Behind the Recipes
Chilled Cucumber & Mint Soup With Jasmine Rice Cake, Sake Braised Bok Choy & Basil Oil by Chef Thomas Turck
INGREDIENTS:
For The Soup:
3 seedless cucumbers
1 small bunch mint leaves
1 small bunch cilantro
juice of 1 lemon
juice of 2 limes
sour cream
salt and pepper to taste
For The Rice:
2 cups jasmine Rice
3 cups water
rice wine vinegar
sugar to taste
For the Bok Choy:
1 stalk bok choy
sake
butter
salt and pepper to taste
PREPARATION:
1. Start by rinsing the rice in cold water until clean.
2. Over medium heat dissolve sugar into the water. Do the same with the vinegar.
3. The water should have a nice balance between sweetness and acidity. Bring to a boil, add the rice, cover and simmer.
4. After rice is cooked spread onto oiled sheet tray. Cut with ring molds for the cakes.
5. Peel and dice cucumber and put into large mixing bowl. Generously coat cucumbers with the sour cream. Add the rest of the ingredients and puree in blender.
6. For the basil oil blanch 1 bunch basil in boiling water for 30 seconds puree in blender with olive oil and salt. Strain through chinois into squeeze bottle.
7. Rinse, clean, and julienne the leaves of 1 stalk of bok choy. Sauté in sake, butter, and salt and pepper until tender.
8. Warm the rice cake in oven while sautéing bok choy. Put rice cake in center of shallow bowl with the ring mold on.
9. Spoon in bok choy and apply slight pressure while lifting off ring mold. Ladle the cucumber soup around the rice cake.
10. Drizzle with basil oil.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
