Dining in--Minneapolis/St. Paul cookbook

MELANGE OF VEGETABLES 4 small carrots, peeled Salt and cut into Julienne 3to4 grinds fresh pepper strips — 18 small broccoli florets 5 tablespoons butter 1 cup fresh peas 1 (1-inch) piece gingerroot, 2_ tablespoons minced parsley peeled . Ina small casserole which will hold the carrots without crowding, place the carrots, 3 tablespoons of the butter, gingerroot, % teaspoon salt, and pepper. Cover the carrots with cold water. Bring toa boil and simmer until crisp-tender, about 3 to 4 minutes. Set aside. . Pour 1 quart water each into two separate pots and bring to a boil. Place the broccoli in one pot, the peas in the other. When water returns toa boil, add 4 teaspoon salt to each. Cook until crisp-tender, about 2 minutes; drain thoroughly. . Drain the carrots, reserving the broth. Strain, then pour the broth into a saucepan and add the remaining 2 tablespoons butter; reduce about 1 minute until there is no water remaining in the seasoned butter. . Toss all the vegetables separately in the seasoned butter and arrange attractively either on individual serving plates or one large serving platter. Garnish with the minced parsley. We believe in adapting the cooking techniques of France to utilize the best of our own local produce. Other seasonal vegetables—asparagus, celery root, whatever produces a contrast of taste and texture—can be substituted. VINAIGRETTE SALAD WITH MUSHROOMS 1 head romaine lettuce 1 teaspoon finely minced Ye pound mushrooms fresh tarragon Y4 cup wine vinegar 1 teaspoon finely minced 1 teaspoon salt shallots _ Ya teaspoon freshly ground 1 cupsalad oil PPP 1. Rinse the romaine, pat dry, and tear into bite-size segments. Wash the mushrooms, wipe dry, and slice. 2. Assemble the romaine in one large or six individual salad bowls. Top with the mushrooms. 3. Combine the vinegar, salt, pepper, tarragon, and shallots in a small bowl and allow to macerate 10 to 30 minutes. Whisk in the oilina thin stream and continue to whisk until thoroughly incorporated. Just before serving, drizzle over the salad and toss lightly to coat evenly. Following the lessons learned abroad with Simone Beck, I prefer to use either French virgin olive oil or French peanut oil. = WwW LEMON CREAMS IN RAMEKINS 3 tablespoons butter 5 egg yolks (approximately) 4/3 cup sugar Zest of 2 lemons, 3 egg whites finely grated Pinch of salt 73 cup lemon juice Confectioners’ sugar . Generously grease six /2-cup porcelain or glass ramekins with about 1 tablespoon of the butter. Place the grated lemon zest, lemon juice, egg yolks, remaining 2 tablespoons butter, and % cup of the sugarin a small, heavy saucepan. Whisk over low heat until the mixture is hot to the fingers and thickens slightly; it should not boil. . Remove the pan from the heat and whisk for 1 to 2 minutes to cool the mixture and keep it from scrambling on the bottom. . Preheat oven to 250°. . Beat the egg whites with the salt until they form soft peaks. Sprinkle on the remaining % cup sugar and continue beating until the whites form fairly stiff and shiny peaks. Delicately fold into the warm lemon mixture. Pour into the ramekins and bake in preheated oven for 25 minutes. Serve warm or cold in the molds sprinkled with confectioners’ sugar. It is essential that the ramekins cook in a very slow oven. : iy 5 COR OEAR OG BARD ROE LER ee ee ee TicA wor PS »! tb rorehhitienga vent 8 ve een ue bie rere 4 | e Wr rrs iP adghhbers 6 Le oo ul CP) A setup > te 2 rian, # - oe realsihg a Aiden: 404 in needy qe err dpi nel) een aio seed be : et pel abd & pela india a = ee caleRecnccate natalie eirwtaie djrrte oatiyeaet Gat) CE dod > esl > sea ahaa easy ey rT Sal eet al Dinner for Six