The restaurant at Chico has earned a reputation for excellence with its classic and sophisticated fareexquisite appetizers such as smoked trout and baked brie with huckleberry sauce, a variety of salads freshly picked from Chico's large garden and hot spring greenhouse, numerous entrees including choice cuts of Montana beef and bison, outrageous desserts culminating in their famous Flaming Orange, and an extensive hand-picked wine list.
This cookbook reveals all the favorites (more than 100 recipes) and provides home cooks with the detailed information and tips to reproduce Chico meals from a simple dinner to an extraordinary picnic, barbecue, or wine cellar party. Filled with color food photographs and historic lodge photographs and historical tidbits, this book displays a visual feast of this getaway on the Yellowstone River.
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|Publisher:||Rowman & Littlefield Publishers, Inc.|
|Edition description:||First Edition|
|Product dimensions:||8.50(w) x 10.88(h) x 0.62(d)|
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Mixed Greens with Orange-Ginger Vinaigrette
One of the all-time most requested Chico recipes, guests rave about the dressing on this salad. It's simple, sweet, and refreshing. Through the years it has become a nostalgic favorite. For best flavor, prepare the vinaigrette a day or two in advance of serving this salad.
Zest and juice of 1/2 orange
2 tablespoons minced fresh ginger
Juice of 1/2 lemon
1 cup red wine vinegar
2 teaspoons ground black pepper
1/4 cup orange juice concentrate
1/2 cup sugar
1 cup canola oil
1/2 cup extra virgin olive oil
1 pound mixed greens
1 carrot, peeled and grated
2 tomatoes, quartered
1/4 cup sliced scallions
1 cup croutons
To prepare Orange-Ginger Vinaigrette: Combine zest and juice of half an orange, ginger, lemon juice, red wine vinegar, black pepper, orange juice concentrate, and sugar in a blender, turn to high speed. Combine canola and olive oils; while machine is running, drizzle in oil mixture slowly. Let dressing sit at room temperature for one to two days.
Arrange greens on individual serving plates Top with carrots, tomatoes, scallions, and croutons. Top with Orange-Ginger Vinaigrette.