| Beets 4 small, trimmed,
1/2 c greens reserved Beans, Edamame 2 c shelled (1/2 lb) Vinegar 1 T rice Soy Sauce 2 tsp Sesame Oil 1.5 tsp Asian Ginger 1 tsp freshly grated Onions, Green 2 chopped Basil 1 T julienned |
| Beat whites to stiff peaks. Beat yolks till light and lemon colored (4 min). Fold whites into yolks. Slowly stir in juice. Gradually add 1 c broth to egg mix. Cook and stir over low heat till slightly thickened and smooth (5 min). Season w salt and pepper. |
| Egg White | 2 |
| Egg Yolks | 2 |
| Lemon Juice, Fresh | 2 | T |
| Stock | 1 | c |
| Gorgonzola Cream Sauce | Serves | 2 |
| Mix cornstarch w 1T buttermilk to make smooth paste. In heavy-bottomed saucepan, combine mixture, remaining buttermilk, Gorgonzola, and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mix. Add peas and cook just long enough to heat through. Stir in walnuts and serve over pasta w Parmesan on the side. |
| Cornstarch | 1 | T |
| Buttermilk | 1 | c, lo fat |
| Cheese, Gorgonzola | 2 | T |
| Nutmeg | 1 | large dash |
| Peas | 0.5 | c |
| Nuts, Walnuts | 2 | T toasted, chopped |
| Grape Coulis | Serves | 6 |
| Puree stemmed grapes in blender, reserving 6 small clusters for garnish. Strain to remove skins (do not wash blender yet). Melt butter in medium saucepan over low heat. Add leek, mushrooms, shallots, s&p, and cook until soft but not colored, 5 min. Turn heat to high, add wine, and reduce by half. Add clam juice and reduce again by half. Add cream and reduce again by half. Puree mix until smooth in the unwashed blender, then strain again. Pour back into saucepan and stir in grape juice and hot sauce (do not apply too much heat--do not boil). Serve over sautéed salmon filets. |
| Grapes, Seedless | 1 | lb red, seedless |
| Butter | 2 | T unsalted |
| Leeks | 1 | white part, halved & sliced |
| Mushrooms | 3 | thinly sliced |
| Shallot | 2 | thinly sliced |
| Wine, White | 1.5 | c |
| Clam Juice | 1.5 | c |
| Heavy Cream | 1 | c |
| Hot Sauce | dash |
| Green Onion Coulis | Serves |
| Combine all ingredients. Mix to incorporate. |
| Mayonnaise | 1 | c |
| Onions, Green | 0.75 | c chopped |
| Shallot | 1 | T minced |
| Garlic | 1 | T minced |
| Egg Yolks | 1 | T hard boiled, chopped |
| Gremolata | Serves |
| This herb blend is terrific stirred into soups and stews (all you need is a few teaspoonfuls). Mix all ingredients in small bowl. |
| Parsley | 0.5 | c |
| Lemon Zest | 2 | tsp (or use orange) |
| Garlic | 0.75 | tsp |
| Salt | pinch |
| Horseradish Sauce, Creamed | Serves |
| Combine all ingredients and mix well. Adjust seasoning to taste w mustard or salt. Serve at room temp |
| Horseradish | 6 | T fresh grated |
| Heavy Cream | 1.5 | c |
| Mustard | 2 | tsp Dijon |
| Vinegar | 2 | T white wine |
| Lemon-Roasted Vinaigrette | Serves |
| Preheat oven to 325. Wrap lemons tightly in foil and roast in middle of oven until soft, about 1 hour. Carefully open foil, then cool lemons just enough to handle. Halve lemons and juice them. Whisk together juice, sugar, thyme and salt and pepper. Add oil in slow stream, whisking until emulsified. Serve over fish, chicken or salad greens. |
| Lemon | 2 | lg (5 oz each) |
| Sugar | 1 | tsp |
| Thyme | 1.5 | tsp fresh |
| Oil | 0.67 | c olive |