-= Exported from BigOven =-

             Garlic Veloute with Croutons and Prosciutto

From CLASSICAL AND CONTEMPORARY ITALIAN COOKING FOR PROFESSIONALS, by Bruno Ellmer, page 104.

Recipe By:
Serving Size: 8
Cuisine: Italian
Main Ingredient:
Categories: Easy, Soup

-= Ingredients =-
1 ounce Butter
8 ounces Leeks ; White Part Only Chopped
12 ounces Onions ; Sliced
4 ounces Celeriac ; Small Dice
10 ea cloves Garlic ; Minced
1 quart Chicken Broth
pinch Salt And Cayenne Pepper
pinch Nutmeg
1 cup Cream ; Hot
LIAISON
2 ea Egg Yolks
1/4 cup Cream
GARNISH
3/4 cup Italian Bread ; Stale Crusts Removed Small Dice
1 ounce Butter
1/2 cup Prosciutto ; Fine Julienne

-= Instructions =-
1. Heat the butter in a 4-quart noncorrosive pot. Cook the leek whites, onions, and celeriac over low heat. Add the garlic and continue to cook a few more minutes. Do not brown the onions.

2. Add the chicken broth and simmer slowly for another 30 minutes. Add the salt, cayenne, and nutmeg. (Can be made ahead to this point. Cover and refrigerate. Slowly reheat until thoroughly warm before continuing.)

3. Puree with an immersion blender (or in a blender) until very smooth. For an extremely velvety texture, strain through a china cap. Reheat and add the hot cream. Adjust the seasonings.

4. Saute the small-diced Italian bread in butter until crisp.

5. Combine the egg yolks and cream in a 2-quart mixing bowl. Add slowly to the cream soup while whisking to achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.

6. Serve the soup topped with the croutons and fine julienne of prosciutto.

** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

                      -= Exported from BigOven =-

          Asparagus and Mushroom Salad with Shaved Parmesan

Recipe By: From THE BEST OF GOURMET, 1996. Page 190.
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Gourmet Magazine, Easy, Sauces, Salads

-= Ingredients =-
1 pound Asparagus Medium To Thick ; Trimmed
1/2 pound Mushrooms ; Stems Trimmed Even With Cap
4 ea medium Radishes ; Halved Lengthwise Sliced Thin Crosswise
2 tablespoon Fresh Lemon Juice
2 teaspoon Dijon Mustard
to taste Salt
1/3 cup Extra Virgin Olive Oil
1 ea bunch Watercress ; Coarse Stems Discarded Wash Dry 3 Cup
1/4 pound Parmesan Cheese ; Room Temperature

-= Instructions =-
With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.

In a bowl, whisk together lemon juice, mustard, and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over salad and toss gently. Grind pepper to taste over salad.

Spread watercress on a small platter and top with asparagus salad. With a vegetable peeler shave about half of Parmesan into curls over salad, reserving remaining Parmesan for another use.
** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **