I was challenged to bring an ‘avant-garde side dish’ to the foodie potluck I wrote about earlier this week. And it had to serve 40 people! I knew I wanted to create something that would make a nice presentation, be easily portable, serve everyone individually…and, of course, be delicious. Greens + Beans came to mind because of the rhythmic sound. I envisioned a cupcake made of greens, the frosting would be white bean puree and the cherry on top — spicy tomato bacon jam. Layers of flavor!
This is basically the torta recipe I posted before, but I kept tweaking, creating layers (white bean mousse, spicy tomato jam), finishing touches (bacon dust) right up until it was time to pack them up. I’m presenting the basic recipe anew, along with separate recipes for the spicy jam and white bean mousse. Use them together as I did or individually to create your own avant-garde dishes.
Tip: The finished dish can be done in stages (even over a couple of days),
saving assembly and final baking for the day of serving.
Tip: I never cook any vegetables in water. I prefer chicken broth believing it adds flavor rather than leaching it.
White Bean Mousse was tasty but a little bit of a disappointment because the consistency did not let me pipe like the cupcake ‘icing’ I was envisioning. After several aborted attempts, I just spooned it on but the more talented among you can perhaps achieve my vision.
Method: 1 can white beans drained, 1 clove garlic, dry seasonings to taste, 1/4-1/2 cup evoo, zest + a little juice of orange and lemon. Blend till smooth.
Spicy Tomato Bacon Jam
This is a delicious recipe in and of itself, but I thought I’d share something I saw on the internet (I don’t remember where) about easy peeling of tomatoes. It goes simply like this…throw them in a zip lock bag and freeze them. Take them out, defrost, rub off the skin.
Spicy Tomato Bacon Jam
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.