Recipe Experimenting

[pixelchef]

Hi everyone,

I've been developing an appetizer recipe for about a week now, and I'd like your opinions on it (please).

It's a roasted pineapple/lime soup with crispy lardon, ramp confit, and a chilli oil drizzle (pea shoot garnish)

It works well with my palate, but I'm no professional. So, I'm wondering what you guys think. How could I improve it? Does it sound good to you?

Thanks a ton!

[Jinmyo]

Not to my taste but it could be good. What is the actual foundation of the soup? Are there pieces of pineapple? Lime zest? Just the juices? I gather the soup surrounds the confit which is then topped with lardons? Or are they scattered in the soup?

I'm not sure of the textures. Whatever combinations I think of seem a bit complicated. I'd ditch the lardons.

[pixelchef]

Thanks for commenting, Jin.

Yea, I know from the sweet and meat thread that this wouldn't exactly appeal to your tastes, but thanks nonetheless for your very valuable suggestions (I admire your recipes very, very much).

The soup is composed of roasted pineapple that is pureed and strained with fresh lime juice. A brunoise of roasted pineapple is floating in the soup. This is ladled over top the confit, and sprinkled with the lardons. Topped with the pea shoots, cracked pepper, fleur de sel, and a few drops of chilli oil.

I was basing the whole idea around the "hawaiian" pizza flavours (which I know you probably don't enjoy) as a basis. :/

Edited May 18, 2003 by pixelchef (log)

[elyse]

I think it looks delish, Chris. Is there anything lardons don't improve?

[pixelchef]

Thanks very much, elyse. Hahah, I agree in that you really can't go wrong with lardons (almost).

Much appreciated.

[gsquared]

Hmmmm.......

Not so sure about the lime - pineapple is naturally acidic (up to 5% citronic acid) and it seems to me that the acidity of the lime will complement rather than counterpoint. It would be interesting to rather add lime zest and cut the astringency of the pineapple with coconut milk.

[pixelchef]

qsquared, that sounds wonderful. I'm totally trying that tomorrow. Thanks so much!

[elyse]

Tomorrow's today. What happened?

[pixelchef]

It worked really, really well actually. Thanks for asking. I eliminated the leek confit from the recipe, as the coconut milk added the necessary richness. The lime zest was definitely a good substitute for the lime juice. It balanced it nicely. The lardons also worked much better, as they were able to sit pretty much atop the soup with it being thicker.

Thanks gsquared!

[Schielke]

Ginger perhaps? I like ginger.

[jackal10]

Still seems a bit complex. Do you really need the pea shoots? Wouldn't it be better to feature those, mildly exotic ingredient on their own in something where they are the star: maybe a tartlet of pea puree topped with pea shoots or something.

If you need a green garnish can you do something with the lime peel?

[Suzanne F]

I'd ditch the lardons.

No, my eyes must be deceiving me.

[elyse]

I'd ditch the lardons.

No, my eyes must be deceiving me.

(Psst Suzanne!That's what I thought, but figured if I ignore it, it'll pass. Shhhh.)

[pixelchef]

Ohmygod, I think I broke Jinmyo.

[Jinmyo]

While the lardons were the best part of the soup, I couldn't see how the textures would work.

So I wanted you to ditch them where I could scarf them up and drop them on a salade frisse with a soft poached egg.

[elyse]

Method to her madness.

[Suzanne F]

Whew! That's a relief.

[newguy]

What about seared, dice of foie? All that acid, I'd ditch the coconut and add the foie. Not to much of it, just enough to add the necessary richness.