BOOK LOOK
Eye On
The Clock
BY GAIL ZIMMERMAN,CREATIVE EDITOR
I
n Gourmet Meals in Minutes:
Elegantly Simple Menus and
Recipes From thell/Orld's Premier
Culinaly Institute (Lebhar-Friedman
Books; $40), the Culinary Institute of
America has assembled more than
200 recipes perfect for people who
love to cook but don't have the time
to spend hours in the kitchen.
The cookbook aids readers in
preparing a wide variety of dishes —
from appetizers through desserts —
with attention to technique, stocking
the pantry and tips on organizing
equipment and reducing cleanup.
Ben Fink's 125 full-color photo-
graphs beautifully illustrate the pres-
entation of these dishes, as attractive
as they are flavorful.
For a casual, fun summer supper,
why not make your own veggie burg-
ers right at home? They freeze well,
just like the commercial brands, and
are a healthy, homemade alternative.
Try serving them with warm potato
salad; as the potatoes are cooling, pre-
pare the recipe's other ingredients.
For dessert, treat your guests to a
Grand Marnier-Honey Chocolate
Fondue. Grand Marnier, a brandy-
based liqueur flavored with orange
peel, adds a distinctive flavor. ❑
pecans, thyme, garlic, salt, pepper sauce,
VEGETABLE
BURGERS
sesame oil and pepper in a large bowl
Makes 8 servings.
and stir to thoroughly combine the
Preparation time: 45 minutes
mixture. Add 1 cup of the
4 carrots, peeled, grated
matzah meal, or more as
More than 200 recipes from
the Culinary Institute of
America classrooms
1 1/2 tsp. sugar
Ladyfingers or pound cake,
1/2 tsp. salt, or to taste
cut into bite-sized pieces, as needed
1/4 tsp. freshly ground pepper, or to taste
Simmer the potatoes in salted water just
until tender, about 15-18 minutes. When
Combine the melted chocolates and keep
warm.
Bring the heavy cream, orange zest, salt
2 celery stalks, grated
needed, to make a firm, but
cool enough to handle, slice 1/4-inch thick.
and honey to a simmer. Remove from heat
1 onion, grated
still-moist mixture. Dredge
In a large bowl, whisk together the remain-
and allow the zest to steep for five minutes.
1/4 cup red bell pepper,
each burger in the remain-
ing ingredients. Gently toss the potatoes in
Strain the mixture into the chocolate and
minced
ing 2 cups of matrah meal.
the dressing and serve warm.
whisk together.
3/4 cup mushrooms,
Oil a baking sheet with the
minced
olive oil. Place the burgers on
8 scallions, minced
the sheet and bake, turning
2 eggs, lightly beaten
once, until browned and crisp at
1/2 cup pecans, chopped
1 Tbsp. fresh thyme,
Vegetabl e Burgers served
with W arm Potato Salad
chopped
the edges, about 12 minutes.
Add the Grand Marnier and mix thorough-
GRAND
MARNIER-HONEY
CHOCOLATE
FONDUE
Makes 6 servings.
ly. Serve warm in a fondue pot with a vari-
ety of foods to dip (e.g., strawberries with
the stems on, pitted cherries, sponge cake
pieces, apricots, ladyfingers, orange seg-
ments, etc.).
Preparation time: 15 minutes
2 garlic cloves, minced
WARM
POTATO SALAD
1 tsp. salt, or to taste
Makes 8 servings.
1 cup semi-sweet chocolate,
1/2 tsp. hot pepper sauce
Preparation time: 30 minutes
melted
2 tsp. sesame oil
3 pounds baby red potatoes
1/2 cup heavy cream
Variation: For white
1/2 tsp. ground pepper
6 Tbsp. olive oil
2 tsp. orange zest
chocolate fondue, sub-
3 cups matrah meal
1/4 cup cider vinegar
pinch salt
2 Tbsp. olive oil
3 1/2 Tbsp. parsley, chopped
2 Tbsp. honey
Preheat oven to 475 degrees.
2 Tbsp. shallots, minced
1/4 cup Grand Marnier
Combine the carrots, celery, onion, bell
1 1/2 Tbsp. Dijon mustard
assorted fresh fruit, cut into bite-
1 1/2 Tbsp. tarragon, chopped
sized pieces, as needed
pepper, mushrooms, scallions, eggs,
26 •
JULY 2005 •
JNPLATINUM
Note: If you prefer, omit the Grand
1 cup bittersweet chocolate, melted
Marnier and substitute an
additional 1/4 cup of
heavy cream.
stitute 2 cups melted
white chocolate for the
bittersweet and semi-
sweet chocolate.
Grand Marnier-Honey
Chocolate Fondue