The Olympic Flame Burns in the Reconstructed Roman Stadium, Athens, Attica, Greece
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Setchfield, Neil
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Olympic Rings Fountain in Centennial Park, Atlanta, USA
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Gibson, Mark &...
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Unity '94
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Bleckner, Ross
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Sutton, Paul
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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,
Ella & 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 cookbook.

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

Robert Del Grande

Mango, Sweet Pepper and
Grilled Red Onion Salad

2 red bell peppers
2 red onions, sliced crosswise
about 1/4-inch thick
2 ripe mangoes
1 small bunch cilantro
3 tablespoons olive oil
1 tablespoon lime juice
Salt and freshly cracked black pepper
4 small bunches arugula

Roast peppers over a charcoal grill or gas fire until skins are dark and blistered. Place in a paper or plastic food storage bag; lose top. Set aside
5 to 10 minutes. Peel the blistered peppers. Under running water, skins
remove easily. Cut in quarters; remove seeds and stem; set aside.
Grill the onions until lightly browned; set aside. Pare the mangoes and cut
the fruit in thick slices from the seed. Combine the peppers, onions and
mango slices in a bowl. Add sprigs of cilantro. Add oil, lime juice and salt
and pepper to taste. Arrange arugula on 4 salad plates; top with mango
mixture. Four servings.

 Pork Loin Chops in Tomato Mushroom
Sauce with Polenta

2 tablespoons olive oil, divided
4 pork loin chops
Salt and pepper to taste
1/2 white onion, chopped
4 garlic cloves, chopped
1 tablespoon fennel seeds
1/2 pound fresh mushrooms, sliced
Two 14-ounce cans whole peeled tomatoes
in juice, undrained
1 cup water
1 tablespoon finely chopped sage
Salt to taste
1 teaspoon freshly ground black peppercorns
1 tablespoon finely chopped parsley
Finely grated Parmesan cheese

Polenta:
2 cups water
1 teaspoon salt
1/2 cup polenta or very coarsely ground cornmeal

Heat 1 tablespoon oil in a large heavy pot over medium-high hat. Lightly season pork chops with salt and pepper to taste. Sear chops on both sides until browned, about 2 to 3 minutes per side. Remove from the pot and reserve.
Heat the remaining tablespoon of oil in the pot. Add the onion, garlic and fennel seeds; sauté until onion is translucent. Add mushrooms and sauté 2
to 3 minutes until just cooked through. Add tomatoes with juice, water,
sage, salt to taste or up to 1 teaspoon salt and 1 teaspoon fresh ground
black peppercorns. Bring the liquid to a boil, lower the heat and simmer
30 minutes. As the tomatoes simmer, break up some pieces with a spoon.
The sauce should be chunky.
Add the pork chops to the simmering sauce. Cover the pot and simmer
10 to 15 minutes until the pork is cooked but still slightly pink in the
center. Stir in the parsley. Serve the pork chops and sauce over the
polenta. Top with Parmesan cheese.
To prepare the polenta: Bring the water and salt to a boil in a large saucepan over medium-high heat. Add the polenta in a steady stream
while whisking vigorously. Bring the polenta to a boil, lower the heat
and simmer gently for about 30 minutes, stirring frequently. Cover
and keep warm. Four servings.

Pound Cake:
1 cup sugar
1 cup (2 sticks) unsalted butter, softened
4 ounces cream cheese, softened
1 tablespoon vanilla extract
6 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 egg whites

Crisp Topping:
1 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, cut into small cubes

Blackberries:
4 cups blackberries
2 tablespoons all-purpose flour
2 tablespoons sugar
1/3 cup heavy whipping cream

To prepare the pound cake: Heat oven to 300 degrees F. Beat sugar and butter with an electric mixer until light and fluffy. Add the cream cheese
and vanilla and mix to thoroughly incorporate. With the mixer running,
add the egg yolks one at a time and beat until fully incorporated. Combine
the flour, baking powder and salt; add to butter mixture and mix to blend.
In a separate bowl, beat egg whites until they hold soft peaks. Stir 1/3 of
the whites into the batter to lighten it, then fold in the remaining whites.
Scrape the batter into a buttered loaf pan.
Bake 1 hour or until a wooden pick inserted in the center comes out clean. Allow to cool on a wire rack.
To prepare the crisp topping: In a bowl, stir together the flour, brown sugar, salt and cinnamon to blend. Add the butter and mix with electric beaters or your fingers until the ingredients come together in a moist, coarse dough.
To assemble and bake: Heat the oven to 350 degrees F. Cut four or five 1/2-inch slices from the pound cake. Lightly toast the slices in a toaster
oven or under a broiler. Break the toasted slices into quarters and arrange
in a single layer in the bottom of a 9-inch square glass baking dish.
Toss together the blackberries, flour and sugar in a bowl; pour the berry mixture over the pound cake layer. Drizzle the cream over the berries. Crumble the crisp topping over the top. Bake 45 to 50 minutes until the topping is crisp. Allow to cool 15 minutes on a wire rack, then serve
warm. Six to eight servings.
 

Click below for more
Good as Gold recipes

Jacques Pépin 
Ella & Dick Brennan 
Marcel Desaulniers 
Daniel Boulud 
Dean Fearing 
Wolfgang Puck
 

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