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