Academie Culinaire de France – US Delegation | Jean-Louis Gerin “Best of Gold Coast 2011”, Connecticut
United States Delegation of L'Academie Culinaire de France.
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Jean-Louis Gerin “Best of Gold Coast 2011”, Connecticut

21 Jul 2011, Posted by acfusa in News & Awards, Recipes

Chilled Diced Vegetables in Saffron Bouillon

6-8 servings

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

  1. Heat the olive oil in a medium pot over medium-high heat, then add the onions, leeks, and garlic.
  2. Sweat, stirring frequently, until softened and just translucent, about 2 minutes.
  3. Add the carrots, thyme, bay leaf, and saffron, stir, and add clam juice.
  4. Add 2 cups of water, stir, and bring to a boil.
  5. Reduce heat to medium-low and simmer until carrots are tender, about 10 minutes.
  6. Remove from heat, allow to cool, cover, and refrigerate overnight to allow saffron to fully infuse the broth and release its color and flavor.
  7. The following day, prepare the tomatoes: bring a medium pot of water to a rolling boil.
  8. Prepare a large bowl of ice water and set near stove.
  9. Using the point of a sharp paring knife, remove and discard stem end and cut an ‘X’ into other end of each tomato.
  10. Submerge tomatoes into the boiling water for 10-15 seconds or until skin of tomatoes begins to peel off near the ‘X’.
  11. Using a slotted spoon, quickly transfer tomatoes into bowl of ice water.
  12. Peel skins off tomatoes and discard, then cut tomatoes in half lengthwise and scoop out and discard seeds.
  13. Cut tomato halves lengthwise into 1⁄4” strips, then cut strips crosswise to form 1⁄4” square pieces.
  14. Add the chopped peeled tomatoes, orange juice, and seafood to the chilled soup base.
  15. Season to taste with salt. Divide evenly among serving dishes and garnish with chives, mint, or scallions.

Variation: To serve soup hot, bring chilled soup base to a boil, add tomatoes, seafood, and herbs (omit orange juice), boil 1 minute, season to taste with salt, and divide evenly among warm serving bowls.

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