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!
& Dick Brennan,
2 pounds fresh spinach
2 cups water
1 1/2 tablespoons unsalted butter
1/4 cup finely chopped green onions
1 cup béchamel sauce (recipe follows)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 artichoke bottoms, cooked (fresh or canned)
8 eggs, poached
2 cups Hollandaise Sauce (recipe follows)
Wash spinach thoroughly and discard thick heavy stems. In a medium
saucepan, bring water to a rapid boil; add spinach and cook until wilted
tender. Plunge spinach into ice water to stop the cooking;
drain, pat dry with paper
towels. The spinach should be very dry.
Melt butter in a large sauté pan. Add green onions and sauté,
for 2 minutes longer. Stir in the béchamel sauce; season with salt and
Set aside and keep warm.
Place 1/4 of the creamed spinach on each of 4 warmed plates and top
with 2 warm artichoke bottoms. Put 2 poached eggs on the artichoke
bottom and spoon on
cup Hollandaise Sauce. Serve immediately.
Béchamel Sauce (Medium-thick Cream Sauce)
Makes 1 cup
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 teaspoon Louisiana Red Hot Sauce
Melt butter in a heavy saucepan. Stir in flour and blend
Gradually whisk in milk and continue to whisk over moderate heat
sauce is smooth and thickened. Add nutmeg, salt and hot sauce.
again and remove from heat.
Sauce will keep about 7 days in the refrigerator. Reheat in a
Makes 2 1/2 cups
1/2 pound (2 sticks) unsalted butter
4 egg yolks, at room temperature
Juice of 1 medium lemon
1 1/2 teaspoons Worcestershire sauce
Pinch of cayenne pepper
2 tablespoons Chablis or dry vermouth
Salt to taste
Melt butter in a skillet over medium heat. Do not let burn. When
completely melted, remove from heat.
Put egg yolks, lemon juice, Worcestershire sauce and cayenne pepper
top of a double boiler over simmering water. The bottom of the upper pan
touch the simmering water in the lower pan. Whisk yolks until mixture thickens and forms a
sheen, approximately 3 minutes, no more
than 5 minutes.
In a slow steady stream, add butter, whisking constantly, until all
has been added. Add the wine and whisk well. Sauce should be light and fluffy.
Hold sauce at room temperature until serving time.
Shrimp and Fettuccine
24 medium shrimp, peeled and deveined,
shells reserved for
1/2 cup (1 stick) unsalted butter, softened, divided
2 garlic cloves, minced
4 teaspoons finely chopped parsley
1/2 onion, chopped
4 fresh mushrooms, sliced
1/4 cup peeled, seeded, finely chopped tomato
1/2 cup chopped green onions
Creole Seafood Seasoning
2 cups cooked fettuccine
1/2 cup dry white wine
Place shrimp shells in a medium saucepan and cover with water.
a boil; lower heat and simmer 15 minutes. Strain broth and return to saucepan.
Boil broth until reduced to 1/4 cup. Set aside.
Melt half the butter in a large saucepan over medium heat. Add the
garlic, parsley, onion, mushrooms, tomato, green onions and seafood seasoning; sauté 2 to
3 minutes. Add the broth, cooked fettuccine, shrimp and wine; cook over medium high heat
until liquid is almost evaporated. Remove
pan from heat, add remaining butter and stir
gently until butter is melted
and sauce creamy. Serve immediately.
Chocolate Molten Soufflé
White Chocolate Sauce:
1 cup heavy cream
1/4 cup sugar
1 cup chopped white chocolate
2 tablespoons light rum
1 cup sugar
1/4 cup butter, softened
1 cup sifted cake flour
18 ounces bittersweet chocolate, melted
Powdered sugar and fresh raspberries, for garnish
To prepare the White Chocolate Sauce: Combine cream and
a small saucepan; bring to a boil. Remove pan from heat; stir in white chocolate
until smooth, then add rum. Set aside.
To prepare the Chocolate Soufflé and assemble: Heat oven to
degrees F. In a food processor, combine eggs and sugar until blended.
Add butter; process 30
seconds. Add flour; process until smooth. Add chocolate; process until just incorporated.
Liberally butter 6 individual
soufflé cups; divide batter among cups. Bake 10 to 15
should be cooked on the outside but still molten inside.
Spoon a pool of White Chocolate Sauce on each of 6 dessert plates.
Unmold soufflé cakes onto plates and dust with powdered sugar.
Garnish with fresh
More Good as Gold recipes:
Robert Del Grande
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