Recipes By Cuisine - Nouveau Cuisine

Bibb and Watercress Salad with Hot Mustard, Toasted Walnut Bread and Blue Goat Cheese

- Serves 4 to 6
  • 2 heads Bibb lettuce
  • 1 bunch watercress
  • 1 head endive
  • 6 ounces domestic blue goat cheese
  • walnut bread, cut into 12 large dice and toasted lightly
  • 1/4 cup sliced red onion
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • salt and pepper
  • Wash and spin dry the Bibb and watercress. Set aside in a cool place.
  • To make croutons, arrange walnut slices on a cookie sheet. Cut endive in half lengthwise, then into thin strips. Arrange endive on walnut bread. Crumble blue cheese over endive. Set aside.
  • In a large mixing bowl, whisk together sour cream, mustards, Worcestershire sauce and cayenne pepper with the Oster® hand mixer.
  • Add lemon juice and olive oil while steadily whisking.
  • Thin with a little water if desired.
  • Season with salt and pepper.
To Serve:
  • To assemble salad, place desired amount of dressing in a large bowl. Add Bibb lettuce, watercress and red onion, and toss until lightly coated.
  • Heat walnut bread croutons in an Oster® toaster oven at 350-degree oven until cheese begins to melt. Remove from oven.
  • Arrange two or three croutons on each plate. Place salad carefully in the center.

Apricots and Ginger Baked in Puff Pastry with Almonds

- Serves 6
  • 2-1/4 cups water
  • 1 cup sugar, plus 2 tablespoons
  • 1 vanilla bean, cut lengthwise
  • 1 teaspoon finely julienned ginger
  • 12 apricots, cut into sixths
  • 4 egg whites
  • 4 ounces 10X sugar (superfine powdered sugar)
  • 6 5-inch puff pastry rounds, unbaked
  • 1/2 cup sliced almonds
  • 1/4 cup crystal sugar
  • 10X sugar in a shaker
  • In a heavy-bottomed pot, bring water and sugar to a boil.
  • Add vanilla bean, ginger and apricots and let cool to room temperature.
  • Remove vanilla bean.
  • Distribute mixture into individual 8-ounce ramekins.
  • Preheat oven to 350°.
  • In a stainless-steel bowl, add 10X sugar into egg whites and whip with an Oster® hand mixer to form an icing.
  • Wrap tops of ramekins with puff pastry.
  • Drizzle on icing, then sprinkle almonds and crystal sugar.
  • Bake until pastry forms dome.

Corn Créme Brulee with Blueberry Polenta Cake

- Serves 4
Polenta Cake
  • 3/4 cup all-purpose flour, plus 1 tables
  • 1/2 cup yellow cornmeal, plus 1 tablespoon
  • 2-1/2 teaspoons baking powder
  • 1-2/3 cups unsalted butter
  • 1 cup granulated sugar
  • 3 whole eggs
  • 6 egg yolks
  • vanilla extract
  • 1 cup blueberries
Corn Crème Brulee Base
  • 1 quart heavy cream
  • 1 ear fresh sweet corn
  • 10 egg yolks
  • 3/4 cup granulated sugar
  • 2 cups fresh blueberries.
Polenta Cake
  • Preheat oven to 350°. Line bottom of a 9-inch square cake pan and spray with cooking spray. Combine flour, cornmeal and baking powder and set aside. Cream butter and sugar with an Oster® hand mixer until light and fluffy. Add eggs, egg yolks, and vanilla to taste to the butter and sugar mixture in three stages, scraping bowl after each addition. Add dry ingredients until well incorporated. Fold in blueberries. Pour batter into prepared pan. Bake for about 20 minutes, or until cake springs to the touch or a knife inserted comes out clean.
Corn Crème Brulee Base
  • Place cream and corn cob in a heavy-bottomed saucepan and place over medium heat. Scald cream; do not boil. In a stainless-steel bowl, combine egg yolks and sugar. Blend yolk/sugar mixture into cream. Strain mixture and cob. Place bowl in an ice bath to cool. Fold in blueberries. (This recipe makes extra creme brulee base.) Preheat oven to 300°. Cut four circles of polenta cake to fit into 2-inch-wide ramekins. Place cake in bottom of each ramekin. Sprinkle reserved corn kernels onto cake. Fill remainder of ramekin with creme brulee base. Bake in a water bath for 20 to 30 minutes, until a knife inserted comes out clean. Cool, but serve at room temperature.
To Serve
  • Sprinkle tops with sugar and place under broiler until caramelized. (This will not take long so watch carefully).

Mango, Brie and Avocado Quesadillas

  • 1 lb brie
  • 1 ripe mango
  • 2 roasted Poblano peppers, peeled
  • 1/2 yellow onion
  • 1/2 bunch fresh cilantro
  • 1 ripe avocado
  • 1 package whole wheat tortillas
  • 2 tbsp safflower oil
  • Chop the onion and blanch for 10 minutes; drain the water and set aside.
  • Warm the brie to room temperature. Clean and cube the mango and avocado; chop the cilantro.
  • On a tortilla, spread the brie and layer the mango, onion, pepper, avocado and cilantro; top with another tortilla and lightly brush each side with safflower oil.
  • In a skillet, cook on each side until lightly browned and inside melts. Cut into quarters and serve with mango or a tomato-based salsa.