Soups
1/4 cup virgin olive oil 1/2 pound fresh chanterelle mushrooms, sliced thin sea salt freshly ground pepper 1 cup amontillado or cream sherry 8 large cloves of garlic, sliced paper thin on a mandoline 1 tablespoon mild paprika 4 large...
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7 1/2 pounds acorn squash 25 each Granny Smith apples – peeled, seeded and cut 1 7/8 gallons chicken stock 1 7/8 pints heavy cream 1 1/4 pounds butter 5 pounds chestnuts, peeled and chopped 1 1/4 gallons smoked chicken—diced...
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1 pound chestnuts, peeled and chopped 4 ounces whole butter 1/4 cup leeks, small diced 1/4 cup celery root, small diced 1/4 cup shallot, small diced 1 tablespoon sugar 3 cups chicken stock 1 cup heavy cream 4 ounces foie...
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8 Tablespoons (1 stick unsalted butter) 4 cups whole chestnuts or 16 ounces of freeze dried chestnut ‘Slices’ – re-hydrated to 32 oz 1 large carrot, peeled and grated or sliced 1 large parsnip, peeled and sliced 1 cup chopped,...
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1 pound chestnuts, shelled 1/2 onion, chopped 2 stalks celery, chopped 1 leek, chopped 2 quarts chicken stock 1/2 cup cream salt and pepper to taste In saucepot combine onion, celery and leek. Cook slowly until tender and translucent. Add...
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