designer cookbook

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designer recipesDesigner Recipes is a compilation o culinary treats concocted

to satis y discerning taste buds. From lip-smacking entrees to

scrumptious desserts, Designer Recipes has them, with easy-to-

ollow recipes and ull-color photography to accompany each

culinary treat. Whether you delight in the avor ul dishes or

admire the artistic ood presentations in the book, your kitchen

needs only one designer cookbook: D esigner Recipes.

C I R C E



designer recipes

C I R C E

Copyright (c) 2010All rights reserved.

No part o this recipe book may be reproducedin any manner without written permission rom the publisher.

Circe Publishing House877 Jurong Street, Yishun, Singapore

ISBN: 0-123-45678-X



Appetiz

3 thin baguette slicesgarlic- avored oil

3 slices o smoked salmon tbsp. cream cheesechivessprouts

3 grape tomatoes lemon wedges

Smoked Salmon Rolls with Creme Fraiche

For portions: slices smoked salmon cup whipping cream tbsp. buttermilk small package al al a sprouts (or resh dill) tsp. chopped resh dill

ew drops green habanero sauce (optional) pinch reshly ground black pepper lemon

appetizersSmoked Salmon Crostini

Brush the baguette slices with the garlic oil andbake them until golden brown. Let them cooldown a bit and spread the cream cheese overthem. Roll the smoked salmon with the sproutsin the shape o little palms and place themover the toast. Serve the salmon crostini overthe chives in the way seen in the picture. Tip: The salmon crostini is a very easy and simplerecipe, but very elegant and can be prepared in

advance and kept re rigerated or a ew hours

In a saucepan over low heat, warm the cream to105 F (40 C). Remove rom heat and stir in thebuttermilk. Trans er cream to a bowl and allow themixture to stand in a warm place, loosely coveredwith plastic wrap, until thickened but still pourable.Stir gently every 6 - 8 hours. This takes anywhere

rom 8 to 36 hours. The creme raiche is readywhen it is thick with a slightly nutty sour taste.Chill the cream or several hours, then old in thechopped dill, black pepper and a ew drops ha-banero sauce. Spread the cream over the smokedsalmon slices and put some al al a sprouts over-lapping the edge o every salmon slice. Roll thesmoked salmon in a way to get palm tree shapes.Serve in a platter or our or in 4 appetizer plateswith resh lemon wedges.



So

soups6 ounce small uncooked, peeled shrimp6 oz. diced halibut ( -inch cubes)6 oz. diced cod ( -inch cubes)

resh, cleaned mussels cup sliced celery chopped onionthe white part o leek, chopped diced carrot

3 tablespoon olive oil

cups pomodoro sauce-3 cups water or fsh stock or vegetable stock salt and pepper to taste

resh tarragon and thyme

Chiopino Seafood Soup

In a large saucepan, heat olive oil over mediumheat and sauté garlic, onion, leek, celery andcarrot or 5-6 minutes or until so t. Add thepomodoro sauce and water (or sh stock), andbring to a boil. Reduce heat and simmer thesea ood soup or about 10 minutes. Seasonto taste and add the resh herbs and sea ood.Simmer covered or another 6-7 minutes. Addmore liquid i needed. I using resh mussels,

make sure they are well washed be ore cook-ing them, and discard any unopened musselsat the end.

cups mixed beans rom a can, drained litres chicken stock or base

1/2 cup diced carrot1/2 cup diced celery

cup tomato sauce1/2 cup chopped onion

tbsp. minced garlic1/2 cup diced yellow bell peppers3 tbsp. olive oil

tsp. chopped resh mintsalt and pepper to taste

1/2 cup small seashell noodles or rotini oz. juliened salami

Pasta Fagioli Soup

In a large saucepan, heat the oil and saute thevegetables and salami until the onion is so t.Add the chicken stock, the tomato sauce andthe beans. Season to taste and bring to a boil.Cook until the vegetables are so t and add thenoodles. Cook or 7-8 minutes more, until thenoodles are cooked and serve with resh mintand reshly grated Parmesan cheese on top.



Sal

small can escargot (drained)3 tablespoons butter

tablespoon minced garliclots o chopped parsley

50 ml. white wine30 ml. Pernod

tbsp. chopped onion tbsp. chopped leek salt and pepper to taste

1/2 cup grated asiago cheese

Scampi Provencale Salad

6 uncooked jumbo shrimp tablespoon butter ounce white wine teaspoon minced garlic tablespoon diced onion

1/4 cup whipping creamchopped parsley or thyme tablespoons diced tomatoes tablespoons red or yellow pepperssalt and pepper to taste

salads

Heat the butter in a large pan over high heat.Stir in the garlic, onion and leek and cook or1-2 minutes. Add the escargot, the Pernod andthe white wine and cook, stirring or 2-3 min-utes. Season to taste with salt and pepper andserve in escargot dishes. Sprinkle generouslywith chopped parsley and top with the asiagocheese. Place under the broiler or 1-2 minutesor until bubbly, i desired.

In a medium rying pan heat the butter and stir inthe garlic, onion and diced pepper until they areso t. Add the shrimp, cook or 1 minute on eachside and deglaze with the white wine. When thewine evaporates, add the chopped tomato, creamand parsley, reduce the sauce slightly and seasonwith salt and pepper to taste. Garnish with reshbasil and serve with garlic bread. Scampi Proven-cale is the per ect recipe or whenever you need aneasy and very tasty appetizer, to go with a glass o nice white wine.

Escargot Bourguignonne



Desse

desserts50 ml. whole milk 50 gr. our

large eggs pinch salt tablespoon sugar tablespoon vanilla extract tbsp. vegetable oil or butter

French Crepés withVanilla Ice Cream

Prepare the batter or the French crepes ac-cording to the recipe or Crespelle with theaddition o 1 tbsp. sugar and 1 tbsp. vanillaextract. Cook according to the same recipe.Cool down the crepes completely. Put 1 scoopo vanilla ice cream in the center o every crepeand old into a square pressing gently. Put the

lled crepes or about 20 min. in the reezeruntil they are rm but not entirely rozen. Melt1 tbsp. butter in a small rying pan and add 2tbsp. sugar, 2 shots Irish cream, 1 espresso and2 tbsp. chocolate sauce. Cut each crepe to 2triangles and drizzle the sauce over it.

or 0 squares o Tiramisu:500 ml. mascarpone cheese

litre whipping cream0 g. sugar

cups double espresso00 ml. Tia Maria or Kahlua50 ml. artifcial vanilla extract

pounds lady fngers

Tiramisu

Put the mascarpone, the sugar and the cream in amixing bowl and whip them together to stif peaks. Cool down the cofee and mix with the liqueurand the vanilla extract. Dip each lady nger inthe cofee mixture and arrange them horizontallyin a suitable tray. Spread hal o the mascarponemixture on top and continue with the lady ngersbut this time vertically. Spread the second hal o the mascarpone on top and shave some semi-sweet bakers chocolate over the dessert. Cover the Tiramisu and leave it in the re rigerator or at least8 hours to set be ore cutting.



cooking termsBake – to cook by dry and continuous heatBarbeque - to roast wholeBaste – to moisten (meat or sh) with drippings, butter,etc. while cookingBatter – to pound or beatBeat – to strike repeatedlyBisque – a thick rich soup made rom meat or shBlanch - to whiten or removeBlend - to mixBraise - to cook (meat) by searing until brown and sim-mering in a covered panBread – an article o ood made with our or mealCaramelize – to heat (sugar) slowly until melted andbrownChill – to harden by sudden coolingChop – to cut up in small piecesCoat – to cover withCream – to cook or prepare ( ood) with creamDice - to cut into small cubesDough – a so t mass o moistened ourDredge – to sprinkle or dust with our be ore cookingFold – to mix

Frizzle -to ry or cook with a sizzling noiseFry – to cook in hot at usually over direct heatGlaze – stock or icing cooked to a thin paste and ap-plied to sur ace o meatGrill - to broilGrate – to reduce to small piecesGarnish – to decorate (a dish) with avorsome trim-mings or the table Julienne – a clear meat soupKnead – to mix and squeezes by handsLine – to apply a covering layerMarinate – to soak in oil etc.; preparatory or cookingMeringue – the beaten white o eggs, sweetenedMince - to cut or chop in small bitsMelt – to dissolveMix - to combine

Panbroil - to cook (meat) in a heavy rying pan usingdirect heatPare – to cut of the covering layer o partPeel - to strip of; removePoach – to cook in boiling waterPre-heat – heat be orePuree -a thick soup, usually o vegetable, boiled andstrained

Pour – to owRoast – to heat excessivelyScald - to cleanse with boiling waterShear – to dry upShred - to cut into shredSteam - the vapor into which water is changed by boil-ingSterilize – to cleanStew - to boil slowly and gentlyStock – broth o the meat, sh, etc used in makingsoups etc.Whisk – to beat or mix with a quick movement

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