Cookin' With Costa: Chef Mario Capone

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March 5, 2011, 12:04 pm
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(TV Diner) - Find out what's cookin' in our state-of-the-art kitchen at the Viking Center in Westwood, MA!

Chef Mario Capone, from Boston's Towne and Scampo - is whipping up a batch of silky smooth, Apple and Celery Root Soup. This is one recipe you'll want to slurp this down all week long!

Apple + Celery Root Soup with Chestnut Flan
Serves 6-8

2 pounds celery root, peeled and coarsely chopped
1 yellow onion, coarsely chopped
2 Fuji apples, coarsely chopped
1 tablespoon fresh flat parsley, chopped
3 garlic cloves
2 cups white wine
4 cups chicken stock (freshly made or store-bought)
2 cups heavy cream
4 tablespoons unsalted butter
Kosher salt + fresh ground pepper
1-cup celery leaves

Cooking Directions:

In a medium saucepan, melt 2 tablespoons of the butter. Sweat the vegetables and the apple for about 30 seconds. Add the wine and reduce to half. Add the chicken stock, and bring to a boil.

Add the cream, and simmer for about 1 hour. While the mixture is still hot, in a food processor fitted with a steel blade, blend the soup at medium speed.

Strain the soup with a fine-mesh sieve and then return to the food processor. Add the celery leaves and process at high speed until thoroughly combined. Season to taste with salt and pepper.

Chestnut Flan

1/2 lb frozen chestnuts
1 small shallot, minced
1 garlic clove, minced
2 cups heavy cream
3 whole eggs
Salt and pepper to taste
1/2 tsp allspice
1 tbsp butter
1 sprig thyme

Cooking Directions:

Sauté garlic and shallots, add chestnuts, thyme, heavy cream, and cook for about 12-15 minutes. Puree chestnut mix, season with salt and pepper and allspice. Add chestnut mix to eggs, mixing well. Pour mix into a 2 oz ramekin and bake in water bath at 325 degrees for 15-20 minutes until set.

Tags: TV Diner, Billy Costa, Cookin' With Costa, Chef Mario Capone, Towne and Scampo
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