patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Mirror Reflection of Autumn Colors in McAllister Lake, Vermont, USA
Buy at AllPosters.com
La Belle Cuisine
Festive Fall Feast
Food & Wine 1995
Food & Wine Books, Editorial Director: Judith Hill,
Express Publishing Corp., 1995
This menu by the late master chef Patrick Clark was featured in Food &
as a Christmas Dinner. It certainly could be. Seems to us, however,
menu would make a marvelously festive meal for any autumnal
of it. Therefore, we present it to you early enough to use
as you choose, whether
it be for a Halloween feast, a significant fall birth-
day or anniversary bash, or a
slightly different take on your Thanksgiving
First and foremost - enjoy!
1993 Rothbury Estate Reserve Chardonnay or
1993 Chateau Ste. Michelle Cold Creek Vineyard Chardonnay
Bay Scallop Chowder or
Jerusalem Artichoke Soup with Garlic Croutons
1992 Matanzas Creek Merlot or
1992 Sterling Three Palms Merlot
Racks of Pork with Cider-Pepper Glaze
Sweet Potato and Mushroom Hash
Braised Mixed Greens with Glazed Rutabagas
Fig and Apple Chutney
1990 Chateau Raymond-Lafon Sauternes or
1991 Far Niente Dolce
White Chocolate Banana Cream Pies
Make the Fig and Apple Chutney.
Make the Cider-Pepper Glaze.
Start the Bay Scallop Chowder.
Make the pastry for the pies.
Make the cheesecake.
Make and puree the Jerusalem Artichoke Soup with Garlic Croutons.
Cook the mushrooms for the Sweet Potato and Mushroom Hash.
Cook the vegetables for the Braised Mixed Greens with Glazed Rutabagas.
Marinate the pork racks.
eight hours ahead
Make the filling for the White Chocolate Banana Cream Pies.
three hours ahead
Roast the pork racks.
Cook the sweet potatoes and finish the hash.
two hours ahead
Fill the banana cream pies.
Finish the chowder or the soup.
Make the gravy for the pork.
Finish the greens and rutabagas.
Rewarm the hash.
Finish the banana cream pies just before dessert.
Bay Scallop Chowder
“This light-tasting, subtly spicy chowder, made with small
scallops, is the ideal opener to a big dinner.”
3 tablespoons unsalted butter
2 ounces thickly sliced smoked
bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1/2 teaspoon crushed red pepper
6 cups bottled clam broth
6 cups chicken stock or canned
Bouquet garni made with 2 bay leaves,
5 fresh parsley
sprigs, 3 fresh thyme
sprigs, and 8 black peppercorns,
wrapped in cheesecloth
1 1/2 pounds Yukon Gold potatoes,
cut into 1/4-inch dice
2 1/4 cups heavy cream
2 tablespoons cornstarch
2 large leeks, white and tender green,
crosswise 1/8 inch thick
1 1/2 pounds bay scallops [the small ones],
Salt and freshly ground pepper
1/4 cup finely chopped fresh chives
1. Melt the butter in a large enameled cast-iron casserole.
Add the bacon
and cook over moderately high heat, stirring, until lightly
2 minutes. Add the onion. Cook, stirring occasionally, until
about 7 minutes. Stir in the minced garlic and the crushed red
and cook, stirring, until the garlic is fragrant, about 2 minutes.
2. Add the bottled clam broth, the stock, and the bouquet garni. Bring to
boil over high heat. Lower the heat to moderately high. Simmer for 20
minutes. (Make ahead: The recipe can be refrigerated for up to 2 days.
to a boil before proceeding.)
3. Add the potatoes and cook over moderately high heat until just
about 10 minutes. Discard the bouquet garni.
4. In a medium bowl, whisk 1/4 cup of the cream with the cornstarch until
smooth. Whisk in the remaining 2 cups cream, then whisk into the soup.
to a boil over moderately high heat. Add the leeks and cook until
tender, about 4 minutes. (Make ahead: The chowder can stand at
temperature for up to 3 hours. Rewarm before finishing.)
5. Stir the scallops into the chowder and cook over moderate heat just
until opaque throughout, 2 to 3 minutes; don’t let the soup boil. Season
with salt and pepper. Ladle into a tureen or individual bowls. Garnish
with the chives and serve at once.
Jerusalem Artichoke Soup with
2 1/2 pounds Jerusalem artichokes
2 tablespoons plus 2 teaspoons
fresh lemon juice
2 tablespoons unsalted butter
1 large onion, coarsely chopped
3 garlic cloves – 2 minced and 1 halved
2 quarts chicken stock or canned
Salt and freshly ground white pepper
1 1/2 cups heavy cream
Twelve 1/2-inch-thick diagonal slices
from a sourdough baguette
1 1/2 tablespoons vegetable oil
2 tablespoons minced fresh chives
1. Peel and thickly slice the Jerusalem artichokes and
transfer to a large
bowl of cold water mixed with 2 tablespoons of the lemon
2. Melt the butter in a large enameled cast-iron casserole. Add the
onion and cook over moderately high heat, stirring often,
until the onion is
translucent, about 7 minutes. Add the minced garlic
cloves and cook,
stirring, for 1 minute longer. Drain the Jerusalem
artichokes and add them
to the casserole along with the chicken stock,
1/2 teaspoon salt, and 1/4
teaspoon freshly ground white pepper. Bring
the mixture to a boil over high
heat. Lower the heat to moderate and
simmer until the Jerusalem artichokes
are very tender, about 35 minutes.
3. Working in batches, transfer the soup to a blender and purée until
smooth. Return the soup to the casserole. (Make ahead: The soup
refrigerated for up to 1 day.)
4. Bring the soup to a boil over high heat and cook until thickened
slightly, about 5 minutes. Reduce the heat to low and stir in the heavy
Season the soup with the remaining 2 teaspoons lemon juice, salt, and
white pepper; keep warm.
5. Meanwhile, preheat the oven to 350 degrees F. Brush the baguette slices
with the vegetable oil and toast for about 5 minutes, or until lightly
browned. Rub each crouton on one side with the halved garlic clove.
6. Ladle the soup into a tureen or shallow bowls. Garnish with the garlic
croutons and minced chives.
Racks of Pork with Cider-Pepper Glaze
“Patrick Clark likes to serve generous double chops of pork – at least
ounces of meat per person. This recipe provides one chop per person,
few leftover chops for seconds. To ensure that there’s plenty of
each chop, use racks from the thicker loin end. Have your butcher
the racks (scrape the meat from the rib bones) for you. Start the
day before to allow time for the racks to marinate. If you have
a party of
eaters, you can add another rack of pork to the recipe; use
1 cup olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
1 tablespoon minced fresh savory
2 loin-end racks of pork, each
with 8 ribs, frenched
2 medium onions, coarsely chopped
4 medium shallots, coarsely chopped
Cider-Pepper Glaze (recipe follows)
1 quart chicken stock or canned
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
Freshly ground pepper
1. In a large nonreactive baking dish or very large, sturdy
combine the oil, garlic, rosemary, thyme, sage, and savory. Add
pork racks and turn to coat. Cover and marinate overnight in the
Let the meat stand at room temperature for 1 hour
2. Preheat the oven to 325 degrees F. Set a large skillet over high heat.
Remove the pork from the marinade, pat dry with paper towels, and
with salt. Add one rack to the skillet, fat side down, and cook,
once, until well browned, about 5 minutes per side. Set the
up, in a large roasting pan. Pour off the rendered fat
brown the second pork rack; add it to the roast-
ing pan. Pour
off the fat and
reserve the skillet.
3. Scatter the chopped onions and shallots around the pork in the roast-
pan. Roast for 40 minutes. Raise the heat to 350 degrees F. and
about 1 hour longer, basting the pork generously with the
Glaze, until an instant-read thermometer inserted in the
the meat registers 140 degrees F. Transfer the pork
racks to a
board, cover with foil, and let rest for 30 minutes.
to cook while resting.]
4. Meanwhile, add the chicken stock to the reserved skillet and cook
high heat, scraping up any browned bits, until reduced by half,
minutes. Skim off any fat.
5. Strain the pan drippings from the roasting pan into a bowl and skim
the fat. Set the roasting pan over 2 burners. Turn the heat to
reduced chicken stock and strained pan drippings,
and bring to a boil,
scraping up any browned bits. Strain the gravy
into a small saucepan and
bring to a boil over moderately high heat.
In a small bowl, combine the
softened butter and flour to make
a smooth paste. Whisk the paste into
gravy and boil, whisking
constantly, until thickened, about 3 minutes.
Season with salt and
pepper and pour the gravy into a sauceboat.
6. Carve the pork racks and arrange the chops on a large platter. Serve
1 quart unsweetened apple cider
1 large Granny Smith apple, peeled
and cut into 1/2-inch pieces
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon minced garlic
2 fresh thyme sprigs
2 teaspoons mustard seeds
5 juniper berries, crushed
1 tablespoon freshly ground pepper
Combine all of the ingredients except the pepper in a
nonreactive medium saucepan and bring to a boil over high heat. Lower the
heat to moderate
and simmer until the pieces of apple are tender, about 20
the mixture into another nonreactive saucepan, add the
pepper, and cook
over high heat until the glaze is reduced to 1 cup, about
(Make ahead: The glaze can be refrigerated for up to 2 days.)
Festive Fall Feast, Part 2
Festive Fall Feast, Part 3
Featured Archive Recipes:
Creole Oyster Chowder with Green Onion Butter
New Orleans Oyster and Artichoke Soup
Crown Roast of Pork with Apricot Stuffing
Herb-Crusted Pork Loin Roast with
Apples and Onions
Standing Pork Roast with Fresh Herbs
More Lagniappe Recipes
Thanksgiving Recipe Index
Daily Recipe Index
Recipe Archives Index