"Recipes from the Chef's Kitchen"

Show 797


110 Pleasant St. NW
Vienna, Virginia 22180
703-865-7920


Stephan P. Sands - Chef/Owner (left)
Pete Smith - Chef/Owner (right)


 Roasted Red and
Yellow Bell Pepper Soup

(Serves 6)

The Red Pepper Soup
Ingredients:
1)   2 Red Bell Peppers - roasted, seeded and peeled
2)   2 tbs. of Olive Oil
3)   1 Medium Onion - chopped
4)   4 Ripe Roma Tomatoes - seeded peeled and coarsely chopped
5)   2 Garlic Cloves - minced
6)   2 Cups Chicken Stock
7)   Salt and Pepper to taste

Preparation:
1)   Roast pepper on gas grill, charcoal grill or under the broiler until chard
       black. Place in bowl and cover with plastic wrap. Let rest until cool and
       peel the skins off and discard. Cut the bell pepper and discard the seeds.
       Reserve the peppers for later.
2)   Place a 4-quart sauté pan over medium heat. Add the olive oil and swirl
       to coat the pan, add the onions and cool until softened about 3 minute.
       Add the tomato and cook about 5 minutes. And the garlic and the roasted
       red pepper and cook about 3 minutes. Add the chicken stock and cool
       until warmed. Taste and add salt and pepper to taste.
3)   Place soup into a blender to puree until smooth, and return pureed soup
       back in the pan and heat on low.

The Yellow Pepper Soup
Ingredients:
1)   4 Yellow Bell Peppers - roasted, seeded and peeled
2)   2 tbs. of olive oil
3)   1 Medium Onion - chopped
4)   2 Garlic Cloves - minced
5)   1 ½ Cups Chicken Stock
6)   ½ Cup Heavy Cream
7)   Salt and Pepper to taste

Preparation:
1)   Roast pepper on gas grill, charcoal grill or under the broiler until chard
       black. Place in bowl and cover with plastic wrap. Let rest until cool and
       peel the skins off and discard. Cut the bell pepper and discard the seeds.
       Reserve the peppers for later.
2)   Place a 4-quart sauté pan over medium heat. Add the olive oil and swirl
       to coat the pan, add the onions and cool until softened about 3 minute.
       Add the garlic and the roasted yellow pepper and cook about 3 minutes.
       Add the chicken stock, cool until warmed and add the cream. Taste and
       add salt and pepper to taste.
3)   Place soup into a blender to puree until smooth, and return pureed soup
       back in the pan and heat on low.

The Serving
1)   Place soups in separate pitchers, pour soups on opposite sides of the
       bowl at the same time into a shallow bowl.
2)   For a little fancier presentation, use a knife and pull one side of the soup
       into the other.
3)   Place a dollop of mascarpone in the center.
4)   Soup can be served hot or at room temperature.


Jumbo Sea Scallops
with Basil & Lavender Essence

(Serves 4)

Ingredients:
1)   30 large Fresh Basil Leaves
2)   1 large Clove of Garlic
3)   3 drops of Essential Oil of Lavender
       (if Essential Oil are not available, use Lavender Herbs)
4)   3 tbs. Olive Oil
5)   8 large Sea Scallops (U-10) - about 1 lb.
6)   Salt and Pepper to taste

Preparation:
1)   Finely chop the basil, garlic, salt and pepper or combine the ingredients
       in a blender or food processor and process until smooth.  Add 2 drops
       of lavender essential oil to 1 1/2 tablespoons of olive oil.  Then add the
       mixture to the basil mixture and let stand for about 30 minutes.
2)   Cut 2 to 3 deep horizontal slits through the scallops, but not completely
       through.  Fill the slits with the basil/lavender mixture.
3)   Brush the scallops with olive oil and season with salt and pepper.  Grill
       or sear in a heated pan, turning once, until the scallops are golden brown,
       about 1 minute per side.  Transfer to a sheetpan iwth a rack and finish
       in a 350 degree oven for 3 to 4 minutes.


Individual Chocolate Souffles
(Serves 8 to 10)

Ingredients:
1)   6  large Egg Yolks
2)   8  large Egg Whites
3)   8  oz.  Bittersweet Chocolate
4)   5  oz.  Granulated Sugar
5)   1  tbs. Oragne Zest - finely grated (optional)
6)   3  tbs. Grand Marnier (or Triple Sec)
7)   1 to 2  cups Whipping Cream
8)   1  tbs. Vanilla Extract
9)   1 to 2 oz. Butter for molds
10) ¼  cup Sugar for molds
11) Confectioners’ Sugar for dusting

Preparation:
1)   Butter and sugar the molds and refrigerate.
2)   In a small bowl placed over a pan of simmering water, melt the chocolate.
       When almost melted, turn off the heat and let the chocolate melt
       completely, stirring occasionally.
3)   Meanwhile, in the large bowl of an electric mixer, beat the egg yolks and
       4 oz. of sugar together with the vanilla until pale yellow and thick.  Add
       in the orange zest, if used.  Scrape the melted chocolate into the
       sugar/yolks and continue to beat until well combined.
4)   In a separate bowl, beat the egg whites on medium speed, then raise the
       speed as peaks begin to form.  Add the remaining sugar and beat for
       another minute or so.  Beat until the whites are stiff,  but not dry.
5)   Fold the egg whites into the egg yolk/chocolate mixture.
6)   Fill each mold to the rim and bake (position the rack on the lowest part
       of the oven) on a sheet pan at 400 degrees F for 8-10 minutes.
7)   Before the soufflés are finished, place the whipping cream in a mixer
       fitted with beaters.  Beat the cream to soft peaks, then add the Grand
       Marnier and 2 tablespoons of sugar.
8)   When the soufflés are done, dust with confectioners’ sugar.  Then add
       a dollop of whipped cream and serve immediately.



 The cooking class catalog
available from Culinaria.



Good Eating!!!