Stir: Mixing it Up in the Italian Tradition by Barbara Lynch
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Reviews about Recipes in this Book
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Bibb lettuce with creamy Parmesan dressing and cheese crisps
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Lisa Is Cooking
...loved the thick, rich dressing over crisp, fresh leaves. The parmesan frico crisps brought nice texture and extra flavor to the salad too.
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Linguini with spicy clam sauce
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Lisa Is Cooking
...this is a very enjoyable pasta, and the clams were fresh and feisty with the crushed red pepper. Whether you opt for the grated parmigiano topping or not, you’ll have a very good meal with this.
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Creamy mascarpone polenta
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Lisa Is Cooking
...I’m told it worked well with the short ribs and sauce, and I can definitely suggest it along side roasted vegetables. The creamy richness of the mascarpone made it an amazing polenta.
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Red wine-braised short ribs
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Lisa Is Cooking
I can’t take much credit for the meat doing what it does in a flavorful braising liquid while being slowly roasted for hours, but it did indeed arrive at the falling off the bone state.
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Green bean and seared shrimp salad with spicy curry vinaigrette
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Lisa Is Cooking
However the salad is composed, the vinaigrette is the one thing that shouldn’t change. The creamy texture and bright, lively flavors made this salad what it was.
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- ISBN 10 0618576819
- ISBN 13 9780618576814
- Linked ISBNs
- 9780547417363 eBook (United States) 11/2/2009
- Published Apr 01 2010
- Format Hardcover
- Page Count 352
- Language English
- Countries United States
- Publisher Houghton Mifflin Harcourt
Publishers Text
"How a working-class Irish girl from South Boston became a chef with a national reputation is one of those virtually unanswerable nature-vs-nurture questions. But to watch Barbara Lynch as she mixes dough with her hands...is to see a young woman with the soul of an Italian grandmother."
--Mark Bittman, New York Times
The food of Barbara Lynch's Boston restaurants is so beguiling that many critics think it rivals that of Italy. In Stir, the James Beard Award-winning chef shows how to make the robustly flavored dishes that have won her national acclaim. The 150 recipes--from Torn Pasta "Rags" with Spicy Clams to Prosciutto-Wrapped Chicken with Taleggio--combine primarily Italian food season with a New Englander's practicality, with some French techniques for deepening flavor. Lynch offers forthright opinions on how she simplifies dishes without sacrificing flavor. Full-color photographs throughout by Deborah Jones, who has made Thomas Keller's books so successful.