.A* #rfu

w

Belon 0grter [evirhe rlrith Beluga faviar

on Pi*led fennd Rootl

l2 fresh Belon oysiers, Cpen ihe o'ysfers, using on o'rster knife.pocked in seaweed R*nrove ihe llttle muscle {,nrlrere the oysier is

2 fennel roots, iulienned cctuoily cllcclred to the shelii \A/r;sh lhe

3/t cup lime iuice rysiets wllh cold-r ur i i'g .r'utcr !,cli ury. , I r Loo< lei,rc lot 30 :,.e,- u l cc ',Jz loDlespoons vrrgrn t, .r L. | - ,.

r' :l SOlleO r\3rq| ClCitl-, Ln I l ,-q .i.''l ' I

oltve otl I l

I bunch.hopp"d f,",h i::i: .t:i'f,'j,'rfi,j'.i,';rli il:H .cllontro contclner with liii. Ajd cysters crnd fannel.

Kosher scit cover. Relrigercie 45 rr:inuies. Cc_-ok/ n- AA"^n .^,'i.tr secrnreed 30 seconds in boi]irrcr rrvcfer,

femove. Cnili in ice wr,rfer.

Wcsi the hcif oysler sheils, pcrt cirv. Spconfe,inel sclcd inlc ecrcl Aricnqe oysler cnienns'1, iop with smcll tecspocnf,ri oi Be ugucovicr Gcrnish with sprig oi fennei lecves.

Ar rcnge some sec\^,eecj or serving aiofes;cr:ver uiifh lhree oyslers. 4 ser';ings.

lmoktd [hirktn Querndilla

2 cups dried block beons

1 icblespoon clorifiedbutier*

I lb. smoked chicken

breost, cui into striPs

r,/z ieospoon minced gorlic

1 teosPoon butier

1 cup corn kernels

I z cup iulienned onion

: cup iulienned red onion

tlz cup iuiienned greenpeppers

l/2 cup iulienned red

peppers

l,r: cuP iulienned corrols

r,+ cup iulienned cucumber

1 cup guccomole

2 toblespoons choppedcilontro

3 toblespoons tomoto iuice

trz cup shredded Cheddorcheese

r,r cup shredded MontereY

Jock cheese

6 {B inch) flour toriillos

1 cuP solso

tlz cup sour creom

6 sprigs fresh ciioniro

Covet becns w'ith cold '.nrcfer; lel stcnC

c'rernighf. Drcin, plcrce becns in meiiurn

sou.*pon. Ccver wilh 2 qucrts wcler Bring

ic c boii; reduce heol lc low Secson '"vith

sclt. Simner .215 rninutes or r:nfii cooked

ihroucth Let cooi in wr:fer' Drc-;in. Hecf

cicrriiLd buiier in medlu,t skillet' cdd beoris'

Scruie briefly. Ccml.::r.re chrcken'*ill-r gorlic,

seoson rniith scil oncl pepper. Hect builer irigrfl6-. 5f .l'e, OdC C)''t ')r:3r"'5 pcppe'r

ccriots cnd cucumber. Ci:ck untrl scfterrecj,

cCd chicken Remcve from freol. Siir in

beotts, qucccmole, ciicLniro cnd lcncic

luice. Slir lr ci-re+se Divide filling crtoicrtilir:s. Fold lntc quciiets Heoi grill pcn,

grill tortiilcs unril llghtly brc',':rreci cncl heolet.i

thrcugh. Serv* rvilh sr.llso, soi;r creom cfio

crlcniro. 6 selrings.

"See Ciref's Ncles

Jmoked ilreart of Long hland Durkling

Rospberry Mousse1 pockoge unflovored

gelclin

? iohlesnoons chicken

slock*1/t cvp rospberries, pureed

l,a cup lemon iuiceI -,,^ .^,L;^^;^^ ^"r LUP wilrPpilrg creom,

whipped

Onion MormslodeI lb. red onions, thinly

sliced

1,zz cup sugorlia cup Dry Scck sherry

tta cup red burgundy winel/a cup opple iuice

I toblespoon soy s0uce

Crushed blcck peppercorns

3 smoked duck breosts

12 gropefruil segments

6 oronge segmenis

6 sprigs fresh mini

To prepcrre Rcspberry llous-.e scr'rkiegelclin over sfock in snoil sarcepon lelstcnci I minuie. Hecf unfil c;eioiin cjisscl,res.

Ccol Cornbine geiciin, rospbery pureeond ienon iuice Fokl lrifc whr;,.pei cieom,.Porr inio 6 {2 .'.,-ounce) molCs. Cirillulfil sel

Picce onions c;rrd slgcr in lcrqe skiliet lcrCnion Mcrrncrlode. Cook c'rer mediurnhecf, slirirrg oflen, untrl sugcr meifs ordcrions ore .oromelized. cbcLrt 40 minutes.

Add sherr1,, r,',ire, apple juice ond soys{.rJ.:e; ccok ur,fii iiquids cre reduced.Secscii lighfly \#ith sc:li.

Unmold mousse, dust boifcnr ol mousse ',vilhcrusheci peppei'. Plcrce on seivirrg plofesArrcnge 4 slices ducir., i'*,c grcpefrulisegmenis cnd cn ofcnqe seement in circulcrshlpe. Gcrnisir with Cnion Mcrnclcde cndr ir 5pr rgs. 6 ret ving.s*See Chef 's Noi*s

*,&

w8

f,l*

!il"'

PBIIIIII

Ff:

*

*&

w

fleu [ngland [rab [akel on Roalted Pepper Remoulade

Roosted PepperRemoulode

2 medium red bell peppers

1 cup moyonnoise

2 toblespoons choppedcoPers

2 toblespoons chopped dillpickles

2 toblespoons mincedonion

lz? leospoon chopped gorlic

I lzz teqspoons lemon iuice

l,/a cup bulter

I toblespoon choppedonion

I toblespoon choppedcelery

1 toblespoon chopped red

bell pepper3/a cup flour, divided

t/z cup fish stock*

Zt/z cups crobmeoi

Coyenne pepper, to toste

1 feospoon chopped fresh

porsley

Vegetoble oil for frying

2 eggs, beoien

1 toblespoon woter3/t cup soft breod crumbs

For Rocsted Pepper Rernoulcde, hect ovenfo 450 degrees F. Plcce peppefs on bckingdish; rocsi l0 to 20 minutes or untilblcrckened Remove; cool slightly. Peel oflskin; rernove ribs ond seeds. Plcce inblender confoirer; pufee. Chili. Combinenrcyornoise, copers, picklas. onrcn, gcrliccnd lemon iuice in smoli bowl Stir tnpureed peppers; chill until serving.

Hecl brlter in medrum skillet; ccjd onion,celery cnd red peppef Cook over mediumheot until softened. Sfir in r;:: cup llour, cook2 to 3 minufes, sfirrine consicnily. Adcisfock; cock until thickened, stirringconsfontly Add crcbmecl; reduce hect fo.orr. ( ook 5 nt,'rures sti:r,n1 ,,rp51,,,,''u

Secson sclt crnd coyenne pepper; slir inporsley. Chill.

Her:t oil to 370 degrees F. Shope crcbmixlure info 6 pclfies; coci wilh rerlciningflour Cornbine ecgs wlth wcier Dip pctfiesinfo egg nrixiure, cocf with bread crumbs.Cook in hot oil unti! golden browrr. Serveworm wifh Rocsted Pepper RemoulcrJe. lldesired, gornish with glczed lemon slicescnd peel. 6 servings.*See Chef's Notes

Jumbo Praunl and [olorml lcalloP

ulith [liro Buerre Blant

l,ra cuP urod dol(white lentils)

1 tcblespoon olive oil

1 toblespoon choPPed red

onion

1 teosPoon grotedgingerrooi

l/a ieospoon groundcoriander

1,/a teospoon ground cumin

l/a ieospoon ground fennelseeds

Hing Powdern*

I sheei nori {seaweed}**,finely choPPed

1 toblesPoon choPPedciloniro

6 boby red beets, Peeled

6 boby yellow beets,

Peeled

1 cup rice wine vinegor

I 1/z toblesPoons sugor

l/z ioblespoon corionderseeds

4 whole cloves

Minced ioloPefro, to ioste

Sock lentils {or 3 hours in cold wcter; drcin

ona .f,op Heoi ollve oii in smcll sklllet Add

lentils, red onion, gingerroot, coriondet,

cumln, fennel, hing powder, chopped nort'

cnd cilcnfro Cook uniil onlon is tendet'

Cook red ond yellow beeis seporotely

until lust lender, cui inlo holves Conrbine

vineqot, sugcr. ccrionder, cloves ond

icrioJeno rn medium bowl. Keep beets

septrroie. Pour holf of pickhng mixiure over

eoclr; rgfr;96role until ser i'irt9'

coniinuerJ an Page l4

{ x#

Jumbo Prclwns ond Colossql Sccllop with Miso Buerre Blqnci:crlrlinued {ront ;;arEe | 2

re,

Red Miso BuerreBlonc

1/z cup demigloce*l/z teospoon red miso poste

I toblespoon blood orongeir riro nr ^r^nna-, -,,v- lurce

'I toblespoon roosted redpepper pur6e

Irt c.uo l-ruiter. softened

Groted rind of one lemon,oronge ond lime

l/s sheei nori (seoweed)**,

iulienned6 iumbo shrimp

Icgorishi* *

1 egg white, beolen

1 toblespoon rose woter

I toblespoon lime iuice

6 lorge scollops'I

iecspoon black sessme

To prep:crre Red Miso Buerre Blc.rnc, combinedemi-glace, miso, oionqe iuice and red

peppei puree in smcll scucepon. Brirrg

mixiure io c boil; ferlrove lrom hecl. Whiskbuil*r, o smoll anounf af cr time, lnto scluce.

Keep wcrm.

Combine lemon, orcrnge cnd iirrre rind wifhl,r', sheei iulienned secweed. Secson shrimp

wiih togcrishi. Cocl shrimp wilh egg while;cover with seaweed mixture. l-lecl grill pcn.Cook shrimp. Deglcrze with rose wcter cncllime iuice. Cook sccllops. Plcc-e one shrirnp

cnd sccrllop on ec-rch serving plcte; gcrnishwilh lenfil rnixtrre. Add 2 pieces each r:fred bcels cnd yellow beets. Surround wilh2 lcblespor:ns Red Miso Buerre 3lonc.Sprinkle wifh sescme seed cnd lemon grcss.

6 servinqs.

"See Chei's Noies* *Avcik:ble ol Asrcn lood sfores

stolks lemon gross, cut

into 3-inch pieces

Ed #'h

.r riIled VeaI Jrlee tbreadl nnd [rirpg

llJilted ffrugula

ilu* [onfit

011

Crispy Duck Confit. coons kosher solt,

divided

2 duck legs

' ioblespoon sugor'

robiespoon groledgrngerroot

,:n crocked pepper

5 cloves gorlic

:'gs fresh rosemory

: sprigs fresh thymeI'z cup duck foi

foot Cheese Fondue' .rlespoons chopped

shallois

1 cup white wrne

,.lp whipping creom

,p mild goot cheese

,, :hopped fresh bosil

' cup spinoch pur6e

:eospoons choppedfresh thyme

ole shollots, roosted

1 toblespoons sherryvtnegor

- ':blespoons truffle oil

6 oz. orugulo

b vecrl sweetbrecds

Veoi siock

.ooon chopped fresh

fosemory

l'r-'r Crr.toy DLrck C,-rrrlil, :;.,tirrt.ii,r 6 trrblc5pcor.! rq[r]l .nlc cluck lerrs .{-)vit,r ii!,jnilv

i'llr.-- irr ilci ri.:l r rdcl wligiri Refr rcr--rrre:,.-)r.'+rIrr,]iri Cciitlti|.: rcritclrriitrl scill, :;lqlr.qir:c;i:trccf. pi:l',rp-raq, 3trrirr. :(r:,crrrtr'; crrrd

thyrne; ctjil tl: dLrc-[ Co;ei 1i1lriy, refrir.;crcti:| 2 hlils. li.rrl; r.eiriir.'r,,:rt i') hr:L;r:, lor,;crf]ell cver: k:225 <jci;rrr,,r: lt P[rce ,,1,.lrf. i':mi:ili,;m r',:lsl nE !ur, a.l'!:cf .,viih iir;c:i. fcrj

Bli..r.r 5 iroLris cl Lrnill nrelrt iiriis rrif iire f,.s,r,.,

'..ut i'jut:,1. lnlo -rriilli i;ili-r,.:;; ii:5eLV.: c.lui-:1. hf]';st beiorc setvrrrl , i.u<-,k drl-0. irr rJ,li.i.,. ir,ri

uriii clstry

[:c; Gixr i C heese i'orrr i ur:,, r.olr bi i re -.i-:':r i ir,,1..,

(.lrd ,.,vine ln :rrrrr]i :aruaitiiar cr:ok o'u':r ir:eliri:r;I r-nliI iieL;lcj i: rrIrirlr'i i-ilil1-,ir,tfeiy recjLrlr:ijArlcJ ciicrrr. rr,:ii,c,.l :r: fri',if :iilf ;rr ci-r€res{r;

i,ri;r ,,,ir-.r]l ArJc.i br.rii i:ri'1 spirrr,rcfr puee.Sr.:r;soit ';viii'r :,i;il irr,l.1 1;,:p[,r-lr. _i]ir ir lh,rl:CKOe! wrlllil

Rr,.,c:i sirc; lcis il :10[] ril:3ire.. l. rriren lniiiier:, sr-li1, t;boll 30 rrrlLtle:, Li.'c;.-r; ilir iv;ii'':rt;i;c]t:i i;rrtl seosey, r,r,iih tt,.lf lill'".,i'; ,17i-,11;1

ll i_,il ir.. i.l.,rnt rjles.:ilc] K.i:ep, ,.,viiriir . TaSS

i,,iil r,rrutlL:]lt.

Brcrri ir .5,.ryiii:,1i.)iar.rdl ir veli :,locf,. I

? mrrrr,li:s lei i-rr,:t lrr lirck Siill:,"r,i:iliilrrtlr-i,:, ii-i.S t',r;iii i,.t3iri.rtait,.r r,,tti-t :,,..;i1.

l-leci 1r i iI i:rlI I ltii r,vi;ii Cr-.1.,i.. :,ii,i r-:lLlr i,r:ij.!r:bl,li i rl nlria:, per sirti.:, iil lll,lt'!tai,,,.',k.

i)l,riri-. ,;iile'J i tr;lir,r]l i.'r , itrt;i',':r,ir-i,-;i 33,.,';y',1"1

' : I , , t ::

t; t i;ri ulo . Clr r r l i :rf r',vi i i-r ( - ; i:1.:',, i-lLti. i., C.-,r i r :

t5

&

w

[ggplont and lurrhini flapoleon

1 lorge eggploni

3 medium zucchini

lrz cup olive oil

2 ioblespoons choppedfresh thyme

2 toblespoons choppedfresh oregono

1 teospoon minced gorlic

12 oz. sliced mozzoreliocheese

2 ^,,^. ramafaz cups rorr)oro souce'

Blcck Olive Topenode1/z cup chopped block olives

1 teospoon minced gorlic

1 leospoon copers

1 teospoon chopped porsley

6 onchovy filleis, minced

Olive oil

1 eggplont, coorselychopped

2 medium zucchini, coorselychopped

2 medlum yellow squosh,coorsely chopped

ltz cup olive oil, divided

1 red onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 toblespoon fomclo poste

1 toblespoon minced gcrlic

3 tomotoes neeled seededqnd diced

I feosooon chonoed freshthyme

1 sprig rosemory, chopped

Heci oven lo 400 deqrees F. Crt eqgplcrirlcnd zucclrini infi: ler:qfhv,,,ise slices

Combine oii, th-vme, oregono ond gcrlic;lnix rn,-^i1. Lighily brush eggoicnt onci

zucchini slices wifh oil mixlure. Hecl iorqeskillei over meijrunr hiLllr hect, cdcJ vegenbleslices. Cook 30 secorrds on ecch side.l-cyer zucchini, eggplcnf, fomofo .souce cnclcheese ir Ilxl-irrch bcki',q dish; repectBoke l0 fo l5 rnirrufes cr uniil hecrted

througir. Cut into )clrJOfes, Serve v"'iih

crCditioncrl iomclc scuce. 6 ser,ilrrgs

"See Che{'s Nr:tes

tor Blcc.k C)live lapencde. chop iogeiherolivc.s, gcrlic, c.rpers. prrslev cnd rnc-hoviesurrlil lirely mincec.j. Acjc.i olive oil io moislelSeosor: with sclt cn,j pepper. Sef c;sicle'loss

eggplcnl, zLrcc,hini crnd yello,,v sciunsh

v;i1h srrlt, sel nsir-ie. lef sicrrci 20 r;rinufes

Drcrin r'vell; p:cl wilh p{rpef fc--yrels io iei-r-rove

excass liquid onc .snii Heci 4 tcblespoonsolive oil iri icrEe skillet; oclcJ egopicnimixfure. Ccck cver nreriiun lrecl unlii jusf

fender, iernove. Drcirr in,ell lo rei-nove excossoil. Acd 3 tobiesoi:ons ori io .skillet; cddonion. red pepper cnr] r.-lrn.rr pepper. Co,,kurrfil jusi lendei . slil irr lcnrcto pirsfe. Heciremcrining oiive erii, crcid gcrrlrc Cook unlri

iencler. Ccnrbine eagpr:nf nrixilre. *nicnrlixlure, gcriic, loriroioes. liiynre orrriiosencry, fcss lo nrix. Se:scn wiih scllcrrrl pepp*r.

D.i id" ti::lJ.ii" 't, .r Jr \ 1r 1 1r eir' .

Gcinish '"viih Sirck Olive Tcpenade.6 ser t'irrgs.

Ratatouilk flicoi'c rlith illack 0live Talenode

lII

I

I

I

I

[rirpq Pclnurhinken ltrudel uith fhnnterellel

end R

Crepes1 cup cll-purpose flour

I loblespoon choppedch ives

i cup worm skim milk

1 cup woier

;r espoon vegetcble oil

-: uvhites, lightly becten

1 ioblespoon butter,

softened

Red Onion €onfiti.! cup sugor

,,p chopped red onion

1 cup red wine

,2 cup sugor

2 cups'woier

: firm smcll ripe pears

3 toblespoons pur6eci

cronberries

,,: chopped crcrnberries

d'b

ia i.,j:,ia :l

':':,r1"; ,,"r1-ri

,il1 ,i'.11': i-'

'rai-l ri,|'l l li,ri.,r'1, i-1 -1qi:1i

i,! i-)aiilai :l

r ;.-.l.l i:.'' r.1.

r(:"..1 1 :, il : 1,,

L.l:il ,-: ],. l,:fr:l: l-1,-rlir -lli

a:t t-it t.:iji

1i.--ri' i, . ili:i

-\iri-li ll ii

ir i -'1.'t: ilrll,lr:r.rl i:ri,,

-,]:t iti,rai ](,.

: .trri,l itrrt

I f--ri r i i.l r i:l:.-j .

.l.: il:'li,irf:l,r;5ill ','i:r:llr,rli./al:) .1 \('1i.1

113;1r ltrri,

:-.11|,.,'tt' t,i-r'.)r .jl I lil ii

i

-s---r1V

f{

'py Poloischinken Strudel wiih Chonierelles ond Reci Onion Conflt' .,.: ir. )rit t.i).),i I

Chonferelle Filling3 ioblespoons buiier

: cup chopped shollots

1 cup while wine

5 cups choppedclrcnlerelles

2 cups whipping cfeom

6 egg yolks

:clespoon chopped fresh

porsley

Vegeicble oil for frying

: cup grcted hozeinuis

, cup fine bread crumbs

1 egg white

Whoie chives

r'.1 cuP sour creom

#\

f::.;r .,_..-,it:.1,:i.-.ltt I titittit i-,..1-11 i-r1ti,-rr :11 i.1;:;.,:,

.silti]::i rllii.i :,.,iltll,:t,,. (.i,,tll L;tri;l ii':rl.ia''l :;iii:

',.';111,;,. ll1:ri. i;iiiiI ,,r'IIt:.: ,.rt;'a-tt-ri.ltr riL..:r. ,1\.i.ii:

1,,i,. l.'. '. -''-'',l--.,-rr til ;-': :: ii ill r.jiri I i \ ri.-l; i :: i- : :.r1

.:::ll:::'

ll+lti \.,vit::;i,. i,-ai j,ti:ir(..r r iitr..|rr ;';r1',1 i)1'11-'i ;rllr.r.

Sl,,,i',,i;' i'vlll:rr. l ll.l:rt:: ii:lli.iL.lr'i lilli|) illli-'rilrr.lri)i:r-!

R;:li;ir.ll., ir-.r,'i,11..1'.11',.----rli ::liii,ilr] .',.llll:il-'llrii'-

lttliil llltriitii-' tl';r'ii:]l:.-\. ili]r l': l-'.ll]:':.'i\. :,lll.l:...rll

ir-' jl-q:a:,.,,.n tiiI S.,lii ilIlaj f).:L)i,.,,)r l--!,,I i'rI i

ileaijiit,i .

1 1,,)i1l ji.,.'.li,.t] ,r1s l,;:-,1:l ilt .],'t.r '-li,iji',1.,,' it' il

ijrt,:o irli fl rr'1;1 i--': ili.lli!! .r:(.-.li.ri,')i)i.rrl lr ili i.'

. :,iL,ii'Iti.1,.rit i.ii.ril(:r. i,.:l;-i ir'.,l.',11111i1,1,-1"r.iIil):

si.;ii,r,,.t iir;ii r;l r ,liiiiL:., (l r"ii'. Cr:iliiritr."

ltitz,,tir,ltis r..l:ci l.t:r::t';r.l ,..iitrrt'f-):'. i,,r.:L.r: t,t]i: r'r:il,llil ir,i:i;r,;.:f-)ll irl a'rillllt,r lili.r,'iill,':.};rii.l'-,-l ill

ititl ,-.i, . rlr.,K trr,it] ,-ir.,:r-iiltl '1-r1q,-1';r il-til'-':'ri(-; r.r:Itrirli-::.). Srlr I i.jirtl.li.r,lrlil'1'. i)li li.i,: ltIi r.r ] i,,''i.i ilr i r)i.r: \ir r i:l i:tiltlt:'.'irll : t',' I ill li,'lli)r,r,,rr Li'lltii: i.ll',r,:,1 r ',.,'iii, i iiirtrtr,.)iii'-':, lllii.il r,'.:,.. t.)ii.,a,..1i': rl iit sl,',i,1 aii:rli1r. i: .>l:;i'lli]L.

7.1

19

[r0me flan urith kerh Berrier

1 pkg. unflcvored gelofin

1 cup milk

2 cups holf-ond-half

l,/+ cup sugor

1 teospoon vonillo, divided

I 5 fresh mint leoves, cutinio chiffonode, divided

1 cup oronge iuice

2 oz. possion fruitcompound * *

2 possion fruit

l,/: ccnioloupe, cuf inio boils

t/a honeydew, cuf inio bolls

1 cup quorieredsirowberries

1 cup rospberries

l1z cup blueberries

6 blockberries

l/t cup finely choppedslivered olmonds

1,,* cup finely choppedpislochios

6 minf leaves

Sprinkie geiciin over '.': crp miik, lei slcndI minr.;fe Brlrrg remc;irrnq niik ond holi-cnc'j

hcif to o bcil rn i-redlunr sor,cepcrn, slir in

sugcr, gelcfln cni '.- iecscocn vonrilcr Stiiuntil gelctin is complerely drssolved Addseverc;l mini ,ecrves Cooi sliqhilv. iemover:-rirrl lecves. Sprcry 6 12.5 az ) rcrnekirs wiffrncrrsiicI cooking sproy or rub llghtly n,itli ci]Pc';i mixlure nic romekins; chili urifil sei

Ccr-',rbrne ororge iuice, pcssior fruil

c;npc.,rit', iencining vcniilc c;r:i c; lri:jefresh nrini. Chill severci lrours. Strcir,. beioreirsrnq. Cul possior fruif ir hcil, spocr ouicrlp Reselre. Urlicid iicn; picce in cerrf*.r

of indlviduci sei'vrng bo'"vis. Surr.currd rviih3 ccrrrlcrloupe bcrils, 2 hcr,e.yderv bcils. f,.urslrci.r'berry qlcrlers, ? rcscberries, lv"oblueberies or.'c I bilck[,.er',,, cu1 in hclf.Pour cboul 2 rcblespoons scrLrce over flcn.Sprinkle wifh nrinf cirilfonacle, clmonds crnipisicclrios. Gcrnish r^iifh c irttle bit cfpcssion iruil pulp cncj c rrrint lenlC. setvings.* "Avcilcble cf some gcurmei crrci ccck:lrgspecicii'r; sioies

|F-

F!q.

Ehrf,l

#;#

f -ddr.F "rJ S; ,5'

w

f n '.1hr|qr0 ildqP uttnfidrintic Scampi

@ulrelh

Pinof Grigio Nnge1 ioblespoon bufier

, .rro chonned shnllots

2 toblespoons mincedgorlic

-: cups pinot grigio winer,z cup shrimp stock

,i cup builer, sohened

clum fomqloes, cut inloholves crosswise

, cup bosil olive oil orpesro

I rodicchio, cul inlo6 wedges

? i^hlo.^^^.c h',*o,- -','-r,sofiened

6 {:r'a-inch thick} sltces

French boguelle

.-l inhlesnnons nrntgjPormeson cheese

1 toblespoon olive oil

24 scompi, peeled crnd

deveined

- rlu.n lornotoes, peeled,-eded ond finch, di.ed

2 cuo chonned fresh- -"r *'porsley

--ospoon chopped fresh

oregclno-?ospoon chopped fresh

rosemqry

Bosil oil

5 sprigs fresh oregono,fried

Pinot

Irli Pir,rl ()iiil:,r l.lirrli-:, rr:e1l i.ir;iir:r rr

rlrcjilrn s(.rr.rrci urr, r.iiJd,:lir;lllf:; llrt j L-rLLrI;.

l-.1, ri,. i,.,'r:t iri,:ij,,'r' r i ro::r rl r;r,iii :ri;illlr,:rJ. Arlr i

'.r i t r.-,,,:' si it.rritalt i tli i l,,r;i lti-t is ;'.,r ii;r-,,-.] i :.u l i, liAciil :lrlIrlyr .:i,rl i..; ,.crriini;i-. t.,.;li iI;ij ilrli]str lr -r,. il r ir.i.irl :, :,i ir'j i r ii.,,. Rcn,:vr., ir r,ri ir I rr:cr i;

''vlrirf,. rn Ituiir,:r. i; iill]l r;i r: llr:r,', Lririil

et trLrllrii,;ir i: fi;rl,r,'d. Kr-li.;ir wt-tlr.

H,t,t.ri i-rv.-,:i: l, r'rl()() .jc( i:irar:, l' Plli,, : jrrliillr..r

i':r.,lvr,;:, ir snrr.r]l l;ririrrrl rj;sir 3i';,,ir ,r,,,,lir iri,rsil

i.rii ot irc:li-;. P]or..i,,, ir,,:iilrrinlrrr; i:ii ir rii:lt3riq 2lj rnlrul,.:s. l li:r1 ririii nur,; lrkircrlii.r,nir-,, l-)riz-;:iit iriiir uil; i;rill ? nirrrti.ratt i,,'tt(-f; :;i(-l;," ljt,:t..,t,r.:l ir.; i1r.ri..',,v:lf r suli r :rri.l

il.ttlplr , fi:,;! \ral.tn. ll'::cf [tr0iirl l,i.t[.rlr]il.;lii'rr i-,Iir-r br'cl'rJ 1i:r i.lr.l:;iir,i; :,r;riirkit: r-illrt-lrei-:se. Prroii L-lrliiI irlhtly f;rc,,i,iritrj. f'Ji:r.ti ,:iIilr 1<rir.;r,,: :.,ir.ii]ll r.:vei i-li51i-r hi:r,rl, orkl r,,r l-lrrpii

C,,-,c,,1.. Lr r ii i ol.i(.r(-lt.r{1.

l)lcrr-i,: rriJir:ci,ic Lrn leri,ir:rJ oIrlt::;; lrlrrr-,,:l'-lcl..errl ltrrrrlo lrr,rii ur.rrliy sk-rrrr-1irrq li l.;r.rsir

r:f rcrriir-r.-irli-. Pir.i..-r,: 4 sc.crmpr in lri-,iri r,,li,r,],11,,, \,j.,' iI 'j ,:, r, ,rrjirr incl ir.r r't ltlil. |ilnra:vr-- irr.,rl l,ircti; l,iir ir,ttlt r l-;ie,,', cteqC il() c rii.j i r-,:iililr.; ry. l>pc!r r r :r.t i,,piiriel, r),'i2,,:t'i '.vlIlt Lrr:iI r-riI (ir.lrrirli ,..viiir

iri.,, fu .:) ) ; : ' :'

{-r i11r,'i111.11.

{r'\

cchio and ParmP'drr fro'tTomatoer, 6rilled R

Plum

ini

.na

flhi Tuna on [rilled Pintapple u,ith tlJarabe

,^l0ilu

',? cup fresh pineoPPlel* *

Lrme musloro

1 toblespoon wosobe

PowderWoter

3 lemon leoves

l2 oz. fresh ohi tuno

2 toblespoons clorifiedbutter*

Lime ffiutard

Peel r;ineopple holf; Temove cenfer cote'

Cul iirlo 6 tr: inch) slices; cuf irrfo ror:nds

wifh concpe cutler. Heol sforue loP qrill or

orill pcn. t)rill pinecpple sllces unlil lightly

E,o*nud. Brush wifh iirre muskrrd Chill'

Mir wosobe wilh enouqh rvoter to fotm o

srnoolh firm mixture. Divide info l2 pcrts'

Shcpe eoch into c snrc:l| perct. CLrt 24 thin

slrips irom lemott le<rves. Ploce 2 orl ecch

r,r,cscbe pecf rls slcms cnd lecves.

Cul luncr lnio l2 {l oz.) clrunks Seor func

pieecs rn clorified builer. Plocc lwo pieces c-'l

, n., on gr'llco p ncoo;'re s'iro ()orn'sh w rl-

r\'o:oilc l,ert'5. Sc uc t olrl Sp' in(rc w'lh

secr sch ond line peel, il clesire<J.

6 servings.*See Chef's Notes

" *Tip. Lrrne mirslord rs ovoilcrble ct mosi

suoerrnorkefs lf urcrvcilcble crdd 1 lecLspoon

lime iLrice b 2 fablespoons Engllsh muslctd

j

*,:)

#

st Hf w

fiall lloodlel urith lhrimp and ltcllionrCilonfro Pur6e

? ctns fresh ciloniro

lla cup olive oil

2 cloves gorlic

2 toblespoons wcrm woier

16 oz. cellophone noodles(gloss noodles)

4 green onions, chopped1,.a cup soy souce, divided

lr tecsnoon oroted

gingerrooi, dividedl'z teospoon chopped

gcrlic, dividedl/d cup vegetcble oil

I t : ll-r neeled deveinedfiger shrimp

Crushed red pepper, tol0sle

1/a cup oyster souce

i teospoon shrimp posie

1 teospoon cornstorch

1 ioblespoon woierr,/: cup chopped cilontro

Fcr Ciicniro Purce. cornbire ciirnirc, oii onclgcrlic in blender r-oniciner; blenc.i i:r, lriql,unlil srncolh. Sfii in ',^",r-;fer, sfrcrin, Reser,,'c.

Sor,rl., nooCles ir hol wr:ier uniil scfiered;tJroin

Combine _qreen oniorr.:, 2 loblr:sacorr.ssoy souce, .1.: iecspocrr cJineerrocl lndr,'.i fecspoon gcrriic in s,ncli bor^",1, lei slcncil5 r'rinufes.

Hec.ri 2 icbiespoons oii rn '"vr..,k, cdi shr;mpcrr-rd r,nrshed red peppers. Siir'lry uniil

shrirnu is pinkr; rencve. Keep rvcrrrri Addrerncinirrg oil to r,vcli<. 1if rreedeci); lcldCilcrntrc Puree. remcinine gingerrool,.9fi,rr:, i: q Jl, ;{.. t^in(1.11il3 sc)/ \At::,.oysfer -souce cnd shrimp pcste. SlirJrybrielly. AdcJ shrimp cnd crreen crrior mixlure.Combrne conrslcrch cnd wc;ler . siir inic

'.orok. Cc,i--k urrlii thickenccl. AcjC drcLinod

ccllophone noodles; stir'fry briefly. Seosorrwith sclt r:nd pepper. Add chcpped cilcrrir,:,ioss fo combine. O servings.

w &. k

IL-f

d

26

Iravlakl uith

lueet fllunard Dill Iauce

2 lb. fresh solmon filletwith skin

1/z cup kosher solt

t,/z cup sugor

. cup chopped fresh dill'eospoon corionder seeds

1 leospoon crockedmustord seeds

I tensnoon ntrneer' teospoon Dijon mustord

2 crr rshed hnv lec,ves

Sweet Mustord DillSquce

)ir cup Diion musford

1 toblespoon honey

2 drops lemon jurce

'o blespoon vegetoble oil

I iensnoon chnnngj'"''"|,|,fresh dill

)/a cup Diion musiord

. cup chopped fresh dill

Wosh sclmon Moke smoll slonted culs onskin sc flesh under the skirr gets picked. Donof mqke foo mony culs crs fhis ro,,i]i dcrlcgethe fiesh. Combine sclt, sugor, dill,cor ioncler seeds, musk:rd seeds, peppef,muslotd cnd boy lecves irr small borilSpreod evenly ove,"solmon; wrcp fighflywlth ploslic wrop Place ',vropped solmon ilflct dish, r-over wilh w,eiqht Refrigerofe2 cicrys.

For Sweel Muslard Dill Scuce, comtrinemuslord, honey, lerron juice cnd sclt cndpeppef fo losfc in smcli bowi. Whisk in oilr.;nlil obsorbed Strr in clill.

Rernove picklincr mirjure lrom scrlrrcn.Remcve sl..ln. Spreod fr:p wilh rnuslcrd;sprinkle with dill Slice scimon thinly fofserving. Ser,re wifh Sr'veei Mu:rtcrd Dill

Souce 6 servings

29

tr

Iliced fennel in a Rirh 0range Drerring

4 fennel bulbs

4 oronges

3 toblespoons oronge juiceconcenfrote

2 ioblespoons GrondMarnier liqueur

2 heods rodicchio,sepcroted into leoves

liz cup chopped redpepper

l,t cup chopped greenpepper

l;a cup olive oilI teospoon iemon juice

6 {2 oz.l solmon fillers

6 wedges iceberg lefuce'I lb. Dungeness crobmeoi

1 2 pooched oceon scollops

12 oz. peeled cookedshrimp

3 iomcfoes, cui into wedges

I bunch wotercress

Clecn ierinel; sepnrcle lccves lrom hecrrl.Cocrsely chop ficrlf ol lerve.s; feserverenrcininq lecves for qorrrrsh Siice fenneiinlo thin strips, chiil in ice wnier. pe-ej

ofanges, clf irrlo segmeni-s over bowjcctching luice. Chill cfange segments unfilserving. Con'rbirre oronge iuice concerrircle,Grcnd fu\ornier crd orcrnge iuice in nrecljrmbowl; rnix',vell. Add chofped fennel lecves,foss fo cocl Drcin lennei slrips, c;rjd tobowl. loss io ci:cf. Ccver, reliigeroie crfleasl 3 ncurs.

Ar rcrnge rcdicclrio iocves on servinq i:lcfes;top with scicd. Gornish with oir:ncJisegrrrenfs cr,.ci reserveC fennel ler:uesO ser',rinqs

ileptunei [hef Ialad

Combine rerJ pepper, gfeerr peoper, oil cnrjienron juice in lood sioroge bcg. AciCsclniorr, loss io coct. Relrigcrcte 3 tc 4hours. Hect qrill or grill pcrn Cclk scjnrcrr. 'rl I ' . , :oi e-j 'r' -.,,Jr . Si.risD, . ,.,::i. ,l'rond pepper.

Piace letiuca olr servinq plcfes. Add sclmorr,crcbmeol. scolops crrd shrirrp. Gcrnishvvith iomclo w-ocjqes cr-tcl ,.rvolarcress. Ser ve,r-iiir ilesired diessing (t s*r,,ings

rI

t

I-qr

\l

tllhite f,lparagul and 6rillsd kallopl

in Lobnrr Vinaigrette

2 row lobster heods (row

'nrimp heods con be used)

6 toblespoons olive oil,dtvided

) ciJn chonned ccrrot

r cun chonned onion

r cup chopped celery

1 teospoon fomofo posie' teosnoon minced norlic''""r""'

Block peppercorns

. cup whife wine vinegor

2 lb. oceon scollops

I con whiie osporogus,droined

- leek, cut info skips ondsieomed

Hecl c,.,err to 1100 dci;rees F. Plcr,e joi:sier

heads or bcking pln, rlrsl rrtli brcv",r-,ei j,

cbcuf 40 minirlct. Hect I ili:i*sitccn lrl ir'

" j,Ji,'r: ..,llrl :.:, I r':. : . r''r :

celer'i Ccck lr:tii scilened. Stir ir jc;nicrfc;

prsfe. gcriiic cnd pepoercorrs Add k:i':ster

hecrc: cnc 3 tc,rbiespocrrs cil. Redlcc hecfic lo'uv, sinrn€r 30 rr:inuie:. Slrrir..., clci.Sieirrj ici;.rlel r:ij .'.r,ilh viiraqcr Sec;:ll u',iiir

sclt ond peppef.

f-lecf remlirilng 1 lc[r:espc,:n oii ir-. iorEesi<iilel. crdd sccilcps Ccck lnrii lirn cncJ

cooked fhrougir. Sersi:ri vviii. sr:li crrc:l

irepper. Conibine scrrlli:ps rncl '; lc,bsler

.i,'r; r;t-. tl l'. iJ. (::r' j r.j rj 'r r.. '

ncii; tcli ri:rntinirq vincigreilc Chlll. Drvidei.1spl,-fcgu-s cnlo ,sctvirai pictls; fcp r,vrin

iccrllcps. Cjcrnish ',vilh sfrips cl leek.

6 servirrg.:

. ;ntil:'rilalte,--:orum

'l

:ri

:' cfes,

'.ron

solt

33

Ipinach, Portobdlo, Baron and Blue [hrur

in llhlnut Drerinq

: cup chopped wolnuis

1 teospoon powderedsugor

3/4 cup olive oil

4 cup vegetable stock*

.1 cup red wine vinegor' leospoon minced gcrlic'eospoon minced shollois

4 cups fresh bobyspinoch leoves

2 cups sliced portobellomushrooms

: : ces bocon, cooked ondcrumbled

I r .rrn crr rmhled bluecheese

Hecloven to 375 degrees F. Toss '1,:; cupwolrruis wilh obout 1 leospoon powderedsugcr. Plcce on bcking sheet Bcke 6 to B

minules, stirring occcrsioncrlly. Wclchcore{uliy io cvoid burning. Whisk togelherremeiining wc;lnuis, oil, slock, vinegcr, gcrlicond shollots io forrn ciressing. Seoson wlthsolt ond peoper. Combine spinochmushrooms ond bc;con in lcrge bowl; cdddress,ng. Toss lo coct. Divide onlo serving

plcrtes. Sprinkle with tocsted wclnuls cndblue cheese.6 servings.*See Chef's Notes

35

{

t

firern Bsan altd

20 cloves gorlic, divioect

2 lb. leg of lcmb

sprig rosemory, chopped

2 toblespoons olive oil

1 toblespoon red winevinegor

I ipnsnonn stonc nrogplmustord

I lh crreen heonc cui inlo2-inch lengths

3 iomotoes, cubedl.', cup herb vinoigrette*

lr .rrn rhonnpd nnlon

1 leospoon sugorli cup red wine, dlvided

2 teospoons tomoto poste,

d;vided

1 crro rhoooed shollots

Tomatn lclnd ruith Ioujnnl

nf Rocltrd Lamb Lrt

lhiril.; sircr: i r:lcve;:3rrrlir,. Cirf .lrrr;ii :ll:lrii,, ii;rr), i:::ai 1 ,;r--rrii', siir.r::. Clver ,

relriqeir:ii' l,ierniqlti. l-leol over V:' ii75ijl]ii,-:es f Plcc; ir:nr'r-- in rccsiile lltft, fco.lilr-:lii lirerrrolr.;1er in:cr'feo trrir: fi;ckesi pcii cf1i.:q ,i,rlds i 30 rler.,lrco: F. Ci;i lcrrrit iri.:silic: iocuirrrsi Corrbirre fosaiinory. olivellt, ..,ineqoi r.;rc mlsfcrd; rrir r'';r:]1. Rll onfcii.irrir rc.rlrrrr,rie I holr-.

C.:i,-il i;ieer, bccrs n i-roiiilg ',^;cti:r 8 ir-. l0i-r:ilrios r:i i:nlri irlder r:ri:o, c]rr:il Coll in

. l'.. I U'i 'a -J' , -l : I -';irligl3lg c,hcpn--ci l.'rions ord slil lnr.lp€piref.

Melt sLrrlrr ir nedllm hecr';y skili--t. silr. il.'' r:L.rp r.^rine cirrl 1 li:ospcorr iornctio p:rsie,

3rrnr; mrxfrre fc c boii, odc rhr:llcts. Sinnre'uriil scucr ;: rociuced cncl cccis slrr:tlois

Cirr;p rernoirinq 15 cic,ie: qciiic RepeclrrC',,iOLrS sieps, usilg remC,tirir.'rg v,rirre Cndiomcfc pc.;le.

Drvidr,. bcrrn cn,,.i lornclo scrltrC crrio s*rrrineplciis, iop r,n:itir lcnrb. Gcrrrish wiflr shlliot:crrrl gcrlrr. Dtitt-le r.n,ifh r*rnniningviirc qreifi:. 6 ;ervings.

"See Ciref 's floies

].lJ*"{I -.rI rfar-f-

--F-l-.l

ilq

r &.ff.!

;*1+.4.- ffi*.

w36

r1

Iig

li

?i

s

iII

i

*ll

I

firtirhnkel, Vine Ripmed Tomatosl, fsnnel and [elerq

i.,yli,.ilrr: ilrtr',:1 t;l':l a.lir,'r',' Lit'aj '"r r^iri:

frc,-trrrrij ii: lte,Jtr;tl 1,1;',i,1 .:il!.j l': l-ill. -fr-ls:

r::'ix.rii:irri; i,e:rl'tq w:il r.;iitcirl;f.'ij3. Al fililqi:I ! I i,-,:t,l', i:-rtl s*i ;i r t: ll,; i,-.s, [-t,l-tl-'.: i i:tl t t,::1 I r'r--l

:eil, ; :r.:lc',i ;., :-t*1;::t. i::llr,l:,lr ','r'lii:i-r r i, c,itoi.i:s .,-r i rd ir-tr"tlt.l ilc:. si-;l i rr ili,; t'.'i l i l

lrli:,icy. C :givlrlijs.

ElF

r thillsd lrenm of Kir Raqnl

2 cups iulienned fennel

2 cups iulienned celerY

1 cup creomy ltclion

dressing, divlded

6 conned ortichoke heorts,

cul info qucrfers

I heod chicory, seporoiedinto lecves

3 fomofoes, peeled, seeded

cnd ]ulienned

2 toblespoons choppedpcrsleY

3 cups vonillo ice creom

1 cup sporkling wine

1 cup whipping creom

1. a cup creme de cossis

liqueur

l,? ieospoon finely groledgingerrooi

1 cup fresh red curronis

6 sprigs fresh mini

?'1u.:: i,..= i:efifl.l, 'i',rina, r,ti:alrtt, iiqlrer;i rldgrnq:i rr:lli ln birncEr c-lrricrrei. Bieni lririgh uniil sr,r,:lii. Glrnrllr ',vril' c'-lt-tc:rri: t;rrlrrlnl. Setv* irrinecltr;laly 6 lervrt;rJs

3B

eru

; oll": cnd

kench 0nion loup2 toblespoons morgorine

6 cups sliced onion

- teospoon minced gorlic

i bcy leof

1 cup white wine

6 cups beef siock*

1 sprig fresh thyme'irick slices French breod,

cui into rounds

I cup shredded Swrss

cheese

cup shredded Pormeson

cheese

Heci mcigcrin* in iclrge :kiiiei, crc'cj cricns,gcrri!c cnd bcrv ie*f Co,:k o,rer icrv heci.siirrirrg ccccsi'::rr:;liy. ur-rrii cnicns cre qolCetibrcrvlt. cbolf :15 minuies Adi '.. cup,ruine. clok unfil wine is evcocr'*fed slirrirreic locsen brorn;neC nits. ArJd rencinir:grvile. slock c;rd in,,rrle. Secscri rn;ith sclicrd peuper. 3rinc rnixli:re io c bcii Rerjucelreci io lorv, sir:lmer rnlil onicrrs crre \./efy'. .,r-. rbO' ii I i.c: . ke-,,-, I nc;r ir.Oi Cr.C

fnr.'me spric.

i-lsci oven io 200 deerees F Bnke brecdl.un{ls ,.rrifll dry lriciecse aven ic 400degr*es F. itAix Srvi:s cnd Pcirn*sclrC',Jtrs. r. Pit;r.,,..o;Ci ln r-,:nl: , i:..:,.s ,,ct'*ni-,rccf scup bcr,u,,i:,; iili nr:',vis ,.riifh sol;o.Picce brecrC si;ce in ecclr i:c,,i,i; sorir':i<le

*,iilr chet;-re mixilre. Bcrire unili cleese is

goiden bro',vr crrci scup is hai, cboui 20rninr:ies. 6 serviricls.*See Chel's Nioies

39

*s

fb

ra

& ,*,

e_tr

thilled [urriqd f,pple loup

1 tcblespoon vegeioble oil

I a errn nhnnned onion

].'a cup celery

r,a teospoon minced gorlic

3 opples, peeled, coredond diced

'1 leospoon curry powder

I a teospoon turmeric

B cups chicken stock*

1 ieospoon choppedcilonko

t..1r cup whipping creom

I ., '^ .h^nno"l ^^^loI uuP LilvPHvv vyyrv

5 lb. venison bones

1 gollon woier

I r rrrn rhnnncd crlrrots/z LUY Lr

',lz cup chopped leeks

lo rr rn "h^^^od rplprrr

3 egg whites

Block peppercorns, crushed

3 iuniper berries

1 boy- leof

1r'r cup dry sherry

i-leci oiirre c,ii irr rl*-dilt:t sct.rce1,rct,, lririlrrioir. cel+rrt or:J i;lriic. Ccci lrtiiislheneci. Acii crpp:ies; cl'.:[ unliJ for,'' letidet

Siir irr cL,rty powdai cnC fr,:lrnertlc. Acld

L-lrickerr sr*:k. Bring ti:lxiuie ir-' r: boil.

Reduce irecri io lor,v, simtttet unt;l ieduced b,"

lrcrlf . Acld rilcrtic. crtli. irr-,tei: irr bi.:nder cricocl proc*ssoi; sftnin. Siir in ctenm, secs.lrl

v',,iii', scit cnd pepper Ch;1i severol iic,,:ts.

Gorrrislt e:lch servirr,; rr,'ith chopped cppla6 setvincs

/-l f N I-).r-tl LllelS r\JIilS

ff.

b0rnP t0r|t0rnrt|P

Heci or'*r io 400 degiees F. Rernove

Dieces oi meof lrorr bcnes, res*rve. Pir:ce

bones rn lcrcre tocsfitie p,-rn. Scke I hcur c-rt

rlnlil bones ore rvell btov.rtrer-i . Add wcter ioDores; sflf ro [eftrove cny br.o',r'led bits Ionrpcr, . Sirr,mer l0 miri,ules Plcce bcnss lnclr,r,oier ir'r 5-qi;l:isicck p.ol. l3ting mixllre io cr

bcll cr,et nllh hilcrl. Rerj':ce lreci ic meciL,m,

sinrn--; 4 i': 5lrouls. Sttcrin stoc.k, r:hili.

1T , -,t.!:ru* .rr-'- 2 -lJ(tl) rro(i\..

Picce rreol scr..rfls lri:m bcres iri icrxlprccJSSOr bouvi, 1;ro,:ess urfii meai is firrely

111;.ppecl. Con:birre ine*i,'.regelclrles. egg'.r,irlies, i)eppe't-atrrs lut'ilpsl berrl*s lnr-l

bcr'y 1i:li. Slir rrieri rnixlLrre inlo cl>lil sioc.L rrr

4t1i;cri s.ll.-eo.,r.r. Sting rnixiure io rr br:ii.

Reduce f rctrf il io',v, sirrret 2 ircurs. Sftcirr

cr.r;iuliv Remove ttn,v il.li. Slir tn si.rerry,

sofisclr ',vii[ srii lr:ri pepper. 6 sei virtcts.

42

I

lrennr of Rd Blill Potatoel urith

[hnnterells and [hivg

- 'cblespoons vegetoble oil'4 cup chopped onion

I a cup chopped celeryt/a cup chopped leek

: ieospoon minced gorlic

I sprig fresh thyme

1 sprig fresh moriorom

1 boy lecf

I lb. red bliss pototoes,

6 cups chicken siock*

4 toblespoons butter,

divided' :up fresh chonterelles**,

woshed ond patted dry

1 cup whipping creom

Chopped fresh chives

lle<rl oil ir-r icrge soucepan; cdd onion,

celery, leek, gorhc. lhyme. mcrlr:icm cndboy lecf. Cook until vegetcbles cre bnder.

Stir in potctoes and slcck. Sring mixture loc boil. Reduce hecf io low, simmer until

potcloes ore ienclet. Remove bcy leci. Plcce

soup in blender; blend unlil smoofh. Refurn

tc pcrn. Heoi 2 toblespoons butter in srnoll

skillet; cCd nruslrrooms. Ccok unt!l ferrder;

cdd to soup. Stir in ctecnr cnd remcining

bufer. Secson lo lr:sle w,ilh sch cnd pepper

Sprinkle ecrch serving w'ifh chives.

6 servings.*See Chef's Nolesn oTip: Dried chonterelles ccrr be used

Rehydrcfe in hot r,voler beiore using.

43

i

:

I

I

i

.

I

l

l

& *I

I

I

,

li

\l

II

\

w44

[ream of 6reen fftparagul rlith lomato [onfetti

Tomsto Confeffi1 toblespoon olive oil

irl teospoon minced gorlic

2 tomotoes, peeled, seeded

ond diced

12 bunch fresh bosil leoves

1 feospoon sugor

Asporogus Soupi lb. ospcrogus

4 cups chicken stock*

1 teospoon roux*

2 cups milk

ltz cup holfcnd-holf

Groted nutmeg

1/2 cu? whipping creqm

For Tomalo Confeiti, heot olive oil inmedium skillet; add gorlic. Cook untll

iender, sllr in tomoioes, bosil ond sugor.

Cook until heoted through; keep worm.

For Asporogus Soup, rinse ospcrogus; snop

off stolk ends. Breok off tips; reserve. Dice

ospofogus stolks. Bring stock to c boll in

lorge scucepon; slir in roux. Reduce heot lo

low; simmer 30 minutes or until thickened,

slirring occosionclly. Cook osporogus tips in

boillng woter 3 1o 4 minufes until iender

crisp. Remove, set oside. Cook dicedosporogus in boiling wcfer 2 lo 3 minutes,

until iender crisp. Droin; plcce in blender

coniciner. Blend untll pureed. Stir into siock.

Add milk, hclf-cnd-hclf cnd nutmeg lo tcsie'

Simmer l5 minutes. Siir in creom cndospcfogus lips. Secscn with sclt ond

pepper- Spoon soup into serving cups cndtop wifh lomotoes. $ 5srvings.*See Lhets l\otes

-

Lobrter Birque

I (2 lb.) lobsfer

6 t.;z loblespoons butler,

divided

- ieospoon minced gorlic

',2 cup chopped celerY'2 cup chopped corrois

r'2 cuP chopped onion

]/t cup iomoto posle

6 cups fish stock*

1 toblespoon brcndy

I i/z toblespoons flour

1 cup whipping creom

t/a cup sherry

Rerncve lobsler m*cl ircm shell; chr:p'

Reiriaercte until needed Cocrrs*ly chop

shell*Hect 3 tcrblespo,:ns butler in mediunr

stock pol; cdd streli cnd gorlic. C*ok urrlli

brcrrrred. ACd celery, cci'rcts cnd onlori,

cook unill sohened. Add torrioto pcsle ; ccok

5 mjnuies, stirrlng ccnstorrtly. Aod lish siock

crrd brcridy, bring to cr bcil. Reduce hecl io

low, simmer I hour, stir"ring occcsionclly'

Mecrrwhlle, heot I r.'': lr:blespoons bufler in

small scucepon over lov; hecl; cCd flor-;r'

Cook 20 mlnuies, siirrirrg consicntly' unlil

deep golden bro'.vn- Stlr inic st:up

Continue simmeting 45 minuies longer,

silrrirg often. Slroin, refutn io stock pat" Stil

ln cr..,cm cnd sherry. Hecl remcinlng butter

in snrcll skiller; cdd lobster. Cook unfil

opaque; cdd to souP. 6 servlngs'

*See Ch*f's Noie:

rirlI

47

3

Iiti uith ltalian laulagr, Bell Pepperr and

filurhroom Tomato laute

lr.t lb. ziti

2 lb. bulk holion souscge

l,r* cup olive oil

I crrn sliced mrrshrooms

1 toblespoon minced fresh

garlic

3 crrns tomrrto *ouce*

2 green peppers, roosted,peeled ond chopped

2 red peppers, roosied,peeled ond chopped

l '., rrn rhnnned rine 9liyg5

l') rrrn shrcdded Pnrmeson

cheese

1 tablespoon chopped fresh

porsley

Ci,:ck :if i li:c-i;rd i ril fir prl( l(c(le r.j I r cr.liLrrr,\

clrcin. Ki:ep lvoirlt. C,r:ok :,cru:.ttt.1c rrr lctti-1i:

.rkillet over mecjii,rir iri:r-ri rulil iirllrlii'hrownccl; drcirr ht. l-'lecii olive ,:il ili'nerjium skllir':t, t;dri irriisltftx:rrs l,rrJ qltli.Cocrk irr:fiI iencjcr Ci,rrrbinc suusc(].),il uslr r octris. k-rrlrrlc sLt i ri:r-' it rr,.l r i-,cr-.fcr]

clrecrr crr,ci ror.i pci:;pcrs L-cok ,.)ver rri:iirLrrilirecl rrrrlil irecler.i lirrclqh, loss ',r'rilr ;-rir.sit.t.

Divii:le onic servircl ;rlcics. Spriri<ic r,^'iti:

lli,,'e", checsi-. irnd lxrrsllv. C-r s,:liiril.l.*Sce Chei's Noios

50

t

Fcr Pclcrlo Grrocchi. [,.r:ki: poicr]oe,. rn 400degree F. ovan unlil lenciet wirerr pierceC

wlfh a forl i',:bout 40 to 50 nrinules]. Cooislightly; peel P'ess ihrorgh c iicer Conrbir..' . r;' .o ,, r ,, I \-: '-,,3 .,'i;

i . ,,,.,.1

r;nd nulme,; in rnedilr bcwl ""11x

rr"eli firilrrn r: solt C,:uqir DiviiJe irll clLrlrlers. Rcil

i:ccrr qrcrler inie; '"'irrcir thick rope. Cui iniof -irrr:h piece: fioil oii tires ol a frrl to icrnr

chc r tcier rsl ii: .:irc1;,:.

3r:nq irrg; Dcf oi :,oileC vvc-rier io r ccii.*jC Pr:lc.ric Grrr:c-clri. iloii unlii ci,ri-,[ecj

ihrolgir, cbcirf 6 rnirrr'lles, rjrcin Tcss

c.trioi.ciri'...', rii.r rlirifi* irLrlfcr Dlvirie irllo serriii.rr.r

i:orr,,ls si ,cvi: llrrck irirffle r,rver eccir. Server nrt'tedrr-:i*1.,,. 0 st:r viril:r

' '' 1rp, Use porcirri. rirrnle ri,':lir:s or r:lirer',vili] musirri-:a.l'r..s ir, r,.lcce i,i blrrr-.k lr r:file

I

flomemade Potato Gnocchi uith kuffler

Pofoto Gnocchr4 (obout 6 oz. eoch)

boking pototoes^rros oll-niirnose flour

-rrn crroted Pormeson. ""r u'cheese

2 eggs, beoien

llz teospoon solt

Grqted nutmeg

' :: esnoons irrrifle hrrtter

I block fruffle**

f l | (,ildu 0n0 )uduj

. Lro sLrn-dried fomotoes Piccg surr rjrierj iomllic-,i::; in smcll L:i.,.,,vl-"r ""'I lb. fresh spinoch covet ltiiil ilcf ,.'vclei. \A/herr solietie.,j, c.lr,:irl

fettuccine crlci r-ui iili'': fl rirr sirces Cry-'ft ..pirr<.rL:i-

. f.o.h cnn fei,fr rcrino li:iir-,ccirtr: r:itcJ i:gl i--iiL;ccir-r:l rr si:pc[lie,"1'^ ^;.: ^; pois oi Lr,;i iril i,it--r Drrn; leeJr vr(iir]r.4cupollveoll t rr .. ..,.:cri, ,. 1,.i...;r1 ; ;1..'3ospoon minced goriic crnii dr<.rire,-i sL'lr:'iried ilnrri.,es. (.r'.,r.,fr r';rrt,

A -,,^" +^-^t^4 cups romoro souce* qtr']ic rs fcit,,:lei Ailil lorl,-llr., -ri:i,r.e ,..;r.'i

i toblespoons chopped br,rsrl, ..-iti'-.f,. lrrfti heol'.:r.J iirr,..;iriiir. S-'ctr',.trl

fresh bosil rnrill iltil rrrrd 3,.:;;1-.r':r. T,.:,ss !ri,tsii, ,'i:lil 5ilLra.i-t

pormeson cheese DiviCi: ;rc,rsic rtnir.r l;.;rvirrr...1 i.) (.rie;, slrirki+'l l l..., ( l

"See Clrel',. Nllr,::

5l

Iiti rrrith ltalian Iaurage, Bell Pepperr and

ffiurhroom Tomato Jauct

I l,'2 lb. ziii

2 lb. bulk lfolion sousoge

1,,,r cup olive oil

I crro sliced mushrooms

I toblespoon minced fresh

gorlic

3 runs iomnto snucg*

) araan nannarq rnnqtarlP"|,y"'peeled ond chopped

? .o.'l ^o^^orc rnnqical

^ooloJ ^^.1 .h^^^o"l

i ., r-rrn .hnnncd rinc olives

ln cup shredded Pormeson

cheese

I toblespoon chopped fresh

porsley

( "r.]i:i. ;iir r..rCCUi d I l l(l iit 1 ;i]i lil.liic LiIir'r(.ii{ttl.! :

rlrrrin Ke,:rp \vLjrl, Ci-,i.,li stt,rtlr-1u i'i li:ti1i:

-.Ir Ilei r.','ilr nrecj],;iit i ri'r rt r inii I ii';1 1 ri1,;

irrlr,r'lrilri, drcin k;f. l-iilti i-.1ive; i:ii rn

'lecii l,r rt si<l llet, ldij r ni,slt f '',ritttt.',

irr rt i, ttcli i ii;.

L-L-rol< L n :ti i ir,:r taicl. Ccrr r bi ri,:: .s( r i r:i(iira).

rr,i,sl iit.,.-rl.rs, fortrofo s.rL.r'a: t.lr',rJ tlats;ti,i,.-rreeri rnrl reC plr-.;,-lls. (,Lttk i,.';t'lt trli-ti..jittr.tr

ire,cl i;riil !r;rieci ii.rrr-,ri1ii, li:ss "r':iir ;'lcrll.

Dlviilc r,.rrio scrviril plnfc:,. Sy,:r ilkll wril.:

lll,'e..,, i-ircr,:ser |lritj i:iri:'li:v. ('-r si.)r vlttcrs

*S,cr Cl':cf's Nolcs

I

I

I

I

*I

50

{i&{&

llomtmode Pototo [rnncthi uith Trufflel

Pototo Gnocchi. (crbout 6 oz. eoch)

boking Poloioes

-,.,ps qll-purpose flour

-.lp grcted Pormesoncheese

2 eggs, beolen

I : ieospoon soli

Grated nuimeg

, :spoons truffle butter

I block truffle**

,r sun'dried iomotoes

I lb fresh sPincrch

fettuccine

,, fresh egg fettuccine

l, I CUP olive oil

:)ooon minced goriic

- -Lps lomolo souce'

- 'rblespoons choPPedfresh bosil

Polmescn cheese

f,.,.r Plltil llrrr.lr-i.irI; i-l'.:[i: Ix"lililt:: II: I(Jl)

cl.r,-;tce F. r''ii:i: i-rrlfll icirdi:l wi':rtl pielc'i:cl

,,'oil1, .ll 1.;rru i'.:i;,.,,1;i '1O il lll rlliil'''lesj i--i-ti-r'

:ri,,iirlj,;; 11,,::i. Pr+:s iilrl' iji-' o iri.''r.' Ci-'trri-'ltl"'

li-tli:ice,r, 1,1ir,li. ri,-tis'.1 t:r!:l::.i:' -q'lll c':it'i)i"jl

ctr't'-1 ttititllei..i li'l tt-it:ail',1'r lli;ovi '."]\lx ''r''-'ii ir''

ir,,t,l, ,,t :lii lj.,irlll D r'lil., l:l'r 'll;'l'1":l'' R:l

,,:altlil i.1t.l.:-llil;l 11'1i:;' -;'ri ir il 'i i 'll""t 'r-L'i lr:'l

f -ir.li: 1t,iti:.'-::. li,-,li ,-til il t:,,'', 'i i-: i-r: : l r li-)i:l

l--iti-t ; ir',irtt it iil- :ilr--t1 l'.:

::,::::i-rrtJ ?r;;lr;1 , (--lrr'.'r: '.'ill. i]tlll ii1l1 11'1-r''1;r'r':-l

ii rr,.,itiliI (ti)a),,-!t. () illlIir;1":); li'rliil -l'rs:

,,rr,--.,.,1i,, ',;,,i' lr,,iii ,-' ' '--" l).''rli.) lilil :':r viiri.i

lr,r..,"i:,, :.ili:ii: i-rii.tl i i,;iil'-r 'l'';i"l ;ili-il 5'll','-

;,l,Irl,:i iIt-;i,.,:l';. (-),,i:l'.'iI 1,1,,

''' i t.-,. i.-]:,i llr-ri,- r1,. r. i''i lrrl'.-l':1i-'l: i.il :riirr:lr

.,r,. 1.j i,,i.6i1::,tilr:i rtr 1.,,1,. 1i,1 r'.'l i;ii,li' l'. ir ,;ii,e.

t,,a:.:

51

Jun-dried lomatoel

;

h

4

{*{

iI

,i

t.

i;

Tored in a Roma lomato

urith luna [hunkl

Jaure

Ccok iLrsiili u.jc.)idiftq lr; pcrIcqe:rjirei- ion:,. Drcrirr; keep woinr. i-ler:l o]r,.re oitir ilediurrr sotr(..llcfr. r:r.lr-1 r]rrlic Cook url i

qcriic is ir:nder , .:Cd lurrc; Cooi.. llrii lL;nc is

iecir:cl ihrr:Lt.th Sllr ll ilrrncic :;iL,:ce . Ct;,:[Lrirlil i'ecled iiiror,qir. Secsr-,rr rviil r scii lncjpcpp.:f Clrnb,li,., pl;sllr crnd sluci: in lc,rgeL >:| t .' r..

.j.

"Sr:,.r C-lrel's Nlles

Iaffron Pappardelle ruith 6rilled Ihiitake lfiulhrooml

dnd

1 cup sundried fomotoes

1 cup whipping creom

Pinch soffron

2 cups hot chickenveloute souce

lt/z lb. poppordette

1 toblespoon olive oil

2 cuos orrorte.ed shlitoke- ""r"mushrooms

1 fecspoon minced gorlic

1 cup groted Pcrmescncheese

toblespocn chopped fresh

bosil

tob,lespoon chopped fresh

porsley

furilli

6 cups fusilli

2 toblespoons olive oillr'z ieospoon minced gorlic

2 {6 oz.l cans chunk lightluno in woler, droined ond

chunked

3 cups chunky tomolosouce *

Plr:c,: -:Ln<Jrieli tlrlr:i,:es il .inrcll bo'..v] ,

':rcv'er r/ifi'.r irr,:l'.071"1i91. r,^litr,:r, slfli:rrecl. d r c I i,orrC r-L;l infc lirrrr :irr-cs fitlirb f rr l,.lcarlir (.r r.r

:,cfiron in sncri] .!i.ri,r(-cpcrfr. Bii:-rl ir-. I borl.ri:rfluae ht:l-ri ir ]r-,,.v. Sirr'rcr ,'lrii] rer]iri-ecl i_:,,

ircii, sjrr:in Ar;a li; .rc]r,r,:ii-, :;o'rr,i:; l..eci,r

r.t . ( ,. i .li (1,; (l : , . j :

pcrc,. kc.i gi.: r j

i recf i r*rr r:, r! ic i L Kr:cp \.vcr r.r il1/recrr'niitiie, isr-i i-ril tl l,sc.iii,rl skl]iei; lirt...r i; gi.r roori:s, qo r i i,, c-r r rc-j :u r r,ij rr r:c.i ioflr() laes.ScLifi: r,'','e r liglr !rr:r-rt cbc-ritl J ri-:irruiL::, lrLrrlii rnusl.rolrl.., .-1ie c,rol.*d. Selrcn ,,viii

r

scli crrri ilepOei C-r:;rrri:rlr: lrc.sic <;l'.1 .)rilc€;los:; lLt t:oli. Sprinkir,. r r;it it'tilsi'ria)orr-,

tllirlr;r€, PcLr ittest:t'r <-i:rlese,., i:c:li r.,'trj

Flois ey. S 5i;1r,,i111.1-.,.

52

4i

g

Chicken Veloute2 cups chicken siock*

I t,': toblespoons roux*

4 oz dried porcinimushrooms

2 lb. chicken tenderloins

t,'? cup olive oil

1 teospoon minced gorlic

2 sprigs fresh ihyme,chopped

1 ioblespoon clorifiedouller "

1.2 cup chopped onion

2 cups sliced mushrooms

1 cup whipping creom

I : lb. fresh fettuccine

l,'z cup chopped fresh

porsley

ietturine rrlith filulhroom laure and [hicken lendert

For Chicken Velo'.c brr'c sioc.r. r-r c bc, I'

m*:c]i,irn scrla-epilt. ;;.rCi;i-e lrci:i irt io'"v.

\Af:isk irr rour, siilnrll 30 i.r /0 ir-iinuies ;'iriil thlci<.erier]. Slok i:orcirri rtr irr:t r.vcrir.:r l:'-

20 minrries Drcin ,,'''eil. lhr:p

Ccr-ni.;ir:er ielcericin:;,',:ii'.,+r ctl, clcltltc itt,c'..:- .] .;1: '.,-l ''i.hic[er. li,/ri:rincie l: ieu,rf iL) r-i.: nules

Sr:csr)rt tv,il. scrii lrd llp-rt;er l.]*r-li i-'r;lter r

rrredi;rn skliiei, cr.liJ r-:rli-;r.rs. Crck L:r-:t:l

lrricirs rre ,:oicl+l Adci t.it,srrc)o,'.i:l {.lrlai

pori.ilr sirr.rtner 5 r.lltrl.tk:s. l\llij :.-hickr:l

'e icLril, i;: ll.i.q rili<1r[t: ii-' it li.:;i. S.:,--r:',rl r::sclii llci piipiter Raltave ftom lleli, i.lai-r

a.iai.lir . K'e',i-'i: i',tcin.

CCC-rI f-:ASii.l iO rji-,:,,ll.] i,liii-i::!]a,".-q itr l;lr,:Irl,-r

1::..:;:

:,iju{ .-. i.i,:p. ..",'rr,rr: . 1-l;ili iclill slrliil:i urllll

]'-ri.,i. rtlli j r-n il- F.::tl. Ci,r,.;lo ;-.'''r:r l.-,+l; l i ; t:l'il irl il

ielr L,rrl: l',c ;illlrler |.rj,l1.. !31,ls.ll '.r'ilil '.ilil'.(,:t',: l, :': : :

:;;,.,.:'. i I l ;: . . ( . : l

-)at Crr.i -: Nrie:

i

I"il

ririrl

i

I

t

I

5A

xert

)otl 1n

es orter for

rdn

'r yrilh{..{

.t.illngm

ntil.t

llgnsolt

tappellini in 0livp 0il and Daril

1 cup virgin olive oil,divided

toblespoon minced gorlic

2 lb. fresh coppellinit/z cup boby copers,

droined

I cup kesh bosil, finelychopped

1 cup Pormeson cheese

2 cups fresh bosil, finelychopped

1/z cup pine nuls

1/z cup Pormeson cheese

1/z cvp Pecorino cheese

loblespoon minced gorlic'I

cup virgin olive oil

2 lb. kesh linguini

Heor 2 roblespoons olive oi in s'rolt skillet;cdd gcrllc. Cook uniil gcrlic is iender. Cookccppeilint in sclted boiling woter 2 to 3minules or unlil "ol denie." Pcstc shouldrelcin c llifle {irmness. Drcin. Toss w,ilhremcining ingredienls. Seoson wlih salt ondfleshly ground peppef. 6 servings.

Linguini al [enovsle

Combine bcsil, pine nuts, Pcrmescn cheese,Pecorino cheese cnd gcrllc in blenderconlciner; blend uniil cor:rsely chopped.Slowly cdd oil wilh molor running; blenduntil thick souce forms. Cook linguini inboiling sclfed woter 4 to B minutes or unlrl"cl dente". Pcsto should retcin c liltlefirmness. Drain. Combine pcrsla cnd scucein lcrge bowl; toss io cooi. 6 servings

55

Broiled fflalkan |{inq [rab Ltqr urith

Bitter Lemon Butter

1

Crab Csnsomme2 cuPs wcler

6 crob bodies

2 iobster heodsj,'; cup chopped celerY

]a cup choPPed ieek

l.',r cup chopped onion

5 oz. fish trimmings

I tomoto, choPPed

1 egg white

. ieospoon iomoto Poste

5 block pePpercofns

&ifter Lemon Selffer2 lemons

I lime

i groPefruif

1 cuP buiier

1 teosPoon sugor

: teospoon lime iuice

4 purPle Pololoes2 corrots

I zucchinl

5 lb king crob legs

l; cup bufier, melted

2 boiches wotercress

6 slices ilme

Fl r C r c b f ,-,;flsallll I fl-:. r, i-'r I bi r,i: "n"'llii'1.

:li li l-l

boilrr,:s li:i:sli:t il'-'r-rds, i-t:ierv, iccr c'iill

,.,.llorr li-r srnlli :,,11':gil;.rr: bilr'1i i': I i:':il'

Rtd.;i.e ireiri, :;lrrrer 20 rrllrtriel. ;iirl;rr llttli.lIili ,tr,'',ir,ce IisiI il itl,ililqs, iclrlirlr:'' aglt'j

i.,:lIIi; l.:)lIr-t1,.,, p,--r:'ie ,,,Ili-i t:,',1111;:ti:, rI t ,:'

irtt.i,::iiii:;'. A.ir ,t, t'':i.J sil---cit p'lii1-r; llllxir;ie 1'-

i, irlli. ':dl',,-,:ircr:l :''t v;i r' j.-r'r'r' Cor:i: irbll'.''

.1,i i I i r-r,;les. l:i I r-t I I I i i'r I I rl;il il i--i r::lls-'r-1'.)ii I

!r,r: Biji,:l l,,iil,lli , f]ille', i-i;l lltrij ilrlr ler-rlr-ltl:

,lrl., l;,rlr '..irli;air t, r. irii'lr'-,: bliiel lr':tj llrri-]l- ' '

1,;',,c-r i i :,,:,t'..,,-.i:ir.r i i . Ll i l :'l) lr.r t i i;'li i . R':l r lr-l''t:

iirrt ir'.','r.,:; l'::i :;ilrrii I;IIiii il",'ct: si;1lr:t:;:;:'

Pl.ril i.tii rrtili;":':i,.-i,, :ilLlirr' Cul iltl'i: rrrLl

':11ll,rl-ti,irt:i; llli.l;':]!rirerli:'':v':; i-;1""''i r.trii i:lrl'''i-r.,,i-'a,r

i'ir':ir :lill-;l tl,'ll::ij ;t-:t-'i-:i.'rltl i'rl:il

1,,l'li.',,',,, i;rr.rpeil'lii :j!:tliTl'illl: Cur-lf" i;:l;'i

,-, l-,, irl'll,.rl, ;,:i-i . R-,: tla.)!''t il i:tl r I ilel1 SLI ur:);7-r)

t',,,,i., it i)[r,-rtItr',,:1]zcd Salajiirlrrlis. 5r I Iulr-i'

rr rir., blli,..;t ; ':;,:iti il tri,: ll li .;:.

i.--..rt i;lloit;i:1. i,t l l r a;i:'-.; ilci ;:'li-i:i' i rt i i r.liir sr-n'-r

,,.l., ;'' {-riri. lr ill);rlr'i''l .'vllll:r lrliii 1:tldr':l

rri,ii-,. l;';!:, ',',,1ii1 ,'; ilifii, iitr,,.-',, 'g'r ii'r Plirci';

1-1r1;t 1.,;:r.rr; ll, l.xl'ilrl:3i l'.lti. lli.l.in r"viii- i-"i,iit::

!jl,rll i-ti-,,.t,lri i) illilli.;1a.,-;, r.llrlli ir..l-li '..-ili-'it.eci

i',:ill ,-i;11 ( .llrr:: a'r-lil:alll'l-L'-) ':ri. s"ll "'ltl'-i

it,-r',,.r,j. f.tr1rit,tli.: :.ti.tl-, ll;.,1,. lil i.llrt^'ti . i)rr.'-,,-'.-.. l,i, i,,';r,,. rtt i :r;il',ll r lii:i',".,.:i]'.;illill;t (;irr i rr'

,.,.,1:i:,,.;ttl,:t:..'.-"',,Irr{li i,rlr-j:ri11,,,;:..6'l'',::';'rl!.,

-

;

I

rl

I

Itii

II'l

58

Tamnrind Rubbed Prim Rib of ffmeri(dn Beef

Morinqde1 cup vegeioble oil

, cup bolsomic vinegot

1 toblespoon choppedgingerroot

I toblespoon iamorind

P,lPn *

2 toblespoons honey' teospoon crushed red

pepper

'eospoon ground cumin

1 toblespoon choppedcilonlro

8 lb. prime rib roost

Boked polotoes

Grilled leeks

:-c finely chopped corrot

:,c finely chopped celery

:-p finely chopped onion

1/z cvp vegetcble oil

3 green onions, fineiY

chopped

':clespoon minced gcrlic

1 toblespoon soy souce

- 'eospoons lerk seosoning

, teospoon crushed red

pepper flokes

- 'eospoon ground cumin

3 lb. boneless ceniercufpork loin roost

Corlbine rV\r;rlncrrje irtotedletrls ercepl

cilorrlia irr srnall souceporr; biirrg io c boll

Rernove frorl hetri; sfit in cllcnltc.

RuLr Marinr:de cll cver roctsf. Cover,

refriqerate nc longer lhcrrr 6 hoLrrs. i-leal

ouei to 300 degrees F. Relncve roosf iront

mcrincde. Roc;sl oboul -3 lrours or LLnfrl

deslreci Coneness { 15L) rlegrees F. icr

rnedium). lef rcx.rsi sicnd cl lecsi 20 mittules

Lr*rlo,e, slic;rrg. Setr'* willr bnkcd p;otcrlo ond

g;rilled leeks. 6 setvings.* *Tip: lcrrnorind pLilp cc,rr be blncl in some

Mrddle Ec'rslern crrd [cst irrclir"rn (]rocef)'

slores.

Jrrked Pork Loin

Corlbine lngredienis excepl pork; mix well

Plcrce pork in cr:nlcrirer wifh cover; r:dd

mcrrinode. Rub into mecl. Cover; re;frigeicte

24 hours. Retrove from nrcrincrcJe; pcl clry'

Hecl oven fo 350 degrees F Plcce pc'tk 1n

roc.lsiing pcn. Rocrst obout I hour urtlil tnecrf

fherrrromefer recrches 160 degrees t lel

roosf slorrd 20 rnirutes bebre slit-inq'

O servttlgs.

59

-*

0ven [ralh fnracrin ruith firuquln, [11t

Iomntosl and Roaited Red Bdl Pe

0reL7

)p

ii

0l

rp

rr IBosil Vinoigretfelri cuP olive oil

- ieospoon bolsomic

vinegor' teospoon red wine

vinegor

.r:poon chopped fr-esir

bosil

2 slrollots, chopped

:loves gcrlic, minced

1.,1 cup olive oll

':blespoons bcisomicvinegot

- : oves goriic, minced

: individuul fococciorolls**

,,'ed red bell peppers,cul Inlo squores

2 roosfed green beii

: ::ers, cuf inio squores

:ir espoon moYonncise

1 cup Pesio

3 bunches orugulo,woshed, lorn

b fresh mozzorellacheese, sliced

j'-eok tomoioes, sliced

Itolion-style pickledvegefobles

i i-i.1; ;1.,:i111 fo 25i.] il::lrll,e:, r. 1-""'1-';r',,' r:' 1,

i.xri:olrrlt. irlttt:i.litt ,llrli,l i-irril:,' ,:, :'i' 'i'!1 ttti'ti"l

i.riirlrit iril |)!a:li fa)i-.(l(.1-iri. ]r-1i.1'- IIIllli '' il:'1"

l \ r:l '' : '

p.,jl.j(-rirr: 1(, itiiva.' i:1 1111<ii1:". i,ei :,it.li:c-i Lltlili

,,,.ri,C.,,.1 1--,,1 j;-''111'ri-i.iii i.ii'),\:,',":,:, lr ir-, illrl',t;.''

r' i ;.,1, i-tt rli t i-i ;l :,ii ilr:'..' rii l i ili i\.'( ):-:ili ilSi:l ( lil( l

!l:il. Ai raiirr-i.: alIili-'ii:il':, Ii:'ll i).)l.-ri)r:;l5

r-ito.,.:.u t i...l [..1 ..j I i]i:i i .,1i )[-r.:)r :] l r I ti i,. t.-'i-ti i

i()i-1a,tiit!,S ,,16,,1-1111,-lr' ill ii^.,it i,li"'iliS i.i:l ]-ririlillt:

,.,,1 i-trtr.1,..1 . i-'\rr,,:ri,-: .i iil , F,i,:,,1 r,ilrllrir-ltaiti:- l:\,i'l1.1

ill.r r',i i,t.,:r ll i'.,rII l Il-:i'',^"iI ir Ii. 1II1 1 I''t'rrii :

i.ltr.!.iil( i,,(i-riiriili )!i'::. rr Si:i: \/:i ll-15.

-'llit. .)r ,t-'ilr,'.;,,: r,riti ,li i'::iri' i-rll '-ili

r'rit'r

C-. '^,'r..iii.ll:, ir,t,V i'1,i,: ,l..,irl] ,' rl'llil'.'rljrliii illljs

lr i-. L r ir.r','r; i li'rl tla.

*11

61

thinn l, I

e'e repper )te0K

{.,-irni;l r ri, A'illt l r ilrJ',, i t " l"

ti'J i"'t li:'' l;ll r':l ri i r'.

liti:,:,i'r.',11, i)1,-t,.i', l-;lr:i:i iir,:-l;tlii.tlil"; tr,';il-r i''1"

lrrir.i M'."llirrili]t: l'.1:.,, irl i'l'.li i-.Llvcr '

'I ; " ( : r' ' " I :

prtti r 1r',r

l-]a:lji :,,,::,itrtr,,',-ril rttlr:j l,i1 ll r'r'r-rL rlrllll i:r''l'

rLr.'1,,i i:,.;t,i Sllr 1i'', L;frltJ irr,.,u^''tl',.:r] il''rlrlv'-'

f.i.)i:-:r--r \,r,/rtirtt r'l.i-it] f.ri::i.)i.)'':l':, :ill'li ',' r';rlii1

,,, ;fi''1, 1ir, j itli :,iiii i-l lJlr. ll,rlrlrr.)tlr.l l"ili':tl "'tl l l

l"lrlilt:i-li 'iljll /-{liii;l:}' lllil''t i iltiii 1;;tl l:t:ijt'''',,ii,..,,,,"i:rli::ii..l iliil., qL t i,' r--"r. ;lrt'i-l lr-jl l r jlr r'i l l

iriri.r ,.-;ltli-1r:lri),..,i l'..r ,''Vi.rit lili il','i;triii 'r:-':trr-li':

.lrt ;rl :,11.,' lr.il.lai: llllr-l (-''/li'-jl :1i-lij''irl,. !i-'rl.lll,l

,.,.,t,,:,1i,t,.-it l-rtrll .,v'.-tii;r , l,iil iilir-' ''n'c'ft (-t.;"-;i''

i;rri l il tii,ki:rrri"ri Arj'; l)r,:)ill' !'ti'l(ji''lilli':l--' l;trr

r'i,ll 'Jlri-ll ifll,ltilf)1;.-.; l,ir':'-,lf; i i:i-jl tl;lill itl:l'il

ii r t i-,1tr,1i,. !! ;r l r i',t.1:'.'"iiii i :,t:'r;tiri, 1"-:i11 i rtt l''i

:..)it::t :i1 trillr-;i'':t brlir-'r(-'r rr'-rr'illl: J it 5'll"'ltl'lt''

Msrin<rde1 foblespoon choPPed

gingerrool

ioblespoon minced gorlic

2 toblespoons soy souce

1 tcblespoon sescme oil

2 lb. beef tenderloin, cut

inio striPs lr2 inch wide

1,"4 cuP sesome oil

toblespoons vegetoble oii

1 red PePPer, cut into

diomonds

1 green PePPer, cut into- diomonds

1 cup dicgonollY sliced

c0rrots

1 cup coorselY choPPed

onion (1, inch Pieces)

1 cup snow Pec Pods

1 toblespoon minced gorlic

1 toblesPoon gingerroot

\i2 cup soy souce

2 tcblespoons oYster souce'I

toblesPoon cornslorch

3 toblesPoons woter

I smoll ccn bobY corn,

drcined, cut ln holves

I smsll con sliced bombooshoots, drolned

2 tcblesPoons ioosled

sesome seed

Chopped green onions

62

&

[alt Indian [hickm [urrq'-hlo.^^^. .r rrr\/ nn\^/J6rru'sryvvrr LUr | / yuvvusr

1 tcblespoon mincedgrngerrool

' :hlosnnon minrcd nnpli6

I teospoon iurmeric

5 boneless skinless splitchicken brecsts, cubed

''rle*nn^n., vanotnhlo qjl

2 cups slrced red onron

nrnF tnmninoc nealo.l- .,Y" 'vil urvuJ, yuursu/sepded nnd .h.r.ned

1 tcblespoon choppedcilontro

1 teospoon cunrin seed

. (nn^n rnrinnrlor coeds

3 cordomom pods

3 whole cloves

I cinnonron slick

- )pped dried red chiles

2 cups unsweefenedcoconui milk

R.oito1 cup ploin yogurt

:rle.ooons .honned red

onion) 'ahlesnoon* chonned

cucumber

I icrhlesnoons rhnnnedlcmoto

1 toblespoon lime luice'aclqn^^n nrni rnd rr'111p

Rice

Fried pcrpoclums

IF

63

I

t,

:

flledallion of 0trirh urith foie 6ru3 lb. oskich fon fillet

3 cups red wine

I cup chopped onion

1 opple, coorsely chopped

? cloves oorlic mincedY*"'"' "'1 teospoon white

peppercorns

1 ieospoon iuniper berries

1 boy leoftlz lb. boking pototoes,

peeled ond cuf '"" In?

tl lb. celery root, peeledond cui inio 'l-inch

cubes

2 cups whipping creom

4 toblespoons bufier,

divided

2 cups chicken gloze*Ia teospoon crushed iuniper

berriesl/z lb. Brussels sproufs, ends

trimmed ond leoves

seporoied

I lb. corrots, cut into smollbolls

Olive oil

I lb. foie gros

Fresh rospberries

tr? lb. bocon, cooked,crumbled

Trinr ihe ion flllel; remove rnembrone. Cuiinto 6 17 oz.J stecks. Picrce slecks in

confoiner wilh correr. Add wine cnion.cppie, qorlic, pepr).lcofns, iurrlper beiriescnd boy i*cri, rnrx lo coof neot. Seclccntciner. Refrigernie 48 holrs.

ln mscjrum soucepon, ccoi< polcfces cndcelery root in boilinq '.vr:ler I lc l0 minufe:dri;in. Adcl cfecm; reduce heoi f; low.Sinnrer urrfil fender, stiririrg,:cccsiorrcily.Secson wilh sch; add 2 lcbiespo,:'rs butler.

Mcsh, keeD tn",cln.

ln mediunr soucepon. conbine clrickengloze cnd cruslred jurriper berries. Cookuntil slighlly thicken,:d; siroin. Wi:isl.. in

1 icrbiespoon butier. Keep wcrm. In medir:n-

soucepcn, c,:,:k Srusse]s spi'oL;ls l-ocves

briefl,v in boiiing wcier; Crcir. Chill in ir.e'wcler. Cook r:ortois ln r:r:rling wofei unlii

fencler; Crcin. Meit 1 tcblespoor: butter inmedium skillet; oCd sprouf leoves. Ccolt unt

iighlly brotvrred, odd ccriots" Coo[ uniii

lreoieci through, senson ',.vifli scll cndpepper. Keepr wrrm

Hecrl r:ven k:375 degrees F Rernove

osirich fron nrcrini:de. Hecl olive oil irr

icrce ovenproof skiilet; adc ostiich. Cockover high hecl uniil browned. seoling in

iuices. Bake cboui 6 miriules ior mediunrioneness Peel line skin oti lore qrcs. cuiinfo r,':i rnch slices. l-leci skiliel io .rery ho1,

-oo^ fu:= g c, b, iefrr IC >=c;i 'r:6c'-

Seosorr '"vith sclf ond pepper.

Ploce nrc;shed potclo'c*lery rool nixilreonlo serving plofes, cdC ostrlch slecl.. Joou,'ifh fcle gros. Gcrnish wiih Brussels sprcuiscnd ccrrols Acid rcspberries. Drizzle'uvifhchicken glcze onci top v;ith crumbledbccon. 6 servings.*See Chel's Ncies

64

I

loft thdl [rabt urith ilraun $utter

Soffron Rice

1 toblesPoon bulter

1 rcblespoon choPPedonlon

2 cuPs whrte rice

4 cuPs woier

1 ieosPoon sclt

1 Pinch soflron

i2 cup cooKed Peos

PorsleY Emulsion1 cup ltolion PorsleY

2 toblespoons olive oil

lr'a leospoon minced gorlic

a teospoon lemon iuice

Drlrwn Bufterl,? cuP buiter

1 tecsPoon groied lemon

2 cioves gorlic

Vegetoble oil [or frYing

1 cup oll-PurPose flour

3 eggs

Woler

I toblespoorr choPoedcilcnlro

1 teosPoon lemon luice

1 teosPoon ginger ]L-'ice

{irom groted grngerrooiJ

12 (3 oz.) soft sheli crobs

[.:' Scli,,-.rt Rice . fri:r--li l311ii9: iil trliliiilrr

:trlarli-,cn, crjil r-:irii:rr i-l,.ti L;r:fil oil,i:tl is

sriiel.c sllr itr iil':r' l-l-ri'r'i' irrrlii tli-l l:

r-aoleii w iil br.:iiei. AJd i"'c1er, soil crlr-i

-.oii,t-,,t. 3lirli-] lc'lr'billi i-oviii,p3f;i-E' i-r;;t:r

ii,. lc"tr. Sti.nr,.i i,tt.iri '"vrrier i.l (li,'scltili.:i-i .

.r. (:

' i

'

Ilr Poisiev Fiilisl'lr:' crl k l':cr'rii:y !l i-rllilrr :

,,,vctfer I r:.1,'t,.:i? ;;; ;1riii i.,';;ci ltllQiri;rts.

Dr,:ir:: i-i,lii it.r lLe ',vciet. Drclr piltt:e LlSilr''

tto lr] I,,tir-i'bi,.,ticji-:i. Sir r I rl i ii : ci r.lir

:irai,'sr-::ii-,ii-. s"lvl iIcl ]' IIc': 5io'r''l',' r"v ir t sl'' tlt i

l.lcrtic lrrli ieir.ti:tr iLrlci,l ii'i"; ;;crsle,: lr.;lce":

ii,'.4,,,,-i ittr er,llsiirtl Selsol i'vith sllr lirr'i

., !:

ii:r ilili^,,1 Bitiier. [reci i,'lliisl ltn''ltl rintJ

i;tr11 qcili'. ir' sltllli silrlfeil'rlr Srillq i': cl

:'rirrrrel. iiotrllve irolr.r ir*cl iei :ii:tlti Llltltl

,t-,tl,r s,:ltO:' sep,rroit' ?our ,lii ioi. sirlir' .

Helri crr-!l,rl " llci , ,lii ir lc'lQe dcep :'o'ii1e'

C.rilt";rirre ilc,rr cril :l;c]s irr lleriiutl llc'wl

oacj ',vcictt L:rrilj ilclii*i is fol lrl':C lli lr':sl D'-'

lirici< ctii-,ir;f il c':ll.i Ad<t crio'.lilo' leiiror '

iirir-e c;irlJ ijlr-,nr,' iiric.e. *!i:ir:cr "';ll1i :n1r i)

.,iloi:trir-.-ilciier , cccl ic si'illci Fry LJniii

i,j.:-llclerr i.r,":'"n rI crti i.li';k+d firIi-;ul11''

Si.:r ti" r-;t:5s, t,',,i1-, Srrifl clrt l?ii.:e clci L)ti;i'"'r

t. ' . I ' t' ':

{t :,itt ',rl t 'l

.ls.

;tal

I

I

a

!

I

66

6rilled [hatenubriand

3 lb. beef tenderloin, cul

from center

roblespoon Diion mustord

Beornoise scuce

Broccoli sPeors

Mashed Pototoes

6lared

i 2 fresh morels

2 cups wcrm veol stock

1 teospoon minced gorlic

sprigs rosemory, choPPed

I rock of veol (6 ribs),

chine bone removed

tlz cup Colvodos

{cPPle brondYJ

2 cups white wine

1 cup demrgloce*ria cUP oPPle iuice

l,/a cuP buller

rra cuP choPPed shollots

RosemorY emulsion

l-leat oven \o 375 degrees F. Seoson mecrl

with sch ond peppe, Heoi grrll porr unfil

verv hot; cdd meot C-ook cver high heoi

uniil rorowrred on cll sicles seoling rn luices'

Plcce irr rocsfing pcrr, sprecd with mustcrd

Rocst 20 minutes lor medlum rore {150degrees F.]. Lei resi l0 tninules belote

,l;."r.1. )erv+ rv'11' Beotrlo'se sc)r( i\'

brocJoli specfs cnd nrcshed poictoes'

6 servings.

Rack of Veal u,ith fflorth, [alvador lul

Roternarq [muhion

0l1d

Cleon morels; cdd io veol slock' Remove

vrlren solienec.l; reseiue stock Heol ovel fo

350 degrees F. Combine gcrl1c and

rou"nlo,y, tub over veo1. Season with scrlt

ond peppet. Plcce rn rocslrng pcn Rocrsl

crhcL;t 1 ''t: hours uniil vecrl is medium

doneness {160 degrees F )' Bcrsie

occc,sionoily,,t'ith'iecl stcck. Rernove ver:l ;

ln."p *o,*. AdC Colvcdcs Wlterr heoted

ccrrefully igniie w'iilr lcng mctch ,Add wine;

ccok lntil reduceci Add demlglcce ond

crpple luice; simnrer unlil liquid mecsufes

c;[oul 'l l'": cups Strcin; seoscn wrlh scif crrd

cepcer. Heci bufier in 'nedilm sr<illef; crCd

,totiott. Cook rnlil scil, cdd nicrels Cool''

briefli,. AdC c liitle Ccl 'rJ'r' 1tr: -rtrd sirlnrer

I mirrute. Sllce ver:1 inlc ribs; plcce orr

setvinq plcie-s Top eocf '*iih 2 moreis

)rizzle,,vi ih Cc lvoiq-.5 i n5 o rri 1 f '-ls3tnc r'y'

em,:lstotl . 6 serving:.

" See Chef 's Noles

67

ti

Broilsd LoblttrTail urith fllelted $utter

Mushroom Risotfo1 tcblespoon butter

1 toblespoon choppedonion

: teospoon minced gcrlic

2 cups sliced mushrooms

I I r crrns Arhorio rice

2 toblespoons white wine'I boy leof

3 cups hot chicken siock*

.: cup Pormescn cheese' ieospoon chopped fresh

porsley

6 lobster ioils

1 cup butter, melted

For AAushroonr Risoito, heol bufier in medium

soucepan; cdd oniorr and goriic. Cook overmedium high hect until soltened. Addmushrooms; ccok uniil lighliy brorvnecj Slir

in rice. Add wire, cook I nrinule. Reduce

heai io low. Add bcy leof; siir in 1 cupslock. Continue siiriing unfil stock is

cbsorbaci. Ccnflnue cCding slock l,':. cup cic fime orrd siirrrnq until obsorbed; remove

bcy ieoi. Remove lrom heot; sfir in cheesecnd norsley.

Hecf broiiei.. Cri fhe top oi the lobster tcril

cnd puil rneoi o'rer sheli wilhoui locsenrngit from ihe sheli. D;p ;n buiter, pbce onbcking sheei. Sprecd toii iins. Bring

remcining bufiei io c boil; iel slcnd uniil rnilk

solids seporcfe. Pcur off ciorlfied butl*rio,ver. Broil lobsfer cbaul 4 inclies fronr heclior B minutes or unlii dorte. Serve wifh risoiir-r

cncj .lcr tred burl: 5 <^r vings.*See Chel's Notes

69

6rilkd [illet sf frelh Pacific Salnron

Nlrh Dill lfloulleline

l

li:lr

li

Dill Mousseline1/2 cup whipping crecm

l,? cup hollondoise souce

2 loblespoons choppedfresh dill

2 lb. purple PolotoesButter

6 (6 oz.) solmon fillets,

wiih skin

2 cups creomed sPinoch

2 ioblespoons vonillovinoigretle

Dill sPrigs

Wirli.. r.rlcrl otr irlr;it Lrrlill sc'll ;;er:i'r: fi'':.t''r

lcirj i; ii.,llrrr'rJl,jse Aric dli1, rli t., ltiarri-l

ciiii| '. ': i

' 'l r I'i

i-.clilr,; ivi.licr .li !iriillrlt.!. iltliit. Hcr:i i,'L.ri:r':r

rrr r'rri:i.iiirti, :,ktilr:1, tlcjrj pirilil;es Cr;o'r L';r:l

Lri-r..,r'1,--i-l Irrd lcrrCCt, iigt-:p ',''',t-lIitl- f-l':r-l: a-j

r,.r rtriii pllr'r i'; v,.,t! hr:f; rii 1it-ihili" {-'ri

-.,,,aj,',,t' ,:: -rLtir i--ti :rt-,lii:i.,tl lr--r r,'f ':...r:

;l:;:-i'

!r:r.;:i -:ri,.r,l i i t s,, iL r', t i.l i.-,t,'i llri:i. lll; i L,.ir ii i'1.'r.

:,t-ltttorr rril 3t-'ii'i :il'.r:',,,;'rtll: .:lr.ie flrli. Pir'll'"t

g.1,i:1,:i:t-i i;'tr.;ttr-1 i:;c.lrl -trirr sici: u1-' i]l'.rii ur,'

ii,:lt l t,;:,i ,'.,-,ct<::tl il-'i.l.,':ii brli -riiii '-rci:iPll,:.,: , i-rl[-, at'(]alilllcl lp ri,.-rcll 1l i'r,;11i;:i 11

rra:r ','IIi( l i.jir-,t.::,. Attt.tl:tlt-' rtlirit-rl'l :'klrl ':i''jc

,:,l,,.'r,r, :1;lrrrr-i: l\tirl -l aloiirf.t:r. r)it:::".ririi r'.'irrt.tl, jri:ile Tlrl-, tlrtf DiiI ll{ir,l,':,'.'iitl::

i,'trj ,..:,r,'ti-.:. .,..."iiir r-lrii :,p,rtr.j - s*t vitiLl:,.

rl

I

I

lrI

Ittr

70

[hicken Tetranini

6 boneless skinless split

:hicken breosts, eoch cuiinio 6 slices

2 toblespoons olive oil

I lb. fefiuccine

.1 cups creomy mushroomsouce*

' cuo shredded Cheddor't

cneese

6 bssil leqves

6 cloves gorlic

3 lb. leg of lomb

1 cup olive oil

6 sprigs fresh thyme,chopped

3 soriqs fresh rosemorY,

choPPed

1 cup lcmb ius

Fresh rosemorY

1 toblespoon woter

1 teospoon cornstsrch

1/a cvp mint jelly

Season chicken with sc:1t crnd pepper' Hr:c1

ollve oil in lcrge skillet; cdd chick'en, Cook

3 minules oruntil no lorrger piirk irr center'

Do nol ov*rcool.. C,rok lefluccine cccotciinp;

to pockcge direeliorrs Drcrin; loss wilh

mL,shroom souce. Heot broiler' Dir''ide pcrstc

onfo ovenptool serving plcles; ldcJ 6

chicken strir:s 1o ecch. Spoort ei liffle souce

aver chicken; sprinkle with eheese . Broil uniil

cheese is melted. Gornlsh trith bcsil lecrves'

6 servings.* See Chef 's Noles

!l

itI

Roafi ttq of ileur lenlnnd lpring Lamb

urith Rolemarq Reduction

Cul 4 cloves garlic info slic*s; c'hop

remolninq gcrlie . Ci:f smcll siits lntc lcnrb,

abcut rl: irich deep. lnsert crl iecst l0 slices

aorlic info lomb. Comblne olive oil,

r"emcining garlie, lhyme clnd rosenrory' Rub

into meci Fioce lcmb in conlciner wifh

cover. Cover; refrigerate 48 hours. Remove

lcmb frcnr marinocje. Plcce on rocsting

rcek. Rocst lo desired doneness, cboul l

hcur lor rcre {140 degrees F.} io I liz hours

for well done {120 degrees F.}. Comblne

lcmb ius cnd rosemary; bring mixlure to c

boii. Recjuce hect fo low; simmer 15

minules. Combine woter ond cornstorch; slir

into lcmb ius. Continue cooking until slighlly

thickened. Seoson wilh solt cnd pepper'

Slice lomb. Serve with souce ond mint ieily'

6 servings.

71

r

Irilled Irurtedlillet nf fllarndnmia llut [hilran lea

itiy tjiltltrr,ri-'l cird,,lrr,eci vlrrlr ir: iri-ri r-lil

c-rispr, .:i,,'i csicje . Siirrc coccrul trilk rrirlerrr:,r rl,cs. ll r; i.r,-.,r] l:r l,c<-lllrii ,iu:,r(,alr,;

R*iilr..: i'tt,rci k; io,'i,, sitll,'r--r 3C t'lrir-;it.::'Crrr.,.l , lclcl irt;i 1-rcl,.i:.-:r si;rii-,.: L-,r,iJ :-.4(r:,i '

'.,,r'if h scr,i irirr-i pei:i;r:r Sirrin, i-=ir:rn ir-:' ir.r\.Viriso s,riierel.] i.ruiier riril wr-lriia(i .1.r:(',

Kl,i,p.r ',..,crt1,.

I llcf c,li,,'i: lil lr: srxril ,,kriici irr Srii..r.r ,,,,:l:irilci i.-t:lrK i:','::t lrii:r(liijrli irtr-rf iitriii sir,,i

r:, l:rrcjli. Rrrrir-)vi irr,,rr i'r,,'trl i.lc,l . Strr

, il 5. i(:r ' t . c r i

i r red i i t r-r l,-,1','u i. Acii :r t ;.,ii.:.ri I :'itc, ; ir.,i

'i. :: | :l ! " . I ,:. r'l.: .:

s;'er,jr:, ,:rrrlj r- ili,jr.,Ir,.r. rirrr i.;c;rii[,'. Seo:lr:r '.,

scii cr:ri i)i:]i-rljtr.l..iecl r.,'.'t,rr', ic -l5tj ciaatte,,.-s F. (lc,rr ,ri ri-r,

ci iiilci:- ,o.'ifi r rrr-ri r;iir,.r:l:rr nl.ris l-ler;1 r:it r

a);.:rt!r(-i{ji iillrtt, si.i ir:l i.r','et iriUl: hei;i, li:iiIicis r-i:',-rli:cj ,ciiJr.r uir. Cr-rrk l'ri:I jra.,r,r,i,.-'r'

crr bi',iflrii :;El],,ril ir iuil.i::. Pr{ra.- lrr i:,r';,,bcke O ir: I r-,-rilirfes r.rt i;r,iri cl;okr.:c 'irr.,,bi;i riili r rir.rlsl

Ir..c sf r.i.,r ir-: r-rc.ii:', ar.r l ' l i r lci i cir ttl.ri ..'i,,:lrt i:,

.imi r I -ciri i iri r-,,'cl . (-- r u-rh. /il--L: 1'lr,vll i iq, -.r r L

;,'itI rlitl i :, f j ir{j :,,( llTl,'r'-'cii-jes I r-, blllel. r I r,II I

1i:rijer. Arjrl ioc.:L*ci -.eei.i:.. j?cjs...rlr i,rrilir ::i ririi l)ei.)l-r:1. fi',rLr1:. ic:tq l:r.:llrs iir turt< rr '

blili,:r ilriil ;lncic: ri:)irri(-rir',rrilir s<:]1 rii'iii)t:l )l)ilr.

P]trt r,: .,,irt:rs i:lil plliricri,rs irr r,lrrii,.r lirrr:J li'lri L ;c.r i :er','r r'ri-J 1tr.; irs ir:p,.vi ii': li:,r,r t

olrr'::i. -Aclir Ir:,h. i-iti,,:zle ,.,vilir i.l,.conr;i r,rii

arrci .!oi:,cr. ll;rlrile ",'illr i: ,i:cl tlir:r.1r,:iti.,r,i

0li-i 1.'iii, r:, il :i,:tvii'r,;.i

72

I

I

ttt

'i

Bar on [hinere Lonq Life Beanl

Thinly sliced peeled gingerrool

Thinly sliced peeled yoms

Vegetoble oil

i.: cup unsweetened coconutmilk

2 stalks lemon gross, cocrsely

chopped

l,.a leospoon hof pepper scuce

1 fcrblespoon bufier

5<rlsa

2 fecspoons olive oil

2 shollots, chopped

1 tecspoon sugor

I tcblespoon lemon iuice

1 leospoon rice wine vinegor

I ovocodo, diced

1 popoyo, diced

I tomoto, peeled, seeded.

chopped

I inhlesnnon nomealOnote' .""'", ,""d,

1 teospoon chopped fresh

cilonko

617 o, eo.hl seo hoss fillets

r,': cup finely choppedmocodomio nuts

I lnhleqnnnn venotq[ls 6il

' , tecspoon corionder seeds

l.,z iecrspoon cumin seed

l,: teuspoon fennel seed

1 plonloin, cut inlo wedges

bianched

1 yom, peeled, cuf inio

wedges, bionched

2 tablespoons butter

I lb. Chinese long beons,

blonched

-:

d

74

fllonqolian 5teak lalad'I

oronge

3 {10 oz.} top sirloin steoks

2 ioblespoons soy souce

1 toblespoon honey

2 teospoons minced gorlic

1 teospoon choppedgingerrool

Dressingt.4 cup sesome oil

'I teospoon Diion mustord

t/t cup rice wine vinegor

i ioblespoon choppedshollot

'I ieospoon minced gorlicr.4 ieospoon chopped fresh

torrogon

L'z heod iceberg letiuce,torn into bitesize piecestzz heod romoine lettuce,torn into bitesize pteces

1 cup spinoch leoves

1 cup frisee

12 sprigs wotercress, toughstems removed

I heod rodicchio, torn inlobitesize pieces

'l ieospoon tossted sesome

see0

6 Belgion endive leoves

6 red pepper sticks

Grcie rind from orcnge: squeeze iuice.Plcrce sieoks in contclner with lid. fulixofonge juice, oronge rind, soy souce,honey, gorlic ond gingerroot; pour oversfecks. Cover; refrigercle 2 to 3 hours.

For Dressing, usrng wire w,hisk, slorvly odcoil lo nuslard; whisk until thickened. Addvinegcr; shollot, gorlic cnd lorogon. Secscwith sclt ond pepper.

Combirre iceberg lettuce, romoine, spincclfrisee, wc"rtercress cnd rcdlcchio in lcrgebowl; toss. Add dressing, ioss fo cocf.Divide onfo serving ploies. He<;t grill.Secrson slecrks wilh sclt ond pepper. Grill tc

medium-rcre doneness. Slice ecch sfeak irtl0 slices. Plcrce 5 slices sleak on ecrchplote. Sprinkle wilh sesome seed. Gcrnishwilh Belgicrr endive lecf cnd red peppersfick. 6 servings.

lapanete Ialad

Ponzu Vinoigrefte2 cuPs mirin

1 cup soy souce

1 cup rice wine vinegor

t/a cup sunflower oil

1 toblespoon sesome oil

2 feospoons dried bonitoflokesn n

2 teospoons choPPedgingerroot

3 green onions, chopPed

1 green chile, minced

4 oz, rice noodles (rice

sticks)

Vegetoble oil for frying

6 oz. sobo noodles

2 cups vegeioble broth

1/4 cup ieriyoki souce

1 cup sliced shiitokemushrooms

18 shrimp, peeled onddeveined

1 ieospoon tokorishiseosoning* *

: chicken tenderloins, sliced

1 corrots, peeled ondshredded

1/z cup sliced bok choy

t/z cup chopped greenonions

1 cup blonched snow Peopods

1/z cup pickled ginger

4 teospoons block sesome

Combine cll ingredienfs for Ponzu

Vinciqrette in contoiner with tight-fifiing lid

Shoke well to blend Chiil

Fry the rrce noodles ln hot oil. They will pu{f

os thev cook. Remove; drcin. Cook sobo

noodles in vegeicble broih. Drcjn; chill'

Hect teriyokl icuce ln medium skillet; cdd

mushrooms. Cook until mushrooms ore

iender. Chill. Heot griil. Seoson shrimp wiih

tokorishi; grlll. Grill chicken. Toss sobo

noodles, iorrots, bok choY cnd green

onions in 1 cup vincigretie. Divide inlo

serving bowls. Add shrimp ond chicken'

Sp'inkle with nushrooms. Add rice noodles

Crecte fans from snow peo pods; stcnd

upriqht in sclcds. Form roses from pickled

g'lnglr; ploce on sclods. Sprinkle wlih

sesonre seeds. 6 se'vings.* nAvoiloble ol Aslcn food stores

75

Ronlt Petaluma [apon

L rr rn h, ,tio. "^fto^o.{f, LUH UUllgl/ JUlrgl lsu

toblespoon minced gorlic'cblespoon chopped fresh

rosem0!-y

I i6 lb.) copon

5 cups chicken stock,

divrded "

1 toblespoon bufler

? .rn r hnnned nqigp.vw|,Ll

I ieospoon minced gorlic

3 cups diced white breod.ll^l^.l cups cnoppeo oppres

teospoon chopped fresh

thyme

teospoon chopped fresh

oreg0no

2 eggs, beolen

2 crrns cronherrv souce

Heci oven ro 350 deeiees F Combinebuiler, gcrlic. foseinoiy c,rnci solt cnd nepperlo lcrsic, rub Lrvei ccrflcr.

'TrL;ss, place ir,

roostirq poil RL)csl uniil fher tlolncfetinsr:rled bei a,e,,.:n ihiqlr crncl Lrrensl te3isfers

1 /5 declees F , obouf 2i.'.' hours Bcsie

occo sionc; lly',vi I I ch ir-kerr sbr:k. Remov-'

liorr oven; lef stonC 20 rninuies.

A,Aecnwhile, Lelf cven ict 375 degrees IHecl bu|ter in srncil skillet; crdd cnions ondqnrlic Cock uniil cnions cre lertder. Slir in

diced while bracci ond sicc--k, teniove itcrnhecrt. Arjd upp1e,. r;nd heibs. slir in egg-s.

Ploce in buffered S"irrch sqL-,ore bcking drsh

Boke 45 fc 55 minuies or irnfil ci;okeciiir-or;glr crrd brownec

Cr,ri copon irric hcii'es. Sopcrole lcqs cirdi:recsls, remcve bones. Silci.: moirf . PlrreSct-r(-\p cf stLrffing in t.enlet oi senrincj prlcli:s;

ciiongc liqht rnij dcik rrecf cver slirliinqDrizzle wilh pcn iLrrces. Servc',n;iih

o,ro-f r .r _Cur (.. 1t - vi ,:j:.*Sec Chei's Noles

I

J

77

I

Lemon Dill Soboyon2 toblespoons bufier

I r rrrn .h-nnod *hollots

r,zr teospoon chopped gorlic

1 cup white wine

1 cup fish stock*

1 toblespoon lemon juice

lz? teospoon cornslorch

l./z leospoon woter

3 egg yolks

? inhlpcnnnn. .honnedfresh dill

1 cup sliced leeks

1 lorge c0rrot, cut intomoichsiicks

I lb. zucchini, cui iniomctchslicks

1 lb. yellow squosh, cui intomoichsiicks

2 lb. purple pototoes,peeled, cut into bolls

12 cuP butler

3 lb. solmon fillet

1/z cup olive cil

Salmon Paillard

iVreii butier for soboyon in nrediurn

scucepon ior Lemon Dlil Soboyon; cdoshollots oncl gcriic CocL over medium hec

untii softened. Add vrine; cook unill iiquld ,

reduced fo I fc 2 lcblespocns Add stocL'

cnC lemon iuice; cook unirl reduced focbout :t",: cup. Mix cornslcrclr ond u,cter , :inlo souce. Bring to o boii, reduce heci ':r

'-

simmer l0 minufes. Remove frcm heot; co'sllghtly. Whisk some scuce intc egg ;,olks

'

,*orm lhern; tnhisk rvcrrned yclks inlo

renrcining soucc. Plcce cvei ciouble botier

Ccok, v.,hisi<ing conslcnily, L;nlii foomy.

Remove from heci. Sfir in Cill. Secson 1o

tosle wrfh scrlt cnd pepper.

Blonch vegetcbles in bciling 'wcler, ccoi :-

ice vvcier. Cock poicloes irr bolling r,r,crfer

uniii lender.; Crcin. Hecl 2 icblespoons

buller in icrge skrllei. Sci,ie polclo bolls ur'-

lightiy broro,,ned Keep w'cr-r. Reirecizlcc,irini, squosh. leeks ond ccrtofs in brtieKe-op tvc,tn.

Frceze scrlnron lillels severoi hcurs or urlirl

slighrly irczen Ciri inlo ,,,erv iiiin siices. He'cii irr lcrrge sirillei. Add scrlr.notr sijces, cjo 'r-rc,,',l'r1. Ccck. futttinq ortcs, orte niitui-o i:r'

eccir sicJe. Retttove from pcn, kee1; utr:i,'l'

Reoeoi rn,rfh lerncrning sclrnor',. Arcltgc'.O -' ,1, ,' .,C,.(rll3', j ,rC : rr tl

servirg plcios. Ploce pcicfl bclis ,:rr,'lrdsoirt,c,r Adcl vegeioble-.. Drizzle'"viiL Ler ,

| ), ( :r .',... r' / (,'' r'.,I

"See Clref'.. Noies

lrIQr

I7B

6rilled Paillard of Uounq Turkeq l{arlequin

2 turkey drumsiicks Heci ovet, io 300 ciegrecs.f Plcce

2 cups corn kernels drumsiicks ir rocsilrgfil R::i tt5l::..,,..

3 ess white, ,1 'l-j::"J,J* ;.l ;,li':1.": f,,

K' r '.

'€

2 egg yolks liriie srrips.

2 cups whipPing creom,divided

White pePPer

I'o cup butter

2 cups chopped red

peppers

2 cups chopped greenpeppers

rz cup chopped onion

5 slices eggplont, 3/a inch

thick

: \6 oz.\ turkey cutlets, cui

from turkeY breost

1 cuP turkeY grovY

I a cup cronberry souce

Heol c-rven io 350 cieg'ees F. Ploce coir

cnd eqc ',.vi^iiles in blencler corricliner, bienci

unlli smJoth. Adc ;"'oiks c',nd 1 cup whippinq

cfecm, sects':n wilh soll onC '"vhiie pepperi

Gcneroi sl,; qreose 6 \2.5 oz- ) rcrmekrns; lrl'

ivlih corn r-nlxil;re Plcr:e tr.lr-lekjr-rs ll bcking

oon. Pc';r cne ilcf r r.n:ctet itlfo porr' Covet

errlrre pct' wilh c;iurrtinum fcil Bc't'e 30 tc4O rnlnL.ries or-utriii cocked l canlel Keep

,..,r:,r-. l--l( U, 2 -':,- ,-':-,:'l' Crr''' : Cl'ls

-i i,- . a,)l r',..l o 'l )/"'- l q! f' r' i J

oniorr. Cook lirlil ierr-1er , iicJcl pL'ilecl lurke';

rr.eci, C;<,,k ur,lrl iecleri i[1t'xg!. Keep

$icf.ir. i'leci terrrcirrilr'; b';ler ir lcrrqe sk:iie1'

crdci e.c;gplorrl Coo< ir:-:1il ie,rr'rr.cncl iiqhll.''

l,-:r.r-.',r.r;1gl . Ke ep ',n'cIll,.

Pioce c,:liefs bii'*ecrl sheels ili piosiic '"oir':l

clcl Ocur-cj ,,r,ii1 ilcf ,.,,ce ci rncci mcliel ,lrf ,

nncL;i l : lrrr,h rhlr-k. Ser.;sc;rt 'riil-r scll crlr-j

',vlrile pei-'lci Hei':i cjrill i:cn' c-riri tLirke:;

Cccli i;rtiri lrcllii',i bic'tt'rrler-i on lri:ill siiJes'

cb,11rlt 2 rtirtuias f,.ef 5lde. i--l;'rii rr'1;3:r-rlrlr-1

(-friaiir lt sir crll 51;1,QftJfl lrlili lr:;dl''-erj 1r-'

. ciri: Sflr irr Ercr\t, ;'''ck '.lrill irelreil

tirloLrilir. Piccr." erlqlr11't 5ili-"'' '"r-r 'q:r r'.Ili

r-,iciei. i,r,r,,'al.',,',;iil ii,tiilr,r i-,riiiii. l..ltrrl-i.'ill i-i'rt

itrf ;l:ie, pict:e c'r 1'-iitle 'fill

" l:r l-'l':t;ir:-"

tl;tiirte. Gcr rll:'i1 ",'i:!I

tlll''', (-lIri] r"rirIIi-l€ii'

sariic;. O se tt'irril:

6

[a I ifornia [hardmnau [reamthrimp ond Leekr

Chsrdonntry Creom1 iecspoon bufier

cup chopped shollots

cup chordonnoy wine

1 cup frsh stock*

r.: cup holf-and holf

z cup whipping creom

I teospoon roux*

lb. puff posfy dough

1 egg yolk

2 toblespoons butter,

2 leeks, iulienned3 lb. shrimp, peeled ond

deveined

cup chordonnoy wine

2 toblespoons lobslernoge"

ltor Circrrjonrrirr,, (-lteirrt:. nrell bi;ilr,-r ttr sr'

,sir ui-,rrfl(t Ir, oi]': si lc ] ;lls. C,--o!, u II I i | :1,.1 i.:r

f ....',',..,(u:1ii,,.,,. tr":,:r,rtiritrlii:ri . Slir i:r sllc[, irllf cld'hrLli c' ,,i:i.rr.rilr. Ac.l'..i rour, t,:iii,i,c !ri:iri il ioi,r,.

Sinrrrrer ?0 rlirrufes. siilinq i:r-,i-csiirnoil','

Ki:e p rvltrt.I ieci r-r'.'er lo 400 ijegri:e: F Roii pulf

pasltir fo ;'rr' inr-ir iirii-krrcss Cul 6 {3 . :iirch) rei:lcrgle,-.,. Ploi-.i: ort irokirre slreet,

brLr:rir ',t'ilir cgil voli. Br:kr: l 5 nrini-;fc.: i,rr

i,rlii ,toirjar bii:,,^,'n (lr:oi, sllce in lrriiiror i:crrlol;: /r,Aeif I iables;;rxrn Lririli,'r rn

rrr,riiuil skiilei; ,.Ldc ieeks Clol. ,lnlll lerr'.,

.5arosor rvilir sOil crtj p;r:pp-:et. lv4r:ll lerilolILrulier ir icrlic skrlle i. crcjcl sirrilirp: C-.ok Lr

',,.. rrif..;i,t, .t' .i v,ir',.;,.^",ni:c.i irii:r /\cc Chridr;rirxrv C"rerrr5ililsor-r r.'.illr :'oi1 cnJ pcpi:r,,tr.

Arrrr-ier.: iroiii-,rnr lrrlv,:r ,:l puslry On S(:rfr,'i'

llirils: spilor :l'rtimi-. r:rixhire onlo Lrcslt!>prilkirirrill..le ,,villr iee1.. iilrliertl':r i,l:rti c.cv--t t,viii

iop hcives of pirsiry Ocrtrtislr '"viflr iobsir:

ili.1,. j(,t. () ser vincls.

'"Si:i, Chel's Nrie:

llItt

80

lB hohv corrots neeled

I B osnoron'rs qnenrs

,4 +^l-lo.^^^^. h, 'ilo,.--,,,1-,divlded

3 lb. veol medollions

4 fcblespoons olive oil,divided

? ",,^" .lo-i-^l^.o*

Risotto

12 oz. chunk crobmeol

6 tchlesooons ChoronSOUCC

Veal

Cook colrcfs ir boiiirrtl soiiuij r.'ruier 5 rr, ::

minuf--s ol urriii iencjer ciisp. drcrin. Coi..t i,

ice rrrrcft.'r:. Cnr,r! rspcrrrgrs in boriirrr; srli=woler 6 11,: 8 rrirules or unlil felrder ciiso.Jicir Cocl n ir:r: i,vcrier l leni bufier ilrnedium si<iirei. crji vegefcbles Secscr ',,.

si;il rrnri p--pper., k--ep ,,."'3111.

l-leci oi'ar fc 2100 degtecs F Plrr-e vecltrer.,n,'eer sheeis oi plcsiir',,vrcrp orrr-l poilr'.1,,.vrilr ilcf siCe oi rlecl ln..;]iel urlrl rLboui

:'ircir iiiick Serslr ',viilr sclf ard wliil+t,,j-.i ':

''.-..', ., ' ,: ..:proof sklirr:ls, lij,j 'i,:r-rl Cor-,l<. Lri:irl iici;i

',,

i-,lo,wr:erj ..;r b,;lh s,des: olcc* ilr or,crr.

l}:ka cri:cli zl miniries cl L;niil co,:f,.eri

nr--c]i,.;r ,nrel] Rcmi-ri,e rrairl, k;ep incim.Adl C--rni ,:tir:r:r lncl l.€-iltr-ainilq bitfler fo

ccrs. brirq ii: :: br.rll. Slir lo loosan

brown:tl olls Rt:dur-e lrt:ct. i:itok unirl ii,;"is icCuce,-j b,; lr.rli.

f'.leci broi er. D1,,'ir-le iisoiio i.rnil 6 lnciviiii,r.l'.;er,prcr-,i serv:r-re l.rirles AdC veai, 2 ,:.,.

r- r i r il r-rei.ri l r rd iL iec Lr:ji)o | (-rcj ris spec | !.siller:d 'i,iih I icbie:;p.rofl (-l'iorol sari-jcc

Llior lrriii srti;4.-' is gcider, htai,r,Ti . Drit:tie

'r,i ll, i;,:ni-g crc-e. Ocrrnisll ec,:.ili,,iil-,3 r.-c: rois. 6 s--r rr:ncs.* S+-- L-hei's f']lles

0trar

ItI

Ia!

I

82

Veqetarian Langna

i 2 losogno noodles'I

toblespoon butter

1 toblespoon minced gcrlic

2 cups chopped mushrooms

2 cups spinoch leoves

3/d cup chopped onion

Groted nuheg3/a cup ricottc cheese

3/4 cup shreddedmozzorello cheese

1 cup b6chomel souce*

6 slices fresh mozzorellocheese

I t/z cups tomolo souce*

6 bosil leoves

Cook loscgnn cccording fo pockogedirections, drcin. Cool. Heaf butfer in lorge

skillet; cdd gorllc; cook unfil soltened. Add

mushrooms, spincch ond onion. Cook until

fendei Secson wifh nuimeg, solt ond

peppef.

Heoi oven to 350 degrees F. Grecseindividucl molds; line wlth lcscgnc. Add

lcyer of spinoch, rlcollc ond mozzcrello

cheese. Cover llghily with bechomel scruce;

repeoi. Cover tighily. Plcce molds in boking

pon; pouf I inch wofer into pon Cover

enlire pon wifh foil. Boke 30 minufes.

Remove molds from oven. Heci broiler. Add

slice of fresh mozzcrellc cheese lo eccir

serving; broil until melted. Spoon iomoio

souce onto serving plcles; unmold lcscgnc.

Cor.ish wirh bosil. 6 serv ngs

*See Chef's Noies

B3

lauteed lloirettel of Lamb ruith Roattpd Iallifqt 13 oz I lomh medollions

2 cups olive oil

I io^.^^^^ a! rehor-l \^/l^;!^TYUJPUUT | \r U)l rsu !vllrlc

peppefcorns

2 cloves gcrlic

I sprig fresh thyme

1 sprig fresh rosemory

1 sprig fresh forrogon

3 crrns whinnino rrecm""'rr" 'Y "'"I hnkinn notnioes noeled

ond sliced

tecrsnoon minced nqrlic

o solsifv neeled ond cui// rvv'v- -' '-

into l-inch pieces

1 B boby zucchini' rhprrv tnmr^rtoec neeteo

2 toblespoons olive oil

5 toblespoons bufier

'.hlo"^^^. .h^^^o.-i [.^.I-,JUrU)PUUr I Lr TUPPEU ili5r I

thyme

' rnloqnnnn .h^^^o.] {.o.hJUrgJP9Urr Lr TUPPSU il sr'I

rosemoryr I If ^"1,I sprlg cnoppeo Il usr

icrrcgon

2 cups lomb ius

Plcri.tt iclrlli, irl i-i.:tlf.,l];r,::r '.:,' :i' i,'- '.'

,:l v:: lrii, !ll-l!-ri].(-itrts iiair:: :r r,,

:! : : :

liel ci.rririrrr:r Rr:irirll:ioii-: 'li8 itr

f']clf O','al li,, -j.t0 lj:rilrge,,. F f-]c:llr ,-ralrir iri

ri:,,rd,lr', :,a1ti(.i)i)Lll] i.]r'1il il t rlrllet 'l.r

a] [i-rii.

il1.jl pr-:lilloits 5el,.i.rtr r..'llL :,lrtl i?ir:li;i,rt

irec;i lc loi.rr. .-rtrr,lta-t: itrtitl [tlrictioes (]lat o lr a,r.c.i

-s,,rif A:--lil i.l,- i lii-, ii I rr:ir':i lil iil !{iitr.l I,j( iit .

3iri.e L;rriri gck-ii:l, LJro\''rii:. L4ccr,r',rlilo cciti'.

-.,r1:.'i; r, l-:i-.ilrli i ivf:ii::l i) i. i,i lt:rt:i;ir:s.

rlrrrri. L-lrill rl rr.-e w'c.rier Cli,'k ,',,.tt,cltttri tr,

[ri,ri rrrr; ,vi.ri,:i 2 rl;rru]r-:s, i-]tr'r. Cl'iil rr ilir'vVCt ift i. (- O,.-. < ir.-, I I I Lt iOr-:,: i t'r |..,.--,' i I i. C.] r,Vt.t ie r

iJ[) -!i']i i-.r-,lr: ri:crir- t"iril lr ir-il ''',ri*r ; 1r:r.'i

ilcoi lliv,: oli rr: iorirr': skiili:i. kr:rtr'')\.,a: {rriri-r

irill ,-:ttrIIr-tLtcft. .' c.,i,. ,.-rvlr' irii-;it f ri-.':ri ,.,r'ri

D | 1.)v\:lt cci, .t--ar ] i I !i ] t. t l, : i.'o..' . Rc ll r-,',,tr,:, iiall t

lfi ic, Drr;:n ',,i'cll. Aclil 2 :rir:i:sp.l;,-,'l-r i-rliii,:r

ic si.,.iiie!; ,cilr:. rnt:t.]1,.1 orr.s iLt 'i-.trtr Co,:;k

irrrii c-'1..--.c' r:rrrtj r-iesliccJ il,:t'ertes:,. ltcii.i

c ir o p c--,,i i ir,.; i lr J. r .r,!a r r'r f-r l \./ r r r , c.i lr-- l r o il r-t Tr .

Kci:J-. ,,vittrl ivreli 2 iir5,e.sL'lcir:, i;uiil; trl

ti.,rqe si..i1it:i. lrlcl sir 3ii:,r. $u.,,-,-tn,- vriil!r :it i

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ilr rc.r ic.,,.-,s ll-. :i.i i lel . r i.rt.ri. it I I I i I i teir il,i]lilcuql,. Set.:slrr., r:i',ilr :l i irrcl '"r irtle l.tei.)fliirif''l,lc.rl ]crrc lu:, r, .rlriril suUaarili.rrr a'rala

r.rlraii!rir,l1 bltili:r.,.,Yftisi ir: l, e;rd

A I t at l-ri,;i,. :'o I s I iv itrt ;r,1.;1 r,'l 1r'-'; ;-l,-; i35

2 ]cti1b ilCC]l]i,,-.,'r: i,l,i.,,.- -: .,.,,t,i

li:rr,,:it'.r"iii.t ttcciio,,::,, :i,i-,-t-r i,ir-rt1111,,,rt. {-. 5e:," i l: i:;.

ii.,;-t r.r.r 1i

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85

Ieared flledallion of Pork rlith Portini labagon

Morincde2 cups vegetoble oil

1 teospoon crushed whitepeppercorns

'I teospoon corowoY seeds

2 cloves gorlic

1 sprig fresh thYme

12 (3 oz.) slices Porkienderloin

1 lb. poiotoes, Peeled ondshredded

4 toblespoons bu$er,

divided

I leek, iulienned(green Pori onlY)

1/2 cup whipping creom

I lb. corrots, peeled ondthinly sliced

2 shollois, minced

]/a cup white wrne

Porcini SoboYon1 cup fresh Porcinimushrooms, sliced

1 toblesPoon butter

2 toblespoons chopPedfresh PcrsleY

3 egg Yolks

3 toblespoons consomme

1 icblesPoon butter

1,/z leospoon corcwoy seeds

2 cuPs Pork lus

1 toblespoon cold butter

Conrbine Mcrinode ingredienls except po:r

mix well Plcce pork irr conicitrer v;ltlr ccve'

cdd Mcrlnod-'. I:ss ic cocl. Cover;

refrigerot* 4B horrs.

Sqleeze moislure orri of po1oloes. Heal

2 toblespoons bulter in l.':rcle srijlet, cddll, polofoes. Cook ovel le-'w hecll unlll

brown and crispy on both sides. Repeoi'

keep wc,rm lv\eonwiriie, heci I lcblesoco

bulfer ln nredrum skillei; cdd leek. Cook

I minule, cdrj crer:nr. Ccok untll crecm is

olmosl evcpotcfeC' Cooi ; cllce some ofr

e';ch p,rfcrio ccl.e Ccok ccrrofs I minuie

in boiiing wofer; chlll in ice wcter' Mell

I lcblespoon butfer in rnedium skiilet; odd

shcllols. Coo[ until solleneci; crdd ccrrots'

Slir in .'r,,ine; cook unlil ccrrots ore lender

For Porclnl Scbcryon, cook mushtoorns in

1 toblespocn builer unlil tender, secson wi:-

sclr cnd pepper. Stir in pcrsley. Whi-sk egg

yolks r:nd consomrne in lop oi double

boiler; pioc-e o','er sinrmering w'oler LooK

whisking consicrnlly, urrirl mixture ihickerrs.

Rernovafrom double bojler; keep w'ctm'

Slir in porcinl mushrooms.

Remc're pork irom Mcrincde; pcf dry. Heo'

2 tcblespoons Morinr.rde in lcrrge skillet;

cdd pork Btown quickly on both sides

Remove from pcn; cdd I tcrblespoon bufler

onC l, feospoori coro!\rcty seeds. Cook un'

qolden brown. Relurn pork to pcn; cook

until medium w'el1 Remove, keep'vvcrrm'

Add pork !us; ceok unlil slightly th.ickened

Stir in I tcrblespoon cold butter. Plcce potor

cokes cn serving plcrtes; add 2 slices pork

Serve rnrith ccrrols ond mushrooms.

O ser'/rngs.

I

*

il*t

II

:

B6

luprrmt of thirken in n llarelnut [rutt6 boneless skinless split

chicken breosls

2 sprigs fresh ihyme,chopped

1 tecspoon minced gorlic

toblespoons vegefoble orl

1 toblespoon butier

I l^hlo.^^^..h^^nglI ruursJyuvr I LrrvPP

onlon

1 cup josmine rice

2 cups chicken stock"

Pinch of sclfron

Ginger Souce1 loblespoon butier

I tnhlesnoon chonoed' '"-rrgingerrooi

I +^Ll^.^-^^ -t^^redI ruursJyvvr I Lrrvyl'

shollot

1 cup white wine

2 cups chicken slock*

1 cup whipping creom

SoylGingerReducticn

1 tcblespoon sugar

2 cups red wine

loblespoon gingerrool

luice {from grotedgingerroot)

foblespoon soy s0uce

fli:r,e,,i,'ll r,,rt iri i.tli 5llri:i1i'-r i.rc-rirr . ,:triil

llirrriri:. tji-,'lr,. trrti.j :l lollii;:,ir.rlir lii. Lr-.:- il:L-.,i;i, ir:i lir:rrri 3i) lltlrtrii,.::. l--i,.:r.i: lll;iir,rl lr'l

,', tti i', il sar I jalr.!. x 1i r iri ic-i,-ri,ii,,rr. f,r--i,t i;rlil I

rrli{rrt r5 itt,c.ii-:t :lit irl rlr..:. i-i.'i.,I r,rlii] ill.i': i:r-r,rrtft:r.l ',r iir i-tt,i]i:r Arld ::1.:r,.i,. t;,:ii .1,(iilt,rr,

1,.!,.,!'i,'i. RlLjil!-i- ,,'.:i;i ir) ]i..tr.',t !,ir',rl:,,':r t:; i',:

zl() r';tirL;ili rl lr.riil ti,-.1: i:, ii.:ttiji:r.

f:1,-.; {:-'i r t1ct 5r. t,-,a,.-, !1i.;1.1i l.-ri rill rt' I r,.r Ilr. : il

l(lr ra cf.rar i r. irr iti ili rttli:r r',".it,i ( l rlii :;i-'t ti i,..ri.

(-.r-rt.,r. rrr'itl :lttlji',t . :,iil ill ',vili-'. (-.t-,,--,i'. ,.;tliil

,,r,:l113 ;5 ,ti]i,, nrii i. .. i,rr:.). I'iirrirli.l il r'i:';l,.;lr"r,'

l--il';,''r:,:il lrrj: AtLd rirr.I r li.,i i;tljii

Iijl.tljii.r'(j. l\t.ltj t.rt,rrrrl . i.i''i:!. i:i':ilI lilir ie:rleij.. . !, .: r: : , :

r.,rl.latli :-('rl.i(la)!,,tlr: lrlt;11 li |rli,rii:' iLlii ll,'',1.i.jtl.l,-":,.

. 1,..-,ll]i,.i,. )!ir l r',r,lr:;. r;irtrlr:t rlr :1 li.lii-t: i lr ;i I

,ri,:\)r :i(.1 lii-:\. C.lr lI l i, i i l l-" i'.tt-'., ii,t.i t -'t -i ;:: ( i l-i(-i

ts ii,r,--k

-r/1 i,.ri-tlJr

*

*

87

..

*

:rpreme of Chicken in o Hozelnul Crusit

€qrrot EmulsionI cup grofed corroi,

bloncneo

I toblespoon grotedgingerroot, blonched

1 ieaspoon mrnced gorlic? f^hlo.^^^^" l.^'- "-ney

toblesooon veoe-ohle oil'-- ""r""'

1 cup cll-purpose flour

3 eggs, well beaten

I crrn crrcrted hazelnuls

1 cup vegetcrble oil

12 oz) pkg. sourdoughslorier

3 cups wcter {105 io l15degrees t ) div;ded

' -.,ns hrecrd fio,r' r-livided

1 tcblespoon sugorI'r ieospoon scrlt

.. b. smoked boneless hcm- ieospoon dried soge

6 cioves

5 i, 'ninor ho..io.

l,a cinnamon slick

Modeiro souce

i"i',r l.crroi Eii,l sir:n, Li6r',1 s1l,11,1.

rJ"' ::ilfoa-e:j:{ )l t.r-,rl i( r i l ei ij i.r i : ] :r'rl.j'ir-r Gi,:ci lc-r I iv

'..v1 ,isk rr, ir.]

Remorzi: i.ir ii-[e, r lr r,r r,','ia' i nlr.]e, t-r:r:i,..'." r il-

i]clr. D,l rlr irr;,:rs ti-;l-ri ,'urifr l,r;zeilr.;i: Ileo,cii rr-r :crrlr, :-ki ii.:l r;cjri ( f ti.k-r': . (.]c,,:i. :,,,it,rritecii!it'r lec.:i {.t rlrr.rillcs !ct::i,ll, lliri li-.]'.rt-crei pitrl. irr f..Cllcr (,rr{i (}. .)i(:'?t', L\li.:'.,yr'.

5pc,r:.i Oir,ler Sc.rur-c a,r ,jai,.'irra; lticirr. or..lr-r

r- i-,ickett orrti t'r rr i)rt.:;:.tr: '"'i Iir Slr',,r"(--lrnlr;:

Rectr-lirl ajr'r(j (:lri r(,1 trirL;ir-ii-.rr. 6 icliirrLls

t-': ' ,1 ': i': ] r

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iloked lountrq Imoked flam rnt*.$

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7 ir:tit.tir.:\. [1,-r,'q1i. !ri 'i:,r, I itlitt.

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i:

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icr rcsi 2fl .:r r'rr:a'r' -iV\rdgirL.r :',arira.,r at, :,:

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89

Bla* Bean and Vegetable [nchiladar

3 cups dried block beons

1 toblesPoon olive oil

i toblespoon minced gorlic

1 cuP iulienned greenpepper

1 cup iulienned red PePPer

1 cuP iulienned onion

1 cuP lulienned corrots

1 toblesPoon foiitoseosoning

2 tablesPoons choPPedcilontro

1 ieosPoon ground cumin

I toblesPoon lemon luice

2 cuPs choPPed greenonions

I cup shredded MontereY

Jock cheese

1 cup shredd"o t51*J

12 (B inch) flour toriillos

2 cuPs tomoio souce*

1 cuP solso

1 toblespoon choPPed fresh

oregono

1 cuP sour creom

1 cuP guocomole

Cover becrrs with cold vr''ciet' lei storrd

J"-urn'ut-l, Droin, plcrce becns ttt nreciiuttr

,nr.uion. Cover with 2 quorfs lt'cier' BLir'

to c boil; reduce heol lo lcw Secrson wlilr

,oit. Sitn,u '45 rrlnufes oi unfil cookeC

tl.r,ouqh; drcin. Heot oven fo 350 degrees

ff*oioii in lcrge skiilet; crdC clcrlic cock

unlii so{rerred ACd !rce'' peplcrs rc:

pdppel5, .llliOr': 'tltd ' u luli ( 'lol-' ur"tl

;;;" St r irr [o1 ro seutonirrg c;lo:]'o

Cumirt ond lemon lLric-' n'1r 14qrl' l)r\.tdP

cooked beons ln hcli Mosh orre lrolf; cdtr

to vecehbles. AdC renrorrring becrts' gree=,',ron-5

o,rd ,;p fu\onl''t'v JocI chr.'s'

ond i,,'.r cup Cheddcri checse p't11'- fillitrLr

lr,L iottiilo, Fold 2 sides ior'r'ctcj filling. r'

up. Ploc* irr gr*oseci l5xl0xl inch bcklnl

Sn -"tbirl tonrcto scuce, solsc cnd

oreconc; pout ovei enchilodos Sprinkle

u,irf remolning clreese Boke 3O mitrufes c

,.iif t-t".r.A ih'rough crni cheese is melleci

ierue *ith ,ou, .Lot ond gucrccrnole

6 serr.,tngs.*See Chef's Nolas

I

;

i

90

0rd

3 cuPs red wine

1 cup coorsely choPPedcelerY

1 onion, choPPed

2 cloves gorlic

2 boY leoves

3 lb. beef brisket or toP

round roost

2 toblespoons vegeioble oil

r;? lb. shollols, peeled

2 cups demigloce"

2 (8 oz.) boking Poioioes,peeled, cut inio l-inch

2 cups whipping creom

2 toblespoons butter

1 cuP green Peos

1 cup corn kernels

Combine wine, celery, oirion, gcilic cnd

bcv lenves ltt cotricinet wifi r:over Add

mecl; cover Refriqercle 4B hours l'leot

over' lo 37) Jo.l e-t [. ?;r-'.l' t I'r'';' ilurlt

mcrincde, pcr diy. Hect oll in Dulch overr,

cdci mecl cnd shcllots Cook unfil rneoi is

browned on cll sides ACd cbout 2 cups

mcrincde. Cover, bcrke 2 hours ot urrlil icrk

tenCet ACd remoininq mcrrlncde during

cr:okirrg. Remove mecl arrd shcllois, keep

woml.idd ciemi-glcce; cook until reducer-l

ond souce thickens. Add shcilots fo scuce.

Ccok poicrtoes in sclled boiling vvcler uriltl

tender, cboui l5 mjnules. Drcirr; r:dC

cfeom. Mcrsh poicltoes; seoson wlih sch,

pepper ond L:ufler Hect builer ln medium

sk,iler; cdd pecs ond corn. Cock unlil

heoled fhrcugh Slice mecrl Setve meci

,r.,irrr qrCl\y nO'OlOeS p+Os Ot d r. ':t .

6 servings* See Chef 's Nofes

larhianed Uonkee Pot iloart

ti*&

I

I

91

Terir;aki lalmon

1 cup feriyoki souce

t/2 cup soy souce

2 toblespoons sesome oil

1 toblespoon sugor

1 teospoon minced gorlic

1 teospoon mincedgingerrool

1 teospoon cornstorch

1 toblespoon woter

5 16 oz.l eoch king solmonsteoks

1 foblespoon buter

1 cup sliced shiitokemushrooms

1 cup sliced oyster

mushrooms

1 cup sliced green onions

Combine ieriycrki souce, soy sauce, sesome

oil, sugcr, garlic, crnd gingerroot ir medium

soucepon. Bring to c boil over medium'high

hect. Reduce to low'; simrnet uniil reduced

bv holf. Combine cotnslcrch cnd wcler; sti'

info souce. Stir until slightly thickened;

simmer 5 rrrinules. Renrove irom lrect; cocl

lo room lemperclure Place sclmon in food

sloraoe boq or covered contcinel; cdd,ou.J. Seci bcg; refrigercfe ct lecsf

6 hours.

Hecl grill pcn; cdd sclmotr. Cook cbout

6 rninutes or until c,:oked lhrough bul siill

moisl, futning once . Meh bufier in medium

skiller. Add rnushrooms, cook ovet mediunt

high heot unlil tender nnd most liquid

evcrporcies. Secsort r^,zifh salt ond peppet.

Ploce solmon on serving plcfes; lop with

mushroorns. Bring mcrrinode fo c boil;

drizzle over sclmon. Sprirrkle with sliceci

greer on:orts. 6 sc'virg:

93

-

!

I

Irtt

t

;

lijhalr ilscrted $uail lilled rilith

ilelients flerb Stuffinq

Fecr eonfit2 toblespoons sugor

1 cup wcter

1 sprig fosemory

Pinch soffron

2 pecrrs, peeled, cored anddiced

1 icblespoon clcrifiedbufier"u

1 cup chopped onron

1 tecspoon minced gorlicl.': cup white wine

1 cup porcini mushrooms,socrked 30 minutes in

$rgrm',vgier

2 cups sliced mushrooms,

divicied

2 cups demi-glcce*

1 cup chicken glczen

l2 slices while breod,cubed cnd tocsted

1 cup milktl; cvp whipping crecm

1 fobiespoon choppedpcrsley

2 eggs

6 quoil, bcckbonesremoved

Mcrsclc souce

i....-ariltil i a:l ::;,ifif.li. 'rli,ll.rji ia)!,irrltii1i.i (),itj :. :

itl :,'i i,r-r i :.:):..ii,!. /:::l)(-)t': llrl il,,ri.,: i -, .,: tiii lJr,r , ,

tf:il. l-,a.ri,rr,..itli:l :iyritji.j'l|. ftajrt:, ttirr_;l;1 i,ttfrir,r;i,,1,. Ai jr j 1t,,,,.rr,,. j:i.:11,.,,.1,, i,r',', i' ... ,.

!'. 1,t-;1 . i!.',,,1111 t!,Fl ia::i.iI;i.li7. ;;,';i:;1,11.1,.,.

i-lt..): ;'jt::,ii::t i, f.',:.iiiril :.ir it,i i.lt.ir.j ,.,:rir..,.

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- '' i::t.;lt::lj:,ir...trf:,. i,:::i,i',,.'.::ti,t i.i',r:,..::,{)'\:..t . Prlrl.ri.; I 1 r!,itt::i:.,:.:, rrt tJ|rlir r..,..ti.;!.r::r;

iirt,r.,,-;i'r. 5i':r".t..; ,,v'ji'' l;"':,r;: (.'.-,;r',iri. 1-r ri'1 ,,,

'' !.:t,,:'., ( .1 :'."': i'.]r riL:

Iilrnilcd fill* nf {lrilean Ien 3ar

u:irh kuffl* Buner

Three Potato RollPinch of soffron

6 cups halfcnd-holf,divlded

? lh oofnioe. .t"eled

I Ih .,,.^lo nnlnlnoc''"'|,"'ronsied nnd neeled

Grcied nuirneg

a t7 ^- ' -^^ L^-^ rilletsw l/ wL.l )su uuJ) r

2 inhlesnoons hutier

1 tcblespoon truffle bufi'er

Wilted spinoch

1 2 gropefruit segments,room lemperoture

12 oronge segments, rocmtemperciure

Lobsier noge*

i,'jt Tilr=r] Pl-l:i;l.l Rr-:i -:r..'r-;lr :r.---::11,.-'i i l:. z - - il.'',;;n ': ': ' . : ;: :'

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l

iilet flli?nnn uitil {alifnrnia [abrrnct $aucr

Gorgonzolc Buflerl,: cup bufier

-i,n r'r^'.r-r-7nln .hqg5g

I leospoon chopped fresh

ch rves

1 lecspoorr nrinced gorlic

1 teospoor' lenon juice

1 iecspoon [eo & Perrrns

Worcestershire souce

Tcbcsco scuce

€erberne* Struee1 toblespoon bufier

I rol-,lespoon cl'oppedsholloi

r..? leospoon minced gorlic

1 boy leof

I cup cc,ber rtet wine

1 cup denri-glcrce*I lon<nn^n .l-r^^^o.] [ro.LrcuJPUUil L TUPPSU rrsJr I

thyme

6{lOoz ecrch) file{

mignotis

\

'$.{

e nd 6orqorirold Dutter

96

2

3t

I

6l

II

t

I

tj

I+

p

lil

s

Saked lilltt of loribbean Inapptr [reole

Creole Ssucer-.r cup vegetcble oil.

divided

3 cups sliced onion

2 cups siiced greenpeppers

2 cups sliced red peppers

I tomcrtoes neeled .eededond sliced

1 tecspoon minced gorlic

I jclcpeno chile, minced

1 toblespoon distiliedvinegor

1 cup iomoio scuce*

2 toblespoons choppedfresh cilsnro

2 sprigs fresh thyme,

choppedI : teospoon crushed blqck

peppefcorns

6 17 oz I red snooner fillets

tr,r cup flour

Fc: 'lr:iti'-: Sr:1...3 i:.:t-:: ;il trt ilr'l.t+ ::.i:i.lr:.:: : :: '. : ',i

ilr-:lr:,i,-,. iitli. i;rtiil S:lit,-'rl.l.-i i.i: jai '. rrl.,:ij:..

ilr,':.':.:,:.i:l ,'i::,:'1,;rlt :l'itlili.,':f.il'l,-i. A::i,i:'.;l:-'lli'.:

)i.li.t.a.,,iii:I:il.lt. :ir':t::i l.l::l.-:lL;-sit:ij

!-raj) i1;!a: i i- a-1 i t:S . S-:11 :,-.,, I *' I I i, :;.; I i i-;1-' r. .: I : i, :

'' 1,..,i,.ri,, il I i.: lf ia.rl ra|:a, i-; i:)iii I I il : i Il i: l.-'s.

ii,-rir; i)rr,.i , i,: 311'i iltq;i:+: ir Se::-lrr iiil:i:'

'.....,1ii', :':l:i i:nlJ 1.,.:1,:='. C,ll: i,ilcis ll ll':lll.

H;i.li Ilx1r;';ir:i-i t,.i, i1 it;:.1i., -ckiijt i AciCj

iili+i-. Li.ri-.< uliti ll.:.lhilv r:t,:''vrt..,lj l:i i-x-:iit

.:i:iis. lL.;i,rir'll llri... Pil:,.t ir, l3,'.9 irtii:1,.,:'irir,! iiisi'. >pl|,.r :,i:r!.:'3 .nal i.ilei,r. Bili'e

5 i.'.rirr,rics lr '.ritiit iisl-, s t-otri,:cl iittl-it,:jir

5 :*i .,iiii1.r.

'!ise, Chli'! Nlir,t:

il#ef

M

2 toblespoons olive oil

3 sprigs rosemclry

3 {4 ro 5 lb.} ducks

5 to 6 cups chicken stock,divided*

2 oronges

2 toblespoons buttertiz cup chopped corrot1/z cup chopped celeryllz cup chopped onion

I toblespocn iomoto poste

2 toblespoons flour

4 cups chicken stock*ra cup oronge iuice2 tecspcons sugor

2 block peppercorns

3 boy leoves

lia cup brondy

I toblespoon blockcurront ielly

Durk a la 0range

.|00

H*clcver"i tc 325 degr**s i:. Hecf c,iive c;cnd rosen,cry in lcrge si<.iliel. A.rjd rJr.rcks;

secl cn all .sides. Ficce in rr:c::ir:g ;:rr.Ce,'*. I lr )ir' c: ,.1-iil ie .'roc,ul.-rg r..1;r 1 ..'ll0

Cegree: i: Renrcve frar-n cv*n, co*lsiightiy Wlren ccci enci;ch io i:cndie,fen*ve bleasi bcnes, bcckbcnes {rndlrimniines. Do nol remove sj<ir'; Res*rv* c,iuc.

bcnes. Plcce half ducks cn bc[ing pcn;cdd chicker: stack fc cleptl": of ,,,., inch

Remcve z*si ircnr cfcnle, crrl ii.'lienne sfiiosBicnch ir baiiing wcler. Cul orcncc iirioseenrenis. fesefvc. Hecrl bulier in rtredilr:rsoucepcn. Add ccrrr-,ts, ceiery, crrici: crncduck bones, cock uniii ,,veli brown*C. Stir l,-

lonrcfo prsle; cook 5 mirirfe:, slirririr: ciler.AdrJ flcur, ccnfinue cockirig rrnlti flaur isbiar.vned. siiring oiten. Acid chrck*n sicr:k,ofcrnge 1r:ice, sugcl peppefcorns arrd bnylccves. Bring ic c bcil; ieciule heai to lcwSimmer 30 minufes; strcrin. Adcj broncJy,ofcnge rind cnrJ crfrcri jeil.;. Ren:*ve boylecves cnd oe;rper.corns. Keep scuce w,crrrACd crcrrge segnier;ls just i:*icie s*rvi:rg.

Heai cvsn tc 375 degrees F RetL:rn dLrckslc i:'/er; r*l:sl rrlriil si;r"r ;s crispy. S*lrve wilhscruce. 6 servines.*See Cheis Nol*s

$rochttte of Beef lenderloin fra Diavoln

3 lb. beef ienderloin, cuiinto I B cubes

2 red peppers, cui inlo1-inch squores

2 green peppers, cul iniof -inch squores

2 yellow peppers, cul inlof -inch squores

2 onions, cut inio l-inchsqu0res

1 cup oiive oil

B bosil leoves, chopped

1 teospoon whitepeppercorns

1 teospoon crushed red

pepper

2 cloves gorlic

3 lcblespoons ollve oil

, toblespoon minced gorlic

2 cups lomoto souce*

2 cups demiglocen

2 toblespoons choppedfresh basil

1 teospoon crushed red

pepper

I a cup pitled ripe olives,

coorsely chopped

r cup pitted green olives,

coorsely chopped

Plnce beef r:ubes on ske"ets clierrroiely

rnrlih vegelcrbias. Cornbine olive oll, bcrsil

pepp-^rcornr, rtusi''ecj reci ptlcpi:r clnd

c{r,ii,: Ploce skewets in cclrrlc;itrl,'t r'vlth

itu",; ctjc] tlorinc,i;. rjpiref , ir:ftigcroie

24 hi:uis

!'ie...;l 3 lobiespoors olive ol! in mediunr

.!oucepcn; oclcJ gcrrlic Cr:ok i.riifli ien<1er.

Ackj lonrcto sc'!lce, detllt-cloce i';osil crtrr'i

red peppel Brinq 1o c boil. Reducc l,ccl

ic lornr, sirnmrlr lritli reclr.rccd b'; llcil Stir

irr olives

Ir'rt .;rr,: C'of :r,;..'r , - :' 41; rl

dc,te,iess i;l-iouj z1 mirrtlli:s per sirle BrLlsl.r

'.vi ih rncr i nci.]e tlL-,r'i n..l r; r illi nct Si:1

",e','viih:jaru{-e. 6 sc'r vitttls

"See Chr:i's Noles

I

t0l

f{

llJcrm [1npc VallnJ Irape Strudel rllith [roqunnl

i

{'..b

lrc [rram and [hampdgile Iabaqon

ChompagneSuboyon3 egg yolks

3 toblespoons sugor

1.,2 cup chcmpogne

1 cup whipping creom,whtpped

? l-hlo.^^^.. rnrhiio.*'--'--r--''-" -Jr0Peiuice

? ., ,^. .oo"llo.. .ol ^'* ,_r_ __ Ytopesl'': cup sugor. divided

2 loblespoons rqisins,

divided12 ieospoor.r cinncmon,

dividedl,rz cup cake crumbs,

divided

6 rnhl-osnonns hrrlie' 't'elted

cnd divided

B sheets phyllo dough

iBxB inches ecch)

2 cups seedless whitegfopes

Croqucni ice crecm*u

ii,,r' Cir,:illirirr-rrri.r iji.ririlrn',.-rr ,, i-,.:,irrbIlr;,r r,,r.l'..i

.,;:.;if.3. 5iti.ir-iI flr-r;r 1ilil1i1i-r11qrrc itr itt1..r r,.,i

ill ; iiir: l,.o i li,r r Piri-i: aJ!',:;i :, ul firari i rr-1',,',rr 1 l i,;

{-r:cL r-,1iiii iiiti-l..trrr;it, "r,i

:i;liirr,i c itl:'i,-;rr:iii-iriil. i,rli: ir',.vi r,i-rD,:,1] i-r;cirr. i.rili i',i :li { ll.li.l iil:(.r1.

i I',::c-;i r:r,,:rI rl'l .],/jj :1..:qil:,.-:: [''-,;iIitii,,; r.

r..lri.rrrl:, I . i.ill) sirilLr I i,,-tir;.:slir-.rr itr::' r

rti,il iai-r-ri,rarl)r: i,if l-ri;ilri)r'r,r ii;{ri, i.-rr-r,.,.

|-i-,111i.,11111,.,,,i t;t'ti.-..s i:'r ,.j .l lr:i)r.r.ji-r.-:i-,1:.! il,ir.,,-:ir.,:i.ri:

',: ir.'r 1. f:r l,r ,:li: iri:li ,.-;i r..iijilri,l

rtr,*.jr;r,l :j.rtirri.i,:: i )lr ir{ri.lr li,'1 si'ri.:rtlr- i.;i

l:it',,.ti, ; ..,ii lr.ti sft,3::j: F',1,.;,,... i3i.l r.-l i.lL)r.:: lii.:'.,.r)ri::i i..ri-rtr,i..r:.,1-ll,:,.i',,i,r r,t1i tioL';.'1it. i...,i1.1i..,

Ji-:i.;iil l,-ii-ji:: li!),'\,'ll ,.t; ,-lli::l.tSi)r] i.,,.ti it,i; ii,,:'-3' l:, r'* rtl r liti::i.i i l-'-lilr,r ]il;i-rr,.i,ri i)i,.-r(...r5:i

i;Si i t,. 1',,, i r t :.:,:.t ta.l i.ri:r.:;. i]lt i,.]' il{) i l r r; ;i,,r:, i,rr.;-,]t jer r llir ).. ti: . i-.r,;:rir r iril,,,,,i:i-, i.r,;ii;i,. riir,:r

I.-, lniirirrc:, li f'.tr,.llrjji ii,,r'::i ri:i,,:ir i:., ji-,i ; l r 1(-, o :ri t r..,,:r,.

:i:5i tili;'.,,r;r' :ritilt..t f ;iri-j :1.,-t,.i-:{.|l

' il i

104

french Pear Tnrtsl

&

v

:

!I

!

Tart Dough1 crp buiter

t,ra cup sugcr

1 cup flour

l,'z feospoon vonillcl

2 eggs

€ustsrd4 egg yolks

2 eggs

liz cup milk- r^rn whinninn r-rFqm"'Yt'"'Y'',"'

3,,1t cup sugor

:enrs neelod cored andthinly sliced

1,2 cup cpricof icmt 1 cup whiie wine

l--li,iit l.,vel. t,:, lj;'I, rj,:,,lia,i_::, | |,;r llltDt,l;i;it.,:.i-.frri.-,ri:l iririlr,:r iriii.],r-rri: .':rraiiti: rr,,ii1,11]ii.l,:t i.,i,,..,1. i;;.r tr,ttti ..,.i,1, it',,,rtrj:,:t-i ,ir.'i,.. r:

:lr,irt Br.,r;i :ir,-ti,il li ,.'i:,r:lll r:ttr:, ') ,.:lrr r: r.[.;irir.t:ll;rl ::lt:..li..rii:. r^,lr;.. itr,i]; ..ti..i,r.ii,:t,r'lr:,, i..iti]lr-ir:l;i;ir I() |,itlitii]f i;;1.,;.',1., ' rlrrr . r ii.i i-rliia-rrl,

'::::Rir, t]c,.,t,-lit I i,1-i, t,iil'',1:ir,;r, r'lrrr. lrirrl'r. ri,

1-,t.1i,. f'ri:l,i r]..-rl,ili-, il l,il.]',,,:, 1r.tlrL,l,iit r ,rirrlj; i:..1

a-111.:) i.r ili:r r--i r:rr) l,Jlil,.r i{) rrir.:lrii:t .

[:r-r fi,r,1i-:rlj i-,rrri]iir!,,,;ii.::,, r.rt,i] 2 :,,.:,, t:,

[1,,r,, ;r ,,,;i;i] (--i-rrlr',tr,i: :::lri-. a'ir:::a..rirt ,..)!,,..':, .... , .\,r;

si.jll{,.1i. i-r]i-rc,.,' it, i,.;i.: l.:'l i.ir-;:.:i.:r,r i.r,.,.rir,,,:. (-r,:l1.,,i./{-tl II flt iilari i i r,-l,,!( Iiiii r i i Iil I iirri Ii lji:ri i. Iilii ur s.:r-rt. i;i.:5 1 .4'j r.:i,q li,i-'r, i:. lii : i irr..,','l : ir,ri l iri,l : i .

lxici i-qL.;::,,.,'rirr:'Lirri-r aairs,i{i: iiir.i. .!iir;iir.

Pli..lt.t,, i-lrr-|lr tlr ,r,itl-.,1-l'-..1.. ijt-.,i;t i.l..r,rit,ttt-] trriJ.it,|i.l

Cr,,Cr. i)(;ttli ;r,itl Sl iii :.-i ir;.lr-;:,i it'ti 3i'r|..l.,, ?.5

ll.trrrl.iii,t.s,-,i-L;rrlii r.l;:ilrtii i:,5i:i. Hc,itrr-.,!'a:-l iI{.iilri:,::c;i ll:i siorrr.l l]Ll rrllrrir'-.:, (-r;,ri.. rrr,'l rrrri:'v i l :i: in,,r,{.r ii,.cr,.ri-r,:l.ir.,i tt t.r iot rl r.1 it,r.,ir. Bi ls',r,r,,,cr i1'rrl. C,r,,,i :t--,1,pii,ii:1v. 1-.iorr,, rri

icir ii.1e icrlrrI $ 591:.,irtL,ls

$

I

105

$l"1cglf* cnd [*e*nut P*sfcit *n Lemtn fircss 5*b*rjtn

3 egg yolks

l.: cup sugcr

I l.: cups Iight corn syrup

2 cups whipping crecn,wl ippcd

1 cup ripe mcngo puree

., crro shredded cocolrul' ""Y -

Scrboyon2 tcblespoons sugor

3 egg yolks

I roble>poon clroppeClemon grcss

2 roblespoons lime iuice),^l-l^"-^^-- .l^^-^^nno4 trutY)PU'ut t) l, lurL rPUYr.u

1.,:r CUp whipping cfeom,wlr'pped

2 mangoes, cul inio

iii--ll-l;lr, liiil .,ll

i :r'::li l.:l'' Iill: i l:l,. : :r:l i

" r l li,.i :, .

Ii t;rr.-.'

_'_ir',:i::f1ii.. I

I)

lr? cup rospberries

l,: cup blueberries

l.z ci;p blockberries

6 sprigs fresh mini

d\106

{l I f (fl,Ln0(0ldt0 )OtJilP

5 ioblespoons flourlrr cup unsweefened cocoO

powderi,,: cup sugor

t I cup blHer, soFiened

1 cup nrilk

4 eggs, seporoied

2 toblesnoons Mvers rum

? tnhlo.^^^.. nn,nrJo.o.l- ruureryvur rJ HvYvusr su

sug0r

2 crrns chocoloie rum

cuslOrd

6 Gronny Smith orcooking oppies

2 cups woferl,'2 cup Colvodos

lz cup sugor

I smoll cinnomon siick

lia cup loasted sliveredolmonds

:rrll l,lrrrr a,ifl,i.,)r,r r.rr,j -j lliIi,r,:1,'..,1:r,; .'rll jr r

l:1.-i::rir3i rt srli.lll ixr,,..;j' ,l1a ill 1j;1';; illl;.:.'Si)lli{lilr tii,1:ii,, ::, ilrilti)i.]. -lOl r-t:ir,.-ji.: ? air,.t

rl I ii.. i-r li.i lt rr-i r .rt-.tl j ; r I tirttj : I i| ;lrLt(,i:it_)it i :

l.)li:ti-r rlr r-; l-:1rl ,.l,r'1:i riri-.r--rillit itgiji VYitL.t:

'':ir;rrl, itil-;,:-r,r lr: r'tr;:tj,irr, ir,u.',,] . {--llr it:i r:il.il, ilii_.1,1-r:.'

,ilk,:',vi.rifl] iBeci lir -!!t ":oii:,

ono ii.nl',.v';il. Cr,lci i,i.:rr:i': -lai'u,

i l:l; il,',-:t, i:r ,il;i) r1:i,,'tl';s I i1:,:li r:at:,.vlr i:,:s ol ir rl,-i, s1 ;e.:d ;i Iii i iitlr:t',: G:.,li t,

r.,.irri..t i l i r i i:]): Iit i r ; i Ii r :irililt i. (,.attiil } tai l)a.){-ril r

rriil ;1il:i !.jtri: i..-)l rr irf:.j r!iriiti l! rli:sli,l ttll.j n;r ilcu.,.: ttii,:t a.,:-ra.ijr-) nlr.il;r.,: P ai,:ir-irilra irric 6 i.5 i-.,: illrllcr:ci {-lti-i si,j..lrl--t;i.: 1,,-llrrlirrs. lic,--., sitiii:l- ii:.srtr:s il lr.ltiirr l

ry:r'i cdd . li'ti.i, ,,vl..iir-.r frt i-:,''ll ilari.ii 11.l

rrir111-..' lr L;:rlii irtsi s;i iil ae rii:.r. i]i;si i,tiitilili.yal:ii :i-j rijlrlc [. 3i:i yc i rl r r r gcl ]cr ii.l,.,,vl ii-

,""ri r ir-il .-iiittilir,;li: i it 11 1-r;1fr; rl. S 56r ii lq:

t

Poarhed ffppler in [alvadol

Rlmovc ilr,,.: i;;11; ,-r!f:ies, pr-.ci ,i Ccsiri',-;Ccn!'rc ,.rciel C,t]vliic:, sl;,;,1r li:Jl-inllniorr siic1.. n neiili;ri, :c,..rr-e f;rlr, ir:rri;irtil suqur r; Cissllvecl. Arid rpr:ies. C.;r.r,::er l;:',,,v iri-.r..ri 'riii crppi*s lrrc ielcier, r.li25 rlin,;iis Spoll. ilrr,.;icj itver c,.pplr,:.:

i)rr.t..rS i a r'l aj I 1,,;. Re rr r cuc i; p pi*5, i: I CrCr; i:r.;ctvlirg piiig C,.rrllnir: cockiril liluii ,,

ri.dr;ci,:cl i-.y holi. )prll .yei .--rppic:,

rp.r :r-rLi,: ,,r:iii C]nllli:. 6 :-.i;rrrirrC;s.

r0B

ffpple flollnndtr

2 toblespoons slrowberry

lom

I (10 inch] pie postry

4 cups $inly sliced opples

l/a cup sugor

1/t cup buiter, soltened

1/z cup olmond posie

6 eggs

1 ieospoon vanillo

1 teospoon olmond exirccl

3 tcblespoons flour

2 toblespoons opricot jom

1 cup whipping crecm,whipped

Hecrl oven fo 350 Ceerees F Sprer:rd icm inpie sheli. Ar-tcrg* nppies over icm. Beoi

s,;qcr ond builer in mixer bon'l ott mediunrirr 3

", rLle). AJtl rr''nur 'C LC.le 1;rrir"JC

beot!rrg r.rniii rnixiure is smoolh. Groducliycdd eggs, vcnillc cncj ,rlmond eritociConiinue be,:ling unlrl verv irght. F'.:ld ln

licur. Sprecd bciler c'rer oppies Bcke 30minlies or L.;nlii wooden pick inserteci in

c-enler comes cLri clecn. Heoi cpricoi lcm;brush ovet ccke. Gcrnish eccir serr;ing wilh*Lipp..d rriCrn. l2 *e,,.-i..

-tr09

Fr*fitsrnlrs/tl\ [irnz !'fi/uLlllJru

',;1,'lir,)i'1,r,:i:t,::, : I'-,..:,

al l.,t :it trl...t I ]itrji )i,r'ti, itrti

2 .r cup roroier i r, ,;'

l.e cup i:utte; I ::'ji::

l;!r ctrp cli-purpose floirr') onn.

:': cuP 'r.'hiPPing cream1 ..,t- ^.^^^,.. ,-^,.,!^,^,-l4 LrU C)PWU") pUvvUYrr u

sugor

l,: cup melfed gc;noche,I l+cootec

? ^ ,^. rInnntrrlo <rt:t'a' irl. I.'ir.),ltill, i.;t :'rt,i

ffi

,1 : )

'') \

l,r: feclspoon voniilq i:r r.i,lrl

Itu!r il.::lll ::al li l':ill:: :-'.1 tcblespoon coke flour :::::,i:t.\.i:.rr,..,irr i11i,.

2 tecspocns unsweeiened,.-r,r;-,i-:l,r:r r:,.;rtiri. iri-ii-lCoCOCI powder ra1;,:.:t1iti' .itll ,r.;n. ,','.'

iilltr'l;l

li cup Amcreilo liqueur ,...-. .. ^,)'l:rr-t l...lr'.lil+

!,?O nClCne

d\

lf Cup Ccrke CrUmbs I j t,:,-rr .,, rli .-r-,,,1.

? l^hio.^^^.< qrrn-r :

? i.hlo..^-nq \^/-]ar :

I

ili-r' lir ,'l

-ll.-l ::rl

I iii

-.- ,*--@aidli{

*t

Uoqurt [re*rn [nke urith Berries

il

,

d!

IIr

fh

Blueberny Squce2 cups blueberr-ies

lz cup ied wine

2 tobiespoons sugcr-

I{l ib 225oz}pkgFrench vcnilla cske mix

2,': cup sugcrr

4 egg yolksl.z toblespoon geloiin

I tcblespoon cold wcler

2 iobiespoons hot wcler

1 cup whipping crecm

2 cups plcin yoguri'l

cup rcspberies

i cup blueberries

Flr Bi l,.i-:t-:,'.' Sr il.,.,r l- :ll'. i-ri lr:i;i-'r i l;:,. . ,/ .., : : ;

..1:'

lit,,,.i.cit,r:ii. RltItitv= i;,;l'it it:l';i i-1.1,,.i.

PieDc r..- l-it l.r i t l:c.-tiii I rt,.-f i-r d I r i:a-li(-,i. :,,:,i.t.,i'.-i.i-ti.i:-:. I)(}t i r tir:,, ili i:i_ts::i.i C t:Cl iii_,lrr :i;lii n,,ir i,rli,,.r r.,,-r!.n! ij.-rir." ' 3r,:[;: 3t_-]) 'I .. : r L

i.a:rr-rigl COr-lt3s ,.:r.;i r-ii:.-t:t. (_r.,i:i ir, p:c,-it i .':l i r, I i-, iri:, R. n c,,,i:,,l_,::r-i 1 li,, i it ;, : +,1,:', l:,, 11 1,,., .

:. : .. : : : : .: :

','r:ii.,-: lI i,-ri: ji ar,.;r-,t,: i,,i.lii-.r. t-,ari (,r,.:ai. it,:-rt r it r- al : I icj ivi.tii-:i. wi I is r. L t-rIstcr I i,,i I I t I

j i I

Y ,,

(.(,,i::i.tii,-.i.::ri.,r,rtrii:,,.,,i;,i,ti.-.irlL; n-,r.r.iqtr1.,,_:,,,1,11

irr :r::,ciI i-:314r1 1p1 11[ii: i'1'".i,';iir-r a',,i:: r,:i_r]r-j

i',r-tri:r. ial b,:lir: j rrrilllii:.,. Aijl ,liill.:ii:rs;,.,lrr:. ,.1.,1 v,, 1-'q';i i,,.'i-ril':i. Siir ;;,; ii::,i,r,.ll ill, r.- i:i--r..,'"i li ;ii:tric r';i;.x,3; r.r,;l1 p,-1,,',11

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112

\{

[oconut [repet urith Pattion fruit filoulle

I tablespoon unflovored Sprinkle gelofin orrer pcssion fruif necfcr; lel

gelotin sfcrnC I rninule. Plcce mixfure in dolrble

I l/z cups possion {ruit boiler; hecl unlil gelclin 1s completely

nector dissolved. Rernove frorn heot; cool until

1 cup whipping creom '"gll'o ihicre'.el Bco' vr'lriopif! crcom i'r

1/? cupproin yos,,, ffi.,l;;: ni ::iilf:::'J:ll#'wiih gelciirr; mlx rn;eil. Chill until set

For Crepes, sift together ccit'e flour' brecri

flour ond sclt. Add sugar, eggs, egg yolks

cnd milk: whisk until smooih. Slir in meited

bufier cncj brcndy Lel sfond of room

temperctute I hour. To mcke o Swiss

nieringue ploce egg whites ond sugor in

*edirm metol bowl. Plcce borryl in sklllei

w'ith I inch woler. Cook ovet medium heci

Ssgt on low wrfh electric mlxer unirl mixlure

reoches 1 40 degrees F lncreose speed to

high; becrt until sliff cnd glossy ond mixiure

reoches 160 degrees F. Remove tronr hecl.

Continue becling until mixture ls cooled.

Fold inio ctepe mixtur.e. Heot medi,-.'m non-

slick si<illel ovet meCium'high hect, brush

with I lecspoon clcrified bufier. Pour

2 icbiespoons boiler into pcn, imn.leclictely

rolcle pcn until bctfer covers bolfom

Sprinkle wifh c liille coconul. Cook unfi! lop

cppears dry Run spofuitr cround edge; lurn

crepe. Conlinue cocking unfll botfom is

browned Repeoi vvifh remoining bcrffer

Fold crepes info lricngles.

Spoon mongo cculis onto setving ploies

Arronge 2 crepes on ecch ploie. Top ''vith

mousse Gcrnish wllh tocrsfeci ccconul,

rirongc of oven dried PinecPPle6 servings.*See Chel's Ncles

Crepes1/z cup coke flour

tiz cup breod flour

l/a tecspoon solt

2 toblespoons sugor

2 eggs

2 egg yolks

1 cup worm milk

l/t cup buiter, melted

2 tcblespoons brcndy

2 egg whites

1/z cup sugor

Clarified bufiern

l/: cup floked coconut

Mongo coulis

Toosted fresh coconui,m0ngo or ovendried

pineoppie

?,

'.1

I t5

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F*ppu Fcrf*irScrd *rrd ilJild $errg

I {l lb 2.25 oz.) okg.devil's lcod coke mrx

Simple syrup

2 gelctin lecves or1,,': icblespoon grcnulcted

geiofin

2 tcblespoons wolerlz? cup sugcr

2 eggs

3 yolks

2 tc,blespcons poppy seed

2 icrblespoons brcndy

2 cups whipping crecm,wripped

1 cup rospberries

I cup bl;eberries

I' ja,ii r-.,r.rerr tc 350 cjrrijrec.,, i,. prertr:t,:,, .-

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$latlr

I {l lb 2.25 c:z} pkg.chocolate ccke mrx

2 cups do.k bing cherries

pitted

1.2 cup sugcr1..e cup Kirschwosser

3 cups whipping cfecm,whipped

I ,-,,n shoved cho,^olate

3 cups blueberries

? r-,lns rotlnce ,^heese

I cup sugor

tr-rhlesnoon nrnted lemon

rind

Pinch of salt

1 2 crepes

1 toblespoon buner

2 tcblespoons powderedsug0f

Blueberry souce orblueberry syrup

i .i.:

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$armati [remBrulfe

212 cups whipping creom

' I cup sugcr" diuided

1 pockoge unfiovoredgelotin

l.'z vonillo beon

l/t cinnomon stick

4 egg Yolks

1 "gg

B<rsmcrti Risofto1 cup sugor, divided

2 cups Bosrnoti rice

2 cups whipping crecm

2 cuPs milk

14 cinncmon siick

1.4 cup sugor

1tt cup olmonds

Fresh berries or figs

' 1,,,,,1 ,;r:i:r) t*.: 32-j i1c'-jti,',::, i. i-li,rllilrl'':

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121

Stsallled Turhnt in l-nbltrr and Le mon 6rau Broth

1 mcngo, thinly sliced

I iemon

1 lime

1 orcngeI lb. corrots, iuliennedI lb. leeks, lulienned

2 slcrlks celery, iulienned2 cups diced tomaioes

2 *gg whites, lightlybeoten

2 stor onise

I sialk lemon gfoss,chopped

i,r iecspoon peppercofns

1 boy leof

3 cups cold lobster stock

6 lcrgest ouler leavesfrom 3 fennel buibs,

iulienned2 cups vegeioble siock*

3 lb turbot fillets

Blcnched green onions

2 cups fish stock*

: cup white wine

l2 wctermelon bcrlls,room temperofure

12 honeydew melonbcrlls, room lemperoiure

l2 confcloupe bclls,room lemperciure

6 sprigs cilcnko

6 sprigs chives

f- jcc;l rr';i;l i,.'' 2l() iliri-1i,,,..,,:, l'. Plli,,, rr.

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ir'irlltiltil:,. {. .iti Lt ltilri:--, it:air,, i|t.-i ,: ,,-1,,,, .

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iiir(.i .. iii ;:: ir'ril i'),-.,.,,],, (.-lil:iri:,i: ti,:i:i.t:.::t::' i ; ir:.::.', ir i :ij rt':t ;t tt tr,,.:. i'r i ;r:,. f , ..)a:rt vt i i_itr.

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E.*ffik

w

6rilltd6 boby eggplonts

3 boby bok choy

6 boby potty pon squosh

A h^k., -,,--1"u uuuy r.uLLillnl

6 boby ccrrots, peeledt/a cup soy vinoigrette

I 8 snow peo pods

Corrot Emulsionn*

Cut eggplcrnts nrrd bok choy infc hcrives.

Heat griil pcn. Grill eggplonts, bok choy,squosh. zr..,cchirri cnd ccrrr:is unfil lender-

crisp. Toss w,ifh 2 tcblespoons soyvinoigrelte. Drop snow peo pods infoboiling wcier; cook I lo 2 mirrules or unfil

still slightly crisp. Chill in ice woter. Acjd t<:

squcsh rnixlure Arronge bok choydingr:nclly on serving plcrles. Plcrce

remaining vegetables ccfoss bok choy.)rizz.le wifh remcining vrncigreiie c;nd

Corrc,t Imulsicn. 6 ser 'r,rqs.* oSee pcrge 89

Cook ccrrof, leek ond celery in boilingwcter 30 seconds. Remove; chill in icewcler. Sei cside . Bring 2 cups wcfer cndvinegcr fo c boil. Plcce eggs individuoliy in

br:illng wcfer; cook l5 .seconds Remo've;

chill in ice wcler. Remove frorn wofer; potdry. Trim une\",en edges. Plc;ce iuli-^nnedvegetobles in soup bowls, top w'ith 2pooched eggs. Cover witlr lrol clrickenconscmme. Gornish v.zilh fcrrcgon leoves.(i scrvrngs.

$e bq Veg*ablel, !og Vinnigrette

[hi*en [ouommf urith Poarhrd Quoil [fl1 corrot, iulienned

I leek, white port only,

iulienned'I

celery stolk, iulienned3 toblespoons distilled

vinegor

l2 fresh quoil eggs

4 cups hot chickenconsomrne

Fresh torrogon leoves

_r ,--r- {f-il \\lrI

I

I o rr, tttr ' f {( li!-|...'n .:**i lltnru cnd i.itld hrttnl ll.l d )dfirort-ttjdtttltl llrfl'ltrtqI

3 i.-;blespoors vegeicbie cil.dioided

t'. cup choPPed shcllots

I r cup iice wine vinegclr

5 cups cs:oried fieid gr*ens

I : .*p cf':oppeci icosiei

rrdd

llalf PapaUa filled urith Poarhd 0tean kalloptiz c*p ploin yoguri

2 toblespoons choppedfresh mint

2 toblespoons lemon iuice

2 toblespoons lime iuice

1 teospoon groied lemon

Hawgiisn PesfoI l/: bunches wsiercress

I toblespoon choppedcilsntro

2 toblespoons choppedfresh mint

1 ioblespoon choppedmacodomio nuts

1 tablespoon mincedgingerroot

1/a cup vegetoble oil

1 cup woter

1 cup white wine

tr2 slolk fennel, choppedllz cup sliced leeks

4 shcllots

Block peppercorns

1 boy leof

24 oceon scoliops

3 popcyas, cut inio holves,

seeds removed, peeled

I l/z bunches wctercress

Groted rind of I lime

Cunbine yogrrl, chcpped minl, lemcn

iuice, lime juice cnd grcied lemon rind in

smnli bowl; mix well. The dr*ssing shculcj

hcve c ccctirrg texture. Chill.

For Hcwciie;n Peslo, ccml:ine wclercress,

cilonirc ond minf in food processor boivl,pulse savercl times. Add nacndcnric nlisond ginger; pfocess unfil srnooth. Add oil;

c'icc*ss fc blend.

Heaf wcter, while u'lne, fennel, leeks,

:hrllcts, peppefcorns cnd L:*y lecf tcboiling in lcrge skillet. Add sccilops; recjuce

heci k: lorv. Sinrmet ons minule. Remov*

irorn hecri; cool scolicps in ih* stnck. Plcce

popoyo hclves on serving pictes. Add4 sccilcps fo ecch; cov*r wilh dressing

Drzzle v,'ilh pesic. Gcr-nish with r*mciriingwcl*icres: crnd linre rind. 6 servirrgs.

s&35

^\l

3{@fw

130

$f

*$

,.*

r*

Iteamed llorth fftlantic llalibut jteak

urith frelh llerb Vinaiqrette

1 cup julienned corroi

1 cup iulienned leek

6 {B oz.) hslibut steqks

l,t cup whiie wine

3 toblespoons bufier,

divided

1 cup fish stock*

2 toblespoons pur6edm0ngo

l,/a ieospoon cornsiorch

1 toblespoon woier

6 cherry fomofoes

2 cups hot couscous

Boisomic reduciion

l2 boby corrots, :teomed

6 green onions, cuf into

sticks cnd sleomed'l

cup herb vinoigretfe"

l.lecri cvert ic 350 cJeg,ees F Sprinkie

bofionr r.'i boking dish rviih cotrol cnd leek,

cover-rn,iih hr:libul. ]trtzzle wiifr wine; cicl

v;ith I tcblespocn bL;lk:r Secsott w'i1l-r soli.

Cover, bcke B minutes or i.lntri coof'.ed

lhrough bLrl sfill moisi. Combine frsh siock

and mcneo in srnoli scuc.ipcn; brinq fc cl

boil ReCuce hecf ic lov;. Corlbirx:cornstltch crnC 'wc;ier; stir into scuce.

Sininrer l0 rrirrules, slirring occusioncrlly Sirr

irr 1 toblesprxrtr br:ilei Kecp ''vcrr-"rr Heol

c;riil pon; cCcj toilcfoes. Cook brieil;' uniil

ltghtly brorvnecj.

Dlviie couscous onlo setving pioles, oCcJ

l'roiibl:i. )rt;:z\e lish rvith rrcngo glc;.'e lrrci

bolscrrnic reclur:licrr. Gcrnlsh wi1ll bcbycorrols, gtean cnlorts cnd cherrv lornuloes

Driz,z-le wilfr herb vincigreile. 6 scrvings.

"See Cfref 's f'']oles

frBroiled lquab

Vegetoble oil for frying'I nnlntn ^ooloJ ^^.f 1l;nit

sliced

1 egg white

4 sprigs fresh torrogon1/z cup peonul oil

2 teospoons crushed iuniperberr ies

I ieosnoon rhnnn".l lresh

thyme

6 fresh squob

1 I. z cups red wine

3 toblespoons bolsomicvinegor

lra cup chicken stock*

1 tcblespoon vegeioble oil

2 ctrns chonterelles sliced

2 shollots, chopped

2 toblespoons morgorinei z cup chopped onion

5 kohlrobi, peeled ond cutinto siicks

2 cup white wine

1 cup whipping crecm

"/a cup chopped ltolion

porsley

i*1eri veqefooc oil k.t ill5 Ceqrees F Brrs,

i-li:fcrio s ices wiiir eqq r.r-hii* Picr:e ic.lrt-rclrr..,i)f iJ crrro l,;o of slicc, icp rviiir sl:rird:;1ir-e Fr'.r, irrrili -''^Cr.lmbiire pecnL;i ci1, jlniper [-.er'r i,..]s lr'r.llh.yrr-,e in icrr-le ccnicir;er, crdcl scL;lb./r4crrirrc;ie :..-. hlur. Remo',,e fron nr-rrillde,fr uss sclr,rirr.-rs f"lecl oven i.-r 325 ,-1er;recs F

Heci .skilei ic very hoi; crccl --iijrcrhs Cllol<rurlil bro',vreri on boti'r sicie.l serr:ing il1i;ices. Plcce il rocrsline rcrn. Br:l c l4ninlies. Rencv: ]erts 1r,-rm sqLrcl;-. S.-l

brecrst.: crsrrje keep .xairm RLrc.rsi legs

I nirlri.s lcrqer, femove. Plrrr ,tif ft;r, lcirireci ,"^,,ile :rd vilec.tor C,.lri.. irrriil sliqirli',ririrkelccj, siirr nil fo ]ooserr i.;ri.,r.n,r:eri bllsAd.l chickel sicc(; i:rinq nrr;<iure icr r-r i;o l

Silcir,. keep urr:r'r

l-lec-.t I ioblespoor.r cii in mcdiurr :,krlle:;

rclcj cncrtera!le:, rnrJ shclllcis Cook or',:rrneclrrn- iii:ri. i':cl unfii brrdcr. Kcep ',,.y61rnti r".;,:r' 'tij1.- r. r : ).;rcnior;. Ccok infri lightl'r, brrrvr'er-l; lcjcil,:!lrcbi C,-.ck b;iefly, cdcl '",r,irikr ",.,ir.c:Ccc< ;r::ii s:iqhtli, llrlc.kened. .rirrrq tcl,ro..e,r iicwleC oiis AdC cieclr, ;erllri.,.:iri:irt iL-r r',u, Cca,, urtil kohircr[-.i is rl:rdcrsiii in J--.t rsiey Keep vr,(J f ;rt .

Spclr crercii,-r,:cj roirlrlbl ilto c.,.nlcr ,:iseivinc DCies. ir-.1 irvilh seulit ie'l . Bcir:I I I i ,' . PC

SL.r i i':rr o ir., iri i r.i :r r r1i,.r rili:s. i], r,,,,:le .,,.,rtr

slucar.. Gi:lr':ish ''r,ilh f ric,r] ir.-,tajt,t s ir,.,- il-ti-iire :[, l.:cri-.:

-r::.',_l-,,II1.,t,

133

w3I*

rinattd Thni Bttf urith Pomelo I

lll0ilt|dtPfl l tldl Deel ulll.ll rt)lllslt] I

I red beet, peeled ond Pkrce becl in snrcll bt:*-l oi it-e w.:ier. Plcr-c I

iulienned i:c:rrol crnd cjcilon in sepcrcle snrali+r b'lrn"'i I

12 corroi, peeled ond cl ici" tvclct sl ihey vvill curl Rcsel'e . I

lulienned Ccn-r'oine 3 icrbiaspilon3 so)r :'(liicrl' I

ln doikon, peeled ond ,1 krbl*spcon qintlcttor-rt, I icri-'1tls.i:ro:1l

..,. I

i"ii*^-i lt:trtorr grlss plunr s'rui-el' il*riir',crr^u,: ,.'-:1., I

,r: cup *r,ou.", J*'J*J il';il',J:JT*l ?X1r.iil,,]T",. ),'l '" "' I2 toblespoons chopped Tlr,*.-r(l ..ir-.

.l I bnrr,[,rir skewers l-lecri grili I

I singerroot, divided ;,rrrrr et_,,r,r. skor,v,lrs lo lnet.]iunr. Remc,.ur: bi:ef

t

| zloblespoons chopped sker,r.'er:; lrorr pcrn, cdcj te.:mc.:initlrl 5, r, I

I ,"mon gross, divided scru.e). 3ri1q ll c bali. iemovg lr'..rr tr'.rf I

| 2 icblespoons plum souce K.oc'o wt.rtnr. I

I Zteospoons minced goriic Rclns:ve zcsi lrorn eicrpeirL;if; finel\, rlice Si:l I

I a ereen onions, chopped rtside. CL;1 qroilefruil irrto segmenis .rrer I

1|,r]tU.b""f striploin,cur l' 'ti rr' ri'-l iu''l-l 'ur t-,;l ''' "'''l,itr. I

| - " ---,"rr'tt'.in ,irip, ,, il-.' ,,i J ,..:,,.1 11 1',1 u,r,.L.:rr.,

,' .,1 .,

I

I ^ r :'):r l'l irl.l 1 \ln r:l (l (l:: )r t')i': 1 tl'|r' 'r'-\5' I| 2sroperruris "'.i:l:li: "-', ",,;,1,,,i, ,-l lli;,t",,; ,'.. , ..,

I

I pomelo .r.rr.e: i, i.3 ( oi[,,.^, ,"rpii ,p ]1*3.r,,: , I

| 2 toblespoons peonui oil thl,;i<Jned, siirrirtq olfen. Rr:r1cve fronr ltecri l

I 'ia cup oronge iuice Add suc;.r; rnix well. I

I Z teospoons sugor Fry ricr,. nocdlos rn riecp fcrf Lrrrfil 'lrey'_11rli I

I g oz. rice noodles Rcrno,;e, drorn on crbsorbenl p{rlrer f)i',rd* I

I v"oetoble oil for fryinq irrt 6 s':rv;r'gs. PLce ,, ' v I'e r;' '1:r ' r'tl I

| "

6 cilontro l"ou", ,Jit'.e' d 'zz ' r"i'l '"' '..-ll '' '' JL',"' ' I

I - l{el'),i rut.':t-crl i'dti 'i' r"' I

I grctpolruli {pcmeioJ redLr-iicrr Si'r'rrf lc vr'llr I

I gicpefruli rlrrd Gcrrnrsh wilir t'rlorrlr'' i"ri I

I oncJ curls of Lleel c-crirol ond ricrikon I

I o 'servirrc;s lrltl

I

I

I

I

I

I

I

I

I

Iw*&R

i

*&{s

6 {7 to B oz.} pheosonlbreosis, wing bon*in

?/t cup olive oil, divided

1 toblespoon dry English

mustord

2 loblespoons crcnberrySOUCE

I teospoon crushed iuniperberries

1 ieospoon chopped freshihyme

2 sprigs fresh rosemory,chopped

4 cups shredded red

cobboge

2 cups red wineI z cup oronge iuice

I z cup cronbe.ry iuicelz leospoon ground cloves

t,/B leospoon cinnomon

1 opple, groted

I ioblespoon morgorine

I toblespoon sugar

6 poiotoes, peeled

3 shqllois, choppedl,/2 teospoon minced gorlic

1 sprig fresh soge,chopped

1iz cup rospberry vinegor

1 cup chicken gloze*

Groted oronge rind

Plcce nhecsonf in c,orrfnlner ,,vilh cover. A:,sc-crnl li cup oil, rnusfcrci, c,rorbery soL;r...junipr:i berries, lfrylrg on6 rr:sernc.rry; toss .

cotf phccscnt Cover; rr*rigr;rcle cl lecrsi4 hours.

COf h 'r., r :(j oi.r)1J(J,' '../ tt(: rrtUt.a- . .

c.rcrnberry iuir:e, cloves, c.inrrcincn oldcpple, lel sfcnd 30 rninutr:s. lrAeii mcrqolin lcrcle scucepcn; c<-1d ccbbo.c;e rnixfurr,Cook o'.,er low hecrf l5 fo 20 minutes orunfil cobbrge is lt:nder, slirrinq occosiorr;Slir in sugr:r, secsol wilh slli crci papperKeep'uvcrm. Cc-ro[ pofr:focs in boilinq .,n,1,'

unlil r:lmosf cookeci fhrr,.l;gh, circrn Cc,oslightly, cccrselv grnle. Helt 1 fecspoor,olive oil in lcrrqe skiilei ccck .shcilor.r cnclqcriir-. uirfil soflenecj Add tr: cofcfoe:r; -qlir

sccle . Hec;l 1 lecspoc.,r oil irr ornelef oorudcj I'r ifcklloes. Ccok over mediurri hecr

unlil bcllom is cri.sp crncl qcldel bio,,r"rl i,,.

Coniinue cnck;ng until cliso cli golCer ,-,

ser-ond side Keiep !v.if in. Rerpecf v"'iih

ternlinrle pokrioes i'lrrrlinq (t pofclc r,c.tir,

Drcrin, pci rJry. Heci I iablespoon oii,re cin icrce skillet' odd phe;lrsori. C-ook cr,ver

r,eciilrn hich Leclf, iu;lilcl oirr-r-,:, lnliic]esirr,:rj dor,eiress i4 la 6 minllcs fcrlredium] Rert-rclve, l..er:p ,,vc:rnt. Adcl 17iils1r;

to skillct, cook Ltntil thickcrr*d. AciC r,i,ir,regicze, keep wcrm Cul eirr-h l-:reo.si inio4 siir:es. Plcce i;oicrio r:crkes r-,1 servinctplcias, cover e,:r-[ r.r,ifh 4 .s1ir.es pherc;scrnl

Acjd rer.l r-cbbnc,;e; 3orrish .,^",ilir roserncry

'l ,,tr, , 'i ',,t'j!rr ',,. D. -.: ....

clkr.:e rnixfure ji r.lesireri. servo wifh qlc,,ecr. ,,i, r,,s C,qF ,,rt:.*See Chel': \lolc:

Iautfrd Pheamnt Breafi flllarienne ;

Lt

r36

rTt

Veol ffledallionl uith Lemon lauc

1213 az) veol tenderloinmedollions

lrcup+2toblespoonsolive oil, divided

2 ioblespoons grcted lemon

1 leospoon chopPed fresh

oreg0no

i teospoon crushed

peppercorns

]/a bunch lemon bolm,choPPed

l2 smoll red Potoioes

12 bcby corrois wiih short

green siems oltcched

B tcblespoons bufier,

divided

3 cloves minced gorlic

Lemon Souce

2 teospoons choPPedgolongo rool* *

l/z stolk lemon gross,

choPPed

5 kefir lime leoves,

iulienned ond fried**l/2 cup white wine

i/2 cup whipping creom

l2 shiitoke mushrooms,sliced

2 toblespoons soy s0uce

lr2 teospoon chopped fresh

rosemory

1/d cup demigloce"

Plcr:e veol 1n conlcirret ',viih clt'er' Acld

i,., CUo cii','E oii lenor tlri, or'sqoiro'

oeDperi-offls crC iemcn bolm; foss 1o c':cli'

iou.,, relrigerciie '4 hours. Cooi" l:oictoes lr

bciiing rvctet uniii bcrely lericie'-t , ferr.rcve'

Cirlii ir ice r^rcier Cock ccrricts lrr boiiir'it

'wcier unlii ncteiv fercjer ierlcve Chlji lr:

ice v',clst.

l-leci remcirin* cil. 2 lcblesi-o':t':s bullei

rnd gcrlic in icrge :'rliiel. Remcve "eol iict-rr

r:i*iricde, pci Crv Ccok over meciiltr i:l!l'ireci urrtii ned;ur: icrs' ierilove Keap

\4/ollTl .

Foi Lemor Sclce , lc,; golclr:1c r I'ri "'j'' lrlqrc,ss ond i,rr,e iecves io si.ille1. ccok uriri

fusi sciiereC. Acjci '.n'lne, colk unilj siighiiy

ihic[ened . Siir ir cteclr; coniinue corkir:il

rniil rhlckenei. Sircin scrrce. cdd I

icbiespcon nutier'

Meir 3 tcblespocns buttei ln r'edii'rr sltille;'

cr,id nuslrcoms. Colk o'rer hrgh heoi lriiil

lender, slitririg occcrsionclly Acio scy scuL-a'

stir unlil sligntly recjuced.

Hecl I toblespoorr buher ln mediurr srillel'

crcii pcroloes ond rosemcr-y Cock uniil

hected fhrough Heot I icbiespoorr birlier irr

smoii skillet; cdci ccrrcis Ccok uniij hecieJ

tirrouoir. Plcrce r'rrshrooms on ssi'/iirg clcies;

lor: with 2 medollions. Ado poiofoes crd

ccttois. )riz-zle ',r'ith ]emoi' '"'-: ^''3 lerr-gicce 6 servings.o See Chef 's Notes* *Avcilcble ci Aslcn crocei\'' sicfes

rra ffik

w

3, cup unsalted butter

1 tr'a cups oll-purpose llour

4 cups milk

I whnle neelod onieq

4 whole cloves

1 boy leof

2 lb. beef bones'I

cup chopped onion

6 quorts woler112 cup chopped corrot

)lz cup chopped celery

4 boy leoves

1 tcblespoon blockpeppercorns

I lb. chicken bones

3 qucrts cold woier

1 cup white wine'l l,/z cups chopped onion

I cup chopped carrolra cup chopped celery

]rla cup chopped leek

1 toblespoon whitepeppercorns

i boy leof

[hirkm fiarePloce btnes iri 4t1und lfocir poi; ccvei wiih

',vcfer. Hecl io c bcii ovcr hich hect; sinnrer5 mrnuiei. Add remcinirig ir:qreiienl:. CocLrntii nixiure comes fo * ncii; ieciuc* heoi ir;lo'ry. Sinrnier I ic 2 hours Skini surfor:eperioCicully. Slrcrin. Retuir broih io slrck ncl.Brirrg fo ..: boll avrr higf: henr; ccck uniiireducer-j by ihr*e{ourlh:. S*cscn to lcsf*,,vith salf crd pepper 1 clp"

$[rhamel faurr

ln nrecJiurn souccpcn. rleil r:ufler ovl;rmediurn-friqh he*i, siir in ficur. Cock 5 lo 6minules; cJo loi cllcur: il ic cciol. Rerncvefrom l':ect. ln meCium souc€pan ire{rl nilk,onion. cl,':ves ancl lrcy lecrl oi'et mediunrhcal. Wlren miii.r comes fr: c Doil remove

onicn. cir:ves cni bcy lecl. Sicwiy, cdd hoimiil. t* butierfiour niixiui*, siirring corsfcrnfiy.RaCuc* hect ic io,"^;; sinmsr 30 n-rinufes.

Sirclirr; secrson io ilsle with salt cnd pepper-.

4 cur:s.

$ruf ltock

Heci lver tr: 375 cjserses F. Plcrce bcnesir rccsllng p.:r. Bcke I lour or until bonesl:e ricel'y brl,r,,ned. Acjci oni..:rs; clnfiriucrocsling irnlil onions lre browned Piccewr:ier, corol, cclety, bcy lecves cnclpeppercofns in B-qucrl sllck pot; crdci

bones cnd onicn. Scrcpe cn'v,brorryneci bilsin rocsfing p;n inlo stock pci. Bring lc cboii over hiph heoi;'rsduce heoi lc rnedium.Simmer 2 to 3 hol,r"s or unlil ilcvors credeveloped. Rerno're frcm heaf; slrr:in.4 cups.

[hirken ltoek

2 lb. chicken bones

2 toblespoons morgorine

2 cups chopped onion

2 cups chopped corrot

2 cups chopped leek

r,r: cup chopped celerY

1 toblespoon blockpeppercorns

2 boy leoves

1 sprig fresh thYme

Picce bcries itt sttr-;cepi.itl . t-i:ttet 'r'ijh.,r'oier. ficcrf ic i: bc,i t-.,'er lricjh !reci, slm*:t'r

5 milri;fes. Drlin iil 4-lrllt: ;icci'' ccl m:ll

rrcr,:ririte cvet nredii,,l-l i'igir ilec;i. cclC

Inii,:irs. ccriois, jeeL tn.i ag.ei',,r. Cor,.k lrriil

s,:lieneri; Jc rroi bic','"'r. Alk:i "r't-:ier.

peilper.acins, bi;'; lcove-' ii:'vi:re c-lrlci

riric*cn itorrits. C-ccr lrrlli l,ixil:re aii!--raJi ii)

c bcii; iecuco neli ic lc-,'*'. Simlrlet 4 t-: blrc-,ur:. Skirl suricrce per ii-tcicclil'.r' 2

",.,lgl'::;

[horolote Sautt

6 fcblespoons sugor

1z'* cup unsweelened cocoo

2 tablespoonr "nn:;:J:

1,2 cuP woler

lA cup semi-sweet chocoloiechips, melted

lri sr:-,crii i:covl ,:crlb rre sirccr tirC ci:l-cc.:ei cside. lr.. srncil sfiuccpcrr cli',ri:rnc ccl.tr

s1r, up r:li rai-liti. 'biing io ct l-'lli l'"'er

"re,ilur, hecrl. B'-rii 30 secc:rc-ls. ltdi ccrl

r-rr:liu:e , ccck unlii succr ls i"t;ssoivsd. .siilrirtl

corrs|t:nli'y, Wlls[ ,relieC clr':'colcle ]ritr irc'

s'rriup. Rernov€ iicr.' i:ecl; -;lir ger:il''; uriil

.rrriccih. Scui:e ccl 3E seived hci or cclci

5 selvir-,gs.

fiarified Butter

I tb. butfer Meli :he buliel il cl scllrcepcl tlver riil'iet'rir';

itell. Rernove ftlrt'l ilcci arlc qrir'-r :i:e

illpr-rriiies crr lcp. -lsir,il il lclrlla r=rrrl"e ilrr:

buiiericri. Dlsccrri ihe '"vclei

When yr-'u iieci iha buiier :lre \"r''i' i' ''mLrrri impL;tliies wlll .siir< ic ii-l oi"iir--rr s r'c'the',,'lie lleclviet

*n*ffik

w144

[reamq lllulhroom lauce

2 cups chicken siock*

1 llz ioblespoons rouxn

/, nz dried, nnrrip j

mushrooms

1 toblespoon clorifiedbutter*

lit cup chopped onion

2 cups sliced mushrooms

1 cup whipping creom

Sring sfock lo o boil in medium soucepon;reduce hect to low. Whisk 1n roux; simmer

30 io 40 minules or unfil thickened. Soakporcini in hot woter for 20 mrnules Droinrnrell; chop. Hect butier in mediurn skiliet;

ccld onion. Cook unlil onicn is golden. Addmushrooms cnd porcini; simmer 5 minutes.

Add chickerr velcuie; bring nrixiure tc c boilSecson wifh sol] ond pepper'. Remove from

heci; odd crecrrn. Keep worm.nSee othe: Clrel's Ncles

Dmi-6lace2 ib. veol or beef shin

bones

l/t c.ln chonned corrot1/t cno chonoed onion

th cttn chonncd leek

t h rt rn .h^^^o.l "olo.r,'""r -'3 cloves gorlic, chopped

2 toblespoons lomolo poste

16 cups wctert/z cup red wine

tr'z feospoon blockpeppercorns

1 boy leof]/t c.uo chonned iomoto

3 sprigs fresh thyme

Hect oven to 425 ciegrees F. Plcce bonesin lcrge roosting pcn, roosl 30 to 45minutes or unlil iightiy browned. Addvegetobles cnd fomclo pcsfe. Roost l5 to20 minutes, stirring occosionolly ln 6'qucrtslcck pot combine browned bones onC

vegetcbles wiih remclning ingredients.scrope cny browrred bits in rocsling pcninto stock pol. Bring fo c boil over highhect; reduce hect fo medium. Siirrmer 4 to5 hours, skimming frequently. Broth shouldbe reduced io cbout 4 cups. Renove from

heot; strcin through cheesecloth. Secson tolcste. 4 cups.

2 lb. fish bones

3 quorts woter

rl2 cup chopped onion

1/z cup chopped corrot

l, cup chopped celerY

1 ioblespoon blockpeppercorns

4 boy lecves

firh ltock

Rlnse fish 'ircnes ir hli v"'cler. Plcc* cll

rnoredienis irr 4-qucrf soucepor'1 , brirrg to c;

bJil o"*,' high hect. Skinr surlcce. Recuce

hecf io med"ium, slrnmet 20 rrrnufes Slri;in

4 clrps

Ianache

9 ounces semi-sweei

chocolcte, chopPed

1 cup hol whole milk

11/: teospoons butler,

softened

Plcce chocoicie in smcli bci;1. Plcce bowl

ovet sinirnering r53i6;;' sfll chcccloi* uniii

n-'eired. P,:rr irt irot milk. Stir genily ic-r mix'

cdci i;i:tier. liernove iron hect Colflnue

sfirtinq uniii compieteiir cocl*cl cnd snicol|r'

5 ser.vings.

flerb Vinaigrette

3/a cu? olive oil

1, cup bslsamic vinegcr

1 teospoon choPPedfresh bosil

1 teospoon mincedred onion

l,/z teospoon chopped fresh

oreg0no

ll: teospoon minced gorlic

Ccmblne cil ingreciienls in coniciner wilh

ttclrr'linlre l;C Shcke "veii lc L:lercj S:cs'irr

lc lcsle '"irth scir cncj pei:per. 6 serr'li'Es'

Loblter llage

I lobster heoo

{or shrimp shells}

2 toblespoons buiter1lt cup chopped corrot1l? cvp chopped onion1/z cup chopped celery

1 bulb fennel, chopped

2 cloves gorlic, minced

Block peppercorns

1 teospoon tomoio posleIla cup brondy

3 cups woler

1 teospoon cornsiorch

1 toblespoon woier

Heci oven to 400 degrees F Wcsh lobsterhecd: chop. Plcce orr bck;ng pcn; r'ocstunfil browned, about 40 minutes. Heotbuiter in medium saucepan; cdd corroi,onion, celery; fennel, gcrlic ondpeppercorns to tcsle. Cook over mediumhecl unlil softened. Add rocsted Iobsier ondfomoio poste. Add brcndy; cook untilevcporofed. Add wcter; bring mixlure to cboil. Reduce hecf |o low; simmer 3 hours.Strcin; chiil. Remove lobster butter fromsurltcce; Teserve. Combine cornslcrch wllhwcter, stir info broth. Cook, stirringconsfanfly, until thickened. Whisk in reservedlobster buiier. Seoson with sclt ond pepper.1 cup.

Roux

8 oz. morgorine

8 oz. flour

Hect lhe mcrgcrine in c scucepon ovefmodercle heot {200 degrees f.}. Addthe flour cnd cook il over tow neot

i200 degrees F.i, siirring consfcntly, lorcbout 20 minutes for pcle roux; t hourfor o blonde roux.

For c brorvn roux: Brown flour in rocsfingpan in oven ot 225 degrees F. for 3 hours

isiir frequently). Heot fhe mcrgarine in

c: scucepcn over modercte hect{250 degrees F.}, stirring consfcnlly, foroboul 20 minules.

w146

--*---

d&

w

Tf.l0rr|0t0 L0ll(0''e

I cups woter

4 lb. ripe tomaloes

1,,: cup olive oil

1 cup chopped onion

2 tcblespoons mincedgorlic

t* ieospoon sclt

l/a leospoon whife pepper

4 boy leoves

ln lcrrge scru{-epon biir:e wuiet kt r: boil;

rcjd fonrr:fces. Cr:ok 20 to 30 sercrnds.

Rencl'e io*rrloes, plunge irb i':* rn"clef

Peel, .seed cnl finelv i-lrcp fomolces. lir

lcrrge lryirrg p<rn lrecl i:live orl unlii hoi over

r':rediurn'irich lr*ct. Add orr;cn i:rrci ccrlic;colk unlil lni*ri is fendtr. Adi sr:it, pepfrer,

bcly lecrves cr.d chcppei:i lorrokxs. Reduce

hecrf fo nredir,rrr, sirrtnet 3 lo 5 rnirrutes io

blenit ilcvr-xs. Renrcve br:y lecves. 4 cuprs.

2 tobiespoons morgorine1 2 cup chopped onion

3/a teospoon minced gorlic

^ -,.^. l:-^-l -^,.,n"j+ LUyJ U|LEU rvl

fomotoes

lla cup chopped fresh bosil

l,;+ teospoon dried oreganolesves

2 boy leoves

Pinch of sugcr

l* cup unsolted butter

1/z cup chopped shollots

1 cup sliced corrot

1 cup sliced celery

1 cup sliced leek

tra lb. chicken bones, rinsed

6 cups woler3r'a cup white wlne

l2 white peppefcorns,cracked

Iauce

ln nreelruni siru{jepcrr, nreil ntctgct'ine over

rncdium-hiah h*cf. Stir rn onicn cnd gcrlic,cryr[ until ol]on is icnciet. Sirr. in temoininq

irrgredrenls. Reduce heot to ioiv; simmer 20rninules, siirring occ-csicncily. Remo'"'e L;c.ry

lecves. 4 cr,;ps.

Jtork

lrr 3-quc11 scuceport ntcli ltulier ,.-,i'er

neciiurr-hlqh lrecl; slir in sirolicts. Wlrelshcllois trr-e iencjer, slir irr <-orrol ceei,/ eek

cnel bo'res. Simrrter 6 ritittufes. Si'' ,'rrernr:ininC irtgredieni:, rr:iL,r-c ir:c: i,-' J.,i.

Slmmer 30 rninufes; slroirr 4 i,r;p-','.

Tomato

Vr?etable

[ontenttAnnati -zarc {/ \YYv'tLvte J

Soups & Solods 3l

Posio 49

Enfrees 52

Desserts 103

Nouticc Spoo 123

Chef's Notes l4l

lndex l48