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Celery Soup from Chef Jean Louis Palladin
Monday, August 31st, 2009Jean louis palladin is a star not only in washington but nationally too. His restaurant, jean-louis at watergate has become at least as famous (for less turbulent reasons) as the hotel that houses it. The first course is indicative of the menu – celery soup with a pear mirepoix and shad roe.
Warm Apple Soup
Wednesday, June 10th, 2009Warm Apple Soup
Keegan Gerhard
The Ritz-Carlton Naples
Naples FL
Here´s a highly unusual variation on the pour-soup-over-toasted-bread theme: a warm dessert soup using apples, with cinnamon-toasted brioche taking the place of the bread.
Serves 4
Apple Soup
4 large Red Delicious apples
1/4 cup lemon juice
1 Granny Smith apple
1 Red Delicious apple
1 Golden Delicious apple
3 teaspoons ground cinnamon
1-1/2 cup sugar
Eight 4-inch brioche [...]
Mirepoix
Tuesday, May 26th, 2009Mirepoix
Mirepoix is a combination of savory vegetables, cut small, used in the building of stocks and sauces. The vegetables are usually sieved out at the end of the preparation; they are there just to impart flavor. There are many variations; this is the most common combination of vegetables.
3 carrots, peeled and cut into 1/2-inch dice
1 [...]
