Dining in--Minneapolis/St. Paul cookbook

This is the appetizer that gets the most compliments in the kitchen. The Curry Sauce with its elusive blend of fruit and chutney flavors sets off the crab and mushroom combination to perfection. MINNESOTA WILD RICE SOUP Ya cup butter Y2 cup finely diced celery Ya cup raw wild rice Yo cup finely diced carrot 2 tablespoons blanched SOUP STOCK sliced almonds 2 teaspoons arrowroot (optional) Y2 cup finely diced onion 2 cups whipping cream In a heavy pan, melt the butter over medium heat and sauté the wild rice, almonds, onion, celery, and carrot for 2 to 3 minutes. Add the Soup Stock and simmer over low heat for 1% hours, skimming occasionally to remove scum. If necessary, thicken with the arrowroot dissolved in % cup of cream. Stir in the remaining cream just before serving. Serve in individual serving bowls. SOUP STOCK Carcasses from 2 ducks Salt and white pepper or chickens to taste 1 smoked ham bone 1 bay leaf 1 medium-size onion, 1/4 stalk celery, chopped sliced 2 carrots, chopped 1 tablespoon Maggi seasoning or Knorr-Swiss Aromat seasoning In a large kettle over medium heat, combine the carcasses, ham bone, onion, Maggi seasoning, salt and pepper, bay leaf, celery, carrots and 1/4 quarts water. Bring to a boil; reduce heat to low and simmer approximately 1/2 hours. Strain. Since we opened in 1972, this recipe honoring Minnesota wild rice has remained one of the most popular items on our menu. People from out of state return especially to taste this soup again. N — nN Go POACHED SALMON WITH SAUCE BEURRE BLANC 1 carrot 6 (6-ounce) fillets of 1 stalk celery fresh salmon 1 shallot - SAUCE BEURRE BLANC 1 bay leaf %2 teaspoon chopped fresh thyme . Coarsely chop the carrot, celery, and shallot; place them in a large stockpot. Add the bay leaf and thyme and approximately 2 cups water, or enough to cover the fish. Bring to a boil over medium heat; reduce heat to a simmer and place the fillets in the simmering water. Cook until just tender, approximately 6 to 8 minutes. . With a slotted spoon, remove the fillets and arrange on a warmed serving platter. Cover with Sauce Beurre Blanc. SAUCE BEURRE BLANC 1 quart whipping cream 2 cups Chardonnay wine 4 tablespoons butter, 2 shallots, finely chopped at room temperature . Place the cream and the butter in a heavy saucepan; bring to a boil over medium heat. Immediately reduce heat and simmer until reduced by half, approximately 15 minutes. . Meanwhile, pour the wine into another saucepan; add the shallots and reduce over medium heat to % cup, approximately 15 minutes. . Add the reduced cream to the reduced wine. Simmer 1 to 2 minutes to blend flavors. Strain to remove shallots. I’m very pleased with our new menu because it’s lighter. We're proud of the quality of our fish that it features. The seafood we feature is wholesome, it's consistent in quality, and it has become very popular with our dining public. Le 2: ROMAINE SALAD WITH HOUSE DRESSING 1 large head romaine 6 tablespoons freshly grated lettuce, washed Parmesan cheese 1 (12-ounce) package HOUSE DRESSING croutons 1 (6-ounce) can garbanzo beans, drained Coarsely chop the romaine and place ina large salad bowl. Add the croutons, garbanzo beans, and Parmesan cheese. Just before serving, toss with the House Dressing to taste. Serve on individual plates. HOUSE DRESSING Y2 teaspoon sugar 1 scant teaspoon finely 1 cup Miracle Whip chopped parsley salad dressing 2% teaspoons finely chopped 1 teaspoon Maggi seasoning onion 4 teaspoons lemon juice Ys teaspoon black pepper 5 teaspoons red wine vinegar Pinch of garlic powder . Inanelectric blender, combine the sugar, Miracle Whip, Maggi sea- soning, lemon juice, vinegar, parsley, onion, pepper, and garlic powder. Blend at low speed for 2 to 3 minutes.