Cognitive Cooking with Chef Watson is a collaboration between IBM and the Institute of Culinary Education in New York City. Once a week, as part of an ongoing series, we'll be preparing one recipe from the book until we've made all of them. Wish us luck.
Another week, another quiche. I can't say I went into this one with high hopes after last week's funky salmon number. But, at least there is no fish here. Instead you've got a dash of Southeast Asian flavors, some asparagus and a buttery, flaky crust. This is pretty much a variation on the formula that produced Watson's biggest success, the turmeric paella -- combine the flavors of one region, with the presentation of another, and voilà! The Swiss-Thai asparagus quiche puts the flavors of Thailand (and a hint of Greece) in an open-top custard pastry often associated with French cuisine. And once again, IBM's cognitive computing efforts succeed in pushing its human chef interpreters to make something unique.