{"product_id":"pooles-isbn-9781607746874","title":"Poole's","description":"\u003cb\u003eFrom the \u003cb\u003eJames Beard Award–winning\u003c\/b\u003e chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eAshley Christensen is the new face of Southern cooking, and her debut cookbook, \u003ci\u003ePoole’s\u003c\/i\u003e, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be.\u003cbr\u003e\u003cbr\u003e\u003ci\u003ePoole’s\u003c\/i\u003e is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living.\u003cbr\u003e\u003cbr\u003eWith abundant, dramatically beautiful photography and a luxe presentation, \u003ci\u003ePoole’s\u003c\/i\u003e is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.\u003cb\u003eRecipe Contents \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Using This Book \u003cbr\u003e Winter Pickle Brine 16 \u003cbr\u003e Summer Pickle Brine 16 \u003cbr\u003e Poole’s Cure 17 \u003cbr\u003e Roasted Garlic Butter (Rogar) 20 \u003cbr\u003e Porcini Butter 20 \u003cbr\u003eBasic Cider Mayo 21 \u003cbr\u003eBasic Malt Mayo 21 \u003cbr\u003eRich Poultry Stock 24 \u003cbr\u003eRich Beef Stock 25 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eCounter Snacks (Things That People Stand Around and Eat) \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePimento Cheese 33 \u003cbr\u003eClassic Deviled Eggs 35 \u003cbr\u003eTHE BACK POCKET: Confit for Duck or Rabbit 38 \u003cbr\u003e Duck Rillettes 39 Chicken Liver Mousse 41 \u003cbr\u003e Black Pepper Parmesan Popcorn 42 \u003cbr\u003e Fried Eggplant with Burnt HoneyAioli 44 \u003cbr\u003e Tuna Tartare with Piment d’Espelette and Cucumber 47 \u003cbr\u003eTHE BACK POCKET: Crispy Quinoa 48 \u003cbr\u003ePork Ribs with Mustard Sorghum Sauce 49 \u003cbr\u003eTNT Chicken Livers with Hot Hot Aioli and Pickle Relish 53     \u003cbr\u003ePickled Shrimp with Roasted Tomato Cocktail Sauce 55 \u003cbr\u003e Oysters Rock-a-Billy 57 \u003cbr\u003eTHE BACK POCKET: Pâte à Choux 58\u003cbr\u003e Crab Churros with Piquillo Pepper Mayo 60\u003cbr\u003e Turnip Green Fritters with Whipped Tahini 61 \u003cbr\u003eTHE BACK POCKET: Whipped Tahini 62 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eCocktails \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Baked Apple Sangria 68 \u003cbr\u003eBitter Islander 69 \u003cbr\u003eGarden \u0026amp; Gun Club 70 \u003cbr\u003eAC’s Greyhound 71 \u003cbr\u003eMilan Mule 73 \u003cbr\u003e Wake County Cooler 74 \u003cbr\u003eThe Captain’s G \u0026amp; T 75 \u003cbr\u003eBeer Can Michelada 77 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eVinaigrettes \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTHE BACK POCKET: Red Wine Vinaigrette 84 \u003cbr\u003e Bibb Lettuce Salad 87\u003cbr\u003e Arugula with Button Mushrooms, Crispy Sopressata, and Sherry- Sherry Vinaigrette 88 \u003cbr\u003eTHE BACK POCKET: Charred Onions 91\u003cbr\u003e Mustard Frills with Crispy Okra, Charred Onions, and Tahini Dressing 92     \u003cbr\u003eCharred Brussels Sprouts with Pomegranate, Pecorino, and White Balsamic Vinaigrette 95 \u003cbr\u003e Summer Melon with Country Ham, Burrata, Toasted Chiles, and White Balsamic Vinaigrette 96 \u003cbr\u003e Tomatoes with Grilled Cornbread and White Balsamic–Thyme Vinaigrette 99 \u003cbr\u003eTHE BACK POCKET: Cornbread 100\u003cbr\u003e Heirloom Tomatoes with Crushed  Olives, Crispy Quinoa, and White AnchovyDressing 102 \u003cbr\u003e Watermelon with Avocado, Chèvre, Basil, and Sweet Onion Vinaigrette 105 \u003cbr\u003e Marinated Avocados with Apples, Blue Cheese, and Almonds 108 \u003cbr\u003e Sweet Potatoes with Roasted Poblanos, Chèvre, and Banyuls Vinaigrette 110 \u003cbr\u003e Warm Broccoli Salad with Cheddar and Bacon Vinaigrette 112 \u003cbr\u003e Lamb Carpaccio with Roasted Tomato, Crispy Artichokes, and Yogurt Vinaigrette 113 \u003cbr\u003e Beet Salad with Fromage Blanc and Burnt Orange Marmalade Vinaigrette 116 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eVegetables \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMarinated White Acre Peas 124 \u003cbr\u003e Luck and Money 126 Beluga Lentils with  Melted Leeks 127\u003cbr\u003e Oyster Mushrooms and Asparagus with Sherry and Cream 129 \u003cbr\u003eCornmeal-Fried Okra with Tabasco Mayo 132     \u003cbr\u003eWilted Greens with Olive Oil and Garlic 137 \u003cbr\u003e Charred Summer Squash with Fresh Herbs 138 \u003cbr\u003e Rutabaga with Brown Butter and Thyme 140 \u003cbr\u003e Pit Peas 141\u003cbr\u003e Stewed Tomatoes 142 \u003cbr\u003e Stewed Tomatoes and Charred Okra 143 \u003cbr\u003e Sautéed Broccoli with Red Wine and Garlic 144 \u003cbr\u003e Roasted Carrots with Whipped Tahini 145 \u003cbr\u003e Duck Liver and Sweet Potato Dirty Rice Cakes 148 \u003cbr\u003e Mashed Potatoes with Herb-Scented Cream 151 \u003cbr\u003e Rose Finn Apple Potatoes with Shaved Celery, Buttermilk, and Dill 152 \u003cbr\u003e Homegrown Tomato Pie 155 \u003cbr\u003eLatkes with Crème Fraîche 157 \u003cbr\u003eTHE BACK POCKET: Countertop Crème Fraîche 159 \u003cbr\u003e Vidalia Onion Rings 160 \u003cbr\u003eTHE BACK POCKET: Roasted Tomatoes 162\u003cbr\u003e Malted Slaw with Roasted \u003cbr\u003e Tomatoes 165 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eBowls \u0026amp; Such \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Chilled Corn Soup with Cherry Tomatoes 170 \u003cbr\u003e Cauliflower Soup with Sultanas and Crispy Capers 172 \u003cbr\u003e Mussels with White Wine and Dijon 173     \u003cbr\u003eOyster Stew with Twice-Fried Saltines and Charred Turnip Relish 177 \u003cbr\u003e Caramelized Onion–Tomato Soup with Jarlsberg Croutons 178 \u003cbr\u003e Creamy Rice Grits 181\u003cbr\u003e Yukon Gold Potato Soup with Buttermilk and Bacon 182 \u003cbr\u003e Duck Slick 183 \u003cbr\u003e Pork and Dumplings with Stewed Tomatoes and Butter Beans 186 \u003cbr\u003e Macaroni au Gratin 190 Grits with Roasted Pumpkin, Aged Maple Syrup, and Crispy Pepitas 195 \u003cbr\u003e Short Rib Pot Pie 196 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMeat \u0026amp; Fish \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e Cast-Iron Roast Chicken with Garlic and Herbs 202 \u003cbr\u003e Buttermilk Fried Chicken with Hot Honey 205 \u003cbr\u003e Chicken Salti with Rosemary Tomato Gravy 207 \u003cbr\u003e Royale with Cheese 209 Short Ribs, the Simplest Way 213\u003cbr\u003e Poole’s Steak 217 \u003cbr\u003e Rabbit Poblanos Rellenos with Charred Chile Sauce 219 \u003cbr\u003e Crispy Flounder 222 \u003cbr\u003eTHE BACK POCKET: Chow-Chow 224 Cornbread Crab Cakes 225 \u003cbr\u003e Pan-Roasted Scallops with Olive Gremolata 226 \u003cbr\u003e Slow Shrimp with Marinated Peppers 229 \u003cbr\u003eTHE BACK POCKET: Marinated Peppers 230 \u003cbr\u003eLamb Meatloaf with Mushroom Pan Gravy 232 \u003cbr\u003e Lamb Shoulder Steaks with Mom’s Mint Vinegar 235 \u003cbr\u003e Pan-Roasted Salmon with Spring Pistou 237 \u003cbr\u003e Fried Soft-Shell Crabs 241 Butter-Seared Octopus 243 Braised Pork Shanks 246 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eDesserts \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eSweet Potato Hummingbird Cake 252 \u003cbr\u003e Toasted Coconut Cream Pie with Macadamia Nut Crust 255 \u003cbr\u003eTHE BACK POCKET:  Poole’s Piecrust 259\u003cbr\u003e Dark Chocolate Pecan Pie 260 \u003cbr\u003e Buttermilk Chess Pie with Grilled Peaches 261 \u003cbr\u003e Bumbleberry Crisp with Lemon Curd 262 \u003cbr\u003e Sour Cream Panna Cotta with Red Wine Cherries 265 \u003cbr\u003e Zucchini Doughnuts with Mascarpone 269 \u003cbr\u003e Roasted Banana Crème Caramel 270 \u003cbr\u003e Jacked Up Devil’s Food Trifle 272 \u003cbr\u003e Strawberry Shortcakes with Rhubarb Marmalade 275 \u003cbr\u003e Challah Bread Pudding with Whiskey Apples and Crème Fraîche 276 \u003cbr\u003e Benne Seed Toffee Ice Cream 278 \u003cbr\u003e Chocolate Chip Cookies and Milk 281“When Ashley Christensen promises Poole’s comfort food, I think she means food so delicious and generous in spirit, you almost overlook the effort behind it; dishes whose thoughtful sourcing and painstaking technique are expressed so seamlessly and humbly on the plate, your only obligation as a diner is to enjoy. That’s not an easy thing for a chef to achieve. But here it is.” \u003cbr\u003e\u003cb\u003e—DAN BARBER, Blue Hill and Blue Hill at Stone Barns\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Ashley Christensen does with food what Bob Dylan has done with song. She takes all the pieces we’ve come to understand in our life thus far—the ingredients, the familiar chords—and puts them together in a way that feels new, universal, and earth shaking, and yet somehow down-home. Having her food feels like church, sitting at the bar with best friends, and a history lesson all at once.” \u003cbr\u003e\u003cb\u003e—JUSTIN VERNON of Bon Iver\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This is an inspiring peek into the incredibly full life that Ashley leads. We can all take away so many valuable things from this book, from the insanely delicious recipes to the way Ashley lives life on a daily basis. This is more than a cookbook, it’s a life book.” \u003cbr\u003e\u003cb\u003e—SEAN BROCK, McCrady’s, Minero, and Husk\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Cauliflower soup with sulatanas, fried eggplant with burnt honey, rabbit poblano rellenos, and oysters rock-a-billy: the recipes here trip off your tongue and across your palate. \u003ci\u003ePoole’s\u003c\/i\u003e is a catalog of great eats. It’s also a work of sly philosophy, a meditation on community, and a celebration of the experiences that chefs and guests create together in those quicksilver moments when food and drink and good intentions converge at well-laid tables.” \u003cbr\u003e\u003cb\u003e—JOHN T EDGE, co-author of \u003ci\u003eSouthern Foodways Alliance Community Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“We relate to the idea of the American diner because we find familiarity through that style of food, but Ashley Christensen has taken that notion, that essential piece of culinary identity, and created a magnificent temple to edible pleasure. This book is a superb and brilliant set of recipes and a marvelous story of the food we all want to eat. Poole’s Diner is one of my favorite restaurants in the world and this book is your gateway to understanding why. Oh, and two words: Tomato Pie.” \u003cbr\u003e\u003cb\u003e—ANDREW ZIMMERN, host of \u003ci\u003eBizarre Foods\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This book is just right. I want to eat at Poole’s, drink at Poole’s, meet all of Ashley’s friends at the counter at Poole’s. I want the white acre peas and the crispy flounder, and while we’re at it, I want her dad’s cold meatloaf sandwich. I hope she is very proud of the work. She should be.” \u003cbr\u003e\u003cb\u003e—GABRIELLE HAMILTON, chef and author of \u003ci\u003eBlood, Bones \u0026amp; Butter\u003c\/i\u003e and \u003ci\u003ePrune\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“Ashley Christensen’s restaurants—just like her personality—are beloved for their comforting, no-frills warmth, and for how seamlessly they express the fabric of her community. \u003ci\u003ePoole’s: Recipes and Stories from a Modern Diner\u003c\/i\u003e is chockful of dishes that beg to be cooked, savored, and returned to again and again. I can’t wait to get my fix next time I’m in Raleigh.” \u003cbr\u003e\u003cb\u003e—DANNY MEYER, CEO of Union Square Hospitality Group\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Poole’s reminds me of my favorite bistros and brasseries in Paris, the out-of-the-way places that thrive on real food and no hype, the beautiful yet simple little restaurants where the recipes are time-honored yet creative, the ingredients are not too far removed from the farm, the presentation is fun and never fussy, and the entire dining experience is an adventure that I think about long after the meal. Eating there is an absolute joy.” \u003cbr\u003e\u003cb\u003e—JOHN GRISHAM, author\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e“If there were a Poole’s in every state in America, I would be going on a never-ending road trip knowing that at the end of a long drive I would be guaranteed a delicious meal. Now the secrets—and delights—of Poole’s Diner are in Ashley Christensen’s terrific new cookbook. This is an excellent addition to your kitchen library, and you might want to drop off a gift copy at your local diner.” \u003cbr\u003e\u003cb\u003e—NANCY SILVERTON, chef and author of \u003ci\u003eThe Mozza Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\"The first two snacks, among the more than 100 recipes in this collection, are misleading: pimento cheese followed by deviled eggs might cause readers to think that this is another tome featuring good old Southern comfort food classics. But the James Beard Award–winning chef Christensen, owner of Poole’s and six other eateries in Raleigh, N.C., quickly reverses course, steering head-on into the wilds of modern cuisine with fried eggplant with burnt honey aioli, and turnip green fritters with whipped tahini. Dynamic flavor and texture combinations highlight the salad section, which includes tangy options such as heirloom tomatoes with crushed olives, crispy quinoa, and white anchovy dressing. The vast breadth of a diner menu perhaps explains why a standard recipe for potato latkes turns up in the vegetable chapter, though they would certainly go well as an accompaniment to the Poole’s steak, simply seasoned and served with a red wine pan sauce. Meanwhile, in his many full-color photos, Asheville photographer Johnny Autry shows a subtle appreciation for utensils: a thin knife tangential to a tomato pie, a school of seafood forks beside a bowl of mussels, and spoons and forks immersed in pork and dumplings.\"\u003cbr\u003e\u003cb\u003e- PUBLISHERS WEEKLY\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Chef Ashley Christensen revived Raleigh, NC's historic Poole's Diner in 2007, putting a modern, approachable spin on Southern classics. The simple, often whimsical, dishes in \u003ci\u003ePoole's\u003c\/i\u003e dazzle.\"\u003cbr\u003e\u003cb\u003e- COOKING LIGHT\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Raleigh's empire builder extraordinaire Ashley Christensen makes her cookbook debut, fittingly, with a chronicle of her very first restaurant, the acclaimed Poole's Diner. Expect recipes for gussied up Southern favorites and diner staples, whether pimento cheese, macaroni \"au gratin,\" or for the gorgeous cover dish of watermelon, avocado, goat cheese, basil, and a sweet onion vinaigrette. Southern food lovers and restaurant obsessives alike will be eagerly awaiting this one.\"\u003cbr\u003e\u003cb\u003e- EATER NATIONAL\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Christensen’s Southern restaurant empire runs seven deep, but at each additional restaurant, she doesn’t let up on her commitment to local ingredients and Raleigh, North Carolina, appreciation. Her recipes, like the lively Poole’s Diner itself, exude comfort and warmth. Which you’ll find in the versatile chow chow, cornmeal-fried okra and dark chocolate pecan pie.\"\u003cbr\u003e\u003cb\u003e- TASTING TABLE\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"If you’re looking for inventive dishes and unique flavor combinations, then reach for Ashley Christensen’s bold recipes. Her modern take on Southern food honors the traditional meals while incorporating new ingredients that take the flavors to a whole new level. Delight the senses with turnip green fritters with whipped tahini and warm broccoli salad with cheddar and bacon vinaigrette. It’s a beautiful collection.\"\u003cb\u003e\u003cbr\u003e- MyDomaine.com\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Fine recipes that blend traditional Southern cooking with innovative twists, including dishes like turnip green fritters with whipped tahini, bread pudding made with challah, whiskey, apples, and creme fraiche, and her famous pimento cheese, inspired by her grand-godmother’s original. With personal vignettes about opening the restaurant—a milestone that effectively help set off a culinary renaissance in the city—\u003ci\u003ePoole’s\u003c\/i\u003e is more than a cookbook; it’s a story of creating a vibrant community around fresh food.\"\u003cb\u003e\u003cbr\u003e- DEPARTURES\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Since making Raleigh, North Carolina, her home, chef Ashley Christensen has opened multiple restaurants there, but Poole's Diner was her first back in 2007. I've not had the pleasure of dining at Poole's, one of the South's most celebrated restaurants, but the cookbook has me wanting to try every single recipe in it. Part of Christensen's genius is starting with homey fare that we can all relate to and then elevating it to make it sound (and taste) better still.\"\u003cbr\u003e\u003cb\u003e- FINE COOKING\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Christensen is a North Carolina native, and her recipes paint a portrait of a hip, modern South.\"\u003cbr\u003e\u003cb\u003e- GARDEN \u0026amp; GUN\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Most cookbooks fall into one of two categories: the aspirational and the useful, those that are flipped through on lazy Sundays, then returned to the top shelf, and those that live a dog-eared life on the counter. With \u003ci\u003ePoole’s: Recipes and Stories from a Modern Diner\u003c\/i\u003e, Ashley Christensen has written the rare cookbook that begs to be labeled as both.\"\u003cbr\u003e\u003cb\u003e- NEW YORK TIMES\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"[\u003ci\u003ePoole's\u003c\/i\u003e] pulls the cooking and ethos of Christensen’s diner, providing recipe after recipe for Southern comfort food. The book presents at a much higher level than you might expect, with the gorgeous photography and glossy pages of a fine dining restaurant cookbook. The incommensurateness works well: We quickly understand that though this is a diner in the South, the techniques and ingredients are first-rate, that Christensen’s recipe for cornmeal-fried okra with Tabasco mayo, say, or pork ribs with mustard sorghum sauce, requires the same honesty and care as any dish coming out of any classic French kitchen, New York bistro or L.A. farm-to-table restaurant.\"\u003cbr\u003e\u003cb\u003e- LOS ANGELES TIMES\u003c\/b\u003eASHLEY CHRISTENSEN is the chef and owner of seven restaurants—Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee \u0026amp; Table, Death \u0026amp; Taxes, and Bridge Club—all located in downtown Raleigh, North Carolina. Ashley’s cooking and her philosophy of bright, fresh flavors and locally grown, seasonal ingredients have garnered local and national acclaim. Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance, and Share Our Strength. In 2014, Ashley was awarded the James Beard Award for Best Chef Southeast.\u003cb\u003eWelcome. \u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eDiners are an American fixture. They’re a piece of every town, and usually they’re not much to look at: worn countertops, free refills on coffee, an everyman’s clientele. Typically the genre doesn’t offer much in the way of memorable cuisine, but it delivers a sense of dependability. It seems like everybody I know has a soft spot for some diner, somewhere. Perhaps it provided refuge on a late-night road trip, or it has the only breakfast that will cure your hangover. Maybe it’s the place you went on Sundays with your grandparents. As one of the most accessible forms of restaurant, diners are places where strangers can find familiarity through food, whether it’s meatloaf and mashed potatoes,  a straightforward burger, or chicken potpie.     \u003cbr\u003e\u003cbr\u003eThis is the story of one such diner and of the people and food that belong to it.  \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eOyster Stew with Twice-Fried Saltines and Charred Turnip Relish\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe secret to this rich, indulgent stew is only partially in the cream. Oysters are pureed into the base, which connects their briny salinity to the rest of the ingredients and naturally thickens the soup. It builds an undeniably oystery backbone. The turnips provide a sharp, wasabi-like heat that brings the luxurious richness of the soup back into balance. I’ve always loved the oyster crackers that come alongside a bowl of chowder. The fried saltines operate along the same principle, but are even more delicious. \u003cbr\u003eSERVES 8\u003cbr\u003e\u003cbr\u003eCHARRED TURNIP RELISH\u003cbr\u003e 1 tablespoon neutral vegetable oil\u003cbr\u003e 4 ounces turnip greens\u003cbr\u003e Sea salt\u003cbr\u003e 1 tablespoon minced shallot\u003cbr\u003e Zest of 1⁄2 lemon\u003cbr\u003e 3⁄4 cup extra virgin olive oil\u003cbr\u003e\u003cbr\u003eOYSTER STEW\u003cbr\u003e 3 cups shucked oysters in their liquid (about 30 oysters)\u003cbr\u003e 2 tablespoons neutral vegetable oil\u003cbr\u003e 2 cups thinly sliced yellow onions (about 1 medium onion)\u003cbr\u003e 2 cups thinly sliced fennel (about 1 bulb)\u003cbr\u003e 2 cups diced turnip (about 2 small turnips)\u003cbr\u003e 2 cloves garlic, crushed\u003cbr\u003e A large sachet \u003cbr\u003e 1 tablespoon sea salt\u003cbr\u003e 1 cup white wine\u003cbr\u003e 1 cup dry vermouth\u003cbr\u003e 6 cups heavy cream\u003cbr\u003e 1 cup Dijon mustard\u003cbr\u003e\u003cbr\u003eTWICE-FRIED SALTINES\u003cbr\u003e Neutral vegetable oil, for frying\u003cbr\u003e 1 sleeve saltines\u003cbr\u003e\u003cbr\u003eTo make the relish, add the oil to a large cast-iron skillet over medium heat. When it’s hot, add the greens and cook, flipping the leaves occasionally, until they have a nice sear on them, about 3 minutes. Season with salt and transfer to a cutting board or baking sheet to cool. Once cool, finely chop the greens and place in a medium bowl. Fold in the shallot and lemon zest, then mix in the olive oil. Refrigerate until ready to use. \u003cbr\u003e\u003cbr\u003ePlace the oysters in a fine-mesh sieve set over a bowl and drain well.\u003cbr\u003e\u003cbr\u003ePlace a large saucepot or Dutch oven over medium heat and add the oil. Once the oil is shimmering, add the onions, fennel, turnip, and garlic. Reduce the heat and sweat until tender, about 8 minutes. Add the sachet and salt. Stir until you can smell the herbs in the sachet.\u003cbr\u003e\u003cbr\u003eAdd the white wine and vermouth and bring the mixture to a boil. Lower to a simmer and reduce the liquid by half. Add 1 cup of the drained oysters, the juice that has collected in the bowl, the cream, and the mustard. Bring to a simmer and let simmer for 10 minutes. Discard the sachet.\u003cbr\u003e\u003cbr\u003eWhile the stew is simmering, make the saltines. Line a plate with paper towels. Heat 1⁄2 inch of oil in a skillet over high heat. When the oil reaches 325°F on a deep-fry thermometer, add the saltines in batches of 6 crackers and fry, turning frequently, for 1 to 2 minutes, until tanned. Transfer to the plate and reserve.\u003cbr\u003e\u003cbr\u003eUsing an immersion blender or food processor, puree the stew mixture until smooth. Strain through a fine-mesh sieve and return the liquid to the pot. (You can prepare the stew up to this step up to 1 day before.) Place over medium heat; add the remaining drained oysters and stir, cooking for just 1 or 2 minutes more to warm the oysters. Ladle into bowls and serve with the twice-fried saltines broken up over the top and a dollop of relish.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302462738661,"sku":"NP9781607746874","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607746874.jpg?v=1767734953","url":"https:\/\/k12savings.com\/products\/pooles-isbn-9781607746874","provider":"K12savings","version":"1.0","type":"link"}