Summer menu @Journeyman: mushroom dish-bound! So we had mushroom course on the tasting menu and I was on creating new dish. After looking around the kitchen, I wanted to use JP slicer; official name "tsuma taro" since it's one of my favorite tools in the kitchen and nobody was using. Japanese sushi chefs may say we should do(katsura-muki / super thinly peel the vegetable) by Japanese knife, but "tsuma taro" is 1. it's fast 2. it's consistent 3. perfect thickness in many ways to use. So I love this tool, we can make sheet of many vegetables like carrot, radish, potato, apple & more. It can't use like origami, but give me hundreds of idea to play around.
After market search, I decided to use "kohlrabi". It's not super tasty vege, kind of less stinky daikon radish, I would say. The other concept in my mind is N2T, nose to tail/no waste. Not certain just me, but every time I work new kitchen, I see so much waste and make me mad. So I say I was intended to make my dishes without any wastes at Journeyman or I always try this way. Here's FCTV profile on Koh & chick
Flavor: Kohlrabi, chicken mushroom & dill / based on fried mushroom with remoulade
Concept: N2T *nose to tail, no waste
Title: Tom & Jerry > fish & chips > Koh & Chick
Visual: Kind of starting with "bonsai", but sliding the image into making "coral reef aquarium". The visual image was transforming by the inspiration during developing the dish, it was ideal develovison process.
1. Kohlrabi green, blanch n' puree, save for later.
2. make some kohlrabi strips using "tusma taro". Some into abstract "spiral coral" ribbon with cylinder-shock technique(picture above) + the other into "staghorn coral" dhydrated chips with cosmetic scissors .
3. making "rock" shape kohlrabi tourne, save all the scrap. roughly chop the trim kind of like grated by cheese grater and quick blanch. save for later. Make kohlrabi stock, kohlrabi skin, small trim from strip, dill stem covering with water, steep until the flavor comes right. Brasing kohlrabi tourne with butter & kohlrabi stock.
4. Making green kohlrabi romoulade. mix quick blanched chop kohlrabi, brunoise shallot, chopped caper, mayonnaise, whole grain mustard, Greek yogurts, green kohlrabi puree & Spanish espelette .
5. Brushing green kohlrabi remoulade on the bowl, placing kohlrabi ribbon, braised kohlrabi tonrne & sauteed chicken mushroom(finished with brown butter) garnish with dehydrated kohlrabi chips, dill, dill flower & dill oil. Finito!
Shocking vegetable on the ice to curl up the shape is quite simple useful technique for scallion, celery, fennel & others. When I came up this visual image of abstract ribbon/spiral coral image, I tried "cylinder-shock" technique and the result came out exactly I wanted. I have already tested couple advanced stage with this technique to materialize other images. Soon or later you may see "Pink lady"*working title, rhubarb "rose thorns"!!
Koh & Chick: green kohlrabi remoulade, kohlrabi abstract ribbon, braised kohlrabi tourne, kohlrabi "staghorn coral" chips, sauteed chicken mushroom, dill, dill flower & dill oil
Keep coming summer breeze from MA-days, "Stop throwing away fennel fran, I'll make something for vegetarian option!" "Duo of carrot & fennel" NEXT!