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Show of tenderloin; brush each wi Ji beaten egg. Bake at 490 degrees for 15 minutes. Chicken and Peaches By Donna Lou Morgan Tribune Food Editor He's a whiz at cooking A genuine food expert. He can recite gourmet recipes at the drop of a spoon. His yame is David T r I'Tiui" G'CuunOt 1 large onion, chopped 2 tablespoons butter 1 chicken (2t4 pounds), skinned, boned and cut in e pieces 2 cups Marsala dry mne V4 cup dairy :our cream Salt and pepper to taste . his tea Enter beautiful Jpanache Restaurant and focus at- Jtention upon Chef bite-siz- O'Connors tempting specialties including, fur 'starters, Sardine Mrs. Morgan Canapes, Chicken and Peaches, Cous Cous Salad. Then turn to the pasta tray complete with Fettucine or Pasta Shells Stuffed with Carrots, Raigins with Basil even Pasta with Clam Sauce Sauce. There are two soup choices plus a fish tray beckoning with Fresh Poached Salmon and East Coast Sole. Dont overlook the tray featuring main entrees Duck with Plum Sauce, Panache Wellington (miniature Wellingtons of tenderloin), Fresh Veal with lemon, capers. . And, ah, the dessert tray. Bongo La Bombe, an Italian specialty which features heavenly cream Chopped parsley Chopped chives 48 Saute onion in butter. Add chicken pieces and cook, stirring until chicken turns opaque. Add Marsala and cook 3 minutes; drain. Chill chicken pieces. Pour liquid into saucepan; reduce to half. Add reduced liquid to chicken with sour cream, salt and pepper, parsley and chives. Mix in peaches and chill. Serve as appetizer. Gateau Du Dauphin (A very rich chocolate chestnut puffs artistically crafted with mounds of whipped cream all topped lavishly with fudgy sauce, tempts appetites of all. Each irresistible sweet treat is wickedly rich - and wonderful! $ Culinary Artist r To look at the marvelous food Chef O'Connor had prepared was to know a culinary artist had been at work. ' It ail started four ago when native New Yorker, Tim OConnor, was attending Community College, Long Island, N.Y., studying criminal justice. My friend and I decided to come to Utah to ski, the chef explained. We stayed. Chef O'Connor said he found the people here in Salt Lake City to be topnotch. And the beautiful mountains absolutely irresistible. The whole area took on a home flavor that fit my lifestyle perfectly, he smiled. The chef armed with his skiing interests plus his cooking interests drovef up Mil) Creek Canyon where he applied for a job at the old Panache, then located in the canyon. He was hired. I worked with Frank Menendez, training under him for two years, enjoying each minute of this new adventure. Went to School i "Then I decided it would be a good . move to go back to New York to I attend the Culinary Institute of America, Hyde Park, to put my cooking interests pn a more profes- sional level. I returned to Salt Lake City the summer of 1981 and simul-- J taneously became chef at the Pa-- J nache. Interestingly . enough, owner of Panache, William G. Schwartz, also j a native of New York, similarly came to Utah to ski some nine years and stayed. Shortly after he ago j arrived here, he realized a lifelong f dream by acquiring the property up Mill Creek Canyon that eventually j j became Panache. I worked at Alta Lodge as maitre d for five years J before I opened Panache. I had actu- ally looked around for some time. ! But the idea became reality in Octo-- j 1978. Our restaurant functioned per J in Mill Creek Canyon from that time until last January, when we moved to our new location. Delicious Things Happened Delicious things began happening at the restaurant as soon as the terrific twosome from New York, Tim OConnor and Bill Schwartz, began talking recipes and menus. Our aim has always been to serve our customers needs, Chef OConnor said. But we think our new way of serving, which is unique in the area, is our greatest innovation. And it is especially nice now that we are in our beautiful Holla-da- y location. d Bill Schwartz said the building is like nothing youve seen Its beautifully contemporary inside and naturally landscaped outside. We did our best to combine elegance m an intimate setting And I think we succeeded, the owner added. Unique Way of Serving According to Chef OConnor, their new way of serving is unique in this area. Panache Restaurant, known for elegant cuisine, brings a European tradition to Utah, Chef O'Connor explained. Its called Continental Service, fashioned after the service at Restaurante Da Celeste, located near Venice, Italy. The way it works is the customers select from an arserved at each ray of delicacies dining table by the waiter Lach of the courses is sejren - cake.) IB ounces semi-swe- et choco- late Vi cup liquor (brandy, amar etto or triple sec) -- H . cup sugar tablespoons butter 20 ounces chestnut puree (purchase in specialty or gourmet section) 5 whole eggs plus 2 egg yolks W cup heavy cream 2 tablespoons cornstarch 6 yrs newly-renovate- ounces fresh peaches, peeled and diced Icing brought to the table, one at a time . . . appetizers, pastas, freshly made soup, seafood, vegetables, poultry vealbeef and fabulous desserts such as Gateau Du Dauphin, Chocolate Chestnut Cake and Bongo La Bombe (a favorite specialty of the house). With our Continental Service, you are able to taste a little or a lot of everything, he smiled. Panache Restaurant ia cpen Tuesday through Saturday from 6 o 10 p.m. Reservations are advised. Gratifying Response The chef said the response to this service has been gratifying. Our customers seem enchanted with the new arrangement, probably because we are customizing it to the customer, serving what they want, he smilfd. They come back again and again. Another great drawing card is that we have one of the finest bakers in the valley, Jean Glaser, who is definitely an artist. She makes all of our breads and desserts. He pointed out that the menu is changed weekly. I usually plan the menus, then check them closely with Bill and our restaurant manager, Terry Scott. Every menu features specialties that are prepared from nothing but the freshest of fresh along with real everything No imitations are allowed in the Panache kitchen. Our goal is to combine excellent food with equally excellent presentation and service, Chef OConnor commented. The following tempting recipes are typical of the specialties served by Chef Tim O'Connor at Panache Restaurant Enjoy! Pepperoni Salad (Chef Tim OConnor) cup vinegar bay leaf crumbled 1 teaspoon thyme 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon coriander 1 garlic clove, minced Juice of 1 lemon Vt cup olive oil I cup black olives 1 cup artichoke hearts 1 cup sliced fresh mushrooms 1 cup slivered green peppers and red peppers, mixed i cup sliced pepperoni Vt Toss together black olives, artichoke hearts, mushrooms, green and red peppers, sliced pepperoni and Mozzarella cheese. Just before serving, toss lightly with dressing. Pasta with Gam Sauce 2 pounds pasta, cooked and drained 48 ounces clams in juice, cup grated Mozzarella cheese Mix vinegar, bay leaf, thyme, salt, white pepper, coriander, garlic and lemon juice; add oil, pouring in a thin stream, beating constantly. Allow to sit for three tornr hours. ) , 2 cups heavy Salt to taste cream Freshly ground black pepper to taste 1 stick (Vi cup) butter Cook pasta; drain. Pour clam liquid and wine in saucepan; reduce liquid by half (To do this, cook over medium-hig- h heat). Add cream and simmer 10 minutes. Stir in salt and pepper to taste; add clams and butter. Heat to serving temperature. Serve atop hot, cooked pasta. Serves , eight. 1 Mulligatawny Soup onion, chopped 2 tablespoons 1 6 2 2 butter stalk celery, minced teaspoons cukry powder (or to taste) tomatoes, p feted, seeded and chopped cups cooked vegetables (carrots, peas, beans, broc- ' coli, etc.) coconut milk' chicken stock cup 2 cups heavy cream 2 teaspoons ground nuts 2 teaspoons coconut 2 teaspoons cho&ed parsley Vt cup diced apple 14 ounces 1 V Tribune Stuff PnwrOi by ruui rf uuvtitun William G. Schwartz, left, owner of Panache, works closely with Chef Tim OConnor, sstaorant manager, Terry Scott, to uphold restaurants tradition. Vi 1 2 drained (liquid reserved cups white wine Readers request recipes Mrs. Laura Wang, Layton, is hoping you good cooks will share with her recieps for Seasoned Salad Croutons. She would also appreciate ig Buttermilk Salad Dressing recipes. chocolate-cRecipes for overed cherries are on the wanted list being requested by Mrs. Blatmck. Mrs. E. Diamond knows holiday baking is just around the corner and is hoping to receive favored recipes for Fruit Cake. Recipes for sugarless candy are on the wanted list being requested by Mrs. Dora Newman. Mrs. Newman writes she would specifically like recipes for Carrot Candy. Anyre-cei- v. one? Mrs. Steven C. with streusel filling. She explains the specific recipe she is looking for includes yogurt in the coffee cake ingredients. Recipes for Rye Bread are being requested by Mrs. D. Lambert, Cedar City. I would like a Rye Bread recipe that starts with a sponge nature, she writes. Mrs. Renee McFarland, Tooele, is requesting recipes for Fish Soup. When we were dining on the Robert EL Lee river boat in St Louis, Mo., last summer, I ordered a fish soup called Cotillion. It was delicious! I would appreciate receiving a similar recipe. Send recipes and requests to Done, na Lon Morgan, The Salt Lake Salt Lake City, Utah 64110, to be used in this column. f Tri-ban- J urges receive recipes for is hoping to "aroffee cake h Saute onion in butler, add celery, curry powder and cook minutes Add tomatoes, cooked vegetables, coconut milk, chicken stock and cream; puree mixture (put through food mill or puree in blender or food processor). Combine ground nuts, coconut and parsley. Serve soup piping hot, topped with some of nut mixture and diced apple. Makes six servings. Panache Beef Wellington Melt in top of double boiler, over hot, not boiling water, until smooth the chocolate, liquor, sugar and ter. Blend in mixer the chestnut puree, eggs plus egg yolks, heavy cream and cornstarch. Add the smooth, slightly cooled chocolate mixture and turn into greased and lightly floured cake tin (tube pan or Bundt pan may be used). Bake at 309 degrees for one hour. Cover with a circular piece of foil and bake an additional 1 hours. This cake will not test done in usual manner. It will set up overnight in the refrigerator. Do not use for at least 24 hours. Icing ounces late 4 puff pastry dough 2 tablespoons brown sauce or favorite gravy 2 artichoke hearts 4 fresh mushrooms, sliced 6 ounces beef tenderloin strip Salt and pepper to taste 1 egg, slightly beaten Roll out dough into two rectan- gles, 3x5-inch- each. Combine brown sauce with artichoke hearts and mushrooms. Cut tenderloin strip into two portions. Place one on each rectangle of dough. Top with brown sauce mixture, dividing evenly. Season with salt and pepper as desired. Wrap dough around each jjortion semi-swe- et choco- teaspoons instant coffee V cup boiling water 2 tablespoons softened butter Vt cup confectioners sugar 1 Vi Put chocolate, coffee and water in top of double boiler, melt. W'hen smooth, remove from heat, but leave over hot water. Sift sugar into mixture. When smooth, remove from hot water and add butter. Stir until smooth. Let sit for 20 minutes, then ice Gateau. While were in the mood for luscious specialties. Pecan Pie is in the spotlight with recipes being requested by Mrs. Ann Bartholomew. Many thanks to fantastic cooks Mrs. Ev elyn Rawlings, West Jordan; Mrs. Zeela Bell; Mrs. June McNees; Mrs. Gaia Christensen, Richfield; Mrs. Frank Warren, Tooele; Mrs. Walter E. Carpenter; Cedar City Reader, Mrs. James Hadley; Mrs. Louise Rogers, Brigham City; Mrs. Renee McFarland, Tooele; Mrs. Greg Varner; Mrs. Peter Richards; Mrs. Carol Willi? ns and Salt Lake Reader. Your recipes are the great-- est! Best Pecan Pie (Mrs Gaia Christensen) for Two 6 ounces but- cup white com syrup cup dark brown sugar, well packed Vi cup butter, melted 1 1 to I to cups pecans 3 eggs, beaten 1 teaspoon vanilla Pinch of salt 1 unbaked pie shell 1 Combine corn syrup, brown sugar, butter, pecans, eggs, vanilla, salt and beat until thoroughly combined. Pour mixture into unbaked pie shell Bake at 359 degrees for 45 to 50 minutes. Top with whipped cream when almost cool. Serves six to eight. I u |
