Continued.
Potato
Leek Soup with Caged Oyster, Crème Fraiche
and Caviar
Soup
Base Ingredients:
4 cups Water
1 lb CulinArte' Chicken Glace
1 cup diced Leeks
1 cup diced Carrots
2 cups peeled diced russet Potato
Salt & pepper to taste
1 tbls. Vegetable Oil
Method:
Sauté
leeks, carrots, and celery in it vegetable oil
until trans-lucent, approximately 3- 5 minutes.
Add water, CulinArte' Chicken Glace, potatoes
and simmer 30 minutes. Puree and keep warm.
(Click on recipe in Other
Great Recipes to continue recipe, down
on this page)
Braised
Lamb Shank and Barley Soup with Porcini and
Eryngii Mushrooms, Horseradish Polenta Raft
Soup
Base Ingredients:
2 lb. CulinArte' Elite Veal
Demi Glace
2 cups diced yellow onions
2 cups diced tomato
2 cups diced mushroom
2 cups diced leeks
2 cups diced carrots
2 cups diced celery
Salt and pepper to taste
1 tbls vegetable oil
8 cups water
Method:
Sauté
all vegetables in 1 tbls vegetable oil until translucent
approximately 3 minutes. Add water, CulinArte'
Elite Veal Demi Glace and simmer 20 minutes. Strain
set aside. Reserve 2 soup stock for lamb shank
braising
Ingredients:
1 bunch broccolini
4 lamb shanks
4 tbls. vegetable oil
1 lb. porcini mushrooms sliced
1 lb. erygnii mushrooms sliced
1 cup polenta
1 cup water
1 tbls. horseradish
1 tbls. grated Parmesan cheese
Salt and pepper to taste
4 cups CulinArte’ Elite Veal Soup Stock
2 cups barley
4 cups water
4 red bell pepper-cut into four
diamond pieces
Method:
In
hot skillet and 2 tbls. vegetable oil, sear off
lamb shanks until well browned. Drain oil, add
4 cups veal stock and braise in over 45-55 minutes
until tender. Set aside. In 2 tbls. vegetable
oil, sauté off in hot skillet sliced porcini
and eryngii mushrooms until browned, 2-4 minutes.
Season with salt and pepper, set aside. In separate
pot, boil 1 cup water (or chicken stock) with
1 cup polenta. Simmer 15 minutes. Fold in 1 tbls.
horseradish, 1 tbls. Parmesan cheese. Pour out
on to 5 x 7 greased sheet pan with sides. Bake
in oven for 20 minutes. Set aside to cool. Cut
out polenta raft and set aside. Steam off broccolini
spears until tender, 3-5 minutes. Set aside. In
4 cups salted boiling water, add 2 cups barley,
cook until done 8-5 minutes. Strain, set aside.
Assembly:
In
large bowl, ladle in veal stock soup. And 2 cup
cooked barley. Place 1 lamb shank resting against
side of bowl. On one side of lamb shank place
broccolini spear. On both sides of shank, place
porcini and eryngii mushrooms. Arrange polenta
raft in center of bowl topped with red pepper
Great
Recipe Links
Asparagus
Soup with Asparagus Flan and Parmesan Crisp
Butternut-Squash
Soup with Pheasant Breast, Almonds, Fried Green
& Cranberry Swirl
Braised
Lamb Shank & Barley Soup with Porcini &
Eryngii Mushrooms, Horseradish Polenta Raft
Sweet
Corn and Lemongrass with Lobster Tail and Chili
Oil
Passillo
Pepper Soup with Pork Carnitas
Potato
Leek Soup with Caged Oyster, Crème Fraiche
and Caviar
Red
and Yellow Tomato Soup
Szchewan
Noodle Soup with Grilled Prawns
CulinArte'
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