Modelos independientes de plataforma - Metodología base escogida: SOD-M

3.3. Metodología base escogida: SOD-M

3.3.3. Modelos independientes de plataforma

BOOks

Better Homes and Gardens Herb Gardening. des Moines, ia: Meredith

corporation, 2012.

Bown, deni. Herbal: The Essential

Guide to Herbs for Living. london:

pavilion Books ltd., 2003.

creasy, rosalind. Edible Landscaping. san Francisco, ca: sierra club Books, 2010.

Gips, kathleen. Flora’s Dictionary:

The Victorian Language of Herbs and Flowers. chagrin Falls, Oh: village

herb shop, inc., 1995.

hill, Madalene, Gwen Barclay, and Jean hardy. Southern Herb Growing. Fredericksburg, TX: shearer publishing, 1987.

Mcvicar, Jekka. Grow Herbs: An

Inspiring Guide to Growing and Using Herbs. new York: dk publishing inc.,

2010.

simmons, adelma Grenier. Herb

Gardening in Five Seasons. new York:

d. van nostrand company, inc., 1964. staub, Jack. 75 Exceptional Herbs for

Your Garden. layton, uT: Gibbs smith,

2008.

Tucker, arthur O., and Thomas deBaggio. The Big Book of Herbs: A

Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance.

u.s.a.: interweave press, 2000. OrGaniZaTiOns The herb society of Great Britain: www.herbsociety.org.uk international herb association: www.iherb.org

in the kitChen

BOOks and MaGaZinEs dornenburg, andrew, and karen page. Culinary Artistry. Malden, Ma: John Wiley & sons, 1996. librairie larousse. Larousse

Gastronomique: The World’s Greatest Culinary Encyclopedia. new York:

clarkson potter, 2001. Malouf, Greg, and lucy Malouf.

Artichoke to Za’atar. Oakland, ca:

university of california press, 2008. McGee, harold. On Food and Cooking:

The Science and Lore of the Kitchen.

revised updated edition. new York: scribner, 2004.

page, karen, and andrew dornenburg.

The Flavor Bible. new York: little,

Brown & company, 2008.

Saveurs: Le Magazine de l’Art de

Vivre Gourmand: www.editions-burda

.fr/saveurs.

Thorens, Thierry. Le Goût des Fleurs. paris: actes sud, 2009. Zeste: cuisinons simple et Bon: www.cotemaison.fr/kiosque/ kiosquezeste.asp. spEcialTY prOducTs Salt Gros sel de Guérande: www.seldeguerande.com le saunier de camargue fleur de sel: www.walmart.com and www.surlatable .com Mustard Maille Moutarde a l’ancienne: www.maille.com Moutarde de normandie Toustain- Barville: www.toustain-barville.com Vinegar Balsamic cream Terre Bormane, crema a Base di “aceto Balsamico di Modena iGp”: www.bienmanger.com Edmund de vin rouge aromatisé à la Figue: www.epicuriensdefrance.com Olive Oil huile d’Olive, la Moulin a huile d’aureille, vallée de Baux de provence aOp: www.moulin-aureille.com huile d’Olive, Moulin du Mas des Barres aOp: www.aoc-lesbauxdeprovence.com Baking Supplies Bob red Mill’s oat flour: www.bobsredmill.com king arthur all-purpose flour: www.kingarthurflour.com nielsen-Massey Madagascar Bourbon pure vanilla Bean paste: www.nielsenmassey.com Miscellaneous piment d’espelette: www.amazon.com rendered duck fat: www.hudsonvalleyfoiegras.com

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170 hOmeGROWN heRB GARDeN

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lisa BakEr MOrGan chef Morgan is a private chef and a graduate of the le cordon Bleu college of culinary arts in los angeles. inspired to share her love and knowledge of food with oth- ers, this former civil trial attorney combined her communication skills gained as a lawyer with her passion for cooking and began providing cooking classes in 2009. she has taught in both los angeles and France. in 2010, chef Morgan began the food/ travel blog “à table.” she has written hundreds of original recipes and continues to publish original recipes on her site.

aBout the authors

in 2011, chef Morgan published her first cookbook, Simple Pleasures:

Fifty-Two Weeks of Turning Ordinary Ingredients into Extraordinary Moments. in 2012, chef Morgan was featured in the book The Mothers of Reinvention (vanguard press). chef Morgan’s cooking style reflects both her culinary training and her personal life. she divides her time between her homes in los angeles and paris. a marathon runner and mother of two daughters, she empha- sizes lighter, healthier preparations using seasonal, quality ingredients. To follow chef Morgan, visit her site www.chefmorgan.com and find her on Facebook at facebook.com/ cheflisabakermorgan. ann MccOrMick if you enjoy herbs and organic gardening, you’ll want to meet ann Mccormick, the herb ’n cowgirl. a lifelong gardener, she has devoted her time since 1998 to writing and speaking about her favorite subject. ann is a columnist for Herb Quarterly, contributes to various regional and national home and garden and life- style magazines, and blogs from her website, www.herbncowgirl.com. The herb ’n cowgirl also shares her love of herbs and her gardening tech- niques as a speaker and media guest.

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ReSOuRCeS 171

resourCes

in the garden

BOOks

Better Homes and Gardens Herb Gardening. des Moines, ia: Meredith

corporation, 2012.

Bown, deni. Herbal: The Essential

Guide to Herbs for Living. london:

pavilion Books ltd., 2003.

creasy, rosalind. Edible Landscaping. san Francisco, ca: sierra club Books, 2010.

Gips, kathleen. Flora’s Dictionary:

The Victorian Language of Herbs and Flowers. chagrin Falls, Oh: village

herb shop, inc., 1995.

hill, Madalene, Gwen Barclay, and Jean hardy. Southern Herb Growing. Fredericksburg, TX: shearer publishing, 1987.

Mcvicar, Jekka. Grow Herbs: An

Inspiring Guide to Growing and Using Herbs. new York: dk publishing inc.,

2010.

simmons, adelma Grenier. Herb

Gardening in Five Seasons. new York:

d. van nostrand company, inc., 1964. staub, Jack. 75 Exceptional Herbs for

Your Garden. layton, uT: Gibbs smith,

2008.

Tucker, arthur O., and Thomas deBaggio. The Big Book of Herbs: A

Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance.

u.s.a.: interweave press, 2000. OrGaniZaTiOns The herb society of Great Britain: www.herbsociety.org.uk international herb association: www.iherb.org

in the kitChen

BOOks and MaGaZinEs dornenburg, andrew, and karen page. Culinary Artistry. Malden, Ma: John Wiley & sons, 1996. librairie larousse. Larousse

Gastronomique: The World’s Greatest Culinary Encyclopedia. new York:

clarkson potter, 2001. Malouf, Greg, and lucy Malouf.

Artichoke to Za’atar. Oakland, ca:

university of california press, 2008. McGee, harold. On Food and Cooking:

The Science and Lore of the Kitchen.

revised updated edition. new York: scribner, 2004.

page, karen, and andrew dornenburg.

The Flavor Bible. new York: little,

Brown & company, 2008.

Saveurs: Le Magazine de l’Art de

Vivre Gourmand: www.editions-burda

.fr/saveurs.

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arugula: Fines Herbes Green Herb Summer Salad, 168

asparagus

Fines Herbes Green Herb Summer Salad, 168

Springtime Vegetable Stir-Fry, 109 Autumn Pears Poached with Bay, 61 Autumn Pesto with Roasted Brussels

Sprouts, 140 avocado

Chunky Vegetable Gazpacho with Fresh Herbs, 74

Guacamole, 77

Guacamole and Confit Duck Tacos, 77

bacon

Potato and Brie Soup, 125 Terrine de Campagne with Parsley

Layers, 98 balsamic glaze, 51 basil Basil Cream, 57 Basil Wraps, 51 chiffonade, 49 cooking with, 48–49 as grassy herb, 44 Green Rice, 113 growing, 8–9

Heirloom Tomato and Peach Summer Salad, 55

Kabocha and Coconut Soup with Thai Basil Leaves, 52

medicinal uses, 43 pairings, 48–49

Venetian Seafood en Papillote, 89 Zucchini and Basil Soufflé with

Basil Cream, 56–57 bay laurel

Autumn Pears Poached with Bay, 61

Bouquet Garni, 60 cooking with, 58–59

Duck Leg Confit with Herb Salad, 62

Chermoula, 155 chervil

cooking with, 64–65

Fines Herbes Green Herb Summer Salad, 168

as grassy herb, 44 growing, 12–13

Haricot Vert, Mango, Tomato, and Lobster Salad, 70–71

Herb Salad, 63

Oysters with Mignonette, 67 pairings, 64–65

Poached Sea Bass with Herb Sauce, 66

Roasted Beet Salad with Fresh Chervil, 69

Steak Frites, 102 chicken

Baked Chicken with Béarnaise, 95 Cassoulet with Chicken and Winter

Savory, 158–159

Chicken Milanese with Dill Salsa Verde, 84

Kabocha and Coconut Soup with Thai Basil Leaves, 52

Pho, 79 Chimichurri, 80

chives. See onion chives chocolate: My Nutty, Chocolaty

Rosemary Cookies, 132 cilantro

Chunky Vegetable Gazpacho with Fresh Herbs, 74 cooking with, 72–73 as grassy herb, 44 Green Rice, 113 growing, 14–15 Guacamole, 77

Guacamole and Confit Duck Tacos, 77

pairings, 72–73 Pho, 79 Salsa Verde, 85

Skirt Steak with Chimichurro, 80 clams: Venetian Seafood en

Papillote, 89 clarified butter, 104

index

Green Salt Rub, 60 growing, 10–11 pairings, 58–59

Roasted Eggplant with (Green) Za’Atar, 147

Venetian Seafood en Papillote, 89 as woody herb, 45

beans

Fava Beans and English Peas with Thyme, 151

Haricot Vert, Mango, Tomato, and Lobster Salad, 70–71

Nectarine and Haricots Verts Salad with Buttermilk-Tarragon Dressing, 93

Béarnaise, 95 beef

Mushroom and Rosemary Beef Tenderloin, 131

Skirt Steak with Chimichurro, 80 Steak Frites, 102

Beet Salad with Fresh Chervil, Roasted, 69

beverages: Mint Mojito, 117 bok choy: Pho, 79

Bouquet Garni, 60

Brussels Sprouts, Autumn Pesto with Roasted, 140

butter

clarified, 104

Maître D’hôtel Butter, 103 Buttermilk-Tarragon Dressing, 93

cabbage: Guacamole and Confit Duck Tacos, 77

Cake, Lemon Thyme and Yogurt, 152 Cantaloupe with Honey-Ricotta and

Fresh Mint, Pan-Fried, 120 carrots: Springtime Vegetable Stir-

Fry, 109

Cassoulet with Chicken and Winter Savory, 158–159

cheese

Parmesan and Rosemary Panna Cotta, 130

Potato and Brie Soup, 125

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iNDEx 173

coconut

Kabocha and Coconut Soup with Thai Basil Leaves, 52

Spicy Steamed Mussels in Coconut Broth, 110

Cookies, My Nutty, Chocolaty Rosemary, 132

cooking tips, 47

Cornish Game Hens with Farro and Shiitake Mushrrom Stuffing, 139 Croutons, 75

cucumber

Chunky Vegetable Gazpacho with Fresh Herbs, 74

Greek Salad, 145 Tofu Salad Tartine, 87

Daurade with Thyme, Olives, and Potatoes and Mint Chermoula, Baked, 154

deadheading, 9 dill

Chicken Milanese with Dill Salsa Verde, 84

cooking with, 82–83 as grassy herb, 44 Green Rice, 113 growing, 16–17

(Lazy) Sunday Brunch Smoked Salmon Plate, 86

pairings, 82–83 Salsa Verde, 85 Tofu Salad Tartine, 87

Venetian Seafood en Papillote, 89 Dressing, Buttermilk-Tarragon, 93 drying process, 40

duck

Duck Leg Confit with Herb Salad, 62

Guacamole and Confit Duck Tacos, 77

Eggplant with (Green) Za’Atar, Roasted, 147

eggs: Fines Herbes Quiche with

Flowers, 163–164 essential oils, 38, 45

farro: Cornish Game Hens with Farro and Shiitake Mushrrom Stuffing, 139

Fava Beans and English Peas with Thyme, 151

fennel

Salsa Verde, 85

Springtime Vegetable Stir-Fry, 109 fines herbes, 162

Fines Herbes Green Herb Summer Salad, 168

Fines Herbes Quiche with Flowers, 163–164

fish

Baked Daurade with Thyme, Olives, and Potatoes and Mint Chermoula, 154

Fish Tartare, 124

(Lazy) Sunday Brunch Smoked Salmon Plate, 86

Poached Sea Bass with Herb Sauce, 66

Salmon and Shrimp Roulade with Chives, 127

Venetian Seafood en Papillote, 89 freezing, 40

French tarragon

Baked Chicken with Béarnaise, 95 cooking with, 90–91

Fines Herbes Green Herb Summer Salad, 168

French Tarragon Potato Salad, 94 as grassy herb, 44

growing, 18–19 Herb Salad, 63

Nectarine and Haricots Verts Salad with Buttermilk-Tarragon Dressing, 93 pairings, 90–91 Steak Frites, 102 Frosting, Mascarpone, 153 G ghee, 104 grassy herbs, 44–47 Greek Salad, 145

green beans. See haricots verts Green Rice, 113

Green Salt Rub, 60 greens

Basil Wraps, 51

Fines Herbes Green Herb Summer Salad, 168

Herb Salad, 63 gros sel de Guérande, 47 Guacamole, 77

Guacamole and Confit Duck Tacos, 77

haricots verts

Haricot Vert, Mango, Tomato, and Lobster Salad, 70–71

Nectarine and Haricots Verts Salad with Buttermilk-Tarragon Dressing, 93 harvesting, 38–40 basil, 9 bay laurel, 10–11 chervil, 13 cilantro, 15 dill, 17 French tarragon, 19 Italian parlsey, 21 lemongrass, 23 mint, 25 onion chives, 27 rosemary, 29 sage, 31

seeds and flowers, 39 sweet marjoram, 33 thyme, 35

winter savory, 37

Heirloom Tomato and Peach Summer Salad, 55

Herb Salad, 63

Herbes de Provence, 162 herbs. See also specific herbs

combinations, 162–168 cooking with, 42–47 drying, 40

freezing, 40

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arugula: Fines Herbes Green Herb Summer Salad, 168

asparagus

Fines Herbes Green Herb Summer Salad, 168

Springtime Vegetable Stir-Fry, 109 Autumn Pears Poached with Bay, 61 Autumn Pesto with Roasted Brussels

Sprouts, 140 avocado

Chunky Vegetable Gazpacho with Fresh Herbs, 74

Guacamole, 77

Guacamole and Confit Duck Tacos, 77

bacon

Potato and Brie Soup, 125 Terrine de Campagne with Parsley

Layers, 98 balsamic glaze, 51 basil Basil Cream, 57 Basil Wraps, 51 chiffonade, 49 cooking with, 48–49 as grassy herb, 44 Green Rice, 113 growing, 8–9

Heirloom Tomato and Peach Summer Salad, 55

Kabocha and Coconut Soup with Thai Basil Leaves, 52

medicinal uses, 43 pairings, 48–49

Venetian Seafood en Papillote, 89 Zucchini and Basil Soufflé with

Basil Cream, 56–57 bay laurel

Autumn Pears Poached with Bay, 61

Bouquet Garni, 60 cooking with, 58–59

Duck Leg Confit with Herb Salad, 62

Chermoula, 155 chervil

cooking with, 64–65

Fines Herbes Green Herb Summer Salad, 168

as grassy herb, 44 growing, 12–13

Haricot Vert, Mango, Tomato, and Lobster Salad, 70–71

Herb Salad, 63

Oysters with Mignonette, 67 pairings, 64–65

Poached Sea Bass with Herb Sauce, 66

Roasted Beet Salad with Fresh Chervil, 69

Steak Frites, 102 chicken

Baked Chicken with Béarnaise, 95 Cassoulet with Chicken and Winter

Savory, 158–159

Chicken Milanese with Dill Salsa Verde, 84

Kabocha and Coconut Soup with Thai Basil Leaves, 52

Pho, 79 Chimichurri, 80

chives. See onion chives chocolate: My Nutty, Chocolaty

Rosemary Cookies, 132 cilantro

Chunky Vegetable Gazpacho with Fresh Herbs, 74 cooking with, 72–73 as grassy herb, 44 Green Rice, 113 growing, 14–15 Guacamole, 77

Guacamole and Confit Duck Tacos, 77

pairings, 72–73 Pho, 79 Salsa Verde, 85

Skirt Steak with Chimichurro, 80 clams: Venetian Seafood en

Papillote, 89 clarified butter, 104

index

Green Salt Rub, 60 growing, 10–11 pairings, 58–59

Roasted Eggplant with (Green) Za’Atar, 147

Venetian Seafood en Papillote, 89 as woody herb, 45

beans

Fava Beans and English Peas with Thyme, 151

Haricot Vert, Mango, Tomato, and Lobster Salad, 70–71

Nectarine and Haricots Verts Salad with Buttermilk-Tarragon Dressing, 93

Béarnaise, 95 beef

Mushroom and Rosemary Beef Tenderloin, 131

Skirt Steak with Chimichurro, 80 Steak Frites, 102

Beet Salad with Fresh Chervil, Roasted, 69

beverages: Mint Mojito, 117 bok choy: Pho, 79

Bouquet Garni, 60

Brussels Sprouts, Autumn Pesto with Roasted, 140

butter

clarified, 104

Maître D’hôtel Butter, 103 Buttermilk-Tarragon Dressing, 93

cabbage: Guacamole and Confit Duck Tacos, 77

Cake, Lemon Thyme and Yogurt, 152 Cantaloupe with Honey-Ricotta and

Fresh Mint, Pan-Fried, 120 carrots: Springtime Vegetable Stir-

Fry, 109

Cassoulet with Chicken and Winter Savory, 158–159

cheese

Parmesan and Rosemary Panna Cotta, 130

Potato and Brie Soup, 125

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iNDEx 173

coconut

Kabocha and Coconut Soup with Thai Basil Leaves, 52

Spicy Steamed Mussels in Coconut Broth, 110

Cookies, My Nutty, Chocolaty Rosemary, 132

cooking tips, 47

Cornish Game Hens with Farro and Shiitake Mushrrom Stuffing, 139 Croutons, 75

cucumber

Chunky Vegetable Gazpacho with Fresh Herbs, 74

Greek Salad, 145 Tofu Salad Tartine, 87

Daurade with Thyme, Olives, and Potatoes and Mint Chermoula, Baked, 154

deadheading, 9 dill

Chicken Milanese with Dill Salsa Verde, 84

cooking with, 82–83 as grassy herb, 44 Green Rice, 113 growing, 16–17

(Lazy) Sunday Brunch Smoked Salmon Plate, 86

pairings, 82–83 Salsa Verde, 85 Tofu Salad Tartine, 87

Venetian Seafood en Papillote, 89 Dressing, Buttermilk-Tarragon, 93 drying process, 40

duck

Duck Leg Confit with Herb Salad, 62

Guacamole and Confit Duck Tacos, 77

Eggplant with (Green) Za’Atar, Roasted, 147

eggs: Fines Herbes Quiche with

Flowers, 163–164 essential oils, 38, 45

farro: Cornish Game Hens with Farro and Shiitake Mushrrom Stuffing, 139

Fava Beans and English Peas with Thyme, 151

fennel

Salsa Verde, 85

Springtime Vegetable Stir-Fry, 109 fines herbes, 162

Fines Herbes Green Herb Summer Salad, 168

Fines Herbes Quiche with Flowers, 163–164

fish

Baked Daurade with Thyme, Olives, and Potatoes and Mint Chermoula, 154

Fish Tartare, 124

(Lazy) Sunday Brunch Smoked Salmon Plate, 86

Poached Sea Bass with Herb Sauce, 66

Salmon and Shrimp Roulade with Chives, 127

Venetian Seafood en Papillote, 89 freezing, 40

French tarragon

Baked Chicken with Béarnaise, 95 cooking with, 90–91

Fines Herbes Green Herb Summer Salad, 168

French Tarragon Potato Salad, 94 as grassy herb, 44

growing, 18–19 Herb Salad, 63

Nectarine and Haricots Verts Salad with Buttermilk-Tarragon Dressing, 93 pairings, 90–91 Steak Frites, 102 Frosting, Mascarpone, 153 G ghee, 104 grassy herbs, 44–47 Greek Salad, 145

green beans. See haricots verts Green Rice, 113

Green Salt Rub, 60 greens

Basil Wraps, 51

Fines Herbes Green Herb Summer Salad, 168

Herb Salad, 63 gros sel de Guérande, 47 Guacamole, 77

Guacamole and Confit Duck Tacos, 77

haricots verts

Haricot Vert, Mango, Tomato, and Lobster Salad, 70–71

seeds and flowers, 39 sweet marjoram, 33 thyme, 35

winter savory, 37

Heirloom Tomato and Peach Summer Salad, 55

Herb Salad, 63

Herbes de Provence, 162 herbs. See also specific herbs

combinations, 162–168 cooking with, 42–47 drying, 40

freezing, 40

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fresh, 42–43

fresh vs. dried, 46–47 grassy and woody, 44–47 growing, 8–37

harvesting, 38–40 mincing, 47 preparation of, 46 releasing flavor of, 45

taste, texture, and appearance of, 45–46

Italian parsley Bouquet Garni, 60

Chicken Milanese with Dill Salsa Verde, 84

cooking with, 45–46, 96–97 Cornish Game Hens with Farro and

Shiitake Mushroom Stuffing, 139 Fines Herbes Green Herb Summer

Salad, 168 as grassy herb, 44 Green Rice, 113 Green Salt Rub, 60 growing, 20–21 Herb Salad, 63

Maître D’hôtel Butter, 103 Mung Bean Tabbouleh, 101 pairings, 96–97

Salsa Verde, 85

Scallops à la Meunière, 104 Skirt Steak with Chimichurro, 80 Spicy Steamed Mussels in Coconut

Broth, 110 Steak Frites, 102

Terrine de Campagne with Parsley Layers, 98

Venetian Seafood en Papillote, 89

Kabocha and Coconut Soup with Thai Basil Leaves, 52

lamb

Lamb Chops Roasted on Thyme, 150

Roasted Leg of Lamb with Marjoram Jus, 144

Stuffed Tomatoes à la Provençale et Maroc, 166–167

leeks: Potato and Brie Soup, 125 Lemon Thyme and Yogurt Cake, 152 lemongrass

cooking with, 106–107 growing, 22–23

Lemongrass Shrimp Kebabs with Green Rice, 112

pairings, 106–107 Pho, 79

Spicy Steamed Mussels in Coconut Broth, 110

Springtime Vegetable Stir-Fry, 109 as woody herb, 45

Lentil Salad, Mint and Puy, 121 Lobster Salad, Haricot Vert, Mango,

Tomato, and, 70–71

Maître D’hôtel Butter, 103

Mango, Tomato, and Lobster Salad, Haricot Vert, 70–71

marjoram. See sweet marjoram Mascarpone Frosting, 153 medicinal uses, 43 mint cooking with, 114–115 as grassy herb, 44 Green Rice, 113 growing, 24–25 Herb Salad, 63 medicinal uses, 43

Mint and Puy Lentil Salad, 121 Mint Mojito, 117

pairings, 114–115

Pan-Fried Cantaloupe with Honey- Ricotta and Fresh Mint, 120 Spaghetti with Chunky Tomato,

Olive, and Mint Sauce, 118 Mojito, Mint, 117

monk fish: Venetian Seafood en Papillote, 89

Mung Bean Tabbouleh, 101 mushrooms

Cornish Game Hens with Farro and Shiitake Mushrrom Stuffing, 139 Mushroom and Rosemary Beef

Tenderloin, 131 mussels

Spicy Steamed Mussels in Coconut Broth, 110

Venetian Seafood en Papillote, 89

Nectarine and Haricots Verts Salad with Buttermilk-Tarragon Dressing, 93

nuts

Autumn Pesto with Roasted Brussels Sprouts, 140 My Nutty, Chocolaty Rosemary

Cookies, 132

olives

Baked Daurade with Thyme, Olives, and Potatoes and Mint

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