From the 'kitchen' of the silicon chef

From the 'kitchen' of the silicon chef

Here is a recipe for Swiss-Thai Asparagus Quiche that comes from the mind of Chef Watson, a computer.

It yields 14 quiches and requires some special equipment: tart molds 2 inches in diameter and 1 inch tall.

Pastry dough

8 ounces sifted all-purpose flour

1 teaspoon salt

1 egg yolk

2.5 ounces water

4 ounces butter, diced at room temperature

Place the flour in the bowl of an electric mixer fit with the paddle attachment. Add the salt, egg yolk and water, and mix over low speed. Add the butter and keep mixing until homogeneous. Knead the dough by hand for 1 minute.

Shape into a ball, cover with plastic wrap and refrigerate for at least 1 hour.

Swiss-Thai Asparagus Quiche

Pastry dough

0.4 ounce lemongrass (peeled, tender white part only)

4 ounces leeks, white part only

1/2 teaspoon salt (shared between the ingredients as described below)

1.5 ounces butter

28 asparagus tips, 2.5 inches long

0.4 ounces water

3 eggs

1 egg yolk

7.5 ounces heavy cream

7.5 ounces plain whole-milk yogurt

3/8 teaspoon mild curry powder

1/4 teaspoon ground coriander seeds

1/8 teaspoon ground black pepper

2 ounces feta, crumbled

1.5 ounces gruyere, grated

1/2 tablespoon finely chopped curly parsley

Lightly grease the tart molds.

Roll the pastry dough to 1/16-inch thick (a rectangle of about 14x16). Cut 14 discs of 4-inch diameter and fit them into the tart molds. Refrigerate for 30 minutes.

Slice the lemongrass and leeks very thinly. Melt two-thirds of the butter in a saucepan over medium heat, then add the lemongrass and leeks, season with salt, and cook until soft, stirring regularly. Let cool.

Melt the rest of the butter in a saucepan over medium heat, then add the water and the asparagus, season with salt and cook for a couple minutes. The asparagus must still be crunchy. Let cool.

In a bowl, mix the eggs, egg yolk, heavy cream, curry, coriander, pepper and the rest of the salt. Fold in the yogurt, lemongrass, leek and crumbled feta.

Pour the quiche mixture into the molds, arrange two asparagus tips on top of each, and sprinkle with the grated gruyere. Bake in a 400-degree oven for about 30 minutes, until golden brown.

Serve warm with some parsley sprinkled on top.

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