Dining in--Minneapolis/St. Paul cookbook

The Orion Room opened as a private club in 1972, but several years ago its management decided tt the dining public deserved a restaurant “fifty stories above the ordinary.” Discarding its former French style, it has become proudly American with a new lighter menu that highlights seafood flown in fresh four times a week and the choice beef that made the Midwest famous. There are the foods that are Minnesota’s forte: walleyed pike in pine nuts and pistachios and wild rice soup that marries the precious grain with rich broth, heavy cream, and savory seasonings. “We try to be all-American and darn good at what we do,” declares the staff. “Fresh products aren’t more expensive; they just take more care.” Giving that constant care is young chef Jack Shapansky, a culinary Institute graduate and son of a local pastry chef, who supervises the kitchen, and manager Brian O’Day, who learned the skills of fine service at Cornell University’s hotel management program. “A year ago,” they say, “we made a statement with our wines. We’ve become an American restaurant and are very pro-California wines. With ninety labels, ours is the most extensive California list in the city.” They present the cellar list in the same way they present all of the factors of the Orion Room—with pride. 50th Floor, IDS Tower Nicollet Mall Minneapolis ha CURRIED CRAB-FILLED MUSHROOMS 34 pound flaked crabmeat 1% cups GLACAGE 34 cup CURRY SAUCE (see next page) 2 dozen large mushrooms, cleaned and stems removed . Preheat oven to 350°. . Combine the crabmeat and the Curry Sauce and stuff into the mush- rooms. Place the stuffed mushrooms on a cookie sheet and bake in preheated oven approximately 10 to 15 minutes. Remove from oven and preheat broiler. . Top the mushrooms with the Glacage and brown slightly under the broiler, approximately 1 to 2 minutes. Remove and place four mushrooms each on six individual serving plates; serve while hot. CURRY SAUCE 1 medium-size apple, Y2_ cup Major Grey’s chutney chopped 2 cups Chicken Stock 1 smallonion, chopped (see index) 1 medium-size banana, Y%2 cup shredded coconut chopped Y% cup butter ¥%4 cup apple juice % cup flour Y2 can Coco Lopez 3 tablespoons curry powder . In a saucepan over medium heat, combine the apple, onion, banana, apple juice, Coco Lopez, chutney, chicken stock, and coconut. Bring to a boil. . Meanwhile, make a roux by mixing the butter and the flour. Blend in the curry powder. Add to the boiling stock, beating to mix thoroughly. Reduce heat and simmer for 1 hour to obtain at least 1% cups of sauce. Let cool. The Coco Lopez juice is a canned coconut milk available in gourmet groceries and liquor stores. oles GLACAGE Y4 cup whipping cream, Y, cup CURRY SAUCE, chilled at room temperature %2 cup HOLLANDAISE SAUCE, at room temperature With chilled bowl and beaters, whip the cream until stiff. Combine 2 cup of the whipped cream with the Hollandaise Sauce and the Curry Sauce. HOLLANDAISE SAUCE 6 tablespoons butter 3 dashes of Tabasco sauce 1 egg yolk Dash of Worcestershire Ye teaspoon salt sauce Pinch of pepper Juice of Y2lemon 1. Clarify the butter by melting it in a sauté pan over medium heat and skimming off and discarding any foam. . Inthe top pan of a double boiler placed over simmering water, combine the egg yolk, 1 tablespoon water, salt, pepper, and Tabasco and Worcestershire sauces. While continuously whipping the mixture, add the clarified butter in a slow, steady stream, leaving behind the sediment. Whisk 3 to 5 minutes until all butter is incorporated, then remove from heat. . Whisking briefly, add the lemon juice. Let cool. N Ww