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FARMfood - sample pages

FARMfood - sample pages

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Sample pages from our upcoming book, FARMfood: Green Living with Chef Daniel Orr

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Sample pages from our upcoming book, FARMfood: Green Living with Chef Daniel Orr

View book page: http://tiny.cc/0AtpJ

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Published by: Indiana University Press on Jun 15, 2009
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FARMfood

green living with chef daniel orr

FARMfood

FARM

M food
green living with chef daniel orr
Daniel Orr
Indiana University Press Bloomington and Indianapolis

This book is a publication of Indiana University Press 601 North Morton Street Bloomington, IN 47404-3797 USA http://iupress.indiana.edu Telephone orders 800-842-6796 Fax orders 812-855-7931 Orders by e-mail iuporder@indiana.edu © 2009 by Daniel Orr All rights reserved No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. The Association of American University Presses’ Resolution on Permissions constitutes the only exception to this prohibition. This book is printed on acid-free paper. Manufactured in China. Library of Congress Cataloging-in-Publication Data Orr, Daniel, date FARMfood : green living with Chef Daniel Orr / Daniel Orr. p. cm. Includes index. ISBN 978-0-253-22103-2 (pbk. : alk. paper) 1. Cookery. 2. Natural foods. 3. FARM (Restaurant) I. Title. TX714.O772 2009 641.3—dc22 2008054487 1 2 3 4 5 14 13 12 11 10 09

To all those folks who gathered around me to make my return home feel so right
Goats and Garlic,

persimmon
Nancy Pulley

This day is pagan, six of us skirting the woods, shaking trees until the dark fruits fall. Then, taking them between our lips, tonguing the liquid center and spitting those big seeds out around us. Where else can you find such skin, purplish-orange and stretched so tight-smooth around the fruit? To feel this soft autumn harvest is worth the blackberry cane’s sting, raising up red braille along my forearm. Finally, licking our fingers like big animals, we turn to the house, moving quickly through sassafras and sumac, creatures who know the territory.

preface acknowledgments abbreviations FARMspice FARMfast FARMbowls FARMwiches FARMburgers FARMdrinks FARMsnacks

ix xiii xiv 1 7 31 49 59 69 81 91 99

contents

FARMpies FARMgardening

FARMstarters 115 FARMsuppers 145 FARMveggies 183 FARMsweets 207 FARMsauces 225 FARMslang 243 index 247

preface you can go home again
Looking back, the hard work seems easy and the accolades make me blush, but they are my history and have made me who I am both in and out of the kitchen. They have also allowed me to make the most momentous step of my life: leaving the big city and coming back to Indiana. No matter what they say, you can go home again. Midwesterners are generally a non-bragging, self-effacing bunch, so when I sat down to start this tome I was a bit shy to tell my story. It all seemed to have just “happened” and when I put it to paper it sounds a bit boastful—three stars in the New York Times in 1997, Best New Restaurant in America from Esquire magazine in 2000, TV appearances, magazine coverage, guest “cheffing” on cruise ships, and prime gigs in the Caribbean. A multitude of midwesterners I know have left the plains and more rural roots to discover what lies beyond. We return to replant ourselves in our native soil . . . richer and stronger and with a sense of history that we can’t make for ourselves anywhere on “the outside.” I want to share the midwestern values from my early years as well as everything I’ve learned along the way.

x

preface

As a kid I loved watching Julia Child, James Beard, and Graham Kerr and seeing them go from black-and-white to color. I learned a lot of kitchen basics from my grandparents on both sides, my folks, and my early mentors, the Gregorys and the Lemleys. I knew I was headed in the right direction, but I had no idea where I was going. I ran away from Indiana as soon as I got out of high school. I had been working in kitchens every summer for the previous 3 years. It was a lot more fun than getting your eyes sliced open while detasseling corn! The kitchen was my refuge, and I was like a sponge soaking up every bit of knowledge I could. I went to Johnson & Wales University in Providence, Rhode Island, to find a path to follow . . . 4 years of culinary school and hotel/restaurant management, T.A. and fellowship stints at the school, elegant dining on ships cruising around Manhattan, French fine dining in Rye, New York, and finally, I was off to finishing school in France and Belgium. All this training took me back to Manhattan and the awards and rewards I bragged about earlier. My trips throughout Europe, Mexico, Central and South America, and the Caribbean have inspired me in countless ways. The people I’ve met, the stories I’ve heard, the foods I’ve eaten, the joys and sadness I’ve shared—they are all part of me. Experiences like these are like seasonings that are rubbed and massaged into the meat of who we are. Some stick and are absorbed deeply into our fibers, while others simply fall off during the cooking, but all flavor the person we have brought back home. FARMfood is all about that: going “home” and getting back in touch with locally produced foods while cooking with a global palette of flavors picked up along the way, and then sharing these culinary travels with my family, old friends, and new folks I meet every day at FARMbloomington, my restaurant in Bloomington, Indiana.

FARMfood is all about going “home” .

preface xi

about the book
FARMfood is generally divided into meal periods, so flipping through the pages is like going through a day in the kitchen. There are recipes for everyone: from simple dishes to complex, from rich to lean, from carnivore’s delight to vegan ecstasy. There are quick meals to take along to work or on a picnic and more elaborate fun fêtes to share with family and friends. My hope is to share a light and breezy way of cooking that is both approachable and satisfying. FARMfood is about taking some of the complexity out of this food system we find ourselves in and replacing it with the simple and honest products we can get next door or around the corner. This book is meant to inspire food lovers to support local farmers and craftsmen. That said, what is local at FARM may not be local for you. In this case, use the recipes as inspiration and bring home whatever is local to you and try some of my techniques. Recipes are guidelines and are meant to be changed to your taste. If you don’t like dill, try basil. If you don’t have a grill, try a grill pan. If you don’t eat meat, try replacing stew meat with tempeh. Please change the recipes to your taste, recreate them, make them your own . . . you bought the book, so the recipes are yours. There are many spice blends throughout the book and I’ve given you my secret recipes for them in the spice chapter. But don’t let a spice blend keep you from trying a recipe. Just replace it with what you have on hand if you don’t have the time to do that extra step. Or you can get them online at www.farm-bloomington.com. Many recipes for secret blends or accompaniments are used more than once in the book. Instead of repeating them, I have indexed them. So, where I’ve marked “see recipe,” just look it up in the index and get cookin’!

xii

preface

My passion for photography started 20 years ago, when I was taking pictures of my dishes with a Polaroid camera and stapling them to recipe cards so my cooks could replicate my creations. My pictures have been published in magazines, newspapers, and books and I’ve even had my first art photography show in a gallery. I hope you enjoy the photos between these pages as much as you love the recipes. If there is a certain photo you want for your dining room or kitchen, please contact us at www.farm-bloomington.com.

acknowledgments

First I’d like to thank my FARMbloomington family: the management team, my chefs, my FARMhands on the floor, investors, guests, and supporters. You make my dreams become reality. Thanks to Valerie, Chef Bob, and the management staff at FARMbloomington for giving me the time to get my thoughts on paper.

Thank you to Linda Oblack and Peter Froehlich at Indiana University Press, who believe in me and make me look good on the pages that follow. And thank you to Miki Bird, Sarah Brown, June Silay, and Chandra Mevis. You have all been a joy to work with. I also thank Anne Richmond Boston, who did such a fabulous job designing the book and cover, and Kathy Bennett, for the index. Thanks to the people of Bloomington, Indiana, for their love and support of local farmers and foragers. A special thanks to Lynn Schwartzberg, who assisted me in researching and writing some of the sidebars and encouraged me throughout the process. You’re a doll. And finally: thanks to all my friends and family from Bloomington to Brazil, New York to New Mexico, France to French Lick, and Canada to the Caribbean. All of you inspire me. Come visit!

abbreviations
c.
°

ea. gal. hd.
''

cup degrees Fahrenheit each gallon head
inch

L mL

liter milliliter

oz. pkg. pt. lb. qt. T tsp

ounce package pint pound quart tablespoon teaspoon

FARMfood

FARM

M spic e

ThroughouT my life i have had The life i’ve enjoyed: travel and the culinary treats that come with it. I’ve woven many of the flavor memories into my cooking. In turn, the spices in this book represent journeys, friendships, love affairs, and heartbreak. Over the past 25 years I’ve come up with a great number of spice blends that bring out the best natural qualities of the products we use in the kitchen.

I love the exotic flavors they give to my dishes, but if you aren’t very adventurous or are in too much of a hurry to make the spice blends, simply use what you like and have. You won’t break my heart. The blends used throughout the book will bring uniqueness to your cooking, but missing a spice shouldn’t keep you from trying a recipe. The following spice blends can be used as an inspiration to create your own house blend. You will find the combinations rich and lingering, different from most flavors you come across in the standard pantry. If you can’t find an ingredient, simply leave it out and move along. It will still taste good. If you have an old can of some sort of spice, add a little of it to your blend and see if it works. Spices add intrigue to your cooking. Most are from faraway places with names as exotic as the spices themselves. If you like the flavor, look it up on the internet and learn more about its origin, because you will probably like the regional cuisine and you will be inspired to do more cooking with that spice. Blends add flavor without calories and in most cases cut down on salt. You can make up these blends and keep them in airtight containers out of direct sunlight and they will keep about 1–2 months at peak freshness. I like to use a coffee grinder for the blending, but once it is used for spices you’ll never want to use it for coffee again, unless you want your coffee to taste like chai. These spices are not prejudiced; they like all foods and you can use them on just about everything. They are not recipe or menu specific. Try amazing your family and friends by cooking the same grilled chicken or fish every day for a week and making it taste fresh and new each night just by using a different one of these spice blends. The simplest way to use them is to brush a little olive oil on the meat or vegetable, apply the blend generously, then cook. Once the cooking is complete, dress with a drizzle of a little more olive oil, a squeeze of citrus, and a sprinkle of sea salt. Serve over greens and you have a healthy meal. Done and done! If you want to try the spice blends without any fuss, go to farm-bloomington.com and we’ll ship them out to you.

2

FARMfood

Spices add

intrigue .

new regime spice blend
This blend was inspired by garam masala, a warming spice common in India, Bangladesh, and Pakistan. I also included some spices that my friends from North Africa use in their couscous and other dishes. This is my 24/7 spice and can be used all day long. Try it in your hot cereal with raisins and milk for breakfast and on your strawberries flambé at dinner. It accents both the sweet and savory in all it touches. It tastes great on meat, fish, vegetables—everything. You’ll make all your cooking more interesting with a touch of New Regime.
3T 2 1T 2 tsp 1 tsp 1 tsp 1 stick 1 tsp 1 tsp 3 1⁄ 2 tsp coriander seed pieces star anise fennel seed mustard seeds cumin seeds ginger powder cinnamon (1⁄ 2'') black peppercorns white peppercorns bay leaves, dried whole mace

FARMspice 3

russian red spice blend
Great Slavic flavors you can use on game, veggie dishes, stuffed cabbage, stews, and roasts. I love it on beets and in borscht. Try it on roasted venison or vegetarian goulash. It is also nice as a sprinkle on your stuffed picnic eggs. Hungarian paprika can step in if you don’t have time to make this blend. Also try smoky and spicy smoked Spanish paprika. It rocks.
1 stick 1 tsp 1 tsp 1 tsp 1 tsp 2 tsp 1 1T 3 1⁄ 4 tsp cinnamon (1 ⁄ 2'') caraway seeds annatto seeds ginger powder fennel seeds orange peel, dried piece star anise paprika juniper berries cayenne powder

aux poivres spice blend
Think classic French steak au poivre on steroids and you have Aux Poivres Spice Blend. Instead of just one peppercorn, the blend has five, plus fennel and coriander. It makes a great pepper crust on tuna and salmon but can be used on roasts and directly in dishes as a seasoning as well. I find myself using it on all my meat cooking, even on my bacon for breakfast. It is a courser blend than most so it should be added a bit earlier in the recipe than standard ground pepper. If you can’t find all the various peppercorns in your area, just use the ones you can. You can replace it with a good-quality homemade cracked black pepper, butcher’s style.
2T 2T 2T 3T 4T 2T 1 tsp cracked black pepper cracked white pepper Chinese Szechuan pepper fennel seeds coriander seeds guinea pepper crushed red pepper flakes

Grind in a spice grinder. Store in an airtight container in a cool, dark place.

Place ingredients in a spice grinder and blend until a fine, consistent powder forms. Store in an airtight container in a cool, dry place.

Coarsely crack all the peppercorns and spices separately and combine the red pepper flakes. Store in an airtight container in a cool, dry place.

columbus cowboy espresso chili rub
4 FARMfood

sweet seasons spice blend
You will think of apple or pumpkin pie when you first smell this, but it is much more complex. It is good in many desserts, but it is also good on pork, duck, and game and any of the autumn veggies like squash, sweet potatoes, and beets. This is great to highlight the natural sweetness of your ingredients. I also use it as a dry rub on BBQs, in my granola mix, and even mixed with a bit of sugar on my cinnamon toast. You can use a pumpkin pie spice in its place.
1 1 1⁄ 2 1⁄ 2 2 2 2 2 1 1⁄ 4 2 tsp ginger powder stick cinnamon (1⁄ 2'') tsp annatto seed tsp pomegranate powder tsp fennel seeds tsp coriander seeds pieces star anise pieces cloves piece mace tsp fresh-ground nutmeg bay leaves

Classic cowboy chili and red-eye gravy recipes both have old coffee in them, so this cowboy from Columbus, Indiana, decided to add some good espresso to this blend. It is great for bison and all red meat game. Gives a wonderful roasted, smoky flavor to everything from burgers to game birds. Try it on ribs, grilled poultry, and pork chops.
2 c.
1⁄ 2 1⁄ 2

c. c. 1⁄ 2 c. 1⁄ 2 c. 1⁄ 4 c. 1⁄ 4 c. 1⁄ 4 c. 1⁄ 4 c. 3T 3T 1T

fresh good-quality espresso coffee, finely ground sugar salt paprika ground pepper chili powder onion powder garlic powder Russian Red Spice Blend (see recipe) cayenne pepper orange peel, dried star anise, ground

mediterranean herb blend
This is my version of herbes de Provence with a few additions. You can use other herbs of Provence blends in its place or come up with your own multi-herb mix. It is a fun way to use up all those halfempty containers of herbs. When using this blend rub it between your fingers and sprinkle it into or onto your dishes. This will release the essential oils in the herbs and awaken the flavors and aromas. It is great on all types of veggies, fish, and light meats. You’ll love it in dips, sauces, and vinaigrettes, and it is great in pasta dishes and marinades as well. Try it in your next tomato sauce.
2T 2T 2T 2T 2T 2T 4T 1T 2T 1T basil, dried rosemary, dried oregano, dried savory, dried tarragon, dried thyme, dried chervil, dried lavender flowers, dried shallots, dried and minced garlic, dried and minced

Place ingredients in a spice grinder and blend until they form a fine, consistent powder. Store in an airtight container in a cool, dry place.

Grind fine in a spice blender. Store in an airtight container in a cool, dark place.

In a mortar and pestle, break up the rosemary and any other larger herbs and mix with the remainder of the ingredients. Store in airtight containers in a cool, dark place.

mellow yellow spice blend
Mellow Yellow gives you the flavors of western Asia without the full throttle flavor of a traditional curry. Mellow Yellow flavors and colors like curry but allows the natural flavors of your ingredients to come through. Try it on lighter meats like poultry, pork, or veal as well as seafood and veggies. It is also great in dips, sauces, and vinaigrettes. Try it in West Indian dishes as well. Curry is a good substitute.
1 tsp 1 tsp 1 tsp 1 tsp 1T 1 tsp 1 tsp 1 tsp 2 ea. mustard seeds cardamom seeds fennel seeds ground ginger turmeric coriander seeds white pepper orange peel, dried bird peppers, dried, or small hot chilies (or to taste)
FARMspice 5

greek garlic spice blend
I love this on all types of fish and roasted vegetable dishes. You can crust a pork roast or chicken with it. It is great in guacamole, ranch dressing, and all your dips and spreads and super in soups and salads. It is a simple way to create depth in flavor. I don’t know why I’m so nuts about these flavors; I guess it’s Greek to me! When using this blend rub it between your fingers and sprinkle it into or onto your dishes. This will release the essential oils in the herbs and awaken the flavors and aromas. A simple addition of salt, pepper, and fresh or powdered garlic can be used in its place.
1T 1T 1 tsp 1 tsp
1⁄ 2 tsp 1T 1T 3T

Place ingredients in a spice grinder and blend until they form a fine, consistent powder. Store in an airtight container in a cool, dry place.

Greek oregano, dried basil, dried fenugreek, ground cracked black pepper, butcher’s style crushed red pepper flakes garlic powder granulated garlic kosher salt

Combine and store in an airtight container.

FARMslang

glossary of terms
Al dente . . . . . . . . . . . . Italian for “to the tooth” or toothsome. Usually used when describing the doneness of pasta, risotto, and green vegetables. They should be cooked but still have a “bite” to them. Anglaise . . . . . . . . . . . As in crème anglaise, French for “English cream,” an egg-thickened vanilla cream sauce. Bain-marie. . . . . . . . . . A water bath used for gentle cooking. Barding . . . . . . . . . . . . Covering meats with a layer of bacon or fatback before roasting. Batonette. . . . . . . . . . . A vegetable cut that is a step larger than a matchstick. A squared-off stick cut a little smaller than your pinkie finger. Beignet . . . . . . . . . . . . A light, deep-fried fritter or doughnut. Beurre blanc . . . . . . . . A rich, slightly acidic butter sauce. Bisque . . . . . . . . . . . . . Traditionally a rich cream-based soup often made with lobster or other shellfish. Bisques today are often made from vegetables such as squash, carrots, and potatoes, which when pureed with liquids have that same rich mouth-feel. Brunoise . . . . . . . . . . . A French term for extremely finely diced foods. Carnita . . . . . . . . . . . . . Slow-roasted Mexican pulled pork. Ceviche . . . . . . . . . . . . Marinated raw seafood dish with citrus and chilies. Chermoula . . . . . . . . . A wonderfully spicy North African marinade made of chilies, cilantro, citrus, and garlic. Chiffonade. . . . . . . . . . A leafy vegetable cut made by cutting greens or herbs into thin ribbons. Chinoise . . . . . . . . . . . A cone-shaped strainer thought to resemble a Chinese hat. Clafouti . . . . . . . . . . . . A baked dessert composed of a layer of fresh fruit topped with a thick batter.
244 FARMslang

Compote . . . . . . . . . . . A rich and thick paste of stewed fruit that may be sweet for dessert or pastry or slightly sour and spicy for supper dishes. Confit. . . . . . . . . . . . . . Traditionally, preserved pork or duck that has been salted and seasoned and slowly cooked in fat until very tender. Called “potted meat” in the early farm days in the Midwest, it was a very popular way of keeping meats. They were often stored in the root cellar in crocks with a heavy layer of lard on top to seal them from the elements. Coulis . . . . . . . . . . . . . A slightly thin sauce usually made from pureeing fruits but now also describing simple sauces of pureed peppers, tomatoes, or other vegetables. They usually contain few ingredients, so the base ingredient really stands out. Famiglia. . . . . . . . . . . . Family style. Presented as in an Italian home or backyard. Fish sauce . . . . . . . . . . A thin, pungent, salty sauce used throughout Western Asia as a flavoring or condiment. It is made from fermented anchovies, salt, and water. Don’t let the smell scare you; it changes when it hits your food and nothing else takes it place. Fleurette . . . . . . . . . . . Bite-size pieces of cauliflower or broccoli. Fleurette means “small flowers” in French. Fritto misto . . . . . . . . . Italian for mixed tempura usually containing seafood and/or vegetables. Galette. . . . . . . . . . . . . A small, usually sweet, French cake. Chefs often use the term for small savory cakes such as potato galette or corn galette. Everything just sounds better in French. Garam masala . . . . . . A mixture or blend of sweet and hot spices much like a curry powder. Griottine cherries . . . . French cherries marinated in brandy. Haricots verts . . . . . . . French for “green beans.” Used in English the

term usually refers to extra-slender, tender beans made of chilies, garlic, ginger, and spices. Ice bath . . . . . . . . . . . . Highly iced water used for shocking blanched vegetables or quick-chilling containers of hot sauces or soups. Julienne . . . . . . . . . . . . A classic French term for cutting vegetables into thin sticks about as long as the “bowl” of a soup spoon. Labne. . . . . . . . . . . . . . A thick yogurt “cheese.” Used often in Middle Eastern recipes. Thick Greek yogurt or sour cream can be a stand-in. You can make labne by placing whole milk yogurt in a fine sieve lined with a coffee filter and refrigerated overnight, catching the liquids in a large measuring cup or bowl below. The slightly sour watery remaining whey may be blended with fruit into smoothies. Leaf lard . . . . . . . . . . . Naturally flaky pork fat that may be used in sweet or savory pastries. Locavor . . . . . . . . . . . . 2007’s term of the year—someone who eats as locally as possible and supports neighboring food producers. Loquat . . . . . . . . . . . . . A small tropical fruit often found canned in the United States. Macerated raisins . . . . White and dark raisins soaked in calvados, armagnac, or port. Mâche . . . . . . . . . . . . . Lamb’s lettuce, a tender tongue-shaped cold weather salad green. Mandoline . . . . . . . . . . A guitar-like cutting tool used for slicing and julienning. Meunière . . . . . . . . . . . French for the “miller’s wife,” the term is used for items dredged in flour and cooked in butter with a lemon and parsley sauce. Mirepoix . . . . . . . . . . . Roughly cut onions, celery, carrots, and leeks. Mirin . . . . . . . . . . . . . . A sweet Japanese wine used in marinades, sauces, and cocktails. Miso . . . . . . . . . . . . . . A living food made from fermented grains. Miso

is used in marinades, soups, and dressings. It has a rich vegetal salty flavor. Mousseline . . . . . . . . . A rich “mousse-like” puree, often of potatoes, with lots of butter and cream. Muddle . . . . . . . . . . . . To bruise or mix, often with herbs and sugar in a cocktail. Naan . . . . . . . . . . . . . . An oval Middle Eastern flatbread. Nage . . . . . . . . . . . . . . French for “swim.” A nage is a poaching liquid usually for fish or seafood. Noisette . . . . . . . . . . . French for hazelnut or filbert. As a cooking term it is the method of cooking butter until it has foamed and the solids have started to brown. At this point it should have a toasted hazelnut aroma. If you cook it too much it is called beurre noir or black butter. Paillard . . . . . . . . . . . . A thin, usually pounded piece of chicken, pork, or veal. Much like an Italian scaloppini. Panada . . . . . . . . . . . . A thickening mixture of bread and milk often used in meatloaf or pâté. Panko . . . . . . . . . . . . . Japanese bread crumbs, great for extra crispy crunch. Panini . . . . . . . . . . . . . Small Italian sandwiches that are usually grilled on both sides in a sandwich press. Parchment paper . . . . Thin non-stick paper used mostly in baking for lining pans. Pico de gallo . . . . . . . . Spanish for “rooster’s beak.” A Mexican salsalike sauce with a touch of chili-heat that bites you like an angry rooster. Similar to a salsa. Polenta . . . . . . . . . . . . Italian grits. Pomegranate syrup . . . A Middle Eastern product also called pomegranate molasses. It is thick and dark like a molasses but has a nice sour flavor that makes it unique. Try it in marinades, dips, and drinks. Potage . . . . . . . . . . . . . A medieval term for a simple soup or porridge, often made with homegrown vegetables.
FARMslang 245

Proof . . . . . . . . . . . . . . Allowing yeast to expand in a pastry. Also, strength of an alcoholic spirit. Ramekin . . . . . . . . . . . Small ceramic baking dish often used for individual servings. Ramps . . . . . . . . . . . . . Wild leeks that have a few weeks of harvest time in the spring. One of spring’s first gifts. High in vitamins and minerals. Ramps are highly aromatic with a strong garlicky flavor that works well in milder dishes like omelets, risottos, and noodle dishes. They may be made into pickles and pestos for later use throughout the year. Remoulade . . . . . . . . . A classic mayonnaise-based French dipping sauce made with herb, pickled vegetables, and spices. Render . . . . . . . . . . . . . Slow cooking of fatty meats or fat to remove excess liquids. Fat may be reserved for other uses. Rouille . . . . . . . . . . . . . A rust-colored sauce traditionally served with bouillabaisse or fish soup in the South of France. Roux . . . . . . . . . . . . . . A mixture of equal parts of fat (usually butter) and flour, cooked slowly to remove starch flavor and used as a thickener for soups and sauces. Rustic cut . . . . . . . . . . Peasant-style, simple, real. Sachet . . . . . . . . . . . . . In French this is called a bouquet garni. It is herbs, usually bay leaf, thyme, and parsley stem, tied up with a string. I often add peppercorns and other spices and make a sachet or mesh bag with cheesecloth and close it with kitchen twine. A sachet is added to soups, sauces, braised dishes, and stock. I like to tie it onto the handle of a pot or onto a wooden spoon that I rest over the edge of the pot. This way I can remove it when the flavor profile I’m trying to achieve has been reached, without trying to fish it from the unknown. Shock. . . . . . . . . . . . . . To quickly chill in ice water to stop cooking. Sop . . . . . . . . . . . . . . . A Middle Ages term used in England for soaking bits of bread in liquid. Thought to be the word that “soup” is directly derived from. Gramma and Grampa always sopped their plates clean.
246 FARMslang

Sorghum . . . . . . . . . . . In America we usually think of it as a type of molasses-like syrup made by squeezing the plant’s corn-like stalk, and reducing to a dark, thick sweetener. Traditional sugarcane molasses or honey may be used in its place. Also a grain used as a cereal around the world. Spider . . . . . . . . . . . . . A long-handled kitchen tool that resembles a spider’s web, used for removing items from hot water or fry oil. Stone fruit . . . . . . . . . . Fruit that surrounds a large center pit—peaches, apricots, cherries, etc. Sweat . . . . . . . . . . . . . . To gently cook without coloring. Tagine . . . . . . . . . . . . . A North African cone-shaped cooking vessel that produces moist stews. Tempeh . . . . . . . . . . . . A “brick” of vegetable protein made from various grains. It may be cut into cutlets and cooked like meat. I like the ones with whole grains like wild rice or wheat berries inside for added textures. Nice in stews and curries as well as grilled or sautéed. Toe . . . . . . . . . . . . . . . . As in a toe of garlic, a clove. This term f measurement has Germanic origins. Verjus . . . . . . . . . . . . . From medieval French for “green juice,” it is the green liquid obtained from squeezing sour, unripened grapes. It was much used in medieval times and has made a comeback lately. If you can’t find it, use a mixture of half white grape juice and half white wine vinegar. Or try a white balsamic or rice vinegar; each has a slightly sweet flavor. Xeres vinegar . . . . . . . A rich Spanish vinegar aged in old sherry casks. Zap . . . . . . . . . . . . . . . Puree with a handheld immersion blender. Zest . . . . . . . . . . . . . . The colorful outer skin of a citrus fruit. It contains the perfume of the fruit without the acidity.

index
anchovies Boquerones (aka Wine-Cured Anchovies and Tomato Salad), 131 appetizers. See starters Apple and Currant Steel-Cut Oats with Sorghum and Citrus, 15 apples Apple and Currant Steel-Cut Oats with Sorghum and Citrus, 15 Autumn Apple Crumble, 214 Big Apple Spiced Cider with Applejack, 75 Sour Cherry, Apple, Stone Fruit, and Berry Crumbles, 213 Spice Tarte Tatin with Honey and Ginger, 222 apricots Apricot Vinaigrette, 230 FARM Fruit Compote with Spiced Caramel, 11 Surreal Cereal with Sesame and Coconut, 12 Asian Turkey Burgers with Chinese Cabbage Salad, 63 asparagus Chilled Asparagus and Moussey Lemon Dressing, 124 Lefty’s Asparagus Patch Pie, 96 Ramp and Asparagus Omelet with Goat Cheese and Stewed Tomatoes, 20 Autumn Apple Crumble, 214 Autumn Squash Risotto, 142 Autumn Vegetable Puree, 198 Aux Poivres Spice Blend, 3 avocado The Oink and Gobble, 52 The World’s Greatest BLT with Goat Cheese, Avocado, and Basil, 50 bacon Bacon and Egg Pie, 97 Broiled Great Lakes Walleye with Peppered Bacon and Rosemary, 171 Local Duck Eggs with Peppered Bacon, Hash Browns, and Roasted Tomatoes, 24 The Oink and Gobble, 52 Stuffed Cabbage with Stewed Tomatoes and Bacon, 137 The World’s Greatest BLT with Goat Cheese, Avocado, and Basil, 50 Baked Brie with Wild Mushrooms, Herbs, and Truffle Oil, 88 Baked Casserole of Chicken with Potatoes, Peppers, and Fresh Oregano, 168 Baked Clams with Spicy Tomato Broth, 135 Baked Stuffed Jumbo Prawns, 177 bananas Bananas Foster Cream Pie with Toasted Almonds and Rum, 214 Pumpkin and Banana Bisque with Coconut Milk and Chilies, 34 Barbequed Hoosier Duckling, 170 basil Basil and Parmesan Waffles, 27 Brilliant Basil Oil, 238 Chicken-Fried Squash Flowers with Basil and Mozzarella, 136 Basiled Broccolini with Garlic and Cherry Tomatoes, 192 Basilica, 72 beans. See also chickpeas; lentils; white beans Blue Cheese and Black-Eyed Pea Fritters, 89 Braised Green String Beans, 194 Dave and Dan’s Fourth of July Garden Burgers, 67 Grilled Yellow Wax Beans with Red Onion and Spices, 200 beef Cocoa and Chili Spiced Baby Back Ribs, 87 Côte de Bœuf, French-Style Roast Rib of Beef, 156 Grilled Guava and Sweet Spiced Baby Back Ribs, 163 Steak and Egg Pie, 97 bees, importance of, 212 beets Beet Soup with Ginger and Honey, 36 growing, 104–105 berries Berry Blues, 96 Blueberry Buckwheat Pancakes with Espresso and Citrus, 27 Blueberry Chill, 71 Dried Berry Breakfast Risotto, 14 Melon Brain Freeze with Fresh Berries, 217 No-Bake Rhubarb and Strawberry Tart, 212 Seasonal Fruit Salad: Melon and Blackberry Salad with Ginger Lime Syrup, 16 Strawberry and Rhubarb Soup with Verbena and Vanilla Ice Cream, 218 Traditional Raspberry and Rhubarb Pie with Honey, Ginger, and Spices, 211 Ye Old English Gooseberry Fool, 220 Yogurt Parfaits, 13 Big Apple Spiced Cider with Applejack, 75 The Big Red, 95 birds attracting and feeding, 16 attracting hummingbirds, 110 gardening and, 102, 105 bison Cast-Iron Bison Rib Eye with Creamy Onion Soubis, 152 The Lugar Burger, 61 blackberries. See also berries Blackberry and Mint Tonic with Lime, 76 Seasonal Fruit Salad: Melon and Blackberry Salad with Ginger Lime Syrup, 16 Blood Orange Vinaigrette, 231 Bloody Bull, 74 Blue Cheese and Black-Eyed Pea Fritters, 89 blueberries. See also berries Berry Blues, 96 Blueberry Buckwheat Pancakes with Espresso and Citrus, 27 Blueberry Chill, 71 Blueberry Labne, 27 index 247

Bok Choy with Ginger and Sesame, 191 Boquerones (aka Wine-Cured Anchovies and Tomato Salad), 131 Braised Green String Beans, 194 Braised Lamb Shanks Gascogne Style, 158 breads Cattail Pollen Muffins, 10 FARMcornbread, 20 in Hoosier Bread Salad with Fresh Mozzarella and Tomatoes, 133 ML’s Buttermilk Biscuits, 17 Spiced Croutons, 44 breakfast, 7–8 broccoli Basiled Broccolini with Garlic and Cherry Tomatoes, 192 ”Creamy” Broccoli and Basil Soup with Soy, 35 Broccoli Rabe with Olive Oil, Crushed Red Pepper, and Toasted Garlic, 198 Broiled Miso and Honey Eggplant, 201 burgers Asian Turkey Burgers with Chinese Cabbage Salad, 63 Big City Tuna Burgers with Onion Relish and Potato Galette, 65 Curried Carrot-Walnut Burger with Mediterranean Chop Salad, 64 Dave and Dan’s Fourth of July Garden Burgers, 67 Falafel Burgers, 62 The Lugar Burger, 61 Salmon Burgers, 62 butterflies, attracting, 107–109 Butternut Squash Puree, 142 cabbage Bok Choy with Ginger and Sesame, 191 Cabbage Puttanesca, 196 Chinese Cabbage Salad, 63 FARMslaw with Curry, Toasted Cumin, and Cilantro, 191 Stuffed Cabbage with Stewed Tomatoes and Bacon, 137 cakes Drunken Angels Cake with Tequila and Lime, 219 Pineapple Which Side’s Up?, 220 Pumpkin and Sweet Spice Cheesecake, 221 Caramelized Butternut Squash with Honey and Sweet Spices, 195 Caramelized Onion and Pear Tart, 143 Caramelized Shallot Risotto with Toasted Walnuts, Goat Cheese, and Pears, 140 Caramelized Shallots, 201 carrots Carrot Salad with Orange Flower Water and Citrus, 123 Carrot Vinaigrette, 231 Cucumber, Carrot, and Seaweed Salad, 197 Curried Carrot and Fennel Soup with Turmeric and Orange, 37 Curried Carrot-Walnut Burger with Mediterranean Chop Salad, 64 growing, 104–105 casseroles Baked Casserole of Chicken with Potatoes, Peppers, and Fresh Oregano, 168 Country French Toast Casserole, 22 Hoosier Spoon Bread with Squash, Goat Cheese, and Sage, 202 248 index

Wild Mushroom and Potato Bread Pudding, 205 Woodstone Oven Eggs with Local Sausage and Parmesan, 23 Cast-Iron Bison Rib Eye with Creamy Onion Soubis, 152 Catfish Club with Pancetta and Tapenade Mayonnaise, 54 Cattail Pollen Muffins, 10 cauliflower Cauliflower Puree with Spiced Croutons and Polish Garnish, 44 Grilled Cauliflower Salad with Capers and Cumin, 126 celery Autumn Vegetable Puree, 198 Celery Root Remoulade, 123 cereals Apple and Currant Steel-Cut Oats with Sorghum and Citrus, 15 Cream of Wheat with Local Honey, Peaches, and Biscotti, 15 Surreal Cereal with Sesame and Coconut, 12 chard Gruyère and Chard Gratin, 187 cheese Baked Brie with Wild Mushrooms, Herbs, and Truffle Oil, 88 Basil and Parmesan Waffles, 27 Berry Blues, 96 Blue Cheese and Black-Eyed Pea Fritters, 89 The Chevrette, 96 Chicken-Fried Squash Flowers with Basil and Mozzarella, 136 Cornmeal Crusted Green Tomatoes with Herbed Goat Cheese, 89 Easy Baked Macaroni and Cheese, 192 Fast Cheese Grits with Cheddar, 189 Grits with Gorgonzola and Toasted Walnuts, 186 Gruyère and Chard Gratin, 187 Hoosier Bread Salad with Fresh Mozzarella and Tomatoes, 133 Hoosier Spoon Bread with Squash, Goat Cheese, and Sage, 202 on pizzas, 92 Pumpkin and Sweet Spice Cheesecake, 221 Ramp and Asparagus Omelet with Goat Cheese and Stewed Tomatoes, 20 Squash Mousseline with Goat Cheese, Almonds, and Pumpkin Seeds, 199 Toasted Walnut and Sun-Dried Tomato Bonbons with Goat Cheese, 85 Woodstone Oven Eggs with Local Sausage and Parmesan, 23 The World’s Greatest BLT with Goat Cheese, Avocado, and Basil, 50 cherries Sour Cherry, Apple, Stone Fruit, and Berry Crumbles, 213 Sour Cherry Lemonade, 77 Sour Cherry Puree, 77 Chestnut Soup with Rabbit Sausage, 37 The Chevrette, 96 chicken Baked Casserole of Chicken with Potatoes, Peppers, and Fresh Oregano, 168 Chicken Paillard with Summer Salad of Portobellos and Capers, 169 Chicken with Mustard and Mellow Yellow Spice Blend, 167 Famiglia Grilled Chicken with Rosemary, Garlic, and Lime, 166 FARMfried Chicken with Buttermilk and Spices, 164 Gingered Mulligatawny with Green Lentils and Chicken, 38 Hoosier Chicken with Potato Chip Crust, 164

Old School Chicken with Morels, 169 pasture vs. factory-farm-produced, 151 Shellacked Cage-Free Chicken in Sweet Chili and Black Vinegar, 154 chickpeas Curried Carrot-Walnut Burger with Mediterranean Chop Salad, 64 Hot Hummus with Roasted Garlic, 189 Chilled Asparagus and Moussey Lemon Dressing, 124 Chilled Golden Summer Soup, 39 Chinese Cabbage Salad, 63 Cilantro Cashew Vinaigrette, 231 Clean Start, 72 Cocoa and Chili Spiced Baby Back Ribs, 87 coconut Surreal Cereal with Sesame and Coconut, 12 Columbus Cowboy Espresso Chili Rub, 4 The Common Tart (English Gin with Sweet/Tart Syrup and Cranberries), 79 composting, 105–106 corn Corn Griddle Cakes with Chives and Jalapeño, 28 Farmers’ Market Corn Chowder with Herbs, 41 Sweet Corn Ice Cream, 223 Cornmeal and Orange Hoecakes with Local Honey/Sorghum and Citrus Syrup, 29 Cornmeal Crusted Green Tomatoes with Herbed Goat Cheese, 89 Côte de Bœuf, French-Style Roast Rib of Beef, 156 Country French Toast Casserole, 22 Cream of Wheat with Local Honey, Peaches, and Biscotti, 15 Crème Fraîche Dressing for Potato Salad, 128 crumbles Autumn Apple Crumble, 214 Sour Cherry, Apple, Stone Fruit, and Berry Crumbles, 213 cucumbers Cucumber, Carrot, and Seaweed Salad, 197 Cucumber Dill Sauce (Indian Rata Sauce), 237 Cucumber Vinaigrette, 231 FARM Hajiki Sauce, 226 Lefty’s Favorite Cucumber Salad, 122 Woodstone Oven Baked Lake Perch with Dante’s Vinaigrette, Cucumbers, and Purslane, 172 Currant Cream Soda, 76 Curried Carrot and Fennel Soup with Turmeric and Orange, 37 dandelions, 111 Dandelion Greens with New Potatoes and Local Italian Sausage, 111 Wild Dandelion Salad, Ham Hock, Poached Eggs, and Wild Garlic Vinegar, 130 Daniel’s Basic Vinaigrette, 128 Daniel’s White Sangria, 79 Dante’s Caper Sauce, 233 Dante’s Tomato and Caper Vinaigrette, 172 Dave and Dan’s Fourth of July Garden Burgers (aka Harrison Lake Garden Burgers), 67

deer as garden pests, 107 as venison, 153 desserts. See sweets dips. See also sauces and spreads Hot Hummus with Roasted Garlic, 189 Miso/Tahini Dipping Sauce, 57 Sesame and Wildflower Honey Dip, 13 Sunny Salsa, 229 White Bean Hummus with Rosemary, Citrus, and Spice, 85 Don’t Let Your Man-Go Hot Sauce, 236 Double-Rich Chocolate Mud Pots with Sweet Seasons Cookie Spoons, 215 dried fruits, 209. See also raisins Apple and Currant Steel-Cut Oats with Sorghum and Citrus, 15 Apricot Vinaigrette, 230 Berry Blues, 96 Dried Berry Breakfast Risotto, 14 FARM Fruit Compote with Spiced Caramel, 11 drinks, 69–70 Basilica, 72 Big Apple Spiced Cider with Applejack, 75 Blackberry and Mint Tonic with Lime, 76 Bloody Bull, 74 Blueberry Chill, 71 Clean Start, 72 Clearly Mary, 74 The Common Tart, 79 Currant Cream Soda, 76 Daniel’s White Sangria, 79 FARMmarys, 73–74 FARMshine (Classic FARMbloomington Martinis), 71–72 flower teas, 149 Gin and Tonic Gelées on Lime Discs, 78 Icy Creek, 72 Limestone, 72 Long Island Green Tea, 79 Marie Verde, 73 Pitchfork, 71 Pomegranate Lemonade with Citron Vodka, 78 Red Snapper, 74 Roasted Tomato Mary, 73 Roasted Tomato Mary House Mix, 73 Rose Sangria with Mint and Strawberries, 79 Sage and Apple Infusion, 77 Sour Cherry Lemonade, 77 Sour Cherry Puree, 77 Sweet Lucy in the Rye, 72 The Tina Louise Cocktail, 78 Warm Hoosier Wine with Mulling Spices and Honey, 75 Watermelon Man, 78 Zentini, 72 Zeppelin Cocktail, 79 index 249

Drunken Angels Cake with Tequila and Lime, 219 duck Barbequed Hoosier Duckling, 170 eggs, 24 Reuben of Duck Pastrami and Sauerkraut, 55 varieties of, 170 Easy Baked Macaroni and Cheese, 192 eggplant Broiled Miso and Honey Eggplant, 201 French Aubergine Baguette, 57 The Italian Job, 55 Italian Vegetable Caponata, 193 Warm Eggplant Tagine with Coconut Vinegar and Curry, 203 eggs Bacon and Egg Pie, 97 Frittata of Squash Blossoms with Sautéed New Potatoes, 21 Greek Lemon, Egg, and Rice Soup with Dill, 46 Local Duck Eggs with Peppered Bacon, Hash Browns, and Roasted Tomatoes, 24 other omelets, 21 Ramp and Asparagus Omelet with Goat Cheese and Stewed Tomatoes, 20 Steak and Egg Pie, 97 Tofu Benedicts with Key Lime Hollandaise and Shaved Nori, 26 Woodstone Oven Eggs with Local Sausage and Parmesan, 23 elk Seared Elk Tenderloin with Juniper and Rosemary, 155 Espresso Granité and Vanilla Parfait, 218 Eternal Equinox Grain Salad, 134 Falafel Burgers, 62 Famiglia Grilled Chicken with Rosemary, Garlic, and Lime, 166 FARM Fruit and Nut Bread Pudding with Bourbon, 216 FARM Fruit Compote with Spiced Caramel, 11 FARM Hajiki Sauce, 226 FARM Pie Dough (for dessert pies), 210 FARM Thai Peanut Sauce, 226 FARMcornbread, 20 Farmers’ Market Corn Chowder with Herbs, 41 farmers’ markets, 40, 208 honey from, 212 using produce from, 117–118 FARMfamous Garlic Chili Cheese Fries, 185 FARMfish Taco, 53 FARMfish with Herb Garden Tartar Sauce, 173 FARMfried Chicken with Buttermilk and Spices, 164 FARMhash, 25 FARMhouse Fries, 185 FARMlox (Marinated Salmon with Fennel, Fresh Herbs, and Local Honey), 120 FARMmarys, 73–74 FARMonion soup, 42 FARMpie Dough (for pizzas), 94 250 index

FARMshine (Classic FARMbloomington Martinis), 71–72 FARMslaw with Curry, Toasted Cumin, and Cilantro, 191 FARMvinaigrette, 232 Fast Cheese Grits with Cheddar, 189 fennel FARMlox (Marinated Salmon with Fennel, Fresh Herbs, and Local Honey), 120 Fennel Gratin, 197 fiddlehead ferns, 87 fish. See seafood flowers dandelions, 111 edible, 113, 136, 148–149 planting to attract butterflies, 109 planting to attract hummingbirds, 110 food processing, 187 of fruits, 208–209 garden produce, 103–104 foraging, 117 dandelions, 111 garlic mustard, 184 grape leaves, 178 mushrooms, 138 pawpaws, 208 persimmons, 209 ramps, 140 French Aubergine Baguette, 57 French Kiss Salsa, 239 French Polonaise (Polish) Garnish, 44 Fresh Ham and Pineapple with Macadamia Pie, 97 Fried Smelts with Garlic, Citrus, and Parsley, 181 Frittata of Squash Blossoms with Sautéed New Potatoes, 21 fruits. See also berries; dried fruits; individual fruit names as desserts, 207–209 FARM Fruit and Nut Bread Pudding with Bourbon, 216 FARM Fruit Compote with Spiced Caramel, 11 growing, 116 in pies, 211–212 processing, 187 Seasonal Fruit Salad: Melon and Blackberry Salad with Ginger Lime Syrup, 16 Seasonal Fruit Sauce for Game, 155 Yogurt Parfaits, 13 game, Midwestern, 152–153 gardening, 99–113 to attract butterflies, 107–109 to attract hummingbirds, 110 composting and, 105–106 deer and, 107 flowers and, 148–149 growing pawpaws, 208 importance of bees in, 212

processing produce from, 187 pruning fruit trees and grapevines, 116 using produce from, 117–118 volunteer plants in, 102, 105 garlic Garlic Mustard Pesto, 184 growing, 102, 104–105 Spiced Garlic Vinegar, 239 Spring Garlic Soup with Nettles and Chive Flowers, 43 Gin and Tonic Gelées on Lime Discs, 78 ginger Asian Salmon Salad with Sesame, Citrus, and Ginger, 119 Beet Soup with Ginger and Honey, 36 Bok Choy with Ginger and Sesame, 191 Carrot Salad with Orange Flower Water and Citrus, 123 Ginger Lime Syrup, 15 Gingered Mulligatawny with Green Lentils and Chicken, 38 Lemon and Ginger Vinaigrette, 230 Miso and Ginger Glaze, 234 Spice Tarte Tatin with Honey and Ginger, 222 The Tina Louise Cocktail (Iced Gin with Homemade Ginger Syrup and Island Citrus), 78 Traditional Raspberry and Rhubarb Pie with Honey, Ginger, and Spices, 211 Gingered Mulligatawny with Green Lentils and Chicken, 38 gooseberries Pan-Roasted Pork Medallions with Red Wine and Honey Reduction and Gooseberries, 157 Ye Old English Gooseberry Fool, 220 grains Apple and Currant Steel-Cut Oats with Sorghum and Citrus, 15 Cream of Wheat with Local Honey, Peaches, and Biscotti, 15 Eternal Equinox Grain Salad, 134 Grape and Grain Salad, 179 Moroccan Stewed Vegetables with Raisins and Spices, 149 Quinoa with Caramelized Onions, 197 Surreal Cereal with Sesame and Coconut, 12 grapes gathering leaves, 178 Grape and Grain Salad, 179 using pruned vines, 116 gravies Tomato Gravy, 237 Two-Sausage Gravy with Sweet Peppers, Onions, and Thyme, 18 Vegetarian Pepper and Mushroom Gravy, 19 Greek Garlic Spice Blend, 5 Greek Lemon, Egg, and Rice Soup with Dill, 46 Greek Salad with Tofu and Feta, 125 Green Goddess Undressing, 240 Green Pea and Wasabi Puree, 228 greens dandelions, 111 gathering grape leaves, 178

growing, 102–104 Local Greens with Herbs, Shallots, and Wild Ginger Vinaigrette, 128 ramps, 140 sources of, 117–118 Grilled Cauliflower Salad with Capers and Cumin, 126 Grilled Guava and Sweet Spiced Baby Back Ribs, 163 Grilled Lamb Chop with Honey and Aux Poivres Spice Blend, 158 Grilled Leg of Lamb with Moroccan Spices, 160 Grilled Mussels with Mellow Yellow Spice Blend, Wine, and Lime, 174 Grilled Vegetable Salad, 56 Grilled Yellow Wax Beans with Red Onion and Spices, 200 grilling tips, 116, 170, 176, 200 Grits Galette with Olives and Shallots, 188 Grits with Gorgonzola and Toasted Walnuts, 186 groundhog, 153 grouse, 153 Gulf Bay Prawns Grilled with Wild Fennel, 176 ham Fresh Ham and Pineapple with Macadamia Pie, 97 Stuffed Pork Fillet with Prosciutto and Grilled Vegetables, 163 Wild Dandelion Salad, Ham Hock, Poached Eggs, and Wild Garlic Vinegar, 130 hare, 152 Henry Bain Sauce, 240 Herb Garden Tartar Sauce, 173 herbs as deer repellents, 107 edible flowers of, 148–149 Farmhash, 25 FARMlox (Marinated Salmon with Fennel, Fresh Herbs, and Local Honey), 120 in the garden, 102 Herb Garden Tartar Sauce, 173 preserving, 104 Herring in Horseradish Cream, 122 honey, 212 Beet Soup with Ginger and Honey, 36 Broiled Miso and Honey Eggplant, 201 Caramelized Butternut Squash with Honey and Sweet Spices, 195 Cornmeal and Orange Hoecakes with Local Honey/Sorghum and Citrus Syrup, 29 Cream of Wheat with Local Honey, Peaches, and Biscotti, 15 FARMlox (Marinated Salmon with Fennel, Fresh Herbs, and Local Honey), 120 Lemon and Honey Syrup, 29 Sesame and Wildflower Honey Dip, 13 Yogurt Parfaits, 13 Hoosier Bread Salad with Fresh Mozzarella and Tomatoes, 133 Hoosier Chicken with Potato Chip Crust, 164 Hoosier Hush Puppies with Jalapeño and Parsley, 190 Hoosier Spoon Bread with Squash, Goat Cheese, and Sage, 202 index 251

Hoosier Sugar Cream Pie, 211 Hot Hummus with Roasted Garlic, 189 hummingbirds, attracting, 110 Icy Creek, 72 Island Ital Vegan Curry, 150 The Italian Job, 54 Italian Vegetable Caponata, 193 lamb Braised Lamb Shanks Gascogne Style, 158 Grilled Lamb Chop with Honey and Aux Poivres Spice Blend, 158 Grilled Leg of Lamb with Moroccan Spices, 160 Lefty’s Asparagus Patch Pie, 96 Lefty’s Favorite Cucumber Salad, 122 lemon Chilled Asparagus and Moussey Lemon Dressing, 124 Lemon and Ginger Vinaigrette, 230 Lemon and Honey Syrup, 29 Lemon Mousseline Sauce, 238 Lemongrass and Ginger Nage with Chardonnay for Lobster and Shellfish, 233 lentils Dave and Dan’s Fourth of July Garden Burgers, 67 Gingered Mulligatawny with Green Lentils and Chicken, 38 Yellow Lentil Soup with Curry and Carrot, 45 Lime/Chili Vinaigrette, 232 limes Blackberry and Mint Tonic with Lime, 76 Ginger Lime Syrup, 15 Lime/Chili Vinaigrette, 232 Tofu Benedicts with Key Lime Hollandaise and Shaved Nori, 26 Limestone, 72 Local Duck Eggs with Peppered Bacon, Hash Browns, and Roasted Tomatoes, 24 Local Greens with Herbs, Shallots, and Wild Ginger Vinaigrette, 128 Long Island Green Tea, 79 Louis Sauce, 240 The Lugar Burger, 61 maple syrup and sugar, 213 Marie Verde, 73 Marinated Mushrooms with Mint and Raisins, 124 Marinated Peppers with Fresh Oregano, Olive Oil, and Lemon, 126 Marinated Tofu with Lemon and Ginger Vinaigrette, 127 Mashed Potatoes, 193 meats. See also chicken; individual meat names Braised Lamb Shanks Gascogne Style, 158 in burgers, 60 Cast-Iron Bison Rib Eye with Creamy Onion Soubis, 152 Chestnut Soup with Rabbit Sausage, 37 Cocoa and Chili Spiced Baby Back Ribs, 87

Côte de Bœuf, French-Style Roast Rib of Beef, 156 Grilled Guava and Sweet Spiced Baby Back Ribs, 163 Grilled Lamb Chop with Honey and Aux Poivres Spice Blend, 158 Grilled Leg of Lamb with Moroccan Spices, 160 local sources of, 151 Midwestern game, 152–153 Napa Tacos with Grilled Pork Tenderloin Carnitas, 161 The Oink and Gobble, 52 Pan-Roasted or Grilled Marinated Pork Chop with Sorghum and Bourbon, 153 Pan-Roasted Pork Medallions with Red Wine and Honey Reduction and Gooseberries, 157 Seared Elk Tenderloin with Juniper and Rosemary, 155 Stuffed Cabbage with Stewed Tomatoes and Bacon, 137 Stuffed Pork Fillet with Prosciutto and Grilled Vegetables, 163 Two-Sausage Gravy with Sweet Peppers, Onions, and Thyme, 18 Woodstone Oven Eggs with Local Sausage and Parmesan, 23 Mediterranean Herb Blend, 4 Mellow Yellow Spice Blend, 5 melons Melon Brain Freeze with Fresh Berries, 217 Seasonal Fruit Salad: Melon and Blackberry Salad with Ginger Lime Syrup, 16 Watermelon Man, 78 Watermelon with Minted Tequila Syrup, 219 Yogurt Parfaits, 13 menu planning, 116, 147, 183–184 Mint Pesto, 240 miso Broiled Miso and Honey Eggplant, 201 Miso and Ginger Glaze, 234 Miso/Tahini Dipping Sauce, 57 ML’s Buttermilk Biscuits, 17 Moroccan Chermoula with Orange Zest, 235 Moroccan Stewed Vegetables with Raisins and Spices, 149 mushrooms Baked Brie with Wild Mushrooms, Herbs, and Truffle Oil, 88 Chicken Paillard with Summer Salad of Portobellos and Capers, 169 foraging for, 138 Marinated Mushrooms with Mint and Raisins, 124 Old School Chicken with Morels, 169 Portobello Stuffies, 138 Traditional Big Pot of Risotto of Ramps, Morels, and Peas, 141 Vegan Mushroom Bisque, 36 Wild Mushroom and Potato Bread Pudding, 205 My Big Fat Greek Summer Salad, 132 Napa Tacos with Grilled Pork Tenderloin Carnitas, with Cilantro, Red Onions, and Régime Ranch, 161 New Regime Spice Blend, 3 No-Bake Rhubarb and Strawberry Tart, 212

252

index

nuts, 208–209 Mixed Spiced Nuts, 84 Surreal Cereal with Sesame and Coconut, 12 Toasted Walnut and Sun-Dried Tomato Bonbons with Goat Cheese, 85 oils Baked Brie with Wild Mushrooms, Herbs, and Truffle Oil, 88 Brilliant Basil Oil, 238 7-Pepper Hot Chili Oil, 227 The Oink and Gobble, 52 Old School Chicken with Morels, 169 omelets Frittata of Squash Blossoms with Sautéed New Potatoes, 21 other suggestions for, 21 Ramp and Asparagus Omelet with Goat Cheese and Stewed Tomatoes, 20 onions Caramelized Onion and Pear Tart, 143 Caramelized Shallots, 201 FARMonion soup, 42 Moroccan Stewed Vegetables with Raisins and Spices, 149 Quinoa with Caramelized Onions, 197 Two Sausage Gravy with Sweet Peppers, Onions, and Thyme, 18 Vegetarian Pepper and Mushroom Gravy, 19 Wild Creek Cress Soup, 40 Open-Faced Provençale, 54 opossum, 152 oranges Blood Orange Vinaigrette, 231 Carrot Salad with Orange Flower Water and Citrus, 123 Cornmeal and Orange Hoecakes with Local Honey/Sorghum and Citrus Syrup, 29 Yogurt Parfaits, 13 Pale Verjus Dressing for Greens, 239 pancakes and waffles Basil and Parmesan Waffles, 27 Blueberry Buckwheat Pancakes with Espresso and Citrus, 27 Corn Griddle Cakes with Chives and Jalapeño, 28 Cornmeal and Orange Hoecakes with Local Honey/Sorghum and Citrus Syrup, 29 Pan-Roasted or Grilled Marinated Pork Chop with Sorghum and Bourbon, 153 Pan-Roasted Pork Medallions with Red Wine and Honey Reduction and Gooseberries, 157 pasta Easy Baked Macaroni and Cheese, 192 Hot and Cold Pasta Salad with Herb Oil and Arugula, 147 pawpaws, 208 peaches Cream of Wheat with Local Honey, Peaches, and Biscotti, 15 FARM Fruit Compote with Spiced Caramel, 11 Yogurt Parfaits, 13

pears Caramelized Onion and Pear Tart, 143 peas Green Pea and Wasabi Puree, 228 Minty Green Pea Guacamole, 86 Traditional Big Pot of Risotto of Ramps, Morels, and Peas, 141 peppers Don’t Let Your Man-Go Hot Sauce, 236 FARMhash, 25 Island Ital Vegan Curry, 150 Marinated Peppers with Fresh Oregano, Olive Oil, and Lemon, 126 Red Pepper Coulis, 234 Sweet and Hot Pepper Relish, 241 Two Sausage Gravy with Sweet Peppers, Onions, and Thyme, 18 Vegetarian Pepper and Mushroom Gravy, 19 persimmons, 209 Persimmon Pudding 1965 Indiana State Fair Grand Prize Winner, 217 pheasant, 153 pies (dessert), 91–92 Bananas Foster Cream Pie with Toasted Almonds and Rum, 214 FARM Pie Dough, 210 Hoosier Sugar Cream Pie, 211 No-Bake Rhubarb and Strawberry Tart, 212 Spice Tarte Tatin with Honey and Ginger, 222 Traditional Raspberry and Rhubarb Pie with Honey, Ginger, and Spices, 211 pies (pizzas), 91–92 Bacon and Egg Pie, 97 Berry Blues, 96 The Big Red, 95 The Chevrette, 96 FARMpie Dough, 94 Fresh Ham and Pineapple with Macadamia Pie, 97 Lefty’s Asparagus Patch Pie, 96 Puttanesca Pie, 95 Steak and Egg Pie, 97 The Veganista, 94 Wild Bianca, 95 pineapple Fresh Ham and Pineapple with Macadamia Pie, 97 Pineapple Which Side’s Up?, 220 Pockets Full of Sunshine, 53 Pomegranate Lemonade with Citron Vodka, 78 pork Fresh Ham and Pineapple with Macadamia Pie, 97 heritage vs. factory-farm-produced, 151 Napa Tacos with Grilled Pork Tenderloin Carnitas, 161 The Oink and Gobble, 52 Pan-Roasted or Grilled Marinated Pork Chop with Sorghum and Bourbon, 153 Pan-Roasted Pork Medallions with Red Wine and Honey Reduction and Gooseberries, 157

index 253

Stuffed Pork Fillet with Prosciutto and Grilled Vegetables, 163 Potato Salad Dressing for a Crowd, 230 potatoes Autumn Vegetable Puree, 198 Dandelion Greens with New Potatoes and Local Italian Sausage, 111 FARMfamous Garlic Chili Cheese Fries, 185 FARMhash, 25 FARMhouse Fries, 185 Frittata of Squash Blossoms with Sautéed New Potatoes, 21 Galette, 65 Island Ital Vegan Curry, 150 Local Duck Eggs with Peppered Bacon, Hash Browns, and Roasted Tomatoes, 24 Mashed Potatoes, 193 Potato Salad Parmentier with Crème Fraîche, Scallions, and Chilies, 129 Wild Mushroom and Potato Bread Pudding, 205 Woodstone Oven Eggs with Local Sausage and Parmesan, 23 poultry, game, 153. See also chicken produce shopping for, 40 sources of, 117–118, 138 storage of, 103 prunes FARM Fruit Compote with Spiced Caramel, 11 pruning, fruit trees and grapevines, 116 pumpkin Island Ital Vegan Curry, 150 Pumpkin and Banana Bisque with Coconut Milk and Chilies, 34 Pumpkin and Sweet Spice Cheesecake, 221 Sautéed Pumpkin Slices with Cracked Pepper and Pumpkin Seeds, 195 Puttanesca Pie, 95 Quinoa with Caramelized Onions, 197 rabbit Chestnut Soup with Rabbit Sausage, 37 wild hare, 152 raccoon, 152 raisins Cream of Wheat with Local Honey, Peaches, and Biscotti, 15 Marinated Mushrooms with Mint and Raisins, 124 Moroccan Stewed Vegetables with Raisins and Spices, 149 Surreal Cereal with Sesame and Coconut, 12 ramp, 140 Ramp and Asparagus Omelet with Goat Cheese and Stewed Tomatoes, 20 Traditional Big Pot of Risotto of Ramps, Morels, and Peas, 141 raspberries. See also berries Traditional Raspberry and Rhubarb Pie with Honey, Ginger, and Spices, 211 Red Pepper Coulis, 234 Restaurant Risotto, 140 Reuben of Duck Pastrami and Sauerkraut, 55

rhubarb No-Bake Rhubarb and Strawberry Tart, 212 Strawberry and Rhubarb Soup with Verbena and Vanilla Ice Cream, 218 Traditional Raspberry and Rhubarb Pie with Honey, Ginger, and Spices, 211 rice Autumn Squash Risotto, 142 Caramelized Shallot Risotto with Toasted Walnuts, Goat Cheese, and Pears, 140 Coconut Rice, 202 Dried Berry Breakfast Risotto, 14 Restaurant Risotto, 140 risottos, 140–142 Traditional Big Pot of Risotto of Ramps, Morels, and Peas, 141 Roasted Tomato Mary, 73 Roasted Tomato Mary House Mix, 73 Roasted Tomato Soup with Feta and Grilled Red Onions, 43 Rose Sangria with Mint and Strawberries, 79 Rum Syrup, 22 Russian Red Spice Blend, 3 Rutabaga Puree with Honey and Citrus, 199 Sage and Apple Infusion, 77 salad dressings, 117–118, 119 Apricot Vinaigrette, 230 Blood Orange Vinaigrette, 231 Carrot Vinaigrette, 231 Cilantro Cashew Vinaigrette, 231 Crème Fraîche for Potato Salad, 128 Cucumber Vinaigrette, 231 Daniel’s Basic Vinaigrette, 128 Dante’s Tomato and Caper Vinaigrette, 172 FARM Hajiki Sauce, 226 FARMvinaigrette, 232 Green Goddess Undressing, 240 for Hoosier Bread Salad with Fresh Mozzarella and Tomatoes, 133 Lemon and Ginger Vinaigrette, 230 Lime/Chili Vinaigrette, 232 for My Big Fat Greek Summer Salad, 132 Pale Verjus Dressing for Greens, 239 Potato Salad Dressing for a Crowd, 230 Sea and Sun Caesar Dressing, 229 1001 Island Dressing, 230 Tofu Rouille as, 236 Verjus Vinaigrette, 134, 179 Vinaigrette Orientale, 232 Walnut Vinaigrette, 233 Wild Garlic Vinegar, 130 salads, 117–118. See also side dishes Asian Salmon Salad with Sesame, Citrus, and Ginger, 119 Basiled Broccolini with Garlic and Cherry Tomatoes, 192 Boquerones (aka Wine-Cured Anchovies and Tomato Salad), 131

254

index

Carrot Salad with Orange Flower Water and Citrus, 123 Celery Root Remoulade, 123 Chicken Paillard with Summer Salad of Portobellos and Capers, 169 Chilled Asparagus and Moussey Lemon Dressing, 124 Chinese Cabbage Salad, with Asian Turkey Burgers, 63 Cucumber, Carrot, and Seaweed Salad, 197 Cucumbers and Purslane, 172 Eternal Equinox Grain Salad, 134 FARMlox (Marinated Salmon with Fennel, Fresh Herbs, and Local Honey), 120 FARMslaw with Curry, Toasted Cumin, and Cilantro, 191 Grape and Grain Salad, 179 Greek Salad with Tofu and Feta, 125 Grilled Cauliflower Salad with Capers and Cumin, 126 Grilled Vegetable Salad, 56 Heirloom Tomatoes with Salmon Sushi, Chilies, and Chervil, 121 Herring in Horseradish Cream, 122 Hoosier Bread Salad with Fresh Mozzarella and Tomatoes, 133 Hot and Cold Pasta Salad with Herb Oil and Arugula, 147 Lefty’s Favorite Cucumber Salad, 122 Local Greens with Herbs, Shallots, and Wild Ginger Vinaigrette, 128 Marinated Mushrooms with Mint and Raisins, 124 Marinated Peppers with Fresh Oregano, Olive Oil, and Lemon, 126 Marinated Tofu with Lemon and Ginger Vinaigrette, 127 My Big Fat Greek Summer Salad, 132 Potato Salad Parmentier with Crème Fraîche, Scallions, and Chilies, 129 Tofu Caprese Salad with Tomatoes, Basil, and Citrus, 148 Wild Dandelion Salad, Ham Hock, Poached Eggs, and Wild Garlic Vinegar, 130 Salmon Burgers, 62 Salmon Roasted in Vine Leaves, Grape and Grain Salad, Verjus Vinaigrette, 179 sandwiches, 49–50. See also burgers Anguillan Rap and Roll (aka Rasta Wrap), 57 Catfish Club with Pancetta and Tapenade Mayonnaise, 54 FARMfish Taco, 53 The Italian Job, 54 The Oink and Gobble, 52 Open-Faced Provençale, 54 Pockets Full of Sunshine, 53 Reuben of Duck Pastrami and Sauerkraut, 55 Slammin’ Salmon Wrap, 51 The World’s Greatest BLT with Goat Cheese, Avocado, and Basil, 50 sauces and spreads, 225–226. See also gravies Blueberry Labne, 27 Brilliant Basil Oil, 238 Cucumber Dill Sauce (Indian Rata Sauce), 237 Dante’s Caper Sauce, 233 Don’t Let Your Man-Go Hot Sauce, 236 FARM Hajiki Sauce, 226 FARM Thai Peanut Sauce, 226 FARMcocktail Sauce, 241

French Kiss Salsa, 239 garlic mustard pesto, 184 Ginger Lime Syrup, 16 Green Goddess Undressing, 240 Green Pea and Wasabi Puree, 228 Henry Bain Sauce, 240 Herb and Spice Marinade, 120 Herb Garden Tartar Sauce, 173 Hot Hummus with Roasted Garlic, 189 Key Lime Hollandaise, 26 Lemon and Honey Syrup, 29 Lemon Mousseline Sauce, 238 Lemongrass and Ginger Nage with Chardonnay for Lobster and Shellfish, 233 Louis Sauce, 240 marinades, 120–121, 131 Mint Pesto, 240 Miso and Ginger Glaze, 234 Miso/Tahini Dipping Sauce, 57 Moroccan Chermoula with Orange Zest, 235 Onion Relish, 65 Pale Verjus Dressing for Greens, 239 Red Pepper Coulis, 234 Rum Syrup, 22 Seasonal Fruit Sauce for Game, 155 Sesame and Wildflower Honey Dip, 13 7-Pepper Hot Chili Oil, 227 Shrimp and Tomato Broth, 237 Spiced Caramel Syrup, 11 Spiced Garlic Vinegar, 239 Spicy Lemon and Garlic Mayonnaise, 235 Spicy Ponzu Sauce (Japanese Lemon Soy Sauce), 235 Spicy Tomato Broth, 135 Sunny Salsa, 229 Sweet and Hot Pepper Relish, 241 Tofu Rouille, 236 Tofu “Sour Cream,” 229 Tomato Gravy, 237 Vanilla Crème, 22 sausage Chestnut Soup with Rabbit Sausage, 37 Dandelion Greens with New Potatoes and Local Italian Sausage, 111 Two-Sausage Gravy with Sweet Peppers, Onions, and Thyme, 18 Woodstone Oven Eggs with Local Sausage and Parmesan, 23 Sautéed Pumpkin Slices with Cracked Pepper and Pumpkin Seeds, 195 Sea and Sun Caesar Dressing, 229 seafood Asian Salmon Salad with Sesame, Citrus, and Ginger, 119 Baked Clams with Spicy Tomato Broth, 135 Baked Stuffed Jumbo Prawns, 177 Big City Tuna Burgers with Onion Relish and Potato Galette, 65

index 255

Broiled Great Lakes Walleye with Peppered Bacon and Rosemary, 171 Catfish Club with Pancetta and Tapenade Mayonnaise, 54 FARMfish Taco, 53 FARMfish with Herb Garden Tartar Sauce, 173 FARMlox, 120 Fried Smelts with Garlic, Citrus, and Parsley, 181 Grilled Mussels with Mellow Yellow Spice Blend, Wine, and Lime, 174 Gulf Bay Prawns Grilled with Wild Fennel, 176 Heirloom Tomatoes with Salmon Sushi, Chilies, and Chervil, 121 Herring in Horseradish Cream, 122 Salmon Burgers, 62 Salmon Roasted in Vine Leaves, Grape and Grain Salad, Verjus Vinaigrette, 179 sauces for, 233, 241 Shrimp and Tomato Broth, 237 Slammin’ Salmon Wrap, 51 Stuffed Mussels with Pinenuts, Tomatoes, and Garlic, 86 Tuna Steak Aux Poivres, 174 Wild Striped Bass «Pot Roast,» Sweet Shrimp, and Cockles, 178 Woodstone Oven Baked Lake Perch with Dante’s Vinaigrette, Cucumbers, and Purslane, 172 Seared Elk Tenderloin with Juniper and Rosemary, 155 Seasonal Fruit Salad: Melon and Blackberry Salad with Ginger Lime Syrup, 16 Seasonal Fruit Sauce for Game, 155 seasons fruits in, 208–209 gardening through, 102–105, 112 menu planning for, 183–184 sesame seeds Bok Choy with Ginger and Sesame, 191 Sesame and Wildflower Honey Dip, 13 Surreal Cereal with Sesame and Coconut, 12 7-Pepper Hot Chili Oil, 227 shagbark hickory syrup, 213 shallots Caramelized Shallot Risotto with Toasted Walnuts, Goat Cheese, and Pears, 140 Caramelized Shallots, 201 Grits Galette with Olives and Shallots, 188 Shellacked Cage-Free Chicken in Sweet Chili and Black Vinegar, 154 side dishes. See also salads Bok Choy with Ginger and Sesame, 191 Coconut Rice, 202 Easy Baked Macaroni and Cheese, 192 Fast Cheese Grits with Cheddar, 189 Fennel Gratin, 197 Grits Galette with Olives and Shallots, 188 Grits with Gorgonzola and Toasted Walnuts, 186 Gruyère and Chard Gratin, 187 FARM Hajiki Sauce as, 226 Hoosier Hush Puppies with Jalapeño and Parsley, 190 Hoosier Spoon Bread with Squash, Goat Cheese, and Sage, 202 256 index

Hot Hummus with Roasted Garlic, 189 Italian Vegetable Caponata, 193 Mashed Potatoes, 193 Quinoa with Caramelized Onions, 197 salads as, 118 Squash Mousseline with Goat Cheese, Almonds, and Pumpkin Seeds, 199 as suppers, 184 Slammin’ Salmon Wrap, 51 snacks, 81–82. See also starters Baked Brie with Wild Mushrooms, Herbs, and Truffle Oil, 88 Blue Cheese and Black-Eyed Pea Fritters, 89 Cocoa and Chili Spiced Baby Back Ribs, 87 Cornmeal Crusted Green Tomatoes with Herbed Goat Cheese, 89 Minty Green Pea Guacamole, 86 Mixed Spiced Nuts, 84 Stuffed Mussels with Pinenuts, Tomatoes, and Garlic, 86 Tempeh Meunière with Garlic, Capers, and Lemon, 84 White Bean Hummus with Rosemary, Citrus, and Spice, 85 snake, 153 sorghum, 213 soups, 31–32, 34–46 Beet Soup with Ginger and Honey, 36 Cauliflower Puree with Spiced Croutons and Polish Garnish, 44 Chestnut Soup with Rabbit Sausage, 37 Chilled Golden Summer Soup, 39 ”Creamy” Broccoli and Basil Soup with Soy, 35 Farmers’ Market Corn Chowder with Herbs, 41 FARMonion soup, 42 Gingered Mulligatawny with Green Lentils and Chicken, 38 Greek Lemon, Egg, and Rice Soup with Dill, 46 Pumpkin and Banana Bisque with Coconut Milk and Chilies, 34 Roasted Tomato Soup with Feta and Grilled Red Onions, 43 Spring Garlic Soup with Nettles and Chive Flowers, 43 Strawberry and Rhubarb Soup with Verbena and Vanilla Ice Cream, 218 Vegan Mushroom Bisque, 36 White Bean Soup with Shiitake Mushrooms and Duck Confit, 45 Wild Creek Cress Soup, 40 Yellow Lentil Soup with Curry and Carrot, 45 Sour Cherry, Apple, Stone Fruit, and Berry Crumbles, 213 Sour Cherry Lemonade, 77 Sour Cherry Puree, 77 spice blends, 1–5 Spiced Croutons, 44 Spiced Garlic Vinegar, 239 Spicy Lemon and Garlic Mayonnaise, 235 Spicy Ponzu Sauce (Japanese Lemon Soy Sauce), 235 spinach Vegan Dream, 19 Spring Garlic Soup with Nettles and Chive Flowers, 43 squash Autumn Squash Risotto, 142 Butternut Squash Puree, 142

Caramelized Butternut Squash with Honey and Sweet Spices, 195 Chicken-Fried Squash Flowers with Basil and Mozzarella, 136 edible flowers of, 21, 136, 148 Frittata of Squash Blossoms with Sautéed New Potatoes, 21 Hoosier Spoon Bread with Squash, Goat Cheese, and Sage, 202 Italian Vegetable Caponata, 193 Open-Faced Provençale, 54 Pumpkin and Banana Bisque with Coconut Milk and Chilies, 34 Squash Mousseline with Goat Cheese, Almonds, and Pumpkin Seeds, 199 squirrel, 153 starters, 115–118 Autumn Squash Risotto, 142 Baked Clams with Spicy Tomato Broth, 135 Caramelized Onion and Pear Tart, 143 Caramelized Shallot Risotto with Toasted Walnuts, Goat Cheese, and Pears, 140 Chicken-Fried Squash Flowers with Basil and Mozzarella, 136 Portobello Stuffies, 138 Restaurant Risotto, 140 Stuffed Cabbage with Stewed Tomatoes and Bacon, 137 Thin French Tomato Tarts, 139 Traditional Big Pot of Risotto of Ramps, Morels, and Peas, 141 Steak and Egg Pie, 97 strawberries. See also berries No-Bake Rhubarb and Strawberry Tart, 212 Strawberry and Rhubarb Soup with Verbena and Vanilla Ice Cream, 218 Stuffed Cabbage with Stewed Tomatoes and Bacon, 137 Stuffed Pork Fillet with Prosciutto and Grilled Vegetables, 163 Sunny Salsa, 229 suppers, 145–146 meat in, 151 side dishes as, 184 Surreal Cereal with Sesame and Coconut, 12 Sweet and Hot Pepper Relish, 241 sweet cicely, 213 Sweet Corn Ice Cream, 223 Sweet Lucy in the Rye, 72 Sweet Seasons and Orange Cookie Spoons, 215 Sweet Seasons Spice Blend, 4 sweeteners, 213 sweets, 207–209 Autumn Apple Crumble, 214 Bananas Foster Cream Pie with Toasted Almonds and Rum, 214 Double-Rich Chocolate Mud Pots with Sweet Seasons Cookie Spoons, 215 Drunken Angels Cake with Tequila and Lime, 219 Espresso Granité and Vanilla Parfait, 218 FARM Fruit and Nut Bread Pudding with Bourbon, 216 Melon Brain Freeze with Fresh Berries, 217 Persimmon Pudding 1965 Indiana State Fair Grand Prize Winner, 217 Pineapple Which Side’s Up?, 220 Pumpkin and Sweet Spice Cheesecake, 221 Sour Cherry, Apple, Stone Fruit, and Berry Crumbles, 213

Spice Tarte Tatin with Honey and Ginger, 222 Strawberry and Rhubarb Soup with Verbena and Vanilla Ice Cream, 218 Sweet Corn Ice Cream, 223 Watermelon with Minted Tequila Syrup, 219 Ye Old English Gooseberry Fool, 220 tapas. See snacks tarts Caramelized Onion and Pear Tart, 143 Spice Tarte Tatin with Honey and Ginger, 222 Thin French Tomato Tarts, 139 tempeh Tempeh Meunière with Garlic, Capers, and Lemon, 84 Thin French Tomato Tarts, 139 1001 Island Dressing, 230 The Tina Louise Cocktail (Iced Gin with Homemade Ginger Syrup and Island Citrus), 78 Toasted Walnut and Sun-Dried Tomato Bonbons with Goat Cheese, 85 tofu ”Creamy” Broccoli and Basil Soup with Soy, 35 Greek Salad with Tofu and Feta, 125 Island Ital Vegan Curry, 150 Marinated Tofu with Lemon and Ginger Vinaigrette, 127 Pockets Full of Sunshine, 53 Tofu Benedicts with Key Lime Hollandaise and Shaved Nori, 26 Tofu Caprese Salad with Tomatoes, Basil, and Citrus, 148 Tofu Rouille, 236 Tofu “Sour Cream,” 229 Vegan Dream, 19 tomatoes Basiled Broccolini with Garlic and Cherry Tomatoes, 192 The Big Red, 95 Boquerones (aka Wine-Cured Anchovies and Tomato Salad), 131 Chilled Golden Summer Soup, 39 Cornmeal Crusted Green Tomatoes with Herbed Goat Cheese, 89 FARM Breakfast Tomatoes with Garlic and Herbs, 25 French Kiss Salsa, 239 growing, 105 Heirloom Tomatoes with Salmon Sushi, Chilies, and Chervil, 121 Hoosier Bread Salad with Fresh Mozzarella and Tomatoes, 133 Local Duck Eggs with Peppered Bacon, Hash Browns, and Roasted Tomatoes, 24 Moroccan Stewed Vegetables with Raisins and Spices, 149 My Big Fat Greek Summer Salad, 132 processing, 103–104, 187 Ramp and Asparagus Omelet with Goat Cheese and Stewed Tomatoes, 20 Roasted Tomato Soup with Feta and Grilled Red Onions, 43 Shrimp and Tomato Broth, 237 Stuffed Cabbage with Stewed Tomatoes and Bacon, 137 Sunny Salsa, 229 Thin French Tomato Tarts, 139 Toasted Walnut and Sun-Dried Tomato Bonbons with Goat Cheese, 85 index 257

Tofu Caprese Salad with Tomatoes, Basil, and Citrus, 148 Tomato Gravy, 237 Traditional Big Pot of Risotto of Ramps, Morels, and Peas, 141 Traditional Raspberry and Rhubarb Pie with Honey, Ginger, and Spices, 211 tulip poplar syrup, 213 Tuna Steak Aux Poivres, 174 turkey Asian Turkey Burgers with Chinese Cabbage Salad, 63 The Oink and Gobble, 52 turtle, 153 Two-Sausage Gravy with Sweet Peppers, Onions, and Thyme, 18 Vanilla Crème, 22 Vegan Dream, 19 Vegan Mushroom Bisque, 36 The Veganista, 94 vegetables, 183–185. See also individual vegetable names Autumn Vegetable Puree, 198 fall, 104 Grilled Vegetable Salad, 56 growing, 102 Italian Vegetable Caponata, 193 Moroccan Stewed Vegetables with Raisins and Spices, 149 processing, 103–104, 187 in salads, 118 side dishes as suppers, 184 Vegetarian Pepper and Mushroom Gravy, 19 venison, 153 Verjus Vinaigrette, 179 Walnut Vinaigrette, 233 Warm Eggplant Tagine with Coconut Vinegar and Curry, 203 Warm Hoosier Wine with Mulling Spices and Honey, 75 watercress Wild Creek Cress Soup, 40 Watermelon Man, 78 Watermelon with Minted Tequila Syrup, 219 in Anguillan Rap and Roll, 57 white beans White Bean Hummus with Rosemary, Citrus, and Spice, 85 White Bean Soup with Shiitake Mushrooms and Duck Confit, 45 Wild Bianca, 95 Wild Creek Cress Soup, 40 wild garlic mustard, foraging for, 184 wild leeks, 140 Wild Mushroom and Potato Bread Pudding, 205 Wild Striped Bass «Pot Roast,» Sweet Shrimp, and Cockles, 178 Woodstone Oven Baked Lake Perch with Dante’s Vinaigrette, Cucumbers, and Purslane, 172 Woodstone Oven Eggs with Local Sausage and Parmesan, 23 The World’s Greatest BLT with Goat Cheese, Avocado, and Basil, 50

Ye Old English Gooseberry Fool, 220 Yellow Lentil Soup with Curry and Carrot, 45 yogurt Blueberry Labne, 27 Yogurt Parfaits, 13 Zentini, 72 Zeppelin Cocktail, 79

258

index

daniel orr has worked at some of the top restaurants around the world, from New York to France, Belgium, and the Caribbean. He trained in the renowned kitchens of Auberge des Templiers, Restaurant Daguin, and the three-star L’Espérance, in France, and the three-star Restaurant Bruneau in Belgium. In 1997, he earned his own three-star review from the New York Times, as executive chef of Manhattan’s famed La Grenouille. In 1999, Sir Terence Conran asked him to be executive chef of his first U.S. restaurant, Guastavino’s in New York City. In 2004, Orr was invited to be executive chef of the CuisinArt Resort and Spa in Anguilla. On arrival in the Caribbean, he enlisted island native Franklyn Brooks to develop an organic vegetable garden in order to supplement the pristine offerings from the resort’s extraordinary hydroponic farm. Combining the island’s fresh organic produce, poultry, fish, and its heritage meats with his culinary experience, he created a healthy cuisine that was a perfect match for the restorative beauty of Anguilla beaches. Orr has since returned to his home state of Indiana, where he is chef and owner of the restaurant FARM in Bloomington. He is author of Real Food: Smart and Simple Meals and Menus for Entertaining.

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