Marcel Desaulniers

Four servings

3 medium plum tomatoes
Salt and pepper
1/2 pound round red potatoes
1 large carrot
1 medium parsnip
1 medium turnip
1 tablespoon safflower oil
1 cup diced celery
1 cup diced onion
4 cups vegetable stock
2 tablespoons chopped fresh parsley

Heat oven to 200 degrees F. Cut tomatoes into halves lengthwise, then
into thirds lengthwise. Place skin side down on a baking sheet lined with parchment paper. Season lightly with salt and pepper. Slowly roast the tomatoes for 3 hours. Remove from oven and cool to room temperature.
Cut into 1/2-inch pieces.
Increase oven to 375 degrees F. Cut potatoes into 1/2-inch cubes; place
on a nonstick baking sheet. Season with salt and pepper. Roast 1 hour and
15 minutes until well browned, stirring with a spatula every 15 minutes or
so. Remove from oven and cool to room temperature.
While the potatoes roast, pare the carrot, parsnip and turnip; cut into
1/2-inch cubes. Place on a nonstick baking sheet and season with salt
and pepper. Roast 1 hour until lightly browned. Remove from oven
and set aside until needed.
Heat oil in a 3-quart saucepan over medium heat. Add the celery and
onion; sauté 5 minutes. Season with salt and pepper. Add the stock,
roasted potatoes and roasted vegetables; bring to a simmer. Remove
soup from heat and add roasted tomatoes and chopped parsley. Season
with salt and pepper.

Note: The vegetables can be roasted a day or two in advance of making the
chowder; store, tightly covered, in the refrigerator. For best flavor, prepare
the soup 24 hours before serving; this will allow the flavor to develop fully.

Pan-seared Chicken Breasts with
Shrimp, Broccoli, Country Ham &
Toasted Peanut Butter

Four servings

1/2 cup unsalted shelled peanuts
1/2 cup (1 stick) unsalted butter, softened
Salt and pepper
Four 4-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1 1/4 pounds large shrimp, peeled, deveined and
halved lengthwise
1/4 pound country ham, cut into strips, 1 1/2 inches
long and 1/8 inch wide
2 pounds broccoli, trimmed and cut into florets

Heat oven to 300 degrees F. Place peanuts on a baking sheet and roast
20 minutes until golden brown. Remove from oven and allow to cool.
When cool, finely chop 1/2 cup; reserve remaining peanuts for garnish. Combine chopped peanuts with softened butter. Season with salt and
pepper; set aside. Reduce oven temperature to 200 degrees F.
Place chicken breasts between parchment or waxed paper and uniformly flatten each breast with a meat cleaver or the bottom of a sauté pan.
Lightly season chicken with salt and pepper. Heat a nonstick sauté pan
over medium-high heat. Add chicken and sear 1 1/2 to 2 minutes per side until lightly browned. Transfer breasts to a nonstick baking sheet; baste
with 4 tablespoons peanut butter and hold in oven while completing recipe.
Heat olive oil in a large nonstick sauté pan over medium-high heat. Add shrimp and ham; sauté 3 to 4 minutes. Season with salt and pepper.
Cook the broccoli in boiling salted water until tender but still crunchy;
drain. Arrange the broccoli florets in a ring, stem ends toward the center, along the outer edge of 4 plates. Place a chicken breast in the center of
each ring. Spoon shrimp and ham around breasts. Top each breast with
a tablespoon of peanut butter and sprinkle with reserved toasted peanuts.

Mocha Java Sorbet

Two quarts

1 1/2 cups strong brewed coffee
2 cups water
2 cups sugar
6 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract

Bring the coffee, water and sugar to a boil in a large saucepan over
medium-high heat; stir until the sugar is dissolved. Place both chocolates
in a bowl and pour about 1 cup of the hot liquid over the chocolate. Let
stand 5 minutes. Whisk vigorously until mixture is very smooth, about 3
minutes. (If the mixture is not smooth, the sorbet will be grainy.) Add the remaining hot liquid and whisk until smooth.
Place the bowl in a large bowl of ice and whisk while the mixture cools
to a temperature between 40 and 45 degrees F. Whisk in the vanilla.
Freeze mocha mixture in an ice cream maker following manufacturer’s directions. Transfer sorbet to a freezer container, cover, and freeze for several hours before serving. Serve within 2 days.
 

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