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Belgourmet's World Famous Gourmet Recipes
Gourmet Recipes

Gourmet Recipes - Recipes For the Gourmet

Chicken & Spinach Veloute

Today's Gourmet

4c unsalted chicken stock
1c water
3/4tsp salt
1/4tsp freshly ground black pepper
6tbsp instant Cream of Wheat
6oz spinach, stems removed and washed
1/3c heavy cream

Bring the stock, water, salt and pepper to a boil in a
stainless steel saucepan. Add the Cream of Wheat, mix
well, bring back to the boil and cook gently for 3

Cut the washed spinach very coarsely and add it to the
pan. Bring back to the boil and boil for 2 minutes.
Stir in the cream and serve immediately.

4 servings

Oatmeal Leek Soup

Todays Gourmet

1 small leek
3 1/2 c whole milk
1/4tsp freshly ground black pepper
1/2tsp salt
1c quick-cooking oats

Trim the leek, wash it well and mince, to make about 1

In a saucepan, bring the leeks, milk, pepper and salt
to a boil. Simmer for 2 minutes and then stir in the

Cook for about 2 minutes. Serve immediately, or keep
warm in a double boiler over warm water.

4 servings



Koromo (batter)
1 Egg, beaten
1 c "cold" water
2 tb Dry white wine
1 c Flour
Tentsuyu(dipping sauce)
1 tb Dashi no moto (fish stock)
1 c Water
2 tb Mirin(sweet rice wine)
Or 1 tbs sugar
2 tb Sake (or dry white wine)
1/4 c Soy sauce
Ginger root to taste
Vegetables & fish: EX: carrots, onions, mushrooms, peppers, zucchini,
snow pea, squash, eggplant etc. etc.
"okra", shrimps, crab, scallops, squid, cod. etc. etc.


Before you begin here a few essential tips to remember: you'll need a
deep thick wall pan (wok o.k.), filled with 1 inch of peanut oil
preferred (Never lard or shortening), slice vegetables thin enough
for even cooking, fry in small batches and never crowd, and have the
temperature of the oil from 340 for vegetables or 360 degrees for
fish. Cold water in batter is a must to keep the flour from being
sticky. Do a trial try of frying so youUll know how long vegetables
or fish need to cook. Author did not mention poultry but I surmise it
would be cooked as the fish is. Vegetables and fish were the initial
things cooked this way in the history of tempura due to their trade
with the Portuguese and Dutch merchants. Make the batter: Beat egg
with water. Mix in flour and whisk quickly. Set aside. Make the
tempura dip: Boil the dashi no moto (this is a dried soup stock from
fish or poultry usually contained in tea bag type of packing )in the
water for 2 or 3 minutes. Turn off the heat and add all the remaining
ingredients. Prepare the vegetables or fish but cutting into rings,
strips, cubes etc. For fish, dredge in flour before dipping in
batter. Vegetables are just dipped into the batter. Let excess batter
drip off with either fish or vegetables. (Meanwhile you will have had
the oil preheated in the pan to the right temperature for either fish
or vegetables. Drop into oil by hand or use a tbs for vegetable
cubes. Take the vegetables or fish out of the oil when slightly
browned. Serve the tempura with the Tentsuyu dip along with rice.
Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu
dip. Or serve tempura over Japanese noodles (soba).

Note all Japanese ingredients may be found readily in most
supermarkets or gourmet grocers today. Also, there are other
variations in frying tempura; this is one basic historic method.
Prior to using peanut oil, sesame seed oil was used mainly when
tempura first became popular in Japan, over 400 years ago.

Potato salad recipe - herb & mustard


3-5 lbs Red, Salad or Baking Potatoes

5 eggs

3 cups mayonnaise

2 Tblsp. Rosemary

2 Tblsp. Dijon Mustard

Salt and Pepper to Taste


Put Potatoes (with skin on) in large pot, and fill with water. Add
the magical ingredient, the Rosemary, and boil til potatoes are
tender, and can be punctured easily with a fork. Set aside and allow
to cool. Peel skin off the potatoes, slice into 1-2" cubes and place
in a large mixing bowl.

Boil eggs. When done, place pot in sink and run cold water into the
pot to cool the eggs before peeling the shell off. Dice or shred with
a grater(if you like them tiny). Add prepared eggs to the cubed

Add mayonnaise,mustard, salt and pepper. Mix til all ingredients are
well blended. Add more salt and pepper to taste.

* You may add grated carrots or celery, sliced olives,relish, for
variety, but the basic recipe is what everyone raves about, "The Best
Potato Salad I ever had!" Be prepared to answer questions on, "your
special ingredient"- Rosemary "Sprinkle it in while you're boiling
the potatoes". And nothing taste better than ,"good ole gourmet dijon

This recipe will serve: 10 to 15 Potluckers!

Also, an excellent dinner sidedish!

Winter Beets

For a festive look, spoon beets over a bed of gourmet mixed greens.

1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup vinegar
1/4 cup water
1/8 teaspoon salt
2 tablespoons butter or margarine
2 (15-ounce) cans sliced beets, drained

Combine sugar and flour in a heavy saucepan; whisk in vinegar and 1/4
cup water. Bring to a boil over medium heat, and boil, whisking
constantly, 1 minute or until thickened. Remove from heat; stir in
salt and butter.

Stir beets into sugar mixture, and cook over low heat 5 minutes or
until thoroughly heated, stirring often. Serve immediately. Or let
cool, and spoon beet mixture into an airtight container; chill 8

YIELD: Makes 8 servings
COOKING TIME: Cook: 8 min.

Gourmet Recipes - Recipes For the Gourmet

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