Fennel and Cumin-Scented Eggplant Drizzled with Fennel Emulsion

Black Bean and Mocha Chocolate Soup

Roasted Parsnip and Vanilla Chocolate Soup

Shrimp and Melon Gazpacho

Saffron Mussel Soup

Unbeatable Bouillabaisse

Veal Blanquette

Beef Carbonnade

Salmon Fillets over Whipped Potatoes with White Wine Sauce

Pork Chops with Asian Diable Sauce, Parsnip Puree, and Potato Galettes

Basic Beurre Blanc Sauce

Mahimahi with Orange Beurre Blanc Sauce

Béchamel Sauce

Velouté Sauce

Braised Drumsticks with Potato Gnocchi and White Onion Sauce

Mornay Sauce

Broccoli with Mornay Sauce

5

Veal Chops with Honey-Roasted Figs, Caramelized Onion—Potato Puree, and Port Wine Sauce

Veal Scaloppine and Lemon Confit over Warm Salade Niçoise with Potato Puree

Grilled Skirt Steak with Roast Corn Haricot Salad

Chicken Marsala with Garlic-Scented Red Bliss Potato Salad

Citrus-Braised Chicken Breast with Sweet Roasted Garlic and Savory Artichoke Tart

Pork Medallions with Goat Cheese and Apple Cinnamon Raisin Compote

Sun-dried Tomato Pesto—Crusted Chicken Breast over Creamy Polenta with Cave-Aged Cheddar and Pineapple-Mango Demi-glace

Roasted Cornish Game Hen with Sweet Potato Gnocchi

Shredded Roast Beef au Jus over Crostini with Horseradish Cream

Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes

Garlic and Herb Pesto—Crusted Lamb Chops

Roasted Chicken Thighs with Black Cherry Chutney and Sweet Potato Cakes

Thyme-Roasted Pork Chops with White Wine Reduction, Crisp BBQ Wontons, and Roasted Root Vegetables

Blue Cheese Filet Mignon with Turnips, Parsnips, and Potatoes Anna

Lamb Racks with Peach-Mint Polenta and Rosemary Reduction

Venison Potatoes Brandade

6

Wasabi Honey-Crusted Black Cod and Green Apple—Red Cabbage Slaw with Curry Oil

Citrus-Braised Lobster Tails over Savory Corn “Cake”

Crispy Crab and Smoked Salmon Cakes with Baby Arugula and Mango Aioli

Tuna with Portobello Mushrooms and Ruby Port Reduction over Citrus Rice

Herb-Steamed Halibut Fillet with Rock Shrimp Sauce, Braised Greens, Plum Tomatoes, and Chive Essence

Ocean Perch over Herbed Couscous with Baby Bok Choy and Lemon Horseradish Sauce

Pan-Seared Salmon and Lemon Confit over Sage Ratatouille

Thyme-Roasted Sea Bass with Shrimp Fritters, Sweet Corn, and Roasted Garlic Essence

Seared Sea Scallops with Shelling Bean Salad

Sea Scallops over Leeks with Mango Curry Chocolate Sauce

Pan-Seared Scallops with Saffron Broth and Tomato Relish

Olive and Sun-dried Tomato—Stuffed Black Bass over Braised Potatoes with Tomato Broth

Lobster Napa Cabbage Wraps

7

Smoked Salmon Pillows with Black Beans and Yogurt Sauce

Linguine Serrano with Tequila, Red, Green, and Yellow Bell Peppers, and Sautéed Shrimp

Porcini Mushrooms with Potato Gnocchi, Truffle Olive Oil, and Mushroom Sauce

Chicken and Shrimp Jambalaya

Spaghetti and Smoked Salmon Carbonara with Caramelized Lemon

Chicken Stroganoff with Fried Heirloom Tomatoes

8

Cauliflower Huevos Salad

Brussels Sprouts with Dijon Mustard Sauce

Ginger Vichy Carrots

Sour Cream Mashed Potatoes with Tomato Caper Chutney

Ragout of Brussels Sprouts, Roasted Shallots, Navy Beans, and Tiny Carrots

Braised Asian Pear with Roquefort and Sweet Port Wine Dressing

Allium Tossed Salad

Louisiana Caviar

Sprouts, Squash, and ’Shrooms with White Wine and Hoisin Sauce

Pineapple and Artichoke Pasta with Pine Nuts

9

Simple Salmon Wellington

Chicken Pot Pie

Sweet and Savory Crepes

Windy City Stovetop Pizza

Curry Brandade Pizza

Zucchini and Red Onion Quiche

Cornish Pasties

10

Caramel Bananas with Chocolate Espresso

Layered Tropical Fruits with Chamomile Frozen Yogurt

Almond Rochers

Brioche Figgy Pudding with Eggnog Ice Cream

Pecan Bourbon Pralines

Chocolate Friands

Cranberry Clafoutis

Lemon Cream Tartes

Zucchini and Orange Marmalade Tea Cakes

Candy Cane Shortbread in a Bento Christmas Box

Nut Bread Pudding with Date Compote and Cardamom Ice Cream

Coda

Acknowledgments

Searchable Terms

About the Authors

Other Books by Robert Irvine with Brian O’Reilly

Credits

Copyright

About the Publisher