Cream of Mushroom Soup
3 ounces Onion, Yellow diced
1.5 ounces Celery diced
1 pound Mushrooms quartered
1 ½ ounces Clarified Butter
1 quarts Chicken Stock cold
4 ounces Roux, Blonde prepared
Salt & Pepper to taste
8 ounces Heavy cream heated
2 ounces Mushrooms, sliced Sautéed
Preparation:
1) Assemble all ingredients and equipment needed to prepare the recipe.
2) Sauté the quartered mushrooms in the butter until lightly browned and all the moisture has evaporated.
3) Add the onions and celery and sweat until soft.
4) Add the chicken stock, heat and add the cool roux, stir to dissolve the roux, bring to a simmer and simmer for 30 minutes.
5) Puree the soup in a blender or food mill. Strain. Return the soup to the pot and bring to a simmer.
6) Heat the cream and add the cream to the soup, season with salt and pepper to taste and garnish with sautéed mushrooms just before serving.
7) Serve as required.
Sautéed Chicken Chardonnay
1 each Chicken Supremes prepared
½ ounces Clarified Butter
1/2 ounces Shallots fine dice
1 ounces White Wine (Chardonnay)
1 ounces Chicken Stock
2 ounces Heavy Cream
¼ tsp Parsley or Fin Herbs chopped
Salt to taste
Pepper to taste
Flour as needed
Preparation:
1) Prepare the chicken breast Supremes and set aside (refrigerate).
2) Season the sauté pan with the clarified butter.
3) Dry the chicken with paper towels, season with salt and pepper, dredge them in flour, and shake off the excess.
4) Sauté chicken in clarified butter presentation side down until golden brown; turn and sauté other side.
5) Remove to a baking pan and finish in the oven at 350 degrees.
6) Adjust the fat, add the shallots and sweat for them for 1-2 minutes.
7) Deglaze pan with white wine and reduce by half, add the chicken stock and reduce by half.
8) Add heavy cream, reduce to a nappe.
9) Strain sauce through a chinois.
10) Remove chicken from oven when 165°. Serve with sauce and garnish with fin herbs or chopped parsley.
Mashed Potatoes
1 Pound Russet Potatoes peeled, quartered
3 Ounces Heavy Cream
2 Ounces Butter soft
Parsley as needed
Salt & Pepper to taste
Preparation:
1) Assemble all ingredients and equipment needed to prepare the recipe.
2) Prepare the potatoes, cover with cold water, and season with salt; bring to a boil and simmer until tender, approximately 25 minutes. Heat butter and cream in a sauce pan.
3) When potatoes are done, drain and let steam escape, run the potatoes through the food mill.
4) Add hot butter and cream. Mix them together quickly, fold in the fresh chopped parsley, and season to taste.
5) Place in a pastry bag wit a large round tip.
6) Serve by piping the potatoes onto the plate.
Glazed Carrots
1 # Carrots, cut into desired shape
1 oz Whole Butter
8 oz Chicken Stock
1 Tb Fresh Parsley, chopped
TT Salt and white pepper
Preparation:
1) Melt butter in preheated pan. Sauté carrots.
2) Add stock. Bring to simmer. Cook until al dente. Remove from pan and set aside.
3) Reduce stock to a glaze.
4) Return vegetables to pan and toss in glaze to coat.
5) Season with salt, white pepper, and parsley.
Buttered Broccoli
1# Broccoli
1 oz Butter
Preparation:
1) Leave broccoli as intact as possible before cooking.
2) Bring at least 1 gallon of water to a boil with 2 Tb of salt. Drop in broccoli and cook until al dente.
3) Remove from water and let dry slightly. Toss with butter and serve.