My photographer’s father decided to become a vegetarian a few years back. This year, His son decided we would make him a birthday feast (I said we?..). So there you have it, A VEGGIE FEAST. Two first dishes: Creme brulee sale- Asparagus creme brulee, and Spicy as hell cold soup- pepper -chipotle summer soup.
Crème brûlée salé (savory Crème brûlée):
Asparagus brûlée salé
- 300ml cream
- 10-12 asparagus stalks
- 2 eggs
- salt and pepper
- nutmeg (faculatatif, or, optional)
- Parmesan powder or buche de chevre, which is great goat cheese
Cut the asparagus to 2-3cm long pieces, and cook in salty water. When tender transfer to ice water. Put the cream in a sauce pan with the asparagus, cook without boiling. Season to taste. When the creme becomes a little green and tastes are combines, grind the asparagus and let it cool. you may leave it over night so that the creme will soak even more taste. Strain- yes, you must, otherwise the texture will not be.. well.. ‘comme il faut’. Mix in 2 eggs, re-taste the seasoning and adjust if needed. Transfer the mixture into small creme brulee pans and put in a preheated oven to 100C for 30-50min, depending on the size of pan. The mixture should be settled but not stiff ! If you think the brulees cooked a little too much put then in an ice bath, to quickly stop the cooking (yes, I cam e across such a problem).
Before serving, sprinkle Parmesan over the creme brulee, and burn with a creme brulee torch. If you don’t have one, like most normal people (I am not one of those normals) you can put in an over under the grill function, but this hurts the bulee texture and heats it, so i don’t recommend doing it particularly if u make small dishes, However, I have another way- you can sprinkle the cheese on a baking sheet, making small piles the size of the brulee pans, put it under the grill, let it become crisp and put it over the brulees. you can also mix the cheese in the pre-cooked mixture and not do the burned part.
Yep, so, serve.
Spicy as hell cold soup: pepper -chipotle summer soup
- 5 red bell pepper
- 1/2 chipotle or less
- 1 medium onion
- 1 large garlic clove
Put the peppers in an oven on 190C, until they are totally soft, the peel is crisp and a tad burned. Let them cool, and peel them, and try to take out as many seeds as you can. Put some olive oil in a soup pot and put in chopped onions, fry until it is golden. Add the garlic, and chipotle, cook for 2 min. Add the peppers and cook for 3-5 min. Add water to cover and let it cook and develop tastes. If you are not forced be be vegetarian, you may and should use some stock. Grind the soup, season with salt, and add the yogurt- as much as you like. Let it cool in the fridge.
We served it with some corn salsa, which we made not spicy cause the soup was so damn hot… but you may spice it
- 1 medium onion
- 1 corn cub
- olive oil
- coriander leaves
Cut the onion to thin circles or stripes, fry it with olive oil until golden brown, and set aside. Cut the kernels off of the corn cub, fry them slightly in the pan with some olive oil. Add some cumin, stir, add some water and let it cook for several minutes. strain the corn from remaining water and mix with the onions. Add olive oil, lemon, salt and pepper to taste. Add a few coriander leaves to the salsa before serving. To serve, put some peppers soup in a small soup bowl, and put about a generous spoon of salsa in the middle of each dish, serve with some bread sticks.
A salad, cause a proper meal must include some vegetables…
Fennel, radish, regile leaves, which appears to be purslane in English, ‘baby’ leaves, ‘peaches almonds’ and scallions, with olive oil and lemon juice. Inspired by the Naked Chef.