This Cardoon velouté is an easy recipe, but the soup will require straining before serving. Here Viviane Bauquet Farre’s shows how to strain the soup to make it velvety-smooth. She serves this cardoons velouté with black truffle carpaccio from Gourmet Attitude, a truly sublime garnish! She pairs the soup with J Vineyard Pinot Gris 2006 — a match made in heaven.
Cardoons make delicious gratins, bagna cauda or fritters.
The flavor of homemade vegetable stock is so deep, so rich and so nuanced, it simply can’t compare to the commercial vegetable stock in cartons. Viviane Bauquet Farre shares her recipe and tips for making the most flavorful vegetable stock ever.
Viviane Bauquet Farre creates five holiday desserts for the Rockland Magazine feature, “Sweet Talk”. Each dessert features a recipe and easy to follow step-by-step instructions. They include a Chocolate layer-mousse cake with cognac, a Pumpkin crème brûlée, a Chestnut cake with pan-roasted pears, a Raspberry-Champagne fizz, and Herb-infused honeys and Sienese almond cookies that make the perfect holiday gifts from your kitchen.
The perfect dessert for a New Year’s Eve Party: Raspberry-Champagne fizz! The raspberry coulis is the only preparation you’ll need to make. A super-easy dessert recipe that can be served to a large crowd.
Chocolate Layer-Mousse Cake with Cognac and Bittersweet Chocolate Curls. A light and not-too-sweet chocolate layer cake. The recipe has many steps, but it is easy to make. Use good-quality baking chocolates like Callebaut and a cake leveler, and plan to make the cake ahead of time. A show-stopper of a dessert!