We're still recapping the dinner party we threw on Saturday. The next course was a smaller version of the phyllo spring rolls I made for IMBB 18. I paired these with my take on Ming Tsai's Carrot Chipotle Syrup.
You have to try this sauce. I had trouble prying it out of the hands of some of the guests when the course was done. It's inspired me to try to develop a soup with these flavors. The carrot juice reduces to a thick goo that's enlivened by the chipotles in adobo and thinned by oil.
My version adds more chipotles and adobo and uses olive oil instead of grapeseed oil (I mean, come on, how many oils can you have in your cabinet, for Pete's sake?)
Here's my take on Ming Tsai's original recipe:
Not Exactly Ming Tsai's Carrot Chipotle Syrup
2 quarts organic carrot juice
2 tablespoons chipotle in adobo
3/4 cup olive oil
salt and pepper to taste
In a big pot, boil the carrot juice. It will foam up violently at one point and try to take over your house. Do not give in to your prospective vegetable foam overlord. Reduce the heat just enough to avoid boil-over and let the juice simmer uncovered and reduce until you are left with a wet goop. Yo may need to scrape the sides of the pot down with a wooden spoon to maximize the syrup. Ming Tsai says this will take 45 minutes. It took me an hour and a quarter. Maybe I had wetter juice?
You must make sure the carrot juice reaches the goop/residue stage and not quit at the thick juice stage but don't burn your goop.
Pour the carrot goop into your blender. Add two tablespoons of chipotle peppers and adobo sauce. Puree until smooth. Slowly add in a little olive oil while it blends until you get an emulsion. Continue adding oil until the full 3/4 cup is in the blender.
Taste and adjust salt, pepper, and chipotle/adobo levels. Blend to ensure uniformity.
Serve in little dipping cups with small phyllo spring rolls. I made the spring rolls with one sheet of phyllo folded over. They were just the right size.