Tapas: Patatas Bravas "Abacus", White Asparagus with Pimenton Sauce, Braised Fennel and Soyrizo, Braised Chard and Mushrooms, Sopa de Ajo
Patatas Bravas "Abacus"
White Asparagus with Pimenton Sauce
Braised Fennel and Soyrizo
Braised Chard and Mushrooms
Sopa de Ajo
Yep, I went off the deep end with the tapas tonight -- the "patatas bravas abacus" may go down as the nadir of combining sous-vide cooking with funny shapes. ;)
The potatoes were scooped out with a melon baller, put in the bag with 1 tbs. earth balance soy margarine, pinch of salt & pepper, pinch of smoked paprika and 1 tsp. sherry vinegar. The were cooked at 83C for 2 hours, chilled in an ice bath for 5 minutes
To achieve the "abacus" part of the title, we alternated the sous-vide potatoes (which were quickly rolled around in olive oil, with additional sherry vinegar and smoked paprika) with red bell pepper squares which were cooked with olive oil, garlic, salt, pepper and smoked paprika.
The sous-vide white asparagus was straight ahead -- peeled, added olive oil, garlic, salt, white pepper and a wee bit of sherry, cooked at 83C for 40 minutes, chilled in an ice bath for 5 minutes
They were then quickly heated in a pan with olive oil and served with a pimenton sauce (one red bell pepper roasted, 1 tbs. olive oil, 1 tsp. sherry vinegar, pinch of salt, pepper, 2 tsp. smoked paprika, and one small slice of toasted baguette, pureed together in the vita-mix)
The other two plated dishes consisted of a conventional braise of cabbage and soyrizo as well as chard and mustard greens with cremini mushrooms, but of course, I had to go and plate them with ring molds to keep up with the "funny shapes" theme ;)
The Sopa de Ajo is just a quick soup of sauteed garlic, a bit of smoked paprika, some toasted bread, salt, pepper, water and veg stock.