Three things catch our attention when it comes to food. First of all, when the dish is set before us, it is
the looks of it. We may or may not catch an enticing sniff, but
the flavor unfolds on our palate only after we took a spoonful or forkful into our mouth and start munching on the bite. At the same time we become aware of
the texture, which contributes to our general impression with the bit of food.
Likely, the flavor will form our opinion stronger than the looks or the texture. Still, gristle in the steak leaves us uncomfortable and so do lumps in the gravy or overcooked mushy vegetables. Needless to mention - if it looks gray and greasy, we will not easily be convinced to appreciate it.
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Velvet soup of Brussel sprouts
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The french culinary tradition brought us the
velvet soups. Start a roux with butter and flour, add vegetable broth and pureed vegetable of almost any kind. Your might be surprised what cabbage can turn into when you treat it this way. Spice the way you like it, add whipping cream or sour cream, egg yolk if you like (and if you prepare the soup immediately before serving, as you should for the perfect result).
The consistency at this point is similar to baby food - although you might have spiced perfectly, the absence of any resistance to tongue or teeth is somewhat irritating. That is why you had put some of your vegetables to the side before
pureeing the larger part of it. These vegetables now are cut into tidy bites and folded into the velvet soup for an improved texture.
Roland's Bistro
1805 E Lamar Alexander Pkwy
Maryville, TN 37804
https://www.facebook.com/rolandsbistroinmaryville/
