Marshall Field’s Gorgonzola Couscous

The Marshall Field's Cookbook: Collector's Edition

From the Marshall Field’s Cookbook


2 T. unsalted butter
1 sm. leek, trimmed, washed, and diced
2 c. chicken broth
2 c. couscous
1/2 c. heavy (whipping) cream
4 oz. crumbled Gorgonzola cheese
Salt and black pepper to taste


Melt butter in a saucepan over medium heat, add leek and cook 3-4 min. until soft. Add broth and bring to a boil. Stir in couscous, cook at rolling boil for 1 min., cover and remove from heat. Rest 20 min., until liquid is absorbed.

Place the pan over low heat and stir in cream and cheese. Season with salt and pepper.

Serve with grilled steak. Makes 4.


Karl Ratzsch’s Baked Potatoes Stuffed with Mushrooms

This recipe comes from Chef Mike Weyer.

Karl Ratzsch’s Baked Potatoes Stuffed with Mushrooms
6 lg. baking potatoes
1 tbsp. bacon grease
1 leek. white part only, chopped
3 tbsp. melted butter
4 c. fresh mushrooms, finely chopped
1 egg yolk, lightly beaten
1 tbsp. heavy cream
White Pepper, Salt, grated Nutmeg, to taste

1. Rub potatoes with bacon grease and bake until done at 425° F. for about an hour.  Remove from oven and cool slightly.

2. While potatoes are baking, in a larger frying pan, sauté’ leek in half of the butter for 1 min.  Add mushrooms, then cover and continue cooking until all of the liquid disappears.  Season with salt, pepper and nutmeg.  Remove from heat, add beaten egg yolk.

3. Cut the top off the potato, scoop out pulp.  Mash pulp and mix with the mushroom mixture, thin with cream, as desired.

4.  Stuff potato shells with mixture and sprinkle with melted butter. Bake at 425° F. for 15 min.