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Recipes

RcpCardPommes au Gratin Buffet
RcpCardPoppy Seed Cheese Straws
RcpCardPotato-Onion Gratin
RcpCardProvencal Bean Soup
RcpCardQuick Brioche
RcpCardQuick Creme Fraiche
RcpCardQuick Pate Brisee
RcpCardQuick Puff Pastry
RcpCardQuick Ratatouille
RcpCardRabbit Marinade
RcpCardRanch Shrimp and Cucumber Pate
RcpCardRich Cheddar Fondue
RcpCardRicotta-Basil Tart
RcpCardRoasted Red Potato Salad
RcpCardRondelay Canapes
RcpCardRoquefort Cheesecake with Asiago Crust
RcpCardRoquefort Dressing
RcpCardSausage Pate
RcpCardSavory Onion Crepe Batter
RcpCardSavory Pork Meatballs
RcpCardSavory Vegetable Tart
RcpCardSavoy Cabbage au Gratin
RcpCardScallops au Gratin
RcpCardScallops Nicoise
RcpCardSeafood Crepes
RcpCardSesame Cheese Straws
RcpCardSesame Puffs
RcpCardShrimp Arnaud
RcpCardShrimp Canapes
RcpCardShrimp de Jonghe
RcpCardShrimp Diane
RcpCardShrimp Salad Canapes
RcpCardShrimp Stuffed Endive
RcpCardSmoked Chicken and Apple Chutney Puffs
RcpCardSmoked Salmon Puffs
RcpCardSmoked Salmon Rollups
RcpCardSole en Champagne
RcpCardSole en Gougons
RcpCardSpiced Dijon Shrimp Pate
RcpCardSteak au Poivre
RcpCardSteak Diane
RcpCardTomato Provencale
RcpCardTurkey a la King
RcpCardTurkey Supreme
RcpCardTurkey-Almond Pate
RcpCardWelsh Rarebit
RcpCardWhite Wine Fish Aspic
RcpCardZucchini Provencal

Any Comments?  E-mail me.

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Pommes au Gratin Buffet

24 servings

8 pounds red or white potatoes
2/3 cup unsalted butter
2/3 cup flour
6 cups milk
3 tablespoons finely minced garlic
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
2 tablespoons melted unsalted butter
4 cups finely grated sharp cheddar cheese

COOK POTATOES IN BOILING SALTED WATER FOR 15-20 MINUTES, UNTIL TENDER
DRAIN WELL AND ALLOW TO COOL SLIGHTLY
PEEL POTATOES AND CUT TO 1/2-INCH DICE, SET ASIDE
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, HEAT AND STIR FOR 2 MINUTES
WHISK IN MILK HEAT AND WHISK UNTIL THICKENED
STIR IN GARLIC, SALT, BLACK PEPPER, AND CAYENNE
HEAT OVER A LOW FLAME FOR 10 MINUTES, STIRRING OCCAISIONALLY STIR IN ALL BUT 1/2 CUP OF THE GRATED CHEESE
HEAT AND STIR UNTIL MELTED
ADD CHEESE SAUCE TO POTATOES-MIX WELL
TURN POTATOES INTO SHALLOW BAKING DISHES
TOP WITH GRATED CHEESE
DOT WITH MELTED BUTTER
BAKE @ 475 DEGREES FOR 15-25 MINUTES, UNTIL SLIGHTLY BROWNED SERVE HO

Nutrition Facts
Amount Per Serving: Calories 347 - Calories from Fat 131
Percent Total Calories From: Fat 38%, Protein 13%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 44mg, Sodium 356mg, Total Carbohydrate 43g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 513 units, Vitamin C 24 units, Calcium 0 units, Iron 2 units


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Poppy Seed Cheese Straws

12 servings

1 pound chilled unsalted butter
1 pound flour
1 teaspoon salt
1 cup very cold water
1 slightly beaten egg white
1/2 cup finely grated parmesan cheese
2 tablespoons poppy seeds

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 SHALLOW 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)
ROLLOUT INTO A 1/2-INCH THICK RECTANGLE
BRUSH WITH EGG WHITES AND SPRINKLE GENEROUSLY WITH GRATED CHEESE
FOLD IN HALF AND ROLLOUT TO A THICKNESS OF 1/8-INCH
WITH A PASTRY WHEEL, CUT INTO 1/2-INCH STRIPS
ROLL IN POPPY SEEDS TO COAT LIGHTLY
TWIST STRIPS 2-3 TIMES TO FORM A SPIRAL
PRESS ENDS ONTO PARCHMENT TO ANCHOR WELL
CHILL FOR 30 MINUTES
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 437 - Calories from Fat 295
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 86mg, Sodium 268mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1181 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Potato-Onion Gratin

50 servings

1 cup olive oil
3/4 cup strained bacon fat
4 quarts sliced sweet red onions
2 tablespoons minced garlic
1/4 cup finely minced fresh thyme
3/4 cup minced scallion greens
12 pounds red or white potatoes, peeled, sliced, and rinsed
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup room temperature unsalted butter
6 cups soft fresh breadcrumbs

HEAT OLIVE OIL AND BACON FAT IN A SAUCEPOT, OVER A LOW FLAME ADD ONIONS, GARLIC, THYME, AND SCALLIONS
COVER AND HEAT FOR 10 MINUTES
REMOVE FROM HEAT, SET ASIDE
ARRANGE A LAYER OF SLICED POTATOES IN THE BOTTOM OF A BUTTERED HOTEL PAN
SEASON LIGHTLY WITH SALT AND PEPPER
SPREAD A THIN LAYER OF THE ONION MIXTURE ON TOP OF THE POTATOES
CONTINUE TO BUILD LAYERS, FINISHING WITH A LAYER OF POTATOES COMBINE BUTTER AND BREADCRUMBS-MIX WELL
SPREAD ON TOP OF POTATOES
BAKE @ 425 DEGREES UNTIL WELL BROWNED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 280 - Calories from Fat 101
Percent Total Calories From: Fat 36%, Protein 7%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 11mg, Sodium 121mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 111 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units


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Provencal Bean Soup

10 servings

2 cups navy beans
water, to cover
10 cups water
3 tablespoons olive oil
1 cup minced onion
3 tablespoons minced garlic
6 ounces tomato paste
1 cup julienne strips of carrot
1 cup minced celery with leaves
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon sage
1/2 teaspoon pepper
1 pound sliced Portuguese linguica

COMBINE BEANS AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REMOVE FROM HEAT, COVER, AND LET STAND FOR 90 MINUTES
DRAIN, RINSE WELL, AND DRAIN WELL
HEAT OLIVE OIL IN A DUTCH OVEN, OVER A HIGH FLAME
ADD ONIONS AND GARLIC
SAUTE FOR 10-20 MINUTES, UNTIL GOLDEN
ADD REMAINING INGREDIENTS, EXCEPT LINGUICA
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 HOURS
ADD LINGUICA
SALT TO TASTE
SIMMER FOR 30 MINUTES
DEGREASE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 381 - Calories from Fat 190
Percent Total Calories From: Fat 50%, Protein 17%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 28mg, Sodium 467mg, Total Carbohydrate 32g, Dietary Fiber 3g, Sugars 0g, Protein 16g, Vitamin A 3550 units, Vitamin C 13 units, Calcium 0 units, Iron 5 units


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Quick Brioche

24 servings

1/2 cup warm (105-110 deg) cream
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour
1 teaspoon salt
3 room temperature eggs
1/2 cup unsalted butter, melted and cooled slightly
2 to 1 egg yolk
2 to 1 tablespoon cream

STIR TOGETHER CREAM, SUGAR, AND YEAST
ALLOW TO STAND FOR 5-10 MINUTES, UNTIL BUBBLY
COMBINE YEAST MIXTURE, FLOUR, SALT, EGGS, AND BUTTER IN A MIXER OR FOOD PROCESSOR
PROCESS FOR 10 SECONDS
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD TO A SOFT AND MANAGEABLE DOUGH
PLACE INTO A BUTTERED BOWL, TURN TO EVENLY COAT
COVER WITH PLASTIC, SET IN A WARM PLACE, AND ALLOW TO RISE FOR 90 MINUTES, UNTIL DOUBLED
PUNCH DOWN
WITH LIGHTLY FLOURED HANDS, DIVIDE DOUGH INTO THIRDS
DIVIDE TWO THIRDS INTO 24 LARGE BALLS
PLACE INTO 24 BUTTERED BRIOCHE OR MUFFIN TINS
MAKE A LARGE DENT IN THE CENTER OF EACH WITH A FLOURED THUMB
ROLL THE REMAINING THIRD OF DOUGH INTO 24 SMALL BALLS
PLACE ONE SMALL BALL INTO EACH DENT OF LARGE BALLS
ALLOW TO RISE FOR 60-90 MINUTES, UNTIL DOUBLED
WHISK TOGETHER EGG YOLKS AND CREAM
BRUSH LIGHTLY ONTO BRIOCHES, NOT TINS
BAKE AT 400 DEGRRES FOR 10 MINUTES
BAKE @ 350 DEGREES FOR 5-10 MINUTES
REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 56
Percent Total Calories From: Fat 57%, Protein 9%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 50mg, Sodium 109mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 250 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Quick Creme Fraiche

3 servings

1/3 cup whipping cream
2/3 cup sour cream

GRADUALLY STIR WHIPPING CREAM INTO SOUR CREAM
COVER AND CHILL UP TO 48 HOUR

Nutrition Facts
Amount Per Serving: Calories 209 - Calories from Fat 188
Percent Total Calories From: Fat 90%, Protein 4%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 10g, Cholesterol 57mg, Sodium 31mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 629 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Quick Pate Brisee

8 servings

2 cups flour
1 cup unsalted butter
1 teaspoon salt
1/2 cup ice-cold water

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 CHIL

Nutrition Facts
Amount Per Serving: Calories 319 - Calories from Fat 210
Percent Total Calories From: Fat 66%, Protein 4%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 62mg, Sodium 297mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 868 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Quick Puff Pastry

1 servings

1 cup all-purpose flour
2/3 cup cake flour
1 cup cutup, frozen unsalted butter
1/2 cup chilled cream

COMBINE FLOURS AND SALT ON A LARGE WORK SURFACE
CUT IN BUTTER TO RESEMBLE SMALL PEAS
ADD 1/2 CUP CREAM AND MIX GENTLY, ADDING ADDITIONAL CREAM AS NEEDED, UNTIL DOUGH FORMS A BALL
ROLLOUT ON A LIGHTLY FLOURED SURFACE INTO A 10x20 INCH RECTANGLE
FOLD NARROW ENDS OVER THE MIDDLE INTO THIRDS
WRAP IN PLASTIC AND CHILL FOR 60-90 MINUTES
UNWRAP DOUGH, ROLLOUT, FOLD AND CHILL AGAIN
UNWRAP, ROLLOUT, FOLD, AND CHILL AGAIN
USE AS DESIRED OR FREEZE FOR UP TO 4 WEEK

Nutrition Facts
Amount Per Serving: Calories 2664 - Calories from Fat 1943
Percent Total Calories From: Fat 73%, Protein 4%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 216g, Saturated Fat 134g, Cholesterol 602mg, Sodium 73mg, Total Carbohydrate 156g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 8071 units, Vitamin C 1 units, Calcium 0 units, Iron 7 units


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Quick Ratatouille

6 servings

1 whole eggplant, cut into large dice
2 cups medium dice tomatoes
2 cups minced onions
1 cup minced celery
1 dried red chile, seeded and finely minced
1 cup medium dice, seeded green bell pepper
1/4 teaspoon salt
1 tablespoon flour
1 cup tomato sauce

HEAT 2 QUARTS SALTED WATER IN A SAUCEPOT, OVER A MODERATELY-HIGH FLAME
ADD EGGPLANT AND SIMMER FOR 5 MINUTES, DRAIN WELL
COMBINE EGGPLANT WITH TOMATOES, ONIONS, CELERY, RED PEPPER, AND BELL PEPPERS IN A CASSEROLE
SEASON WITH SALT
SPRINKLE FLOUR OVER THE TOP
MOISTEN WITH TOMATO SAUCE
BAKE @ 350 DEGREES FOR 45 MINUTES
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 70 - Calories from Fat 4
Percent Total Calories From: Fat 6%, Protein 13%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 366mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1038 units, Vitamin C 41 units, Calcium 0 units, Iron 1 units


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Rabbit Marinade

8 servings

1 cup white wine
1 cup thinly sliced onion
1/4 cup olive oil
1/2 teaspoon crumbled rosemary
6 whole crushed juniper berries
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon cayenne

COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
USE AS A MARINADE FOR RABBI

Nutrition Facts
Amount Per Serving: Calories 90 - Calories from Fat 61
Percent Total Calories From: Fat 68%, Protein 1%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 14 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Ranch Shrimp and Cucumber Pate

12 servings

1 envelope unflavored gelatin
1/2 cup cold water
9 ounces room temperature cream cheese
1/2 cup buttermilk ranch dressing
2 tablespoons cider vinegar
1 cup diced, peeled and seeded English cucumber
3/4 pound bay shrimp
1/3 cup mayonnaise
2 teaspoons spicy seafood cocktail sauce
1 tablespoon prepared horseradish
2 pounds assorted savory crackers

SPRINKLE GELATIN OVER WATER, IN A SMALL SAUCEPAN
ALLOW TO STAND FOR 5 MINUTES
HEAT AND STIR OVER A LOW FLAME, UNTIL DISSOLVED
COMBINE ONE-THIRD THE CREAM CHEESE, RANCH DRESSING, VINEGAR, AND HORSERADISH IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH
STIR IN CUCUMBERS AND HALF OF THE GELATIN MIXTURE
LINE AN 8x4x2-INCH LOAF PAN WITH PLASTIC
SPOON CUCUMBER MIXTURE INTO LOAF PAN, PACK TIGHTLY
COVER AND CHILL FOR 60 MINUTES
COMBINE REMAINING CREAM CHEESE, SHRIMP, MAYONNAISE, AND COCKTAIL SAUCE
STIR IN REMAINING GELATIN-MIX THOROUGHLY
SPREAD EVENLY OVER CUCUMBER LAYER
COVER AND CHILL FOR 6-48 HOURS
INVERT ONTO A LETTUCE-LINED PLATTER
REMOVE PLASTIC
SERVE CHILLED, WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 601 - Calories from Fat 344
Percent Total Calories From: Fat 57%, Protein 9%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 6g, Cholesterol 71mg, Sodium 369mg, Total Carbohydrate 51g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 585 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


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Rich Cheddar Fondue

8 servings

1/2 pound sliced bacon
1/4 cup very finely minced onion
2 teaspoons flour
4 cups very finely shredded cheddar cheese
2 cups sour cream
1 teaspoon Worcestershire sauce

FRY BACON UNTIL CRISP IN A SKILLET, OVER A MODERATE FLAME REMOVE FROM PAN TO DRAIN A COOLING RACK AND BLOT WITH PAPER TOWELS
CRUMBLE BACON AND SET ASIDE
DRAIN ALL BUT 1 TABLESPOON FAT FROM SKILLET
SET OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 5-6 MINUTES, UNTIL SOFTENED, WITHOUT BROWNING
SPRINKLE FLOUR OVER ONIONS
HEAT AND STIR FOR 1-2 MINUTES
ADD CHEESE AND SOUR CREAM
HEAT AND STIR UNTIL MELTED
TRANSFER TO A CHAFING DISH OR FONDUE POT
GARNISH WITH CRUMBLED BACON
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 519 - Calories from Fat 428
Percent Total Calories From: Fat 83%, Protein 14%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 48g, Saturated Fat 22g, Cholesterol 101mg, Sodium 584mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 868 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Ricotta-Basil Tart

8 servings

1/2 cup room temperature unsalted butter
1/2 cup sugar
1 cup yellow cornmeal
2 room temperature eggs
1 teaspoon salt
1 cup flour
2 tablespoons chilled unsalted butter
1/2 cup minced shallot
1 cup dry white wine
3/4 cup cream
12 ounces room temperature cream cheese
8 ounces fresh ricotta cheese
1/2 cup finely minced fresh basil leaves
3 large eggs
1/4 teaspoon kosher salt, to taste

COMBINE BUTTER AND SUGAR IN A MIXER-CREAM UNTIL SMOOTH
ADD THE CORNMEAL, EGGS, AND SALT-MIX WELL
ADD THE FLOUR AND BEAT UNTIL SOFT AND MOIST, BUT MANAGEABLE ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT TO DESIRED SIZE AND PRESS INTO A TART OR PIE PAN
BAKE @ 350 DEGREES FOR 5 MINUTES
REMOVE FROM OVEN, COOL
HEAT BUTTER IN A SAUCEPAN OR SKILLET, OVER A MEDIUM FLAME ADD THE SHALLOTS OR SCALLIONS AND SAUTE FOR 4-5 MINUTES, UNTIL SOFTENED
ADD THE WINE AND REDUCE BY HALF
ADD THE CREAM AND REDUCE BY HALF
REMOVE FROM HEAT, COOL
COMBINE CREAM CHEESE AND RICOTTA IN A MIXER BOWL-MIX WELL ADD THE BASIL AND COOLED REDUCTION-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME, JUST UNTIL INCORPORATED SEASON TO TASTE WITH SALT
POUR INTO THE PREPARED PASTRY SHELL
BAKE @ 375 DEGREES FOR 30-35 MINUTES IN A CONVENTIONAL OVEN OR BAKE @ 300 DEGREES FOR 25-30 MINUTES IN A CONVECTION OVEN, UNTIL JUST SET IN THE CENTER
REMOVE FROM HEAT, COOL
GARNISH WITH SOUR CREAM OR AS DESIRED
SERVE WARM OR AT ROOM TEMPERATURE

Nutrition Facts
Amount Per Serving: Calories 628 - Calories from Fat 379
Percent Total Calories From: Fat 60%, Protein 9%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 25g, Cholesterol 252mg, Sodium 570mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 3054 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Roasted Red Potato Salad

10 servings

3 pounds red potatoes
2/3 cup olive oil
1 tablespoon minced garlic
1/4 cup wine vinegar
1 teaspoon dried rosemary
1/4 teaspoon kosher salt, to taste
2 cups julienne strips of sweet red onions
2 pounds green beans, trimmed and bias-cut
24 nicoise green olives, halved and pitted
3 to 2 sprigs rosemary, as garnish

HALVE POTATOES AND CUT INTO 1-INCH WEDGES
HEAT HALF THE OLIVE OIL IN THE BOTTOM OF A ROASTING PAN
ADD THE POTATOES AND TOSS TO COAT WELL
ROAST @ 425 DEGREES FOR 10 MINUTES, TURN
ROAST @ 425 DEGREES FOR 10 MINUTES, TURN
ROAST @ 425 DEGREES FOR 10 MINUTES, UNTIL TENDER
REMOVE PAN FROM OVEN AND ALLOW POTATOES TO COOL IN THE PAN MEANWHILE, COMBINE GARLIC, VINEGAR, ROSEMARY, AND SALT IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
WITH MACHING RUNNING, ADD REMAINING OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL THICKENED
SOAK THE RED ONIONS IN WATER FOR 5 MINUTES
DRAIN WELL AND PAT DRY
BLANCH THE GREEN BEANS IN BOILING WATER FOR 5 MINUTES
DRAIN, REFRESH IN COLD WATER, AND DRAIN WELL
COMBINE THE POTATOES, ONIONS, AND OLIVES-TOSS TO MIX WELL MOISTEN WITH THE DRESSING
GARNISH WITH ROSEMARY SPRIGS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 340 - Calories from Fat 144
Percent Total Calories From: Fat 42%, Protein 7%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 0mg, Sodium 307mg, Total Carbohydrate 43g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 646 units, Vitamin C 38 units, Calcium 0 units, Iron 3 units


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Rondelay Canapes

25 servings

1 pound cream cheese, softened
4 tablespoons minced garlic
1/2 cup minced parsley
6 ounces sliced pitted black olive, as garnish
1 bunch dill
2 ounces pimientos, as garnish
1 loaf such as rye or pumpernickel cocktail bread
1 pound assorted savory crackers

COMBINE CREAM CHEESE, GARLIC, AND PARSLEY IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SPREAD ONTO CRACKERS AND COCKTAIL BREADS
GARNISH AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 204 - Calories from Fat 85
Percent Total Calories From: Fat 42%, Protein 10%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 20mg, Sodium 417mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 441 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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Roquefort Cheesecake with Asiago Crust

8 servings

2 cups dry sourdough French breadcrumbs
1/4 cup finely grated asiago
3 tablespoons melted unsalted butter
1 cup finely minced onion
1 tablespoon unsalted butter
16 ounces room temperature cream cheese
8 ounces finely crumbled Roquefort cheese
1/3 cup cream
1/2 teaspoon kosher salt
4 eggs

COMBINE THE BREADCRUMBS, ASIAGO CHEESE, AND MELTED BUTTER-MIX WELL
PRESS ONTO THE BOTTOM AND UP THE SIDES OF A 10-INCH SPRINGFORM PAN
COMBINE ONIONS AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE CREAM CHEESE AND ROQUEFORT IN A MIXER BOWL-MIX WELL ADD THE CREAM AND SALT-MIX WELL
ADD THE ONION MIXTURE-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME, JUST UNTIL INCORPORATED
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES FOR 60 MINUTES, OR UNTIL SET
REMOVE FROM HEAT, COOL
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 541 - Calories from Fat 376
Percent Total Calories From: Fat 70%, Protein 14%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 25g, Cholesterol 222mg, Sodium 1109mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 1603 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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Roquefort Dressing

16 servings

3 tablespoons strained fresh lemon juice
8 ounces chilled evaporated milk
8 ounces finely crumbled Roquefort cheese
2 cups mayonnaise
2 tablespoons garlic puree

WHISK LEMON JUICE INTO EVAPORATED MILK, UNTIL THICKENED
STIR IN REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-48 HOUR

Nutrition Facts
Amount Per Serving: Calories 275 - Calories from Fat 248
Percent Total Calories From: Fat 90%, Protein 6%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 7g, Cholesterol 27mg, Sodium 433mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 284 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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Sausage Pate

12 servings

3/4 pound bulk pork sausage
1/2 cup minced onion
2 tablespoons minced garlic
1/4 pound chicken liver
1/2 cup white wine
1/4 cup milk
2 slightly beaten eggs
2 tablespoons dry breadcrumbs
1 tablespoon cornstarch
1/4 teaspoon kosher salt
3 ounces room temperature cream cheese
2 pounds assorted savory crackers

COMBINE SAUSAGE, ONIONS, AND GARLIC IN A SAUTE PAN, OVER A MEDIUM FLAME
HEAT AND STIR UNTIL SAUSAGE IS BROWNED
ADD LIVERS, HEAT AND STIR UNTIL NO LONGER PINK
REMOVE FROM HEAT, DRAIN, AND COOL
COMBINE SAUSAGE MIXTURE, WINE, AND MILK IN A FOOD PROCESSOR PROCESS TO A SMOOTH PUREE
ADD EGGS, BREADCRUMBS, CORNSTARCH, SALT, AND PEPPER PROCESS UNTIL THOROUGHLY BLENDED
SPOON INTO A GREASED 7x4x2-INCH LOAF PAN
COVER WITH FOIL
PLACE INTO A BAKING PAN
POUR HOT WATER INTO BAKING PAN, AROUND LOAF PAN, TO A DEPTH OF 1/2-INCH
BAKE @ 325 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
COVER AND CHILL FOR 4-24 HOURS
INVERT ONTO A SERVING PLATTER
PIPE SOFTENED CREAM CHEESE AS A DECORATIVE BORDER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE,
WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 483 - Calories from Fat 230
Percent Total Calories From: Fat 48%, Protein 8%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 2g, Cholesterol 86mg, Sodium 251mg, Total Carbohydrate 53g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 2273 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Savory Onion Crepe Batter

50 servings

8 cups flour
2 tablespoons salt
2 teaspoons finely ground black pepper
3/4 cup pureed onion
2 tablespoons very finely minced scallions
3 cups milk
3 cups white wine
3/4 teaspoon liquid hot pepper sauce
12 beaten eggs
12 beaten egg yolks
1/3 cup melted unsalted butter

SIFT FLOUR, SALT, AND PEPPER TOGETHER
ADD ONIONS, SCALLIONS, MILK, WINE, AND PEPPER SAUCE-MIX WELL COMBINE EGGS, YOLKS, AND BUTTER-MIX WELL
ADD TO FLOUR MIXTURE-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
STIR IN ADDITIONAL MILK AS NEEDED TO THIN
PREPARE AS DIRECTED FOR CREPE

Nutrition Facts
Amount Per Serving: Calories 133 - Calories from Fat 39
Percent Total Calories From: Fat 29%, Protein 14%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 105mg, Sodium 306mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 217 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Savory Pork Meatballs

16 servings

1 pound lean ground pork
2 tablespoons dry or fresh sage
1 tablespoon marjoram
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon ground cloves

COMBINE INGREDIENTS-MIX WELL
COVER AND LET STAND FOR 30-60 MINUTES OR CHILL UP TO 4 DAYS SHAPE INTO 3/4-INCH BALLS
HEAT A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE MEATBALLS, HEAT AND SHAKE PAN UNTIL WELL DONE
SERVE HOT, WITH OR WITHOUT SAUC

Nutrition Facts
Amount Per Serving: Calories 46 - Calories from Fat 19
Percent Total Calories From: Fat 42%, Protein 55%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 18mg, Sodium 166mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 31 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Savory Vegetable Tart

8 servings

1/2 cup unsalted butter
1/2 cup sugar
1 cup yellow cornmeal
1 teaspoon salt
1 cup flour
1 cup minced onion
1 cup minced leeks, white part only
2 tablespoons unsalted butter
1/4 cup heavy cream
1 cup pumpkin puree
1/2 teaspoon kosher salt, to taste
1 tablespoon honey
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly ground nutmeg
3 beaten eggs

COMBINE 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 ONIONS, LEEKS, AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL SOFTENED WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE ONION MIXTURE, CREAM, PUMPKIN, SALT, HONEY, WHITE PEPPER, AND NUTMEG-MIX WELL
ADD EGGS-MIX WELL
POUR INTO TART SHELLS
BAKE @ 375 DEGREES FOR 25-30 MINUTES, UNTIL SET AND SLIGHTLY PUFFY
REMOVE FROM HEAT
GARNISH WITH BLANCHED FRESH VEGETABLES
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 389 - Calories from Fat 177
Percent Total Calories From: Fat 45%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 11g, Cholesterol 129mg, Sodium 475mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 7610 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Savoy Cabbage au Gratin

4 servings

2 cups unsalted chicken stock
1 head Savoy cabbage, cored and finely shredded
1/4 cup unsalted butter
1/4 cup flour
1 cup milk
1 cup buttered breadcrumbs
1 thinly sliced lemon

HEAT CHICKEN STOCK IN A LARGE SAUCEPAN, OVER A HIGH FLAME
ADD CABBAGE AND SIMMER FOR 6 MINUTES
DRAIN AND RESERVE 1 CUP STOCK
PLACE CABBAGE IN A LARGE CASSEROLE, SET ASIDE
HEAT BUTTER TO MELT IN A DOUBLE-BOILER
WHISK IN FLOUR TO BLEND WELL
GRADUALLY WHISK IN MILK AND RESERVED STOCK
HEAT AND STIR, UNTIL THICKENED
ADD TO CABBAGE IN CASSEROLE-MIX WELL
TOP WITH BUTTERED CRUMBS AND LEMON SLICES
BAKE, UNCOVERED, @ 400 DEGREES FOR 20 MINUTES
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 341 - Calories from Fat 140
Percent Total Calories From: Fat 41%, Protein 12%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 41mg, Sodium 994mg, Total Carbohydrate 40g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 2285 units, Vitamin C 63 units, Calcium 0 units, Iron 2 units


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Scallops au Gratin

4 servings

1 pound tiny or bay scallops
3/4 cup dry white wine
1 cup water
3/4 teaspoon salt
1 teaspoon white pepper
1/4 cup unsalted butter
1 cup minced onion
1/4 cup flour
2 tablespoons minced flat-leaf parsley
3/4 cup whipping cream
8 cups leftover mashed potatoes
1 cup sourdough breadcrumbs
1 cup finely grated cheddar cheese

COMBINE SCALLOPS, WATER, SALT, AND WHITE PEPPER IN A SAUCEPAN, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10-12 MINUTES, UNTIL TENDER
REMOVE SCALLOPS WITH A SLOTTED SPOON, SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 5-6 MINUTES, UNTIL SOFTENED
WHISK IN FLOUR, HEAT AND WHISK UNTIL BUBBLY
GRADUALLY WHISK IN RESERVED LIQUID FROM SCALLOPS
STIR IN CREAM, PARSLEY, AND SCALLOPS
SEASON TO TASTE WITH ADDITIONAL SALT AND WHITE PEPPER
HEAT THOROUGHLY OVER A LOW FLAME, WITHOUT BOILING
PIPE A BORDER OF MASHED POTATOES ONTO EACH SERVING DISH BROIL
BRIEFLY TO LIGHTLY BROWN TOPS
LADLE SCALLOP MIXTURE INTO EACH SERVING DISH
COMBINE BREADCRUMBS AND CHEDDAR CHEESE
TOP SCALLOP MIXTURE WITH CHEESE MIXTURE
PASS UNDER BROILER BRIEFLY JUST TO MELT TOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 966 - Calories from Fat 377
Percent Total Calories From: Fat 39%, Protein 16%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 25g, Cholesterol 168mg, Sodium 2234mg, Total Carbohydrate 100g, Dietary Fiber 2g, Sugars 0g, Protein 40g, Vitamin A 1626 units, Vitamin C 36 units, Calcium 0 units, Iron 2 units


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Scallops Nicoise

6 servings

30 medium sized sea scallops
1/2 cup flour
3 tablespoons olive oil
1/2 cup minced
1 cup unsalted butter
1 cup veal based white stock
2 cups tomato concasse
1 teaspoon freshly ground black pepper
1/2 cup minced fresh basil leaves

DREDGE SCALLOPS IN FLOUR, SHAKING OFF EXCESS
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD SCALLOPS AND SAUTE UNTIL LIGHTLY BROWNED ON ALL SIDES ADD BUTTER, GARLIC, AND STOCK-MIX LIGHTLY
ADD TOMATOES AND BLACK PEPPER-MIX LIGHTLY
GARNISH WITH MINCED BASIL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 556 - Calories from Fat 364
Percent Total Calories From: Fat 65%, Protein 21%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 20g, Cholesterol 132mg, Sodium 344mg, Total Carbohydrate 19g, Dietary Fiber 3g, Sugars 0g, Protein 29g, Vitamin A 4448 units, Vitamin C 26 units, Calcium 0 units, Iron 2 units


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Seafood Crepes

6 servings

4 beaten eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup melted unsalted butter
3 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
1/2 cup unsalted chicken stock
1/2 cup finely grated Gruyere cheese
2 teaspoons Worcestershire sauce
8 ounces frozen artichoke hearts, drained
3 hard boiled eggs, sliced
1/2 pound bay shrimp, or crab, or both
1/4 cup finely shredded parmesan cheese

COMBINE 4 EGGS WITH 1/4 TEASPOON SALT IN A MIXING BOWL GRADUALLY BEAT IN FLOUR AND MILK ALTERNATELY, UNTIL SMOOTH BEAT IN MELTED BUTTER
COVER AND CHILL FOR 60 MINUTES
THEN THIN WITH MILK AS NEEDED
HEAT A SMALL NON-STICK SKILLET OVER A MEDIUM FLAME, UNTIL A DROP OF WATER JUST DANCES, NOT STANDS OR SIZZLES
SPOON 2-3 TABLESPOONS BATTER INTO THE PAN
IMMEDIATELY TILT PAN TO COAT EVENLY
BROWN BOTTOM LIGHTLY
TURN AND BROWN LIGHTLY
REMOVE FROM PAN
REPEAT WITH REMAINING BATTER, SET ASIDE
MELT REMAINING BUTTER IN A SAUCEPAN
BLEND IN FLOUR, GRADUALLY STIR IN MILK AND BROTH
HEAT AND STIR OVER A LOW FLAME, UNTIL SLIGHTLY THICKENED
ADD CHEESE AND WORCESTERSHIRE SAUCE
COMBINE HALF OF SAUCE WITH ARTICHOKE HEARTS, HARD COOKED EGGS, AND SHRIMP
FILL CREPES WITH SHRIMP MIXTURE
FOLD OVER AND PLACE INTO A SHALLOW BAKING PAN
POUR REMAINING SAUCE OVER THE TOP
SPRINKLE WITH PARMESAN CHEESE
BAKE @ 350 DEGREES FOR 15-20 MINUTES
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 664 - Calories from Fat 357
Percent Total Calories From: Fat 54%, Protein 19%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 22g, Cholesterol 402mg, Sodium 559mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 1685 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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Sesame Cheese Straws

12 servings

17 1/2 ounces frozen puff pastry, thawed
1 * EA SLIGHTLY BEATEN EGG WHITES
1/2 * cup GRATED parmesan cheese
2 * tablespoon UNTOASTED sesame seeds

ROLLOUT DOUGH INTO A 1/2-INCH THICK RECTANGLE
BRUSH WITH EGG WHITES AND SPRINKLE GENEROUSLY WITH GRATED CHEESE
FOLD IN HALF AND ROLLOUT TO A THICKNESS OF 1/8-INCH
WITH A PASTRY WHEEL, CUT INTO 1/2-INCH STRIPS
ROLL IN SESAME SEEDS TO COAT LIGHTLY
TWIST STRIPS 2-3 TIMES TO FORM A SPIRAL
PRESS ENDS ONTO PARCHMENT TO ANCHOR WELL
CHILL FOR 30 MINUTES
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 179 - Calories from Fat 107
Percent Total Calories From: Fat 60%, Protein 7%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 1mg, Sodium 210mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 34 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Sesame Puffs

25 servings

1 batch of choux paste
2 tablespoons minced sesame seeds

ADD SEEDS TO CHOUX PASTE
SPOON INTO A PASTRY BAG, FITTED WITH A 1/2-INCH ROUND 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 the inside is not sticky or doughy)
REMOVE FROM OVEN TO COOL WELL BEFORE FILLING
COVER AND FREEZE TO STORE
REHEAT IN A WARM OVE

Nutrition Facts
Amount Per Serving: Calories 8 - Calories from Fat 6
Percent Total Calories From: Fat 70%, Protein 12%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Shrimp Arnaud

8 servings

4 pounds cooked shrimp
1/4 cup peanut oil
1/4 cup white vinegar
1 tablespoon finely snipped chives
1 tablespoon chili sauce
2 teaspoons hot mustard
1 teaspoon garlic puree
1/4 teaspoon paprika


Combine oil, white vinegar, chives, chili sauce, hot mustard, garlic and salt. Add cooled shrimp; Toss well. Cover and refrigerate at least 3 hours, tossing occasionally. To serve, drain, sprinkle lightly with paprika

Nutrition Facts
Amount Per Serving: Calories 278 - Calories from Fat 84
Percent Total Calories From: Fat 30%, Protein 69%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 443mg, Sodium 525mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 48g, Vitamin A 749 units, Vitamin C 6 units, Calcium 0 units, Iron 7 units


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Shrimp Canapes

25 servings

1 pound cream cheese
1/4 pound bay shrimp
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 cup parsley flakes
1 loaf cocktail pumpernickel
1 loaf cocktail rye
1 pound assorted savory crackers
1/4 bunch fresh dill weed

COMBINE CREAM CHEESE, HALF OF BAY SHRIMP (reserve half for garnish), ONION POWDER, GARLIC POWDER, KOSHER SALT, AND PARSLEY FLAKES IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL 4-48 HOURS
SPREAD ONTO COCKTAIL BREADS AND ASSORTED CRACKERS
GARNISH WITH RESERVED SHRIMP AND DILL WEED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 176 - Calories from Fat 105
Percent Total Calories From: Fat 60%, Protein 9%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 27mg, Sodium 206mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 356 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Shrimp de Jonghe

4 servings

1/2 cup flaked coconut
1/4 cup dry breadcrumbs
1/3 cup peanut oil
3 tablespoons minced parsley
1 tablespoon minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon paprika
1 dash cayenne
2 pounds tiger prawns, shelled and deveined
1/2 cup dry sherry


Combine oil, coconut, bread crumbs, chopped parsley, paprika, cayenne, salt and minced garlic. Reserve 1/4 cup of mixture for topping. Toss shrimp lightly in remaining mixture until shrimp is well coated. Turn into lightly oiled casserole. Pour sherry over shrimp and sprinkle with reserved mixture. Bake, uncovered, in moderate oven (375 F) until shrimp is tender, about 40 minutes

Nutrition Facts
Amount Per Serving: Calories 476 - Calories from Fat 228
Percent Total Calories From: Fat 48%, Protein 40%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 6g, Cholesterol 346mg, Sodium 854mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 48g, Vitamin A 738 units, Vitamin C 7 units, Calcium 0 units, Iron 7 units


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Shrimp Diane

4 servings

1 pound shelled and devined jumbo tiger prawns
1/3 cup shrimp stock
3/4 cup unsalted butter
1/4 cup minced scallions
3/4 teaspoon kosher salt
1/2 teaspoon minced garlic
1/2 teaspoon cayenne
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon oregano
1/2 pound sliced button mushrooms
1/4 cup minced parsley

HEAT 1/2 CUP BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SCALLIONS, SALT, GARLIC, CAYENNE, WHITE & BLACK PEPPER, BASIL, THYME, AND OREGANO
HEAT AND STIR FOR 2 MINUTES
ADD SHRIMP, HEAT AND STIR FOR 2-3 MINUTES
ADD MUSHROOMS, STOCK, PARSLEY, AND REMAINING BUTTER
HEAT AND STIR FOR 2-3 MINUTES, UNTIL SMOOTH AND WELL BLENDED SERVE HOT, ACCOMPANIED BY SOURDOUGH BREA

Nutrition Facts
Amount Per Serving: Calories 465 - Calories from Fat 333
Percent Total Calories From: Fat 72%, Protein 24%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 22g, Cholesterol 289mg, Sodium 649mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 1948 units, Vitamin C 8 units, Calcium 0 units, Iron 5 units


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Shrimp Salad Canapes

2 servings

1/4 cup very finely diced celery
1/4 cup very finely diced onion
1/2 pound bay shrimp
2 tablespoons minced parsley
1 tablespoon mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon chile powder

COMBINE INGREDIENTS (reserving a few shrimp as garnish)-MIX WELL CHILL FOR 1-48 HOURS
SPREAD ONTO CRACKERS OR CUTOUTS OF BREAD
GARNISH WITH SHRIMP
SERVE CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 69
Percent Total Calories From: Fat 38%, Protein 53%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 175mg, Sodium 524mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 629 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Shrimp Stuffed Endive

25 servings

1 pound room temperature cream cheese
1/4 pound bay shrimp
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 cup minced parsley
5 heads endive, trimmed
1/4 bunch dill

COMBINE CREAM CHEESE, THREE-FOURTHS THE SHRIMP, ONION
POWDER, GARLIC POWDER, SALT, AND PARSLEY IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL FOR 4-48 HOURS
SPOON INTO A PASTRY BAG, FITTED WITH A STAR TIP
PIPE ONTO ENDIVE LEAVES
GARNISH WITH SHRIMP AND DILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 73 - Calories from Fat 58
Percent Total Calories From: Fat 79%, Protein 14%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 27mg, Sodium 157mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 361 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Smoked Chicken and Apple Chutney Puffs

25 servings

1 batch of choux paste
2 tablespoons garlic puree
2 tablespoons pureed ginger
2 sliced onions
4 quarts medium dice, peeled and cored apples
1/4 pound seedless raisins
2 cups white vinegar
3 cups brown sugar
1/4 teaspoon cayenne
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 tablespoon kosher salt
3 cups small dice smoked chicken

SPOON CHOUX PASTE INTO A PASTRY BAG, FITTED WITH A 1/2" TIP PIPE 3-INCH DIAMETER, 1-INCH HIGH MOUNDS, 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)
REMOVE FROM OVEN AND ALLOW TO COOL
COMBINE REMAINING INGREDIENTS (EXCEPT CHICKEN) IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE FLAME, HEAT, AND STIR FOR 20-30 MINUTES, UNTIL APPLES HAVE SOFTENED
REMOVE FROM HEAT AND ALLOW TO COOL
COVER AND CHILL SLIGHTLY
SPLIT PUFFS AND FILL WITH SMOKED CHICKEN AND CHUTNEY MIXTURE
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 158 - Calories from Fat 20
Percent Total Calories From: Fat 13%, Protein 7%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 10mg, Sodium 298mg, Total Carbohydrate 32g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 130 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Smoked Salmon Puffs

25 servings

1 batch of choux paste
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 cup minced smoked salmon
1/4 cup minced scallions
1/4 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground white pepper, to taste

SPOON CHOUX PASTE INTO A PASTRY BAG, FITTED WITH A 1/4" 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 be sure inside is not sticky or doughy)
REMOVE FROM OVEN, ALLOW TO COOL
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THE PUREED SHALLOTS AND SAUTE 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
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE PLAIN TIP
PIPE INTO GOUGERE PUFFS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 77 - Calories from Fat 58
Percent Total Calories From: Fat 75%, Protein 10%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 21mg, Sodium 163mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 645 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Smoked Salmon Rollups

8 servings

1 pound moist smoked salmon
1 tablespoon minced parsley
2 teaspoons well drained prepared horseradish
3 ounces room temperature cream cheese
6 stalks cooked asparagus
12 each round toothpicks

SLICE SALMON INTO 6-1/4x2x4 INCH STRIPS
COMBINE PARSLEY, HORSERADISH, AND CREAM CHEESE-MIX WELL SPREAD 1 TABLESPOON CREAM CHEESE MIXTURE ONTO EACH SALMON STRIP
FOLD OR ROLLUP LENGTHWISE
SECURE WITH TOOTHPICKS
REPEAT WITH REMAINING STRIPS
COVER AND CHILL FOR 1-36 HOURS, UNTIL FIRM
REMOVE TOOTHPICKS
CUT INTO 1-INCH SLICES
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 106 - Calories from Fat 56
Percent Total Calories From: Fat 53%, Protein 44%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 25mg, Sodium 1170mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 338 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Sole en Champagne

6 servings

1 pound sole fillet
1 cup Champagne
1 teaspoon strained fresh lemon juice
1/4 teaspoon cayenne
1/2 cup cream
1 teaspoon paprika
1/4 teaspoon kosher salt

COMBINE SEAFOOD, CHAMPAGNE, LEMON JUICE, AND CAYENNE IN A LARGE SKILLET
SAUTE OVER A MEDIUM FLAME, UNTIL GOLDEN
REMOVE TO A PLATTER WITH A SLOTTED SPOON
REDUCE LIQUID BY HALF
REDUCE HEAT TO LOW
STIR IN CREAM AND PAPRIKA
SIMMER SLOWLY, DO NOT BOIL
HEAT AND STIR UNTIL THICKENED AND SMOOTH
SALT TO TASTE
POUR OVER FISH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 110 - Calories from Fat 50
Percent Total Calories From: Fat 45%, Protein 46%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 41mg, Sodium 235mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 451 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Sole en Gougons

4 servings

1 pound sole fillet
1 egg yolk
1/4 cup milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
3/4 cup dry sourdough breadcrumbs
peanut oil, for frying


Cut fillet of sole diagonally into 1/2 inch strips. Beat together egg yolk, milk, salt and pepper until well blended. Soak fish strips in egg mixture for a few minutes. Coat fish with bread crumbs. Roll each piece between palms to get a rounded strip. Fry in shallow hot oil (375F) until golden brown (3 min). Drain on a cooling rack and blot with paper towels. Serve on warm platter. Serve with Tartar Sauce and lemon slices

Nutrition Facts
Amount Per Serving: Calories 187 - Calories from Fat 60
Percent Total Calories From: Fat 32%, Protein 46%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 89mg, Sodium 372mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 97 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Spiced Dijon Shrimp Pate

3 servings

1 pound cooked shelled and deveined tiger prawn
2 tablespoons strained fresh lemon juice
1/4 cup Pernod
1/2 teaspoon ground mace
1/4 teaspoon liquid hot pepper sauce
1 teaspoon Dijon mustard
1/2 cup room temperature unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper

COMBINE SHRIMP, LEMON JUICE, PERNOD, MACE, TABASCO, AND MUSTARD IN A FOOD PROCESSOR
PULSE TO COARSELY CHOP AND BLEND WELL
STIR IN SOFTENED BUTTER
SEASON TO TASTE WITH SALT AND PEPPER
SPOON INTO A PLASTIC-LINED GELATIN MOLD
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 487 - Calories from Fat 302
Percent Total Calories From: Fat 62%, Protein 26%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 20g, Cholesterol 313mg, Sodium 1054mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 1436 units, Vitamin C 8 units, Calcium 0 units, Iron 4 units


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Steak au Poivre

5 servings

3 pounds boneless beef top sirloin steak
3 tablespoons crushed black peppercorns
2 tablespoons unsalted butter
1 teaspoon olive oil
1/2 cup red wine
2 tablespoons brandy
1 teaspoon kosher salt


Run half the pepper on each side of steak. Heat large skillet till hot, add oil and 1/2 the butter, stirring till butter is melted. Add steak and sear on each side. Reduce to medium heat and continue cooking 8 minutes per side. Place steak on warm platter. Add butter, wine, brandy and salt. Simmer while stirring a few minutes. Pour over steak

Nutrition Facts
Amount Per Serving: Calories 659 - Calories from Fat 296
Percent Total Calories From: Fat 45%, Protein 49%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 14g, Cholesterol 255mg, Sodium 651mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 81g, Vitamin A 181 units, Vitamin C 0 units, Calcium 0 units, Iron 10 units


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Steak Diane

4 servings

3 tablespoons olive oil
1/4 cup minced scallions
1/4 cup finely snipped chives
1/4 cup minced
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 each rib eye/rib steaks
1/4 cup warmed brandy

HEAT 1 TABLESPOON OIL IN A SKILLET, OVER A MODERATE FLAME
ADD SCALLIONS AND SAUTE FOR 2 MINUTES
ADD CHIVES, PARSLEY, WORCESTERSHIRE, SALT, AND PEPPER, REMOVE FROM HEAT
HEAT REMAINING 2 TABLESPOON OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD STEAKS AND PAN-FRY TO DESIRED DONENESS
AT TABLESIDE, TOP STEAKS WITH SCALLION MIXTURE
TOP WITH WARMED BRANDY
IGNITE TO FLAME AND SPOON SAUCE OVER UNTIL FLAMES SUBSIDE SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 158 - Calories from Fat 101
Percent Total Calories From: Fat 64%, Protein 3%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 1mg, Sodium 364mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2312 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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Tomato Provencale

4 servings

2 whole tomatoes
1 tablespoon minced parsley
2 tablespoons breadcrumbs
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, crushed
2 teaspoons minced fresh basil leaves
1/4 teaspoon freshly ground white pepper


Cut tomatoes in half crosswise and remove seeds. Heat oil in skillet and saute the tomatoes (cut side down) about 3 minutes. Turn and sprinkle with salt and pepper, saute 3 more minutes. Add garlic and saute till tomatoes are tender. Place tomatoes on a heated serving dish and sprinkle with parsley. Toast bread crumbs till golden in a skillet and sprinkle over tomatoes

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 34
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 177mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 462 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units


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Turkey a la King

25 servings

1 cup clarified unsalted butter
3/4 cup very finely diced onion
1 cup very finely diced green bell pepper
2 cups flour
10 cups unsalted turkey based white stock
2 cups heated milk
6 cups sliced mushrooms
1/2 cup clarified unsalted butter
2 cups heated half and half
4 ounces diced pimientoes, drained
5 pounds medium dice cooked turkey
1/2 cup dry sherry
1/2 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground white pepper, to taste

HEAT THE CLARIFIED BUTTER IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE ONIONS AND BELL PEPPER
HEAT AND STIR UNTIL SOFT, WITHOUT BROWNING
WHISK IN FLOUR AND STIR FOR 2-3 MINUTES TO MAKE A WHITE ROUX WHISK IN THE TURKEY STOCK, HEAT AND STIR UNTIL THICKENED WHISK IN HEATED MILK
SIMMER SLOWLY FOR 15-20 MINUTES TO REDUCE SLIGHTLY AND COOK OFF THE STARCH TASTE
HEAT 1/2 CUP CLARIFIED BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE MUSHROOMS
HEAT AND STIR QUICKLY TO SOFTEN WITHOUT BROWNING
ADD TO THE SAUCE MIXTURE-MIX WELL
STIR IN THE HEATED CREAM, PIMIENTOS, AND TURKEY
BRING JUST TO A SIMMER AND STIR IN SHERRY
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HOT, WITH PASTRY RINGS OR SHELL

Nutrition Facts
Amount Per Serving: Calories 341 - Calories from Fat 171
Percent Total Calories From: Fat 50%, Protein 36%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 109mg, Sodium 160mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 672 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


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Turkey Supreme

6 servings

2 cups flour
1 teaspoon salt
1 tablespoon pepper
4 pounds cut up parts of turkey
1 beaten egg
2 tablespoons water
1 cup sesame seeds
1/2 cup unsalted butter
1/4 cup warmed brandy
6 ounces dry white wine
1/2 cup melted unsalted butter
1/4 cup cream

COMBINE FLOUR, SALT, AND PEPPER
DREDGE TURKEY IN SEASONED FLOUR, SHAKE OFF EXCESS
DIP INTO EGG, ALLOW EXCESS TO DRIP OFF
ROLL IN SESAME SEEDS, COAT EVENLY
COVER AND CHILL FOR 30-60 MINUTES
HEAT BUTTER IN A SAUCEPAN, OVER A MODERATE FLAME
ADD TURKEY AND BROWN ON ALL SIDES, WITHOUT BURNING
REMOVE TURKEY TO A LARGE BAKING PAN
POUR WARMED BRANDY OVER THE TOP
IGNITE AND ALLOW FLAMES TO SUBSIDE
ROAST @ 325 DEGREES FOR 90 MINUTES, BASTE OFTEN
POUR CREAM INTO PAN DRIPPINGS-MIX WELL
BASTE TURKEY THOROUGHLY
ROAST @ 325 DEGREES FOR 20 MINUTES
REMOVE TO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 1135 - Calories from Fat 652
Percent Total Calories From: Fat 57%, Protein 26%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 72g, Saturated Fat 30g, Cholesterol 333mg, Sodium 619mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 75g, Vitamin A 1341 units, Vitamin C 0 units, Calcium 0 units, Iron 7 units


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Turkey-Almond Pate

8 servings

2 cups ground cooked turkey
1/4 cup rinsed and drained, minced sweet onion
1/4 cup very small dice celery
1/4 cup very small dice water chestnuts
1/4 cup small dice bread and butter pickles
2 drops liquid hot pepper sauce
1/4 cup toasted blanched almonds
1/2 cup mayonnaise
1/4 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground white pepper, to taste
1 pound assorted savory crackers

CHOP ALMONDS FINE, RESERVING A FEW AS GARNISH
COMBINE INGREDIENTS-MIX VERY WELL
PACK TIGHTLY INTO A PLASTIC-LINED MOLD
COVER AND CHILL UNTIL FIRM
INVERT ONTO A SERVING PLATTER
GARNISH WITH WHOLE TOASTED ALMONDS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERAURE,
WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 510 - Calories from Fat 283
Percent Total Calories From: Fat 56%, Protein 12%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 3g, Cholesterol 32mg, Sodium 351mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 188 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Welsh Rarebit

4 servings

1/4 cup unsalted butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3/4 cup half and half
6 ounces beer
2 cups finely shredded cheddar cheese
8 slices bread, toasted

HEAT BUTTER IN A SKILLET, OVER A MEDIUM-LOW FLAME
WHISK IN FLOUR, SALT, MUSTARD, AND WORCESTERSHIRE SAUCE
HEAT AND STIR UNTIL BUBBLY
REMOVE FROM HEAT, GRADUALLY WHISK IN HALF & HALF AND BEER SET OVER A MEDIUM FLAME
HEAT AND STIR FOR 1 MINUTE
STIR IN CHEESE, HEAT AND STIR UNTIL CHEESE MELTS
SPOON OVER TOAST
PASS UNDER A BROILER TO LIGHTLY BROWN TOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 582 - Calories from Fat 335
Percent Total Calories From: Fat 58%, Protein 15%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 23g, Cholesterol 109mg, Sodium 958mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1231 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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White Wine Fish Aspic

16 servings

1 pound fish heads and carcasse
4 cups cold water
1 cup dry white wine
1 cup minced onion
1 tablespoon minced fresh tarragon
2 whole bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
6 bruised peppercorns
2 envelopes unflavored gelatin
1/4 cup cold water
3 egg whites
3 tablespoons distilled white vinegar

COMBINE FISH PARTS AND WATER IN A SAUCEPOT, OVER A MODERATE FLAME
ADD WINE, ONIONS, TARRAGON, BAY, THYME, SALT, AND PEPPERCORNS
BRING TO A BOIL AND SIMMER FOR 2 MINUTES
REDUCE HEAT TO LOW AND SIMMER FOR 30 MINUTES
SPRINKLE GELATIN OVER COLD WATER
SET ASIDE AND ALLOW TO SOFTEN FOR 10 MINUTES
COMBINE EGG WHITES AND VINEGAR-BEAT UNTIL STIFF
ADD EGG MIXTURE AND GELATIN MIXTURE TO THE FISH STOCK
BRING JUST TO A BOIL AND SIMMER UNTIL CLEAR
STRAIN THROUGH A CHEESECLOTH-LINED CHINOIS
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 23 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 28%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 86mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 21 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Zucchini Provencal

8 servings

8 zucchini, bias-sliced to 1-inch pieces
2 teaspoons salt
1/4 cup olive oil
2 cups minced onions
6 cups tomato concasse
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup beef broth
1 cup sour cream
1 beaten egg
1/2 cup finely shredded parmesan cheese

SPRINKLE ZUCCHINI WITH SALT
PLACE INTO A COLLANDER AND ALLOW TO DRAIN FOR 90 MINUTES RINSE, DRAIN, AND PAT DRY
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ZUCCHINI AND SAUTE FOR 5 MINUTES
REMOVE FROM PAN AND DRAIN ON PAPER TOWELS
ADD ONIONS AND SAUTE FOR 10-12 MINUTES, UNTIL GOLDEN
ADD TOMATOES, GARLIC, BASIL, SALT, AND PEPPER
HEAT AND STIR, OVER A LOW FLAME, FOR 30-40 MINUTES, UNTIL THICKENED
REMOVE FROM HEAT
COMBINE 1 CUP TOMATO MIXTURE AND BEEF BROTH, SET ASIDE COMBINE SOUR CREAM AND EGG, SET ASIDE
ALTERNATE LAYERS OF ZUCCHINI, TOMATO-BROTH MIXTURE, SOUR CREAM MIXTURE, AND PARMESAN IN A HOTEL PAN
COVER WITH FOIL, PLACE IN A COLD OVEN
BAKE @ 350 DEGREES FOR 45-50 MINUTES
REMOVE FROM OVEN, ALLOW TO STAND FOR 10 MINUTES
INVERT ONTO A SERVING PLATTER
SERVE HOT, WITH HEATED RESERVED TOMATO MIXTURE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 235 - Calories from Fat 143
Percent Total Calories From: Fat 61%, Protein 12%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 42mg, Sodium 816mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 1569 units, Vitamin C 52 units, Calcium 0 units, Iron 2 units


This page last updated on 28 May 2001.
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