Featured Cookbook

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1. Oysters with Gazpacho Vinaigrette

2. Mixed Nantucket Field Greens with Arugula Oil and Preserved Lemon Vinaigrette

3. Maryland Crab Cakes

4. Creme Brulee

Book Description

The Nantucket Restaurants Cookbook is exactly that, a collection of menus from a whole host of restaurants on Nantucket Island. And for such a small island, Nantucket has a lot to offer the hungry gourmet. Samara Farber Mormar, a former chef, is a Nantucket resident and loves everything about the island. Her coauthor, Melissa Clark, is a cookbook writer and columnist for The New York Times. Together they interviewed the chefs and owners of 18 Nantucket restaurants and wrote a chapter on each.

... (more)

The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle

Authors: Melissa Clark, Samara Farber Mormar

Date: April 2001

ISBN: 0375504249

Publisher: Villard

Hardcover

ORDER/INFO

• 2 cups extra-virgin olive oil

• julienned zest of 1 lemon

• 1 bunch of arugula

• 1 tbsp. minced shallots

• 1 tbsp. rice wine vinegar

• 1 tsp. Dijon mustard

• 1 tsp. fresh rosemary

• 1/2 tsp. grated lemon zest

• 1/4 tsp. chopped garlic

• 1/4 tsp. anchovy paste

• salt to taste

• 2 quarts field greens

1. In a small saucepan over medium-high heat, bring 1 cup of the olive oil to 200 F (it will be too hot to touch but not yet smoking) and add the julienned lemon zest. Cover the pan, turn off the heat, and let sit for 2 hours. Transfer the oil and zest to a bottle and let sit at room temperature, covered, for at least 2 days. You can then store the lemon oil in the refrigerator for up to 1 week.

2. To make the arugula oil, in a food processor, puree the arugula with the remaining cup of olive oil. Transfer the mixture to a bowl, cover, and let sit overnight in the refrigerator before straining through a fine sieve. Arugula oil will keep for 5 days in the refrigerator.

3. In a bowl, combine the shallots, vinegar, mustard, rosemary, grated lemon zest, garlic, anchovy paste, and salt and whisk to combine. Slowly drizzle in 1/4 to 1/3 cup of the lemon oil, whisking constantly to combine the ingredients smoothly.

4. Toss the field greens with the dressing to taste and mound on each plate. Drizzle with arugula oil and serve.

More From This Book:

1. Oysters with Gazpacho Vinaigrette

2. Mixed Nantucket Field Greens with Arugula Oil and Preserved Lemon Vinaigrette

3. Maryland Crab Cakes

4. Creme Brulee

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