Best of Gourmet 1992 Edition

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9780679412045: Best of Gourmet 1992 Edition
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Do your holiday menus need a spark of new flavor? This November treat your guests to a Maryland Thanksgiving filled with American tradition and a dash of spice. Pimiento and Tabasco-seasoned Crab Cakes, peppery Kale-Stuffed Onions, and Spiced Cranberry Sauce are just the lively accompaniments needed to bring the turkey to life! Tired of your typical burgers-and-coleslaw Labor Day barbecue? This year celebrate in style with a garden party featuring international fare. Thai-Style Steamed Dumplings with Coriander Dipping Sauce ... Shredded Pork with Tomato Salsa on Tortilla Chips ... Olive, Rosemary, and Onion Focaccia ... all dress up a Labor Day Cocktail Buffet. Whether it is an autumn fishing picnic in the country, a summer luncheon by the sea, or a formal dinner for the winter holidays, let The Best of Gourmet, Volume VII be your source of year-round dining -- with 26 menus and over 500 recipes from which to choose.

This edition of The Best of Gourmet is the largest volume ever, with more than 55 brand-new recipes, and over 80 pages of exquisite full-color photography. Here you will find the best recipes from the 1991 food columns of Gourmet Magazine, and much more! First, the Menu Collection assembles an album of outstanding entertaining ideas with menus and full-color photography from the Gourmet's Menus and Cuisine Courante columns. The Recipe Compendium follows in Part Two, with all of the recipes that are pictured in the Menu Collection, as well as selected recipes from the columns Gastronomie sans Argent, In Short Order, The Last Touch, and assorted feature articles. But the best of the best is not all that this volume has to offer. The editors of Gourmet now add an entirely new section, Cuisines of the World, that will highlight a different cuisine each year. The international celebration begins with The Flavors of France, an exciting foray into French cooking that includes enticing new menus and spectacular full-color photography of the country and its food. And finally, A Gourmet Addendum explores the culinary versatility of spices in exciting all-new recipes.

Gorgeous photography in the Menu Collection brings an assortment of entertaining ideas to life. Uncork the champagne and bring out the caviar to celebrate a very special occasion. Gourmet's Anniversary Party, starring Roast Fillet of Beef with Cornichon Tarragon Sauce and ending with the ultimate celebratory dessert, Chocolate Mousse and Raspberry Cream Dacquoise, is a gala experience that your guests will never forget. From an elegant Masquerade Dinner featuring Breast of Duck with Port Sauce, to a refreshing Swedish Midsummer Dinner that presents Assorted Canapes and Oven-Poached Salmon Steaks, to an easy and casual Pasta Dinner of Rigatoni with Shrimp in Tomato and Feta Sauce, here you will find menus to suit your every need.

The Recipe Compendium is a bountiful assembly of updated old favorites as well as unexpected new finds. Inexpensive pleasers from Gastronomie sans Argent highlight new cheese specialties such as Spicy Macaroni and Cheese; Lemon Ricotta Pancakes with Sauteed Apples; and Cheddar, Bacon, and Scallion Souffle. You will also find sweet and savory crepes: Curried Seafood Crepes; Dilled Spinach Crepes with Avgolemono Sauce; and Mint Chocolate Souffle Crepes ... the choices go on and on. For the busy couple, In Short Order recipes offer easy fare for two that can be prepared in 45 minutes or less: Cream of Crab Meat Soup; Spicy Stir-Fried Orange Chicken; and Chocolate Raspberry Shortcakes ... to name a few. And, there are thematic recipes from The Last Touch that add that little something extra to your meal. Exceptional cold soups, vinaigrettes, dips, and potato salads are just a sampling of what's in store.

This year, a new chapter, Cuisines of the World, explores the bounty of French cooking. Have you ever been tempted to make eclairs but thought the job too daunting? Here you will learn to make not only eclairs, but all of your other French favorites as well -- beef bourguignon, a fish terrine, and even an apple tart! The essentials of this outstanding cuisine, including basic recipes and techniques, are presented; then three inviting new menus follow and put these essentials to use. Let Gourmet take you to France, and lead you well on your way to French cooking know-how.

Closing this year's edition, A Gourmet Addendum discovers the exotic flavors of spices with recipes for everyday living. Spiced Apple Refresher; Jalapeno and Cheddar Cornbread; and Gingered Shrimp Salad with Baby Corn and Sugar Snap Peas all add a little zip to your cooking!

A General Index, an Index to 45-Minute Recipes, and an Index of Recipe Titles provide quick and easy access to all the recipes. And, a listing of Table Setting Acknowledgments supplies information on all items pictured in the menus.

Throughout the years Gourmet has been a trusted guide to the art of good living. The Best of Gourmet, Volume VII continues the tradition with style.

The Best of Gourmet, Volume VII is the largest volume ever! Filled with more than 500 recipes and over 80 pages of magnificent full-color photography, this edition offers 26 inspired menus for the way we live today.

This volume introduces Cuisines of the World, a new section to The Best of Gourmet that will unlock the mysteries of a different cuisine each year. This year, the Flavors of France captures the glories of this exceptional country with full-color photographs, basic recipes, tips, and all-new menus. Plus, A Gourmet Addendum on spices proves that these little flavor enhancers can make a big difference in your cooking, with 24 enticing new recipes.

Upholding the Gourmet tradition of timeliness, quality, and style, The Best of Gourmet, Volume VII is a must for the cook of the nineties.

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From the Back Cover:

The Best of Gourmet, Volume VII is the largest volume ever! Filled with more than 500 recipes and over 80 pages of magnificent full-color photography, this edition offers 26 inspired menus for the way we live today.

This volume introduces Cuisines of the World, a new section to The Best of Gourmet that will unlock the mysteries of a different cuisine each year. This year, the Flavors of France captures the glories of this exceptional country with full-color photographs, basic recipes, tips, and all-new menus. Plus, A Gourmet Addendum on spices proves that these little flavor enhancers can make a big difference in your cooking, with 24 enticing new recipes.

Upholding the Gourmet tradition of timeliness, quality, and style, The Best of Gourmet, Volume VII is a must for the cook of the nineties.

Excerpt. Reprinted by permission. All rights reserved.:

Insalata Di Arance e Finocchio
Citrus Salad with Sweet Fennel

5 juice oranges
1 large fennel bulb
2 tbsp. fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil

Cut a slice from top and bottom of each orange to expose pulp and cut peel and pith from oranges, working from top to bottom. Cut oranges crosswise into ¼ inch thick slices and transfer to a bowl with any juice.

Trim off fennel stalks flush with bulb and halve bulb lengthwise. Remove most of core from bulb by making an inverted “v” shape, leaving enough core to keep layers intact. Thinly slice bulb lengthwise with a mandoline or other manual slicer and toss with oranges, lemon juice, and salt and pepper to taste. Let salad stand, stirring occasionally, until fennel is slightly wilted, about 20 minutes. Drizzle with oil.
Tonno Con Menta e Mandorle
Grilled Tuna with Mint-Almond Sauce

For Sauce:
1/2 cup extra-virgin olive oil plus additional for brushing
6 garlic cloves, finely chopped
1/4 cup white-wine vinegar
1/2 cup finely chopped fresh mint
1/4 cup sliced almonds, toasted and cooled

2 1/2 lb. (1-inch-thick) tuna steaks

Make Sauce
Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook garlic and vinegar, stirring, until garlic is pale golden, about 1 minute. Remove from heat and cool to room temperature. Stir in mint and salt and pepper to taste. Stir in almonds just before serving.
Prepare grill for cooking.
Brush tuna lightly with oil and season with salt and pepper. Grill on a rack set over glowing coals until just cooked through, 3 to 4 minutes on each side.
Serve tuna with sauce.



Pasta alla Norma
Pasta with Eggplant and Tomato Sauce

2 lb. Eggplant
2 garlic cloves, finely chopped
1 cup plus 1 tbsp. extra-virgin olive oil
3 lb. plum tomatoes, chopped
1/4 cup finely chopped fresh basil
1 lb. spaghetti
1 cup freshly grated ricotta salata cheese or pecorino (2 ½ oz.)

Cut eggplant lengthwise into ½—inch-thick slices and layer in a colander, sprinkling each layer generously with salt. Let stand 1 hour.
Cook garlic in 1 tbsp. oil in a 5 to 6 quart heavy saucepan over moderate hear until pale golden. Add tomatoes and simmer, stirring occasionally, until thickened, 30 to 40 minutes. Force mixture through food mill into a bowl. Return sauce to pan and stir in basil and salt and pepper to taste.
Rinse eggplant and pat dry with paper towels. Heat remaining cup oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in 3 or 4 batches, turning once, until browned and tender, 5 to 6 minutes. (If eggplant begins to brown too quickly, lower heat to moderate.) Transfer to paper towels to drain. Cool and cut crosswise into ¼ inch strips.
Cook pasta in a large pot of boiling salted water until al dente, then drain well. Toss pasta with half of sauce, half of eggplant, and ¾ cup cheese.
Serve pasta topped with remaining sauce, eggplant, and cheese.
Biscotti All’Anice
Anise Biscotti

1 tbsp. plus 1 tsp. anise seeds
1 2/3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3 large eggs
1 cup sugar
1/2tsp. vanilla

Coarsely crush anise seeds with edge of a heavy plate or by pulsing in an electric spice/coffee grinder.
Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
Sift together flour, baking powder and soda, and salt into a bowl. Beat together eggs and sugar in another bowl with an electric mixer at high speed until batter ribbons with beater is lifted, 8 to 10 minutes, then beat in vanilla. Fold flour mixture into egg mixture until combined well, then fold in anise seeds.
Spoon half to batter into pastry bag, then pipe batter onto 1 baking sheet to form 3 by 2 inch rectangles about 1 inch apart. Pipe remaining batter onto second baking sheet in same manner. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, 15 to 20 minutes total.
Reduce oven to 325F.
Cool rectangles on sheets on racks just until they can be handled, about 5 minutes, then cut diagonally into ¾ inch-thick slices. (There will be end pieces.)
Bake slices, a cut side down, on ungreased baking sheets in upper and lower thirds of oven, turning biscotti over and switching position of sheets halfway through baking, until lightly browned, about 10 minutes total. Transfer to racks to cool.

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