Baaaaah. Lengua.

Braised Lamb Tongue w Fruit Mostarda and Garlic Infused Oil

Megatron Rejuvenate

Time to start documenting some experiments....

SALAD TIME

I think beets can be a pretty poorly implemented ingredient used in thoughtless and uninvented dishes. Trying to think of what I would think was interesting. Even when they are simply prepared they are often an emulation of a previous dish.

Experiment Beet: Beets poached in winter spices and orange juice. Apples poached in spiced syrup. 

Pumpkin candied by cooking in syrup. When liquid is leeched out than they are removed so syrup can tighten again. Then the pumkin is added back. After repetitions of this the pumpkin absorbes the flavor and syrup while removing liquids and becomes firm and sweet. I learned to pickle mustard seeds from 11 Madison (I love NY) cookbook. There is also pickled celery brunoise.

Swiped on the plate is a brown butter sauce emulsified with reduced beet juice and balsamic vinegar. My chef showed me something like this we did for a bass dish.

I think it looks awesome and tastes very interesting. Mostly of the noisette but the beet and the balsamic gives it a whole different dimension. Also a line of yogurt. I might try creme fraiche another time. Garnished with carrot tops and celery leaves. I'm trying to use carrot tops a lot because they are so many when you buy carrots whole. Frying them like the french do with parsley works really while. Roasting like chard also. A couple of candied pistachio also. Finally a little 2 to 1 oil and vin for the looks of some cosmos plus a little extra flavor. Kind of a shit show on the plate but it all works together weirdly. Ill see how I like it another time. Maybe more refinements or omissions.

Here is another plate up I like a little less. The apples on the left and beets on the right. I think theres a little frissee or something on there also.

Next....

Blood Orange Ice Cream w Fried Tarragon