Saturday, December 17, 2011

People Food

This is Keith Roberts, the executive chef at Loews Santa Monica and yes he is in the book. But many of you have asked for some people friendly recipes so here is his for Apple and Cheddar Soup, which sounds pretty good this time of the year!

Apple and cheddar soup


3 Gala apples, small

1 1/2 Granny Smith apples, large

2 1/2 tablespoons butter, unsalted

3 stalks celery

1/2 teaspoon, fresh thyme, chopped

1 1/2 tablespoons vegetable bouillon powder

3 cups extra sharp white cheddar cheese, grated

2 teaspoons salt

1 cup heavy cream

1 cup apple cider

3/4 teaspoon Champagne vinegar

Yield: 6


Place all ingredients in a large stainless steel sauce pot and bring to a boil on high heat, simmer on low heat for 10 minutes, stirring occasionally to prevent burning. Puree with a hand mixer in pot until smooth. Ladle into bowl and garnish with white cheddar crisp.

White cheddar crisps


12 tablespoons all-purpose flour

1 cup extra sharp white cheddar cheese

pinch of salt

pinch of ground cayenne pepper

pinch of ground nutmeg

8 tablespoons butter, unsalted


Heat the cheese until almost melted then blend with all other ingredients. Roll dough into 1.25-inch wide tube and refrigerate until firm. Slice very thin and place on baking sheet and bake at 350 until brown on edges.

Santa Monica chili

Serves 1 portion


2 oz shrimp — rock

3 oz (one each) scallops — Day Boat

1 oz jumbo lump crabmeat

1/4 tsp. garlic peeled, minced

2 oz chablis cooking

1 oz butter unsalted

5 each fava beans, peeled and blanched

1/4 tsp. salt

1/4 tsp. black pepper, ground

1 tsp. (1/2 large lemon) lemon juice

pinch of crushed chili flakes

1/2 oz olive oil


Heat olive oil in medium fry pan and sear scallops until well browned on both sides, transfer to tray or pan and place in medium oven to complete cooking while stew is finished.

In same fry pan sauté rock shrimp and salt pepper and chili flakes over high heat for 30 seconds, add crab, fava beans and white wine and simmer for 1 minute then remove from the heat and stir in butter. Pour into soup bowl or tureen and top with the seared scallop now cut in half. Serve with toast point or crouton.

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