The Black Dog Summer on the Vineyard Cookbook
The Black Dog Summer on the Vineyard Cookbook
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Overview
Product Details
| ISBN-13: | 9780316091602 |
|---|---|
| Publisher: | Little, Brown and Company |
| Publication date: | 11/29/2009 |
| Sold by: | Hachette Digital, Inc. |
| Format: | eBook |
| File size: | 35 MB |
| Note: | This product may take a few minutes to download. |
Read an Excerpt
The Black Dog Summer on the Vineyard Cookbook
By Joe Hall and Elaine Sullivan
Little, Brown
Copyright © 2000 Joe Hall and Elaine SullivanAll right reserved.
ISBN: 0-316-33932-6
Chapter One
"M" go Blue: Banana Blueberry PancakesWith the summer season, The Black Dog's crew nearly doubles, adding students from across the U.S.A. and even across the pond. Some come to work just one season-others return for several summers. Each leaves memories behind with us. The name of our delicious Banana-Blues recalls a University of Michigan yell.
DRY INGREDIENTS
3/4 cup unbleached all-purpose flour 1/4 cup buckwheat flour 1/4 cup whole wheat flour 2 tablespoons cornmeal (optional) 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 tablespoon salt 1 1/2 teaspoons cinnamon
DRY INGREDIENTS 2 eggs 2 tablespoons melted butter 1 to 1 1/2 cups of whole milk 1 cup fresh blueberries 1 thinly sliced banana
1. Mix the dry ingredients together in a medium size bowl.
2. In a separate bowl beat the eggs with one cup of milk and the melted butter.
3. Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add the additional 1/2 cup of milk if the mixture is too thick, but don't stir too much or pancakes will be tough.
4. When the batter is ready gently fold in the blueberries.
5. Heat a griddle, adding a little clarified butter or oil. Ladle a five inch circle of batter onto the griddle. Drop a few slices of banana into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
6. Serve hot with butter and pure maple syrup.
SERVES 4
Favorite Variation: Rasputin's Revenge (named after one of The Black Dog's best dishwashers)
To the basic batter add: 1/2 cup sliced strawberries and 1/4 cup chocolate chips
Linguine with White Clam Sauce
More than a classic-just taste our version and you'll see why it will always be on The Black Dog menu! If you decide to add the chilis, be sure to wash your hands after mincing them-any contact with your eyes should be avoided.
28 littleneck clams, scrubbed 7 cloves garlic, minced 2 tablespoons extra virgin olive oil 2 small hot chilis, minced (a tasty option) 1/2 cup dry white wine 1/2 cup chopped fresh parsley 1/4 cup chopped fresh basil 1 to 1 1/2 pounds linguine 1 tablespoon salt freshly ground black pepper to taste
1. Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
2. Open 24 of the clams over a bowl with a sieve to strain the clam liquid. Save 4 clams for garnish. Set the strained liquid aside and chop the clams into a mince.
3. Add the linguine to boiling water. The clam sauce should take the same length of time to cook as the linguine.
4. Sauté minced garlic in the olive oil over high heat, being careful not to burn it. Add the minced chilis if you like a spicy sauce.
5. Add the minced clams and sauté to heat through, then add the black pepper and white wine. Now add the reserved clam liquid.
6. Open the last four clams without detaching the clams from their shells, ad toss them into the sauce. (opening them helps the clams to cook quickly. See "How to Open Clams" on page 118.) 7. Add the parsley and basil. Lower the heat to medium.
8. When the linguine is al dente, drain it and toss it with about half of the sauce. 9. Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
SERVES 4
Southwestern Rubbed Strip Steak
Horses always start, they never run out of gas and they will not get you greasy. - Gladiola Montana
Dry rubs-mixtures of salt and ground herbs and spices-not only add flavor to your meats, they also enhance its moisture by helping to seal in the meat juices. We've chosen strip steaks for this recipe, but you can substitute another favorite cut. This rub is also great on pork.
2 tablespoons Ancho chili powder 1 teaspoon garlic powder 2 teaspoons onion powder 2 teaspoons ground cumin 1 teaspoons cayenne pepper 2 tablespoons Spanish paprika 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 tablespoon kosher salt 2 twelve-ounce strip steaks
1. Mix the dry ingredients together in a pie pan.
2. Dry two twelve-ounce strip steaks and lay them in the pie pan to coat both sides of the steaks with the rub mixture.
3. Broil or grill to desired level of doneness, usually about 4 to 5 minutes a side for medium rare. If Ancho chili powder is unavailable locally, you can make your own by grinding whole Ancho chilis (dry poblano) in your food processor. We serve this at The Black Dog with Mashed Sweet Potatoes with Lime & Chipotle (see recipe on page 185).
SERVES 4 TO 6
(Continues...)
Excerpted from The Black Dog Summer on the Vineyard Cookbook by Joe Hall and Elaine Sullivan Copyright ©2000 by Joe Hall and Elaine Sullivan. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Table of Contents
| Breakfast | 10 | |
| Eggs | 13 | |
| Specials | 28 | |
| Morning Breads | 34 | |
| Lunch | 40 | |
| Soups | 43 | |
| Salads | 63 | |
| Pasta | 81 | |
| Specials | 95 | |
| Dinner | 110 | |
| Starters | 113 | |
| Grill it | 121 | |
| Entrees | 127 | |
| Vegetables | 185 | |
| Dessert | 194 | |
| At Last! | 196 |