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Ingredients:
200 grams peeled tomatillo, quartered
75 grams avocado
40 grams lime juice
20 grams jalapeno with seeds
20 grams cilantro leaves
40 grams white onion sliced
8 grams garlic peeled
30 grams grapeseed oil
4 grams sea salt
Method:
1. Blend all ingredients together until a smooth texture is achieved.
2. Cool down immediately.
3. Pass through a fine sieve.
Ingredients:
312 grams sugar
106 grams water
125 grams Disaronno Amaretto
Method:
1. Combine sugar and water in a medium pot. Bring to a boil and cook to 116.5ºC, using probe thermometer.
2. Quickly set the pot bottom in a pan of cold water (no ice) for 2 seconds. Place the pot on the counter and add the Amaretto. This mixture will not be homogeneous. Cover pot with plastic wrap with holes for 5 minutes.
3. Gather 3 medium small bowls and place in a warm spot. When the bowls are warm and the mix is ready, very gently pour the mixture into one of the warmed bowls. Continue to pour this liquid again into another warmed bowl, and pass gently between two bowls 5-7 times to cool the mixture and ensure it is homogeneous. Do this very gently to void crystallization. The mixture will become viscous. When it is cool and homogeneous pour into the third bowl and take the temperature. The mixture will be ready when it is 34ºC. If mixture is not ready, cover with plastic and wait. Do not agitate.
4. Sift cornstarch over a half sheet pan until completely fine. Using a bar, smooth the surface of the cornstarch. Make the mold using marbles, press the marble gently into starch making rows of indentations. Stagger the rows.
5. When the mixture is 34ºC, using candy dropper, fill marble shaped molds until almost overflowing. Gently and lightly sift more cornstarch just to cover the mixture. Too much cornstarch will cause the bonbons to collapse.
6. Carefully place sheet pan on highest shelf in a corner and leave for 8.5 hours. Gently un-mold, leaving some cornstarch on the candies and place in a container with a thin layer of cornstarch on the bottom until ready to use.
7. For service, brush excess cornstarch off candies and brush with grape seed oil to shine.
Matcha or green tea powder looks magical and has a perfume that doesn't smell like anything else. When it is growing, the leaves are covered from direct sunshine a few weeks before harvest, this causes the leaves to produce amino acid that makes the tea sweater with a deeper flavor.
We are working on a noodle made with matcha combined with a mix of 00 flour and durum wheat. The matcha used is a reserve shizuoka. The dough is formed with the addition of egg and egg yolk. The result is a dough rich in protein, but soft with the 00 flour and elastic with the durum wheat. When it is freshly made it is extremely green and flavorful, then over the course the day some oxidation occurs. Some color also disappears while the noodle are cooking in water. We tested the dough a few times this week to get to the final result.
Now we just need to wait for some more green ingredients to arrive, like peas, ramps and fava beans, to finish the dish. The sauce, a combination of green onions, edamame, and green asparagus, reminds me of the flavor of green garlic - that punchiness that put all the components together.
I've always thought a peeler could have been better in many ways: better material and design, sharper and more practical.
This post continues the process of making Noe's Yukon Gold Potato Bread.
There are few steps before the fluke gets shaped into a ring. The skin is removed from the meat, the loin is cut in two pieces in the width, then it is finely sliced lengthwise. The strips are rolled around a silicone mold alternating with shaved cucumber. The goal is to gap all the sections that occur during the montage and shape it round on the edges. A finger can pull out the mold. The center is filled with cold tapioca pearls covered with a jalapeno pepper emulsion, a few drops of olive oil and Ossetra caviar. The fish itself is seasoned with apricot oil and Murray salt.
Roasted Peking Duck is a traditional dish from Beijing. What makes the dish so special is the skin, very thin and crispy. The Peking Duck itself has mild and tender meat that is very pleasant to eat.
We were able to source a local product. I decided to use the technique of drying with a different preparation than the traditional chinese recipe. The first step is to dress the duck, rinse it very well and blow air under the skin to separate it from the meat. We used a small compressor and it turns out to be a two man job to have the duck doubling in size.
The duck is quickly poached and put into water to cool down to room temperature.
The skin is brushed all over with maltose syrup.
We hang it in the smoker for 24-hours to dry the skin. On the smoker we only use the fan, leaving the generator off, so no smoke. Halfway through the drying time, we brushed the duck a second time with maltose syrup.
The ducks are now ready for the cooking process. The skin is shiny and sticky and they look appealing.
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