Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
ISBN 978-0-307-35108-1
Printed in China
10 9 8 7 6 5 4 3 2 1
First Edition
Introduction 9
Spring
Starters 17
Soups and Sandwiches 23
Salads 31
Main Dishes 40
Vegetables and Sides 51
Bread and Such 59
Desserts 65
Summer
Starters 77
Soups and Sandwiches 85
Salads 91
Main Dishes 101
Vegetables and Sides 109
Bread and Such 117
Desserts 125
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Fall
Starters 137
Soups and Sandwiches 143
Salads 149
Main Dishes 155
Vegetables and Sides 165
Bread and Such 173
Desserts 179
Winter
Starters 191
Soups and Sandwiches 197
Salads 203
Main Dishes 211
Vegetables and Sides 223
Bread and Such 230
Desserts 237
Resources
How to Grow Ingredients
for Your Recipes 242
Acknowledgments 252
Index 254
S pray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat. Arrange the pork chops in the skillet and sprinkle
them generously with pepper. Brown the meat well on both sides, 8 to
½ cup fresh
blackberries, for
garnish
10 minutes total.
Reduce the heat to medium-low, cover the skillet, and cook until the
chops are still moist and look slightly pink in the center, 6 to 8 minutes. Lift
the chops onto a platter and keep warm.
Over medium heat, add the brown sugar and water to the fat and
drippings left in the skillet. Stir, allowing the mixture to caramelize, 3 to
4 minutes. Then add the blackberries, vinegar, sea salt, and pepper, and
cook, stirring, until the consistency becomes syrup-like, 5 to 7 minutes.
Transfer the pork chops to a serving platter, and pour the blackberry
gastrique over them. Garnish with fresh blackberries, and serve.
Fa l l 163
204 P. A l l e n S m i t h ’ s S e a s o na l R e c i p e s f r o m t h e G a r d e n