Advertisement
YOU ARE HERE: LAT HomeCollections

CULINARY SOS

Museum-Quality Polenta

September 30, 1998|ROSE DOSTI

DEAR SOS: I had the most wonderful polenta topped with goat cheese and roasted vegetables at the Getty Center cafeteria. Can you get the recipe for the polenta?

LOIS COX

WESTLAKE VILLAGE

DEAR LOIS: Gwen Kvavli Gulliksen, the executive chef at Bon Appetit, the cafeteria at the Getty Center, was happy to supply the recipe.

GETTY CENTER POLENTA WITH GOAT CHEESE

4 cups milk

1 cup cornmeal

1 tablespoon minced garlic

1/4 cup soft goat cheese

2 tablespoons chopped parsley, basil and chives

Salt, pepper

Serve the polenta warm with roasted peppers or other vegetables.

Bring milk to boil in saucepan. Reduce heat to medium, let milk simmer 1 minute, then add cornmeal, whisking constantly. Add garlic. When cornmeal mixture begins to thicken, use wooden spoon and stir until thick, about 5 minutes.

Add goat cheese, herbs and salt and pepper to taste.

8 servings. Each serving:

137 calories; 115 mg sodium; 11 mg cholesterol; 4 grams fat; 20 grams carbohydrates; 6 grams protein; 0.14 gram fiber.

Up-Scale Souffle

DEAR SOS: I would appreciate the recipe for Orange Souffle served with chicken salad at Neiman Marcus restaurant in Beverly Hills.

JANET G. CLAXTON

PACIFIC PALISADES

DEAR JANET: We've printed this recipe several times. Delighted to show it off again. You can serve the souffle and chicken salad separately or together.

NEIMAN MARCUS ORANGE SOUFFLE WITH CHICKEN SALAD

ORANGE SOUFFLE

2 envelopes unflavored gelatin

2 cups sugar

Dash salt

4 egg yolks

2 1/2 cups orange juice (about 10 oranges)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

3 tablespoons lemon juice

1 cup orange sections, cut in halves

2 cups whipping cream, whipped

CHICKEN SALAD

1 cup mayonnaise

Dash wine vinegar

1/2 cup whipping cream

3 cups diced cooked chicken

1/2 cup diced celery

Salt, pepper

Toasted sliced almonds

ORANGE SOUFFLE

Combine gelatin, sugar and salt in saucepan. Set aside.

Beat egg yolks with 1 cup orange juice. Stir into gelatin mixture. Cook over medium-low heat, stirring constantly, just until mixture comes to a boil. Remove from heat. Stir in remaining orange juice, orange and lemon zest. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.

Stir in orange sections. Fold in whipped cream. Pour into 2-quart ring mold. Chill until set.

CHICKEN SALAD

Mix together mayonnaise, vinegar and whipping cream. Add chicken and celery and season to taste with salt and pepper.

Unmold Orange Souffle onto serving plate. Fill center of mold with Chicken Salad. Garnish with sliced almonds.

6 to 8 servings. Each of 8 servings:

748 calories; 363 mg sodium; 293 mg cholesterol; 44 grams fat; 70 grams carbohydrates; 21 grams protein; 0.21 gram fiber.

* Flatware from Orthpaedic Hospital Thrift, Los Angeles Times

Advertisement
Los Angeles Times Articles
|
|
|