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[...]
Archive for the ‘Soup’ Category
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[...]