Archive for April 7th, 2007

• Ginger Smoked Salmon Salad
• Telaggio-Cauliflower Soup
• Crepes with Marscapone and Berry Sauce

Ginger Smoked Salmon Salad

I took Charlie Trotter’s smoked salmon, with tea and ginger, and combined this with simple lettuce, dressed in a ginger dressing. It was a nice, light first course.

Telaggio-Cauliflower Soup

I started with butter and olive oil, and sautéed one sweet onion with some garlic.

Next, I deglazed the pan with wine, and added some vegetable stock. I finally added some bread pieces and the whole head of cauliflower.

After preparing the soup “base,” I added two parsnips to the pot, and then changed attention to the bread croutons.

I lightly toasted baguette slices, and prepared a topping with sun-dried tomatoes, rice-wine vinegar (lemon juice would have been a better choice, if available), parmesan cheese, salt, pepper, tabasco-sauce, roasted red peppers, and roasted artichokes plus olive oil.

After the soup had simmered for 45 minutes, I transferred it to a blender.

It took several batches to do the entire pot.

Meanwhile, I placed the spread in a ramekin and put the toasts, salads, and topping on the table.

The soup was then augmented with creamy (stinky) telaggio cheese and salt, to taste. Each bowl was topped with parsley and black truffle oil.

Crepes with Marscapone and Berry Sauce

Meanwhile, I made some crepes and stacked them for dessert.

Each crepe was smeared inside, before folding, with marscapone cheese.

A sauce was prepared with blueberries and strawberries.

It contains: brandy, orange juice, brown sugar, sugar-mounted berries, Chambord, and Cointreau. At the end, it can be mounted with butter.

Everyone enjoyed dessert!