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[...]
Posts Tagged ‘fine dining series’
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[...]
Smoked Duck Risotto
Courtesy of Chef Vincent Cachot Serves 4 Ingredients: Main Ingredients: 1lb of Risotto Rice 2oz Shallots Chopped 12oz Smoked Duck Breast(1/3 Brunoise and 2/3 Shredded) 1.5floz White Wine 1 Cup Light Chicken Stock 1 Cup Blood Orange Puree 2oz Shredded Parmesan Cheese 1floz Manufacturing Cream Salt[...]
Napoleon of Duck Confit and Potato Roschti
Courtesy of Chef Vincent Cachot Serves 4 Ingredients: Main Ingredients: 3 Each Duck Leg Confits 12oz Roschti Potato Mix 4 3”X3” Baked Puff Pastry 1oz of Shallots 1oz Chopped Chives Green Mustard Micro Greens 1oz Fresh Butter Salt and Pepper to Taste Garnish: Candied Walnuts Chopped Chives Fresh [...]