"Recipes from the Chef's Kitchen"

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The Watergate Hotel
Aquarelle Restaurant
2650 Virginia Ave. NW
Washington, D.C. 20037
(202)-965-2300


Christophe Poteaux - Executive Chef


Cucumber Yogurt Soup

The Soup
Ingredients:
1)   2 Seedless Cucumbers - peeled
2)   1 Shallot - sliced and sweated until translucent.  Allow to cool down
3)   1/3 cup Yogurt - double Milk
4)   1/6 cup Heavy Cream
5)   Touch of Lemon Juice
6)   Zest from a Lemon
7)   1/3 tsp. Dill - chopped
8)   Salt and White Pepper
9)   Mango Crab Relish (see recipe below)

Preparation:
1)   Mix the first seven ingredients together.
2)   Process until smooth.
3)   Adjust with salt and pepper.
4)   Place the mango crab relish on top.

The Mango Crab Relish
Ingredients:
1)   1 Mango - peeled and brunoise
2)   1/4 cup White Vinegar
3)   1/4 cup Olive Oil
4)   1/2 tbs. Tabasco
5)   1 tbs. Scallion - thinly sliced
6)   1 tbs. Red Bell Pepper - brunoise
7)   1 Garlic Clove - finely chopped
8)   4 oz. Crab Meat
9)   Salt and Black Pepper

Preparation:
1)   Stir together.
2)   Adjust seasonings.


Espelette Pepper Crusted
Chicken Breast

The Chicken
Ingredients:
1)   1 Chicken Breast
2)   Olive Oil
3)   Espelette Pepper
4)   Bell Pepper Jam (see recipe below)
5)   Olive Sauce (see recipe below)
6)   Corn Bread
7)   Cooked Swiss Chard

Preparation:
1)   Saute the chicken breast in olive oil until the chicken is brown.
2)   Put the Espelette Pepper on top.
3)   Then bake at 350 degrees for 10 minutes or until done.
4)   On a plate...place the chicken over corn bread and top with the Swiss Chard.
5)   Put olive sauce and the bell pepper jam on the plate

The Bell Pepper Jam
Ingredients:
1)   6 Bell Peppers - mixed colors and brunoise
2)   1 Red Onion - brunoise
3)   1 Garlic Clove - finely chopped
4)   Lemon Zest
5)   1/2 tbs. Honey
6)   1/2 tbs fresh Thyme Leaves
7)   1/2 tbs. Basil - Chiffonnade
8)   Extra Virgin Olive Oil

Preparation:
1)   Using extra virgin olive oil...slowly sweat the bell peppers in separate pans with the onion.
2)   Add the garlic, lemon zest and the honey.  Adjust the seasonings.
3)   Cool off the ingredients.  Then mix together and add the thyme and basil.
4)   Serve at room temperature.

The Olive Sauce
Ingredients:
1)   1 1/2 Onions - brunoise
2)   5 Garlic Cloves - brunoise
3)   1 cup Green Olives - brunoise
4)   1 cup Black Olives - brunoise
5)   2 Red Chilis or Jalapeno - sliced
6)   1 small bunch of Mint - finely chopped
7)   1 small bunch of Basil - finely chopped
8)   1 small bunch of Parsley - finely chopped
9)   1 small bunch of Cilantro - finely chopped
10) Extra Virgin Olive Oil
11) Salt and Pepper

Preparation:
1)   In a hot saute pan,  saute the onions, garlic, olives and the Jalapeno (about 3 minutes).
2)   Season and add the extra virgin olive oil to proper consistency.
3)   Add the fresh herbs.


Good Eating!!!