/ck/ - Food & Cooking

>>8824225
Next up, carrot salad dish I've been working on.

Made some ricotta, which I blended up with a little bit of homemade creme fraiche and passed through a tamis to get a smooth puree, then whipped up into a mousse and seasoned with a little bit of lemon zest and salt. The whey from that ricotta I used to poach some thick slices of carrot- 30 minutes poach, then refrigerated in the liquid overnight, then finished the next morning. The acid and milky flavor of the whey really brings out the best of the sweetness of the carrots- they taste incredibly sweet and bright afterwards.

Then I had two carrot preparations with coffee- the yellow carrots I tossed in a light coating of olive oil and salt and roasted tightly covered on a bed of coffee beans, so they'd absorb the oils of the coffee and concentrate in flavor but not lose too much moisture. The purple carrots I blanched and then smoked over coffee beans.

Piped some of the ricotta lemon mousse, then put on the three types of carrot preparations, as well as some toasted hazelnuts and pickled golden raisins. Raisins are great for pickling because they absorb so much liquid- they get really juicy and when you bite into them they burst with that pickling liquid. You really have to get the flavor of that liquid down, but if you do they provide something really great to a dish.

>>8816585
Next up, carrot salad dish I've been working on.

Made some ricotta, which I blended up with a little bit of homemade creme fraiche and passed through a tamis to get a smooth puree, then whipped up into a mousse and seasoned with a little bit of lemon zest and salt. The whey from that ricotta I used to poach some thick slices of carrot- 30 minutes poach, then refrigerated in the liquid overnight, then finished the next morning. The acid and milky flavor of the whey really brings out the best of the sweetness of the carrots- they taste incredibly sweet and bright afterwards.

Then I had two carrot preparations with coffee- the yellow carrots I tossed in a light coating of olive oil and salt and roasted tightly covered on a bed of coffee beans, so they'd absorb the oils of the coffee and concentrate in flavor but not lose too much moisture. The purple carrots I blanched and then smoked over coffee beans.

Piped some of the ricotta lemon mousse, then put on the three types of carrot preparations, as well as some toasted hazelnuts and pickled golden raisins. Raisins are great for pickling because they absorb so much liquid- they get really juicy and when you bite into them they burst with that pickling liquid. You really have to get the flavor of that liquid down, but if you do they provide something really great to a dish.