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By Michael Lipp.
Warm Borscht Soup
Michael Lipp is Petrossian New York’s Executive Chef.
Ingredients (serves 8)
1 1/2 quart chicken stock or canned chicken broth
2 teaspoons salt
1 1/2 lb. carrots, 1 cm. cube
1 1/2 savoy cabbage, shredded
1 1/2 lb. beets, roasted and cubed (1 cm)
1 Granny Smith apple, peeled and cubed (1 cm)
1 1/2 cup honey
1 1/2 cup balsamic vinegar
ground black pepper to taste
1 1/2 cup crème fraiche (optional)
Method
Preheat oven to 350 degrees. Place beets in a casserole with enough water to cover by one-third. Cover with aluminum foil and place in oven. Roast until fork-tender approximately one hour. Peel the skin from the beets and cube. Reserve (the beets can be roasted the night before preparing the soup).
Pour chicken stock into soup pot and bring to simmer over medium heat. Add salt and cubed carrots and continue to simmer for five minutes. Add beets, apple and shredded cabbage and continue to simmer for another three minutes. Add the honey, balsamic vinegar and any additional seasoning. Stir and simmer for another three minutes. Remove from heat and serve.
The borscht should be served with a dollop of crème fraiche. This recipe can be made and stored in the refrigerator for up to four days before using.
Ham, Leak and Three Cheese Quiche.
By ICE Instructor Chef Scott McMillen.
Tart Dough (Makes 4):
2 cups all purpose flour
1-teaspoon salt
11 Tablespoons cold Beurre d'lsigny (PDO, France), cut up into 1-inch pieces
4-5 tablespoons cold water
4-3 inch tart pans
1. Combine flour and salt in a medium bowl.
2. Add in Beurre d'lsigny and using a pastry blender, work in Beurre d'lsigny until mixture resembles coarse cornmeal.
3. Stir in water, 1 tablespoon at a time, until dough comes together.
4. Wrap dough in plastic wrap and refrigerate until firm.
5. When ready to roll out, remove dough from refrigerator and lightly flour a board. Place dough on surface and lightly flour top of dough. Roll form the center out in all directions, loosening the pastry from the board, and adding more flour, if necessary. Roll into a round 1/8-inch thick. Using a 4 inch round cutter, cut 4 disks out of dough and place in tart shells. Refrigerate until firm.
6. Preheat oven to 375.
7. To bake dough: Prick dough with a fork on bottom and sides. Place a piece of parchment paper over dough and fill with pie weights. Bake approximately 10 minutes. Remove weights and continue baking another 10 minutes, until crust is lightly golden. Set aside to cool.
Filling.
3/4 lb leeks (about 3 medium; white and pale green parts only)
2 tablespoons unsalted Beurre d'lsigny (PDO, France)
1/4 lb diced or sliced Schwarzwälder Schinken (PGI, Germany)
3oz Comté (PDO, France), coarsely grated (1 cup)
3 oz Fontina Valle d'Aosta (PDO, Italy), coarsely grated (1 cup)
3 oz Kasseri (PDO, Greece), coarsely grated (1 cup)
3 large eggs
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
1 3/4 cups crème fraîche (from two 8-oz containers)
Method.
1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in a colander and pat dry. Melt Beurre d'lsigny in a 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender, 8 to 10 minutes.
2. Whisk together eggs, nutmeg, and pepper until combined well, then whisk in crème fraîche until smooth.
3. Line pie shells with Schwarzwälder Schinken to cover the bottom of the pie shell. Toss Comté, Fontina Valle d'Aosta and Kasseri together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of the cheeses.
4. Carefully pour half of custard on top of pie filling, gently moving the cheeses with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Bake until center of filling is puffed and set (center will be slightly wobbly but not liquid), about 35 minutes. Cool on a rack before serving (filling will continue to set as it cools). Serve warm or at room temperature.
© December 2006 LuxuryWeb Magazine. All rights reserved.
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