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Thursday, December 23, 2010

Recipe: Blanchisserie Americain's Amuse Bouche

It's been awhile since we posted any recipes. Today we share the recipe for the amuse bouche that Blanchisserie Americain had planned to serve guests at the soft open this past Saturday.

Our recipe was adapted from Chef Elissa Rubin-Mahon's Porcini Cracker Bread recipe and Marinated Roasted Pepper Salad, Peperonato, and Red Pepper Coulis recipes from The Art and Craft of the Cold Kitchen: Garde Manager, 3rd Edition.

Bon apetit!

Roasted Bell Pepper with Porcini Cracker Bread

  • 1 pkg fresh whole wheat lavosh (six 9" x 12" sheets)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup porcini powder
  • 3 tsp sea salt
  • 4 oz red bell peppers, roasted, peeled, seeded, and diced
  • 2 oz shallots, minced
  • 4 fl oz olive oil
  • 12 fl oz dry white wine
  • 6 fl oz chicken demi-glace
  • Sea salt to taste
  • 2 fl oz olive oil
  • 5 oz onions, thinly sliced
  • 1/2 oz garlic cloves 
  • 1/2 tsp dry oregano
  • 1/2 tsp red pepper flakes
  • 1 lb yellow bell peppers, cut into julienne
  • 1 lb orange bell peppers, cut into julienne
  • Sea salt to taste
  • Ground black pepper to taste
  • 1 fl oz olive oil
  • 1/8 bunch thyme, leaves only
  • 1 lb zucchini, thinly sliced rounds
  • 1/4 c pine nuts, roasted
  • 1/4 lb Fiore Sardo

  1. Preheat oven to 350 degrees F, convection setting if available.
  2. Lightly brush the entire top surface of a lavosh sheet with olive oil.
  3. Dust surface with porcini powder.
  4. Cut lavosh into 1-inch squares.
  5. Place lavosh squares in oven on wire rack.
  6. Bake for 5 to 6 minutes or until the lavosh is just crisp and beginning to show color.
  7. Remove from the oven and sprinkle sea salt to taste.
  8. Prepare Roasted Red Pepper Coulis:
    1. Saute the peppers and shallots in the olive oil until they are tender.
    2. Deglaze with white wine.
    3. Add the chicken demi-glace.
    4. Place the mixture in a blender and puree until smooth.
  9. Heat the olive oil in a saute pan over medium heat.
  10. Add the onions and saute, stirring occasionally, until tender and translucent with no color, about 8 minutes.
  11. Add the garlic, oregano, and red pepper flakes, saute until aromatic, about 1 minute.
  12. Add the peppers and continue to cook, stirring from time to time, until the peppers are soft and tender, 5 to 6 minutes more.
  13. Taste and season with sea salt and pepper.
  14. Simmer over low heat until flavorful, stirring as necessary to avoid browning the mixture, about 15 minutes.
  15. Serve immediately or cool, cover, and refrigerate up to 5 days.
  16. Combine olive oil with thyme.
  17. Brush zucchini with olive oil and thyme.
  18. Broil zucchini until tender and very hot.
  19. For assembly:
    1. On top of Porcini Cracker, arrange 1 slice zucchini.
    2. Drizzle with Roasted Red Pepper Coulis.
    3. Add 4 to 6 slices of sauteed bell peppers.
    4. Add a couple of roasted pine nuts.
    5. With carrot peeler, shave Fiore Sardo and top each bite.

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