One of our favorite cooks, Thomas from fullofplants.com, always has recipes that bring a little class to the table. We wanted to try our hand at some of his recipes to see what we can keep in our back pocket to whip out to impress guests. Today we tried a red curry soup, and a celeriac and cauliflower purée. I’m interested in the wealth of fancy/pretentious plating options a nicely flavored purée can provide.
Maybe celery root is bigger in France because the one I got was barely even half of the weight suggested in Thomas’s recipe. Unsurprisingly, the purée lacked a little of the celery flavor, but adding some celery salt in lieu of sea salt added a little more flavor to the dish. Perhaps a vinegar or lemon juice could add a nice brightness to the purée.
The Tempeh Kao Soi was an instant hit. The tempeh was only marinated for about 30 minutes, but it still tasted delicious and meaty after giving it a nice char in a cast iron skillet. The curry soup was spicy and packed a huge punch of savory flavor, with a bright hit of lime juice carrying through the dish. Served over wide rice noodles. I think a little charred broccoli could add some crunch and nutrition to the soup, but honestly it was perfectly simple as is.