Best 15 Chilled Burgundy Carrot Soup With Celery Belgian Endive And Baby Golden Beets Recipes

LAURIE COLWIN'S BAKED MUSTARD CHICKEN

Steps:

• Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
• Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
• Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

MARCELLA HAZAN'S TOMATO SAUCE

Steps:

• Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
• Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
• Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

MUFFULETTA

Steps:

• Make the olive salad by combining all ingredients in a large bowl. Set aside to marinate.
• Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece. Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust. Spread half of the olive salad on the bottom piece. Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
• Spread the remaining olive salad on the last layer of meat and top with the hollowed bread. Press down lightly and let sit at least 10 minutes. To serve, slice into 6 or 8 wedges. It will keep for several hours in the refrigerator wrapped in plastic.

CELERY AND CARROT SOUP

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

CHILLED BURGUNDY CARROT SOUP WITH CELERY, BELGIAN ENDIVE AND BABY GOLDEN BEETS

Steps:

• Combine carrot juice and lemon juice, and season to taste with salt and pepper. Refrigerate until chilled, about 1 hour.
• In a medium bowl, combine sliced carrot, celery, endive, beet and lettuce. Toss to mix. Add 3 tablespoons olive oil, thyme, lime juice and coriander. Toss until thoroughly mixed. Season to taste with salt and pepper.
• Arrange high mounds of salad in four shallow soup bowls. Ladle carrot juice around salad. Drizzle remaining 1 tablespoon olive oil in bowls, and sprinkle with pepper. Garnish with sprouts, and serve.

CHILLED CARROT SOUP

Steps:

• In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
• Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
• Garnish with creme fraiche and cilantro and serve.

TOMATILLO PINEAPPLE SALSA

Steps:

• Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
• Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.
• Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.
• Stir in onion, cilantro and lime juice. Season with salt to taste.

CREAM OF BELGIAN ENDIVE SOUP

Steps:

• Mince the endives, reserving a few small leaves for garnish.
• Saute the onion, garlic, and endives in the butter for 3 minutes.
• Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
• Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
• Add the milk, salt, and pepper and blend. Serve hot or cold.
• Garnish with chopped endive leaves, chives, and dill.

CHILLED CURRIED CARROT SOUP

Steps:

• In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened. Add the carrots, the curry powder, and the chutney and cook the mixture, stirring, for 1 minute. Add the broth, the water, and salt and pepper to taste and simmer the mixture, covered for 15 minutes, or until the carrots are very tender. In a blender purée the mixture in batches with the ice cubes, the lemon juice, and salt to taste for 1 minute, or until it is smooth, transferring the soup as it is puréed to a metal bowl set in a larger bowl of ice and cold water. Chill the soup, stirring occasionally, for 10 minutes, or until it is cold, divide it between 2 chilled bowls, and sprinkle it with the coriander and the peanuts.

BUTTER PIE

Steps:

• Make the crust: In a bowl, mix the flour, salt and sugar. Add butter and gently toss with the dry ingredients until evenly coated. Using fingertips and thumbs, press each cube of butter into a thin leaf, and continue tossing in flour. When all butter is coated, add ice water one tablespoon at a time. Continue tossing gently until mixture starts to look ragged and just holds together when squeezed. Wrap loosely in plastic, waxed paper or parchment. Press dough down firmly into a disk. Refrigerate at least 30 minutes, or up to one day, before rolling. (Dough will keep frozen for up to a month).
• Heat oven to 350 degrees. On a lightly floured surface, roll chilled dough into a circle 12 inches in diameter and 1/4-inch thick. Transfer to a deep-dish 9-inch pie pan, lifting dough to let it settle into corners of pan; do not stretch it. Turn edges under to make a thick rim; flute the rim, pinching it into a zigzag pattern.
• Line crust with parchment or foil and cover bottom with pie weights, dried beans or raw rice. Bake in lower half of oven for 15 to 20 minutes, then remove weights and bake in upper half of oven 5 to 10 minutes, until just golden on edges.
• Meanwhile, make the filling: In a mixer fitted with a paddle attachment, cream butter and brown sugar together at medium speed until sugar looks like wet sand. Add salt and vanilla extract. With mixer running, add eggs one at a time and beat until creamy and light, about a minute. Mix in cranberries, if using.
• Scrape filling into parbaked crust. Place pie on a sheet pan and bake in center of oven for 25 to 35 minutes, until top looks dry and browned. The filling will form a skin and puff slightly, then deflate as it cools and sets. Let cool at least one hour, then wrap and refrigerate until serving, at least one hour or overnight. Serve cold with very lightly sweetened whipped cream or vanilla ice cream.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Steps:

• Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
• Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
• Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

MARCUS SAMUELSSON'S QUINOA WITH BROCCOLI, CAULIFLOWER AND TOASTED COCONUT

Steps:

• Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
• Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
• While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
• Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
• Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.

THE SEELBACH

Steps:

• Fill pint glass with ice. Add all ingredients except Champagne and stir briskly until chilled.
• Strain into chilled flute and top with Champagne.

CHILLED CELERY SOUP

Steps:

• Wash leek well in a bowl of cold water, then lift out and drain.
• Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
• Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
• Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.

SPICY SHRIMP SAUTé

Steps:

• Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat till smoking then add the shrimp mixture, and sauté for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in sweet soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated and the shrimp is cooked through. Add cilantro and serve.