Dining in--Minneapolis/St. Paul cookbook

A small lounge off the hotel’s lobby sets the tone of subtle elegance that extends to the restaurant. Dark wood paneling, soft lights, and a few potted palms reflect the forest green of the room’s banquettes. Chairs of plush burgundy circle the well-spaced tables with their tasteful appointments of German linens set with heavy silver bearing the Stradivarius violin-scroll motif, tiny table lamps, and miniature bouquets. Classic simplicity: “Not a lot of distraction, because the most important element is the food,” avers Jan Peacock, British-born and internationally trained director of food and beverages. He has schooled his staff well in the European-style plate service, increased their knowledge of food and wine, and even given them a familiarity with the Italian language favored on the menu. And he takes pride in the cellar book he has compiled, an international blend of Italian, French, and California labels. The evening concludes with a complimentary glass of sambuca with an amaretto cookie, another Stradivarius touch of class. Sheraton Ritz Hotel 315 Nicollet Mall Minneapolis pan N Ww aS CHILLED SHRIMP AND BUTTERMILK SOUP 2 pounds medium-size 1 teaspoon sugar shrimp, shelled and 1 teaspoon dry mustard deveined %2 teaspoon ground cumin 1’2 teaspoons salt Y4 teaspoon pepper 3 tablespoons chopped 2 medium-size cucumbers fresh dill 1% quarts buttermilk . In a large saucepan, bring 1 quart water to boil. Add the shrimp and 1 teaspoon of the salt and return to boiling. Cook the shrimp until tender, approximately 1/2 minutes. Drain, cool, and mince. . In a large bowl, combine the shrimp, 2 tablespoons of the dill, the sugar, mustard, cumin, the remaining 2 teaspoon salt, and the pepper. Let stand 30 minutes. . Peel the cucumbers; cut in half lengthwise and then into thin slices. Add to the shrimp mixture; toss. Stir in the buttermilk and refrigerate, covered, until chilled. . Serve in individual bowls with a garnish of the remaining dill. We grow our own fresh herbs for the garnish. N me W ol STUFFED PASTA SHELLS WITH SAFFRON SAUCE 1% teaspoons salt 1 teaspoon flour 1 pound jumbo pasta shells Y2 cup milk Y2 cup plus 1 teaspoon butter Pepper to taste Y4 pound medium-size Y, cup freshly grated shrimp, shelled and Parmesan cheese deveined SAFFRON SAUCE %4 pound scallops Y4 pound crabmeat Y%4 pound halibut or other firm-fleshed fish, deboned and skinned . In a large saucepan, bring 2 quarts water to boil. Add 1 teaspoon of the salt and the pasta shells. Cook 7 minutes, or until al dente. Immerse the shells in ice water to halt the cooking process. Drain and reserve. . Melt % cup butter in a sauté pan over medium heat. Sauté the shrimp, scallops, crabmeat, and halibut until just tender, approximately 6 to 8 minutes. In a food processor or with a sharp knife, finely chop all the seafood. Set aside. . Preheat oven to 350°. . In a small saucepan, make a roux by mixing the flour with the remaining 1 teaspoon butter. Whisk in the milk, remaining % teaspoon salt and pepper; simmer over low heat for 3 minutes until the sauce thickens. Remove from heat and add the chopped seafood. Mix well to bind. . Fill the reserved pasta shells with the seafood/cream mixture, using a spoon. Place the stuffed shells on a baking sheet and sprinkle with the Parmesan cheese. Bake in preheated oven 15 minutes, or until heated through. Serve on individual plates with Saffron Sauce passed in a sauceboat. | N fad N Ww SAFFRON SAUCE 6 tablespoons white wine 1 cup unsalted butter Pinch of saffron Salt and pepper 1 cup whipping cream . In a sauté pan over medium heat, place the wine and the saffron and