Pour the cauliflower soup to cover garniture or table-side. Drain, set aside.Īrrange the garniture evenly in eight bowls. The edamame is usually cooked so after shelling and skinning, blanch for 1 second and shock in ice water. In a pot of salted water, blanch the mushrooms then shock in ice water and drain, set aside. Add milk and EVOO to adjust consistency then set aside and keep warm. Using an immersion blender, blend until smooth. Season to taste and bring to a boil then turn heat down to a low simmer. No coloration! Add the cauliflower and enough water to cover. In a pot, sweat the onions on low heat in olive oil until translucent and soft.

2 cauliflower heads, green leaves removedīreak the cauliflower into small florets and set aside.

The soup was really delicious and I want to make it again! I loved the cauliflower soup so much at Jack’s Luxury Oyster Bar so I sought to recreate it for this holiday party. This was the second course to my 6-course New Year’s Day Dinner party for 8 people.

Garnish with micro cilantro, pomegranate seeds, fennel fronds, and more cilantro oil.

Squeeze an odd number of fennel foam dots.

Place scallops on plate, season scallops with crushed sea salt, lemon, and togarashi.

Season mushrooms and green beans with lemon, cilantro oil, and salt.

In a bowl, lightly toss blanched mushrooms and green beans with cilantro oil, lemon juice, and salt.

Fennel fronds (if saved, and I forgot to use it).

18 diver scallops, soaked in salted cold water, drained, then sliced.

Blend until the oil is warm, then strain through a fine mesh strainer or through cheesecloth/coffee filters. In a blender, blend on high the cilantro leaves and oil. Blanch in salted water then shock in iced water. Keep warm.Ĭut base off of mushrooms (save for stock making) and cut off ends of green beans. Pour purée into a whip cream dispenser and charge twice. Pour mixture into a blender and blend well. Reduce until au sec, then add the cream and simmer for 15 minutes. Once the vegetables have soften, deglaze with white wine. In a pan, sweat the onion, fennel, and bouquet garni with vegetable oil.

Bouquet garni: white peppercorns, 1 garlic clove, fennel fronds.

Originally, I had another course before this but I cut it once I realized that the duck confit would take too much of my time and I didn’t want to overwhelm myself. This was the first course to my 5-course Friendsgiving party for 6 people.

Off shimeji