Fall Apple Brie Soup

Cape Cod Chef Bobby Gold’s recipe for Fall Apple Brie Soup will make you want to make it year round. Although it is perfect for one of those crisp autumn days. Here is Chef Gold’s answer to what to make for a Fall lunch or dinner.

Fall Apple Brie Soup
Serves 4 – 6

Ingredients:
8 oz. Brie cheese – remove rind and cut into cubes
2 large apples – Granny Smith, Cortland or Macintosh
(all complement the soup well) – peeled, cored and diced
1 large onion – peeled and diced
1 large stalk of celery – diced medium
2 1/2 cups broth – vegetable, chicken or water
3 T butter
2 T all-purpose flour
1/4 cup heavy cream
1/2 t white pepper
1 T ground cumin
1 T ground ginger
salt to taste

Directions:
Saute the onion, apples and celery in butter for 4-5 minutes.
Add the flour for the roux, cook 3 minutes and add the broth.
Cook until thickened, about 5 minutes.
Add the pepper, cumin and ginger. Place in the blender or food mill to blend.
Add the Brie and taste for salt.
Finish with heavy cream.

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Warm Jonah Crab Fondue

Chef Shareef Badaway’s passion for cooking started at a very early age. Growing up in Syracuse, New York, he would frequently help his mother in the kitchen. Whether it was for nightly family meals or dinner parties entertaining guests, cooking has always been a large part of his life.

Chef Badaway came to the realization that he wanted to take cooking to a professional level. In 2005, he graduated from the French Culinary Institute in Manhattan with a degree in classic French culinary arts.

He believes that simplicity is the key to elegance, nature provides that elegance and Chef Badaway is the technician.

Here is Chef Badaway’s simplistic (maybe for him but not for us) but elegant recipe for Warm Jonah Crab Fondue.

Warm Jonah Crab Fondue
(Serves 1)

Ingredients:
1 Tbsp saffron aioli
3 oz. Jonah crab leg meat
1/2 t tarragon – finely chopped
1/2 t chives – finely chopped
1/2 t chervil – finely chopped
Granny smith apple – julliene
Preserved lemon –  julliene
Peppercress
Toasted Brioche

Directions:
Combine Jonah Crab with aioli and season with salt and pepper to form a homogenous mixture. Heat slowly while stirring over medium heat until hot, then add your herbs. Place a small spoonful of the aioli on the plate to adhere the toasted brioche. Make a small salad by mixing the apple, preserved lemon, and peppercress, dress the salad with some olive oil and lemon juice and season with salt and pepper to taste. Spoon the warm crab mixture over the toasted brioche and mound the salad over the crab, serve immediately.

Enjoy!!

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Easy Tarte Tatin

                                                             Tarte Tatin

With Jacques Pepin as the Executive Chef of Oceania Cruise Lines, Chef Instructor Noelle Barille loves to showcase his favorite dishes in her onboard cooking classes.  Since many of the students are only novice bakers, she simplifies classic recipes so that they are easy to make.  This Tarte Tatin – or apple tart – is quick and easy – and oh, so delicious.

Tarte Tatin (Makes 1 5-6 inch mini tart)

Ingredients|
1 Granny Smith or other tart apple
3 tablespoons butter, melted
3 tablespoons brown or white sugar
1 tablespoon lemon zest
Pinch of cinnamon (optional)
Pinch of nutmeg (optional
1 round puff pastry
Creme fraiche, for garnish

Directions
Preheat oven to 350F.  Peel and core the apple and cut into 6 equal segments.
In a medium bowl, mix the butter, sugar, lemon zest, cinnamon and nutmeg.  Add the apples and toss to coat.
Place the apples in a tart pan (4-5″ fluted corning ware works great) with the rounded sides of the apples facing down.  Spoon the remaining butter and sugar mixture over the apples.  Cover the pan with a puff pastry that is cut 1 inch larger than the circumference of the pan.  Tuck in the sides of the pastry and poke the pastry with a fork.  Bake for 10-15 minutes, until the pastry puffs and turns light brown and crispy.
Let cool slightly and then invert the tart onto a plate.  Serve warm or at room temperature with a dollop of creme fraiche.

Bon Appetit!!!!

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