Mission: Cook! (39 page)

Desserts

Banana Bread and Butter Pudding, 61

Chilled Grand Marnier Soufflé with Macerated Fruits,
31,
31-32

Chocolate and Oatmeal Cookies, 92

Lemon Meringue Pie,
72,
72-73

Mince Pies,
82,
82-83

Pear Apple Crumb Pie, 232

Pear Soufflé, 214-15

Royal Rice Pudding, 10

Upside-Down Apple Tart,
104,
104-5

Windsor Angel Food Cake,
38,
38-39

Diana, Princess of Wales, 84, 114-15, 119-20

Diet, healthy, 162-68

DiSpirito, Rocco, 13-14, 15, 16, 17

Donna, Roberto, 12, 13, 14, 15, 245-46

Duck

Breast Stuffed with Apples and Chestnuts and Roasted in Bacon,
196,
196-98

butterflying, note about, 198

Roasted, with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese,
154,
154-55

Eggplant

Grilled Winter Vegetables with Pesto Dressing, 182

Mixed Vegetable Curry, 172,
172

Roasted Rack of Lamb, Stuffed with Summer Ratatouille,
201,
201-2

Roasted Vegetable Crepes with Roasted Red Pepper Sauce,
179,
179-80

Egg(s)

Asparagus Parmesan Frittata, 206

Bacon and Cheese Quiche, 212

learning to cook with, 203-5

Pear Soufflé, 214-15

Quail, Fried, and Toasted Brioche, Black Angus Beef Tartare with,
207,
207-8

Egypt, 215-16

Electric woks, 85

Elizabeth, Queen of England, 2, 111-13, 115, 142

Endive, Braised, and a Beet Reduction, Horseradish-Crusted Salmon with,
46,
46-47

English, Todd, 12, 13, 14, 15

Espinal, Ruben, 233, 280, 283

Fennel

Colossal Crab, and Apple Salad with Chive Oil, 263

Zucchini, and Roasted Tomatoes, Salad of, Sautéed Red Snapper and Shrimp with,
273,
273-74

Fertoukh, Marc, 13

Field Gun competition, 162-65

Fish

Black-Peppered Skate with Arugula, Peach, and Wild Rice Pilaf and a Citrus Emulsion,
271,
271-72

Creole-Style Red Snapper with Farmhouse Grits and Red Pepper Coulis,
26,
26-27

Crisp Sea Bass with Stuffed Leeks,
41,
41-43

Horseradish-Crusted Salmon with Braised Endive and a Beet Reduction,
46,
46-47

Mango Barbecued Mahimahi over a Corn-Chipotle Salad, 275,
276

Marinated Black Cod with Acacia Honey, 137

Pan-Roasted Black Bass with Prawns over Cauliflower Risotto, 243-44

Pan-Roasted Wild Striped Bass with Roasted Tomato and Broccoli Rabe Medley, 125

Pan-Seared Salmon, Haricot Vert Salad, and Herbed Mustard Dressing, 169-70

Pan-Seared Salmon with Bok Choy Cashew Salad and Orange Soy Glaze, 151,
151

salmon, raw, note about, 287

Sautéed Red Snapper and Shrimp with Salad of Fennel, Zucchini, and Roasted Tomatoes,
273,
273-74

Sautéed Sea Bass with Crisp Potato Crust,
134,
134-35

Sesame-Crusted Tuna with Asian Mushroom Salad and Ponzu Sauce, 131

skate, note about, 272

stock (fumet), note about, 244

tuna, raw, notes about, 131, 287

Tuna Poached in Olive Oil over Shrimp and Yukon Gold Mashed Potatoes, 158

Tuna Tartare in a Cucumber Boat

Topped with Caviar,
286,
286-87

Fisherton Arms, 96-97

Flan, Warm Rock Shrimp and Lobster, Baby Arugula Salad, and Champagne Sabayon, 21-25,
23

Flan pans, note about, 213

Fleur de sel, note about, 158

Flour, cake, note about, 39

Food

aromatic impact of, 142

bitter flavors, 124

dietary fats, 140

flavors and taste, 44-45, 120-21, 124, 130, 132, 136, 149-50

for healthy diet, 162-68, 185

high-quality ingredients, 48, 113-15

leftovers, 62-63

marinades for, 136

passion for, 37

philosophy about, 33-34

physiological impact, 44

pleasure gained from, 106-7

portion sizes, 166

presenting, 254-55

salty flavors, 124

sour flavors, 124

spices, 126-27

sweet flavors, 124

temperatures, mixing, 132

textures, 132-33

umami
flavors, 130

Food Network, 258, 278-83, 289-90

Foxx, Jamie, 18

Frittata, Asparagus Parmesan, 206

Fructose (fruit sugar), note about, 215

Fruits.
See also specific fruits

Macerated, Chilled Grand Marnier

Soufflé with,
31,
31-32

Mince Pies,
82,
82-83

Fumet (fish stock), note about, 244

Galati, George (Big George), 234, 280, 281, 283

Galileo, 245-46

George and Dragon pub,
67

Ghee, note about, 177

Ginger, peeling, note about, 173

Giordano, Arthur, 14

Grand Marnier Soufflé, Chilled, with Macerated Fruits,
31,
31-32

Grapes

Maine Lobster Salad,
267,
267-68

Greens.
See also
Arugula; Spinach

leafy, note about, 24-25

and Lemon Oil, Fried Green Tomatoes and Goat Cheese Topped with,
94,
94-95

Grits, Farmhouse, and Red Pepper Coulis, Creole-Style Red Snapper with,
26,
26-27

Guacamole, Sea Scallops with, 285,
285

Guppy, 221-22

Harrod's Food Hall, 79-81

Hearts of Palm, Oven-Roasted Tomatoes, and Asparagus, Tossed with a Sherry Mustard Vinaigrette,
122,
122-23

Herbs

bouquet garni, note about, 75

herbes de Provence, note about, 36

Hollywood, California, 11-20

Honey

Acacia, Marinated Black Cod with, 137

types of, note about, 137

Hong Pong, Vivat, 251

Horseradish-Crusted Salmon with Braised Endive and a Beet Reduction,
46,
46-47

Irvine, Colleen, 51, 97, 99

Irvine, Gary, 50, 67

Irvine, Jackie, 51

Irvine, Patricia, 51-52, 62, 63, 80, 146

Irvine, Patrick, 51, 52, 62-63, 68-69, 96-99, 162

Irvine Group, 11

Ivarra, Victorio, 13

Jagr, Jaromir, 259

Jamaica Grand Hotel, 221-22, 225-26

Jamaican Jerk Chicken,
223,
223-24

Jonathan Club, 14

Jones, David “Dye,” 162

Jones, “Taffy,” 142-43

Kasparaitis, Darius, 259

Kenny (brother-in-law), 97-99

Knowlton Mansion, 280, 281

Kohlross, Walter, 255-56

Kralle, George (Little George), 233-34, 280, 281, 283

Ladies Professional Golf Association, 249

Lamb

Loin, Seared, with Roasted Beets, Feta Cheese, and Orange Mint Salad, 100,
101

Rack of, Roasted, Stuffed with Summer Ratatouille,
201,
201-2

with Tomatoes and Almonds (Rogan Josh), 173-74

Lanfranconi, Cesare, 12

Leek(s)

Asparagus, and Red Bliss Potato Salad, Warm, Lemon Thyme-Infused Chicken over a, 144-45

cleaning, 43

and Potato Soup, Cold,
194,
194-95

Stuffed, Crisp Sea Bass with,
41,
41-43

Lemon Meringue Pie,
72,
72-73

Lemon Thyme-Infused Chicken over a Warm Leek, Asparagus, and Red Bliss Potato Salad, 144-45

Lobster

Risotto with Clams,
252,
252-53

and Rock Shrimp Flan, Warm, Baby Arugula Salad, and Champagne Sabayon, 21-25,
23

Salad, Maine,
267,
267-68

Salad with Spicy Cucumber Gazpacho,
156,
156-57

Mahimahi, Mango Barbecued, over a Corn-Chipotle Salad, 275,
276

Mandolines, note about, 270

Mango

Barbecued Mahimahi over a Corn-Chipotle Salad, 275,
276

Salsa, Maryland Crab Cakes with, 71

Maple syrup

Grilled Maple and Balsamic-Glazed Pork Chops with Three Potato Hash, 141

note about, 39

Windsor Angel Food Cake,
38,
38-39

Marbury, Stephon, 259

Master Chef rating, 192-93

Miller, Joe, 13

Mince Pies,
82,
82-83

Mirepoix, note about, 47

Montchâtre, Christian, 13, 15

Mushroom(s)

Asian, Salad and Ponzu Sauce, Sesame-Crusted Tuna with, 131

Chicken Barley Soup, 227

Crispy Potato and Goat Cheese, Chive Oil, and 8-Year Balsamic,
269,
269-70

Pearl Onions, and Bacon, Short Ribs Braised with, 102-3,
103

Wild, Soup, 217

New York Knicks, 258-59

New York Rangers, 258-59

Oatmeal and Chocolate Cookies, 92

Old Winter Palace Hotel, 215

Onion, Chapati with, 175,
176

Onion Soup, French, 70,
70

Pasta

Apricot Ravioli with Sabayon,
209,
209-10

homemade, note about, 211

Tricolor Penne, Seafood Fra Diavolo with,
147,
147-48

Pastry dough, preparing in food processor, 73

Peach, Arugula, and Wild Rice Pilaf and a Citrus Emulsion, Black-Peppered Skate with,
271,
271-72

Peanut Sauce, Sesame Chicken Saté with, 288,
288

Pear Apple Crumb Pie, 232

Pear Soufflé, 214-15

Peas, Parmesan, 60

Pembroke
(yacht), 84

Pepper(s)

chipotle, note about, 275

Grilled Winter Vegetables with Pesto Dressing, 182

Jamaican Jerk Chicken,
223,
223-24

Mango Barbecued Mahimahi over a Corn-Chipotle Salad, 275,
276

Red, Coulis and Farmhouse Grits, Creole-Style Red Snapper with,
26,
26-27

Roasted Red, Sauce, Roasted Vegetable Crepes with,
179,
179-80

Pernot, Guillermo, 13, 14, 16

Pesto Dressing, Grilled Winter Vegetables with, 182

Pie pans, note about, 232

Pies

Lemon Meringue,
72,
72-73

Mince,
82,
82-83

Pear Apple Crumb, 232

Potato, 58

Pistou, note about, 35

Pork

Bacon and Cheese Quiche, 212

Bubble and Squeak,
64

Chops, Grilled Maple and Balsamic-Glazed, with Three Potato Hash, 141

Tastiest Ribs, 7-8

Vindaloo,
176,
176-77

Portius, Lt. Commander, 88-89

Potato(es)

Bubble and Squeak,
64

Crisp Sea Bass with Stuffed Leeks,
41,
41-43

Crispy, and Goat Cheese, Chive Oil, and 8-Year Balsamic,
269,
269-70

Crust, Crisp, Sautéed Sea Bass with,
134,
134-35

Hassleback Herbed Roasted,
55,
57

and Leek Soup, Cold,
194,
194-95

Pie, 58

Red Bliss, Leek, and Asparagus Salad, Warm, Lemon Thyme-Infused Chicken over a, 144-45

and Roasted Sweet Corn Hash and a Merlot Reduction, Blackened Tenderloin of Beef with,
28,
28-30

Rösti, with Goat Cheese and Wilted Arugula or Spinach,
90,
90-91

Three, Hash, Grilled Maple and Balsamic-Glazed Pork Chops with, 141

Yukon Gold Mashed, and Shrimp, Tuna Poached in Olive Oil over, 158

Poultry.
See also
Chicken; Duck

butterflying, note about, 198

Powell, Tony, 256-57

Prieto, Rudy, 231

Pudding

Banana Bread and Butter, 61

Rice, Royal, 10

Yorkshire, 54,
55

Quiche, Bacon and Cheese, 212

Ragout, Three Bean, 9

Ravioli, Apricot, with Sabayon,
209,
209-10

Reagan, Ronald, 115, 257

Red Snapper

Creole-Style, with Farmhouse Grits and Red Pepper Coulis,
26, 26-27

and Shrimp, Sautéed, with Salad of Fennel, Zucchini, and Roasted Tomatoes,
273,
273-74

The Restaurant
(TV series), 13

Rice

Lobster Risotto with Clams,
252,
252-53

Pudding, Royal, 10

Wild, Arugula, and Peach Pilaf and a Citrus Emulsion, Black-Peppered Skate with,
271,
271-72

Richard, Michel, 79, 245

Risotto, Cauliflower, Pan-Roasted Black Bass with Prawns over, 243-44

Risotto, Lobster, with Clams,
252,
252-53

Rocco's, 13

Roper, Robert, 65-66, 99

Rose, Malik, 259

Rösti Potatoes with Goat Cheese and Wilted Arugula or Spinach,
90,
90-91

Roux, Albert, 188-89, 190-93

Roux, Michel, 188-89, 190-93

Royal Naval Air Station, 142

Royal Navy, 68-69

Royal School of Cookery, 84-86

Royal Yacht
Britannia,
2-6, 88, 119

Rutabaga and Carrots,
55,
59

Salads

Colossal Crab, Apple, and Fennel, with Chive Oil, 263

Maine Lobster,
267,
267-68

Salisbury
(yacht), 68

Salmon

Horseradish-Crusted, with Braised Endive and a Beet Reduction,
46,
46-47

Pan-Seared, Haricot Vert Salad, and Herbed Mustard Dressing, 169-70

Pan-Seared, with Bok Choy Cashew Salad and Orange Soy Glaze, 151,
151

raw, note about, 287

Salsa, Mango, Maryland Crab Cakes with, 71

Salt, sea, note about, 158

Samuelsson, Marcus, 250

Sauce Bordelaise (Bordeaux Sauce), 118

Sausages

Bubble and Squeak,
64

Scallop(s)

Bay, Ceviche, Nantucket,
138,
138-39

Sea, with Guacamole, 285,
285

Seafood Fra Diavolo with Tricolor Penne Pasta,
147,
147-48