Comfort Food – Cream of Cauliflower Soup

Even though it is December and it should be raining in Israel, winter hasn’t really begun. On Friday, I was out in a short-sleeved shirt planting baby pansies, some unknown flowering purple and white plants, and burgundy and white petunias. I am preparing the “garden” for the winter. I am cutting down the basil and lemongrass. The rest of the herbs, such as thyme and rosemary, should endure the winter weather.

Since it isn’t that cold, I haven’t felt like making the hearty winter soups that I usually make to keep us warm and cozy, but there was a sale on cauliflower and I saw an interesting recipe for cauliflower soup from Thomas Keller’s latest cookbook, Ad Hoc at Home. It is very easy to make and has a slight hint of curry in it. The recipe calls for 1/4 teaspoon of curry, but I used one teaspoon of hot madras curry and it was still subtle. I also used 10% fat cooking cream instead of heavy cream and it was still luscious and creamy.

After a small bowl of soup, I served baked salmon with a lemon-artichoke pesto on a bed of mashed Jerusalem artichokes and petit pois on the side. The pesto had the perfect amount of acidity from the lemon juice and capers. It was a nice and light addition to the thick soup.

Comfort Food – Cream of Cauliflower Soup

Serving Size: 10-12 as a first course

From Ad Hoc at Home by Thomas Keller

2 heads cauliflower (2 to 2-1/2 kg or 4 to 5 pounds total)

50g (4 tablespoons) unsalted butter

3/4 cup coarsely chopped leeks (white and light green parts only)

3/4 cup coarsely chopped onion

1 teaspoon hot madras curry powder or curry of your choice

Salt

2 cups milk

2 cups heavy cream

2 cups water

1 teaspoon distilled white vinegar

Extra virgin olive oil

Freshly ground black pepper

Remove the leaves from cauliflower, and cut out the core. Trim the stems and reserve them. For the garnish, trim 2 cups of florets about the size of a quarter and set aside.

Coarsely chop the remaining cauliflower and the stems into 1-inch pieces so that they will cook in the same amount of time. You need 8 cups of cauliflower.

Melt 40g (3 tablespoons) of the butter in a large saucepan over medium heat. Add the onion, leeks, curry, and chopped cauliflower. Season with 2 teaspoons of salt, cover, and cook stirring occasionally, until the vegetables are almost tender, about 20 minutes.

Pour in the milk, cream, and water, increase the heat to medium-high, and bring to a simmer. Lower the heat, and simmer for 30 minutes, skimming off the foam from time-to-time.

Using a stick blender, puree the cauliflower at the lowest speed, and blend until smooth and velvety. Check the seasoning, and add more salt if needed. If the soups is too thick, you can dilute it with a little water. At this point, the soup can be refrigerated for up to 2 days.)

Bring a medium saucepan of salted water to a boil, Add the vinegar and the reserved cauliflower florets, and blanch until tender, approximately 4 to 6 minutes. The vinegar will help keep the cauliflower white. Drain. Melt the remaining butter in a frying pan over medium-high heat, swirling the pan, until the butter turns a rich golden brown. Add the florets and saute until the cauliflower is lightly brown.

To serve, top each serving with a few cauliflower florets, drizzle with olive oil, and sprinkle with freshly ground pepper.

http://www.baronesstapuzina.com/2009/12/05/comfort-food/

Salmon with Lemon Artichoke Pesto

4 salmon fillets, skinned

1 can artichoke hearts

1 tablespoon lemon juice

3 cloves garlic, crushed

Pinch red pepper flakes

2 tablespoons olive oil

1 tablespoon capers, drained well

2 teaspoons finely minced lemon zest

3 tablespoons pesto

3 tablespoons chopped parsley

1/2 teaspoon minced rosemary

Preheat the oven to 180C (350F).

Combine the artichokes, lemon juice, garlic, pepper flakes, oil, capers, lemon zest, and pesto in the food processor. Pulse a few times until the mixture is still chunky. Stir in the fresh herbs.

Lay a fillet on top of a large square of foil and spread 2 tablespoons of the mixture on top of the salmon , fold up to enclose the fillets, and tightly crimp the edges to seal the pouches. Repeat with the remaining fillets. Place on a large baking sheet and bake for 10-15 minutes, depending on the thickness of the fish.

http://www.baronesstapuzina.com/2009/12/05/comfort-food/

Happy 2008!

The previous year was a whirlwind for me. It was a year of a couple of firsts, one was celebrating the first anniversary of my first and hopefully only marriage. Second, was writing my first blog. I have really enjoyed sharing new cooking and travelling adventures with all of you and don’t worry, there is much more to come.

I wish all of you a happy and healthy 2008. May all of your wishes come true.

New Year’s Eve is not widely celebrated here in Israel because in Judaism, the new year is Rosh Hashana, which normally falls in September or the beginning of October, depending on the Jewish Calendar. We went to a friend’s house for dinner, but did not say celebrate the new year, it was just a dinner with friend’s. We feasted on entrecote, lamb chops, lentils, zucchini, salad, homemade tomato bread, roasted potatoes and plenty of champagne.

To close the meal, I made Tarte au Citron. I know some of you will shriek that I made a parve version of this tarte, but it was as delicious as when I make it with butter. I know that sounds crazy, but it is true. This recipe is from chef Thomas Keller of French Laundry, Bouchon and Per Se restaurants in the United States. The crust is made with pinenuts, but you could easily make it with a plain tart crust of your choice. Just make sure that the tart crust does not contain a lot of sugar. The lemon filling is lemony and very creamy because you make it using sabayon method, which means that you rapidly whisk the mixture over a bain marie until it is thick and creamy.

Tarte au Citron

Yield: One 22 cm (9-inch) tart

Recipe from Bouchon by Thomas Keller

1/3 recipe Pine Nut Pastry Dough (see accompanying recipe)

2 eggs, cold

2 egg yolks, cold

3/4 cup granulated sugar

1/2 cup fresh lemon juice

85g (6 tablespoons) cold unsalted butter or margarine, cut into 6 pieces

Preheat the oven to 180C (350F) degrees. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

Remove the tart pan from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.

Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks in the crust; they will not affect the finished tart.)

Bring about 1-1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the filling. (The bottom of the bowl should not touch the water.)

Meanwhile, in a large metal bowl, whisk the eggs, yolks and sugar for about 1 minute, or until the mixture is smooth. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The filling may loosen slightly, but it will thicken and set as it cools. Pour the warm filling into the tart crust and place the pan on a baking sheet.

Preheat the broiler. While the filling is still warm, place the tart under the broiler. Leaving the oven door open, brown the top of the filling, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

http://www.baronesstapuzina.com/2008/01/05/happy-2008/

Pine Nut Crust

Yield: Enough for three 9-inch tarts

Recipe from Bouchon by Thomas Keller

Because this dough uses only one egg, it is difficult to make in a smaller quantity. You will use one-third of this recipe to make the Lemon Tart; freeze the extra dough for another time.

2 cups pine nuts (283g or 10 ounces)

1/3 cup granulated sugar

3 cups all-purpose flour

226g (1 cup) unsalted butter or margarine, at room temperature (2 sticks)

1 egg

1 teaspoon vanilla

Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.

Add the butter, egg and vanilla and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into 3 equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. The extra dough can be frozen, wrapped well, for up to 1 month.

http://www.baronesstapuzina.com/2008/01/05/happy-2008/

Related Posts with Thumbnails