Chef2Chef Recipe Club - Volume 4 Issue 91 – May 5, 2003
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Hello Recipe Club,
As you all know, we feature a Celebrity “Chef of the Month” on the main site each month. This month we will feature Chef Jacques Haeringer. Along with his feature he has also agreed to host a week of our Recipe Club. This is a first ladies and gentleman! The week will be called Love Begins in the Kitchen. There will be some great recipes that you could use for Mother’s Day too! To see his feature and register to win a set of his cookbooks, click this link: http://topchefs.chef2chef.net/recipes-2/haeringer/
Enjoy!
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First Course
Asparagus Soup
Serves 4
1 pound of fresh jumbo asparagus
1 quart boiling water
1 tablespoon salt
5 tablespoons butter
1/4 cup chopped onions
1/4 cup minced leeks, washed well (use all parts)
3 tablespoons all-purpose flour
Freshly ground pepper to taste
1/4 cup heavy cream
1/4 teaspoon chopped parsley
Wash, peel and snap off the lower stalks of the asparagus. Reserve the peelings and lower stalks.
Lay the asparagus in a deep pan, so that the tips are facing in the same direction. Cover with the boiling water seasoned with salt. Cook for five to seven minutes, or until the asparagus is tender but still crisp.
Lift the asparagus from the boiling water and plunge into ice water. Reserve the cooking liquid. Only one-quarter of this asparagus is used in the soup. (Serve the remaining pieces with vinaigrette, as a salad, or with melted butter as a side dish.)
Cut the tips from one-quarter of the cooked asparagus, reserving both stalks and tips for the soup. Melt 3 tablespoons of the butter in a heavy 3-quart saucepan.
Stir in the onions and leeks, and cook over low heat for 5 minutes, but do not brown.
Dust the onions and leeks with the flour and mix thoroughly. Pour in the reserved liquid, blending vigorously with a whisk. Add the raw asparagus peelings, lower stalks, and the reserved cooked stalks.
Season with the pepper. Cover and boil gently for 30 minutes.
Purée the soup in a blender or food processor (may have be puréed in several batches) and force through a fine strainer.
Before serving, reheat the soup and with a whisk stir in the remaining 2 tablespoons of butter and the cream. Adjust seasonings.
Add the reserved asparagus tips and garnish with croutons and freshly chopped parsley.
Hint: Most soups may be prepared ahead of time, but do not add the cream or butter until ready to serve.
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Second Course
Shrimp and Scallops in Aromatic Broth
Serves 4
1/2 cup finely julienned celery
1/2 cup finely julienned carrots
1/2 cup finely julienned leeks
1/2 cup finely shredded onions
1 quart of water
1/2 cup white wine
2 tablespoons red wine vinegar
1 tablespoon salt
1/4 teaspoon freshly ground pepper
1 bouquet garni consisting of 2 bay leaves, 4 cloves, ¼ teaspoon cracked black peppercorns, a pinch of thyme, and 1/3 teaspoon coriander seeds, wrapped in cheesecloth
1 1/4 pounds sea scallops, cut in half if very large
1 1/2 pounds medium shrimp
Combine the vegetables with all the ingredients except the shrimp and scallops in a heavy 3-quart saucepan and place over high heat.
Bring the liquid to a boil, lower the heat and simmer for 30 minutes.
Peel and devein the shrimp. Rinse them and the scallops under cold running water.
Before serving, drop the shrimp and scallops into the boiling broth and place over a high heat. As soon as the liquid returns to a boil, remove pan from the heat.
Using a slotted spoon, place equal amounts of the shrimp, scallops and julienne vegetables in four warm bowls. Cover with the hot broth and serve at once.
Hint: Prepare the broth anytime that is convenient during the day. Reheat the broth and cook the seafood just before serving.
Sprinkle some finely chopped herbs such as parsley, tarragon, or basil on the broth as it leaves the kitchen.
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Dessert
Lime Tart
Serves 6-8
1 9-inch pie shell
3 limes
1 stick lightly salted butter
2 whole eggs
3 egg yolks
1/2 cup sugar
1/4 cup whipping cream
Pre-bake a 9-inch pie shell.
While the pie shell is baking, finely grate the rinds of the limes and press to obtain the juice.
Melt the butter in a small saucepan. Remove from heat and mix in the grated rind and lime juice.
Using an electric mixer on high speed, whip the eggs and yolks with the sugar until the mixture whitens, approximately 5 minutes.
Add the cream and continue beating for 1 minute.
Pour the butter, rind and juice into the egg and sugar mixture and blend a few seconds longer.
Fill the pie shell and bake in a 375-degree oven until the custard is set and lightly brown, about 20 minutes.
Allow the tart to cool before serving. Garnish with whipped cream.
Hint: Try a lemon or orange tart using the same procedure.
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Pie Crust
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter at room temperature
2 tablespoons cold water
Sift the flour and salt together in a mixing bowl. Cut the butter into small cubes. Make a well in the flour and place the butter cubes in the center.
Using your fingertips, blend the butter into the flour until the dough is crumbly.
Add the cold water and knead lightly, only long enough to mix the ingredients. Form the dough into a ball, wrap in plastic and refrigerate a minimum of 2 hours, overnight if possible.
Roll out the dough on a floured work surface and press evenly into the pie pan. Chill for 1 hour before baking.
Preheat oven to 375 degrees.
Remove the pie pan from the refrigerator and prick the bottom of the dough with a fork. There are various methods of preventing the dough from rising, such as weighting it with rice or beans.
We prefer placing a second pan in the dough-lined pie pan, thereby sandwiching the dough between two molds.
Bake for 15 minutes, remove the top pan or beans, and cook another 10 minutes, or until light brown.
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