By Mitchell Rosenthal
In Cooking My long ago domestic, Mitchell Rosenthal offers a similar heat, character, and infectious enthusiasm for sharing foodstuff as are available at his wildly renowned San Francisco eating places, city corridor, Anchor and desire, and Salt condo. along with his trademark exuberance and reliable humor, Mitchell blends Southern-inspired convenience meals with city sophistication and innovation, for stimulating effects. Reflecting at the classics (Shrimp Étouffée), updating neighborhood specialties (Poutine), raising kinfolk favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order during this number of a hundred resourceful and impossible to resist recipes. Like an exceptional pal delivering up a platter of freshly fried Oysters Rémoulade, those powerful, full-flavored recipes are most unlikely to refuse.
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Extra resources for Cooking My Way Back Home Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House
Transfer to a bowl and place in the refrigerator. Now, heat the remaining ⅓ cup oil in a 1-quart saucepan over medium-high heat. Add the onion pieces and cook, stirring often, for about 15 minutes, or until golden brown. If the pieces begin to get too dark, lower the heat. Transfer the onion pieces and oil to the bowl holding the livers, and return the bowl to the refrigerator until both the livers and the onion pieces are well chilled. Pass the chilled livers, onion and oil, and hard-boiled egg through a meat grinder fitted with the medium disk or the food grinder attachment of a stand mixer fitted with the coarse blade into a bowl.
There’s never a boring moment in Mitch’s cooking; it’s always exciting and full of discovery. That sense of excitement and discovery is why so many people love his restaurants. And that is why you will enjoy this book. Looking through its pages, I find so many dishes I would love to eat right now, because I already know how good they taste. You don’t have to be Jewish to enjoy his Grandma’s Chopped Chicken Liver. His interpretation of Chicken and Andouille Sausage Gumbo is as good as anything you could find in Louisiana.
If you like duck, you can smoke a breast on the stove top and pair it with a nectarine salad, or stuff it with a rich mixture of vegetables and duck fat and confit it from the inside out. Although I encourage you to use locally grown and raised produce and meats whenever possible, which both supports local growers and ensures the dishes taste their best, the majority of the ingredients called for in the recipes can also be found in most local supermarkets. Admittedly, some may require a bit of sleuthing on your part to secure, (the sea urchin for example, or the Peppadew peppers), but finding them will be well worth your efforts.