Text 499, 107 rader
Skriven 2006-04-17 20:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Revisionist Chowder!
============================
A Post Modern Revisionist New England Clam Chowder.

Look what they've done to your humble soup!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Jose Andres' New England Clam Chowder
Categories: Soups, Clams, Bacon
  Servings: 4

           POTATO PUREE:
      1    Idaho potato, peeled
    3/4 c  heavy cream
      2 TB unsalted butter
           Salt to taste
           CRISPY POTATO:
      1    Idaho potato, peeled
      2 c  extra virgin olive oil
           Salt to taste
           CHIVE OIL:
      1 c  chives, roughly chopped
      1 c  extra virgin olive oil
      1 ts salt
           CLAMS:
      3 qt water
           Salt
     20    little neck clams
           CLAM FOAM:
      1 qt clam juice
      7    sheets gelatin, softened
           ONION JAM:
      1 lg onion, finely chopped
      1 c  olive oil
      1 c  water
      2 TB salt
           BACON CREAM:
      4 oz bacon, chopped
      8 oz heavy cream
           Water, to adjust
           consistency

For potato puree: In a small saucepot, boil potato until tender. While
potato is boiling, heat cream in separate saucepot and keep warm. When
tender, remove potato and place in small bowl. In a small blender, puree
potato, cream, butter and salt. Puree until smooth and keep warm.

For crispy potato: Cut off edges of potato to form square block. Using a
mandoline or sharp knife, slice potato into 1/8 inch layers. Cut into
small, even-sized cubes. Place in bowl with cold water. In a deep, heavy
saucepot, heat olive oil until just below smoking point. Drain potato
and pat dry. In small batches, fry potato until slightly browned. Place
potatoes on paper towel. Season with salt.

For chive oil: Heat oil in a medium saucepan until just smoking and
remove from heat. Add chives to saucepan and allow to cool for 5
minutes. In a blender, puree oil, chives and salt. Strain through coffee
filter.

For clams: Bring water seasoned with salt to a rapid boil. Working in
batches of 5, place clams in water and blanch for 15 seconds. Remove and
reserve. Working over a small bowl, carefully open clams with small
paring knife and remove clam. Reserve any liquid released from clam.
Place clams on a sheet pan and reserve. Bloom 1 1/2 sheets of gelatin in
cold water. Heat 3/4 cup of clam juice in a saucepot, add gelatin and stir
until melted. Combine with remaining clam juice. Place saucepot over ice
bath, stirring occasionally. Chill until gelatin is soft but not firmly
set. Coat clams with gelatin and keep refrigerated until service.

For clam foam: In a saucepot, heat 1 cup of clam juice. Add remaining
gelatin and heat until melted. Add remaining clam juice and chill until
set. Beat mixture with a whisk and juice into a whip bottle, such as
iSi whip charged with 1 cartridge. Keep cool until service.

For onion jam: Combine onion, olive oil, water and salt in a heavy pot.
Simmer until onions are very tender. Remove onions and set oil aside to
reserve. Puree onions until smooth. Season with salt. Simmer onion oil
until all natural juices of onion are cooked down. Strain oil and add
onion caramel to puree. Whip together until well blended.

For bacon cream: In a cold saute pan, cook bacon until golden brown. Add
cream and cook together. Remove from heat and puree until a smooth,
yogurt-like consistency is achieved. If too thick, add water to puree.

To serve: In a small bowl, spread warm potato puree on bottom. Place two
small dollops of onion puree on top of potato puree. Drizzle bacon
puree, chive oil and onion oil all around. Randomly place 5 clams per
dish on top. Squeeze 3 clouds of clam foam on top of plate, trying to
fill in any empty spaces. Sprinkle crispy potato on top of foam. Serve
immediately.

Chef Jose Andres of Jaleo, Washington, DC

From: Starchefs
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Tomatoes in chowder.... what kind of sick freak are you?
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