Ashley Christensen - Pooles: Recipes and Stories from a Modern Diner

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recipes and stories

from a modern diner

ASHLEY CHRISTENSEN

photography by Johnny Autry

TEN SPEED PRESS

Berkeley

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ES

POOL

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Recipe Contents

Summer Melon with Country

Ham, Burrata, Toasted Chiles, and

White Balsamic Vinaigrette 96

Tomatoes with Grilled Corn

Tomato Cocktail Sauce 55

Bread and White BalsamicThyme

Vinaigrette 99

Winter Pickle Brine 16

Oysters Rock-A-Billy 57

THE BACK POCKET:

Summer Pickle Brine 16

THE BACK POCKET:

Cornbread 100

Pte Choux 58

Pooles Cure 17

Heirloom Tomatoes, Crushed

Crab Churros with Piquillo Pepper

Roasted Garlic Butter

Olives, Crispy Quinoa, and White

Mayo 60

(Rogar) 20

Anchovy Dressing 102

Turnip Green Fritters with

Porcini Butter 20

Watermelon with Avocado,

Whipped Tahini 61

Chvre, Basil, and Sweet Onion

Basic Cider Mayo 21

THE BACK POCKET:

Vinaigrette 105

Basic Malt Mayo 21

Whipped Tahini 62

Marinated Avocados with Apples,

Rich Chicken Stock 24

Blue Cheese, and Almonds 108

Rich Beef Stock 25

Cocktails

Sweet Potatoes with Roasted

Poblanos, Chvre, and Banyuls

Garden & Gun Club 66

Vinaigrette 110

Counter Snacks and

Bitter Islander 69

Warm Broccoli Salad with

Things That People

Cheddar and Bacon Vinaigrette

Stand Around Eating

Milan Mule 71

Wake County Cooler 72

Pimento Cheese 33

Lamb Carpaccio with Roasted

The Captains G & T 73

Tomato, Crispy Artichokes, and

Classic Deviled Eggs 35

ACs Greyhound 74

Yogurt Vinaigrette 113

THE BACK POCKET: Confit

Beet Salad with Fromage Blanc

for Duck or Rabbit 38

Beer Can Michelada 77

and Burnt Orange Marmalade

Duck Rillettes 39

Vinaigrette 116

Chicken Liver Mousse 41

Vinaigrettes

Black Pepper Parmesan

THE BACK POCKET: Red Wine

Vegetables

Popcorn 42

Vinaigrette 84

Marinated White Acre

Fried Eggplant with Burnt

Bibb Lettuce Salad 87

Peas 124

Honey Aioli 44

Arugula with Button Mushrooms,

Luck and Money 126

Tuna Tartare with

Crispy Sopressata, and Sherry

Beluga Lentils with

Piment dEspelette and Cucumber

Sherry Vinaigrette 88

Melted Leeks 127

Mustard Frills with Crispy Okra,

Oyster Mushrooms and Sugar

THE BACK POCKET:

Charred Onions, and Tahini

Snap Peas with Sherry and

Crispy Quinoa 48

Dressing 92

Cream 129

Pork Ribs with Mustard

Charred Brussels Sprouts with

Cornmeal-fried Okra with Tabasco

Sorghum Sauce 49

Pomegranate, Pecorino, and

White Balsamic Vinaigrette 95

Mayo 132

TNT Chicken Livers with

Wilted Greens with Olive Oil

Hot Hot Aioli and Pickle

and Garlic 137

Relish 53

Charred Summer Squash

Yukon Gold Soup with Buttermilk

Fried Soft-shell Crabs 241

with Fresh Herbs 138

and Bacon 182

Butter-seared Octopus 243

Rutabaga with Brown Butter

Duck Slick 183

Braised Pork Shanks 246

and Thyme 140

Pork and Dumplings with Stewed

Pit Peas 141

Tomatoes and

Butter Beans 186

Desserts

Stewed Tomatoes 142

Macaroni au Gratin 190

Sweet Potato Hummingbird Layer

Sauted Broccoli with Red Wine

Cake 252

and Garlic 144

Grits with Roasted Pumpkin, Aged

Maple Syrup, and Crispy Pepitas

Toasted Coconut Cream Pie with

Roasted Carrots with Whipped

Macadamia Nut Shortbread 255

Tahini 145

Buttermilk Chess Pie with Grilled

Duck Liver and Sweet Potato Dirty

Meat and Fish

Peaches 261

Rice Cakes 148

Cast-Iron Roast Chicken with

Strawberry Shortcakes with

Mashed Potatoes with

Garlic and Herbs 202

Rhubarb Marmalade 275

Herb-Scented Cream 151

Buttermilk Fried Chicken with Hot

THE BACK POCKET: Pooles Piecrust

Rose Finn Apple Potatoes

Honey 205

with Shaved Celery, Buttermilk,

and Dill 152

Chicken Salti with Rosemary

Bumbleberry Crisp with

Tomato Gravy 207

Lemon Curd 262

Homegrown Tomato Pie 155

Royale with Cheese 209

Sour Cream Panna Cotta with Red

Latkes with Sour Cream 157

Wine Cherries 265

Short Ribs, the Simplest

THE BACK POCKET: