.
Salvatore's Kitchen Header Graphic

Navigation Buttons
Previous Button Graphic Home Button Graphic Menu Button Graphic Links Button Graphic Next Button Graphic

Recipes

RcpCardDijon Chicken Bites
RcpCardDijon Salad Dressing
RcpCardDilled Shrimp Rice Salad
RcpCardDressed Crab Ramekins
RcpCardDuxelles Stuffed Mushroom Appetizers
RcpCardDuxelles Stuffed Mushrooms
RcpCardEgg Bread Variations
RcpCardFast Puff Pastry
RcpCardFontina Filled Brioche
RcpCardFour Lily Gougere Puffs
RcpCardFrench Chocolate Mousse
RcpCardFrench Omelet
RcpCardFrench Onion Soup
RcpCardFrench Vanilla Ice Cream
RcpCardFruit Filled Horns
RcpCardFruited Wild Duck
RcpCardGame Marinade
RcpCardGood Beef Bourguignon
RcpCardGrilled Turkey Dijon
RcpCardGruyere and Bacon Bites
RcpCardGruyere Cheesecake
RcpCardGruyere-Dill Puffs
RcpCardGruyere-Suisse Fondue
RcpCardHam Mousse
RcpCardHam-Swiss Mini Quiches
RcpCardHerbed Cheese Canapes
RcpCardHerbed Gruyere Puffs
RcpCardHerbed Puffs
RcpCardLeek and Bacon Quiche
RcpCardLemon Souffle
RcpCardLemon-Parmesan Chicken
RcpCardLittle Cheesecakes
RcpCardLobster Crepes
RcpCardLobster Mousse
RcpCardLobster Quiche Filling
RcpCardLobster Thermador
RcpCardMadeira Grilled Game Hen
RcpCardMarinated Olives-French
RcpCardMini Cheesecakes
RcpCardMixed Seafood Crepes
RcpCardMolded Chicken Mousse
RcpCardMonsieur Tartine
RcpCardMushroom Tartlets
RcpCardOnion Cream Tartlets
RcpCardOnion Soup
RcpCardOnion Tart
RcpCardOysters Rockefeller
RcpCardPastry Pride Chocolate Mousse
RcpCardPastry Tart Crust
RcpCardPate a Choux
RcpCardPear and Roquefort Tart
RcpCardPeasant Bread
RcpCardPeppercorn Beef Flambe
RcpCardPesto Souffle
RcpCardPesto-Cheese Pastries

Any Comments?  E-mail me.

ContentsNextRcp

Dijon Chicken Bites

16 servings

4 each skinless boneless chicken breast halveves
1/4 cup unsalted butter
2 teaspoons Dijon mustard
1 tablespoon minced garlic
1 tablespoon minced parsley
1 teaspoon strained fresh lemon juice
1/8 teaspoon salt
1/4 cup dry breadcrumbs
1 teaspoon freshly ground white pepper
1 teaspoon freshly ground white pepper

CUT CHICKEN TO 3/4-INCH DICE
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
STIR IN DIJON, GARLIC, PARSLEY, LEMON, AND SALT
ADD CHICKEN AND SAUTE FOR 5-10 MINUTES, UNTIL BROWNED ON ALL SIDES
COMBINE BREADCRUMBS, PEPPER, AND PARMESAN CHEESE-MIX WELL
SPRINKLE CHICKEN WITH BREADCRUMB MIXTURE-TOSS TO COAT WELL SKEWER WITH FRILLED TOOTHPICKS
ARRANGE ONTO A SERVING PLATTER
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 97 - Calories from Fat 34
Percent Total Calories From: Fat 35%, Protein 58%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 42mg, Sodium 85mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 139 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Dijon Salad Dressing

3 servings

1 egg
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar

BREAK EGG INTO A CUP OF HOT TAP WATER, ALLOW TO STAND FOR 2 MINUTES
STRAIN TO DRAIN WELL
COMBINE EGG, WITH REMAINING INGREDIENTS IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 2-48 HOURS
USE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 99
Percent Total Calories From: Fat 86%, Protein 8%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 71mg, Sodium 343mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 106 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Dilled Shrimp Rice Salad

8 servings

1 pound cleaned small tiger prawn
1 tablespoon strained fresh lime juice
2 tablespoons strained fresh lemon juice
2 tablespoons olive oil
2 tablespoons minced fresh dill weed
1 teaspoon garlic puree
1/4 teaspoon Jane's salt
1/8 teaspoon cayenne
3 cups cold cooked rice
8 whole trimmed butter lettuce leaves
4 hard boiled eggs, quartered
fresh dill weed, as garnish

STEAM OR BOIL SHRIMP JUST UNTIL COOKED
HALVE SHRIMP LENGTHWISE AND PLACE INTO A BOWL
COMBINE LIME JUICE, LEMON JUICE, OLIVE OIL, DILL, GARLIC, SALT, AND CAYENNE-MIX WELL
POUR OVER SHRIMP-TOSS TO MIX WELL
COVER AND CHILL FOR 2-48 HOURS
ADD RICE-MIX WELL
ARRANGE LETTUCE LEAVES ONTO CHILLED INDIVIDUAL SALAD PLATES SPOON RICE MIXTURE ON TOP OF LETTUCE LEAVES
GARNISH EACH SERVING WITH EGG WEDGES AND DILL
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 229 - Calories from Fat 65
Percent Total Calories From: Fat 28%, Protein 29%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 192mg, Sodium 249mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 321 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Dressed Crab Ramekins

4 servings

1 pound picked, flaked crabmeat
2 tablespoons unsalted butter
1 cup dry breadcrumbs
1/2 cup lightly whipped cream
1 tablespoon strained fresh lemon juice
1 tablespoon finely minced scallions
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/8 teaspoon liquid hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons melted unsalted butter
1 teaspoon parsley flakes
1/2 teaspoon paprika

HEAT 2 TABLESPOONS BUTTER IN A SKILLET, OVER A LOW FLAME
HEAT AND STIR UNTIL LIGHT BROWN
ADD CRABMEAT AND TOSS TO COAT WELL
STIR IN BREADCRUMBS, CREAM, LEMON JUICE, SCALLIONS, WORCESTERSHIRE, MUSTARD, TABASCO, SALT, AND PEPPER-MIX WELL
REMOVE FROM HEAT
SPOON INTO 4 RAMEKINS OR OVEN-PROOF BAKING CUPS
COVER WITH MELTED BUTTER
TOP WITH PARSLEY AND PAPRIKA
BAKE @ 375 DEGREES FOR 15 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 388 - Calories from Fat 209
Percent Total Calories From: Fat 54%, Protein 21%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 13g, Cholesterol 197mg, Sodium 1173mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 1064 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Duxelles Stuffed Mushroom Appetizers

12 servings

1 pound large mushroom
1 cup butter
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
1/4 cup minced parsley
1/4 cup strained fresh lemon juice
1/4 cup dried onion flakes
2 cups melted butter

WIPE MUSHROOMS WITH A SOFT CLOTH TO CLEAN
REMOVE STEMS, MINCE, AND SET ASIDE
PLACE CAPS INTO A LARGE BOWL, SET ASIDE
HEAT 1/2 CUP BUTTER IN A LARGE SKILLET
ADD ONIONS; HEAT AND STIR FOR 5 MINUTES, UNTIL SOFTENED INCREASE HEAT TO HIGH AND ADD MUSHROOM STEMS
HEAT AND STIR UNTIL THE MOISTURE EVAPORATES
SEASON WITH SALT, PEPPER, AND NUTMEG
ADD PARSLEY AND LEMON JUICE, HEAT AND STIR UNTIL MOISTURE EVAPORATES
REMOVE FROM HEAT, SET ASIDE
POUR MELTED BUTTER OVER MUSHROOM CAPS IN BOWL REMOVE EACH AND WIPE WITH YOUR HANDS TO COAT WELL
ARRANGE CAVITY-UP IN A BAKING PAN
PLACE 1 TEASPOON BUTTER INTO THE CAVITY OF EACH
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
FILL EACH CAP WITH 1 TABLESPOON OF THE DUXELLES MIXTURE SPRINKLE EACH WITH ONION FLAKES
BAKE @ 400 DEGREES FOR 5 MINUTES, UNTIL TOPS ARE CRISP AND BROWN OR PASS UNDER THE BROILER TO BROWN LIGHTLY
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 440 - Calories from Fat 417
Percent Total Calories From: Fat 95%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 29g, Cholesterol 124mg, Sodium 669mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1835 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Duxelles Stuffed Mushrooms

12 servings

1 1/2 pounds large mushrooms
1 cup butter
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
1/4 cup minced parsley
1/4 cup strained fresh lemon juice
1/4 cup dried onion flakes
2 cups melted butter

WIPE MUSHROOMS WITH A SOFT CLOTH TO CLEAN
REMOVE STEMS, MINCE, AND SET ASIDE
PLACE CAPS INTO A LARGE BOWL, SET ASIDE
HEAT 1/2 CUP BUTTER IN A LARGE SKILLET
ADD ONIONS; HEAT AND STIR FOR 5 MINUTES, UNTIL SOFTENED INCREASE HEAT TO HIGH AND ADD MUSHROOM STEMS
HEAT AND STIR UNTIL THE MOISTURE EVAPORATES
SEASON WITH SALT, PEPPER, AND NUTMEG
ADD PARSLEY AND LEMON JUICE, HEAT AND STIR UNTIL MOISTURE EVAPORATES
REMOVE FROM HEAT, SET ASIDE
POUR MELTED BUTTER OVER MUSHROOM CAPS IN BOWL REMOVE EACH AND WIPE WITH YOUR HANDS TO COAT WELL
ARRANGE CAVITY-UP IN A BAKING PAN
PLACE 1 TEASPOON BUTTER INTO THE CAVITY OF EACH
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL GOLDEN
FILL EACH CAP WITH 1 TABLESPOON OF THE DUXELLES MIXTURE SPRINKLE EACH WITH ONION FLAKES
BAKE @ 400 DEGREES FOR 5 MINUTES, UNTIL TOPS ARE CRISP AND BROWN OR PASS UNDER THE BROILER TO BROWN LIGHTLY
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 446 - Calories from Fat 417
Percent Total Calories From: Fat 94%, Protein 2%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 29g, Cholesterol 124mg, Sodium 670mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1835 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Egg Bread Variations

12 servings

4 tablespoons active dry yeast
2 tablespoons sugar
1 cup warm (105-110 deg) water
8 room temperature eggs
1 cup olive oil
2 tablespoons salt
1/4 cup sugar
1 cup warm water
12 cups flour
1 each beaten egg white

COMBINE YEAST, 2 TABLESPOONS SUGAR, AND 1 CUP WARM WATER AND ALLOW TO STAND FOR 5 MINUTES
COMBINE THE EGGS, OIL, SALT, REMAINING SUGAR, AND WARM WATER-MIX WELL
COMBINE EGG MIXTURE AND YEAST MIXTURE-MIX WELL
ADD THE FLOUR AND MIX UNTIL WELL COMBINED
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD UNTIL SMOOTH
COVER AND LET RISE UNTIL DOUBLED
MAY BE COVERED AND CHILLED AT THIS POINT
PUNCH DOWN AND LET RISE AGAIN
PUNCH DOWN, SHAPE INTO BUNS, BRAIDS, ROLLS, BAGUETTES, OR PIZZA ROUNDS, AND LET RISE AGAIN
BRUSH WITH BEATEN EGG WHITES
BAKE @ 400 DEGRREES FOR 15-20 MINUTES, UNTIL BROWNED
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 682 - Calories from Fat 203
Percent Total Calories From: Fat 30%, Protein 10%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 4g, Cholesterol 142mg, Sodium 1220mg, Total Carbohydrate 102g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 212 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Fast Puff Pastry

12 servings

1 pound well chilled unsalted butter
1 pound flour
1 teaspoon salt
1 cup ice-cold water

CUT THE CHILLED BUTTER INTO SMALL DICE
PLACE FLOUR ONTO A PASTRY BOARD OR INTO A LARGE BOWL
MAKE A WELL IN THE CENTER AND PLACE THE BUTTER AND SALT IN THE WELL
FOLD INTO THE CENTER WITH A PASTRY SCRAPER OR A LARGE SPOON
ADD WATER 1-2 TABLESPOONS AT A TIME-MIX WELL
CONTINUE TO ADD WATER AND MIX UNTIL ALL WATER HAS BEEN ADDED
TURNOUT ONTO A GENEROUSLY FLOURED BOARD
ROLLOUT DOUGH TO A 3/8-INCH THICK RECTANGLE
BRUSH THE FLOUR OFF OF THE TOP AND FOLD ENDS IN TO MEET IN THE CENTER
AGAIN, BRUSH THE FLOUR OFF OF THE TOP
FOLD IN HALF, ROLLOUT TO A 3/8-INCH THICK RECTANGLE, AND FOLD AS BEFORE
ROLLOUT, BRUSH, AND FOLD AGAIN
(COVER AND CHILL FOR 10 MINUTES IF DOUGH BECOMES TOO HARD TO WORK)
STORE IN REFRIGERATOR OR FREEZER, WRAPPED IN PLASTIC
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 412 - Calories from Fat 280
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 83mg, Sodium 201mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1158 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Fontina Filled Brioche

12 servings

3/4 cup milk
1/4 cup sugar
4 tablespoons active dry yeast
6 room temperature egg yolks
3 room temperature eggs
2 teaspoons salt
3 cups flour
1 cup warm unsalted butter
1 cup flour
2 beaten eggs
1/4 cup water
1/2 pound Fontina cheese, cut into portions

COMBINE MILK AND SUGAR IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL SUGAR DISSOLVES
REMOVE FROM HEAT
SPRINKLE YEAST ON TOP AND ALLOW TO REST FOR 5 MINUTES
(be sure yeast disoslves)
COMBINE EGG YOLKS AND EGGS IN A STAINLESS STEEL BOWL
SWIRL OVER A HOT-WATER BATH OR LOW FLAME TO WARM
COMBINE THE YEAST MIXTURE, THE EGG MIXTURE, SALT, AND 3 CUPS FLOUR IN A MIXER BOWL-BEAT TO MIX WELL
GRADUALLY BEAT IN THE BUTTER UNTIL SHINY AND STRINGY
ADD THE REMAINING FLOUR AND MIX UNTIL STICKY AND STRINGY COVER AND LET RISE UNTIL DOUBLED
PUNCH DOWN AND LET RISE AGAIN
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND DIVIDE INTO 3 PARTS
COMBINE TWO PARTS AND ROLL INTO A 1-INCH ROPE
COVER AND CHILL THE SMALLER PORTION
DIVIDE THE ROPE INTO EQUAL PORTIONS
ROLL EACH PORTION INTO A BALL AND PLACE INTO A BUTTERED BRIOCHE PAN OR MUFFIN TIN
DIP A FINGER IN FLOUR AND MAKE A DEEP HOLE IN THE CENTER OF EACH PORTION
PLACE 1 PIECE OF FONTINA CHEESE INTO THE DEPRESSION OF EACH ROLL THE SMALLER PORTION INTO A 1/2-INCH ROPE
DIVIDE INTO EQUAL PORTIONS
ROLL EACH PORTION INTO A BALL AND PRESS FIRMLY INTO EACH DEPRESSION
COMBINE THE BEATEN EGGS AND WATER-MIX WELL
BRUSH OVER THE TOPS OF THE DOUGH
LET RISE FOR 30-45 MINUTES, UNTIL DOUBLED
BRUSH WITH THE EGG WASH AGAIN
BAKE @ 425 DEGREES FOR 15 MINUTES, UNTIL PUFFY AND GOLDEN
REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 446 - Calories from Fat 241
Percent Total Calories From: Fat 54%, Protein 12%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 257mg, Sodium 583mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 1108 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Four Lily Gougere Puffs

25 servings

2 tablespoons unsalted butter
1/2 cup pureed shallot
1 cup dry white wine
3/4 cup heavy cream
6 ounces room temperature cream cheese
1/4 cup minced onion
1/4 cup minced scallions
1/4 cup minced shallot
1 tablespoon minced garlic
1/4 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground white pepper, to taste
25 each gougere puffs

HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE PUREED SHALLOTS
HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED
ADD THE WINE AND REDUCE BY HALF
ADD THE CREAM AND REDUCE BY HALF AGAIN
REMOVE FROM HEAT AND COOL SLIGHTLY
COMBINE REDUCTION AND THE REMAINING INGREDIENTS-MIX WELL SEASON TO TASTE WITH SALT AND WHITE PEPPER
PIPE INTO GOUGERE PUFFS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 281 - Calories from Fat 189
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 11g, Cholesterol 20mg, Sodium 228mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 840 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

French Chocolate Mousse

8 servings

1/2 pound semisweet chocolate
24 whole ladyfingers
1/2 cup water
1 cup room temperature unsalted butter
2/3 cup sugar
3 beaten egg yolks
3 stiffly beaten egg whites
1 cup ground blanched almonds
1/8 teaspoon salt, to taste
2 cups heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla

LINE THE BOTTOM OF A 5-6 CUP MOLD WITH PARCHMENT PAPER
LINE THE SIDES OF THE MOLD WITH THE LADYFINGER COOKIES COMBINE CHOCOLATE AND WATER IN A STAINLESS STEEL BOWL
SET OVER, NOT IN, A PAN OF BOILING WATER AND STIR UNTIL CHOCOLATE MELTS
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
COMBINE BUTTER AND SUGAR IN A MIXER BOWL
BEAT UNTIL LIGHT AND FLUFFY
GRADUALLY BEAT IN EGG YOLKS
ADD THE GROUND ALMONDS AND SALT-MIX WELL
ADD THE COOLED CHOCOLATE MIXTURE-MIX IN LIGHTLY
GENTLY FOLD IN THE BEATEN EGG WHITES
WHIP HALF OF THE CREAM AND GENTLY FOLD INTO THE CHOCOLATE MIXTURE
POUR INTO THE PREPARED MOLD
COVER WITH PLASTIC WRAP
PLACE INTO THE FREEZER FOR 2 HOURS, UNTIL SET
TURNOUT ONTO A SERVING PLATE
WHIP THE REMAINING CREAM WITH POWDERED SUGAR AND VANILLA SPOON INTO A PASTRY BAG, FITTED WITH A STAR TIP
PIPE ONTO THE PLATED MOUSSE IN ROSETTES AND SCALLOPS
WRAP A SATIN RIBBON AROUND THE MIDDLE OF THE MOUSSE
TIE WITH A LITTLE BOW
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 909 - Calories from Fat 623
Percent Total Calories From: Fat 68%, Protein 5%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 69g, Saturated Fat 36g, Cholesterol 338mg, Sodium 111mg, Total Carbohydrate 60g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 2081 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

French Omelet

2 servings

3 eggs
1 tablespoon clarified unsalted butter


Mix eggs slightly. Heat butter in a small skillet until brown. Quickly pour in eggs. Stir lightly until set on bottom. Let stand over heat a few seconds to lightly brown bottom. Fold in half. Season with salt and pepper

Nutrition Facts
Amount Per Serving: Calories 161 - Calories from Fat 119
Percent Total Calories From: Fat 74%, Protein 23%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 334mg, Sodium 95mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 693 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

French Onion Soup

6 servings

1 cup finely shredded Gruyere cheese
1/4 cup finely shredded parmesan cheese
6 slices French bread
2 teaspoons unsalted butter
1 tablespoon olive oil
6 thinly sliced large onions
1 tablespoon flour
42 ounces beef broth
1 cup water
1/3 cup dry red wine
1/4 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper, to taste

SPRINKLE GRATED GRUYERE AND PARMASAN CHEESES ONTO BREAD SLICES
PASS UNDER BOILER, UNTIL BREAD IS TOASTED AND CHEESE MELTS REMOVE FROM OVEN AND SET ASIDE
HEAT BUTTER AND OIL IN A STOCKPOT, OVER A MEDIUM-LOW FLAME ADD ONIONS, HEAT AND STIR FOR 30-40 MINUTES, UNTIL A DARK GOLD-NOT BROWN
STIR IN FLOUR, HEAT AND STIR FOR 2 MINUTES TO COLOR FURTHER SLOWLY STIR IN 1 CUP OF BROTH TO BLEND WITH FLOUR
ADD REMAINING BROTH, WATER, AND WINE-MIX WELL
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 30 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
PLACE TOASTED BREAD INTO INDIVIDUAL BOWLS
LADLE SOUP OVER BREAD
SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 415 - Calories from Fat 166
Percent Total Calories From: Fat 40%, Protein 20%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 48mg, Sodium 1090mg, Total Carbohydrate 41g, Dietary Fiber 2g, Sugars 0g, Protein 21g, Vitamin A 534 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

French Vanilla Ice Cream

16 servings

8 cups cream
6 egg yolks
6 egg whites, beaten to soft peaks
2 cups sugar
4 teaspoons vanilla
1/2 teaspoon salt

COMBINE YOLKS AND 1 CUP SUGAR IN A MIXER BOWL
BEAT UNTIL SMOOTH
FOLD WHITES INTO YOLK MIXTURE
STIR IN CREAM AND REMAINING SUGAR
TRANSFER TO THE TOP OF A DOUBLE-BOILER
HEAT AND STIR FOR 15-18 MINUTES, UNTIL THICKENED
STIR IN VANILLA AND SALT
PROCESS UNTIL CHILLED AND FIR

Nutrition Facts
Amount Per Serving: Calories 424 - Calories from Fat 285
Percent Total Calories From: Fat 67%, Protein 5%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, Cholesterol 181mg, Sodium 141mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1240 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Fruit Filled Horns

48 servings

8 ounces room temperature cream cheese
1 cup butter
1 beaten egg yolk
1 tablespoon milk
1 tablespoon sugar
2 cups flour
1 teaspoon baking powder
1 cup fruit preserves

COMBINE CREAM CHEESE, MARGERINE, EGG YOLK, MILK, AND SUGAR IN A MIXER BOWL
BEAT UNTIL CREAMY AND WELL BLENDED
COMBINE FLOUR AND BAKING POWDER IN A SEPARATE BOWL-MIX WELL ADD TO MIXER BOWL-MIX WELL
COVER AND CHILL FOR 8-96 HOURS
TURNOUT ONTO A LIGHTLY FLOURED BOARD
ROLLOUT TO A THICKNESS OF 1/8-INCH
CUT INTO 3-INCH SQUARES WITH A FLUTED PASTRY WHEEL
PLACE 1 TEASPOON PRESERVES ONTO 1 CORNER OF EACH SQUARE ROLLUP DIAGONALLY TO ENCLOSE FILLING
PLACE ONTO A GREASED BAKING SHEET
BAKE @ 400 DEGREES FOR 10 MINUTES, UNTIL SET, WITHOUT BROWNING
REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 90 - Calories from Fat 51
Percent Total Calories From: Fat 56%, Protein 5%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 20mg, Sodium 62mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 220 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Fruited Wild Duck

12 servings

6 whole wild ducks
3 quartered apples
2 quartered onions
1 cup minced onion
3 packages brown gravy mix
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup flour
1/3 cup strained fresh lemon juice
1/3 cup orange marmalade
12 ounces orange juice concentrate
6 ounces white wine
1 cup hot water
3 large roasting bags

RINSE DUCKS WELL, DRY INSIDE AND OUT
RUB CAVITIES WITH SALT AND PEPPER
PLACE AN APPLE WEDGE AND ONION WEDGE INTO THE CAVITY OF EACH DUCK
COMBINE GRAVY MIX, FLOUR, SALT, PEPPER, LEMON JUICE, AND ORANGE CONCENTRATE-MIX VERY WELL
STIR IN MARMALADE, WINE, HOT WATER, AND MINCED ONIONS-MIX WELL
ARRANGE 2 DUCKS INTO EACH ROASTING BAG
DIVIDE LIQUID BETWEEN ROASTING BAGS
PLACE INTO ROASTING PANS
CUT A COUPLE OF SLITS INTO THE TOP OF EACH BAG
BAKE @ 350 DEGREES FOR 2-1/2 TO 3 HOURS, UNTIL THE JUICES RUN CLEAR
REMOVE DUCKS TO A CARVING BOARD, CUT EACH IN HALF
DEGREASE DRIPPINGS CAREFULLY
SERVE HOT, WITH PAN GRAVY TO THE SID

Nutrition Facts
Amount Per Serving: Calories 2714 - Calories from Fat 2253
Percent Total Calories From: Fat 83%, Protein 11%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 250g, Saturated Fat 84g, Cholesterol 482mg, Sodium 1102mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 75g, Vitamin A 1172 units, Vitamin C 66 units, Calcium 0 units, Iron 16 units


PrevRcpContentsNextRcp

Game Marinade

2 servings

4 cups red wine vinegar
1/2 teaspoon marjoram
4 whole bruised juniper berries
1 whole bay leaf
1 teaspoon rosemary
2 whole cloves
1/4 teaspoon thyme
10 whole peppercorns
1 cup minced celery
1 cup minced carrot
2 quartered onions
2 tablespoons minced parsley
1 teaspoon salt

COMBINE VINEGAR, MARJORAM, JUNIPER, BAY, ROSEMARY, CLOVES, THYME, AND PEPPERCORNS IN A SAUCEPAN, OVER A MEDIUM FLAME SIMMER FOR 5 MINUTES
STIR IN REMAINING INGREDIENTS
REMOVE FROM FLAME, COOL
USE AS A MARINADE AND BASTING SAUC

Nutrition Facts
Amount Per Serving: Calories 488 - Calories from Fat 10
Percent Total Calories From: Fat 2%, Protein 4%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1288mg, Total Carbohydrate 39g, Dietary Fiber 4g, Sugars 0g, Protein 5g, Vitamin A 15955 units, Vitamin C 25 units, Calcium 0 units, Iron 7 units


PrevRcpContentsNextRcp

Good Beef Bourguignon

6 servings

3 pounds boneless beef
1 1/2 cups brandy
2 1/2 cups red wine
1/2 cup unsalted butter
1/2 pound whole button mushrooms
1/2 pound peeled pearl onions
1 tablespoon tomato paste
2 tablespoons minced garlic
1 whole bay leaf
1/2 teaspoon thyme
1 10 3/4 ounce can beef stock
1/4 cup flour


Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally. In a large heavy skillet heat half the butter until foamy. Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done. In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 minutes. Add mushrooms, turn up heat and saute 3 minutes. Remove from heat; add tomato paste, garlic, and 1 Tbl. flour. Mix until smooth. Add remaining brandy, red wine, beef stock, bay leaf, and thyme; salt and pepper to taste. Bring to boil, reduce heat, and simmer 15 minutes. Add beef and simmer 1 hour, 30 minutes

Nutrition Facts
Amount Per Serving: Calories 840 - Calories from Fat 379
Percent Total Calories From: Fat 45%, Protein 24%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 20g, Cholesterol 185mg, Sodium 299mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 49g, Vitamin A 666 units, Vitamin C 7 units, Calcium 0 units, Iron 6 units


PrevRcpContentsNextRcp

Grilled Turkey Dijon

50 servings

2 cups room temperature unsalted butter
3/4 cup Dijon mustard
1 cup very finely minced shallot
2 tablespoons finely minced fresh cilantro
1/3 cup finley snipped chives
1/2 teaspoon freshly ground white pepper, to taste
12 pounds boneless turkey breasts
1/4 cup olive oil, as needed for basting

COMBINE BUTTER, MUSTARD, SHALLOTS, CILANTRO, AND CHIVES-MIX WELL
SEASON TO TASTE WITH WHITE PEPPER-MIX WELL
FORM INTO A 1-INCH LOG
WRAP IN WAXED PAPER AND CHILL UNTIL FIRM
SLICE TURKEY BREAST INTO 3-4 OUNCE CUTLETS
PLACE BETWEEN SHEETS OF PLASTIC WRAP (sprinkle with a little water)
POUND TO A THICKNESS OF 1/4-INCH
BRUSH LIGHTLY WITH OLIVE OIL
GRILL FOR 20-30 SECONDS
ROTATE 45-60 DEGREES AND GRILL FOR ANOTHER 20 SECONDS TO MARK WELL
TURN OVER, BASTE, GRILL, ROTATE, AND GRILL AGAIN
REMOVE TO HEATED SERVING PLATES
TOP WITH A SLICE OF THE CHILLED DIJON BUTTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 197 - Calories from Fat 94
Percent Total Calories From: Fat 48%, Protein 51%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 65mg, Sodium 1653mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 702 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Gruyere and Bacon Bites

12 servings

1 cup finely grated Gruyere cheese
1 beaten egg
1/4 cup sour cream
1/4 cup ricotta cheese
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste
1/8 teaspoon cayenne
12 slices bread, toasted and cut into 2-inch rounds
1/4 pound thickly sliced smoked bacon

PREHEAT BROILER
COMBINE GRUYERE, EGG, SOUR CREAM, AND RICOTTA-MIX WELL
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
SPOON ONTO TOASTED BREAD ROUNDS
CUT BACON SLICES INTO 1-INCH LENGTHS
TOP EACH BREAD ROUND WITH A PIECE OF BACON
BROIL FOR 3 MINUTES, UNTIL BACON IS CRISP AND CHEESE IS BUBBLY REMOVE FROM OVEN
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 240 - Calories from Fat 142
Percent Total Calories From: Fat 59%, Protein 17%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 52mg, Sodium 334mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 305 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Gruyere Cheesecake

8 servings

2 cups French dry breadcrumbs
1/4 cup very finely shredded Gruyere cheese
3 tablespoons melted unsalted butter
2 cups small curd cottage cheese
1/4 cup flour
1/8 teaspoon cayenne
1 cup heavy cream
2 cups finely shredded Gruyere cheese
4 beaten eggs

COMBINE BREADCRUMBS, FINELY GRATED CHEESE, AND BUTTER-MIX WELL
PRESS GENTLY BUT FIRMLY ONTO THE BOTTOM AND UP THE SIDES OF A 10-INCH SPRINGFORM PAN
COVER AND CHILL
COMBINE COTTAGE CHEESE, FLOUR, CAYENNE, CREAM, AND REMAINING CHEESE IN A MIXER BOWL-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES FOR 65 MINUTES, OR UNTIL SET
REMOVE FROM OVEN, COOL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 611 - Calories from Fat 380
Percent Total Calories From: Fat 62%, Protein 22%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 24g, Cholesterol 239mg, Sodium 672mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 1643 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Gruyere-Dill Puffs

25 servings

1 batch of choux paste
1 cup finely grated Gruyere cheese
2 teaspoons finely minced fresh dill weed
1/4 cup unsalted butter
2 tablespoons flour
2 cups warm milk
6 beaten egg yolks
1 cup shredded Gruyere cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper, to taste
1/8 teaspoon freshly ground nutmeg

COMBINE CHOUX PASTE, GRATED CHEESE, AND DILL-MIX WELL
PIPE INTO A PASTRY BAG, FITTED WITH A 1/2-INCH TIP
PIPE INTO 1-INCH DIAMETER, 3/4-INCH HIGH MOUNDS, ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 365 DEGREES FOR 30-35 MINUTES UNTIL FIRM AND GOLDEN (cut the top from one puff to be sure it is not doughy or sticky)
REMOVE FROM OVEN, ALLOW TO COOL
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR AND STIR UNTIL BUBBLY
GRADUALLY WHISK IN THE WARM MILK
VIGOROUSLY WHISK IN THE BEATEN YOLKS
ADD THE GRUYERE AND SALT
HEAT AND STIR UNTIL MELTED
SEASON TO TASTE WITH WHITE PEPPER AND NUTMEG
HEAT AND STIR FOR 3-4 MINUTES
REMOVE FROM HEAT, ALLOW TO COOL TO ROOM TEMPERATURE
PIPE INTO GOUGERE PUFFS
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 88
Percent Total Calories From: Fat 72%, Protein 22%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 77mg, Sodium 170mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 390 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Gruyere-Suisse Fondue

8 servings

2 cups finely grated Swiss cheese
2 cups finely grated Gruyere cheese
3 tablespoons flour
1/2 teaspoon dry mustard
1/8 teaspoon garlic powder
3/4 cup dry white wine
1/2 teaspoon Worcestershire sauce
2 pounds cutup fresh vegetables
2 pounds 3/4" fresh croutons

COMBINE SWISS, GRUYERE, FLOUR, MUSTARD, AND GARLIC POWDER-TOSS TO MIX WELL
COMBINE WINE, WORCESTERSHIRE, AND 1/4 CUP WATER IN A CASSEROLE
PLACE INTO THE MICROWAVE AND COOK ON HIGH FOR 90 SECONDS ADD CHEESE MIXTURE AND MICROWAVE ON 50% FOR 7-9 MINUTES, UNTIL CHEESE HAS MELTED, STIRRING EVERY 2 MINUTES
SPOON INTO A FONDUE POT OR SERVE IN A HEATED BOWL
ARRANGE FRESH VEGETABLES AND BREAD CUBES AS DIPPERS
HAVE PLENTY OF SKEWERS OR FONDUE FORKS AVAILABLE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 710 - Calories from Fat 347
Percent Total Calories From: Fat 49%, Protein 21%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 19g, Cholesterol 88mg, Sodium 935mg, Total Carbohydrate 50g, Dietary Fiber 1g, Sugars 0g, Protein 37g, Vitamin A 5790 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Ham Mousse

12 servings

4 cups ground baked ham
1 teaspoon tomato paste
2 tablespoons dry white wine
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne
2 envelopes unflavored gelatin
1/3 cup cold water
1 cup unsalted chicken stock
1 cup heavy cream, whipped
sliced cucumber
watercress

COMBINE HAM AND TOMATO PASTE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
STIR IN WINE AND MUSTARD-MIX WELL
SEASON TO TASTE
SPRINKLE GELATIN OVER WATER IN A SMALL SAUCEPAN
ALLOW TO SOFTEN FOR 5 MINUTES
PLACE OVER A MEDIUM FLAME
ADD BROTH, HEAT AND STIR TO DISSOLVE GELATIN
REMOVE FROM HEAT
ADD TO HAM MIXTURE-MIX WELL
RETURN TO FOOD PROCESSOR PROCESS UNTIL SMOOTH
ALLOW TO COOL COMPLETELY
FOLD IN WHIPPED CREAM
PACK INTO A PLASTIC-LINED GELATIN MOLD
COVER AND CHILL FOR 4-96 HOURS
UNMOLD ONTO A SERVING PLATTER
GARNISH WITH CUCUMBER SLICES AND WATERCRESS
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 122
Percent Total Calories From: Fat 73%, Protein 23%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 7g, Cholesterol 45mg, Sodium 780mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 327 units, Vitamin C 11 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Ham-Swiss Mini Quiches

12 servings

1 cup flour
1/4 teaspoon salt
6 tablespoons butter, cutup-chilled
1 each egg
1 cup grated Swiss cheese
4 ounces ham, very small dice
3 each eggs
12 ounces half and half
1/8 teaspoon ground white pepper

TO PREPARE CRUST: STIR TOGETHER FLOUR AND SALT
ADD BUTTER AND STIR TO COAT, THEN CUT IN TO RESEMBLE CRUMBS
STIR IN EGG WITH A FORK, UNTIL DOUGH HOLDS TOGETHER
SHAPE INTO A BALL WRAP IN PLASTIC AND CHILL FOR 60 MINUTES ROLLOUT TO A 16x16-INCH SQUARE
CUT INTO 2-1/2" ROUNDS WITH A COOKIE CUTTER
PRESS INTO A MINI-MUFFIN PAN
BAKE @ 450 DEGREES FOR 5 MINUTES, UNTIL LIGHTLY BROWNED REMOVE FROM HEAT, COOL
PLACE CHEESE INTO COOLED CRUST
BEAT TOGETHER EGGS AND LIGHT CREAM AND POUR OVER CHEESE TOP WITH DICED HAM
SPRINKLE WITH WHITE PEPPER
BAKE @ 350 DEGREES FOR 35-40 UNTIL CENTER IS SET
REMOVE FROM OVEN AND ALLOW TO STAND 20-30 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 200 - Calories from Fat 125
Percent Total Calories From: Fat 63%, Protein 18%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 110mg, Sodium 308mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 526 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Herbed Cheese Canapes

10 servings

8 ounces room temperature cream cheese
1 cup sour cream
1/4 teaspoon kosher salt, to taste
1/4 teaspoon sweet paprika
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon marjoram
30 savory crackers
15 whole pimiento-stuffed green olives, halved

COMBINE CREAM CHEESE AND SOUR CREAM IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
ADD SALT AND PAPRIKA, PULSE TO MIX
ADD BASIL, OREGANO, THYME, AND MARJORAM-PULSE TO MIX
PIPE OR SPREAD ONTO CRACKERS
GARNISH WITH OLIVES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 135
Percent Total Calories From: Fat 79%, Protein 7%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 34mg, Sodium 348mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 492 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Herbed Gruyere Puffs

25 servings

1 batch of choux paste
1 cup finely shredded Gruyere cheese
2 teaspoons finely snipped chives

COMBINE CHOUX PASTE, CHEESE, AND CHIVES-MIX WELL
SPOON INTO A PASTRY BAG, FITTED WITH A 1/2-INCH TIP
PIPE INTO 1-INCH DIAMETER, 3/4-INCH HIGH MOUNDS, ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 365 DEGREES FOR 30-35 MINUTES UNTIL FIRM AND GOLDEN (check one to make sure inside is not sticky or doughy)
ALLOW TO COOL COMPLETELY
COVER AND FREEZE TO STORE
REHEAT IN A WARM OVE

Nutrition Facts
Amount Per Serving: Calories 41 - Calories from Fat 28
Percent Total Calories From: Fat 70%, Protein 27%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 10mg, Sodium 34mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 116 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Herbed Puffs

25 servings

1 full batch of choux paste
2 tablespoons minced fresh herbs

COMBINE CHOUX PASTE AND HERBS-MIX WELL
SPOON INTO A PASTRY BAG, FITTED WITH A 1/2-INCH TIP
PIPE INTO 1-INCH DIAMETER, 3/4-INCH HIGH MOUNDS OR 1/2-INCH ROSETTES, ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 365 DEGREES FOR 30-35 MINUTES, UNTIL FIRM AND GOLDEN (check one to be sure inside is not sticky or doughy)
COOL WELL BEFORE FILLING
COVER AND FREEZE TO STORE
REHEAT IN A WARM OVE

Nutrition Facts
Amount Per Serving: Calories 3 - Calories from Fat 2
Percent Total Calories From: Fat 58%, Protein 7%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 16 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Leek and Bacon Quiche

6 servings

1 pie crust
1/4 pound minced bacon
2 cups minced leeks
1 cup whipping cream
2 beaten eggs
2 beaten egg yolks
1 cup finely grated Gruyere cheese
1/4 cup finely snipped chives
1/2 teaspoon white pepper
1/4 teaspoon kosher salt

HEAT A HEAVY SKILLET, OVER A MEDIUM FLAME
ADD BACON AND COOK UNTIL CRISP
REMOVE WITH A SLOTTED SPOON TO DRAIN ON A COOLING RACK BLOT WITH PAPER TOWELS AND SET ASIDE
ADD LEEKS AND SAUTE FOR 5-6 MINUTES, UNTIL TENDER
REMOVE WITH A SLOTTED SPOON AND ALLOW TO COOL SLIGHTLY COMBINE CREAM, EGGS, AND YOLKS-MIX WELL
ADD BACON, LEEKS, GRATED CHEESE, CHIVES, PEPPER, AND SALT-MIX WELL
POUR INTO THE PREPARED CRUST
BAKE @ 375 DEGREES FOR 30-35 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO STAND FOR 15-20 MINUTES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 618 - Calories from Fat 462
Percent Total Calories From: Fat 75%, Protein 12%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 24g, Cholesterol 248mg, Sodium 592mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 19g, Vitamin A 1416 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Lemon Souffle

4 servings

4 beaten eggs
2/3 cup sugar
2 tablespoons strained fresh lemon juice
1/2 teaspoon finely grated lemon zest


Separate eggs. Beat egg whites till stiff. A tablespoon at a time add half the sugar. Set aside. Beat yolks till thick. Beat in rest of sugar and add lemon juice and grated rind from lemon. Fold in whites. Pour in greased baking dish. Bake 40 min at 325F in a preheated oven

Nutrition Facts
Amount Per Serving: Calories 208 - Calories from Fat 45
Percent Total Calories From: Fat 22%, Protein 12%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 213mg, Sodium 63mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 319 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Lemon-Parmesan Chicken

6 servings

6 skinless boneless chicken breast halveves
5 tablespoons strained fresh lemon juice
2 beaten eggs
1 cup dry breadcrumbs
1/2 cup finely grated parmesan cheese
2 teaspoons very finely grated lemon zest
1/4 cup unsalted butter
3 quartered lemons

LAY EACH BREAST HALF BETWEEN SHEETS OF PLASTIC WRAP
POUND TO A THICKNESS OF 3/8-INCH
PLACE INTO A 9x13x2-INCH GLASS BAKING DISH
MOISTEN WITH 4 TABLESPOONS LEMON JUICE, TURNING TO COAT ON ALL SIDES
COVER AND ALLOW TO MARINATE FOR 15 MINUTES
COMBINE EGGS WITH REMAINING LEMON JUICE AND BEAT TO MIX WELL COMBINE BREADCRUMBS, GRATED PARMESAN, AND GRATED LEMON ZEST-MIX WELL
MOISTEN EACH CHICKEN BREAST WITH THE EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
DROP INTO BREADCRUMB MIXTURE AND TURN TO COAT EVENLY, SHAKING OFF EXCESS
SEASON WITH SALT AND WHITE PEPPER
REPEAT WITH REMAINING CHICKEN
HEAT 2 TABLESPOONS BUTTER IN SKILLET, OVER A MODERATE FLAME ADD 2 PIECES CHICKEN AND SAUTE FOR 2-3 MINUTES PER SIDE, UNTIL LIGHTLY BROWNED AND COOKED THROUGH
REMOVE TO A SERVING PLATTER-KEEP WARM
REPEAT WITH REMAINING BUTTER AND CHICKEN
GARNISH WITH LEMON WEDGES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 450 - Calories from Fat 136
Percent Total Calories From: Fat 30%, Protein 55%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 235mg, Sodium 423mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 62g, Vitamin A 503 units, Vitamin C 25 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Little Cheesecakes

12 servings

12 foil muffin cups
12 whole vanilla wafers
16 ounces warm cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 beaten eggs
as garnish powdered sugar
chocolate, curls as garnish
strawberry preserves, as garnish
canned sliced peaches in juice, as garnish
seedless grapes, as garnish
fresh mint leaves, as garnish

LINE MINI-MUFFIN TIN WITH FOIL MUFFIN CUPS
PLACE ONE VANILLA WAFER INTO EACH MUFFIN CUP
COMBINE CREAM CHEESE, VANILLA, AND SUGAR IN A MIXING BOWL BEAT AT MEDIUM SPEED UNTIL WELL BLENDED
ADD EGGS-MIX WELL
POUR OVER WAFERS, FILLING CUPS 3/4 FULL
BAKE @ 325 DEGREES FOR 25 MINUTES, UNTIL BROWNED ON TOP
REMOVE TO COOL
CHILL FOR 2 HOURS
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 208 - Calories from Fat 132
Percent Total Calories From: Fat 64%, Protein 8%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 79mg, Sodium 133mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 649 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Lobster Crepes

8 servings

1/2 cup finely minced mushroom
1/2 cup minced scallions
3 tablespoons unsalted butter
3 cups small dice cooked lobster
9 ounces cut up cream cheese
1/3 cup half and half
3 tablespoons minced parsley
2 tablespoons dry white wine
1 cup grated Swiss cheese
2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3 cups milk
3 eggs
2 tablespoons melted unsalted butter

HEAT 3 TABLESPOONS BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME ADD MUSHROOMS AND 1/4 CUP MINCED SCALLIONS
HEAT AND STIR FOR 5 MINUTES
ADD LOBSTER, CREAM CHEESE, HALF & HALF, AND PARSLEY
HEAT AND STIR FOR 5 MINUTES, UNTIL CHEESE MELTS
STIR IN WINE, REMOVE FROM HEAT, AND SET ASIDE
COMBINE FLOUR, SALT, AND BAKING POWDER IN A MIXER BOWL
STIR IN MILK, EGGS, AND MELTED BUTTER
BEAT UNTIL SMOOTH
HEAT A GREASED OR NON-STICK PAN OVER A MEDIUM FLAME
ADD 1/4 CUP BATTER TO SKILLET AND TILT TO COAT EVENLY
BROWN LIGHTLY ON BOTH SIDES
REMOVE FROM PAN AND SET ASIDE
REPEAT WITH REMAINING BATTER
PLACE 1/4 CUP LOBSTER MIXTURE ONTO EACH CREPE
ROLLUP AND PLACE ONTO A BAKING SHEET, SEAM-SIDE DOWN SPRINKLE WITH GRATED CHEESE
COVER PAN WITH FOIL
BAKE @ 350 DEGREES FOR 20 MINUTES
REMOVE TO A SERVING PLATTER OR INDIVIDUAL PLATES
GARNISH WITH REMAINING MINCED SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 492 - Calories from Fat 262
Percent Total Calories From: Fat 53%, Protein 21%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 17g, Cholesterol 213mg, Sodium 606mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 1296 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Lobster Mousse

12 servings

2 tablespoons unflavored gelatin
1/2 cup cold water
1 cup mayonnaise
1/3 cup strained fresh lemon juice
1 cup small dice celery
1/2 cup small dice sweet onion
3 cups cooked lobster
2/3 cup cream, stiffly whipped
1/4 teaspoon salt, to taste
1/2 teaspoon freshly ground white pepper, to taste

SOFTEN GELATIN IN WATER FOR 5 MINUTES
HEAT AND STIR UNTIL DISSOLVED
COMBINE GELATIN MIXTURE AND MAYONNAISE IN A LARGE BOWL
STIR IN LEMON JUICE-MIX WELL, SET ASIDE
COMBINE CELERY, ONIONS, AND LOBSTER IN A FOOD PROCESSOR PULSE TO MIX VERY WELL
STIR INTO MAYONNASIE MIXTURE-MIX WELL
FOLD IN WHIPPED CREAM
SEASON TO TASTE WITH SALT AND PEPPER
POUR INTO A 2-QUART MOLD
CHILL UNTIL FIRM
UNMOLD ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 211 - Calories from Fat 166
Percent Total Calories From: Fat 78%, Protein 17%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 52mg, Sodium 276mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 231 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Lobster Quiche Filling

8 servings

3 beaten eggs
1 cup half and half
1 tablespoon flour
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/8 teaspoon liquid hot pepper sauce
1 cup picked flaked lobster meat
1/2 cup finely shredded Swiss cheese
1/2 cup finely grated Gruyere cheese
1 tablespoon minced parsley

COMBINE EGGS, HALF & HALF, FLOUR, WORCESTERSHIRE, MUSTARD, HOT PEPPER SAUCE, AND SALT-MIX WELL
PLACE LOBSTER IN PREPARED CRUST
TOP WITH EGG MIXTURE
COVER WITH GRATED CHEESES
BAKE @ 325 DEGREES FOR 45-50 MINUTES, UNTIL ALMOST SET
COVER CRUST WITH FOIL AS NEEDED TO KEEP FROM BURNING REMOVE FROM HEAT
ALLOW TO STAND FOR 10-15 MINUTES BEFORE CUTTING
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 109
Percent Total Calories From: Fat 63%, Protein 30%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 130mg, Sodium 160mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 532 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Lobster Thermador

4 servings

4 whole live maine lobsters, about 1-1/2# each
1/3 cup unsalted butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon paprika
1 cup half and half
3 tablespoons dry white wine
1/2 cup finely grated cheddar cheese
1 quartered lemon
4 sprigs parsley

HEAT 3-4 GALLONS WATER TO BOIL IN A STOCKPOT, OVER A HIGH FLAME
PLUNG LOBSTERS, HEADFIRST, INTO BOILING WATER
COVER AND SIMMER FOR 15 MINUTES
REMOVE FROM POT AND DRAIN WELL
REMOVE CLAWS AND LEGS, LEAVING BODY INTACT
REMOVE FLESH FROM CLAWS AND LEGS, SET ASIDE
CUT THIN UNDERSHELL FROM TAIL WITH SHEARS
GENTLY REMOVE FLESH FROM TAIL SHELL
CUT FLESH TO LARGE DICE AND COMBINE WITH FLESH FROM CLAWS WASH SHELLS WELL, DRAIN
HEAT BUTTER IN A SAUCEPAN
WHISK IN FLOUR, SALT, AND NUTMEG
HEAT AND STIR UNTIL BUBBLY
WHISK IN HALF & HALF AND WINE
ADD LOBSTER AND STIR TO COAT WELL
REMOVE FROM HEAT
INVERT SHELLS ONTO A BROILER PAN
FILL WITH LOBSTER MIXTURE
TOP WITH GRATED CHEDDAR
PLACE IN BROILER BRIEFLY TO MELT CHEESE AND BROWN LIGHTLY REMOVE TO A SERVING PLATTER
GARNISH WITH LEMON WEDGES AND PARSLEY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 571 - Calories from Fat 269
Percent Total Calories From: Fat 47%, Protein 44%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 17g, Cholesterol 364mg, Sodium 1595mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 63g, Vitamin A 1486 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Madeira Grilled Game Hen

50 servings

50 whole Rock Cornish game hens, butterflied
1 cup melted unsalted butter
2 tablespoons Dijon mustard
2 teaspoons kosher salt
1 tablespoon white pepper
1 teaspoon cayenne
6 cups medium dice carrots
6 cups medium dice celery
3 cups unsalted chicken stock
1 cup dry white wine
3 cups olive oil
6 cups Madeira
6 cups cream
6 slightly beaten egg yolks

COAT GAME HENS WITH MELTED BUTTER AND DIJON MUSTARD SEASON WITH SALT, WHITE PEPPER, AND CAYENNE
PLACE ONTO A RACK IN A BROILER PAN
ARRANGE CARROTS AND CELERY IN BROILER PAN
MOISTEN MIREPOIX WITH CHICKEN STOCK AND WINE
DRIZZLE OLIVE OIL OVER GAME HENS
BROIL UNDER A HIGH FLAME, TURNING AND BASTING OFTEN, UNTIL FLESH IS NO LONGER PINK IN THE CENTER
REMOVE TO A HEATED SERVING PLATTER OR PLATES, KEEP WARM PLACE THE BROILER PAN OVER A MEDIUM FLAME
DEGLAZE THE PAN WITH MADEIRA WINE
HEAT AND STIR TO DISSOLVE THE FOND
COMBINE CREAM AND EGG YOLKS-MIX WELL
WHISK INTO THE PAN
HEAT AND STIR, OVER A LOW FLAME, UNTIL SLIGHTLY THICKENED STRAIN WELL THROUGH A FINE CHINOIS
POUR AROUND GAME HENS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 989 - Calories from Fat 760
Percent Total Calories From: Fat 77%, Protein 18%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 84g, Saturated Fat 23g, Cholesterol 489mg, Sodium 347mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 4642 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


PrevRcpContentsNextRcp

Marinated Olives-French

6 servings

16 ounces green olives, rinsed and drained
1/4 cup olive oil
1/2 cup pickled walnuts
1/4 cup strained fresh lemon juice
2 cloves peeled garlic
1/4 teaspoon kosher salt, to taste

COMBINE INGREDIENTS IN A CLEAN GLASS JAR
SALT TO TASTE
COVER AND SHAKE WELL
LET STAND AT ROOM TEMPERATURE FOR 12 HOURS, SHAKING OFTEN STORE COVERED IN REFRIGERATOR FOR UP TO 6 MONTHS
SERVE CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 250 - Calories from Fat 223
Percent Total Calories From: Fat 89%, Protein 4%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 3g, Cholesterol 0mg, Sodium 1917mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 242 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Mini Cheesecakes

12 servings

12 each vanilla wafers
16 pounds cream cheese, room temperature
1/2 cup superfine sugar
1 teaspoon vanilla
2 each eggs
12 each foil mini muffin cups
powdered sugar, as garnish
chocolate, curls, as garnish
strawberry preserves, as garnish
canned sliced peaches in juice, drained, as garnish
seedless grapes, as garnish
fresh mint leaves, as garnish

LINE MINI-MUFFIN TIN WITH FOIL MUFFIN CUPS
PLACE ONE VANILLA WAFER INTO EACH MUFFIN CUP
COMBINE CREAM CHEESE, VANILLA, AND SUGAR IN A MIXING BOWL BEAT AT MEDIUM SPEED UNTIL WELL BLENDED
ADD EGGS-MIX WELL
POUR OVER WAFERS, FILLING CUPS 3/4 FULL
BAKE @ 325 DEGREES FOR 25 MINUTES, COOL
CHILL FOR 2 HOURS
GARNISH AS DESIRED
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 2209 - Calories from Fat 1915
Percent Total Calories From: Fat 87%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 213g, Saturated Fat 134g, Cholesterol 702mg, Sodium 1812mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 47g, Vitamin A 8755 units, Vitamin C 1 units, Calcium 0 units, Iron 8 units


PrevRcpContentsNextRcp

Mixed Seafood Crepes

6 servings

1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
1/4 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 cup unsalted butter
1/4 cup minced onion
1/2 cup minced scallions
1 tablespoon flour
1 cup whipping cream
1/2 pound picked, flaked crab meat
1 pound lobster meat, or crawfish meat
3/4 pound cooked, cleaned tiger prawn
12 whole capers

COMBINE SALT, WHITE PEPPER, CAYENNE, BASIL, THYME, AND OREGANO, SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 3-4 MINUTES, UNTIL SOFTENED
ADD SEASONING MIXTURE, HEAT AND STIR BRIEFLY
ADD MINCED SCALLIONS AND FLOUR
HEAT AND STIR UNTIL WELL INCORPORATED
GRADUALLY STIR IN CREAM, HEAT JUST TO A BOIL
STIR IN CRABMEAT, REDUCE HEAT TO LOW
HEAT AND STIR FOR 1 MINUTE, UNTIL THICKENED
ADD SHRIMP AND LOBSTER OR CRAWFISH MEAT
HEAT AND STIR OVER A MODERATE FLAME FOR 3-4 MINUTES, UNTIL COOKED THROUGH
SPOON 4-5 TABLESPOONS FILLING ONTO EACH CREPE
FOLD TO SEAL
PLACE TWO CREPES ONTO EACH SERVING PLATE
LADLE A SMALL AMOUNT OF SAUCE OVER EACH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 374 - Calories from Fat 220
Percent Total Calories From: Fat 59%, Protein 36%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 14g, Cholesterol 256mg, Sodium 845mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 1132 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Molded Chicken Mousse

8 servings

3 cups unsalted reduced chicken stock
2 envelopes gelatin
1/2 cup sweet pickle relish
1 tablespoon minced onion
1 tablespoon msg
1/4 teaspoon salt
1/4 teaspoon dry mustard
3 cups minced cooked chicken
1/2 cup toasted blanched almonds
2 cups cream, whipped

HEAT 1 CUP BROTH IN A SAUCEPAN, OVER A LOW FLAME
SPRINKLE GELATIN OVER BROTH, REMOVE FROM HEAT, AND LET STAND FOR 5 MINUTES
STIR IN REMAINING 2 CUPS BROTH, RELISH, ONIONS, MSG, SALT, AND MUSTARD
COVER AND CHILL FOR 60 MINUTES
COARSELY CHOP ALMONDS IN A FOOD PROCESSOR OR BY HAND COMBINE BROTH MIXTURE, CHICKEN, AND ALMONDS-MIX WELL
FOLD IN WHIPPED CREAM
SPOON INTO A PLASTIC-LINED MOLD, PACK TIGHTLY
COVER AND CHILL FOR 4-24 HOURS, UNTIL SET
UNMOLD ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED, WITH BREADS AND CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 354 - Calories from Fat 244
Percent Total Calories From: Fat 69%, Protein 20%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 12g, Cholesterol 102mg, Sodium 791mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 905 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Monsieur Tartine

12 servings

2 cups finely shredded Gruyere cheese
2 tablespoons flour
1 teaspoon salt
2 beaten eggs
1 tablespoon brandy
1/4 pound crisp cooked bacon
1/2 cup tomato concasse
2 tablespoons finely minced sweet red onions
1/4 teaspoon freshly ground black pepper, to taste
12 slices bread, toasted and cut into 2-inch rounds
2 tablespoons freshly grated parmesan cheese

PREHEAT OVEN TO 450 DEGREES
COMBINE GRUYERE, FLOUR, SALT, EGGS, BRANDY, BACON, TOMATOES, AND ONIONS
SEASON WITH BLACK PEPPER, TO TASTE
SPOON ONTO BREAD ROUNDS
DUST WITH PARMESAN CHEESE
ARRANGE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 450 DEGREES FOR 3-4 MINUTES, UNTIL JUST GOLDEN
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 307 - Calories from Fat 169
Percent Total Calories From: Fat 55%, Protein 23%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 9g, Cholesterol 87mg, Sodium 646mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 567 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Mushroom Tartlets

12 servings

2 cups flour
1 cup unsalted butter
1 teaspoon salt
1/2 cup cold water
1 pound mushroom, finely chopped
1/2 ounce dried cepe or boletus mushrooms
1/3 cup unsalted butter
4 cups cream
3 tablespoons dry white wine
4 beaten eggs
1 teaspoon thyme
1/4 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground white pepper, to taste

COMBINE FLOUR AND SALT ON A PASTRY BOARD OR IN A LARGE BOWL CUT IN BUTTER TO THE SIZE OF SMALL PEAS
MAKE A WELL IN THE CENTER AND POUR IN HALF OF THE WATER
TOSS AND CUT IN THE WATER UNTIL WELL MIXED
ADDITIONAL WATER MAY BE ADDED UNTIL DOUGH HOLDS TOGETHER DO NOT KNEAD DOUGH
FORM INTO A CAKE, WRAP IN PLASTIC, AND CHILL
ROLLOUT AND PRESS INTO BOTTOMS AND UP SIDES OF TARTLET TINS COVER CEPES WITH WARM WATER AND ALLOW TO SOAK FOR 20 MINUTES
DRAIN WELL, RESERVING LIQUID, AND MINCE FINE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND CEPES AND SAUTE UNTIL MOISTURE EVAPORATES
REMOVE FROM HEAT, SET ASIDE
REDUCE RESERVED WATER BY HALF
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
COMBINE REDUCED LIQUID, CREAM, WINE, AND THYME-MIX WELL SEASON TO TASTE WITH SALT AND WHITE PEPPER
HEAT AND STIR UNTIL REDUCED SLIGHTLY
REMOVE FROM HEAT AND COOL
ADD EGGS-MIX WELL
ARRANGE MUSHROOMS IN TART SHELLS
POUR EGG MIXTURE OVER MUSHROOMS
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL SET AND CRUST IS GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL BRIEFLY BEFORE CUTTING SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 500 - Calories from Fat 382
Percent Total Calories From: Fat 76%, Protein 6%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 26g, Cholesterol 196mg, Sodium 300mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1631 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Onion Cream Tartlets

12 servings

1/2 cup unsalted butter
1/2 cup minced sweet red onion
1/2 cup minced white onion
1/3 pound peeled pearl onions
2 tablespoons minced shallots
3 tablespoons minced scallions
3 tablespoons minced garlic
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup grated parmesan cheese
2 tablespoons finely snipped chives
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground white pepper, to taste
24 partially baked tartlet shells

MELT BUTTER IN A HEAVY SKILLET, OVER A MEDIUM FLAME
ADD ALL ONIONS, SHALLOTS, SCALLIONS, AND GARLIC
HEAT AND STIR FOR 15 MINUTES, UNTIL WELL SOFTENED
ADD WINE, INCREASE HEAT, AND REDUCE UNTIL ONLY 2 TABLESPOONS LIQUID REMAIN
ADD CREAM, HEAT AND STIR TO REDUCE UNTIL THICKENED
REMOVE FROM HEAT
STIR IN PARMESAN CHEESE AND CHIVES
SEASON WITH SALT AND PEPPER TO TASTE
DIVIDE AMONG TARTLET SHELLS
BAKE @ 375 DEGREES FOR 10-12 MINUTES
BROWN SLIGHTLY UNDER A BROILER OR WITH A TORCH
COOL SLIGHTLY BEFORE SERVING
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 455 - Calories from Fat 297
Percent Total Calories From: Fat 65%, Protein 5%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 36mg, Sodium 474mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 693 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


PrevRcpContentsNextRcp

Onion Soup

4 servings

4 slices French bread, about 3/4-inch thick
1/3 cup unsalted butter
6 large onions, thinly sliced
1 tablespoon flour
6 cups unsalted beef broth
1/2 cup red wine
1 cup thinly sliced Swiss cheese
1/4 cup finely shredded parmesan cheese
1/4 cup finely shredded parmesan cheese
1/4 cup finely shredded parmesan cheese


Spread French bread with 1/3 of butter; Toast till brown and set aside. In soup pot melt remaining butter. Add onions and slowly cook, covered, till brown. Add stock and wine. Add salt and pepper to taste. Add flour and mix until smooth. Simmer 15 minutes. Pour in separate serving bowls and place toasted bread on top. Sprinkle with Parmesan cheese and broil until light brown. Season to taste with salt and pepper. Serve hot

Nutrition Facts
Amount Per Serving: Calories 618 - Calories from Fat 269
Percent Total Calories From: Fat 44%, Protein 17%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 18g, Cholesterol 80mg, Sodium 1688mg, Total Carbohydrate 56g, Dietary Fiber 3g, Sugars 0g, Protein 26g, Vitamin A 923 units, Vitamin C 29 units, Calcium 0 units, Iron 3 units


PrevRcpContentsNextRcp

Onion Tart

8 servings

1/2 cup chilled unsalted butter
1/2 cup sugar
1 cup cornmeal
1 teaspoon salt
1 cup flour
1 cup medium dice onion
2 tablespoons unsalted butter
3 beaten eggs
1 cup sour cream
1/2 cup half and half
1/4 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste
1/4 cup sun-dried tomatoes
1/2 cup smoked mozzarella cheese

COMBINE CHILLED BUTTER AND DRY INGREDIENTS-MIX TO A MEALY TEXTURE BEAT IN EGGS, ONE AT A TIME, UNTIL DOUGH COMES TOGETHER
WRAP IN PLASTIC AND CHILL UNTIL FIRM
ROLLOUT AND PRESS ONTO THE BOTTOM AND UP THE SIDES OF TART PANS
COMBINE REMAINING BUTTER AND ONIONS IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL VERY SOFT WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE EGGS, SOUR CREAM, AND HALF & HALF-MIX WELL
SEASON TO TASTE WITH SALT AND A SMALL AMOUNT OF WHITE PEPPER
ARRANGE ONION MIXTURE INTO TART PANS
POUR EGG MIXTURE OVER THE ONIONS
BAKE @ 375 DEGREES FOR 30-35 MINUTES, UNTIL SET
REMOVE FROM OVEN AND ALLOW TO REST FOR 15-30 MINUTES BEFORE CUTTING
GARNISH WITH SUN-DRIED TOMATOES AND SMOKED MOZZARELLA CHEESE
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 443 - Calories from Fat 237
Percent Total Calories From: Fat 53%, Protein 8%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 14g, Cholesterol 141mg, Sodium 441mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 991 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Oysters Rockefeller

6 servings

36 each live oysters, well scrubbed
2 pounds fresh spinach, well soaked
1 cup minced
1/2 cup very finely diced celery
1/2 cup very finely minced parsley
1 tablespoon garlic puree
2 tablespoons anchovy paste
1/2 cup unsalted butter
1 tablespoon flour
1/2 cup cream
1/4 teaspoon liquid hot pepper sauce
1 tablespoon Pernod, or anise liqueur
1/3 cup finely grated parmesan cheese

SHUCK OYSTERS OVER A LARGE BOWL TO REMAIN ON THE DEEP HALF SHELL, RESERVING LIQUOR
PLACE TRIMMED SPINACH INTO A SAUCEPAN WITH WATER TO COVER, OVER A MEDIUM FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
RINSE IN COLD WATER, DRAIN WELL, AND SQUEEZE DRY IN A CLEAN TOWEL
PLACE INTO A FOOD PROCESSOR AND PULSE TO CHOP FINE, WITHOUT PUREEING
ADD SCALLIONS, PARSLEY, AND CELERY AND PULSE JUST TO BLEND ADD GARLIC AND ANCHOVY PASTE-MIX WELL
HEAT 4 TABLESPOONS BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD SCALLION MIXTURE
HEAT AND STIR BRIEFLY
REMOVE FROM HEAT, SET ASIDE
HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME WHISK IN FLOUR, HEAT AND WHISK UNTIL BUBBLY
SLOWLY WHISK IN STRAINED RESERVED OYSTER LIQUOR
WHISK IN CREAM, TABASCO SAUCE, AND PERNOD
STIR IN SPINACH MIXTURE
REMOVE FROM HEAT AND ALLOW TO COOL
TOP OYSTERS WITH 1 TABLESPOOON SPINACH MIXTURE
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 450 DEGREES FOR 25 MINUTES
REMOVE FROM OVEN
ARRANGE ONTO A BED OF ROCK SALT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 586 - Calories from Fat 291
Percent Total Calories From: Fat 50%, Protein 27%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 15g, Cholesterol 212mg, Sodium 733mg, Total Carbohydrate 33g, Dietary Fiber 5g, Sugars 0g, Protein 39g, Vitamin A 17775 units, Vitamin C 81 units, Calcium 0 units, Iron 24 units


PrevRcpContentsNextRcp

Pastry Pride Chocolate Mousse

15 servings

1 quart pastry pride
3 cups chocolate syrup
2 ounces as garnish, grated milk chocolate

WHIP PASTRY PRIDE UNTIL NEARLY STIFF
MIX IN NEARLY ALL OF THE CHOCOLATE SYRUP
SPOON OR PIPE INTO CUPS
GARNISH WITH GRATED MILK CHOCOLATE AND REMAINING CHOCOLATE SYRUP
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 439 - Calories from Fat 246
Percent Total Calories From: Fat 56%, Protein 3%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 8g, Cholesterol 14mg, Sodium 496mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 100 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Pastry Tart Crust

8 servings

1 cup flour
1/3 cup vegetable shortening
1/2 teaspoon salt
1/4 cup grapefruit soda, such as Squirt

COMBINE FLOUR AND SALT IN A LARGE BOWL
ADD THE SHORTENING AND RUB INTO FLOUR WITH YOUR HANDS, UNTIL WELL BLENDED
ADD GRAPEFRUIT SODA, 1 TABLESPOON AT A TIME, AND TOSS WITH A FORK
CONTINUE TO MOISTEN AND TOSS WITH A FORK JUST UNTIL DOUGH HOLDS SHAPE
WRAP IN PLASTIC, CHILL
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 136 - Calories from Fat 78
Percent Total Calories From: Fat 58%, Protein 5%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 148mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


PrevRcpContentsNextRcp

Pate a Choux

1 servings

1 cup flour
1/8 teaspoon salt
1/2 cup milk
1/2 cup water
1/3 cup unsalted butter
5 to 4 room temperature eggs

SIFT TOGETHER FLOUR AND SALT
COMBINE MILK, WATER, AND BUTTER IN A HEAVY SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, BE SURE BUTTER IS MELTED
REDUCE HEAT TO LOW
ADD DRY INGREDIENTS, ALL AT ONCE
HEAT AND STIR UNTIL PASTE COMES AWAY FROM SIDES OF PAN REMOVE FROM HEAT AND COOL FOR 3-4 MINUTES
TRANSFER TO A MIXER
BEAT IN EGGS, ONE AT A TIME
IF MIXTURE LOOKS DRY, BEAT IN AN ADDITIONAL EGG
SPOON INTO A PASTRY BAG FITTED WITH TIP AS FOLLOWS
1/2-inch Mini Puffs=medium round tip
1-1/2" Gougere Puffs=1/4" round or star tip
3" Cream or Savory Puffs=1/2" round or star tip
PIPE ONTO A PARCHMENT-LINED BAKING SHEET
SPRINKLE LIGHTLY WITH WATER
BAKE AT 400 DEGREES FOR 10 MINUTES
BAKE AT 350 DEGREES FOR 20-25 MINUTES, UNTIL LIGHTLY BROWNED DO NOT OPEN OVEN DOOR FOR FIRST 25 MINUTES OF BAKING
COOL ON A RACK IN A DRAFT FREE PLACE
CUT TOPS FROM MEDIUM OR LARGE PUFFS
REMOVE WEBBS WITH A SPOON
FILL AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 1365 - Calories from Fat 781
Percent Total Calories From: Fat 57%, Protein 12%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 87g, Saturated Fat 47g, Cholesterol 1032mg, Sodium 616mg, Total Carbohydrate 104g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 3740 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Pear and Roquefort Tart

8 servings

2 cups flour
1 cup unsalted butter
1 teaspoon salt
1/2 cup ice-cold water
4 whole pears, peeled and thinly sliced
2 cups crumbled Roquefort cheese

COMBINE FLOUR AND SALT ON A PASTRY BOARD OR IN A LARGE BOWL CUT IN BUTTER TO THE SIZE OF SMALL PEAS
MAKE A WELL IN THE CENTER AND POUR IN HALF OF THE WATER
TOSS AND CUT IN THE WATER UNTIL WELL MIXED
ADDITIONAL WATER MAY BE ADDED UNTIL DOUGH HOLDS TOGETHER DO NOT KNEAD DOUGH
FORM INTO A CAKE, WRAP IN PLASTIC, AND CHILL
ROLLOUT AND CUT INTO 9-INCH CIRCLES
ARRANGE PEAR SLICES ONTO THE PREPARED DOUGH CIRCLES FOLD-UP THE EDGES OF THE DOUGH AROUND THE PEARS
BAKE @ 400 DEGREES FOR 10-12 MINUTES, UNTIL CRUST IS GOLDEN SPRINKLE WITH CHEESE
BAKE @ 400 DEGREES FOR 5 MINUTES
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 485 - Calories from Fat 296
Percent Total Calories From: Fat 61%, Protein 8%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 89mg, Sodium 840mg, Total Carbohydrate 37g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 1199 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Peasant Bread

40 servings

2 cups warm (105-110 deg) water
6 tablespoons active dry yeast
1/4 cup sugar
2 tablespoons salt
24 cups flour
1/4 cup cornmeal

COMBINE WATER, YEAST, AND SUGAR LET STAND FOR 5 MINUTES COMBINE WITH SALT AND FLOUR IN A MIXER BOWL
PROCESS UNTIL MIXTURE CLEANS THE BOWL
PROCESS TO KNEAD FOR AN ADDITIONAL 5 MINUTES
GREASE A LARGE BOWL OR BUCKET WITH BUTTER
PLACE DOUGH IN BOWL, TURN TO COAT
COVER AND ALLOW TO RISE FOR 30 MINUTES
PUNCH DOWN AND DIVIDE INTO 7 EQUAL PORTIONS
SHAPE INTO LOAVES
ALLOW TO RISE FOR 30 MINUTES
BAKE @ 450 DEGREES FOR 10 MINUTES
MIST LIGHTLY WITH WATER
BAKE @ 375 DEGREES FOR 30-40 MINUTES
COOL ON A WIRE RACK
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 275 - Calories from Fat 7
Percent Total Calories From: Fat 2%, Protein 11%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 353mg, Total Carbohydrate 59g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 4 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


PrevRcpContentsNextRcp

Peppercorn Beef Flambe

4 servings

2 teaspoons crushed peppercorns
2 pounds beef flank steak
1/4 cup unsalted butter
1/4 cup brandy, warmed
1/4 cup cream, heated

RUB EACH SIDE OF BEEF WITH 1 TEASPOON PEPPERCORNS
PAT OR POUND LIGHTLY TO SET COATING DEEPLY
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD BEEF AND SAUTE FOR 4 MINUTES PER SIDE
REMOVE FROM HEAT
SLICE, ACROSS THE GRAIN INTO THIN STRIPS
REMOVE TO A HEATED SERVING PLATTER
ADD BRANDY TO THE SKILLET AND IGNITE TO FLAME
STIR IN CREAM, HEAT AND STIR UNTIL FLAMES SUBSIDE
LADLE SAUCE AND LOOSE PEPPERCORNS OVER STEAK STRIPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 577 - Calories from Fat 355
Percent Total Calories From: Fat 61%, Protein 31%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 20g, Cholesterol 162mg, Sodium 169mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 577 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units


PrevRcpContentsNextRcp

Pesto Souffle

8 servings

2 cups minced fresh basil leaves
3 tablespoons minced garlic
1/4 cup toasted pine nuts
1 cup finely shredded parmesan cheese
1/2 cup olive oil
1/2 teaspoon salt
1/2 cup unsalted butter
1/3 cup flour
1 cup milk
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
8 beaten egg yolks
1/4 cup minced scallions
4 cups tomato concasse
10 egg whites

COMBINE BASIL, GARLIC, PINE NUTS, ONE-THIRD THE PARMESAN, AND HALF THE SALT IN A FOOD PROCESSOR
PROCESS TO CHOP FINE
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM PROCESS UNTIL THICKENED, SET ASIDE
BUTTER 2 LARGE SOUFFLE DISHES
SPRINKLE EACH WITH PARMESAN CHEESE, SET ASIDE
HEAT 1/3 CUP BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR TO A PALE-BLOND COLOR GRADUALLY WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND NUTMEG
MIX IN YOLKS, A TABLESPOON AT A TIME, UNTIL WELL BLENDED
SAUTE SCALLIONS IN REMAINING BUTTER TO SOFTEN
ADD TOMATOES, HEAT AND STIR OVER A MODERATE FLAME, UNTIL LIQUID NEARLY EVAPORATES
REMOVE FROM HEAT
COMBINE WITH PESTO AND CHEESE MIXTURE-MIX WELL
BEAT WHITES AND REMAINING 1/8 TEASPOON SALT TOGETHER, UNTIL STIFF
STIR ONE-FOURTH OF WHITES INTO SOUFFLE MIXTURE-MIX WELL GENTLY FOLD IN REMAINING WHITES
POUR INTO PREPARED SOUFFLE DISHES
PLACE INTO A 400 DEGREE OVEN
REDUCE HEAT AND BAKE @ 375 DEGREES FOR 30-35 MINUTES
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 451 - Calories from Fat 332
Percent Total Calories From: Fat 74%, Protein 13%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 14g, Cholesterol 248mg, Sodium 438mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 1569 units, Vitamin C 29 units, Calcium 0 units, Iron 2 units


PrevRcpContents

Pesto-Cheese Pastries

12 servings

12 sheets frozen filo dough, thawed
1/2 cup melted unsalted butter
3/4 cup frozen pesto, thawed
1/4 pound Swiss cheese, cut into 4x7-inch slices
1/3 cup finely grated parmesan cheese
fresh basil leaves, as garnish

BRUSH 1 FILO SHEET WITH BUTTER, KEEP REMAINING COVERED
TOP WITH ANOTHER SHEET AND BRUSH WITH BUTTER
SPREAD 2 TABLESPOONS PESTO ALONG 1 END OF SHEET, IN A 4X8-INCH RECTANGULAR PATTERN
TOP WITH 1 TABLESPOON GRATED PARMESAN AND 1 SLICE OF SWISS FOLD IN LONG SIDES
BEGINNING AT FILLING, ROLLUP AS FOR A JELLY ROLL
PLACE, SEAM-SIDE DOWN, ONTO A PARCHMENT-LINED BAKING SHEET BRUSH TOP WITH BUTTER
REPEAT WITH REMAINING FILO, BUTTER, PESTO, AND CHEESES
BAKE @ 375 DEGREES FOR 20-30 MINUTES, UNTIL GOLDEN
CUT ON A BIAS INTO 1-INCH PIECES
GARNISH WITH FRESH BASIL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 99
Percent Total Calories From: Fat 59%, Protein 9%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 31mg, Sodium 138mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 387 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


This page last updated on 28 May 2001.
Copyright © 1997-2016 Salvatore's Kitchen. Page designed and maintained by MultiWebs.net.