Swiss Thai Quiche. A recipe from IBM’s Watson #CognitiveCooking

Swiss Thai Quiche, a recipe from IBM’s Watson SuperComputer

At a recent event with IBM at The Griffin, the Incogvino JHB team got to experience some cognitive cooking (and human wine pairings). The recipe below was generated by Watson, IBM’s SuperComputer.

Inputs used to generate this recipe:

• Primary ingredient: Asparagus
• Primary style: Swiss & Thai
• Unique recipe, never seen before.

Pairs with: Jordan Unoaked Chardonnay 2014

Swiss Thai Quiche. A recipe from IBM’s Watson.

155g Butter: divided

82ml Water: divided

2 Egg Yolk: divided

1.5 tsp salt: divided

225g plain flour: sifted

115g Lemongrass: peeled, tender white part only, thinly sliced

115g Leeks:, white part only

25 Asparagus tips: SHORT ONE

3 Eggs

225ml Heavy Cream

225 ml Plain whole-milk yogurt

Mild Curry Powder: 3/8 tsp

Method

Make the pastry dough, place the flour in the bowl of an electric mixer fit with the paddle attachment. Add 1 tsp of salt, 1 egg yolk, and 2.5 oz of water, and mix over low speed. Make sure your butter is room-temperature, and add it, diced, continuing to mix until homogeneous. Take the dough out of the bowl and knead by hand for 1 minute. Shape into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.

Lightly grease the tart molds. Roll the pastry dough to 1/16” thick, into a rectangle of approximately 14” x 16”. Cut out 14 discs of 4” diameter each, and fit them into the tart molds. Refrigerate for 30 minutes.

Meanwhile, make the quiche filling: Melt 2/3 of the butter in a saucepan over medium heat, then sauté the sliced lemongrass and leeks with a dash of salt until soft, stirring regularly. Let cool. Melt 1.5 oz of butter in a saucepan over medium heat, then add 0.4 oz of water and asparagus, season with a dash salt, and cook for a couple of minutes until the asparagus is cooked but still crunchy. Let cool. In a bowl, mix the eggs, 1 egg yolk, heavy cream, curry, coriander, pepper and ¼ tsp of salt. Fold in the yogurt, the sautéd lemongrass and leek, and crumbled feta

Pour the quiche mixture into the molds, arrange 2 asparagus tips on top of each of them, and sprinkle with the grated Gruyère. Bake in a 400º F / 205º C oven for about 30 minutes, until golden brown.

Serve warm with some chopped parsley sprinkled on top.