PRESENTS THIS WEEK’S RECIPES:

EVA’S POTATO SOUP

ALASKAN HALIBUT WITH RAZOR CLAMS, CHORIZO & HERB-INFUSED OCEAN BROTH

FLOURLESS CHOCOLATE DECADENCE

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EVA’S POTATO SOUP

Serves 12

INGREDIENTS

• 1/2 pound unsalted butter
• 1 fennel, sliced
• 1 yellow onion, sliced
• 1 apple, quartered and cored
• 1 leek (white portion), sliced
• 6 garlic cloves
• 8 Yukon Gold potatoes, peeled and quartered
• 2 fresh bay leaves
• 1 cup heavy cream
• 4 cups water
• 1 tablespoon lemon juice
• 1 teaspoon Banyuls* vinegar or Champagne vinegar
• Salt and white pepper

PROCEDURE

1. In a large pot, sweat fennel, onion, apple, leek and garlic with butter.
2. Once translucent, add potatoes and bay leaves.
3. Add water, cover and bring to a boil, then simmer until potatoes are fork-tender.
4. Warm heavy cream separately.
5. Using a blender, purée all ingredients, adding cream, salt and white pepper to taste.
6. Add more water or cream if consistency of the soup is too thick.
7. Strain, and add juice of lemon and Banyuls or Champagne vinegar.
8. Readjust seasoning with more salt, white pepper or lemon juice to taste.

ALASKAN HALIBUT WITH RAZOR CLAMS, CHORIZO & HERB-INFUSED OCEAN BROTH

Serves 6

INGREDIENTS

• 2 pounds Alaskan halibut filets
• 2 pounds razor clams (reserve shells)
• 1 Spanish chorizo (dried)
• 1 bunch flat leaf parsley
• 1/4 cup chervil (reserve some for garnish)
• 1/4 cup tarragon (reserve some for garnish)
• 1 cup white wine
• 2 shallots
• 2 cloves of garlic
• 1/4 pound butter
• 3 tablespoons olive oil

PROCEDURE

1. Roast the fish at 375°F for approximately 7-10 minutes (or until the fish is firm to the touch).
2. Place the clams, garlic, butter, shallots, chorizo, olive oil and white wine in a sauté pan and cover. Cook until the clams open their shells, and remove from heat.
3. Remove the clams and chorizo from the cooking liquid. Strain the liquid through a chinoise (sieve) and reduce the liquid by half.
4. Blanch the herbs in boiling water for 10 seconds. Remove and place in a bowl of ice to cool down. Remove from ice bath, and squeeze the herbs to remove all of the excess water.
5. In a blender, place the cooking liquid with the chervil, tarragon and parsley, then emulsify until the broth is bright green. It is best to chill the broth before adding the herbs, which will keep the sauce from turning brown.
6. Take the clams out of their shells and slice them diagonally, as well as the chorizo.

PLATING

1. Take the clams and chorizo and toss with extra virgin olive oil, chopped herbs and lemon. Place in a reserved razor clam shell.
2. Place the fish in a bowl and pour in your herbal ocean broth.
3. Place the clamshell with the garnish on top of the fish.
4. Complete garnishing with parsley leaves.

FLOURLESS CHOCOLATE DECADENCE

Yields one 8-inch batch

INGREDIENTS

• 8 ounces dark chocolate (bittersweet)
• 6 large eggs, separated
• 6 tablespoons unsalted butter
• 1/2 cup sugar

PROCEDURE

1. In double boiler combine half the sugar, butter and chocolate.
2. Wisk egg yolks to aerate, then slowly add to the chocolate mixture.
3. Wisk egg whites to soft peaks, then slowly add the rest of the sugar.
4. Fold the egg whites into the chocolate mixture.
5. Pour mixture into buttered 8-ounce pie pan.
6. Bake at 375°F for 45 minutes or until done. If you insert a toothpick in the center of the decadence and it comes out clean, it is done.
7. Garnish with fresh fruit and plate with whipped cream or ice cream.