Celery Root & Fennel Soup

Ingredients

2 leeks
2 large celery roots
4 medium heads of fennel
2T olive oil
3 cloves garlic
7 cups chicken or vegetable stock
2 cups milk
Salt & pepper
½ cup chopped pistachios
5T olive or pistachio oil

1.    Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Set aside.

2.    Peel and cut the celery root into medium dices. Set aside.

3.    Cut the fennel bulb in half. Remove the core and cut into medium dices. Discard or reserve the fronds for another use.

4.    In a large soup pot over medium heat, add the olive oil. When hot, add the leeks and sauté until slightly soft, about 4 minutes. Add the garlic and cook another 2 minutes.

5.    Add the chopped celery root and fennel.

6.    Add 6 cups of the stock and all the milk. Cook until vegetables are soft and tender, about 25-30 minutes. Remove from heat. Let cool slightly.

7.    In a food processor or blender, and working in batches, puree the vegetables and liquid until a very smooth consistency.

8.    Return the soup to the pot. If soup is too thick, add the remaining cup of stock. Season with salt & pepper.

9.    Reheat the soup before serving.

10.    Ladle into soup bowls, drizzles a little olive or pistachio oil on top of soup. Sprinkle a little chopped pistachios on top and serve immediately. 

TIPS & TRICKS

•    While they are from the same plant family, apium graveolens, celery root or celeriac is not interchangeable with celery stalks. Celery root has a strong celery flavor with hints of parsley and a nutty twist. Their appearance is kinda ugly, all gnarled and brown. But the inside has the texture of a potato. They are a great addition to soups and stews.
•    Purchase celery roots that are a little on the heavy side. If available, the size of a grapefruit, or 3 smaller ones.
•    Soup can be made 2 days ahead. 

Duck Breast with Honey & Oranges

Ingredients

2 duck breasts (4 pieces) 
4 oranges, either cara cara or navel
3T soy sauce
2T olive oil oil
2T honey
3T red wine vinegar
Salt & pepper
½ cup Moscato Wine
2 T butter, cold

1.    Zest one orange, then cut it in half and juice it. Measure out ½ cup of juice, and pour into a small bowl. Add the zest, set aside.

2.    With the remaining 3 oranges, use a knife to cut off the top and bottom of the oranges.

3.    Working from top to bottom, use your knife to remove the peel and the white membrane from the orange. Use your knife to make 2 small cuts to remove the flesh from each small section. Place into a bowl. Repeat with remaining oranges. Cover the bowl with plastic wrap and refrigerate until ready to make sauce.

4.    Whisk in the soy sauce, oil, honey, and vinegar to the orange juice.   Pour into a gallon-sized zip-lock bag, add the duck breasts, and seal. Marinate for 8 hours in the refrigerator.

5.    Remove the duck breasts from the marinade. Reserve the marinade.

6.    Pat the duck breasts dry with a paper towel.

7.    With a knife, make several diagonal cuts/scores into the fat/skin side, making sure not to cut all the way though the meat.

8.    Season the duck breasts with salt and pepper.

9.    In a large sauté pan over medium heat, place the duck breasts fat/ skin side down. Cook until the fat melts and the skin browns, about 8-10 minutes.

10.    Remove the duck breasts from the pan, placing them on a plate. Pour off the fat.

11.    Return the duck breasts to the pan and cook skin side up for an additional 5-7 minutes for medium rare.

12.    Remove the duck breasts from the pan and place on a platter. Cover loosely with foil and let rest while you make the sauce.

13.    Pour off any remaining fat from the pan.

14.    Add the wine to the pan. Deglaze the pan by stirring and scraping up any brown bits. Cook the sauce for 2-3 minutes so that it reduces slightly.

15.    Add the reserved marinade, and turn the heat to high. Bring the sauce to a boil. Cook for 3-4 minutes, or until the sauce has slightly thickened.

16.    Remove the sauce from the heat. Swirl in the  cold butter. Season with salt and pepper. Add the orange sections.

17.    Place the duck breasts on a cutting board. Pour any drippings that had collected on the platter into the sauce. Then, thinly slice the duck breast at an angle and place back on the platter. Drizzle some of the sauce on top of the meat. Serve extra sauce on the side. Serve immediately. 

TIPS & TRICKS

•    Cara cara oranges have a sweet and tangy taste as well as a beautiful red flesh.
•    It will take 20-25 minutes for the duck and sauce to cook. 
•    The duck breast has the texture of red meat, so cook it until it’s medium rare. Remember that it continues to “cook” as it rests. 
•    The meat is very rich in flavor, so even though the breasts are small one per person is enough.
•    Serve with roasted potatoes.

Gâteau au Chocolat Fondant de Nathalie (Natalie’s Chocolate Cake)

Ingredients

½ cup raw hazelnuts
7 oz. bittersweet chocolate, cut into pieces
1¾ sticks unsalted butter
1¼ cup granulated sugar.
5 eggs
2T Frangelico
1T all-purpose flour
Confectioner’s sugar

1.    Pre-heat oven to 350° F.

2.    Place the hazelnuts on a rimmed baking sheet. Place in the 350° F oven and roast for 5-7 minutes until they are slightly brown and fragrant.

3.    Remove from the oven and place nuts on a clean kitchen towel. Gently rub the nuts to remove their outer skins. Let the nuts cool, then roughly chop them. Set aside.

4.    Increase the oven temperature to 375° F

5.    Place the chocolate and butter into a medium bowl. Using either the microwave or a double boiler, melt the chocolate and butter. Stir until combined.

6.    Add the granulated sugar. Stir until well combined and chocolate has slightly cooled.

7.    Add the eggs one at a time, stirring until each egg is completely combined. Mixture will start to thicken.

8.    Stir in the Frangelico and then the flour.

9.    Pour the batter into a 10-inch spring form pan.

10.    Bake in 375° F oven for 20-25 minutes. The sides should be firm, but center should still have a little jiggle.

11.    Cool at least 8 hours or overnight so that the cake will set and firm up. 

12.    Before serving, dust the top of the cake with confectioner’s sugar. Sprinkle the chopped hazelnuts on top.

13.    Remove the sides of the pan, cut, and serve

TIPS & TRICKS

•    Recipe adapted from Trish Deseine.
•    Allow the cake to sit at least 8 hours, or overnight, in a cool place. The cake will firm up and have a wonderful fudge texture. 
•    Using a wooden spoon to mix the cake really helps blend in the eggs completely. Do not use a whisk because we don’t want to add any air to the batter. 
•    Substitute the Frangelico with Cointreau for a slight orange flavor. You can also garnish the cake with fresh berries and whipped cream.
•    Cake will slightly collapse and may crack as is cools. Don’t worry; confectioner’s sugar will cover it all.