Someone gifted me with kumquats so what's a guy to do...candy them of course. I still had some kumquat chutney from a previous batch so these just got a long candying and have been finding their way onto my menu in various places.
One place has been this dish which I call Gila Fields. The Town of Gila is 30 minutes North of us and is nestled along the Gila River. Great soil and so a number of my foragers and growers come from that area. This dish includes baby purple potato coated in kaolin clay, mushroom cake, sherry gelée, caper powder, piñon, lemon and sweet juniper.
Another iteration of the same in a beautiful Bauscher dish:
I called this pop-tart. Foraged mint, sweet pea tartlet on a Tafelstern Showpiece Bambu plate.
Not the best picture, but sweet potato, celery root, roasted tomato, sous vide radish and sweet pea, mushroom soil
That same Gila Fields with some flower bling and piñon oil powder
An early version of my cashew tower: Celery root, 14 day fermented cashew cheese, Salvadoran spiced roasted vegetables, cactus skin, black tea infused lentils
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3 comments:
Did you infuse the radishes before sous vide? Fascinating. I have two big bunches just waiting for me to do something with them. These all look so interesting and tasty. Kudos.
The radish are just blanched for 60 seconds and thrown in a sous vide with some butter and salt and pepper. Keeping flavors simple right now.
Nice stuff! I'm enjoying reading your blog here!
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