Gourmet Chef Recipe Collections:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 







 
 

Gourmet Chef Recipes - January 2, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Indian cuisine with 3 delicious recipes that go
together beautifully.

Print and Prepare !!!
 

Baked Shrimp Indienne
 
 
 
Ingredients -
 
1/2 cup Butter
1 clove Garlic, minced
1 tablespoon Onion, grated
1 teaspoon Fresh Parsley, chopped
1 teaspoon Fresh Chervil, chopped
1 teaspoon Fresh Tarragon, chopped
1/8 teaspoon Turmeric
1/8 teaspoon Ground Mace
1/8 teaspoon Coriander
1 teaspoon Salt
1/2 cup Sherry
1 1/2 pounds Shrimp, cooked and peeled
1 1/2 cups Bread Crumbs
1/4 cup Butter, melted
 
Preparation:
 
Cream butter with herbs, spices, and salt. Beat in sherry. Cream the mixture until soft. Blend in shrimp. Make alternate layers of shrimp mixture and bread crumbs in a buttered baking dish, finishing with bread crumbs and pouring the melted butter over top. Bake at 450 degrees for 15 minutes.
 
 

Clear Onion Soup
 
 
 
Ingredients -
 
2 Onions, chopped
4 cups Water
2 teaspoons Cornflour, dissolved in a little cold water
2 tablespoons Grated Parmesan Cheese
2 tablespoons Butter
Salt, to taste
 
Preparation:
 
Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.

Add the water, grated cheese and salt. Bring to boil on medium heat.

Add the cornflour and simmer on low heat for 4 minutes.

Top with a dash of grated cheese just before serving.
 
 

Mixed Vegetable Salad
 
 
 
Ingredients -
 

1/2 cup chopped Onion
1/2 cup chopped Tomato
1/2 cup chopped Cucumber
1/2 cup chopped Carrots
1/2 cup chopped Lettuce
1/2 cup chopped Cabbage
1/2 cup chopped Radish
2 tablespoon chopped Coriander Leaves
5 Green Chilies
1 cup Vinegar
Salt, to taste

For seasoning:
1 teaspoon Mustard Seeds
1 sprig Curry Leaves
 
Preparation:
 
Mix together all the vegetables.

Make a coarse paste of the coriander leaves and green chillies. Mix it with the vegetables.

Add salt to taste.

Prepare the seasoning and add to the vegetables.

Add vinegar just before serving and mix together.