French-Pressed pea consomme with carrot marshmallows and eucalyptus sorbet.
For the consomme: 1 pound spring peas, blanched 2 quarts water 2 quarts ice Salt to taste For the marshmallows: 1 cup carrot juice 7 ounces granulated sugar 1 ounce glucose 2 ounces water 10 sheets gelatin, softened in cold water 8 egg whites For the sorbet: 2 cups simple syrup 1 ounce eucalyptus 2 cups plain yogurt For the grilled lemon: 2 Meyer lemons, halved, flesh and pith removed 1 teaspoon olive oil Salt to taste To serve: 1 cup pea tendrils Olive oil to taste Sea salt to taste
For the consomme: In blender, combine peas, water and ice and puree pu·rée or pu·ree
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees
To rub through a strainer or process (food) in a blender.
n. until smooth. Strain through fine-mesh sieve lined with paper filter. Season with salt, transfer to French press and refrigerate re·frig·er·ate
tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates
1. To cool or chill (a substance).
2. To preserve (food) by chilling. .
For the marshmallows: In small saucepan, bring carrot juice to boil and reduce by half. In medium pot, combine sugar, glucose and water and heat to 120 degrees. Squeeze excess water from gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. and place in bowl of mixer fitted with paddle attachment. While mixing on low speed, slowly add hot sugar mixture. Raise speed to medium-high and slowly add carrot juice. In separate bowl, whip egg whites to soft peaks. Fold into sugar mixture. Pour into shallow pan, cover and refrigerate. Using 1-inch ring mold, cut into circles.
For the sorbet: In small saucepan, bring syrup just up to simmer, add eucalyptus and remove from heat. Let steep 30 minutes. Strain through fine-mesh sleve and let cool. In bowl, combine syrup and yogurt. Transfer to container, cover and freeze.
For the grilled lemonPreheat grill Coat lemon rinds with oil and season with salt. Grill for 45 seconds on each side. Let cool, then julienne ju·li·enne
Consommé or broth garnished with long thin strips of vegetables.
adj. also ju·li·enned
Cut into long thin strips: julienne potatoes; julienned pork. finely.
To serve: In bowl, toss pea tendrils Tendrils is an irregular collaboration between noted Australian guitarists, Joel Silbersher and Charlie Owen (musician). A difficult sound to describe, Tendrils features two seemingly chaotic but strangely melodic and complementary, guitar parts and occasionally stripped back and grilled lemon with olive oil and sea salt and place in center of bowl. Arrange marshmallows around and top with quenelle que·nelle
A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
[French, from German Knödel, from Middle High German, diminutive of knode of sorbet. Pour consomme tableside ta·ble·side
The area beside or around a table, especially in a restaurant.
adv. & adj.
Made or prepared alongside a table: lamb that was carved tableside; a tableside recitation of the menu. from French press.
Burgundy, France 2002