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KMAX: Good Day Recipes

July 23, 2003Lotus Cup Summer Salad 1 Head butter lettuce 1 Medium size beet parboiled and diced 8 teardrop tomatoes cut in half variety of fresh herbs finely diced(parsley, thyme, basil) 2 oz. goat chesseDressing: 3 tablespoons dijon mustard splash of champagne vinegar 1/2 cup olive oil dash of lemon salt and pepper to taste clean and seperate butter lettuce into cups. Combine diced beets, tomatoes and fresh herbs. Toss with dressing to taste. Fill lettuce cups with beet mixture ant top with goat chesse. Serve with Bella Bru Anise Fig or potato Rosemary Bread. Makes 1 Large salad or 2 small salads. Salads may be eaten as a wrap or on plate. or 2 small salads. Salads may be eaten as a wrap or on plate.July 16, 2003

Pear Walnut Squares 1 3/4 cups flour 3/4 cup powered sugar 3/4 cup butter, softened 1 teaspoon cinnamon, divided 1/4 teaspoon salt 1/2 cup chopped walnuts 3 ripe Bartlett pears, peeled, cored, and sliced 3 large eggs 1/3 cup packed brown sugar 1 1/2 teaspoon vanilla extract Preheat over to 350 degrees. In a medium bowl, combine flour, powered sugar, butter, 1/2 teaspoon of the cinnamon and salt; mix well. Press mixture into the bottom of a 7x11-inch baking dish. Top with nuts and pear slices. In the same mixing bowl beat together eggs, brown sugar, vanilla, and remaining cinnamon until well combined; pour over pears. Bake for 35 to 40 minutes, or until set in center. Cool completely and cut into squares. Prep time: 15 minutes Cook time: 35 to 40 minutes Makes 12 servings Nutrients per serving: calories 175, fat 9.6g, protein 3g, carbohydrates 20g, sodium 41.2mg, fiber 1.1g.California Pear Pizza with Caramelized Onions and Prosciutto 1 1/2 tablespoon butter 1 large onion, peeled and thinly sliced 1/2 teaspoon sugar 4 individual size (4 inch) prepared pizza crusts 2 cups shredded mozzarella cheese 2 medium, ripe, Bartlett pears, cored and sliced 1/4 cup chopped Prosciutto 1/4 cup grated Parmesan cheese 1 tablespoon fresh thyme Melt butter in a large skillet. Add onions and cook over a medium low heat, stirring frequently for 25 minutes, or until onions are very soft and golden brown. Add sugar and cook for 5 more minutes. Preheat oven to 450 degrees. Place pizza crusts on a large baking sheet and top with equal amounts of mozzarella cheese, caramelized onions, pears, proscuitto, and Parmesan cheese. Bake for about 10 minutes or until cheese is melted and crust is golden brown. Top with thyme and let cool slightly. Cut into wedges and serve. Prep time: 15 minutes Cook time: 40 minutes Makes 4 main-dish servings or 16 appetizer servings. Nutrients per serving: 548 calories, 25g fat, 28g protein, 56g carbohydrates, 5g fiber, 78mg cholesterol, 1003mg sodium.June 30, 2003

Roasted Eggplant Caponata Appetizer 3 medium eggplants, diced small 1/3 cup olive oil 1/4 cup olive oil 2 tbs chopped garlic 1/4 cup diced onion 1/4 cup diced celery 1/4 cup diced red and green bell peppers 4 tbs chopped fresh basil 4 tbs chopped fresh Italian parsley 1/4 cup apple cider vinegar 1/4 cup sugar 1/2 cup tomato paste small stuffed Green Olives (optional) Take eggplants (approximately 12 cups raw) and toss them in olive oil. Season with salt and pepper. Put on a sheet pan and roast in 325 degree oven, stirring occasionally until lightly browned. Set aside to cool. In a large sautÈ pan, put 1/4 cup olive oil, garlic, onion, celery, bell peppers, and sautÈ until fully cooked. Blend in basil, parsley, vinegar, sugar, tomato paste, and continue to cook gently 2-3 minutes. Add roasted eggplant and small stuffed green olives. Season with salt and pepper, mix well, and refrigerate. Serve with croistinis.June 26, 2003
Double Delicious Cookie Bars 1/2 cup margarine or butter 1 1/2 cups graham cracker crumbs 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 (12- ounce) package Hershey's Semi-Sweet Chocolate Chips 1 cup Reese's Peanut Butter Chips Preheat oven to 350 degrees (325 for glass dish). In a 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Tops with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Garnish as desired. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.June 24, 2003

Napa Cabbage and Sesame Seed Slaw Makes 8 ServingsWasabi Dressing 2 teaspoons wasabi powder (available at Asian markets and some supermarkets) 1 tablespoon water 2 cloves garlic, finely chopped 1 tablespoon finely grates gingerroot 1 tablespoon fresh lime juice 1/3 cup rice wine vinegar 1/4 cup peanut oil 1 tablespoon honey Kosher salt and freshly ground pepper Combine the wasabi powder and water in a small bowl. Whisk in the garlic, gingerroot, lime juice, vinegar, oil, and honey. Season with salt and pepper.Slaw 1 large head of napa cabbage, finely shredded 2 large carrots, peeled and finely shredded 4 green onions (white bulb and 3 inches of green,) finely sliced on the bias 1 cup finely sliced snow peas (string removed and sliced on the bias) Wasabi Dressing Kosher salt and finely ground pepper 1 tablespoon white sesame seeds, toasted (see note) 1 tablespoon black sesame seeds Combine the cabbage, carrots, green onions, and snow peas in a large bowl. Add the dressing and coat well. Season with salt and pepper and sprinkle with sesame seeds. Note: To toast sesame seeds, place a heavy, dry skillet over a low heat and cook the seeds 2 to 3 minutes, tossing or stirring them so they don't burn. Remove from the heat as soon as they are toasted.June 6, 2003

HARD ROCK CAF
ROASTED VEGETABLE PASTA WITH PESTO Makes 4 servingsCan be served hot or coldYOU WILL NEED: Stock Pot Colander Kitchen Spoon Chef Knife Mixing Bowlv Sheet tray or roasting pan Food processor (for pesto sauce)FRESH BASIL PESTO SAUCE: 2 tablespoons Pine nuts; toasted 2 cloves garlic 2 3/4 cups fresh basil leaves 2 tablespoons grated fresh Parmesan cheese 2 teaspoons lemon juice 3 tablespoons extra virgin olive oil Mince Pine nuts and garlic in a food processor. Add basil, cheese and lemon juice; process until finely minced. Makes one cup. Can be prepared ahead of time & stored in refrigerator.ROASTED MEDITERRANEAN VEGETABLES: 1 cup medium button mushrooms 1 cup red bell peppers, cut julienne-style into 3/4" strips 1 cup asparagus, trimmed into 4" strips, with tips 2 T. melted butter Wash vegetables thoroughly and drain. Trim asparagus & bell pepper into appropriate size. Place vegetables in a large mixing bowl. Pour melted butter over vegetables and mix with hand to coat vegetables evenly. Place vegetables on a lined sheet pan and place in a preheated 450 oven and roast for 10 minutes or until mushrooms are a deep golden brown. Asparagus takes the longest to roast, then mushroom then bell peppers. Keep a close eye on the vegetables as they roast. Remove vegetables and allow to cool. Once mushrooms have cooled, cut in half lengthwise and set aside.PASTA: 40 oz. ziti pasta (about 6 cups cooked) 1 tsp. salt 4 T. olive oil Place water in a suitable stock pot. Add salt and bring to a full boil. Carefully add pasta and stir to avoid sticking. Return to full boil and cook for 8-10 minutes. Quickly strain pasta in a colander then place in an ice bath or shower with cold water (for cold pasta) and drain thoroughly. Toss with olive oil. Toss pasta, vegetables and pesto sauce until noodles and vegetables are lightly covered. (Hint: the pesto goes a long way, so add a little bit at a time). Garnish with shredded parmesan cheese and chopped fresh parsley.June 4, 2003

Wild Goose Restaurant, Lake Tahoe
Herb and goat cheese stuffed squash blossoms, with roasted tomato sauce. [8] Ounces creamy California goat cheese One tablespoon chives One tablespoon chervil One tablespoon Thai basil One tablespoon flat Italian parsley One shallot finely minced Kosher salt and black pepper In a medium sized mixing bowl combine herbs, shallots and goat cheese. Mix with a wooden spoon until soft and creamy, then season with salt and pepper to taste Stuff squash blossoms with herbed cheese mixture, approximately 2 to 3 ounces per flower. Then season flowers with salt and pepper dipping them into batter consisting of three whole eggs and º cup of whole milk, mixed and then seasoned with a pinch of salt. Then Dredge flowers into 2cups of flour seasoned with salt, pepper and cayenne pepper. Coat flowers lightly with seasoned flour then pan fry till crisp in a small saucepot with one cup of 375-degree vegetable oil. Fry till crisp on all sides then remove from oil and place on a paper towel to drain grease then place on a mound of roasted tomato sauce At wild goose we serve it with tomato basil sorbet. We call them fire and ice squash blossoms.Recipe for roasted tomato sauce Two cups 100 percent olive oil 12 cloves of garlic One onion diced One carrot diced A bunch of rosemary One bunch thyme Slowly fry garlic and herbs in olive oil when garlic is toasted, strain and add 6 cups of chopped and seeded whole tomato. Simmer in hot oil for twenty to thirty minutes, then season to taste with black pepper, kosher salt and red pepper flakes Pour sauce into non-reactive container and cool in the refrigerator over night. Sauce will last refrigerated for up to, two weeks just reheat slowly in a non-reactive sauce pan until sauce is warm.June 2, 2003

Sunset Dinner Train
Venison wrapped in Applewood Smoked Bacon 1-1/2 pd Venison Tenderloin (trimmed of silver skin) 1/2 pd. Applewood-smoked bacon Sage leaves for garnishBlack Currant Veneur Sauce 1/2 cup butter 1/2 cup all purpose flour 1/2 cup minced shallots 1/2 cup Black Currant Jam 1 bottle Pinot NoirSauce: First make a roux, in a small saucepan melt 1/4 cup of butter. Add the flour and cook over low heat for 6 minutes, stirring constantly. Set aside to cool.Vension: Wrap loin in bacon, slightly overlapping slices; the ends don't need to be wrapped. Sear the venison well on all sides, 4 to 5 minutes, transfer the skillet to the oven and reduce temperature to 350 and roast for 12 minutes or until there's an internal temp of 140 degrees.Finish the sauce: Heat the remaining 1/4-cup of butter in a large skillet, add the shallots and cook over medium heat until they begin to soften. Stir in jam and continue cooking until it begins to bubble and is slightly caramelized 2 to 3 minutes. Slowly pour in the Pinot Noir sauce, bring to a caramelized 2 to 3 minutes. Slowly pour in the Pinot Noir sauce, bring to a boil reduce by 12 to 15 minutes. When the wine has reduced, add roux about a tablespoon at a time, stirring well to incorporate each addition, until the sauce is thick but still a pour able consistency.

Greek Food Festival

Stuffed Grape Leaves with Avgolemono Sauce Yield: 6 to 8 servings 1-1/2 pounds ground beef or lamb 1-1/2 cups chopped onions 1 cup raw converted rice salt and pepper to taste 1 teaspoon dried mint leaves or 3 tablespoons chopped fresh mint 1/4 cup chopped fresh dill 1/4 cup water 1-pound jar grape leaves 3 cups hot chicken stock 1 tablespoon butter Avgolemono Sauce Combine meat, onions, rice, salt, pepper, mint, and dill. Add water and mix well. Drain brine from jar of grape leaves and wash leaves well. Put 1 heaping tablespoon of meat and rice mixture in center of leaf's dull side and roll leaf tightly, folding edges over and rolling toward point of leaf. Cover bottom of an ungreased Dutch oven or casserole with torn leaves. Arrange rolls in layers. Pour hot chicken stock over rolls and dot with butter. Cover with a heavy plate to keep rolls from opening as rice puffs. Cover casserole, and cook over low heat for 1 hour. There should be some liquid left in casserole for Avgolemono Sauce. If dry when cooking time is up, add 1 cup of water simmer for a few minutes longer. Remove from heat and keep covered. Measure liquid and prepare the sauce. To serve, remove to plate and pour Avgolemono Sauce over dolmades.

Coriander Crusted Pork Chops Ingredients: Two 8-10 oz. Pork Chops Ground Coriander Ground Black Pepper 0.5 Cup Sun Dried Cherries 6 oz. Demi Glass 4 oz. Ruby Port Chopped Parsley (Garnish) Two Cups Mashed Potatoes Instructions: Reduce port to 1 oz., add demi glass, sun dried cherries and simmer. Meanwhile, dust pork chops with coriander, pepper and salt. Sear pork chops three to four minutes. Salt sauce to taste, and pour over pork chops and mashed potatoes. Garnish with parsley.


Broccoli and Cheese Quiche Type: Egg Cheese or Bean Dish Skill Level: Easy Time from prep to ready to serve: 30 min to 1 hour Ingredients 1 pastry shell 10 ounce package frozen chopped broccoli 1 cup dry breadcrumbs 4 ounces cheddar cheese 2 ounce jar pimentos, drained and chopped 4 ounces Swiss cheese, grated 4 eggs 2 cups half and half 1 Tbsp chopped onion 1 tsp salt 1/8 tsp pepper 1/2 tsp prepared mustard 2 Tbsp. butter, melted Instructions Cook broccoli according to package directions. Drain and set aside. Spread half the breadcrumbs over the bottom of the pastry shell. Cover with cheddar cheese. Spread the broccoli on top, cover with the pimento, and Swiss cheese. Lightly beat the eggs with a wire whisk. Add the half and half and seasonings and blend until smooth. Set the pastry shell on a cookie sheet and pour in the custard mixture. In a small bowl, combine the remaining bread crumbs and melted butter and spread over the top of the quiche. Preheat oven to 325 degrees. Bake on the center shelf of the oven for 60 minutes, or until the top is puffed up and browned. Insert knife in the center. If it comes out clean the quiche is done. Remove from oven and cool on wire rack. Let custard set 5-10 minutes. May 16,2003


Galt Strawberry Festival 2003

Balsamic Strawberry Salsa butter flavored cooking spray 2 tablespoons red onion, chopped 2 tablespoons minced fresh chives 1 tablespoon red wine 2 tablespoon balsamic vinegar freshly ground pepper, to taste 2 cups fresh Galt strawberries, washed and sliced Spray a small non-stick skillet with cooking spray. SautÈ the red onion until wilted. 2. Add chives, red wine, vinegar, and pepper and simmer for 2 minutes. Add the strawberries and cook for another 3 minutes. They should keep their shape, but flavors should blend. Serve warm over grilled fish, or refrigerate and serve over a tossed salad.


Frasinetti's Winery and Restaurant

Stuffed Pork Loin with Prosciutto and Mushrooms Ingredients: Pork Loin (boned, trimmed and butterflied) 1 Each Steak Seasoning 2 Tbsp. Prosciutto (Sliced paper-thin) 7 ozwt. Olive Oil 3 oz. Baby Spinach 2 Lbs. Fresh Mushrooms (sliced) 2 Lbs. Provolone Cheese (sliced thin) 1 Lbs. Heat large saute pan over high heat, add half the olive oil and the spinach. Wilt spinach and add 1/4 of the steak-seasoning toss to coat the spinach. Repeat with the mushrooms. Thoroughly chill both. Meanwhile slice the Provolone and Prosciutto. Lay the pork loin on cutting board sprinkle with remaining seasoning and layer the Prosciutto, Provolone, spinach and the mushrooms in order. Roll up tightly and tie with kitchen twine. Turn oven to 350 degrees. Brown pork well over medium heat and bake for 20-25 minutes or until an internal temperature of 150 degrees is achieved. Serve with polenta, fresh vegetables and a brown sauce made from whatever escaped while you were rolling and tying the pork loin.


Hannibal's Restaurant

Ghiveci
Vegetarian Rice Dish 1/2 cup of vegetable oil 1 large diced onion 3 diced bell pepper 1 cup of tomato paste 1 tbsp. sugar 1 tbsp. black pepper 3 diced carrots 1 cup of brown rice 6 diced tomato Turn your stove on a medium fire, place the oil in a saucepan, add the onion and let it simmer until it turns light brown. Add bell pepper, carrots, tomato, and tomato paste. After a good 15 minutes, add the dry ingredients and let it simmer for another 15 minutes. In a separate saucepan, boil 1 cup of rice in 3 cups of water until it is cooked. Take the rice out and mix it with the vegetables for 5 minutes.Hannibal's Restaurant

Zacusca
Vegetarian Dip 3 lb. Red bell pepper 2 lb. Eggplants 1 lb. Onion 2 cups tomato sauce 4 bay leaves 1 tbsp. Black pepper 1 tbsp. salt 1 tbsp. sugar 1 cup vegetable oil Place the eggplants into the oven for 30 minutes at 325 degrees. After 30 minutes take them out, clean them, take the inside and let the juice drain. Dice the bell pepper and place them in a food processor for a minute do the same with onion and set them on the side. Place the oil in a saucepan, put it on the oven on medium for about 10 minutes then place the onion in a saucepan and let it simmer until it gets a little brown, add the bell pepper and let it stay for another 10 minutes. Add the eggplants with the dry ingredients and after 10 minutes add the tomato sauce. Let it simmer until it thickens for about 30 more minutes. Do not forget you have to continually stir.


Veracruz Shrimp
Ernestos Mexican Food Ingredients 7 Plump Jumbo shrimp 1 Tbl Spoon Butter 2 Garlic Cloves Pinch Pepper Pinch Salt 1/2 Onion in Slices 1 cup Mushroom in slices 3 California Chile 2 Pasilla chile Serving for 1 Wash the chile pods and remove the stems. Place them in a small pot and cook with garlic in 1qt. of water. Later, put in a blender and puree with part of the water that was used to cook the chilies until you get the consistency of a mole. After that, strain and season with salt and pepper. In a sauteed pan, place the onions and mushrooms with the butter and saute for about 4 minutes. Later put together with shrimps and continue to cook until the shrimps start changing color. At This time, add the necessary salsa. Then, stir and let simmer for two or more miniutes. Taste for favor, and more salt and pepper if necessary.April 30, 2003


Smoothie Recipes

Power Breakfast: 1 Cup Orange Juice 1 Frozen Banana 3/4 Cup Peeled & Diced Pear 3/4 Cup Vanilla Yogurt 1 Tsp. Vanilla 2-3 Tbsp. Smooth Peanut Butter 2 Tbsp. Wheat GermBerry Blast: 1/2 Cup Orange Juice 1/2 Banana 1 Cup Frozen Berries 1/2 Cup Soft TofuApril 28, 2003


Beef Tomato Green Pepper in Garlic-and-Black Bean 4 cloves of freshly minced garlic 4 tsp. Chinese preserved black soy bean (Yan Jiang Bridge Brand) 1 pound flank steak, sliced across grain 1 tsp. sesame oil 1 tsp. soy sauce Xiao Xing wine cornstarch 2 medium size tomatoes 1 med. large green pepper 1 tsp. sugar Marinate sliced beef with soy sauce, 1 tsp. Xiao Xing wine, 1/2 tsp. sesame oil and corn starch for 10 minute. Place black soybean in a cup, combine with 2-tsp. Xiao wine and 1 tsp. of sugar Prepare cornstarch mixture using 1/2 tsp. of cornstarch and 2 tsp. of water. Place a large wok or skillet over high heat. Coat with 1 tsp. of cooking oil until hot. Add green pepper and tomato, stir-fry for 1 1/2 minute. Remove from wok and set aside. Add 2 tsp. of cooking oil, minced garlic and black bean, heat for 10 seconds. Add beef and stir-fry 1 1/2 minute or until proper doneness is nearly reached. Add the pre-cooked green pepper and tomato into wok, stir-fry for another 1/2 minute. Stir in cornstarch mixture to thicken the sauce. Serve over rice. Makes 3-4 servings.April 25, 2003

30 Minute Meals
Recipe by Gina Williams
Basic Cheese Risotto Type: Pasta Rice or Grain Skill Level: Easy Time from prep to ready to serve: 30 min to 1 hour Ingredients: 2 Tbsp olive oil 2 small onions, finely chopped 1 shallot,finely chopped 1 cup Arborio, long-grain, or basmati rice 3-4 cups chicken stock 1/4 cup shredded Cheddar cheese 2 Tbsp grated Parmesan 1/8 tsp each salt and pepper Instructions: In a large saucepan, heat the oil over moderate heat. Saute chopped onions and shallot, stirring, about 5 minutes or until soft, but not browned. Add rice to pan and stir well to coat thoroughly with the oil mixture. Cook, stirring 2-3 minutes longer or until the rice becomes almost translucent. With a ladle, pour about 1/2 cup of the chicken stock into the rice mixture and stir well to combine. Bring the stock to a boil, then gently simmer, uncovered and stirring occasionally, until most of the liquid is absorbed. Repeat the process, adding about 1/2 cup of stock at a time, until rice is almost tender but still firm to the bite, or al dente, using as much stock as necessary. Remove from the heat, cover the pan and allow to stand about 5 minutes. Stir in both cheeses, season with salt and pepper and serve at once. Serves 4. The traditional Italian risotto is made with Arborio, a short-grained polished rice.April 25, 2003


30 Minute Meals
Recipe by Gina Williams
Sausage, Pepper, Olive Saute Type: Meat Skill Level: Easy Time from prep to ready to serve: Less than 30 minIngredients: 1 1/2 lbs.mild or hot italian sausage 2 T. olive oil 1 med. onion, thinly sliced into rings 1 lrg. bell pepper, cut into thin strips 2 cloves minced garlic 3/4 cup ripe olives, cut in half 1/4 c. Madeira or dry vermouth 2 T. chopped fresh basil or parsley 1 lb. sliced fresh mushrooms Instructions: Cut sausage into 1 inch pieces. Brown in large skillet until cooked through. Remove from pan and set aside. Pour all fat from skillet, add 2 T. olive oil. Heat oil and add onions, pepper and garlic to pan. Cook over med-high heat for 1-2 min. Add olives and mushrooms and cook 1-2 min. longer. Return sausage to pan, add wine. Cover, cook over high heat to reduce liquid by about half. Remove pan from heat, stir in basil and parsley. Serve immediately over rice or pasta.April 23, 2003

Scott's Seafood Grille and Bar

Coriander Seared Hawaiian Ahi Tuna Sashimi with Soba Noodle Wild Mushroom-Micro Green Salad, Wasabi-Mustard Aioli and Honey-Soy Glaze 5 oz Fresh Hawaiian Ahi Sashimi Grade 2 oz Coriander, Sesame Seed - Chile - Flake spice mix 2-3 oz Exotic Mushroom Salad (see recipe) 2 oz Soba Noodles 1 oz Micro Greens 2 oz Wasabi Mustard Aioli 1 oz Honey-Soy-GlazeSoba Noodle Wild mushroom - Micro Green Salad Tossed in a Black Bean Vinaigrette 2-3 oz Wild Mushroom 1/4 tsp Chopped Garlic 1/4 tsp Chopped Pickled Ginger 1 tsp Black Bean Garlic Pasta 1/4 cup Rice Wine Vinegar 1/2 cup Canola Oil 1/4 cup Chopped Scallions Honey Soy Glazed 2 cups Soy Sauce 1/2 cup Sugar 1/2 cup Honey Combine all ingredients and reduce until Syrup Consistency, then Chilled Wasabi Mustard Aioli 1/3 cup Pasteurized Egg Yolks 1/3 cup Canola - Olive Oil Blend 1/4 cup Chinese Mustard 1/4 cup Dijon Mustard 1 tbl Wasabi Paste Then combine all other ingredients!April 21, 2003

Cassidy's Family Restaurant
Crab Casserole 2 cans of crab 1 square of butter 1-cup of soft bread crumbs 1-cup of light cream 1-1/2 cup of mayonnaise 6 hard cooked eggs 1 tbs. chopped parsley 1 tbs. chopped green pepper 1 tbs. chopped onion 1/2 teaspoon of salt and pepper Mix above ingredients and sprinkle with 1/2 cup buttered cracker crumbs. Bake 20 minutes in 350-degree oven. This casserole can be made a day in advance and kept in refrigerator until time of cooking. Do not substitute any of the above ingredients. Serves 8 PeopleApril 18, 2003


Bella Bru Cafe and Catering
Fresh Strawberry Vanilla Cake 1/4 cup powdered sugar 2 Tbl Strawberry preserves 1 Tbl lemon juice 2 cups thinly sliced, stemmed strawberries Plus, 12-15 large strawberries out in half with tops intact (if preferred) Sliced almonds toasted 1 9x3 pound cake homemade or store bought Vanilla buttercream (recipe follows) In a bowl, stir together sugar, preserves and lemon juice. Add the sliced strawberries & toss gently. Let stand for 30 minutes. Using a long serrated knife, trim off the ends of the pound cake to make even surfaces. Turn the cake onto a long side and cut into 6 long slices. On a large serving plate, place 2 slices side by side to form a square. Drain the berry slices and reserve the juices. Brush the 2 cake slices with half of the reserved juices. Spread 1/2 cup of buttercream over the cake slices. Top with remaining berry slices. Place the last 2 cake slices on top. Spread buttercream over the top and sides of cake. Press the toasted almond slices onto the sides of the cake. Arrange the halved berries in slighltly overlapping rows on top of the cake. Serve immediately, or cover cake and refrigerate for up to one day. Bring to room temperature before serving.Vanilla Buttercream 2/3 cup Sugar 4 egg yolks, at room temperature 1 Tbl water 1 cup butter, at room temperature, cut in pieces 1-1/2 tsp. vanilla extract April 16, 2003

Bistro 100
Flambe Desserts Bananas Foster - (2 portions) 1oz. Butter 1 each Banana (sliced) 1 oz. Brown Sugar 1 oz. Meyer's Dark Rum 8 oz. Ice Cream Melt butter in saute pan. Add banana and sugar. Saute briefly. Remove from flame and add rum. Place back on flame CAREFULLY. Enjoy the show. Spoon over ice cream.Cherries Jubilee - (2 portions) 1-cup Pitted Red Cherries 1 oz. Sugar 2 oz. Kirsch 8 oz. Ice Cream Combine all ingredients in saute pan. Place over heat CAREFULLY. As they heat the kirsch will ignite. Enjoy the show. Spoon over ice cream.Crepes Suzette - (2 portions) 1 oz. Orange Compound Butter 1 ea. Crepe 1 oz. Grand Marnier 1 oz. Chocolate Ganache Place butter in saute pan & heat. Add Crepe & turn to heat. Remove from flame & add Grand Marnier. Place back on flame CAREFULLY. Enjoy the show. Place Crepe on plate & spoon Ganache over it.Orange Compound Butter 1/2 lb. Butter 1 cup Heavy Cream 1 ea. Orange (juice & zest)Chocolate Ganache 1 cup Heavy Cream 1 cup Chocolate Chips Incorporate juice & zest into butter Bring cream to a boil. Add chocolate chips \using food processor. and stir to incorporate.April 14, 2003

Thunder Mountain Trading Co.
Chicken Marsala 1 portion (approx. 6 oz) 1 teaspoon chopped shallot 3 ounces of sliced mushroom (your choice) 4 ounces of Marsala 2 ounces of whole butter Salted or unsalted Flour the chicken with seasoned flour. SautÈ the chicken. Brown on both sides. Remove chicken, add shallots and mushrooms. When shallots are tender - add wine. Allow reducing. When sauce is formed fold in butter. Don't let it get hot. Variation - Add an ounce or two of cream before adding the butter - this makes for a richer sauce. Serve with your favorite side.April 11, 2003


T u n e l 21

Mustard Gilled Chicken
Served with green lentils and chorizo Ingredients for four: 4 Chicken Breasts 3 tbsp. Dijon Mustard (for the marinade) 4 sprigs of thyme, chopped 2 cups, French green lentils Ingredients to cook with lentils: 1 onion, diced 1 carrot, sliced, 1 bay leaf and 2 slices of bacon 1 carrot, diced 1 onion, diced 3 stalks celery, diced 1 zucchini, diced For the sauce: 3 shallots, sliced 1/2 cup white wine 2 cups of chicken stock 1 cup of cream 5 tbsp. of Dijon Mustard 1 cup of chorizo Rub one side of the chicken breast with the Dijon mustard and add chopped thyme on top. Set aside. Dice very thinly the carrot, onion, celery, and zucchini - saute them with 2 tbsp. of butter until cooked and set aside. Cook lentils in water with 1onion - cut in half, l sliced carrot, bay leaf, and bacon. Drain the lentils when cooked and cool in cold water. Remove the garnish from the lentils and mix it with diced vegetables - Set aside. Cook the asparagus in boiling water until tender and cool in cold water For the sauce: Slice the shallots and put in saucepan with white wine. Reduce until dry, add chicken stock and reduce by half. Add the cream and reduce until thick. Remove from the heat and add Dijon mustard. Strain the sauce and keep it hot. Grill or pan - roast the chicken. While chicken is cooking, put 2 tbsp. of vegetable oil and saute the chorizo for 2 minutes and add the lentils mixture until hot. Nicely arrange asparagus first, add lentils, put chicken on the lentils and put sauce on bottom of the plate. Bon Appetit!
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