Monday, January 12, 2009

Authentic Recipes from Malaysia or Weir Cooking in the City

Authentic Recipes from Malaysia

Author: Wendy Hutton

Drawing on their multi-ethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay satay, Chinese fried noodles, and Indian curry puff.



Book about: Photoshop Type Effects Gone Wild or CSS Web Site Design

Weir Cooking in the City: More Than 125 Recipes and Inspiring Ideas for Relaxed Entertaining

Author: Joanne Weir

The American city is thriving. In urban neighborhoods across the country you can find intriguing restaurants, gourmet and ethnic markets, farmers' markets, and artisanal breads and cheeses. In her new book, Weir Cooking in the City, chef and teacher Joanne Weir takes readers and home cooks into our nation's ethnically diverse and vibrant culinary and cultural urban landscape.

Exploring her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the myriad international flavors and tastes they will find there. From local ethnic neighborhoods to the butcher to the farmers' market, Joanne seeks out the best ingredients and most delicious dishes and shows how they can be re-created in home kitchens anywhere. A companion volume to her new series on public television, Weir Cooking in the City brings every city to life.

With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes, created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Start your meal with Joanne's Straw Potato Cakes with Smoked Salmon and Caviar, Parmesan Flan, or Kale Soup with Pancetta and White Beans. Showcase beautiful salad greens in a Radicchio, Arugula, Golden Raisin, and Pine Nut Salad or a Duck Salad with Pecans and Kumquats, or spice things up with a Thai Beef Salad with Mint and Cilantro. Simple yet delicious main courses include Silver-Roasted Salmon with Sweet-Hot Relish; Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers; and Green Lasagna with Artichokes and Leeks. Sweets like WarmChocolate, Cinnamon, and Coffee Tart; Plum Cake; Double Chocolate Ice Cream with Dried Cherries; and Panna Cotta with Raspberries will complete your meal. Each recipe is accompanied by wine suggestions from wine expert Tim McDonald.

Filled with mouth-watering photographs throughout, Weir Cooking in the City is the cookbook for the modern home cook, with essential information on stocking your pantry, matching wine with food, and effortless entertaining. From creating a party of Mediterranean-inspired small plates to a simple but sophisticated supper after a movie or play, from bustling neighborhood markets to Joanne's welcoming kitchen, this excursion into city cuisine will inspire you to create a weekday meal or an impromptu dinner party.

Publishers Weekly

This collection of Asian- and Mediterranean-influenced dishes from celebrated cooking teacher Weir (Joanne Weir's More Cooking in the Wine Country, etc.) succeeds on many levels. The recipes are solidly written; the dishes are appealing and flavorful. As Weir explains, "That range of possibility is so incredibly interesting to me and may be at the heart of why I love to be in the city, cooking and eating city food." She offers such recipes as Spicy Bulgur and Lentil Salad and Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint, as well as Croutons with Tapenade, Orange and Fennel, and Autumn Cheddar, Apple, and Walnut Salad. Weir makes a valiant effort to develop the city theme by including quotes from the famous about cities, with a particular emphasis on her home, San Francisco. (Quotes such as Norman Mailer's "Chicago is a great American city," however, feel more like padding than insight.) And many headnotes refer back to urban living, like the one that introduces Grilled Squid Salad with Winter Citrus and extols indoor grilling. However, this loosely bound collection of modern dishes feels unfocused in the aggregate, and it's surprising to see such a practiced author playing fast and loose with language: a "Tuscany by Candlelight" menu consists of Bagna Cauda (from Piedmont), Prosciutto, Parmigiano, and Pepper Breadsticks (with main ingredients from Emilia-Romagna), Golden-Saut ed Veal with Arugula and Tomato Salad (from Milan, Lombardy's capital) and Warm Polenta Custard with Grappa-Soaked Golden Raisins (relying on ingredients from Friuli). (Mar.) Forecast: Despite the book's setbacks, Weir is a justly admired cooking teacher, and as the companion to a television series of the same name, this is likely to fare well. Copyright 2003 Reed Business Information.

Library Journal

In addition to two Cooking in Wine Country titles, companion volumes to her PBS series, Weir is also the author of From Tapas to Meze, one of the best books on these Mediterranean "small plates." Her new title, another companion volume, highlights the diversity of the markets and neighborhoods of her home, San Francisco. She begins with lists for three "essential" pantries-Mediterranean, Asian, and Latin-then moves on to easy, vibrant recipes that reflect those cuisines, from Fiery Peppered Feta with Pita to Japanese Pickled Vegetable Salad to her take on San Francisco's famous Cioppino. Weir provides useful suggestions for both impromptu, casual entertaining and more formal meals; menus for different occasions, such as "A Party of Small Plates," appear throughout. Wine suggestions accompany most recipes. Another appealing collection of imaginative recipes from an enthusiastic and knowledgeable cook and teacher, this is highly recommended. Copyright 2004 Reed Business Information.



Table of Contents:
Preface: City!15
The Essential City Pantry19
Entertaining in the City23
The Right Wine35
Firsts
Rice Paper Shrimp Rolls45
Potato Rosemary Flatbread48
Phyllo Pizza with Feta and Tomatoes50
Croutons with Tapenade, Orange, and Fennel53
Crostini with Dried Plum Paste and Goat Cheese54
Smoked Eggplant with Pita Chips55
Pita Chips with Cucumbers, Feta, Dill, and Mint57
Bagna Cauda, a Warm Italian Bath58
Prosciutto, Parmigiano, and Pepper Breadsticks60
Fiery Peppered Feta with Pita62
Falafel with Tahini and Herb Salad64
Tahini65
Chicken Lettuce Wraps66
Dried Plums Stuffed with Gorgonzola and Walnuts68
Parmesan Flan69
Fettuccine with Wild Mushrooms71
Fresh Fettuccine72
Baked Eggs with Summer Vegetables74
Jalapeno-Jack Scones with Chive Butter77
Five-Onion Pizza79
Favorite Pizza Dough80
Moroccan Shellfish Cigars81
Straw Potato Cakes with Smoked Salmon and Caviar84
Scallop Seviche with Tomatoes, Hot Peppers, and Cilantro87
Oysters with Champagne Mignonette90
Yakitori with Red and Green Peppers92
Salads
Garden Greens with Tomatoes, Lime, Olives, and Cilantro97
Cherry Tomato Salad with Herbed Feta98
Roasted Pepper Salad with Eggplant Croutons101
Autumn Cheddar, Apple, and Walnut Salad103
Roasted Beet, Avocado, and Watercress Salad105
Orzo Salad with Capers, Corn, Red Onion, and Peppers107
Artichoke, Endive, and Arugula Salad109
Warm Grilled Fennel Salad111
Escarole Salad with Anchovy Vinaigrette and Garlic Croutons113
Spicy Bulgur and Lentil Salad114
Dried Plum, Fennel, and Manchego Salad with Prosciutto116
Fennel Oil117
Celebration Salad of Endive, Creme Fraiche, and Caviar118
Radicchio, Arugula, Golden Raisin, and Pine Nut Salad121
Asparagus Salad with Brown Butter and Meyer Lemons123
Farro, Pesto, and Tomato Salad124
Farro Salad with Prosciutto and Grapefruit125
Thai Beef Salad with Mint and Cilantro128
Shrimp, Papaya, and Avocado Salad130
Shrimp Salad with White Beans, Mint Oil, and Watercress132
Japanese Pickled Vegetable Salad133
Gravlax with Spring Salad134
Grilled Squid Salad with Winter Citrus136
Duck Salad with Pecans and Kumquats138
Soups
Yellow Tomato Gazpacho143
Champagne Oyster Soup with Celery and Fennel147
Miso Soup with Edamame148
Dashi149
Gratin of Tomato and Eggplant Soup150
Hot and Sour Soup154
Lobster, Roasted Pepper, Tomato, and Corn Chowder156
Yellow Split Pea and Carrot Soup with Cilantro Yogurt158
Kale Soup with Pancetta and White Beans161
Summer Tomato Soup with Basil Cream163
Tortilla and Tomato Soup165
Tomato Rice Soup with Tiny Meatballs168
Mains and a Few Sides
Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers173
Spice-Crusted Chicken Breasts with Cucumber Lemon Raita175
Braised Chicken with Green Garlic177
Oven-Fried Potato Chips with Marjoram Salt178
Truffle-Scented Roasted Cornish Hens with Prosciutto and Wild Mushrooms180
Roasted Cornish Hens with Toasted Bread Crumb Salsa182
Fontina, Capocollo, and Roasted Pepper Panini185
Panini with Meatballs and Tomato Sauce187
Panini Caprese188
Risotto with Gorgonzola190
Spaghetti and Meatballs, the Ultimate Comfort Food192
Orecchiette with Brussels Sprouts and Bacon194
Oven-Baked Penne with Wild Mushrooms and Fontina197
Green Lasagna with Artichokes and Leeks200
Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint202
Herb-Crusted Tuna Skewers with Tomato Aioli205
Halibut Parcels with Capers and Lemon Thyme207
Olive Oil-Poached Salmon with Asparagus and Sugar Snap Peas210
Silver-Roasted Salmon with Sweet-Hot Relish212
Cedar-Planked Lemon Salmon with Dill214
Salmon with Lemon-Shallot Relish and Crispy Prosciutto216
Salmon Burgers with Mustard Mayonnaise218
Pepper-Salt Crabs219
Clam and Mussel Boil with Corn and Red Potatoes222
Cioppino with Crab, Clams, and Shrimp224
Pork and Tomatillo Burritos227
Fiery Green Salsa228
Pan-Seared Pork Medallions with Riesling and Apples229
Lamb Tagine with Artichokes, Preserved Lemons, and Olives230
Preserved Lemons232
Grilled Lamb Chops with Green and Black Olive Salsa234
Roulade of Herbed Lamb with Stewed Garlic235
Olive Oil-Mashed Potatoes238
Minted Sugar Snap Peas238
Spiced Lamb Sausage with French Lentils240
Golden-Sauteed Veal with Arugula and Tomato Salad242
Braised Veal Shanks with Olives and Lemon244
Orzo247
Napolitan Braised Beef Ragu in Two Courses248
Soy-Marinated Flank Steak with Asian Pesto250
Wasabi-Mashed Potatoes251
Desserts
Individual Warm Raspberry Souffles255
Panna Cotta with Raspberries256
Warm Polenta Custards with Grappa-Soaked Golden Raisins259
Caramel Pot de Creme261
Caramelized Orange and Rice Custard263
Caramelized Chocolate Almond Budino266
Summer Fruits in Sweet Spiced Wine268
Watermelon, Mango, Blueberries, and Lime "Salad"270
Little Almond and Plum Galettes271
Dried Plum and Walnut Caramel Tart274
Prebaked Short Crust Tart Shell275
Warm Chocolate, Cinnamon, and Coffee Tart276
Flakiest Apricot and Raspberry Tart279
Plum Cake281
Cranberry Upside-Down Cake283
Triple Ginger Pineapple Cake286
Walnut Torte with Maple Cream288
Maple Leaf Cookies290
Ginger Crisps291
Italian Lemon "Milkshake"293
Miss Judy's Sienese Almond Cookies294
Chocolate Hazelnut Biscotti295
Apricot, Meyer Lemon, and Cardamom Triangles297
Crispy Moroccan Phyllo with Orange Custard and Almonds299
Nectarine Sorbet with Blueberry Compote301
Rose Petal Sorbet305
Pear Granita307
Double Chocolate Ice Cream with Dried Cherries308
Butter Pecan Ice Cream311
Chestnut Honey Ice Cream with Riesling Poached Fruit313
Bellinis315
Conversion Charts316
Acknowledgments317
Index322

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