Bushels and Feasts

Chapter 1: Hors d’ Oeuvres

• Citrus and Herb Marinated Olives
• Duck Terrine with Dates and Pistachios
• Fig and Shallot Marmalade
• Fresh Goat Cheese Baked with Olive Oil, Herbs, and Lemon
• Fresh Homemade Ricotta
• Green Olive Spread with Basil and Almonds
• Grilled Zucchini Canapés
• Maple-Candied Pecans
• Olive Spread with Fig and Walnuts
• Rosemary and Sage Toasted Walnuts
• Salted Olive and Almond Crisps
• Simple Spiced-Butter Almonds
• Sun-Dried Tomato and Garlic-Herbed Goat Cheese
• Eggplant and Ricotta Tart with Fresh Herbs and Tomatoes
• Fresh Figs with Prosciutto, Melon, and Mint Cream
• Hard-Cooked Eggs with Tarragon Mayonnaise
• Le Grand Aïoli: A Vegetable Feast with Garlic Mayonnaise
• Mushrooms Escargot with Walnuts, Herbs, and Gruyère
• Onion, Anchovy, and Olive Tart
• Roasted Squid with Toasted Almonds, Garlic, and Herbs
• Sardine Spread with Goat Cheese, Lemon, and Herbs
• Sautéed Black Olives, Roasted Red Peppers, and Fresh Ricotta
• Smoked Salmon Spread with Crème Fraîche, Horseradish, and Dill
• Warm Blue Cheese Dates with Brown Butter and Lime Zest
• Whipped Feta Spread with Mint and Pomegranate
• Zucchini Fritters with Basil-Crème Fraîche

Chapter 2: Soup and Salad

• A Warm Salad of Baked Wild Mushrooms with Shaved Parmesan, Bacon, and Pine Nuts
• Blood Orange Salad with Dates, Pomegranate, Parmesan, and Almonds
• Bouillabaisse: A Classic Seafood Stew from Provence
• Chestnut Soup with Crème Fraîche, Apples, and Spices
• Duck Confit Salad with Piquillo Peppers, Olives, and Almonds
• Farmhouse Salad with Country Bacon, Soft-Cooked Egg, and Crispy-Smashed Duck Fat Potatoes
• French Onion Soup
• Green Goddess Herb and Garden Vegetable Soup
• Persimmon and Pomegranate Salad with Manchego and Marcona Almonds
• Roasted Beet and Orange Salad with Feta and Almonds
• Roasted Eggplant and Red Pepper Soup with Fresh Ricotta and Herbs
• Salad Niçoise

Chapter 3: Eggs, Gratins, Crêpes, and Tarts

• Buckwheat Crêpes with Ham, Egg, and Cheese
• Clafoutis with Tomatoes, Goat Cheese, Olives, Garlic, and Basil
• Gratin of Baked Eggs, Kale, Salmon, and Mustard Cream
• Mushroom and Gouda Soufflé
• Shrimp-Stuffed Buckwheat Crêpes with Morel Mushroom and Asparagus Cream Sauce

Chapter 4: Vegetables and “Pasta”

• Baked Summer Vegetables
• Celery Root Purée
• Cauliflower Purée
• Carrot and Parsnip Purée
• Spaghetti Squash Polenta
• Celery Root Salad with Crème Fraîche and Mustard
• Crispy-Smashed Duck Fat Potatoes
• Fresh Zucchini Linguine with Chanterelles, Crème Fraîche, Lemon, and Parmesan
• Grilled Romaine with Shaved Parmesan and a Caesar Vinaigrette
• Grilled Summer Vegetables
• Heirloom Tomato Salad with Niçoise Olives, Burrata, and Basil
• Leeks with Bacon and Eggs in a Mustard Vinaigrette
• Potatoes with Reblochon, Bacon, and Onions
• Ragoût of Morels with Fresh Herbs and Crème Fraîche
• Mushrooms Sautéed with Shallots, Garlic, and Herbs
• Sautéed Mushrooms with Madeira and Cream
• Roasted Asparagus with Prosciutto, Parmesan, and Poached Eggs
• Rolled Eggplant with Red Peppers, Basil-Whipped Chèvre, and Tomato Sauce
• Root Vegetables Baked in Cream, Garlic, and Gruyère
• Sliced Potatoes Baked in Butter
• Spiced Butternut Squash Gratin
• Spinach and Ricotta Quenelles with Brown Butter and Parmesan
• Stuffed Eggplant
• Sweet Potato Quenelles with Brown Butter and Sage
• Tomatoes Stuffed with Almonds, Herbs, Cheese, and Garlic

Chapter 5: Fish and Shellfish

• “Spaghetti” with Sausage, Scallops, and Shrimp in Sauce Basquaise
• Baked Scallops with Tomato Sauce and Gruyère
• Baked Scallops with White Wine, Cream, Gruyère, Almonds, and Herbs
• California Sea Bass with Chermoula and Pomegranate
• Escargot Ragoût with Garlic, Sausage, Tomatoes, and Parmesan
• Grilled Halibut Fillet with Lemon-Horseradish Cream
• Mussels Cooked in Wine, Cream, and Tarragon
• Mussels Stuffed with Garlic, Parmesan, Almonds, and Herbs
• Pan-Fried Turbot with Lemon-Dill Champagne Beurre Blanc
• Pierre’s Salmon with White Wine, Crème Fraîche, and Sorrel
• Seared Scallops with Garlic and Herbs
• Seared Tuna Steaks with Green Peppercorn Sauce
• Sole Fillets with Lemon, Butter, and Parsley Sauce
• Whole Roasted Trout with Lemon, Butter, and Parsley Sauce
• Sole Fillets with Crispy Potato Scales and Herb-Lemon Crème Fraîche

Chapter 6: Chicken and Duck

• Chicken in Red Wine with Bacon, Onions, and Mushrooms
• Grilled Chicken Paillard with Tomatoes, Fennel, and Olives
• Chicken with Mustard
• Duck Confit
• Duck Confit Parmentier
• Duck Ragoût with Spaghetti Squash Polenta
• Roasted Chicken and Tarragon Cream
• Roasted Chicken in Port Wine, Cream, and Mushroom Sauce
• Roasted Quail with Bacon and Cabernet Sauvignon Sauce
• Spice Crusted Duck Breast with Blackberry-Pinot Noir Sauce

Chapter 7: Pork, Veal, Lamb, and Beef

• Beef Tenderloin Filet with Red Wine Butter Sauce
• Braised Beef Short Ribs with Port Wine and Chocolate
• Braised Beef Stew with Red Wine, Bacon, Tomatoes, and Olives
• Braised Sauerkraut with Pork Chops, Sausages, Potatoes, and Mustard
• Braised Veal Shanks with Wine, Tomatoes, Capers, and Olives
• Grilled Steak and Lamb with Fresh Herbs, Feta, and Pomegranate
• Hamburgers with Sautéed Onions, Mushrooms, and Potatoes in Mustard Cream Sauce
• Honey Mustard and Herb-Crusted Rack of Lamb
• Lamb Meatballs with Minted Yogurt and Pomegranate Molasses
• Lamb Shoulder Braised with Tomatoes and Garlic
• Pork Medallions with Wine, Cream, Mustard, and Herbs
• Roasted Leg of Lamb with Chorizo, Potatoes, Olives, and Herbs
• Rolled Beef with Prosciutto, Fontina, Olives, and Basil
• Steak au Poivre
• Steak Diane

Chapter 8: Sweets

• Apricot Soufflé
• Baked Apples with Goat Cheese, Bacon, and Walnuts
• Blue Cheese, Basil, Lemon Zest, and Amarena Cherries
• Brown Butter Pistachio and Lemon Financiers
• Cardamom Scented Dark Chocolate Truffles
• Cherry Clafouti with Maple Whipped Cream
• Chocolate-Coconut Pots de Crème with Passion Fruit Caramel
• Cinnamon Apple Crumble
• Coffee Crème Brûlée
• Crêpes Suzette
• Dark Chocolate Espresso Soufflé
• Dark Chocolate Ganache with Fresh Seasonal Fruit
• Frozen Lemon Custard with Vanilla Crème Fraîche and Blueberries
• Grilled Honey-Butter Nectarines with Cinnamon Ice Cream
• Honey-Butter Banana Cream Crêpes
• Instant Cherry Sorbet
• Pears Poached in Port Wine and Vanilla
• Salted Caramel Dark Chocolate Mousse
• Strawberries and Vanilla Crème Fraîche Stuffed Crêpes
• Strawberry-Champagne Sorbet with Lemongrass and Lime
• Summer Fruit Papillotes
• Triple Cream Brie Cheesecake with Mango and Passion Fruit
• Vanilla-Lavender Pots de Crème
• Vanilla Ice Cream
• Chocolate Ice Cream
• Cherry Chunk Chocolate Chip Ice Cream
• Chocolate-Mocha Crème Fraîche Ice Cream
• Cinnamon Ice Cream
• Mint Chocolate Chip Ice Cream
• Salted Caramel Ice Cream

Chapter 9: Lifesavers

• Maitre d’ Hotel Butter
• Mustard Butter
• Garlic Butter
• Herb Butter
• Anchovy, Garlic, and Rosemary Butter
• Truffle Butter
• Peppercorn Butter
• Roquefort-Port Butter
• Escargot Butter
• Chili Butter
• Chocolate Butter
• Espresso Butter
• Aïoli
• Avocado Sauce Verte
• Basil Pistou
• Eggplant Caviar
• Romesco
• Baked Ricotta with Fresh Herbs and Olive Oil
• Chimichurri Sauce
• Crème Fraîche
• Garlic and Herb Infused Olive Oil
• Garlic Confit
• Garlic, Anchovy, and Rosemary Vinaigrette
• Herbes De Provence
• Honey-Vanilla Whipped Crème Fraîche
• Salsa Verde
• Salted Maple Caramel Sauce
• Shallot and Mustard Vinaigrette
• Simple Homemade Tomato Sauce
• Tarragon Mayonnaise

Chapter 10: Bonus Content

• How to Cook the Perfect Steak
• Creating the Ultimate Cheese Spread with Wine Pairings
• Guide to Cooking Meat and Creating Sauces in 10 Easy Steps
• Tasting Guide