Welcome to Ethan Stowell’s New Italian Kitchen --not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet.
This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions.
Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.
From the Hardcover edition.
Share your thoughts on the Ethan Stowell's New Italian Kitchen Crafts, Hobbies & Home eBook with others!
|Title of eBook: Ethan Stowell's New Italian Kitchen|
|Release Date: 09-21-2010|
|Allowed Countries (hover)|
|Publisher: Ten Speed Press|
This eBook download is available in the following formats:
|Parent title||Ethan Stowell's New...|
|Devices||Samsung Tablet, Apple Ipad & Iphone, Barnes & Noble Nook, Kobo eReader, Aluratek Libre, Iliad, Nokia, Blackberry, Hanlin|
|Note||ePub, short for electronic publication is one of our favorites and should be yours for a couple of reasons. ePub offers reflowable text giving you flexibility to manipulate how the content is presented. Moreover, lots of cool features are now being developed for the reader like advanced video and audio. ePub is now an industry standard, so all of the "non-propreitary" hardware manufacturers are now supporting it.|
Ethan Stowell's New Italian Kitchen
Okay, this is my ideal dinner. There are two of you—cozy, but not alone. Laughter and music float around you, as does the muted percussion of silver on porcelain. There’s that soft light that makes everyone look better and a bottle of wine on the table. It doesn’t have to be pricey, just good. Out come a series of plates, not too small, not too big, but shareable. I’m not talking about doling out little bits onto dainty saucers—more like a bowl of handmade pasta set down between you with two forks sticking out of the steam. Or maybe it’s an impeccably fresh crudo, the ocean flavors clean and bright, that preps you for the grilled zucchini salad, or maybe a tangle of white beans and grilled shrimp. What follows is a perfectly roasted quail or fresh branzino you unapologetically suck off the bones.
The goal is a series of tastes. Each of you gets to try a little bit of everything, eating just enough of each dish so you feel sated, but not so much that it dulls your enthusiasm for the next dish issuing from the kitchen, whether that’s a soft-boiled egg with anchovy mayonnaise or beef carpaccio or maybe some orecchiette with grilled octopus and Taggiasca olives. This is the way I cook in my restaurants, and this is the way I eat. This is the way I hope you will eat, too.
When I opened each of my Seattle restaurants, I tried for places that were sexy without being slick; I wanted intimate spaces that glow with soft wood and copper, or that gather strangers at a thick communal table, la tavolàta. Overall, I wanted to reinforce the idea that food shouldn’t be formal or fussy, just focused. And, more than that, that eat...