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1. Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables

2. Thai Barbecue Sauce

Book Description

In The Kitchen Sessions, chef and restaurateur Charlie Trotter makes his unique way with food available to home cooks in dishes somewhat less esoteric than those in his other cookbooks. Trotter compares his cooking with jazz improvisation. His Portobello Mushroom Vinaigrette, for example, bursts from the Salsify and Pickled Mushroom Salad like a high, clear note that lingers

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The Kitchen Sessions With Charlie Trotter

Authors: Charlie Trotter

Date: February 1999

ISBN: 0898159970

Publisher: Ten Speed Press

Hardcover

ORDER/INFO

This is great on grilled salmon or duck

Yield: about 3 cups

• 1/2 tablespoons sesame oil

• 1 cup diced Spanish onion

• 1 1/2 ounces chopped ginger

• 1 cup freshly squeezed orange juice

• 1 teaspoon garlic chili paste

• 1/4 cup honey

• 5 ounces tomato juice

• 1/4 cup balsamic vinegar

• 1 cup plum sauce

• 1/2 cup hoison sauce

• 1/2 cup Worcestershire sauce

• 1 1/2 tablespoons Dijon mustard

• 1/2 cup plus 2 tablespoons tamari

• 1 ounce chopped cilantro

• 2 1/2 ounces chopped lemongrass

• 3 ounces brown sugar

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

1. Method: Heat the sesame oil in a large pan, add the onions, and cook until light brown. Add the ginger and cook for 5 minutes over medium heat. Add the remaining ingredients and cook for 20 minutes. Strain through a fine-mesh sieve and cook for 20 minutes. Let cool and refrigerate until ready to use.

More From This Book:

1. Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables

2. Thai Barbecue Sauce

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