Download Cooking My Way Back Home Recipes from San Francisco's Town by Mitchell Rosenthal PDF
By Mitchell Rosenthal
In Cooking My long ago domestic, Mitchell Rosenthal gives you an analogous heat, character, and infectious enthusiasm for sharing nutrients as are available at his wildly renowned San Francisco eating places, city corridor, Anchor and desire, and Salt apartment. together with his trademark exuberance and solid humor, Mitchell blends Southern-inspired convenience nutrients with city sophistication and innovation, for stimulating effects. Reflecting at the classics (Shrimp Étouffée), updating neighborhood 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 selection of a hundred inventive and impossible to resist recipes. Like a very good buddy providing 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 Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House
THE LATKE RECIPE is a good example of how tradition and innovation coexist in the kitchen. Although it is tied to my earliest cooking experience—the deli in Edison, New Jersey—here it is offered with a salmon prepared using a curing technique developed by the chef at Anchor & Hope. Putting the two together also reminds me why I love working in kitchens, where people are constantly bringing fresh ideas to the pantry, to the stove, and to the table. Butter Lettuce Salad with Asian Pears and Buttermilk–Blue Cheese Dressing When we were starting to talk about the menu for Town Hall, Steven and I recalled the times when we were kids, out for family dinners in Jersey.
Take the bread from the freezer and cut into ¼-inch slices. Brush both sides of each slice bread with olive oil and place on a sheet pan. Place in oven and bake for 7 minutes. In a small bowl, prepare the vinaigrette by mixing together the olive oil and sherry vinegar. Place the tomatoes in a large bowl, pour over the vinaigrette and mix to coat. Season with salt and pepper. On six plates, evenly divide each of the following in this order: tomatoes, cucumbers, olives, feta cheese, oregano and green onions.
And his Chocolate Butterscotch Pot de Crème from Town Hall is what every dessert should measure up to: Chocolaty, creamy, and rich with caramel, it has all of my favorite sweet flavors combined in one spectacular yet simple recipe. It all tastes so good, and the recipes are so well written that you will get great results. It’s nothing less than I would expect from Mitch Rosenthal. He has every reason to be satisfied with what he has accomplished. And yet, as he always has, Mitch just keeps on looking for new tastes, continues to experiment, always coming up with exciting new dishes for us all to try.