"Recipes from the Chef's Kitchen"

Show 583

The Oval Room
Modern American Cuisine
800 Connecticut Ave. NW
Washington, D.C. 20006
202-463-8700

Jason Lage - Executive Chef


Sweet Corn Soup with Chanterell
Mushrooms plus Crab and Bacon

Recipe for the Corn Soup
Ingredients:
1)   5 cups Sweet Corn
2)   1/4 cup Sweet Onions
3)   1 cup Heavy Cream
4)   2 oz. Bacon
5)   1/4 cup Chanterelle Mushrooms
6)   1 Shallot
7)   1/2 clove Garlic
8)   A couple of pats of Butter
9)   Salt and Pepper to taste.

Preparation:
1)   Sweat onions in butter for about 5 to 10 minutes.
2)   Bring 2 quarts of salted water to boiling.  Cut corn off the cob and cook
       in the boiling water for 4 to 5 minutes.
3)   Blend in a food processor until smooth.  Then add cream and pass through
       a fine strainer.  Season with salt and pepper.
4)   Render 2 oz. of bacon and reserve the fat.  Remove the bacon and add the
       shallot and garlic.  Saute for 1 minute and add the mushrooms.  Cook for
       3 minutes.  Season with salt and pepper.  Garnish with bacon and
       mushrooms.

Recipe for the Crab Cakes
Ingredients:
1)   1 lb. Jumbo Lump Crab
2)   2 Egg Yolks
3)   1/4 cup Mayonaise
4)   1 tsp. Mustard
5)   1 tbs. Shallots - sauted
6)   1/2 tsp. Garlic
7)   1/2 tbs. Old Bay
8)   1/2 cup Bread Crumbs

Preparation:
1)   Pick the crab clean.
2)   Place all the ingredients (except the crab) into a bowl.
3)   Add the crab mix gently and form into cakes.
4)   Saute 3 minutes on each side.


The Crab Cakes



Good Eating!!!