Dining in--Minneapolis/St. Paul cookbook

SORREL SAUCE 1 teaspoon salt Dash of lemon juice 22 cups fresh sorrel Salt and pepper to taste % cup white wine Y2 cup unsalted butter, sliced 1 cup whipping cream . In a saucepan, heat 2 cups water to boiling. Add the salt and blanch the sorrel in the boiling water until it turns bright green, approximately 5 minutes. Refresh the sorrel in ice water; drain and purée in an electric blender. . In a saucepan, place the white wine and the cream and boil over medium heat until reduced by half, approximately 5 minutes. Add the sorrel purée, lemon juice, and salt and pepper. Remove from heat. Swirl in the butter slices, whisking until incorporated. We use the best products procurable, the freshest. Our snapper comes from Boston. I come from New England myself, and I do like to work with fish! INSALATA FANTASIA BELGA 2 heads Boston lettuce, 2 cups walnut oil rinsed 1 cup fresh lemon juice 1 bunch watercress Y2 teaspoon salt (approximately 2 cups) i, teaspoon pepper 2 Belgian endives, rinsed 1 tablespoon finely chopped 3 large ripe tomatoes fresh tarragon 1. Divide the Boston lettuce between six individual large salad plates. Place the watercress on top of the lettuce. 2. Cut the endives into thin vertical slices. Thinly slice the tomatoes. Alternate slices of the endive and the tomato on top of the salads. 3. Ina small bowl, blend the oil, lemon juice, salt, pepper, and tarragon. Drizzle evenly over the salads just before serving. Note: For best flavor, cover and let the dressing stand for 12 hours. Stir or shake well before using. — nN CHESTNUT MOUSSE 2 (1-pound) cans purée 3 tablespoons kirschwasser of chestnuts 1% teaspoons vanilla extract 1% cups plus 2 tablespoons 1 cup whipping cream, confectioners’ sugar Ai illed 4 tablespoons butter, at room temperature . In a mixing bowl, stir the chestnut purée, 1% cups sugar, butter, kirschwasser, and 1 teaspoon vanilla extract. Filla pastry bag with the chestnut mixture and pipe it into six dessert glasses. Chill ”2 hour or until ready to serve. . Beat the cream with an electric beater until it holds its shape. Add 2 teaspoon vanilla extract and fold in the remaining 2 tablespoons sugar. Just before serving, garnish each dessert with a dollop of the whipped cream. After dessert, we serve each guest a cordial glass of sambuca con mosca: it’s the thing in Northern Italy! Three coffee beans are the “mosca” flies in the liqueur. ip oe te « noes Ce ———— — wy yea =F 8 bia =n ‘wid tl ih, i kal 4\ Mets { . : é 1. - Q iJ : ’ Divepxtyuens nt Y plied of as eae é' ie" > sh Py H 4 T) 1 ' wie moe! Jun outs wal La (6 eet LUN AND Gace : : > .- B 4 Jud - Bh, actelac) thie) Nae 50 greteinnt 2 wn sawn feats ols Boel AOpe “Ld 3 iy “yt ‘ ¢: “4 oy ms RON hs vez v, elo! d eos 2 : ‘| , 7 2 7 PA! 9 ' oes a _ Send ae be 4 — — ——— = a 4 ; — Dinner for Six Gravlaks Créme d’Artichauts Ris de Veau aux Epinards Salade La Tortue Gateau Saint-Honoré Wines: With the Gravlaks—Graves, 1978 or Chassagne-Montrachet-Cote de Beaune, 1977 With the Ris de Veau—Chateau Bel-Air, St.-Emilion, Premier Grand Cru, 1976 _ With the Gateau—Sainte-Croix-du-Mont, 1978 or Taittinger, Blanc de Blancs, 1973 Tor and Kristine Aasheim, Owners Paul Laubignat, Executive Chef EA TORTIE ituated in the heart of downtown Minneapolis, La Tortue’s cuisine, . decor, and ambiance capture the charm of a European chateau. Co-owners Tor and Kristine Aasheim are dedicated to maintaining the excellence of their dining establishment, personally monitoring such details as the placement of fresh flowers on the tables and organization of the lengthy reservations list, which generally includes the names of celebrated individuals. They are proud to have their own restaurant.