Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Cream |
2 cups | Potato puree |
¼ cup | Extra virgin olive oil |
1 tablespoon | Asiago cheese |
\N \N | Salt and pepper |
¼ cup | Basil |
1 \N | Clove garlic |
¼ cup | Olive oil |
1 \N | Portobello mushrooms; up to 2 |
\N \N | Salt and pepper |
1 tablespoon | Olive oil |
¼ cup | Onion diced |
1 tablespoon | Minced garlic |
2 cups | Fresh corn |
1 tablespoon | Cream sherry |
3 cups | Cream |
\N \N | Salt and pepper |
½ cup | Cut chives; 1x2 inches long |
¼ cup | Picked tarragon |
½ cup | Cleaned opal basil |
¼ cup | Cleaned chervil |
4 \N | 7 ounce piec Halibut |
\N \N | Olive oil |
MASHED POTATO
PORTOBELLO
CORN CREAM
HERB SALAD
HALIBUT
Mashed Potato:
Heat cream and add warm potato puree. Add oil and cheese. Cook and stir until smooth. Season with salt and pepper.
Portobello:
In a blender, combine basil, garlic, olive oil. Season mushrooms with salt and pepper, rub with oil and grill.
Corn Cream:
Heat olive oil until smoking. Add onion, garlic, and corn. Add sherry and reduce.
Add cream and simmer puree. Bring back to stove, heat, season, and strain.
Herb Salad:
Toss herbs with hazelnut oil, salt and pepper.
Halibut:
Heat olive oil in a large saute pan. Add halibut and cook until done.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9221 - DON YAMAUCHI Converted by MM_Buster v2.0l.