Designer Recipes is a compilation of culinary treats concocted to satisfy discerning taste buds.

From lip-smacking entrees to scrumptious desserts, Designer Recipes has them, with easy-tofollow recipes and full-color photography to accompany each culinary treat. Whether you delight in the flavorful dishes or admire the artistic food presentations in the book, your kitchen needs only one designer cookbook: Designer Recipes.

designer

recipes

CIRCE

designer

recipes

CIRCE
Copyright (c) 2010 All rights reserved. No part of this recipe book may be reproduced in any manner without written permission from the publisher. Circe Publishing House 877 Jurong Street, Yishun, Singapore ISBN: 0-123-45678-X

Appetizers

Smoked Salmon Crostini

appetizers

3 thin baguette slices garlic-flavored oil 3 slices of smoked salmon 1 tbsp. cream cheese chives sprouts 3 grape tomatoes 2 lemon wedges

Brush the baguette slices with the garlic oil and bake them until golden brown. Let them cool down a bit and spread the cream cheese over them. Roll the smoked salmon with the sprouts in the shape of little palms and place them over the toast. Serve the salmon crostini over the chives in the way seen in the picture. Tip: The salmon crostini is a very easy and simple recipe, but very elegant and can be prepared in advance and kept refrigerated for a few hours

Smoked Salmon Rolls with Creme Fraiche

For 4 portions: 12 slices smoked salmon 1 cup whipping cream 1 tbsp. buttermilk 1 small package alfalfa sprouts (or fresh dill) 1 tsp. chopped fresh dill few drops green habanero sauce (optional) 1 pinch freshly ground black pepper 1 lemon In a saucepan over low heat, warm the cream to 105 F (40 C). Remove from heat and stir in the buttermilk. Transfer cream to a bowl and allow the mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir gently every 6 - 8 hours. This takes anywhere from 8 to 36 hours. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill the cream for several hours, then fold in the chopped dill, black pepper and a few drops habanero sauce. Spread the cream over the smoked salmon slices and put some alfalfa sprouts overlapping the edge of every salmon slice. Roll the smoked salmon in a way to get palm tree shapes. Serve in a platter for four or in 4 appetizer plates with fresh lemon wedges.

Entres

Grilled Veal Chop with Fresh Herbs and Port Wine Sauce

entres

4 (10 oz) veal chops 1 tablespoon butter 2 tbsp. diced shallots 1/2 cup sliced mushrooms (optional) 1 tbsp. cooking cream 1/2 cup port wine 1/2 cup demi-glace or au-jus base fresh thyme and rosemary fresh or dried oregano salt

Season and grill the veal chops to the desired temperature. Meanwhile, heat the butter in a frying pan and saut the shallots with the mushrooms. Deglaze with the port wine and add the remaining ingredients. Reduce the sauce to half. Serve the veal chops with your selection of vegetables and potato and pour the port wine sauce over

Pork Medallions in Truffle Sauce

12 thin pork loin slices, lightly pounded 1 tablespoon truffle paste 1 teaspoon truffle oil 2 tbsp. butter 50 ml. white wine (or beer) 4 oz. demi-glace sauce 2 tablespoons cooking cream 1 tbsp. diced onion 1/2 teaspoon minced garlic 2 tbsp. all-purpose flour Heat the butter over medium-high heat in a large skillet and saute the onion and garlic. Dredge the pounded pork medallions in the flour and sear them in the hot butter, 1 minute for each side. Deglaze with the white wine (or beer) and add the truffle paste, truffle oil, demi-glace and cream. Season the pork with salt and pepper, reduce the sauce slightly and serve with mashed potatoes and green beans or a side of your choice.

Soups

Chiopino Seafood Soup

soups

6 ounce small uncooked, peeled shrimp 6 oz. diced halibut (1-inch cubes) 6 oz. diced cod (1-inch cubes) 12 fresh, cleaned mussels 1 cup sliced celery 1 chopped onion the white part of 1 leek, chopped 1 diced carrot 3 tablespoon olive oil 2 cups pomodoro sauce 2-3 cups water or fish stock or vegetable stock salt and pepper to taste fresh tarragon and thyme

In a large saucepan, heat olive oil over medium heat and saut garlic, onion, leek, celery and carrot for 5-6 minutes or until soft. Add the pomodoro sauce and water (or fish stock), and bring to a boil. Reduce heat and simmer the seafood soup for about 10 minutes. Season to taste and add the fresh herbs and seafood. Simmer covered for another 6-7 minutes. Add more liquid if needed. If using fresh mussels, make sure they are well washed before cooking them, and discard any unopened mussels at the end.

Pasta Fagioli Soup

2 cups mixed beans from a can, drained 2 litres chicken stock or base 1/2 cup diced carrot 1/2 cup diced celery 1 cup tomato sauce 1/2 cup chopped onion 1 tbsp. minced garlic 1/2 cup diced yellow bell peppers 3 tbsp. olive oil 1 tsp. chopped fresh mint salt and pepper to taste 1/2 cup small seashell noodles or rotini 2 oz. juliened salami In a large saucepan, heat the oil and saute the vegetables and salami until the onion is soft. Add the chicken stock, the tomato sauce and the beans. Season to taste and bring to a boil. Cook until the vegetables are soft and add the noodles. Cook for 7-8 minutes more, until the noodles are cooked and serve with fresh mint and freshly grated Parmesan cheese on top.

Salads

Escargot Bourguignonne
1 small can escargot (drained) 3 tablespoons butter 1 tablespoon minced garlic lots of chopped parsley 50 ml. white wine 30 ml. Pernod 1 tbsp. chopped onion 1 tbsp. chopped leek salt and pepper to taste 1/2 cup grated asiago cheese Heat the butter in a large pan over high heat. Stir in the garlic, onion and leek and cook for 1-2 minutes. Add the escargot, the Pernod and the white wine and cook, stirring for 2-3 minutes. Season to taste with salt and pepper and serve in escargot dishes. Sprinkle generously with chopped parsley and top with the asiago cheese. Place under the broiler for 1-2 minutes or until bubbly, if desired.

Scampi Provencale Salad

16 uncooked jumbo shrimp 1 tablespoon butter 1 ounce white wine 1 teaspoon minced garlic 1 tablespoon diced onion 1/4 cup whipping cream chopped parsley or thyme 2 tablespoons diced tomatoes 2 tablespoons red or yellow peppers salt and pepper to taste In a medium frying pan heat the butter and stir in the garlic, onion and diced pepper until they are soft. Add the shrimp, cook for 1 minute on each side and deglaze with the white wine. When the wine evaporates, add the chopped tomato, cream and parsley, reduce the sauce slightly and season with salt and pepper to taste. Garnish with fresh basil and serve with garlic bread. Scampi Provencale is the perfect recipe for whenever you need an easy and very tasty appetizer, to go with a glass of nice white wine.

salads
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Desserts

Tiramisu
for 20 squares of Tiramisu: 500 ml. mascarpone cheese 1 litre whipping cream 120 g. sugar 4 cups double espresso 100 ml. Tia Maria or Kahlua 50 ml. artificial vanilla extract 2 pounds lady fingers Put the mascarpone, the sugar and the cream in a mixing bowl and whip them together to stiff peaks . Cool down the coffee and mix with the liqueur and the vanilla extract. Dip each lady finger in the coffee mixture and arrange them horizontally in a suitable tray. Spread half of the mascarpone mixture on top and continue with the lady fingers but this time vertically. Spread the second half of the mascarpone on top and shave some semisweet bakers chocolate over the dessert. Cover the Tiramisu and leave it in the refrigerator for at least 8 hours to set before cutting.

French Creps with Vanilla Ice Cream

250 ml. whole milk 150 gr. flour 2 large eggs 1 pinch salt 1 tablespoon sugar 1 tablespoon vanilla extract 1 tbsp. vegetable oil or butter

desserts

Prepare the batter for the French crepes according to the recipe for Crespelle with the addition of 1 tbsp. sugar and 1 tbsp. vanilla extract. Cook according to the same recipe. Cool down the crepes completely. Put 1 scoop of vanilla ice cream in the center of every crepe and fold into a square pressing gently. Put the filled crepes for about 20 min. in the freezer until they are firm but not entirely frozen. Melt 1 tbsp. butter in a small frying pan and add 2 tbsp. sugar, 2 shots Irish cream, 1 espresso and 2 tbsp. chocolate sauce. Cut each crepe to 2 triangles and drizzle the sauce over it.

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cooking terms
Bake to cook by dry and continuous heat Barbeque - to roast whole Baste to moisten (meat or fish) with drippings, butter, etc. while cooking Batter to pound or beat Beat to strike repeatedly Bisque a thick rich soup made from meat or fish Blanch - to whiten or remove Blend - to mix Braise - to cook (meat) by searing until brown and simmering in a covered pan Bread an article of food made with flour or meal Caramelize to heat (sugar) slowly until melted and brown Chill to harden by sudden cooling Chop to cut up in small pieces Coat to cover with Cream to cook or prepare (food) with cream Dice - to cut into small cubes Dough a soft mass of moistened flour Dredge to sprinkle or dust with flour before cooking Fold to mix Frizzle -to fry or cook with a sizzling noise Fry to cook in hot fat usually over direct heat Glaze stock or icing cooked to a thin paste and applied to surface of meat Grill - to broil Grate to reduce to small pieces Garnish to decorate (a dish) with flavorsome trimmings for the table Julienne a clear meat soup Knead to mix and squeezes by hands Line to apply a covering layer Marinate to soak in oil etc.; preparatory for cooking Meringue the beaten white of eggs, sweetened Mince - to cut or chop in small bits Melt to dissolve Mix - to combine Panbroil - to cook (meat) in a heavy frying pan using direct heat Pare to cut off the covering layer of part Peel - to strip off; remove Poach to cook in boiling water Pre-heat heat before Puree -a thick soup, usually of vegetable, boiled and strained Pour to flow Roast to heat excessively Scald - to cleanse with boiling water Shear to dry up Shred - to cut into shred Steam - the vapor into which water is changed by boiling Sterilize to clean Stew - to boil slowly and gently Stock broth of the meat, fish, etc used in making soups etc. Whisk to beat or mix with a quick movement