Quote:
Originally Posted by beppe
I am trying something fancy. If it works, that I doubt, and if the soviet approved it, I'll post it.
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it worked and was approved, rather enthusiastically. It was not an easy endeavor and it worked because of luck.
On the right is just a steamed piece of salmon. Fresh, cultivated in Norway. Good, tasty, tender, nicely flaky. I mean my Trondheim friend would have judged it ordinary, but he is accustomed to wild stuff that jumps in the pot singing ribald songs.
On the left, the endeavor. It is a
gratin of cauliflowers.
It was very fresh. Surprisingly as we are at the end of them, but the pusher certified it. Why should he lose me as a customer? Last week he gave me those new tomatoes from Sicily, I complained. Yesterday he picked the for me one by one the reddest. I steamed the cauliflower. Cut the biggest florets and put them in the pan, seasoned with a spoon of cream and a couple of Parmesan, pressed them down. The gratin. bread crumbs and pine nuts stick blended , bound by cream and mayo. i wanted to spread it with a spoon, but it had become quite consistent, so i made it in a layer (1/2") with a rolling pin. Covered it with whole pine nuts.180° ventilated to brown and crusty.
She had 3 helpings. And half a bottle of St.Tropez Ramatuelle. I do not care for the full barrel anymore, so ..
so this is giving me the idea of making vegetables dishes like gateau renversè, Tarte Tatin like, just to be circumstantial. with a topping that will make a crust and with a certain thickness. Salted of course, maybe with eggs directly instead of mayo. It might be that I will invent the soufflè.
