How to eat cauliflower

Never been a huge fan. Mom usually stir fried this with garlic and too much water (sorry mom). I chanced upon a recipe from a new cookbook from 25 degrees (if you could call it a cookbook), Tony Botella's Cocktail Cuisine.

Simple enough, I used a third of a head of cauliflower simmered in whole milk with a pinch of salt and pepper. Processed in Cuisinart, pipped into a pastry bag and chill. I also added a splash of truffle oil.

I used some of the sweeter white peach and minced it to 1/8th inch cubes.

The original recipe called for mango but the ones I picked were better for a salad or pickling.

Assembly. The peach was layered on the base of the cup, followed by a nice shot of chilled cauliflower, and then lump fish roe.

Great combination of sweet, earthy, creamy and slightly briny (in a good way) sensation on the palate.

Cornento

I saw these baby ice cream cones sold at the local store. Always wanted to try Keller's version, but I figured I have a better chance at making my own version than flying out to California for one of his.

I piped a pastry bag with creme fresh, mixed with mirin (asian palate needs some sweetness), shallots, chives, lime zest, maldon, and a touch of pepper).

I honestly forgot to get the salmon belly from the Japanese market (duh!) when I went to get the scallops and uni. I improvised with some lightly smoked trout from Tetsuya's home line. Tossed with some olive oil, lime (asian), and zest, it was perfect.

I chilled it to let it set so I could use a round measuring spoon as a scooper!

It was fun! I had to stop at two servings per guest so we could use the rest of the cones for the gelato later!

Poached Egg, and Asparagus Soup

A simple enough concept. I had tried this soup at the Tippling Club, and their soup was called a "Mock Turtle Soup". It incorporated sous vide-ing eggs for an hour in 62.5 degrees, puree of herbs, sliced Cepes, and the 8 hour broth was poured table side.

I wanted to do something similar but not as elaborate. My version would be to highlight some Thai grown White Asparagus, mated with a soft centered poached egg, finished with a home made broth.

The components of the dish were:

eggs - sous vide for an hour at 62.5 degrees, kept warm at 55 degrees for 30 more minutes. I would've preferred a firmer egg white. I suspect collecting the eggs in a steamer insert inside the water bath didn't give them the best water bath.

White Asparagus, and Carrots - I pre cut them, sealed them in a vacuum bag with a tiny pinch of Maldon sea salt, and a pat of butter. Chilled until it was ready to steam for 20 minutes at 85 degrees.

Broth - chicken and pork bones simmered with carrots, onions, and leeks. Added some home made veal stock to it as well.

Bacon Bread Crumbs - Whizzed pre cut bacon bits, with a whole grain baguette in the processor. Spread it over a baking sheet, 185 degree oven until toasted. Microplaned some parmesan on the hot mixture and baked an extra 10 minutes. Cooled down, broken into small chunks and stored until needed.

Bacon Powder - bacon drippings whizzed with maltodextrin. What you get is an amazing white powder like a less refined powder sugar, but with all the bacon flavour!

Breaking my comfort zone

On March 16, we hosted a "small plates" dinner. Mrs. I wanted something different, and I wanted to challenge myself. The Menu was as follows: White Peach Bellini Cocktail, Smoked Trout Cornetto, Scallop Ceviche, Cauliflower "Soup", Duo of Pasta, Poached Egg and Asparagus Soup, Karubi Kobe Beef, Chocolate Coffee Ribs, Savoury Profiterole and Chocolate Truffle.

The whole affair was a study of new ideas for me. I wanted to try out some new techniques.

In the end, I was very happy with the outcome, except for some missing key photos! Hence, the title, I cook better than I shoot!