Hyatt recipes 2004

Fish soup
(adapted from Pierre Franey, "60 minute gourmet" - there are many ways to make this)

fish, such as cod
olive oil
garlic
onion
leeks
green pepper
carrots
fish stock / clam juice
(Unfortunately, I forgot to get the clam juice, and had to resort to "dashi", a dried japanese fish broth powder!)
dry white wine
fennel seeds
saffron
parsley

saute garlic and onion
add fennel seeds
add leeks
add green pepper and carrots
when cooked, add wine and fish broth
if there's not enough fluid, add some water
warm it up
just before serving, add fish pieces, parsley, saffron.
serve when fish is cooked

Rouille to go with bread and fish soup (from Evelyn's Nicois cookbook)
This is a garlic mayonnaise. Unfortunately, I did not watch it being made, and have to translate the french instructions!

Shrimp in a green sauce
(from Pierre Franey, "More 60 minute gourmet")

shrimp
olive oil
green onion
garlic
dry white wine
clam juice
frozen peas
parsley

boil peas briefly
peel, devein shrimp. saute in olive oil until just becoming pink
saute green onions and garlic
add white wine and clam juice, warm up
add parsley
add peas, stir

Crepes (from Chez Panisse Cooking, by Paul Bertolli with Alice Waters)

2 tbsp butter
1 cup milk
1/8 tsp salt, sugar
1/2 cup regular flour
2.5 tbsp buckwheat flour
1.5 tbsp vegetable oil (some confusion here, it might actually be 1.5 tsp)
2 small eggs (or 1 extra large egg)
1/4 cup beer

In a pot, melt butter, add milk and warm it up (but not to boiling)
Take pot off heat
In a bowl, mix the regular and buckwheat flours, add salt and sugar
Make a depression in center, pour in oil and egg
Gradually mix the flour / oil / egg
Add milk mixture little by little
Whisk in beer
Refrigerate at least 2 hrs before using

--Abbreviations and conversions for european cooks--
tsp = teaspoon = 5 ml
tbsp = tablespoon = 15 ml
cup = 250 ml

chelo - (more specific instructions)
(simplified from Alford and Duguid, Seductions of Rice)
basmati rice
yogurt
egg
saffron
butter

cook rice until almost done
take out a small amount of rice, mix with yogurt and egg
melt butter in bottom of pan, spread rice mixture over it, then place the rest of the rice
put a towel over top of pot, cook for about 30 min
the problem is to know when the rice on the bottom is cooked (the "tahdig")
(we tried to do this by smelling - this has promise, should have monitored it more frequently, because in the end we could tell that was burned!)
when you think it's done, place pot in cold water to help the bottom come off the pan
grind the saffron and dissolve in some warm water
sprinkle into the rice

Peach melba
(from Pierre Franey, "More 60 minute gourmet")

vanilla ice cream
sliced peaches
slivered almonds
cold raspberry sauce (see below)

food process raspberries
add lemon juice, sugar and grand marnier or similar (we used armagnac)

Breakfast omlette
potatoes
onions
bacon
eggs
parsley

in a frying pan, cook the bacon first
save the bacon and remove most of the fat from the pan, leave some for next step
fry the onions until wilted, then add sliced potatoes
cover and cook for 10-15 min
scramble the eggs in a bowl then add to the pan
get another pan and flip the omlette over to cook the other side
sprinkle on parsley, salt afterwards

Chicken with peanuts stir fry
chicken
onions
green onions
green pepper
roasted peanuts
soy sauce
cooking wine
red pepper
chopped garlic

saute garlic and red pepper
saute the onions till wilted
add green pepper and green onions, saute
remove from pan
saute peanuts until starting to brown
remove from pan
saute chicken pieces
add back the vegetables and peanuts
sprinkle in soy sauce and red pepper