Gourmet Foods

A heavy 2 ½ quart round bottomed mixing bowl and a large wire whip (or electric mixer)

• 3 egg yolks
• ½ teaspoon wine vinegar or lemon juice
• ½ teaspoon salt
• ¼ teaspoon dry mustard
• 1 ½ to 2 ¼ cups excellent olive oil or salad oil or a combination of both
• Drops of wine vinegar or lemon juice as needed
• Salt, white pepper and mustard

Warm the bowl in hot water, dry it, and add the egg yolks. If you are beating by hand, set a wet potholder under the bowl to keep it from jumping about. Beat the egg yolks for a minute or two until thick and sticky, then add the vinegar or lemon juice, the salt and mustard, and beat vigorously for 1 minute more. Beating the yolks at moderately fast speed, start adding the oil by droplets until about ½ cup has gone in and the mixture has thickened into a heavy cream. As soon as this has happened, you can relax, stop beating for a moment if you wish; then continue adding the oil in tablespoon droplets, beating thoroughly after each addition. When sauce thickens too much, thin out with droplets of vinegar or lemon juice. When you have added as much oil as you wish, up to 2 ¼ cups, season to taste. If sauce is not used immediately, scrape into a small bowl and cover tightly so a skin will not form on its surface.

• 3 cups previously cooked green beans in a bowl
• 3 quartered tomatoes in a bowl
• ¾ to 1 cup vinaigrette
• 1 head Boston lettuce, separated, washed, and dried
• A large salad bowl or shallow dish
• 3 cups cold French salad
• ½ cup pitted black olives
• 3 hard boiled eggs, cold, peeled and quartered
• 12 canned anchovy fillets, drained, either flat or rolled with capers
• About 1 cup (8 ounces) canned tuna, drained

Just before serving, season beans and tomatoes with several spoonfuls of dressing. Toss the salad leaves in the salad bowl with ¼ cup of vinaigrette and place leaves about bowl. Arrange potatoes in bottom of bowl; decorate with the beans and tomatoes, interspersing them with a design of tuna, olives, eggs, and anchovies. Pour remaining dressing over salad, sprinkle with herbs, and serve.

• 1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
• 1/8 teaspoon salt
• ¼ teaspoon dry mustard
• 6 to 8 tablespoons olive oil or salad oil
• Big pinch of fresh ground pepper

Optional: ½ tablespoon minced shallots or scallions and/or ¼ teaspoon dried herbs, such as tarragon or basil

Beat the vinegar, salt, and mustard in a bowl until dissolved, then beat in the oil and season with the pepper and herbs, or place all ingredients in a screw-top jar and shakes vigorously for 30 seconds to blend thoroughly. Taste carefully for seasoning.

• 8 to 10 medium “boiling” potatoes A 3 quart mixing bowl
• 2 tablespoons dry white wine
• 2 tablespoons chicken bouillon
• ½ cup vinaigrette
• 2 tablespoons minced shallots or scallions
• 3 tablespoons minced parsley

Boil or steam the potato’s in their jackets until just tender. Peel and slice while still warm. Toss gently in the mixing bowl with the wine and the bouillon, and after several minutes toss again. When liquid has been absorbed by the potatoes, toss with the vinaigrette, shallots or scallions, and parsley.

This salad is delicious served warm with hot sausages, or you can chill it and serve either as is, or with ½ cup mayonnaise folded in.

• A peeled hard boiled egg in a sieve
• 2 to 3 tablespoons fresh green herbs or parsley
• Salt and pepper
• A Mixture of greens, separated, washed, and dried
• A salad bowl
• 1/3 to ½ cup vinaigrette

Push the egg through the sieve with your fingers; toss with herbs, and salt and pepper to taste. Just before serving, toss salad greens in your salad bowl with the dressing, and sprinkle on the egg-and-herb mixture.

• 1 pouch onion soup mix
• 1 tub sour cream (500 ml)

In a small mixing bowl, mix ingredients; chill for 2 hours. Use on chips or veggies.

• 1 bunch chives cut into 1 inch pieces
• 1 bunch fresh chervil leaves
• 1 bunch fresh basil leaves
• 1 head radicchio lettuce, torn into small pieces
• 1 head Belgian endive leaves separated
• 2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• Pinch salt and pepper

1. Combine herbs and lettuce in a large bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper. Gently mix and serve immediately.

• 3 each large oranges, limes and grapefruits
• 2 tablespoons honey
• 4 salmon fillets
• Pinch each salt and pepper
• 7 cups baby spinach
• 1 bunch fresh chervil
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

1. Preheat the broiler to high. Peel and segment the oranges, limes and grapefruits over a medium bowl and reserve any juices that drip. In a small bowl, combine the honey and 1 teaspoon of citrus juice.
2. Place the salmon on a parchment-lined baking pan. Season with salt and pepper, then top with citrus-honey mixture. Broil salmon for 10 to 15 minutes until cooked through. Allow to rest for 5 minutes, and then flake.
3. Arrange spinach on a platter, place citrus segments down the center of the spinach, top with salmon and garnish with chervil. Whisk oil and vinegar together, season to taste with salt and pepper and drizzle over salad.

• 1 can chickpeas
• 1 can white beans
• 1 can black beans
• 1 can red kidney beans
• 1 small onion, diced
• 1 each red, yellow and orange sweet bell peppers, seeded and diced
• 1 bunch fresh Italian parsley, roughly chopped
• 6 tablespoons Sun dried tomato dressing
• Pinch each salt and pepper

1. Combine chickpeas, beans, onions, bell peppers and parsley in a bowl. Season mixture with salt and pepper.

Mix well, taste and adjust seasoning if needed. Refrigerate until ready to serve.