By Christopher Kostow
A brand new Napa food follows Christopher Kostow's trip from a tender line prepare dinner in a beach city to the storied eating place at Meadowood, the Napa Valley mainstay that has earned 3 Michelin stars and James Beard Awards for top chef and impressive provider below Kostow's leadership.
Through a hundred artfully developed recipes and lovely images, Kostow information the transformative impact this small American valley has had on his existence and work--introducing us to the artisans, items, growers, and wild constituents that encourage his extraordinary meals. As he stocks tales of learning wild plums and radishes becoming alongside the creek in the back of his domestic or of firing pottery with neighborhood ceramists, Kostow offers a brand new Napa cuisine--one deeply rooted in a spot that's wealthy in attractiveness, heritage, and neighborhood.
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Additional info for A New Napa Cuisine
In a small bowl, whisk together the lime juice, olive oil, Marsala, mustard, cilantro, and salt and pepper to taste. In a large bowl, toss together the corn, poblano slices, halved tomatoes, avocado cubes, and serrano peppers, if using. Toss again with the lime vinaigrette. indd 43 43 7/14/11 12:03 PM Sunburst Salad Break out those Jackie O’s and get ready to bask in the orange glow of this salad, which will equally charm the upper-crust ladies and gentlemen who lunch for a living or a lazy afternoon gathering of family and friends on the patio.
Let yourself get carried away with the pure ecstasy that awaits you and your guests with every bite of this salad. ½ cup golden raisins ¾ cup cognac 3 tablespoons extra-virgin olive oil 1 large red bell pepper, sliced into ¼-inch strips 1 large yellow bell pepper, sliced into ¼-inch strips 1 large orange bell pepper, sliced into ¼-inch strips 2 teaspoons fennel seeds 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste 4 cups baby arugula leaves In a 1-cup glass measure, place the raisins and cover them with the cognac.
Quickly deep-fry them in the oil at 375°F until they are just lightly browned. Serve at once with the vegan mayonnaise or another dip of choice. indd 25 7/14/11 12:03 PM Chocolate-Soused Strawberries Holy decadence! Are you ready to pamper yourself, BIG-time? You better be, because, One: You soooo deserve it, and Two: This succulent treat will not take no for an answer. The hazelnut background generously provided by the Frangelico is the perfect match for the chocolate and strawberries, whisking you away from reality, one savory bite at a time.