Chilled Diced Vegetables in saffron Bouillon

Contributed by:
Restaurant Jean-Louis

Cusine:
French

# of Servings:
6-8

Ingredients:

2 tablespoons olive oil
1 cup finely chopped yellow onion (from about 1 medium onion)
1 cup thinly sliced leek (white part only; from about 1 medium-large leek)
1 tablespoon minced garlic (from 3-4 medium cloves)
1 cup finely chopped carrot (from 3-4 medium carrots)
1 sprig thyme
1 bay leaf
2 pinches saffron
1 8-ounce bottle clam juice
2 small plum tomatoes
1 cup freshly squeezed orange juice Cooked and chilled seafood of your choice     (mussels, shrimp, lobster, salmon, etc)
Salt
2 tablespoons chopped chives, mint, or scallions

Preparation:

Heat the olive oil in …

“Kings of Pastry” follows ACF member Jacquy Pfeiffer, co-founder of The French Pastry School at City Colleges of Chicago and two other distinguished pastry chefs in their quest to do more than the best they can do in pastry, “but the best that can be done.”

On June 6, 2010, Chef Jean-Louis Gerin was elected by secret ballot as the new president of the US delegation of the Academie Culinaire de France, succeeding Chef Jean-Jacques Dietrich, who served the A.C.F. for 32 years.