Recipe(tried): Evolution of a Classical Menu - Cognac Mushrooms, Carrot Consomme, Shrimp Imperial Stuffed Fillet of Sole, Lemon Rice, Strawberries Romanoff

EVOLUTION OF A CLASSICAL MENU
Cognac Mushrooms
Chardonnay or Albarino wine
Carrot Consomme
Shrimp Imperial Stuffed Fillet of Sole
Lemon Rice with Cashews and Coconut
Strawberries Romanoff
Coffee

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COGNAC MUSHROOMS
Source: The California Heritage Cookbook; the Junior League of Pasadena,
Doubleday and Company, Inc., 1976, P. 29

1 lb fresh medium mushrooms
5 tbsp butter, divided use
1 tbsp finely grated onion
4 oz pate
3 oz cream cheese
1 tbsp cognac
1 tsp. of your favorite ADOBO (or rub)
Salt and pepper to taste
TO SERVE:
Parsley sprigs or watercress

Thoroughly wash the mushrooms, pat dry and remove the stems. Chop the stems finely and set aside.

Melt 2 1/2 tbsp of butter in a skillet and saute the caps until brown. Remove the caps to a plate.

Add to the skillet the remaining 2 1/2 tbsp butter, the onion and chopped mushrooms stems. Saute until brown.

Remove the skillet from the heat and add the pate and cream cheese to the mushroom's mixture. Add the cognac, adobo or rub and salt and pepper and blend well. Fill caps with the mixture (may be refrigerated overnight).

Place the caps in a broiler pan and broil 8 inches from the flame, just long enough to heat.

TO SERVE:
Serve on a platter garnished with parsley sprigs or watercress.

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CARROT CONSOMME
Servings: 8 (1-cup each)

3 quarts cold water
4 pounds carrots, peeled
1 large white onion, unpeeled
2 celery stalks
1 clove garlic
1 piece fresh ginger (2-inches long) halved lengthwise
2 bay leaves
5 black peppercorns
2 fresh thyme sprigs

Combine all the ingredients in a large pot over very low heat. Simmer for 3 hours.

Remove from heat and cool for 1 hour.

Strain through a fine-mesh sieve. Discard the vegetables and reserve the broth.

The broth will keep up to 1 week in the refrigerator. It can be frozen for up to 2 months.

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SHRIMP IMPERIAL STUFFED FILLET OF SOLE

2 pounds sole fillets
FOR THE IMPERIAL DRESSING:
16 ounces mayonnaise
4 ounces yellow mustard
1/2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon table grind black pepper
1/2 teaspoon old bay seasoning
1/2 teaspoon celery seed
1/2 teaspoon Tabasco
FOR THE SEAFOOD STUFFING:
2 ounces onions, small dice
2 ounces celery, small dice
1 ounce garlic, chopped
1 ounce clarified butter
1 pound shrimp pieces, cooked and diced
1 teaspoon chopped parsley
1/2 teaspoon Old Bay seasoning
2 ounces Imperial Dressing
2 tablespoons bread crumbs
FOR THE SHRIMP SAUCE:
1 ounce shallots, diced
1/2 ounce garlic, chopped
1 ounce clarified butter
2 ounces shrimp pieces
1 to 2 ounces Chablis or chardonnay wine
3 to 4 ounces shrimp stock (clam juice maybe substituted)
1 ounce heavy cream
2 ounces unsalted butter
Salt and white pepper

Preheat oven to 375 degrees F.

PREPARE IMPERIAL DRESSING:
Combine mayonnaise, mustard and seasonings together; set aside.

PREPARE THE SEAFOOD STUFFING:
Saute onions, celery, and garlic in the clarified butter until tender; cool.

Place in mixing bowl. Add the 1 lb diced shrimp, parsley, and Old Bay seasoning to mixing bowl.

Add Imperial Dressing as needed to shrimp and vegetable mixture until mixture is coated well and binds together.

Sprinkle in breadcrumbs and mix well. Taste and adjust seasonings.

Use mixture to stuff sole fillets.

Bake stuffed sole in 375 F oven for 15 minutes.

PREPARE THE SHRIMP SAUCE:
Saute shallots and garlic in clarified butter for 15-20 seconds.

Add shrimp pieces and saute briefly.

Add chablis and reduce by half.

Add shrimp stock and reduce by half.

Add cream and reduce by half.

Swirl in unsalted butter, season to taste and serve over sole fillets.

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LEMON RICE WITH CASHEWS AND COCONUT

1/2 cup (100 gm) basmati rice or any long-grain variety
water (for soaking rice)
2 to 2 2/3 cups water (for cooking rice)
1 tsp salt
3 tbsp oil or clarified butter (ghee), divided use
1/2 cup cashew nuts (Kaju), chopped
1/2 tbsp black gram, split (Dhuli Urad Dal)
1 tsp mustard (Rai) seeds
2 to 3 whole red chillies
1/3 cup lemon juice
3 tbsp coarsely chopped green coriander (Hara Dhaniya)
5 tsp shredded fresh coconut (Nariyal)
1/2 tsp turmeric (Haldi) powder
TO SERVE:
plain yoghurt

Wash and soak the rice in water for 10 minutes. Drain and keep aside.

Boil water in a heavy-bottomed pan. Stir in rice, 1/2 tbsp of the oil, and salt. Cover tightly, reduce heat and simmer without stirring until the rice is fluffy and tender and the water is fully absorbed. Set aside.

Heat remaining oil in a small pan. Stir-fry the cashew nuts until golden brown. Spoon cashew nuts over the cooked rice and replace cover.

Raise the heat in the small pan slightly. Saute the split black gram and mustard seeds.

Add the red chillies and remove from heat. Gently fold in the sauteed mixture along with, lemon juice, coriander, coconut, and turmeric powder into the cooked rice until well mixed.

TO SERVE:
Serve hot, with plain yoghurt (dahi).

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STRAWBERRIES ROMANOFF
Servings: 6

This is a recipe for a classic strawberries Romanoff. Prepare the berries 2 to 4 hours before serving.

2 to 3 cups strawberries
1/4 cup sugar
1 cup heavy cream
1 cup good vanilla ice cream
1/4 cup Cointreau

Wash and hull strawberries; sprinkle with sugar and chill thoroughly in refrigerator.

Just before serving, beat cream until stiff. Beat ice cream until fluffy; fold into whipped cream. Add Cointreau then fold in chilled strawberries (save a few for garnish, if desired).

Pour into a serving bowl and serve immediately.