Ruhlman's Twenty (56 page)
Authors: Michael Ruhlman
Classic Layer Cake with Chocolate Buttercream Icing and Chocolate Glaze
capsicums. See bell peppers
caramel
Caramel Sundae with Extra-Coarse Salt
carrots
Beef Tenderloin Poached in Beef Stock with Root Vegetables
cauliflower
Roasted Cauliflower with Brown Butter
celery root
Beef Tenderloin Poached in Beef Stock with Root Vegetables
ceviche
Grouper Ceviche with Chiles and Lime
cheese
Deviled Eggs with Blue Cheese and Bacon
Grilled Pear Salad with Honey-Walnut Vinaigrette
Pizza Bianco with Bacon and Eggs
Scrambled Eggs with Goat Cheese and Chives
Shirred Eggs with Cream and Parmigiano-Reggiano
cheesecakes
chicken
Basic White Wine Marinade for Chicken and Fish
Butterflied Chicken with Lemon-Tarragon Butter Baste
Rosemary-Brined, Buttermilk Fried Chicken
Rotisserie Chicken and Leek Soup
Sautéed Chicken Breasts with Tarragon Butter Sauce
chiles
Chipotle-Corn Fritters with Cilantro-Lime Dipping Sauce
Grouper Ceviche with Chiles and Lime
chilling
Deviled Eggs with Blue Cheese and Bacon
chipotle chiles
Chipotle-Corn Fritters with Cilantro-Lime
chocolate
Angel Food Cake with Whipped Cream and Toffee
Chocolate Buttercream Icing
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cinnamon
Classic Layer Cake with Chocolate Buttercream Icing and Chocolate Glaze
cod
Fish Tacos with Guacamole and Fresh Salsa
Pan-Roasted Cod with Chorizo Vinaigrette
Cognac and Peppercorn Cream Sauce
Cold Snap Pea Soup with Mint and Honey
confit
cookies
cooking
corn
Chipotle-Corn Fritters with Cilantro-Lime Dipping Sauce
Green Bean, Corn, and Onion Salad with Roasted Shallot Vinaigrette
courgettes. See zucchini
court bouillon
Salmon Poached in Court Bouillon
Cranberry-Orange Gastrique, Sautéed Duck Breasts with
cream
cups
desserts
Angel Food Cake with Whipped Cream and Toffee
Caramel Sundae with Extra-Coarse Salt
Classic Layer Cake with Chocolate Buttercream Icing and Chocolate Glaze
Deviled Eggs with Blue Cheese and Bacon
doughs
duck
Sautéed Duck Breasts with Orange-Cranberry Gastrique
Eastern North Carolina Barbecue Sauce
eggs
Deviled Eggs with Blue Cheese and Bacon
Pizza Bianco with Bacon and Eggs
Savory Bread Pudding with Caramelized Onions and Gruyère
Scrambled Eggs with Goat Cheese and Chives
Shirred Eggs with Cream and Parmigiano-Reggiano
Warm Arugula Salad with Bacon and Poached Eggs
Escoffier, Auguste
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fats, 134. See also butter; oils
fennel
Grilled Branzino with Fennel, Lemon, and Shallot
fish
Basic White Wine Marinade for Chicken and Fish
Fish Tacos with Guacamole and Fresh Salsa
Grilled Branzino with Fennel, Lemon, and Shallot
Grouper Ceviche with Chiles and Lime
Pan-Roasted Cod with Chorizo Vinaigrette
Salmon Poached in Court Bouillon
Shallow-Poached Walleye with White Wine– Shallot Sauce
flour
Fritters, Chipotle-Corn, with Cilantro-Lime Dipping Sauce
fruits. See also individual fruits
frying. See also panfrying
Rosemary-Brined, Buttermilk Fried Chicken
garlic
Honey-Mustard-Garlic Bacon Cure
gin
glazes
grains. See also individual grains
Green Bean, Corn, and Onion Salad with Roasted Shallot Vinaigrette
grilling
Butterflied Chicken with Lemon-Tarragon Butter Baste
Grilled Branzino with Fennel, Lemon, and Shallot
Grilled Pear Salad with Honey-Walnut Vinaigrette
Grilled Spring Vegetables with Balsamic Vinaigrette
Grilled Strip Steaks with Chile-Oregano Vinaigrette
Grits, Butter-Poached Shrimp with
Grouper Ceviche with Chiles and Lime
halibut
Fish Tacos with Guacamole and Fresh Salsa
Honey-Mustard-Garlic Bacon Cure
ice cream
Caramel Sundae with Extra-Coarse Salt
Icing, Chocolate Buttercream
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Keller, Thomas
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ketchup
Rip’s Own Marinade for London Broil or Flank Steak
lamb
Braised Lamb Shanks with Lemon Confit
Leg of Lamb with Mint Yogurt Sauce
leeks
Beef Tenderloin Poached in Beef Stock with Root Vegetables
Rotisserie Chicken and Leek Soup
Leg of Lamb with Mint Yogurt Sauce
lemons
Braised Lamb Shanks with Lemon Confit
Butterflied Chicken with Lemon-Tarragon Butter Baste
Grilled Branzino with Fennel, Lemon, and Shallot
limes
Grouper Ceviche with Chiles and Lime