A New Napa Cuisine by Christopher Kostow

By Christopher Kostow

A brand new Napa food follows Christopher Kostow's trip from a tender line prepare dinner in a beach city to the storied eating place at Meadowood, the Napa Valley mainstay that has earned 3 Michelin stars and James Beard Awards for top chef and striking provider lower than Kostow's leadership.

Through a hundred artfully developed recipes and gorgeous images, Kostow info the transformative impression this small American valley has had on his lifestyles and work--introducing us to the artisans, items, growers, and wild components that encourage his remarkable meals. As he stocks tales of getting to know wild plums and radishes growing to be alongside the creek in the back of his domestic or of firing pottery with neighborhood ceramists, Kostow provides a brand new Napa cuisine--one deeply rooted in a spot that's wealthy in good looks, historical past, and group.

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Just before serving, top with chow mein noodles. If desired, sprinkle dill over the shrimp. Serve with salad dressing. Serves 6. Sensastional Salads Peppy 4-Bean Salad 14-1/2 oz. can green beans, drained 14-1/2 oz. can yellow beans, drained 15-1/2 oz. can kidney beans, drained 16-oz. can lima beans, drained 14-1/2 oz. can sliced carrots, drained 1 green pepper, chopped 1 red onion, chopped 1 c. celery, chopped 1/2 c. vinegar 1/2 c. water 1/2 c. oil 2 c. sugar 1 t. celery seed 1 t. salt Mix together all beans and vegetables in a large bowl; set aside.

Pepper 1 c. chicken broth or water 2 potatoes, peeled and cubed 1/4 lb. bay scallops 10-oz. can baby clams, drained and 1/2 c. liquid reserved 1 c. light cream 1 c. milk 2 slices bacon, crisply cooked and crumbled 29 In a large heavy saucepan over medium heat, cook onions in 2 tablespoons butter for 5 minutes, or until tender. Add salt, pepper, broth or water and potatoes; cook until fork tender. Reduce heat; add scallops and cook just until tender, 4 to 5 minutes. Stir in clams with reserved liquid, cream, milk, bacon and remaining butter.

Stir in rotini; heat through. Serves 6 to 8. nruh Kathy U CA Fresno, couple d add a sauce n a d a e Go ah epper picy! f hot p drops o who like it s e s o for th 37 Sensational Salads Spring Ramen Salad 3-oz. pkg. chicken-flavored ramen noodles 1 t. sesame oil 1/2 c. seedless grapes, halved 1/2 c. apple, cored and diced 1/4 c. pineapple, diced 2 green onions, diced 1 c. cooked chicken, cubed 1 c. Muenster cheese, cubed 1-1/2 T. lemon juice 1/8 c. canola oil 1 t. sugar Garnish: sesame seed Set aside seasoning packet from ramen noodles.

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