CAULIFLOWER VELOUTE WITH AMERICAN CAVIAR
Mini cups of cauliflower soup make elegant hors d'oeuvres in this recipe from chef Michael Romano.
Provided by Martha Stewart
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, about 5 minutes. Measure out 3 cups cauliflower florets and set aside. Using the remaining florets and stems, add 8 cups cauliflower, heavy cream, and stock; stir to combine. Reduce heat to medium-low and cover, simmer until cauliflower is tender, about 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add reserved cauliflower florets; cook, stirring, until cauliflower is tender and lightly browned, about 10 minutes. Remove from heat and season with salt and pepper; set aside.
- Transfer cauliflower-cream mixture to the jar of a blender; carefully blend until smooth. Return soup to saucepan and bring to simmer; add lemon juice and cayenne pepper.
- Divide soup evenly among 24 small serving cups. Garnish each with reserved sauteed cauliflower florets, 1/4 teaspoon caviar, and a small tarragon leaf; serve immediately.
CAULIFLOWER SOUP WITH SEARED SCALLOPS, LEMON OIL, AND AMERICAN CAVIAR
Provided by Alfred Portale
Categories Soup/Stew Milk/Cream Blender Food Processor Onion Sauté Dinner Scallop Cauliflower Chive Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and garlic. Sauté until onion is soft, about 5 minutes. Add cauliflower, broth, and cream. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently until cauliflower is tender, about 18 minutes. Puree soup in small batches in blender until smooth. Return to same saucepan. Season soup with kosher salt and white pepper. Do ahead Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving.
- Blanch leek in small saucepan of boiling salted water 1 minute; drain. Place some of leek in center of each bowl. Heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Sear until brown and just opaque in center, about 1 1/2 minutes per side. Place 1 scallop on leek in each bowl; top scallop with caviar. Ladle soup around scallop, drizzle with 1 teaspoon lemon oil, and sprinkle with chives.
EASIEST CHEESIEST CAULIFLOWER
This is the easiest recipe imaginable. It may be one of the reasons that Velveeta was invented. It's also low carb and delicious. What else do you need? I've never seen this serve more than four people, two in my household.
Provided by Vina7737
Categories Cauliflower
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Wash the cauliflower and break into florets.
- Steam until still crisp, but just starting to soften.
- Drain well (let sit in colander for 5 mins.) and place in an ovenproof dish.
- Pour the cream into the bottom of the dish.
- Place enough cheese slices to completely cover on top of the cauliflower.
- Place in the oven, uncovered with whatever else you are making (or at 350-400 degrees) and bake for 15 minutes, stirring every five minutes.
- If the resulting sauce seems too thick, add an extra splash of cream, if too runny, let sit a few minutes.
OYSTER VELOUTé WITH BLACK CAVIAR
Provided by Julia Reed
Categories soups and stews, appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a saucepan, melt the butter and soften the shallots but do not brown. Blend in the flour and cook over low heat, stirring often, for 10 minutes. (The roux should be smooth and golden.) In another saucepan, combine and warm the stocks. Gradually add stocks to the roux, stirring constantly, and bring to a boil. Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top. Add the salt.
- Strain oysters and reserve their liquor. Purée oysters in a food processor or blender and add them with their liquor to the soup. Simmer, partly covered, for 5 minutes, then add cayenne. Strain through a fine sieve, pressing hard with a spoon. (Soup may be prepared ahead to this point.)
- About 5 or 10 minutes before serving, reheat the soup. Whisk yolks and cream together. Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup. Stir constantly over low heat, until soup thickens slightly. Bring almost to the boil and remove from heat. Add lemon juice and taste for seasonings. Ladle into serving bowls and top each with about a teaspoon of caviar.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams
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