NEW YORK, July 18, 2008
Taking Taste Buds To Outer Limits
Chef Homaro Cantu Preps "Post-Modern Cuisine" -- And Doubles As Scientist!
-
Chef Homaro Cantu and Maggie Rodriguez on The Early Show Friday (CBS)
-
News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
Cantu, who's executive chef at Chicago's Moto restaurant, gave Early Show viewers a taste of his take on culinary creations Friday. The leader in "molecular gastronomy" whipped up some of his more innovative dishes.
He's considered one of America's most daring chefs -- pushing the limits of known taste and technique.
The Moto Web site calls Cantu "a scientist at heart," adding that he's "an inventor. Through Cantu Designs, Mr. Cantu has filed numerous patent applications covering diverse fields such as dining items, cookware and edible surfaces."
The site adds, "To dine at Moto is to gain a glimpse of the inner-workings of this culinary prodigy's mind and the future of gastronomy. Offering tasting menus of 5, 10 and 18 courses, Cantu stretches the imagination and takes you on a culinary adventure from the very first bite, which may even be your menu! Homaro prints the evening's offerings on edible paper. These functional and delicious menus assume many final forms on the plate including risotto and alphabet soup."
On The Early Show, Cantu featured:
RECIPES
Artichoke Soup with Pea Puree
Artichoke Soup:
4 artichokes, cleaned and quartered
2 leeks (whites)
5 cloves of garlic, crushed
1/4 lb butter
1 quart vegetable stock
3 tablespoons vegetable oil
Pinch of red chile flake
5 peppercorns
Sprig of thyme
Bay leaf
Lemon to taste
Salt to taste
Clean artichokes and hold them in a bath of cold water and lemon juice (prevents oxidation - browning of artichokes). Sweat garlic, leeks, artichoke for 2 minutes in oil and butter. Cover vegetables with stock and simmer covered until artichokes are fork tender. Puree in a blender until mixture is smooth. Adjust seasoning with salt and lemon.
Pea Puree:
16oz. English pea legume
1 quart of water
1/2 cup sugar
1/2 cup salt
Boil a small pot of water with sugar and salt for blanching. Blanch and shock peas until tender. Puree peas in a blender and use blanching water for any additional liquid to help your puree roll in the blender.
Pizza Soup
6 tomatoes, chopped
1 large onion, sliced
1/4 cup crushed garlic
T fennel seed
T dry thyme
T dry oregano
T red chili flakes
Olive oil
T sugar
Salt to taste
Lemon to taste
Balsamic vinegar to taste
Grease your pot with olive oil. Combine tomatoes, onion, garlic, herbs, pinch of salt and sugar in the pot and let simmer, stirring occasionally. Water will seep out of the vegetables and the soup is done when most of the water has evaporated. Blend until smooth. Season with balsamic, lemon, salt, and maybe a bit more sugar until the soup has attained that familiar pizza flavor.
FOR MORE RECIPES, GO TO PAGE 2
Copyright MMVIII, CBS Interactive Inc. All Rights Reserved.
More From Recipes
Add a Comment
- I will probably try his Pizza Soup, but with much less red pepper flakes. I notice that many of these recipes call for a large amounts of red pepper flakes (or other types of heat), and I usually cut the recommended amount way, way down. Many people cannot tolerate lots of heat in a dish, and common sense would dictate that you make any dish so all of your guests can enjoy it. Those who prefer more heat can always add more for their individual taste.
Aside from the Pizza Soup, the other recipes are too over the top. - Reply to this comment
Mike Huckabee on GOP "rock stars," 2012, health care reform and more.
