SHOW & RECIPE FOR APRIL 12

NEW VOICE OF THE ICON
It’s a tough act to follow when the one before you had the name Jean-Georges. But at the Hotel Icon in downtown Houston, that’s exactly what chef Michael Kramer and his team at the new restaurant called Voice are intending to do. We’ll chat with Chef Michael about the joys and sorrows of following such a high-profile concept in a truly lovely piece of Houston real estate.

DESSERTS FOR PASSOVER
Within the Jewish faith, the heart of the Passover observance is the rather austere and highly symbolic meal called the seder. But as far as the folks at Dessert Gallery are concerned, that doesn’t rule out the celebration associated with any great holiday. In our studio, we sample a number of the special sweets Dessert Gallery is offering – and hear how they connect with Jewish tradition.

THE HEALTHY AUSSIE CHEF
In this month’s Healthy Chef segment, produced in cooperation with Houston’s Health and Fitness Magazine, Jason Gould of Gravitas talks about what he cooks for himself when he feels the need to eat healthy. And since his customers sometimes wish to do the same at Gravitas, he talks about what he likes to fix them.

This Week’s Delicious Mischief Recipe…
Cream of Celery Soup with Crisp Bacon

2 pounds celery, peeled and diced
1 medium size onion, diced very fine
½ cup diced green celery stalks
4 slices thick bacon
⅛ cup olive oil
3 cups chicken stock
2 Granny Smith apples, peeled and cut into juliennes
1 tablespoons flour
1 cup half and half cream
2 bay leaves
1 teaspoon salt
Fresh ground black pepper to taste
6 inner celery leaves for garnish
2 Granny Smith apples, peeled and cut into juliennes for garnish
½ cup sour cream for garnish

Place the celery roots in a stock pot, add bay leaves, salt, cover with water and cook over low heat for half hour, or until the roots are soft. Most of the water should evaporate. Discard the bay leaves and purée the celery knobs in a blender. Cook the bacon in a frying pan, stirring constantly over moderate heat until light brown and crisp. Separate the bacon from the fat, and transfer on paper towels, set the bacon grease aside.

In a heavy-duty casserole heat the olive oil and two tablespoons bacon grease, add the diced onions and cook over low heat until the onions are glazed but not brown. Dust the mixture with flour, add the chicken stock, pureed celery and bring to a boil, simmer for 5 minutes. Add the half and half, black pepper and heat, but do not boil. If the soup is too thick add a little water, then taste to your liking. Ladle the soup into heated individual soup plates. Place teaspoon of sour cream in the center, top with apple juliennes, crisp, crumbled bacon, garnish with a celery leaf, and serve at once. Serves 6.