Gjelina: California cooking from Venice Beach 9781452133447, 9781452128092, 1452133441

Table of contents :
Cover......Page 1
Title......Page 3
Copyright......Page 4
Dedication......Page 5
CONTENTS......Page 6
INTRODUCTION......Page 14
CHAPTER ONE: CONDIMENTS & PICKLES......Page 42
Soffrito......Page 46
Carrot Top Pistou......Page 47
Mint-Pistachio Pesto......Page 48
Broccoli Rabe Pesto......Page 49
Horseradish Gremolata......Page 50
Chimichurri......Page 51
Harissa......Page 52
Green Harissa......Page 53
Mojo de Ajo......Page 54
Buttermilk Crème Fraîche......Page 55
Basic Aioli......Page 56
Smoked Almond Aioli......Page 57
Romesco......Page 58
Smoky Tomato Butter......Page 59
Tomato Confit......Page 60
Cherry Tomato Confit......Page 62
Garlic Confit......Page 64
Crispy Shallots & Shallot Oil......Page 66
Roasted Apple, Rosemary & Black Pepper Mostarda......Page 67
Pickled Red Onions......Page 69
Pickled Eggplant with Anchovies & Fresno Chile......Page 70
Pickled Turnips with Meyer Lemon......Page 71
Spicy Sweet Cucumbers......Page 72
Fermented Leeks......Page 73
Giardiniera......Page 74
Kimchee with Guajillo Chile Paste......Page 76
Grilled or Toasted Bread......Page 77
CHAPTER TWO: SALADS......Page 78
Mixed Lettuces with Yogurt Dressing & Warm Croutons......Page 80
Tuscan Kale Salad with Fennel, Radish & Ricotta Salata......Page 83
Bloomsdale Spinach Salad with Honey-Garlic Dressing, Feta & Pine Nuts......Page 84
Escarole & Sunchoke Salad with Smoked Almonds & Preserved Lemon......Page 87
Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil–Sherry Vinaigrette......Page 88
Spicy Herb Salad with Ginger-Lime Dressing......Page 90
Smoked Trout Salad with Grapefruit & Avocado......Page 93
Gems with Fuyu Persimmon, Pomegranate, Crisp Garlic & Blue Cheese Dressing......Page 94
Dandelion Greens with Lemon-Anchovy Dressing......Page 95
Grilled Kale with Shallot-Yogurt Dressing & Toasted Hazelnuts......Page 97
Grilled Chicories with Crispy Fried Eggs & Bacon Vinaigrette......Page 98
Grilled Escarole Wedges with Lemon-Anchovy Dressing & Roasted Peppers......Page 100
Grilled Red Romaine with Bagna Cauda......Page 101
CHAPTER THREE: PIZZAS & TOASTS......Page 102
Gjelina Pizza Dough......Page 104
Pizza Pomodoro......Page 107
Pizza Pomodoro Crudo......Page 108
Pizza with Spinach, Feta & Garlic Confit......Page 111
Pizza with Nettles, Raclette & Fresno Chile......Page 113
Pizza with Mushrooms & Truffle-Studded Goat Cheese......Page 114
Pizza with Asparagus, Sottocenere & Sunny Egg......Page 117
Pizza with Anchovies & Roasted Pepper......Page 118
Pizza with Guanciale, Castelvetrano Olives & Fresno Chile......Page 121
Pizza with Bacon & Radicchio......Page 122
Pizza with Lamb Sausage & Broccoli Rabe......Page 123
Eggplant Caponata & Burrata on Toasted Baguette......Page 125
Mushroom Toast......Page 126
Smoked Ocean Trout Rillettes & Fermented Leeks on Rye Toast......Page 129
Chicken & Duck Liver Pâté with Pickled Beets & Mustard Greens on Brioche Toasts......Page 130
Seared Morcilla with Roasted Apple, Rosemary & Black Pepper Mostarda & Chimichurri on Toasted Baguette......Page 133
CHAPTER FOUR: VEGETABLES......Page 134
Baby Radishes with Black Olive & Anchovy Aioli......Page 138
Sautéed Green Beans, Smoked Almonds, Shallot Confit & Preserved Lemon......Page 140
Snap Peas & Tendrils with Prosciutto, Soffrito & Mint......Page 141
Pan-Roasted Romanesco with Golden Raisins, Tahini & Sumac......Page 142
Seared Okra, Black Olives, Tomato Confit, Pine Nuts & Chile......Page 145
Braised Sweet Corn, Chile, Cilantro, Feta & Lime......Page 146
Braised Spiced Romano Beans with Yogurt & Mint......Page 149
Braised Fava Beans, Lemon, Black Pepper & Pecorino......Page 150
Braised Green Chickpeas with Pomegranate & Feta......Page 153
Roasted Artichokes with Calabrian Chile, Anchovy & Crispy Shallots......Page 154
Roasted Fennel with Orange & Crushed Red Pepper Flakes......Page 157
Roasted Cauliflower with Garlic, Parsley & Vinegar......Page 158
Roasted Acorn Squash with Hazelnuts, Brown Butter & Rosemary......Page 161
Roasted Beets with Tops, Herbed Yogurt & Horseradish......Page 162
Roasted Beets with Avocado, Orange, Toasted Hazelnuts & Sherry Vinegar......Page 165
Roasted Sunchokes with Parsley Salsa Verde......Page 166
Roasted Purple Potatoes with Aioli, Horseradish, Pickled Red Onion & Dill......Page 167
Roasted Yams with Honey, Espelette & Lime Yogurt......Page 168
Oven-Roasted Parsnips with Hazelnut Picada......Page 171
Pan-Roasted Baby Carrots, Orange, Cilantro, Sesame & Spiced Yogurt......Page 172
Pan-Roasted Baby Turnips with Their Greens & Chimichurri......Page 175
Grilled Jumbo Asparagus with Gribiche & Bottarga......Page 176
Grilled Eggplant, Mojo de Ajo & Basil Salsa Verde......Page 178
Grilled Summer Squash, Za'atar & Cherry Tomato Confit......Page 181
Grilled Kabocha Squash with Mint-Pomegranate Pesto......Page 182
Grilled King Oyster Mushrooms with Tarragon Butter......Page 184
Grilled Broccolini with Garlic, Crushed Red Pepper Flakes & Red Wine Vinegar......Page 187
Potato, Leek & Chard Gratin with Taleggio......Page 189
Charred Brussels Sprouts with Bacon & Dates......Page 190
Sweet Potato Hash......Page 193
CHAPTER FIVE: PASTA......Page 194
Spaghetti Pomodoro......Page 200
Spaghetti with Anchovies, Crushed Red Pepper Flakes, Garlic & Oregano......Page 202
Orecchiette with Chicken Hearts, Turnip Greens, Pecorino & Black Pepper......Page 203
Ricotta Gnocchi with Cherry Tomato Pomodoro......Page 206
Squid Ink Chitarra with Anchovies......Page 208
Rye Rags with Sausage, Mushrooms & Fennel......Page 210
Tuna & Buckwheat-Pasta Gratin......Page 213
Kabocha Squash & Goat Cheese Agnolotti with Brown Butter & Walnut Picada......Page 216
CHAPTER SIX: SOUPS, STEWS & GRAINS......Page 220
Vegetable Stock......Page 222
Chicken Stock......Page 223
Fish Stock......Page 224
Beef Stock......Page 226
Beef Bone Broth with Greens & Poached Egg......Page 227
Chicken & Escarole Soup with Charmoula & Lemon......Page 231
Tomato, Beet & Carrot Soup......Page 233
Heirloom Bean Stew with Barley & Green Harissa......Page 234
Chickpea Stew with Tomato, Turmeric, Yogurt & Harissa......Page 238
Wild Rice with Chorizo, Walnuts & Pomegranate......Page 240
Wheat Berries with Fennel Broth......Page 243
Farro with Beet & Mint Yogurt......Page 244
Farro Piccolo Cooked in Pomodoro......Page 246
Rustic Corn Grits with Mushroom Sugo & Poached Egg......Page 247
CHAPTER SEVEN: FISH......Page 250
Red Onion & Black Pepper Mignonette......Page 254
Tomato, Horseradish & Lime Cocktail Sauce......Page 256
Fresh Chile Hot Sauce......Page 257
Kanpachi with Sesame & Chile Oil......Page 260
Salmon with Horseradish, Aioli, Green Onions & Lemon......Page 263
Mackerel with Jalapeño Vinegar, Roasted Garlic, Toasted Sesame & Green Onions......Page 264
Grilled Mackerel with Ginger, Garlic, Lime & Green Onion......Page 267
Whole Grilled Sea Bream with Green Tomatoes, Basil & Mint......Page 268
Sardines Baked in Tomato-Pepper Sauce......Page 271
Striped Bass Stew with Kohlrabi, Fennel, Saffron & Pimenton Aioli......Page 272
Cioppino......Page 275
Squid with Lentils & Salsa Verde......Page 277
Grilled Octopus with Braised Black-Eyed Peas......Page 278
Mussels with Chorizo & Tomato Confit......Page 281
Razor Clams Seared in Cast Iron with Parsley Butter......Page 282
Roasted Prawns with Garlic, Parsley, Crushed Red Pepper Flakes & Lemon......Page 285
CHAPTER EIGHT: MEAT......Page 286
Rustic Chicken & Duck Liver Pâté......Page 290
Pork Shoulder & Duck Liver Pâté with Paprika & Garlic......Page 294
Chorizo......Page 296
Lamb Sausage......Page 297
Blood Sausage......Page 298
Pork & Fennel Sausage with Fava & Cherry Tomatoes......Page 300
Meatballs Braised in Red Wine & Tomato......Page 303
Pan-Seared Calf Liver with Leeks & Red Wine......Page 307
Charred Blade Steak with Green Peppercorn & Sherry Pan Sauce......Page 308
Steaks with Smoky Tomato Butter & Cipollini......Page 310
Slow-Cooked Lamb Shoulder with Orange, Yogurt & Herbs......Page 311
Guajillo-Glazed Lamb Ribs......Page 314
Braised Rabbit with Black Trumpet Mushrooms & Paprika......Page 316
Roasted Half Chicken with Smoky Braised Kale......Page 317
CHAPTER NINE: DESSERT......Page 320
Coconut Sorbet......Page 324
Raspberry Rosé Sorbet......Page 325
Strawberry & Meyer Lemon Sorbet......Page 327
Olive Oil Gelato......Page 328
Ginger Gelato......Page 329
Butterscotch Pots de Crème with Salted Caramel......Page 330
Yogurt Panna Cotta with Winter Citrus......Page 332
Strawberry-Rhubarb Polenta Crisp......Page 335
Blackberry, Huckleberry & Ginger Pie......Page 336
Chocolate Tart......Page 341
Kabocha, Olive Oil & Bittersweet Chocolate Cake......Page 342
Warm Date Cake with Ginger Gelato......Page 344
C......Page 346
D......Page 347
L......Page 348
P......Page 349
S......Page 350
Z......Page 351
About the Author......Page 353
Chronicle Ebooks......Page 355