Dining in--Minneapolis/St. Paul cookbook

Glace de viande, or meat glaze, may be purchased at gourmet stores. I’ve become enchanted with fresh herbs. Once you use those, you can’t go back and get your flavor out of a bottle. SAFFRON RICE 2 tablespoons butter 2 cups Chicken Stock Ya cup chopped onion (see index) 1 cup white rice Pinch of saffron 2 tablespoons white wine 1. Preheat oven to 350°. . In a saucepan, heat the butter over medium heat and sauté the onion until limp, approximately 3 minutes. Add the rice; stir to mix and add the wine to deglaze the mixture. Add the chicken stock and the pinch of saffron and bring to a boil. Stir and remove from heat. 3. Cover the saucepan and bake the rice in a preheated oven until all the moisture is absorbed, approximately 15 to 20 minutes. Serve hot in small individual bowls. N The Hyatt believes in creativity and daring. Yet of all their restaurants, there is only one Willows. And that’s here in Minneapolis! GREEN BEANS AND CARROTS 1 pound French green beans 2 tablespoons hazelnut oil 3 large carrots Salt and pepper . Clean the beans and snap off the ends. Steam the beans in a small saucepan with % cup water until just tender, approximately 5 minutes. Immediately plunge them into ice water to retain their bright green color; drain at once and keep warm. . Meanwhile, cut the carrots into fine julienne strips the length of the green beans. Ina small sauté pan, heat the oil over medium heat and sauté the carrots until al dente, approximately 3 minutes. Add the green beans and reheat briefly. Season to taste with salt and pepper. . Divide the vegetables among six individual serving plates, and serve at once. In preparing the vegetables, the bottom line is al dente. CHOCOLATE SOUFFLE WITH PEAR SAUCE Y%4 pound butter 3 (1-ounce) squares grated (approximately) unsweetened chocolate Y2_ cup sugar (approximately) 8 egg whites 7 tablespoons flour Pinch of salt 2 cups milk PEARSAUCE 4 egg yolks . Preheat oven to 375°. . Butter six individual soufflé dishes and the rims with 2 tablespoons of the butter. Sprinkle with 2 tablespoons of the sugar to coat thoroughly. . In a saucepan, melt the remaining 6 tablespoons butter over low heat; add the flour, whisking together, and cook for 1 to 2 minutes, until the flour flavor disappears. Remove from heat . Add the milk and the remaining 6 tablespoons sugar, whisking con- stantly. Return to medium heat and cook, whisking, until the mixture thickens, approximately 3 minutes. Remove from heat and add the egg yolks one at a time, whisking briskly. Add the grated chocolate and continue whisking until the chocolate melts and blends. Set aside. . Inthe large, clean bow] of an electric mixer, beat the egg whites with the salt until stiff but not dry. Stir a small spoonful into the chocolate batter to facilitate blending; then gently fold in the remaining egg whites. . Gently pour the soufflé into the prepared dishes. Place the dishes into a pan of hot water to 1 inch in depth and bake in preheated oven 30 to 40 minutes, until the tops brown. Serve immediately with the Pear Sauce. PEAR SAUCE 6 tablespoons butter 1to3 tablespoons whipping 7 tablespoons flour cream (optional) 3 cups milk 1 square dark chocolate 6 tablespoons sugar (sweetened or 2 tablespoons Poire William unsweetened), shaved liqueur . Ina saucepan over medium heat, melt the butter and add the flour, whisking together; cook for 1 to 2 minutes, until the flour flavor disappears. Remove from heat. . Add the milk and sugar, whisking until blended. Return to medium heat and cook until thickened, approximately 3 minutes. . Remove from heat and add the liqueur. Dilute with the cream, if