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Kirk's Traveling Kitchen News and Blog


The Near Future.

I leave in a couple of weeks to spend the summer on the West-coast of Michigan to cook for my good friends, the "first family of food", the Winstons. I'll be updating the Traveling Kitchen blog regularly with stories, market reports and, of course, recipes. I'll be returning to St. Louis in late August to begin building Kirk's Traveling Kitchen in earnest. I'm finishing this post with a recipe for a great, light summer canape (and the final Amuse Bouche from my tenure as chef at Savor). Enjoy.

Kaffir Lime-Melon "Shooters" with Coconut Cream and Sesame Wafers
(makes enough for 12 canape portions)

Cantaloupe, Peeled/Seeded/Diced 1 medium
Fresh Lime Juice 4 limes
Simple Syrup, (1/2 water/1/2 sugar) 1 1/2 cups
Kaffir Lime Leaves (fresh or frozen) 2
Coriander Seeds (cracked) 15
Green Cardamom pods (cracked) 5

Coconut Milk 1 cup
Heavy Cream 1/2 cup

Spring roll wrappers 4 sheets
Eggs, beaten 1
Soy sauce 1 Tablespoon
Sesame Seeds (Black and White) as needed

Preparation Procedure: Preheat oven to 325.

Bring simple syrup, lime leaves, coriander and cardamom to boil. Remove from stove and allow to steep 30 minutes to one hour. Strain and chill.

Meanwhile beat heavy cream in mixer until peaks start to form, fold in coconut milk and mix until thick. Refrigerate.

When syrup is cold pour over melon and lime juice in blender and blend until smooth. Refrigerate.

Brush springroll wrappers (cut in an appealing shape) with egg wash mixed with oyster sauce or hoisin or soy. Sprinkle with sesame while still wet.
Lay out on silpat or parchment lined sheet pan, cover with sheet of parchment or another silpat. Bake 10-15 minutes until brown.

Fill shot glass 2/3 full of melon soup, top with dollup of cold coconut chantilly and garnish with sesame wafer.