By Steve Poses, Anne Clark, Becky Roller, Frog Commissary Cookbook
A bit storefront eating place opened in a downtown local of Philadelphia in 1973. It used to be easily named Frog. Out of that little eatery grew a suite of a few of Americas so much leading edge and winning eating places, together with Frog, The Commissary, and a catering operation referred to as Frog/Commissary Catering. From their founding chef/restaurateur, Steven Poses, and his colleagues Anne Clark and Becky curler, comes a luxurious cookbook that brings jointly countless numbers of kitchen-tested recipes, tips, and data approximately their own method of nutrition preparation.
Organized by means of meal direction, the publication incorporates a multitude of artistic recipes, tailored for serving at domestic and reflecting a quixotic, multiethnic mixture of meals and elements. jam-packed with insider tips about nutrition guidance and repair and pleasant anecdotes, this bountiful dinner party of data can be a lavish deal with for the eyes, with Becky Rollers excellent drawings and calligraphy gracing every one web page. The Frog/Commissary Cookbook is the right advent to a truly certain culinary world--and the suitable addition to each chefs domestic library.
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Extra info for The Frog Commissary Cookbook
Sample text
An o shoot in the guise of skewered pork, beef, and chicken on a bed of orange- ecked rice with Satay Sauce often appears these days as The Commissary’s plat du jour. CHICKEN 1¼ pounds boneless, skinless chicken breast 2 tablespoons sesame oil 2 tablespoons corn oil ¼ cup dry sherry ¼ cup soy sauce 2 tablespoons lemon juice 1½ teaspoons minced garlic 1½ teaspoons minced ginger ¼ teaspoon salt ¼ teaspoon pepper Dash of Tabasco SATAY SAUCE 4 teaspoons corn oil 2 teaspoons sesame oil ½ cup minced red onion 2 tablespoons minced garlic 1 teaspoon minced fresh ginger 1 tablespoon red wine vinegar 1 tablespoon brown sugar ⅓ cup peanut butter, smooth or chunky ½ teaspoon ground coriander 3 tablespoons ketchup 3 tablespoons soy sauce 1 tablespoon lime or lemon juice ½ teaspoon pepper Dash of Tabasco ⅓–½ cup hot water OPT.
Serve the hot wine in mugs or heatproof glasses and divide the cranberries among the servings. Makes eight 1-cup servings. 1 pound walnut halves ½ cup sugar 2½ tablespoons corn oil ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon cayenne pepper 1¼ teaspoons ground cumin ¼ teaspoon coriander ½ teaspoon ginger ¼ teaspoon ground cloves ½ teaspoon chili powder Preheat the oven to 325°. Blanch the walnuts in boiling water for 1 minute and drain well. While still hot, put in a bowl and toss with the sugar and corn oil.
Pound red or spring potatoes ⅓ cup lemon juice 1 cup olive oil 4 ounces tarama (carp roe) ⅓ cup finely chopped red onion ¼ cup minced dill or parsley Peel the potatoes and cook until soft in boiling salted water. Combine the lemon juice and olive oil and set aside. Drain the potatoes and while still hot mash them with the tarama using an electric mixer. Gradually add the lemon juice-olive oil mixture to the still warm mashed potatoes until mixture is light and u y. Fold in the onions and parsley or dill and put into a serving bowl.