*  Exported from  MasterCook  *

        Grilled Yellowfin Tuna w/Pasta & Chinese Veg in Copperwell

Recipe By     : Rick Tramonto -- Brasserie-T, Northfield, Illinois
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Tuna---
   4      6 ounce       yellowfin tuna steaks
   4      tablespoons   garlic oil
                        ---Copperwell Sauce---
     2/3  cup           soy sauce
   1      teaspoon      sesame oil
   2      tablespoons   red wine vinegar
   1      teaspoon      Szechuan chili flakes
   1 1/4  cups          vegetable oil
   2      tablespoons   brown sugar
   2      tablespoons   water
   2      tablespoons   sesame seeds -- crushed
     1/2  teaspoon      cayenne pepper
                        ---Vegetables & Pasta---
     1/2  pound         linguini pasta -- blanched
   1      cup           Chinese greens (mustard, napa/savoy cabbag -- blanched
   1      cup           bok choy -- blanched
   1      cup           snow peas -- blanched
  12      ears          baby corn -- blanched
   1      cup           julienned carrots -- blanched
   8      ounces        Copperwell sauce -- (preceding recipe)
                        salt and pepper -- to taste
                        ---Garnish---
   4                    phyllo dough fans (knot in center, fringe -- ends & deep-fry)
   4      tablespoons   bell peppers (red, green & yellow) -- finely diced
   4      tablespoons   Szechuan oil

     To prepare tuna, brush tuna steaks with garlic oil. Salt and pepper 
to taste. Grill to desired doneness.
     To prepare copperwell sauce: combine soy sauce, sesame oil, vinegar, 
Szechuan pepper and 1 cup of the vegetable oil in a bowl. Heat the 
remaining 1/4 cup of oil, remove from heat, and add cayenne pepper to 
singe it. Add to ingredients in bowl. Heat brown sugar in water until 
it dissolves and caramelizes. Add to ingredients in bowl. Whisk 
ingredients to combine. Recipe makes more sauce than needed for this 
dish.
     To prepare vegetables and pasta, reheat the linguini. Toss pasta, 
vegetables and sauce together, and warm over low heat. Salt and pepper 
to taste.
     TO SERVE: Arrange one-quarter of pasta and vegetables in a 
decorative twist in center of each plate. Place grilled tuna off center. 
Garnish with fan and tri-color peppers. Drizzle with Szechuan oil.


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                     *  Exported from  MasterCook  *

         Roasted Hazelnut & Herb Crusted Lamb w/ 5-Grain Risotto

Recipe By     : Rick Tramonto, Brasserie-T, Northfield, Illinois
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Roasted Hazelnut & Herb Crusted Lamb---
   2      tablespoons   olive oil
   4                    lamb racks
     1/4  cup           Dijon mustard
                        hazelnut-herb coating -- (recipe follows)
                        ---Herb Crust for Lamb---
     1/8  bunch         parsley -- minced
   2      cloves        garlic -- minced
   1      tablespoon    pure olive oil
   2      cups          bread crumbs
     1/2  cup           hazelnuts
   2      tablespoons   hazelnut oil
                        salt and pepper -- to taste
                        ---Garlic Herb Broth---
   3      cloves        garlic -- peeled
   3      tablespoons   fresh herbs(cilantro, basil, thyme, parsle -- & tarragon) chopped
   1      quart         lamb stock
   4      tablespoons   butter
                        salt and pepper -- to taste
                        *** Five Grain Risotto ***
                        ---For Arborio Rice: ---
   1      tablespoon    olive oil
     1/4  small         onion -- peeled and minced
     1/4  clove         garlic -- peeled and minced
     1/2  cup           Arborio rice
   1      tablespoon    white wine
   1      cup           chicken stock -- boiling
                        salt and pepper -- to taste
                        ---For Wild Rice: ---
   1      tablespoon    olive oil
     1/4  small         onion -- peeled and minced
     1/4  clove         garlic -- peeled and minced
     1/4  cup           wild rice
   1      cup           chicken stock -- boiling
   1      sprig         thyme -- finely chopped
                        salt and pepper -- to taste
                        ---For Barley:---
     1/2  cup           barley
   1      cup           chicken stock
                        ---For Other Grains: ---
     1/4  cup           red lentils, well rinsed in warm water
   1      tablespoon    flax seeds
                        ---Other Ingredients: ---
   1                    scallion -- sliced
     1/2  cup           shiitake or cremini mushrooms -- sliced
   1      cup           chicken stock -- boiling
   1      tablespoon    butter
   1      teaspoon      Parmesan cheese -- grated
   1      teaspoon      Pecorino Romano cheese -- grated
   2      tablespoons   heavy cream
   2      tablespoons   tomato -- chopped
   1      teaspoon      fresh herbs -- chopped
                        salt and pepper -- to taste

     To prepare herb crust: heat olive oil in a small pan. Saute' garlic
until tender. Put in food processor with remaining ingredients and blend 
to make green crumbs.
     To prepare lamb: Preheat oven to 500F. Heat olive oil in a saute'
pan and sear lamb on all sides. Then roast in oven for 5 minutes. Brush 
with mustard and pack with hazelnut-herb crumbs. Return to oven to crisp. 
This makes medium-rare lamb chops.
     To prepare garlic herb broth: sweat garlic with 1 tablespoon of the 
herbs. Add lamb stock and simmer slowly. Incorporate butter, then pour
through chinois. Finish by adding the remaining 2 tablespoons of herbs 
and salt and pepper to taste.
     To prepare five-grain risotto: for arborio rice, sweat onion and 
garlic in olive oil in a small saucepan. Add rice and stir to coat with 
oil. Season with salt and pepper. Add hot stock, one ladle at a time, 
stirring until stock is absorbed after each addition. Set aside.
     In another saucepan, heat oil and saute' garlic and onion. Add wild 
rice and saute' slightly. Add chicken stock and simmer until liquid is
absorbed and rice is tender. Set aside. In another saucepan, cook barley 
in stock until tender.
     In a round-bottomed pan, combine both cooked rices and cooked 
barley with lentils and flax seed. Add scallion, mushrooms and stock. 
Cook until tender but still al dente. Over medium heat, fold in butter, 
cheeses and cream, and salt and pepper to taste. Then fold in tomato 
and herbs.
     TO SERVE: Cut crusted lamb into chops. On each plate, arrange chops 
on a bed of five-grain risotto. Ring with garlic herb broth.


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                     *  Exported from  MasterCook  *

       Grilled Beef Tenderloin w/Artichoke Frittata, Curried Fried

Recipe By     : Rick Tramonto -- Brasserie-T, Northfield, Illinois
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Beef---
   4      6 ounce       beef fillets
   4      sprigs        rosemary -- for garnish
                        ---Marinade for Beef---
     1/2  cup           olive oil
   1      clove         garlic -- chopped
   1      sprig         fresh rosemary -- chopped
   1                    orange -- juiced
     1/8  teaspoon      red chili flakes
                        ---Artichoke Frittata---
   3                    eggs
     1/2  cup           cream
   1      tablespoon    onion -- minced
     1/4  cup           corn kernels
   1      teaspoon      herbs (basil and parsley) -- chopped
   2      tablespoons   Parmesan cheese -- grated
     1/4  cup           tomato -- chopped
     1/2  pound         angel hair pasta -- blanched
   4      ounces        cleaned baby artichoke quarters -- blanched
                        salt and pepper -- to taste
                        ---Curried Fried Potato Sticks---
   2      cups          canola oil
   3      tablespoons   curry powder
   1                    peeled potato -- julienned
                        ---Red Wine Sauce w/Marrow...---
   1      ounce         bone marrow
   1 1/2  teaspoons     olive oil
     1/4  cup           mirepoix (carrot, onion & celery)
   2                    shallot -- minced
   1      ounce         white mushrooms -- sliced
     1/2  cup           red wine
   1 1/2  cups          veal stock
   1      ounce         prosciutto -- julienned
   1      ounce         wild mushrooms
     1/2  teaspoon      butter -- plus
                        some to finish sauce
   1      tablespoon    brandy
                        salt and pepper -- to taste

     To prepare beef, combine all ingredients listed above for the 
marinade. Marinate fillets in mixture for at least 4 hours or overnight.
     To prepare artichoke frittata: whisk eggs with cream. Stir in 
remaining ingredients and season with salt and pepper to taste. Melt 
butter in a nonstick saute' pan and add frittata mixture. Cook until 
golden brown on one side. Flip and brown other side. Turn out onto flat 
surface. Cut four circles from frittata. Reserve.
     For curried fried potato sticks, make curry oil by mixing canola 
oil and curry powder well and letting steep overnight. Heat oil to 375F 
and deep-fry potato sticks. Drain on paper towels and set aside.
     For red wine sauce, soak bone marrow in salted cold water for 
several hours or until marrow pulls away from bone easily when pushed 
from one side. Dice and pass through a chinois.
     In a saucepan, sweat mirepoix, shallots and sliced white mushrooms 
in olive oil. Add red wine and reduce by half. Add veal stock and again 
reduce by half. Add marrow and cook briefly. In another saucepan, saute' 
prosciutto with wild mushrooms in 1/2 teaspoon of butter. Deglaze with
brandy. Stir in reduced stock and marrow mixture. Finish sauce with 
butter and salt and pepper to taste.
     TO SERVE: Grill beef tenderloin to desired doneness. Place a 
frittata circle on each plate. Top with a fillet. Spoon over red wine 
sauce. Top with curried fried potato sticks and a rosemary sprig.


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                     *  Exported from  MasterCook  *

       Triple Chocolate Espresso Cannoli Served w/Fresh Fruit Salad

Recipe By     : Gale Gand -- Brasserie-T, Northfield, Illinois
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Cannoli Tubes---
   6      ounces        dark chocolate
   6      ounces        white chocolate
  12      pieces        parchment paper -- 8"x8" each
                        ---Chocolate Mousse Filling---
   9      ounces        semisweet chocolate
   2      tablespoons   unsalted butter
   1 1/2  cups          heavy cream
   5                    egg whites -- at room temperature
     1/2  cup           sugar
     1/4  cup           espresso coffee -- cooled
                        ---Brown Sugar Cream---
   2      cups          heavy cream
   4      tablespoons   brown sugar
                        ---Espresso Cream---
   1      tablespoon    espresso coffee
     1/2  recipe        brown sugar cream -- from above
                        ---Fresh Fruit Salad---
   1      cup           sugar
   1      cup           water -- plus 2 tablespoons
   1      pint          raspberries
   1 1/2  cups          sliced seasonal fruit

     To prepare cannoli tubes, melt each type of chocolate separately 
over hot water and put in squeeze bottles. Drizzle both colors of 
chocolate in a grid pattern onto one half of each piece of paper. 
Carefully roll up paper to form a tube with chocolate completely lining 
inside. Tape to hold position. Complete one cannoli tube at a time, 
keeping squeeze bottles warm. Chill to harden.
     For chocolate mousse filling, melt chocolate and butter together.
Let cool slightly. Meanwhile, whip cream and keep chilled. Warm a bowl
with water and dry well. In it, whip egg whites until they become frothy. 
Gradually add sugar and whip until stiff and glossy. Add whites to the
melted chocolate and butter by thirds, whisking well after each addition. 
Fold in reserved cream and cooled espresso. Fill a pastry with mousse.
Using a plain tip, pipe mousse into chilled cannoli tubes and freeze.
     To make brown sugar cream, whip cream and sugar together into loose 
peaks, making sure to dissolve sugar early in the process. Divide into
two equal parts.
     For espresso cream, blend together espresso and 1/2 of brown sugar 
cream. Rewhip slightly to form loose peaks.
     For fresh fruit salad, make a simple syrup by boiling sugar with 
1 cup of water until sugar is thoroughly dissolved. Cool. Make a 
raspberry puree by boiling raspberries with 2 tablespoons of water. 
Strain to remove pulp and cool.
     Gently combine fruit with some of the raspberry puree and some of
the syrup. (More simple syrup and more raspberry puree will be produced 
than needed for this dessert.)
     TO SERVE: Ahead of time, cut cannoli in half and thaw slightly in
refrigerator. Spoon brown sugar cream and espresso cream onto plates. 
Unwrap cannoli carefully and place two halves on each plate. Garnish 
with some fresh fruit salad.


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