Dining in--Minneapolis/St. Paul cookbook

. Combine the olive oil and vinegar ina jar with a screw-top lid. Shake well and pour over the greens. Toss lightly to coat evenly. Serve at once. Note: Do not add or substitute with iceberg lettuce. REINE DE SABA Y%4 pound semisweet chocolate 3 eggs, separated 2 tablespoons brewed ¥3 cup pulverized almonds espresso coffee Ys teaspoonalmond extract Y4 pound butter, at room Ya cup cake flour temperature CHOCOLATE BUTTER */3 cup plus 1 tablespoon GLAZE sugar . Preheat oven to 350°. Butter and flour an 8-inch cake pan. . Ina double boiler placed over simmering water, melt the chocolate with the coffee. Remove from heat and cool. . Ina small mixing bowl, cream the butter with the % cup sugar until pale yellow and fluffy. Add the egg yolks and beat until well blended. . Beat the egg whites in a separate bowl until soft peaks are formed. Sprinkle on the remaining 1 tablespoon sugar and beat until stiff peaks are formed. . Blend the cooled chocolate into the butter/egg mixture. Stir in the pulverized almonds and the almond extract. Immediately stir in part of the beaten egg whites to lighten the batter. 6. Fold the remaining egg whites and the cake flour alternately into the batter until completely incorporated. Turn into the cake pan and bake in preheated oven for 25 minutes. Remove and cool in pan for 10 minutes and reverse onto a rack. Cool completely, then frost with the Chocolate Butter Glaze. Today people understand this restaurant. I don’t have complaints about small portions, underdone food, or serving temperature any longer. People trust me: that's satisfying. CHOCOLATE BUTTER GLAZE 3 ounces semisweet 6 tablespoons unsalted butter, chocolate at room temperature Gradually melt the chocolate over low heat; remove from heat and let cool completely. When cool, mix in the butter 1 tablespoon at a time with a wooden spoon. Spread evenly over the cooled cake. TS a. of . oe Tee a ee: | oe mail at f] ror act a Swe F, fie 7] tnd seep Silt a Se brs ney ete ait tin ateT sh [AcE GSP RIER? vin 1a : Pil nar? 4 : parts “et ew eae : ralivs iisqed a te ,? P iets eraris VrO0 “ple ai _ a a di } ; 7 w - ; S j hay : ~ - * Wahemre paket yy ast ¥ jie 2 ¢ lire | ater t ci) ry eth, » . i ’ Le | RY @ Gee jae es Et : ' @ ” q 7 : e | “hh, eal a i 7 i he ’ < yo “e s ed - ee = an — mm a Sai Dinner for Six Curried Crab-Filled Mushrooms Minnesota Wild Rice Soup Poached Salmon with Sauce Beurre Blanc Orion Salad with House Dressing Strawberries Devonshire Wines: William Hill Napa Chardonnay, 1979 or Shafer Napa Chardonnay, 1980 Brian O'Day, Manager Jack Shapansky, Chef the summit of Minneapolis’s tallest building, the Orion Room At is poised fifty stories above the heartbeat of the city, close to the constellation from which it draws its name. The elevator ride up transports one to an extraordinary world where the city itself makes up much of the decor. Vast walls of glass display the panorama of trees, lakes, and local landmarks far below. At night the highway lights traversing the town compete with the brightness of stars. Inside, the furnishings are dominated by a modern brass sculpture of Orion the Hunter on the room’s farthest wall. It is sleek and chic, a chrome and chocolate-colored dining room in which green plants carve out private alcoves.