Carlos

by Nieto, Debbie

• ISBN13: 9781586855123
• ISBN10: 1586855123
• Format: Hardcover
• Copyright: 2005-09-30
• Publisher: Gibbs Smith

Summary

From the Chicago area's finest and most popular restaurant comes a charming cookbook full of simple, easy-to-follow French cuisine recipes for both beginner and gourmet chefs. Expert wine notes accompany many of the dishes, which include Champagne Ginger-Carrot Soup and Lamb Gateau with Ratatouille.

Table of Contents

Acknowledgments

Introduction

About This Book

Garnishing Amuse-Bouches

Appetizers

Soups

Salads

Entrees Carlos' Specials

Staff Meals

Side Dishes

Desserts

Dressings and Oils

Basics

Index

Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

Asian Pear Salad with Caramelized Walnuts and Stilton Cheese If you like Stilton cheese, you'll love this salad. The tart flavors from the vinaigrette contrasting with the sweet flavor and crunchy texture from the nuts make this a perfect salad choice. The pears add to this dish with their smooth, cool texture and fine taste. It has been on our menu in many different forms since we opened our doors. Serves 4 Cranberry vinaigrette: 1 tablespoon salad oil 1 teaspoon red wine vinegar 1/2 medium shallot, chopped 1/4 cup cranberry juice 1/4 cup chopped fresh cranberries Salt and white pepper to taste Caramelized walnuts: 1 teaspoon salt Pinch of cayenne pepper Pinch of freshly grated nutmeg 1/4 teaspoon sugar 1/8 teaspoon chili powder 1/3 cup shelled walnuts 1/4 teaspoon olive oil Salad: 3 cups fresh mixed greens, cleaned Salt and freshly ground black pepper to taste 1 Asian pear (or other firm pear), cored and thinly sliced 4 ounces crumbled Stilton cheese 1/4 cup finely chopped fresh rosemary for garnish (optional) To make the dressing: Combine all the vinaigrette ingredients and refrigerate for at least 1 hour (overnight would be fine) to blend. To make the nuts: Preheat oven to 350 degrees F. Combine the salt, cayenne, nutmeg, sugar, and chili powder. Coat the nuts with the oil and sprinkle with the spice mixture, making sure that the nuts are completely coated. Warm a small ovenproof saute pan on the stovetop, place the nuts in the warm pan, and, stirring gently, move the nuts constantly, to prevent burning, for about 4 minutes. Place the nuts, still in the pan, in the oven and watch them carefully. The idea is for the sugar to caramelize, not to burn. About 3 to 4 minutes in the oven should do it. When done, place on a sheet pan to cool. To serve: Place the mixed greens in a bowl, toss lightly with the dressing, salt, and pepper. Divide the greens among 4 salad plates. Place 7 or eight 8 slices on and around the salad, and sprinkle some of the crumbled cheese around each salad. Place 7 or 8 walnuts around each salad. If you choose, sprinkle a small amount of chopped fresh rosemary over the top of the salad. Wine Match The Stilton cheese is our main wine-matching focus. If you were English, you would have some ruby port with this dish. In America, however, port wine is consumed only at the end of the meal. But we need the abundant fruit of a good Port. The perfect U.S. grape varietal is Zinfandel. One piece of advice, though: If this is the first course or a salad course, prepare a main course that will accompany the same Zinfandel you choose here. Tip: If you wish, use crumbled goat cheese or feta in place of Stilton.