Gourmet Veg Recipes from TV Food Network

[Guest guest]

I find that if I want gourmet recipes I go to Chef Du Jour under the

recipes at http://www.foodtv.com. There are a lot of different chefs

listed and a lot of the recipes are gourmet.

 

Here are a few for those interested:

 

Buster has placed a total of 5 MasterCook recipes in this file:

 

VEGAN TERRINE

CORN COULIS

CHIVE OIL

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME

CROISSANT FRENCH TOAST

 

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* Exported from MasterCook Buster *

 

VEGAN TERRINE

 

Recipe By : Erica Miller

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sushi paper -- 1 package

3 yellow squash -- sliced

3 zucchini -- sliced

6 Portobello mushrooms

1 cup spinach -- cooked

2 tablespoons garlic -- chopped

2 tablespoons shallots -- chopped

1/4 cup olive oil

Salt and pepper -- to taste

3 carrots -- roasted

3 red peppers -- roasted

 

Line terrine mold with plastic wrap; then line with nori sushi paper.

Slice lengthwise the zucchini and yellow squash. Place the portobello

mushrooms and squashes in a bowl and toss with garlic, shallots and

olive oil. Sprinkle with salt and pepper. Julienne carrots and red

pepper. Grill off the squashes and mushrooms and cool in the

refrigerator. Layer in mold the spinach, then squashes, portobellos,

carrots, and red pepper; repeat procedure until ingredients are all

used. Fold remaining nori paper over and then plastic wrap; place a

weight on top and chill overnight.

 

From Chef Du Jour, #9471, TV Food Network

 

Busted by RisaG. Posted to Veg-Recipe 3/11/99.

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* Exported from MasterCook Buster *

 

CORN COULIS

 

Recipe By : Erica Miller

Serving Size : 6 Preparation Time :

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

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2 cups corn -- cooked

1/4 cup vegetable stock

 

Put corn in blender with vegetable stock and puree for 1 minute and then

strain.

 

From Chef Du Jour, Show #9471, TV Food Network

 

Busted by RisaG. Posted to Veg-Recipe 3/11/99.

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* Exported from MasterCook Buster *

 

CHIVE OIL

 

Recipe By : Condiments

Serving Size : 1 Preparation Time :

Categories : Erica Miller

 

Amount Measure Ingredient -- Preparation Method

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2 ounces chives

1/4 cup olive oil

 

Put chives and oil in bar blender and blend quickly; strain. Take

terrine out of mold and slice one-inch thick. Put it in the middle of

the plate and garnish with sauces.

 

From Chef Du Jour, Show #9471, TV Food Network

 

Busted by RisaG. Posted to Veg-Recipe 3/11/99.

- - - - - - - - - - - - - - - - - -

 

* Exported from MasterCook Buster *

 

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME

 

Recipe By : Salads

Serving Size : 6 Preparation Time :

Categories : Erica Miller

 

Amount Measure Ingredient -- Preparation Method

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6 ears corn

2 jicama

1 red pepper -- finely diced

1 yellow pepper -- finely diced

3 baby spinach

2 tablespoons pine nuts

***DRESSING***

3 limes -- Juice of

2 tablespoons tequila

1 teaspoon white wine vinegar

1/2 cup olive oil

1 pinch cumin

1 pinch cayenne

 

Cook corn in salted water until tender. Remove corn from cob. Peel and

julienne jicama. Dice red and yellow peppers. Put all ingredients for

dressing in a medium sauce pot except oil and bring to a boil. Slowly

emulsify oil into base and reserve. Toss spinach, jicama and corn

together and dress. Divide evenly between six plates and garnish with

peppers and pinon.

 

Yield: 6 servings

 

From Chef Du Jour, #9471, TV Food Network

 

Busted by RisaG. Posted to Veg-Recipe 3/11/99.

- - - - - - - - - - - - - - - - - -

 

* Exported from MasterCook Buster *

 

CROISSANT FRENCH TOAST

 

Recipe By : Tyler Florence, Cafeteria, NYC

Serving Size : 4 Preparation Time :

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

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6 eggs -- cracked

1 cup whole milk

1 tablespoon cinnamon

1 tablespoon vanilla

Clarified butter

4 large croissants -- split

1 pint blueberries

1 pint strawberries

 

In a medium sized bowl, mix eggs, milk, cinnamon and vanilla. Wisk

until well combined.

 

With large teflon pan over medium heat, add one ounce of clarified

butter. Then take one croissant at a time and dredge in egg mixture and

grill cutside down first for approximately 3 minutes. Then carefully

flip with a spatula. Do not press the croissant. After all croissants

are cooked carefully shingle each croissant on a serving plate. Cover

with a handful of fresh berries.

 

Yield: 4 servings

 

From Chef Du Jour, #9533, TV Food Network

 

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Busted by RisaG. Posted to Veg-Recipe 3/11/99.

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RisaG