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La Belle Cuisine - Cookbooks
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and menus of
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Recipe of the Day Categories:
Other Nominees in this category:
The French Laundry Cookbook
(Current IACP Cookbook of the
The Tra Vigne Cookbook: Seasons in the California Wine Country
The 1999 IACP Award Winner - Chefs & Restaurants (and Cookbook of the Year winner)
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La Belle Cuisine
IACP Award Winner
Chefs and Restaurants
(Cookbooks by or about chefs, collections of recipes from chefs,
or books that focus on the cuisine of a specific restaurant.)
Chez Panisse Cafe Cookbook
Alice Waters, 1999, HarperCollins Publishers, Inc
Chocolate Espresso Custard
"This rich custard is meant to be served at room temperature,
bake it no more than four hours ahead of time, until it
sets perfectly, and do not
when it comes out of
the oven. The unbaked custard mixture, however, can be
made a day or two ahead and kept in the refrigerator."
1 cup heavy cream
1 cup half-and-half
5 tablespoons sugar
1/4 cup espresso beans
4 ounces bittersweet chocolate
1/2 ounce unsweetened chocolate
6 egg yolks
1 teaspoon Cognac
Preheat the oven to 350 degrees F. In a heavy-bottomed saucepan,
warm the cream,
half-and-half, sugar, and espresso beans over medium
heat. Cook just long enough to
dissolve the sugar, taking care not to let
the mixture boil. Let the mixture steep for 30
minutes or so, off the heat,
to infuse with espresso flavor. (For a more intense espresso
longer.) Set aside.
Melt the chocolates slowly over warm water in a double boiler,
stirring occasionally, for about 10 minutes, until smooth and glossy.
In a large bowl, beat the egg yolks lightly. Rewarm the cream
gently and whisk it gradually into the egg yolks. Add the warm chocolate
Cognac, stirring well. Strain mixture through a fine-mesh sieve.
At this point, the
custards may be baked, or the mixture may be refrig-
erated for a day or two.
To bake the custards, fill six 4-ounce ramekins and place them in a
deep ovenproof dish. Pour in enough hot water to come halfway up the sides
ramekins. Cover tightly with foil and bake 25 to 30 minutes, until
the custards are just
set, the centers slightly soft when jiggled. Remove
the ramekins from the hot water bath
and cool to room temperature.
Garnish with a spoonful of softly whipped cream and
Chez Panisse Vegetables
Red and Golden Beets with Blood
Orange, Endive, and Walnuts
serves 4 to 6
2 pounds red and golden beets
1/2 cup shelled walnuts
2 blood oranges
2 tablespoons red wine vinegar
2 tablespoons orange juice
Zest of 1/2 orange
1/4 cup olive oil
Salt and pepper
1/4 pound Belgian endive
Preheat the oven to 400 degrees F. Trim and wash the beets and roast
them, tightly covered,
with a splash of water. While the oven is on, put
the walnuts on a baking sheet and toast
them in the oven for about 5
minutes. With a sharp knife, trim off the top and bottom of
each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice
the oranges into 1/4-inch rounds. Make a vinaigrette by mixing together
orange juice, and the zest, finely chopped, and stirring in the
olive oil. Season with
salt and pepper. When the beets are cool enough
to handle, peel them and slice into
rounds. Toss them gently with the
vinaigrette, and arrange the beets on a plate with the
orange slices and Belgian endive leaves. Drizzle over any vinaigrette remaining in the
and garnish with the toasted walnuts.
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