"Roasted Garlic-White Bean Soup with White Bean-Prosciutto
Galettes " from the book The Kitchen Sessions with Charlie Trotter, Copyright 1999
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- 3 bulbs garlic, cloves separated and peeled
- 4 cups chicken stock
- 4 cups cooked white beans (such as cannellini or navy beans)
- 2 tablespoons chopped fresh parsley leaves
- Salt and pepper
- 1/2 pound thinly sliced prosciutto, fat trimmed, meat julienned
- 2 tablespoons butter.
- To prepare the garlic: Simmer the garlic in the stock for 45
minutes, or until soft. Drain the garlic, reserving the stock
and garlic separately.
- To prepare the beans: Purée the white beans with three quarters
of the garlic until smooth. Place one cup of the purée in a small
bowl and fold in the parsley. Season to taste with salt and pepper
and refrigerate for 1 hour.
- To prepare the soup: Add the reserved cooking liquid to the
remaining white bean purée and blend until fully incorporated.
Return the soup to a saucepan and warm over medium heat. Season
to taste with salt and pepper.
- To prepare the galettes: Fold one third of the prosciutto into
the chilled white bean purée. Fill four 2-inch-diameter by 1-inch-high
molds with the bean purée. Place the butter in a hot sauté pan
over medium heat and add the molds. Cook for 2 minutes, until
the bottoms are golden brown. Turn the molds, cook for 1 minute
on the other side, and carefully remove the molds from the cakes.
Cook for 2 more minutes, or until the cakes are golden brown.
- Assembly -- Place some of the prosciutto on the center of each
shallow bowl and top with a galette. Mound the remaining prosciutto
on top of the galettes. Carefully ladle the soup into the bowls.
Sprinkle the remaining garlic cloves around the bowls and top
with freshly ground black pepper.
- Wine Notes -- The smokiness of a white Burgundy from Chassagne-Montrachet
will balance perfectly with the rich, sweet, earthiness of white
beans, but still allow the sweet flavor of the roasted garlic
to shine through. Ramonet or Colin-Deleger both produce wines
that will blend seamlessly with this dish.
| Charlie Trotter Cooks at Home Charlie Trotter delivers another top-notch book for the home chef's library in Charlie Trotter Cooks at Home. The over 150 recipes are a distillation of the show-stopping fare that has earned the Chicago restaurateur international acclaim. While bearing the master chef's signature style, the dishes are streamlined with an eye to basic ingredients and straightforward techniques. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sauteing and then moves on the three main sections of the book—Starters, Entrees and Desserts. A model of clarity and approachability, this book will equip you with the recipes and know-how to prepare world-class cuisine in your own kitchen.
| Charlie Trotter's Vegetables
The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course.
| Charlie Trotter's Meat & Game
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn?t looked back. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous,Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter--you may miss where American cuisine will be tomorrow.