Saturday, November 21, 2009
Just a small note.
Got a digital camera today, so soon I will start posting photos of my food as well. I think it will help to illustrate some things.
Duelling Soups
Ok, today I made a soup using a technique I really enjoy. I call this the dueling soup technique. Its a fairly simple thing to do, but thats the whole point here. In my opinion this soup is brilliant in it's simplicity. I'll explain this technique a little more in-depth before I go more into the individual soup itself.
Basically prepare two really vibrantly colored soups with a similar thickness or consistency. Pour these two soups into a bowl at the same time and they will not merge with one another. If done right it looks like a yin-yang. If you really want to go all out do not make the separate soups perfectly balanced flavor wise. Plan so that when the two soups are mixed together the flavor then becomes complete. This is a little hard to explain if you don't understand what I am talking about. It's kind of like one half of the soup not having any salt but its kind of bitter, and the other half being salty and sweet. Together they should meld into something nice. Now if your flavor combos work together as well you have a fairly impressive soup on your hands. Today I made roasted red pepper tomato vs. spinach and celery with lemon. I used a nice little creme fraiche to tie it all together.
If you are stumped for flavor combos just remember to keep it simple. Think really basic and about what you might like to eat yourself, or perhaps what the person or people you are cooking for might like. This usually helps me.
Basically prepare two really vibrantly colored soups with a similar thickness or consistency. Pour these two soups into a bowl at the same time and they will not merge with one another. If done right it looks like a yin-yang. If you really want to go all out do not make the separate soups perfectly balanced flavor wise. Plan so that when the two soups are mixed together the flavor then becomes complete. This is a little hard to explain if you don't understand what I am talking about. It's kind of like one half of the soup not having any salt but its kind of bitter, and the other half being salty and sweet. Together they should meld into something nice. Now if your flavor combos work together as well you have a fairly impressive soup on your hands. Today I made roasted red pepper tomato vs. spinach and celery with lemon. I used a nice little creme fraiche to tie it all together.
If you are stumped for flavor combos just remember to keep it simple. Think really basic and about what you might like to eat yourself, or perhaps what the person or people you are cooking for might like. This usually helps me.
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