The Olympic Flame Burns in the Reconstructed Roman Stadium, Athens, Attica, Greece
The Olympic Flame Burns... Athens,
Attica, Greece

Photographic Print

Setchfield, Neil
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La Belle Cuisine - Cookbooks

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


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"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin


Books You Thought You'd Never Find

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Olympic Rings Fountain in Centennial Park, Atlanta, USA
Olympic Rings
Fountain in Centennial Park, Atlanta, Georgia USA

Photographic Print

Gibson, Mark &...
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 Anvers Olympics, 1920
Anvers Olympics, 1920
Giclee Print

Van Der Ven
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Olympic Spirit
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The Good as Gold cookbook was compiled and published in honor of the Centennial Olympic Games, held in 1996 in Atlanta, GA. In our opinion, this is an outstanding cookbook which, unfortunately, didn't receive a great deal of publicity or recognition and is now out of print. Over fifty of America's finest chefs and famous cooks - including Daniel Boulud, Jacques Pépin,
Ella & Dick Brennan, Rick Bayless, Dean Fearing, Michel Richard and
Wolfgang Puck
- present special recipes to salute the Centennial Olympic
Games celebration. We're delighted to celebrate the 2000 Olympic spirit
by presenting selected recipes from this cookbook.


Good as Gold
Centennial Olympic Games Cookbook
America's Finest Chefs and Famous Cooks Celebrate
100 Years of the Modern Olympic Games
Copyright © 1995 by Favorite Recipes Press

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Marcel Desaulniers

Oven-roasted Vegetable Chowder

Four servings

3 medium plum tomatoes
Salt and pepper

1/2 pound round red potatoes
1 large carrot
1 medium parsnip
1 medium turnip
1 tablespoon safflower oil
1 cup diced celery
1 cup diced onion
4 cups vegetable stock
2 tablespoons chopped fresh parsley

Heat oven to 200 degrees F. Cut tomatoes into halves lengthwise, then
into thirds lengthwise. Place skin side down on a baking sheet lined with parchment paper. Season lightly with salt and pepper. Slowly roast the tomatoes for 3 hours. Remove from oven and cool to room temperature.
Cut into 1/2-inch pieces.
Increase oven to 375 degrees F. Cut potatoes into 1/2-inch cubes; place
on a nonstick baking sheet. Season with salt and pepper. Roast 1 hour and
15 minutes until well browned, stirring with a spatula every 15 minutes or
so. Remove from oven and cool to room temperature.
While the potatoes roast, pare the carrot, parsnip and turnip; cut into
1/2-inch cubes. Place on a nonstick baking sheet and season with salt
and pepper. Roast 1 hour until lightly browned. Remove from oven
and set aside until needed.
Heat oil in a 3-quart saucepan over medium heat. Add the celery and
onion; sauté 5 minutes. Season with salt and pepper. Add the stock,
roasted potatoes and roasted vegetables; bring to a simmer. Remove
soup from heat and add roasted tomatoes and chopped parsley. Season
with salt and pepper.

Note: The vegetables can be roasted a day or two in advance of making the
chowder; store, tightly covered, in the refrigerator. For best flavor, prepare
the soup 24 hours before serving; this will allow the flavor to develop fully.


Pan-seared Chicken Breasts with
Shrimp, Broccoli, Country Ham &
Toasted Peanut Butter

Four servings

1/2 cup unsalted shelled peanuts
1/2 cup (1 stick) unsalted butter, softened
Salt and pepper
Four 4-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1 1/4 pounds large shrimp, peeled, deveined and
halved lengthwise
1/4 pound country ham, cut into strips, 1 1/2 inches
long and 1/8 inch wide
2 pounds broccoli, trimmed and cut into florets

Heat oven to 300 degrees F. Place peanuts on a baking sheet and roast
20 minutes until golden brown. Remove from oven and allow to cool.
When cool, finely chop 1/2 cup; reserve remaining peanuts for garnish. Combine chopped peanuts with softened butter. Season with salt and
pepper; set aside. Reduce oven temperature to 200 degrees F.
Place chicken breasts between parchment or waxed paper and uniformly flatten each breast with a meat cleaver or the bottom of a sauté pan.
Lightly season chicken with salt and pepper. Heat a nonstick sauté pan
over medium-high heat. Add chicken and sear 1 1/2 to 2 minutes per side until lightly browned. Transfer breasts to a nonstick baking sheet; baste
with 4 tablespoons peanut butter and hold in oven while completing recipe.
Heat olive oil in a large nonstick sauté pan over medium-high heat. Add shrimp and ham; sauté 3 to 4 minutes. Season with salt and pepper.
Cook the broccoli in boiling salted water until tender but still crunchy;
drain. Arrange the broccoli florets in a ring, stem ends toward the center, along the outer edge of 4 plates. Place a chicken breast in the center of
each ring. Spoon shrimp and ham around breasts. Top each breast with
a tablespoon of peanut butter and sprinkle with reserved toasted peanuts.


Mocha Java Sorbet

Two quarts

1 1/2 cups strong brewed coffee
2 cups water
2 cups sugar
6 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

Bring the coffee, water and sugar to a boil in a large saucepan over
medium-high heat; stir until the sugar is dissolved. Place both chocolates
in a bowl and pour about 1 cup of the hot liquid over the chocolate. Let
stand 5 minutes. Whisk vigorously until mixture is very smooth, about 3
minutes. (If the mixture is not smooth, the sorbet will be grainy.) Add the remaining hot liquid and whisk until smooth.
Place the bowl in a large bowl of ice and whisk while the mixture cools
to a temperature between 40 and 45 degrees F. Whisk in the vanilla.
Freeze mocha mixture in an ice cream maker following manufacturer’s directions. Transfer sorbet to a freezer container, cover, and freeze for several hours before serving. Serve within 2 days.


More Good as Gold recipes:

Jacques Pépin 
Ella & Dick Brennan
Daniel Boulud 
Robert Del Grande
Dean Fearing
Wolfgang Puck


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