culinary developments_ a recipe inspired by events from august 21 and 22, 2003

'Plant a seed' - Talmudic saying

"Am I correct to think that your close brush with cheese dictates that we stay clear of all cheese drinks?" (an excerpt from the email correspondence between the Canadian architect and urbanist, Ian Bessencée and a member of the Ladies Gourmet Cycling.) <<<<<<<<<<<<<<<<<<<<<<< Proteinous Japanese Cheese and Seed Soup with Egg and Cabbage (serves 4) >>>>>>>>>>>>>>>>>>>>>>>

- 2 (two) 1000 year eggs (peeled and halved with a damn sharp knife - clean and wet the blade before each slice to avoid sloppy performance) - 250 ml. fresh n' bubblin' Kim Chi (aka ambrosia) - Cheese Soup (see recipe below) - black sesame seeds (you buy'em like that) - green tea pumpkin seeds (you buy'em like that) - cayenne or nanami togarashi - Cheese Soup: (resembling a savoury, onion-enhanced lassi) - 500 ml. full fat joghurt - 250 ml. creme fraiche - salt and lime juice to taste - the white parts of 3 spring onions Blend the Cheese Soup ingredients until smooth and you've got a nice head of froth going. When you pour the Cheese Soup into a bowl, use a spoon to tame the foam, just as you would the foam in a steamed milk container when you make your cappucinos. The froth is integral to the success of this dish as it adds texture, lift, and potential for verticality. Pour the Cheese Soup into a soup plate allowing for at least 1 cm. depth. Place the 1/2 egg (inside up) and a big dollop of Kim Chi like two little islands in a white sea. Decorate generously with the black and green seeds and dust with cayenne.