Culinary Artistry

BEANS GREEN mushrooms l8Vory
soureR,m
aJmoods mustard
nutmeg tomaltCet
anchovies nuts, especially hazel·
bacon vine"t
basIl nuts
bechamel sauce olive oil white
walnuts
butter onions WOKelte..•. .
chives oregano
cream boil
dIll Pannesan cheese ".".
garlk: parsley
lemon Itl II
mmt pimentos
rosemary

BEANS, LIMA IF lie

Noon
blown ....

be.,

chreK.

SEAN SPROUTS

soy auce vinegar, especially wine

SEEF marrow soy
mushrooms vinegar, balsamic
basil mustard wine, especially red
onions
beer orange boil
par ley braise
bearnaise auce pepper, black grill
hordelaise aUCe pepper marinate
Burgundy potatoes
prune pot-roast
carrot scallion roast
chiles shallots spit-roast
chive
stew
corn
hazelnut
horseradish

Madeira

Fillet of Beef with Oysters. Black Pepper, and Port Wine-Gary Danko

Gnlled Beef Tenderloin with Onion Beer Sauce, Horseradish Mayonnaise,
and Marble Potatoes-Bradley Ogden
Patma Smoked Beef Tenderloin wIth Horseradish Glazed Potatoes and

Spinach-Joach m Spl chal

BEEF HEART papnka bake
parsley
bacon I""use
rosemary
horseradish griU
mustard
marjoram potat (Winter)

BEEF RIBS tomatoe

gInger

horseradish

ng • 0

BEET GREENS mustard saute
sour cream
anchones
r.utter
horseradish

BEETS fennel smoked fish, especially
ginger trout or whitefish
allspice horseradish
anchovies lemon sour cream
apples tarragon
bacon ma.che vinaigrette
bechamel sauce vinegar, especially hal-
brown sugar mustard
butter nutmeg ,amIC, sherry and
cheee onton· white wine
chives orange walnuts
cloves walnut oil
cream raprtka watercress
parslev
creme [raiehe potatoes bake
hoil
cucumber pr 'C1uno
curf) steam
Jill alt
alt rk
cu~~" , hard-c ked hclllor

We were not th t. rst to do a beet nsollo. but I thmk the nsollo we serve IS

exc lmg We use organ c bets from a farm wh,ch were pIcked that mornmg

The color IS the most ntense fu ch a a vIbrant purple-red I used to hate

beets but I m mad about beets nght now I love the nchness and deepness
of therr f,avor- t s I ke an exp os on Lyd Sh re

Salad of P,C led Beets Oregon Blue Cheese and Walnuts-Gary DanKO

Beet Salad With Watercress and HorseradIsh Vmalgrelle-Mark Pee

BERRIES (See also specifIC berries) (Spring-Summer)

brown ugar Framoot • our cream
cream maple vrup )ogurt

BLACKBERRIES (See also RASPBERRIES) (Summer)

apple lemon peache
maple yrup pbern
cmnam n mIlle
cream mues" r ger mum
c lard trawbern
honey ( range

A

. . . .n'd .... Umon$1\ • JofceGoktllllt

_ a ...._". PI Pc ... In LMnon CtutI wIIh V8Il .. 8 ••1

,,'1'1fI___Jlmr", SctwNII

. _ ,e«m'J? ur7l} sa. .











R (Fall)

cream panley
creme fraiche
curry pepper, e pecially hot
tomato sauce
prlic walnuts

,_ . .eciI ham bake
•.£ I ,
hollandaise sauce boil
d eol,e".,w.r. 1811 or lemon deetrfry
Momay sauce
Gruyae puree
mousseline sauce
Pas n raw
mushrooms
dch..i.v.e'"t saute
mussels
a..- crumN nutmeg steam

nuts

olive 011

(Winter)

an parsley sour cream

Is m potatoes toast

shallots vodka
moked lmon

ffr '1y ,lade Hot Potato Waffles Mth Ounce of Osetra CaVlar-Lydia Shire

c..wQ J. LMnon Mannated Potatoes and Some TradItIonal GamlSh

-IClIChiim spichaI

(Summer)

cuny walnu

diU
fennel
holl8ndail.e sauce

CELERY ROOT mayonnal'e (Fall Win r)
mustard
bacon nutmeg \\ lnut,
bread crumb' olive oil
butter omons bod
caraway seeds parsley braIse
cheese. especially potatoes dt!ep-fry
squash. butternut
Parmesan and WI,S f0'
thyme
cream "megar, especially puree
fennel raw
garlic white wine saHte
hollandaise sauce
~ream
lemon

aSavory Celery Root Flan and Vegetables la Grecque, Essence of Sweet

Garlte and Kalamata Oltves-~Cnaf e Palmef

Celery Root Grattn-A'1ne Rosenzw€ 9

Celery Root wrth Mustard Mayonnaise-A. ce Waters

CEPES (Fall)
our ere.lIn
bacon mu t rd h
bal leave truftle • \\ hlte
an nu me' vcrmouth
beam.lI Juce Vlnc .Ir, e peclally wme
Ih oil \\ <.IIlll[
bre d crum It.. c
burrer \\ Inut tI
pa n
che c, pe I II Plrm n \\ III
Gru}ere r P nn par Ie
hake
cream p td brOil
egg pepper fry
pot It
fennel poultry grill
fl h n
raw
[Ole gr rn saule
hallot
garlic (Summer-Fall)
lemon ohH: uti
lem nth m
nan
CHANTERELLES
panle
bechamel uce £1 h pep r "I

butter game rahhll
garlic
chef'. II herbs h II [
leek
chIcken lem n

cream {fal

creme frauhe
q:p





CHICK PEAS lemon (Summer)
earn [
lemon. preserved peppers. especially red
Cilantro mmt rosemary
C0nanJer olive oil spinach
ouscou onions tahini
cumin parsley tomatoes
garlic yogurt

CHICKEN coriander parsley
corn peas
achiort cranberrie pecans
almonds cream pepper
curry pineapples
apples dill plums
endive prunes
Annagnac escarole Riesling
fennel rosemary
_OIlasparagus five-spice powder savory
sour cream
barbecue sauce {oie gras soy auce

basil Fontina chee tar ani e
beer tuffing
b&maise sauce garlic weetbread
gmger weet potatoe
blood go chi berrie tarragon
tenyaki auce
brandy grape thyme
herb tomatoe
bread emma. honey truffles
caN! IE horseradl h vinegar. e pecially red
Catvado.
lemon wme
Qa" 1M lime walnuts
MUlE, pcwlly Madeira wine, e pecially white
mangoes yogurt
chal' marjoram
bak
mmt braise
morels
broil
m brooms
mustard fry

mussels grill
nutmeg
olive oil marinate
olives roast
onaons
oranges saute
oregano
I C()ftlinued OIl nat /lfJfI')
en
a
paprtka

Parmesan cheese



LIVERS

M.ieira salt

IDUIhrooms IOUrcteam

onions

penley

pepper

$ad CI*"'''' LIver CfOStini-George Germon & Johanne Killeen

,. r 11.~ ChIcken LiwHs with Apple Raisin Chutney, Spinach, and

It" 111 SS~ 0r8aIng-ChrIs Schlesinger

,.112 ext CIfj*-' WingII with Unorthodox Chopped LIVe,. Joachim Splichal

(WInter)

6p vinegar
bam walnuts

..,DUll
[

". I" nile

1*-.

piltachlOl

rlrfbemes
rum
tea. elfecia1ly Ead 0Iey

vanilla

"ve"r'*be1n.a

walnua

,.__ and,.,•...111" MJ PI ,.,.,., ...- -



COCONUTS

apricots (Fall)
bananas
chocolate fruit, pineapple)
custard nuts, especially tropical

fruits, especially tropi- (e.g., Brazil, cashew,
cal (e.g., banana, macadamia)
lime, mango, passion pineapples

coconut Mtlk TapIoca Croustillant with Saffron Coulis a d P'
Je.:.,-lOLlIS Pc: 3dl,) n meappfe Sherbet

Macadamia Nut and Coconut Tart-L,ndsey Shere
Coconut Flan wIth Mango In Sauternes and Coconut Chiptr-.Norman Van Aken

COD leeks tomatoes
lemon truffles
aioli milk vinaigrette
bay leaves mushrooms vinegar, especiaHy sherry
beans, black, fermented mustard Wine, white
black olive oltve OIl
butter olive boil
capers onIOns braise
caraway seeds parsley bruil
Champagne pepper fry
chervil potatoes pan-fry
conancler leaves rosemary
eggplant ake poach
garlic shallot
gmger :oy auce roast
hollandabe.auce thyme saute,
horseradbh
juniper berrIes steam

Sauteed Fresh Codfish with Vegetable Basqualse-Je~f' Lo.) s Pa 3d!1

Eqgpant-Crusted Ma'ne Cod ~ ,h Bay Shnmp Thyme Roasted Vegetables.

ana Port w'''e Essence-C"larl p ... 'Tle-

Pan Fr ed Cod With Tomato-Mmt Yogurt Sauce-Cr- s Scl'Jleslrger

C ' d At a'll c Cod In Proveoyal Tom:.1to. Garlic and Bas/I Broth- A, ce Wale's

111



lettuCe. 81bb parsley Tabasco sauce
{.otIi dresstng tomatoes
pepper. black truffles. black
Madeira potatoes vinaigrette
vinegar
mangoe rernouiade wine. white
mayonnaise Worcestershire sauce
momay sauce rice
muhroom scallions boil
mustard sherry poach
nutmeg
onions sour cream
orange tarragon

Thousand Island dress-

109

Peeky Toe Crabmeat Salad with Avocado and Citrus Vinaigrettes

_Terrance Brennan

portuguese Crab Cake, Avocado, Papaya, Watercress, and Mint with Citrus-
Hot-Pepper Vinaigreffe-Joyce Goldstein

Timbale of Vtrginia Lump Crabmeat and Spinach MOusse-Patrick O'Connell

Mustard-Crisped Crab Cakes on an Acorn Squash Ratatouille

-Anne Rosenzweig

Crab Ravioli with Black Truffles--Jeremlah Tower

Crab Salad with Mango, Cumin Crisps, and Gramy Mustard

-Jean-Georges Vongenchten

Dungeness Crab Cake with Meyer Lemon and Pepper Sauce-AI ce Waters

CRABS, SOFT-SHELL (Spring-Summer)

almonds honey pinach
tartar sauce
basil lemon tomatoes
vinaigrette
beaN. black lemongrass vinegar

butter lime broil

capen mayonnal ~e~fry

caJiOb pancetta griU

cayenne parsley ""'"

chiv pepper
diU
Pernod
aarlic pagnoh
soy sauce
Iia I!r

SoIr-st.l CnIb with Pancetta Butter-Jean Lou 5 Pa ladin

• •AId SolI Shell Crabs Mth SpiCy Carrot Sauce MIChael Romano

ftM.Cooud SolI Shell CntbB with papaya and Llme--NorJnan van Aken

CRANBERRIES (Fall)

apples oranges sugar
cinnamon pears walnuts
cloves

CRAYFISH cream or milk (Spring)
dill
avocados garlic sorrel
basil hollandaise sauce tarragon
bay leaves leeks thyme
brandy lemon tomatoes
bread crumbs mayonnaIse truffles
butter nutmeg vinegar
carrots onions wine, white
cayenne parsley
cheese, espeCIally saffron boil
shallots grill
Gruyere and ,herry saute
Parmesan stew
C ognac
coriander

Chilled Crayfish and Cranberry Bean Soup with Ratatouille and Opal Basil
-Dar e Bouud

Warm Salad of Crayfish with Cucumbers and D,II-Jererrlla'1 Tower

CUCUMBERS ga rli c (Spring-Summer)

ancho\'ie, gln!.{t!r peprer
ba,t1 alt
burter hor eradl h .,our cream
celery eed lemon strawberries
chervil lime tomato ~ucc
chile,
chives man!.,! e [oma[oe~
cilantro
cream mayonnal e vinegar, especldlly
cream chee'e mint white wme
dill
fennel nutme~ yogurt
Feta chee e
o!tve 011 rau
onions, e,p':cl(lll; rcd
rar,ley simmer

14

CURR NTS

Immd cream (Summer)
heme pears prunes

raspberries

e qUIte often used to remforce th l
a k nd of lemon.-oJ 1'1e G. 9son e favor of other frwt, as if

CUSTARDS coffee passion fruit
Cognac pineapple
almond, Cointreau nee
banana, gmger rum
berne lemon
caramel maple trawberries
cherry vanilla
ch colate Mar~ala
cmnamon
coconut orange,

Chocolate Bf/oche Custard Bread Puddmg wdh Chocolate Sabayon
--8nd ey Ogden
Chillea Pmeapple-Moscato Zabaglione---NI ct,ael Romu'1o

Banana Creme BrOlee-L ndsey Shere

Caramel Rice Fla". - aney Silerton

Truffle Custard With Asparagus and Lobster Sauce-J€reM r Tower

Smoked Salmon Custard Wth Fennel Ju ce-Jea'l Georges Vongerlc~ten

DANDELION GREENS (Spring)

bacon lemon omon
chee e vmegar. e"peCially red
garlt mu t r I
o\t\e II Wine

DATES (Fall)

almond Clnn,)mon pecans
pnco rum
bacon cream vanilla
cream chee e walnuts
br nd gmger
l. rame!
choc.ol te nut

orange

DUCK currants. blKk

cuny

dude hvets

figs
garlic

gg.minaer

Grand Manlier
hoisin sauce

honey

jumper berries

ktmKp J8tJ
lemon

lentils



EGGPLANT (continued) F

Soy BraIsed Chinese Eggplant wIth ZucchIni and Mushroom

Grilled Eggplant with Shallot and OlIve ad Mark M ;er

EGGS caviar parsley
cheese pepper
anchovies chicken livers peppers, green
asparagus chives potatoes
bacon crab ratatouille
bread cream salt
butrer croutons scalltons
carer fines herbes shallots
shrimp
ham
herb, smoked salmon
hollandaise auce sorrel
spinach
morels tomato
mu-hroom truffles

onion' watercress
Parm em chee,

ENDIVE (Winter)

apple, hm ugar
bacon tangennt
uc thyme
heans, "hit Ins vin igrettl':
walnuts
beets rt hee e watercress
blue che e
n m • h. .all} brmse
hr J crum
1m n r trout rau
butter
chee e, e peel II saute

Gru\ r r P rm teu
cr ~ m

f.

Ou S do £'ld d Wat rere 5 ~ 'h W. nut Bacon Pe.Jrs 1 d

Bue Ch "0"",,!I

End v eWIS.'>. App nd Cre

nd B ue Chee~;e ~ tn H tAp FrJ'e

B

ESC AROLE (Winter)

apple, currants walnuts
eggs
bacon garlic braise
olive oil
cal'er~ . olives raw
onions
cheese, especially vmegar saute
Fontina, ~1o:2arella,

and Roquefort

chiles

FENNEL (Fall)

butter lemon potatoes
celery root mushrooms sherry
cheese, especially goat, olive oil thyme
oltves tomatoes
Gruyere. and Onions truffles
Parmesan oranges vmaigrette
chesmuts pancetta
coriander Parmesan cheese braise
cream peppers
fruit Pernod raw
garlic
hearrs of palm saute

Braised Fennel with Prosciutto and Parmesa~ Nor'l1an V(}."1 Aker
Shaved Fennel and Parmesan with Summer Truffles-Alice Waters

FIDDLEHEAD FERNS (Spring)

bacon nutm~ deep-fry
butter
oltve oil steam
hollandaise sauce
leels onlOn~
lemon
,hallob
vinaigrette

FIGS cinnamon basil (Summer-Fall)
cients reel, candled
almonds coconut cream creme fralehe
ant e Cointreau
C rnmeal Curai):ao
hr<>wn ugar cream ginger
caramel cream che e honey
la\'ender
cheese, e peclally blue creme ang/mse lemon
and g t Marsala

chOCOlate (conunued on ""XI pageI
cinnamon

p "1 • L 119



FI H SMOKED cucumhers lemon
3H. do, onions
eggs, hard-hoiled
c~ra' horserad ish

cr~Jm .: h~ese

FLOU NDER mustard grill

hutter braise poach
C,'gn3c broil Saute
lerncm
rnu,hro,lm s

Fiounder ISd really, really mild I thmk you've gotto be very carefIul when you
I
v.
cook "oun er rOU ve really got to keep It very very si I y:
mask It qu ekly -.Jasper White mp e. ou can really

FOIE GRAS garbc (Fall)

all'pice gratn~ pomegranates
apples port \l'me
artlchok~ hearts grapes Ljumces
hlooJ range~ ral,m
handy t!reen
cabbage ~,1It
cel~r)' root lemon
lo!- rer shallot
, Madelf'\ 'tar ani,e
mu hroom t rragan
cel'es nutmeg truffles
cherne nUb turml'
Cinnamon OnlOl1s vmegar, especi.llty sherry
clovt" pc he, walnuts
Cognac wme, espeCialty
curran pepper, bbc:k
eu tard pi t. hi ), auternes
Jalkon
polent,l

r: e l ness of 10 e gras s complemented by frUits wh ch add a tart or ae d c

po ent , e served t w th toasted panettone wh ch has candled rmd m

e Fo e Gra Au Po vre w th Organ c Gram Salad Carrot and
nmO"'anate ~na grette-Terrdnce Bre r a

Fo G w th FUj Apples Carme zed Omans VefJus Sauce

Gras n F e h Herb and Back Pepper Gelee served



1 ounce lleeu lentilt

.... 1_1/2 11th, blanched

ounce .._ _ n I ted in butter

"'met'Ira .. I 17I Iftd ra.Slid in

.......... oil



GOOSE horseradish nce
lemon sauerkraut
apples mustard soy sauce
blrkl onions stuffing
CJhb.1(:': oranges turnips
pepper wild rice
(er('~ plums
potatoes roast
chestnuts prunes
<,arhc

~

gln~er

hl11l<1nJ<llse s<lLlce

h"nc\'

GRAPEFRUIT coriander (Winter)

hanana' Cura~ao pineapple
pomegranate
bnl"cb 'rr~ L1ts fi"h raspbernes
G.lmran gm rosemary
cJ,he w, Grand Mamier rum
Chamragne honey shellfish
cheese, 'l,(t melon sherry
chICory mmt strawberries
cabhage, napa offal sugar, especially brown
C1tnl' frUits, other oran!,."!e vodka

COll1treau

C ''Us Compote WIth Ruby Red GrapefrUIt Gran'te- -Brad ey Ogdc!l
GrapefruIt and Pomegranate Tart-I.linmy Sct:'Tl d
Pmk GrapefrUIt and Champagfle Sherbel-LlOdsey Shere
Grapefru I-Campan Gramte-... n G:...org Vongenchter

GRAPES lemon (Summer-Fall)
melon
brandy mmc our cream
,traw\)erries
brown ugar ra pberne ....'3lnub
chee e, e pectally soft wme

"hlte (e.g., Brie)

GREENS mmt ,alt pork
mu hroom ,lu>,lgc
bacon mu tard <;oy
butter onion vinegar
cre-dm pancetta
pepper, black walnuts
garlic
D
ham
!em >n

125











JERUSALEM ARTICHOKES (Winter-Sp ring)

btch,lmei ,auce hollandaise sauce bake
lemon boil
bueter Mornay sauce fry
cream Parmesan cheese
garlIc parsley puree
scallions
g!O~er steam

ha:elnut

JIC AMA lime (Winter-Spring)
mangoes
cayenne oranges pan-fry
chiles salt rau.
cilantro vinaigrette

citrus, especially lime
cucumbers

Ersalada de Jicama ' Jicama Salad with Cucumber, Pmeapple and Tangy
Orange Dressmg-Rick Bayless

Watercress and Jicama with Lime & O/Jve 011
-Susan Fer geT & Mary Sue Mill en

JOHN DORY lemon (h)me
lemon thyme tomatoes
bast! mu,hro m' WlOe, e peel,llIy white
hay leaves rar,ley
hutter peppers, red and ~ello\\ poach
caviar saute
chives ~dge steam

cream ,hallm

garlIc (Winter)

KALE garlic 0l110n,
lemon
bacon oltve ot! potatoe,

cheese

cream

KIDNEYS Madeira ,h,lllot
tvlar,aia ,herry
brandy ml)rels " lur c.re,ln1
butter mushrooms verm()uth
cayenne mustard watercres
ceres nutmeg wine. red or white
CLlgnac onions
cream rancetta broil
curry parsley fry
gin
h,)r'erad ish nee smite
jU!1lrer berne, salt

lemon

KIWI FRUIT (Winter)

appb lime PfI.) ellitt,)
bcmana: nut'. e,pecldll) c \,he\\ '. rrawherrie
cucumber, (,lmarillo
ha: ·lnuh .lml
h ne~
Klr h ma I L'Iml1

Icm n rlO_
P;: I n frull

Easte Bas et f Sorb t Pa son Pru t Blood Orange and Meyer

Lemon Ba d S g r nd Coo les-Joyc Go d

CodK

KOHLRABI (Wmter)

behJmel km bake
l'-uner bOIl
nutm team
e p r le
(Fail-Winter)
KUMQUATS m
mertppl \ !nllla
1\ t rum
II fal \udk 1

CllU'Cl1U, (Spring)

crah pignoli
cream pimIentos
cumin pineapple
currant, plums
curry
dalhm pomegranates
dill prunes
eggplant
endive red peppers
fennel rhubarb
rice
fOie gras
almond, rosemary
garlic rum
an(ho\'ie~ sage
soy
am-eed
!:!tn!:!C r star amse
apple'
!!rapefruit tamarind
.prICot '
artichoke heart Nemolata tarra~on
h.I:e1nu ,to~ ted
oocon thyme
basil honey
bJ\ leave, Jumper berne tomatoes
beans, e'pcclJlly t1a~eo- lemon
truft1e" e'rectally black
let:. Teen or \\ hlte Mademl
veal ktJney'
Huebernc mint
bread rumb vmal!:!rctte
m )Tel \ me ar, c, LClllly red
capeT'
,arJam m muhr m \\me
mu t rd
ca~enne \\alou
mu rd J
chee e, c pe 1.111 F ta "ine, C'Pl' iallv red
It.. Oil
and Parm 111 yo<~urt
(hernc~, JneJ ur
h tnut pur ZlI Lhml

chI! .0\1\ bake

hl\c 001 n br(lJse
(Ilinn or 0 'C
brOIL
c,nn m n lr 1J.O
gn,j
\.1 par 1 ..
pem roast
pepper. bl
k

d 0 A ,(. n rYlb 5
a And I tn (. yJU

HprtJf,a P

t Yogurt



Lamb in P C t th

weatring eet Potatoes

Paafl:k()'C-c eU

"'p.ATLn'1U1 WASHINGToN

• it. _,

-Iat:: ........ for niDety-eiaht doUan. INrh

-,...... --«MftIPdo menat bat thiDa- 1love t.becue
rho II Q .'''., ill &oaa New YcIIk
die IIIIkxllAl ftavoa «"he tbmuah.
1111 km ,.. . . ., 4C ID

_IDa Ie. 7lofp'sre
our.... ,e._......~..t:l
p:pd. rl
""II...... "W. ""_cp" tee.
7~ 1*17& the m II +lD
Cd." _ _rial ,wen poe. •

Red \VinL Suuce

1 tablespoon vegetable oil

1/3 cup chopped white mushrooms

1 carrot, peeled and coarsely chopped

1/2 onion, coarsely chopped

1 shallot, coar ely chopped

1/4 cup all-purpose flour

1 clove garlic, minced

2 tablespoon · chopped fresh parsley

2 tea ·pOClOS fre h ro~emary

2 tea:r )on, fre~h tarragon

2 b,l\" leaw.

2 quart· chicken lOck or water

,It-erncr 3uvignon

_ (dbl ( melt 1 p",re

1 t • Ie I nJ choppe I

nd rc hi Pl'l per to (,lte
m
lU d r h

rv."'1 teel hlade. puree the ke£l.:hur,
IU • mu t lrd. 'Tilh, co, IOtl hrown II ',Ir. et
"VlC; TIll U' m
\ rid \ m Itl\, nee ntl kept re Tlg-

d un au

1 In t, he [the II ver m dlUm-hl h
nt n nd hilt !Od cook until the

re eep

r 5 ( 6 mmute. tlrrmg ({ pre\ em tI kl .

3 m r) t rrag n, b l~ Ie l\ , t k r \I, t r r

\I, me <VII"" t m ( , nJ It nd pepper. Immc:r t r 1 1 <-
ttrrm
II until r d h If dJlt t th
tT n

4. F,lr each (UP of 'trained wine sauce, add 2 tablespoons of the barbecue

",lU(l~. Thl' ~,l\lce may he made several da\Js in advance and kePt refn'ger-
1

,lre,1.

[0 cook lamb

0

I. Preheat the ll\'en to 400 •

1 SeaSlm the lamh with salt and pepper and brush each side with the basic
barbecue sauce.
.'

3. Grill L1f broil the lamb enough to crisp and lightly char the exterior on al\

<ides.

4. Place the lamb in a roasting pan and finish baking for about 14 to 15 min-

utes (for medium rare).

5. Remove the lamh, place on a cutting board. and let rest for 5 minutes. Lay
the blade of a sharp knife against the hone and slip the meat off in one

piece.
6. Roll the boneless loins fir,t 10 the ha,ic harhecue 'auce, then in the

pecan. lice each loin into 6 medallion.

To cnc

\. Reheat the harbecue-t1avored red wine auce.

2. Place 3 medallton on each of 6 hot serving plate. Dribble the wine auce

over the plate. Gami h With ,ute d green bean.

hoe tring neet Potatoe

1 large weet taw, peeled

2 qu rt peanut r vegetahle il

1. Heat the oil to 350°.
2. U 109 a mandolme or harp knife, ut the potatoe into very fine julienne

matchsuc .
3. Sprinkle th Julienned potatoes IOta the hot oil and tiro allowing them to

cook for 20 to 30 and .
4. U ll\g a mesh dlpper or lotted poon. remove the potaote from the oil and

dram on paper towels.

5 Ie WIth it to teo

LMf1B SHANKS lemon braise
wine, red shallots
flageolets
garlic

LAMB'S LIVER parsley
salt pork
butrer
cream

LA B'S TONGUE fennel tomatoes
garlic vinaigretre
artIChokes oltves
basil
curry

LEEKS (Fall)

hacon holl,mJal~e ~allce tomatoes
bechamel Juce vinaigrette
heet, lemon wine. red
bread crumb
butter mOll . eIme alice boil
chee e, e peel ll~ mll ard braise
olive II
Cheddar, 0 t, n puree
Gruy re P rme an chee e
cream . . team
par le\ stell
fl h
pe
po toe
thyme

LEMON currant ,bl ck (Spring)

almond h ne) p ppy eed
card m m ra pberne
ch late hme trawbernes

It Of CnIOC()/,

, WIth Fr('sf> Summer Beme~ In Almond Tuiles

C' r E Ir r

Al- tL 'J1 M usse',ne wIth NdtlVC Strawberries and WhIsked Cream

ly 5

LENTILS onlOns (Winter)
parsley spinach
bacon peppers thyme
bay lea\'es pork fat tomato sauce
cheese, Feta and goat prunes tomatoes
radishes vinegar, especially sher-
fDle gras sausages
scallions ry or wine
garlic sorrel
ham puree
lemon
mint simmer
olive oil

P stB. f Lent I and Prosc utto Sauce- G 0 q G rl""or & Johanre Killeen

S r L Ilt I TOf71 tv (. nd lobster S lad served ,'/ th Cucumber Vma,grette

Joe

LETIUCES ITIu't<lrd (Spring)

anchone oil, c,peclally 11: zelnut, vmalorene
avocado olive, p anut, ,n I ~

chee~e w lnut vinegar, especially bal-
~amIC, Cider and red
egg yolk. ani n wme

garltc p<:pper braISe
lemon rau
ma\Onnal e ~ It

t o t e p" nc pa fouf'dat on of tf10

el (. h E y'l

R t d Gar c md Roquefort

l tt..;c A 'II

LIME lemon (Summer)
bananas raspberries rum
coconut
cream (Summer)
LITCHI NUTS kiwi fruit

coco nu t coral PernoJ
coriande r pO rCl1l.1
LOBSTER corn port
cousco us portobellos
anChO\'le' cream q u i nna
ant,erre n ce
apple- creme frafche saffro n
seaweed
a'p,lra~u' curry shallots
endiyc , h e rrv
aWlC, Jo~ fennel star ,tnise
bauJIl foie gras
basil garlic tarragon
h rdclal t h yme
oourholl ~lnge r
hrand, t, )nhllle ),
grapefruit
hr..: Id crum!- holland 11 e ,met' tomatoes
h r era It h
cbauVt.tIearr truffles, h\.lCk
Ie k
ca)enne le m on vanilla
v tn,lIgrette
chee L, peo 11\ lem m h I Ii vlmgar, e.,pecially

herm tern ngra \\ hue \\ ine
..:h e r \ 'iI "inc, white
htle !tOle
hake
~h i \t:, • 11detr I bOIl
brOIl
ClJer ma}Onnal,e
ell otT gnU
coc mut M ml~ 1I e
Cogna mw,hroom pan-fry
pooch
mu tard
f )(lS(
tl\e It
ute
nil III
(tam
orange
, te

r rnb

par le~

perrer, bhlCk





--

I. t:' 3'[ the peppers bb.yropl'l1aecr.inCgotohke,mrowtahtoinleg oonnaan11oSpl'denes,gafsorflaamboeuot r
g['n.01.1 ·
or under the outdo'or
'
ure~, un nl the skms are black. Put the peppers. m. a bowl and ten mm' -
l'la, ~ttC \\Tap. Al,low to cool for 15 minutes Using h ands, ceoevlerfwf ihth
your
.
-harred skm. Discard the cores, stems, and seeds D ' h P O t e
L 'd . Ice t e roasted peppers
and set a,1 e.

2. Plunge the lobsters headfirst into a large pot of boiling water and cook for
5 (0 6 minutes. Transfer, them to a colander and cool under coId runnm' g
\\'ater. Cut the lobsters m half lengthwise and remove the meat fram the

tail<., legs, and cl.aws. Keep the l,obster claw meat intact in l agerp'ieces and

reserve for garnish. Cut the tall meat into 3 to 4 pieces each. Cover the

lobster meat with plastic wrap and set aside.

3. Put the qumoa into a fine strainer and rinse under cold running water to
remove any residue of its bitter husks. Drain thoroughly.

4. Bring the vegetable broth to a boil in a medium saucepan. Meanwhile,

heat the olive oil in a large saucepan over medIUm-high heat. Add the

onion and garlic and cook for 4 to 5 minute~. until tender. Add the chile

powder and quinoa and cook for about 2 mmute, until hot, stirring to pre-

vent ~tick mg.

i Remove the pan from the heat and arefully ur th bodmg broth over
the qumoa. Return ro heat and bnn to a Immer, tming. ~ ea. on to taste
with salt and a generous do e of hlac . pt:pp r. Coo - or ab ut minutes,
stirnng frequently, unul mo t \ f the Ilqul I ab rbed but the qumoa is

still moist.

6. AJd the corn, ro.l red perrer , n 10 ter to the uinoa and cook for

about 3 mmute , until heated through. dd th ba~tl and cook the ri ot-
to gently for bout 2 minute, 1 n,.!er, until the Tl otto is )ltghtly moi t and

cream). ~ur 0 ten.

i. Place a generou ervmg 0 fI no m the center 0 each pldte. Take care

rorto dIVI'de t he I td evenl) aml n t hp .lHe dan eal,';h ,et\'lng with a

-- -- - -piece of claw meat. (,arnl)h e ch with J. pri' of hasll and ~et\'e.

143