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Carrot Soup with Carrot Charlotte with diced parsnip and celery root (garnished with brunet)

Watercress, Frisee Beet Salad with Horseradish Dressing and smoked Green Apples

Lasagna of Morels, Artichokes and Asparagus with Asparagus Juice

Artichokes Barigoule

Sour Cherry Soup with Warm Compote (of white peaches, pear, plumbs, cherries and baby fennel)

Simple Syrup

Napoleon of Wild Mushrooms with Vegetable Flours

Charlotte of Asparagus

Ingredients & Method

Carrot Soup with Carrot Charlotte with diced parsnip and celery root (garnished with brunet)
Serves 4

For Carrot Soup:

Pass 2 large carrots through a juice extractor. Trim and roughly chop the remaining carrots. Remove central core if large and woody. Use part of the juice for the Charlotte and the remaining for the soup.

For Charlottes:

Braise the baby carrots in some of the carrot juice and the extra-virgin olive oil and a touch of salt and pepper, until tender. To do this, please ‡ cup of the juice in a saucepan just large enough to hold the baby carrots. Let the carrots cook gently in the simmering liquid until tender and the liquid is almost evaporated. Lift out of cooking liquid reserving any liquid remaining in the pan. Slice in half, length-wise and to the height of the ring mold. Toss with extra-virgin olive oil, sea salt and pepper. Set aside.

Blanche the diced parsnip in boiling salted water. Drain. Set aside.

Peel celery root, cut into 1" dice, cover with cold water and boil until fork tender. Drain, while still hot, add 2 teaspoons butter. To finish, make a puree using hand blender or food processor.

Combine equal amounts of blanched parsnip with celery root puree. Taste for seasoning and make any adjustments with additional salt and freshly ground blank pepper.

To assemble Charlottes:
Line small (2 1/2" diameter, by 2 1/2" high) ring molds with the sliced carrots, cut side facing the edge of the mold. Fill the cavity of ring molds with this mixture. Pack tightly, pushing the carrots to the extreme edges of the molds. Trim flat, and cover tightly with plastic film until ready to serve.

For Soup:

SautÈ the shallots, the leek and remaining parsnip, in a hot, lightly oiled saucepan without coloring. Add liquid (carrot juice, vegetable stock or water, if needed) and adjust heat to avoid browning. Sweat until collapsed and translucent. Add the roughly chopped carrots and the remaining carrot juice and excess cooking liquid, if any. Bring to simmering over medium-high heat. Cover and let cook until carrots are tender. Puree the contents of the pot in a blender at high-speed until smooth. Season with sea salt and pepper.

To Serve: Invert the coruposed Charlotte in the center of soup plates. Fill the dishes with 4-6 oz. of soup. Holding the ring mold with one hand, carefully press the center with the other, through the plastic, so that the contents transfer to the soup dish, neatly intact.

Garnish with picked leaves of salad brunet or pimpernel, if available.

- 6 carrots, large, 2 juiced, 4 left whole but cleaned.

To assemble Carrot Charlotte:

- 20 baby carrots, washed and scraped gently of fibers and dirt, trimmed at root-end

- 3 t. extra virgin olive oil, for braising and 1 t. for finishing

- Sea salt and freshly ground pepper to taste

- 3 parsnips, washed peeled, and core removed, and cut into small dice (brunoise)

- 1/2 cleric, peeled and cut into 1" dice

2 t. unsalted butter, sea salt and black pepper to taste

For Carrot Soup:
- 6 shallots, peeled and roughly chopped

- 1 leek, white part only, rinsed completely of grit, root end removed, cut into rings

- Olive oil, for coating the pan

- 4 sprigs salad brunet, for garnish

Watercress, Frisee Beet Salad with Horseradish Dressing and smoked Green Apples
Serves 4

Preheat oven to 250 degrees for the Roasted Beets:

Wash and trim beets. Place beets in a bowl, rub with olive oil, salt and pepper. Place in deep-sided roasting pan fit with a mesh or wire rack. Add just enough water to cover the bottom and keep beets from drying out. Cover tightly with aluminum foil and roast until tender and translucent when skin is peeled back. Peel while beets are still warm to the touch, skins should slip off with light pressure. The lower, slower roasting causes the beets to become meltingly tender and sweet. At 250 degrees, roast beets 4 to 5 hours. Cut into quarters or 1/4" dice when cooled.

For the Smoked Green Apples:

Fashion a stove-top smoker by placing wood chips in the bottom of a foil-lined roasting pan. Place sliced apples or a grate or a flat roasting rack. Cover tightly or make a cover with aluminum foil. Place over high heat, undisturbed until wood chips ignite and smoke approximately 5 minutes. Remove cover and set aside contents.

Prepare Horseradish Dressing:

Lightly whip the creme fraiche with the vegetable stock, grated horseradish, sherry and balsamic vinegars. Let sit one hour under refrigeration. Strain, season with nutmeg, sea salt and ground white pepper.

To assemble Salad:

In a salad bowl combine watercress, torn frisee lettuce, golden beets and smoked apple quarters with dressing. Serve mounded onto small plates.

- 4 golden beets, scrubbed and trimmed
- 2 Granny Smith apples, peeled, cored, and sliced into quarters
- 1 t. olive oil
- 1/2 cup hickory wood chips for smoking
- 1 bunch(es) watercress, washed, dried, and trimmed of bottom stems
- 1 bunch(es) frisee lettuce, cored, washed and spun dry

For Horseradish Sauce:
- 1/2 cup creme fraiche
- 1/2 cup vegetable broth
- 2 T freshly grated white horseradish
- 3 t. sherry vinegar, or to taste
- Sea salt and freshly ground pepper to taste
- Freshly grated nutmeg

Lasagna of Morels, Artichokes and Asparagus with Asparagus Juice
4 Servings
For the Pasta: This recipe makes enough for 8 portions.

In the bowl of a standing mixer fit with a paddle attachment, combine the dry ingredients and turn the mixer on to low speed.

In a separate bowl, combine the yolks, whole eggs and extra virgin olive oil.

While the mixer is running, add the eggs, 1/3 at a time until the eggs are fully incorporated. Once the dough form a ball, mix on low speed for 12 minutes. Remove the dough from the mixer and allow to rest, 30 minutes covered in plastic wrap.

Roll pasta out through a pasta machine, set on 5 setting. Cut half the pasta sheet into 12, 4" by 4" squares. Cook pasta in boiling salted water 30 seconds or until al dente, with a drop of olive oil. Strain and place pasta in a pot with a drop of olive oil, minced shallots, picked thyme leaves and chopped chives. Slice the other half into strips for another use.

For Mushrooms:

Heat a sautÈ pan to medium-high heat. Add butter and let foam without browning. SautÈ the morels in foaming butter with shallots and parsley until collapsed and most of the liquid has reduced.

For Artichokes: See accompanying recipe for Artichokes Barigoule. When cooled, slice thinly.

For Asparagus:

Put all of the stem ends through a juice extractor. Reserve.

Place Jerusalem artichokes in a small sauce pan acidulated water (water with a squeeze of lemon juice added) to cover and boil until tender. Drain and puree with olive oil in a blender until velvety.

For the Sauce: Place the asparagus juice in a small saucepot and bring to a boil and skim any foam that forms on the surface. Add Jerusalem artichoke, puree a tablespoon at a time until the sauce holds to the back of a spoon. Season with sea salt and pepper.

For the tips; toss with olive oil and season with salt and pepper. Heat over a hot open flame grill, or roast until tender but still firm, in a preheated 400 F oven.

For the Purslane: Toss the purslane in olive oil to lightly coat. Place in a hot sautÈ pan with olive oil, shallots and warm slightly until just beginning to wilt. Season with salt and pepper. Add chiffonade of parsley.

To Compose Lasagna:

Divide purslane among 4 plates, placed in the center. Cover with a square pasta sheet. Distribute the morels among the plates. Cover with another pasta sheet. Arrange the grilled asparagus tips to point in the same direction. Place sliced artichoke hearts over that. Cover with the final pasta sheet.

Encircle the lasagna with a tablespoon of warmed sauce and garnish top with Claylonia, or Salad Burnet.

For the Pasta Sheets:
- 2 cups durum flour
- 2/3 cup all purpose flour
- 2 1/2 egg yolks
- 3 large eggs
- 1 t. extra virgin olive oil
- 16 morel mushrooms, stem removed, quartered, washed thoroughly
- 3 t. unsalted butter
- 1 t. minced shallot, thyme leaves
- 1/2 bunch(es) Golden Purslane, washed stems removed
- 1 t. olive oil, 1 t. vegetable stock
- 1 t. minced shallot
- 1/2 t. parsley, chiffonade
- sea salt & freshly ground pepper to taste
- 1 Artichokes Barigoule, see recipe below
- 2 bunch(es) thin asparagus, washed, bottoms trimmed, cut into 2" long pieces, tips reserved
- 1 t. olive oil, sea salt and black pepper
- 2 Jerusalem artichokes, peeled
- 1 t. olive oil
- claytonia or salad burnet for garnish
Artichokes Barigoule
4 Servings
Trim outer leaves from artichokes. Trim 1/4" from stem and scrape the outer edges clean. Remove and rub with lemon juice to avoid discoloration.

Assemble the Bouquet Garnish: Tie a small square of cheesecloth into a packet containing the leek, celery, bay leaf, thyme and peppercorns.

Heat the olive oil in a hot sauce pan just large enough to contain all the artichokes. SautÈ the onions, carrots and garlic, until beginning to color.

Arrange the artichoke hearts in the pan. Add the bouquet Garnish and cook them gently for 5 minutes, turning them over midway.

Add the wine and vegetable stock, if necessary in order to cover the artichokes. Season well with salt and cracked black pepper. Cover with a circle of parchment and cook until the artichokes are just cooked and tender.

Remove artichokes from liquid while cooling and reserve cooking liquid separately until ready to assemble dish.


- 16 artichoke bottoms, small, trimmed, rubbed with lemon
- 1 onion, sliced thin
- 1 carrot, peeled, sliced thin
- 2 cloves garlic, whole peeled
Bouquet Garnish
- 1 baby leek
- 1 stalk celery
- 1 bay leaf, 2 sprigs thyme, 7 black peppercorns
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine
- 1/2 cup Vegetable Garbure, stock or water (optional)
Sour Cherry Soup with Warm Compote (of white peaches, pear, plumbs, cherries and baby fennel)
Place whole cherries in a non-reactive (stainless steel rondo) saucepan.

Add the water and the Simple Syrup.

Cover and bring to boil for 15 minutes until the cherries bread down and release the pits.

Either blend with the hand-blender or strain.

Taste for acidity balance. Adjust sweetness with additional Simple Syrup or lemon juice to taste, if desired. Finished soup will be slightly tart.

For Compote:

Make paper thin slices with the cut plum. Line a small (2 1/2" diameter by 1" high) ring mold with overlapping slices, cut side towards the bottom.

Combine the chopped plum, peach, pear, sliced fennel and mountain mint in a small sauce pot. Warm over low heat until just warm.

To Serve: Place the plum-lined ring mold in the center of a soup dish. Fill with warmed compote. Pour 4 to 6 oz. of Sour Cheery Soup around ring mold. Carefully life the ring off. Top with a 1 oz. quenelle of vanilla bean ice cream.

4 servings

- 2 cups tart red cherries, washed
- 3 t. spring water
- freshly squeezed lemon juice, to taste
- 1 Simple Syrup (see following recipe)
- 10 sour cherries, washed, pitted and cut in quarters
- 1 whole red plum, cut in half
-1/2 red plum, chopped
-1/2 white peach, roughly chopped
- 1/2 Bartlett pear, roughly chopped
- 1 baby fennel front, tender sections only, about 1 T. thinly sliced into rings
- 1 sprig mountain mint
Simple Syrup
Combine sugar and water in a saucepan and bring to a boil.
Cool and store in a refrigerator.

1 Serving


-1 cup granulated sugar
- 1 cup spring water
Napoleon of Wild Mushrooms with Vegetable Flours
Grated beets, grated carrots, grated turnips, grated onions. Leave in oven overnight on a pan sheet lined with parchment paper. Remove from oven. Puree in a food processor until a course flour appears.

Blend in a food processor until smooth. Spread the tuille batter on the parchment (approx. the size of a coffee mug). Sprinkle with root vegetable flours and bake at 300 degrees.

Take mushrooms; chanterelles, shitakes, mouchons and beech. SautÈ in olive oil until moisture comes out. Add butter, thyme, dill, shallots, chives, creme fraiche and truffle oil. Take backed tuille disks. Layer mushrooms and pastry three high on plate. Garnish with dill vinaigrette, thyme vinaigrette.


- Tuille Batter
- 1 cup sugar
- 2 cups flour
- 1 cup egg white
- 1 orange zest
- 1 lemon zest
- Salt and pepper

**see additional ingredients on left

Charlotte of Asparagus
Take blanched asparagus tips cut in half. Toss with olive oil, salt and pepper. Take boiled Idaho potatoes, remove skin, dice and toss with truffle vinaigrette, salt and pepper and chives.

Take tomato concasse, trubble vinaigrette, tarragon, chervil and minced shallots.

Fill a lined charlotte mold to half full with potatoes, then add tomato mixture to top.

Take green ends of leeks, cleaned and blanched. Puree in blender with truffle vinaigrette.

Remove ring mold. Sauce the charlotte. Toss asparagus with grated orange zest, lemon zest, salt and pepper.

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