The Bauscher Deep Plate challenge

A while ago Jeff Heaney from Bauscher plates put me up to compete against my co-worker and former student Thomas Allen in a presentation challenge.  Thomas finished the assignment before I did.  However, I was determined to get my part completed before I took off to Uruguay for the potato board presentation.

So here it is:

Antipasti: Peperone farcito

Antipasti: Peperone farcito

Picolo primo: Potato flakes and warm potato leek soup

Piccolo primo: Potato flakes and warm potato leek soup

Zuppa: Spring pea and caramelized onion soup

Zuppa: Spring pea and caramelized onion soup

Grande Primo: Risotto al frutti di mare

Grande Primo: Risotto al frutti di mare

Segundo: Fig stuffed quail with polenta

Secundo: Fig stuffed quail with polenta

Dolce: Tiramisu

Dolce: Tiramisu

Feel free to give me your feedback and look for the showdown on the Deep Plate Blog.

3 Responses

  1. Can I have the recipe for that pea & caramelized onion soup please? It looks amazing!

    • Here is the recipe for Carabaccia. Hope you enjoy making it.

      ¼ cup diced pancetta

      ¼ cup extra virgin olive oil

      5 large yellow onions (sliced thin with the grain: émincé)

      1 cup white wine

      1 pinch crushed red pepper

      1 tablespoon balsamic vinegar

      2 quarts chicken stock

      ½ teaspoon ground cinnamon

      ¼ teaspoon clove

      2 cups shelled fresh or frozen green peas

      Salt and black pepper to taste

      12 slices ciabatta bread

      Preparation

      1. Cut pancetta and place along with 1/3 cup olive oil in an 8 qt. pot

      2. Add onions, red pepper, and sweat over low heat, stirring frequently, until onions are very soft and have turned golden brown, about 40 minutes.

      3. In another pot add the chicken stock and bring to a boil, add the shelled peas

      4. Cook peas until tender, remove them from the stock and place in blender with an ice cube. Purée until nice and smooth

      5. When the onions are nice and caramelized add the white wine, balsamic vinegar, the cinnamon and clove

      6. Once the alcohol from the wine has cooked off, add the chicken stock.

      7. Cut slices of ciabatta and brush each slice with olive oil and toast until golden

      8. Add the pea purée to the onion soup, adjust seasoning with salt and pepper

      9. Lay 2 slice of toast in each of six deep soup bowls. Ladle soup drizzle with a little olive oil and serve.

      YIELD

      6 servings

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