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ironchef 05-16-2008 07:08 PM

Basil Caviar
 
We made some basil caviar the other night to use for an amuse bouche. The caviar consisted of basil puree, salt, and sodium alginate which was dispensed into a calcium chloride solution. The rest of the amuse consisted of vine ripened tomato, artisanal goat cheese, aged balsamic vinegar, and fleur de sel. A mini, bite-sized salad so to speak:

https://img513.imageshack.us/img513/1...ebouchejm5.jpg

QSis 05-16-2008 08:46 PM

I'm pretty sure I'd prefer basil caviar to the nasty fishy stuff! Cool!

How much would a patron pay for that bite-sized salad, IC?

Just curious.

Lee

college_cook 05-16-2008 09:53 PM

Was your basil puree just blanched basil leaves, pureed? Or was it pushed through a tamis also?

I've been wanted to pull out my alginate and CaCl lately, but haven't been suitably inspired as to how to use it.

ironchef 05-16-2008 11:51 PM

Quote:

Originally Posted by QSis (Post 607716)
I'm pretty sure I'd prefer basil caviar to the nasty fishy stuff! Cool!

How much would a patron pay for that bite-sized salad, IC?

Just curious.

Lee

The amuse bouche is complimentary. Every dinner gets one to begin their meal.

ironchef 05-16-2008 11:53 PM

Quote:

Originally Posted by college_cook (Post 607741)
Was your basil puree just blanched basil leaves, pureed? Or was it pushed through a tamis also?

I've been wanted to pull out my alginate and CaCl lately, but haven't been suitably inspired as to how to use it.

The puree was basil that was blanched and all the water squeezed out, then it was pureed in the Vita-prep with some olive oil until smooth. I tried pushing it through a tamis once before, but the basil flavor wasn't as intense.

jkath 05-17-2008 07:06 PM

IC, again you amaze me. It's so fantastic to have a chef like you in the midst!


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