House Vinaigrette Le Bernadin Cookbook

 Ingredients:

3 Tablespoons red-wine vinegar

3 Tablespoons of sherry vinegar

2 teaspoons Dihon mustard

1 teaspoon fine sea salt

2 pinches freshly ground white pepper

1/2 cup plus 1 Tablespoon of olive oil

1/2 cup plus 1 Tablespoon of corn oil

Directions:
In a bowl, whhisk together vinegars, mustard, sea slat, and white pepper until mustard is iincorporated. In a very slow stream whisk in olive oil and then corn oil whisk until emulsified.

Garnet's Vinaigrette

 Ingredients:

2 Tablespoons of lemon juice
1/2 tsp salt
1 tsp Dijon Mustard
1/4 teaspoon white pepper
1/2 cup canola oil
1/2 tsp crushed tarragon (at the end)

Directions:

Whip lemon juice, salt, mustard, and pepper adding the oil gradually. Whip in the tarragon at the end.

Spago House Salad Dressing

Ingredients:

2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 Tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground pepper 

Directions:

In a small bowl, shisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper to taste. Transfer to a covered container until needed.

Hot German Potato Salad

 Ingredients:

6 Medium Potatoes
6 Slices of Bacon
1 medium onion
2 Tablespoons of flour
1-2 Tablespoons of sugar
1 1/2 teaspoon of salt (less if using liquid smoke)
1/2 teaspoon celery seed
1 teaspoon of liquid smoke
1/4 to 1/2 cup vinegar
3/4 cup water 
Pepper

Directions:

Cook the potatoes in their jackets until tender. Set aside.

Fry the bacon until crisp. Remove bacon from pan and set on paper towels. Reserve bacon fat.

Dice the onion into the facon fat and cook until tender. Remove from heat and add the flour, mixing thoroughly. Add a tablespoon of sugar, the salt, cleery seed, pepper, and liquid smoke. Heat the mixture and stir in gradually the vinegar and water. Taste for sweetness and seasoning. Cut up the potates in cubes and add to the mixture. Crumble the bacon and add to the dish before serving. 

Serve warm.

Lemon Rice Salad with Capers and Pine Nuts

 Ingredients:

3/4 cup of pine nuts
6 cups of cooked rice
2 cups (1/2 dice) roast chicken or pork
1/2 cup minced Italian Parsley
1 small orange or red bell pepper, cored seeded and cut into 1/4 inch dice
1/3 cup thinly sliced green onions
1/4 cup capers, rinsed and drained
zest of 1 lemon
1/3 cup lemon juice
2/3 cup olive oil
1 teaspoon salt
1/4 teaspoon sugar
Freshly ground pepper
6 leaves butter lettuce

Directions:

• Toast the pine nuts in a medium skillet over medium-high heat, stirring frequently, until nicely browned. set aside to cool.
• Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly to combine.
• Whisk together the lemon juice, oil, salt, sugar, and pepper totaste in a 2-cup measuring cup. Add the dressing to the rice mixture and toss to mix. place a lettuce leaf on each plate, top it with a mound of rice salad, then serve immediately

Derby Day Pie

Ingredients:

2 eggs, room temperature

1 cup of sugar

1/2 cup all purpose flour

1/2 cup unsalted butter, melted and cooled

1 cup chocolate chips

1 cup chopped peancs, lightly toasted

1 tablespoon bourbon

1 teaspoon vanilla

1 9-inch unbaked pie shell

Whipped cream for garnish

Directions:

Preheat ove to  350. Beat eggs on high speed in small bowl of electric mixer until light and lemon colored. Gradually beat in sugar. Reduce speed to low, add flour and butter and mix until thoroughly combined. Stir in chips, nuts and flavorings. Turn mixture into unbaked pie shell. Bake until golden brown, about 40 minutes. 

Note: The pie will have a glistening crust and a tester inserted iinn the middle will come out clean but glossy. Set aside for 2 to 5 hours. Before serving, reheat the pie for 10 minutes at 300 degrees. Cover with whipped crream and serve.

Bullock's Heavenly Lemon Pie

Ingredients:

Meringue Crust:

4 egg whites
1 cup of sugar
non-stick cooking spray

t teaspoon of lemon juice

Beat egg whites on high speed until soft leads form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice last. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees for 2 hours. Cool.

Filling:

4 egg yolks

1/2 cup sugar

Grated zest and juice of one large lemon

2 cups whipping cream whipped

1 tablespoon, powdered sugar

Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring in top of double boiler set over, but not touching simmering water until thickened, about 10 minutes. Remove from and cool thoroughly. Fold in half of whipped cream. Turn into meringue crust and refrigerate for at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie.