Recipes

Chef Michael Altenberg send us

Raspberry a la Creme

Serves 4

Ingredients

• 3 C Raspberries
• 1/2 C freshly squeezed and strained Orange Juice
• 4 T Cointreau or Grand Marnier
• 2-3 tsp Sugar (to taste—depending on berries)
• 1 ½ C Pastry Cream:
  • 6 Large Egg Yolks
  • 1 Large Egg
  • 3/4 C + 2 T sugar
  • 3 T cornstarch
  • 3 T all-purpose Flour
  • 3 C Whole Milk
  • 3 T Unsalted Butter
  • 2 tsp Vanilla Extract

Procedure

1. Place raspberries in a bowl and toss very gently with sugar, orange juice, and liqueur.
2. Place in the refrigerator for 2-3 hours to chill.
3. Prepare pastry cream:
   
   1. Set aside a rimmed baking sheet for cooling the pastry cream.
   2. Mix together egg yolks, egg, and 2 Tablespoons sugar.
   3. Add cornstarch and flour to egg mixture; whisk until smooth and pale yellow. Set aside.
   4. Combine milk and remaining ¾ Cup sugar in a saucepan. Set over med-high heat and stir until the milk begins to steam.
   5. Whisking constantly, add half of the hot milk to the egg yolk mixture until smooth.
   6. Remove from heat and stir in butter and vanilla.
   7. Transfer pastry cream to the baking sheet and spread in a thin layer. Cover entire surface with plastic wrap, pressing the wrap onto the surface of the cream.
   8. Transfer to the refrigerator and allow to chill, about 15 minutes, before using.
      NOTE: The cream may be used after it has chilled. If not using immediately, transfer mixture to an airtight container. It may be stored up to three days before using.  
4. Just before serving, pour juice from the berries into the pastry cream and whisk to incorporate it all into the cream.

Bistro Campagne

4518 N. Lincoln

Chicago, IL 60622

773-271-6100

www.bistrocampagne.com

Call ahead for reservations

Chef Michael Altenbergs presents, with compliments, his

Sugar Snap Peas

Serves 2

Ingredients

• 1 C Sugar Snap Peas
• 1 Q Water
• 1/4 C Salt
• 1 T Mint, julliene
• 2 T Shallots, minced
• 2 T Butter

Procedure

1. Clean snap peas by pealing the strings from both ends.
2. Bring salted water to boil.
3. Add peas to water and leave for 30 seconds.
4. Remove and immediately chill in ice water.
5. Heat sauté pan and add half of butter.
6. Sauté shallots until translucent.
7. Add peas and sauté for 1-2 minutes.
8. Season with salt and pepper. Add mint and rest of butter.
9. Sauté one more minute to combine and serve immediately.

Bistro Campagne

4518 N. Lincoln

Chicago, IL 60622

773-271-6100

www.bistrocampagne.com

Call ahead for reservations

This salad makes a delicious main course for lunch or dinner.

Dressing:
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon dark sesame oil

 

Salad:
2 cups cut-up organic asparagus
12 ounces crab meat 
1 (10-ounce) bag organic lettuce mix
1 cup 1/2-inch pieces organic melon
1 cup sliced organic cucumber

Dressing -  combine all ingredients; mix well. Set aside.

Salad - lightly steam asparagus until tender-crisp.  Drain and let cool.  Cut crab into bite-size pieces.  Combine asparagus and crab in a large bowl; add lettuce mix, melon and cucumber.  Toss gently.  Pour salad dressing over all.  Toss to evenly coat.  Serve immediately.

Makes 4 to 6 servings.

Note: Substitute 1-1/2 cups cubed, cooked chicken for the crab, if desired.