Ethan Stowell’s New Italian Kitchen

by Ethan Stowell, Leslie Miller

ISBN-10: 158008818X
ISBN-13: 9781580088183
Region: Italy
Publisher: Ten Speed Press
Publication Date: September, 2010
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Recipe Index

Recipesort icon Page Rating
A Trio of Spring Risottos 71
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Almond Cake with Bay-Poached Queen Anne Cherries 206
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Artichoke Risotto 73
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Baby Beet Salad with Fresh Ricotta 110
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Baked Stellar Bay Kusshi Oysters with Garlic Breadcrumbs and Oregano 8
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Basic Chickpeas 220
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Basic Potato Gnocchi 60
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Basic Tomato Sauce 216
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Beef Carpaccio with Preserved Pecorino Sardo and Arugula 13
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Bigoli with Grilled Sardines and Fennel 103
0
Black Bass with Thyme, Lemon, and Garlic 174
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Blood Orange Salad with Shallot and Taggiasca Olives 122
0
Blueberry-Basil Sorbet 200
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Braised Pork Jowls with the Maligned Mélange 144
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Braised Rabbit Paws with Radiatore 89
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Braised Veal Cheeks with Grilled Ramps and Porcini 153
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Bruschetta with Fresh Ricotta and Pine Nut Salsa Verde 35
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Bruschette with Smashed Chickpeas and Grilled Lamb’s Tongue 10
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Butternut Squash Risotto with Hazelnut Oil 76
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Cacio Faenum with Baked Apricot and Almond Purée 191
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Campari-Blood Orange Sorbet 199
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Cannelloni with Braised Pork Cheeks and Sweet Cicely 106
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Cardamom Sablés 203
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Carne Cruda with Anchovy and Garlic 14
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Cavatelli with Cuttlefish, Spring Onion, and Lemon 91
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Chocolate Ice Cream 194
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Chocolate Pumpkin Tart 208
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Clam Brodetto 46
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Clam Risotto with Lemon 74
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Company Alligator Pear 132
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Corn and Chanterelle Soup 54
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Crispy Young Favas with Green Garlic Mayonnaise 11
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Delicate Squash with Chestnut Honey 126
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Duck Egg Ravioli with Ricotta and Swiss Chard 104
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Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach 79
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Egg Pasta 84
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Endive Salad with Creamy Meyer Lemon Vinaigrette 111
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English Pea Soup with Poached Duck Egg 52
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Espresso Granita with Grappa Cream 201
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Essence of Artichoke Soup 42
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Farmers’ Market Soup 51
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Farro and Artichoke Soup 42
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Farrotto with English Peas and Morels 77
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Fava Bean Agnolotti with Snails and Herbed Butter 92
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Fired Ipswich Clams with Sorrel Aioli 21
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Firm Polenta 66
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Fluke with Radish and Citrus Relish 170
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Fried Artichokes Pangratatto 18
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Fried Cauliflower with Ham Hock 116
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Frittata with Morels and Savory 34
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Garlic Breadcrumbs 220
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Geoduck Crudo with Fennel and Radish 24
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Geoduck Scramble with Crème Fraîche 24
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Ginepro with Gin-Soaked Pear 185
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Gnocchetti with Pancetta, Chanterelles, and Mint
95
5
Gnocchi with Morels and Fried Duck Egg 63
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Goat Cheese with Chestnut Honey and Hazelnut Dust 184
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Grilled Mackerel with Crispy Potatoes and Caper and Preserved Lemon Sauce 181
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Grilled Polenta with Heirloom Tomatoes and Pounded Anchovy Sauce 69
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Grilled Sardines with Baby Fennel, Capers, and Taggiasca Olives 167
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Grilled T-Bone with Garlic, Lemon, and Controne Beans 162
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Heirloom Tomato Soup with Garlic Croutons 56
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Home-Cured Bacon 146
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Italian “Tacos” 163
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Kabocha and Porcini Soup 53
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La Tur with Oven-Roasted Tomato Petals 186
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Lamb Chops with Finger Favas 148
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Lemon Verbena Panna Cotta with Poached Peaches 189
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Lentils with Pancetta 115
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Linguine with Shrimp 90
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Lobster Mushrooms with Preserved Garlic, Parsley, and Oregano 119
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Maloreddus with Squid, Tomato Sauce, and Lemon 97
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Manila Clams on the Half SHell with Fennel, Lemon, and Chiles 25
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Marinated Octopus 28
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Mayonnaise 217
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Mediterranean Mussel and Chickpea Soup with Fennel and Lemon 44
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Melon Sorbet 197
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Miner’s Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette 120
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Mob-Hit Squid 168
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Ode to the Northwest (with a nod to Cincinnati) 171
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Oxtail Soup with Farro and Root Vegetables 48
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Panzanella with Crispy Pig’s Ear 135
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Pappardelle with Tomato Sauce and Marinated Pecorino Sardo 102
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Parmesan Brodo 47
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Party Meats 159
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Party Tripe on Soft Polenta 159
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Pasta Master Recipes 84
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Pear-Star Anise Ice Cream 196
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Pheromone Salad (Shaved Porcini Salad) 140
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Pickled Mackerel Salad with Watercress, Radish, and Pistachio 128
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Pickled Vegetable 29
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Pie Cookies 204
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Pine Nut Crumbles 205
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Poached Black Bass with Spring Garlic and Mint 175
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Polenta Master Recipes 66
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Potato and Asparagus Salad with Home-Cured Bacon and Egg 137
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Preserved Garlic 217
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Preserved Lemons 218
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Preserved Pecorino Sardo 218
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Prosciutto-Wrapped Soft-Shell Crab Cigars with Shaved Radish and Arugula Salad 179
0
Puntarelle with Anchovy, Garlic, and Parsley Dressing 127
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Ramp Risotto with Shaved Porcini 72
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Rapini with Garlic, Chile, and Lemon 125
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Rhubarb Soup with Prosecco 192
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Ricotta Gnocchi with Beef Short Rib Ragu 64
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Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage 156
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Roasted Fig with Chocolate-Espresso Ganache 193
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Roasted Fingering Potatoes and Artichokes with Garlic and Thyme 131
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Roasted Skate Wing with Brown Butter and Potatoes 172
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Robiola with Gooseberry Compote 190
0
Salsa Verde 219
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Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon 26
0
Sautéed Chicken Livers with Mushrooms and Onions on Soft Polenta 68
0
Sautéed Polenta with Hedgehog Mushrooms and Aged Provolone 70
0
Sea Bass Crudo with Vanilla Oil, English Peas, and Mint 31
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Seared Duck Breast with Sugared Figs and Arugula 152
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Seared Rabbit Loin with Frisée and Pancetta 112
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Seared Scallops with Chanterelles and Parsnip and Pear Purée 177
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Semolina Pasta 84
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Shaved Artichoke and Wild Watercress Salad 121
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Shogoku Oysters on the Half Shell with Accompaniments 38
0
Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings 155
0
Soft Polenta 66
0
Soft-Boiled Eggs with Anchovy Mayonnaise 37
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Soft-Shell Crab Bruschetta with Spring Garlic Aioli 32
0
Sorrel and Yogurt Soup 57
0
Spaghetti with Garlic, Chile, and Sea Urchin 98
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Spot Prawn Crudo with Chile and Mint 32
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Spring Garlic Risotto 71
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Steamed Clams with Guanciale and Sorrel 178
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Swiss Chard with Pine Nuts and Golden Raisins 141
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Switch-Hitting Clams with Ramps 105
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Tagliarini with Totten Virginica Oysters, Prosecco, Chives, and Cream 96
0
Thumbelina Carrots with Orange and Mint 138
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Toasted Walnut Ice Cream 195
0
Trofie with Nettle Pesto 100
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Uni Spoons 39
0
Veal Sweetbreads with Parsley, Capers, and Lemon 150
0
Venison Loin with Cipollini Agrodolce 149
0
Zabaglione with Mixed Berries 202
0
Zatar-Rubbed Leg of Goat with Fresh Chickpeas, Spring Onion, and Sorrel 160
0

Publishers Information

About Ethan Stowell’s New Italian Kitchen

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

Welcome to Ethan Stowell’s New Italian Kitchen - not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta - served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper - finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet. 

This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions.

Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good - but it’s also got to be fun. (http://www.randomhouse.com/)

Author Information

About Ethan Stowell

Author Web Link: http://ethanstowellrestaurants.com/

At Ethan Stowell Restaurants we are about keeping it simple, using fresh ingredients and allowing the food to do the talking. Generous bowls of freshly made pasta, locally foraged mushrooms, delicately prepared fish, a t-bone for two and maybe a few animal innards, just a few of the things we like to highlight on our menus.

At Tavolata, it’s all about the house made pasta, a Negroni or two and a night out in Belltown. How to Cook a Wolf is where you can leave the ordering to the staff, get cozy and enjoy the perfect soft-assault of Italian inspired dishes. Anchovies & Olives is an adventure in seafood, where geoduck is rarely off the menu and our love of Northwest shellfish is front and center. Union was the place where our restaurant journey began and we’d like to thank all who supported us for six wonderful years. We look forward to a new adventure with Staple & Fancy Mercantile, located in the heart of old Ballard. Put yourself in Ethan’s hands for a memorable “omakase-style” dining experience.

What’s coming in the future? Who knows, but you can keep track of us on Twitter and check out our blog to stay up to date on all the happenings at Ethan Stowell Restaurants. (http://ethanstowellrestaurants.com/)

Cookbooks by Ethan Stowell


About Leslie Miller

Cookbooks by Leslie Miller