Go behind the kitchen doors of America's finest culinary institutes and learn how to prepare dishes like Pan-Seared Sea Bass Puttanesca and Roasted Banana Tiramisu from the instructors themselves - experts in teaching classical cuisine. The recipes are complete with notes from each chef emphasizing crucial points of preparation, and are paired with gorgeous black-and-white photographs and step-by-step illustrations on techniques like butterflying a tenderloin or plating the final dish.
In Saucier we learn that the secret to superb soups and sauces begins with a commitment to high-quality ingredients, particularly when it comes to stock. Since stock is time-consuming to make, I have a ritual of "simmering on Sundays," and freezing the stock in zipper-lock bags to use throughout the week. If you need an alternative, use the Kitchen Basics brand of stock and "refresh it" by simmering it with fresh mirepoix, a bouquet garni, and some browned bones, just long enough for it to reduce slightly and deepen the flavor. CWM
Servings: 6
SOUP INGREDIENTS:
1 head garlic, unpeeled
1/4 cup butter, unsalted
1/2 cup all-purpose flour
6 cups chicken stock
1 tablespoon butter
1/4 cup carrots, peeled, julienned
1/4 cup celery, small diced
6 ounces Brie, rind removed
1/4 cup plus 2 tablespoons white wine
l/4 cup heavy cream
1/4 cup mushrooms, sliced
Salt and pepper
ACCOMPANIMENTS:
3 tablespoons chives or scallions, freshly chopped
Toasted Buttery Croutons (see note)
Roast the garlic: Cut off the top one-fourth of head to expose the cloves. Drizzle with olive oil and roast at 350 degrees F for 30-45 minutes, or until cloves are soft and the juices run brown, Squeeze to release the garlic from its paper skins. Reserve and mash 6 of the garlic cloves. Wrap and store the remainder.
In a large stockpot, melt the butter and incorporate the flour gradually, whisking constantly. Be certain the whisk and pot are not made of aluminum, or the mixture will become discolored. Stir this mixture, Which is known as a roux, until it has the aroma of cookies baking.
Slowly whisk in the chicken stock. Bring the soup just to a boil, then immediately turn the heat down for the soup to simmer. Reduce the soup by a third or until its consistency is nappe, skimming off any foam or impurities.
During the reduction, heat a saute pan on low heat and add 1 tablespoon butter. Add the carrots and celery, cover, and allow them to sweat for 2 minutes, Remove the pan from the heat, Set the carrots and celery aside on a separate plate.
After the soup is done reducing, strain it through a chinois, or fine strainer. Return the soup to the stove on low heat and add the Brie, using a heat-resistant spoon, stir constantly to avoid scorching.
When the cheese has melted, slowly whisk in the wine and add the carrots and celery. Simmer and stir until the vegetables are almost al dente, 3-4 minutes.
Meanwhile, warm the heavy cream in a separate saucepan. Add the mashed, roasted garlic and the sliced mushrooms to the soup, stir, and simmer 1 more minute.
Stir the warm cream into the soup and adjust the seasonings with salt and pepper
Serve garnished with freshly chopped chives or scallions and crisp, buttery croutons.
Chef's Note: Freshly-made croutons are wonderful. Preheat the oven to 40O degrees F. Cut off the crusts of an unsliced loaf of bread, and cut the bread into 1/2-inch cubes. Heat a large saute pan, add 3 tablespoons clarified butter, and add the bread cubes. Toss to distribute the butter and pour onto a sheet pan in a single layer. Bake until crunchy and golden brown, tossing occasionally.
