Big Small Plates
Format: PDF / Kindle (mobi) / ePub
Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home.
- A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences.
- Includes 150 gorgeous food, ingredient, and location photos.
- Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies.
- MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award.
"Cindy Pawlcyn is all about big fun and big flavors."-San Jose Mercury News
"Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes." -Boston Globe
"As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around." -Wine News
"The kind of cookbook I just can't resist." -Oakland Tribune
"[A]n ample selection of some of the more delicious tidbits you'll ever taste." -Sacramento Bee
"Pawlcyn's new book focuses on small plates-tapas-in a grand way." -Baltimore Sun
"Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications." -ChefTalk.com
"The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen."-San Francisco Chronicle"Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here."-Booklist"An enormously appealing book full of heart, and food that's refreshingly real and often adventurous."-Portland Oregonian
interesting or fun shape you wish. Or you can roll the dough into a log and slice it up. If you want to add a little extra, roll the log in some seeds, nuts, or spices. 8 ounces white Cheddar cheese, grated 2 ounces blue cheese � cup butter 1 cup flour � cup whipping cream 1 teaspoon sugar � teaspoon salt optional extras (pick one) Aniseed and fennel seeds, coarsely crushed 1 tablespoon sea salt plus � teaspoon cayenne pepper Poppy seeds Freshly ground black pepper Sesame seeds,
Mushroom Ketchup, it was inspired by a dish my friend Annie Gingrass made for me one Christmas. It’s more like a vegetable condiment than a tomato ketchup, as it is much thicker. Any extra would be really good on beef burgers or scrambled eggs, or in fried rice or an Asian duck-and-noodle dish. You’ll need one recipe of Mongolian Marinade, which you should prepare first. It goes into the duck burger mixture and the Shiitake Mushroom Ketchup, and is used to baste the burgers as they grill. duck
sheet lined with paper towels. Keep in the warm oven while you fry the remaining slices. If you’re arranging the tomatoes on a large platter, they’ll look best on an oval one. Toss the greens with just enough of the dressing to coat them lightly, and put the greens on the platter first. Tuck tomato slices into the greens, and put a dollop of rémoulade on each slice. Pass additional rémoulade for your guests to help themselves. For individual servings, put 1 or 2 tomato slices in the center of
tablespoons heavy cream 3 tablespoons Dijon mustard 1 tablespoon butter 1 tablespoon minced fresh chervil, plus some whole sprigs for garnish When you’re cutting up the rabbit meat, try for pieces that are all about the same size (1½- to 2-inch chunks). Reserve all the bones for the stock. If you have to disjoint the rabbit yourself, separate the front legs and hind legs from the body first. Cut the front legs apart at the joint, and leave the bone in. Leave the bone in the smaller section of
from drying out. best ever tapenade 1½ cups Empeltre olives or other black olives, pitted 1 � teaspoons Dijon mustard 2 tablespoons extra virgin olive oil � teaspoon freshly ground black pepper Grated zest of � orange 1½ teaspoons coarsely chopped garlic 3 pieces soft sun-dried tomato, coarsely chopped 2½ teaspoons coarsely chopped Italian parsley leaves 2½ teaspoons capers, rinsed 9 large eggs Combine all the tapenade ingredients in a food processor and pulse till they reach the