famous chef Daniel Boulud talked to a famous chef judo queen How to bring out the warm flavors this holiday season.
“At Christmas, we have a long cocktail hour with all kinds of snacks,” Boulud, 68, exclusively tells Zhu, 48, in the latest issue of the magazine. our weekly magazine. “Then we have a fancy dinner of hot soup, roast duck, ham, etc. I love baked potatoes with butter and truffles.”
The Michelin-starred restaurateur says his standard holiday menu includes “duck” and “always oysters and caviar.” As for soups, his signature recipe with chestnuts, celery and apples is a classic option. Boulle also revealed that his wife makes “Toad in the Hole,” which is a big hit with her family.
“It’s a big mound of homemade brioche and butter and an egg in the middle,” he explains of the dish. “You could also add smoked salmon or ham.”
Boulud built an impressive empire throughout his career. He owns three of his establishments in New York City, Miami, and Dubai, but is best known for his Manhattan flagship restaurant, Daniel. Not only has he made a name for himself in the culinary industry, he has also had the honor of cooking for some of the biggest names, from world leaders to global superstars.
“I cooked for Andy Warhol and many presidents. I cooked too. Jay-Z And his friends,” Boulud recalls. “After dinner, we took pictures. Then Jay-Z said to me, ‘Do you want to say hi?’ beyonce?She is in the car.? ” It was great! “
As successful as he is as a chef, Boulud also loves giving back to his community. He has worked with Citymeals on Wheel for the past 30 years and served as co-chair of the organization for the past 15 years.
“We’re delivering meals to New Yorkers who can’t go shopping or can’t cook,” he says. “It is a lifeline for so many, providing food, friendship and a strong community to those in need.”
Keep scrolling for Bouluds’ Chestnut, Celery Root, and Apple Soup recipe.
Chestnut, celery root and apple soup
For 4 people
material:
2 tablespoons extra virgin olive oil
1 medium onion, peeled, trimmed and thinly sliced
1 medium green onion, white part cut off, sliced thinly, washed and dried
2 McIntosh or Golden Delicious apples, peeled, cored and cut into 1/2-inch cubes.
10 ounces celery root (peeled and cut into 1/2-inch cubes)
1 bay leaf
1 sprig of thyme
A pinch of freshly grated nutmeg
salt and freshly ground white pepper
1 1/4 lb. shelled chestnuts to 3/4 lb. peeled raw chestnuts or 3/4 lb. dry-pack bottled or vacuum sealed peeled raw chestnuts
2 quarts homemade unsalted chicken stock or store-bought low-sodium chicken stock
1/2 cup fresh cream
direction:
1. Heat the oil in a stock pot or large casserole dish over medium heat. Add the onion, green onion, apple, celery root, bay leaf, thyme, nutmeg, salt and pepper and cook.
2. Cook, stirring occasionally, for about 10 minutes or until onions and leeks are soft but not coloured. Add the chestnuts and chicken stock and bring to a boil. Reduce heat and bring to a boil.
3. Skim the surface regularly for 35 to 40 minutes or until the chestnuts can be easily crushed with a fork.
4. Add the cream and simmer for another 5-10 minutes. Next, discard the bay leaf and thyme.
5. Using a blender, food processor, or handheld immersion blender, puree the soup until smooth. Then pass it through a fine-mesh colander. At this point you should have about 2 quarts of soup. If the quantity is large or you think the soup is too thin, the soup should be the consistency of a velouté or light cream soup. Cook over medium heat until thickened.
6. Taste and adjust seasoning as needed. (Let the soup cool completely and store in a covered jar in the refrigerator for 3 to 4 days, or freeze for up to 1 month. Bring to a boil again before serving.)
7. When ready to serve, reheat the soup if necessary (soup should be really hot) and ladle into warm bowls. enjoy!