Read Online Maximum Flavor: Recipes That Will Change the Way You Cook by Aki Kamozawa, H. Alexander Talbot - Free Book Online
Authors: Aki Kamozawa, H. Alexander Talbot
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sliced
Peanut oil or canola oil, for frying
½ cup 120 grams crème fraîche , homemade or store-bought
2 scallion greens, thinly sliced
½ teaspoon 2.5 grams prepared horseradish
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MAKE THE SOUP: In a large saucepan, combine the onions, butter, and salt. Cook the onions over low heat until they are tender, 10 to 15 minutes. Add the apple juice and water, increase the heat to medium, and bring the mixture to a simmer. Add the cheese a handful at a time, whisking constantly to incorporate. Once the cheese has melted into the broth, adjust the heat to maintain a gentle simmer and cook for 30 minutes.
MEANWHILE, MAKE THE FRITTER BATTER: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg and milk, and pour the mixture over the dry ingredients. Stir with a rubber spatula until combined. Add the applesauce and stir to blend. Fold in the bacon, Cheddar, apple, and scallions, folding until thoroughly combined. Store in a covered container in the refrigerator until you are ready to fry, up to 1 hour.
Strain the soup into a clean pot, discarding the solids, and add the apples. Set the pot over medium heat, bring the soup to a simmer, and cook until the apples are tender and falling apart, about 30 minutes. Transfer the mixture to a blender and puree until smooth, 30 seconds to 1 minute, working in batches if necessary. Return the soup to the pot and keep warm while you finish the fritters, or chill the soup in an ice water bath and store it in a covered container in the refrigerator until you are ready to serve, or up to 3 days.
MAKE THE FRITTERS: Pour the peanut oil into a medium pot to a depth of 3 inches (8 cm). Heat the oil to 370ºF (188°C). Add the batter to the oil by the tablespoonful and fry the fritters, turning occasionally, until they are deep golden brown and cooked through, 4 to 6 minutes. Transfer the fritters to a wire rack set over a baking sheet or a paper towel–lined plate.
In a medium bowl, whisk together the crème fraîche, scallion greens, and horseradish. Taste and add a few grains of salt if necessary.
To serve, divide the soup among 8 serving bowls and top each one with a dollop of horseradish crème fraîche. Arrange the fritters on a platter and serve alongside the apple soup.
MUSHROOM SOUP
THIS IS NOTHING LIKE THE SOUP THAT YOU CAN BUY IN CANS and use as a base for casseroles. This is a soup that celebrates the earthy flavor of the mushroom. The recipe calls for a blend of mushrooms, but if you can’t find them all at your local market you can substitute different ones or up the quantity of oyster and shiitake mushrooms. We add Indian lime pickle, readily available in most gourmet or ethnic food markets, for its complex spicy flavor. A generous splash of good Scotch adds depth and a hint of smokiness, while the finishing touch of green sauce gives the soup an herbal kick. If you make this for a smaller group, you could use the leftovers in a mushroom Potato Gratin by substituting the soup for the milk, and any leftover green sauce will go equally well with meat or seafood.
SERVES 8
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12 ounces 340 grams cremini mushrooms
12 ounces 340 grams shiitake mushrooms
8 ounces 225 grams portobello mushrooms
4 ounces 115 grams oyster mushrooms
4 ounces 115 grams maitake mushrooms
3 tablespoons 45 grams chopped Indian lime pickle
2 ounces 60 grams Ardmore or other smoky Scotch
3 tablespoons plus 2 teaspoons 60 grams tamari soy sauce
3⅓ cups 750 grams water
Green Sauce
----
Remove the stems from all of the mushrooms and put the stems in a pressure cooker with the lime pickle, Scotch, soy sauce, and water. Cook for 5 minutes at high pressure. Let the pressure dissipate naturally.
Tear the mushroom caps into bite-size pieces and put them into a large saucepan. Strain the mushroom stem stock over the mushrooms and discard the stems. Set the pan over medium-high heat, bring the mixture to a simmer, and turn the heat down to
Peanut oil or canola oil, for frying
½ cup 120 grams crème fraîche , homemade or store-bought
2 scallion greens, thinly sliced
½ teaspoon 2.5 grams prepared horseradish
----
MAKE THE SOUP: In a large saucepan, combine the onions, butter, and salt. Cook the onions over low heat until they are tender, 10 to 15 minutes. Add the apple juice and water, increase the heat to medium, and bring the mixture to a simmer. Add the cheese a handful at a time, whisking constantly to incorporate. Once the cheese has melted into the broth, adjust the heat to maintain a gentle simmer and cook for 30 minutes.
MEANWHILE, MAKE THE FRITTER BATTER: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg and milk, and pour the mixture over the dry ingredients. Stir with a rubber spatula until combined. Add the applesauce and stir to blend. Fold in the bacon, Cheddar, apple, and scallions, folding until thoroughly combined. Store in a covered container in the refrigerator until you are ready to fry, up to 1 hour.
Strain the soup into a clean pot, discarding the solids, and add the apples. Set the pot over medium heat, bring the soup to a simmer, and cook until the apples are tender and falling apart, about 30 minutes. Transfer the mixture to a blender and puree until smooth, 30 seconds to 1 minute, working in batches if necessary. Return the soup to the pot and keep warm while you finish the fritters, or chill the soup in an ice water bath and store it in a covered container in the refrigerator until you are ready to serve, or up to 3 days.
MAKE THE FRITTERS: Pour the peanut oil into a medium pot to a depth of 3 inches (8 cm). Heat the oil to 370ºF (188°C). Add the batter to the oil by the tablespoonful and fry the fritters, turning occasionally, until they are deep golden brown and cooked through, 4 to 6 minutes. Transfer the fritters to a wire rack set over a baking sheet or a paper towel–lined plate.
In a medium bowl, whisk together the crème fraîche, scallion greens, and horseradish. Taste and add a few grains of salt if necessary.
To serve, divide the soup among 8 serving bowls and top each one with a dollop of horseradish crème fraîche. Arrange the fritters on a platter and serve alongside the apple soup.
MUSHROOM SOUP
THIS IS NOTHING LIKE THE SOUP THAT YOU CAN BUY IN CANS and use as a base for casseroles. This is a soup that celebrates the earthy flavor of the mushroom. The recipe calls for a blend of mushrooms, but if you can’t find them all at your local market you can substitute different ones or up the quantity of oyster and shiitake mushrooms. We add Indian lime pickle, readily available in most gourmet or ethnic food markets, for its complex spicy flavor. A generous splash of good Scotch adds depth and a hint of smokiness, while the finishing touch of green sauce gives the soup an herbal kick. If you make this for a smaller group, you could use the leftovers in a mushroom Potato Gratin by substituting the soup for the milk, and any leftover green sauce will go equally well with meat or seafood.
SERVES 8
----
12 ounces 340 grams cremini mushrooms
12 ounces 340 grams shiitake mushrooms
8 ounces 225 grams portobello mushrooms
4 ounces 115 grams oyster mushrooms
4 ounces 115 grams maitake mushrooms
3 tablespoons 45 grams chopped Indian lime pickle
2 ounces 60 grams Ardmore or other smoky Scotch
3 tablespoons plus 2 teaspoons 60 grams tamari soy sauce
3⅓ cups 750 grams water
Green Sauce
----
Remove the stems from all of the mushrooms and put the stems in a pressure cooker with the lime pickle, Scotch, soy sauce, and water. Cook for 5 minutes at high pressure. Let the pressure dissipate naturally.
Tear the mushroom caps into bite-size pieces and put them into a large saucepan. Strain the mushroom stem stock over the mushrooms and discard the stems. Set the pan over medium-high heat, bring the mixture to a simmer, and turn the heat down to
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