The Millstone Times May 2019

FOOD & DINING

Eachmonth Chef David brings you a new challenge right to your kitchen! It is designed to inspire you to try new things in your home kitchen. Chef David’s Recipe Challenge

P R E S E N T S

Cauliflower Soup

ANDREA BALDUCCI SAT. MAY 18 TH 5:00PM-7:00PM | 8:00PM-10:00PM BARRY JASON SAT. JUNE 8 TH 5:00PM-7:00PM | 8:00PM-10:00PM &

Ingredients: 3oz. Butter 1 med. Onions, small to med dice 1-2cl. Garlic, chopped 2 rib Celery, small to med dice 1 hd Cauliflower, chopped 3oz. White wine 1/4t. Marjoram

4oz. Flour 1qt. Chicken stock Drops Worcester sauce ½ Lemon juice 1c. Heavy cream Garnish : 2oz Cauliflower florets 2T. parsley, chopped 2oz. butter 1/4c. bread crumbs

Andrea Balducci is an Italian crooner singing classics and jazz-stan- dards in English, Italian, French and Spanish . He has a warm and seductive voice echoing classic American tunes, following on the foot- steps of Frank Sinatra. He is often compared by reviews with the new generation of pop-jazz singers such as Michael Buble, Peter Cincotti and Jamie Cullum. Andrea is signed with the Internationally renowned Schema records. His latest album, “Bloom”, has been earning great reviews and roy- alties across Europe, The Americas, Asia and Australia. ANDREA BALDUCCI

1/4t. Thyme 1 Bay leave

Directions: 1. Cut some cauliflower for florets, save for garnish later. 2. Melt butter over med heat. Add onions, celery, garlic, cook 1 to 2 min. Add Cauliflower, stir all together. 3. Add salt, pepper, thyme, marjoram, and bay leave. Cook for a few more minutes, stirring. 4. Add wine and cook till almost gone. 5. Incorporate the flour, a little at a time; mixing well (should not be too stiff) but should absorb all liquid. Cook for 1 to 2 min more, making sure not to stick to the bottom. 6. Add half the stock stirring well to incorporate and get rid of any lumps, add rest of stock, raise the heat, continuing to stir till comes to a boil. 7. Turn heat down so the soup simmers. Continue to cook about 30 min., stirring occasionally. Adjust seasoning with lemon juice, Worcester sauce, S&P. 8. Add cream (room temperature, not cold) , bring to boil, stirring. Adjust seasoning again, turn off heat. 9. Strain through china cap or strainer into another container. 10. In a separate pot bring salted water to a boil. Add florets to blanch, 1 to 2 min. Strain. 11. Melt butter in pan; add bread crumbs till they absorb all the butter. On med heat toast crumbs in pan stirring so they do not burn. Remove from pan when lightly toasted. 12. Chop parsley, add to bread crumbs. 13. Ladle soup in bowl, sprinkle bread crumbs in the middle of the bowl, add a few florets on top and serve. 609.289.5526 www.DavidsCulinaryDelights.com 5 STAR RATED! Chef David Silverman Person l Chef/Cater ng S rvices

FRANK L I N P LAZA 557 Englishtown Rd • Monroe, NJ

Call for reservations & information 732.605.5757

Beyond his voice, Andrea’s personal charm and his passion for his music makes him create an elegant and styl- ish ambiance, leaving hearts pounding and making people want to get up and dance.

(609) 443-5330 (609) 443-5331 www.chengchennj.com

659 Abbington Dr., #403 East Windsor, NJ 08520 (Twin Rivers Shopping Mall, Rt 33)

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HOURS: Mon-Thurs: 11:00am-10:00pm Fri & Sat: 11:00am-10:30pm Sunday: 12:00pm-10:00pm

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The Millstone Times

May 2019