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Title: Fresh from the Market
Author: Tourondel, Laurent/ March, Charlotte (CON)/ Bacon, Quentin (PHT)
Publisher: John Wiley & Sons Inc
Publication Date: 2010/09/07
Number of Pages: 328
Binding Type: HARDCOVER
Library of Congress: 2009028790
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Fall into Cooking Featured Recipe: A Real Steak au Poivre with Green Oak Lettuce & Homemade Boursin from Laurent Tourondel’s Fresh From the Market
You can use whatever mix of peppercorns you prefer. I like to make variations on the recipe using other peppercorns such pink, white, green, Szechuan, or even Jamaican, commonly referred to as allspice. This recipe is great with dry-aged New York strip or rib-eye steak, or even duck breast, which my father makes at home. You can also simplify the meal by purchasing Boursin from your local cheese shop. --Laurent Tourondel
6 tablespoons whole black peppercorns
6 Black Angus beef tenderloin fillets, 10 to 12 ounces each
3 tablespoons unsalted butter
2 tablespoons canola oil
1⁄4 cup finely diced shallots
1⁄4 cup cognac or Armagnac
1⁄2 cup veal or beef stock
1⁄2 cup heavy cream
Sea salt and freshly ground black pepper
Homemade Boursin (recipe below)
3 heads baby green oak lettuce, cut in half lengthwise
Prepare the fillets:
Using the bottom of a heavy skillet, roughly crush the peppercorns.
Generously salt both sides of the fillets with kosher salt and then press each side of the fillets into the cracked peppercorns, encrusting the steaks as lightly or heavily as you desire.
Melt the butter with the oil in a large heavy sauté pan over medium heat. Once the foam of the butter begins to subside, the pan is hot enough. It is important that the pan not be too hot and smoking or the pepper will burn. Sear each side of the fillets until well browned and the pepper begins to form a crust, about 5 minutes. To check for doneness, insert an instant-read thermometer into the thickest part of the meat. The temperature should read 130˚ to 135˚F for medium-rare doneness.
Transfer the fillets to a warm platter, tent with aluminum foil, and let rest while making the sauce.
Make the sauce:
Pour out all but 2 tablespoons of the fat in the pan.
Place the pan over medium heat and add the shallots. Sauté until the shallots are just tender, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan, about 1 minute.
Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly over the burner flame to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off. Add the stock and bring to a boil. Simmer for 1 minute to thicken the sauce. Add the cream and simmer until thickened to sauce-like consistency, stirring occasionally, about 2 minutes. Season the sauce to taste with sea salt and ground black pepper.
Spread 2 tablespoons of the Boursin over the cut side of each halved head of lettuce.
Place 1 fillet on each of 6 warm plates and spoon the sauce over the fillets.
Set the lettuce alongside the fillets and serve.
Wine suggestion: Serve a spicy, juicy Syrah with aromas of black cherries, black peppercorns, and baking spices, such as Colson Canyon, Tensley, 2006, Santa Barbara County, California.
8 ounces fresh Coach Farm goat cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons heavy cream
11⁄2 tablespoons extra virgin olive oil
1 tablespoon chopped shallots
1 tablespoon granulated garlic
1⁄2 teaspoon onion powder
Sea salt and freshly ground black pepper
Combine the first 8 ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined. Season to taste with salt and pepper.
This richly photographed cookbook covers cocktails, appetizers, soups, salads, main dishes, and desserts, along with complete menus for special occasions like an autumn wine harvest dinner or a festive New Year's Eve feast. Chef Tourondel selects the freshest seasonal ingredients and maximizes their flavors with simple cooking techniques.
Whether cooking with fava beans in spring, littleneck clams in summer, butternut squash in fall, or Meyer lemons in winter, Fresh from the Market shows home cooks how to create incredible dishes from each season's glorious bounty.
Recipe Excerpts from Fresh from the Market
Red Apple & Bourbon Fizz
Beef Shank Stew
Mammy Louisette’s Ginger-Rhubarb Tart
Famous for his adventurous approach to seasonal cooking, Chef Laurent Tourondel conceives menus based on the fresh ingredients available at local farmers' markets. His astonishing dishes highlight unique, wild, and locally grown foods at their seasonal best—from the first pale-green shoots of April asparagus to December's robust porcini and creamy sunchokes.
In Fresh from the Market, Chef Tourondel brings his seasonal cooking philosophy into the home kitchen with recipes perfectly suited to each season's best and freshest ingredients. Revealing breathtaking flavors, these elegant, vibrant dishes are an ideal complement to each of the four seasons.
Accompanied by gorgeous images from renowned food photographer Quentin Bacon, Fresh from the Market offers 167 fantastic recipes, along with complete menus for special occasions like an inviting autumn wine harvest dinner or an unforgettable New Year's Eve. With cocktails and wine pairings, every meal becomes a feast for the senses.
Fava beans, fingerling potatoes, and lamb in spring; heirloom tomatoes, figs, and littleneck clams in summer; pumpkins and butternut squash in fall; Brussels sprouts and Meyer lemons in winter—from the East Coast to the Pacific and all points between, Fresh from the Market shows you how to create amazing dishes that make the most of the season's bounty.
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Book Description Condition: New. Fresh From The Market: Seasonal Cooking with Laurent Tourondel and Charlotte March. Seller Inventory # BBS-9780470402429
Book Description John Wiley & Sons. Hardcover. Condition: New. 0470402423. Seller Inventory # T8-703F
Book Description John Wiley & Sons, 2010. Condition: New. book. Seller Inventory # MB00DU7E704
Book Description John Wiley & Sons, 2010. Condition: New. book. Seller Inventory # MB011W98DGU
Book Description John Wiley & Sons, 2010. Hardcover. Condition: New. Never used!. Seller Inventory # P110470402423
Book Description John Wiley & Sons. Hardcover. Condition: New. 0470402423 New Condition. Seller Inventory # NEW99.0240348
Book Description John Wiley & Sons, 2010. Hardcover. Condition: New. 1st. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 0470402423n