Surfing the television, I stumbled upon ‘The Naked Chef’, Jamie Oliver whipping up a hearty, gorgeous-looking, chunky pumpkin soup on an episode on Travel and Living.
He chopped up leeks, onions, garlic and fresh carrots and sautéed them in olive oil. And proceeded to dice sun-kissed pumpkins (that probably came straight from the green patch in the garden) into huge chunks. He then pressure-cooked the pumpkin with the other vegetables, and chicken stock (I guess veg-stock for the vegetarians) in a super-looking blue-black pressure cooker (I’ve never seen the kind in India).
As a final step, he blended the cooked mass into a sunny yellow-orange soup throwing in salt and pepper, to taste.
But what grabbed my eyeballs were the croutons he dished up….
Thick slices of ciabatta bread were laid on the chopping board and Parmesan cheese grated on it. He patted the cheese, so it stuck firmly to the bread and toasted these on a skillet. Gorgeous, sizzling, golden-brown slices that made a great pairing with the soup…
This early morning, I tried to recreate the Jamie Oliver magic by grating Britannia cheese cubes (the sour cream and onion flavor) on brown bread and toasted them the same way, for Samit’s snack box – it bombed…..The cheese almost immediately burned into a black layer of carbon that peeled away from the bread.
So while Samit had to stay content with buttered brown bread toast, I’m determined to buy Parmesan and give it another go. What fun!
2 comments:
When it comes to using cheese ...any type - especially for cooking, I suggest you buy one of em' good imported cheeses - the desired results will come through immediately.
I understand they are expensive but then buying just the right amount will always bring in the money's worth in the end.
Never ever ever never buy the Amul, Britannia for cooking - it kills the dish.
Hey.. they have very limited variety of cheese in any of the stores...
Work from home
Post a Comment