Dining in--Minneapolis/St. Paul cookbook

mixture to the stockpot and add the cream. Stir in the saffron, salt, and cayenne pepper. Reheat over low heat while making croutons. NO ie) > (continued next page) ER a7 5. In a skillet over medium heat, melt the remaining 1 tablespoon butter and sauté the bread 1 minute on each side until lightly browned. 6. To serve, ladle the soup into individual bowls. Float one crouton on each bowl and sprinkle with the Parmesan cheese. Really good food can be expensive, but the customer is aware of quality and is willing to pay for it. We are able to get better seafood today than even a year ago. BELGIAN ENDIVE SALAD WITH HAZELNUT OIL VINAIGRETTE 2_ tablespoons red wine vinegar % teaspoon freshly ground 2 tablespoons lemon juice black pepper Y% teaspoon mustard 2 heads Belgian endive, 172 cups olive oil rinse 2 tablespoons hazelnut 2 heads Boston lettuce oil 2 large ripe tomatoes Ya teaspoon salt 1. In a small bowl, combine the vinegar, lemon juice, and mustard. Slowly add the olive oil and hazelnut oil, whisking constantly. Season with the salt and pepper. 2. Break the endive into individual leaves. Core, wash, and dry the Boston lettuce. Place the greens in a salad bowl; slice the tomatoes and add. 3. Just before serving, toss with the prepared dressing and serve on large, individual plates. Heavy haute cuisine is on the way out. People are asking for more plain and simple food. We got rid of a lot of the excess baggage of fussy French service and ostentatious waiters. Today, the serving staff is excellent—I can't say enough about the importance of having good help. We encourage open communication between the kitchen and the front of the house. BROILED SIRLOIN WITH SAUCE PALOISE 6 (6 to 8-ounce) prime 3 tablespoons chopped sirloin filets, trimmed fresh mint of all fat and silverskin 34 cup red wine vinegar 2 tablespoons chopped 3 egg yolks shallots ¥4 pound unsalted 2 scant tablespoons butter, melted freshly ground black 1 teaspoon salt Pape (approximately) 1. Broil the sirloin filets approximately 3 minutes per side, or until medium rare. Keep warm. 2. To make Sauce Paloise, place the shallots, pepper, 2 tablespoons of the mint, and vinegar in a saucepan. Cook over medium heat until all liquid is evaporated, approximately 5 minutes. 3. Put this reduction, the egg yolks, and 1 tablespoon water into a 2- quart mixing bowl that can withstand direct heat. Whisk this mixture over low heat approximately 2 minutes, or until it thickens and coats a spoon. Slowly whisk in the melted butter until a thick, creamy emulsion forms. Add the remaining 1 tablespoon mint and the salt to taste. 4. Toserve, place the filets on individual heated plates and pour sauce on top of each. — N 6%) as OI FLOATING ISLANDS WITH FRESH RASPBERRY SAUCE 1% cups egg whites Ys cup framboise liqueur (approximately 10 to 12) 6 fresh mint leaves 12 cups superfine sugar 2’2 pints fresh ripe raspberries . Ina large bowl of an electric mixer, beat the egg whites until soft peaks form. Begin adding the sugar in a steady stream and continue to beat for 5 to 10 minutes until it becomes a thick meringue. . Ina large pot, heat approximately 2 quarts of water to simmering. Meanwhile, pour ice-cold water into another large pan. . With an ejector-style ice-cream scoop, place scoops of the meringue into the simmering water; do not allow water to boil. Poach 6 minutes on each side, turning once. Remove the meringues and place in the ice water for 5 minutes. Remove with slotted spoon and drain; store in a cool place until you are ready to serve. . Purée the raspberries in a blender with the liqueur. Strain througha fine sieve or chinois to remove the seeds. . To serve, pour some of the raspberry sauce into each of six large