Trout Le Sommet
1.Remove the skin.
2.Wash the fish.
3.Cover fish fillets with flour that has been heavily seasoned with salt & pepper.
4.Mekt butter in heavy skillet, add a little garlic.(Garlic pod in corn oil or wine.)
5.Brown in skillet (inside of fish first) then turn fish over and pour more garlic or wine on fish.
6.After fish is done, pour lemon juice on it and serve.
*Note: Do not put lemon with butter, it causes the butter to burn
2-Tablespoons of Butter
1/2-Cup of heavy cream
1.Boil the potatoes until tender.
2.Drain and season to taste with salt and pepper.
3.Add 2 tablespoons of butter and mash
4.Add the 1//2 cup of heavy cream and continue to mash until well blended.
2-Cups of lightly packed fresh basil leaves
1 1/2-Cup of lightly packed fresh parsley leaves
1 1/2-Cup olive oil
3-Tablespoons pine nuts
2-Garlic cloves, peeled and sliced
1 1/2-Cup freshly grated Parmesan cheese
2-Tablespoons very soft unsalted number
Salt to taste
In a food processor or blender, puree basil, parsley, olive oil, pine nuts and garlic. Stir in Parmesan cheese and butter by hand. Season to tste with salt. If pesto is too thick, just before serving ad a spoonful or two of warm cooking oil.
Vanilla Bean Ice Cream
Prepare fresh strawberries by washing and slicing. Keep at least one whole strawberry for each serving. Add sugar to your strawberries. Take about 1/2 of your strawberry mixture and puree.
The night before you are to serve Strawberry Kiss, preheat your oven to 400 degrees. When preheated to 400 degrees, turn off. Then put your meringues in and leave over night or at least 8 hours. Take out and store in an air tight container.
Beat whipping cream until stiff, then add sugar gradually and fold into whipped cream. Add a few drops of vanilla. Refrigerate.