This is a little ‘over the top but with Easter coming in the not too distant future and summer entertaining in the forefront, this will put you in a class all by yourself (head of the Class). One thing is you can change the cauliflower colour from white to buying the purple or green type and showing off even more. Let’s go.
- 1/2 head Cauliflower
- 1 tbsp. butter
- 2 cups really cold whipping cream
- 1 tsp. unflavoured gelatin
- fine sea salt
- 1 oz. salmon roe
- freshly ground white pepper
Cut the cauliflower into small pieces and place in a pot. Add the butter and just enough water to cover the cauliflower. Cover and over medium heat bring to a simmer until very tender. Drain well and puree the cauliflower in a food processor.
Place the cream in a small pot, sprinkle the gelatin over the top. Let sit about 5 minutes and then bring to a simmer. Simmer long enough to dissolve the gelatin. Let cool to room temperature then gently combine with the cauliflower puree. Do not whip it. Now press this through a fine mesh sieve into a bowl. Season with salt and pepper.
This should be served in shot glasses or cordial glasses. Place about 20 of them on a tray, fill each glass and then cover with plastic wrap and place in the refrigerator for a minimum of 1 hour.
Remove the glasses from the refrigerator when ready to serve, top with a small dollop of salmon roe and serve on a pretty platter while still cold.
I know and if you are smart, you should blush with all the compliments being showered on you. Serve with a perfectly chilled white wine.
The second half of my birthday present this year was another cooking class dinner at Hester Creek with Chef Roger Gillespie. When I asked Chef Roger if I had his permission to use his recipes, he told me “from this moment on, I never have to ask him again, I have his permission for any recipes of his I use.”
This is a big deal for me. He either likes what I do or he wanted to get rid of me…I’ll go with the first one.
The dessert he made was fabulous and wo! you will love it as well.
- 3 cups heavy cream (36% if you can find it)
- 1/2 cup sugar
- 1 1/2 tbsp. lavender
- 1 1/2 tbsp. local honey
- 1 1/2 tsp. finely grated lemon zest
- 1 envelope unflavoured gelatin
Bring cream, 1/4 cup sugar, lavender, honey and lemon zest to a simmer in large saucepan over a medium low heat.
In a small bowl, soften the gelatin in 2 generous tbsp. cold water. Whisk softened gelatin into cream mixture.
Pour cream mixture into 8 x 4 oz, ramekins or custard cups that have been lightly coated with Pam cooking spray. Be sure to blot out excess with paper towel.
Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set. (at least 4 hours), but preferrably overnight.
Serve with a biscotti, shortbread or french madeleine cookie.
Thank you Chef Roger. It was beyond yummy
This recipe is from the Bakers at Lake Village Bakery in Osoyoos. I absolutely love it. It is like eating pure silk.
This can be a dessert, or if having several dinner courses and you want to have a palate cleanser, use this.
It can’t be simpler. Three ingredients, but do it exactly or it won’t set.
- 3/4 cups heavy cream
- meagre 1/4 cup fresh lemon juice
- 2 1/2 oz. sugar (weigh this out on your kitchen scale)
- zest from 1 1/2 lemons
In a pot over medium heat, pour in the cream and cook for 6-10 minutes (until the bubbles start to form around the edges and is hot). Remove from the heat and pour in the sugar, stirring with a rubber spatula until the sugar is totally melted.
Add the lemon juice (keep stirring so not to curdle) and the lemon zest. Let this sit for about 10 -15 minutes and then strain through a fine mesh sieve.
This will set completely when put into the refrigerator, so don’t be concerned.
Pour into your desired dishes and you will not believe how wonderful this is. I made French Madeleines this morning and they will be teemed together to tease our guests with this lovely confection..
Have to keep eating our greens and this is a nicer way to bribe the kids. Right? Of course…..
- 1 bunch broccoli, well trimmed and cut into small stalks
- 2 tbsp. butter
- 1 cup heavy cream (but of course)
- 1 egg yolk
- pinch of salt and pepper
- 1 tbsp. lime juice (fresh, if possible)
- 1 tsp. grated lime peel
Cook broccoli in boiling water or steamer until tender-crisp. Drain well and keep warm.
To make the sauce, melt the butter and gradually stir in the cream. Bring this to a boil, stirring constantly and allow to boil gently for about 5 minutes to reduce the cream.
Stir in a small amount of cream to the egg yolk. Now return the egg mixture to the saucepan. Stir in the salt, pepper and lime juice. Cook, stirring constantly for about 2 – 2 1/2 minutes over very low heat.
Pour over the broccoli.
Now I ask you…..did everyone lick their plate? Of course, you won’t tell.
I love mushrooms – cooked, fried, raw, it doesn’t matter and this is a great soup to make.I
- 1 lb. various mushrooms
- Juice of 1/2 lemon
- 1 tbsp. fresh rosemary, chopped
- 1/2 bay leaf
- 2 cups whipping cream
- 1 cup chicken stock
- 1/2 cup chardonnay wine
- Pinch salt
- 1/2 tsp pepper
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp parsley, chopped fine
Finely chop mushrooms and combine with lemon juice. Melt butter in a large fry pan and add mushrooms, bay leaf, rosemary and cook, stirring often until liquid completely evaporates. Blend in cream, stock, salt and pepper and bring to a boil. Reduce heat.
Dissolve cornstarch in water, whisking until smooth. Add a ladle of hot liquid to cornstarch and pour it all back in the soup. Simmer for twenty minutes.
Ladle in heated bowls and sprinkle with the fine parsley. Be sure you discard the bay leaf.
This soup is so tasty, you will lick the pot.
Oh, boy….turkey has now gone bye-bye and you are having guests. What to serve? Try this delectable and elegant dish.
You will need:
- 3 tbsp. unsalted butter
- 1/2 cup finely chopped shallots
- 2 tsp. finely chopped thyme (fresh)
- 2 tsp. finely chopped garlic (fresh, not bottled)
- 3/4 cup Calvados (apple liqueur)
- 1 cup heavy cream
- salt and pepper to taste (go light)
- 4 trout fillets (if have 4 people for dinner) 6 oz. each
In small saucepan melt 2 tbsp. butter over medium heat. Add the shallots, thyme and garlic and cook until the shallots become transparent. (maybe 5 mins).
Add the Calvados and reduce by half, add the cream and cook over medium heat until a light sauce consistency is achieved. Set aside.
While sauce is reducing, melt the remaining butter and sear the trout in butter on one side. Cook the presentation side in the butter first. This is the side without skin.
Brown the presentation side for about 4 minutes and cook the other side for the same time. This will vary depending on the thickness of the trout. Remember to tuck the thin end under the trout so it will all cook the same.
If you wish, you can place the salmon over frisee lettuce and top each one quarter of the sauce.
Wipe any ‘drips’ off the plate so you only serve “clean” plates.
Taste Rating: 9.2