Chef Thierry Moity
Arugula Salad With Citrus Dressing
Ingredients: serve 6
• Juice of one orange
• Juice of one lemon
• Juice of two limes
• 1 teaspoon of local honey
• 1 teaspoon of mustard
• ½ cup of champagne vinegar
• 1 cup olive oil
• 1 cup canola oil
• 1 cup of walnuts
• 2 fresh pears cored and sliced
• 1 lb Local Fresh Arrugula
• Salt, peper to taste.
1.Combine all ingredients in a mixing bowl, and whisk till incorporated.
2.Divide the Arugula between 6 plates.
3. Drizzle the dressing over the salads.
4.Garnish with Pears and walnuts.
2/3 pound split peas
1 stick butter
3 ounces smoked bacon
2 yellow onions , peeled and diced
1 spoon of chopped garlic
2 carrots, peeled cut in small cubes
2 quarts chicken stock
Thyme, bay leaves, salt, peper to taste
1 cup of heavy cream
2 spoons of chopped parsley
1 cup of croutons (cubes)
1st: Soak split peas for 2 hours,Drain and set aside.
2nd: In pot melt the butter, add the bacon, saute for 3 minutes, add the onions, carrots, garlic, and saute over low heat for 3 more minutes.
3rd: Add the peas, chicken stock, thyme, bay leave, saly, peper to taste and simmer for about 1hour and 15 minutes.
4th: When the soup is cooked. Remove herbs, Puree the soup in a Food processor, and pass it thru a sieve.
5th: Reheat the soup. Add cream, and serve Hot with croutons and sprinkle with chop parsley.
1 stick unsalted butter
1 pound onions, peeled and sliced thinly
2 cups dry white wine
8 cups Chicken Stock
1 teaspoon salt
Fresh ground peper
16 slices of French baguettes
7 ounces grated Swiss cheese
1st: in a pot , melt ½ of the butter. Add the onions, sauté them till golden brown.
2nd:Add the wine, cook for 2 minutes. Add the chicken stock, bring to boil.Simmer for 30 minutes.
3rd: while the soup is simmering, melt the remaining of the butter in a skillet. Saute the baguettes till golden brown.
4th: preheat the oven to 475 degrees
5th: Pour the soup into oven proof bowls.Top the soup with the bread and then with the cheese.
6th:Put the soup in hot oven, and bake till the cheese is browned….about 6 minutes.
Serve immediately….Bon appétit¡
1 stick of unsalted butter
2 cups of sugar
8 medium Granny Smith apples,peeled,cored and cut in half.
1 sheet of puff pastry.
Whipped cream and ice cream(optional)
• Preheat oven to 350 degrees F
• Melt butter and sugar in a 10 inches sauce pan;remove pan from heat and arrange the apples on the bottom of pan in a circular pattern…
• Start to cook the apples on the top of stove till light caramel color, then finish cooking in oven for another 15 minutes….Let cool.
• Cover the apples with the puff pastry dough, put back in oven, cook for 20 more minutes…
• Remove the tarte from the oven, and invert onto a serving plate..Serve hot with whipped cream and ice cream… Bon appétit…..
One cup Butternutsquash puree
Two cups Heavy cream
One Teaspoon vanilla extract
1/2 cup brown sugar
1 dash of nutmeg
1 pinch of ginger
1 pinch of cinnamon
7 large egg yolks
3 tablespoons granulated raw sugar
Heat oven to 275 degrees; place 6 ramekins in a medium baking pan.
In a sauce pan, combine cream,brown sugar,cinnamon,nutmetg,ginger,vanilla; Heat up till the mixture just start to boil.Let stand for 10 minutes.
Then slowly add half of the mixture to the eggs yolks whisking constantly…
Pour the warm mixture in ramekins..
Pour hot water into the baking pan, halfway up the side of ramekins.Bake for 50 minutes or till the custard is set.Remove ramekins and refrigerate overnight….
Just before serving, sprinkle about 1/2 teaspoon sugar over each custard, and caramelize the sugar with a kitchen torch.
Serves about six to eight.