Looking for Recipes
Friends, I am creating a cookbook for my wife of thirty-one years, and am assembling recipes from some of our favorite restaurants. I am giving the book to her to commemorate the remodeling of our kitchen, later this fall. Can anyone help me with recipes from any of the following:
Georgetown Inn (Washington)
Third Edition
Hugo's at Hyatt Capital Hill
Vidalia
1789
Marcel's
Primmi Piatti
Old Eurpoe
Puerstner (Vienna)
Cafe Central
zu dem Drei Hussaren
Cafe Griensteidl
Julius Meinl
Cafe Schwartzenberg
Capital Hotel (London)
Dorchester Grill
Grenadier
Brittania Hotel
Savoy Grill
The Worsley
Boulevard (San Francisco)
Four Seasons (San Francisco)
Corona Cafe (chicago)
Ritz carlton Dining Room
Consort Room at Weston Continental Plaza
Bravissimo
Avanzare
Blackhawk Lodge
Brasserie Jo
il Pozzo (Monteriggione, Tuscany)
Arnolfo
Caveau du Palais (Paris)
Cafe de la Paix
Fernandises
Boffinger
le Coupe-Chou
Woodstock Inn (Vermont)
Chanticleer (Nantucket)
Joe Beef (Montreal)
Nantua
Brunoise
Le Champignon (Philadelphia)
Ristorante Alberto
Paolini's
Fountain Restaurant at Four Seasons
Coventry Forge Inn
Pepper Mill Cafe
Ma Cuisine (Beaune)
Le Gourmandise
Many thanks.
-
Servings: 8
Author Notes: This appetizer recipe comes to us from Vermont's Woodstock Inn Resort. Use it as a spread on bread, crackers or even raw vegetables like celery.
Ingredients: 1 pound cream cheese
1/2 block cheddar cheese
1 cup parmesan cheese
1 pound sour cream
1 teaspoon Worcestershire sauce
1 teaspoon minced shallots
1 teaspoon garlic, minced or pressed
white pepper to taste
1/4 bunch spinach
1 teaspoon fresh thyme
3/4 teaspoon fresh oregano
1 tablespoon fresh parsley
fresh basil to taste
fresh chives to taste
Instructions: Steam spinach slightly and chop finely. Put cheddar and parmesan through a food processor until smooth. Add cream cheese then sour cream, then spinach and herbs. Process until well mixed.Found this online. Great idea- very sweet. Best of Luck in your search.
http://www.fabulousfoods.com/index.ph...›1 Reply
