Wednesday, October 9, 2013

Curried Carrot-Coconut Soup

Serves 6

This can be served cold or hot

  • 2 pounds carrots cut into 1/2" rounds
  • 4 cups chicken stock
  • 1 T butter
  • 1 large onion, diced
  • 1 head fennel, diced
  • 3" piece of ginger, minced
  • 1 clove garlic, minced
  • Two 14.5 ounce cans coconut milk
  • 2.5 T curry powder
  • basil, mint, or thai basil to garnish
 Boil carrots in stock for around 20 minutes or until tender. Meanwhile, saute onion, fennel, ginger, and garlic in butter. Add more butter if necessary. Add all sauteed items, and all carrots to a blender. Add as much of the stock as necessary to get it to blend. This was all of it for me. Return blended mixture to pan, and add coconut milk and curry powder. Bring to desired heat, and add salt and pepper to taste.

Garnish with basil, thai basil or mint. Would be nice with some brioche croutons, too. 

Chanterelle Mushroom, Corn and Lobster Risotto

Serves 6 for entrees, 8 for primi piatti

  • 1 pound chanterelle mushrooms
  • 12 ounces of cooked lobster meat (I got this at a local fish store, they cook the lobster the day of, so it's very fresh, and much easier than shelling it yourself)
  • 4 ears of fresh corn
  • 4 T butter
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 4 cups arborio rice
  • 1 bottle of dry white wine (chardonnay-ish)
  • 1/2 cup creme fraiche (optional)
  • 1/2 cup half-and-half or light cream (optional)
  • 4-6 cups chicken stock (I can't remember, but I think it's on the higher side)
  • 2 bunches of basil, minced
Boil corn for five minutes or so in salted water.  Allow to cool, then cut off all of the kernels with a knife. Make sure that you break them up so the kernels are separate from each other.

Slice chanterelles. Melt 2T butter over medium-high heat until foam subsides. Add garlic and saute till beginning to acquire color. Add mushrooms and saute till soft (3-5 minutes). Turn off heat and de-glaze pan with a small amount of wine or cognac.

Chop it up into bite-size, but not too-small pieces.

You can do the things above while the risotto is cooking or before. Risotto takes a while, and you have to be paying some attention, but not a ton, so I think doing the tasks above while the risotto is cooking makes the most sense.

Melt 2 T of butter over medium-high heat. Add shallots after foam has subsided. Cook until soft. Add rice, and allow to toast, such that the rice gets more opaque, but acquires no color. Once this occurs, add a cup or two of chicken stock, and reduce the heat to low. Allow this water to absorb, stirring occasionally. Add a cup of wine. Continue to add a cup of wine at a time as the other wine absorbs. Once you run out of wine, begin adding the chicken stock. Add chicken stock till you have almost achieved an al dente texture (a little chewy still--not mushy). Add creme fraiche and light cream to get a creamier risotto if you prefer. Add in the corn, lobster, and mushrooms. Mix all in. Add water, stock or cream if the risotto is clumping. You want the risotto to be "liquid" enough that you would need to serve it in a bowl, but you don't want a soup.

Salt and pepper according to taste.  

Garnish heavily with basil.