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Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the
Jeux Olympiques, Paris, 1924
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Chef Daniel Boulud: Cooking in New York City
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La Belle Cuisine
The Good as Gold cookbook was compiled and published in honor of the Centennial Olympic Games, held in 1996 in
Atlanta, GA. In our opinion, this is an outstanding cookbook which, unfortunately, didn't
receive a great deal of publicity or recognition and is now out of print. Over fifty of America's finest chefs and
famous cooks - including Daniel Boulud, Jacques Pépin,
Dick Brennan, Rick Bayless, Dean Fearing, Michel Richard and
Wolfgang Puck -
present special recipes to salute the Centennial Olympic
Games celebration. We're
delighted to celebrate the 2000 Olympic spirit
by presenting selected recipes from this
Good as Gold
Centennial Olympic Games Cookbook
America's Finest Chefs and Famous Cooks Celebrate
100 Years of the Modern Olympic Games
Copyright © 1995 by Favorite Recipes Press
Buy new, used, and hard-to-find books at Alibris!
Chef Daniel Boulud
Summer Corn Risotto
6 ounces bacon, sliced 1/4 inch thick
(about 7 slices)
4 cups chicken stock
4 ears corn, husks and silk removed
3 tablespoons unsalted butter, divided
2 cups sliced chanterelle mushrooms
(about 1/2 pound)
Salt and freshly ground pepper
1 tablespoon minced chives, divided
1/4 cup finely chopped green onions
1 1/2 cups Italian arborio rice
1/4 cup dry white wine
2 tablespoons grated Parmesan cheese
4 fresh sage leaves, chopped
Heat oven to 400 degrees F. Place bacon on a baking sheet and cook until
browned, about 10 minutes. Remove to paper towels to drain and cool.
Chop the bacon into
And set aside. Bring the chicken stock to a simmer in a medium
In a large pot, boil the corn in salted water for 3 minutes; drain.
Cut the kernels from the cob with a knife; set 1/4 cup of kernels aside. In a food
processor, purée the remainder with 1/4 cup chicken stock; set aside.
Melt 1 tablespoon butter in a heavy sauté pan over high heat. Add
the chanterelles and sauté, stirring frequently, until lightly browned. Season
and pepper. Stir in half the chives.
Melt another tablespoon of butter in a medium saucepan over medium
heat. Add the green onions; cook 1 minute. Add the rice; cook and stir for about
until well coated, but do not brown. Add the wine and cook 2
minutes. Slowly stir in the
warm chicken stock to the level of the rice (about 1 cup) and simmer. Stir continually and
add the rest of the chicken stock 1/2 cup at a time, as it is absorbed by the rice.
In 16 to 18 minutes when done, stir in the remaining butter,
Parmesan cheese, corn purée, whole corn kernels, sage, half the bacon and half the
mushrooms. Season with salt and pepper. Add more chicken stock if needed to moisten the
Serve the risotto in warm shallow bowls. Top with remaining bacon,
mushrooms and chives. Four to six servings.
with Mint Cream
1 cup heavy cream
1 cup milk
1/3 cup sugar, divided
2 bunches (about 4 ounces)
5 egg yolks
1 cup water
1 tablespoon crème de menthe
4 apricots, pitted, sliced
2 peaches, pitted, sliced
1/4 honeydew melon, pared, seeded,
cut into thin slices
1/2 pint basket raspberries
1 cup cherries, pitted, halved
2 kiwis, pared and sliced
Juice of 1 lemon
2 tablespoons sugar
Leaves from 1 sprig fresh
To prepare the mint cream: Stir together the cream, milk and
sugar in a medium saucepan over medium-high heat. Bring mixture to a
stirring constantly. Strip the mint leaves from their branches; add
2/3 of the leaves to
the cream mixture. Remove the pan from the heat,
cover, and let stand 5 minutes.
Meanwhile, whisk the egg yolks with the remaining sugar in a mixing
bowl until foamy. Return the mint cream to the stove top, uncover, and bring
back to a
boil. Slowly pour the hot mint cream over the egg mixture,
whisking constantly. Strain the
custard back into the pan; discard the
Place the pan over low heat and cook, stirring constantly, until
the mixture has thickened and almost reached the boiling point. Pour the cream into a
bowl, stir for a few minutes and set aside to cool.
Bring 1 cup water to a boil in a small saucepan. Add the remaining
mint leaves. Boil 1 minute. Strain and discard the water. Add the blanched
crème de menthe and cream mixture to the container of a
blender or food processor.
Process until smooth. Strain the mint cream
into a bowl and refrigerate to chill.
To prepare fruits and assemble: Mix the fruits in a bowl with lemon juice,
sugar and mint; refrigerate to chill. Spoon the mint cream onto the bottom
of a large, deep chilled dish and arrange the fruits on top.
Four to six servings.
More Good as Gold recipes:
Ella & Dick Brennan
Robert Del Grande
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