Great Taste Magazine

Foie Gras and rhubarb tortellini in duck consommé with micro celery and forest mushrooms by Chef David Coleman of Michael’s on Naples in Long Beach. We may not enjoy foie gras much longer but this recipe is a great way to appreciate the exquisite fatted liver.

Savory rhubarb jam

2 lb rhubarb medium – diced, leaves removed and discard

1/2 C sugar

2 T white balsamic vinegar

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Guests at SOL Cocina in Newport Beach are welcomed with these crispy tostadas; way tastier that the ubiquitous chips served at most Mexican restaurants. Paired with her fresh corn and poblano soup, the combo makes a satisfying vegetarian lunch or first course.

White corn tostadas with chiles and pepitas

(Makes 12 tostadas)

Because they are thicker than ‘chips,’ tostadas should be served fresh and warm.  Choose the thinnest white corn tortillas you can find, preferably with bits of corn specks in the dough. Note that while the tostadas themselves do not contain wheat, they are often made in a facility which also makes flour tortillas.

Vegetable oil for frying

12 thin white corn tortillas – about 4 inches in diameter

2 t ground ancho chile

2 t ground guajillo chile

1/4 C pepitas (pumpkin seeds) – toasted and ground

1 1/2 t sea salt

Preheat oven for 10 minutes, and turn off. Line a cookie sheet with paper towels.

Pour enough vegetable oil into a 10-inch frying pan to come ¼ inch up the sides. Heat over medium-high heat. Fry the tostadas a few at a time until crisp and pale gold. Drain well on paper towels. While warm, sprinkle each with a pinch of the chiles, pepitas and salt. Warm again in the oven before serving.

Variation: The tostadas can also be oven-baked. Preheat the oven to 350 degrees. Brush the tortillas lightly on each side with vegetable oil and spread out in a single layer on non-stick cookie sheets (or use a silicone baking mat or parchment paper to line the pans). Bake until crisp and pale gold, about 15 minutes.

FRESH CORN AND POBLANO SOUP

(Serves 6-8)

Recipe from !Baja!Cooking on the Edge by Deborah M. Schneider

An untraditional use of traditional ingredients makes this one of the best flavored soups I’ve ever made. It’s important to use only white sweet corn, not yellow. Out of season, you may use frozen white corn. The heat of poblano chiles may vary. Be sure to remove all seeds and ribs from the chiles. To make this recipe vegan, serve without the crema garnish.

3 fresh poblano chiles

4 cobs sweet white corn – shucked (about 4 C)

2 T olive oil

1/2 white onion – chopped (1 cup)

4 large cloves of garlic – chopped

8 C water

1 and 1/2 t salt – or to taste

2 T white rice

To serve:

2 T Mexican crema or crème fraiche

Toasted, salted pepitas (green pumpkin seeds)

1. Char, peel and seed poblanos (see recipe) and cut into 1-inch pieces.
2. Trim the ends of the corn and stand on end on a plate. With a sharp knife, scrape all of the kernels from the cobs; this should yield about 4 cups.  Be sure to catch any corn ‘milk.’
3. Heat the oil in a 4-quart saucepan or small stockpot, with a heavy bottom. Add the onions and garlic; cook until translucent, stirring often. Add the corn and corn juices, the poblano chiles, and 2 cups of water. Reduce heat to low, cover and simmer for 10 minutes, stirring a couple of times.
4. Add the remaining water, salt and rice. Simmer for 45 minutes over low heat, until the corn is cooked through.
5. Turn off soup and cool for 15 minutes. Puree in several batches in a blender, until smooth as velvet—this may take a couple of minutes.  Add water, if needed, to make the soup the consistency of heavy cream; adjust seasoning. Do not strain the soup after blending.
6. Serve the soup in heated bowls, Top each serving with a drizzle of crema and a few toasted pepitas.

by Executive Chef Marco Colin, Agora Churrascaria, Irvine

Total Time: 3 hours, 15 minutes plus overnight soaking
Servings: 10 (makes 16 cups)

Farofa (needed for topping on Feijoada):

1 1/2 T  oil

1/2 C  finely chopped onions

2 oz  smoked pork sausage, finely diced

3/4 C  finely diced bacon

1 1/2 C  toasted manioc flour

1/4 C  finely chopped parsley

1/4 C  finely chopped green onions

Salt, pepper

1.) Heat the oil in a medium skillet and add the onion, sausage and bacon. Cook over medium heat until the onion is soft and the bacon and sausage turn golden brown. Should take 8-10 minutes.

2.) Remove from heat and slowly add the toasted manioc flour, stirring until moistened before adding more. Stir in the parsley and green onions, and season with salt and pepper to taste. Set aside to add to finished bean stew. Makes 2 1/2 cups.

Feijoada Assembly:
8 C  dried black beans
3 lbs  carne seca (Brazilian salted cured beef)
2 lbs  sweet sausage (Portuguese chorizo)
2 lb  baby back spareribs
2  bay leaves
1  large onion, chopped
2  cloves garlic, minced
3  tablespoons olive oil
Salt to taste
Steamed white rice
Orange segments
1  bunch collard greens, cleaned, thinly sliced and lightly sautéed in oil
Farofa

1.) The night before, soak the black beans in a large bowl, with water to cover at least 3-4 inches. Place the carne seca in a large bowl, as well, and add water to cover. Let stand overnight on kitchen counter.
2.) The next morning, drain the beans and place in a large stockpot with water to cover by at least 3 inches.
3.) Scrape away the wax, trim excess fat and cut the carne seca into 1-inch pieces. Cut the ribs into 2-rib sections, and cut the sausage into 1-inch sections.
4.) Add the carne sece, sausage, ribs and bay leaves to the beans. Simmer for about 1 ½ to 2 hours, or until the beans are soft. Stir occasionally, adding water if needed to keep beans covered.
5.) Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown, about 8 minutes. Add two ladlefuls of beans and mash them into the onions, then return all to the pot.
6.) The mashed beans will thicken and season the soup. Add salt if necessary. Continue to simmer gently for at least another hour, adding water as necessary. A good bean stew will have a creamy consistency when done.
7.) To serve, put a mound of rice on a plate and place a ladleful or two of bean stew on top. Arrange orange segments and collard greens around the sides. Sprinkle the beans and collard greens with farofa.

Feijoada is not only referred to as Brazil’s national dish, it is also a cherished icon served during Brazilian festive occasions and holidays, such as Carnival. The origin of Feijoada runs back to the sixteenth century with the introduction of African slaves into Brazil. Slaves were brought into Brazil to perform cotton, cocoa, and rubber production, as well as assist in the extraction of diamonds and mining during the Goldrush. During this time, Feijoada was considered a “luxury” dish of the African slaves, even though it was prepared with relatively cheap ingredients and leftover meat. Then, over time, the Portuguese and Indians added additional ingredients including farofa (toasted manioc flour) to the traditional “bean stew” mixture resulting in a “heavy” dish that gave the workers the energy they needed. This modified version of Feijoada quickly gained popularity spreading among the lower class and eventually becoming popular throughout all of Brazil. Today, Feijoada is a widely recognized favorite of many and even served in the finest Brazilian restaurants.

As part of Agora Churrascaria’s Hot Food Bar, this Black Bean Stew, served daily, is undoubtedly a popular crowd pleaser.

For More Great Soup Recipes Click Here!

ikoni

Chicken and Chirizo Chowder – Queen Mary

By: Chef Larry Baneras

Serves: 8-10

Faux sharkfin soup

This delicious and shark-friendly alternative to traditional shark fin soup is a tasty way to support ocean health. “Close your eyes,” says Chef Peter Pahk, Kingsmill Resort. “Taste and savor the texture and flavor of this soup. It’s even better than the ‘real’ thing because it’s NOT Sharkfin!”

It’s estimated that tens of millions of sharks are killed around the world each year for their fins, and California is one of the largest markets for fins outside Asia. The Monterey Bay Aquarium is sponsoring a bill that bans the sale of shark fins in California.

(Serves 6)

1 oz Chinese black mushrooms (shitake)

8-10 pieces of dried tree ear mushrooms

2 oz cellophane noodles

2 oz skinless raw chicken breast

2 oz lean raw pork

2 C unsalted chicken broth

2 C water

1 T dark soy sauce

Dash of sesame oil

White pepper, to taste

Salt, to taste

2 T cornstarch

4 T water

1 egg, lightly beaten

Soak the black mushrooms, tree ear mushrooms and cellophane noodles separately in hot water for 4 hours until they soften. Drain well.

Remove the hard stems of the black mushrooms (you can save them to cook with other Chinese soups) and cut the remaining pieces into small strips. Chop the tree ear mushrooms into small pieces and cut the cellophane noodles into 1-inch pieces with scissors. Set aside.

Slice the chicken breast and pork into thin strips.

Bring the chicken broth and water to a boil. Add the chicken, pork, black and tree ear mushrooms, and cook until all ingredients are cooked through and softened. Add the cellophane noodles, soy sauce, sesame oil, white pepper and salt to taste.

In a small bowl, mix the cornstarch and water to make a thick slurry. Return the soup to a boil, stir in the cornstarch mixture and beaten egg and mix well. Remove from heat and serve in small bowls.

RECIPE BY

Chef Peter Pahk

Kingsmill Resort

Williamsburg, Virginia

Chef Peter Pahk

Peter embraces a deep commitment to creating menus from local, artisanal and sustainable cuisine—and to sharing the stories behind the food. He’s been executive chef for Ritz Carlton and at the Silverado Resort in Napa, earning praise along the way. He’s active with Chefs Collaborative, and promotes sustainable cuisines in partnership with local farmers, producers and fishermen. Long a Seafood Watch advocate, Peter is devoted to Share Our Strength, whose mission is to end childhood hunger in the United States.

Copyright Chef Jacques Haeringer, L'Auberge Chez Francois Serves 6 2  small pumpkins, 2 pounds each (or one 28 ounce can pumpkin purée) 1  large pumpkin (for tureen) 2 cups  white stock or chicken stock 1 cup    water ¼ cup  maple syrup 1 t  cinnamon ½ t  nutmeg ½ t  sea salt 2 t  freshly grated ginger 1 cup  half and half 6 t  raw, hulled pumpkin seeds 1 pound  lobster Preheat oven to 350 degrees. TO PREPARE THE SOUP: Cut the 2 medium pumpkins in half, scoop out the seeds, and place the cut side down on a baking sheet. Bake for 1 hour or until soft. Scoop out the pumpkin flesh into a food processor and purée until smooth. Pour puréed pumpkin into a saucepan and add the white stock, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Taste and adjust seasonings. TO PREPARE THE LOBSTER: Fill a pot fitted with a steamer top with salted water and bring to a boil. Place the lobster in the steamer, cover, and cook for approximately 8-10 minutes until the lobster is just cooked through. Remove and allow to cool. Crack the claws to remove the meat. Split the lobster tail down the center and remove the meat. Reserve with the lobster claws. TO SERVE: Cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out, scraping out the seeds and checking for holes. Remove the soup from heat and stir in the half and half. Divide the lobster meat between 6 warm serving bowls. Pour the hot soup into the pumpkin tureen and sprinkle with pumpkin seeds before serving. Ladle the soup into the warm, garnished serving bowls.

By Chef David Dennis Batch size: 8 gallons 2-1/2 lbs Bacon – diced 1/2” thick 1/2 lb Butter 6 qts Yellow Onions – diced 1/4” thick 3 qts Celery – diced 1/4” thick 1/2 C Garlic – fresh minced 3 T Salt – Kosher 4 t White Pepper 6 Bay Leaves 9 qts Water 1 gal Milk - whole 1- 1/2 C Chicken Base 1 T Chili Powder 1 T Paprika 4-1/2 lbs Roux 2 gal Corn 2 gal Chicken Meat 1-1/2 gal Cream – manufactured 7 oz Chipotles – pureed Cook bacon until almost crisp, Add butter once melted add the onions and cook until sweet. Add celery and garlic cook for 2 minutes. Add liquid and spices. Bring to a simmer. Incorporate roux and simmer for 15 minutes. Add chicken and corn.

By Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, a member of ACF Chefs de Cuisine of St. Louis Inc. Serves 4 Soup: 1 strip Peppered Bacon – julienned 1 strip Peppered Bacon – diced 3 T Unsalted Butter 1/4 C Yellow Onion – diced 1/4 C Celery – diced 2 C Mushrooms (Cremini, Shiitake or White Button) – trimmed 1/2 t Garlic – minced 1/4 C All-purpose flour 2 T Madeira 2 T Sherry 2 C Chicken Stock 1 C Heavy Cream 1 C Smoked Gouda Cheese – grated 1/8 t Fresh Thyme Leaves 1 Bay Leaf Salt & Freshly Ground Pepper, to taste Croutons: Clarified butter Crustless Bread – diced Fresh Thyme Leaves Shiitake Bacon: 1/4 C  Shitake Mushrooms – thinly sliced mushroom caps 1 t  Mushroom Soy 1 t  Olive Oil To make Soup: Cook julienned bacon in large pot until crisp; remove with slotted spoon, drain; reserve for garnish. Add diced bacon to pot; cook until nearly crisp. Add butter, onion, celery and mushrooms; cook until mushrooms release liquid. Add garlic; cook 1 more minute. Stir in flour; make roux. Stir in Madeira and sherry. Whisk in chicken stock. In separate pot, heat cream and cheese together; stir until cheese melts. Puree mixture in blender; fold into soup base. Add thyme and bay leaf; season to taste with salt and pepper. Continue to cook until all flour taste disappears. Remove bay leaf before serving. To make Croutons: Heat clarified butter in skillet; add bread cubes and thyme. Toast over medium heat until golden brown and crisp. To make Shiitake Bacon: Preheat oven to 250°F. Combine mushrooms, soy and olive oil; toss to coat. Lay mushroom pieces out on baking rack; bake until crisp. To Finish and Serve: Ladle soup into bowls; garnish with reserved julienned bacon, croutons and shiitake bacon. Chef’s Note: This soup is a nice variation on a classic and works well on a variety of menus. Beverage recommendation: Amontillado sherry or 2005 Brandborg “Northern Reach” Pinot Noir

Spicy Fish Stew With Vegetable Salad Chef Ryan Adams Culinary Adventures,

Now Chef/owner Three Seventy Common Kitchen + Drink in Laguna

1 Lobster Claw and Knuckle in Shell

2 U-15 Shrimp-peeled and de-veined

5 Mussels-cleaned 5 ea Manila Clams

6 oz Fresh Fish (Ahi and Seabass)-cut in 2 oz pieces 2 ea U-10/20 Scallops

12 oz Spicy Lobster Broth

1 T Garlic-minced

1 T Lemon Grass-Sliced

1/4” 1 T Ginger–Sliced 1/8”

2 ea Fresno Chiles-Slice 1/8” thick

2 T Cilantro Leaves

1/2 C Vegetable Salad prepared (see below)

1 oz Lime Vinaigrette prepared (see below)

1 T Oil Olive/Canola

Blend.

Heat a medium sauté pan over high heat, when hot add the oil, mussels, clams, shrimp, lobster, and garlic. Sauté 1 minute and then add the broth, lemongrass, ginger, chilies and cook 2 minutes. Add fish scrap and scallops, and bring to a boil. Cover, reduce heat to simmer. Cook 4 minutes more. Then add the cilantro and toss. Pour contents of pan into a large deep bowl. Arrange mussels and clams around evenly spaced, with other garnish in center of bowl. Next combine the lime vinaigrette and Vegetable Salad in a small metal bowl and toss to coat evenly, when complete pile the salad atop the stew and serve.

Spicy Lobster Broth

Yield: 1.5 Gallons

1 1/2 gals Lobster Stock-prepared (cold) (see below)

1 C Orange Juice-fresh squeezed

3 T Thai Red Curry Paste

3 oz Ginger-Sliced 1/4”

1 t Corriander Seeds

6 Fresno Chiles-Sliced 1/4”

2 Serrano Chiles-Sliced 1/4”

1/4 C Kaffir Lime Leaves

1/4 C Lemon Grass-Sliced 1/4”

1/2 t Kosher Salt

1 T Fish Sauce

In a large stainless steel stock pot combine all of the ingredients and bring to a boil over high heat. Once boiled, reduce heat to low and simmer for 20 minutes. Strain through a medium strainer into a large plastic bucket and chill rapidly. When cooled cover, label and refrigerate. Note: Can be frozen up to 1 month.

Lime Vinaigrette

Yield: 3 1/2 cups

1/4 C Shallot-minced

2 C Fresh Lime Juice

1/4 C Rice Wine Vinegar

2 C Olive Oil, 10/90 Blend

1/2 t Fresh Cracked Black pepper

1 t Salt 1/2 T Light Brown Sugar

Place the lime juice into a small stainless pot and simmer over low heat until reduced by half. In a medium metal mixing bowl combine the lime juice, rice vinegar, shallots, oil, pepper, salt and sugar, and whisk to combine evenly. Once complete transfer to a plastic container, cover, label and store until needed.

Vegetable Salad

1 Red Onions-peeled & julienne 1/8”

1 C Carrots-Peeled and julienne 1/8”X3”

1 C Leeks-julienne 1/8”X3”

1 C Celery Hearts-shaved with a peeler

1 C Green Onions-Sliced

2 ea Red Bell Pepper-julienne 1/8”X3” 3 ea Heart of Palm-julienne 1/8”X3” In a medium metal mixing bowl combine all of the above ingredients and toss to combine evenly. Once complete, transfer contents into a plastic container, cover, label and store until use.