"Recipes from the Chef's Kitchen"

Chicago Botanic Garden
Restaurant

1000 Lake Cook Road
Glencoe, Il. 60022
847-835-5440

Chef Chris Opper

The Main Item
Ingredients:
1)   Israeli Cous Cous
2)   1/2 cup Olive Oil
3)   1/2 medium White Onion
4)   2 cups White Wine
5)   2 qt. Chicken Stock
6)   1 tsp. Salt
7)   1 tsp. White Pepper
8)   1/2 cup grated Parmesan
9)   Butter
10) Fresh Sea Scallops
11) Corn Sauce (see recipe below)

Assembly:
1)   Small dice the onion and saute in the olive oil.
2)   Add the cous cous and coat evenly.
3)   When cous cous is coated, add the white wine and stir until absorbed.
4)   Slowly add 1/2 of the chicken stock and stir occasionally until evaporated.
       Keep adding the stock until evaporated.
5)   When the cous cous is tender, add a little of the corn sauce, the butter,
       and lastly the parmesan to tighten.
6)   Add your seasoning with salt and pepper.
7)   Saute the scallops separately in olive oil for about 4 minutes.  During
       that time, season with salt and pepper.
8)   To serve, spoon the sauce on the bottom of your plate, placing the cous
       cous mixture on top of the sauce, followed by seared scallops.

The Sauce
Ingredients:
1)   1 fresh Corn
2)   1 tbs. Garlic
3)   1/4 cup Olive Oil
4)   1 Yellow Onion
5)   1 tsp. of Salt and Pepper
6)   3 cups Chicken Broth

Assembly:
1)   Saute the garlic and onion in the olive oil until caramelized.
2)   Add the corn and chicken broth and cook until the corn is soft.
3)   Remove from the heat.
4)   Remove the remaining liquid and add back just enough to make a
       puree of the corn, adding liquid as needed.
5)   When completely pureed, adjust seasoning with salt and pepper.
6)   Strain.

Ingredients:
1)   2 bottles Red Wine
2)   1/4 cup Brandy
3)   1 cup Orange Juice
4)   1/4 cup Lemon Juice
5)   10 Ice Cubes
6)   1 qt. Club Soda
7)   1 Orange
8)   1 Lemon
9)   1 Apple
10) 1/2 each Pineapple
11) 1/2 cup Sugar

Assembly:
1)   Thoroughly chill add ingredients.
2)   Pour the wine and brandy into a large punch bowl.
3)   Stir in the juices with the sugar until the sugar has dissolved.
4)   Then add ice cubes and soda.  Garnish with the fruit slices.

Ingredients:
1)   2 boxes (1 pint each) fresh Blueberries
2)   1 cup Sugar
3)   4 level tbs. Cornstarch
4)   1/2 cup Orange Juice
5)   1 Nine-inch Tart Shell - baked (if you make your own)
6)   1 1/2 cups Flour
7)   1/2 tsp. Salt
8)   4 oz. Margarine
9)   3 tbs. Cold Water

Assembly:
1)   Place contents of 1 box blueberries in a blender container.  Puree on low
       speed for 6 seconds.
2)   Empty contents into a saucepan.
3)   Mix the sugar and cornstarch well and stir into the puree.  Also stir in the
       orange juice.  Bring to a boil and and simmer uncovered, stirring
       continuously with a stainless steel spoon until the mixture thickens.
       Boil for 1 minute.
4)   Leave to cool.
5)   Pour 1/2 of the fruit mixture into the baked tart shell.  Spread it around
       evenly and up the sides of the shell.
6)   Place the second packet of the fresh uncooked blueberries over the puree,
       distributation them evenly.  Cover them with the leftover puree.  Spread
       this around so as to cover the fruit completely.  Then refrigerate for at
       last one whole hour.

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