By Alice Waters
This undying addition to the Chez Panisse paperback cookbook library assembles one hundred twenty of the restaurant's top menus, together with galas, gala's, and big day foodstuff that experience turn into such gustatory celebrations. an entire diversity of menus is featured, from picnics to casual suppers. Line drawings.
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Extra info for Chez Panisse Menu Cookbook
Cool the béchamel just a little and take away the bouquet garni sooner than including the remainder of the soufflé components. For the garlic purée, get a divorce 2 heads of garlic. placed the garlic in a shallow baking dish and infrequently conceal with the olive oil and water. Stir in ½ teaspoon dried thyme and a couple of bay leaves and season with salt and pepper. disguise the dish and bake at 250°F. for approximately 1 ½ hours, or until eventually the garlic is totally gentle. Baste the garlic frequently whereas it's baking. while the garlic is finished, pressure it from any closing liquid and purée it via a nutrients mill, or push it via a medium-fine sieve with a pestle. Stir the five egg yolks into the béchamel. combine in three oz Gruyère, 2 oz of the Parmesan, and a beneficiant tablespoon of the garlic purée. Season the aggregate with salt, cayenne, and black pepper, and mix good. Butter a few gratin dishes good (either one 12-inch oval platter with a mild lip or six 6-inch low gratin dishes) and coat them frivolously with a bit Parmesan cheese. Beat the egg whites very stiff and fold 3 quarters of them into the cheese-garlic combination. the combination can be relatively unfastened, yet now not runny. (If it truly is runny, upload extra egg white. ) Pour the soufflé lightly into the ready platter or person gratin dishes. Sprinkle with the rest Parmesan cheese, after which with the remainder of the dried thyme over the Parmesan. Bake at the best shelf of a preheated 450°F. oven for about 10 mins. The platter permits the soufflé to cook dinner extra fast than in a standard soufflé dish and gives extra browned crust. The soufflé within the small gratin dishes will prepare dinner in in regards to the related period of time. the pinnacle and facets of the soufflé may be well-browned, and the interior hot and creamy. Baked Fish with Garlic Confit Serves 6 FOR THE GARLIC CONFIT: four huge heads garlic three sprigs clean thyme or 1 teaspoon dried thyme 2 sprigs clean marjoram or 1 teaspoon dried marjoram 2 bay leaves approximately 2 cups rendered duck or goose fats (light olive oil or clarified butter can be substituted for the fats) 2 bay leaves holiday the four heads of garlic into cloves and depart them unpeeled. placed the cloves right into a heavy-bottomed pan in a single layer, upload three sprigs thyme, 2 sprigs marjoram (or 1 teaspoon dried thyme and ¾ teaspoon dried marjoram), and a pair of bay leaves. conceal the garlic with the fats or oil. prepare dinner very slowly for roughly half-hour, till the garlic is totally soft. get rid of the cloves from the fats and permit cool; then peel and slice them approximately ⅛ inch thick. FOR THE FISH: 2 kilos fish fillets (rockfish, sea bass, halibut, or salmon could paintings good during this recipe) Zest from 1 lemon and 1 lime three medium-sized ripe tomatoes eight sprigs clean parsley 1 sprig marjoram 6 items baking parchment, every one approximately nine by way of 12 inches Reserved fats from the confit Salt 6 tablespoons unsalted butter reduce the two kilos of fish fillets into six even parts, approximately 1 inch thick. Thinner items of fish can be sandwiched to maintain a similar thickness. Blanch the zest of the lemon and the lime for 10 seconds and drain.