I had this soup at a restaurant in Curacao many years ago. I eventually came across the recipe below, which is the soup that I had. Ingredients 50g butter 4 very ripe (black) plantains, peeled and roughly chopped 100g leeks, roughly chopped 150g carrots, roughly…
Instructions Half a handful of fresh coriander leaves½ oz. fresh lime juice½ oz. simple syrup½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum1 ½ oz. regular Mount Gay Silver rum2 oz. mango purée1 wedge of lime, to garnish Muddle the coriander with the lime juice,…
- 1/2 cup white vinegar
- 2 tablespoons of lime juice
- 2 tablespoons of sugar
- 2 habanero or scotch bonnet peppers
- 1 medium garlic clove peeled
- 1 teaspoon of fresh thyme
- 3/4 teaspoon kosher salt
- 2 cups thinly sliced green cabbage (6 to 8 ounces)
- 1 large carrot peeled and shredded
- 1 medium shallot, halved and thinly sliced
In a blender, puree the vinegar, lime juice, sugar, chilies, thyme and salt until smooth. About 30 seconds.
Transfer to a large bowl, add the cabbage, carrot & shallot. Toss well. Cover an refrigerate at least 2 hours before serving.
- 3 Tablespoons of Extra virgin olive oil
- 1 Tablespoon (15g) unsalted butter
- 2 Medium Yellow Onions (thinly sliced)
- 2 Red peppers (cut into thin strips)
- 1 Green pepper (cut into thin strips)
- 2 Garlic cloves (thinly sliced)
- Leaves from a few sprigs of fresh thyme
- 1 Bay leaf
- Salt & Pepper
- 2 Tomatoes, diced
- 4 large eggs
- 4 slices of Jambon de Bayonne
- Pinch Piment d’Esplette
- Preheat oven to 400 F
- In a dutch oven, heat olive oil and butter, over medium heat. Add onions and saute until softened (about 3 minutes). Add the bell peppers and cook for 5 more minutes. Stir in the garlic, thyme and bay leaf, and season with salt & pepper. Cook until all vegetables are soft and fragrant (about 15 minutes). Discard the Bay leaf.
- Spoon the piperade into 4 individual ovenproof dishes, make a little well in the centre and break an egg into each. Drape a slice of ham over each serving. Bake until the whites are set, but the yolk is still runny (10-12 minutes)
- Sprinkle Piment d’Esplette and salt and pepper over the egg, and serve.
Ingredients: 3/4 pound (360g) guyere, grated (about 3 cups) 1 cup (90g) grated Parmesan cheese 2/3 cup (160 ml) creme fraiche 1 Tablespoon Dijon Mustard 2 Large Egg yolks 1/4 Teaspoon grated nutmeg Salt & Pepper 2 Tablespoons (30g) Unsalted butter, at room temperature 8…
Ingredients: 1 lb (450g) Russet potatoes 1 cup (90g) shredded cheese (like compte or gruyere) 2 Tablespoons (30g) unsalted butter 1 Tablespoon (15g) Creme Fraiche 1/4 Teaspoon grated nutmeg 6 slices of Jambon de Bayonne (substitute Prosciutto), chopped 1 Large Egg 1/2 cup (60g) all…
- 2 Tablespoons (30g) Salted butter
- 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed
- 3 large russet potatoes, peeled and diced
- 2 Tablespoons all purpose flour
- Pinch of grated nutmeg
- 1 quart/liter of chicken or vegetable stock
- 1 cup (250 ml) heavy cream
- salt & pepper
- A few chives, finely chopped
- In a large pot, melt butter over medium heat. Add the leeks and potatoes, and sauté for 2 minutes.
- Sprinkle in the flour and nutmeg, stir to incorporate, then add the stock. Bring to a simmer, cover, and reduce heat to low and cook for 30 minutes.
- Pour in the cream, and season with salt & pepper. Purée the soup (with immersion blender)
- A chives before serving
Serves 4 – 6