Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 * Exported from MasterCook * Menu: Still Life with Cookbook, Menu 5 Recipe By : Still Life with Menu (1994), Mollie Katzen, page 30 Serving Size : 1 Preparation Time :0:00 Categories : Menus Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Puree Of Watercress, Mushroom, And Potato Soup Raisin Pumpernickel Rolls Composed Salad: Cauliflower With Cumin And Cheese Roasted Red Peppers With Garlic And Lime Marinated Beets With Mint Pear Pie With Walnut Crust (See separate recipes). " Composing " a platter of contrasting salads is like setting up an edible still life. The soup and rolls alone make a satisfying lunch. Add all or some of the salads and the pie, and you have an elegant dinner. 3 DAYS AHEAD: assemble rolls, short of baking, and refrigerate / make Roasted Red Peppers with Garlic and Lime / cook and peel beets 2 DAYS AHEAD: make the soup to the point at which it is pureed / make Marinated Beets, leaving out optional feta and mint garnish 1 DAY AHEAD: make Cauliflower with Cumin and Cheese / make pie crust SAME DAY: finish soup and reheat: prepare garnishes / assemble and bake pie: bake rolls at the same time - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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