——————————–VINAIGRETTE——————————– 1/4 oz Truffles 1 oz Vinegar, red wine 3 oz Oil, peanut 1 oz Shallots, finely chopped 1 bn Dill, chopped Salt (to taste) Pepper (to taste) ——————————-COURT BOUILLON——————————- 1 ga Water 8 oz Carrots 8 oz Celery 1/2 ea Leek 2 ea Garlic, cloves 8 oz Onion 10 ea Peppercorns 2 ea Bay leaves Salt (to taste) Pepper (to taste) ———————————–SALAD———————————– 1 ga Court Bouillon 16 ea Crayfish 8 ea Eggs, quail 1 ea Endive, Belgian, head 1 ea Chicory, red, head Vinaigrette dressing Vinaigrette: ============ Put the truffles, shallots, dill, salt and pepper in a bowl. While whisking, add vinegar. Continue whisking and add oil to taste. Court Bouillon: =============== Coarsely chop all the vegetables. Place all ingredients in a pot and cover with water. Cook over medium heat for 20 – 30 minutes. Strain. Salad: ====== In boiling water with a touch of vinegar, poach the quail eggs until soft. Place them in a bowl with ice water to cool. Arrange the endive and red chicory on a plate. Decorate with quail eggs and crayfish tails. Serve with vinaigrette on the side. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room – : Four Season’s Clift Hotel, San Francisco, CA |
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12 ea Oysters, shucked, shells – reserved 2 lg Shallots, fresh 1/2 bn Coriander 1 ea Chili, Jalapeno, seeded 1 ea Chili, red, seeded 1/2 c Juice, lime, fresh Place the raw oysters on their half shells on a serving plate. Dice the remaining ingredients to approximately the same size (not too fine). Place these diced ingredients in a bowl with the lime juice and mix well. Dab this relish onto the oysters and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA |
2 pk Raspberry jello 1 c Half & half 1 c Sugar 1 pk Knox gelatin 1 ts Vanilla 8 oz Cream cheese 1 pk Black raspberry jello 1 cn Blueberries First layer: Mix 2 pkgs. red raspberry jello with 2 cups hot water and 2 cups cold water. Chill and set. Second layer: Heat l cup half & half and 1 cup sugar. Mix l pkg. Knox gelatin with l cup cold water and 1 tsp vanilla. Pour the two mixtures in a blender with one (8 oz) pkag. cream cheese. Blend. Cool, pour on first layer. Third layer: l pkg black raspberry jello and l cup hot water and 1 can undrained blueberries. |
2 ea Hearts, lettuce, Romaine 4 ea Tomatillos, sliced (or use – fresh green tomatoes) 2 md Tomatoes, sliced 2 ea Avocados, Haas, sliced 2 tb Juice, lime, fresh 1/2 c Oil, olive 1 bn Coriander Place the lettuce, tomatilloes, tomatoes and avocado in a large bowl. Sprinkle with lime juice and olive oil, but do not toss. Garnish with coriander leaves to taste. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA |
———————————-DRESSING———————————- 1 c Oil, salad 1/4 c Vinegar, red, tarragon 1 ea Egg yolk 1 tb Mustard, dijon ———————————–SALAD———————————– 1 ea Lettuce, butter, head 1 ea Endive, head 2 oz Shrimp, small 2 oz Cheese, Roquefort, – crumbled 1 ea Mushroom, bay, Enoki Parsley, chopped Salt Pepper Dressing: ========= Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste. Salad: ====== Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate. Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge |
12 ea Endive, Belgian, split 1 tb Mustard, Dijon 1/4 c Vinegar, wine, red Salt (to taste) Pepper (to taste) 1 tb Juice, lemon 3/4 c Oil, walnut 1/4 c Walnuts 2 md Tomatoes Beat together the mustard, vinegar, salt, pepper and lemon juice. Slowly drizzle in the oil, emulsifying the salad dressing. Toss the endive with the dressing and add the walnuts and tomatoes as garnish. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans |
1/4 lb Bacon 1/2 c Oil, walnut 1 ea Romaine, head 2 bn Watercress 3 ea Endive, heads 2 oz Vinegar, wine, red 2 oz Vinegar, raspberry 8 sl Bread, French, cubed and – rubbed with garlic Salt (to taste) Pepper (to taste) Cut bacon into rough pieces and cook for 3 to 4 minutes; it should not color. Put greens in a bowl and add oil and bacon drippings, tossing to coat. Deglaze bacon pan with wine vinegar and reduce slightly. Pour this over the salad and add raspberry vinegar. Add croutons and toss. Correct seasoning. Serve. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans |
| Ingredients | |||
| 16 | ounces | green beans, canned | |
| 16 | ounces | navy beans, canned | |
| 16 | ounces | kidney beans, canned | |
| 20 | ounces | chick peas, canned | |
| 1/2 | pound | knackwurst sausage | |
| 1/2 | cup | green onions, sliced | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1/2 | cup | olive oil | |
| 1/4 | cup | wine vinegar | |
| 3 | cloves | garlic, minced | |
| 1 | cup | parsley, chopped, fresh | |
Directions: | |||
| Put the canned beans and chick-peas with their liquid into a saucepan and boil about a minute over medium heat. Strain the liquid from the beans and chick-peas. Put the beans and peas into a salad bowl. Cut the knackwurst into 1/4 inch slices and then quarter the slices. Add to the salad, then add the onions and salt. Pour the olive oil into the blender, add the wine vinegar, garlic and parsley. Run the blender until the parsley is finely chopped, perhaps half a minute. Pour this dressing over the salad. Mix it all together gently but thoroughly. Chill the salad in the refrigerator for several hours before serving to let the flavors mingle. | |||
2 T Plus 2 teaspoons sugar 1/2 Vanilla bean, split 3 Coriander seeds 1 Whole clove 1/4 t Five-spice powder Zest of 1 lime Zest of 1/2 lemon 1/2 t Chopped fresh ginger 1 Sprig of fresh mint (OPT) 1 T Fresh lime juice 1 Pineapple 1 Mango 2 Large kiwis 2 Passion fruits And ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad. In a small saucepan, combine 1 1/2 cups water with the sugar, vanilla bean, coriander seeds, clove, five-spice powder, lime and lemon zests, ginger, and mint, if using. Simmer over moderate heat for 10 minutes. Set aside to cook. Then stir in the lime juice. (The syrup can be made up and refrigerated for up to a week before serving the salad.) Slice off the top and the rind from the pineapple; quarter it lengthwise. Reserve 3 of the quarters for another use. Slice 1 of the quarters crosswise 1/8-inch thick. Using a sharp paring knife, peel the mango and slice lengthwise, parallel to the pit on both sides, into disks 1/8-inch thick. Slice each mango disk in half lengthwise. Peel the kiwis and halve lengthwise. Cut each half lengthwise into thin wedges. Divide the fruit evenly and arrange in each of 4 shallow soup bowls, overlapping the slices to form a decorative pattern. Strain the reserved syrup and divide equally among the 4 servings. Cover with plastic wrap and refirgerate for at least 1 or up to 4 hours. Just before serving, halve the passion fruits crosswise. Using a teaspoon, scoop the pulk out of each half onto the fruit in each bowl. Nutritional information per serving: 147 calories; 1.2 G Protein; .7 G fat; 37.0 G Carbohydrate. |
15 1/2 oz Canned Alaska salmon 1/3 c Plain nonfat yogurt 1/3 c Chopped green onions 1/3 c Chopped celery 1 tb Lemon juice Black pepper; to taste 12 sl Bread Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches. Nutrients Per Serving: Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol: 40.5 mg Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias |