March 17th, 2006 - Barbara Feiner
Happy St. Patrick’s Day from Organic Authority!
Fred Cordonnier, executive chef at The Clarence in Dublin, Ireland, has the pleasure of cooking for Bono and Edge of the rock group U2. In 1992, the two musicians purchased the 150-year-old hotel, reopening it in 1996 after 20 months of restoration and refurbishment.
Chef Cordonnier presides over the critically acclaimed Tea Room, an impressive restaurant that made the Conde Nast Traveler Gold List last year. He has graciously provided his recipe for Potato and Almond Soup. I’ll warn you now: It’s extremely rich. Shop for the ingredients at your favorite organic food store and enjoy!
Potato and Almond Soup
6½ cups water
2/3 lb. (11 oz.) white potatoes
1 slice ham
1 carrot (whole)
1 onion (whole)
1 stalk celery (whole)
1 clove garlic (whole)
3 stalks parsley
1/4 cup very cold water
1¾ cups whipping cream
3 tablespoons almond oil
1¾ cups cream
1/2 cup almond powder (available at natural food stores)
1 drop bitter almond essence
1¾ sticks of butter
1 cup cream
Salt to taste
- To make the bouillon, peel and cut the potatoes. Add the rest of the bouillon ingredients and cook slowly for 1 hour. Strain, separating the bouillon and cooked potatoes. Do not discard.
- Prepare the almond cream. Add the cold water to the whipping cream. Season with salt and whisk together. Add the almond oil, and keep in a cool place.
- Make the almond base. Boil the cream. Add the almond powder and almond essence. Cover and let sit for 20 minutes so the flavors can infuse. Pass through a fine strainer.
- To prepare the soup, place 4¼ cups of the bouillon, 1/2 lb. of the cooked potatoes, the almond base, almond cream, butter and cup of cream in a pot. Bring to a boil and cook for 10 minutes. Season with salt to taste. If the soup is too thick, add some additional bouillon.
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Read More:Potato and Almond Soup
March 15th, 2006 - Barbara Feiner
Clyde’s of Georgetown
With St. Patrick’s Day approaching, we’re publishing another recipe that’s perfect for your organic food feast.
Clyde’s of Georgetown, winner of the Wine Spectator 2005 Award of Excellence, changes its menu each day, based on the availability of fresh, seasonal produce. Executive Chef Jeff Eng prepares this unique Brussels Sprout Hash, which he serves with his Red Wine & Juniper Marinated Venison with Bacon and a sweet potato puree.
Brussels Sprout Hash
Makes 2 servings
10 Brussels sprouts
1/4 Spanish onion
Pinch of garlic
2 strips bacon
1 tablespoon olive oil
1/2 tablespoon butter
Salt and pepper to taste
- Julienne the Brussels sprouts and onion. Chop the garlic.
- Sauté the bacon over a medium heat until crisp.
- Add the olive oil, onion and garlic to the same pan. Continue cooking until onions are soft.
- Add Brussels sprouts and butter to the pan. Season with salt and pepper.
- Serve as soon as the Brussels sprouts are tender.
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Read More:Brussels Sprout Hash
March 1st, 2006 - Barbara Feiner
You don’t have to be Irish to enjoy a satisfying St. Patrick’s Day feast. In preparation for the March 17 holiday, Organic Authority will feature several recipes over the next few weeks from top chefs here and abroad. Today’s recipe shouldn’t require you to do too much shopping for organic food, as all of the ingredients are kitchen staples.
Chef Suzanne Goin of Lucques in Los Angeles developed the recipe for these savory Brown Scones, recently featured in her new cookbook, Sunday Suppers At Lucques. The secret to successful scones? Don’t overwork the dough.
Makes 12 scones
2¼ cups all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons granulated sugar
1 teaspoon kosher salt
2 tablespoons plus 2 teaspoons baking powder
9 tablespoons unsalted butter, chilled and cut into small cubes
1 cup plus 2 tablespoons buttermilk
- Preheat the oven to 375°F.
- Place the flours, sugar, salt and baking powder in a food processor and process 30 seconds, until well combined.
- Add the butter and pulse about 10 times, until the mixture is a coarse meal.
- With the machine running, quickly pour in 1 cup of the buttermilk. Stop the machine as soon as the dough comes together. It’s important not to overwork the dough.
- Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball. Divide the dough into three pieces, and shape each of them into a 5″-wide disc. Cut each disc into quarters.
- Brush the tops of the scones with a little buttermilk. Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.
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Mildly Spicy Red Cabbage — Chef Catherine Fulvio of Ballyknocken House in Wicklow, Ireland
Read More:Irish Brown Scones