So this month, Kate is hosting Platinum Chef Challenge, and her five ingredients are:
I had all sorts of great ideas and felt very inspired by this grocery list. So inspired that I made my entry THAT DAY. But I have waited to post my results. Why? Well. I learned that I really. Truly. Not at all. Made me gag. Needed to eat a chocolate bunny to get the taste out of my mouth. Dont. Like. Capers!!!!!!!!!
I think that had I discovered a love of capers. Or even a like. I would have enjoyed my dishes. I was tempted to try something else for a more palatable result, but that would mean including capers. Again. NOOOOOO!!!
I made two dishes though, both incorporated all five ingredients. The first was an asparagus soup, and the second a tapenade of sorts. Ryan really liked the tapenade (he does not share my capers aversion apparently).
Roasted Asparagus-Capers Soup
1 bundle of asparagus, trimmed, washed
3 sprigs of rosemary
4 cups stock
1 bundle leeks, trimmed and carefully washed
4 oz craime fraiche
2-3 tablespoons capers
Salt and pepper
Roast asparagus in an oven at 450 degrees tossed with oil, rosemary sprigs, and thinly sliced lemon for about 15 minutes or until slightly charred.
Meanwhile, in a large stock pot, heat oil over medium and add chopped leeks. Stir occasionally until slightly browned. Add stock and simmer about 10 min. In batches if needed, puree the stock/leeks and asparagus in a food processor or blender to smooth. Stir in cream to taste. Salt and pepper to taste.
In a small skillet, sautee the capers until slightly brown. Stir into soup. (Optional) Sear bacon wrapped scallops.
If desired, top with bacon-wrapped scallop.
In a blender, combine 2 T drained capers, and the 'leaves' from 1 sprig of rosemary. Set aside.
Sautee thinly sliced whites from 1 large (or 3 small) leek with olive oil to caramelize. Combine with the caper-rosemary mixture. Squeeze juice from 1/2 of a lemon over, and stir in craime fraiche. Serve with multigrain bread.