Last Sunday I needed something colorful and elegant to go with dinner. I wanted the soft flavor of cauliflower seasoned lightly with garlic in a cream base. I contrasted it with a green broccoli soup flavored with thyme and tarragon. Both vegetables have an affinity for garlic, thyme, tarragon, so combining them in the same bowl enhanced each soup while creating variation in each spoonful. I used onion in the roux for both to give them a common flavor base. To keep it pale white, I ommited anything with color such as… Read More
Recipes coming for all this — and desserts. Link to the soup. Link to the chicken. Link to the filo shell (coming)
(recipe follows) We accept the shape of the meat we purchase rarely considering that we can mould it into objects, create designs, even fuse meats together. Here is a chicken breast. Pound it with something heavy into a thin sheet of meat. From there we add color through vegetables, sauce, spices, powders, other meats — and then roll it, securing it in waxed paper and aluminum foil. The easiest way to cook a rolled chicken breast (also called Chicken Roulade) is to bake it in a water bath. Wrap the roulade in… Read More
Goes very well with a quenelle, a filo shell and salad. Find the recipe for the Cauliflower Soup here and for the Broccoli soup here.
(recipe follows) A classic Indian dish, Aloo Gobi is cauliflower and potato cooked with regional variations on spices. Here it’s presented in phyllo dough which has been rolled over a hollow cylinder of wax paper and foil. After baking, the foil is removed for a flakey shell to fill. Here, I placed the Aloo Gobi at either end with several chunks of lamb in the center. Phyllo is traditionally rolled with butter between the layers. To keep with the Indian theme I used melted ghee and in the variations olive oil, canola,… Read More
I have a lot more Play With Your Food! posts coming before I get to the main Apple Strudel Your Way and the Baklava Your Way posts. (I also have a Banoffee Your Way and a few Indian recipes ready for next week.)
You’ll soon see that I’m in strudel mode. But why not blend food traditions and put Palak Paneer (Spinach Curry with Paneer) inside strudel dough? I made five different curried versions, variations on colors and flavors. They are really delicious. (Can anyone tell me why my iPhone 5S takes better photos than my Nikon S9300?)
A picture is worth a thousand words — and has no calories. Enjoy.
Making soup stock is opera! To those looking onto the stage the whole productions seems a long, boring tragedy, but for those on stage it’s craft and art — it’s one of my favorite things to do. I make stock in 20 liter batches. A couple of months ago I replenished my beef stock, Espagnole, and demi-glace — two full days of work. Today I took out a liter of the beef stock for soup and all is right in the world. The stock is bold, flavorful, and filled with body —… Read More
(recipe follows) When you have trimmings of raw meat, or a lone chicken breast or thigh, or fish that has to be cooked or thrown out, use them: Puree them with cream and seasonings — add a reserved egg white or yolk when you have one on hand — and poach this new mixture called mousseline, forcemeat, quenelle. You can serve them in soup as I did here, or as a main dish with a sauce. The ratio is 2:1 meat:cream. The more cream, the lighter the product. I have stock I… Read More
(recipe follows) Cooking is personalisation. Baking is personalising a formula. I had never eaten a Whoopie Pie, neither had my tasters — twenty Japanese high school students. The ingredients we have to work with are a bit different from the snacks American origin: Flour is unbleached, butter has more water, eggs are smaller, shortening is only ever an import and our ovens are convection. I found four recipes to try, such as this one and each spread into a puddle — a good example of how ingredients in one part world yield different results in… Read More
Use banana juice to flavour desserts or add where you want banana flavour, but not banana texture.