here is a photo...
there was some serendipity happening here.
i ordered an extra boxiflower (box cauliflower) and an extra half turned up in the box. the half got roasted and added to a bigger roast vege salad with buckwheat, quinoa and mint. the whole one got souped! simply, an onion and clove of garlic browned off, cauliflower fried for a little bit, some stock added and blended up. nothing more. on it's own it was really tasty and sweetly cauliflowerish.
about a year ago, i had lunch with some colleagues at loam restaurant in drysdale. without a doubt one of the most memorable meals i'll ever have. one of the things that stuck in my palette-memory was the burnt butter that was served with the bread. it was, reportedly, some browned butter mixed in with normal butter. yep, it tasted it good as it sounds - caramelly, toasty, nutty and buttery (der). "one day, i shall try this at home for it cannot be difficult" i thought to myself. yesterday i made an attempt and it worked perfectly. i bought some fancy butter and 'burnt' about 40% of it, then took it off the heat and added the unmelted 60% and let the whole thing melt. whisk while cooling the bottom of the bowl over some cold water. eventually it will set and be light and delicious.
last night, after doing all of this, i decided to add some of the complex and delicious burnt butter to the simple and delicious cauliflower soup. SYNERGY (i.e. bigger than the some of its parts)! today i chucked in a couple of pomegranate bits leftover from last night's salad. MOAR SYNERGY! an occasional pop of tartness to the sweet and nutty soup...sated.
anyway, how have you been?
p
