“Restaurant Food” Menu
This menu I call “restaurant food”. Everyone should have in their cooking repertoire a really elegant dinner menu for special occasions. I’m not saying that you can’t make this on a random Wednesday, it’s just these dishes are little on the decadent side. But isn’t that one of the reasons we love to dine at restaurants? For the pretty presentations, the beautiful sauce, and maybe a meal that is little richer than we normally eat at home? Here is “restaurant food” you can make yourself. So for today, let’s enjoy.
All my menus strive to have basic techniques and a huge make-ahead component and two of these recipes do; the third recipe is prepared ahead then cooked at the last moment.
So, what are we cooking?
A beautiful purée of celery root and fennel, two perfect winter root vegetables, that are cooked with leeks, garlic, stock and a little bit of milk, and then puréed into a beautiful soup that is creamy in taste but light on the calories. Top with a drizzle of pistachio oil and chopped pistachios that give it that elegant restaurant appeal.