Food Processor

Jerry Traunfeld was the executive chef for many years at the HerbFarm in Woodinville, Washington, near seattle and now owns Seattle’s Poppy Restaurant. Jerry’s finely tuned palate served him well in the development of an expansive herb-focused menu at the award-winning restaurant. Jerry’s version of naan, a simple flatbread from India by way of Afghanistan, was created for this book. Filled with a combination of flavor-packed herbs and richly flavored cashews, it’s wonderful!

Crêpes are easy indeed to make and are a most useful resource for simple but dressy main courses and desserts. What is helpful, too, is that you can make a good number while you are at it and freeze the extras, ready almost at once for many a quick meal.

You will note the mixture of flours and fats here. Without them, our general American all-purpose flour, which is relatively high in gluten, can give you a brittle rather than a tender crust. But if you have “pastry flour,” you can use that alone, along with all butter rather than a mixture of butter and vegetable shortening.

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate.

Min’s Cranberry Fruit Salad is the result of her crusade to bring vibrant colors and crisp textures to those brown winter meals—including plenty of the cheater pulled and chopped meats. Bright cranberries and fall fruits make a drop-dead gorgeous salad with body, color, and crunch. Smoked turkey, chicken, pork loin, and brisket are always better with a bright accessory. Freeze extra cranberries in the fall to whip this up throughout the winter.