Item description for The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle by Melissa Clark & Samara Farber Mormar...
The Nantucket Restaurants Cookbook invites you behind the scenes for a unique perspective, profiling eighteen of the island's finest restaurants and the talented personalities behind them, plus a sampling of creative, signature dishes. Restaurants include: American Seasons, The Chanticleer, Kendrick's, The Boarding House, 21 Federal, and more.
This mouth-watering collection is complete with full menus and delectable recipes adapted for the home chef. They include Roasted Golden Tomato Soup with Fine Herbs, Local Day Boat Cod with Fingerling Potatoes and Leeks, Fennel and Red Onion Salad, and Carmelized Nectarine Tart.
As you flip through the pages you'll instinctively think if that eternal vacation-time question: Where should we go for dinner? Now, instead, you can think: What should we cook for dinner? The Nantucket Restaurants Cookbook is the perfect keepsake collection.
Melissa Clark has authored ten cookbooks and writes regularly for The New York Times dining section. She lives in Brooklyn, New York, with her husband.
Samara Farber Mormar was a chef at two Nantucket restaurants and the Russian Tea Room in New York. After a ten-year culinary career, she turned to food — and wine-related public relations. She currently lives on Nantucket with her husband and son.
Oysters with Gazpacho Vinaigrette
2 oz. green beans (1 inch lengths) 1 red bell pepper, minced 1 celery stalk, minced 1/2 medium red onion, minced 1/2 large cucumber, peeled, halved, seeded, minced juice of 2 limes 2 strips lime zest (1 inch wide) 1 cup V-8 juice 2 tbsp. extra-virgin olive oil 1 tbsp. chopped fresh cilantro 1 tsp. red wine vinegar or sherry vinegar 1 tsp. minced peeled fresh ginger 6 dashes Tabasco sauce salt and pepper 36 oysters crushed ice or fresh greens for serving lemon wedges
1.Fill a bowl with ice water. To blanch the beans, bring a large pot of water to a boil over medium-high heat, add the green beans, and cook until crisp and bright green, 2 to 3 minutes. Drain the beans, then immediately plunge them into ice water to cool. Drain and finely mince. 2.In a bowl, mix together the bell pepper, celery, onion, cucumber, blanched beans, and lime juice and zest and let sit for 2 or 3 minutes. 3.Stir in the V-8, oil, cilantro, vinegar, ginger, Tabasco, salt, and pepper and let sit for at least 30 minutes (or up to 2 days refrigerated). 4.Clean and open the oysters. Arrange them on crushed ice or fresh greens. Sprinkle with freshly ground black pepper and add lemon wedges for garnish. Just before serving pour 1 teaspoon of the vinaigrette over each oyster.
Mixed Nantucket Field Greens with Arugula Oil and Preserved Lemon Vinaigrette
1.In a small saucepan over medium-high heat, bring 1 cup of the olive oil to 200 F (it will be too hot to touch but not yet smoking) and add the julienned lemon zest. Cover the pan, turn off the heat, and let sit for 2 hours. Transfer the oil and zest to a bottle and let sit at room temperature, covered, for at least 2 days. You can then store the lemon oil in the refrigerator for up to 1 week. 2.To make the arugula oil, in a food processor, puree the arugula with the remaining cup of olive oil. Transfer the mixture to a bowl, cover, and let sit overnight in the refrigerator before straining through a fine sieve. Arugula oil will keep for 5 days in the refrigerator. 3.In a bowl, combine the shallots, vinegar, mustard, rosemary, grated lemon zest, garlic, anchovy paste, and salt and whisk to combine. Slowly drizzle in 1/4 to 1/3 cup of the lemon oil, whisking constantly to combine the ingredients smoothly. 4.Toss the field greens with the dressing to taste and mound on each plate. Drizzle with arugula oil and serve.
Maryland Crab Cake
8 oz. shrimp, peeled and deveined 1 lb. jumbo lump crabmeat, well drained 2 1/2 tbsp. chopped scallions 1 tbsp. strained fresh lemon juice 1 1/4 tsp. dijon mustard 1/2 tsp. salt generous dash of Tabasco sauce generous dash of Worcestershire sauce 1 large egg 3/4 cup heavy cream 2 to 4 tbsp. clarified butter or flavorless oil
1.To prepare the crab cake mixture, lay the shrimp out on a baking sheet and freeze for 1 hour so the shrimp are semifrozen and firm but not frozen solid 2.In a medium bowl, gently mix together the crab, scallions, parsley, lemon juice, mustard, white pepper, salt, Tabasco, and Worcestershire sauce. Set aside. 3.Place the semifrozen shrimp in a food processor and pulse a few times to finely chop. Do not overprocess into a paste. Add the egg and pulse to combine. With the motor running, gradually add the heavy cream, scraping the bowl down with a rubber spatula. Scrape the mousse into a large metal bowl halfway with ice water. Place the bowl with the crab mixture inside the ice bath, cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours. 4.Form the crab mixture into 10 cakes. Place them on a tray lined with waxed paper and chill for at least 1 hour and up to 4 hours. 5.To cook the crab cakes, preheat the oven to 375 F. Heat 2 tbsp. of the clarified butter or oil in a skillet over medium-high heat. Add a few of the crab cakes to the pan (do not crowd them) and cook for 30 to 60 seconds, until golden brown. Flip the cakes and fry for another 30 seconds. Transfer to a baking pan. Repeat with the remaining cakes, adding more butter or oil to the pan as you go. When the cakes are all browned, bake them for 5 to 7 minutes, or until just firm in the center.
2 cups heavy cream 4 large egg yolks 1/3 cup granulated sugar 1/2 vanilla bean, halved lengthwise and scraped 3 tbsp. superfine sugar
1.Preheat the oven to 350 F. To prepare the custard, in a medium bowl, whisk together the cream, egg yolks, granulated sugar, and vanilla scrapings. Strain the mixture through a fine sieve, then divide it among six 4-oz. ramekins. 2.Arrange the ramekins in a baking pan and place it on the oven rake. Pour enough very hot water into the baking pan to reach two thirds of the way up the sides of the ramekins. Cover the baking pan with foil and prick in a few places with a knife. Bake the custards for 40 to 45 minutes, or until set around the edges but still slightly loose in the center. Transfer the ramekins to a rack and let cool, then cover and refrigerate for at least 6 hours to overnight. Right before serving, sprinkle a thin, even coating of the superfine sugar on the surface of each custard. Use a preheated broiler or a blowtorch to caramelize the sugar. It will take about 1 to 2 minutes in a broiler, about 30 seconds with a blowtorch.
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Est. Packaging Dimensions: Length: 10.28" Width: 8.3" Height: 0.94" Weight: 2.6 lbs.
Release Date Apr 30, 2001
ISBN 0375504249 ISBN13 9780375504242
Availability 0 units.
More About Melissa Clark & Samara Farber Mormar
Claudia Fleming is the pastry chef of Gramercy Tavern in New York City. She is the recipient of the 2000 James Beard Award for Outstanding Pastry Chef. Her work has been celebrated in publications such as "The New York Times, Bon Appetit, Food & Wine, Saveur, Vogue," and "Time," Melissa Clark is a regular contributor to "The New York Times," among other publications. She is the author of eleven cookbooks.
Melissa Clark currently resides in New York City, in the state of New York. Melissa Clark was born in 1949.
Reviews - What do customers think about The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle?
A Beautiful picture of the Nantucket Restaurant Scene May 16, 2001
Though I've never been to Nantucket, this book absolutely makes me want to go, the next time I'm on the East Coast. In the meantime, I can flip through this gorgeous book and dream. The photography is alluring and recipes so inventive and interesting. Some of them seem a little cheffy, but for the most part they look easy enough to make for a summer dinner party. Plus, the profiles of the restaurantuers make me want to try their recipes! It makes a great gift.