Men's Journal

The opening of Michel Richard’s Central Michel Richard marks the first time a James Beard winner has opened an all-hours eatery. To celebrate this occasion, we invited Richard to create three blender-specific recipes based on his signature California-French cuisine. So tie that apron tight tonight, and have some fun.

by Michel Richard

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Raspberry Clafoutis (serves 6)

Ingredients

1 lb of fresh raspberries

4 oz pistachios

½ cup sugar

2 tablespoons all purpose flour

1/3 cup sliced, toasted almonds

4 eggs

1 cup whole milk

1 teaspoon vanilla extract

Powdered Sugar to sprinkle on top

Preparation

Pre heat oven to 300 degrees. Take 6, 7-ounce crème brulee dishes, or shallow oval custard dishes and fill the inside of the each raspberry with a pistachio.  Arrange the raspberries, pistachio side down, in the bottom of the dishes. Place the toasted almonds, flour and the rest of the pistachios together in a deep bowl and mix with an immersion blender until the almonds and pistachios are finely chopped. Add the eggs and the sugar to the bowl and continue to mix. Add the milk, and vanilla; and blend until a smooth batter forms. Then pour the batter over the raspberries, leaving a little bit of the raspberry exposed. Bake in the center rack for 30 – 35 minutes until golden brown on the top. Remove from the oven and allow to cool for a few minutes. Then dust each dish with a little powdered sugar. Serve warm.

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Potato Grits (serves 4-6)

Ingredients

1 lb. yellow potato peeled and cut to large pieces

2-½ cups milk

½ stick butter

1 teaspoon salt

A few drops Tabasco

½ cup grated Parmesan cheese

Preparation

Place potatoes in a pot, add milk, butter, salt, Tabasco, and grated Parmesan cheese.  Blend with an immersion blender for a few minutes.  Dip a teaspoon into the mixture; it should be thin but small lumps like a small couscous. Transfer to a microwave safe container, cook in microwave for 4 minutes.  Stir with a wooden spatula.  Put it back into microwave for 4 more minutes. Cool for 10 minutes.  Add in three beaten eggs with a spatula and mix well.  Pour mixture into Pyrex dish and bake for ½ hour at 325-degrees. Serve with your choice of entrée chicken, steak, or fish.  The Potato Polenta can be made the day before and warmed up.

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Split Pea Soup (serves 4-6 as appetizer)

Ingredients

1 pound Split Peas

1 yellow onion (9oz), peeled and diced

8 oz Pancetta, 1 inch thick

6 garlic cloves, peeled and diced

2 sprigs fresh Thyme

3 cups Chicken stock, low sodium

3 tablespoon olive oil

2 cups cream

2 tablespoon butter

Few drops vanilla extract

Salt /pepper

¼ bunch of parsley, boil in water for 30 seconds, then shock in ice water.

Preparation

Heat the olive oil in a large pot.  Add the onion and sweat until it is transparent. Add the pancetta, sautéing at the same time.  Add the garlic, thyme, chicken stock, vanilla, and cream.  Cook very slowly until the pancetta is tender, about 1 hour. Remove the pancetta and set aside.  Add the split peas and cook slowly for ½ hour. Dice the cool Pancetta.  Use an immersion blender to create a smooth creamy texture in the pot. Add the butter and parsley to the mixture and blend again.  Add salt & pepper to taste.  Strain the soup through a chinois, or other fine mesh strainer. Add back the dice of pancetta to the soup.  Serve with fresh croutons.  Bon appétit!

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