Recipes
Recipes
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By Blue Moose Pizza Vail - Escargot in Sauce Persille' French Helix snails cooked in parsley sauce
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By Mountain Standard - Toscanini Ricotta Gnoccchi
By Toscanini - Truffle Potato Sunchoke Soup
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By Flame and Remedy Restaurant - Grilled Wagyu Ribeye Filet
By Sweet Basil - Bourbon Onion Soup
By Mountain Standard - BEIGNETS
By Frost Creek - Risotto with Vodka Sauce
By Toscanini - Gazpacho with Crab Salad
By Beano's Cabin
Truffle Potato Sunchoke Soup
Added by: Sweet Basil
Truffle Potato Sunchoke Soup
Potato Soup
12# Yukon Gold Potatoes
4.5# Sunchokes (peeled)
2# Leeks
3ea Bay
2qts Heavy Cream
1.5# Butter
A lot of Salt
14qts Vegetable Stock
_____ Truffle Oil (and or scraps)
Method:
Peel potatoes and sunchokes and slice leeks.
Melt the leeks in the butter and add the pots and chokes to the leeks, salt heavily.
Cover with veg stock and toss in bay leaves.
Cook the potatoes until they are just tender. Blend adding cream into the blending process until very smooth, strain. When completed, check with chef and add truffle oil.
Plate Up
6oz Soup
10g Confit Sunchoke (obtain from pm grill)
10g Chive batons
1oz Sour Cream
2g Black Truffle (microplaned)
