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Belkovskij, Igor
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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

"This rich custard is meant to be served at room temperature,
so bake it no more than four hours ahead of time, until it
sets perfectly, and do not refrigerate it 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 flavor, steep
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 mixture
gently and whisk it gradually into the egg yolks. Add the warm chocolate
and the 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
of the 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 chocolate curls,
if desired.

from
 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
the vinegar, 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
bowl, and garnish with the toasted walnuts.

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