Over the weekend we headed to Vegas for a short getaway and decided to do something different. We signed up for a cooking class at Guy Savoy restaurant at Caesar's Palace, cooking alongside world-renowned Executive Chef Chartron. We didn't know what to expect but right when we stepped into the kitchen, it was like we were on a set of Top Chef on Food Network, it was all very surreal! We were set to cook two dishes: Chilled Pea and Crab Soup and Lamb Rack with Rigatoni Gratin.
Chilled Pea and Crab Soup
Ingredients:
- 1lb of English Peas
- 4 eggs
- 1/2 liter of vegetable stock
- 1/2 cup of crab meat
- Olive Oil
- 1 Bunch Chives
- 1/2 Cup of Grape Seed Oil
- 2 Lemons
- Espelette Pepper to taste
- Peppercress
- White vinegar
We first blanched the peas for about 10min, depending how hard the peas are, it can go for more or less. Afterwards we shocked them in cold water to stop the cooking process. Once the peas are soft and cooled down, we proceeded in peeling the outer skin of the peas to create a smooth texture and blended it and added lemon, salt and pepper. Keep the peas cold by putting it in a bowl of ice. Follow by blending chives with grape seed oil and strain through a cheesecloth. Chef Chartron told us that just these two simple ingredients can enhance the flavor and bring richness to any dish, especially soups. Poach the eggs in boiling water with vinegar and wrap the egg whites around the egg.
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