delectabilia
Mostly healthy - Always delectable
This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.
I love the diversity of ramen. There are styles, but few rules. In keeping with that diversity, I wanted to create a vegetarian ramen the equal of its flesh and bone based counterparts.
This gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouth feel from the previous course, and energizing the palate for the next course.
The look of this dish, black and white, gives no clues concerning its flavour. The subtle aniseed and nutty notes of the soup, and unexpected sweetness of the black garlic crumbs, are sure to elicit some interesting responses from your fellow diners.
While there is a bit of a surf’n’turf angle to this dish, there is so much more. The kimchi consommé is something very special. Disguised as a light colored broth, it is so packed with flavour. The Cantonese/Vietnamese style crispy roast pork belly is decadently delicious, and nicely complemented by the crispy sweet and juicy …
Came across some giant shiitake mushrooms in an organic vegetable shop. Turned out they make a divine cream of mushroom soup.
A variation on a Bon Appétit recipe, this will be nothing like what you are expecting. It’s a rich sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colorful dimension both visually and to the flavour.
With some prawn shell stock left over from a tom yum goong dish, what better way to utilise it than in a roasted pumpkin and chickpea bisque.
Udon noodles are immersed in a rich and nutritious broth and topped with smoky grilled mushrooms and sweet roasted garlic. Delicious and so healthy.
I had a “taste defining” seafood chowder in San Francisco years ago and have been trying to recreate something as satisfying ever since. This one comes very close.
A hearty potato mushroom broth, great for the winter months. The sweet potato, mushrooms, and leeks add their own distinctive notes to the underlying beef stock. Though don’t underestimate the contribution of the roasted garlic.
Miso, wakame, and roasted red peppers transform the salmon head stock into something divine. Add the flaked salmon, and the carrot and daikon waffles, which act like dumplings, and you have a salmon miso soup as nutritious as it is delicious.
What was originally intended to be a Thai red curry ended up almost resembling a laksa. Whatever, this Thai inspired seafood broth was absolutely delicious. The most important ingredient in this recipe is the stock. I highly recommend you make your own salmon head stock. Make a big batch and freeze what you don’t need for next time. …
Roasting tomatoes develops a sweetness and complexity not evident when they are raw. Charred zucchini brings a little bitterness and crunchy texture. These define the character of this roasted tomato and zucchini soup.
Drawing on the distinct flavour profiles of several mushroom varieties, this cream of mushroom soup is complex and satisfying. A drizzle of truffle infused olive oil tops off this combination beautifully.
