[Sca-cooks] Immersion Blender

[David Walddon]

Niccolo is correct in concept.
Although the Garlic Flan that went in this soup had no carmel.
Roasted garlic, salt, pepper, and the custard.
Gilded the top with gold leaf (the theme for the dinner was sparkle)  
and served very cold in the middle of the very hot soup.
The recipe is not on my blog or is a picture, but you can take a look  
at some of the other items served and pictures from the party at  
http://web.mac.com/dwalddon under the New Year's tab and then under  
the photo album marked Sparkle.

Eduardo

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On May 4, 2008, at 7:53 AM, Nick Sasso wrote:

>
>
> -----Original Message-----
> <<... it worked like a
> charm. Soup for 60 with a garlic flan in the middle. >>>
>
> What's "garlic flan"? We've talked about Mexican/Spanish flan before,
> the custard with the caramel sauce. Is this similar? Or something
> totally different?
>
> Thanks,
>     Stefan> > > > > > >
>
> The flan custard is a concept technique that has been adapted to  
> both sweet
> and savory applications.  The flan is the custard, and then it is  
> flavored
> as desired . . . like sabayon in other cusines.  Garlic flan  
> probably has
> less sugar and less caramel than flan caramel.  Think garlic, salt,  
> herb,
> butter and maybe some grated hard cheese?
>
> niccolo difrancesco
>
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