Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets

413 Pages·2011·15.13 MB·English

by  Anne Burrell

Copyright © 2011 by Anne Burrell
Photographs copyright © 2011 by Ben Fink
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of
Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
CLARKSON POTTER is a trademark and Potter with colophon is a registered trademark of Random House, Inc.
Library of Congress Cataloging-in-Publication Data is available upon request eISBN: 978-0-30795327-8
JACKET DESIGN by Jane Treuhaft
JACKET FRONT PHOTOGRAPH by Ben Fink
v3.1
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ACKNOWLEDGMENTS
FOREWORD BY MARIO BATALI
INTRODUCTION
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PICCOLINI
(a.k.a. my little nibbles)
Mortadella Pâté
Zucchini & Parm Fritters with Spicy Tomato Sauce
Stir-Fried Marinated Olives
Truffled Deviled Eggs
Figs Stuffed with Gorgonzola & Walnuts
Chicken Liver Pâté with Balsamic Onions
Peperonata with Goat Cheese
Sausage & Pancetta Stuffed Mushrooms
Oyster Mushroom Chips
Eggplant Cakes with Ricotta
Prosciutto-Arugula Breadstick “Brooms”
Polpettini (Yummy Little Meatballs)
Hard Polenta Cakes with Taleggio & Cherry Tomatoes
Parmigiano-Crusted Cauliflower with Garlic Dipper
Cipolline Tempura with Aïoli
White Bean Purée with Prosciutto
Grilled Corn, Bacon & Chili Crostini
Tomato-Basil Bruschetta
Baked Ricotta with Rosemary & Lemon

FIRSTS
(the introduction)
Calamari Noodles with Fingerling Potatoes & Black Olives
Garlic Steamed Mussels with Pimentón Aïoli
Ricotta-Stuffed Zucchini Blossoms with Panzanella (a.k.a. Yummy Bread Salad)
Grilled Pizzetta with Stracchino, Sausage, Arugula, & Chili Oil
Escarole Salad with Walnuts, Pecorino & Pickled Onions
Grilled Porcini with Poached Egg & Parmigiano
Heirloom Tomato Salad with Warm Goat Cheese
Grilled Shrimp with Chickpea Fries, Zucchini & Pine Nut Salad
Grilled Sea Scallops with a Watermelon Three-Way & Dandelion Greens
Grilled Soft-Shell Crabs with Asparagus, Arugula & Spring Onion Salad with Aïoli
Spiced Chickpea Soup with Crispy, Crunchy Croutons
Oysters on the Half Shell with Prosecco “Sno-Cone”
Pumpkin Soup with Allspice Whipped Cream & Fried Leeks
Raw Asparagus, Red Onion & Pecorino Salad
Roasted Beet & Many-Herb Salad
My Big Fat Chicken Soup
Parmigiano Flan
Sugar Snap Pea Salad with Crispy Prosciutto & Mint

PASTA
(my passion)
Chef Anne’s All-Purpose Pasta Dough
Chef Anne’s Light-as-a-Cloud Gnocchi
Wild Mushroom Ragù
Sweet & Spicy Sausage Ragù
Pasta Carbonara
Pasta Fagioli
Bucatini all’Amatriciana
Raviolo al’Uovo (Ricotta-Nestled Egg Yolk)
Spaghetti with Olive-Oil-Poached Tuna in Tomato-Fennel Sauce
Tagliolini with Arugula-Walnut Sauce
Spag & Excellent “Meatbawls”
Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula
Tagliolini with Salsa Cruda & Ricotta Salata
Orecchiette with Broccoli Rabe Pesto & Sausage
Spring Pea & Ricotta Ravioli with Fava Beans
Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe & Pumpkin Seeds
Spinach & Ricotta Gnocchi with Fontina Fonduta
Chef Anne’s Risotto-Without-a-Recipe
Risotto with Rock Shrimp, Lemon & Herbs
Farrotto with Lobster, Peas, Mint & Oregano
Killer Mac & Cheese with Bacon

SECONDS
(the main event)
Grilled Chicken with Lemons & Dijon
Rosemary & Lemon Roasted Chicken with Gravy
Braised Chicken Thighs with Mushrooms & Almond Purée
Duck Breast with Dried Fruit & Vin Santo
Chef Anne’s Cheater’s Duck Confit & Bitter Greens
Dry Rubbed Bone-In Rib Eye (Just the Good Struff)
Big Brown Braised Short Ribs with Horseradish
Pork Milanese & Escarole Salad with Pickled Red Onions, Hazelnuts & Pecorino
Polpetti Burgers
Rockin’ Porchetta with Fall Veggies
Braised Cabbage Stuffed with Sausage & Fennel
Brined Pork Chops with Fennel Pollen
Rack of Lamb Crusted with Black Olives
Braised Lamb Shanks
Whole Braised Veal Shanks
Seared Red Snapper with Sicilian Cauliflower & Parsley Salad
Seared Crispy-Skin Black Bass
Halibut in Paper with Yummy Summer Veg
Whole Roasted Fish with Sliced Potatoes, Olives & Herbs

SIDES
(the sparkle factor)
Perfect Green Veg … Every Time
Cannellini Beans with Pancetta & Rosemary
Swiss Chard with Pancetta & Baby Turnips
Super Creamy Cheeeeesy Polenta
Brussels Sprouts Slaw
Stewed Zucchini with Tomatoes, Oregano & Pine Nuts
Chanterelles, Fava Beans & Spring Onions