Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Executive Chef Matt Heikkila who is now opening the new Embassy Suites Pioneer Square and defining the culinary program for the new Zephyr Bar and King Street Perch that are part of the hotel.

Matt Heikkila first pursued a career in computer science, but eventually found himself needing a more creative profession. After graduating college, Heikkila picked up cooking, found that creativity he was craving, and immediately fell in love with the craft. His passion for cooking grew, and he eventually turned his hobby into a career. He has cooked at Semiahmoo Golf & Country Club in Blaine, as well as private golf club TPC Snoqualmie Ridge. He then oversaw the food coming out of the kitchens at The Dining Room, The Attic, and the Chef's Studio, all on site at the Salish lodge before transitioning into downtown Seattle.

Creating a smooth and creamy bisque, by Executive Chef Matt Heikkila

Winter is a perfect time to make a smooth and creamy bisque. I have one quick tip for make a bisque have that smooth, light, restaurant quality texture that always seems hard to get at home. When making soups at home and blending all the ingredients after cooking, the easiest way to make it even smoother and add that extra lightness is by adding a little extra fat back into the bisque as you blend it. Add even a tablespoon of oil or butter into the blender as this finishing touch will change the texture of the soup quite a bit. Below is a recipe for a cauliflower bisque that has been garnished with some bread crumb, beet chips, and fresh chives.

Serves 4-6

Cauliflower Bisque

Instructions:

Start by chopping the cauliflower and onion. Add both to a pot with the ¼ cup of butter and start to sauté. After everything starts to caramelize, add in the half and half or the whole milk and let simmer till the cauliflower is nice and tender.

Once the cauliflower is ready to be blended, add to your blender. Make sure to be careful when blending hot items as they tend to expand. Blend till everything is smooth and, just before finishing, add in 1 tablespoon of cold butter or olive oil and watch the bisque's texture change and smooth out.

Finish by adding the sherry vinegar and adjust seasoning with salt.

Embassy Suites, Pioneer Square
255 South King Street
Seattle, WA 98104
206-859-4400
www.embassysuites3.hilton.com

March 2018