Cooking Method: Purée

Parfait…. Your Way by Foodie’s Chef Laura Brennan

The genesis of this recipe began with a couple of very ripe ‘Hachiya’ persimmons. (The ‘Hachiya’ variety is heart-shaped. The ‘Fuyu’ variety is squat and looks like a tomato) I scooped out the flesh and pureed it in the food processor and this thick and delicious puree became the base of my multi-layered parfait.
My alternating layers were: homemade vanilla pudding (recipe below), sliced toasted almonds,
blackberries, granola, crushed cookie crumbs and dark chocolate chips.

Creamy Vegan Cauliflower Soup with Almond Milk & Toasted Almond Harissa Drizzle by Foodie’s Chef Laura Brennan

Yes, I know...cauliflower. And you are tempted to scroll right on by. But I hope you don’t. At the very least, ‘hear me out: When cauliflower is slow-cooked for a lengthy period of time it becomes sweet and tender and loses the cruciferous vegetable odor that most find off-putting. Its new long-cooked ‘scent’ is earthy and inviting. I promise! This is a vegan soup, made with unsweetened almond milk and water. And for a bit of zing, a topping of parsley, toasted almonds, honey, and harissa paste is drizzled on top. Think of this ‘drizzle’ as a ‘winter pesto’, earthy & spicy, but NOT all ground together to a paste.

Roasted Cauliflower, Cumin & Coconut Milk Soup by Foodie’s Chef Laura Brennan

 

I taught classic French cuisine at the famed and now defunct Cordon Bleu Cooking School.  In our curriculum was the classic ‘Madame du Barry’ Cauliflower Soup. Her special relationship with Louis XV accorded her sufficient status to have a dish named after her.

 

The classic cauliflower soup involves several French cooking techniques, ample prep time and generous amounts of butter and cream.   The result is a pure white, rich, creamy and delicious soup.

 

My version is centuries more modern.  It’s vegan, gluten-free, has fewer ingredients and derives its depth of flavor from pre-roasting & caramelizing the cauliflower and the addition of the earthy spices:  cumin & coriander.  Coconut milk adds dairy-free richness.

 

And best of all, it’s quick cooking (comparatively)!

 

 

AGUA FRESCAS: “Refreshing Waters” by Foodie’s Chef Laura Brennan

These are beverages made with fruit purees that are strained and mixed with sparkling water, flavored seltzers, coconut water or almond milk and lots and lots of big cubes of ice.