Guest guest Posted March 11, 1999 Report Share Posted March 11, 1999 recipes enclosed ----- Celery Root and Chestnut Soup - Millennium Pine Nut and Anise Cake w/Blood Orange Compote - Millennium Tarragon-Dijon Dressing - Millennium Wild Rice & Barley Salad w/Wild Mushrooms and Persimmon - - - - Hi! I want to go the restaurant (San Fran). It's a two-story building. here's what one reviewer from the Chronicle said: >>> Probably the most impressive is Millennium, in the Abigail Hotel in San Francisco's Civic Center area. The menu is filled with low- and no-fat items. One of the top dishes is a sweet corn and carrot risotto topped with a stew of wild mushrooms, leeks, fresh peas and green lentils. The basement dining room is brightened with a gardenlike setting. <<< see their menu: http://www.dine11.com/1/itemMILL.html I did buy the book. Sort-of had to - it was recommended by so many people. how could i not? It's a trade paperback. The photo's make me want to book a flight and reservation! How many? Who wants to come? Here are some recipes -- i've posted them before. (I'm on digest for this list. it comes once a day. so i'm a little out of sinc with the Gourmet thread.) anyway - The signature dish is not in the book. There is a barley risotto. Judging by other recipes -- they likely make risotto with carrot juice etc and add kernels from a roasted ear of corn. * Exported from MasterCook * Celery Root and Chestnut Soup - Millennium Recipe By : Millennium Cookbook by Eric Tucker Serving Size : 6 Preparation Time :0:00 Categories : Restaurants Vegetarian Soups 2Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 leeks -- washed well halved lengthwise -- thinly sliced 2 cloves garlic -- minced 1/4 teaspoon sea salt 1/2 cup dry sherry or dry white wine or non-alcoholic white wine or vegetable stock 2 teaspoons dried thyme 4 bay leaves 2 celery roots -- peeled and cut into 1-inch cubes 8 cups vegetable stock 4 ounces dried chestnuts -- rinsed 1 teaspoon minced lemon zest 1/2 teaspoon ground nutmeg 1 tablespoon fresh tarragon -- minced 1/4 teaspoon fresh ground black pepper 2 tablespoons white miso 1/2 teaspoon sea salt rice milk or soy milk -- if needed to thin soup 1 lemon -- cut into thin wheels -- for garnish chopped fresh tarragon -- for garnish In a large soup pot cook the leeks, garlic, salt and 1/2 cup sherry/wine/stock over medium heat, stirring often, for 10 minutes or until the leeks are very tender and start to caramelize. Add the thyme, bay, celery root, 8 cups of stock, and chestnuts. Cover and simmer for 40 minutes, or until the celery root and chestnuts are soft. Add the lemon zest, nutmeg, tarragon, pepper, miso and salt. Remove from heat and discard the bay leaves. In a blender, blend the soup in small batches until smooth, adding rice or soy milk if necessary for desired consistency. Taste and adjust the seasoning. Garnish each serving with a lemon wheel, some chopped tarragon, and (if desired) a few drops of dry sherry. Serves 6. 362 cals, 7g fat (est. mc) *INFO* Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list 12/4/98 mc/kitpath - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 32858 0 0 0 802 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pine Nut and Anise Cake w/Blood Orange Compote - Millennium Recipe By : Millennium Cookbook by Eric Tucker Serving Size : 10 Preparation Time :0:00 Categories : Restaurants Vegetarian Desserts Cakes 2Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/8 teaspoon sea salt 3/4 cup pure maple syrup 1 cup soy milk 1/2 cup canola oil 2 1/2 ounce silken tofu 1 tablespoon anise extract 1 teaspoon vanilla extract 1/2 teaspoon fresh lemon juice 1/2 cup pine nuts -- toasted 8 blood oranges 1/2 cup unrefined sugar or Sucanat 1 tablespoon arrowroot -- dissolved in 3/4 cup cold water CAKE: Preheat the oven to 350F degrees. Lightly oil an 8 " round springform pan. In a large bowl, sift the flour, baking powder and baking soda. Add the salt and stir until well combined. In a blender, combine the maple syrup, soy milk, oil, tofu, anise and vanilla extracts, and lemon juice. Puree until smooth. Pour the wet mixture into the dry mixture, and mix well. Fold in the pine nuts. Pour into the prepared pan and bake for 55-65 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a rack, then remove it from the pan. COMPOTE: Juice 4 of the oranges. Peel the remaining 4 oranges and cut them into segments. In a small saucepan, combine the orange juice and sugar. Bring the mixture to a simmer and stir in the arrowroot mixture. Stir until the sauce becomes translucent. Remove from heat and let cool. Stir in the orange segments. TO SERVE, cut the cake into 10 slices. Heat the orange compote until warm. For each serving, pool orange compote in the center of a plate, place a slice of cake on top of the compote. *INFO* Recipe by Sascha Weiss. Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list 12/4/98 mc/kitpath - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tarragon-Dijon Dressing - Millennium Recipe By : Millennium Cookbook by Eric Tucker Serving Size : 16 Preparation Time :0:00 Categories : Restaurants Vegetarian Sauces 2Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 bunch fresh tarragon -- stems removed 1 teaspoon minced garlic 1 1/2 tablespoons Dijon mustard 1/2 teaspoon minced lemon zest 1/3 cup fresh lemon juice 1 teaspoon fresh ground black pepper 1/2 teaspoon green or pink peppercorns 2 teaspoons nutritional yeast 1 teaspoon sea salt 1/3 cup light olive oil 1/8 cup hazelnut oi or walnut oil In a blender, combine all the ingredients except the oils. Add the olive oil and blend. With the blender running, add the remaining oil. 59 cals, 6g fat. ALTERNATIVE : Fat Free Delete the salt and oils. Substitute 1 tablespoon light miso, 1/2 cup silken tofu, and 1/2 cup water. *INFO* Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list 12/4/98 mc/kitpath - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 802 0 0 4437 905 0 986 0 0 * Exported from MasterCook * Wild Rice & Barley Salad w/Wild Mushrooms and Persimmon Recipe By : Millennium Cookbook by Eric Tucker Serving Size : 6 Preparation Time :0:00 Categories : Restaurants Vegetarian Salads 2Send Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 leeks -- washed well and cut into 1/2-inch crosswise slices 1 clove garlic -- minced 1 fennel bulb -- 1/4-inch dice 4 ounces chanterelle mushrooms -- halved 4 ounces cremini mushrooms -- quartered or substitute button mushrooms 1/4 cup dry sherry non-alcoholic red wine or vegetable stock 2 teaspoons fresh thyme -- minced 1 teaspoon sea salt 2 Fuyu Persimmon -- cut into small cubes 1 celery root -- peeled and cut into small cubes -- blanched until crisp-tender -- cooled 2 cups cooked wild rice 2 cups cooked pearl barley 1/2 cup hazelnuts -- toasted and coarsely chopped 1 cup Tarragon-Dijon Dressing -- see recipe salt and black pepper -- freshly ground to taste 2 tablespoons fresh parsley -- chopped **Garnish** fresh tarragon leaves and chopped fresh parsley In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let cool at room temperature. In a large bowl, combine the mushroom mixture, 1 1/2 of the Persimmon, celery root, grains, and nuts. Fold in the dressing, mixing well. Add the salt, pepper, and parsley. Pour onto a serving platter or individual plates and garnish with the tarragon, parsley, and reserved 1/2 persimmon. Makes 6 servings. Per serving without the dressing: 283cals, 4g fat. -est by mc. *INFO* Recipe from The Millennium Cookbook by Eric Tucker & John Westerdahl, M.P.H., R.D., C.N.S.; Dessert Recipes by Sascha Weiss (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >Typed by Melissa's Specialty Foods: Eric Tucker of Millennium URL: www.melissas.com/gstchefs/1298chef.htm >Sent to Eat-lf mailing list 12/4/98 mc/kitpath - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 4196 0 0 0 0 0 0 4448 0 0 0 0 2794 0 0 0 0 0 0 0 0 0 Pat Hanneman Mailto: kitpath HOW TO use food label to add an ingredient to MasterCook http://home.earthlink.net/~kitpath/resources/foodlabl.htm ------------------------ Quote Link to comment Share on other sites More sharing options...
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