For the past few weeks myself, Brian & Ken have been working on/testing some soups & amuse bouche. I'm playing with the idea of expanding the wine tasting format to a Chefs Tasting Menu format. Each Monday afternoon we've been taking on projects and tasting our results. The idea behind the soups is to maximize the true flavor of the ingredient. Simple soups with minimal ingredients to draw out a concentrated flavor of the predominant ingredient. Below is a carrot soup with candied ginger. The carrot soup contains 6 ingredients => carrot, orange zest & juice, vegetable oil, salt & water.
The candied ginger I made by simmering fresh slices of ginger in simple syrup and then slowly drying them in a convection oven at about 250 degrees. The end result was a very nice crunch with a little sweetness (like candy) on the front end and a concentrated ginger kick in the back. We're careful to add only a very small amount as garnish to complement the soup, not overpower it. The soups that we're testing are being designed for service in espresso cups with demitasse spoons, the intent is for a little to go a long way, and this is why flavor concentration is our focus.
Kenneth Cardini (above)
Brian "monoblanco" Warmingham (below)
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