-Brined Roast Pork with Sweet Potatoes and Apples, 80–82
and Gruyère Fondue, 16–17
Cilantro and Lime Slaw, 44
Cioppino, Crab, San Francisco, 64–65
Cioppino, Crabmeat, 65
Cod with Grapefruit, Avocado, and Fennel Salad, 61–63, 62
Cornmeal Dumplings, Braised Kale with, 137–39
Crab(s)
Cioppino, San Francisco, 64–65
cooking, tip for, 67
Crabmeat Cioppino, 65
Cracked, with Green Goddess Dip, 66–67
Cranberry-Tangerine Glaze, Baked Ham with, 83–84
Cream Cheese Icing, 164–66
Crèmes Brûlées, Maple, 159–60, 161
Cupcakes, Grapefruit, 164–66, 165
Currant, Radicchio, and Hazelnut Salad, Roast Chicken with, 54–55, 57
D
Dates, Manchego, and Jamón Serrano, Spanish Panini with, 90–91
Desserts
Butterscotch Banana Pudding, 144–46, 145
Chocolate and Orange Tart, 151–52, 153
Grapefruit Cupcakes, 164–66, 165
Homemade Marshmallows, 21, 142–43
Kumquat Upside-Down Cake, 147–49, 148
Maple Crèmes Brûlées, 159–60, 161
Pear and Crystallized Ginger Gingerbread, 167–68
Pear Soufflés “Hélène,” 155–56
Dijon-Caper Sauce, Roast Eye of Round with, 71–72
Dill–Whole Wheat Blini with American Caviar, 8–9
Dips
Green Goddess, Cracked Crab with, 66–67
Gruyère and Cider Fondue, 16–17
Dumplings, Cornmeal, Braised Kale with, 137–39
E
Eggnog, Chai, 18–19
Escarole and Farro Soup, 28–30, 29
Eye of Round, Roast, with Dijon-Caper Sauce, 71–72
F
Farro
about, 30
and Escarole Soup, 28–30, 29
Fennel
Grapefruit, and Avocado Salad, Cod with, 61–63, 62
and Mussel Bisque, 41–43
Feta and Olives, Lamb Shanks with, 92, 93–94
Fish. See also Shellfish
Cod with Grapefruit, Avocado, and Fennel Salad, 61–63, 62
Roasted Salmon on Spicy Lentils, 58, 59–60
Five-Spice Applesauce, 135–36
Fondue, Gruyère and Cider, 16–17
Fontina, Potatoes, and Tapenade, Pizza with, 10–12
G
Garbanzo Bean and Lamb Soup, Moroccan, 39–40
Garlic and Potato Gratin, 126–27, 127
Ginger, Crystallized, and Pear
Gingerbread, 167–68
Gingerbread, Pear and Crystallized
Ginger, 167–68
Gouda, Smoked, and Bacon, Mashed Potato Casserole with, 131–32
Gougères, Gruyère and Rosemary, 2–4, 3
Grains. See also Farro
Grapefruit
Avocado, and Fennel Salad, Cod with, 61–63, 62
Cupcakes, 164–66, 165
Gratin, Potato and Garlic, 126–27, 127
Green Goddess Dip, Cracked Crab with, 66–67
Greens. See also Cabbage
Braised Kale with Cornmeal Dumplings, 137–39
Escarole and Farro Soup, 28–30, 29
Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55, 57
turnip, about, 26
Winter, and Walnut Lasagna, 110–13, 112
and Cider Fondue, 16–17
and Rosemary Gougères, 2–4, 3
H
Ham
Baked, with Cranberry-Tangerine Glaze, 83–84
Jamón Serrano, about, 91
Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91
Hazelnut(s)
Radicchio, and Currant Salad, Roast Chicken with, 54–55, 57
toasting and peeling, 55
I
Icing, Cream Cheese, 164–66
J
Jamón Serrano
about, 91
Manchego, and Dates, Spanish Panini with, 90–91
Jerusalem Artichoke and Mushroom Soup, 31–32
K
Kale, Braised, with Cornmeal Dumplings, 137–39
Kumquat(s)
about, 150
Upside-Down Cake, 147–49, 148
L
Lamb
and Garbanzo Bean Soup, Moroccan, 39–40
Shanks with Feta and Olives, 92, 93–94
Latkes with Apple-Jalapeño Salsa, 120–22, 121
Leek(s)
Chicken, and Potato Soup, 33–35, 34
and Farmhouse Cheddar, Baked Penne with, 106–7
Poached, with Creamy Vinaigrette, 49–50, 51
Lime and Cilantro Slaw, 44
Linguine with Mussels and Sun-Dried Tomatoes, 108–9
M
Main courses
Asian Chicken Salad with Spicy Orange Vinaigrette, 102–3
Baked Ham with Cranberry-Tangerine Glaze, 83–84
Baked Penne with Farmhouse Cheddar and Leeks, 106–7
Black Bean Chili in Roasted Acorn Squash, 95–96
Braised Short Ribs with Dark Beer and Root Vegetables, 73–74, 75
Cheese Ravioli with Wild Mushroom and Marsala Sauce, 114–15
Cider-Brined Roast Pork with Sweet Potatoes and Apples, 80–82
Cod with Grapefruit, Avocado, and Fennel Salad, 61–63, 62
Crabmeat Cioppino, 65
Cracked Crab with Green Goddess Dip, 66–67
Lamb Shanks with Feta and Olives, 92, 93–94
Linguine with Mussels and Sun-Dried Tomatoes, 108–9
Rib Roast with Blue Cheese Crust, 68–70, 69
Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55, 57
Roasted Salmon on Spicy Lentils, 58, 59–60
Roast Eye of Round with Dijon-Caper Sauce, 71–72
San Francisco Crab Cioppino, 64–65
Sauerbraten, 76–79, 78
Shrimp Jambalaya Ziti, 104–5
Soft Tacos with Chipotle Carnitas, 88–89
Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91
Wine-Braised Sauerkraut and Sausages, 86–87
Winter Greens and Walnut Lasagna, 110–13, 112
Winter Squash Waffles with Maple-Apple Compote, 97–98
Manchego, Jamón Serrano, and Dates, Spanish Panini with, 90–91
Maple (syrup)
about, 162–63
-Apple Compote, Winter Squash Waffles with, 97–98
Crèmes Brûlées, 159–60, 161
grading of, 162–63
Marsala
about, 115
and Wild Mushroom Sauce, Cheese Ravioli with, 114–15
Marshmallows
Homemade, 21, 142–43
Homemade, Orange-Spice Hot Chocolate with, 20, 21
Meat. See Beef; Lamb; Pork
Meaty Beet Borscht, 38
Menus
A Festive Christmas Dinner, 19
A New Year’s Buffet, 85
Super Bowl Menu, 105
Moroccan Lamb and Garbanzo Bean Soup, 39–40
Mushroom(s)
and Jerusalem Artichoke Soup, 31–32
Wild, and Marsala Sauce, Cheese Ravioli with, 114–15
Wild, and Thyme, Baked Brie with, 14–15
Mussel(s)
and Fennel Bisque, 41–43
and Sun-Dried Tomatoes, Linguine with, 108–9
N
Nuts
hazelnuts, toasting and peeling, 55
Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55, 57
walnuts, toasting, 113
Winter Greens and Walnut Lasagna, 110–13, 112
O
Olives
and Feta, Lamb Shanks with, 92, 93–94
Pizza with Fontina, Potatoes, and Tapenade, 10–12
savory spreads made with,
12
Orange(s)
blood, about, 154
and Chocolate Tart, 151–52, 153
and Roasted Beet Salad, 45–46, 47
-Spice Hot Chocolate with Homemade Marshmallows, 20, 21
Vinaigrette, Spicy, Asian Chicken Salad with, 102–3
P
Pancakes. See Blini; Latkes
Panini, Spanish, with Manchego, Jamón Serrano, and Dates, 90–91
Parsnips
Braised Short Ribs with Dark Beer and Root Vegetables, 73–74, 75
Mashed Roots with Crispy Shallots, 123–24, 125
Pasta
Asian Chicken Salad with Spicy Orange Vinaigrette, 102–3
Baked Penne with Farmhouse Cheddar and Leeks, 106–7
Cheese Ravioli with Wild Mushroom and Marsala Sauce, 114–15
Homemade Spaetzle with Herb Butter, 116–17, 117
Shrimp Jambalaya Ziti, 104–5
Winter Greens and Walnut Lasagna, 110–13, 112
Pear(s)
about, 157–58
and Crystallized Ginger Gingerbread, 167–68
ripening at home, 157
and Rutabaga Soup, 24–25, 25
Soufflés “Hélène,” 155–56
varieties of, 158
Penne, Baked, with Farmhouse Cheddar and Leeks, 106–7
Poached Leeks with Creamy Vinaigrette, 49–50, 51
Pork. See also Bacon; Ham
Cider-Brined Roast, with Sweet Potatoes and Apples, 80–82
Shrimp Jambalaya Ziti, 104–5
Soft Tacos with Chipotle Carnitas, 88–89
Wine-Braised Sauerkraut and Sausages, 86–87
Potato(es)
Braised Short Ribs with Dark Beer and Root Vegetables, 73–74, 75
Chicken, and Leek Soup, 33–35, 34
Fontina, and Tapenade, Pizza with, 10–12
and Garlic Gratin, 126–27, 127
Latkes with Apple-Jalapeño Salsa, 120–22, 121
Mashed, Casserole with Smoked Gouda and Bacon, 131–32
Mashed Roots with Crispy Shallots, 123–24, 125
Root Vegetables Anna, 128–29
slicing thinly, tools for, 127
Sweet, and Apples, Cider-Brined Roast Pork with, 80–82
Poultry. See Chicken
Pudding, Butterscotch Banana, 144–46, 145
R
Radicchio, Currant, and Hazelnut Salad, Roast Chicken with, 54–55, 57
Ravioli, Cheese, with Wild Mushroom and Marsala Sauce, 114–15
Relish, Cranberry-Tangerine, 83–84
Rib Roast with Blue Cheese Crust, 68–70, 69
Roast Chicken with Radicchio, Currant, and Hazelnut Salad, 54–55, 57
Roasted Beet and Orange Salad, 45–46, 47
Roasted Salmon on Spicy Lentils, 58, 59–60
Roast Eye of Round with Dijon-Caper Sauce, 71–72
Rutabaga(s)
about, 26–27
and Pear Soup, 24–25, 25
S
Salads
Asian Chicken, with Spicy Orange Vinaigrette, 102–3
Lime and Cilantro Slaw, 44
Poached Leeks with Creamy Vinaigrette, 49–50, 51
Roasted Beet and Orange Salad, 45–46, 47
Salmon, Roasted, on Spicy Lentils, 58, 59–60
Salsa, Apple-Jalapeño, Latkes with, 120–22, 121
Sandwiches. See Panini
San Francisco Crab Cioppino, 64–65
Sauce, Chocolate-Cognac, 155
Sauerbraten, 76–79, 78
Sauerkraut
refrigerated, buying, 87
Wine-Braised, and Sausages, 86–87
Sausages
Shrimp Jambalaya Ziti, 104–5
Wine-Braised Sauerkraut and, 86–87
Seafood. See Fish; Shellfish
Shallots, Crispy, Mashed Roots with, 123–24, 125
Shellfish
Crabmeat Cioppino, 65
crabs, cooking, tip for, 67
Cracked Crab with Green Goddess Dip, 66–67
Linguine with Mussels and Sun-Dried Tomatoes, 108–9
Mussel and Fennel Bisque, 41–43
San Francisco Crab Cioppino, 64–65
Shrimp Jambalaya Ziti, 104–5
Short Ribs, Braised, with Dark Beer and Root Vegetables, 73–74, 75
Shrimp Jambalaya Ziti, 104–5
Side dishes
Baked Penne with Farmhouse Cheddar and Leeks, 106–7
Braised Kale with Cornmeal Dumplings, 137–39
Five-Spice Applesauce, 135–36
Homemade Spaetzle with Herb Butter, 116–17, 117
Latkes with Apple-Jalapeño Salsa, 120–22, 121
Mashed Potato Casserole with Smoked Gouda and Bacon, 131–32
Mashed Roots with Crispy Shallots, 123–24, 125
Mom’s Red Cabbage, 117, 133–34
Potato and Garlic Gratin, 126–27, 127
Root Vegetables Anna, 128–29
Side dish salads
Lime and Cilantro Slaw, 44
Poached Leeks with Creamy Vinaigrette, 49–50, 51
Roasted Beet and Orange, 45–46, 47
Slaw, Lime and Cilantro, 44
Soufflés, Pear, “Hélène,” 155–56
Soups. See also Stews
Chicken, Potato, and Leek, 33–35, 34
Escarole and Farro, 28–30, 29
Jerusalem Artichoke and Mushroom, 31–32
Lamb and Garbanzo Bean, Moroccan, 39–40
Meaty Beet Borscht, 38
Mussel and Fennel Bisque, 41–43
Rutabaga and Pear, 24–25, 25
“Stuffed Cabbage,” 36–38
Spaetzle, Homemade, with Herb Butter, 116–17, 117
Spanish Panini with Manchego, Jamón Serrano, and Dates, 90–91
Squash
Acorn, Roasted, Black Bean Chili in, 95–96