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1. Salmon with Braised Cauliflower, Lemon Brown Butter, and a Pine Nut–Currant Crust

2. Spicy Carrots

3. Thankful Butterscotch Cake

Book Description

Asked what they want of a chef's cookbook, most readers would reply, good contemporary recipes I can actually make at home. This seemingly simple requirement can sometimes be lost in the rush to deliver signature dishes that serve to support or further reputation. Fortunately, that isn't the case with Inspired by Ingredients by Bill Telepan, chef at Manhattan's JUdson Grill. Noted for his fresh, direct cooking, Telepan gives readers 80-plus recipes for a wide range of year-round dishes.

... (more)

Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef

Authors: Bill Telepan, Andrew Friedman, Photographs by Quentin Bacon

Date: November 2004

ISBN: 0743243870

Publisher: Simon & Schuster

Hardcover

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This is my take on a traditional Sicilian vegetable dish. Rather than achieve heat with cayenne or other one-dimensional spices or peppers, the carrots are tossed gently with a carefully stewed pepperoncini mixture.

Servings: 4 to 6

• 1/2 cup extra-virgin olive oil

• 1/2 large onion, julienned

• 6 cloves garlic, julienned

• Salt

• 3 stalks celery, peeled and cut on the diagonal into 1/4-inch pieced (1 cup)

• 8 sun-dried tomatoes, cut into thin strips

• 8 pepperoncini peppers, seeds removed, from 2, cut into thin strips

• 1 1/2 pounds multicolored carrots

• 4 tablespoons (1/2 stick) butter

• 1/2 cup vegetable stock

1. Warm the olive oil in a sauté pan with a lid over medium-low heat. Add the onion, garlic, and a pinch of salt, cover the pan, and cook for 3 minutes. Add the celery and another pinch of salt, cover, and cook for 5 minutes. Add the tomatoes, cover, and soften for 2 minutes. Add the peppers, cover, and cook for 3 to 4 minutes. Remove the pan from the heat and let cool.

2. Cut the carrots into oblique 1-inch segments by cutting on the bias and then rotating the carrot 180 degrees before cutting again, or simply cut into 1-inch pieces.

3. Melt the butter in a large sauté pan set over medium heat. Add the carrots, season with salt, and cook without browning for 6 minutes. Add the stock and cook, uncovered, over medium-high heat until the carrots are al dente and the liquid forms a glaze, about 7 minutes.

4. Add the pepperoncini mixture to the pan, toss, taste, and adjust seasoning.

5. To serve, transfer the carrots to a bowl and present family style in the center of the table.

More From This Book:

1. Salmon with Braised Cauliflower, Lemon Brown Butter, and a Pine Nut–Currant Crust

2. Spicy Carrots

3. Thankful Butterscotch Cake

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