Terra : Cooking from the Heart of Napa Valley (9780307815323)
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WHOLE-GRAIN MUSTARD AND SOY VINAIGRETTE: Lightly drizzle on anything grilled.
Condiments
ANCHOVY-GARLIC MAYONNAISE: Use as a salad dressing or as a dip for crudités.
CHIVE-MUSTARD SAUCE: Dip or sauce for any crustacean.
LEMON-CAPER AÏOLI: Drizzle over fish or serve as a sauce for fried fish.
PISTOU: Drizzle over grilled vegetables or fish and meats.
THAI CHILI MAYONNAISE: Use as a sauce for any fish, shrimp, and lobster.
Sauces
CABERNET SAUVIGNON SAUCE: This goes great with any meat.
CABERNET SAUVIGNON SAUCE: This works well with any meat or big-flavored fish such as monkfish or salmon.
CHARDONNAY CREAM SAUCE: This goes well with any fish or shellfish.
CURRY-SHRIMP SAUCE: Sauce for Asian noodles or any crustacean.
GORGONZOLA CREAM SAUCE: This is good with grilled steak; also toss with pasta or boiled small potatoes.
HERBED GAME JUS: Light sauce for game, chicken, or veal.
MISO SAUCE: Veal or pork or a more substantial fish.
PINOT NOIR ESSENCE: This intense sauce is good with veal or pork.
PRESERVED-LEMON BEURRE BLANC: This is a good sauce for fish and shellfish.
SALSA VERDE: Braised meat or grilled vegetables.
SPICY SWEET AND SOUR SAUCE: This sauce works like a traditional sweet and sour sauce with pork or chicken.
SUN-DRIED CHERRY SAUCE: This is perfect with any game or roast turkey.
TAHINI SAUCE: Serve as a traditional dip with pita bread; also good with fish, eggplant, and lamb.
THAI RED CURRY SAUCE: Wonderful with any lighter meat or fish.
TOMATO-GARLIC-CAPER SAUCE: Lovely with other fish.
Side Dishes
APPLE AND SWEET POTATO PUREE: This goes with pork, roasted chicken, and turkey.
ARTICHOKE FRITTERS: Serve as a passed appetizer or side dish.
AVOCADO MOUSSE: Makes a great dip for crudite or chips.
BASMATI RICE: A fragrant rice is wonderful with any dish.
BRAISED ENDIVE: This is good with pork, chicken, fish, or scallops.
BRANDADE: Serve hot in a soufflé dish with croutons as a shared appetizer; also, these can be rolled into small balls, dipped in breadcrumbs, and deep-fried, then served with a tomato sauce to dip.
CAPONATA: Add to an antipasti platter or serve as a first course.
FRENCH FRIES: Serve anytime, all the time.
HUMMUS: Serve with pita bread.
ISRAELI COUSCOUS: This is lovely served with stews or fish.
LENTILS WITH PANCETTA: This is perfect with any game bird or pork.
PICKLED RED ONIONS: Make these for a picnic or with any game.
POTATOES ALIGOTE: This is great with any meat that has lots of flavor.
POTATO LATKES: Serve with chicken or meat; traditionally, it’s served with applesauce, but it’s also great with caviar.
RAITA: Update this classic with poached salmon.
RATATOUILLE: Toss with pasta, or serve alongside any meat or fish.
ROASTED YUKON GOLD POTATOES: Another great potato dish.
SESAME TUILES: Good as a snack cracker.
SOURDOUGH BREAD STUFFING: Good with any game bird, also chicken and turkey.
TABBOULEH: This would make a wonderful salad to start a meal.
YAM PUREE: Serve this beautiful dish with turkey, chicken, and game.
Vegetarian Dishes (Serve as first courses or main courses. For recipes that call for stock, use vegetable stock.)
EGGPLANT AND GOAT CHEESE “LASAGNA”: A perfect main course.
GNOCCHI: This is great served with mushroom sauce, tomato sauce, or brown butter and Parmesan cheese.
MALFATTI: Serve with a tomato sauce and Parmesan cheese.
RISOTTO MILANESE: For a main course, add sides of sautéed vegetables.
STIR-FRIED EGGPLANT: Serve with Miso Sauce and rice.
WILD MUSHROOM RISOTTO: This is perfect just as it is.
Miscellaneous
CHICKPEA BATTER: Use this as a batter with other vegetables.
DA SPICE MIX: This is a wonderful rub for any pork, chicken, beef, or rich fish.
MISO MARINADE: This is great for chicken, beef, pork, white fish.
SEARED FOIE GRAS: Serve with Sun-Dried Cherry Sauce.
SOY-GINGER MARINADE: A little like teriyaki, but better, this is great for grilling pork, steak, chicken, and white fish.
About the Author
HIRO SONE hails from Miyagi, Japan, where his family has grown premium rice for eighteen generations. Hiro began his formal culinary education at École Technique Hôtelière Tsuji, under the guidance of Paul Bocuse, Pierre Troisgros, and Joel Robuchon. In 1983, Hiro was hand-picked by Wolfgang Puck to train in Beverly Hills at the flagship Spago for the role of opening chef at the Tokyo Spago. After working in Tokyo for one and a half years, Hiro returned to Los Angeles to become chef of Spago.
LISSA DOUMANI was born in Los Angeles but grew up in the wine country on her family’s Stags’ Leap winery and vineyard. She returned to Los Angeles to apprentice under pastry chef Nancy Silverton at Spago, and later went on to become pastry chef at Roy Yamaguchi’s 385 North in Los Angeles.
In 1988, Hiro and Lissa settled in Napa Valley and opened Terra. Since opening, they have won numerous accolades, including: Robert Mondavi Culinary Award of Excellence (2000), four-star rating from Mobil Travel Guide (1998–2000), Wine Spectator’s Award of Excellence (1993–2000), the Distinguished Restaurants of North America Award, and top ten rankings in the San Francisco Bay Area from the San Francisco Chronicle, Gourmet, and Zagat Guides (all since 1996).
When Hiro and Lissa aren’t working in the kitchen or the front of the house, they are teaching classes and participating in culinary benefits around the world. They live in St. Helena, California, just twenty minutes from the family vineyard and winery where Lissa was raised.
FAITH ECHTERMEYER has worked in the Napa Valley for twenty-two years. She has created the photographs for nineteen books, including cookbooks, travel books, and a twelve-volume gardening series. She lives in St. Helena with her husband, chef Bruce LeFavour.
HIROAKI ISHII and KAORU SAKURABA are a Toyko-based food photography team. Both have worked in advertising and publishing, and their photos appear in international media.
INDEX
A
Acqua Pazza
Aïoli
basic recipe
Lemon-Caper Aïoli
Almonds
Almond Cream
Almond Pithiviers
meal
Sacristan Cookies
Anchovies
Anchovy–Black Olive Sauce
Anchovy-Garlic Mayonnaise
Apple Farm, 6.1, 6.2
Apples
Apple and Sweet Potato Puree
Apple Tart
Baked Apple Crème Brûlée
preventing oxidation of
Apricots
Apricot Tarte Tatin
Noyau Ice Cream, 6.1, 7.1
Artichokes
Artichoke Fritters
Daube of Lamb Shoulder and Artichokes
Goat Cheese and Artichoke Spring Rolls, 1.1, 1.2
preparing
preventing oxidation of
Arugula and Tomato Salad
Asparagus, Ragout of Morel Mushrooms and
Avocado Mousse
B
Bacon, Smoked, and Wild Mushroom Vol-au-Vent, 1.1, 1.2, 5.1
Bain-marie
Baked Apple Crème Brûlée
Baked Mussels in Garlic-Parsley Butter
Balsamico and Caper Vinaigrette
Bananas
Banana-Rum Ice Cream, 6.1, 7.1
Feuilletée of Caramelized Bananas
preventing oxidation of
Basil
Pesto
Pistou
Beans
Foie Gras Tortelloni with Fava Beans
Fried Haricots Verts
Hummus
Japanese Eggplant Salad
Soup au Pistou
Spaghettini with Tripe Stew
White Bean–Tomato Salad
Beef
Daube of Oxtail
Grilled Dry-Aged New York Steak
Grilled Miso-Marinated Beef Salad
Beets
Dungeness Crab Salad with Beets
preparing
Tomato-Beet Gazpacho
Bell peppers
Ratatouille
Red Bell Pepper Coulis
roasting and peeling
Berry Shortcake, Mixed
Beurre Blanc, Preserved-Lemon
Black Olive–Balsamico Vinaigrette
Black-Olive Oil
Bocuse, Paul, xi
Bone Marrow Risotto
Braised Endive
Brandade
Brandy Snaps, 6.1, 6.2
Bread
Bread Crumb Crust
Chocolate Bread Pudding
Garlic Croutons
Morel Mushroom Croutons
Panzanella with Feta Cheese
Sopa de Ajo
Sourdough Bread Stuffing
Brittle, Cashew
Broiled Sake-Marinated Chilean Sea Bass
Broths. See also Stocks
Acqua Pazza Broth
Court Bouillon
Shiso Broth
Brown Chicken Stock
Butter
about, xxvi
Clarified Butter
Garlic-Parsley Compound Butter
mounting sauces with
C
Cabernet Sauvignon and Black Pepper Sauce
Cabernet Sauvignon Sauce, 4.1, 5.1, 5.2
Cakes
Chocolate Truffle Cake, 6.1, 6.2
Sunshine Cake
Capellini with Smoked Salmon
Caponata
Caramelized Onions
Caramelized Pears
Caramelizing
Caramel Sauce
Cashew Brittle
“Cassoulet” of Quail Confit
Catfish, Fricassee of
Caviar
Capellini with Sevruga Caviar
Crème Vichyssoise with Caviar
Chanterelle mushrooms
Chanterelle Mushroom and Lentil Soup
Sautèed Maine Scallops with Chanterelle Mushrooms
Chardonnay Cream Sauce
Cheese
Eggplant and Goat Cheese “Lasagna”
Fontina Cheese Polenta
Goat Cheese and Artichoke Spring Rolls, 1.1, 1.2
Goat Cheese Ravioli, 2.1, 3.1
Gorgonzola Cream Sauce
Kabocha Pumpkin Ravioli
Malfatti with Rabbit and Forest Mushrooms Cacciatore
Panzanella with Feta Cheese
Parmesan-Balsamico Vinaigrette
Potatoes Aligot
Tart of Fromage Blanc
Tiramisù
Chenel, Laura, 1.1, 6.1
Cherries
Chocolate Bread Pudding with Sun-Dried Cherries
Sun-Dried Cherry Sauce
Chicken
Brown Chicken Stock
Chicken Stock
Chickpeas (garbanzo beans)
Chickpea Batter
Hummus
Chinese Egg Noodles
Chive-Mustard Sauce
Chocolate
about, xxvi
Chocolate Bread Pudding
Chocolate Fudge Sauce
Chocolate Mousseline
Chocolate Truffle Cake, 6.1, 6.2
Chocolate Truffles
Chocolate Tuiles, 6.1, 6.2
melting
Chutney, Pear
Citrus fruit, segmenting
Clams
Acqua Pazza
cleaning
Jus de Mer
Clarified Butter
Coffee
Coffee Granité
Espresso Ice Cream, 6.1, 7.1
Tiramisù
Comfort, Jerry
Confit, Quail
Cookies. See also Tuiles
Maple Cookies
Pecan Sablés
Sacristan Cookies
Corn and Masa, Potage of
Court Bouillon
Couscous, Minted Israeli
Crab
cleaning soft-shell
Dungeness Crab Salad
Dungeness Crab Wontons
Peeky Toe Crab Risotto
Potage of Sweet Corn and Masa with Fried Soft-Shell Crab
Crayfish, Sacramento Delta, 1.1, 1.2
Cream, xxvi
Crème Anglaise
Crème Brûlée
Baked Apple Crème Brûlée
Lemon Crème Brûlée
Crème Vichyssoise with Caviar
Croquettes of Copper River Salmon
Crostata, Stone-Fruit
Croutons
Garlic Croutons
Morel Mushroom Croutons
Cucumbers
Raita
Salmon and Tuna Tartare on Cucumber Discs
Tomato-Cucumber Salad
Currant Ice Cream, Myers’s Rum–
Curry Oil
Curry Sauce, Thai Red
Curry-Shrimp Sauce
D
Daikon
Momiji Oroshi
Da “Mud,”
Da Spice Mix
Daube of Lamb Shoulder and Artichokes
Daube of Oxtail
Deep-frying
Deglazing
Dill Sour Cream
Dipping Sauce
Doneness, testing for
Dough
Pâte Sucrée
puff pastry
Dressings. See also Mayonnaise
Balsamico and Caper Vinaigrette
Black Olive–Balsamico Vinaigrette
Ginger-Mustard Vinaigrette
Lemon-Caper Vinaigrette
Lemon-Coriander Vinaigrette
Lemon-Mustard Vinaigrette
Parmesan-Balsamico Vinaigrette
Ponzu
Spicy Lemon-Ginger Vinaigrette
Terra House Vinaigrette
Tomato–Black Olive Vinaigrette
Whole-Grain Mustard and Soy Vinaigrette
Whole-Grain Mustard Vinaigrette, 1.1, 1.2
Duck
Duck Stock
Grilled Duck Breast on Foie Gras
Merlot-Braised Duck Legs
Dumplings, Shrimp
Dungeness Crab Salad
Dungeness Crab Wontons
E
Eggplant
Caponata
Eggplant and Goat Cheese “Lasagna”
Japanese Eggplant Salad
Ratatouille
Stir-Fried Japanese Eggplant
Endive, Braised
Escabeche of Lake Smelt
Espresso Ice Cream, 6.1, 7.1
F
Feuilletée of Caramelized Bananas
Figs
Fig Fritters
Lamb Shanks Braised in Petite Syrah with Black Mission Figs
Fish
Acqua Pazza
Anchovy–Black Olive Sauce
Anchovy-Garlic Mayonnaise
Brandade
Broiled Sake-Marinated Chilean Sea Bass
Capellini with Smoked Salmon
Croquettes of Copper River Salmon
Escabeche of Lake Smelt
Fish Stock
Fricassee of Catfish
Gravlax on Potato Latkes, 1.1, 1.2
Grilled Fillet of Pacific Salmon
Grilled Lingcod with English Peas
Grilled Rare Tuna
Grilled Swordfish Steak
Grilled Tournedos of Tuna
House-Cured Sardines
Pan-Roasted California White Bass
Pan-Roasted Local Halibut
Pan-Roasted Medallions of Salmon
Poached Skate Wing
salmon, boning
S
almon and Tuna Tartare, 1.1, 1.2
Sautéed Pesto-Marinated Tai Snapper
Tataki of Tuna
Flour
Foie gras
Chanterelle Mushroom and Lentil Soup with Sautéed Foie Gras
deveining
Foie Gras Terrine, 1.1, 1.2
Foie Gras Tortelloni
Grilled Duck Breast on Foie Gras
Fontina Cheese Polenta
Forni Brown, xix, 1.1, 4.1
French Fries
Fresh Tomato Sauce
Fricassee of Catfish
Fricassee of Miyagi Oysters
Fried Haricot Verts
Fried Rock Shrimp
Fried Squid Tentacles
Frozen Yogurt
Fruit. See also individual fruits
Fruit Compote
Mixed Berry Shortcake
segmenting citrus
Stone-Fruit Crostata
Tropical Fruit Salad
G
Game. See also individual game
Game Stock
Herbed Game Jus
Garbanzo beans. See Chickpeas
Garlic
Aïoli
Anchovy-Garlic Mayonnaise
browning
degerming
Garlic Croutons
Garlic Mashed Potatoes
Garlic-Parsley Compound Butter
grating
Sopa de Ajo
Spring Garlic and Potato Soup
Tomato-Garlic-Caper Sauce
Gazpacho, Tomato-Beet
Ginger
Ginger Ice Cream, 6.1, 7.1
Ginger-Mustard Vinaigrette
grating
Soy-Ginger Marinade
Spicy Lemon-Ginger Vinaigrette
Gnocchi, Potato
Goat cheese
Eggplant and Goat Cheese “Lasagna”
Goat Cheese and Artichoke Spring Rolls, 1.1, 1.2
Goat Cheese Ravioli, 2.1, 3.1
Tart of Fromage Blanc
Gorgonzola Cream Sauce
Granité, Coffee
Grapefruit
Dungeness Crab Salad with Ruby Grapefruit
segmenting
Gravlax on Potato Latkes, 1.1, 1.2
Gremolata
Grilled Dry-Aged New York Steak
Grilled Duck Breast on Foie Gras
Grilled Fillet of Pacific Salmon
Grilled Lamb Tenderloins
Grilled Lingcod with English Peas
Grilled Miso-Marinated Beef Salad
Grilled Natural-Fed Veal Chops
Grilled Quail on Eggplant and Goat Cheese “Lasagna”
Grilled Rare Tuna
Grilled Spice-Rubbed Pork Chops
Grilled Swordfish Steak on Caponata
Grilled Tournedos of Tuna
H
Halibut, Pan-Roasted Local
Haricots Verts, Fried
Herbed Game Jus
Herb Oil