From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Japanese Soy (Shoyu) Soup Base 2 clove finely chopped garlic 1 tsp finely chopped fresh ginger 2 tsp sesame oil 4 cup chicken soup stock, shitake stock (see below), or vegetable stock 2 cup kombudashi soup stock (see below[...]
Archive for the ‘Soup’ Category
Minnie’s Quick &Easy Chicken Pho
From the Demo: Winter Asian Noodle Soups Recipe Courtesy of Chef Minnie Luong Serves 4 Soup Base: 2 whole star anise 2 quarts chicken stock (store bought or homemade) 1 whole roasted chicken (store bought is okay) 1/2 onion 1 small carrot, peeled and chopped 1 celery stalk, chopped 1 lemongrass stal[...]
Cream of Cauliflower Soup
From the demo: Cheese Please! with Chef Amy Jurist Serves 6 – 8 Appetizer Size Portions 1 cup water 3 cups cauliflower pieces 1 potato, cut into pieces 2 tablespoons butter 1 onion, chopped 3 garlic cloves, finely chopped 2 cups chicken broth Salt and white pepper, to taste 1/2 cup half and ha[...]
Truffled Chestnut Cappuccino Soup with Smoked Bacon “Dust”
From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: 4 qt. Water Salt to taste 2 lb. Fresh Chestnuts 2tbsp Unsalted Butter 5oz Yellow Onion chopped 2oz Celery Stalks chopped 2 Bay Leafs Black Pepper to taste 2 qt. Chicken Stock 1 cup White Wine 2 cups Whi[...]
“Caught in the Spider’s Web” (Pumpkin Soup with Spiced Pumpkin Seeds and Spider Web Garnish)
Recipe Courtesy of Chef Lisa Morgan From the demo Halloween Treats Ingredients Soup: Sugar pumpkin (or butternut squash), peeled, seeds removed (1 pound yield) 1 teaspoon kosher salt 1-2 tablespoons olive oil fresh thyme from 3-4 thyme stems 1 teaspoon freshly ground black pepper 1 tablespoon unsalt[...]
Mediterranean Seafood Stew
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Serves 6 to 8 3 pounds assorted fish or seafood cut into 2-inch chunks – shrimp, sand dabs, scallops 6 tablespoons olive oil 6 garlic cloves, chopped 1 fennel bulb, chopped 1 onion, chopped 1 bouquet garni –[...]
Moroccan Chili
From the demo: Moroccan Chili and Kobe Corn dogs , Courtesy of Cafe Surfas Executive Chef Brandi Quinn Yields 4 to 6 servings Ingredients: ½ lb green lentils ½ lb garbanzo beans 12 cups of water or chicken stock 1lb marguez sausage 1 cup diced carrots 1 cup diced celery 2 cups diced onion 1 [...][...]
Paris Bistro Bean Soup with Pistou
From the demo: Winter Soups: Paris Bistro Bean , Courtesy of Chef Lavender Ingredients: Olive Oil about 4 tablespoons 1/2 medium onion- diced 1 carrot-diced 2 stalks celery- diced (with leaves- chopped) One 1-lb. package Bistro sausage cut into 1” pieces One 1-lb. bag Surfas Bistro Beans 2 qua[...]
Pozole (Pork and Hominy Stew)
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 – 10 Ingredients: For the stew: 4 lbs pork ribs or shoulder, cut into pieces (you can substitute chicken for pork) 10 cups water 1 head garlic, peeled and divided 1 large white onion, quartered handful dried oregano 5 whole pepper[...]
Un-Curry’s Sarki (Chilled Lentil Soup)
From the Demo: Un-Curry, Regional Indian Dishes. October 18, 2008 Serves 4-6, 90 minutes cooking, 2-3 hours chilling Ingredients: 2 cups toor dal (yellow lentils) OR Canary lentils 1 large ripe tomato, diced 2 pickling cucumbers, diced 2 spring onions OR a handful of chives, finely chopped 6 tablesp[...]
Chef Vincent Cachot’s Green Lentils Soup with Bacon Seared Scallop & Vanilla Whip Cream
From the demo: Decadent Soups with Vincent Cachot, September 20,2008 Serves 4 Ingredients: 6 Oz Green Lentils 1 Oz Carrots Brunoise 1 Oz Onion Chopped 1 Oz Bacon Brunoise 0.25 Oz Garlic Chopped 0.5 Floz Clarified Butter 1 Floz White Wine 10 Floz Chicken Stock 1 Sachet (Thyme and Bay leaf) 4 Scallops[...]
Chef Vincent Cachot’s Chilled Carrot & Blood Orange Gazpacho with Oriental Marinated White Organic Salmon
From the demo: Decadent Soups with Vincent Cachot, September 20,2008 Serves 4 Ingredients: For the Soup: 1 Cup Oranges, juiced 1 Cup Blood Oranges, juiced 1 ½ Cup Carrot Juice 1 each Cucumber, peeled, seeded, chopped ½ each Orange, zested 2 ½ each Limes, juiced 1 each Garlic Clove, chopped 2 each[...]
Chef Vincent Cachot’s Cream of Chestnut Soup with Fried Chorizo, Truffle Whip Cream and Fresh Chives
From the demo: Decadent Soups with Vincent Cachot, September 20,2008 Serves 4 Ingredients: 1.5 Oz Sliced Onions 1.5 Oz Chopped Celery 1.5 Oz Chopped Leek 8 Oz Chestnut 1 Floz Clarified Butter 1 Floz White Wine 8 Floz Chicken Stock 2 Floz Manufacturing Cream 1 Oz Sliced and Fried Chorizo 3 OZ White T[...]