The Thermomix—our newest kitchen member—is proving to be both inspiring and perplexing in its applications. While its basic uses are straightforward, I am having difficulty aligning them to our culinary applications. It is like learning to ride a bike in German. Despite my continued failures, I persist and am learning more about the Thermomix, and with each hiccup comes greater possibilities. This morning, I was able to work out a hot maple syrup gratin, which I then crusted with smoked bread crumbs and served with fresh bacon, sauerkraut, nectarines, and horseradish. The gratin is ethereal in texture—whipped maple syrup—which is then broiled with a sprinkling of our smoked toast. The light crumb provides a bit of texture before the gratin melts onto the palate.
About the Author
