"Cold Cucumber And Yogurt Soup With Oysters And Caviar"
from the book The Kitchen Sessions with Charlie Trotter, Copyright 1999
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This dish is especially refreshing on a warm summer day. It goes together very quickly because there is no cooking involved; the cucumbers, yogurt, and a little lemon juice are merely blended together. Shrimp or salmon can be added for a more lavish presentation or to provide more substance.
For a wonderful vegetarian first course, omit the oysters and add a couple of additional vegetables.
- 2 English cucumbers, peeled and chopped
- 1 cup plain yogurt
- 3 tablespoons freshly squeezed lemon juice
- Salt and pepper
- 1 small yellow tomato, peeled, seeded and diced
- 1 tablespoon olive oil
- 1 cup Hot and Sour Cucumbers (see page 207)
- 16 small oysters, shucked
- 5 tablespoons plus 1 teaspoon caviar
- 2 tablespoons radish sprouts
- 2 teaspoons dill sprigs
- 4 teaspoons Dill Oil (see page 203)
METHOD—To prepare the soup: Purée the cucumbers, yogurt, and lemon juice until smooth and season to taste with salt and pepper. Refrigerate until ready to use.
To prepare the tomato: Toss the diced tomato with the olive oil and season to taste with salt and pepper.
ASSEMBLY—Stir the soup and ladle into 4 shallow bowls. Place some of the diced tomato in the center of each bowl and arrange some of the Hot and Sour Cucumbers at 4 points around the tomatoes. Place an oyster on each mound of cucumbers and top each oyster with 1 teaspoon of the caviar. Sprinkle a few of the radish sprouts around the bowls. Sprinkle the dill sprigs on the soup and drizzle the Dill Oil around the bowls. Top with freshly ground black pepper.
WINE NOTES—This refreshing soup requires an equally refreshing wine. The key to finding the right wine for this dish is matching the oysters and caviar, and the crisp acidity and mineral flavors of a Chablis are perfect. Either the Moreau Chablis "Vaillons" or a Sancerre by Lucien Crochet would do the trick.
| 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.