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Thai Chicken Soup with Coconut & Galanga

Thai Chicken Soup with Coconut & Galanga

by | May 13, 2015

    • 10 oz. The Perfect Purée Coconut Puree, thawed     • 1 tbsp. vegetable oil     • 1 shallot, sliced thin     • 1 clove garlic, minced     • 1 1/2 tbsp. minced lemon grass     • 2 Thai Bird chiles, sliced paper thin     • 1 tsp. Thai red curry paste     • 1...
Blood Orange Carrot Broth

Blood Orange Carrot Broth

by | May 13, 2015

Ingredients for Blood Orange Carrot Broth: 1 cup The Perfect Purée Blood Orange Concentrate, thawed 4-5 tbsp. The Perfect Purée Sweet Ginger, thawed 1 tbsp. canola oil ½ small yellow onion, diced 3 cloves garlic, minced 2 ¼ cups carrot juice 1/2 cup water 1/4 cup...
Pineapple Roasted Cauliflower

Pineapple Roasted Cauliflower

by | May 13, 2015

    • 1 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed    • 1 cup mini cauliflower florets     • Sea salt & fresh cracked pepper to taste Method: 1. Toss the mini cauliflower florets with Carmelized Pineapple Concentrate and season. 2. Roast in a...
Meyer Lemon Gnocchi

Meyer Lemon Gnocchi

by | May 13, 2015

    • 1 tbsp. The Perfect Purée Meyer Lemon Concentrate, thawed     • 3 russet potatoes, peeled     • 1 egg yolk     • 1 tsp. black pepper, ground fresh     • 1 tbsp. pesto     • 1 cup parmesan cheese, shredded fine     • 2 cups all purpose flour     • Salt, to taste...
White Peach, Ginger and Riesling Trifle

White Peach, Ginger and Riesling Trifle

by | May 13, 2015

Ingredients for Ginger Sponge Cake: 6 eggs 7 oz. granulated sugar 6 oz. flour 8 tbsp. The Perfect Purée Sweet Ginger, thawed 6 oz. butter, melted salt to taste Method for Ginger Sponge Cake: 1. Prepare a 10″ cake pan with butter and flour. 2. Sift the dry ingredients...