Georgia Magazine - August 2019 - 32

Alex Lewis, left, a culinary instructor, talks probiotics and healthy
food with Jovan Sage, president of the Savannah and Coastal Georgia
chapter of Les Dames d'Escoffier International, at the 2018 Savannah
Food and Wine Festival.

Inducted into Les Dames d'Escoffier's Atlanta chapter last
year, Keio Gayden is the culinary arts instructor at Miller Grove
High School in Lithonia. This is one of her students' favorite
dishes.

CHICKEN SAUTÉ WITH ONIONS,
GARLIC AND BASIL
6 boneless, skinless Springer Mountain chicken breast halves
Freshly ground sea salt and black pepper, to taste
Flour, as needed for dredging
6 tablespoons clarified butter, or more, if needed*
2 tablespoons finely diced onions
2 cloves fresh garlic, peeled, finely minced
2 cups chicken stock
2 teaspoons lemon juice
3/4 cup ripe tomatoes, peeled, seeded, diced
5 fresh basil leaves, cut chiffonade (crosswise into thin strips)

Pound chicken breast halves thin, and season with salt and
pepper. Dredge in the flour and shake off the excess.
Heat clarified butter in a large sauté pan. Add chicken and
brown on both sides. Note: Do not overcrowd pan. Remove
chicken from pan and reserve, keeping warm.
Add onions and garlic to the pan and brown, adding additional clarified butter if needed. Deglaze the pan with a small
amount of chicken stock and lemon juice. Add tomatoes and
remaining chicken stock. Reduce to desired consistency.
Return chicken to pan and add basil. Simmer until chicken
is cooked. Adjust seasoning with salt and pepper. Serves 6.
*Note: Clarified butter is available in many supermarkets,
but making it at home is easy. Place a large quantity (about 1
pound) of unsalted butter in a pan set over very low heat. As the

Georgia Magazine

August 2019

butter melts, skim off the foam. When the butter is completely
melted, pour off the clear butter and discard the solids. Store
any leftover clarified butter in a jar in a cool place, such as a
cupboard. Keeps well.

"The Escoffier Cookbook" (Crown, 1969) contains familiar suggestions and dishes that have become both French and
American favorites. Recipe No. 751, Vichyssoise is one such
recipe.

VICHYSSOISE: CHILLED POTATO LEEK SOUP
8
3
1
2
6

tablespoons unsalted butter, divided
leeks, trimmed, white and light-green part only, thinly sliced
medium onion, peeled, thinly sliced
large shallots, peeled, thinly sliced
cups sliced, peeled white or Yukon gold potatoes, about
5 medium potatoes
4 cups chicken stock (or vegetable stock)
Freshly ground sea salt and white pepper, to taste
1 cup heavy cream
Freshly minced chives, for garnish

Melt 4 tablespoons butter in a large stockpot set over
medium-low heat. Add the leeks, onion and shallots. Cook,
stirring often, just until the vegetables are soft. Note: Do not let
it brown.
Add the remaining 4 tablespoons butter. When that has
melted, stir in potatoes. Combine thoroughly with onions, and
pour in the chicken (or vegetable) stock. Season to taste with
sea salt and white pepper. Cover the pot, and let it simmer until
the potatoes are tender, about 30 minutes.
When the potatoes are tender, mash the vegetables with
potato masher. Press the soup through a fine sieve. Note: This
achieves a better texture than using a blender or food processor.
Let cool, then add heavy cream. Stir to combine. Chill thoroughly. Check for seasoning and adjust, if needed.
To serve, ladle into bowls and sprinkle with minced fresh
chives. Serves 6-8.

Vichyssoise

JANE F. GARVEY

GEORGIA Cooks

Georgia Magazine - August 2019

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