Dining in--Minneapolis/St. Paul cookbook

Both the style of purveying and the method of cooking seafood has changed dramatically in the seven years I've been in Minnesota. Now we're serving fresh escargot, fresh mussels, European fish. I’ve taken the idea of a London broil and made a mixed grill of seafood instead. On the lunch menu there's even a fish Reuben and a seafood club sandwich! Ne Ww nS Oo —_ N TARTE AU CITRON 3 large lemons 1 cup whipping cream 3 eggs PATE SABLE 1% cups sugar . Preheat oven to 300°. . Grate the rinds off the lemons and reserve. Squeeze the lemons and set the juice aside. . Break the eggs into a small bowl. Add the sugar and beat until thick and lemon-colored, approximately 5 minutes. . Whip the cream until soft peaks form. Fold into the egg/sugar mix- ture. Add the reserved lemon juice and rind and fold just to blend. . Roll out the Pate Sablé on a pastry board; cut a circle 10 inches in di- ameter. Line a 9-inch pie pan with the dough and flute the edges. Pour the lemon filling into the pie dough and bake in preheated oven for 45 minutes. PATE SABLE 2 eggs, lightly beaten 2 cups flour 1% cups butter 1to3 tablespoons whipping Y2 cup sugar cream . With an electric beater, beat the eggs one at a time into the butter until thoroughly combined. Add the sugar and beat until smooth. . With a fork, cut in the flour and as much of the cream as needed to permit the mixture to be gathered into a ball. Form a ball and refrigerate the dough at least 2 hour, or until thoroughly chilled. This isn't like any lemon pie you've had before. It's fantastic: light and refreshing—just a great dish! - i , SS . a? cell <n - a Thi ; * BY : _ —— - a ee 7 —— Fh . et. \ ‘i 4 sla 2 L ; Nyy i ain 4 t gn a LS | ic : LAT Tiss rr o 3 iY Bae OY Ae nm ue j } Ji ‘ r. ‘Tor —— A 1 } =i 72 Z TL? tt? iz | J LS OS it re rit geen! Weel é J 4 of | a 7 al 4 ‘ é . aii a 7 7 * Sr — l 4. : as 4 “ bs » Ast ta oo = > r ! Vid \ 1 nr ee tone ole “4 Bt yori TAAD 9 aOIt ae Meas 2a gis ii oO et, ya la Be 1 oe 7 : ue a 14 Ls ae - ys OS Fitiarin Dinner for Six Chilled Shrimp and Buttermilk Soup Stuffed Pasta Shells with Saffron Sauce Chicken and Hazelnut Mousse Red Snapper en Crotite Insalata Fantasia Belga Chestnut Mousse Wines: With the Pasta Shells—Corvo, Duca de Salaparuta, 1979 With the Mousse—Gancia, Pinot di Pinot NV With the Red Snapper—Pinot Bianco, S. Margherita, 1979 Fred Corso, General Manager Jan Peacock, Director of Food and Beverages Bruce Caron, Executive Chef tradivarius, the formal dining room of the Sheraton Ritz Hotel, is S an expression of imagination and dedication to fine dining. The Northern Italian menu marries classic and nouvelle cuisine in an unusual and delightful way. Tuscany favorites such as seafod, veal, and fresh herbs seem newly born when prepared with Stradivarius’s sauces: mussels simmered with white wine and anise, sea bass steamed with fennel, lamb cooked in juniper and gin. “There are no shortcuts with our sauces,” declares Executive Chef Bruce Caron. For example, nearly a hundred pounds of veal bones form the basis for the fifty gallons of stock which are brought down to two quarts of veal demi-glace. The chef further comments that “all our sauces are flourless reductions, finished with sweet butter. It’s incredibly expensive, what we do—white wine, fennel, saffron, truffles, double cream—but the diner deserves it. We give people not just vegetables, but exciting vegetables they couldn’t get before. It gets tiresome to see carrots on your plate all the time.”