The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle - Hardcover

Clark, Melissa; Mormar, Samara Farber

Hardcover

ISBN 10: 0375504249 ISBN 13: 9780375504242

Publisher: Villard, 2001

Synopsis

The Nantucket Restaurants Cookbook invites you behind the scenes for a unique perspective, profiling eighteen of the island’s finest restaurants and the talented personalities behind them, plus a sampling of creative, signature dishes. Restaurants include: American Seasons, The Chanticleer, Kendrick’s, The Boarding House, 21 Federal, and more.

This mouth-watering collection is complete with full menus and delectable recipes adapted for the home chef. They include Roasted Golden Tomato Soup with Fine Herbs, Local Day Boat Cod with Fingerling Potatoes and Leeks, Fennel and Red Onion Salad, and Carmelized Nectarine Tart.

As you flip through the pages you’ll instinctively think if that eternal vacation-time question: Where should we go for dinner? Now, instead, you can think: What should we cook for dinner? The Nantucket Restaurants Cookbook is the perfect keepsake collection.

About this title

About the Author

Melissa Clark has authored ten cookbooks and writes regularly for The New York Times dining section. She lives in Brooklyn, New York, with her husband.

Samara Farber Mormar was a chef at two Nantucket restaurants and the Russian Tea Room in New York. After a ten-year culinary career, she turned to food — and wine-related public relations. She currently lives on Nantucket with her husband and son.

From the Inside Flap

ntucket Restaurants Cookbook invites you behind the scenes for a unique perspective, profiling eighteen of the island s finest restaurants and the talented personalities behind them, plus a sampling of creative, signature dishes. Restaurants include: American Seasons, The Chanticleer, Kendrick s, The Boarding House, 21 Federal, and more.

This mouth-watering collection is complete with full menus and delectable recipes adapted for the home chef. They include Roasted Golden Tomato Soup with Fine Herbs, Local Day Boat Cod with Fingerling Potatoes and Leeks, Fennel and Red Onion Salad, and Carmelized Nectarine Tart.

As you flip through the pages you ll instinctively think if that eternal vacation-time question: Where should we go for dinner? Now, instead, you can think: What should we cook for dinner? The Nantucket Restaurants Cookbook is the perfect keepsake collection.

Reviews

Lovingly assembled by New York Times columnist Clark and Nantucket food publicist Mormar, this true foodie's cookbook features dishes from 18 restaurants representing the highest of high-end dining at the popular summer retreat. Nantucket, as the authors explain, has come a long way from its whaling-village, hardtack-and-salt-pork culinary roots. Today the island's menus rival their urban counterparts in diversity and cosmopolitanism, reflecting centuries of influence from immigrant seafarers and well-heeled visitors, Portuguese fishermen and classically trained chefs. The authors include a wide representation of culinary styles, from classic Escoffier at the Chanticleer to uninhibited Asian fusion at Black-Eyed Susan's. The selections, though eclectic, like Hot-Smoked Salmon Beignets with Rose Pepper Beurre Blanc and Grilled Red Endive Garnished with Caviar and Beet Ravioli with Truffle Butter Sauce, are bound by a certain thematic unity: they tend to showcase seasonal ingredients and fresh seafood. Although bursting with ambitious ingredients and no shortcuts, to Clark and Mormar's credit, even daunting techniques (e.g., scented pastry creams, oil infusions) are presented accessibly. Eminently readable and elegant, the book captures the best of the leisurely oceanside season with which to tempt both sophisticated entertainers and armchair epicures. (Apr. 24)
Copyright 2001 Reed Business Information, Inc.

This regional-interest book is as much travel book as it is cookbook. Hazlegrove's pictures dwell equally on Nantucket Island scenery as on the food presented. The 18 chapters, featuring one restaurant at a time, detail the history of the restaurants and the families or entrepreneurs who own them. The recipes basically one menu from each restaurant are heavy on fresh seafood and exotic ingredients, such as lemon verbena and m che, that many readers will find unfamiliar or unavailable. Granted, many people visit Nantucket Island, and it has a significant romantic mystique, so readers may appreciate the appendixes, which tell how to travel to the island, where to stay, and where else to eat when there. Whether cookbook or travel book, Hazlegrove's photographs are nice, Clark and Mormar's text is well written, and the recipes are tempting. Recommended for larger culinary collections and where there is interest in Nantucket Island. Tom Cooper, Richmond Heights Memorial Lib., MO
Copyright 2001 Reed Business Information, Inc.

Nantucket's restaurants may open only half the year, but they take advantage of the Atlantic's bounty of fresh seafood during the summer tourist boom. Melissa Clark and Samara Farber Mormar have identified 18 of their favorite dining spots and have cadged recipes from their chefs for The Nantucket Restaurants Cook book. Lobster, crab, oysters, scallops, and shrimp predominate, and the cooking styles reflect current American cuisine, and in that sense the recipes could come from any contemporary American eatery. Field greens, golden beets, mascarpone, and truffle oils combine to give Nantucket cooking enough quality to rival any urban American setting. Regional library collections will want this as much for travel information as for its recipes. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Excerpt. © Reprinted by permission. All rights reserved.

Oysters with Gazpacho Vinaigrette

2 oz. green beans (1 inch lengths)
1 red bell pepper, minced
1 celery stalk, minced
1/2 medium red onion, minced
1/2 large cucumber, peeled, halved, seeded, minced
juice of 2 limes
2 strips lime zest (1 inch wide)
1 cup V-8 juice
2 tbsp. extra-virgin olive oil
1 tbsp. chopped fresh cilantro
1 tsp. red wine vinegar or sherry vinegar
1 tsp. minced peeled fresh ginger
6 dashes Tabasco sauce
salt and pepper
36 oysters
crushed ice or fresh greens for serving
lemon wedges

1.Fill a bowl with ice water. To blanch the beans, bring a large pot of water to a boil over medium-high heat, add the green beans, and cook until crisp and bright green, 2 to 3 minutes. Drain the beans, then immediately plunge them into ice water to cool. Drain and finely mince.
2.In a bowl, mix together the bell pepper, celery, onion, cucumber, blanched beans, and lime juice and zest and let sit for 2 or 3 minutes.
3.Stir in the V-8, oil, cilantro, vinegar, ginger, Tabasco, salt, and pepper and let sit for at least 30 minutes (or up to 2 days refrigerated).
4.Clean and open the oysters. Arrange them on crushed ice or fresh greens. Sprinkle with freshly ground black pepper and add lemon wedges for garnish. Just before serving pour 1 teaspoon of the vinaigrette over each oyster.


Mixed Nantucket Field Greens with Arugula Oil and Preserved Lemon Vinaigrette

2 cups extra-virgin olive oil
julienned zest of 1 lemon
1 bunch of arugula
1 tbsp. minced shallots
1 tbsp. rice wine vinegar
1 tsp. Dijon mustard
1 tsp. fresh rosemary
1/2 tsp. grated lemon zest
1/4 tsp. chopped garlic
1/4 tsp. anchovy paste
salt to taste
2 quarts field greens

1.In a small saucepan over medium-high heat, bring 1 cup of the olive oil to 200 F (it will be too hot to touch but not yet smoking) and add the julienned lemon zest. Cover the pan, turn off the heat, and let sit for 2 hours. Transfer the oil and zest to a bottle and let sit at room temperature, covered, for at least 2 days. You can then store the lemon oil in the refrigerator for up to 1 week.
2.To make the arugula oil, in a food processor, puree the arugula with the remaining cup of olive oil. Transfer the mixture to a bowl, cover, and let sit overnight in the refrigerator before straining through a fine sieve. Arugula oil will keep for 5 days in the refrigerator.
3.In a bowl, combine the shallots, vinegar, mustard, rosemary, grated lemon zest, garlic, anchovy paste, and salt and whisk to combine. Slowly drizzle in 1/4 to 1/3 cup of the lemon oil, whisking constantly to combine the ingredients smoothly.
4.Toss the field greens with the dressing to taste and mound on each plate. Drizzle with arugula oil and serve.


Maryland Crab Cake

8 oz. shrimp, peeled and deveined
1 lb. jumbo lump crabmeat, well drained
2 1/2 tbsp. chopped scallions
1 tbsp. strained fresh lemon juice
1 1/4 tsp. dijon mustard
1/2 tsp. salt
generous dash of Tabasco sauce
generous dash of Worcestershire sauce
1 large egg
3/4 cup heavy cream
2 to 4 tbsp. clarified butter or flavorless oil

1.To prepare the crab cake mixture, lay the shrimp out on a baking sheet and freeze for 1 hour so the shrimp are semifrozen and firm but not frozen solid
2.In a medium bowl, gently mix together the crab, scallions, parsley, lemon juice, mustard, white pepper, salt, Tabasco, and Worcestershire sauce. Set aside.
3.Place the semifrozen shrimp in a food processor and pulse a few times to finely chop. Do not overprocess into a paste. Add the egg and pulse to combine. With the motor running, gradually add the heavy cream, scraping the bowl down with a rubber spatula. Scrape the mousse into a large metal bowl halfway with ice water. Place the bowl with the crab mixture inside the ice bath, cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.
4.Form the crab mixture into 10 cakes. Place them on a tray lined with waxed paper and chill for at least 1 hour and up to 4 hours.
5.To cook the crab cakes, preheat the oven to 375 F. Heat 2 tbsp. of the clarified butter or oil in a skillet over medium-high heat. Add a few of the crab cakes to the pan (do not crowd them) and cook for 30 to 60 seconds, until golden brown. Flip the cakes and fry for another 30 seconds. Transfer to a baking pan. Repeat with the remaining cakes, adding more butter or oil to the pan as you go. When the cakes are all browned, bake them for 5 to 7 minutes, or until just firm in the center.

Crème Brulee

2 cups heavy cream
4 large egg yolks
1/3 cup granulated sugar
1/2 vanilla bean, halved lengthwise and scraped
3 tbsp. superfine sugar

1.Preheat the oven to 350 F. To prepare the custard, in a medium bowl, whisk together the cream, egg yolks, granulated sugar, and vanilla scrapings. Strain the mixture through a fine sieve, then divide it among six 4-oz. ramekins.
2.Arrange the ramekins in a baking pan and place it on the oven rake. Pour enough very hot water into the baking pan to reach two thirds of the way up the sides of the ramekins. Cover the baking pan with foil and prick in a few places with a knife. Bake the custards for 40 to 45 minutes, or until set around the edges but still slightly loose in the center. Transfer the ramekins to a rack and let cool, then cover and refrigerate for at least 6 hours to overnight.
Right before serving, sprinkle a thin, even coating of the superfine sugar on the surface of each custard. Use a preheated broiler or a blowtorch to caramelize the sugar. It will take about 1 to 2 minutes in a broiler, about 30 seconds with a blowtorch.

Edition details

• Publisher: Villard
• Publication date: 2001
• Language: English
• ISBN 10: 0375504249
• ISBN 13: 9780375504242
• Binding: Hardcover
• Edition number: 1
• Number of pages: 272