So... this dish is starting off as changing egg course on the menu. After visited union square market, I decided to use kale since I saw lots of different varieties. And... as flavor partner, I chose garlic since I saw garlic scapes at the market as well. To motivate menu development, I added on the concept which is "merging the vibe of latte art" which has been on my FCTV file for a while. Challenge pt.I, here I go!
Flavor: Egg with kale & garlic which I would say very straight forward combination, so I tried to give some "dimension" into it with variation: garlic scape, roasted garlic & black garlic.
Concept: snuggling with latte art
Title: I generally hate just placing 3 ingredients as dish title(*unless the dish looks completely unexpected), but .... couldn't think any names/ a bitter smile
Visual: You can see development pictures down below. Nnnn... the bottom line, the dish could look better, but I had hard time to get kale I want, so "gradation of color" didn't reach the standard I wanted.... This gonna be homework I must revenge....
So... for this dish, I used 4 different kale with 3 different preparation. Dinosaur / rainbow for two different color of puree, curly for kale chips and purple for salad massaged with lemon vinagrete. I have also used 3 different garlic, this way flavor is composed simple & clear(I hate over complicated flavor profile, 3-5 is enough!), yet have some "bounce". I had roasted garlic, dehydrated black garlic powder which looks like 'dirt' & garlic scape cream. The dish is finished with garlic blossom & lemon zest, lemon is actually key of binding all the flavor elements.... important supporting flavor f-Actor!
Egg, kale & garlic: poached egg, dinosaur / rainbow kale puree, garlic scape cream, roasted garlic, black garlic "dirt", dehydrated curly kale chips, purple kale massaged with lemon vinagrete, garlic blossom & lemon zest
Coming up: Inspired by stage#168 Rose's luxury@Washington DC, FXF........ Foie gras X French toast..... NEXT!!!!