Thursday, July 19, 2018

CHILLED CORN AND CAULIFLOWER BISQUE ENJOY DAN:


           CHILLED CORN AND CAULIFLOWER BISQUE by CHEF DAN:
Serves 4

CHILLED SWEET CORN +:
1 tablespoon olive oil
1 onion finely diced
1 (16 Oz) package white frozen corn
2-(30 Oz) package frozen sweet corn
2 cups cauliflower florets
2 cups chicken broth or vegetable broth
2-(19 Oz) can Mae Ploy coconut milk
1/4-teaspoon EACH turmeric, cumin, and coriander
2 tablespoon lime juice
sea salt and freshly ground black pepper to taste

 PICKLED VEGGIES:
1-cup apple cider vinegar
1 tablespoon sugar
1/2-teaspoon EACH sea salt, and fennel seeds
3 radishes thinly sliced
6 baby carrots thinly sliced
1-jalapenos thinly sliced

CHILLED SWEET CORN + CAULIFLOWER BISQUE:
1.   In a stock pot, heat olive oil over medium-heat and when sizzling.
2.   Add onion and sauté for 7-8 minutes.
3.   Add corn and sauté for 10 minutes.
4.   Add cauliflower, broth and-1 cup of coconut milk, bring to a boil.
5.   Reduce heat cover and simmer for 20 minutes.
6.   Add remaining cup of coconut milk and next 6 ingredients.
7.   Simmer for 7 more minutes; then with immersion, blend until smooth.
8.   When cool run through a mesh sieve, discard pulp.
9.   Cover and refrigerate for 4 hours or overnight.

PICKLING:
1.   In and large Mason jar, vigorously whisk together vinegar, and next 3 ingredients.
2.   Remaining ingredients, cover, shake vigorously.
3.   Refrigerate while soup is cooking.

ASSEMBLE:
1.   Once soup is chilled, add pickling ingredients, whisk together.
2.   Garnish with thinly sliced radishes, paprika and drizzle with sesame oil.

ENJOY DAN:                                                  PLANT SEEDS AND SING SONGS!!


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