Capuccino

aka - fragrant lentil soup with chantilly scented with toasted cumin

2 cups Lentils du puy ( small black french lentils )
Soaked and Rinced
3 cups Water
2 Small white onions
4-5 Cloves of garlic
1 Tbs Garam Masala
1 Tbs Sea Salt
1 Tbs Butter

Bring the lentils to a boil in water and then strain.
Refill with water and cook lentils until tender with onions, and garlic cloves
Add salt and masala cook for 5 minutes more, blend and finish with butter.
For a very fine soup you will want to pass it through a fine mesh strainer.

Chantilly W/ toasted Cumin

Toast and Grind 1/2 Tsp Cumin Seeds
1 Cup Cream lightly Whipped, add a touch of sherry vinegar and pinch of the cumin.


Doughnuts
aka hummas and Cornmeal Fritters


2 Tbs Olive oil
1 Tsp Sesame oil
1 Cup corn meal ( I used polenta )
1 Cup mashed Chickpeas(Garbonzo beans)
1/2 cup water
1/2 Cup Flour
1 Tbs Baking Powder
1/2 cup chopped Parsly
1/4 cup chopped garlic

Cardamom ground, black pepper, salt to taste.

Mix cornmeal, flour, and baking powder, and the oil. Mix well then mix in parsley
and mashed chickpeas. Thin with 1/2 cup water and let rest for 1 hour.
Thin with another 1/4 cup water, and form fritters. Fry in deep oil @350 until done.
I used a very good olive oil for this, but had to manage the heat very well as not to let it get bitter, its all I had :{




The Garnish:


Pate brise ala Joel Robuchon
All ingredients must be room temperature.
9 tbs butter (very soft)
1 eggs ( slightly beaten )
4 tbs water
2 cups sifted flour
1 pinch sea salt
+++ 1 tsp* of fresh crushed cardamom ( this smells so heavenly )
(Ed. Omitted technique )

When butter is soft, mix in processor until smoothe and light, then mix in the egg, the water, pour/scrap into bowl, and add the flour all at once and mix quickly, make a 1" thick circle in plastic wrap, and put in the fridge to rest.


A spoon made of pastry, make pate brise and roll it out 1/8+ thick. Lay a large spoon over the sheet and cut the shape of spoon. Lay the pastry over the spoon Itself and place another spoon over the top. Press down lightly and place on cookie sheet. Bake a 350 until the sides look golden brown.

To Serve:

Lentil soup in a large mug with a dollop of chantilly and a spinkle of toasted cumin then a little over the plate. Make a pile of doughnuts, and a tiny salad of micro greens, place the spoon over micro greens.














(It not a pet shot, its not a pantry shot, its a pet who sleeps in the pantry shot. Ed.)