Onion Leek Soup with Shoestring Potatoes & Fried Herbs

This was the first course to my 6-course Friendsgiving party for 3 people.

I think I saw this in Bon Appétit Magazine two years ago and I thought that I would use it this year. It was originally going to be on last year’s menu but I ran out of time.

Serves 3.


[100% organic]

For the Soup

  • ¼ cup butter (half stick)
  • 3 large leeks, white & pale green parts only
  • 1 large onion, thinly sliced
  • ½ head garlic, thinly sliced
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup plain yogurt
  • Salt & freshly ground black pepper

Slice leeks in half lengthwise, wash out the sand/dirt and thinly slice crosswise.

Melt the butter in a pot over medium heat. Add and sweat the leeks, onion, and garlic, and season with salt. Stirring often, cook until the vegetables begin to soften. Add ½ cup water and cook, stirring occasionally, until vegetables are very soft, 15–20 minutes.

Turn off heat and add the milk, cream, and yogurt. Using an immersion blender, blend until smooth. Turn heat back on and adding water, by ¼-cupfuls, until the soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn’t leave a trail. Adjust seasoning with salt and freshly ground black pepper.

For the Finish

  • 1 Idaho potato
  • Vegetable oil, for frying
  • 4 flat-leaf parsley sprigs
  • 2 basil sprigs
  • Salt
  • Chive oil

Peel potato and cut into thin matchsticks. Rinse potato in a colander under cold water until water runs clear; pat dry completely. Pick all the herbs and set aside.

Fit a medium saucepan (with thermometer) and pour in oil to measure 2”. Heat over medium-high until thermometer is at 350°F. Working in batches and returning the oil to 350°F between batches, add potato by the handful and fry until golden and crisp, about 2 minutes. Using a spider, transfer potatoes to paper towels to drain. Fry herbs until parsley is translucent, about 15 seconds. Season with salt after each batch.

For extra crispiness, place in dehydrator or 110°F oven.

Serve soup topped with a nest of potatoes and herbs, and a drizzle of chive oil.


Shredded Duck Leg Confit in Cream of Mushroom and Chestnut with Crackling & Parsley Chips

This was the third course to my 5-course Friendsgiving party for 6 people.

Last year’s roasted duck legs didn’t turn out so well and I didn’t want to braise them again so I took the classic, ambitious French-route this year, which is why I had to cut a course out because it was too overwhelming for my tiny studio kitchen. It also made sense because why have two soups?

Serves 6.


[100% organic]

For the Confit

  • 6 legs from 3 ducks, Frenched
  • 2 cups salt
  • 2 cups sugar
  • 1 garlic head, minced
  • 12 bay leaves, crushed
  • 12 thyme sprigs, picked and crushed
  • 3 TBS black peppercorns, cracked
  • 2 quarts rendered duck fat

Sprinkle a shallow layer of salt and sugar into a shallow glass/plastic container. Scatter with half the garlic, bay leaves, thyme, and peppercorns over the salt/sugar and lay duck legs on top in a single layer. Scatter over remaining herbs, spices, salt, and sugar. Wrap/cover and refrigerate duck for 1-2 days.

After 24-28 hours, pre-heat oven to 225°F. Remove duck from cure mixture and rinse salt off. Pat dry duck and place in a single layer in an oven-proof baking dish. In a saucepan, gently warm fat until just melted. Cover duck completely with melted fat.

Cook in oven very slowly – you should only see a small bubble every now and then – until the meat is tender and ready to fall off the bone. Approximately 2-4 hours. If the duck seems to be cooking too quickly, or the fat begins to simmer, reduce temperature to 200°F.

When the duck is ready, remove from oven and cool in the fat. Once cool, peel skin off and reserve for cracklings. Using your fingers, shred duck meat and store them in the fat. Duck should be completely submerged.

This entire process can be done in advance because the duck submerged in its own fat can store for several weeks.

For the Duck Skin Cracklings

Under a broiler, crisp up reserved duck leg skin from confit process. Season with salt. For extra crispiness, place in a dehydrator.

For the Cream of Mushroom & Chestnut

  • Butter, as needed
  • 6 leeks, white & pale green parts only, sliced
  • 3 quarts packed mixed mushrooms, sliced
  • 1 lb roasted chestnuts, cut
  • Chicken stock, as needed
  • ¼ lb AP flour
  • ½ cup heavy cream
  • Salt & freshly ground pepper

In a pan, sauté mushrooms to get color and aroma. In a saucepan, sweat leeks with butter and add the sautéed mushrooms and roasted chestnuts. Add enough chicken stock to cover. Season and bring to a boil. Turn heat down for simmering. Cook for 15 minutes.

In a separate pot, make a blond roux using ¼ lb butter and ¼ lb AP flour. Scoop away little by little of roux and put it in the saucepan until desired consistency and thickness. Add the heavy cream and adjust for seasoning.

For the Finish

  • Vegetable oil, for frying
  • 4 flat-leaf parsley sprigs
  • Salt

Pick parsley leaves and set aside.

Fit a medium saucepan (with thermometer) and pour in oil to measure 1”. Heat over medium-high until thermometer is at 350°F. Fry until parsley is translucent, about 15 seconds. Season with salt.

For extra crispiness, place in dehydrator or 110°F oven.


Scoop soup in bowl, place a large ball of shredded duck confit in the center, garnish with skin cracklings and fried parsley. Serve with toasted bread.

Kabocha Squash & Celeriac Bisque with Duck Fat Roasted Cashews

This was the second course to my 7-course Friendsgiving party for 8 people.

Every year around Thanksgiving time, the first thing that pops into my head is butternut squash soup but I’ve done so many variations of it that I don’t want to post yet another butternut soup on here. I felt that having a small liquid course was a nice way to open up a multi-course dinner without having an amuse or canapé. But then I got thinking that I don’t have any seafood dishes!!!! So that’s why the little scallop dish served as an opening appetizer.


Serves 8.

For the Soup

  • One 2-3 lbs kabocha squash
  • 1 large celery root bulb
  • 2 TBS olive oil
  • 2 TBS butter
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • ¼ tsp ground cinnamon
  • 3 cups chicken stock
  • 1 cup apple cider
  • 2 thyme sprigs
  • ½ cup cream
  • Salt & freshly ground pepper

Preheat oven to 450°F. Peel and remove seeds to squash and cut into 1-inch pieces. Peel celeriac and cut into 1-inch pieces. Toss squash and celeriac with olive oil, salt, and pepper, then spread in an even layer on a sheet pan. Bake in preheated oven until the vegetables are light brown and tender, approximately 20-30 minutes. Remove from oven and set aside.

While the vegetables are in the oven, in a large pot over low heat, sweat shallots, then add garlic and cook until fragrant. Add the roasted vegetables and cinnamon. Stir and cook for another 1-2 minutes. Add the chicken stock, apple cider, and thyme, then bring mixture to a boil. Reduce heat to a simmer and cook for 30 minutes.

Using an immersion blender, blend soup until smooth. Add additional stock if needed, then add the cream and continue blending. Season with more salt and pepper to taste. Keep warm for service.

For the Nuts & Garnish

  • 1 tart apple
  • Lemon, to rub on apple
  • 2 tsp duck fat, melted
  • ½ cup cashews
  • Pinch salt

Preheat oven to 350°F. Toss the nuts with duck fat and some salt. Spread onto a parchment lined sheet pan and bake for 10-15 minutes, stirring occasionally, until nuts just begin to golden.

Peel, core, and dice a tart apple. Rub some lemon on apples to delay oxidation.


In warmed soup bowls, ladle hot soup into the bowl. Garnish with apple dice and cashews. Or you may pour soup table-side.

Butternut Ginger Soup with Pistachio

This was the first course to my 5-course Friendsgiving party for 6 people.

For the taste of the soup, it all depends on your tolerance of the spiciness of ginger. I prefer using freshly pressed ginger than using ginger powder. I like the soup to have a kick at the end from the ginger.

Serves 6, with 2-3 more helpings.


[100% organic]

For the Soup

  • 3 TBS olive oil
  • 2 large yellow onions, diced
  • 3 garlic cloves, smashed
  • 4 whole star anise
  • 1½ – 2 lbs butternut squash, peeled, seeded, and cut into ½-inch cubes
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4-inch ginger root, peeled and juiced
  • Salt and freshly ground black pepper
  • 1½ cups heavy cream

In a large pot, heat up olive oil and sweat onions until translucent. Add garlic and star anise and continue sweating for another minute. Add in chopped butternut squash, carrots, and celery and fill enough water to almost cover. Bring mixture up to a boil and down to a simmer. Cook for 45 minutes.

After 30 minutes, add in ginger juice. Taste, season, adjust for seasoning and continue cooking for the allotted time.

After 45 minutes, remove star anise from pot and turn off heat. Using an immersion blender, blend soup until smooth. Add in cream and adjust seasoning if necessary.

Keep warm before serving.

For the Garnish

  • 1 cup pistachios, ground

When grinding the pistachios, be careful not to over grind or else the oils from the nut will leech out and mixture will be wet.


In warmed soup bowls, ladle hot soup into the bowl, then spoon 1 TBS of ground pistachios into the center. Or you may pour soup table-side.

Cauliflower Soup with Shimeji Mushrooms, Edamame, Haricots Verts & Celery Leaves

This was the second course to my 6-course New Year’s Day Dinner party for 8 people.

I loved the cauliflower soup so much at Jack’s Luxury Oyster Bar so I sought to recreate it for this holiday party. I poured the soup table-side. The soup was really delicious and I want to make it again!


[100% organic]

For the Soup

  • 1 medium onion, sliced thinly
  • 2 cauliflower heads, green leaves removed
  • 3 TBS olive oil
  • Milk, to taste
  • EVOO, to taste
  • Salt & freshly ground white pepper

Break the cauliflower into small florets and set aside.

In a pot, sweat the onions on low heat in olive oil until translucent and soft. No coloration! Add the cauliflower and enough water to cover. Season to taste and bring to a boil then turn heat down to a low simmer. Cook until tender, about 20 minutes.

Using an immersion blender, blend until smooth. Taste and adjust seasoning. Add milk and EVOO to adjust consistency then set aside and keep warm.


For the Garniture

  • 2 packets of shimeji mushrooms
  • ¼ lb green beans, cut on the bias
  • ½ cup edamame, shelled and skinned
  • Celery leaves from 1 head of celery

In a pot of salted water, blanch the mushrooms then shock in ice water and drain, set aside.

The edamame is usually cooked so after shelling and skinning, blanch for 1 second and shock in ice water. Drain, set aside.


Arrange the garniture evenly in eight bowls. Pour the cauliflower soup to cover garniture or table-side.

Cream of Pea Soup with Chorizo

I had some leftover frozen peas and I saw some fresh peas at the farmer’s market today so I decided to make some soup. This soup tastes great hot and cold. Now I have Katy Perry’s song stuck in my head.

[100% organic]

For the Pea Soup

  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 Idaho potatoes, roughly chopped in 2 cups water
  • 4 cups chicken stock
  • 1¼ lbs fresh peas, shucked
  • 2 TBS olive oil
  • ¼ cup crème fraîche
  • Salt & pepper

In a large saucepan, heat olive oil to medium heat. Add onions and garlic, add a little salt to draw out moisture. Sweat until soft and translucent. Then add in chopped potatoes along with the 2 cups of water and chicken stock and turn heat to high. Bring to a boil and bring down to a simmer on medium-low heat, continue to boil for 30 minutes.

After 30 minutes, turn heat to high and add in the peas. Cook until peas are soft.

Using an immersion blender, blend until smooth then add in crème fraîche and continuing blending. Taste and adjust for seasoning. Cool immediately to retain the bright green color.

For the Chorizo

  • 2-inch chorizo sausage, small cubes
  • 3 TBS olive oil

In a sauté pan over medium heat, heat olive oil until hot then add in cubed chorizo. Let the chorizo cook for a few minutes then turn off heat. Let the chorizo steep in the pan and then drain, reserve oil as well.

For the Croutons

  • 2 slices white bread
  • 2 TBS butter

Cut off the crust of the bread and then cut into small cubes. In a hot sauté pan, melt the butter and toss the cubed bread. Toss evenly until golden, drain on paper towels and set aside.

For the Finish

  • Cilantro leaves, as needed


For hot soup, heat the soup only until warm because too much heat will ruin the color. Pour soup into bowl and garnish with chorizo, croutons, chorizo oil, and cilantro leaves.

Thai Corn Chowder

I’m in garde manger, and level 5 has a corn chowder on their menu. My group sneaked a few ladles of it because it is so delicious!!!! It tasted like pure “heart attack” – reduced cream and sweet corn. I thought the soup was odd for the current season. If I was dining at L’Ecole on a hot humid day, I would not want hot creamy soup as my appetizer. Even in the kitchen, we were taking sips of it and then mouthfuls of ice cold water because it’s so hot in the kitchen. For the first two days, I was working on the lobster dish, which is a cold dish. I wasn’t even near the stove yet my legs were trickling with sweat! Nahhhh-stayyy!!

I was going to make an exact replica of the corn bisque from school but it’s so unhealthy. There was bacon grease, reduced cream, and lots and lots of butter!!! I like Thai influences so I came up with this. And it tasted BETTER; better in my opinion since it’s healthier!!!! No butter. No cream. No milk.

[100% organic]

For the Chowder

  • 1 onion, thinly sliced
  • 4 ears corn, shucked and cores reserved (broken in half)
  • 2 Idaho potatoes, chopped into small squares
  • 4 celery stalks, sliced
  • 1 leek, white part only, thinly sliced
  • 2 TBS Ginger, grated
  • 6 cloves garlic, smashed
  • 1 lime, juiced and zested with a peeler
  • Bouquet garni – 8 black peppercorns, Thai basil, cilantro stems, lemongrass
    stalk (smashed & cut into thirds), lime zest
  • One 13.5 oz. can coconut milk
  • EVOO
  • Salt & freshly ground pepper

In a large pot/pan, heat extra virgin olive oil over low heat and then sweat onions until translucent. Add smashed garlic, ginger,  and leek whites and continue to sweat until soft. Season gently. Add in the celery, potato, corn cores, bouquet garni, and enough water to cover halfway. Bring to a simmer and cook for 20 minutes.

Then add in corn kernels and lime juice to pot and continue simmering for another 10 minutes. Remove cores and add in coconut milk until boiling. Season with salt and pepper. Stir until simmering. Remove from the heat and strain and then blend with an immersion or regular blender.

For the Finnish

  • 4 radishes, thinly sliced
  • Cilantro leaves, garnish

Taste and adjust seasoning. Garnish with radishes and cilantro leaves. Soup can be either hot or cold to serve.