Learn how to make bread soup

October 23, 2009 4:43:50 PM PDT
A creative use for stale or leftover bread.

Bread soup

Ingredients:

  • 2 cups stale bread, trimmed and diced(pain au lavain)
  • 4 sweet onions
  • 3 cups whole milk
  • 2 cups beef or veal stock
  • 4 T salted butter
  • salt and pepper
  • creme fraiche to garnish
Method:
  1. With a mandolin, slice the onions super thin. Use a bowl to catch the juices.

  2. Add the onion slices into a cold sauté pan. Add 3 T butter. Cook over extremely low heat.

  3. Stir and cook for 2 hours.

  4. After the first 15 minutes cut a round of parchment paper in a round to cover the onion slices. This keeps the moisture from evaporating too quickly.

  5. In a small saucepan, reduce the stock down to one quarter of the original. Set aside.

  6. In another medium sauté pan, cook the diced bread with the rest of the butter until browned on all sides. Remove the bread from the sauté pan and add to a medium pot. Pour the milk into the pot and let it soak, with no heat, for one hour.

  7. When the onion is done, add it to the bread and milk pot. Add the reduced stock and turn the heat on. Bring the mixture to a gentle boil, reduce and simmer, cover and stir occasionally, for 30 minutes.

  8. After 30 minutes, add salt and pepper to taste. Blend the soup in a blender until smooth and creamy. Serve with crème fraiche and chives.

Pumpkin Panna Cotta with Crispy Prosciutto

Ingredients:

  • 1 c roasted pumpkin puree
  • 2 c coconut milk
  • ½ c sugar
  • 2 sheets gelatin
  • ½ tsp allspice
  • 1 cinnamon stick
  • 2 slices of prosciutto, julienned
  • Maple syrup to drizzle
Method:
  1. In a medium saucepan, heat milk, sugar, cinnamon and puree over medium heat. Bring mixture to a boil and reduce to medium low. Whisk occasionally to keep from sticking on the bottom. Simmer for 20 minutes.

  2. In a small bowl, place gelatin sheets in a bowl and cover with enough water only to wet the sheets. Let it sit until soft.

  3. After time is up, remove from heat and add gelatin sheets. Strain liquid to remove any stringy pulp and un-dissolved gelatin. Pour into dishes you wish to serve. Refrigerate at least 3 hours or overnight.

  4. In a pan over low heat, sauté prosciutto until crisp. Drain on paper towels.
To serve: Sprinkle prosciutto over panna cotta. Drizzle with maple and serve. It is also good with figs or whipped cream.

TRUE FLAVORS CELEBRITY COOK OFF
Saturday, October 24, 2009
6 - 9 pm
The Ferry Building
San Francisco, CA
Tickets and more: http://www.truechild.org

Top Chef Master, Elizabeth Faulkner will be competing against one of three Top Chefs who will pull knives to see who will throw down with her - Tiffani Faison, Season 1 runner-up; Jamie Lauren, Season 5 contestant; as well as Casey Thompson, Season 3 runner-up. The idea behind the cook-off is to have two cooking teams compete against each other each with a celebrity, local chef, and audience sous-chef. Each team will have 35 minutes to make a specialty drink, appetizer, main course and dessert with secret ingredients they will only learn of moments before the contest.

Past stars have included comedian, Emmy winner, Kathy Griffin (who filmed the event for the 2006 season finale of her hit reality show My Life on the D-List), Oscar winner Marlee Matlin, Oprah Winfrey's personal Chef Art Smith, CNN Anchor Soledad O'Brien, and Top Chef judge Ted Allen.

ABOUT CASEY THOMPSON: http://www.chefcaseythompson.com


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