A Collection of World Class Recipes
The Culinary Collection - Vol. I 11/94
A Collection of World Class Recipes From the Users of
The Culinary Connection BBS
Chicago, IL
(312) 252-FOOD
24 Hours - 7 Days
17,000+ on-line recipes * 1,250,000+ off-line recipes
Chicago Restaurant & Bar Database
Food-Related Jobs Forum
International Gourmet Cooking Network
On-Line Games
Free Access!!
- - - - - - - - - - - - - - - - - - - - - - -
Almond Mushroom Pate
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Margarine
1 Small Onion, chopped (1/4 c)
1 Clove garlic, minced
1 1/2 Cups Sliced Mushrooms (4 oz)
1/2 Teaspoon Tarragon
1 Cup Blanched Whole Almonds(6 oz)
1 Tablespoon Lemon juice
2 Teaspoons Soy Sauce
1 Dash White Pepper
2 Tablespoons Cream Cheese, optional *
* or kefir cheese, or Neufchatel cheese
GARNISH: slivered or finely chopped almonds, fresh parsley sprigs,
pimiento strips, or sweet red pepper strips, optional
In a large skillet, melt margarine. Add onion, garlic, and mushrooms.
Saute until tender but not browned. Add tarragon, stir until it is
softened. Pour mixture into a bowl of food processor. Add remaining
ingredients. Process until mixture is smooth. Add cheese if you prefer a
more spreadable consistency. Spoon into a serving bowl. Top with garnish
of your choice. Makes 1 1/2 cups. People who do not like ordinary
pate seem to love this one. Vary the herbs and substitute the vegetables
as you wish. Serve with water crackers, thick slices of crusty French
bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
May be frozen. VARIATIONS: - Substitute other vegetables for the
mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon
and 1 c whole pecans for the almonds - vary the flavor by using other
seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.
- - - - - - - - - - - - - - - - - -
Title: French Bread/Goat Cheese/Sun-Dried Tomato Spread
Categories: Sun-dried, Breads, Spreads, Cheese
Yield: 8 servings
4 ts Fresh thyme; minced or
11 oz Pk Montrachet; or other soft 1 ts Dried thyme; crumbled
-fresh goat cheese 1/4 c Sour cream
2/3 c Walnuts; chopped Fresh thyme; minced
1/2 c Oil-pk sun-dried toms; drain Walnuts; chopped
-chop 2 French bread baguettes;slice
Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency
with sour cream. Season with generous amount of pepper. Mound cheese in
crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to
room temperature before serving.) Sprinkle cheese with thyme and walnuts.
Serve with bread. (wrv)
- - - - - - - - - - - - - - - - - -
Title: Mini Corn Muffins with Smoked Turkey
Categories: Appetizers, Breads
Yield: 36 servings
-Martha Stewart Hors d' 3/4 c Butter, melted, cooled
1 1/2 c Yellow cornmeal 2 Eggs, slightly beaten
1 c Flour, sifted all-purpose 1/2 lb Smoked turkey breast,
1/3 c Sugar -thinly sliced
1 tb Baking powder 1/2 c Cranberry relish
1 ts Salt -or honey mustard
1 1/2 c Milk
Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal,
flour, sugar, baking powder and salt in large bowl. Mix milk, butter and
eggs together in medium bowl. Stir milk mixture into cornmeal mixture until
just moistened. Spoon batter into mini muffin tins. Bake until golden,
14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and
let cool completely. To serve, put a small amoung of smoked turkey on a
sliced muffin that's been spread with cranberry relish or honey mustard.
- - - - - - - - - - - - - - - - - -
Title: Fried Deviled Camembert
Categories: Appetizers
Yield: 4 servings
4 Pieces fairly firm Camembert 1/4 c Dry bread crumbs
-cheese (1.5 oz) 1/2 ts Hot chili powder
2 ts All-purpose flour 4 pn Cayenne pepper
1/2 ts Dry mustard Vegetable oil for frying
1/2 ts Dried mixed herbs Fresh sage sprigs (opt)
Fresh ground pepper to taste Fresh rosemary sprigs (opt)
1 Egg, beaten Fresh thyme sprigs (opt)
Wrap and freeze cheese 1 hour.
On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of
cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread
crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in
mixture, pressing on firmly with palms of hands.
Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or
until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about
30 seconds or until golden brown. Drain on paper towels. Garnish with sage,
rosemary and thyme sprigs, if desired, and serve at once.
- - - - - - - - - - - - - - - - -
Beef, Brown Rice and Feta Casserole
Servings: 1
6 Dried mushrooms 2 tb Parmesan cheese
2 c Cooked brown rice 1 Chopped onion
1 1/2 c Cooked beef chunks 1 tb Oil
3 oz Crumbled feta cheese 1 1/2 c Canned tomatos
6 Pitted black olives 1 Minced garlic clove
Servings: 1
Freshly ground pepper
Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes.
Saute the onion in the oil slowly for 5 minutes, then add the tomatos and
garlic, and let cook gently uncovered about 10 minutes. Pepper to taste,
then add the dried mushrooms, cut in quarters if large, with any tough
stems removed, and the mushroom soaking liquid. Cook another 5 minutes.
Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1
cup of the rice, add the cooked beef, and strew over the top the feta
cheese, the olives, and half the sauce. Add the remaining rice and the rest
of the sauce, and sprinkle with Parmesan. bake 20 minutes.
- - - - - - - - - - - - - - - -
Title: Cajunized Oriental Pork Chops
Categories: Cajun, Main dish, Mea
Yield: 6 servings
6 ea Thick pork chops
1 1/2 c Dry white wine
1 c Onions, chopped
3 T Soy sauce
1 x Salt & red cayenne pepper
1 c Bell pepper, chopped
1 ea Clove garlic, chopped
1 cn Pinapple chunks (15 oz.)
Salt and red pepper the chops. Brown them slowly in a skillet. Add
wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30
minutes. Remove pork chops, being sure to keep them warm. Add the soy
sauce and syrup from the pineapple. Stir and simmer until more or
less thick. Add the pineapple chunks and bring to a boil. Serve over
pork chops and hot cooked rice. From Justin Wilson's "Gourmet and
Gourmand Cookbook"
- - - - - - - - - - - - - - - -
Sauteed Calf's Liver with Pancetta and Red Onions
Serving Size : 2 Preparation Time :0:45
Categories : New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon butter
1 cup flour
10 ounces calves' liver -- sliced
4 ounces pancetta -- thinly sliced
1/2 red onion -- thinly sliced
1 tablespoon sherry vinegar
1/2 cup demi-glace -- (or veal juice)
CHEF'S NOTE: Pancetta is Italian salted pork belly that, when smoked, is
called bacon.
STEP ONE: Saute the Liver--
In a hot saute pan, melt butter until it begins to smoke. Lightly flour
each piece of liver and saute until pink.
STEP TWO:
In a second saute pan, heat the pancetta and cover with onions until they
begin to caramelize. (The pancetta itself is sufficiently fatty to saute
the onions.) Plate the pancetta and onion and top with liver.
STEP THREE: Sauce--
Pour the sherry vinegar into the liver pan and reduce to one teaspoon of
liquid. Add the veal juice and bring to a boil, reducing the mixture to
sauce consistency. Pour sauce through a fine strainer over the liver and
serve.
- - - - - - - - - - - - - - - - - -
Title: Flank Steak With Garlic Wine Sauce
Categories: Garlic, Beef, Main dish
Yield: 4 servings
1 1/2 lb Flank steak (1 piece)
2 T Unsalted butter
2 T Thinly slice scallions
1 x Garlic puree(1 head roasted)
1 x Salt & pepper, to taste
2 T Unsalted butter, softened
1 c Dry red wine
Sprinkle flank steak with salt and a generous amount of freshly ground
black pepper. Heat a wide heavy skillet. Do not add fat. When hot,
cook seasoned steak until seared and well browned on each side (about
1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5
minutes on each side. For best results, the meat should be quite
rare. Remove the meat from the pan and keep warm. Pour off the fat
in the skillet and add the scallions and red wine. Bring to a boil
and whisk in the garlic puree. Boil until the wine is reduced by
half, thickened, and syrupy. As it boils, scrape up the browned bits
in the skillet with a wooden spoon. Stir in the meat juices that have
accumulated unter the flank steak. Boil for 1 or 2 seconds more.
Remove from the heat. Gently swirl in the 2 T soften butter so that
it incorporates into the wine. Quickly slice the meat, against the
grain, into thin strips. Arrange the slices on a hot platter, pour
sauce down the center of them and serve at once.
- - - - - - - - - - - - - - - -
Title: Lamb And Pine Nut Stir-Fry
Categories: Lamb, Main dish
Yield: 2 servings
4 oz Boneless lamb
1 T Oyster sauce *
1 t Grated gingerroot
1 1/2 c Bok choy, cut in 1" pieces
2 T Water
1/4 c Pine nuts, toasted
1/3 c Water
1 1/2 t Cornstarch
1/2 t Instant chicken bouillon
1/2 c Sliced fresh mushrooms
1 T Cooking oil
1 x Hot cooked rice (opt.)
* Oyster sauce is an ingredient used frequently in Oriental
Cooking.
~---------------------------------------------------------------------
~--- Partially freeze lamb. Thinly slice into bite-size strips. In
a 2-cup measure stir together 1/3 cup water, oyster sauce,
cornstarch, grated gingerroot, and chicken bouillon granules.
Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or
till thickened and bubbly, stirring every 30 seconds. Set aside. I
a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T
water. Cover with vented clear plastic wrap. Micro-cook, covered, on
100% power 3 to 4 minutes or till bok choy is just crisp-tender.
Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning
dish on 100% power for 3 minutes. Add cooking oil to browning dish.
Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100%
power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat.
Stir in oyster sauce mixture with toasted pine nuts and bok choy
mixture. Serve over hot cooked rice if desired.
- - - - - - - - - - - - - - - -
Spinach And Artichoke Casserole
Servings: 10
1 pk Artichoke hearts, frozen 2 tb Mayonnaise
(9oz), defrosted OR: 4 tb Butter or olive oil
1 cn Artichoke hearts (14oz) 6 tb Milk
3 pk Chopped spinach, frozen Pepper to taste
(10oz), defrosted 1/3 c Parmesan or romano cheese,
1/2 lb Cream cheese -fresh grated
If frozen artichokes are used, cook according to instructions. Do not
overcook. Drain the artichokes, and place them on bottom of a 3-quart
casserole. Squeeze as much moisture as possible from the spinach, and layer
it on top of the artichokes. In an electric mixer blend the cream cheese,
mayonnaise, and butter or oil until light and fluffy. Gradually beat in the
milk, and spread this mixture over the top of the spinach. Sprinkle with
pepper and the cheese.
Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly
browned.
You can refrigerate this dish after putting it together and before baking
it, but if it is chilled, slightly increase the baking time.
- - - - - - - - - - - - - - - -
SZECHUAN STEAK AU POIVRE WITH PORT-GINGER SAUCE
2 servings
1 1/2 tablespoons Szechuan peppercorns
2 teaspoons drained green peppercorns in brine
2 6-ounce beef tenderloin steaks
1 teaspoon vegetable oil
1 cup ruby Port
1/4 cup minced shallots
1 1/2 tablespoons finely chopped fresh ginger
1 1/2 tablespoons butter
Finely chop all peppercorns in processor. Rub pepper mixture over
both sides of each steak. (Can be prepared 4 hours ahead. Cover and
refrigerate.)
Heat oil in heavy medium skillet over high heat. Season steaks with
salt. Add to skillet and cook to desired doneness, about 2 minutes
per side for medium-rare. Transfer steaks to plate; tent with foil.
Add Port, shallots and ginger to same skillet; boil until liquid is
reduced to thin syrup, stirring frequently, about 5 minutes. Strain
sauce into bowl, pressing on solids with spoon. Return sauce to
same skillet; boil until thick syrup forms, about 2 minutes. Whisk in
butter; season with salt. Spoon sauce around steaks.
- - - - - - - - - - - - - - -
Title: Loin of Venison with Cherry Chile Salsa
Categories: Game
Yield: 4 to 6 Servings
1 Venison loin (or 2 lb
-backstrap)
1/2 c Apple Cider
2 c Dried cherries
1 Pear, finely chopped
-(unpeeled)
1/2 c Peeled, diced jicama
1/2 - 1 c Cleaned, roasted green
-chiles
Oven Temp: 400oF
Instructions:
1. Preheat oven to 400F. Rinse and dry the venison. Tie with a
string so that it is of uniform thickness. Lightly season woth salt
and pepper. Heat a saute pan with a thin coating of olive oil.
2. When the oil is hot, brown the venison on all sodes, then place the
venison in the oven for 15 to 20 minutes, until medium rare. Allow the
venison to sit at room temperature for at least 20 minutes before
slicing thinly to serve.
3. Place apple cider in a small saucepan over moderate heat. Add
dried cherries and remove from heat when liquid is hot, not boiling.
Cover pan with lid and set aside, off heat, until cherries are plumped
and soft, about 20 minutes.
4. Add chopped pear, jicama and chilies to cherries. There should be
little or no liquid left in pan; drain if necessary.
Source/Author: Kelowna Daily Courie
Notes:
To serve as a main course on a buffet, arrange sliced venison on a bed
of greens, such as arugula, with the salsa on the side. To serve as an
hors d'oervre, place each slice of venison on a thin slice of French
baguette. Top with a leaf of arugula and a small amount of salsa.
- - - - - - - - - - - - - - - -
Bruschetta with Tomato, Basil, and Mozzarella Relish
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ripe plum tomatoes -- peeled
2 tbsp Extra virgin olive oil
-and seeded
1/2 tsp Salt
2 md Garlic cloves -- minced
1/2 tsp Coarse black pepper
3 tbsp Finely chopped fresh basil
1/4 lb Fresh Mozzarella -- cut into
1 tbsp Finely chopped Italian
-1/2 cubes
-parsley
Enjoy serving this rustic Italian appetizer while the rest of your dinner
is cooking on the grill. Prepare the relish a few hours ahead and when
the coals are at their hottest, put the bread on the grill. Assemble just
before serving. This is one of those dishes that can be addictive, so
don't serve too many or your friends won't have room for dinner!
RELISH:
I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch
slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly
ground black pepper
Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to
remove excess liquid. Combine all relish ingredients except the
Mozzarella cheese in a small non aluminum bowl. Stir well and taste for
seasoning.
Prepare grill for medium hot grilling. Place the bread on the grill;
grill each side just until marks of the grill appear. Remove from grill
and place on serving platter. Rub the bread pieces on each side with cut
edges of the peeled garlic cloves. Add cheese to the relish, spoon
mixture over each baguette slice and then drizzle the final 2 tbsp extra
virgin olive oil over top. Sprinkle with freshly ground black pepper and
serve. Makes 6 servings.
Origin: Appeal (quarterly publication from Overwaitea Foods)
- - - - - - - - - - - - - - - -
Title: Pane Di Mattina Alla Siciliana
Categories: Breads, Italy
Yield: 2 servings
1 ts Olive oil 1/3 c Marsala
1 pk Active dry yeast 1/2 c Unsalted butter
1/2 c +1ts sugar 3 tb Shortening
1 1/3 c Scalded milk cool to 100F 1 1/2 ts Fennel seeds
6 1/2 c Unbleached flour;approximate 4 Eggs
1/4 c Dried currents 1 tb Grated lemon rind
1/3 c Golden raisins 1/2 ts Salt
----------------------------------EGG WASH----------------------------------
1 tb Whipping cream 1/2 tb Marsala
1 Egg yolk
brush olive oil over surface of a large stainless steel bowl. Put yeast and
1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to
disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and
remaining milk. Knead by hand or with mixer and dough hook till dough is
soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While
dough rises soak currents and raisins in Marsala for at least 1 hour. In a
small sauce pan over low heat, melt butter and add 2 tablespoons
shortening. add fennel seed, remove from heat and let stand till cool. add
eggs one at a time to the fennel seed mixture and mix after each addition
then add lemon rind and remaining sugar. Set aside. when dough has risen 5
hours add fennel seed mixture and mix well. add salt and begin adding
remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn
out onto a lightly floured board and knead till soft and smooth about 10 to
15 minutes, adding as much additional flour as necessary to keep it from
sticking. During final 5 minutes knead in raisins and currents. form dough
into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place
dough in pans cover and let rise till doubled in bulk. this may take as
long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes
before baking. brush again immediately before baking. Bake until loaves are
golden brown and sound hollow when tapped about 35 minutes turn out and
cool. this is Sicily's answer to the moring danish. recipe from The Coles
group's, California Culinary Academy Italian cooking at the academy.
- - - - - - - - - - - - - - -
Linguine con Verdure
Serving Size : 4 Preparation Time :0:40
Categories : Italian Pasta Dishes
Continental Classics
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small broccoli, cut into florets -- leave short stems
10 florets cauliflower
14 asparagus tips
1/2 cup sliced black olives
1 cup fresh or frozen peas
12 tablespoons butter
1 pinch nutmeg
4 fresh basil leaves -- chopped
10 pieces dried porcini mushrooms -- soak in sherry; chop
1 1/2 pounds fresh linguini -- cooked
3/4 cup heavy cream
3/4 cup Parmesan cheese -- freshly grated
1 pinch salt -- to taste
1 pinch fresh ground white pepper
3/4 cup marinara sauce -- (optional)
dry sherry -- to soak mushrooms
STEP ONE:
Wash and presoak porcini mushrooms in dry sherry, then chop.
STEP TWO:
Cook vegetables in salted boiling water for 3 to 5 minutes (only cook peas
1-1/2 minutes, no more). Drain and run under cold water. When cool, cut
vegetables, except peas and olives of course, into 1-1/2-inch pieces.
STEP THREE:
In a saucepan, add 8-1/2 tablespoons butter, add the mushrooms, herbs, and
spices and cook for 5 minutes. Add the vegetables and cook another 5
minutes, stirring occasionally. Add the cream, a pinch of salt, and a
generous dash of pepper and bring to a simmer for 3 minutes.
STEP FOUR:
Melt the remaining butter and toss the freshly cooked and drained al dente
linguine in the butter until well-coated. Add the vegetable cream mixture
and toss well. Add 1/2 the cheese and toss again. Serve immediately with a
dash of pepper on top and grated Parmesan to the side. For a tasty and
colorful variation, spoon a dollop of hot marinara sauce on the top.
- - - - - - - - - - - - - - - - - -
Ravioli di Zucchine e Gamberi
Serving Size : 6 Preparation Time :1:00
Categories : Italian Pasta Dishes
Healthy & Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces white flour
4 eggs
2 1/4 pounds zucchini
10 ounces ricotta cheese
2 1/4 pounds shrimp -- peeled
1 dash marjoram
1 dash salt
1 dash black pepper
10 ounces red ripe tomatoes -- peeled and seeded
1 pinch parsley
2 clove garlic
1 shallots
3 tablespoons olive oil
2 tablespoons orange zest
1 dash marjoram
1 dash salt -- to taste
1 dash black pepper -- to taste
STEP ONE: The Dough--
Make the pasta dough as per routine with the flour and eggs. The dough has
to be solid but not stiff. Let it rest in the refrigerator for two hours.
STEP TWO: Prepare the Filling--
Boil the zucchine in the water with salt and the pinch of marjoram. Drain
and puree them, add salt and pepper. Add the ricotta cheese.
STEP THREE: The Ravioli-
Roll the dough in very thin sheets. With the filling for the ravioli,
assemble the ravioli in the size and shape of your preference.
STEP FOUR: To Prepare the Sauce--
Peel and seed the tomato; chop in small cubes. In the olive oil, cook the
garlic and the shallot until they become gold-colored. Remove them from
the olive oil and add the peeled shrimp and diced tomato. Cook for two
minutes, add the grated orange peel, and remove from the fire.
STEP FIVE:
Cook the ravioli in salted boiling water. Add the chopped parsley to the
sauce. Dress the ravioli with tomato sauce and serve.
- - - - - - - - - - - - - - - - - -
Title: Bass with Avocado Sauce
Categories: Fish, Main dish, Low-fat
Yield: 4 servings
1 sm Ripe Avocado; coarsely
-chopped
1/4 c Skim Milk
1 tb Lime Juice
1 Clove Garlic; minced
1 ds Hot Sauce
2 tb Lemon Juice
1 tb Light Soy Sauce
1 ts Lemon Rind; grated
1 ts Dijon Mustard
16 oz Bass Fillets
1/3 c Fine Dry Bread Crumbs
Vegetable Cooking Spray
Combine the first 5 ingredients in a blender; cover and process until
smooth. Set mixture aside. Combine lemon juice and next 3 ingredients
in a shallow dish; dip fillets in lemon juice mixture, and dredge in
bread crumbs. Place on a baking sheet coated with cooking spray. Bake
at 450oF for 7 minutes; turn fillets over, and bake an additional 7
minutes or until fish flakes easily when tested with a fork. Transfer
fillets to a serving platter, and top with avocado sauce.
Alternate Fish: Jumbo Cod, Orange Roughy, Grouper.
Per Serving: Calories: 193, Protein: 23.6 g, Carbohydrate: 10 g, Fat:
6 g, Cholesterol: 63 mg, Sodium: 332 mg.
- - - - - - - - - - - - - -
Title: Chard-Wrapped Salmon and Duxelles
Categories: Fish, Main dish, Mushrooms
Yield: 2 servings
1/3 lb Mushrooms; commercial, wild,
-or a mixture of both
2 tb Butter
1/2 c Onion; finely diced
1 Clove Garlic; minced
1 pn Dried Savory; crumbled
1 pn Pepper
1/4 ts Salt
2 tb Dry Sherry or Madeira
12 oz Salmon Fillets; cross-cut
4 lg Swiss Chard Leaves; stemmed,
-blanched, rinsed in cold
-water, drained and patted
-dry
1/2 c Brown Veal or Poultry Stock
1 oz Dry White Wine
Finely dice the mushrooms (if using wild mushrooms with an interesting
shape, cut them into long strips or wedges.) Melt 1 tb of the butter
in a large non-stick skillet over medium-high heat. Add the mushrooms
and onion and cook, shaking or stirring, until the mushrooms begin to
wilt. Add the garlic, savory, pepper, and 1/8 ts salt. Cook until the
liquid given off by the mushrooms is nearly gone, then add the sherry
and cook until evaporated. Remove from heat, taste for seasoning, and
set aside to cool.
Remove any pin bones from the salmon fillets and season lightly with
remaining salt and pepper. Lay out 2 chard leaves in opposite
directions, slightly overlapping. Place a salmon fillet across the
middle, skin side up (if the belly flap is especially long or thin,
fold it double for a more compact, even shape.) Arrange 1/4 of the
mushrooms mixture on each side of the salmon. Fold the near end of
the leaves over the fish, tuck in the sides, then fold the whole
thing over the remaining leaf, forming an envelope. Trim off the
remainder of the leaf to form a neat package. Repeat with the
remaining salmon fillet.
Heat the stock and wine to a simmer in the same skillet used for the
mushrooms. Place the salmon packages in the pan, seam side down,
cover, and cook at a simmer until a skewer easily enters the center
of the fish, 8-12 minutes depending on the thickness.
Transfer the fish to plates, turn the heat under the skillet to high,
and reduce the stock slightly. Swirl in the remaining butter, taste
for seasoning, and pour over the fish.
Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27
g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber :
2 g.
Source: San Francisco Chronicle
- - - - - - - - - - - - -
Grilled Grouper Champignon
Serving Size : 6 Preparation Time :0:40
Categories : Fish & Seafood New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
42 ounces grouper fillet, thick, cut on bias -- cut in 7-oz portions
8 ounces butter
24 fluid ounces heavy cream
1 ounce shallots -- minced
6 fluid ounces white wine
1 pinch salt -- to taste
1 pinch black pepper -- to taste
8 tablespoons fresh lemon juice
1 cup oyster mushrooms
1 cup shiitake mushrooms -- sliced
1/2 cup morels -- sliced rounds
1 cup Kennet Square mushrooms -- sliced
1/4 cup fresh thyme -- minced
1/4 cup fresh oregano -- minced
2 ounces clarified butter
STEP ONE:
Prepare the Sweet Corn and Anaheim Chili Pepper Relish, Yellow Tomato
Concasse, Mushroom Duxelle, Charred Tomato Coulis. See the recipes for
these condiments.
STEP TWO:
Cook 1 cup of red lentils in water until just tender. Drain and reserve
until ready to serve.
Wash one head of Frisee lettuce and reserve.
STEP THREE: Preparation of the "Wild Mushroom, Fresh Thyme, and Oregano
Cream Reduction"--
Sweat together the shallots and butter. Add the white wine and reduce by
one third. Add the juice of about four lemons, cream, salt, and pepper and
reduce to a velvety consistency.
STEP FOUR:
In a separate skillet, saute the assortment of mushrooms in the clarified
butter. Add the fresh herbs and add the mushroom mixture to the cream
reduction.
STEP FIVE: Prepare the Grouper--
The grouper filets should be about seven ounces each, thick and fresh, cut
on a bias. Season with salt and pepper to taste. Coat in clarified butter
and grill.
STEP SIX: Assemble and Serve--
Mirror the plates with the reduction sauce, sprinkle with cooked red
lentils.
Place the grouper in the center of the plate. Arrange the duxelle and
concasse around the plate. Put some coulis in the center of the duxelle.
Place the Frisee just under the edge of the grouper.
Spoon the relish onto the Frisee.
Flash under the broiler for a few seconds and serve. Garnish with edible
flowers.
Suggested Wine: Loire Valley Sancere
Serving Ideas : Mushroom Duxelle, Yellow Tomato Concasse, Tomato Concasse
- - - - - - - - - - - - - - - - - -
Title: Orange Roughy with Basil and Peppers
Categories: Fish, Main dish, Microwave
Yield: 4 servings
2 Red or Green Bell Peppers;
-seeded and julienne sliced
1 sm Onion; thinly sliced
1 tb Fresh Basil; chopped or
1 ts Dried Basil Leaves
1/4 ts Ground Pepper
1 lb Orange Roughy Fillets
1 ds Paprika
1 Lemon; cut in wedges
Layer peppers and onion over bottom of a shallow 12 x 7"
microwave-safe baking dish. Sprinkle with half of the basil and half
the pepper. Cover dish with plastic wrap, leaving one corner open to
vent. Microwave on HIGH (100%) setting for 2-3 minutes, or until
vegetables are partially tender.
Arrange fillets over vegetables, with thickest portions toward
outside, and sprinkle with remaining basil and pepper. Dust lightly
with paprika. Cover with vented plastic wrap and microwave 7-9 minutes
longer, or until fish flakes easily with a fork, rotating dish 1/2
turn after 4 minutes. Let stand, covered, 3 minutes before serving
with lemon wedges.
Source: Medford Mail Tribune, 26 July 1994
- - - - - - - - - - - - -
Title: Fillet of Pompano with Rum Raisins
Categories: Fish, Main dish, Alcohol
Yield: 4 servings
6 tb Unsalted Butter
1/2 c Raisins
1/2 c Dark Rum
24 oz Pompano or Sole Fillets
Salt
Ground Pepper
1/4 c All-Purpose Flour
Melt 4 tb butter in heavy small skillet over medium-high heat. Add
raisins and rum and boil until liquid is reduced to 1/4 cup, about 4
minutes. Remove from heat and keep warm.
Season fillets with salt and pepper. Dredge in flour, shaking off
excess. Melt remaining 2 tb butter in a heavy large skillet over
medium-high heat. Add fillets and fry until cooked through, turning
once, about 4 minutes. Transfer fish to plates. Spoon raisins and
liquid over and serve.
- - - - - - - - - - - - - - -
Smoked Shrimp Enchilada w/Red Pepper Cream, Barbecue Sauce
Serving Size : 4 Preparation Time :1:30
Categories : Fish & Seafood New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag wood chips for smoking -- soaked in water
1 chipotle pepper
2 serrano peppers
2 tomatoes -- seeded
1 red onion
3 red bell peppers -- split and seeded
1 turnip
4 cloves garlic
1 gallon beef stock
2 tablespoons dry mustard
3 carrots -- chopped
1/2 cup raspberry vinegar
1/2 cup brown sugar
1 cup ketchup
2 cups heavy whipping cream
1 red bell pepper
1 cup sour cream
salt and pepper -- to taste
2 ounces sun-dried tomatoes -- soaked and diced
3 ounces sweet onions -- diced
1 cup fresh corn kernels
1 cup mushrooms -- diced
1/2 cup green onions -- thinly sliced
15 smoked shrimp -- diced
4 flour tortillas
1 pint heavy whipping cream -- reduced by half
2 tablespoons lime juice -- use fresh-squeezed
1 tablespoon unsalted butter
salt and pepper -- to taste
STEP ONE: Prepare the Barbecue Sauce--
Start a charcoal fire in outdoor grill. When coals are white-hot, cover
with soaked wood chips. Place chipotle and serrano chiles, tomatoes, red
onion, 3 red bell peppers, turnip, and garlic on grill and cover. Adjust
dampers to reduce heat and smoke vegetables for about 20 minutes. (When
vegetables are done, smoke shrimp for enchilada filling for about 15 to 20
minutes.)
Add vegetables to beef stock and reduce to 1 quart. Meanwhile, reduce
brown sugar and raspberry vinegar to syrup consistency. Strain vegetables
from stock and discard. Add carrots, mustard, and vinegar-sugar mixture to
stock and simmer until carrots are done. Puree sauce in blender and
strain. Return to heat, add ketchup, and reduce until sauce coats the back
of a spoon. Add salt and pepper to taste.
CHEF'S NOTE: Adjust amount of chiles for hotter sauce.
STEP TWO: Prepare the Red Peppers--
Over an open flame, roast the red bell pepper until skin is charred black
and begins to loosen from the pepper. Immediately immerse pepper in ice
water. When cool, peel and seed pepper and place in blender with sour
cream. Puree until smooth and add salt and pepper to taste.
STEP THREE: Create Smoked Shrimp Enchiladas--
Saute sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and
green onions in butter until slightly soft. Add shrimp,cream and lime
juice and reduce. Taste for salt and pepper.
Place equal amounts of fillings in center of tortilla and roll the
tortilla in a cylinder.
Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue
sauce around the enchilada.
- - - - - - - - - - - - - - - - - -
Title: Creamy Artichoke and Oyster Soup
Categories: Soups, Oysters
Servings: 2
2 c Artichoke hearts
12 Oysters; jar, or fresh
4 tb Butter
4 tb Flour
1 c Milk
3 Green onions; chopped
1 Cl Garlic
1/4 c Parsley; chopped
Generous pinch of thyme
1 c Cream
Salt and freshly ground pepp
-er to taste
Reserve four artichoke hearts for garnish; cut each in two or four
pieces and set aside. Buzz the rest with their liquid in the blender.
Make a white roux with the butter and flour, letting them cook
together, stirring, without browning. Stir in the artichoke puree, any
liquid from the oysters and 1 cup milk. Simmer with the green onions,
garlic, thyme and parsley, salt and pepper for about 10 minutes or until
the flavors are well blended. Add the oysters and the cream and heat just
until the oysters plump and curl around the edges. Serve in deep bowls
immediately, the top garnished with the reserved artichokes.
- - - - - - - - - - - - - - - - -
Title: Butternut Bisque
Categories: Soups, Vegetables
Servings: 12
1 tb Oil
1 lg Spanish onion; sliced
3 lg Carrots; sliced
1 lg Butternut squash; peeled,
- cut into 1-in chunks
6 c Chicken stock or broth
Salt
Freshly ground nutmeg
Freshly ground pepper
Snipped fresh chives
- for garnish
HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are
softened, about 5 minutes, stirring often. Add squash and 4 cups stock.
Bring to boil. Simmer, covered, until vegetables are soft, about 20
minutes. Strain solids from liquid, reserving both. Puree solids in
processor or in batches in blender until completely smooth. Return to pot.
Stir in liquid, remaining stock and water to thin soup. Soup should be
thick. Season to taste with salt, nutmeg and pepper. Refrigerate up to 4
days or freeze up to 3 months. Serve hot, garnished with chives.
Makes 12 cups
- - - - - - - - - - - - - - - -
Caraway Cabbage Soup with Lemon Dill Spaetzle
Serving Size : 6 Preparation Time :1:00
Categories : New American Cuisine Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts smoked ham stock -- clarified
2 cups cabbage -- shredded & blanched
1 cup onion -- shredded
1 teaspoon caraway seed
1/2 cup tomatoes -- diced
1/2 cup carrots -- julienned
2 teaspoons dill -- chopped
1 pound flour
1/2 ounce salt
4 eggs
1 cup milk
1/2 cup water
1 1/2 tablespoons lemon zest
STEP ONE: Prepare the Garnish--
Combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1
teaspoon chopped dill.
STEP TWO: Prepare the Spaetzle--
Sift flour and salt into bowl. Make a well in the center. Combine lukewarm
milk and water with eggs and pour into the well. Stir in flour, lemon, and
remaining dill. Beat dough until bubbles start to form. Force through
colander into boiling salted water. When spaetzle noodles float, remove
them from the boiling water and cool.
STEP THREE: Complete the Soup--
Heat ham stock in large pot. Add garnish to soup stock and simmer for one
hour. Add spaetzle and serve.
Suggested Wine: Gewurtztraminer
- - - - - - - - - - - - - - - - - -
Title: Chilled Raspberry Soup
Categories: Soups
Servings: 12
1 1/2 tb Unflavored gelatin
1/3 c Cold water
3/4 c Hot water
30 oz Frozen raspberries, thawed
3 1/2 c Sour cream (28-oz)
1 1/3 c Pineapple juice
1 1/3 c Half and half
1 1/3 c Dry sherry
1/3 c Grenadine
2 tb Lemon juice
Mint
Whole raspberries
Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve
over low heat. Push raspberries through a strainer to remove seeds, then
puree. Combine all ingredients and place in a glass bowl. Cover and
refrigerate overnight. Garnish with mint and/or whole raspberries.
Colorado Cache Cookbook (1978)
- - - - - - - - - - - - - - - - - -
Title: Cream of Shiitake Mushroom Soup
Categories: Soups, Low-cal, Vegetarian
Servings: 4
1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt
--------------------------BOUQUET GARNI-------------------------------
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf
---------------------------SOUP, CON'T--------------------------------
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms
-----------------------------OPTIONAL----------------------------------
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices
This rich, earthy soup has but 100 calories per serving if made with
non-fat milk.
PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan
and bring slowly to a boil. Form a smooth paste of the rice flour and the
cold milk. Put into the just-boiling milk and stir briskly until there are
no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the
tough ends of the mushroom stems. Reserve a few mushroom slices for garnish
and chop the remaining mushrooms coarsely, then place in a food processor
with a steel blade and chop as finely as possible. Strain the milk mixture
through a fine sieve back into the saucepan; add the chopped mushrooms and
continue simmering 5 minutes. Add the cream and Madeira, if you wish, and
serve in hot bowls, garnished with a slice of mushroom.
PETER KUMP
- - - - - - - - - - - - - - - - -
Title: Triple Chocolate Terrine
Categories: Desserts, Chocolate
Yield: 16 portions
3 c Heavy or whipping cream
7 oz Good quality bittersweet
-chocolate, broken into
-1-inch pieces
6 oz Good quality milk
-chocolate, broken into
-1-inch pieces
4 oz Good quality white choc-
-olate, broken into
-1-inch pieces
1/2 Vanilla bean
2 c Chocolate Fudge Sauce
- recipe follows
Heat the cream almost to a simmer in a heavy medium-size
saucepan. Remove the cream from the heat, and divide it
among three mixing bowls in these amounts,
1 1/4 cups, 1 cup, 3/4 cup.
Stir the bittersweet chocolate into the 1 1/4 cups cream,
whisking until smooth. STir the milk chocolate into the 1
cup cream, whisking until smooth. Stir the white chocolate
into the 3/4 cup cream, and add the seeds from the vanilla
ean; stir until smooth. Cover the three bowls loosely, and
refrigerate until the mixtures are thick but still pourble,
3 hours.
Line an 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
Leave some foil above the edge of the pan.
Transfer the white chocolate mixture to a mixer bowl, and beat until
it forms
soft peaks-be careful not to overbeat it. Beat the last
two or three strokes by hand; the mixture should be thick
and firm. Scrape it into the prepared pan, smooth the top
and chill it in the freezer for 5 minutes.
Repeat again with the bittersweet chocolate. Spread it
over the milk chocolate mixture, smooth the top and cover
with plastic wrap. Refrigerate until firm, 3 hours.
Lift up the foil to unold the terrine. Remove the foil and cut the
therrine
into 1/2 inch thick slices. Spoon a pool of chocolate
sauce onto each plate, and arrange a slice on top. Let it
stand for 5 minutes before serving.
Typed 9/1/94 from The New Basics Cookbook
- - - - - - - - - - - - - - - - -
Title: Amaretto Peach Cheesecake
Categories: Cakes, Desserts
Yield: 10 servings
3 tb Margarine 1/3 c Sugar
1 ea Large Egg 3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened 3/4 c Sugar
3 tb Unbleached All-purpose Flour 3 ea Large Eggs
16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake
at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour;
mixing at medium speed on electric mixer until well blended. Add eggs, one
at a time, mixing well after each addition. Add peaches and liqueur; mix
well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven
temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from
rim of pan; cool before removing rim of pan. Chill. Garnish with additional
peach slices and sliced almonds, if desired.
- - - - - - - - - - - - - - - - - - -
Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE
Categories: Cakes, Desserts
Yield: 1 servings
1 c Buttermilk 1/3 c Safflower oil
2 ea Egg whites 1 ts Vanilla extract
1 c Light brown sugar 1 c Whole wheat pastry flour
1/2 c Cocoa powder 1 ts Baking soda
1 ts Baking powder 1/4 ts Salt
1/2 c Finely chopped hazelnuts
Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat
together with electric mixer. Combine remaining ingredients except the
hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time
and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake
pan. Sprinkle the bottom with flour. Pour in half of the batter, then
sprinkle it evenly with half of the hazelnuts. Pour in the remaining
batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or
until tests clean. Cook, and cut into wedges.
- - - - - - - - - - - - - - -
Butterrum Pound Cake With Sauce
Serving Size : 1 Preparation Time :0:10
Categories : Cakes Sauces & Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter -- * see note
1/4 cup packed brown sugar
2 tablespoons whole milk
1 cup confectioner's sugar
1 teaspoon rum -- ** see note
1 pound cake
* Tastes richer if real butter is used, but can use solid margarine
if desired, NOT diet or soft margarine.
** Add vanilla flavoring instead of rum if preferred.
Purchase a pound cake or prepare from mix following directions on
package. For the frosting, combine butter, brown sugar, and milk in a
saucepan. Bring to a full boil and add the confectioners sugar and rum or
vanilla flavoring.
With a whisk, beat mixture until smooth. Add a bit more milk if
needed, to make a fairly thin sauce that will pour easily onto cake.
Punch holes in cake with fork tines. Pour the warm sauce slowly over
cake.
NOTES : Easy to prepare when a dessert is needed quickly.
- - - - - - - - - - - - - - - - - -
Frozen Raspberry and Macaroon Souffle
Serving Size : 12 Preparation Time :1:30
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound white chocolate
8 ounces butter
8 ounces egg yolks
10 ounces powdered sugar
4 ounces raspberry liqueur
12 ounces egg whites
2 pounds cream -- whip to soft peaks
4 ounces toasted coconut
2 ounces Coco Lopez
12 ounces raspberries
STEP ONE:
In a large saucepan, melt butter and white chocolate and cool.
STEP TWO:
In bain marie, cook egg yolks, powdered sugar, and raspberry liqueur until
thick. Add to melted butter-chocolate mixture. Flavor with juice and pulps
of raspberries.
STEP THREE:
Beat egg whites till stiff and whip cream to soft peaks. Combine and
flavor with coconut and Coco Lopez.
STEP FOUR:
Combine equal portions of each mixture in 12 souffle dishes. Freeze and
serve with raspberry coulis and whipping cream.
- - - - - - - - - - - - - - - - - -
Title: Kahlua White Russian Cake
Categories: Cakes, Chocolate, Alcohol
Yield: 10 servings
3 tb Kahlua
2 tb Vodka
3 oz White baking bar w/cocoa cho
2 c Sifted cake flour
3/4 ts Baking soda
1/2 ts Baking powder
1 1/4 c Sugar
1/2 c Butter
2 tb Shortening
3 Eggs
3/4 c Buttermilk
1/3 c Apricot jam
-----------------KAHLUA WHITE RUSSIAN CREME----------------------
2 c Whipping cream
1/2 c Powdered sugar
1/4 c Kahlua
2 tb Vodka
White baking bar w/cocoa shaved into curls (I use potatoe peeler for
this) In med heavy saucepan combine Kahlua, vodka and 3 oz chopped
white baking bar. Cook and stir over low heat till baking bar is
melted, cool slightly. Grease and lightly flour three 8x1 1/2 round
baking pans (I use my 9") In small bowl stir flour, baking soda, and
baking powder, set aside . In large bowl combine sugar, butter and
shortening, beat w/electric mixer on med spd till light and fluffy.
Add eggs, ONE at a time, beating till combined. Beat in the cooled
liqueur mixture. Alternately add flour mixture and buttermilk to egg
mixture, beating on low to med spd after each addition till combined.
Spread the batter evenly in pans. Bake at 350~F for 20-25 mins or
till toothpick in center comes out clean. Cool the cake layers in the
pans on wire racks for 10 mins. Remove from pans and cool completely
on wire racks. To assemble, place one layer, bottom side up, on a
serving plate. Spread layer w/about 3 TB of the jam and 1/3 C of the
Kahlua White Russian Cream. Place a 2nd layer on top of first, bottom
side up, spread w/remaining jam and 1/3 c of the cream. Top
w/remaining cake layer, bottom side up. Swirl remaining cream onto
the top and sides of cake. Decorate top (I do the sides too, looks
soooo pretty!) w/baking bar curls. COVER AND CHILL FOR UP TO 24
HOURS!!! To serve, cut into wedges, dipping knife into water between
slides. 12-16 servings. KAHLUA WHITE RUSSIAN CREAM In chilled med
bowl combine Whipping cream, and sifted fpowdered sugar. Beat
w/electric mixer on low speed until thickened. Gradually add kahlua
and Vodka, beat on low speed until soft peaks form. DO NOT OVERBEAT.
- - - - - - - - - - - - - - - - - -
Title: Pronto's Phyllo-Wrapped White Chocolate Cheesecake
Categories: Desserts
Yield: 12 servings
1/2 lb White chocolate,melted
1 1/2 lb Cream cheese
1 1/4 c Granulated sugar
1 1/2 ts Grated orange or lemon rind
3 Eggs
1/2 c Cream plus 3 Tb
1/2 ts Vanilla
12 Phyllo sheets
Melted butter
1. While chocolate melts in double boiler, use a mixer
on low speed and blend cheese, sugar and orange or
lemon rind until smooth. (Do not use low-fat cheese in
this recipe) Beat in eggs one at a time, followed by
cream and vanilla. 2. Add a little of the cheese
mixture to the warmed chocolate, then stir this
mixture into remaining cheese mixture. 3. Spoon
mixture into a buttered 9-inch layer cake pan, lined
with parchment paper. Set in a pan, and pour in hot
water until it reaches halfway up the pan. Bake ina
350 F. oven, adding more water if needed, until set
and lightly browned on top, about 1 hour. 4. Remove
from oven, let cool, and refrigerate for at least 4
hours. 5. To serve, lightly brush each 8 - 12- inch
square of phyllo pastry with melted butter. Gently
remove each slice of cheesecake from pan. Wrap a sheet
of prepared phyllo pastry around each piece, folding
until cake is covered with three layers. Trim excess
pastry. 6. Brush each dessert with additional melted
butter. Place on a baking sheet and bake in a 350 R.
oven for 10 minutes, or until phyllo begins to brown.
Transfer to dessert plates and decorate with fruit
purees.
Taken from the Toronto Daily Star's "Starweek"
magazine, the recipe was printed in response to a
reader's request for the cheesecake recipe from Pronto
Ristorante.
- - - - - - - - - - - - - - - -
Title: Tiramisu Parfaits
Categories: Desserts
Yield: 4 servings
1 lg Egg whites
1 pn Cream of tartar
2/3 c Sugar
1/2 lb Mascarpone cheese
2 tb Dark rum
2 oz Bittersweet chocolate
-- fine quality/chopped fine
1 c Butter cookie crumbs; -OR-
-Pound cake crumbs
1 c Coffee; brewed/lukewarm
--------------------------GARNISH-------------------------------
2 oz Bittersweet chocolate
-- chopped fine
Put the eggwhites in a bowl of an electric mixer and put the bowl in a
second bowl of hot water and let the whites stand, stirring
occasionally, for 15 minutes. Add the cream of tartar and salt and
bet the whites until they just hold stiff peaks. While the whites are
being beaten, in a saucepan combine the sugar and 1/4 cup of water.
Bring the mixture to a boil, stirring todissolve the sugar, and boil
the syrup until it registers 240 deg. on a candy thermometer. Add
the sugar syrup to the whites in a stream, slowly,while beating and
beat the mixture until it is cool. Add the mascarpone, rum and
chocolate and beat until well combined. Divide the cookie or cake
crumbs among 4 stemmed glasses. Drizzle each portion with 2
tablespoons of the coffee and top the crumbs with half the mascarpone
mixture. Layer the remaining cookie crumbs, coffee and mascarpone
mixture in the same manner. Chill the parfaits, covered for a
minimum of 2 hours, or overnight.
Garnish: In a metal bowl, set over a pan of barely simmering water,
melt the chocolate. Line a baking sheet with foil and spread the
chocolate about 1/8" thick on the foil. Chill the chocolate
triangles on the baking sheet until it is just set, but not hard, and
with a pastry wheel, cut it into triangles. Chill the chocolate
triangles on the baking sheet until they have hardened and peel the
foil carefully from them.
Garnish each parfait with a chocolate triangle.
Best of Gourmet 1992
- - - - - - - - - - - - - - -
Title: White Chocolate Chip Cookies with Macadamia Nuts
Categories: Cookies, Chocolate, Nuts
Yield: 8 servings
1/2 c Unsalted butter softened
1/3 c Sugar
1/3 c Brown sugar firm packed
1 Egg
1 ts Vanilla
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
6 1/2 oz White chocolate, chopped
3/4 c Macadamia nuts, halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO
SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
Comments
Post a Comment