So... 2nd post of heirloom carrot 3ways, when I decided to make this dish, the first thing I want to make was "carrot fritos twist", simply because just looks so cool! I used same technique I made asparagus paper for green egg dish(http://restaurantpsi.blogspot.com/2010/05/egg-asparagus-serano.html), the technique is simple yet, I really like the result, the thinly sliced carrot comes out 'kind' of fritos twist shape.
And... green carrot powder.... it started when I saw huge carrot stems,I just felt want to utilize it for something. If I make carrot soup, I'd love to use chicken stock, but if not, I'll make carrot stock instead which is just water with carrot skin. In the kitchen I always try to THINK before throwing away something. Not being cheap(.... maybe just a little/laugh), just want to come up new ideas. ... anyway so I decided to make carrot oil out of green carrot stem like making herb oil. After I made green carrot oil, I made the powder with tapioca maltodextrin. It became beautiful green powder which taste like carrot!
.... but I have big issue right here which is after I found best way to make green carrot, I didn't take any this carrot dish pictures..... so the picture above is all from my dish development period, so the powder is not so green more white. Pity... thought I took a nice picture, but... it's already off the menu now, mmm.. I'll make it again for some other dish in the future!
Anyway the picture below is my very first presentation, it had carrot puree, but chef Chemel said too much puree on the menu, so I scratched and became the presentation you find on the top. It is hard to see it, but on the middle of the plate having small pile of carrot rappe, julienne of carrot with lemon vinaigrette, then topped with shaved carrot tossed in orange walnuts vinaigrette. Shaved carrot is gently piled "height, tight, airly" and garnished with carrot fritos twist, crispy kale forest, butter toasted walnuts and green carrot powder. Some of the guest said the powder does taste carrot and surprised which make me happy.
Heirloom carrot 3 ways:
Carrot rappe with lemon vinaigrette, shaved carrot with orange walnuts vinaigrette, crispy kale forest, carrot fritos twist, butter toasted walnuts, green carrot powder
Summer menu from Baume: "T-bus" next!!