Sunday, June 24, 2007
Dinner at Home
Roasted Cauliflower Soup
Hearty, thick and flavorful, although probably better suited for winter than summer.
-1 head cauliflower, cut in large chunks
-1 turnip, peeled and roughly chopped
-1/2 onion, roughly chopped
-5 cloves garlic, peeled
-4 cans chicken broth
-salt and pepper to taste
Roast the cauliflower on 400 until tender and lightly browned, about 30 minutes. Sautee the onions and garlic in a bit of olive oil until beginning to brown. Add the turnip and the broth and bring to a boil. Simmer until the turnip is tender. Add the roasted cauliflower and puree until smooth with an immersion blender.
-1 turnip, peeled and roughly chopped
-1/2 onion, roughly chopped
-5 cloves garlic, peeled
-4 cans chicken broth
-salt and pepper to taste
Roast the cauliflower on 400 until tender and lightly browned, about 30 minutes. Sautee the onions and garlic in a bit of olive oil until beginning to brown. Add the turnip and the broth and bring to a boil. Simmer until the turnip is tender. Add the roasted cauliflower and puree until smooth with an immersion blender.
Zuchinni Lasagna
Click above for the recipe and a video demonstration of how to make noodles out of zuchinni.
Coriander Custard with Fresh Strawberries
This dessert was inspired by and created for a food blogging event called "They Go Really Well Together". Apparently strawberries and coriander contain similar 'impact oderants". In any case, the dessert came out really well.
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
-2 tb crushed corinader seeds
-15 fresh strawberries, diced
mint to garnish
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and coriander seeds and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Strain the custard through a fine sieve and pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
When ready to serve, layer diced strawberries with custard piped out of a ziplock bag with the tip cut off. Garnish with mint and serve.
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
-2 tb crushed corinader seeds
-15 fresh strawberries, diced
mint to garnish
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and coriander seeds and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Strain the custard through a fine sieve and pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
When ready to serve, layer diced strawberries with custard piped out of a ziplock bag with the tip cut off. Garnish with mint and serve.
Labels: cauliflour, dessert recipes, dinner recipes, soup, zuchinni
# posted by Giao and Alexis @ 8:27 PM 
Comments:
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I'd like to try out this soup, the idea of cauliflower and turnip together does sound really interesting! I believe I'd add some coconut milk as well, there's never too little of it when cauliflower is involved:)
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