Beyond gazpacho, this refreshing appetizer distills the essence of fresh vegetables into a jellied stock which is served atop blanched vegetable garnish. A sprinkling of herbs and edible flowers completes the presentation. Chef Le Favour emphasizes that any mixture of 4 or 5 chilled seasonal vegetables can be used for the vegetable garnish.
Strawberry flowers and leaves decorate the top of this Framboise-flavored confection. Layers of genoise are stacked with buttercream and a tangy mixture of crème fraîche, whipped cream, and crème anglaise. Each layer incorporates fresh strawberries. Slice into portions with an electric knife or a serrated knife dipped in hot water and wiped between each cut. To get the right proportions, the genoise recipe makes two cakes. Freeze the second for another use.
“I thought of an Englishman in India,” Bruce Le Favour says in tracing the origin of his recipe for Bombay Madness. “He’s almost delirious from the heat and dreaming of England’s coolness. The recipe’s a blending of those Eastern and Western influences, of hot and cold.” And so you have the juxtaposition of steamed hot steak with hot curry butter melting over it, surrounded by such accompaniments as cucumbers marinated in yogurt and creme fraiche, and pickled sweet onions. It’s a deliriously wonderful combination.
The essence of spring, this dish is also the essence of simplicity. Fresh asparagus is cooked down and turned into a sauce with butter and cream. Butter-sauteed salmon just kissed by heat is served with the sauce. This dish depends on the freshness of its ingredients; go with the best you can find.