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! www.vikingcenter.com

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!
www.scampoboston.com www.towneboston.com

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

Ingredients:
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
Serves-6-8

Ingredients:
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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