No Egging My Side About the Dinner Salad: The Noveau La Compote et Le Pate.

Un Noveau Cuisine d'Art:

Instructions: Use a food processor, light steamer and mixer.

Le Noveau Salade Compote:

Steam al dente: broccoli spears and celery stalks and food process with pulse mixer with the

fresh concombre (cucumber) and aoli garlic (roasted) with larded cream cheese (creamy cucumber and sour creme onion and garlic). Leave on a sauce plate a portion pre-molded by filling a wax-paper lined small ice cream cup or holder (with flat base) upside down after chilling at 5 deg C. Serve the salada at 30 deg C or at room temperature.

Le Noveau Salade Pate:

Steam al dente: carrots sticks and celery stalks and food process with pulse mixer with the added canned garbanzos add in larded cream cheese (white cheddar) (no fresh bacon bits) and seasoned chicken bits (try a few cans of chicken chowder, strained) and finish seasoning with parsley, basil, sage, thyme and rosemary with salt and pepper to taste. Serve scooped in a bed of iceberg lettuce.

Le Noveau Olive Tuna Pate:

Food process olives (green) (seasoned, drained), roasted pimientos (seasoned, drained), Albacore (drained) - seasoned with marinade: onion powder, olive oil, lemon juice, parsley, oregano and salt & pepper, boiled Leeks (non-greens) and work in chopped watercress at end.

Our Dessert Fruity Julep Compote:

L. poach in lemon water and honey: apple, pear and pineapple bits for fruit, drain and sit for awhile, then add pomegranate molasses, julep (look around a Filipino grocery store), brown sugar, rosewater, and honey and lemon drop and pulse mix lightly and served chilled in scooped cups with mint leaves as garnish with a dash of cinnamon & brown sugar.

Our Dessert Avocado Green Tea Compote:

Food process with pulse mixer avocado cubes, and then add in with further mixing: green tea powder (matcha), syrup sweetener, cinnamon, cloves, cardamom, peppercorn, ginger and red chilies, roasted rice powder, almond powder and half-n-half creme (18%) / soy milk. Chill in fridge at -5 deg C for 2 hrs. and serve scooped into sherbert bowls with mint sprig as garnishings.