By Christopher Kostow
A brand new Napa delicacies follows Christopher Kostow's trip from a tender line prepare dinner in a beach city to the storied eating place at Meadowood, the Napa Valley mainstay that has earned 3 Michelin stars and James Beard Awards for top chef and amazing carrier less than Kostow's leadership.
Through a hundred artfully developed recipes and attractive images, Kostow info the transformative impact this small American valley has had on his existence and work--introducing us to the artisans, items, growers, and wild elements that motivate his unheard of foodstuff. As he stocks tales of studying wild plums and radishes turning out to be alongside the creek at the back of his domestic or of firing pottery with neighborhood ceramists, Kostow offers a brand new Napa cuisine--one deeply rooted in a spot that's wealthy in attractiveness, heritage, and group.
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Extra resources for A New Napa Cuisine
Cut into 1-inch cubes and place in a vegetable steamer over boiling water. Steam about 10 to 15 minutes until done. The sweet potatoes must still be firm. Cool the sweet potatoes. Combine the chopped scallions, including the tops, and the peppers with the sweet potatoes in a large bowl. Set aside and make the dressing. Mix together the red wine vinegar, sugar, and Dijon mustard in a food processor. Add the Kosher salt and cayenne pepper to taste. With the food processor on, pour the olive oil into the dressing mixture and process until well blended.
Place on a baking sheet and bake for about 1 hour until tender. Cool, peel, and purée the sweet potatoes and place Kosher salt to taste in a stock pot along with the chicken stock, Kosher Nutmeg, freshly grated red, yellow, and green peppers. Bring to a boil and 1 teaspoon orange zest 3 tart apples, washed and cubed 1 red pepper, cubed 1 yellow pepper, cubed 2 green peppers, cubed 3 cups apple juice 2 tablespoons orange juice salt, orange zest, nutmeg, apple pieces, and cubed quickly reduce the heat.
Preheat the oven to 400°. Butter a shallow 10x14-inch baking pan. With an electric mixer, cream together the butter and brown sugar until light. Beat in the eggs, one at a time. Beat in the sweet potato, milk, and salt. Stir in the cornmeal until the batter is combined. Pour into the prepared pan and bake about 30 minutes until firm. Serve hot. Makes 6 to 8 servings 46 • The Sweet Potato Lover’s Cookbook Indian Sweet Potato Corn Bread ingredients 3 small or 2 medium sweet potatoes 1 cup cornmeal 1⁄2 teaspoon salt 2 teaspoons baking powder 1 cup water or milk Preheat the oven to 375°.