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 Post subject: Crossroads
PostPosted: Sat Oct 03, 2015 7:49 pm 
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Trapped On A Desert Island With A Cow

Joined: Tue Dec 16, 2014 4:05 am
Posts: 458
I searched and didn't see a thread for this, so apologies if there is one and I missed it.

I just got this today and haven't cooked anything from it yet, but I was excited to see a few recipes using elements I'm familiar with (and love) from the restaurant and catered events.

They're not presented in exactly the same manner: for example, there's a Moroccan carrot salad in the book that appears to use the same spicy carrots served as a side at the restaurant. The same with the spiced chickpeas recipe; it's presented as just the chickpeas, but the seasonings seem to match up with chickpeas I remember from some of the lunches I've had at the restaurant.

I noticed a few others like that in the book, and some that look like restaurant staples with just an ingredient or two changed. Others appear to be exact, like the butternut squash and Brussels sprouts flatbread....which is the first thing I'm going to try at home.


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 Post subject: Re: Crossroads
PostPosted: Sat Oct 03, 2015 9:56 pm 
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Vegan Since Before There Were Vegetables
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ooh it's out?!

edit: looks like it's released here Oct. 6th but it's $43 on Amazon! Ouch.


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 Post subject: Re: Crossroads
PostPosted: Sat Oct 03, 2015 11:06 pm 
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Trapped On A Desert Island With A Cow

Joined: Tue Dec 16, 2014 4:05 am
Posts: 458
If anyone is interested in the table of contents...
Spoiler: show
SNACKS AND SPREADS

Harissa Potato Chips
Smoked White Bean Hummus
Marinated Mediterranean Olives with Rosemary-Fried Almonds
Pickled Vegetables
Lentil Skillet Bread
Spicy Tomato-Pepper Jam
Leek Pâté
Baba Ganoush
Pistachio-Kalamata Tapenade
Egyptian Fava Bean Spread
Warm Kale and Artichoke Dip

SALADS

Spring Chopped Salad with Whole-Grain Mustard Vinaigrette
Baby Beet Salad with Apples, Candied Walnuts, and Balsamic Reduction
Spicy Moroccan Carrot Salad with Chili and Cumin
Watermelon Salad with Persian Cucumbers, Cherry Tomatoes, and Balsamic Reduction
Peach Salad with Balsamic-Glazed Cipollini Onions, Toasted Hazelnuts, and Mint Vinaigrette
Melon Salad with Watercress and Oroblanco Vinaigrette
Shaved Brussels Sprouts with Za'atar, Lemon, and Pine Nuts
Kale Salad with Currants, Pine Nuts, and Lemon-Thyme Vinaigrette
Bloomsdale Spinach Salad with Black Garlic Vinaigrette
Israeli Couscous with Champagne Grapes, Haricots Verts, and Marcona Almonds
Butternut Squash Farinata with Arugula Salad and Pomegranate Vinaigrette

FLATBREADS

Flatbread Dough
Roasted Spring Root Vegetable Flatbread with Leek Pâté and Crispy Shallots
Roasted Mushroom Flatbread with Spicy Tomato-Pepper Jam and Caramelized Onions
Roasted Cauliflower Flatbread with Pistachio-Kalamata Tapenade and Frisée
Charred Okra Flastbread with Sweet Corn Purée and Cherry Tomatoes
Butternut Squash Purée Flatbread with Mustard Greens and Fried Brussels Sprout Leaves
Tagine Flatbread with Eggplant and Minted Spinach

SOUPS

Summer Minestrone with Basil Pesto
Tomato and Watermelon Gazapacho
Cream of Fava Bean and Pea Soup
Cauliflower Bisque with Fried Capers
Mushroom Farro Soup
French Lentil Soup with Crispy Kale
Vegetable Bouillabaisse with Rouille

SMALL PLATES

Hearts of Palm Calamari with Cocktail Sauce and Lemon-Caper Aïoli
Kale Spanakopita with Harissa Sauce and Mint Oil
Balsamic-Roasted Mushrooms with Shallots and Toasted Marcona Almonds
Rapini with Black Garlic, Sherry Vinegar, and Toasted Hazelnuts
Spiced Chickpeas
Artichoke Oysters with Tomato Béarnaise and Kelp Caviar
Oven-Roasted Okra with Calabrese Peppers and Pickled Scallions
Papas Arrugadas with Parsley Vinaigrette
Sweet Potato Latkes with Spiked Applesauce
Spaghetti Squash Noce Moscata
Roasted Fennel with Clementine Beurre Blanc and Toased Buckwheat
Cauliflower with Olives and Sun-Dried Tomatoes
Oven-Roasted Romanesco with Onion Agrodolce and Grappa-Soaked Raisins
Italian Butter Beans with Pan-Roasted Kale, Sherry Aglio Olio, and Toasted Pumpkin Seeds
Roasted Baby Parsnips with Sherry-Maple Glaze and Chanterelles
Creamy Polenta with Roasted Corn and Porcini Mushroom-Bordelaise Sauce
Sweet Corn Risotto with Buttered Leeks, Cherry Tomatoes, and Tomato-Sherry Cream Sauce
Fig Caponata with Polenta Fries

Back later with the rest!


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 Post subject: Re: Crossroads
PostPosted: Sun Oct 04, 2015 1:28 am 
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Trapped On A Desert Island With A Cow

Joined: Tue Dec 16, 2014 4:05 am
Posts: 458
Spoiler: show
PASTA

Pasta Dough
Chive Fettuccine with Asparagus, Morels, and Prosecco Sauce
Pappardelle Bolognese
Linguine with Balsamic -Roasted Mushrooms and Tomato-Basil Butter Sauce
Acorn Squash Ravioli with Kale and Black Garlic Butter Sauce
Tortellini with Sun-Dried-Tomato Ricotta and Sweet Peas
Cappellacci with Spinach Cream Sauce
Grilled Garden Vegetable Lasagna with Puttanesca Sauce
Fava Bean Agnolotti with Parsley and Aglio Olio Sauce
Gnocchi

DESSERTS

Cannoli with Candied Kalamata Olives
Dark Chocolate Rice Pudding with Sugared Pine Nuts and Raspberries
Grilled Marinated Nectarines with Vanilla-Basil Ice Cream
Summer Berry Galette
Oat Florentine Cookies with Mocha Sipping Chocolate
Banana Bread
Pumpkin Parfaits
Decadent Dark Chocolate Cake with Figs and Hazelnuts

COCKTAILS

Respectable
Hard Times
Parisian Standard
Happy Harlequin
Sophia

BASICS

Almond Greek Yogurt
Cashew Cream
Walnut Parmesan
Vegetable Stock
Roasted Vegetable Stock
Demi-Glace
Balsamic Reduction
Basil Pesto
Basil Pesto Cream Sauce
Scoty's Marinara Sauce


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 Post subject: Re: Crossroads
PostPosted: Tue Oct 06, 2015 10:48 pm 
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Bathes in Braggs

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1338
Location: Los Angeles
My digital copy arrived today. The pasta chapter is calling to me, and although it's really rich, I love the sound of the cream sauce in the Capellaci and Spinach Cream Sauce recipe. The garden ricotta must be amazing, but it depends on finding the Kite Hill ricotta cheese. The biggest stumbling block for me though, is that I don't feel like making Capellaci from scratch. I might try getting some shell pasta at the grocery store and stuffing them with the ricotta mixture, then make the sauce.

The Pesto Cream Sauce also looks great. I might just try that on top of store bought pasta.


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 Post subject: Re: Crossroads
PostPosted: Thu Oct 15, 2015 8:57 pm 
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Tofu Pup Forever

Joined: Fri Oct 18, 2013 1:08 pm
Posts: 16
I made the pistachio kalamata olive tapenade. Amazing! It made a ton. We put it on crackers, slathered it on a grilled cheese, and mixed it with pasta, cherry tomatoes, and basil. Yum!


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 Post subject: Re: Crossroads
PostPosted: Thu Oct 15, 2015 10:05 pm 
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Bathes in Braggs

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1338
Location: Los Angeles
vijita wrote:
ooh it's out?!

edit: looks like it's released here Oct. 6th but it's $43 on Amazon! Ouch.


Where are you located? I'm seeing it for $24.92 in hardcover and $9.99 in ebook. That's in the United States.


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 Post subject: Re: Crossroads
PostPosted: Thu Oct 15, 2015 10:30 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 177
Hearts of palm calamari are high on my list to try!


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 Post subject: Re: Crossroads
PostPosted: Fri Oct 16, 2015 12:40 pm 
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Bathes in Braggs

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1338
Location: Los Angeles
Lisak80 wrote:
I made the pistachio kalamata olive tapenade. Amazing! It made a ton. We put it on crackers, slathered it on a grilled cheese, and mixed it with pasta, cherry tomatoes, and basil. Yum!


That sounds so delicious. I would make it if I didn't have to watch my sodium intake. Sigh.


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 Post subject: Re: Crossroads
PostPosted: Fri Dec 04, 2015 11:31 am 
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Top of the food chain & doesn't need to prove it

Joined: Tue Mar 13, 2012 2:25 am
Posts: 641
I made the grilled vegetable lasagna. OH. MY. YUM.

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A Vegan Julie/Julia Project: This Cycle: Great Gluten Free Vegan Eats! http://veganlydelicious.wordpress.com/


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 Post subject: Re: Crossroads
PostPosted: Sat Dec 05, 2015 10:47 am 
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Not NOT A Furry

Joined: Sat Apr 16, 2011 4:36 am
Posts: 470
I totally have that lasagna on my to-make list. Glad to hear it turned out. :)

I shared my review for the cookbook along with the recipe for the butternut squash farinata with the arugula pomegranate salad. This was also super yummy. Also a chance to win a copy of the cookbook, too.

Enjoy!

https://tastespace.wordpress.com/2015/1 ... ok-review/

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 Post subject: Re: Crossroads
PostPosted: Tue Dec 29, 2015 7:58 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 177
Cauliflower bisque with fried capers was so yummy!!! My boyfriend made that and a loaf of fresh baked bread while I was at work. So good!!


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 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 6:26 pm 
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WRETCHED
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Location: Maryland/DC area
How involved are the recipes? I'm always wary of "Chef" cookbooks due to time consuming recipes.

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You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.


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 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 6:51 pm 
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Bathes in Braggs

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1338
Location: Los Angeles
I'm really slow in the kitchen, so for me it isn't a weeknight recipe kind of cookbook. But it's not so intimidating that I'd never make anything out of it, either.

Saveur's post above has a link to Tastespace where she not only shared a recipe from the cookbook, but also links to a dozen other recipes from Crossroads that have been posted elsewhere on the web. Looking at these should give you a better idea.


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 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 8:52 pm 
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Loves Carrots (in the biblical sense)

Joined: Fri Jul 27, 2012 9:35 am
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The Pappardelle Bolognese is sumptuously delicious. If the rest of the dishes in the book are half as good was it is, I want to make them all!


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 Post subject: Re: Crossroads
PostPosted: Wed Dec 30, 2015 10:20 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 177
linanil wrote:
How involved are the recipes? I'm always wary of "Chef" cookbooks due to time consuming recipes.


Some do indeed have multiple steps or require a lot of time. But other recipes are rather simple and just need a well stocked pantry. I try to keep a huge selection of fresh herbs / flours / nooch / nuts etc on hand to cut down on time spent on books like this.


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 Post subject: Re: Crossroads
PostPosted: Thu Dec 31, 2015 7:05 am 
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Vegan Since Before There Were Vegetables
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Posts: 11322
I would really try to look through this before you buy it. I'm sure some people will love it, but I really regret purchasing it. I like Tal's other book but so many of these recipes seem like such a cop-out.


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 Post subject: Re: Crossroads
PostPosted: Mon Jan 04, 2016 9:53 am 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 177
I made the marinara from this book for NYE. It was pretty basic, good, not overwhelmed by it. Smelled better than it tasted. I have other basic ones that seemed to be a little more flavorful.


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