Recipe(tried): Visit to a Beach Apartment.

VISIT TO A BEACH APARTMENTOne of my friends suggested that for next Saturday we must go to the beach, to his beach apartment at Playa Dorada, Isla Verde, to enjoy a day full of relaxation and good food. The idea was accepted with enthusiasm because every visit to Playa Dorada brings us sun, music, food and great friendship. Playa Dorada was originally planned as a Melia Condo-Hotel. The people from the Melia chain changed their decision and the marvelous three buildings and rows of townhouses were abandoned without an apparent use.

A group of local millionaires decided to invest and finish the project. It was an instant success. My friend has a three-bedroom apartment in the 12th floor, looking to the sea. The pool is near the right side of the building and the beach in front, not more than 30 feet from the pool. Even though my friend does not live permanently in the apartment, he has it beautifully decorated in white wicker antiques and comfortable sof s with bright colored cushions. The balcony is full of wicker and has one of those dream barbecues sold by Williams-Sonoma. The kitchen is also a dream. It is comfortable, and every modern appliance is available for the adventurous cook. Central air condition helps with the rigor of the Atlantic climate.

The boys suggested a French country menu with Provencal overtones. The gentlemen will provide the wine (1 case of Don Perignon and another of Puligny Montrachet) and the different varieties of cheese. The girls will provide the food. The planned Menu will be as follows. Some recipes are from James Villas, others from Paul Bocuse, others from Julia Child, and of course, adapted for our preferences and climate. Buen Provecho!

MUSHROOM TAPENADE
Serves 6
The Tapenade is served throughout southwestern France and the Riviera and is traditionally spread on toasted bread. The processor is not recommended for the job. I use a mortar and pestle to achieve the desired results.

4 tb capers, rinsed and dried
6 anchovies, drained and rinsed to remove most of the saltiness
1 garlic clove chopped
1 cup olive oil
cup lemon juice
ground pepper
1 lb large mushroom caps

In a mortar, pound 2 tb of the capers, the anchovies and garlic to a paste, then scrape into a mixing bowl. Add oil very gradually, stirring, as for mayonnaise. Add lemon juice and pepper to taste, stir thoroughly and let stand covered at least for 4 hours. Wipe the mushroom caps and place in a serving dish. Spoon Tapenade into the mushrooms and garnish with remaining capers. If there is some remaining Tapenade, pass it with bread slices and crackers.

FOIS GRAS WITH GRAPES IN PORT WINE SAUCE
Serves 8

1 lb seedless green grapes
1 cup dry vermouth
1 stick butter
8 slices French bread
1 tb flour
cup port
10 oz truffled fois gras

Place grapes in a stainless-steel bowl, add vermouth, and marinate for 30 minutes. Meanwhile, heat the butter in a large skillet, add bread slices, and saut on both sides until golden, and slightly crisp. Drain on paper towels. Pour grapes and vermouth into large saucepan, bring liquid to boil, lower heat and simmer 5 minutes. Heat remaining butter in another saucepan, add flour, and stir with a whisk over low heat till flour begins to brown. Drain liquid from grapes and stir into the roux. Add Port and stir over moderate heat till sauce thickens. Dipping knife regularly into a glad of water, cut foie gras into 8 slices and place one slice into each piece of bread. Place the bread slices in a serving tray, spoon sauce over each serving and arrange grapes in a small bowl in the side, for optional serving.

Roquefort, Boursin, Gruyere and my beloved Manchego will also be served with a tray of sliced fresh fruit and assorted crackers.

CRAB AND TOMATO BISQUE
Serves 6

2 tb butter
1 onion, finely chopped
3 tb flour1 tb tomato paste
2 tsp curry powde1 large tomato, seeded and chopped
2 cups dry white wine
1 cup half and half
1 lb claw crabmeat, picked well for shell
1 tsp salt
tsp cayenne

Heat butter in saucepan, add onion and saut over low heat for a few minutes. Add flour and continue cooking for 2 minutes, stirring. Add tomato paste, curry powder and chopped tomato and mix well. Increase heat, gradually add wine, and cook, stirring constantly until it begins to thicken. Remove from saucepan and lightly process. Return to saucepan, reduce heat to moderate, add half and half, crabmeat and seasonings and stir well, cooking for a few minutes. Refrigerate, covered with plastic wrap, for at least 4 hours and serve chilled.

MUSHROOM AND GREEN BEAN SALAD

1 lb green beans, strings and ends removed
2 quarts (liters) water
salt
1 lb fresh mushrooms
2 shallots, finely chopped
2 tb Balsamic Vinegar
2 tsp Dijon mustard
6 tb olive oil
salt and pepper

Cook the green beans in salted boiling water for 10 minutes, drain in colander and cool under running water. Dry with paper towels. Wash mushrooms and thinly slice. Place in salad bowl with the green beans and shallots. Whisk together the other ingredients. Pour the vinaigrette over the salad, toss and serve.

BRAISED VEAL FILLETS WITH ONION SAUCE
Serves 6

1 lb onions finely diced
1 pint half and half
6 tb butter
4 tb flour
salt and ground pepper
cup brown sugar
cup chopped shallots
1 cup beef stock
1 cup Port
12 21/2 oz veal tenderloin fillets
12 bacon strips
1 cup flour mixed with salt and ground pepper
3 tb vegetable oil
cup Port
6 small bunches red grapes (seedless ) for garnish.

Combine onions and half and half in saucepan, bring almost to boil, lower heat and poach the onions 5 minutes. Transfer to processor and process. Heat 4 tb butter in other saucepan, add flour, cook in moderate heat, whisking for 3 minutes. Add onion mix, season with salt and pepper and keep warm.

Heat remaining butter in saucepan, add brown sugar, stir and cook over moderate heat until sugar caramelizes. Add shallots, stock and wine, bring to the boil, reduce heat and simmer 15 minutes. Keep wine sauce warm. Preheat oven to 400 F.

Wrap the fillets in bacon, secure with toothpicks, dredge lightly in seasoned flour. Heat oil in large skillet, add fillets and fry till bacon is crisped. Transfer fillets to large casserole, remove toothpicks, and pour grease from skillet. Deglaz skillet with cup Port Wine, add the wine sauce, stir and pour the mixture over the fillets. Place casserole in the oven and braise the fillets for 10 minutes. Pour the onion sauce in each of serving dishes, place 2 fillets on top of sauce, top fillets with wine sauce. Garnish with the grapes.

The first time I cooked this dish I was worried but now I am comfortable with it. The gentlemen prefer the French purist version and I will oblige, but there are simpler and less rich versions for the same dish. I had used chicken breasts, instead of the veal, I had omitted the bacon (but the taste never will be the same), of course I use diet margarine with reduced fat and for the white sauce I use water and fat free evaporated milk. Not the same, but very good!

GLAZED CARROTS AND TURNIPS

1 lb baby carrots, peeled and halved
1 lb baby turnips, peeled and halved
4 tb butter
1 tb sugar
salt and pepper

Boil the carrots and turnips in a large pot of lightly salted water until al dente. Drain. Melt the butter in frying pan, add vegetables and saut to coat with butter. Lower the heat, sprinkle in the sugar and saut until it coats the vegetables and begins to brown. Season with salt and pepper and serve.

After this rich meal, just black coffee and fruits.