Shipside Salad

Ingredients

• 1 head iceberg lettuce, coarsely torn
• ½ pound mushrooms, sliced
• 2 tomatoes, each cut in 6 wedges
• 6 canned artichoke bottoms
• 2 hard-boiled eggs, each cut in half vertically

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 51. The excerpt below is the record exactly as published.

Shipside Salad Sole Semiramis Tarte au Citron Wine: Maconnais, Macon-Villages, Bouchard Pere et Fils Blaine Wilkinson, General Manager Pierre-Jean Laupies, Executive Chef SHIPSHDE ierre-Jean Laupies, executive chef of the Radisson South Hotel’s P Shipside restaurant, was raised in Nimes, France, where he played in the kitchen long before he worked there. “In my country, cooking is like a religion. I didn’t play with toys, I played witha griddle stove.” That is, until age fourteen when he was apprenticed to the highly reputed Prunier’s of Paris. He then served at London’s Maxim’s, the Savoy, Mayfair's Mirabelle, as cruise chef for a Mediterranean tour bearing six hundred passengers, and in Guadaloupe and the French West Indies, before becoming executive chef for the Rosewood Room in Minneapolis. In April, 1981, he assumed his current position. With this extensive and diverse background, Pierre-Jean is clear about what is his forte in the business: “What I like to do is hotel business. That's what I do best. And what I am most interested in cooking is fish.” It is to the the benefit of Minneapolis diners that Jean-Pierre’s prefer- ence is such, because before his arrival in the city, they did not even recognize the distinction of fresh seafood. “When I came to Min- neapolis seven years ago,” he says, “you couldn’t find fresh fish here at all. ‘People don’t know the difference,’ they told me.” Under his tute- lage, they now do. His appetizer menu offers fresh mussels, oysters, escargot, anda special gravlaks dish. The entrées—all made with fresh ingredients—include such courses as snapper in an Oriental ginger sauce; sole or halibut poached with shallots, wine, and cream; and shrimp ona bed of alfalfa served with a side dish of sweet-sour sauce. The vegetable accompaniments, julienned and cooked al dente, are carefully selected to provide color and texture contrast. To complement the exquisite specialty of the cuisine, Shipside is decorated like a seafaring vessel. The restaurant’s rough walls are hung with ship wheels, lobster crates, ropes, nets, and other well-worn fish- ing gear, while tableside aquariums establish an undersea tranquility. Miniature ships’ lanterns and seagreen runners on the tables are in keeping with the pewter dinner plates. Then, the serving and kitchen staff is as skilled as any ship’s crew, with Jean-Pierre functioning as captain: “What I say is what I want to get. Either they work for me, or they’re out. They’ve all got to be good—or they wouldn’t be here.” That's the kind of tight ship that produces smooth sailing at Shipside. Radisson South Hotel Highway 100 and I-494 Bloomington SHIPSIDE OYSTERS ROCKEFELLER 3 packages frozen chopped MORNAY SAUCE spinach, thawed 2 dozen oysters on the 2 tablespoons butter half-shell, freshly 3 medium-size shallots, opened very finely chopped 3 tablespoons shredded 2 cup Pernod Swiss cheese Y% teaspoon salt 3 tablespoons shredded Ys teaspoon pepper cheddar cheese 1. Squeeze most of the water from the spinach. Ina sauté pan, melt the butter. Add the shallots and cook them over medium heat until transparent, approximately 5 minutes. Add the spinach and cook for 10 minutes. Add the Pernod, salt, pepper, and approximately one-third of the Mornay Sauce; simmer over low heat for 5 min- utes. Correct the seasonings, then remove the spinach from the heat and let cool. . Preheat oven to 375°. . Arrange the oysters on rock salt divided among six individual oven- proof dishes. Cover each oyster with spinach and place in preheated oven for 10 to 15 minutes. Remove from the oven and preheat broiler. Top each dish with the remaining Mornay Sauce. Sprinkle with the shredded Swiss and cheddar cheeses and place under the broiler to glaze, approximately 1 to 2 minutes. Serve immediately. WN MORNAY SAUCE 12 cups milk Ya teaspoon salt 1 tablespoon flour Dash of white pepper 10 ounces aged Swiss 2 egg yolks cheese, shredded In a saucepan, bring the milk to a boil. Make a roux by blending the flour and 1 tablespoon water. Add the roux to the milk and whisk over low heat until smooth. Add the cheese, salt, and pepper. Simmer for 10 minutes. Let cool slightly. Beat the egg yolks slightly and stir into the sauce. The critics as well as the customers rave over this dish. “Every restaurant in town should have this recipe,” they tell me. 155 hr SHIPSIDE FISH MARKET CHOWDER Ys pound white fish Y% teaspoon white pepper Ya cup butter 2 teaspoons dry granules 2 smallonions, diced of chicken bouillon Y% head celery, diced Y, pound salad shrimp Ys teaspoon saffron 44 pound baby scallops % cup flour 2 ounces snow crabmeat, Ya cupcanned clam juice , coarsely cut 1 teaspoon all-purpose Ya pound shucked clams seasoning salt with juice 42 teaspoon salt 1. Poach the fish in 1 cup boiling water. Reduce heat and simmer, uncovered, until tender. Cut the fish in chunks and set aside with its liquid. 2. In a large sauté pan, melt the butter and sauté the onions, celery, and saffron over medium heat until transparent, approximately 5 minutes. Stir the flour into % cup cold water to make a roux. Add to the sautéed mixture, stirring, and cook 15 to 20 minutes over medium low heat. Do not allow to brown. 3. Add the clam juice and 1 quart water; stir well. Add the seasoning salt, salt, white pepper, chicken bouillon, fish with liquid, shrimp, scallops, crabmeat, and clams. Bring toa slow boil. Simmer until the roux has cooked well into the stock, approximately 20 minutes. Correct seasonings if necessary and serve. This soup is a real trademark of the Radisson Hotels, and many of our cus- tomers order it as their main course 156 SHIPSIDE SHIPSIDE SALAD 1 head iceberg lettuce, 3a. cup VILTOFT DRESSING coarsely torn (approximately) Ya pound mushrooms, sliced 2 tomatoes, each cut (approximately) in 6 wedges 6 canned artichoke bottoms, 2 hard-boiled eg, each cut in half vertically

Cook this with the app: pantry check, scaling, and the assistant.