Roasted Double Pork Chops With Apple-Horseradish Stuffing and Roasted Butternut Squash

Roasted Double Pork Chops With Apple-Horseradish Stuffing and Roasted Butternut Squash
Serves 4


By Nora Pouillon

INGREDIENTS:

    * 3 Tablespoons sunflower oil
    * 2 Tablespoons finely chopped shallots
    * 1 Granny Smith apple, cored and quartered
    * 2 Tablespoons horseradish sauce
    * 1 Tablespoons Dijon mustard
    * Salt and pepper
    * 4 2-inch-thick pork chops
    * 1 2-pound butternut squash, peeled, seeded, and cut into 3-inch pieces
    * Nutmeg
    * 1 cup chicken stock



METHOD:

Preheat oven to 350°F. Heat 2 Tablespoons oil in a small skillet. Add the shallots and sauté shallots for 2 to 3 minutes. Add the apple and cover until softened, about 2 minutes. Remove from heat, and add the horseradish, mustard, salt and pepper.

Using a paring knife, make a pocket in each pork chop by cutting a 2-inch incision in the side opposite the bone. Stuff with the apples. Brush with the remaining 1 Tablespoon oil, and season with salt and pepper. Put into a roasting pan with the squash.

Brush the chops with the remaining oil and season to taste with salt and pepper. Put them in a roasting pan surrounding them with the pieces of butternut squash. Season with salt, pepper, and nutmeg. Pour stock into the pan, and roast for about 20 minutes, until the chops and the stuffing are cooked through and a knife inserted next to the bone shows the meat to be completely pink.

Serve the pork chops and butternut squash pouring some of the remaining juices over the pork chops.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 20 minutes

Round Out the Meal:
With steamed broccoli.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Cabernet Sauvignon.

Carolina Quick Grits

Carolina
Quick Grits
Time: soak overnight, cook time 15 minutes; no soak method, cook time 30 minutes

Anson Mills Carolina Quick Grits have the natural whole corn richness, creaminess and fragrance of our Antebellum coarse grits, but are milled slightly finer. Fine particles of corn drop a note or two in flavor and textural complexity compared with coarser particles, but our quick grits can be on the table in about half the time as coarse grits—15 minutes if they're soaked overnight, 30 if they're cooked on the fly. Irrespective of the degree of planning or spontaneity that rules their preparation, Quick Grits prefer low heat on the stove, just like our coarse grits.

Equipment Mise en Place
For this recipe you will need a medium-sized heavy-bottomed saucepan, a fine tea strainer, a small saucepan, a balloon whisk and a wooden spoon.

Ingredients
1 cup (6 ounces) Anson Mills White or Yellow Carolina Quick Grits
3 or 4 cups spring or filtered water (see below)
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter

Cooking Remarks
Soaking the grits in water overnight and cooking them in the soaking liquid will reduce their cooking time by about 50%. In real terms this means that a cup of grits, soaked overnight, will cook in about 15 minutes. If you don't pre-soak the grits their cooking time will increase to 30 minutes.

With their smaller particle size and increased surface area, quick grits require more water at the outset of cooking than coarse grits. Because they cook more quickly and with more water, we cook them uncovered.

Directions
1. Place the grits in a medium-sized, heavy-bottomed saucepan and cover them with 3 cups water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let stand overnight at room temperature. Note: If you have not pre-soaked the grits, cover them with 4 cups water as directed above and proceed to Step 2.

2. Set the pan over medium heat and bring to a simmer, stirring constantly with a wooden spoon until the first starch takes hold, about 5 minutes. Reduce the heat to low and cook, stirring frequently, until the grits are creamy and tender throughout and hold their shape on a spoon, 15 to 30 minutes, depending on whether or not they were pre-soaked. Add the salt halfway through cooking. To finish, stir in the butter with vigorous strokes. Add more salt, if desired, and black pepper.

Serves 4 to 6 as a side dish.

Perfect Manhattan

Perfect Manhattan

2ounces Tuthilltown Hudson Manhattan rye whiskey

½ounce sweet vermouth (preferably Vya or Carpano Antica)

½ounce dry vermouth

2dashes of orange bitters

Lemon twist, for garnish.

Stir the liquid ingredients with ice and strain into a chilled
cocktail glass. Garnish with the twist.

the perfect loaf of bread

baking the perfect
loaf of bread at home________________________________

Formula and process created by
Jim Lahey, owner of Sullivan St Bakery.
formula
3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)

equipment
Two medium mixing bowls
6 to 8 quart pot with lid
(Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)

process
Mix all of the dry ingredients in a medium bowl. Add water and
incorporate by hand or with a wooden spoon or spatula for 30 seconds
to 1 minute. Lightly coat the inside of a second medium bowl with
olive oil and place the dough in the bowl. Cover the bowl with plastic
wrap and let the dough rest 12 hours at room temperature (approx.
65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough
rest 15 minutes in the bowl or on the work surface. next, shape the
dough into ball. Generously coat a cotton towel with flour, wheat
bran, or cornmeal; place the dough seam side down on the towel and
dust with flour. Cover the dough with a cotton towel and let rise 1-2
hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30
minutes prior to baking to preheat. Once the dough has more than
doubled in volume, remove the pot from the oven and place the dough in
the pot seam side up. Cover with the lid and bake 30 minutes Then
remove the lid and bake 15-30 minutes uncovered, until the loaf is
nicely browned.

Huevos Rancheros

Huevos Rancheros
Tremont 647 serves two eggs on a bed of rice and beans, with guacamole, pico de gallo, and a grilled flour tortilla on the side. (Wendy Maeda/Globe Staff)
The Boston Globe
Huevos rancheros

July 18, 2007

Serves 6

Even though you have to fry the eggs at the last minute, huevos rancheros makes a nice brunch dish. You can prepare both the tomato sauce and beans in advance and reheat them before serving.

   
1     tablespoon olive oil
1     small onion, chopped
2     cloves garlic, finely chopped
1     can (28 ounces) crushed tomatoes
2     teaspoons chopped canned chipotle peppers in adobo sauce
7     tablespoons chopped fresh cilantro
    Salt and black pepper, to taste
4     tablespoons canola oil, or more to taste
12     corn tortillas (5 1/2 inches)
1     can (15 ounces) black beans, rinsed and drained
1/4     teaspoon ground cumin
4     tablespoons water, or more to taste
2     tablespoons unsalted butter
12     eggs
2/3     cup shredded Monterey Jack or cheddar cheese (optional)
1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, about 6 minutes or until softened. Add the garlic and cook 1 minute more.

2. Stir in the tomatoes and chipotle. Simmer, stirring occasionally, for 10 minutes or until the sauce is slightly thickened. Stir in 4 tablespoons of the cilantro with salt and pepper.

3. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.

4. In a large heavy nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add 2 tortillas and cook for 30 seconds or until just starting to brown. Turn and cook the other side. Transfer the tortillas to the baking sheet. Cover loosely with foil. Repeat with the remaining tortillas, adding a little more oil each time. Set the tortillas in the oven.

5. In a small skillet, heat the remaining 1 tablespoon of canola oil over medium heat. Add the beans and cumin. With a potato masher, coarsely mash the beans. Stir in enough water to moisten the mashed beans. Add salt and pepper. Keep warm over low heat, stirring occasionally.

6. In the same skillet used for the tortillas, melt 1 tablespoon of butter over medium heat. Break 6 eggs into the skillet and fry until the whites are almost set. Using the edge of a metal spatula, separate the eggs and flip them, if you like, cooking the other side about 1 minute more. Transfer the eggs to a large plate and cover loosely with foil to keep warm. Add the remaining 1 tablespoon of butter to the skillet and cook the remaining 6 eggs.

7. To assemble individual servings: Place 2 warm tortillas, slightly overlapping, on each of 6 plates. Place 2 eggs on top of the tortillas and spoon tomato sauce over the eggs. Sprinkle with cheese, if using, and the remaining 3 tablespoons of chopped cilantro. Place a spoonful of beans on each plate. Lisa Zwirn Notes: 
© Copyright 2008 The New York Times Company

Grilled Striped Bass With Grits and Pecan Brown Butter

Grilled Striped Bass With Grits and Pecan Brown Butter
By Linton Hopkins

INGREDIENTS:

    * 5 cups chicken stock
    * 1 cup coarse stone ground grits
    * 7 Tablespoons butter
    * Salt and fresh ground pepper
    * 6 6-ounce wild striped bass fillets
    * 2 Tablespoons extra virgin olive oil
    * 2 Tablespoons chopped and toasted pecans
    * Juice of ½ lemon
    * 1 Tablespoon chopped parsley



METHOD:

Preheat grill or broiler. In a large sauce pot, heat the stock. Gradually whisk in the grits. Cook, stirring frequently for 30 minutes. Add 3 Tablespoons butter, and season with salt and pepper.

Season the fish with salt and pepper, and rub with oil. Grill, skin side down, until opaque.

Melt the remaining 4 Tablespoons butter in a skillet over high heat until golden brown. Add the pecans, lemon juice, and parsley. Serve over the fish with the grits.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With a radish and fennel salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Beaujolais.

JAMBALAYA

 
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator. Some involve tomatoes and tomato sauce, some use chicken or beef stock instead. This first one uses both tomatoes and chicken stock, and is a New Orleans Creole-style "red" jambalaya, as opposed to one made with only stock, a more Cajun-style"brown" jambalaya (like Dee Gautreau's or Marc Savoy's).

One of my favorite variations is the one in which I omit the rice basis of the dish (gasp, blasphemy!) and substitute pasta. Turns out that my Pasta Jambalaya is very popular among my family, friends and readers. It's a bit of a Creole-Italilan spin on the dish ... give it a try sometime!

By the way, it's pronounced <jahm-buh-LIE-uh> or <jum-buh-LIE-uh>.

• 1 lb. boneless chicken, cubed; AND/OR
  • 1 lb. shrimp, boiled in Zatarain's and peeled; OR
  • 1 lb. leftover holiday turkey, cubed; OR
  • 1 lb. of any kind of poultry or fish, cubed; OR
  • Any combination of the above
• 1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
  • 1 lb. diced smoked ham
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 - 6 cloves garlic, minced (amount to taste; I like lots)
• 4 ribs celery, chopped
• 3 small cans tomato paste
• 4 large Creole tomatoes, peeled, seeded and diced; OR
  • 1 28-oz. can tomatoes
• 8 cups good dark homemade chicken stock
• Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
  • 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
• 2 bay leaves
• Salt to taste
• 4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma. I use Uncle Ben's converted, as the rice doesn't get sticky or lumpy that way.)
  
  

In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it; a bit of salt, black pepper and red pepper otherwise. Don't brown if using leftover cooked bird, but you still might want to season the meat. Tear or cut the meat into bite-size pieces.

Brown the sliced smoked sausage or andouille and pour off fat. In the pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

In the same pot, while you're sautéing the "trinity", add the tomato paste and let it pincé, meaning to let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. Some friends of mine hate this step, so you can skip it if you want, but then it won't be Chuck's jambalaya. :^)

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. If you haven't checked your seasonings before adding the rice, it's too late! It's much better for the rice to absorb the seasonings while it's cooking. Check seasoning anyway, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done.

Serve with salad and French bread.

PARSNIP RISOTTO

PARSNIP RISOTTO
Serves 6

WITH LEEK FONDUE AND WHITE TRUFFLE OIL
CHEFS BRIAN AND SHELLEY JORDAN, LOGAN STREET MARKETPLACE
DIFFICULTY RATING: 7 OUT OF 10 (PICTURED ON PAGE 75)

5 cups chicken stock
1 small sweet onion, small dice
5 ounces (11/4 stick) butter
2 cups arborio rice
1 medium-size parsnip, peeled and
small dice
2 bay leaves
12 thyme sprigs Salt, to taste Pepper, to taste 1 large leek
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 tablespoon finely chopped parsley
1 tablespoon white truffle oil*

1. In a medium-size saucepan, bring the stock to a simmer.
2. In a wide skillet or large saucepan over medium heat, sweat the onion in 1 ounce (2 tablespoons) of the butter until translucent.
3. Add the rice and parsnip and cook for 1 more minute. Add the hot stock ay leaves and thyme sprigs to the mixture or the next 18 minutes in 3 equal parts, stirring consistently. (Allow 1 part of the stock to be absorbed by the rice before adding the next part.) After 18 minutes, taste the rice for seasoning (adding salt and pepper, to taste) and texture — it should be al dente.
4. While the risotto is cooking, clean and small dice the leek. In a saute pan, combine the leek with the remaining 4 ounces (1 stick) of butter and very slowly simmer until the leek is tender (about 15-20 minutes). Reserve for service.
5. Once all of the stock has been added, and the risotto is al dente, remove the thyme and bay leaf. Stir in the heavy cream and Parmigiano-Reggiano. Allow the risotto to stand covered for 5 minutes.
6. Add the finely chopped parsley. (Adjust the consistency with stock or cream to ensure the risotto is not dry.) Transfer the risotto to a platter. Garnish the top with the leek fondue and drizzle with white truffle oil.

*White truffle oil is available at Frasier's Gourmet Foods (849.5409), Trader Joe's (337.1880) and Wild Oats Natural Marketplace (706.0900).

REVERSE FRENCH ONION SOUP

REVERSE FRENCH ONION SOUP: GRUYERE BISQUE, CARAMELIZED ONION TARTLET, FRIZZLED LEEKS AND CHIVE OIL
DIFFICULTY RATING: 6 OUT OF 10 (PICTURED ON PAGE 85)

This dish takes the concept of classic French onion soup and approaches it with a "backward" methodology, preparing and plating the dish in an unexpected way and playing up an individual ingredient. In this case, the onion is celebrated through all of the various textures, aromas and flavors.

1/2 cup chopped chives
1/2 cup canola oil
1 teaspoon kosher salt
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup butter
1/4 cup lard
3 tablespoons ice water (or more if needed)
1 large red onion, finely julienned
1/4 cup butter
1 large Vidalia onion, finely julienned
1 cup pearl onions
3 leeks, finely julienned
2 tablespoons minced garlic
2 cups red wine
1 cup sugar
1 tablespoon fresh minced thyme
1/2 cup crumbled chevre (goat cheese) Kosher salt, to taste
1 medium-size onion, small dice
1 stalk celery, small dice
1/3 cup flour
2 cups chicken stock
2 cups milk
1 pound Gruyere cheese, grated
2 cups heavy cream Kosher salt, to taste White pepper, to taste
1/2 cup (1 stick) butter
4 cups canola oil
Kosher salt, to taste
Fresh minced chives, to garnish

CHIVE OIL
1. In a standard blender (or with a stick or immersion blender), pulse the chives and oil together and season with salt. Refrigerate at least 12 hours to allow the flavors to marry.
2. Strain the oil before using, if desired.*

TARTLET PIE DOUGH
1. Blend the flour, sugar, salt and black pepper in a food processor.
2. Be sure that the temperatures of the butter and lard are similar. Add them to the food processor. Cut in the fat using the on/off pulse until a coarse meal forms.
3. Add 3 tablespoons ice water. Continue to pulse and blend just until moist clumps form. (Add more water, 1/2 tablespoon at a time, if the dough is dry and repeat with the on/off pulse.)
4. Gather the dough into a ball and flatten into a disk about 1-inch thick. Refrigerate at least 1 hour.t

TARTLET FILLING
1. Preheat oven to 375 degrees.
2. Caramelize the red onion in a wide saute pan over medium heat, cooking the onion in enough butter, as needed, until the slices are dark brown (about 30 minutes). (It's important to use small batches of onion to maintain your product-to-hot-surface ratio.) Repeat the process for each type of onion (Vidalia, pearl onions and leeks), keeping them separate once finished.
3. Reserve a small amount of each type of onion and place the remaining onions (all 4 types) into a large saucepan. Add the garlic, red wine, sugar and 1/2 of the fresh thyme. Allow the mixture to reduce over low heat until a jam-like consistency is achieved (about 45 minutes).
4. Roll out the prepared Tartlet Pie Dough and fit it into a 9-inch tart pan with removable bottom. Lightly prick the bottom with a fork. Line the tart shell with foil and fill it with pie weights. Blind bake the shell. To do so, bake it in the middle of the 375-degree oven until the crust is pale golden around the rim (about 15 minutes). Carefully remove the weights and foil and finish baking until golden. Remove from the oven and allow the shell to cool in the pan. Lower the oven temperature to 300 degrees.
5. Generously spread the onion jam over the prebaked tart shell. Garnish with reserved caramelized onions of each type, crumbled chevre and the remaining minced thyme. Season with salt and pepper, to taste, and place the tart on a baking sheet. Warm in the 300-degree oven for 15 minutes.

GRUYERE BISQUE
1. In a stockpot, melt the butter over medium heat. Sweat the onion and celery for 10 minutes. Add the flour and stir to form a roux. Cook the mixture until the flour is light brown and has a nutty smell.
2. Stir in the chicken stock and then the milk and whip until smooth. Turn down the heat to low and bring the mixture to a simmer. Once it begins to thicken, add the Gruyere cheese. Continue to simmer and work the bisque with a whip to achieve a smooth consistency. A stick or immersion blender can be a handy tool for these types of soups. Otherwise, puree in a blender or food processor.
3. Finish with heavy cream and season with salt and pepper, to taste. (The consistency can be adjusted with stock or milk, as needed.) Keep warm until service.

FRIZZLED LEEKS
1. In a tall saucepan, heat the canola oil over medium-low heat. Add the leeks and cook until they're crisp. Strain them and lightly season with salt, to taste. (Frying at a moderate temperature will ensure the correct color and texture of the finished product.)

TO PLATE
Ladle 6 ounces (3/4 cup) of the Gruyere Bisque into each of 8 appropriate vessels sitting on base plates large enough to accommodate the tartlet. Top the soup with minced chives. Cut the warm Caramelized Onion Tartlet into 8 servings and place onto each plate next to the soup. Drizzle with Chive Oil and garnish the tartlet with a ball of Frizzled Leeks.
Serves 8
*As a general rule, always refrigerate infused oils. t The dough can be made several days ahead. Be sure to soften it to room temperature before rolling it out.

REVERSE FRENCH ONION SOUP: GRUYERE BISQUE, CARAMELIZED ONION TARTLET, FRIZZLED LEEKS AND CHIVE OIL
DIFFICULTY RATING: 6 OUT OF 10 (PICTURED ON PAGE 85)
This dish takes the concept of classic French onion soup and approaches it with a "backward" methodology, preparing and plating the dish in an unexpected way and playing up an individual ingredient. In this case, the onion is celebrated through all of the various textures, aromas and flavors.
CHIVE OIL
1/2 cup chopped chives 1/2 cup canola oil
1 teaspoon kosher salt
1. In a standard blender (or with a stick or immersion blender), pulse the chives and oil together and season with salt. Refrigerate at least 12 hours to allow the flavors to marry.
2. Strain the oil before using, if desired.*
TARTLET PIE DOUGH
11/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 cup butter
1/4 cup lard
3 tablespoons ice water (or more if needed)
1. Blend the flour, sugar, salt and black pepper in a food processor.
2. Be sure that the temperatures of the butter and lard are similar. Add them to the food processor. Cut in the fat using the on/off pulse until a coarse meal forms.
3. Add 3 tablespoons ice water. Continue to pulse and blend just until moist clumps form. (Add more water, 1/2 tablespoon at a time, if the dough is dry and repeat with the on/off pulse.)
4. Gather the dough into a ball and flatten into a disk about 1-inch thick. Refrigerate at least 1 hour.t
TARTLET FILLING
1 large red onion, finely julienned 1/4 cup butter
1 large Vidalia onion, finely julienned
1 cup pearl onions
2 leeks, finely julienned
2 tablespoons minced garlic
2 cups red wine
1 cup sugar
1 tablespoon fresh minced thyme
1/2 cup crumbled chevre (goat cheese) Kosher salt, to taste

1. Preheat oven to 375 degrees.
2. Caramelize the red onion in a wide saute pan over medium heat, cooking the onion in enough butter, as needed, until the slices are dark brown (about 30 minutes). (It's important to use small batches of onion to maintain your product-to-hot-surface ratio.) Repeat the process for each type of onion (Vidalia, pearl onions and leeks), keeping them separate once finished.
3. Reserve a small amount of each type of onion and place the remaining onions (all 4 types) into a large saucepan. Add the garlic, red wine, sugar and 1/2 of the fresh thyme. Allow the mixture to reduce over low heat until a jam-like consistency is achieved (about 45 minutes).
4. Roll out the prepared Tartlet Pie Dough and fit it into a 9-inch tart pan with removable bottom. Lightly prick the bottom with a fork. Line the tart shell with foil and fill it with pie weights. Blind bake the shell. To do so, bake it in the middle of the 375-degree oven until the crust is pale golden around the rim (about 15 minutes). Carefully remove the weights and foil and finish baking until golden. Remove from the oven and allow the shell to cool in the pan. Lower the oven temperature to 300 degrees.
5. Generously spread the onion jam over the prebaked tart shell. Garnish with reserved caramelized onions of each type, crumbled chevre and the remaining minced thyme. Season with salt and pepper, to taste, and place the tart on a baking sheet. Warm in the 300-degree oven for 15 minutes.
GRUYERE BISQUE 1/2 cup (1 stick) butter
1 medium-size onion, small dice
1 stalk celery, small dice 1/3 cup flour
2 cups chicken stock
2 cups milk
1 pound Gruyere cheese, grated
2 cups heavy cream Kosher salt, to taste White pepper, to taste
1. In a stockpot, melt the butter over medium heat. Sweat the onion and celery for 10 minutes. Add the flour and stir to form a roux. Cook the mixture until the flour is light brown and has a nutty smell.
2. Stir in the chicken stock and then the milk and whip until smooth. Turn down the heat to low and bring the mixture to a simmer. Once it begins to thicken, add the Gruyere cheese. Continue to simmer and work the bisque with a whip to achieve a smooth consistency. A stick or immersion blender can be a handy tool for these types of soups. Otherwise, puree in a blender or food processor.
3. Finish with heavy cream and season with salt and pepper, to taste. (The consistency can be adjusted with stock or milk, as needed.) Keep warm until service.
FRIZZLED LEEKS
4 cups canola oil
1 leek, very finely julienned Kosher salt, to taste
1. In a tall saucepan, heat the canola oil over medium-low heat. Add the leeks and cook until they're crisp. Strain them and lightly season with salt, to taste. (Frying at a moderate temperature will ensure the correct color and texture of the finished product.)
TO PLATE
Fresh minced chives, to garnish
Ladle 6 ounces (3/4 cup) of the Gruyere Bisque into each of 8 appropriate vessels sitting on base plates large enough to accommodate the tartlet. Top the soup with minced chives. Cut the warm Caramelized Onion Tartlet into 8 servings and place onto each plate next to the soup. Drizzle with Chive Oil and garnish the tartlet with a ball of Frizzled Leeks.
Serves 8
*As a general rule, always refrigerate infused oils. t The dough can be made several days ahead. Be sure to soften it to room temperature before rolling it out.

Red Lentil Soup with Lemon

Red Lentil Soup with Lemon
Serves 4

3 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp ground black pepper
pinch of ground chili powder or cayenne
1 qt chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
1/2 lemon, juiced
3 tbsp cilantro, chopped

In a large pot, heat 3 tbsp oil over high heat until hot and simmering. Add onion and garlic, saute until golden (about 4 minutes). Stir in tomato paste, cumin, salt, black pepper, and chili powder (or cayenne) and saute for 2 minutes longer. Add broth, water, lentils and carrot. Bring to simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, puree half the soup and then add it back to the pot. Soup should be somewhat chunky. Reheat soup if necssary, stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.