Recipe Catalog
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Calf's tongue with celery puree is an exquisite dish of Italian cuisine that combines the tenderness of the tongue with the aromatic creaminess of celery puree. Historically, tongue is considered a delicacy due to its soft, rich flavor. Its delicate texture is complemented by velvety roasted celery puree enriched with butter and nutmeg. The marinated tongue, with subtle notes of thyme, rosemary, and spicy chili pepper, conveys a rich palette of flavors. The finishing touch is a mustard sauce that adds zest and makes this dish an ideal choice for gourmets. Serving it with herbs and crispy toasts highlights the sophistication of this culinary masterpiece. This dish can be served both at festive tables and as part of a cozy dinner, revealing the full charm of Italian gastronomy.
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The recipe was prepared in our kitchen by Andrey Zhdanov, chef of the Modus restaurant.
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180
Salad 'Olivier' with veal tongue and crispy yolk is an exquisite reinterpretation of the classic Russian dish, filled with a richness of flavors and textures. Tender beef tongue, juicy pickles, and sweet boiled carrots create a harmonious combination, complemented by the softness of potatoes and the tenderness of egg white. Creamy mayonnaise envelops the ingredients, binding them together, while the crispy breaded yolk adds an unexpected textural twist. The light acidity of balsamic cream and the freshness of spinach give the salad a special sophistication. This dish is an ideal choice for a festive dinner where traditions meet modern culinary art, transforming a classic recipe into a work of gastronomic art.
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It is highly recommended to use Azerbaijani vegetable ingredients in this salad, especially tomatoes and cucumbers. They are what give the dish a concentrated southern aroma. And the tongue can be of any origin. As long as it is freshly cooked and exceptionally tender
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This is how Zhang Xiancheng, the chef of the restaurant "Chinese literacy. Bar and Food", prepares tongue and ears.
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12
This unusual salad combines the tenderness of boiled beef tongue, the juiciness of chicken breast, and the freshness of celery, creating a harmonious flavor with light Eastern notes. Sautéed mushrooms and aromatic onions add depth, while a sweet sauce with honey, ginger, and balsamic vinegar makes the dish spicy and memorable. This salad is perfect for festive dinners and cozy home gatherings, surprising guests with its exquisite composition and rich taste. It is recommended to serve it slightly chilled after two hours of infusion to fully reveal all the ingredients' aromas.
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Veal tongue ragout is an exquisite dish of Yugoslav cuisine that combines the tenderness of the tongue, the aroma of juniper, and the richness of vegetables. The origins of this dish trace back to Balkan culinary traditions where meat, herbs, and spices create unique flavor combinations. The veal tongue is cooked until tender and then sautéed to a golden crust while the ragout gains a rich taste from the combination of potatoes, carrots, tomatoes, and garlic. Juniper berries add a forest aroma to the dish while fresh cilantro completes the flavor symphony. This dish is perfect for a cozy family dinner or a festive table, impressing guests with its sophistication and depth of flavor.
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Tongue salad with beetroot, celery, tomatoes, and anchovies is an exquisite dish of French cuisine that embodies a harmony of flavors and textures. Tender veal tongue infused with the deep sweetness of beetroot pairs with the freshness of celery and crispy lettuce leaves. Anchovies add a savory saltiness, while the tomato and mayonnaise dressing softens and unites all ingredients. This dish is perfect as an appetizer or light lunch, leaving an indelible impression with its rich flavor. The French appreciate it for its sophistication and balance, making the salad a wonderful addition to an elegant table.
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This delicate and refined broccoli, celery root, and salad greens purée soup is a true embodiment of French culinary elegance. Light, rich in vitamins, and with a velvety texture, it brings a sense of freshness and harmony of flavors. Broccoli adds a light nutty note, celery contributes subtle sweetness, while the mix of greens gives an expressive, slightly spicy touch. Historically, such cream soups emerged in France as a way to highlight the natural taste of ingredients and create a tender, warming consistency. It is perfect as a light main dish or an exquisite starter for lunch. Served with cream or goat cheese, it creates the ideal combination of creamy softness and aromatic greens. This soup is gastronomic poetry that offers a moment of true enjoyment.
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35
Ginger, celery, and coconut milk puree soup is a refined dish of Pan-Asian cuisine that combines a delicate creamy texture with rich aromas of Eastern spices. Ginger adds a slight spiciness and warming note, while coconut milk contributes softness and an exotic aftertaste. Celery, carrots, and broccoli enrich the soup with vitamins and freshness, creating a harmony of flavors. This dish is perfect for cozy evenings and helps boost immunity. It can be served with crispy baguette or herbs to complement the flavor composition. Legend has it that such soups were popular in Eastern countries due to their nourishing properties and ability to warm even on the coldest days. With its simplicity in preparation and rich taste, this soup is an excellent choice for lovers of refined culinary experiments.
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Beet and celery puree soup with spices is a refined dish of European cuisine that combines the rich earthy flavor of roasted beets and the creamy texture of celery. Celery root adds a light nutty note to the soup, while aromatic spices like ginger, coriander, and black pepper deepen and warm the flavor. Lemon juice adds a pleasant acidity, refreshing the overall flavor palette. This soup is perfect for the autumn-winter season and can be served with crispy bread and fresh herbs.
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Duck breast with celery puree and berries is an exquisite dish of French cuisine that delights with a harmonious combination of tender meat, airy puree, and vibrant berry notes. The duck, roasted to a golden crust, retains its juiciness inside, while the creamy celery root puree adds softness and velvety flavor. The cranberry sauce introduces sweet-sour tones that balance the richness of the dish. Truffle oil adds an exquisite aroma, making it a true gastronomic symphony. The dish is not only pleasant to taste but also looks impressive thanks to fresh berries and greens, turning the meal into a true aesthetic pleasure. Perfect for special occasions or a romantic dinner.
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Delicate celery root puree is an exquisite dish of French cuisine that embodies the harmony of simplicity and sophistication. The celery root, with its spicy and slightly nutty flavor, is cooked in milk and cream with bay leaves added for softness and depth of flavor. After thorough mashing and passing through a sieve, it results in an airy, velvety puree with a subtle aroma. This dish pairs wonderfully with fish, white meat or vegetables, enhancing their taste and texture. In French restaurants, it is often served as an elegant garnish that adds sophistication to the main course. Easy to prepare yet impressive in taste—this culinary masterpiece can capture the hearts of gastronomy enthusiasts.
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Recipe taken from the book "Holiday salads and appetizers. Very simple.
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Creamy potato and celery puree is a refined dish of French cuisine that combines the tenderness of potatoes with the subtle spice of celery. This puree features a velvety texture and rich creamy flavor enhanced by piquant notes of garlic and black pepper. Historically, the combination of root vegetables in puree originates from old French rural recipes where celery was added to deepen the flavor of the dish. This puree is perfect as a side for meat and fish dishes but can also be an independent gastronomic delight. Thanks to butter and rich cream, the puree gains richness and a melt-in-the-mouth consistency, while a mixer makes it airy. It’s an ideal choice for those who appreciate simplicity in preparation and exquisite taste.
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