Sunday Supper at Lucques

Sunday Supper at Lucques

by Suzanne Goin

ISBN-10: 1400042151
ISBN-13: 9781400042159
Region: France
Publisher: Alfred A. Knopf
Publication Date: November, 2005
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Recipe Index

Recipesort icon Page Rating
1970s Moms’ Double-Chocolate Bundt Cake 112
0
Aïoli 148
0
Almond Financier with Nectarines and Berries 142
0
Almond Ice Cream 94
0
Apricots and Beaumes de Venise 105
0
Armagnac Prunes 342
0
Australian Barramundi with Winter Vegetables Bagna Cauda and Toasted Breadcrumbs 335
0
Baked Ricotta 186
0
Balsamic-Braised Brussels Sprouts with Pancetta 279
0
Barbara's Apples and Asian Pears with Radicchio, Mint, and Buttermilk Dressing 276
0
Basque Pastry Cream 342
0
Beets and Tangerines with Mint and Orange-Flower Water 334
0
Beluga Lentils 331
0
Bistecca California with Peperonata, Baked Ricotta, and Lemon 185
0
Black Olive Aïoli 111
0
Black Rice 102
0
Blackberry Compote 218
0
Blood Oranges, Dates, Parmesan, and Almonds 343
0
Blueberry Compote 76
0
Boeuf à  la Niçoise: Braised Beef Stew with Red Wine, Tomato, Olives, and Buttered Noodles 63
0
Braised Beef Brisket with Beluga Lentils, Horseradish Cream, and Salsa Verde 329
0
Braised Beef Short Ribs with Potato Purée, Swiss Chard, and Horseradish Cream 301
0
Braised Chicken with Saffron Onions, Italian Couscous, and Dates 249
0
Braised Leeks 327
0
Braised Rice Soubise 215
0
Brian's Pickled Golden Raisins 370
0
Brine 214
0
Brown Scones 51
0
Bucatini and Clams with Fennel, White Wine, and Thyme Breadcrumbs 145
0
Buttered Cockles with Peas, Pea Shoots, Green Garlic Champ, and Brown Scones 49
0
California Sea Bass Kabobs with Eggplant, Peppers, and Charmoula 175
0
California Sea Bass with Shell Bean Risotto and Gremolata Butter 240
0
Candied Pumpkin Seeds 325
0
Candied Tangelo Zest 67
0
Candied Tangerines 254
0
Candied Walnut Wedge 187
0
Cannellini Beans 269
0
Caramel-nut Tart with Milk Chocolate and Cognac Cream 263
0
Caramelized Bread Pudding with Chocolate and Cinnamon 353
0
Carrot Purée 248
0
Chestnut Stuffing 371
0
Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary 310
0
Chickpeas 266
0
Chilled Red Pepper Soup with Sumac, Basil, and Lemon Yogurt 209
0
Chocolate Sablés 236
0
Chocolate-Stout Cake with Guinness Ice Cream 55
0
Chorizo Stuffing 43
0
Churros y Chocolate 321
0
Cinnamon Ice Cream 363
0
Coconut Flan with Apricots and Beaumes de Venise 103
0
Coleman Farm's Treviso with Gorgonzola, Walnuts, and Saba 246
0
Cornbread 130
0
Corned Beef and Cabbage with Parsley-Mustard Sauce 52
0
Cornmeal Shortcakes with Peaches, Mint, and Soured Cream 151
0
Cranberry-Walnut Clafoutis with Bourbon Whipped Cream 245
0
Crème Fraîche Panna Cotta with Strawberries 82
5
Cured Pork Chops with Sweet Potatoes, Bacon, and Romesco 318
0
Currant-Pine Nut Relish 58
0
Curried English Pea Soup with Créme Fraîche 106
0
Dad's Steakhouse Salad: Early Girl Tomatoes, Red Onion, and Roquefort 153
0
Date Butter Tart with Vanilla Ice Cream 226
0
Date Relish 252
0
Devil's Chicken Thighs with Braised Leeks and Dijon Mustard 326
0
Dijon Mustard Vinaigrette 100
0
Duck Braised in Banyuls and Turnip-Parsnip Gratin with Prunes 358
0
Dungeness Crab Salad with Avocado, Beets, Créme Fraîche, and Lime 71
0
Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives 37
0
Farro and Black Rice with Green Garlic and Pea Shoots 60
0
Farro with Kabocha Squash and Cavolo Nero 347
0
Farro with Parsley and Butter 225
0
Fava Bean Purée with Oil-Cured Olives, French Feta, and Garlic Toasts 68
0
Fennel Gratin 233
0
Fig-and-Almond Custard Tart 195
0
First-of-the-Season Succotash Salad 144
0
Flageolet Gratin 339
0
Fresh Corn Polenta 132
0
Fried Potatoes 350
0
Gâteau Basque with Armagnac Prunes 341
0
Gentleman's Relish on Toast 48
0
Glazed Duck Confit with Black Rice, Mizuna, and Cherries 101
0
Green Garlic Champ 51
0
Green Goddess Salad with Romaine, Cucumbers, and Avocado 126
0
Green Rice 40
0
Grilled Bluefish Wrapped in Pancetta with Yellow Tomato Sauce and Aïoli 154
0
Grilled Duck Breast with Crème Fraîche, Roasted Grapes, and Potato-Bacon Gratin 271
0
Grilled Halibut à  la Niçoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter 164
0
Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa 316
0
Grilled Pancetta-Wrapped Trout with Verjus, Crushed Grapes, and Fennel Gratin 232
0
Grilled Pork Burgers with Rob's Famous Coleslaw 147
0
Grilled Pork Confit with Braised Rice Soubise and Roasted Figs 213
0
Grilled Quail with Pancetta, Ricotta Pudding, and Sicilian Breadcrumbs 257
0
Grilled Skirt Steak with Artichoke-Potato Hash and Black Olive Aïoli 109
0
Grilled Squab with Farro, Kabocha Squash, Cavolo Nero, and Pomegranate Salsa 346
0
Grilled Tuna with Potato-Tomato Gratin and Rouille 220
0
Grilled Veal Chops with Chestnut Stuffing and Pickled Golden Raisins 369
0
Grilled Veal Chops with Summer Squash Gratin and Salsa Verde 140
0
Grossi's Potatoes 261
0
Guinness Ice Cream 56
0
Halibut with Fingerlings, Fava Beans, Meyer Lemon, and Savory Crème Fraîche 86
0
Haricots Verts and Fresh Shell Bean Ragoût 193
0
Haricots Verts and Spring Onions 158
0
Harissa 225
0
Hawaiian Snapper with Green Rice and Cucumber in Créme Fraîche 39
0
Hazelnut Brown Butter 305
0
Hazelnut Cream 305
0
Hazelnut-Brown Butter Cake with Sautéed Pears 372
0
Heirloom Tomato Salad with Burrata, Torn Croutons, and Opal Basil 135
5
Herb-Roasted Pork Loin with Haricot Verts, Spring Onions, and Mustard Breadcrumbs 157
0
Herb-Roasted Rack of Lamb with Flageolet Gratin, Roasted Radicchio, and Tapenade 338
0
Horseradish Cream 303
0
Hot Chocolate 322
0
Italian Couscous 251
0
James's Broccoli with Burrata, Pine Nuts, and Warm Anchovy Vinaigrette 306
0
Jessica’s Favorite Meyer Lemon Tart with a Layer of Chocolate
313
5
Kabocha Squash and Fennel Soup with Crème Fraîche and Candied Pumpkin Seeds 323
0
Kumquat Marmalade Butter 333
0
Lamb Osso Buco with Shell Bean Ragoût, Haricots Verts, and Tapenade 192
0
Lamb Skewers with Lima Bean Purée and French Feta Salsa Verde 167
0
Leg of Lamb with Chorizo Stuffing, Romesco Potatoes, and Black Olives 41
0
Lemon Cream 76
0
Lima Bean Purée 168
0
Lima Bean Salad 128
0
Lindsay's Sugar Cookies 66
0
Lobster Chopped Salad with Fava Beans, Cherry Tomatoes, Avocado, Corn, and Applewood-Smoked Bacon 107
0
Maple Ice Cream 285
0
Marinated Peppers and Eggplant 176
0
Mary Jones from Cleveland's Molasses Cookies 134
0
McGrath Farms' Watercress Soup with Gentleman's Relish Toast 47
0
Meringues "Closerie des Lilas" with Vanilla Ice Cream, Chocolate Sauce, and Toasted Almonds 159
0
Meyer Lemon Salsa 87
0
Meyer Lemon-Green Olive Salsa 317
0
Moscato d'Asti Zabaglione 275
0
Mussels and Clams with Vermouth, Cannellini Beans, and Cacolo Nero 268
0
Mustard Breadcrumbs 158
0
Ode to Hadley's: Date Shake with Candied Walnut Wedge 187
0
Olive Oil Cake with Crème Fraîche and Candied Tangerines 253
0
Orecchiette Carbonara with English Peas and Pea Shoots 80
0
Pan-Roasted Rib Eye Steak "Marchand de Vins" with Watercress and Grossi's Potatoes 260
0
Pappardelle with Wild Mushrooms, Shell Beans, and Parmesan 230
4
Parmesan Pudding 73
0
Parsley-Mustard Sauce 54
0
Parsnip Purée 279
0
Pastel Vasco with Blackberry Compote and Poured Cream 217
0
Pâte Sucrée 196
0
Peaches and Soured Cream 152
0
Pecan Streusel Topping 285
0
Peperonata 186
0
Persimmon and Pomegranate Salad with Arugula and Hazelnuts 315
0
Plum Sorbet Sandwiches with Mary Jones from Cleveland's Molasses Cookies 133
0
Plum Tatin with Crème Fraîche 178
0
Polenta 97
0
Pomegranate Salsa 348
0
Pork Porterhouse with Sautéed Quince, Apples, and Potatoes 242
0
Portuguese-Style Pork and Clams with Chorizo and Fried Potatoes 349
0
Potato Purée 303
0
Potato-Bacon Gratin 272
0
Potato-Tomato Gratin 221
0
Prosciutto and Grilled Asparagus with Whole Grain Mustard 85
0
Ragoût of Morels with Crème Fraîche, Soft Herbs, and Toasted Brioche 77
0
Raspberry Gratin 169
0
Rhubarb Compote 46
0
Richard Olney's Figs and Prosciutto with Melon 219
0
Ricotta Gnocchi 174
0
Ricotta Gnocchi with Chanterelles, Sweet Corn, and Sage Brown Butter 173
0
Ricotta Pudding 259
0
Roasted Apples with Calvados and Cinnamon Ice Cream 361
0
Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata 265
0
Roasted Pear Salad with Endive, Hazelnuts, and St. Agur 228
0
Roasted Radicchio 339
0
Roasted Root Vegetables with Gremolata 283
0
Roasted Tomatoes 352
0
Rob's Famous Coleslaw 149
0
Roman Cherry Tart with Almond Crust and Almond Ice Cream 93
0
Romesco 44
0
Romesco Potatoes 43
0
Rouille 221
0
Saffron Chicken with Parmesan Pudding, Spring Onions, and Sugar Snap Peas 72
0
Saffron Onions 252
0
Saffron Risotto 91
0
Salsa Verde 132
0
Santa Barbara Spot Prawns with Tomato Confit, Garlic, and Chile 181
0
Sauté of White Asparagus, Morels, and Ramp over Polenta 96
0
Sautéed Alaskan Black Cod with Endive and Hazelnuts 78
0
Sautéed Pears 373
0
Sautéed Quince, Apples, and Potatoes 243
0
Sautéed Rapini with Garlic and Chile 331
0
Sautéed Skate with Parsnip Purée, Brussels Sprouts, Pancetta, and Balsamic Brown Butter 278
0
Savory Cherry Compote 102
0
Savory Crème Fraîche 87
0
Sbrisolona with Moscato d'Asti Zabaglione 274
0
Schaner Farm's Avocado and Citrus Salad with Green Olives 364
0
Shell Bean Risotto 241
0
Soft-Shell Crabs with Lima Bean Salad, Grilled Bacon, and Cornbread 127
0
Spaghetti with Heirloom Tomatoes, Basil, and Bottarga Breadcrumbs 191
0
Spiced Pork Stew with Polenta, Root Vegetables, and Gremolata 281
0
Spiced Snapper with Carrot Purée and Gingered Beets 247
0
Summer Fruit Salad with Arugula and Marcona Almonds 171
0
Summer Squash Gratin with Salsa Verde and Gruyère 141
0
Sweet Cherry Compote 94
0
Sweet Corn Soup with Avocado Cream and Cilantro 180
0
Sweet Corn, Green Cabbage, and Bacon 139
0
Sweet Potatoes with Bacon and Spinach 319
0
Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts 57
0
Tangelo "Creamsicles" with Lindsay's Sugar Cookies 66
0
Tapenade 194
0
Tarte au Fromage with Lemon Cream and Blueberry Compote 75
0
Taylor Bay Scallops with Chanterelles, Sherry, and Parsley Breadcrumbs 299
0
Toasted Pain d'Épice with Kumquat Marmalade Butter 332
0
Tomato Tart with Capers, Anchovies, and Caramelized Onions 189
0
Torchio with Cauliflower, Cavolo Nero, Currants, and Pine Nuts 308
0
Tunisian Lamb-and-Eggplant Stew with Farro, Parsley, and Harissa 223
0
Turnip-Parsnip Gratin with Prunes 359
0
Vanilla Ice Cream 113
0
Vanilla Pot de Crème with Chocolate Sablés 235
0
Vanilla Semifreddo with Rhubarb Compote 45
0
Veal Osso Buco with Saffron Risotto, English Peas, and Pea Shoots 89
0
Veal Scaloppine with Fresh Corn Polenta and Salsa Verde-Brown Butter 131
0
Verjus Sauce 233
0
Warm Crêpes with Lemon Zest and Hazelnut Brown Butter 304
0
Warm Kabocha Squash Salad with Dandelion, Bacon, Roncal, and Pecans 237
0
Warm Squid Salad with Spinach, Chorizo, and Black Olives 211
0
Warm Wild Mushroom Salad with Soft Herbs, Pecorino, and Hazelnuts 255
0
Wild Mushroom Tart with Gruyère, Young Onions, and Herb Salad 355
0
Wild Salmon à  la Lutèce with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette 138
0
Wild Salmon Salad with Beets, Potato, Egg, and Mustard Vinaigrette 99
0
Wild Striped Bass with Farro, Black Rice, Green Garlic, and Tangerine 59
0
Winter Squash Risotto with Radicchio and Parmesan 357
0
Winter Vegetables Bagna Cauda 336
0
Yellow Tomato Confit 183
0
Yellow Tomato Gazpacho 163
0
Yellow Tomato Sauce 155
0
Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad 297
0
\"Pumpkin\" Cake with Pecan Streusel and Maple Ice Cream 284
0

Publishers Information

About Sunday Supper at Lucques

Publisher Web Link: http://knopf.knopfdoubleday.com/

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.”

And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant.

Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. ??This inspired cookbook contains:

  • 132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter
  • 75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for
  • A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items
  • Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck
  • A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)

With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.

(http://www.randomhouse.com/)

Author Information

About Suzanne Goin

Author Web Link: http://www.lucques.com/

Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. (http://www.randomhouse.com/)

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Sunday Supper at Lucques

by Suzanne Goin