Roasted Potato & Cauliflower Bisque with rye croutons, braised leeks and pork belly.
Executive Chef Todd Coonan Salvation Cafe Soup 12 cup chicken stock ¼ lb unsalted butter 2 lb Yukon gold potatoes quartered 2 heads cauliflower quartered 1 lg carrot cut into 1-inch pieces 1 lg white onion rough chopped 2 cups celery ¼ cup oil for roasting 2 bay leaves ¼ cup fresh parsley and thyme salt and pepper
Rye Croutons ½ lb clarified butter 3-4 slices rye bread cut into ¼ inch cubes.
Braised Leeks 4 medium leeks trimmed and cut into 2 inch strips 4 tbsp unsalted butter ¼ cup white wine 1 cup chicken stock
Pork belly 1 lb pork belly 1 cup chopped mirapoux Toss potatoes, cauliflower, carrots, celery, and onions with oil, salt, and pepper. Roast for 2530 minutes. Combine roasted potatoes, butter, bay leaves, and chicken stock. Bring to a boil. Reduce heat and simmer, uncovered, for about 45 minutes. Add fresh herbs and puree in blender until a very smooth consistency is reached. Melt clarified butter in sauté pan hot enough to fry bread (add one at a time to test). When desired temperature is reached add remaining bread and toss in hot butter over heat until golden brown. Strain off the butter, cool the croutons on paper towels, and season with salt. Soak leeks in cold water for 15 minutes, moving occasionally to remove any dirt. In a large rondo melt butter over moderate heat. Remove leeks from water, dry, and add to rondo. Cook for 5 minutes, deglaze with white wine, then add chicken stock and cook until very tender and most of the liquid is reduced. Season with salt and pepper. Thoroughly season the pork belly with salt and pepper. Sear both sides very well in hot sauté pan. Place mirapoux and seared pork belly on aluminum foil and wrap repeatedly, forming a small aluminum pouch. Place pouch on roasting pan in 250 degree oven and cook for 4 to 6 hours or until very tender. Refrigerate and cut into serving pieces. Pan fry later to serve crispy. To serve, place hot leeks and crispy pork belly in bottom of bowls, cover with hot soup and garnish with croutons.
newportnaked.com • winter 2013 / 2014 13