*  Exported from  MasterCook  *

       Phyllo Tart of Mushrooms, Potatoes, Spinach w/ Mushroom Jus

Recipe By     : Traci Des Jardins -- Rubicon, SF, Calif
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        assorted mushrooms
     1/2  cup           clarified butter
  10                    shallots -- peeled and diced
     1/4  bunch         thyme -- picked and chopped
     1/4  bunch         Italian parsley -- picked, washed and c
                        ---Mushroom Jus ----
                        mushroom stems
                        shallot scraps -- from above list
                        herb stems -- from above list
   2      cups          chicken stock
     1/4  bunch         Italian parsley -- picked, washed and c
   4      tablespoons   butter
                        salt and pepper -- to taste
                        ----Potatoes and Spinach ---
   2      pounds        Yukon Gold Potatoes -- scrubbed clean
   4      bunches       spinach -- washed and stems rem
   6      tablespoons   butter
                        salt and pepper -- to taste
                        ----Tarts----
  12      sheets        phyllo dough
     1/2  cup           clarified butter
     1/4  bunch         thyme -- picked and chopped
                        salt and pepper -- to taste

     FOR MUSHROOMS: Clean and slice mushrooms. Reserve stems for 
mushroom jus. In clarified butter, saute' each type of mushroom separately 
to a golden brown. (Recommended varieties include: domestic, cremini,
shiitake, oyster, hedgehog, chanterelle and hen of the woods.) Add some 
of the shallots toward the end of the cooking time for each batch, and
cook until soft. Mix mushrooms together and add parsley and thyme.
      FOR MUSHROOM JUS: Make a mushroom stock by saute'ing mushroom 
stems, shallot scraps, and herb stems in 2 tablespoons of butter until
golden. Add chicken stock, and reduce by half. Reserve.
     FOR POTATOES AND SPINACH: Preheat oven to 350F. Rub potatoes with
4 tablespoons of butter. Salt and pepper. Roast until cooked through. 
Slice. Saute' spinach in 2 tablespoons of butter. Season with salt and 
pepper. Drain well and cool.
     FOR TARTS: Preheat oven to 350F. Cut each sheet of phyllo dough 
into quarters and keep covered with a damp towel. For each tart, remove 
six quarter sheets of phyllo from protective towel. Brush first sheet 
with butter and sprinkle with some thyme, salt and pepper. Repeat to
form two stacks of three sheets each. On one stack place three slices 
of potato, a little spinach and 1/8th of the cooked mushrooms. Place 
the second stack of phyllo on top of the first, butter side down. Roll 
up all edges to seal. Bake for 10 minutes or until golden brown.
     TO SERVE: Reheat mushroom jus. Strain through a fine strainer. To 
finish sauce, add 2 tablespoons of butter, salt, pepper and parsley. 
Place a phyllo tart on each plate and drizzle mushroom sauce on top.


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                     *  Exported from  MasterCook  *

          Salmon w/ Olive Oil Mashed Potatoes and Sauce Nicoise

Recipe By     : Traci Des Jardins -- Rubicon, SF, Calif.
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      5 ounce       salmon fillets -- skin on
   6                    russet potatoes
     1/4  cup           extra-virgin olive oil -- plus 2 tablespoons
     1/2  bunch         Italian parsley -- washed and leaves picked
                        salt and pepper -- to taste
   6                    peeled Roma tomatoes -- blanched and seeded
  12                    shelled fava bean pods -- blanched and peeled
   8      cloves        garlic -- blanchx3 and sliced
   4                    sun-dried tomatoes -- chopped
     1/4  cup           pitted Nicoise olives -- roughly chopped
     1/2  bunch         scallions -- thinly sliced
   1      bunch         basil -- leaves only
                        extra-virgin olive oil
                        balsamic vinegar
                        salt

     Grill or sear the salmon, skin side down until flesh is medium rare 
and skin is crisp. 
     Cut potatoes into quarters or sixths, depending on size. Bring to
a boil in salted water. Cook until tender, but not mushy. Drain off 
water. Mash with 1/4 cup of the olive oil using an electric mixer with
paddle attachment. Salt and pepper to taste.(Potatoes can be mashed by
hand, but that will result in a more textured product.) Drizzle with an 
additional 2 tablespoons of oil, adjust seasoning, and add Italian 
parsley. Olive oil mashed potatoes can be prepared ahead of time to a
finished state, then heated in a 400F oven for service.
     For Sauce Nicoise, dice Roma tomatoes. Start to slowly cook them 
in scant olive oil, seasoning with salt to release liquid. Add fava 
beans, garlic, sun-dried tomatoes, and olives. Cook until everything is 
thoroughly hot and flavors are blended.
     TO SERVE: Add basil and scallions to sauce. Also add a hint of 
balsamic vinegar to brighten the flavors. Place warm mashed potatoes on 
a platter or on individual plates. Place salmon on top of potatoes and
drizzle sauce around.


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                     *  Exported from  MasterCook  *

         Pan-Roasted Chicken w/Oven-Dried Tomato & Arugula Salad

Recipe By     : Traci Des Jardins -- Rubicon, SF, Calif.
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         breasts from natural chickens -- halved
   4      whole         thighs from natural chickens
   3      pounds        Roma tomatoes -- blanched and peeled
     3/4  cup           extra-virgin olive oil
   2      sprigs        thyme -- stems removed
   3      tablespoons   balsamic vinegar
   1      bunch         basil -- cut into chiffonade
   2      large         shallots -- diced
   2      bunches       arugula
                        salt and pepper -- to taste

     Preheat oven to 450F. Place chicken, skin side down, in a very hot
saute' pan and roast in oven for 12 to 15 minutes, or until cooked 
through.
     To prepare salad, cut outside "petals" from tomatoes (core and 
seeds may be saved for tomato sauce.) Using 1/4 cup of the olive oil, 
lightly oil a sheet tray and sprinkle with thyme, salt and pepper. 
Place tomato petals on tray and put in a 200F oven for 2 to 3 hours or
until lightly dried.
    Whisk together balsamic vinegar and the remaining 1/2 cup of olive
oil. Season with salt and pepper. Set aside.
    TO SERVE: Add basil and diced shallot to vinegar and oil when the 
chicken is cooked. Toss arugula and oven-dried tomatoes with this 
vinaigrette and place in center of a platter. Place chicken pieces on 
top.


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                     *  Exported from  MasterCook  *

                 Warm Financier Cakes w/ Seasonal Berries

Recipe By     : Traci Des Jardins --Rubicon, SF, Calif.
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      ounces        ground almonds or almond meal (flour)
   3 1/2  cups          powdered sugar -- sifted
     3/4  cup           all-purpose flour -- plus some for molds
   5                    egg whites
   1 1/2  cups          melted butter -- plus some for molds
     1/2  teaspoon      almond extract
   2      baskets       assorted cleaned berries -- slice strawberries
   3      tablespoons   granulated sugar

     Preheat oven to 400F. Mix almond meal, powdered sugar and flour 
in a bowl. In another bowl, beat egg whites until stiff. Stir melted 
butter and almond extract into dry ingredients. Fold in egg whites to 
complete batter. Butter baking cups or molds and dust with flour. Spread 
batter into molds evenly and bake for 7 to 10 minutes (longer if molds
are deep), until golden around edges.
     Mix sugar and berries and let sit for about 20 minutes.
     TO SERVE: Place a warm financier cake on each plate and serve 
with berries.


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