RESTAURANT REPLICAS AN ECLECTIC MIX.

Restaurants - from the hottest celebrity spots to chains - continue to dish up creative and interesting fare. Today's copycat recipes feature an eclectic mix from a variety of dining establishments.

Three of the selections can be found on the menu at Spago Beverly Hills while the desserts are from Sisley Italian Kitchen and Chili's Grill & Bar.

Although the lunch choices at Spago vary and change with the seasons, one favored selection is the Greek main dish salad. Executive chef Lee Hefter's rendition is an upscale version complete with large cooked shrimp and two different dressings including a Yogurt Vinaigrette drizzled over the shrimp. Some chopping is required in our facsimile version, but once completed, it goes together relatively easily by combining baby spinach leaves, mixed baby greens, Greek olives and diced red and yellow peppers, cucumbers, red onions, tomatoes and feta cheese. The mixture is tossed with a homemade Greek Vinaigrette made in the food processor with lemon juice, red wine vinegar, Dijon mustard, olive oil, garlic and lots of seasonings, including fresh dill, which lends a wonderful contemporary flavor.

A popular starter during the fresh tomato season is a refreshing Gazpacho. Unlike some chunky versions, Hefter's take on the soup purees all of the ingredients - fresh tomatoes, celery, red pepper, cucumber, tomato paste, tomato juice and seasonings - in a food processor. Garnish anyway you like - with chopped tomatoes, avocado, red onions, cucumbers and cilantro. Hefter likes to crown with a couple of pieces of lobster or shrimp but suit yourself.

One of the beauties of this recipe is that you can make it a day in advance and stash it in the fridge. It's a great pick-me-up during the warm weather, especially if you like cold tomato-based soups.

Another easy favorite offered on the menu from time to time is a Tomato Basil Risotto. Our replica version uses tomato sauce (as does the original) rather than fresh tomatoes in combination with Arborio rice, white wine, chicken broth, Parmesan cheese and plenty of fresh basil. For the convenience of home cooks, we've experimented with the cooking technique and have taken the liberty of streamlining the stirring routine normally required for risotto by cooking the Arborio rice covered for a while. Just before serving, if you feel so inclined, toss in a few chopped fresh tomatoes.

Sometimes you find a good dessert when you're least looking for it. Such was the case with the Paradise Pie at Chili's Grill & Bar (locations throughout Southern California). One glance at the dessert menu - and we were sold. Sinfully rich and great tasting, it sports a layered cookie base loaded with butter, coconut, chocolate and walnuts topped with vanilla ice cream and lots of caramel and hot fudge sauces.

Although the cookie has three layers, it's a breeze to prepare. The cookie is delicious alone without any embellishments - and would be good on a holiday or gift plate - or anytime you want a sweet ending, so keep the recipe handy.

For a grand finale when you want to impress, whip up the decadent Hazelnut Chocolate Tart. It's a copycat version of one sampled at Sisley Italian Kitchen (locations in Sherman Oaks, Valencia, Thousand Oaks and West Los Angeles). Featuring a Butter Cookie Crust filled with hazelnuts, then topped with a sugar, corn syrup, egg and butter mixture, it's really not difficult to make. The only nuisance is toasting and skinning the hazelnuts but this can be done a day or two in advance, if desired. If there ever were a cook's wish list, hazelnuts would be among those ingredients I'd like to buy already prepared. If you want to avoid the hassle altogether, substitute pecan halves.

After cooling, top with a Chocolate Glaze, turned out quickly with a little assist from the microwave oven. Chill well prior to cutting into slices (use a sharp knife) and serving.

If you want to make the design on the tart as pictured in the photo, carefully pipe the chilled chocolate top with concentric circles of melted white chocolate or a thin white frosting. Then, using a wooden pick or tip of a sharp knife, carefully pull through the white chocolate from the center to the outside edges (wiping off each time) at 1 to 1 1/2-inch intervals; chill until set.

HAZELNUT CHOCOLATE TART

Butter Cookie Crust (recipe follows)

1/3 to 1/2 cup light corn syrup

1/4 cup packed light brown sugar

2 tablespoons granulated sugar

1 whole large egg

1 egg yolk 

2 teaspoons vanilla

1 1/2 tablespoons unsalted butter

3 1/2 cups whole hazelnuts, toasted and skins removed (about 1 pound), then some coarsely chopped, if desired (see NOTE)

Chocolate Glaze

Prepare Butter Cookie Crust. Press into bottom and up sides of a 9 1/2x1-inch fluted tart pan with removable bottom.

In a mixing bowl, combine corn syrup, sugars, egg, egg yolk and vanilla. Whisk until well-mixed.

In a small saute pan, heat butter over medium heat until it turns brown (watch carefully); add to corn syrup mixture and whisk until well mixed.

Sprinkle hazelnuts evenly in bottom of unbaked crust. Carefully drizzle filling evenly over top. Bake in preheated 325-degree oven 55 to 60 minutes, until top is very golden brown. Remove and let cool at room temperature.

When cool, spread with Chocolate Glaze. Refrigerate until set. To serve, cut into slices. Serve topped with whipped cream or ice cream, if desired. Makes 1 tart, 8 to 10 servings.

CHOCOLATE GLAZE: In a medium microwave-safe bowl, combine 1 cup semisweet chocolate chips, 1 1/2 tablespoons light corn syrup and 1 tablespoon whipping cream. Heat in microwave oven on high power 45 to 60 seconds. Remove from oven and stir until melted and smooth. Stir in 1 tablespoon butter, softened, until smooth. Spread over top of cool tart.

NOTE: To toast hazelnuts, spread in a single layer in a jelly-roll pan. Toast in preheated 350-degree oven 7 to 10 minutes, until hot and fragrant, shaking pan several times. Watch carefully to avoid burning. Transfer toasted nuts to a bowl lined with a large clean kitchen towel. Bundle the nuts in the towel and let stand until cool enough to handle. Rub nuts briskly in towel to remove papery skins. Open towel and remove more skins with fingertips. Discard papery skins. Some of the skins may not come off. A little bit of skin will add color and flavor to baked tart.

GREEK SALAD WITH SHRIMP

3/4 cup diced (1/2-inch) red and yellow bell peppers

1 cup diced cucumbers

1/2 cup diced red onions (sauteed in a skillet with splash of balsamic vinegar)

1/2 to 2/3 cup diced feta cheese

3 medium OR 2 large tomatoes, chopped

Pinch grated Parmesan cheese (optional)

1/2 cup pitted black Greek olives, coarsely cut up, if desired

2 cups baby spinach leaves

4 cups mixed baby greens

Salt and pepper to taste

Greek Vinaigrette

10 cooked shrimp, cut lengthwise, if desired

Yogurt Vinaigrette

Toss together all ingredients except Greek Vinaigrette, shrimp and Yogurt Vinaigrette. Add enough Greek Vinaigrette to salad mixture to moisten salad; toss.

Divide salad mixture between 2 dinner plates. Arrange shrimp on top and around sides of plates. Drizzle shrimp with Yogurt Vinaigrette as desired. Makes 2 servings.

GREEK VINAIGRETTE: In a food processor fitted with a metal blade, combine 1/4 cup fresh lemon juice, 1/4 cup red wine vinegar, 3 tablespoons Dijon mustard, 1 cup olive oil, 1 clove garlic, pressed, 1 tablespoon chopped shallots, 1/2 teaspoon dried thyme (OR use 1 to 2 teaspoons fresh), 1 tablespoon chopped fresh parsley, 1 1/2 tablespoons chopped fresh dill and 1/2 teaspoon dried oregano (OR 1 to 2 teaspoons fresh). Process until well blended. Refrigerate until using. Makes about 1 3/4 cups. Refrigerate any leftovers to use in another salad.

YOGURT VINAIGRETTE: Whisk together until well blended 1/3 cup olive oil, 2 tablespoons plain yogurt and salt, pepper and sugar to taste. Makes scant 1/2 cup.

GAZPACHO

4 medium ripe red tomatoes, cored and quartered

1 stalk celery, cut in chunks

1 medium red bell pepper, seeded and quartered

1/4 cup tomato paste

1 to 1 1/2 cups tomato juice

2 tablespoons sherry wine vinegar

1/2 medium cucumber, peeled, seeded and cut in chunks

2 tablespoons extra virgin olive oil

1 1/2 teaspoons sweet paprika 

Salt, pepper and sugar to taste

Mix all ingredients together. Refrigerate 1 hour. Blend in food processor fitted with a metal blade until as smooth as possible; adjust seasoning to taste. Serve immediately in bowls or refrigerate until serving time. Garnish top with chopped tomatoes, avocados, red onions, cucumbers and cilantro mixed with fresh lime juice. Top with a couple of cooked shrimp or pieces of cooked lobster, if desired. Makes 3 to 4 servings; about 4 to 4 1/2 cups.

TOMATO BASIL RISOTTO

1/2 cup finely chopped yellow onions

3 tablespoons butter

1 cup uncooked Arborio rice

1 (15-ounce) can tomato sauce

1 cup white wine

1 clove garlic, smashed

4 basil leaves, torn, plus 3 tablespoons minced fresh basil

1 to 1 1/2 cups canned chicken broth

Salt and pepper to taste

Pinch sugar

1/4 cup grated Parmesan cheese

1 tablespoon extra virgin olive oil

In a deep large skillet, saute onions in 2 tablespoons butter over low heat about 3 minutes or until onion is tender. Stir in rice and cook 1 minute. Stir in tomato sauce, wine, garlic and torn basil leaves. Heat to boiling. Reduce heat to medium, cover and cook 10 minutes. Uncover. Stir in 1 cup chicken broth. Remove garlic clove. Continue cooking over medium to medium high heat, uncovered, 15 minutes, stirring often. Add remaining 1/2 cup chicken broth, if needed. Stir in salt and pepper to taste, a pinch of sugar, if needed, and Parmesan cheese. Continue cooking 2 to 3 minutes, stirring occasionally. Stir in minced basil, olive oil and remaining 1 tablespoon butter. If risotto is too moist, simmer a few minutes more. Adjust seasonings to taste. Makes 4 servings.

PARADISE PIE

1/3 cup plus 6 tablespoons butter

1 1/4 cups graham cracker crumbs

1 1/2 cups semisweet chocolate chips

1 egg

1/3 cup packed brown sugar

1 teaspoon vanilla

1/4 cup flour

1 1/2 cups shredded coconut

1 cup chopped walnuts

6 scoops vanilla ice cream

Caramel and hot fudge sauces (purchased OR homemade)

Melt 6 tablespoons butter and combine with graham cracker crumbs, mixing well. Press into bottom of 8-inch square baking pan. Sprinkle evenly with chocolate chips.

In a large bowl, whisk together egg, brown sugar and vanilla until well blended. Whisk in remaining 1/3 cup (2/3 stick) butter, melted, until incorporated. Whisk in flour until well mixed.

Stir in coconut and walnuts. Carefully spread mixture evenly over top of chocolate chips in pan. Bake in preheated 350-degree oven 30 to 35 minutes or until golden. Cool in pan.

To serve, cut into 6 rectangular pieces. Place each piece on an individual serving plate or dish, top with a scoop of vanilla ice cream and drizzle with caramel and hot fudge sauces. Sprinkle top with additional chopped walnuts, if desired. Makes 6 servings.

NOTE: Increase the number of servings by cutting baked cookie base into smaller pieces. You'll need additional ice cream to scoop on top. Vary ice cream flavors, as desired.

BUTTER COOKIE CRUST

1 cup flour

1/4 cup sugar

3/4 stick (6 tablespoons) butter

1 teaspoon vanilla

2 tablespoons cold water

Combine flour and sugar in a bowl of food processor fitted with a metal blade. Process just to mix. Slice butter over flour mixture. Turn processor on and off in short spurts several times until mixture is crumbly. With processor running, add vanilla and water through feed tube. Process just until dough forms a ball and leaves sides of bowl.

Use to make 1 (9- or 9 1/2-inch) tart shell OR 8 individual serving-size tart shells.

CAPTION(S):

5 photos

Photo:

(1 -- cover -- color) When that restaurant served you that wonderful dish, was it anything...like this?

(2 -- color) Gapacho makes a cool starter.

David R. Crane/Staff Photographer

(3 -- 4 -- color) A great tasting dessert, Paradise Pie, above, is topped with ice cream then caramel and fudge sauces. Spago Beverly Hills offers a wonderful Greek Salad with Shrimp, right, on the lunch menu, depending on the season.

(5 -- color) no caption (Hazelnut Chocolate Tart)