On another thread, someone was asking about good beginning cookbooks. Some years back, I bought the Le Cordon Bleu Cooking Techniques and the Dessert Techniques. In one of them is a recipe for Fresh Fruit Minestrone. I had ignored it for years, but some months back, started making it. I've substituted some things, but the basic idea is nifty and lots of people really like the results.
The concept per LCB:
Heavy syrup made with a split vanilla bean added. Add orange juice and some basil and puree with banana to make a soupy consistency. Add fruit, including Granny Smith apples, kiwi, apricot and strawberries.
My adjustments:
I find the banana overpowering and anyway its glycemic index is no good. I substituted mango for the banana. I reduced the sugar to be more of a medium rather than a heavy syrup because the LCB ratio was too sweet for me. I also use whatever fruit happens to be available. The tart apples are really great for it, however.
Anyway, thought I'd share what with the weather getting warm.
The concept per LCB:
Heavy syrup made with a split vanilla bean added. Add orange juice and some basil and puree with banana to make a soupy consistency. Add fruit, including Granny Smith apples, kiwi, apricot and strawberries.
My adjustments:
I find the banana overpowering and anyway its glycemic index is no good. I substituted mango for the banana. I reduced the sugar to be more of a medium rather than a heavy syrup because the LCB ratio was too sweet for me. I also use whatever fruit happens to be available. The tart apples are really great for it, however.
Anyway, thought I'd share what with the weather getting warm.
