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Ingredientes
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Direcciones
- Wine suggestion: A light, floral Alsatian Muscat: Domaine Zind-Humbrecht Muscat Grand Cru Goldert, 1997 Yield: 6 servings (8 c.)
- Soup Puree
- 3 Tbsp. olive oil3 Tbsp. butter4 cloves garlic, peeled and finely sliced 1 scotch bonnet, stemmed and seeded, diced small 2 leeks, white part only, cleaned and diced small 2 small inner stalks celery, cleaned and diced small 2 large shallots, peeled and finely sliced 1 tsp. cracked black pepper2 bay leaves, broken2/3 c. of orange juice1 c. light chicken stock2 c. heavy creamPinch of saltGrilled Christophine
- (Christophine: The chocho of Jamaica, the christophine of the French Antilles, the chuchu of Brazil, chayote, or possibly vegetable pear of Madeira is one of the most peculiar fruits of tropical America. Oxford English Dictionary.)
- 2 christophine, peeled, sliced into 1/4 inch thick slices (chayote)
- 3 Tbsp. extra virgin olive oilSalt and pepper to taste
- Toss the christophine slices in a bowl with the extra virgin olive oil, salt and pepper.
- Raw Vegetables Garnish
- 1 1/4 c. of buttermilk1 Tbsp. thyme leaves1 European cucumber1 Tbsp. kosher salt4 scallions, white and green, root discarded and minced small
- To make the puree, heat a large soup pot on medium heat and add in the extra virgin olive oil and butter. Allow to foam slightly. Now add in the scotch bonnet and garlic and stir 15 seconds. Add in the leeks, celery, shallots, salt, pepper and bay leaves.
- Allow the vegetable mix to cook on medium-low heat till slightly translucent/soft.
- When the vegetables have just begun to soften, add in the orange juice and allow it to reduce by half on medium high heat, about 7 min. Now add in the chicken stock and reduce till only about 1/2 c. remains, about 15-20 min. Turn off the heat and pour in the cream. Transfer this mix to a blender and puree.
- Strain into a large bowl through a medium fine meshed strainer and refrigerateby putting another bowl underneath it with icy water.
- Compass: For a smaller portion you can simply cut the torta recipe in half and make two stacks instead of four. Then when you go to plate the dish, cut the two stacks in half and then in half again (cutting through the top). Arrange the two quarters of torta in the center of the plate and place the shrimp around which.
- To prepare the christophine, heat a grill or possibly grill pan and cook the slices of seasoned christophine till lightly charred. Place the cooked christophine into a bowl and let them cold gradually. They will soften a bit further. When they are cold sufficient to handle, cut them into a short match-stick pcs and reserve.
- Peel the cucumber and cut it into long quarters lengthwise. Put the cucumbers into a colander and sprinkle them with coarse salt and allow to stand at least 30 min. (This pulls the excess water out of the cucumbers.) Rinse them well, but quickly, with cool water and pat them dry. Now slice them into thin slices and reserve.
- When the puree is cold add in the buttermilk to it and the cooked christophine with the scallions, cucumbers and thyme leaves. Season with salt and pepper to taste. Refrigeratecovered.
- "Rellenitos"
- 6 jalapenos, roasted, peeled (now slit one side from stem on down and remove the seeds), but stem left intact (WEAR GLOVES)
- 2 ounces soft goat cheese1 Tbsp. heavy cream
- Put the goat cheese in a bowl and add in the heavy cream. Allow cheese to soften. Now mix them together and spoon the cheese mix into a pastry bag or possibly a ziplock bag with a tiny corner cut out of it. Squeeze the mix into the cavities of each jalapeno. Reform the jalapeno to be close to its original shape. Put onto a plate and refrigeratetill ready to serve.
- To serve, put the chilled soup into a chilled bowl. Place a rellenito in the center of each one.
- Compass: Any leftover of the goat cheese/cream mix can be drizzled out over the jalapeno as a nice garnish when serving. The dish can be further garnished with snipped chives, celery leaves and cracked black pepper if you like. If the soup gets a touch too thick just stir in some half and half or possibly plain yogurt. The soup is also good without the rellenito for a simpler preparation.
