Eating in Season with Chef Valero Alises
As our culture becomes further focused on the pursuit of healthy lifestyles, one important aspect that is often overlooked in terms of healthy and mindful eating is learning to eat according to what is in season.
Here, Chef Valero Alises of Saboré, a world-fusion restaurant located in Tioga Town Center, brings a worldly view to the fresh produce that can be found in your local farmers markets this winter. What are some of his favorites? Chef Valero enjoys the fresh Florida strawberry, cauliflower and eggplant.
FLORIDA CAULIFLOWER CRÈME BRÛLÉE WITH STURGEON CAVIAR
• 2 Florida cauliflower
• 3 oz American Sturgeon Caviar
• 1 leek
• 1 yellow onion
• 10 egg yolks
• ½ quart heavy cream
• ½ quart whole milk
• 2 oz chardonnay
• 2 oz unsalted butter
• Juice of 1 lemon
• 1 tsp brown sugar
• Ground white pepper
• Sea salt
• Chopped chives for garnish
First, chop the cauliflower into finely chopped pieces. In a small pan, heat the butter and immediately add the finely chopped cauliflower until it has a light golden color. Then, chop the leek and yellow onion into small pieces, add it to the cauliflower and cook for 10 minutes.
Once the cauliflower, leeks and yellow onions are golden, add the chardonnay, letting it simmer until the alcohol is reduced. Finally, add whole milk and heavy cream and let that cook for 20 minutes. While the cauliflower mixture cooks, beat the yolks of 10 eggs until blended, then set aside.
After the cauliflower infusion has cooked for 20 minutes, place the mixture into a blender and grind until you have a very fine puree. Pour the puree through a fine chinois strainer and add the lemon juice. Season with salt and pepper and add the mixture slowly to the beaten egg yolks until blended.
Fill a shallow baking pan with water. Fill individual ramekins with the cauliflower mixture about ¾ full. Place ramekins in baking pan and bake at 275°F for 35 minutes. Once finished, check that it is cooked thoroughly and immediately chill afterward.
Once cool, sprinkle a bit of brown sugar over each of the ramekins. With the help of a torch, caramelize the top of your crème brûlée. For a final touch, arrange the American Sturgeon Caviar on top of your caramelized crème brûlée and garnish with chopped chives.